I'm sure I'm being incredibly naïve, but I've got to ask anyway. Today I made Neapolitan-style dough using the baker's quantities listed on page 302 of The Pizza Bible. When I added my poolish though (20% weight) the dough was way too wet, to the point of being easier to pour than to pick up. I know in the book it says to adjust the recipe to account for the flour in the poolish, but I suspect I also need to account for the water in the poolish. Here are the quantities I used, given in grams:
Caputo Flour: 1077.3
Dry Yeast 11.9
If I account for the flour and water in the poolish the quantities become more like:
Is that what I should be doing? Again, I'm sorry to be asking such a stupid question.