Pugliese Grano Duro - redux
You know how you "discover" something, and then turn around and start finding it everywhere?
Driving back from tennis, I stopped with our second daughter to buy biscotti at a bakery we know, and there is was -- Pugliese Grano Duro. Not exactly Tuscan, but it was fresh and baked on site. It was great. It has the same crust and crumb, the nice yellow color and it is seriously crunchy. I think it could grow on you. It is definitely not Pane Toscano, or a new world hearth loaf. It's very rustic, but I'm getting to like it.
Jahysea, this is interesting. Do you find a parallel between old-world bread and new-world bread -- as you can see the differences between old-world and new-world wine?
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