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That's all I thought about when reading this. The methods are all modern and the bread pictured would be a marvel to bread makers in Roman times.
by atomi 9y ago
That's all I thought about when reading this. The methods are all modern and the bread pictured would be a marvel to bread makers in Roman times.
- saalweachter 9y agoI think the two biggest modern differences that would affect the quality of the bread would be (1) modern flours are probably way more consistent than ancient stone-ground flour (and don't contain rock dust/grit) and (2) the oven will keep a much more consistent temperature. I'd have to imagine slap-and-fold is a pretty old technique, even if why it worked would be as mysterious as the leaven itself.
- lostlogin 9y agoOn the down side for us, decent bread gets made at very high temperatures. Those Roman ovens would beat any standard kitchen appliance by a mile. A wood fired traditional bread oven holds heat very well and gives a very even bake at high temperatures too.