Yesterday I made my usual 'artisanal' bread. My formula is 100% flour, 85% water, 0.01 instant yeast% and 0.015 salt. I made a poolish the night before, using half the flour and water with a tiny bit of yeast. Then mixed up the remainder of the dough in the morning, did my usual folds and rests and baked. I held back 800g worth of dough to use as 'old dough' for my next batch, which I would like to bake tomorrow.

Here's my question: How should I use my old dough? I'm thinking I have several options:

1. Make poolish tonight, as usual. Tomorrow morning, add old dough together with remaining bread ingredients and follow same procedure as usual.

2. Omit poolish step. Just add old dough to new dough, using same proportions.

3. Refresh old dough with water and flour tonight, then mix new dough tomorrow.

Any suggestions please??

Thanks

Lisa