Yes, yes, sorry, O Wise One. I have failed. But we may still save the day. I will follow Bleedin Simple Instructions next time. I just had all the warnings from The Internet cycling through my head about not overfeeding the yeast, which will eat all the gluten and make the bread not good.

But I will still take photos of what today's efforts yield!

OK, so let me re-summarize the whole thing here:

1. Make poolish of 100ml water, 100 g flour, and a pinch (3g or so) yeast.
2. Let poolish bubble overnight
3. When ready to bake, mix the poolish with 250 g flour, 150g water, 6-8g salt, and perhaps a tiny pinch more yeast.
4. Let rise, then envelope folds
5. Let rise again
6. Spray the dough with water and put the dough onto a surface (foil on top of a preheated pizza stone perhaps? Or just a normal cookie sheet?) in a hot oven (220C = 425 F) with steam
7. After 5 mins, remove dough and let the oven dry out
8. Increase temp to 240 C (450 F or so) and bake for 20 mins or so.

Am I getting it all?