I've been doing a lot of reading online lately and have been looking for info on how long bread should be allowed to rest after baking before slicing. I've found two ideas frequently repeated:
1. Bread should be allowed to come to room temperature after baking, because the heat retained inside continues to cook the bread, so slicing it too early interupts this process prematurely. Rye breads in particular need more time to rest because they don't have the same dry, finished texture as wheat breads when removed from the oven.