Good for you, sir. A nice French loaf is perfect for tomato sandwiches.
Keep it up!
I haven't bought bread from a store for like a decade. Get a good, dank sourdough starter going &, as long as you bake & feed it weekly or so, it'll live forever, churning out loaf after loaf of awesomeness.
Last evening, I made 2 quarts of balsamic-infused fig sauce (like applesauce) and 3 pints of extra-virgin confit of oven-dried mini Roma tomatoes with lime basil blossoms & Szechuan pink peppercorns. Fig sauce = quite yummy (could use a bit more cinnamon) & we'll see about the confit in a week or so.