BBA riddled with percentage errors?
I was recently prepping to make BBA's Poilane-Style Miche recipe trying to figure out if I could sneak in an autolyse before noticing something that I've seen a fair number of times through this book and WGB: the baker's percentages are inaccurate. According to the book, the final dough is 77.5% hydration, but that's only because the 255 g of flour included in the levain was completely excluded (yet the flour quantity present in the levain innoculation wasn't, strangely). By my calculations, using the absolute upper limit of water called for in the recipe, the dough doesn't exceed 66.3% hydration. That's not a small difference, and the incorrect flour quantity throws off the salt percentage as well.
I can't remember all of the recipes, but I know for a fact that similar errors are present throughout the book (I think one of them was regarding the yeast quantity in the ciabatta recipe, which was incorrect for the poolish version but not the biga version). You'd think for a revised version of the book, there wouldn't be such easy-to-catch errors that might significantly alter the final result and discourage home bakers. Am I crazy or has anyone else noticed this too?