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Poolish All of the above
Salt 9g
Procedure:
The night before baking, mix the poolish and ferment 8 hours, covered tightly.
The day of baking, combine the flours and water, mix and autolyse, covered, for 15-60 minutes. Mix the yeast with the poolish and add to the autolysed dough for 5 minutes. The dough should clean the sides of a stand mixer. Sprinkle the salt on the dough and mix for another 2 minutes. The dough should be sticky but not gloppy.
Scrape the dough into a bowl 3 times its volume, cover and ferment for 2-3 hours, folding every 20 minutes for the first hour. Preheat the oven to 400F and prepare your steaming apparatus of choice. Scrape the dough onto your bench and preform it into a boule. Let it rest for 20-30 minutes to relax the dough, then form it into a batard.