This bread hails from the Puglia region of Italy. We make it with organic wheat flour and an organic cornmeal-dusted crust. And all those holes you'll find inside each loaf? We worked hard to put them there by making an extra-hydrated dough and giving the yeast plenty of time to work its bubbly magic. The end result is a tender, airy crumb that's perfect for passing around the table for ripping and dipping. It'll bring any dinner up a couple notchesStorage suggestion: Store in a paper bag, cut side down or bag in plastic and freeze.
