As I get deeper into the exploration of rye breads, I am working also on developing the "Won't" power to leave them alone for the 24-48 hours that are recommended to let them mature. I am interested in hearing how TFL'ers store the rye breads during this time. Do you leave them bare, do you cover them and if so, how? Any advice will be appreciated.
Jessica
http://www.thefreshloaf.com/node/11005/how-rest-rye-breads-postbaking
Click on the "add to favorites" at the bottom of the intro thread so you can find it again. It will then show up when you click on "My account."
I must be doing too much baking and my brain is fried (pardon the mixed metaphor). Thanks for pointing out that link, Mini. What makes it even scarier is that I had started that other thread as well. I guess CRS Syndrome is in full bloom.
Jessica