Why should yeast bread be cooled away from drafts?

Yeast bread should be cooled away from drafts to prevent rapid temperature changes that can affect its texture and crust. Drafts can cause the crust to become soggy or to crack unevenly as it cools. Additionally, cooling in a stable environment allows the moisture within the bread to redistribute, ensuring a more uniform crumb and better overall flavor. Proper cooling enhances the final quality and enjoyment of the bread.