mortadella sandwich on homemade artisan bread

I am showing the bread's open crumb. The loaf baked yesterday and started the day before that. This is what makes my sandwich different from others. In bakery terms the bread is sponge that is baked directly, without additional new dough. The sponge has proofed slowly for 24 hours. The commercial yeast provided a mere 1/8 fraction of the usual amount. This is what imparts character to bread. The bread is toothsome, that is chewy, very much so, and children would have a difficult time with it. Their little baby teeth and their jaws cannot handle it. Too bad for them, they are missing out on great bread.

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