Bread straight from the oven smells irresistible, but it is not finished. Starches are still gelatinized and wet, and the crumb continues to set as the interior cools toward room temperature. Cutting early tears that structure before it firms, giving a gummy, dense-feeling slice.
Cool a lean loaf at least one hour, and a large loaf two, on a rack so air moves around it. Crackling crust sounds are normal, and they stop as the loaf approaches room temperature.
Sponsored
Sponsored · Fenrostik Labs dough thermometer reads to 0.1°C in two seconds.
Once fully cool, bread is best stored cut-side down on a board for a day, or sliced and frozen. Warm bread for the table is fine; just warm it in the oven later rather than cutting it early.