Flour-basis scaling and preferment accounting
Baker's percentages use total classified flour as 100%. A formula with 1,000 g flour, 650 g water, 20 g salt and 10 g yeast totals 1,680 g and has 65% hydration. A 3,360 g dough target doubles each amount before any process loss.
A 400 g flour-and-water preferment at 100% hydration contains 200 g of each. For the original formula, final additions are 800 g flour and 450 g water. Counting preferment contributions separately prevents counting that mass twice.
