Poolish boules

Upper: poolish after 18 hours, bubbly with creases
Below: after mixing
Below: after first folding
Below: after 2nd folding
bench resting after preliminary shaping

Into the bannetons for proofing [all RT]
The finished products: the crumb was yellowish and chewy. Crust not quite as crisp as I'd like but thin and flavourful. Interior has big holes and lots of character

Did it by the book as much as possible
My version