Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking.
It can be challenging for me to bake or cook something that requires a long period of time to prepare before the end product is ready to consume. When the baking mood strikes, I like to make something – and like to see the fruits of my labor straight away. This works great if I decide to bake cookies, which are ready within minutes.
But bread is another story. So is pizza dough. This week I wanted to make really delicious pizza dough. The recipe I found instructed me to make the dough 36 hours in advance of cooking the pizza! That is a very long time to wait, and definitely requires some planning. While I didn’t get to 36 hours, I got pretty close – the dough had about a 30-hour fermentation period. And it really paid off, with a very tasty crust!
This incentivizes me to plan ahead, and not put off starting something until the last minute. Now if only all tasks rewarded us with a tastier outcome when we get started early…