No! Hahaha! I thought I'd just experiment! I was just wondering if it would be possible. I was just trying to get a feel for what I should try to start with if I were to experiment.
A good place to start is to read the poolish section of this article: http://web.archive.org/web/20040814193817/cafemeetingplace.com/archives/food3_apr2004.htm
In the above article, you will see that the amount of poolish can be from 20-80% of the total formula water. You will also see Chart A. That chart tells you what amount of yeast is needed for different periods of prefermentation of the poolish. In your case, once you have decided how much poolish you want to use, you should then decide on the period of prefermentation of the poolish. Chart A is based on using fresh yeast (aka compressed or cake yeast). If you are using IDY, you should divide the fresh yeast percent by three and use that.
To give you a couple of examples of how to convert a recipe to use a poolish, see Reply 4 at http://www.pizzamaking.com/forum/index.php/topic,6515.msg56131.html#msg56131
and Reply 96 at http://www.pizzamaking.com/forum/index.php/topic,11994.msg124161.html#msg124161
. In the first example, I used 80% of the total formula to make the poolish and I used a prefermentation period for the poolish of 18 hours, at room temperature. For the second example, I used 63.5% of the total formula water (20% of the total formula flour) to make the poolish. The prefermentation period was 13 hours, also at room temperature.
Your numbers will be different, of course, but I think you will see how the math is done to convert your recipe to use a poolish. To summarize, once you determine how much poolish you want to use and how long you want the poolish to preferment, you determine how much yeast (IDY) is needed for that period. The second step is to subtract the amounts of ingredients for the poolish from the amounts of ingredients in the total dough formulation. In the final step, those remaining ingredients are combined with the poolish in the final mix.
You can see another example of how the math is handled at Reply 28 at http://www.pizzamaking.com/forum/index.php/topic,6515.msg62814.html#msg62814
. In that case, I used a sponge instead of a poolish and the prefermentation period was only three hours but the math is the same as in the above examples. A final example, using a biga, can be seen at Reply 101 at http://www.pizzamaking.com/forum/index.php/topic,9908.msg87684.html#msg87684