This poolish has been languishing in a quiet place for several hours. When it's ready, the surface will be more concave and it'll have a strong, sweet smell. A small amount of water is added containing the malt. Then the flour and salt are added followed by the olive oil. Next comes the kneading until the dough is smooth and bounces back when prodded by a finger. After a couple of hours rest in a nice warm place the dough is lightly kneaded again and divided into oiled tins. Another similar rest follows until the bread rises. Then it's sprinkled with flour and slashed before being put into the pre-heated oven.
Then the smell . . .