Hamelman's ciabatta recipe
Is there an error in the Hamelman recipe on page 105 of BREAD: A BAKERS BOOK OF TECHNIQUES AND RECIPES? I am just making sure I did the right thing as I am still a novice to using the recipes in these advanced bread books.
I was making the focaccia recipe on page 280, which uses the ciabatta dough from page 105.
The Biga called for 3.8 oz of water for 6.4 oz of flour. It seemed to come out correctly as a stiff biga. When I moved into the final dough, the recipe calls for 3.5 oz of water to over 25 oz of flour. It looked incredibly odd but I followed the instructions since this is the first time I made this recipe. But I know ciabatta is supposed to be a relatively high hydration dough, so looking at the recipe's Overall formula, I noticed I should have a total of 23ish oz of water in the entire recipe. So I added water to make up for the water that appears to be missing from the section on Final dough.
Is that correct? I haven't made the focaccia yet so I am not sure how it is going to turn out. I was just wondering if I am missing something that is right in front of me. I didn't find a lot about an error in the book when I searched for information, and some bakers on the book review for amazon said there was absolutely no error and that the reviewer who claimed there was an error was inexperienced with reading the recipes.
I am just checking my understanding of the recipe.
I have had great success with Hamelman's sourdough breads so I think I have used the recipes correctly, but I am double checking to hear from experienced bakers.
Thank you for your help!