This works really well, but with one caveat: you're not gonna store it for a really long time. Otherwise you get a lot of freezer burn between each slice, way

This works really well, but with one caveat: you're not gonna store it for a really long time. Otherwise you get a lot of freezer burn between each slice, way more than on an uncut loaf. But like a month or two in the chiller? All good. Had great results with homemade pain de mie that was sliced and frozen and eaten over 30 days.