Optimum Wait Time Before Slicing?

We do wait until the next day before cutting lean sourdough loaves and ryes, and it does make a difference especially in the mouthfeel of the crumb and rye flavor intensifies.

But neither of us has enough self-discipline to not cut into--and devour--a still warm baguette. Actually, we freeze baguettes immediately after they reach room temperature, then thaw them as needed, refresh them in a 375°F oven for 5 minutes and cut them still warm. So I guess I have to say we prefer baguettes slightly oven-warm.

David G

Absolutely gets better a day after if you can wait.

It would be criminal to wait a day for a baguette - just until cool - it is freshest first day.   I think the same thing for just about any lean sourdough.   The only breads I wait a whole day on are very high percent ryes.  But really my most important rule is that breads should be eaten when needed.   Sometimes I don't wait the optimum amount of time because I know the bread will only be eaten if it is eaten RIGHT NOW.    My 2c of course.  -Varda

I wouldn't dream of waiting to cut into a freshly baked bread. No matter which kind of bread! A regular sized loaf can't be consumed within one day by us two people anyway, and the longer you wait, the less crusty and drier it gets.

I love the taste and feel of bread that is baked the same day, so why would I deny myself that pleasure? You can have the rest of the bread ( with the supposedly superior taste - a claim I can't confirm) over the next days, anyway.

Karin (unabashedly un-puristic)

Am I crazy not to have a slice of this when it's still a bit warm from the oven? With Irish butter!