baker's math and leaven percentages
Two questions for all you experts :-)
#1 Regarding baker's percentages....For my Desem-type loaf (not made per Laurel...my own bastardization, mostly from Alan Scott) if my flour weight ( in this case 100% whole wheat) is 375 g and my leaven weight is 225g (100% whole wheat, 100% hydro) and my water weight is 283g and my salt weight is 10g....is my overall hydro 81% (if I calculate in the weights of water and flour in my leaven) or is it 75% (if I do not calculate the weights of water and flour in my leaven)?
The math difference is more dramatic when figuring the % of leaven against the flour weight...without adding in the leaven ingredients, the formula above would represent 60% leaven and figuring with the leaven ingredients would represent only 46% leaven.
I am so confused.
#2 If I choose to retard my desem loaves 8-12 hours, should I reduce the leaven in the recipe and if so, by how much? Also, if I retard, should I allow the loaves to proof briefly at room temp after bulk fermentation and before retard? If so, for how long? I am worried I will over proof the loaves under retard with Scott's crazy percentage of leaven (2-3 times that of other recipes).
BTW, my loaves come out wonderfully at this leaven percentage when BF 4hrs at cool temps and proofed 1.5 hrs at warm room temps. I am looking to get a more sophisticated and slightly more sour flavor from the overnight retard.
Lastly, I do not knead the bread at all, simply autolyse 30 min, add salt and then turn in the bucket every 45 min during BF. I get lovely open crumb that rivals white flour loaves and awesome oven spring if I closely monitor proofing.
Thanks all for your input!