When placing bread on a rack after baking, which method is preferred?

The preferred method of placing bread on a rack after baking is to arrange it from bottom to top. This technique allows for optimal airflow around each loaf. When bread is stacked from the bottom up, it minimizes the possibility of moisture accumulation and sogginess. Proper airflow is crucial for maintaining the bread's crust quality and preventing it from becoming soft or wilted.

In contrast, methods like stacking top to bottom or side to side can impede airflow, which might result in uneven cooling and potentially compromise the texture. Randomly placing bread does not provide a systematic way to ensure that each loaf receives adequate exposure to circulating air, which is essential for preserving the desired crust characteristics after baking.