Many bread recipes, if not all, always say to “Cool completely before cutting.” My question is WHY? Why let the bread cool at all? Often, I have made bread and sliced it while warm, sometimes even shortly after taking out of the oven while it is still hot to the touch. There also have been times I let it cool completely. The bread cuts just as easy hot as it does cool. It tastes much better hot. It smells better hot. You can spread butter on it easier hot. After it cools, I have not noticed any difference with bread that was sliced hot first, than bread that I waited till it cooled to make the first slice. I have been baking bread for over 40 years, and have made many different breads including sourdough, all of which, most I have made the first cut while hot. Is this just a ‘saying’ or ‘wives tale’ that was taught and everyone repeats yet no one knows why? Or is there some valid reason that overshadows what I think are better reasons to not wait? For me, I will always cut the first slice while the bread is very warm, if not hot, just to get the taste of hot buttered bread. Other than that, I did try your recipe. I love the idea of no yeast except the sourdough. It turned out to be a great bread, even if I did ignore the “cool completely before cutting” rule.

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