Resting

As the tantalizing aroma of freshly baked low carb bread fills your kitchen, it’s time for one of the most satisfying moments in the baking process: removing the bread from the oven. With oven mitts securely in place, carefully extract your hot Dutch oven, a vessel that has cradled your dough through its transformation. Using the parchment paper sides or the handles of a baking sling, lift the golden loaf out and place it on a heat-proof surface, such as a cooling rack. This step is essential; allowing air to circulate around your bread not only prevents sogginess but also sets the stage for optimal flavor and texture. Patience is key—let’s explore why cooling your bread is just as important as the baking itself.

Removing the bread from the oven:

• Using oven mitts, carefully remove the hot Dutch oven from your oven.
• Lift the bread out of the Dutch oven using the parchment paper sides or the handles of the baking sling.
• Place the loaf on a heat-proof surface, such as a cooling rack.
• The cooling rack is important to let air circulates around the bread to keep it dry.

The importance of cooling:

Letting your bread cool before slicing is crucial for several reasons:

• Allows the crumb to set:
• The interior structure of the bread (the crumb) is still settling as it cools.
• Cutting too soon can compress this structure, resulting in a gummy or dense texture.
• During baking, moisture is driven from the center of the loaf to the crust.
• As the bread cools, this moisture redistributes throughout the loaf.
• This process enhances the overall flavor and texture of the bread.

How long to rest:

• Ideally, allow your sourdough to rest for at least one hour before slicing.

Signs that your bread is properly cooled:

• The crust should feel room temperature to the touch.
• You might hear a slight crackling sound from the crust as it continues to set.

After cooling:

• Once cooled, your bread is ready to be sliced and enjoyed.
• If not eating immediately, store in a paper bag to maintain crust integrity.