Since most recipes have a higher percentage of flour than water, and a much lower percentage of preferment, it seems like the temperatures of each ingredient should be multiplied by a factor based on the baker's percentages in the recipe before deducting them from the multiple of the DDT.

Since the baker's percentages always add up to 200%, including the flour, multiplying the DDT by three makes sense if the environmental temperature contributes 1/3 to the overall dough temperature, but the addition of the preferment doesn't seem like it should be the given the same weight as the other factors, since it's only a small percentage of the overall dough, and that percentage is already included in the baker's percentages that add up to 200%

Does this make sense, or am I overanalyzing this? Thanks!

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