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A little bit disappointed that they didn't have a photo of cutting open that bread.
by a012 6y ago
A little bit disappointed that they didn't have a photo of cutting open that bread.
- puranjay 6y agoHere's a picture from his Twitter in case anyone is interested: https://twitter.com/SeamusBlackley/status/1254807987098550272?s=20 https://twitter.com/SeamusBlackley/status/125480798709855027...
- OJFord 6y agoWow... I thought I used a lot of butter! (Probably less than a fifth of that!)
- JoeAltmaier 6y agoYikes! Every slice is a different size. How do you make a sandwich with that?
- dredmorbius 6y agoWell, the Egyptian loaf would have been 4,200 years old before sandwiches were invented... https://www.britannica.com/topic/sandwich https://www.britannica.com/topic/sandwich
- 0-_-0 6y agoWell it looks like it didn't rise properly, maybe needs a better starter...
- CydeWeys 6y agoHuh? It looks great to me? There are plenty of modern breads denser than this. What exactly are you expecting here?
- 0-_-0 6y agoGreat? It's a brick! Just put "sourdough" into Google images
- grardb 6y agoI'm not an expert baker, but when you type "sourdough" into Google images, 99.9% of the results you are getting are photos of bread made with refined (white) flour. As far as I know, you are never going to get a big, airy crumb with 100% whole wheat bread. Based on the article, I believe the Emmer flour used is not refined. The bread will always be denser than when using refined flour, but that doesn't mean it didn't rise properly. I bake whole wheat bread (100%) exclusively at home, and the crumb looks exactly like Blackley's. Even if you type "whole wheat sourdough" into Google images, you'll notice that virtually all of them are only half whole wheat.
- 0-_-0 6y ago100% whole grain: https://youtu.be/Uj9nfkpS2u8?t=682 https://youtu.be/Uj9nfkpS2u8?t=682 https://youtu.be/jd_r69WauPk?t=812 https://youtu.be/jd_r69WauPk?t=812
- ch4s3 6y agoA few things to note here are that Foodgeek's bread is 80% hydration and still a bit dense, and that einkorn has a much lower gluten content than common wheat. The differences in hydration and gluten content will yield a denser loaf.
- CydeWeys 6y agoNeither of those are ancient Egyptian recipes.
- CydeWeys 6y agoI bake sourdough bread and have had a starter in the fridge for several years now (way pre-pandemic). What's your point? They didn't bake sourdough. They baked a different bread using an entirely different type of flour. So why are you expecting it to look like modern sourdough? This is a reproduction of an ancient Egyptian bread! And there are plenty of other breads that are even denser than this one (and delicious too, I might add).