Base dough only -- deliberately no split ratio, no shaping, no bake instructions here. Split any way you want (see recipe #38 for the percentage-of-actual-weighed-dough split pattern, or work out your own), then create/reference a specific loaf recipe for the actual bake directions. Ratios: 52.5% hydration, 20% starter, 2.18% salt, 4.9% oil, 1% malt, 4.9% honey -- scale the whole thing proportionally off the flour weight for any batch size. Source: Breadmaker's Companion printout, 1100g-flour version, used for Bakes #16/#17 (09/12/26).