...internal moisture needs to redistribute and the taste develops further. If you add even more rye / soaked grains such as in his rye Vollkornbrot I believe he even recommends 48 hours (have the book but not in front of me). Control the urge to take a peek earlier, it's worth the wait.
I would wait at least 12 hours, 24 would be better. Cover the loaf with linen as it cools.
Jeff
...internal moisture needs to redistribute and the taste develops further. If you add even more rye / soaked grains such as in his rye Vollkornbrot I believe he even recommends 48 hours (have the book but not in front of me). Control the urge to take a peek earlier, it's worth the wait.
And enjoy your bread!
Pretty tasty
Nice display of patience.....a sure sign of a fine baker!
Jeff