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Sourdough is much better for that actually. The brioche kind is really just a fancy Americanized version, not authentic. Also, don’t buy sourdough presliced, that’s what makes the inside to...
That's way thicker than I thought, but after making it once, I can't disagree. I slice my sourdough and freeze it for convenience, but I'll have to get/make a fresh loaf for my next toast experiment for those exxxtra thicc slices. Thanks 🙏