Creating the Poolish is a type of starter – mix the above ingredients together for the Poolish until all are combined in a bowl then cover with clingfilm and leave at room temperature for 24 hours.
To make the bread:
Put the water and yeast in a mixing bowl then add the rest of the ingredients together with the Poolish. Bring together to form a ball of dough then kneed until the dough is soft and silky (10 mins).
Put back into the bowl and cover, leaving it for 30 minutes.
Tip the dough back onto the work surface and shape.
The dough can either be placed into a Rattan basket or a loaf tin.
Allow to prove until dough has doubled in size then bake in oven for 25-30 mins at 220°C, (425°F, Gas Mark 7)
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If you do not want the Poolish or for a quicker loaf, omit the Poolish & add 8-10g of dried yeast to the Strong White Flour with the water and salt quantities above