Hello all my little busy bees!
If you're making a poolish based bread, put all the recipe's water into the
poolish and, before you put everything away, measure the second day's
ingredients into a plastic bag to add to the preferment.
Today's bread is an example.
Baguettes 98/60/2/2/1 white flour/water/rye flour/salt/instant yeast.
So, 240 grams white, 10 grams rye, just a pinch of yeast and 300 grams
water, mixed into a thin batter and left at room temperature overnight.
While the scales are out, 250 gram white flour, 10 grams salt, 5 grams
yeast, weighed into a plastic bag, or bowl, if you're intent on generating
washing-up.
Next day, just tip the bag contents into the poolish and start mixing.
A minute or two extra work at night saves effort the next day since you
don't have to get out all the ingredient and scales in the morning.
John