January 3, 2017 - 2:13pm
Cooling before slicing
I like my bread fresh and ready in the morning. I usually do the refrigerator proof overnight and bake when I wake up, but I just don't know the right amount of time to wait before cutting in to it. Would it be wiser to bake it in the evening and then cool it overnight in order to be ready in the morning? I have considered this but worry it won't be so fresh.
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They say you should wait at least an hour, preferably two, after bread has come out of the oven before cutting it open. This allows the flavors to fully develop and for the bread's structure to settle in. Having said that, there's also something wonderful about fresh bread still warm from the oven. If you're looking for maximum flavor, I think I would bake it the night before and let it cool in a draft-free spot until you're ready to eat it the following morning. But if having it warm from the oven is important to you, I don't think you'll be sacrificing a lot in flavor if you let it cool for a half hour, let's say, before diving in.
Totally agree. I would much prefer eat bread about 1-2 hours later (actually closet to 2). Bagels on the hand they're great when still warm but a good loaf has to wait !!!
What kind of bread is it? Yeast or sourdough? White flour or multigrain? Lots of add-ins or none? Enriched or not? Some breads (like heavier rye breads) are best a couple of days after baking. Some, like lean French bread or baguette, start to go stale as soon as you take them out of the oven. Most sourdoughs will be better if you let them sit at least four hours, until completely cool, so all the moisture re-distributes and the flavour from the crust makes its way throughout the loaf. Some higher hydration breads will be a bit gummy if you slice them too soon. Best thing to do is to slice it whenever you like and see if it's good, then slice some later and see if it is better or worse!
I let rye/spelt loaves rest overnight (12 hours or longer) before slicing. There is still alot of moisture in the loaf after the overnight rest.
If you don't mind an opinion from a Newbie, I'd let it rest overnight (as noted above) if it's sourdough. I find flavours are much better if left a while.
I can't speak for everyone, but in my kitchen, it takes 3 - 3-1/2 hrs to cool completely to room temp.
Jamie
Have you tried leaving it in the oven? Maybe leave the oven door ajar and (obviously) switched off so it cools much slower.