One of the benefits of being a teacher is the two week break over Christmas. It is such a wonderful time to refuel. I had lots of things to do with my business, Pamela Greer Photography, but I also wanted to get back in touch with some of my cooking loves.
I have not baked bread in probably at least a year. Luckily since I store my yeast in the freezer, it was still good. I have a go-to recipe that I use, Pain De Maison Sur Poolish to make the dough in my bread machine. Rather than keeping a sourdough starter going, which I am bad about feeding, this recipes allows me to create a sort of mini ferment the night before. Not as zingy as a sourdough, but still adds a little something extra.
It was so nice. Feeling the aliveness of the dough in your hands, gently placing it in the pan to rise, the smell of the bread as it baked, the crackling crust talking to me as it cooled.
I would show you the finished bread, but I only took a photo for Instagram.