I uploaded a short video on how this dough looks after coming out of the mixer. This preferment for the Lehmann dough is 61% hydration.
I usually weigh, ball, then oil, place in a plastic bag, twist the end pony tail style, then put the dough balls on trays. When I don’t have any help, like today, I just weigh, ball, then oil all the dough balls and place them in plastic bags and onto the dough tray and then cold ferment.
This dough seems to soften, even while balling and then oiling. On the one picture it can be seen how the dough starts to bubble, after a short while. It usually takes me about 10 minutes to weigh, ball, oil, and bag 15 lbs. of dough. This final dough had a final temperature of 73 degrees F. The poolish is very cold coming out of the deli case, so this helps to keep the dough temperature down. The one little dough ball I am going to try and experiment on tomorrow, to see if leaving it thicker and leaving more rim, will bake up with more oven spring, like this same dough did in BBQ grill set-up with firebricks.
Few pictures below.