White Bread from WFSY with Poolish from The Bread Bakers Apprentice

I I wanted to try the White bread with poolish recipe from FWSY, but did not want to wait for the poolish to ferment overnight so I used Reinhart's poolidh recipe which had a far shorter ferment time. 

Formula

Poolish

White flour 250 g

Water         267. 5 g

Instant yeast 0.675 g

Final dough

White flour  250 g

Water          125 g

Salt              10.5 g

Instant yeast 1.5 g

Poolish        500 g 

Method 

Mix poolish ans ferment for 4 hr. Mix final dough, temp 80.4* , bulk ferment for 2.5 hr with two folds. Shaped and proofed for 49 mins. Baked at 475* for 30 mins covered, 20 mins uncovered. 

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