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<div class="vector-toc-text"> <span class="vector-toc-numb">2</span> <span>Baking in ancient times</span> </div> </a> <ul id="toc-Baking_in_ancient_times-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Commercial_baking" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Commercial_baking"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Commercial baking</span> </div> </a> <ul id="toc-Commercial_baking-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Equipment" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Equipment"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Equipment</span> </div> </a> <ul id="toc-Equipment-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Process" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Process"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Process</span> </div> </a> <ul id="toc-Process-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Cultural_and_religious_significance" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Cultural_and_religious_significance"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Cultural and religious significance</span> </div> </a> <ul id="toc-Cultural_and_religious_significance-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Bibliography" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Bibliography"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Bibliography</span> </div> </a> <ul id="toc-Bibliography-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Baking</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 41 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-41" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">41 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Gebak" title="Gebak – Afrikaans" lang="af" hreflang="af" data-title="Gebak" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%AE%D8%A8%D8%B2_(%D8%B7%D8%A8%D8%AE)" title="خبز (طبخ) – Arabic" lang="ar" hreflang="ar" data-title="خبز (طبخ)" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Pek" title="Pek – Minnan" lang="nan" hreflang="nan" data-title="Pek" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Enfornat" title="Enfornat – Catalan" lang="ca" hreflang="ca" data-title="Enfornat" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Pobi" title="Pobi – Welsh" lang="cy" hreflang="cy" data-title="Pobi" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Bagning" title="Bagning – Danish" lang="da" hreflang="da" data-title="Bagning" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Backen" title="Backen – German" lang="de" hreflang="de" data-title="Backen" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/K%C3%BCpsetamine" title="Küpsetamine – Estonian" lang="et" hreflang="et" data-title="Küpsetamine" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%A8%CE%AE%CF%83%CE%B9%CE%BC%CE%BF" title="Ψήσιμο – Greek" lang="el" hreflang="el" data-title="Ψήσιμο" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Horneado" title="Horneado – Spanish" lang="es" hreflang="es" data-title="Horneado" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Bakado" title="Bakado – Esperanto" lang="eo" hreflang="eo" data-title="Bakado" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AA%D9%86%D9%88%D8%B1%DB%8C_%DA%A9%D8%B1%D8%AF%D9%86" title="تنوری کردن – Persian" lang="fa" hreflang="fa" data-title="تنوری کردن" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Cuisson" title="Cuisson – French" lang="fr" hreflang="fr" data-title="Cuisson" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gd mw-list-item"><a href="https://gd.wikipedia.org/wiki/Fuineadh" title="Fuineadh – Scottish Gaelic" lang="gd" hreflang="gd" data-title="Fuineadh" data-language-autonym="Gàidhlig" data-language-local-name="Scottish Gaelic" class="interlanguage-link-target"><span>Gàidhlig</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EB%B2%A0%EC%9D%B4%ED%82%B9" title="베이킹 – Korean" lang="ko" hreflang="ko" data-title="베이킹" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B9%D5%AD%D5%B8%D6%82%D5%B4" title="Թխում – Armenian" lang="hy" hreflang="hy" data-title="Թխում" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%B8%E0%A5%87%E0%A4%82%E0%A4%95%E0%A4%A8%E0%A4%BE" title="सेंकना – Hindi" lang="hi" hreflang="hi" data-title="सेंकना" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Pemanggangan_(adonan)" title="Pemanggangan (adonan) – Indonesian" lang="id" hreflang="id" data-title="Pemanggangan (adonan)" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/Bakstur" title="Bakstur – Icelandic" lang="is" hreflang="is" data-title="Bakstur" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%90%D7%A4%D7%99%D7%99%D7%94" title="אפייה – Hebrew" lang="he" hreflang="he" data-title="אפייה" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Manggang" title="Manggang – Javanese" lang="jv" hreflang="jv" data-title="Manggang" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kk mw-list-item"><a href="https://kk.wikipedia.org/wiki/%D0%9D%D0%B0%D0%BD_%D0%BF%D1%96%D1%81%D1%96%D1%80%D1%83" title="Нан пісіру – Kazakh" lang="kk" hreflang="kk" data-title="Нан пісіру" data-language-autonym="Қазақша" data-language-local-name="Kazakh" class="interlanguage-link-target"><span>Қазақша</span></a></li><li class="interlanguage-link interwiki-mr mw-list-item"><a href="https://mr.wikipedia.org/wiki/%E0%A4%AD%E0%A4%BE%E0%A4%9C%E0%A4%A3%E0%A5%87" title="भाजणे – Marathi" lang="mr" hreflang="mr" data-title="भाजणे" data-language-autonym="मराठी" data-language-local-name="Marathi" class="interlanguage-link-target"><span>मराठी</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Membakar_(memasak)" title="Membakar (memasak) – Malay" lang="ms" hreflang="ms" data-title="Membakar (memasak)" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-my mw-list-item"><a href="https://my.wikipedia.org/wiki/%E1%80%96%E1%80%AF%E1%80%90%E1%80%BA%E1%80%81%E1%80%BC%E1%80%84%E1%80%BA%E1%80%B8" title="ဖုတ်ခြင်း – Burmese" lang="my" hreflang="my" data-title="ဖုတ်ခြင်း" data-language-autonym="မြန်မာဘာသာ" data-language-local-name="Burmese" class="interlanguage-link-target"><span>မြန်မာဘာသာ</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Bakken" title="Bakken – Dutch" lang="nl" hreflang="nl" data-title="Bakken" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Baking" title="Baking – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Baking" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Baking" title="Baking – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Baking" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Pieczenie" title="Pieczenie – Polish" lang="pl" hreflang="pl" data-title="Pieczenie" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-qu mw-list-item"><a href="https://qu.wikipedia.org/wiki/T%27antay" title="T'antay – Quechua" lang="qu" hreflang="qu" data-title="T'antay" data-language-autonym="Runa Simi" data-language-local-name="Quechua" class="interlanguage-link-target"><span>Runa Simi</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%92%D1%8B%D0%BF%D0%B5%D0%BA%D0%B0%D0%BD%D0%B8%D0%B5" title="Выпекание – Russian" lang="ru" hreflang="ru" data-title="Выпекание" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Pjekja" title="Pjekja – Albanian" lang="sq" hreflang="sq" data-title="Pjekja" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Baking" title="Baking – Simple English" lang="en-simple" hreflang="en-simple" data-title="Baking" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Leivonta" title="Leivonta – Finnish" lang="fi" hreflang="fi" data-title="Leivonta" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Bakning" title="Bakning – Swedish" lang="sv" hreflang="sv" data-title="Bakning" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-tl mw-list-item"><a href="https://tl.wikipedia.org/wiki/Paghuhurno" title="Paghuhurno – Tagalog" lang="tl" hreflang="tl" data-title="Paghuhurno" data-language-autonym="Tagalog" data-language-local-name="Tagalog" class="interlanguage-link-target"><span>Tagalog</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%81%E0%B8%B2%E0%B8%A3%E0%B8%AD%E0%B8%9A" title="การอบ – Thai" lang="th" hreflang="th" data-title="การอบ" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/F%C4%B1r%C4%B1nlama" title="Fırınlama – Turkish" lang="tr" hreflang="tr" data-title="Fırınlama" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%92%D0%B8%D0%BF%D1%96%D0%BA%D0%B0%D0%BD%D0%BD%D1%8F" title="Випікання – Ukrainian" lang="uk" hreflang="uk" data-title="Випікання" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E7%84%97" title="焗 – Cantonese" lang="yue" hreflang="yue" data-title="焗" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E7%83%98%E7%84%99" title="烘焙 – Chinese" lang="zh" hreflang="zh" data-title="烘焙" data-language-autonym="中文" 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class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Food producing method</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For the make-up technique, see <a href="/wiki/Baking_(make-up)" title="Baking (make-up)">Baking (make-up)</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">"Baked" redirects here. For cannabis intoxication, see <a href="/wiki/Effects_of_cannabis" title="Effects of cannabis">Effects of cannabis</a>. For the comedy web series, see <a href="/wiki/Baked_(web_series)" title="Baked (web series)"><i>Baked</i> (web series)</a>.</div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Freshly_baked_bread_loaves.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Freshly_baked_bread_loaves.jpg/300px-Freshly_baked_bread_loaves.jpg" decoding="async" width="300" height="148" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Freshly_baked_bread_loaves.jpg/450px-Freshly_baked_bread_loaves.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Freshly_baked_bread_loaves.jpg/600px-Freshly_baked_bread_loaves.jpg 2x" data-file-width="2847" data-file-height="1408" /></a><figcaption>Freshly baked bread</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Anders_Zorn_-_Br%C3%B6dbaket.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Anders_Zorn_-_Br%C3%B6dbaket.jpg/300px-Anders_Zorn_-_Br%C3%B6dbaket.jpg" decoding="async" width="300" height="201" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/49/Anders_Zorn_-_Br%C3%B6dbaket.jpg/450px-Anders_Zorn_-_Br%C3%B6dbaket.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/49/Anders_Zorn_-_Br%C3%B6dbaket.jpg/600px-Anders_Zorn_-_Br%C3%B6dbaket.jpg 2x" data-file-width="1600" data-file-height="1073" /></a><figcaption><a href="/wiki/Anders_Zorn" title="Anders Zorn">Anders Zorn</a> – <i>Bread baking</i> (1889)</figcaption></figure> <p><b>Baking</b> is a method of preparing food that uses dry heat, typically in an <a href="/wiki/Oven" title="Oven">oven</a>, but can also be done in hot <a href="/wiki/Ash" title="Ash">ashes</a>, or on hot <a href="/wiki/Baking_stone" title="Baking stone">stones</a>. The most common baked item is <a href="/wiki/Bread" title="Bread">bread</a>, but many other types of foods can be baked.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300°F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.<sup id="cite_ref-Figoni_2-0" class="reference"><a href="#cite_note-Figoni-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> Baking can be combined with <a href="/wiki/Grilling" title="Grilling">grilling</a> to produce a hybrid <a href="/wiki/Barbecue" title="Barbecue">barbecue</a> variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the <a href="/wiki/Masonry_oven" title="Masonry oven">masonry oven</a> is similar to that of a <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoke pit</a>. </p><p>Baking has traditionally been performed at home for day-to-day meals and in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The <a href="/wiki/Art_(skill)" class="mw-redirect" title="Art (skill)">art</a> of baking remains a fundamental skill and is important for nutrition, as baked goods, especially bread, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a <a href="/wiki/Baker" title="Baker">baker</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Foods_and_techniques">Foods and techniques</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=1" title="Edit section: Foods and techniques"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Baking" title="Special:EditPage/Baking">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">November 2024</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Woman_Baking_Bread_on_Saj_Oven_in_Artas,_West_Bank,_Palestine.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG/170px-Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG" decoding="async" width="170" height="227" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG/255px-Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/45/Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG/340px-Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG 2x" data-file-width="480" data-file-height="640" /></a><figcaption> A <a href="/wiki/Palestinian_people" class="mw-redirect" title="Palestinian people">Palestinian</a> woman baking <i><a href="/wiki/Shrek_(Saj_bread)" class="mw-redirect" title="Shrek (Saj bread)">markook</a></i> bread on <a href="/wiki/Tava" title="Tava">tava</a> or Saj oven in <a href="/wiki/Artas_(village)" class="mw-redirect" title="Artas (village)">Artas</a>, <a href="/wiki/Bethlehem" title="Bethlehem">Bethlehem</a>, <a href="/wiki/State_of_Palestine" title="State of Palestine">Palestine</a></figcaption></figure> <p>All types of food can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection. </p><p>In addition to bread, baking is used to prepare <a href="/wiki/Cake" title="Cake">cakes</a>, <a href="/wiki/Pastry" title="Pastry">pastries</a>, <a href="/wiki/Pie" title="Pie">pies</a>, <a href="/wiki/Tart" title="Tart">tarts</a>, <a href="/wiki/Quiche" title="Quiche">quiches</a>, <a href="/wiki/Cookie" title="Cookie">cookies</a>, <a href="/wiki/Scone" title="Scone">scones</a>, <a href="/wiki/Cracker_(food)" title="Cracker (food)">crackers</a>, <a href="/wiki/Pretzel" title="Pretzel">pretzels</a>, and more. These popular items are known collectively as "baked goods," and are often sold at a <a href="/wiki/Bakery" title="Bakery">bakery</a>, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets or through other venues. </p><p>Meat, including <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">cured</a> meats, such as <a href="/wiki/Ham" title="Ham">ham</a> can also be baked, but baking is usually reserved for <a href="/wiki/Meatloaf" title="Meatloaf">meatloaf</a>, smaller cuts of whole meats, or whole meats that contain <a href="/wiki/Stuffing" title="Stuffing">stuffing</a> or coating such as <a href="/wiki/Bread_crumbs" class="mw-redirect" title="Bread crumbs">bread crumbs</a> or <a href="/wiki/Buttermilk" title="Buttermilk">buttermilk</a> <a href="/wiki/Batter_(cooking)" title="Batter (cooking)">batter</a>. Some foods are surrounded with moisture during baking by placing a small amount of liquid (such as <a href="/wiki/Water" title="Water">water</a> or <a href="/wiki/Broth" title="Broth">broth</a>) in the bottom of a closed pan, and letting it steam up around the food. <a href="/wiki/Roasting" title="Roasting">Roasting</a> is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to <a href="/wiki/Dry_heat_sterilization" title="Dry heat sterilization">dry heat</a>; for instance, one bakes chicken parts but roasts the whole bird. One can bake pork or lamb chops but roasts the whole loin or leg. There are many exceptions to this rule of the two terms. Baking and <a href="/wiki/Roasting" title="Roasting">roasting</a> otherwise involve the same range of cooking times and temperatures. Another form of baking is the method known as <i>en croûte</i> (French for "in crust", referring to a pastry crust), which protects the food from direct heat and seals the natural juices inside. Meat, <a href="/wiki/Poultry" title="Poultry">poultry</a>, <a href="/wiki/Game_(food)" class="mw-redirect" title="Game (food)">game</a>, fish or <a href="/wiki/Vegetable" title="Vegetable">vegetables</a> can be prepared by baking <i>en croûte</i>. Well-known examples include <a href="/wiki/Beef_Wellington" title="Beef Wellington">Beef Wellington</a>, where the beef is encased in <a href="/wiki/Pastry" title="Pastry">pastry</a> before baking; <a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">pâté en croûte</a>, where the <a href="/wiki/Terrine_(food)" title="Terrine (food)">terrine</a> is encased in pastry before baking; and the Vietnamese variant, a meat-filled pastry called <a href="/wiki/P%C3%A2t%C3%A9_chaud" title="Pâté chaud">pâté chaud</a>. The <i>en croûte</i> method also allows meat to be baked by burying it in the embers of a fire—a favorite method of cooking <a href="/wiki/Venison" title="Venison">venison</a>. Salt can also be used to make a protective crust that is not eaten. Another method of protecting food from the heat while it is baking is to cook it <i><a href="/wiki/En_papillote" title="En papillote">en papillote</a></i> (French for "in parchment"). In this method, the food is covered by <a href="/wiki/Parchment_paper_(baking)" class="mw-redirect" title="Parchment paper (baking)">baking paper</a> (or <a href="/wiki/Aluminum_foil" class="mw-redirect" title="Aluminum foil">aluminum foil</a>) to protect it while it is being baked. The cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Baking_mold_Mari_Louvre_AO18902.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Baking_mold_Mari_Louvre_AO18902.jpg/220px-Baking_mold_Mari_Louvre_AO18902.jpg" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/11/Baking_mold_Mari_Louvre_AO18902.jpg/330px-Baking_mold_Mari_Louvre_AO18902.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/11/Baking_mold_Mari_Louvre_AO18902.jpg/440px-Baking_mold_Mari_Louvre_AO18902.jpg 2x" data-file-width="1640" data-file-height="1370" /></a><figcaption>A <a href="/wiki/Terracotta" title="Terracotta">terracotta</a> <a href="/wiki/Baking_mould" class="mw-redirect" title="Baking mould">baking mould</a> for <a href="/wiki/Pastry" title="Pastry">pastry</a> or <a href="/wiki/Bread" title="Bread">bread</a>, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at <a href="/wiki/Mari,_Syria" title="Mari, Syria">Mari, Syria</a></figcaption></figure> <p><a href="/wiki/Egg_(food)" class="mw-redirect" title="Egg (food)">Eggs</a> can also be used in baking to produce savory or sweet dishes. In combination with <a href="/wiki/Dairy_products" class="mw-redirect" title="Dairy products">dairy products</a> especially <a href="/wiki/Cheese" title="Cheese">cheese</a>, they are often prepared as a <a href="/wiki/Dessert" title="Dessert">dessert</a>. For example, although a baked <a href="/wiki/Custard" title="Custard">custard</a> can be made using starch (in the form of <a href="/wiki/Flour" title="Flour">flour</a>, <a href="/wiki/Corn_starch" title="Corn starch">cornflour</a>, <a href="/wiki/Arrowroot" title="Arrowroot">arrowroot</a>, or <a href="/wiki/Potato_flour" class="mw-redirect" title="Potato flour">potato flour</a>), the flavor of the dish is much more delicate if eggs are used as the thickening agent. Baked custards, such as <a href="/wiki/Cr%C3%A8me_caramel" title="Crème caramel">crème caramel</a>, are among the items that need protection from an oven's direct heat, and the <i><a href="/wiki/Bain-marie" title="Bain-marie">bain-marie</a></i> method serves this purpose. The cooking container is half-submerged in water in another, larger one so that the heat in the oven is more gently applied during the baking process. Baking a successful <a href="/wiki/Souffl%C3%A9" title="Soufflé">soufflé</a> requires that the baking process be carefully controlled. The oven temperature must be absolutely even and the oven space must not be shared with another dish. These factors, along with the theatrical effect of an air-filled dessert, have given this baked food a reputation for being a culinary achievement. Similarly, a good baking technique (and a good oven) are also needed to create a <a href="/wiki/Baked_Alaska" title="Baked Alaska">baked Alaska</a> because of the difficulty of baking hot <a href="/wiki/Meringue" title="Meringue">meringue</a> and cold <a href="/wiki/Ice_cream" title="Ice cream">ice cream</a> at the same time. </p><p>Baking can also be used to prepare other foods such as <a href="/wiki/Pizzas" class="mw-redirect" title="Pizzas">pizzas</a>, <a href="/wiki/Baked_potato" title="Baked potato">baked potatoes</a>, baked apples, <a href="/wiki/Baked_beans" title="Baked beans">baked beans</a>, some <a href="/wiki/Casserole" title="Casserole">casseroles</a> and <a href="/wiki/Pasta" title="Pasta">pasta</a> dishes such as <a href="/wiki/Lasagne" class="mw-redirect" title="Lasagne">lasagne</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Baking_in_ancient_times">Baking in ancient times</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=2" title="Edit section: Baking in ancient times"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Baking_in_ancient_Rome" title="Baking in ancient Rome">Baking in ancient Rome</a></div><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Self-contradictory plainlinks metadata ambox ambox-content" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><span title="Accuracy dispute"><img alt="Exclamation mark with arrows pointing at each other" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Ambox_contradict.svg/38px-Ambox_contradict.svg.png" decoding="async" width="38" height="38" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Ambox_contradict.svg/57px-Ambox_contradict.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Ambox_contradict.svg/76px-Ambox_contradict.svg.png 2x" data-file-width="620" data-file-height="620" /></span></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>appears to contradict itself</b> <b>on the invention of ovens</b>.<span class="hide-when-compact"> Please see the <a href="/wiki/Talk:Baking" title="Talk:Baking">talk page</a> for more information.</span> <span class="date-container"><i>(<span class="date">November 2024</span>)</i></span></div></td></tr></tbody></table><figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png/170px-FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png" decoding="async" width="170" height="199" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png/255px-FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3b/FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png/340px-FuneraryModel-BakeryAndBrewery_MetropolitanMuseum.png 2x" data-file-width="1536" data-file-height="1796" /></a><figcaption>An Egyptian funerary model of a bakery and brewery (11th dynasty, circa 2009–1998 BC)</figcaption></figure> <p>The earliest known form of baking occurred when humans took wild grass grains, soaked them in water, and mashed the mixture into a kind of broth-like paste.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The paste was cooked by pouring it onto a flat, hot rock, resulting in a bread-like substance. Later, as humans mastered fire, they roasted the paste on hot embers, making bread-making more convenient as it could be done whenever fire was created. According to <a href="/wiki/Encyclop%C3%A6dia_Britannica" title="Encyclopædia Britannica">Britannica</a>, the <a href="/wiki/Ancient_Egyptians" class="mw-redirect" title="Ancient Egyptians">Ancient Egyptians</a> invented the first ovens.<sup id="cite_ref-:0_4-0" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> They also baked <a href="/wiki/Bread" title="Bread">bread</a> using yeast, which they had previously been using to brew beer.<sup id="cite_ref-Morgan2012_5-0" class="reference"><a href="#cite_note-Morgan2012-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> By 2600 BCE, they were making bread in ways similar in principle to those of today.<sup id="cite_ref-:0_4-1" class="reference"><a href="#cite_note-:0-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> The book <i>Culinary Creation</i> states that bread baking began in <a href="/wiki/Ancient_Greece" title="Ancient Greece">Ancient Greece</a> around 600 BC, leading to the invention of enclosed ovens.<sup id="cite_ref-Morgan2012_5-1" class="reference"><a href="#cite_note-Morgan2012-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> The book <i>Bread for the Wilderness</i> states that "Ovens and worktables have been discovered in archaeological digs from Turkey (<a href="/wiki/Hacilar" title="Hacilar">Hacilar</a>) to Palestine (<a href="/wiki/Tell_es-Sultan" title="Tell es-Sultan">Jericho (Tell es-Sultan)</a>) and date back to 5600 BC."<sup id="cite_ref-Rochelle_6-0" class="reference"><a href="#cite_note-Rochelle-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> </p><p>Baking flourished during the <a href="/wiki/Roman_Empire" title="Roman Empire">Roman Empire</a>. Beginning around 300 BC, the pastry cook became an occupation for Romans (known as the pastillarium) and became a respected profession because pastries were considered decadent, and Romans loved festivity and celebration. Thus, pastries were often cooked especially for large banquets, and any pastry cook who could invent new types of tasty treats was highly prized. Around 1 AD, there were more than three hundred pastry chefs in Rome, and Cato wrote about how they created all sorts of diverse foods and flourished professionally and socially because of their creations. Cato speaks of an enormous number of breads including; libum (cakes made with flour and honey, often sacrificed to gods<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup>), placenta (groats and cress),<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> spira (modern day flour pretzels), scibilata (<a href="/wiki/Torte" title="Torte">tortes</a>), savillum (sweet cake), and globus apherica (<a href="/wiki/Fritter" title="Fritter">fritters</a>). A great selection of these, with many different variations, different ingredients, and varied patterns, were often found at <a href="/wiki/Banquet" title="Banquet">banquets</a> and dining halls. The Romans baked bread in an oven with its own chimney, and had mills to grind grain into flour. A bakers' <a href="/wiki/Guild" title="Guild">guild</a> was established in 168 BC in <a href="/wiki/Rome" title="Rome">Rome</a>.<sup id="cite_ref-Morgan2012_5-2" class="reference"><a href="#cite_note-Morgan2012-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Commercial_baking">Commercial baking</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=3" title="Edit section: Commercial baking"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg/220px-Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg" decoding="async" width="220" height="136" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg/330px-Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg/440px-Vincent_van_Gogh_-_The_Bakery_in_Noordstraat_F914.jpg 2x" data-file-width="750" data-file-height="464" /></a><figcaption><a href="/wiki/Vincent_van_Gogh" title="Vincent van Gogh">Vincent van Gogh</a> – The Bakery in Noordstraat (1882)</figcaption></figure> <p>Eventually, the Roman art of baking became known throughout Europe and eventually spread to eastern parts of Asia.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> By the 13th century in London, commercial trading, including baking, had many regulations attached. In the case of food, they were designed to create a system "so there was little possibility of false measures, adulterated food or shoddy manufactures." There were by that time twenty regulations applying to bakers alone, including that every baker had to have "the impression of his seal" upon bread.<sup id="cite_ref-Ackroyd_10-0" class="reference"><a href="#cite_note-Ackroyd-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Beginning in the 19th century, alternative leavening agents became more common, such as <a href="/wiki/Baking_soda" class="mw-redirect" title="Baking soda">baking soda</a>.<sup id="cite_ref-Morgan2012_5-3" class="reference"><a href="#cite_note-Morgan2012-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Bakers often baked goods at home and then sold them in the streets. This scene was so common that <a href="/wiki/Rembrandt" title="Rembrandt">Rembrandt</a>, among others, painted a pastry chef selling pancakes in the streets of Germany, with children clamoring for a sample. In London, pastry chefs sold their goods from handcarts. This developed into a delivery system of baked goods to households and greatly increased demand as a result. In Paris, the first open-air café of baked goods was developed, and baking became an established art throughout the entire world.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:1914-15_Schulze_Baking_Company_Factory.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fb/1914-15_Schulze_Baking_Company_Factory.jpg/220px-1914-15_Schulze_Baking_Company_Factory.jpg" decoding="async" width="220" height="162" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fb/1914-15_Schulze_Baking_Company_Factory.jpg/330px-1914-15_Schulze_Baking_Company_Factory.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/f/fb/1914-15_Schulze_Baking_Company_Factory.jpg 2x" data-file-width="400" data-file-height="295" /></a><figcaption><a href="/wiki/Schulze_Baking_Company_Plant" title="Schulze Baking Company Plant">Schulze Baking Company Factory</a>, <a href="/wiki/Chicago" title="Chicago">Chicago</a> (1914–15)</figcaption></figure> <style data-mw-deduplicate="TemplateStyles:r1244412712">.mw-parser-output .templatequote{overflow:hidden;margin:1em 0;padding:0 32px}.mw-parser-output .templatequotecite{line-height:1.5em;text-align:left;margin-top:0}@media(min-width:500px){.mw-parser-output .templatequotecite{padding-left:1.6em}}</style><blockquote class="templatequote"><p>Every family used to prepare the bread for its own consumption, the <i>trade</i> of baking, not having yet taken shape.<br /> <a href="/wiki/Isabella_Beeton" title="Isabella Beeton">Mrs Beeton</a> (1861)<sup id="cite_ref-Beeton_12-0" class="reference"><a href="#cite_note-Beeton-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup></p></blockquote> <p>Baking eventually developed into a commercial industry using automated machinery which enabled more goods to be produced for widespread distribution. In the United States, the baking industry "was built on marketing methods used during feudal times and production techniques developed by the Romans."<sup id="cite_ref-Whitten_13-0" class="reference"><a href="#cite_note-Whitten-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> Some makers of <a href="/wiki/Snacks" class="mw-redirect" title="Snacks">snacks</a> such as <a href="/wiki/Potato_chips#Similar_foods" class="mw-redirect" title="Potato chips">potato chips</a> or crisps have produced baked versions of their snack products as an alternative to the usual cooking method of <a href="/wiki/Deep_frying" title="Deep frying">deep frying</a> in an attempt to reduce their calorie or fat content. Baking has opened up doors to businesses such as cake shops and factories where the baking process is done with larger amounts in large, open furnaces.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (September 2019)">citation needed</span></a></i>]</sup> </p><p>The aroma and texture of baked goods as they come out of the oven are strongly appealing but is a quality that is quickly lost. Since the flavour and appeal largely depend on freshness, commercial producers have to compensate by using <a href="/wiki/Food_additive" title="Food additive">food additives</a> as well as imaginative labeling. As more and more baked goods are purchased from commercial suppliers, producers try to capture that original appeal by adding the label "home-baked." Such attempts seek to make an emotional link to the remembered freshness of baked goods as well as to attach positive associations the purchaser has with the idea of "home" to the bought product. Freshness is such an important quality that restaurants, although they are commercial (and not domestic) preparers of food, bake their own products. For example, scones at <a href="/wiki/The_Ritz_London_Hotel" class="mw-redirect" title="The Ritz London Hotel">The Ritz London Hotel</a> "are not baked until early afternoon on the day they are to be served, to make sure they are as fresh as possible."<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Equipment">Equipment</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=4" title="Edit section: Equipment"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Baking needs an enclosed space for heating – typically in an <a href="/wiki/Oven" title="Oven">oven</a>. Formerly, <a href="/wiki/Primitive_clay_oven" class="mw-redirect" title="Primitive clay oven">primitive clay ovens</a> were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a <a href="/wiki/Peel_(tool)" title="Peel (tool)">peel</a>, a long handled tool specifically used for that purpose. </p><p>Many commercial ovens are equipped with two heating elements: one for baking, using <a href="/wiki/Convection_oven" title="Convection oven">convection</a> and <a href="/wiki/Thermal_conduction" title="Thermal conduction">thermal conduction</a> to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the <a href="/wiki/Dutch_oven" title="Dutch oven">Dutch oven</a>. "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, <i>doufeu</i> (French: "gentle fire") or <i>feu de compagne</i> (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven."<sup id="cite_ref-Snodgrass_15-0" class="reference"><a href="#cite_note-Snodgrass-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>Asian cultures have adopted steam baskets to produce the effect of baking while reducing the amount of fat needed.<sup id="cite_ref-Chinese_16-0" class="reference"><a href="#cite_note-Chinese-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p>Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the <a href="/wiki/Gram" title="Gram">gram</a> is used, as exact measurements provide the best results, but some bakers rely on <a href="/wiki/Measuring_cup" title="Measuring cup">measuring cups</a> and <a href="/wiki/Measuring_spoon" title="Measuring spoon">measuring spoons</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> </p><p>Digital kitchen scales are also popular in baking where precise measurements are a must for dry ingredients. <sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Process">Process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=5" title="Edit section: Process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><span><video id="mwe_player_0" poster="//upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Rhof-brotBacken.ogv/220px--Rhof-brotBacken.ogv.jpg" controls="" preload="none" data-mw-tmh="" class="mw-file-element" width="220" height="169" data-durationhint="48" data-mwtitle="Rhof-brotBacken.ogv" data-mwprovider="wikimediacommons" resource="/wiki/File:Rhof-brotBacken.ogv"><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/5/5f/Rhof-brotBacken.ogv/Rhof-brotBacken.ogv.360p.webm" type="video/webm; codecs="vp8, vorbis"" data-transcodekey="360p.webm" data-width="416" data-height="320" /><source src="//upload.wikimedia.org/wikipedia/commons/5/5f/Rhof-brotBacken.ogv" type="video/ogg; codecs="theora, vorbis"" data-width="416" data-height="320" /><source src="//upload.wikimedia.org/wikipedia/commons/transcoded/5/5f/Rhof-brotBacken.ogv/Rhof-brotBacken.ogv.240p.vp9.webm" type="video/webm; codecs="vp9, opus"" data-transcodekey="240p.vp9.webm" data-width="312" data-height="240" /></video></span><figcaption>Baking bread at the <a href="/wiki/Roscheider_Hof_Open_Air_Museum" class="mw-redirect" title="Roscheider Hof Open Air Museum">Roscheider Hof Open Air Museum</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Baked_goods.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Baked_goods.jpg/170px-Baked_goods.jpg" decoding="async" width="170" height="233" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/96/Baked_goods.jpg/255px-Baked_goods.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/96/Baked_goods.jpg/340px-Baked_goods.jpg 2x" data-file-width="640" data-file-height="876" /></a><figcaption>Baked goods</figcaption></figure> <p>Eleven events occur concurrently during baking, some of which (such as <a href="/wiki/Starch" title="Starch">starch</a> gelatinization) would not occur at room temperature.<sup id="cite_ref-FOOTNOTEFigoni201138_20-0" class="reference"><a href="#cite_note-FOOTNOTEFigoni201138-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <ol><li><a href="/wiki/Fat" title="Fat">Fats</a> melt</li> <li><a href="/wiki/Gas" title="Gas">Gases</a> form and <a href="/wiki/Thermal_expansion#Isobaric_expansion_in_ideal_gases" title="Thermal expansion">expand</a></li> <li><a href="/wiki/Microorganism" title="Microorganism">Microorganisms</a> die</li> <li><a href="/wiki/Sugar" title="Sugar">Sugar</a> <a href="/wiki/Dissolution_(chemistry)" class="mw-redirect" title="Dissolution (chemistry)">dissolves</a></li> <li><a href="/wiki/Egg" title="Egg">Egg</a>, <a href="/wiki/Milk" title="Milk">milk</a>, and <a href="/wiki/Gluten" title="Gluten">gluten</a> <a href="/wiki/Protein" title="Protein">proteins</a> coagulate</li> <li><a href="/wiki/Starch_gelatinization" title="Starch gelatinization">Starches gelatinize</a> or solidify</li> <li>Liquids <a href="/wiki/Evaporation" title="Evaporation">evaporate</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a> and <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard browning</a> occur on crust</li> <li><a href="/wiki/Enzyme" title="Enzyme">Enzymes</a> are <a href="/wiki/Denaturation_(biochemistry)#Cooking" title="Denaturation (biochemistry)">denatured</a></li> <li>Changes occur to <a href="/wiki/Nutrient" title="Nutrient">nutrients</a></li> <li><a href="/wiki/Pectin" title="Pectin">Pectin</a> breaks down<sup id="cite_ref-FOOTNOTEFigoni2011ch.3_pp.38_''ff''_21-0" class="reference"><a href="#cite_note-FOOTNOTEFigoni2011ch.3_pp.38_''ff''-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup></li></ol> <p>The dry heat of baking changes the form of starches in the food and causes its outer surfaces to brown, giving it an attractive appearance and taste. The browning is caused by the caramelization of sugars and the <a href="/wiki/Maillard_reaction" title="Maillard reaction">Maillard reaction</a>. Maillard browning occurs when "sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, Maillard browning contributes to the flavour of a wide range of foods, including nuts, roast beef, and baked bread."<sup id="cite_ref-FOOTNOTEFigoni201142_22-0" class="reference"><a href="#cite_note-FOOTNOTEFigoni201142-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> The moisture is never entirely "sealed in"; over time, an item being baked will become dry. This is often an advantage, especially in situations where drying is the desired outcome, like drying <a href="/wiki/Herb" title="Herb">herbs</a> or roasting certain types of vegetables. </p><p>The baking process does not require any fat to be used to cook in an oven. When baking, consideration must be given to the amount of fat that is contained in the food item. Higher levels of fat such as <a href="/wiki/Margarine" title="Margarine">margarine</a>, <a href="/wiki/Butter" title="Butter">butter</a>, lard, or vegetable <a href="/wiki/Shortening" title="Shortening">shortening</a> will cause an item to spread out during the baking process. </p><p>With the passage of time, breads harden and become <a href="/wiki/Staling" title="Staling">stale</a>. This is not primarily due to <a href="/wiki/Moisture" title="Moisture">moisture</a> being lost from the baked products, but more a reorganization of the way in which the water and starch are associated over time. This process is similar to <a href="/wiki/Recrystallization_(chemistry)" title="Recrystallization (chemistry)">recrystallization</a> and is promoted by storage at cool temperatures, such as in a domestic refrigerator or freezer. </p> <div class="mw-heading mw-heading2"><h2 id="Cultural_and_religious_significance">Cultural and religious significance</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=6" title="Edit section: Cultural and religious significance"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Bread#Cultural_significance" title="Bread">Bread § Cultural significance</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg/220px-Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg/330px-Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg/440px-Lob_%D0%96%D0%B0%D0%B2%D0%BE%D1%80%D0%BE%D0%BD%D0%BA%D0%B8_95.jpg 2x" data-file-width="3888" data-file-height="2592" /></a><figcaption>Bird baked from bread on the <a href="/wiki/March_equinox" title="March equinox">March equinox</a> to celebrate spring and the <a href="/wiki/Forty_Martyrs_of_Sebaste" title="Forty Martyrs of Sebaste">forty martyrs</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Flickr_-_Government_Press_Office_(GPO)_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg/220px-Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg/330px-Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg/440px-Flickr_-_Government_Press_Office_%28GPO%29_-_BAKING_MATZOT_AT_KFAR_CHABAD.jpg 2x" data-file-width="3072" data-file-height="2048" /></a><figcaption>Baking <a href="/wiki/Matzah" title="Matzah">matzot</a> at <a href="/wiki/Kfar_Chabad" title="Kfar Chabad">Kfar Chabad</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg/170px-Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg" decoding="async" width="170" height="180" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/af/Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg/255px-Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/af/Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg/340px-Suore_Benedettine_intente_a_produrre_le_crocette_di_Caltanissetta.jpg 2x" data-file-width="909" data-file-height="960" /></a><figcaption>Benedictine Sisters of Caltanissetta producing the <a href="/wiki/Crocetta_of_Caltanissetta" class="mw-redirect" title="Crocetta of Caltanissetta">crocetta of Caltanissetta</a></figcaption></figure> <p>Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children's <a href="/wiki/Nursery_rhyme" title="Nursery rhyme">nursery rhyme</a> <i><a href="/wiki/Pat-a-cake,_pat-a-cake,_baker%27s_man" title="Pat-a-cake, pat-a-cake, baker's man">Pat-a-cake, pat-a-cake, baker's man</a></i> takes baking as its subject. Baked goods are normally served at all kinds of <a href="/wiki/Party" title="Party">parties</a> and special attention is given to their quality at formal events. They are also one of the main components of a <a href="/wiki/Tea_party" title="Tea party">tea party</a>, including at nursery teas and high teas, a tradition which started in Victorian Britain, reportedly when <a href="/wiki/Anna_Russell,_Duchess_of_Bedford" title="Anna Russell, Duchess of Bedford">Anna Russell, Duchess of Bedford</a> "grew tired of the sinking feeling which afflicted her every afternoon round 4 o'clock ... In 1840, she plucked up courage and asked for a tray of tea, bread and butter, and cake to be brought to her room. Once she had formed the habit she found she could not break it, so spread it among her friends instead. As the century progressed, afternoon tea became increasingly elaborate."<sup id="cite_ref-Simpson_23-0" class="reference"><a href="#cite_note-Simpson-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p>The Benedictine Sisters of the Benedictine Monastery of <a href="/wiki/Caltanissetta" title="Caltanissetta">Caltanissetta</a> baked a pastry called <a href="/wiki/Crocetta_of_Caltanissetta" class="mw-redirect" title="Crocetta of Caltanissetta">Crocetta of Caltanissetta</a> (Cross of Caltanissetta). They used to be prepared for the <a href="/wiki/Feast_of_the_Cross" title="Feast of the Cross">Holy Crucifix festivity</a>. The monastery was situated next to the Church of the Holy Cross, from which these sweet pastries take the name. </p><p>For Jews, <a href="/wiki/Matzah" title="Matzah">matzo</a> is a baked product of considerable religious and ritual significance. Baked matzah bread can be ground up and used in other dishes, such as <a href="/wiki/Gefilte_fish" title="Gefilte fish">gefilte fish</a>, and baked again. For Christians, bread has to be baked to be used as an essential component of the sacrament of the <a href="/wiki/Eucharist" title="Eucharist">Eucharist</a>. In the <a href="/wiki/Eastern_Christianity" title="Eastern Christianity">Eastern Christian</a> tradition, baked bread in the form of birds is given to children to carry to the fields in a spring ceremony that celebrates the <a href="/wiki/Forty_Martyrs_of_Sebaste" title="Forty Martyrs of Sebaste">Forty Martyrs of Sebaste</a>.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Jesus" title="Jesus">Jesus</a> defines himself as the “bread of life” (John 6:35). Divine “Grace” is called “bread of the strong” and preaching, religious teaching, the “bread of the word of God”. In <a href="/wiki/Roman_Catholicism" class="mw-redirect" title="Roman Catholicism">Roman Catholicism</a>, the piece of blessed wax encased in a reliquary is the “sacred bread”. In Hebrew, <a href="/wiki/Bethlehem" title="Bethlehem">Bethlehem</a> means "the house of bread", and Christians see in the fact that Jesus was born (before moving to <a href="/wiki/Nazareth" title="Nazareth">Nazareth</a>) in a city of that name, the significance of his sacrifice via the Eucharist. </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=7" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Pat-a-cake,_pat-a-cake,_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg/170px-Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg" decoding="async" width="170" height="223" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/09/Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg/255px-Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/09/Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg/340px-Pat-a-cake%2C_pat-a-cake%2C_baker%27s_man_1_-_WW_Denslow_-_Project_Gutenberg_etext_18546.jpg 2x" data-file-width="385" data-file-height="504" /></a><figcaption><style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/38px-Wikisource-logo.svg.png" decoding="async" width="38" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/57px-Wikisource-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/76px-Wikisource-logo.svg.png 2x" data-file-width="410" data-file-height="430" /></span></span></div> <div class="side-box-text plainlist"><a href="/wiki/Wikisource" title="Wikisource">Wikisource</a> has original text related to this article: <div style="margin-left: 10px;"><b><a href="https://en.wikisource.org/wiki/A_Book_of_Nursery_Rhymes/Part_I" class="extiw" title="wikisource:A Book of Nursery Rhymes/Part I">A Book of Nursery Rhymes/Part I</a></b></div></div></div> </div></figcaption></figure> <ul><li><a href="/wiki/Baking_pan" class="mw-redirect" title="Baking pan">Baking pan</a></li> <li><a href="/wiki/Baking_chocolate" title="Baking chocolate">Baking chocolate</a></li> <li><a href="/wiki/Baking_mix" title="Baking mix">Baking mix</a></li> <li><a href="/wiki/List_of_baked_goods" title="List of baked goods">List of baked goods</a></li> <li><a href="/wiki/List_of_bakers" title="List of bakers">List of bakers</a></li> <li><a href="/wiki/List_of_ovens" title="List of ovens">List of ovens</a></li> <li><a href="/wiki/Pandemic_baking" title="Pandemic baking">Pandemic baking</a></li> <li><a href="/wiki/Sheet_pan" title="Sheet pan">Sheet pan</a></li> <li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=8" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation news cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20181019163947/https://www.tasteofhome.com/collection/grandma-s-best-baking-recipes/view-all/">"60 Baking Recipes We Stole From Grandma"</a>. <i>Taste of Home</i>. 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(2011). <i>How Baking Works: Exploring the Fundamentals of Baking Science</i> (3rd ed.). New Jersey: John Wiley & Sons. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-39813-5" title="Special:BookSources/978-0-470-39813-5"><bdi>978-0-470-39813-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=How+Baking+Works%3A+Exploring+the+Fundamentals+of+Baking+Science&rft.place=New+Jersey&rft.edition=3rd&rft.pub=John+Wiley+%26+Sons&rft.date=2011&rft.isbn=978-0-470-39813-5&rft.aulast=Figoni&rft.aufirst=Paula+I.&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span>p.38</span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPfister" class="citation web cs1">Pfister, Fred. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130113214001/http://www.pfisterconsulting.com/history.htm#Start">"Pfister Consulting: History of Baking – How Did It All Start? Yes people"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.pfisterconsulting.com/history.htm#Start">the original</a> on 13 January 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">January 1,</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Pfister+Consulting%3A+History+of+Baking+%E2%80%93+How+Did+It+All+Start%3F+Yes+people&rft.aulast=Pfister&rft.aufirst=Fred&rft_id=http%3A%2F%2Fwww.pfisterconsulting.com%2Fhistory.htm%23Start&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-:0-4"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_4-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_4-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.britannica.com/topic/baking">"Baking"</a>. <i>Britannica</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2024-11-10</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Britannica&rft.atitle=Baking&rft_id=https%3A%2F%2Fwww.britannica.com%2Ftopic%2Fbaking&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-Morgan2012-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-Morgan2012_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Morgan2012_5-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Morgan2012_5-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Morgan2012_5-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMorgan2012" class="citation book cs1">Morgan, James (2012). <i>Culinary Creation</i>. <a href="/wiki/Routledge" title="Routledge">Routledge</a>. pp. 297–298. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-136-41270-7" title="Special:BookSources/978-1-136-41270-7"><bdi>978-1-136-41270-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Culinary+Creation&rft.pages=297-298&rft.pub=Routledge&rft.date=2012&rft.isbn=978-1-136-41270-7&rft.aulast=Morgan&rft.aufirst=James&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-Rochelle-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-Rochelle_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRochelle2001" class="citation book cs1">Rochelle, Jay Cooper (2001). <i>Bread for the Wilderness: Baking As Spiritual Craft</i>. Fairfax, VA: Xulon Press. p. 32. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-931232-52-0" title="Special:BookSources/1-931232-52-0"><bdi>1-931232-52-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Bread+for+the+Wilderness%3A+Baking+As+Spiritual+Craft&rft.place=Fairfax%2C+VA&rft.pages=32&rft.pub=Xulon+Press&rft.date=2001&rft.isbn=1-931232-52-0&rft.aulast=Rochelle&rft.aufirst=Jay+Cooper&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLewis_&_Short1879" class="citation encyclopaedia cs1">Lewis & Short (1879). <a rel="nofollow" class="external text" href="https://logeion.uchicago.edu/libum">"lībum"</a>. <i><a href="/wiki/A_Latin_Dictionary" title="A Latin Dictionary">A Latin Dictionary</a></i> – via <a href="/wiki/Logeion" title="Logeion">Logeion</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=l%C4%ABbum&rft.btitle=A+Latin+Dictionary&rft.date=1879&rft.au=Lewis+%26+Short&rft_id=https%3A%2F%2Flogeion.uchicago.edu%2Flibum&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKearns1996" class="citation encyclopaedia cs1">Kearns, Emily (1996). 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Cakes were also very commonly used in sacrifice, either as a peripheral accompaniment to the animal victim or as a bloodless sacrifice.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=cakes&rft.btitle=Oxford+Classical+Dictionary&rft.pages=272&rft.edition=3rd&rft.pub=Oxford+University+Press&rft.date=1996&rft.aulast=Kearns&rft.aufirst=Emily&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFTracy2017" class="citation web cs1">Tracy (2017-06-27). <a rel="nofollow" class="external text" href="https://themilkmustache.com/baked-with-love/">"Baked with love"</a><span class="reference-accessdate">. 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Taylor & Francis Books. p. 330. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-203-31917-6" title="Special:BookSources/0-203-31917-6"><bdi>0-203-31917-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Encyclopedia+of+Kitchen+History&rft.pages=330&rft.pub=Taylor+%26+Francis+Books&rft.date=2004&rft.isbn=0-203-31917-6&rft.aulast=Snodgrass&rft.aufirst=Mary+Ellen&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-Chinese-16"><span class="mw-cite-backlink"><b><a href="#cite_ref-Chinese_16-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://chinesegrandma.com/2013/02/chinese-steamed-sponge-cake/">"Chinese steamed sponge cake (ji dan gao)"</a>. <i>Chinese Grandma</i>. 8 February 2013<span class="reference-accessdate">. Retrieved <span class="nowrap">14 October</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Chinese+Grandma&rft.atitle=Chinese+steamed+sponge+cake+%28ji+dan+gao%29&rft.date=2013-02-08&rft_id=http%3A%2F%2Fchinesegrandma.com%2F2013%2F02%2Fchinese-steamed-sponge-cake%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLopez-Alt2018" class="citation web cs1"><a href="/wiki/J._Kenji_L%C3%B3pez-Alt" title="J. Kenji López-Alt">Lopez-Alt, J. Kenji</a> (10 August 2018). <a rel="nofollow" class="external text" href="https://www.seriouseats.com/why-mass-weight-is-not-better-than-volume-cooking-recipes">"Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients"</a>. <i><a href="/wiki/Serious_Eats" title="Serious Eats">Serious Eats</a></i><span class="reference-accessdate">. Retrieved <span class="nowrap">2024-08-14</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Serious+Eats&rft.atitle=Ounces+and+Grams%3A+Why+Mass+Is+Not+the+Best+Way+to+List+Ingredients&rft.date=2018-08-10&rft.aulast=Lopez-Alt&rft.aufirst=J.+Kenji&rft_id=https%3A%2F%2Fwww.seriouseats.com%2Fwhy-mass-weight-is-not-better-than-volume-cooking-recipes&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBeck" class="citation web cs1">Beck, Andrea. <a rel="nofollow" class="external text" href="https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/">"21 Baking Tools Every Home Cook Needs (Plus 16 Handy Extras)"</a>. <i>Better Homes & Gardens</i><span class="reference-accessdate">. Retrieved <span class="nowrap">14 August</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Better+Homes+%26+Gardens&rft.atitle=21+Baking+Tools+Every+Home+Cook+Needs+%28Plus+16+Handy+Extras%29&rft.aulast=Beck&rft.aufirst=Andrea&rft_id=https%3A%2F%2Fwww.bhg.com%2Frecipes%2Fhow-to%2Fbake%2Fessential-baking-tools%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKathan" class="citation web cs1">Kathan, Scott. <a rel="nofollow" class="external text" href="https://www.americastestkitchen.com/cookscountry/articles/1418-how-to-carefully-measure-ingredients">"How to Carefully Measure Ingredients"</a>. <i>Americas Test Kitchen</i>. Wikipedia<span class="reference-accessdate">. Retrieved <span class="nowrap">14 August</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Americas+Test+Kitchen&rft.atitle=How+to+Carefully+Measure+Ingredients&rft.aulast=Kathan&rft.aufirst=Scott&rft_id=https%3A%2F%2Fwww.americastestkitchen.com%2Fcookscountry%2Farticles%2F1418-how-to-carefully-measure-ingredients&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-FOOTNOTEFigoni201138-20"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFigoni201138_20-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFigoni2011">Figoni 2011</a>, p. 38.</span> </li> <li id="cite_note-FOOTNOTEFigoni2011ch.3_pp.38_''ff''-21"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFigoni2011ch.3_pp.38_''ff''_21-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFigoni2011">Figoni 2011</a>, ch.3 pp.38 <i>ff</i>.</span> </li> <li id="cite_note-FOOTNOTEFigoni201142-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-FOOTNOTEFigoni201142_22-0">^</a></b></span> <span class="reference-text"><a href="#CITEREFFigoni2011">Figoni 2011</a>, p. 42.</span> </li> <li id="cite_note-Simpson-23"><span class="mw-cite-backlink"><b><a href="#cite_ref-Simpson_23-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSimpson1986" class="citation book cs1">Simpson, Helen (1986). <i>The London Ritz Book of Afternoon Tea: The Art & Pleasures of Making Tea</i>. London: Angus & Robertson Publishers. p. 16. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0-207-15415-5" title="Special:BookSources/0-207-15415-5"><bdi>0-207-15415-5</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+London+Ritz+Book+of+Afternoon+Tea%3A+The+Art+%26+Pleasures+of+Making+Tea&rft.place=London&rft.pages=16&rft.pub=Angus+%26+Robertson+Publishers&rft.date=1986&rft.isbn=0-207-15415-5&rft.aulast=Simpson&rft.aufirst=Helen&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.pinterest.com/pin/116460340340925924/">"Lark Buns (Zhavoronki) Recipe for the 40 Martyrs of Sebaste - St. Nektarios Orthodox Church of Lenoir City, TN | Bun, Lenoir city, Orthodox"</a>. <i>Pinterest</i><span class="reference-accessdate">. Retrieved <span class="nowrap">2021-04-29</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Pinterest&rft.atitle=Lark+Buns+%28Zhavoronki%29+Recipe+for+the+40+Martyrs+of+Sebaste+-+St.+Nektarios+Orthodox+Church+of+Lenoir+City%2C+TN+%7C+Bun%2C+Lenoir+city%2C+Orthodox&rft_id=https%3A%2F%2Fwww.pinterest.com%2Fpin%2F116460340340925924%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Bibliography">Bibliography</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=9" title="Edit section: Bibliography"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Burnett, John. "The baking industry in the nineteenth century." <i>Business History</i> 5.2 (1963): 98-108. in Britain.</li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFFigoni2010" class="citation book cs1">Figoni, Paula (2010). <i>How Baking Works: Exploring the Fundamentals of Baking Science</i> (3 ed.). Wiley. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0470392676" title="Special:BookSources/978-0470392676"><bdi>978-0470392676</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=How+Baking+Works%3A+Exploring+the+Fundamentals+of+Baking+Science&rft.edition=3&rft.pub=Wiley&rft.date=2010&rft.isbn=978-0470392676&rft.aulast=Figoni&rft.aufirst=Paula&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span>—a textbook on baking and setting up a bakery</li> <li>Laudan, Rachel. <i>Cuisine and empire: Cooking in world history</i> (Univ of California Press, 2013) <a rel="nofollow" class="external text" href="https://www.academia.edu/download/45935589/GdSM--review_Cuisine_and_Empire.pdf">online</a>.</li> <li>Pasqualone, Antonella. "Traditional flat breads spread from the Fertile Crescent: Production process and history of baking systems." <i>Journal of Ethnic Foods</i> 5.1 (2018): 10-19. <a rel="nofollow" class="external text" href="https://www.sciencedirect.com/science/article/pii/S235261811830009X">online</a></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPylerGorton,_L.A.2008" class="citation book cs1">Pyler, E.J.; Gorton, L.A. (2008). <a rel="nofollow" class="external text" href="https://web.archive.org/web/20180219121821/http://www.sosland.com/bakingscience/Vol_1_LR.pdf"><i>Baking Science & Technology</i></a> <span class="cs1-format">(PDF)</span>. Sosland Publishing Company. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-9820239-0-7" title="Special:BookSources/978-0-9820239-0-7"><bdi>978-0-9820239-0-7</bdi></a>. Archived from <a rel="nofollow" class="external text" href="http://www.sosland.com/bakingscience/Vol_1_LR.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 2018-02-19<span class="reference-accessdate">. Retrieved <span class="nowrap">2013-01-23</span></span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Baking+Science+%26+Technology&rft.pub=Sosland+Publishing+Company&rft.date=2008&rft.isbn=978-0-9820239-0-7&rft.aulast=Pyler&rft.aufirst=E.J.&rft.au=Gorton%2C+L.A.&rft_id=http%3A%2F%2Fwww.sosland.com%2Fbakingscience%2FVol_1_LR.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABaking" class="Z3988"></span></li> <li>Sharpless, Rebecca. <i>Grain and Fire: A History of Baking in the American South</i> (University of North Carolina Press, 2022) <a rel="nofollow" class="external text" href="http://www.h-net.org/reviews/showrev.php?id=58155">online scholarly review</a></li> <li>Ysewijn, R. (2020). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=5xXMzAEACAAJ">Oats in the North, Wheat from the South: The History of British Baking: Savoury and Sweet.</a> Australia: Murdoch Books Pty Limited.</li> <li>Zanoni, Bruno, C. Peri, and Sauro Pierucci. "A study of the bread-baking process. I: A phenomenological model." <i>Journal of food engineering</i> 19.4 (1993): 389-398.</li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Baking&action=edit&section=10" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> Media related to <a href="https://commons.wikimedia.org/wiki/Category:Baking" class="extiw" title="commons:Category:Baking">Baking</a> at Wikimedia Commons</li> <li><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Wiktionary-logo-en-v2.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/16px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/24px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/32px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span> The dictionary definition of <a href="https://en.wiktionary.org/wiki/Special:Search/baking" class="extiw" title="wiktionary:Special:Search/baking"><i>baking</i></a> at Wiktionary</li></ul> <div class="navbox-styles"><style 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colspan="2"><div><a href="/wiki/List_of_cooking_techniques" title="List of cooking techniques">List of cooking techniques</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Dry</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">Conduction</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Dry_roasting" title="Dry roasting">Dry roasting</a></li> <li><a href="/wiki/Hot_salt_frying" title="Hot salt frying">Hot salt frying</a></li> <li><a href="/wiki/Searing" title="Searing">Searing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Convection</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a class="mw-selflink selflink">Baking</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (modern)</a></li> <li><a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">Smoking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecue</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Radiation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charbroiler" title="Charbroiler">Charbroiler</a></li> <li><a href="/wiki/Grilling" title="Grilling">Grilling (charbroiling)</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasting (traditional)</a></li> <li><a href="/wiki/Rotisserie" title="Rotisserie">Rotisserie</a></li> <li><a href="/wiki/Toast_(food)" title="Toast (food)">Toasting</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Wet</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Blanching_(cooking)" title="Blanching (cooking)">Blanching</a></li> <li><a href="/wiki/Boiling#In_cooking" title="Boiling">Boiling</a></li> <li><a href="/wiki/Decoction" title="Decoction">Decoction</a></li> <li><a href="/wiki/Parboiling" title="Parboiling">Parboiling</a></li> <li><a href="/wiki/Shocking_(cooking)" title="Shocking (cooking)">Shocking</a></li> <li><a href="/wiki/Reduction_(cooking)" title="Reduction (cooking)">Reduction</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Coddling" title="Coddling">Coddling</a></li> <li><a href="/wiki/Creaming_(cooking)" title="Creaming (cooking)">Creaming</a></li> <li><a href="/wiki/Infusion" title="Infusion">Infusion</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poaching</a></li> <li><a href="/wiki/Simmering" title="Simmering">Simmering</a></li> <li><a href="/wiki/Slow_cooking" class="mw-redirect" title="Slow cooking">Slow cooking</a></li> <li><a href="/wiki/Smothering_(cooking)" title="Smothering (cooking)">Smothering</a></li> <li><a href="/wiki/Steeping" title="Steeping">Steeping</a></li> <li><a href="/wiki/Stew" title="Stew">Stewing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Indirect heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bain-marie" title="Bain-marie">Bain-marie (Double boiling)</a></li> <li><a href="/wiki/Sous-vide" class="mw-redirect" title="Sous-vide">Sous-vide</a></li> <li><a href="/wiki/Double_steaming" title="Double steaming">Double steaming</a></li> <li><a href="/wiki/Steaming" title="Steaming">Steaming</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fat-based</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:8em">High heat</th><td class="navbox-list-with-group navbox-list navbox-odd" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Basting_(cooking)" title="Basting (cooking)">Basting</a></li> <li><a href="/wiki/Blackening_(cooking)" title="Blackening (cooking)">Blackening</a></li> <li><a href="/wiki/Browning_(cooking)" title="Browning (cooking)">Browning</a></li> <li><a href="/wiki/Frying" title="Frying">Frying</a></li> <li><a href="/wiki/Deep_frying" title="Deep frying">Deep frying</a></li> <li><a href="/wiki/Pan_frying" title="Pan frying">Pan frying</a></li> <li><a href="/wiki/Shallow_frying" title="Shallow frying">Shallow frying</a></li> <li><a href="/wiki/Stir_frying" title="Stir frying">Stir frying</a></li> <li><a href="/wiki/Saut%C3%A9ing" title="Sautéing">Sautéing</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:8em">Low heat</th><td class="navbox-list-with-group navbox-list navbox-even" style="padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Gentle_frying" title="Gentle frying">Gentle frying</a></li> <li><a href="/wiki/Sweating_(cooking)" title="Sweating (cooking)">Sweating</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Mixed medium</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Carryover_cooking" title="Carryover cooking">Carryover cooking</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecuing</a></li> <li><a href="/wiki/Braising" title="Braising">Braising</a></li> <li><a href="/wiki/Caramelization" title="Caramelization">Caramelization</a></li> <li><a href="/wiki/Deglazing_(cooking)" title="Deglazing (cooking)">Deglazing</a></li> <li><a href="/wiki/Flamb%C3%A9" title="Flambé">Flambé</a></li> <li><a href="/wiki/Fricassee" title="Fricassee">Fricassee</a></li> <li><a href="/wiki/Indirect_grilling" title="Indirect grilling">Indirect grilling/Plank cooking</a></li> <li><a href="/wiki/Stir_frying#Chao_technique" title="Stir frying">Stir frying (chao)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Device-based</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Air_fryer" class="mw-redirect" title="Air fryer">Air frying</a></li> <li><a href="/wiki/Microwave_oven" title="Microwave oven">Microwaving</a></li> <li><a href="/wiki/Pressure_cooking" class="mw-redirect" title="Pressure cooking">Pressure cooking</a></li> <li><a href="/wiki/Pressure_frying" title="Pressure frying">Pressure frying</a></li> <li><a href="/wiki/Slow_cooker" title="Slow cooker">Slow cooker</a></li> <li><a href="/wiki/Thermal_cooking" title="Thermal cooking">Thermal cooking</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Non-heat</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Aging_(food)" title="Aging (food)">Aging</a></li> <li><a href="/wiki/Brining" title="Brining">Brining</a></li> <li><a href="/wiki/Igunaq" title="Igunaq">Burying in ground</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Curing</a></li> <li><a href="/wiki/Food_drying" title="Food drying">Drying</a></li> <li><a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">Fermenting</a></li> <li><a href="/wiki/Juicing" title="Juicing">Juicing</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickling</a></li> <li><a href="/wiki/Pur%C3%A9e" title="Purée">Purée</a></li> <li><a href="/wiki/Salting_(food)" title="Salting (food)">Salting</a></li> <li><a href="/wiki/Souring" title="Souring">Souring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">See also</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_cooking_appliances" title="List of cooking appliances">List of cooking appliances</a></li> <li><a href="/wiki/List_of_cooking_vessels" title="List of cooking vessels">List of cooking vessels</a></li> <li><a href="/wiki/Outdoor_cooking" title="Outdoor cooking">Outdoor cooking</a></li> <li><a href="/wiki/Outline_of_food_preparation" title="Outline of food preparation">Food preparation</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Food preservation</a></li> <li><a href="/wiki/Food_safety" title="Food safety">Food safety</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, 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