Admin
COOLING OF FINISHED BREAD AND THE PROCESSES IN IT

When the baked product is removed from the oven, it is still baked until it reaches room temperature. It is the achievement of the room temperature by the product that is considered the moment of its final preparation. Due to this property of the baked product, it is necessary to carefully observe the baked goods in the last minutes of cooking and set them aside before, and not after, the product is finally ready.
Even when well cooled and packaged, baked products continue to undergo changes during storage. The main changes taking place at this stage are as follows:
- Gases are compressed and products with an unstable structure, such as soufflés, lose their shape.
- Fats freeze and increase the fat content of the product. Depending on the type of fat, the product may harden, as is the case with rolls baked in quick melting margarine.
- Sugar recrystallizes on damp surfaces, in foods with a high sugar content such as biscuits, some rolls and cakes. This makes the product crispy.
- In products with a high moisture content, such as bread, moisture evaporation changes the structure of the product, that is, the moist and porous product becomes dry and crunchy, but the crunch disappears the next day and the product becomes hard, sometimes "rubbery".
- Protein molecules combine, bind to each other and tighten the structure, which becomes harder and coarser, which leads to staleness of the bread. While the product is cooling, and its structure is compacted, it is better not to cut it so that it does not wrinkle.
- Starch molecules are also combined and compacted. The combination of molecules, called retrogradation, continues over the next few days, resulting in the staleness of the bread. Stale bread has a hard, dry, crumbly texture.
- The aromas evaporate, and after a day the pleasant smell is gone. Sometimes the flavor is lost due to starch retrogradation. In this case, you can slightly heat the product, this will return the aroma and softness to the bread.
lega
Dear ROMA! I am still a very inexperienced baker. I try to read all the lessons of the masters and, thanks to the site, there were no serious mistakes. I would like to understand some of the subtleties. Does the cooling rate of finished bread affect the processes occurring in it? After all, you can simply cover the bread with a napkin (for the sake of hygiene) and it will cool down pretty quickly, especially if it is cold at home. And you can "swaddle" in a towel, and the process will stretch a little. The question arose because Elena BO wrote somewhere for beginners that bakeries have cooling chambers and this is bad. What do you think about it? And another question. In what cases do you grease the crusts with oil, and when you do not, what does the decision depend on? Sorry if I asked stupid questions back.
Admin
lega , in the post above, I already wrote at what stage the bread becomes completely ready:
When the baked product is removed from the oven, it is still baked until it reaches room temperature. It is the achievement of the room temperature by the product that is considered the moment of its final preparation.

This is exactly what I do. I cover the bread with a napkin or towel and leave it just on the table until it cools completely. And I do not hide in any way, and even more so I do not shroud.
The crumb then becomes normally moist, fluffy, perforated, the structure of the bread is completely preserved, it is cut well.
If the crust is hard after the oven, then it becomes soft under the towel.
I never forcibly cool the bread - what's the point, I have nowhere to rush, and I want to eat quality bread

Whether or not to grease a crust of bread with butter depends on your own desire How the card will fit
It will lie under the towel and become softer. It can be seen in my photos - the oiled crust shines, if not oiled, the crust is matte. This does not affect the taste of the finished cooled bread in any way.

I always grease the crust with olive oil, with an ordinary brush, it is softer than sunflower oil. I grease it as soon as I take it out of the oven, while the bread is hot.
If I grease, then I put a paper napkin on top (so as not to stain the towel with grease), then I cover it loosely with a towel.

Good bread for you

pantalyk
Hello everybody.
I'm another freshly baked baker and also with stupid questions.
I bought a simple HP Scarlet SC-400. The first basic bread turned out to be very tasty, I'm starting to experiment, but after reading this thread I ran into such a nuance on the last topic discussed here:
In the program operating time table, everywhere, except for "dough" and "pasta", there is a line after the "baking" line "keep warm" and it costs 60 minutes. What does this mean?
Does the oven keep the bread cool for another 60 minutes? Why then?
What is more correct to do, keep it in the stove or ignore it and take it out on the table under a napkin until it cools?
Admin
Look for an explanation in the instructions for your bread maker, as this function works differently on different models of bread makers.

My Hitachi has 30 minutes of "sitting" the finished bread in the bread maker, with a FAN, so that the bread does not get damp in the bucket if I do not have time to pull it out and put it on the wire rack to cool down.

Other x / ovens, on the contrary, are supposed to have such a seat so that the bread is finished.

As for me, I prefer to take out ready bread on a wire rack, let it cool down and come to full readiness
gusto
Greetings!
After the bread cools, and in particular on the following days, the taste becomes slightly sour. What does it depend on and can it be removed?
For example, I did not notice this with white bread, which I used to buy in a store.
I bake white bread (water, flour (Makfa), Aro yeast (baking), sugar, salt).
Admin

As a rule, this taste does not exist with normally and well-mixed and baked bread.

Check the flour quality, shelf life, taste, smell.
Pay attention to the amount of yeast in the recipe.
Observe the norms for adding ingredients to the dough.

Store bread always tastes different from homemade bread, and it should be so.
And many at first find it difficult to perceive the new taste of homemade bread.
gusto
Thanks for the answer!
I bake this recipe in HB Alaska:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=90414.0
Ingredients
1 tsp dry yeast
500 gr of 1st grade wheat flour
1.5 tsp salt
1.5 tbsp. l. Sahara
1.5 tbsp vegetable oil
300 ml of water

True, I put it differently, first liquid, and then flour and salt with sugar, pour dry yeast into a dimple in the middle of the flour. Bakery flour of the highest grade Makfa.
I will try to use other flour and yeast, if the taste remains a little sour, then maybe it seems to me so out of habit, although I think it is unlikely.
mr310
Quote: Admin

If the crust is hard after the oven, then it becomes soft under the towel.

What can be done to ensure that the crust (especially the top one) does not become soft after cooling? And is there a technique to make this crust a little thicker?
Admin
Quote: mr310

What can be done to ensure that the crust (especially the top one) does not become soft after cooling? And is there a technique to make this crust a little thicker?

You can use this method "Roasting bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1740.0

How to achieve a black crust? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1644.0
kentavr196
Hello Admin! My skarlett sc-401 bread maker is 2 weeks old.I try it according to the recipe book, it turns out slowly, but the crust of the bread is hard, difficult to cut. Please tell me how to properly handle the bread after baking, and how much after the end of the process to defend it in the bread maker? Thanks in advance.
Admin

If the crust is hard, try analyzing what foods you are baking your bread with.

For example, after baking, I take out the bread from the bread machine or oven, put it on the wire rack and grease the crust on top with olive oil and keep it until it cools completely. The crust becomes shiny and softer.
But, this is not for everybody, each of us likes bread that is different in consistency.

Keeping bread in a bread maker after baking is also not for everybody, bread can simply be dampened in a bucket after baking. Try different options and find the best one for yourself.

That's right: immediately after baking, remove the bread from the bucket and put it on the wire rack to cool until the bread reaches room temperature - then the bread is completely ready, you can cut it and eat it.

Bread is a matter of taste, individual taste! Therefore, do not be afraid to bake it, use various ingredients, techniques, programs - look for your individual taste for yourself and your family.
Vichka
Quote: Admin

As a rule, this taste does not exist with normally and well-mixed and baked bread.

Check the flour quality, shelf life, taste, smell.
Pay attention to the amount of yeast in the recipe.
Observe the norms for adding ingredients to the dough.
So I already noticed that if I overdo it with yeast, then on the first day the bread is very fluffy, and by the end of the second day it becomes denser and with a slight sourness.
kentavr196
Thanks a lot, Admin for the advice.
AlenaT
Admin, thanks a lot for the advice.
Just yesterday I was thinking how to properly cool the finished bread,
and today I found this topic in recent ...
Very handy!
And thank you very much for the useful experience!)))
Admin

Girls, Thanks for the kind words!

Bake, experiment, look for the taste of your bread - it's great!
Housewife
Thanks for this site! accidentally finding it, now I am learning a lot here, trying to make bread myself. This is not easy, because I have neither a bread machine nor an oven, but only a Miracle oven. And while I am not good at baking, and especially I do not understand how best to cool the bread. It was such that when baking the bread was so beautiful, fluffy, and then I try to pull it out and cool it on the wire rack, and in the process it flattens out all over me, because you can't pull it out with a spatula, I have to turn it over, or even grab it with my hand. edge, this edge has disappeared altogether. So I wanted to ask what would you advise, maybe you can leave it below, in an aluminum frying pan, and cover it with a towel on top?
vitalik31
hello, I'm new to this business. we have a wood-fired bakery, but there is one problem: we make bread according to the recipe according to the idea, there should be surpluses, but there are no surpluses, out of 312 buns according to the recipe there are not enough buns 10. maybe because of flour it is stored in a cold warehouse 5-10 degrees then it is brought in in a warm room of 30 degrees and after 4-5 hours they put a dough. by the way, if you weigh the flour before and after it is not enough.
Why is the bread normal on the first day, and on the second - "middle" falls out?
is it necessary to add salt to the dough, we did not do this?
By the way, after kneading, we keep the dough for 20-30 minutes and it is necessary for an hour. Does this affect the quality of the bread?
Admin

Vitaly, on the forum we bake homemade piece bread, according to our home technology, adhering to some of the basics of baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
You probably need to look for a site where bakery bread is baked in large quantities, for sale.

I'll probably answer one question for you: flour is hygroscopic! Flour absorbs water (liquid) very well, and from this flour has a different weight.
If the flour was stored in the cold, it could absorb moisture from the air - it was transferred to the heat and the flour dried up, the weight decreased.
At bakeries, for example, the moisture content of flour is measured before kneading in order to determine the amount of liquid required for kneading.
The amount of liquid will also affect the moisture content of the crumb of the finished bread.
Urma
Good day. Tomorrow I will buy a Panasonic bread maker, but for now I am studying the topics on this site, so there is no practice at all, just getting ready. From reading a question arose, please answer. Can I leave baked bread in the bread maker until it cools? If you set the timer to finish baking at 7 in the morning (awakening), then after taking out the hot bread you need to wait a couple of hours before you can eat it, but you want to eat fresh and cooled bread before work (until 8 in the morning). Is it possible to bake bread, say, at five in the morning and not take it out until seven, or is it better to bake the day before and let it cool on a wire rack under a towel? Sorry for the naive question, just learning
Elena Bo
If you leave the bread in the bread maker, it will just sweat and be wet there.
Urma
Got it (Thanks for the quick response.
Tusya Tasya
Quote: Elena Bo
If you leave the bread in the bread maker, it will just sweat and be wet there.
Is there no function of keeping warm in bread makers?
Urma
There is a function, but warm, freshly made bread, they say, is harmful, so you want to cool it) It turns out that you need to take it out warm and cool it on the table)
Admin
Quote: Urma

The function is there, but warm freshly made bread, they say, is harmful, so I want it cooled down) It turns out that you need to take it out warm and cool it on the table)

Not only because of this

Quoting from the first post of the topic:
When the baked product is removed from the oven, it is still baked until it reaches room temperature. It is the achievement of the room temperature by the product that is considered the moment of its final preparation.... Due to this property of the baked product, it is necessary to carefully observe the baked goods in the last minutes of cooking and set them aside before, and not after, the product is finally ready.
DIM Minsk
Quote: Admin
Store bread always tastes different from homemade bread, and it should be so.
And many at first find it difficult to perceive the new taste of homemade bread.
And why? And the aroma of their bread, too, has no.
Bast1nda
Quote: DIM Minsk

And why? And the aroma of their bread, too, has no.
How not? Homemade bread has a great aroma, and each recipe has its own. I even feel nuances from additives. And you say no.
svetlana-50
Please tell me, how do you store bread after cooling down? And thank you for your quick answers !!!
Markusy
I put the bread on the wire rack and cover it with a linen towel.
I check the cooling down not at the top but at the bottom.
The bread can be cold on top and warm underneath.
I put the cooled bread, like the purchased one, in cellophane
bag and tie.
I store it in the refrigerator. If you get two loaves,
the second is in my freezer.
When I take it out, I bring it on the table to the room for a couple of hours
temperature. And the bread is completely fresh to the touch and taste.

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