I notice that Instant Yeast is specified in this recipe. Is any reason given for preferring Instant Yeast over regular active dry yeast?
I see that temps are indicated for the final proof. Is any temperature guidance given for the 12 hr preferment or the bulk ferment?
I find the mixing instructions to be awkward. According to the table, #1 is 15g water, #2 is 265g water and #3 is 485g flour.
Neither the hand nor machine mixing instructions mention adding the salt. I'm guessing it's added with the 15g of water but maybe not. Is the 485g of flour and the polish supposed to be mixed together before adding, added in a specific order or just all dumped in together? The machine mixing instructions don't mention adding either flour or poolish.
Perhaps the #s in the ingredients list are to include items in rows below the printed #? Or not?
I have made enough bread that I can take a stab at it but I wouldn't feel like I was making the recipe presented.