Why is bread exposed to air for a short while?

It's not entirely accurate to say that bread is *exposed to air for a short while*.

Instead, there are a few different scenarios where brief exposure to air is beneficial for bread:

1. After baking:

* Cooling: Bread needs to cool down after baking, and exposing it to air allows the heat to dissipate more quickly and evenly. This prevents the bread from becoming soggy or dense.

* Crust formation: The crust of bread forms during baking, but it continues to harden slightly as it cools. This process is helped by exposure to air.

2. During the kneading process:

* Gluten development: Kneading bread develops the gluten in the flour, which gives the bread its structure and chewiness. This process requires the flour to absorb water and develop a network of protein strands. Exposure to air during kneading helps the flour to absorb the water and become more pliable.

3. Before slicing:

* Stale bread: Bread that is slightly stale can become easier to slice after a short time in the open air. This is because the bread will have dried out slightly, making it less prone to crumbling.

4. To prevent mold:

* Short exposure: Bread that is exposed to air for a short time can actually help to prevent mold growth. This is because the air helps to dry out the bread, making it less hospitable to mold spores.

Important note: It's important to be mindful of how long bread is exposed to air. Extended exposure can cause the bread to dry out and become stale.

Overall, brief exposure to air is generally beneficial for bread, but it's important to use it judiciously.