Polish Dough

Poolish

1. Poolish

   mix the flour , water, and yeast. 
   leave at room temp for 6-8 hours

dough

1. dough

   Mix the poolish with 183g of cold water + 275g flour
   + 0.3g yeast. Knead for 5 minutes and add 12.5g
   sea salt.
   Knead for 10-12 minutes & Make a tight ball and
   rest for 1 hour at room temperature.

   After rest, divide into 3x 260g tight dough balls.
   Rest additional 1 hour at room temp.

   Put in dough box or sealable container overnight in
   fridge.