The loaf comes out, then you go to bed ... how to cool?
Last night I took my first ever sourdough miche (the high extraction Poilane-inspired recipe from PR's Whole Grain Breads, pictures to be posted later!) out from the oven just after midnight. The center temp was 207F and the crust felt very hard, without being overdone.
I let it cool on a cooling rack for about half an hour while I cleaned up, but then I had to go to bed. By this time it had cooled but was still warm. I was afraid to leave it uncovered all night as I thought it might dry out, so I wrapped in a tea towel.
In the morning I found the crust was a lot softer, still okay but I was wondering if maybe I should've left it alone?
What do you do when you have to leave a loaf to cool overnight?