Poolish hydration at 165%????

[LazyFlamingo]

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!!!???

[TXCraig1]

Your estimates seem reasonable, but I don't understand why it's a problem or hard to believe? It will ferment much faster this way which seems to be what she wants.