First off, Abe, you need to convert everything to weights if you want to use a formula rather than a recipe.
Figure flour at 4.5 oz per cup.
Water is, of course, 8 oz per cup
You can see, already, why volume comparison's don't work. With volume measurements you are comparing apples and oranges.
For this discussion, you can ignore the other ingredients.
So: 4.5 x 5.75=25.9 oz flour
This puts the hydration at 62%---a little on the dry side, IMO, and you might have to add a bit more liquid.
Frankly, based on this and other questions you've posted, I think you've been working your way into a morass of technical details that are all but meaningless to you as a home baker. Why do you care what the hydration level is? Just mix up the dough and let it tell you if it needs any adjustments.
The way to become a good bread maker is to make a few loaves of bread. It's really that simple---and that difficult.