October 10, 2011 - 8:20am
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
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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.
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
"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.
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