Night before, mix water, bread flour and yeast for poolish. Put in a bowl and cover with plastic wrap. Leave someplace warm for 12 hrs.

Weigh the poolish and use to calculate rest of ingredient weights.

Mix poolish, bread flour, yeast and water until dough ball is formed. Knead dough for 2-3 minutes and then add salt.

Continue to knead (2-3 minutes for mixer, 8-10 minutes by hand) until windowpane test works. (Honestly this takes almost 25 minutes of hand kneading. Using a food processor gets it there in about 5 minutes. A stand mixer won’t work for shit).

Put dough into greased bowl and cover with plastic wrap. Allow to rise 1-2 hrs (Putting into oven on proofing speeds this up).

Pour dough out onto counter. Cut into 6-8 pieces and form into balls. Allow to rest for 15 minutes.

Flatten the balls into ovals and roll from the bottom up. Pinch seams shut and roll out to make 6-8" long. Place on floured baking sheet or pizza slick. Cover with greased plastic wrap and allow to at least double.

If the dough spreads, pat the loaves flat and re-roll.

Preheat oven to 375. If using baking stone, allow to heat for at least 30 minutes. Place cast iron skillet under baking stone or rack that sheet will be on.

Right before placing loaves into oven, put ½ cup of ice cubes into cast iron skillet. Bake loaves for 20 minutes. Wrap in towel immediately after removing from oven.

NOTE If scaling this recipe keep bakers percentages Poolish 50% Bread flour 50% Water Dough 100% Bread Flour 44% Water 3% Salt 1.8% Yeast 96% Poolish