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The bread when fresh baked is easier to damage, improper cutting could crush the loaf's inside and break the crust. A loaf cut when hot will also lose moisture and become stale faster. These things will make the rest of the loaf less presentable if not all of it is eaten. None of this is a problem if you are planning on finishing the entire loaf at one time or it is a very dry style of bread, such as with artisan baguettes.
If you would like to serve fresh warm bread, I'd recommend individual sized buns, or cooling a loaf completely and reheating what you need in the oven wrapped tightly in foil for a few minutes right before serving.
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∙ 14y ago
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