What is the texture of the bread supposed to be like in a traditional panzanella? I have read that traditionally, stale bread is soaked in water for 20-30 minutes and then wrung out and then re-soaked in oil and vinegar with the tomatoes, etc., but every actual recipe I look at is a little different in its treatment of the bread. I have no problem just trying different things and eating what I like, but I am curious what the authentic Tuscan way is?
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