Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 35

This part may break your heart, but hear me out. You really must let the dough rest and cool for at least one to three hours prior to slicing. If you don’t wait, your dough can turn into a gummy mess. Some loaves, like rye breads, deserve a good 24 to 48 hours of cooling before slicing! But, a basic white loaf can be sliced after a few hours outside the oven.

Artisan breads take time and patience. The wait is worth the rewards!