Waiting for Rye Bread

Waiting for Rye Bread

After observing all the rye breads happening here over the past months, and visiting The Mill and partaking in Dark mountain Rye toast, I had to bake a rye bread. I followed Josey Baker’s recipe, with only a minor variation in the seeds included (used my Harvest Grains blend). You can see the loaf turned out handsomely. But now I’m directed to wait 24+hours until slicing into it. That’s fine, but my question is do I cover it, bag it, leave it out? My worry is that it will dry out… and I surely don’t want to waste it now.

Thanks for any advice!

Cathy

 

Source: Fresh Loaf