The preferment dough calculating tool does not do a particularly good job with preferments that include commercial yeast. When Boy Hits Car (Mike) and I designed that tool, we considered whether it could be used or be adapted to be used with preferments with commercial yeast. We discovered that there were so many possibilities (poolish, sponge, biga, old dough, prefermented dough, etc.) that it would have been a nightmare from a programming standpoint to be able to cover them all. I mention this because I suspect that you used commercial yeast (IDY) in your poolish even though it is not shown in the output of the preferment dough calculating tool. Some people put all of the commercial yeast in the preferment but others split the total formula yeast between the preferment and the final mix. I suspect that you did the former. Is that correct? Or did you use a natural starter for the preferment. If that is the case, then what you posted would be correct.