Cool on a wire rack. Note, if you use a high gluten flour and have smaller loaf pans, divide the dough into thirds. The flavor of this bread is enhanced by the lengthy proofing. Late evening first day put a cup of oatmeal in blender and blend till it is like coarse meal, dump it in a large bowl. Mix well, scrape the dough out onto floured board, knead for a few minutes or so, till the dough feels sliky.
Next morning punch the dough down, divide in half.
You can add dried fruit, nuts or spices at this point, pat the dough out flat, sprinkle with the additions, roll, pinch along the seam, tuck in the ends and place in pan or on sheet with the seam side down. Cover the pans or loaves with a cloth and forget about them for the entire day. Go to work, go shopping, read a book, whatever. When you get home, turn the oven on to 400 degrees F. Brush the top of the loaves with milk or spray with one of the aerosol oils, plain or flavored. At this point you can also sprinkle seeds over the top.