Cooling
The final stage of the process is in the proper cooling of the bread. As the bread cools,
alcohol vapors escape, the crumb sets and the crust firms, sealing in the
moisture and flavor of the loaf.
Seasoned Grand Central connoisseurs know that bread straight out of the oven - while tempting - can't
compare to the flavor of a properly cooled loaf!
The artisan baker knows and understands how to manipulate all of the production variables to create a superior loaf of bread, with the flavor and form characteristics that she or he desires. This is the art of baking, and much of our knowledge at Grand Central has come through our bakers' experimentation, experience, intuition and passion!
