baking

Baking is a method of cooking food by surrounding it with dry heat, usually in an oven. It is used for a wide range of foods, including bread, cakes, pastries, cookies, pies, and many casseroles. Baking relies on heat transfer through air and the food's surface to form a finished product characterized by browned surfaces and set interiors.

Origins of baking lie in ancient civilizations that used clay or brick ovens. It evolved with the development of leavening agents such as yeast and chemical leaveners, improving texture and flavor. In modern kitchens, baking encompasses industrially produced items as well as artisanal and home-baked goods.

Core ingredients typically include flour, water or milk, fats or oils, sugar or other sweeteners, leavening agents, eggs, and salt. Mixing combines ingredients to form dough or batter; gluten formation and starch gelatinization build structure. Yeast or chemical leaveners release gas that expands the dough or batter as it bakes. Temperature and time determine crumb, moisture, and browning.

Common baked products include bread, pastries, cakes, cookies, and pies. Equipment ranges from simple bakeware such as pans and sheets to specialty items like loaf pans, muffin tins, and pie dishes. Techniques such as proofing, blind baking, and tempering fats influence the final texture and appearance.

Baking involves physical and chemical changes, including Maillard reactions, caramelization, and moisture loss. Proper oven temperature, pan placement, and accurate measurements influence height, crumb, and crust. Food safety considerations include avoiding cross-contamination, measuring internal temperatures where appropriate, and storing baked goods to maintain quality.