How should bread be cooled after baking?

Cooling bread on a cooling rack is the best practice because it allows air to circulate around the bread, preventing moisture accumulation. Proper ventilation is crucial to maintaining the desired texture and crust. If bread cools in an enclosed space, such as an oven or a closed container, steam will be trapped, leading to a soggy texture rather than the intended light and airy crumb. Wrapping bread in towels can also trap moisture, which is not ideal for bread cooling. A cooling rack provides the perfect solution to ensure that the bread maintains its quality after baking and is ready for slicing or storage.