Some people believe that bread is best enjoyed fresh out of the oven. In fact, while the aroma of fresh bread is enticing, it's primarily the smell of the butter or fat. The true flavor of the bread itself only becomes apparent after it has completely cooled.
Bread fresh out of the oven contains a high amount of carbon dioxide, produced during the fermentation and baking processes. Eating it immediately can lead to excessive intake of this gas, which may cause bloating. Furthermore, individuals with weaker digestive systems may find it leads to increased stomach acid.
When bread first comes out of the oven, its enzymes remain active due to the high temperature. This enzymatic action stops only after about 15 minutes, when the center of the bread cools to around 40°C. By this time, most of the carbon dioxide has been released. Therefore, it is recommended to let bread cool for at least two hours before consuming it.