Baker’s percentages: Hydration 66% · Yeast 0.3% · Salt 2.2%
Base doughball weight: 240g
| Doughballs | Total Dough (g) | Flour (g) | Water (g) | Yeast (g) | Salt (g) |
|---|---|---|---|---|---|
| 1 | 240 | 142 | 94 | 0.4 | 3.1 |
| 2 | 480 | 285 | 188 | 0.9 | 6.3 |
| 3 | 720 | 427 | 282 | 1.3 | 9.4 |
| 4 | 960 | 570 | 376 | 1.7 | 12.5 |
Notes
- Flour = Total dough weight ÷ 1.685 (sum of all percentages: 100 + 66 + 0.3 + 2.2)
- Water, yeast, and salt are each calculated as their percentage of the flour weight.
- Flour and water are rounded to the nearest gram; yeast and salt keep 1 decimal since they’re small quantities where precision matters.