cooling bread
Proper cooling can impact the quality of the loaf. If cooled excessively, the bread will become drier and firmer, giving it a brittle, harsher eating quality. When cooled too quickly, the loaf will become dehydrated, and the moisture loss will make it stale quicker. You can also end up with too much moisture in the storage bag when you put an uncooled loaf in it. Read more

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