Hydration - baker's percentages

I scaled down a recipe I found for lean dough to bake a small boule.  I scaled it down by dividing each ingredient by 8.  I thought that using half the amount of water to flour meant a 50% hydration dough and I hadn't yet learned about the Baker's Percentage.  These amounts work well and I've enjoyed the resulting bread. 

8 cups flour         =         1 cup flour
4 cups water        =         1/2 cup water
2 tbsp salt            =         3/4 tsp salt
2 tbsp yeast         =         3/4 tsp yeast

Today, I weighed my ingredients to see if they followed the Baker's Percentage.

1 cup flour = 132 g
1/2 cup water = 109 g
3/4 tsp salt = 3 g
3/4 tsp yeast = 2 g

With these weights my 1/2 cup water which weighs 109 g works out to be almost 83% hydration

.83 x 132 g = 109.56 g

Is this calculation correct?

Thanks for any comments.  I'm just wondering as I may wish to scale my recipe up slightly and want to ensure I get the same bread quality.

Stay inspired!
Michelle

I'm still attempting to get a handle on scoring the dough.  These scores may be a bit deep, but it tasted good :). lol