Serving Time and Temperature
Based on some reading I've recently done, I was wondering how long everyone lets their bread rest after baking before serving it. Similarly, what temperature do you serve it at? I have often read to let the bread cool before slicing, but I always thought that that was just to avoid squishing it. However, in Whole Grain Breads, Reinhart says that the flavor will be most apparently at room temperature. He also recommends letting bread sit for a day for best effect, and I know that I've read at least one recipe recommending that the bread sit for two days (for volkornbrot, I think).
I realize that this isn't a matter of right/wrong so much as personal preference, but I was curious what everyone typically does. I almost always eat bread warm, and especially enjoy it fresh out of the oven. I have noticed a difference in taste after a few days on a few occasions (the sour corn rye recipe from Laurel's Kitchen comes to mind) and a difference in texture slightly more often (usually in breads with a high percentage of rye), but usually I don't see much or any difference. Then again, I have not yet reached nearly the level of complexity that many of you here have. What does everyone else do?