This is a one hour "emergency dough" and its hydration is VERY high. Here's the baker's percents version for 3.5 cups of flour:

Flour (100%):

Water (81%):

IDY (1.6%):

Salt (2.6%):

Oil (6.18%):

Sugar (.91%):

Total (192.29%):

TF = 0.0959

And the same recipe with 4 cups of flour. The hydration works out to be lower (76.7% total when you include the oil) but it's still quite high.

Flour (100%):

Water (71.3%):

IDY (1.4%):

Salt (2.27%):

Oil (5.4%):

Sugar (.8%):

Total (181.17%):

TF = 0.0959

This was one of the first recipes I tried a long time ago and it was an unworkable mess, at least for my skill level at that time. I would have been much happier if I had come across a lower hydration recipe given by weight. Thankfully I came across this site and it's been a fun journey ever since.