Steps in Yeast Dough Production: Cooling

After baking, bread must be removed from pans and cooled rapidly on racks to allow the escape of excess moisture and alcohol created during fermentation.

Rolls baked apart from each other on sheets may be left on them because they will get adequate air circulation.

If soft crusts are desired, breads may be brushed with melted shortening before cooling.

Do not cool in a draft, or crusts may crack.