Grams total weight of the dough to bake.
% dough hydration (water to flour ratio).
% salt to flour ratio; typically ranges from 1.5% to 3%.
Typically 10% to 30%, depending on how long you want the dough to ferment.
% levain hydration; typically 100%.
C proofing temperature; the temperature of the dough during fermentation (bulk rise).
450g of flour, 10.5g of water, 100g of levain and 10.5g of salt, fermented for ~8 hours.