Just baked a 68% rye 32% ww batard from Reinhart's whole grains book. Does it need a full 24 hours before I can slice it? Overnight? An hour? Thanks!
I would wait at least 12 hours, 24 would be better. Cover the loaf with linen as it cools.
...internal moisture needs to redistribute and the taste develops further. If you add even more rye / soaked grains such as in his rye Vollkornbrot I believe he even recommends 48 hours (have the book but not in front of me). Control the urge to take a peek earlier, it's worth the wait.
And enjoy your bread!
Nice display of patience.....a sure sign of a fine baker!