Cooling & Ripening

Before slicing, cool the bread on a rack to firm the structure and ripen the flavor profile. The added liquid from the porridge gives the bread a moist interior and this concentrates toward the center of the bread while it’s baking.

Just as you’d let a roasted turkey rest before carving, letting the moisture of the bread redistribute itself makes slicing easier and reduces ripping.

When warm, the loaf is better hand-torn, revealing steamy grains scattered through the landscape of the bread.