Ancient Roman Flat Bread Food

ANCIENT ROMAN BREAD

Steps:

• Put water in mixer bowl and dissolve the yeast.
• Put 4 cups of the flour into the bowl and whip it for 10 minutes.
• Add the salted water.
• If your mixer is heavy duty, put the dough hook on and add the remaining flour (otherwise knead it in by hand) let the dough hook work until it is smooth and elastic.
• Put the dough on the counter and cover with an inverted steel bowl. Let it rise once.
• Punch it down and let it rise again.
• Punch it down and form into 2 or 3 loaves.
• Place loaves on baking sheet (or stone) dusted with cornmeal and rise until doubled.
• Bake in preheated 450F oven for about 25 minutes or until the crust is golden. The loaves will sound hollow when thumped.
• Use common sense in raising the dough. I frequently use my warming drawer.
• Prep time does not include raising time as it will vary based on your conditions.

PANIS QUADRATUS: ANCIENT BREAD OF POMPEII

Steps:

• Briefly toast the nigella and sesame seeds on a dry frying pan until the latter are a light gold color.
• Combine the dry ingredients (flour, salt, seeds) in a bowl and whisk together.
• Combine the wet ingredients (water, sourdough starter, honey) in another bowl and whisk until frothy and dissolved.
• Mix together the wet and dry ingredients, lightly kneading or running a stand mixer for about 5 minutes. Different wheat varieties will have different absorbency, so check out the photo gallery below for a sense of the target dough consistency, and add more flour or water if needed.
• Cover and let the dough rest for about 30 minutes. Then perform a round of stretching and folding on the dough. After another 30-minute rest, do a second round of stretching and folding.
• Let the dough rise until it has expanded by about 75%. This took 4.5 hours from when I mixed the dough (warm kitchen).
• Prep and set aside a square sheet of parchment paper that is about 15"x15". Your dough should only spread to about 9-10 inches in diameter by the time you've segmented it, but the extra parchment edges will give you something to grab when you transfer the dough to your baking vessel or stone.
• Scrape the dough out onto a well-floured countertop and shape it into a ball, scooting it with a bench knife or the palms of your hands to develop tension on the dough's surface.
• Place the dough ball on the center of your parchment paper, lightly dust it with flour, and cover it with a damp cloth for the final proof. My dough proofed for 2 hours in a warm kitchen.
• Preheat your oven and baking vessel or stone to 450F during the last thirty minutes of the final proof. If you're using a regular baking sheet, preheat to only 400F and plan to bake the bread for about 45 minutes.
• Uncover your dough and tie cooking string around its "waist." Don't make the string droopy loose, but don't tighten it either.
• Now flour the top of your dough and make 8 depressions like you're creating pie wedges with a chopstick or similar tool. Make sure to press down almost to the countertop. If the chopstick pulls the dough back up when you remove it, flour it and the dough again.
• Finally make a hole in the center of the dough that is at least 1" wide.
• Transfer the parchment and dough to your hot baking vessel, cover, and put it in the oven.
• Bake at 450F for 25 minutes covered and about 15 minutes uncovered.
• After the bread has cooled, you can store it in your baking vessel to keep it soft and chewy.