Im recording my next home made loaf of pain rustique. This is the first stage, poolish. Flour, water and very small amount of yeast. Leave it for 12 to 16 hours. Then wait for stage 2

![](https://d1vof77qrk4l5q.cloudfront.net/img/7f137210398ceacfd5330882ae224155603cebba.jpg)

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