A dough base is baked “blind”, i.e. without the planned topping, so that it does not become soaked or rise during subsequent baking.
For blind baking, the dough placed in the mold is tipped with a fork. Another variant is to bake denitrification with a blind topping. Dried legumes work best here. These can be used over and over again.
With soft dough, the legumes are placed on an intermediate layer of baking paper (which is also often reused) so that they do not stick.
Blind baking takes place at approx. 180°C until the edges of the dough are visibly dry but not yet colored (approx. 15-20 minutes, depending on the oven).