In 1930 in Herculaneum there was excavated from the ground bread (pane), dated to 79 CE. In 2013, the British Museum asked chef Giorgio Locatelli to recreate a recipe for a Roman loaf of bread.
To prepare Roman bread you will need:
532g of water
405g spelt flour
405g whole wheat flour
Mix sourdough with water. Mix two types of flour and add to the aqueous solution. Mix for two minutes. Add salt and mix for another three minutes. Form a round shape of the dough and leave it for an hour. Wrap the dough with string to keep it in shape. Cut the dough on top in several places to make it easier to grow in the oven. Bake for 30-45 minutes at 200°C.
How to Bake Ancient Roman Bread Dating Back to 79 AD: A Video Primer, "OpenCulture", 17 August 2015
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