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Pizza Stone Bread Cooling

Cooling is cooking too.

One last thing to mention. While it is tempting to break right into a baguette warm out of the oven, try not to. Your bread is continuing to cook the whole time that it is cool, letting the crumb reach that chewy texture you are shooting for. In fact, if you were to take a perfect loaf of bread out of the oven and cut it in half, you would find that that crumb is still damp and a little doughy, and would not taste right.

Also, while it is not absolutely necessary, try to cool our bread on a rack. When you put your loaf straight on the counter, the moisture in the bread condenses on the counter and makes the bottom of your loaf soggy. It isn't the end of the world, or even a deal-breaker for doing your own bread (your bread will still taste better than supermarket bread even if you put it straight on the counter and cut off two slices), but it will be better is you cool it correctly.

Your perfect Pizza Stone Ciabatta is done.