Is my Polish-based method professional enough?
This is how I prepare my dough (for 1kg of flour)
1- Making Polish Starter
I mix 500g flour with same amount of room-temperature bottled water, with 12grams of sugar and 2 grams of instant yeast. I do this gently. The result stays in room temperature (around 25c) for 12 hours. It doubles (or even more), with a favorable scent and texture.
2- Making Neapolitan dough
I add the other 500g of flour with the 200 of cold water (this water is mixed with 20grams of salt too). I mix it by hand for around 12-15 minutes. It takes some amount of work. Because I don't have a mixer. I let it rest and do some stretch and fold each 30 minutes for 90 minutes (three times). I then let it rest for another 90 minute and then cut and make 300g dough and let it rest in the fridge for another 24 hours.
3- Cooking is done inside a 400-500 bricked-floored oven. The results are not bad considering me being starter in this. But my main question remains around the process of making dough.