Cooling Rack (Wire)

A wire cooling rack elevates the hot sourdough loaf, allowing air to circulate completely around the bottom and sides of the bread. If left on a solid cutting board or plate, the trapped steam will condense and make the bottom crust soggy. Proper air flow preserves the crust's crispiness.

Stainless steel cooling racks are generally considered the best for sourdough baking because they are highly durable, rust-resistant, and can support the weight of a heavy artisan loaf. Chrome-plated racks can flake over time, which introduces unwanted metals into your bread. Look for tightly spaced wires to support the loaf without leaving grid marks.

A standard 500-gram to 800-gram sourdough boule should cool on a wire rack for at least two to three hours before slicing. During this time, the crumb structure is still setting and the residual heat is finishing the cooking process. Cutting into it too early results in a gummy, undercooked texture.

Most standard kitchen wire cooling racks are coated for appearance and will warp or melt if placed inside a hot oven. You must use specifically labeled oven-safe roasting racks for baking. A standard sourdough cooling rack should strictly be used for room-temperature air circulation after the loaf is removed from the Dutch oven.