Bakning

Bakning, or baking, is the cooking of food by dry heat, typically in an oven. Heat surrounds the food and transfers by convection and conduction, producing a firm, browned exterior and a tender interior. Most baked foods are produced from dough or batter, including breads, pastries, cakes, cookies, and savory pies.

Ingredients and leavening: Common ingredients include flour, water or milk, fat, sugar, eggs. Leavening agents such as yeast, baking powder, or whipped air cause expansion. Conditioning steps like kneading, resting, and proofing for yeast dough influence texture and volume.

Process and temperatures: Dishes are shaped, placed in a preheated oven, and heated until set and browned. Temperature ranges vary: breads often bake at roughly 190–230°C (375–450°F); cakes and cookies typically at 160–190°C (325–375°F). Baking times range from minutes for cookies to over an hour for large bread loaves. Steam can be introduced to improve crusts in professional settings.

Equipment and techniques: Ovens vary from conventional to convection; bakeware materials include metal, glass, and silicone; using parchment paper or silicone mats aids release and even browning. Some recipes require preheating, steam generation, or scoring dough to control expansion.

Cultural and nutritional aspects: Baking is central to many culinary traditions and offers a means to preserve grains, dairy, and fruits. Results vary with ingredients and techniques, and baked goods can be high in sugars and fats, so portion control and substitutions are common considerations.