Today is bread day. I bake my loaf of bread for the following week every Friday. It is an old-fashioned European process consuming several hours actually starting the evening before.

So, Thursday evening, I mix what is called a poolish – vernacular for it’s supposed origin in Poland centuries ago. A very wet mixture, half flour, half water, barely an eighth of a teaspoon of yeast … the whole critter allowed to mumble to itself for 8-12 hours … covered in plastic wrap so no spiders or other critters fall in overnight. By Friday morning, the poolish is ready to be mixed with the remaining flour, water, salt and yeast to make the completed dough.

In our home, that’s called Jabba. :-]

I left it sitting out on the counter, last night. Didn’t get round to starting the end process till morning sunlight had already begun streaming in the East windows into our kitchen. The result is above.