Hello! I want to try this method for a Filipino bread. After converting the recipe below according to your instructions, it seems that I have to add ~110g of milk, which seems like a lot. Is 75% hydration necessary? Do I need to adjust the salt and sugar? If so, do I just use baker's percentages? Thank you!

PANDESAL (Original, 56% hydration)
7 g active dry yeast
390 g all-purpose flour
195 g bread flour
285 g warm whole milk (87% = 248g)
2 large eggs, lightly whisked (~100g)(74% = 74g)
43 g unsalted butter, room temperature (16% = 7g)
70 g granulated sugar
9g kosher salt

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