When the poolish is 2-3 times larger and full of bubbles, add 1 tsp yeast, 1 1/2 tsp salt, 3 cups flour and 1 cup water. Use the slap and fold method to form a dough ball. After a few folds, it won’t stick any more. After about ten folds, get most of the goo off your hands and see if it is still sticky. If it is, work in extra flour. You’re looking for a very soft, moist dough. But not sticky. If it is a rainy day – or humid – you will definitely need more flour. Place in large bowl and cover with damp hand towel. Place over a bowl of ice if you don’t have a cool spot.