Because the poolish is 100% hydration, half of its weight counts as flour and half as water. The yeast figure above is for the poolish only — sized for a 12–16h cool ferment; reduce a little if fermenting at room temperature.

Same-day, no poolish? Skip the pre-ferment and add instant yeast straight to the final dough: 2.4g for a 4–6h rise at room temp (≈0.3% of total flour), or 4.8g for a quicker 2–3h rise (≈0.6%). Halve these for active dry yeast, triple for fresh.

Hydration tweaks: add water to raise hydration, or flour to lower it (totals shift).