Paul's Dough Ball with honey and a milk kefir poolish

I let this dough sit out all day at ambient room temperatures.  The dough was reballed different times over the course of the day.  Each time the dough is very sticky, but when reballed it becomes manageable.  The dough ball is going to be reballed one more time tonight and then is going to be cold fermented until tomorrow.

Pictures of different times dough ball was reball and also forumla I used.  I figured out the formula on the preferment dough calculating tool on pizza making.com  http://www.pizzamaking.com/preferment_calculator.html

On the preferment dough calculating tool, anyone can put what kinds of ingredients they want to use, the thickness factor, size of pizza, hydration and other things.

Norma