| ¾ cup POOLISH Bread flour | 170 grams | 1⅓ cups Water | 170 grams | ¾ cup less 2 teaspoons Dry yeast | 3.5 grams | 1 scant teaspoon DOUGH Bread flour | 250 grams | 2 cups Sea salt | 13 grams | 2 teaspoons METHOD DAY 1 Mix all the seeds and oats together with the 180 grams of water in a medium mixing bowl Cover with plastic wrap and and let soak overnight in the refrigerator DAY 2 Make a poolish with a base temperature of 60°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 60°C For instance, if your room temperature is 70°F, convert to Celsius and you will get 21°C; if your flour is 72°F, convert to Celsius and you will get 22°C; 21°C + 22°C = 43°C Subtract 43°C from 60°C The difference is 17°C, the temperature you will need for your water Once you have heated or cooled your water to the correct temperature, mix all the ingredients for the poolish together with a spatula in the bowl of your mixer Cover with plastic and leave to ferment at room temperature for 2 hours or until it doubles in volume Meanwhile, remove the bowl with the nuts and seeds from the refrigerator, drain through ... base temperature of 60°C Take the temperature of the flour and the room (convert to Celsius) and add them together Then adjust your water temperature (Celsius) so that the sum of the three ingredients is 60°C... 60°C The difference is 17°C, the temperature you will need for your water Once you have heated or cooled your water to the correct temperature, mix all the ingredients for the poolish together with a... 2 teaspoons METHOD DAY 1 Mix all the seeds and oats together with the 180 grams of water in a medium mixing bowl Cover with plastic wrap and and let soak overnight in the refrigerator DAY 2 Make a poolish with a