Service for six

Method

1. Start. Work backward from service time and mark cooling, chilling, proofing, and oven occupancy.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center.
2. Then. Create a mise-en-place list and complete tasks in dependency order.Watch for: Work deliberately and stop as soon as the described texture is reached; the endpoint matters more than the clock.
3. Finish. Serve six portions at the same quality; note every bottleneck afterward.Watch for: Start checking a few minutes early and let appearance, texture, and temperature confirm that it is done.