FWIW, the dough formulation in the book translates into:
00 Flour - 100%
Water - 55.5-58.8% (68F in the winter and 60.8F in the summer, pH between 5 and 6)
Fine Sea Salt - 2.7 - 3.2%
Brewers Yeast - 0.05 - 0.17%
Shorthand instructions: Mix water and salt. After putting in about 10% of the recipe flour, add the yeast. 2 hour bulk rise after all the ingredients are mixed. Scale into balls weighing between 180 and 250g. Use dough after 6 hours.