Take a look at this youtube video of a lady making her restaurant dough, with a poolish.
It looks like she makes her poolish with an 8qt. cambro filled with about 6 qts flour, adds the yeast and then takes a second 8 qt cambro filled with about 5 1/4 qts water. I figure this equates to 3,000 grams flour and 4,950 grams water, which equates to a hydration level of 165% How can this be!!!???