Don't sweat it!

Hate to say it, guys, but I reckon you need to get your loaves out of the baking pan as soon as they're finished.

The reason?

I've found loaves can tend to sweat, affecting the crust, if I leave them in - even for a few minutes.

So, in my humble opinion, this business of timing loaves to be ready for you in the morning is something of a myth.

If anything, try to make a loaf immediately after dinner (on week nights), so it's ready to be popped just before you hit the sack . . . Or just after breakfast on the weekend.

I got the makin's ready about 8pm tonight, and the white loaf I'm baking should be ready about 11pm. Toooooo goooooood!!

I'd like to hear what you've experienced.