Part 5/9:
Efficiency is critical in this environment. I focus first on cooking the bacon as it takes the longest and requires minimal attention once in the oven. While the bacon bakes, I dedicate time to shredding my cheese, ensuring I use larger shreds for a slower melt.
As I progress, I periodically step away to clean my workspace, keeping my dishes sanitized and ready for use. With just 15 minutes left in my kitchen time, I mix my preferment using water, yeast, and flour. This mixture requires an overnight rest, serving as the only leavening agent for the dough.
After tidying up, I pack up all my ingredients and tools, readying myself for the next round of preparations.