Ancient Bread Revisited

Earlier this month, I blogged about the re-engineering of a 2000-year-old loaf of Pompeiian Bread.  Last weekend, I decided to try baking one of my own.  I watched the video showing Giorgio Locatelli bring his recipe theories to life, but the recipe didn’t appeal to me.  Dry yeast? Gluten?  These ingredients didn’t exist in ancient Pompeii.

I found a link to another recipe at that satisfied both my intent to use ingredients and techniques available at the time and my desire for a tasty, well-sprung loaf.  The recipe is for a Miche – a very large round loaf weighing 1.5 kg.  I cut the recipe roughly in half and made a 2 lb loaf.  My banneton nearly overflowed, but the resulting loaf was excellent.

Continue reading “Ancient Bread Revisited”