Glezer Acme French Bread weight oz grams percent   BBA French Bread weight oz grams percent                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              
                 
pate fermente 6.68       pate fermente 16.0 453.6 81.8%
                 
pate flour 4 113.4 18.8%   flour from pate 9.6 270.8 48.9%
pate water 2.6 73.7 12.2%   water from pate 6.2 176.0 31.8%
pate salt 0.08 2.3 0.4%   salt from pate 0.2 5.1 0.9%
pate yeast 0.022 0.62 0.1%   yeast from pate 0.05 1.49 0.3%
         
poolish 10.1 286.3 47.4%          
                 
poolish flour 5.3 150.3 24.9%          
poolish water 4.8 136.1 22.5%          
                 
recipe salt 0.3 8.5 1.4%   recipe salt 0.2 5.4 1.0%
instant yeast 0.055 1.6 0.3%   instant yeast 0.1 1.6 0.3%
water 6.4 181.4 30.0%   water 6.5 184.3 33.2%
flour 12 340.2 56.3%   flour 10.0 283.5 51.1%
         
total salt 0.38 10.8 1.8%   total salt 0.4 10.5 1.9%
total flour 21.3 603.8 100.0%   total flour 19.6 554.3 100.0%
total water 13.8 391.2 64.8%   total water 12.7 360.3 65.0%
total yeast 0.055 1.6 0.3%   total yeast 0.1 1.6 0.3%
                 
total dough weight 35.5 1007.4     total dough weight 32.7 926.7  
                 
pate salt percentage     2.0%   pate salt percentage     1.9%
pate yeast percentage     0.55%   pate yeast percentage     0.55%
pate hydration     65.0%   pate hydration     65.0%
poolish hydration     90.6%          
total preferment flour 9.3 263.7 43.7%   total preferment flour 9.6 270.8 48.9%