Early in my baking life I learned a process that I later discovered as 'Mise en place'. It became one of the most important things I've learned, & it's spilled over into other areas of my life as well. Mise en place is a french term, pronounced 'MEEZ ahn plahs', which literally translates to "put in place". It was applied to professional kitchens around the time of Georges Auguste Escoffier (1846 - 1935). He is legendary for elevating the status of cooking to a respected profession. Escoffier's approach to kitchen management remains influential, even today, worldwide. The 'Culinary Institute of America' defines mise en place as "everything in place". It is a state of mind, as well as a culinary technique. When used it allows a baker/cook to produce in a more smooth flowing, time-saving process, which allows as much enjoyment as possible. I offer these steps, along with mise en place as a way of allowing your baking experience to produce as much pleasure as possible.
1- Prepare your workspace starting with a clean kitchen, & empty dishwasher. Remove any unnecessary items off countertops, allowing maximum work-space.
2- Read your recipe, being certain to have sufficient ingredients & proper necessary equipment.
3- Wash ingredients, chopping them or preparing them in any necessary manner. Measure & place each item in an individual container. (Have a tray available to move things as necessary , to a table or any other area, as required.) Preheat ovens.
4- Clean as you go. (This may be the most important, helpful part of the process.)