Hi Saida, I'm sorry if I lost you with the math here! The way this formula works you multiply the temperature of the dough you want to end up with (in this case it was 75F) by 3, which equals 225. From this number you subtract the current room temperature (72F) as well as the flour temperature (72F), and also the friction factor (which I estimated to be 22F) in order to figure out what water temperature to use: 225-72-72-22 = 59F water temperature. This isn't the most exact scientific formula in the world, but it is a good way of getting you in the right ball park as far as water temperature goes. And I've found doing it a few times at various times of the year gives me a pretty good sense of what water temperature to start with, even if I don't go to the trouble of doing all the math each time I bake bread. I hope this helps! 

Barb

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