improved poolish beginner recipe

recipes/beginner_poolish.md

@@ -20,7 +20,8 @@ Combine the rest of the ingredients to turn the poolish into a dough. See video:
 1. **Poolish + water** — Add the water to the poolish, thoroughly mixing so that most of the poolish is dissolved into the water.
 2. **Salt+Oil** — Add the salt and oil to the poolish.
 3. **Flour and Kneading** — Add the flour to the poolish. If you don't have a dough mixer, you can use a spoon to mix everything together at first, then switch to your hands. This is a VERY sticky dough, don't be discouraged, keep going for 10-15 minutes.
-4. **Prepare for gluten development** — Cover the dough or place it in a bowl you can cover to let it rest for a short time.
+4. **first gluten development** Let it rest for 30 minutes, covering it with a towel or some olive oil with clingfilm.
+5. **second gluten development** give it a stretch and fold and let it rest another 30 minutes
 
 ### 4. Dough cold rise — ~20 hours (16-24 hours)
 
@@ -28,6 +29,7 @@ Let the dough cold rise in the fridge.
 
 ### 5. Room temperature rise — ~4 hours (3-6 hours)
 
+Take the dough out of the fridge an hour before you plan on making the balls.
 Split the dough into smaller balls and place them into a covered/sealed container(s).
 
 1. **Make the dough balls** — We want the dough balls to have a smooth surface, trapping the air in the dough and we put them in a container or box so they're not exposed to the air. Check these videos for some tips: [How To Make Perfect Pizza Dough Balls](https://www.youtube.com/watch?v=oZxNbL5XB7w) and [How to Shape Dough Balls](https://www.youtube.com/watch?v=v5t5MEZt6LM)