If you do not have your own sourdough starter or a week to make one ahead of time, you can use the overnight poolish method starting the night before. Make a game plan on how you want to bulk ferment your dough. This can be done in one day, or for best results done over night in the fridge. This will yield more flavor. This would involve a schedule starting around 5:00pm, stretch and folding for 3-4 hours, then begin resting in the fridge by 9:00pm. Your dough will come out of the fridge around 9:00am the next day where it will then have a bench rest for an additional 2 hours. Thus ready to bake around 12:00 to 1:00pm.
340g Warm Water
4g Instant Yeast
25g Butter (Cubed and Softened)
200g Sourdough Starter or Poolish
600g All Purpose Flour
2 Tbsp or roughly 25g Semolina Flour or Cornmeal
1 tsp of olive oil or neutral oil
100g All Purpose Flour
Mix both together until smooth and rest on the counter lightly covered overnight.