When a bread or cake comes out of the oven, it is permeated with trapped steam. As it cools, the steam either escapes into the air or converts to water, which the solids quickly absorb. If too little steam dissipates into the air, the bread or cake will become soggy. To prevent sogginess, first let the baked product rest in the pan for several minutes until it has settled, then promptly unmold it and place it on a cooling rack. This maximizes the surface area from which the steam can escape. It also eliminates the possibility that moisture will condense and accumulate in the space between the bottom of the bread and the pan.