We crossed. Let me try:

Let's take this as a bloke without anyone else to feed so 600gms of finished dough at 70% hydration finished dough.


1. Make poolish of 100ml water, 100 g flour, and a pinch (3g or so) yeast.
2. Let poolish bubble overnight
3. Some time before you are ready to bake, mix the poolish with 250 g flour, 150g water, 6-8g salt, and perhaps a tiny pinch more yeast. Mix for 7 minutes or so until you have shiney surfaced dough.
4. Let rise, then envelope folds with relaxes in between.
5. Let rise again as final shape.
6. Spray the dough with water and put the dough onto a surface and cover if you want.

(foil on top of a preheated pizza stone perhaps? Or just a normal cookie sheet?) in a hot oven (220C = 425 F) with steam

No ... heat the stone and put the bread onto the stone with a peel (make one or cheat) ... and do what you can underneath re steam. If you have a steak griddle or something similar great. The whole idea of the stone is to absorb some of the water and crisp the base. If you put foil down it will not absorb and crisp as well.

7. After 5 mins, remove dough and let the oven dry out

No, just open the oven door for a few seconds to let the steam escape. Donb't touch the bread.

8. Increase temp to 240 C (450 F or so) and bake for 20 mins or so.

Yes, but just look at the bread and when it looks brown take it out and tap the bottom. If it sounds hollow it's cooked.

Does that help at all?