The Most Ignorant of All Questions: Cooling of Bread
Ok, this is bed rock ignorant but here goes: artisan baking is all about the details and I have not figured out about the cooling part.
Peter Reinhart says he enjoys his bread warm but that his Parisian baker friend says the bread must cool 2-3 days for it to mature. Others say that as well. Who is right?
And when cooling is it necessary to cover it with cloth and if so why?