Make the poolish

• Mix equal parts flour, water and a pinch of instant yeast
• Let it proof at room temperature until bubbly and doubled to tripled in size

Combine the dough ingredients

• Add bread flour and diastatic malt powder to the poolish
• Add the remaining yeast and almost all the water
• Mix into a shaggy dough

Knead the dough

• Knead with a stand mixer until it forms a wet mass

Rest the dough

• Let it rest to relax and hydrate the gluten

Add salt, water and oil

• Add the salt and the remaining water and mix until incorporated
• Drizzle in the olive oil and mix until smooth and emulsified

Rest again

• Let the dough set

Fold and check the dough

• Fold the dough to bring it all together
• Check for a window pane that still breaks

Divide and ball the dough

• Divide the dough into equal portions
• Ball the dough with your fingers, building tension on the working surface

Cold proof

• Place the balls into an oiled circular container
• Cold proof in the fridge