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american bread on the whole is much better now than it was 20 years ago which on balance is great but in practice means inch thick, airy sourdough slices fried to within an inch of their life taste delicious but makes for some texturally horrible, gum shatteringly crunchy sandwiches

Something American bakers — even decent ones — find it hard to pull off at commercial scale is something like the British floured bap / cob roll, which has a thin but pliable/toothsome crust and airy crumb. Incredibly sound bread for sandwiches.