Converting straight dough to poolish
Can I just take the water and equal weight of flour for it (plus the yeast obviously) or is there a proper way to do it? My sandwich loaves have always been a straight lean dough but I want to try something different. I've read 30% of the flour but should I a for 100% hydration or still use all the water? I'm sorry if this has been covered before, I Googled and I can only find ambiguous answers. Thanks!