Cool bread before slicing
A loaf fresh from the oven has a hot, moist crumb with a soft starch gel. As it cools, the gel firms up, moisture spreads evenly and extra steam leaves. Slice too early and the crumb turns gummy and squashed.
How long to wait
For a standard loaf, wait at least an hour. Dense, wet loaves such as rye often need longer. Cool the loaf on a wire rack so air reaches the bottom and steam can leave.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Why does a loaf sliced straight from the oven feel gummy?
The starch hasn't set and the crumb is still steamy. Cooling firms the starch gel and lets moisture even out.
True or false: While a loaf cools, moisture spreads out and some steam escapes.
True. The loaf keeps losing steam as it cools, and moisture moves from the center toward the crust.
Fill the blank: Set the loaf on a wire ___ so air reaches the bottom and steam can leave.
Set the loaf on a wire rack so air reaches the bottom and steam can leave. A rack lets air move under the loaf.
What went wrong? You cut into a rye loaf ten minutes after it comes out of the oven. The slices are sticky and gummy.
The loaf was sliced before the starch had set. Hot crumb is wet and soft, so it smears and squashes.
A loaf cooled for a full hour but is still gummy in the center. What is the likely cause?
It came out before the center was fully baked. An underbaked center stays wet and soft, even once cool.