Success! They even had oven spring... :-)
Looks great, please post the recipe and any details . Barry.
Thank you! My poolish is 200% hydration and I wanted a 75% hydration on the dough so:
9 oz poolish = 6 oz water and 3 oz flour, KAF Whole Wheat
I wanted a total flour weight of 12 oz so I had to add 9 oz flour and 2 oz water to the poolish to get 75% hydration. I let that autolyse for 30 minutes before mixing, KA stand mixer. Mixed on 2 for 5 minutes and rest 10 then mix on 2 for 6 more. I split the dough and let proof for 2 hours before baking. Baking was oven set at 425 *F for 15 minutes and then down to 375 *F for 20 minutes. When the oven came to initial temp I throw in a cup or so of water and shut the door and let it come back to temp. Also I let the poolish sit out for an hour after taking it from the frig. before I started cutting it into the added flour and water.
Edit: I proof them on the small toaster oven set at 150 *F; kitchen temp stays at 74 *F. Proofing without setting them on a warm box could affect the time it takes before they're ready to bake.