Cool the bread out of the pan. You should remove the bread from the pan as soon as it cool enough to remove. About ten minutes. This will prevent the bottom of the bread from sweating and becoming soggy. Allow the bread to cool completely on a cooling rack about 30 minutes before cutting and or storing. Let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan. Remove from pan and cool another 10 minutes. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing