Bánh mì bột chua hạt mè

That crust shattered so satisfyingly when I sliced it, and the inside stayed soft with just the right tang. I toasted a couple of slices and smeared them with sharp cheddar—made for a perfect weekend lunch.

That crust crackled like no other loaf I've had in ages, and the sesame seeds add just enough nuttiness to balance the sour tang. Sliced it thin and it held up perfectly under a thick layer of sharp cheddar.

The tangy crumb is exactly what I hoped for—soft and a little sour. That sesame crust held up beautifully with a smear of sharp cheddar, made the whole afternoon snack feel special.