Make poolish the night before.

Mix ingredients on low for 3 minutes, then 2nd for 6 minutes. Put into dough box. Let ferment for 1 hour.

Fold on table, and return to dough box for 1 more hour.

Divide into 6 portions (.75# each) and form into balls. Let rest on dough board for 1/2 hour.

Shape and store on dough board with linen. Let rise for one hour.

Bake at 390 with steam for 10 minutes, let steam escape, and bake for another 13 minutes.