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Cheers, I figured wet to dry.
How about adding salt? Supposedly it slows gluten production and should be added later? I mixed through the flour before adding the sloppy poolish paste.
Backstop-
In the recipes I have, there is no autolyse. Simply adding water to poolish, then adding that to remaining dry ingredients including salt.
It kinda depends on the ratio of poolish is in the final dough. The more poolish, the less water remains to be added at the end, meaning there isn't as much use for an autolyse.
Nef
Yes, but I can't remember. Will check in one of my books.
Edit: Add the water to the poolish, pouring around the edge to get the poolish off the bowl, then add that to your dry ingredients.
Also, what I hadn't realised/remembered is that some recipes call for extra yeast in the final dough. I don't ever remember adding more at that stage.