turbosundance,
Thanks for the additional information.
Using November’s Mixed Mass Percentage Calculator at
http://foodsim.unclesalmon.com/, I established that the total protein content for your blend of Five Roses flour and Bob’s Red Mill VWG is 14.9885%. So, if ZekeTheCat uses a different flour and/or a different brand of VWG, he might want to use November’s tool to determine the amounts of flour and VWG he will need in his case to approximate your flour/VWG blend. His blend won’t be exactly like yours but should be close enough for purposes of replicating your dough formulation. For purposes of using the tool, the target mass would be 311.79 grams and the target percent would be 14.9885%. The flour and VWG would be selected from the pulldown menus. If a particular chosen flour isn’t on the menu, selecting the closest flour should be good enough. The results will appear in the MassA and MassB boxes.
I also took the liberty of converting your dough formulation to a somewhat different format to carve out the VWG as a separate ingredient with its own baker’s percent. Since the Windsor coarse Kosher salt is a Canadian product, I substituted the Morton’s coarse Kosher salt which is readily available in the U.S. Making the changes altered the baker’s percents of the different ingredients (other than for the flour) but the quantities (weights) remain the same. Incorporating the other information you provided, this is what I got:
Flour (100%): Water (72.3185%): IDY (1.03383%): Salt (1.8092%): Olive Oil (2.06766%): Sugar (2.06766%): Vital Wheat Gluten (3.31356%): Total (182.61041%):
 301.78 g  10.64 oz  0.67 lbs 218.24 g  7.7 oz  0.48 lbs 3.12 g  0.11 oz  0.01 lbs  1.04 tsp  0.35 tbsp 5.46 g  0.19 oz  0.01 lbs  1.14 tsp  0.38 tbsp 6.24 g  0.22 oz  0.01 lbs  1.39 tsp  0.46 tbsp 6.24 g  0.22 oz  0.01 lbs  1.57 tsp  0.52 tbsp 10 g  0.35 oz  0.02 lbs  3.61 tsp  1.2 tbsp 551.08 g  19.44 oz  1.21 lbs  TF = N/A

The above formulation essentially represents a “snapshot” of your particular dough formulation as it now stands. If one were interested in using more or less VWG, then the recommended advice would be to add or subtract water from the formula amount to compensate for the change in the amount of VWG. Doing that would change the percent of water. FYI, your VWG quantity by volume will be a bit more than noted in the above formulation. I was using an experimental dough calculator and the conversion data used by the calculator is an average of three of the most popular brands of VWG available in the U.S., including Bob’s Red Mill brand.
Peter