I have read that sourdough rye breads will develop the best flavor if allowed to rest for 24-48 hours after baking. I would appreciate any advice on the best way to store them during this period e.g. in a bag, out in the open, in a bread box? In my specific case, I am working with a Greenstein's Jewish Corn Bread which is "docked" and so does not have a tightly sealed crust, if that makes any difference.
Any help will be appreciated.