Sonjaasks via推特:

“Do I HAVE to let bread (quick or yeasted) cool to room temp before slicing into it?“

Hi, Sonja,

当然，你没有。我希望任何人制造的前几个面包，或者您从面包烘烤中休息一下的前几条面包，然后重新开始，将从烤箱中新鲜食用。任何人如何抵制让黄油从最初的烘烤热量融化到面包上的喜悦？没有人可以沉迷。

但。

Now that you’ve gotten past the initial, visceral reaction, and you’ve indulged your id, it’s time to think about what you’re losing. Because you are losing something. Take a look at the following picture:

Do you see those big holes in the crumb (the crumb is the part of bread that isn’t the crust)? Look just to the right of the center, and see that bit that’s so thin that you can almost see through it, but it’s still solid. All of the structure of the crumb will disappear if you cut into the bread early.

就像您做饭的任何东西一样，当您将面包从烤箱中取出时，面包都没有完成。您所做的只是为面包烘烤的舞台。除了构成您的结构并允许那些可爱的孔形成的可爱面筋外，面包内部的另一部分是淀粉。当您加热淀粉时，它会吸收水并散开并填充许多角落和缝隙。正确烤制的面包屑上有一个可爱的光泽，这来自淀粉。

When you just remove the bread from the oven, the starch is still filled with water and relatively pliable. If you cut into a loaf at this point, you are exerting a lot of pressure in one direction, which squishes the bread. If the starch is still hot and filled with water, that’ll stick the bread together like a group of third graders who escaped supervision in a paste factory. When it does cool and dry, it’ll dry stuck together in a gummy fashion, and there’s nothing you can do to save it.

Let the bread rest between 20 and 45 minutes, depending on if your will is of bronze or of iron. If you can make it 45 minutes, you should have about as lovely of a loaf of bread as you can bake. Twenty will do well, and you won’t be disappointed, but 45 is better.

The same goes for quick breads, but it’s not quite as urgent. The holes are much smaller, and you’re generally more concerned with the goodness inside than the structure, but you’ll still be better off waiting until it cools somewhat.