Pain naturel using the poolish method

Pain naturel and organic roasted buckwheat bread started this morning. I have tried the poolish method of pre fermentation for the pain naturel. Some of the flour and water was mixed with a small amount of the sourdough starter, covered and left overnight at room temperature for 12 hours. The poolish is then mixed with the rest of the flour and water, autolysed for 30 minutes, left for 50 minutes, stretched and folded 3 times with intervals of 50 minutes between each folding, shaped and then left for 2 to 3 hours for the final rising. I hope it turns out well after all this effort! The dough certainly looks and feels good.