PizzApp - Poolish Fermentation time

[thexawakening]

So I am trying to work out how I am going to make my first real pizzas with our Roccbox, and I want to try doing a Poolish. Using PizzApp, it has a setting for Poolish leav., but I’m not sure if it is assuming RT or CT for that time. I just want to make sure my yeast amounts are correct.

[soler]

Hello.

From the app glossary :

Poolish = liquid pre-ferment, with a flour to water
ratio of 1:1 and little yeast, left to ferment at 18-
20°C. It's known to increase dough extensibility and
it's mainly used by French bakers to make baguettes.
Over 12 hours requires a flour with W >300.