Start the poolish the day before or at least 12-18 hours before baking: In a medium bowl, mix 75 g wheat flour type 550, 75 ml water, and 1 g fresh yeast until well combined and no dry flour spots are visible.

Loosely cover the bowl with plastic wrap or a damp cloth and let the poolish ripen at room temperature for 12 to 18 hours. It should form bubbles and smell slightly yeasty.

Put the prepared poolish into a large mixing bowl or the bowl of your stand mixer. Add 385 g wheat flour type 550, 245 ml water, 15 g salt, and 5 g honey.

Knead the dough for about 10-15 minutes until it's smooth, elastic, and no longer sticky. You can do this by hand or with a stand mixer with a dough hook.

Lightly grease a clean bowl with some vegetable oil. Place the dough in it, turn it once so it's lightly coated on all sides. Cover the bowl and let the dough rise in a warm place for about 1-2 hours, or until its volume has doubled.

Take the risen dough out of the bowl and divide it into two equal portions on a lightly floured surface. Use some flour for dusting if needed.

Shape each dough portion into an elongated roll or sausage, about 20-25 cm long and 6-8 cm thick. Make sure the ends are well sealed.

Place a very large pot with plenty of salted water on the stove and bring it to a boil. The water should be sufficient to completely cover the dumplings.

Carefully place the two shaped dumpling rolls into the boiling salted water. Immediately reduce the heat so the water is just gently simmering and not boiling vigorously.

Cook the dumplings for 15 minutes on one side. Then carefully turn them over and let them cook for another 15 minutes on the other side. The total cooking time is about 30 minutes.

Carefully remove the cooked dumplings from the water with a slotted spoon and place them on a cutting board.

Immediately after cooking, slice the still warm dumplings into pieces about 1.5 to 2 cm thick. You can use a thread, a sharp knife, or even a fork to tear them apart.

Serve the Bohemian dumplings warm. They are excellent as a side dish to traditional goulash, roasts, or other hearty saucy dishes.