% of acceptable loss
What is generally considered an acceptable % of batch weight that doesn't make it into loaves? With preferments, levains, soakers, etc there is always some left behind. I imagine that there is a small bit of evaporation in play, too. Am I just a sloppy amateur? I try and calculate the batch total at about 2% over the loaf title. If the batch is eight 700g loaves, i usually shoot for 5.8kg total on paper to have enough dough for the loaves with maybe 25g left. Does this sound about right?
I don't think I've seen this addressed in the books I've read, but maybe it's in AB&P (I don't have a copy, yet.).