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Baking at low temperature

Baking at low temperature

Baking at a low temperature can improve the quality of your baked goods. This guide shows you how to use this method from The Food Lab: Better Home Cooking Through Science.

🔎 Understand the science behind it

Before you get started, it's important to understand the science behind low temperature baking. Baking at low temperature means that you bake your pastry at a temperature below 200 degrees Celsius. This allows for even heating, which results in consistent texture and color. For example, your cookies won't be hard on the outside and raw on the inside, but will bake evenly all over.

🌡️ Set the right temperature

The first thing you need to do is set your oven to the right temperature. For most of the recipes in "The Food Lab", a temperature of 150 degrees Celsius is recommended. Remember that every oven is different, so you may have to experiment a bit to find the perfect temperature for your pastry.

⏰ Give the pastry enough time

Since you're baking at a low temperature, your pastries will take longer in the oven. Don't be tempted to increase the temperature to speed up the process. This will only cause your pastry to bake unevenly. For example, if the recipe says to bake cookies for 12 minutes, they could take up to 20 minutes at a low temperature.

🧪 Experiment with different recipes.

Now that you know the basics of low temperature baking, you can experiment with different recipes. Maybe you want to try a moist chocolate cake or bake crispy oatmeal cookies. The possibilities are endless!

📝 Write down your observations

It's always a good idea to write down your observations and results. This way you can keep track of what temperatures and baking times work best. You can also make notes on the textures and flavors you achieve. That way, over time, you'll become a master at low temperature baking!

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