I Can’t Sleep - Baking | Gentle Bedtime Reading for Sleep

Episode Date: October 24, 2024

Relax with this calm bedtime reading about baking, the timeless art of turning simple ingredients into bread, cakes, and pastries. Benjamin’s soothing narration explores the history, science, and traditions of baking, delivered in a steady and comforting cadence. With fact-filled storytelling—no whispers, no hypnosis—this episode helps ease insomnia, reduce stress, and quiet restless thoughts while you gently learn. Perfect for sleepless nights or winding down after a long day. Press play, let go of worries, and drift into sleep with the warm, calming world of baking. Want More? Request a Topic: https://www.icantsleeppodcast.com/request-a-topic Ad-Free Episodes: https://icantsleep.supportingcast.fm/ Shop Sleep-Friendly Products: https://www.icantsleeppodcast.com/sponsors Join the Discussion on Discord: https://discord.gg/myhGhVUhn7 This content is derived from the Wikipedia article on Baking, available under the Creative Commons Attribution-ShareAlike (CC BY-SA) license. Read the full article: Wikipedia – Baking. Happy sleeping! Learn more about your ad choices. Visit megaphone.fm/adchoices

You're listening to a Glassbox media podcast. What if I told you that most of the modern day self-help advice you've been hearing could actually make you worse? The key to a better life isn't about feel-good gimmicks that sound catchy. The Mentally Stronger Podcast gives you access to a licensed therapist who shares science-backed tools that will actually change your life. Hi, I'm Amy Morin, psychotherapist, mental strength trainer, and international best-selling author. In each episode, we cover research-back strategies, like how to stop relying on willpower and start creating habits for lasting change. And the five mental strength-building exercises you can do from your couch. I also speak to world-class experts like Dr. Nicole Kane, who shares how to permanently heal anxiety by addressing the root cause.

With over 200 episodes in our catalog, this podcast is for you if you're ready to crush self-doubt, conquer challenges, become stronger than ever with therapist-approved strategies that can change your life. Listen to Mentally Stronger with Therapist Amy Morin, wherever you get your podcasts. Welcome to the I Can't Sleep Podcast, where I read random articles from across the web to bore you to sleep with my soothing voice. I'm your host, Benjamin Boster. Today's episode is from a Wikipedia article titled, Baking. baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes or on hot stones. The most common baked item is bread, but many other types of foods can be baked.

Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 degrees Fahrenheit. 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. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other.

Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. 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 and large factories. The art 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 baker. All types of foods can be baked, but some require special care and protection from direct heat. Various techniques have been developed to provide this protection.

In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, kishes, cookies, scones, crackers, pretzels, and more. These popular items are known collectively as baked goods and are often sold at a bakery, which is a store that carries only baked goods, or at markets, grocery stores, farmers markets, or through other venues. Meat, including cured meats, such as ham, can also be baked. A baking is usually reserved for meatloaf, smaller cuts of whole meats, or whole meats that contain stuffing or coating, such as breadcrumbs or buttermilk batter. Some foods are surrounded with moisture during baking by placing a small amount of liquid, such as water or broth, in the bottom of a closed pan, and letting it steam up around the food.

Roasting is a term synonymous with baking, but traditionally denotes the cooking of whole animals or major cuts through exposure to dry heat. For instance, one bakes chicken parts but roast the whole bird. One can bake pork or lamb chops, but roast the whole loin or leg. There are many exceptions to this rule of the two terms. Terms. Baking and roasting otherwise involve the same range of cooking times and temperatures. Another form of baking is a method known as encrute, French for in crust, referring to a pastry crust, which protects the food from direct heat and seals the natural juices inside.

Meat, poultry, game, fish, or vegetables can be prepared by baking on crude. known examples include beef Wellington, where the beef is encased in pastry before baking, paté-ancrood, where the tearing is encased in pastry before baking, in the Vietnamese variant, a meat-filled pastry called paté chou. The encrude method also allows meat to be baked by burying it in the embers of a fire, a favorite method of cooking venison. 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 en papillon,

French for it in parchment. In this method, the food is covered by baking paper or aluminum foil 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. eggs can also be used in baking to produce savory or sweet dishes. In combination with dairy products, especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch in the form of flour, corn flour, arrowroot, or potato flour.

The flavor of the dish is much more delicate if eggs are used as the thickening agent. baked custard such as creme caramel are among the items that need protection from an oven's direct heat, and the Banmarie method serves as purpose. The cooking containers have 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 souffle 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 reputation for being a culinary achievement. Similarly, a good baking technique and a good oven are also needed to create a baked Alaska because of the difficulty of baking, hot meringue, and cold ice cream at the same time. Baking can also be used to prepare other foods, such as pizza, baked potatoes, baked apples, baked beans, some casseroles and pasta dishes, such as lasagna. 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. 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. An oven discovered in Croatia in 2014 was estimated to date to 6,500 years ago. The ancient Egyptians baked bread using yeast, which they had previously been using to brew beer. Bread baking began in ancient Greece around 600 BC, leading to the invention of enclosed ovens. Ovens and work tables have been discovered in archaeological digs from Turkey to Palestine

and date back to 5,600 BC. Baking flourished during the Roman Empire. Beginning around 300 BC, the pastry cook became an occupation for Romans, 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 300 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 Libham, cakes made with flour and honey, often sacrificed to gods, placenta, groats and cress, Spira, modern-day flower pretzels, Sibbolata, torts,

Salvalum, sweetcake, and Globus aferica, fritters. A great selection of these with many different variations, different ingredients, and varied patterns, were often found at banquets and dining halls. The Romans baked bread in an oven with its own chimney and had mills to grind grain into flour. A baker's guild was established in 168 BC in Rome. Eventually the Roman art of baking became known throughout Europe

and eventually spread to eastern parts of Asia. 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 manufacturers. There were by that time 20 regulations applying to bakers alone, including that every baker had to have the impression of his seal upon bread.

Beginning in the 19th century, alternative leavening agents became more common, such as baking soda. Bakers often baked goods at home and then sold them in the streets. This scene was so common that Rembrandt, 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 handcards. This developed into delivery system of baked goods to households, and greatly increased demand as a result. In Paris, the first open-air cafe of baked goods was developed,

and baking became an established art throughout the entire world. 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. Some makers of snacks, such as potato chips or crisps, have produced baked versions of their snacks. products as an alternative to the usual cooking method of deep frying 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 and large open furnaces. The aroma and texture of baking goods as they come out of the oven are strongly appealing,

but is a quality that is quickly lost. Since the flavor and appeal largely depend on freshness, commercial producers have to compensate by using food additives, 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, prepares of food, bake their own products. For example, scones at the Ritz London Hotel are not baked until early afternoon on the day they are to be served to make sure they are as freshness. as possible. Baking needs an enclosed space for heating, typically in an oven. Formally, primitive clay ovens 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 peel, a long-handled tool specifically used for that purpose. Many commercial ovens are equipped with two heating elements. one for baking using convection and thermal conduction to heat the food,

and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is a Dutch oven, also called a bake kettle, bastable, bread oven, firepan, bake oven, kale pot, tin kitchen, roasting kitchen, du fe, gentle fire and French. or Fé de Compagne, French for country oven. It originally replaced the cooking jack as the latest fireside cooking technology, combining the convenience of pot oven and hangover oven. Asian cultures have adopted steam baskets to produce the effect of baking

while reducing the amount of fat needed. Other equipment or tools needed for baking precision include a method for measuring ingredients, ideally a scale accurate to the gram is used as exact measurements provide the best results, but some bakers rely on measuring cups and measuring spoons. Digital kitchen scales are also popular in baking, or precise measurements are a must for dry ingredients. Eleven events occur concurrently during baking, some of which would not occur at room temperature. 1. Fats melt. 2. Gases form and expand.

3. Microorganisms die. 4. Sugar dissolves. 5. Egg, milk and gluten proteins coagulate. 6. Starches gelatinize or solidify. 7. Liquids evaporate. 8. caramelization and maillard browning occur on crust.

9. Enzymes are denatured. 10. Changes occur to nutrients. 11. Pectin breaks down. 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 sugar. and the maillard reaction.

Maylard browning occurs when sugars break down in the presence of proteins. Because foods contain many different types of sugars and proteins, maillard brownie contributes to the flavor of a wide range of foods, including nuts, roast beef, and baked bread. 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 a desired outcome, like drying herbs or roasting certain types of vegetables.

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 margarine, butter, lard, or vegetable shortening, will cause an item to spread out during the baking process. With the passage of time, bread's hardened and become stale. This is not primarily due to moisture 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 recrystallization

and is promoted by storage at cool temperatures, such as in a domestic refrigerator, or freezer. Baking, especially of bread, holds special significance for many cultures. It is such a fundamental part of everyday food consumption that the children's nursery rhyme, pata cake, pata cake baker's man, takes baking as its subject. Baked goods are normally served at all kinds of parties and special attention is given to their quality at formal events. They are also one of the main components of a tea party, including at nursery teas and high teas, a tradition which started in Victorian Britain, reportedly when Anna Russell, Duchess of Bedford, grew tired of the

sinking feeling which afflicted her every afternoon around 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. The Benedictine Sisters of the Benedictine Monastery of Caltonicetta the Benedictine Monastery of Coltoniseta baked a pastry called Crocella of Caldeniseta.

Cross of Colenicetta. They used to be prepared for the Holy Crucifix festivity. The monastery was situated next to the Church of the Holy Cross, from which these sweet pastries take the name. For Jews, matzo is a baked product of considerable religious and ritual significance. Baked matza bread can be crowned up and used in other dishes, such as Gaveldafish and baked again. For Christians, bread has to be baked to be used as an essential component of the sacrament

of the Eucharist. In the Eastern Christian tradition, baked bread in the form of birds is given to children to carry to the fields in a spring ceremony that celebrates the 40 martyrs of Sebast. Jesus defines himself as the bread of life. Divine grace is called bread of the strong and preach. religious teaching, the bread of the Word of God. In Roman Catholicism, the piece of blessed wax encased in a reliquary is the sacred bread. In Hebrew, Bethlehem means the house of bread. And Christians see in the fact that Jesus was born, before moving to Nazareth, in a city of

that name, the significance of his sacrifice by the Eucharist. A sheet pan, Also referred to as baking tray, baking sheet, or baking pan is a flat rectangular metal pan placed in an oven and used for baking pastries such as bread rolls, cookies, sheet cakes, Swiss rolls, and pizzas. These pans, like all bakeware, can be made of a variety of materials. Originally made of sheet iron, today's baking trays are made of either aluminum or sheet steel, which has been enameled or coated with PFS.

Common features that may be found in sheep pans include one or more flat edges to assist food removal, one or more raised edges, lips, to retain food, a contiguous rim to retain either food or shallow liquid, handles to assist in moving the pan into and out of the oven, a layer of insulation, typically air, designed to protect delicate food from burning, air-bake pan, or perforations to aid in speed-cooking, pizza tray.

Rigidity of the pan is especially important if the pan is to be placed directly in a flat heat surface, hearthstone induction element, etc. Rims and ridges contribute to rigidity. The earliest recorded usage of sheep pans is in Scotland by the baker Henry A. Gillespie. Commercial pans are sometimes made from aluminumized steel, which combines the conductive, reflective, and food adherence properties of aluminum, with the rigidity, mass, and strength of the inner steel core. In this process, the aluminum surfaces typically 90% aluminum and 10% silicon, which is not quite the same as pure aluminum. mass, thermal conductivity, and color of the pan play key roles in achieving a uniform cooking temperature. The friction of the pans under surface may be a safety consideration in some applications.

A sheet pan that has a continuous lip around all four sides may be called a jelly roll pan. A pan that has at least one side flat so that it is easy to slide the baked product off the end, may be called a cookie sheet. Professional sheet pans used in commercial kitchens typically are made of aluminum with a 25 millimeter raised lip around the edge and come in both standard and non-standard sizes. Within each standard, other commercial kitchen equipment

such as cooling racks, ovens, and shelving is made to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably. Typically for rimmed trays, each rim will sacrifice 10 to 20 millimeters of baking surface along that edge. Pans of a single design from a single vendor will usually share the same rim hide and rake across all tray sizes in a series. Thus, the sacrifice of flat baking surface is proportionally greater relative to outer dimension. for small pans, then for large pans.

While nominally half the size and typically sharing one dimension, quarter sheets will not necessarily nest inside a half sheet side by side, whether for storage or other purposes. Some vendors supply quarter sheets that are half the size of a half sheet in outer dimension, while other vendors supply quarter sheets that are closer to half the size of a half sheet and flat baking area. European standard pan dimensions are governed by GN numbers under European Committee for Standardization, EN631. European sized trays usually come in standard depths of 20, 40, 65, 100, 150, and 200 millimeters. In American sizing, the full-sized sheet pan is 26 inches by 18 inches, which is too large for most home ovens.

A two-third sheet pan, also referred to as a three-quarter-sized sheet pan, is 21 inches by 15 inches. A half-sheet pan is 18 by 13 inches. Quarter sheets are 9 inches by 13 inches. The half-sheet is approximately the same size as the last. largest mass market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular single layer cakes, e.g. The size used for a regular sized box of cake mix, holding six cups of batter. Another popular size for home baking is 10 inches by 15 inches. This pan size, traditionally used to make a jelly roll cake, is bigger than a quarter sheet, but smaller than

than a half sheet. Values are approximate and varied based on rim size and style. Unlike other bakeware, smaller sheet pans function as convenient task trays. Commercial sheet pans are used for many purposes besides baking. Kitchen or cooking processes are often designed around kitchen equipment, such as sheet pans, presupposing their ubiquity in most commercial food preparation areas. In bread baking, especially the bread dough, will often go through several long rest intervals on sheet pans, stacked and open or enclosed sheetpan racks, sometimes mounted on wheels. Enclosed racks may also be ventilated or temperature controlled to some degree.