For a better crumb yet I combine the dough's flour and water (68% hydration - that is 500 gr flour and 340 gr water) without yeast and let it sit for the same duration as the polish for a "good" autolyse. (Good hydration is the key factor here.) The day after, before the kneading process I add the yeast moistened with about 20 gr of warm water and the poolish. Total hydration is apporx 76% (pretty wet) which yields a wonderful chewy crumb and crackling crust. Baker's formula (in grams) is then: Flour Water Yeast Poolish: 100 100 7 Dough 500 340 Yeast 20 3 ----------------------- 600 460 = 76% Hydration

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