Why do you have to remove bread from the pan and cool it after baking?
There are several reasons for this. First, if you leave the bread in the pan, it continues cooking a bit, which you don’t want. At the same time, steam escapes from the loaf and causes your crust to become soft and wet.
Finally, if you try to cut the loaf too soon, you risk compressing it and causing big doughy chunks to form as you cut instead of getting a light, airy slice if you wait. Cutting too soon defeats all the hard work of the yeast!
Another problem that occurs is when bread is cool enough to cut but not cool enough to store. The surface may seem cool, but the core of the bread may not be completely cooled before you try to store it in a bag or other airtight container. This will also cause a soggy crust and can cause the bread to mold more quickly. If you close your bread up and see any moisture beading up on the inside surface, open the bag right away and let the bread cool completely before closing it again.
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