Mini boules w/poolish
I've never yet made a poolish bread, and wanted to try it, so here was my first one. 20% of the flour was the poolish w/baker's yeast (0.2%) at 100% hydration (fermented appx 10 hours). 57% of the flour was a cold flour soaker at 80% hydration in parallel while the poolish was fermenting. Final dough hydration was 66%. All flour was KA AP flour. (I did not cold retard the dough, or make a mash for this bread).
I wasn't expecting much, so I took the opportunity to practice slashing - mainly speed of slashing. I sort of went to town on a couple of these, just randomly slashing it all over. :)
The bread actually tastes much better than I thought it would. Had a bit of a time buttering it... the melting butter just formed pools inside of the holes.
Needs some finesse, but here are pics: