overbaking

Overbaking refers to cooking baked goods or dishes longer than the optimal time, usually due to heat exposure that exceeds what is required to achieve proper doneness. The result is a product with undesirable texture, flavor, or moisture level.

Causes include oven temperatures that run hotter than indicated, inaccurate oven calibration, using the wrong pan size or material, and following a recipe with bake times suited to different equipment or pan configurations. Carryover cooking, where food continues to cook after removal from the oven, can also contribute to overbaking if the item remains in hot air too long.

Effects of overbaking include dryness, a dense or brittle texture, an overly dark crust or edges, and a crumb that is tough or crumbly. Flavor may become concentrated or slightly burnt in places, and moisture loss can leave the interior dry. The specific symptoms vary by product but generally indicate excessive heat exposure or time.

Prevention and management strategies include regularly calibrating the oven with an oven thermometer, following updated bake times and temperatures for current equipment, using appropriate pan sizes and materials, and checking doneness a few minutes before the listed time. Removing items from the oven slightly before the center is fully set can reduce carryover cooking. When using convection, adjust times and temperatures accordingly.

Common examples by product: bread may become dry and dense with a very dark crust; cakes become dry with a firm crumb; cookies turn hard and brittle; pastries and casseroles develop leathery edges. See also overcooking and bakeware terminology.