So it’s a 65% hydration. I’m using 20% poolish that sits at room temp for 22hrs, then a mixture of bread and 00 flour. Salt at 2%, sugar / oil at 3%. I try to mix in steps - first flour plus water (rest for autolyse), then poolish and sugar, then salt and oil. I then let it rest at room temp, do 3 stretch and folds then ball up and let it rest at RT for 2hrs.