The dough appears to be an adequate receipe, however, Mr. Ford wastes 20% of the poolish. At District Roma Bakery, where I was the shop kid in the fifties, we didn't waste anything -- even the floor dust was used, it was tossed outside to feed the sparrows.Beginner baker question: In Step 2, the recipe calls for using the stand mixer in three stages.
Late on the day before I'm ready to bake, I pull it out of the refrigerator, add 150 grams of flour and 150 grams of water to it, and leave it on the counter overnight. The next day, I draw 300 grams out and put the jar with the leftover 150 grams of starter back in the 'frige. I have kept the leftover starter in the 'frige for as much as two weeks, no feeding, no discards. Works great.
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