Baking and Time
The name of this thread is not the title of a long lost manuscript of Heidegger's, though ...who knows.
I've been planning my weekend around baking, and find that time is sometimes fairly inflexible (nowhere near extensible enough to make into pizza crust, for instance). I'm trying to map out sufficient blocks of time for (in priority order): 1. sleep, 2. baking, 3. cooking, 4. outdoor exercise. I have two baking projects in mind, and no fresh bread in the house, so I guess my first bake will have to be the one that takes less elapsed time, and can be done in time for dinner Saturday (that would be the Italian Sourdough). Since the Italian Sourdough is intended to be accompanied by tuna salad and fresh tomatoes, I guess that means I have to find time Saturday to get to the farmer's market. But that would be the time I planned to mix the dough. So, if I go to the market for tomatoes, the bread might not be done in time for dinner. If we have dinner too late Saturday, I won't have time before sleep time to mix the dough for my third attempt at Susan's Ultimate Sourdough (which I planned to mix Saturnight and bulk ferment in a cool place til Sunday morn).
I guess I need more time to figure this out. And no, I'm not giving up sleep to meet a baking schedule.
I bet all you bakers have these problems. Anyone found a way to conform time to your schedule?
Thanks for any tips. Heckling is also welcome.