- Whisk together the water and yeast, then add the flour (poolish).
- Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume).
- Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients. Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth).
- Keep the dough at a temperature of 24 °C. Form the dough into a ball, then place on a baking sheet and cover with cling film. Leave to rest at 2 °C overnight