Help me refrain from slicing my first sourdough loaf!
It's coming out of the oven in about 15 minutes from the time I'm typing this sentence -- unless the crust isn't dark enough, or the interior temperature not high enough.
Tell me why it's so harmful to a loaf of bread to slice it before it has (almost?) thoroughly cooled. How does the interior of one side of the bread know that the other side has been injured? What are the ill effects of impatience?