The crucial process here is starch retrogradation. Cooks Illustrated explains that when starch is cooked with water, the starch molecules absorb the water, expand, and soften. This process is called "gelation," and the reverse of gelation is called "retrogradation." Retrogradation is the part where starch products harden and gain their structure. That's why it's important to let that bread cool: Retrogradation is transforming your mushy starch into a sliceable loaf with that aesthetically-pleasing crumb pattern. To help retrogradation along, Crust Kingdom suggests using a wire baking rack to cool; Air can circulate around the loaf, and also prevent a soggy bottom.
In addition to a gummy loaf, slicing too soon can also make the opposite happen and dry out your bread. Cutting into bread fresh out of the oven creates a massive hole through which steam can quickly escape. While that might be great for preventing a burnt mouth, your bread loses moisture when all that steam rushes out at once, per Food 52. Letting the steam seep out naturally, over a greater length of time (aka letting it cool down) helps you avoid ending up with a dry loaf tomorrow. When it has finally cooled, Epicurious recommends using a serrated knife with deep serrations to slice.
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May 14, 2022 at 03:28AM
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Why You Shouldn't Slice Into Fresh Baked Bread Before It's Cool - Tasting Table
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