Espresso and Lime

Make the poolish…
0 Whisk 3 grams of active dry yeast and a pinch of granulated sugar into 180 grams of warm water and set aside for about 5 minutes or until it blooms and gets nice and foamy
2 Add 180 grams of bread flour and mix until fully combined
3 Cover the bowl and let the poolish rest at room temperature for 12-24 hours 
Make the dough…
5 Add 340 grams of warm water into a large bowl, add the poolish and mix until fairly combined 
6 Add 42 grams of olive oil, 550 grams of bread flour and 16 grams of salt and mix until a shaggy dough forms
7 Cover the bowl and rest for 30 minutes 
8 Dampen your hands and pull the outer edges of the dough up and fold down into the center working your way around the bowl until all of the edges have been stretched and folded down into the middle
9 Cover the bowl and rest for another 30 minutes 
10 Repeat this process 3 more times for a total of 4 stretch and folds over 2 hours
11 Add a generous amount of olive oil into a 17”x12” rimmed baking sheet or 2 smaller baking sheets and spread it over the entire surface 
12 Transfer the dough into the baking sheet and gently work the dough out toward the edges
13 Cover the baking sheet and let the dough rest for 45 minutes 
Bake the bread…
15 Preheat your oven to 450°
16 When the dough has rested for 45 minutes, drizzle the top with olive oil and gently dimple the top with your finger tips working the dough out evenly over the entire baking sheet
17 Sprinkle the top with sea salt
18 Bake the dough in a 450° oven for 24-26 minutes or until the dough is golden brown with crisp edges
19 Allow the bread to cool before slicing
20 Store leftovers in an airtight container at room temperature