The problem is volume versus weight.
Professional chefs go by weights. For some obscure reason flour is counted as 100%. And the other ingredients are a ratio of flour weight to ingredient weight.
So, I use about 750 grams of bread flour, 12 grams of yeast, 18 grams of salt, 18 grams of fine caster sugar, 22 grams of oil for my daily bread.
Water, yeast, sugar and oil to begin, proof, then add flour and salt. Mix on 3.5 with a KitchenAid(tm) mixer for 8 to 10 minutes, rise, shape, slash and cook per normal, adding water as required for local conditions.
I start with 160 grams of water and adjust as required depending on flour, weather, etc.
Don't go by volume measurements. Go by weight. I've cooked bread for me and 1500 of my best friends for a long time, and still make my own daily bread (purchased bread need not apply).
I still drag out the scales. Digital these days. I do still check calibration with an old 1 oz silver piece that I carry in my pocket.
/johnny
New thread will be up tomorrow - Sunday
Thank you! Looks like I’ll be getting a new digital scale. Old one died a LONG time ago, LOL!