Cooling fresh bread correctly keeps it from sweating in a bag.
The aroma of freshly baked homemade bread is enough to get your mouth watering. The process of cooling a loaf of bread is a simple one to complete before cutting off a delicious slice. By cooling your homemade bread on a wire rack instead of in its pan or on its stonte, you prevent overbaking and allow your bread to cool evenly, preventing a soggy or damp loaf bottom. Cool your bread properly with a few simple steps. Add this to my Recipe Box.
Instructions
Oven Removal and Bread Transfer
1. Place a trivet or pot holders on your kitchen counter.
2. Remove your bread carefully from the hot oven, using a pair of oven mitts or pot holders.
3. Place the loaf pan or bread stone on the pads you placed on your counter. Remember to close the oven door and turn off your oven.
4. Place a wire cooling rack on the counter. If you are concerned with making a mess with crumbs, place a cookie sheet underneath the wire rack to catch the crumbs.
5. Grip the sides of your bread pan firmly with oven mitts or pot holders. Gently flip the pan upside down, and shake it gently in a downward motion over the wire cooling rack. The bread should fall gently onto the rack after a few seconds.
6. Place your loaf of bread upright on the wire rack, using oven mitts or pot holders.
7. Place a tea towel over your bread if you want a softer loaf. Otherwise, keep the bread uncovered on the rack for 30 to 45 minutes to properly cool before serving. Darker loaves (rye, pumpernickel) usually require cooling for two to four hours.
8. Check the temperature of the bread after 30 minutes by carefully touching the top of the loaf. If the bread is still warm to the touch, wait another 15 to 30 minutes before checking again.
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Tags: your bread, loaf bread, mitts holders, oven mitts, oven mitts holders, cooling rack, holders Place
