White Dough with Poolish.

 Under your circumstances you made a fast bread with a 1 hour sponge and rightfully so as you needed the bread to be ready quickly.  

So lets look at your formula.  First off your hydration is at 100% so this will get you a ciabatta like dough if you are using white flour or mostly white flour.    If you want a loaf such as a boule or batard I think this will need to be decreased.  If it is a complete white dough a small amount of rye would add a lot of depth.  I am assuming the flour may be whole grain and/or you mis typed your final H20 weight,  but I'm going off of your formula above. 

Here's a simple idea to make a loaf of your formula.  I've decreased the total yeast to .5% allowing for a 12 hour poolish.  Plus a  tiny addition of rye to add even more (once again assuming this is a white dough)

Poolish

500 g  H20

500 g  White Flour

1     g  instant yeast (1/4 tsp roughly)

Dough:

4500 g Flour (4400 White, 100 Rye)

3250 g H20  (This is brought down to 75% Hydration, still wet but will make a loaf such as boule or batard)

24    g  Instant yeast  (The remainder to make up .5%)

100  g  Salt                (2% as in your formula)

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1)  Make poolish the night before and let ferment 12-16 hours 

2)  Autolyse Flour and Water for 1 hour

3)  Add poolish and yeast and mix to combine.  

4)  Add Salt and continue mixing on low to combine.

5)  Turn up to develop dough slightly.

6)  Bulk Ferment 2 hours with a few stretch and folds to complete gluten development during first  hour

7)  Shape proof bake 

Congrats on finding a way to get it done in a pinch as its stressful when that happens

Happy Baking

Josh

I figured you had to have written the H20 down wrong or you would have spoken of an accidental ciabatta that was great or something like that.  I hope it goes well and look forward to your results. 

Josh