Just back from the neighborhood bakery where I had a small café com leite
, picked up a few french bread rolls and 25 grams of fresh yeast. Once home, I measured out 630 gms of water, 50 gms of italian La Molisana semola di grano duro rimacinata (remilled semolina flour), 450 gms of Vilma (local brazilian brand) all purpose flour, 4 grams of fresh yeast and a pinch of salt. Whisked together and my soupy poolish is done. I plan on incorporating the remaining flour, salt and oil after 24 hours, followed by at least another 48 hours of fermentation in the fridge.
I incorporated the 50 gms of semolina flour in the hopes that it would impart more flavor to the NY crust - without significantly altering the desired open crumb structure. We'll see how that goes.
Ah - this was all done before 6:30 am, by the way. The call of the poolish was strong, very strong