Mix all dry ingredients and yeast with warm water, adding water a little bit at a time.
Let it sit for 15 minutes.
Add Poolish to the mix.
Mix on slow speed for about 2 minutes and then switch to a faster speed for about 6-8 minutes.
Put the dough in an oiled bowl or tub and fold 2-3 times.
Let it rest (covered) for 20 minutes and then fold 2-3 times.
Let it rest for 1.5 to 2 hours, folding 2-3 times every 20 minutes.
Cut into 4 pieces - 500g each.
Shape in linen couchce without deflating too much.
Let them proof for 4 hours.
Bake at 475F for 30 minutes in your Forno Bravo oven.