Mix the poolish ingredients the day before baking. Combine the flour, water, and yeast in a bowl and mix with dough whisk or wooden spoon until smooth. Cover with plastic wrap and let ferment overnight for about 16 hours at room temperature.
Using a stand mixer with the dough hook attachment, mix all of the dough ingredients on low for about 8 minutes, scraping down the bowl after about 6 minutes.
Place the dough in an oiled container or large bowl, cover, and let proof in a warm spot for 30 minutes.
Stretch and fold the dough with wet hands, and let it rest for another 30 minutes. Perform three more "stretch-and-folds," every 30 minutes. Finish with a 30 minute rest.
Generously flour your work surface and then invert your container and let the dough fall out. With wet hands, gently pull the dough into a rectangle. Cut the dough into four long pieces (or two, for larger loaves, or eight squares, for long rolls).
Lift and place the dough pieces onto a well floured couche, floured tea towels, or oiled parchment paper. Pleat your couche or paper to help maintain the shape of the loaves.
Cover the loaves with floured tea towels or another linen couche, and let proof for 30 to 60 minutes. Preheat the oven, equipped with a baking stone, to 450 to 480 degrees F. Place a broiler pan on the lower rack of the oven (for ice).
Transfer each loaf to a parchment lined pizza peel, slide the loaves onto the heated stone, toss about a cup of ice onto the broiler pan, and immediately close the oven door.
Bake for about 30 minutes depending on size of loafs/buns. Cool on a wire rack.