To prepare the poolish, stir together 500 grams flour, 3 grams yeast and all of the water in a mixing bowl. Cover and ferment for 22 hours at room temperature.
Set water chiller to 18°C.
Using a Hobart Legacy Mixer, add the poolish and remaining dough ingredients to the mixing bowl. Mix on speed 1 for 1 minute, then on speed 2 for 6 minutes. Remove the dough from mixer and rest for 5 minutes.
Divide the dough into 80-gram pieces and round. Rest for an additional 5 minutes. Place dough balls in an oiled bowl, cover with plastic wrap, and ferment for 2 hours.
Sheet on a reversable sheeter down to 3.0mm in thickness. Start with the setting on #10, then down to #8, #6, #4 and finally #3. Run dough through the sheeter twice on each setting. Dock with a docking wheel, twice in each 90° direction. Cut into 4”x6” rectangles. Brush rectangle tops with char solution.
Place the prepared dough onto round screens then onto a wire shelf on a rack.
Bake at 450°F in a preheated deck oven for 7-8 minutes. Cool 20 minutes and bag.
