Targum Pseudo-Jonathan on Exodus 16:23 gives us the first explicit teaching of Sabbath cookery in the Torah, and the Targumist relays it with a domestic precision that would be at home in any observant Jewish kitchen today.
Moses said: This which the Lord hath told you, do. Tomorrow is the rest of the holy Sabbath before the Lord. That which is needful to have to bake for tomorrow, bake today; and what is needful to boil for tomorrow, boil today: and all whatever remaineth of that which ye eat today lay it up, and it shall be preserved until the morning.
Notice the verbs. Bake. Boil. Lay up. Three separate actions, each assigned its own Friday window. The <a href='/categories/midrash-aggadah.html'>rabbinic tradition</a> later expanded this into the full system of melachot, the thirty-nine categories of creative labor forbidden on Sabbath (Mishnah Shabbat 7:2, compiled c. 200 CE). But the seed is here, in the wilderness of Sin, before Sinai.
The Targumist also preserves a small miracle. On any other day, manna left overnight bred worms and putrefied. On the sixth day, manna left overnight did not spoil. It shall be preserved until the morning. The same substance behaved differently depending on which day it was saved for. The manna, in other words, kept Shabbat.
The Maggid draws a delicate point. Shabbat is not only a human discipline. Creation itself changes its rules on the seventh day. The wheat that would spoil on a Tuesday night does not spoil on a Friday night. The world adjusts itself to accommodate holiness.
Takeaway: when you prepare for Shabbat, you are not merely managing your schedule. You are joining creation in a weekly adjustment. The bread behaves. So should you.