Baking
Cooking food with dry heat in an enclosed oven, relying on hot air circulation.
What You're Doing
Cooking food with dry heat in an enclosed oven, relying on hot air circulation. Chemical leaveners or yeast create structure, while heat sets proteins and caramelizes sugars.
Visual Cues
Look for these signs to know your technique is working:
- Rising and expanding during first phase
- Surface browning and setting
- Toothpick comes out clean from center
- Pulling away from pan edges
Why It Works
Dry oven heat sets protein structures and gelatinizes starches, creating the framework of baked goods. The Maillard reaction and caramelization on the surface create crust and complex flavors.
Failure Modes
Avoid these common problems:
- Oven not preheated - uneven rise
- Opening door during baking - collapse from temperature shock
- Over-mixing batter - tough, dense result
- Wrong rack position - burns top or bottom
Requirements & Guidelines
- Preheat oven completely
- Position rack in center for even heat
- Don't open door during critical rising phase
Recipes Using This Technique
Technical Details (CKL)
pan "baking sheet" 30cm
heat pan to 180C
apply "flour" to pan
wait 25min