My how time flies, I have been back home from my holiday in Italy for three weeks and haven't reported on my adventures (if you can call them that).
On the bread front, I would have to say that while the breads that we sampled were good, they weren't able to be classified as great (in my humble opinion anyway). One of the most noticeable things was the salt content. In the Venezia region, the bread was noticeably salty - I'm not sure what percentage they were using but it was certainly more than the 2ish percent that I am used to. In Toscano, it was the other way - no salt at all. I understand that this harks back to the distant past when a tax was introduced on salt so the bakers decided that they would no longer use salt to avoid the tax (nothing new in the world is there?). The locals decided they liked their bread without salt and so it is today.
There is one other adventure that I will report in another blog.
Keep on bakin'