The transformation from raw ingredients to the ultimate baked product is often characterized as a shift from a foam-like consistency to one reminiscent of a sponge. The ancient Egyptians played a pioneering role in baking, introducing the practice of baking leavened dough in molds and essentially inventing the earliest iterations of loaf pans. These molds were heated, filled with dough, covered, and then stacked in a heated chamber.
As baking techniques evolved and a wealth of ingredients became accessible, baked goods began to exhibit unique characteristics and acquire distinct names. The baking process typically initiates with the fundamental ingredient: wheat flour. The distinctive properties of wheat flour empower bakers to craft an impressive variety of products, ranging from pastries to cakes and cookies.
The gluten structure within the dough plays a pivotal role, enabling it to capture steam or expanding air bubbles. This mechanism facilitates the rising of yeasted dough and the achievement of the characteristic flakiness in puff pastry. Baking procedures involve air temperatures ranging from 150 to 250°C, commonly utilized in baking bread and meat. The moist product undergoes heating from hot air or combustion gases until the surface layer is dehydrated, forming a crust at approximately 100°C.
Baking Techniques and History
