While making a loaf of Tiger Bread from Alice Medrich’s cookbook Bittersweet I remembered a technique I saw in Japan at Chiiori. They would place a row of chopsticks under freshly baked bread, thus allowing air under the warm loaf.
With my motley crew of chopsticks poking out from my bread I let it cool overnight. The next morning I was rewarded to a loaf of sweet cakey bread that was nice and crisp on the bottom too! Success.