Final answer:
It is generally best to let yeast loaves cool before cutting, as cutting them immediately after baking can result in gummy slices. Artesian bread production using wild yeast was less reliable than using modern yeast strains, while yeast's efficacy in producing CO2 makes it ideal for bread making, leading to a fluffy texture due to expansion from the gas as described by Charles's Law.
Step-by-step explanation:
False, yeast loaves typically do not cut more easily just after they are removed from the pans. When freshly baked bread, including yeast loaves, comes out of the oven, it's in a state where the starch molecules are still very hot and swollen with water, which can make the bread gummy and more difficult to slice cleanly.
It's generally recommended to let the bread cool down, allowing the steam to dissipate and the structure to set, before cutting into it to get cleaner slices. When artisanal breads were made by capturing wild yeasts, it was a more unpredictable and lengthy process than using modern commercial yeast strains, leading to a higher rate of batches being discarded. Yeast is particularly useful in bread making due to its ability to readily grow under various conditions, and for its reliability in producing carbon dioxide gas for leavening the dough, a process described by Charles's Law. This gas expansion, which occurs more rapidly and predictably with yeast, leads to the bread's light and fluffy texture after baking.