Brioche vs sourdough for sandwich bread, I finally picked one

Honestly, I spent the last 6 months going back and forth between making brioche and sourdough for my lunch sandwiches. The brioche was soft and rich but fell apart by Tuesday, while the sourdough held up all week but tasted too tangy with ham. I ended up going with sourdough and just cutting the bulk ferment back to 3 hours in my 72 degree kitchen, and it's been perfect. Anyone else land on one style after fighting with both for a while?

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the_phoenix29d ago

Bread's like people, you gotta pick what holds up on the hard days.