Sorry to revive an old thread, but I did this and something went horribly wrong, which I assume was my fault. i've never worked with a preferment. Making a small trial pizza, and I want to see if I did the math/procedure right.
Formula for 62% hydration calls for 206g flour, 128g water. So for preferment, I should use 206*.33 = 68g flour, plus 68g water, right?
Then for final dough, I should use 206 less 68g flour, which is 138g, and 128 less 68g water, which is 60g, right?
Not concerned with any other ingredients, just making sure flour/water ratio is correct.