The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cooling your bread

  • Pin It
ActiveSparkles's picture
ActiveSparkles

Cooling your bread

Hi guys, just wondering if there was a good and a bad way of cooling bread?

I tend to just take it out of the oven and leave it on the side to cool down, but was wondering if there was a technique or optimal conditions for your bread cooling down?

I know it probably doesn't make a world of difference, was just a thought I had to myself.

Thanks,
Charlie

cranbo's picture
cranbo

Longer cooling on a rack is pretty important I think for ensuring crust crispness; otherwise air can't circulate around the crust and moisture doesn't escape some parts, leaving a softer crust in spots. 

Also, some like to cool breads for a few minutes by returning them to the warm oven with the door cracked. This helps dissipate moisture in breads with a naturally damper crumb, like sourdoughs.  

ActiveSparkles's picture
ActiveSparkles

Thanks for your comment, it makes sense when you say it like that, it had honestly never occured to me that there was a reason people used wire racks.

Charlie

flournwater's picture
flournwater

"I know it probably doesn't make a world of difference"  =  au contraire ...

It makes a "world" of difference.   Cooling either entirely or partially in oven (that's been turned off) versus cooling on a wire rack or in a baking pan, etc. will produce different results.  I most often use the oven cool/wire rack process for a firmer crispier crust.

ActiveSparkles's picture
ActiveSparkles

ha, I did rather set myself up there didn't I? I appreciate your response, I will try the oven cool/wire rack method on my upcoming loaf! Just to see :)

 

Thanks,

Charlie