Baking and Cooling Bread

An even circulation of oven heat is important so that breads rise and brown evenly. The oven shelves should be set one-third up from the oven floor. Baking pans should be set directly on the shelf, or on a baking sheet, leaving plenty of space for the bread to rise without touching a higher shelf or the top of the oven. To avoid the danger of collapse, do not open the oven until the dough has risen completely and has started to brown, when the pans or baking sheet may be turned around so the dough colors evenly. After baking, breads should be transferred to a rack to cool, allowing the steam to escape, and leaving a crisp crust on the bread. However, delicate yeast breads like babas have a soft crust that may crumble if turned out when hot.