Brioche-Sandwichbrot

Cutting into this loaf feels like unwrapping a little bakery moment at home — the crumb is so soft and tender, you can almost taste the real butter and cage-free eggs in every slice. Made a French toast with it this morning and it soaked up the custard perfectly without falling apart.

The slow fermentation really comes through—this loaf tastes like something from a proper French bakery, not a grocery store shelf. It sliced cleanly and toasted up beautifully without drying out, and you can actually taste the real butter in every bite.

The slow fermentation really shows—each slice has that deep, yeasty aroma you only get from proper bread. I've been toasting it with a bit of jam and it holds up beautifully without turning gummy.