The poolish has been combined with the rest of the flour, water, and yeast along with the salt (not split between the two) into a lumpy oatmeal looking dough. This will rest for 15 minutes before I pull it and then another 15 minutes before I pull it again and we develop the gluten:
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Now I'm waiting on the bread primary rise; it gets divided up into loaves for the final rise in around half an hour.
Perfect time to finish my physical therapy exercises.