The bread is ordinary white bread using commercial yeast but it also has sourdough starter in it so wild yeast too, all those complex flavors of various wild yeast comprising the culture along with the deep yeast scent of heavy commercial yeast, but there is no development through fermentation of any of that flavor, so the effect is young, new, complex but superficial bread.
While these sausage roll size loaves are used for sandwiches, reheated to refresh back to original baked excellence, and also toasted like now, another similar small batch is already proofing, with pretzels in mind at the time.
The crust is stupendous out of the oven, crisp and light, it is softened by storage in a plastic bag overnight. That is what large commercial bakeries do, slap a plastic wrapper around freshly baked bread and send it right out safe for days of transportation and handling, causing the crust to go soft, fine for sandwiches, but has led to generations believing that is what bread is supposed to be and are actually put off when confronted with real dense flavor-intense crust.
And that's a shame.
Because the poorer lesser thing is more desired
Like my fish that will only eat their flakes and not even recognize better more interesting things as food.
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