Mix all dry ingredients and yeast with water. Hold back some water.
Let it sit (autolise) for about 15 minutes.
Add Poolish.
Mix at a slow speed for about 2 minutes then 8 minutes at a faster speed to develop the gluten.
Add the rest of the water while mixing (plus more flour if the dough is too stiff).
Put the dough in an oiled tub or bowl.
Fold twice and let it rest for 20 minutes.
Let it grow for another 1.5 to 2 hours; fold twice every 20 minutes.
Divide into 4 piece - 747g each.
Round and place them in baskets.
Let them proof for 2-4 hours.
Bake at 475F to 500F in your Forno Bravo oven for about 25 minutes.