45g Hold-Out Water (reserved for just in case) original recipe called for 52g, but I put 7g of that above,
I ended up using all the water, so 404g water total.
What I did:
Mix 259g Whole Wheat Flour (KA), 259g water, and ¼ of a 1/4tsp (1/16?) of yeast. Let sit for 2 hours at 76F then put in refrigerator until 7am. Very thick, like tomato paste. I think I used too little yeast in my poolish since I thought I was making a 500g loaf instead of a 1000g loaf. I had my spreadsheet numbers wrong, again.
7am: took out of fridge and let sit on the counter for 4 hours. No bubbles, still super thick.