I ran a few numbers on the oil content with six quarts as the amount of total oil and broke it down to a blend of 95/5 corn oil to olive oil. The blend is a ratio that has been discussed on here before and may not be accurate. Well, even with olive oil being heavier than corn oil it didn't make much difference from the numbers I came up with in reply #25.
It breaks down to:
4943g corn oil or 22 3/4 c + 2.46 t
260 g olive oil or 1 c + 3 T + .57 t
Simply adding it all up:
22 3/4 + 1c = 23 3/4 c
3 T (or 9 t) + 2.46 t + .57 t = (12.03 t or 4.01 T or basically 2 oz.) 1/4 c
Voila! We're back to 24 c or 6 quarts of oil giving us a baker's percentage of:
21.795% corn oil
1.1475 olive oil
It's possible that they could round things off by first placing 1 1/4 c or even 1 1/2 c of olive oil in the bucket and then topping to 6 quarts with corn oil, or the very likely scenario of having the oil blended for them so measuring olive oil isn't necessary at all. Of course those factors will change the baker's percentages for us trying to duplicate this formula.
I'm sensing a trial with these percentages this week by several of us.
I've already run the comparitive numbers and they don't change too much for a 12" with a TF of .1218 (1.5% bowl residue)
AP Flour 328g
corn oil 62
olive oil 13
Formula based on info gleaned from this video:
AP Flour 327g
corn oil 71
olive oil 4
I want to repeat to DKM, great find on this video. It made for some great discussion and also confirmed quite a bit of what we've already been doing here. Thanks to the girls for making the video. Something tells me if Marc Malnati sees this discussion he'll have YouTube taking that video down rather quickly.