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You've just pulled a beautiful loaf from the oven—golden crust, warm, with an aroma that's driving you crazy.

The temptation to slice it right now is real. But if you want the best texture and flavor, give it time to cool.

Here’s why patience matters:
– Avoid gummy texture: Cutting too soon traps steam before the crumb finishes setting.
– Avoid squishing your loaf: Warm bread is delicate and can compress under the pressure of a knife. For delicate breads like babka, this can be disastrous.
– Avoid ragged slices: Once cool, your knife will glide through easily, giving you neat, satisfying cuts (assuming your knife is sharp).

So how long should you wait?​
Here’s a general guide depending on the type of bread:

– Soft Sandwich Breads (white, wheat, potato): 1 to 2 hours
– Rustic Loaves (sourdough, boules): 2 to 3 hours
– Sweet Breads (banana, pumpkin): 1 to 2 hours, or until completely cool
– Rolls and Buns: 15-30 minutes depending on the type.
– Enriched Breads (brioche, challah): At least 2 hours

Letting bread cool isn’t just a formality—it’s the final step that makes all your effort worthwhile.

Easy Sourdough Sandwich Loaf (Bread Machine Dough + Oven Bake) If you have sourdough starter in the house, this super easy sourdough bread machine loaf is perfect for beginners. It uses both sourdough starter and bread machine yeast for a faster rise—no pulls, coils, or long fermentation times required. ​ Click here to see the recipe.

I frequently make up little games to keep my life running smoothly—here’s one for cooling bread. Right after I turn the loaf onto the cooling rack, I head out to run an errand, go for a walk, or get some yard work done. Basically, I remove myself from the aromatic temptation. Of course, this only works if there aren’t older kids or another hungry person lurking nearby! In that case, you might need to hide your bread or stand guard. 🫣

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Happy baking,

Paula

Home Economist & Bread-Making Buddy

p.s. To read all past emails, go here.

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