[[how to be a better cook]] [[topic - food]] ## Why do so many recipes use 180°C? Baking at 180°C (350°F) is more convention than science. The tradition comes from early recipes instructing cooks to use a “moderate oven”—a helpful suggestion before ovens had digital displays or internal thermometers. ### What happens when you bake at 180°C When cakes, cookies, and breads hit the oven, chemical reactions and phase changes transform them from batter to baked goods. At 180°C (or above 150°C), these changes happen quickly, producing fluffy cakes instead of flat, chewy disks. The steps overlap throughout baking: - At room temperature, baking soda and baking powder start reacting, releasing carbon dioxide. Some double-acting powders wait for more heat to fully activate. - At 32°C, fats melt and tenderise baked goods. They also release air and water, helping dough and batter rise as water evaporates and gases escape. - At 57°C, microorganisms and yeast die off, preventing over-fermentation and making bakes safer. - Above 60°C, eggs and gluten proteins set, and starches swell and gelatinise—up to about 93°C. - At 70°C and higher, enzymes deactivate, keeping baked goods from turning mushy. - At even higher temperatures, gases evaporate, forming a crust. - At 150°C, sugar caramelises and the Maillard reaction gives baked goods their golden-brown colour and flavour. Baking at 180°C allows these transformations to occur efficiently, which is why it’s the default in many recipes. ### But is 180°C always best? Here’s why it might not be For a while, I ignored preheating instructions and baked everything at 180°C, assuming any hot oven would work. You can bake most things at 180°C, but sometimes another temperature works better for certain recipes. An oven set to 180°C will bake most recipes, but it’s not always the ideal temperature: - **Breads:** Higher temperatures (above 220°C) lead to a better, faster rise before gluten and crust set. - **Puff pastries:** At 180°C, puff pastries do not expand as much as those baked at 200°C, where steam releases quickly between layers, allowing for more height. - **Muffins:** Baking muffins at 180°C produces a less-domed top. Starting at 220°C gives taller muffin tops. - **Cookies:** For browning, bake chocolate chip cookies at 190°C or higher for a short time. For pale shortbread, bake at 150°C to crisp and dry without colouring. Consider your goal before baking. For height and a fast rise, use higher temperatures. For pale cookies, use lower temperatures. Adjust the oven to fit your recipe.