Use a higher poolish percentage in colder months and lower percentage in warmer months.
Cover and let rest another 15-20 minutes.
Dough will be easier to work with after this period.
Dough should be smooth on the surface, bounce back when poked, and pass the windowpane test.
Place on tray and cover with cling-film or cover container with lid.
Let rest 1 - 2 hours until dough doubles in size.
This could vary depending on your room temperature.