Walk like an Egyptian, eat like a Roman.
If you don’t have one already, start by growing one. We recommend usingAlternatively, create a sponge by mixing 65 grams of flour and the same amount of water with a teaspoon of baker’s yeast. Sponges work just as well as starters, and you can make exactly the amount you need using store-bought baker’s yeast. After an hour or two, once the sponge has risen and tripled its size, add it to the recipe as a starter.
This time, place your uncooked loaf on a surface dusted with flour or on the sheet that you will bake it on. Cover the dough with a damp tea towel and leave it in a warm place. Warmth promotes yeast growth.The dough should be roughly 1.3 kilograms or 2.8 pounds, the equivalent of 4 Roman libre. This is enough to make a modern-age Panis Quadratus that matches several of the archaeological specimens found at Pompeii and Herculaneum.Panis Quadratus is famous for its characteristic beltline.
Finally, create the puncture at the top of the loaf. Use a sharp knife or the tip of your reed and press it into the center of the loaf straight down to the bottom. If using a reed, pivot it back and forth a few times to create a small slit in the dough.Photo courtesy of Farrell Monaco13. Let the loaves rest for about 2 to 3 hours or until completely cool.
Serve with sides or condiments that the Romans commonly used, such as salted broth, lentils, stews, milk, olive oil, red wine mixed with water , ricotta, aged or smoked cheese, figs or dates.Little food remains in the ruins of Pompeii, making these loaves discovered in an oven by Giuseppe Fiorelli in 1862, even more intriguing. Since 2019, Monaco has studied the carbonized bread at the National Museum of Archaeology, in Naples.
She’s not new to this either. Monaco’s specialty is studying ancient food—particularly Greek and Roman—and recreating recipes and narratives to help us better understand not only the culture and civilization of the period but our shared history. That’s the experimental part of
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