Cooling bread - how long to wait?
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.
2. Bread (particularly sourdoughs) should sit for at least a day because the flavor will continue to develop.
Now, idea #1 makes a good bit of sense to me, though I've not noticed any ill effects on the bread from tearing into a loaf minutes (or seconds) after it's done baking. But idea #2 doesn't make much sense to me at all, I've been baking almost exclusively with a wild starter, and letting breads sit for longer just makes them taste more sour. Is the 'flavor' being referred to here the same as the sour taste, or does this have some other effect on commercially yeasted breads?
So, how long do TFL members let their breads rest after baking?