They made and measured out the poolish for us in advance. Then had us mix the dough by hand. Now, I confess that I mix almost all of my bread dough in a Kitchen Aid Mixer- and almost never mix by hand. I do a lot of my kneading in the mixer as well – so this forced me to think and work differently (always a good thing).
The recipe made very wet dough, which we then kneaded by hand using a rapid slap-and-fold method that she demonstrates in the video below.
Finally we worked on scoring. Much like shaping, scoring is one of those techniques that just takes a lot of practice. I felt a lot more comfortable with the scoring than I did with the shaping. In the end, we turned out some beautiful loaves.