[makmanalp]

The main problem here is that the moisture in the toast has not yet completely exited. So what I do is I toast at a lower temperature (if your device allows this) and / or leave the toast in the toaster for a few minutes after it's done. You'll notice that if you put your hands on top of the toaster after it's done, water is still evaporating like crazy. Imho this works better than a cooling rack or putting the bread on its side. Then you can reheat a bit if you want to, too. Is it weird that we've all thought so much about this?

[MurrayHurps]

It's weird that we're thinking about anything, if you think about it enough.

And your thought raises the question: how much moisture do you actually want in your toast? Is zero acceptable?

[pacmon]

I would think zero is not good, but of course it's subjective. I like my toast crispy, but soft enough that it's not like a crouton.

[riffraff]

I think zero moisture would be this

http://en.wikipedia.org/wiki/Zwieback

which while great with butter & jam, does not qualify as a toast anymore :)

[Moru]

In sweden we have to toast all our bread that we buy in normal stores because the efficiency of the industry-bakeries does not allow enough time for the bread in the oven so they still smell for yeast... I hate swedish bread. No wonder it's so popular to bake your own bread here the last few years.

[sc68cal]

As an amateur bread baker, I would love to know more about why industry bakeries do this. Do you have any links?

[Moru]

It's all about number of bread per hour out of the door. Read: moneys.