We had a somewhat testy exchange a month or so ago and I didn't realize until I got back from Tuscany and was searching for something to somehow replicate fett'unta that I realized I had mistakenly misidentified the Atwater bread I recommended for that dish. At the time, it had been several months since I had bought bread from Atwater at the Falls Church Saturday market and in my posting I identified it as a "rustic" loaf. So I picked up the rustic loaf at the market when I got back and only after cutting into it did I realize that wasn't the Atwater loaf I had been buying. Indeed, the Atwater rustic is horrible for fett'unta or any other use we discussed. The next Saturday I bought the basic white loaf at Atwater, the one you noted that contains some whole wheat, and that, was, of course, what I had been using and what I had meant to recommend. And I can still highly recommend it for fett'unta and soups, at least. (It is also admirably low in salt, a plus for these purposes.)
I apologize to you for my mistaking the name and to any others who may have followed my initial tip.