If you use the tool I referenced, and you select the "textbook" feature, you will see that 30 ounces of KASL translates volumetrically to 6 c. + 3/4 c. + 1.165 t. (a bit over 1 t.), 30 ounces of KABF translates volumetrically to 6 c. + 1/2 c. + 2 T. + 1.211 t. (or a bit over 1 t.), and 19.50 ounces of water (30 x 65%) translates volumetrically to 2 c. + 1/3 c. + 0.58 t. (or a bit over 1/2 t.). In accordance with the textbook method, you should measure out the flour by first stirring the flour in the flour container to loosen it and then lift the flour from the flour container into your measuring cups using a tablespoon or scoop. Once the flour is above the level of the measuring cups, you should level the tops with a flat edge.
To measure the water in your measuring cup(s), you should fill them to the appropriate marking levels as viewed at eye level on a flat surface.
FYI, if you don't have measuring cups in the sizes noted above, you can use the tool and unselect the sizes of measuring cups/spoons you do not have, and the tool will convert the weights to the sizes of measuring cups/spoons you do have. I will leave that exercise for you.