I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use 1/2 cup water and 1 scant cup of flour and add 1/8 teaspoon of yeast. In a few hours at room temperature, covered, you'll have a flavorful base for the bread to go along with the water roux. The poolish will rise and be bubbly with a nice aroma.