I tried this bread today and it was amazing. I've been trying to capture that crunchy chewy texture of the store bought casa de pane and this was it. Was going to ask the best way to store it but it's not going to last that long. Do you think that making two wider loaves would work so it's a better size for sandwiches? I think I will also double the recipe next time and freeze some for soup nights. Thanks!

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