I think I have nearly sussed out the recipe. Make the poolish 200gm each water and strong flour plus yeasdt and 7g yeast, mixc and cover overnight, then I add 200g flour and 140g water and tsp salt and I add some yeast. Mix for 1 min on minimum, then up a notch for another min and then up again for 4 mins. I then transfer to a mixing bowl and leave for an hour and a half. It should then be rather like pliable chewing gum, withwet hands fold over itself a few times and repeat this two more times at 45min intervals. Then shape the dough into 1 or2 loaves. Plenty of flough but do not squash or touch the top. Leave for 30 mins. Thn pop into oven with 210C fan assisted with a squirt of water (I pour some into a tray at base of oven. 20/25 minutes. I am getting there!
Next up I will try with dried basil?