I let freshly made bread sit in the pans for 5 minutes or so then partially tip them out leaving the bread and pan on its side. They stay that way for another 5 or so minutes then I remove completely and stand up on RAISED cooling racks to avoid any condensation from steam softening the bottom of the loaves. I also learned early on to use only KAF for yeast breads. Tried another AP flour and fed the resulting "bread" to the birds. Thank you for your tips!

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