bagning

Bagning is the culinary process of cooking food using dry heat in an enclosed space, typically an oven. It encompasses breads, pastries, cakes, and many casseroles and vegetables. Unlike wet-heat methods such as boiling or steaming, bagning promotes crust formation and browning through the Maillard reaction and caramelization. In Nordic and some European contexts, bagning is the standard term for this method.

Temperature and time vary with the food. Doughs and batters are often preheated to temperatures between about 160 and 220 degrees Celsius, with breads commonly baking at higher temperatures than cakes. The oven's heat causes water in the dough to evaporate, sugars to brown, and starches to gelatinize, creating crust and crumb structure. Preheating, proper pans, and, in some cases, steam or moisture control improve crust quality. Many recipes begin with higher heat to set the crust, then lower heat to finish.

Equipment and safety are practical considerations. Common equipment includes ovens (electric or gas), baking sheets, pans, and parchment paper. Temperature accuracy helps ensure consistent results; a calibrated oven or thermometer is often used. Safety measures include using oven mitts, avoiding burns, and ensuring foods reach safe internal temperatures, particularly for meat products. Proper cooling and storage prevent moisture loss and limit spoilage.

Historically, bagning has been central to home cooking and commercial baking. Advances such as convection and steam-assisted ovens have influenced technique, efficiency, and product quality.