add water to poolish and then poolish to flour?
making a rustic bread from Hamelman's "Bread" i mixed the poolish, set it aside for 16 hours and began to make the dough.
i combined flour, salt and yeast in a bowl and accidentally poured the water to the POOLISH. i proceeded as normal but the poolish was MUCH easier to incorporate. the bread was delicious and turned out perfectly.
can i continue with this method or is there a reason not to do it?