kenyérsülés

Kenyérsülés is a Hungarian term that translates to "bread burning." It refers to the undesirable outcome of overbaking bread, resulting in a crust that is excessively dark, hard, and often bitter. This can happen for several reasons, including a baking temperature that is too high, an extended baking time, or the use of a baking pan that conducts heat too efficiently.

The consequences of kenyérsülés go beyond mere appearance. The intense heat can carbonize the sugars on the bread's surface, creating a charred flavor and a brittle texture. While some people may enjoy a very dark crust, kenyérsülés typically denotes an extent of burning that renders the bread unpalatable. The inside of the bread may still be cooked, but the burnt exterior can dominate the overall taste and mouthfeel.

Preventing kenyérsülés involves careful monitoring of the baking process. Bakers often use oven thermometers to ensure accurate temperature readings and employ timers to avoid overbaking. Covering the top of the loaf with aluminum foil partway through the baking process can help shield it from excessive heat, especially if the crust is browning too quickly. Selecting appropriate baking vessels, such as those with good insulation, can also contribute to more even baking and reduce the risk of burning. If kenyérsülés does occur, the burnt crust can sometimes be scraped away, though this doesn't always salvage the bread's flavor.