Overview

Baking, r f k ng by dr h t, ll n m k nd f oven. It r b bl th ld t k ng method. B k r r du t , wh h n lud br d, rolls, k , pies, tr , nd muff n , r usually r r d fr m fl ur r meal d r v d from some f rm f grain. Bread, lr d a mm n staple in prehistoric t m , r v d m n nutr nt in the hum n diet. Th r f baking t rt w th a l structure-a b tt r f r k r d ugh f r a D n h-th t full of m tur . O n ng th door and utt ng th t wet f d tuff nt the v n starts th r of u ng h t d air t draw ut th m tur in foods. When m of th l u d l v th food nd nt r the v t of th oven instead, th heat from the v n n suffuse th urf f th f d m r full . The evaporated l u d h l to hold th t m r tur f the surface f the f d b l w th b l ng point f w t r. At th nt, th nt rn l t m r tur f th b k d good f r l w r th n th urf .The moment in th b k ng r th t th urf of the baked good is full v r t d- nd thu dr - when th heat n n tr t v n m r d l nt the f d, which r the internal t m r tur n d nd k the b k d g d full . Th m t m rt nt f t r n b k ng successfully is dealing w th hum d t , n t h t. Aft r the water fr m th baking f d evaporates nt the cavity f th v n, t v ntu ll m v out f the vents f th v n into the r n th k t h n. Th h ft happening in the v n- nd moving t th outside f th oven-can change the h t l v l inside th v n dr m t ll . Th resulting erratic temperature h ng n make r br k a u ful baking result. Do you want more about Baking For Holiday Cookbook? get this book by Sally Smith

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