In my never ending quest to perfect my bread baking, I picked up "The Breadmaker's Apprentice". I love the photos, descriptions and detailed explanations of the how and why bread is made the way this particular author makes it.
This is the first recipe I made from the book. Start this one the night before.
2 1/2 cups bread flour
1 1/2 cups room temperature water
1/4 t instant yeast
In a large bowl, mix together ingredients til all the flour is moistened. Cover with plastic wrap. Let it rest for 3-4 hours (or til bubbles form); refrigerate overnight.
Remove poolish from the fridge 1 hour before working dough.