[_eLRIC]

Here is one from a discussion in French about the recipe (automatic translation, but it seems ok)

In order to match the capacities of a robot and a household oven, let's start with 500g of flour, which will give you 4 baguettes of about 40 centimetres, the following recipe: Flour T65: 500g Water: 330 g Baker's yeast: 10g Salt: 9g

The French poolish is prepared from half the pouring water of the basic recipe; the equivalent quantity of flour is then added. This gives us for our poolish: Water: 165g (330g/2) Flour T65 : 165g

We then have to add yeast to ferment our water-flour mixture. The amount of yeast depends directly on the time we allow our poolish to ferment at room temperature (generally from 3am to 6pm). The quantities of yeast (per litre of water) are as follows: 3H: 15g 5H: 8g 8H: 5g 15H: 1 to 2g Let's keep it overnight, about 12 hours, which will give a quantity of yeast of about 2g per liter of water. As we put 165g of water (or 0.165l), the amount of yeast will be 0.33g. We see that the amount of yeast to put in a poolish over 12 hours is almost infinitesimal So let's go back to our poolish recipe which will be: Water: 165g Flour T65 : 165g Baker's yeast: 0.3g Note that you never put salt in the poolish Mix everything together, cover with a cloth and leave to work overnight. The next morning you will see your poolish full of bubbles and slightly dug in its center, a sign that it is ready. I invite you to smell the wonder you have just produced....

You will now have to add your poolish to your bread dough ingredients. All you have to do is take the basic recipe and deduct the quantities used for your poolish, i.e.: Flour T65: 335g (500g - the 165g of the poolish) Water: 165g (330g - the 165g of the poolish) Baker's yeast: 9.7g (10g - the 0.3g of the poolish), which can be rounded to 9g Salt: 9g and we add our entire poolish to it. Then continue in the classic way. Remember to cover the dough and dough pieces well during rest periods to prevent them from crushing. Don't hesitate to bake your bread well; barely browned white bread seems to be out of fashion (except in baking terminals and supermarkets) and that's good.