What you have described here is a modified form of a 25/75 sponge-dough. This means that 25% of the flour has been fermented. It is not a bad approach to making additional dough if you see that you are in potential danger of running out of dough later in the day. Keep in mind that this is not the same as an “emergency dough” which is designed to be used literally, within an hour , or so of being made. As is the case with any of the “quick” doughs or emergency doughs, don’t try to hold the dough over from one day to the next, just “bite the bullet” and toss it at the end of the day.
Tom Lehmann/The Dough Doctor