The Bread of ANCIENT ROME | Pompeii's Panis Quadratus
In 79AD, a baker in Pompeii fled for his life as Mt. Vesuvius erupted, leaving his bread to burn. Join me in recreating the Panis Quadratus and explore the history of Pompeii and this iconic loaf of bread.
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LINKS TO INGREDIENTS & TOOLS**
Emile Henry Bread Cloche:
Baking String:
Bob's Red Mill Buckwheat Flour:
Bob's Red Mill Whole Wheat Flour:
LINKS TO SOURCES**
The Letters of the Younger Pliny:
SPQR A History of Ancient Rome by Mary Beard:
Giorgio Locatelli Recreates Roman Bread:
A 2000-Year-Old Carbonized Roman Bread:
Tavola Mediterranea:
Official Pompeii Site:
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PANIS QUADRATUS (Ancient Roman Bread)
INGREDIENTS
- 1kg Flour (Any combination of flours mentioned in the video)
- 250g Biga / Freshly Fed Sourdough Starter
- 3 Teaspoons of Salt
- 400ml - 500ml lukewarm Water
- 1 - 3 tsp Dried Herbs (Fennel, Hyssop, Coriander, Anise, Oregano, Caraway, etc)
METHOD
1. Mix your herbs into the flour, then, on a clean surface, create a ring of flour.
2. Dissolve the salt into the lukewarm water.
3. Pour the Biga/Starter into the ring of flour and slowly work in the flour adding water as needed. Note that, depending on the flours you use and the liquid content of your starter, you may not need the full amount of water, so add it slowly. Stopped mixing once the dough comes together.
4. Knead the dough until smooth (about 12-15 minutes). Then place it in a bowl, cover, and let rise approximately 2 hours or until the dough doubles in size.
5. Preheat your oven to 400°F/205°C. Turn the risen dough out onto a lightly floured surface, knock the air out, and form it into a ball. Place the loaf on a baking sheet or bread cloche, cover, and allow to rise for 20 minutes.
6. Once the loaf has puffed up, take a piece of baking string and tie it around the middle (the waist) of the loaf, cinching it and creating a bow. With another piece of string, make four intersecting lines across the top of the loaf creating 8 equal triangles. These marks should be fairly deep as they will lessen as the loaf bakes. Then, with your finger, poke a deep hole in the center of the loaf.
7. Bake the loaf approximately 40 minutes. If you are using a cloche, remove the lid 30 minutes in to allow the loaf to darken. Once baked, remove the loaf and set on a wire rack to cool.
Photo Credits:
Pompeii Loaf: Beatrice / CC BY-SA 2.0 IT (
Barley: I, Dschwen / CC BY-SA (
Rice: By © 2009 Jee & Rani Nature Photography (License: CC BY-SA 4.0), CC BY-SA 4.0,
Spelt: Sten / CC BY-SA (
Sesame: Krish Dulal / CC BY-SA (
Pompeii Map: MapMaster / CC BY-SA (
Villa San Marco: Mentnafunangann / CC BY-SA (
Ruins of Pompeii: ElfQrin / CC BY-SA (
Pompeii Bakery: Wknight94 / CC BY-SA (
Bakery of Popidius Priscus: Carole Raddato from FRANKFURT, Germany / CC BY-SA (
Music Credits:
Blood Eagle by Alexander Nakarada |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
Prelude Cello Suite 3
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
#tastinghistory #panisquadratus #romanbread #pompeiibread #ancientrome
Sourdough in the Bread Machine
We had very high hopes for this recipe that came in the booklet with our bread machine, but alas, it was a total fail. You can watch to see our analysis at the end.
Products:
Cuisinart Bread Maker
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Website: roseredhomestead.com
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Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
Sourdough Bread Start to Finish in Bread Machine
Basic Single Loaf Recipe:
2 c. flour (I prefer bread flour)
1 tsp. sea salt
3/4 c. filtered water
1/2 c. sourdough starter
Mix all ingredients in bread machine on 'dough' setting. Remove paddle from machine after mixing has ended. Allow to rise/sit for 6-12 hours. Select 'bake' setting and allow to bake. After allowing to cool a little, shake pan up and down to loosen loaf and remove from pan. Slice and enjoy! To store bread, place sliced side down on cutting board or store in plastic wrap. Best enjoyed within 3 days, then turn into bread pudding or croutons.
I purchase my flour from Azure Standard here:
Homemade Pizza Dough Recipe | CRISPY, CHEWY, BUBBLY CRUST
This is one of the best pizza dough I’ve ever tried.
This dough can stay fresh in a fridge for 72 hours. You can make this dough in the evening and bake the next day.
Thanks for watching ♥
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???? TOMATO PIZZA SAUCE:
???? PIZZA DOUGH v2.0:
Ingredients:
300g (2 cup + 2 tbsp) – all-purpose flour
1,6g (2/3 tsp) – dry yeast
215g – water
10-13g (3/4 - 1 tbsp) – granulated sugar
5g (1 tsp) – salt
15g (1 tbsp) – vegetable oil
*1 cup is 240ml
I converted the recipe from gram to cup, but recommend always using grams if you can. All cups are different (US, UK, Australian cup etc.) and gram measuring always gives better result.
????About water temperature: 30-35°C (86 - 95°F) is perfect. If you add cold water is not a problem, but maybe your dough needs more time to rise.
????I used a basic gas oven and usually preheat it with a baking sheet inside to 240C at least for 1 hour and bake pizza for 7-9 minutes until golden brown edges.
Music:
Amine Maxwell & Soyb - You Can Have It -
Ariya Hedie - Stay home -
kiNOTES - spring(withoutpollen) -
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