Cooling bread outside in winter

Hey Y’all,

I’m new to posting here but I haven’t found an answer to my query yet so I thought I’d see what the more experienced bakers think.

I‘m making artisan sourdough loaves and have a really short attention span coupled with poor impulse control. This led me to try cooling a fresh loaf outdoors in the winter to speed the process and allow us to eat it faster. My fiancé is Czech so I can’t leave bread lying around for long... I know, it probably won’t have the same effect that leaving it for 24hrs in room temp will, but I did notice something curious. 

The crust of that first speed-cooled bread was really crisp and crunchy. I know It could have been a myriad of other factors, but I’m wondering if others have tried the same and had that result. 

I’ve not attempted this in Vancouver BC, and (as we speak) in Prague. The temps both times were around 2-5 degrees Celsius. 

I’m also wondering if I’m losing anything by impatiently trying to be able to dig into my bread early by exposing it to the cold right after baking.

Has anyone else tried this method?