thezaman,

I took the liberty of busting the formula into Baker's Percentages. I had to assume a starter hydration of 100%. That seems to be fairly typical, but I guess we don't know what was really used. As you can see below, he uses stater at about 15% of the total dough weight, or about 30% of the "added" flour (excluding the flour in the starter). The Tartine Bread uses about 20% stater when calculated as a percentage of the "added" flour for what is about an 8 hour room temp, or slightly higher, rise and proof time frame.

Total Formula:

Flour (100%): 1532.45 g | 54.05 oz | 3.38 lbs

Water (68%): 1042.07 g | 36.76 oz | 2.3 lbs

Salt (2.66%): 40.76 g | 1.44 oz | 0.09 lbs | 7.3 tsp | 2.43 tbsp

Total (170.66%): 2615.29 g | 92.25 oz | 5.77 lbs | TF = N/A

Preferment:

Flour: 198.76 g | 7.01 oz | 0.44 lbs

Water: 198.76 g | 7.01 oz | 0.44 lbs

Total: 397.52 g | 14.02 oz | 0.88 lbs

Final Dough:

Flour: 1333.69 g | 47.04 oz | 2.94 lbs

Water: 843.31 g | 29.75 oz | 1.86 lbs

Salt: 40.76 g | 1.44 oz | 0.09 lbs | 7.3 tsp | 2.43 tbsp

Preferment: 397.52 g | 14.02 oz | 0.88 lbs

Total: 2615.29 g | 92.25 oz | 5.77 lbs | TF = N/A