jose: we add our water, preferment and a bit of malt (non diastatic), mix in our flour (half high gluten, half all purpose) and rest for around 15min, throw on salt and begin mixing. after 2 or 3 min of mixing on low speed, we add olive oil. when the oil completely mixed in, we then mix on high speed for 2 min, check and adjust hydration. Its always different. dry winter conditions, and humid summer conditions affect EVERYTHING. i can give the recipe, which i don't have in front of me now, and i can't remember because i got so many and i'd rather give the correct one.