Durum BatarD

Think of this as the baguette's Italian cousin. This bread features whole Durum wheat, one of the oldest cultivated grains. which is better known in the more coarse grind, semolina. This is the wheat traditionally favored for pasta. In this bread, it lends a chew similar to the baguette, but with rich flavor that begs to be dipped in really good EVOO (extra virgin olive oil). A crispy crust rounds this loaf out. The batard, which is a shorter and more plump baguette, is great as a table bread or sliced 'hot dog' style for sandwiches,