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Cooling
Appears in
Published 2008
After baking, bread must be removed from the pans and cooled on racks to allow the escape of the excess moisture and alcohol created during fermentation.
Small rolls spaced on baking sheets are often cooled on the pans when air circulation is adequate. On the other hand, if condensation is likely to make the bottoms of the rolls soggy, it is better to cool them on racks.
If soft crusts are desired, breads may be brushed with melted shortening before cooling.
Do not cool bread in a draft because the crust may crack.
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