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%