Mastering baking techniques is essential for achieving consistency in every bake. While ingredients play a crucial role, they’re only part of the equation. Baking is a science—precision, technique, and method are just as important as what goes into the bowl. The way you mix, measure, and bake can make all the difference, turning a good recipe into a perfect one.
In this post, I am going to share with you baking techniques that will ensure any recipe you make will turn out just the way you want it! In later posts, I will then go into more detail on each technique to ensure you truly master it. Understanding these techniques will help you achieve the desired textures, flavors, and structure in your baked goods. So, let’s get right into it!
1. Creaming Butter and Sugar Properly
The reason most recipes call for creaming butter and sugar together is because it is how you incorporate air into the mixture. Creaming isn’t just about mixing butter and sugar together—it’s about aerating them.
Whether you’re using a mixer or hand mixing, you are creating air pockets with every turn you make. When the sugar is added, mixing spreads the sugar to ensure it is dispersed evenly in fat and air pockets.
These air pockets that are trapped in the sugar and butter will expand during baking allowing your baked goods to be light and fluffy! Creaming the butter and sugar contributes to the rise and light texture.
Have you baked a cake or cupcake before and the center collapses, well that could’ve been from not creaming the butter. The fat crystals in the butter allow the air pockets to be stabilized which prevents them from collapsing when baked.
Most people rely on chemical leaveners like baking soda and baking powder, but this method is described as “mechanical leavening”: physically forcing air into the dough during the creaming process to ensure it’ll puff up in the oven.
2. Measuring Ingredients Accurately
From testing multiple recipes, I have witnessed firsthand how measuring ingredients accurately makes a huge difference. Measuring ingredients accurately in baking is crucial.
The correct measurements are how you will achieve consistent results, desired flavors, and textures, while also avoiding wasted ingredients or a disaster.
When baking, it is recommended to measure ingredients by weight. For my bakery, all ingredients in my recipes are measured by weight to ensure they are consistent.
Many recipes don’t state the weight of the ingredients, but there are ways to accurately measure ingredients without a kitchen scale. Here are some tips to measure correctly:
Measuring Dry Ingredients
- use a spoon to scoop ingredients into the measuring cup
- use a straight edge to level off the top
- if you do scoop directly out of the bag of flour, loosen up the flour first so it won’t be as packed
Measuring Liquid Ingredients
- set the measuring cup on a flat surface when pouring to ensure an accurate pour
- keep your eyes at eye level with the measuring cup
- ensure the liquid reaches the of the measuring cup
3. Properly Kneading and Folding Dough
Knowing how to properly knead and fold dough is crucial because it directly affects the texture, structure, and final quality of your baked goods. Here’s why mastering these techniques matters:
Kneading Develops Gluten for Structure and Elasticity
- Kneading strengthens the gluten network in flour, which gives bread and other yeast-based doughs their chewy, airy texture.
- Without proper kneading, bread can turn out dense, flat, or crumbly instead of light and fluffy.
Folding Helps Maintain Airiness in Delicate Doughs
- Folding is used for laminated doughs (like croissants) and delicate batters (like sponge cakes) to preserve air bubbles and layers.
- Incorrect folding can result in dense cakes, deflated soufflés, or flat croissants instead of tender, flaky textures.
Affects How Dough Rises
- Proper kneading ensures even gas distribution, helping bread rise uniformly.
- In sourdough and laminated pastries, folding strengthens the dough over time for better structure and height.
Prevents Common Baking Mistakes
- Over-kneading makes dough too tight and tough.
- Under-kneading leads to a weak structure, making bread collapse.
- Over-folding batters can deflate them, making cakes heavy instead of light.
Enhances Flavor Development
- Kneading and folding influence fermentation, affecting the taste of bread.
- Well-developed gluten allows for better flavor absorption and caramelization during baking.
Mastering these techniques improves consistency, texture, and overall baking success, whether you’re making soft, fluffy bread, delicate cakes, or flaky pastries.
4. Controlling Oven Temperature and Baking Times
Controlling oven temperature and baking times is essential for achieving perfectly baked goods. I have struggled with this so much. After taking notes on multiple test recipes, I have noticed that my oven doesn’t get to the correct temperature that I set it to, and that’s why an oven thermometer is so important.
You can’t always trust your oven, but at least a thermometer will give you a second look at things. Even small variations can affect texture, rise, and browning. Here’s how to ensure accuracy and consistency:
Use an Oven Thermometer
- Many ovens run hotter or cooler than the set temperature. Even a 10-15° difference can affect baking results.
- How to check accuracy:
- Place an oven thermometer in the center of your oven.
- Preheat to a set temperature and compare readings.
- If your oven runs too hot or cold, adjust accordingly (e.g., set it 10°F higher/lower).
Preheat the Oven Properly
- Always allow at least 10-15 minutes for the oven to fully preheat.
- Some ovens beep before they have actually reached the desired temperature.
Avoid Opening the Oven Too Often
- I know it’s tempting to keep looking at your delicious treat while it’s baking but opening the door releases heat, causing temperature fluctuations that can lead to uneven baking.
- Don’t worry though, you can still look at your treat, just use the oven light instead!
Place Pans in the Right Position
- When baking, the middle rack is the best rack to use because it allows for even air circulation.
- Rotate trays halfway through baking if your oven has hot spots.
Adjust for Different Bakeware
- Dark-colored pans: absorb more heat
- Glass & ceramic pans: retain heat longer
- Aluminum pans: distribute heat evenly
Final Tip: Keep a Baking Journal
- This will help you keep notes on any patterns you notice on temperature adjustments, bake times, and positioning to get consistent results every time.
5. Knowing When Your Baked Goods Are Done
Being able to know when baked goods are done can be the key to cooking your treats perfectly. Even though recipes include temperate and bake times, all ovens are different. So my oven can be different from yours, meaning that our baking times could be different to get perfectly baked treats.
The more you bake, the easier it will become to tell, but here are a couple of ways to tell when general baked goods are done:
Cakes:
- It will have a golden brown color and be slightly pulled away from the pan. The center should be springy and bounce back if you touch it.
Cookies:
- The edges will be golden brown, but the center should still look slightly underdone for a chewier texture.
Pies & Pastries:
- You will look for a nut-brown color for a crisp and flaky texture.
Quick Breads:
- Similar to cake, it will be golden brown and slightly pulled away from the sides of the pan. It will also be springy to the touch.
Bread:
- It will be a deep golden brown color.
These are all simple ways to tell if your baked goods are done, but typically the toothpick test will never fail you. Just insert a toothpick (or a flat knife) into the center and if it comes out clean, most likely it will be done.
Conclusion
Mastering these essential baking techniques will elevate your skills and help you create consistently delicious treats. From properly creaming butter and sugar to measuring ingredients accurately, kneading dough correctly, and controlling oven temperature, each step plays a crucial role in achieving the best possible results.
Baking is both an art and a science, and the more you understand these techniques, the more confident and creative you’ll become in the kitchen.
Remember, practice is key! Don’t be discouraged by small setbacks—each baking experience teaches you something new. Keep experimenting, take notes, and refine your skills over time.
Soon, these techniques will become second nature, allowing you to bake with precision and ease.
Stay tuned for deeper dives into each technique to help you truly master them!
Thank you for spending time with me. I’m so happy you’re here!
love, mace <3
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