Why should yeast bread be cooled away from drafts?
Yeast bread should be cooled away from drafts because drafts can cause the bread to dry out and become crusty too quickly.
Here's why:
* Moisture Loss: Drafts are essentially moving air, and moving air pulls moisture away from surfaces. This is why things like laundry dry faster on a windy day. Bread, especially freshly baked bread, has a lot of moisture in its crumb.
* Crust Formation: As the moisture evaporates from the surface of the bread, it leaves behind a hardened crust. This crust can be tough and unpleasant to eat, especially if it forms too quickly.
* Staling: Drafts can also contribute to the staling process, which is the gradual hardening and drying of bread over time.
To ensure your yeast bread cools properly and stays soft and delicious:
* Cool on a rack: This allows air to circulate around the loaf, preventing it from getting soggy on the bottom.
* Cover loosely with a clean tea towel: This will help trap some moisture and prevent the crust from drying out too quickly.
* Avoid placing bread near a fan, window, or doorway. These are common sources of drafts.
By following these simple tips, you can ensure your yeast bread cools properly and remains soft and delicious!
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