Why do some sourdoughs taste better a few days after baking?

I've been baking sourdoughs as much as time and travel permit for the past few years and I've noticed (when the loaf doesn't get gobbled up right away) that the complexity of taste increases in the bread over several days.

I've read about this happening with massive French peasant breads like miches, but I'd love an explanation of the chemistry behind this if there are any food scientists out there.

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