Which doesn't taste right toasted. I tend to buy breads for my needs, ie. If I make pasta I tend to buy a small baton of baguette, for normal toasting, a thick cut Warburton's loaf (small), chip butties need normal white bread (what my dad called 'cloth bread' but he'd been a baker at some point in his life, bless him), as does a proper bacon buttie, and the bakery loaves for a special occasion. Does that make me weird?