Baking Bread with the Romans: Part II – Panis Quadratus

http://tavolamediterranea.com/2017/09/05/baking-bread-romans-part-ii-panis-quadratus/

by samclemens • 9 years ago

164 30 9 years ago

mullen• 9 years ago

Servus Brokus

Isamu• 9 years ago

Now, we can debate whether these sections were made by a knife, by a cutter, or by twine but it is difficult to determine this from the carbonised loaves that have been excavated. It is probable that bakers may have used twine to define each of the eight sections of the panis quadratus but it does seem like a fairly intricate and tricky job to complete, requiring knots or loops at eight junctions on the twine that encircles the loaf horizontally.

I really think that scoring the loaf after raising (their method) looks nothing like the either the carbonized loaf from Pompeii or the fresco shown. What they look like is more akin to sectioning with something blunt, either with twine or a piece of wood.

Not to cut the sections, but to divide them so it can be pulled apart easily without a knife. It would be undesirable to actually cut the "skin" of the loaf. Then as they suggest, wrap twine around the circumference to pull it back together. The result would be more like a batch of rolls that can be pulled apart.

It makes sense they'd want to sell a loaf that can be easily eaten without a knife. Just scoring the loaf as they show doesn't give you a loaf that tears apart, the scores end up being just decorative and bakers do that to avoid a split when it bakes.

lostlogin4• 9 years ago

I was also thinking about the marks and it doesn’t stack up - the circumferential one in particular though. Why would a baker tie a string around their loaf randomly - bread made up a far greater part of everyone’s diet until quite recently (basically until the modern Chorleywood process fully industrialised it, making it far less appealing). Making the job harder isn’t in anyone’s interest. That Pompeii loaf recreation looks more like 2 on top of each other when compared to frescos or the preserved one. Old style flour had next to no gluten so you wouldn’t expect much rise. It seems more likely that bread was risen in a basket or in a cloth of some sort that had a string around it. It could have been made upside down too, and so the pattern was on the plate/tray it was risen in and then turned over when put into oven. This is a standard way of patterning bread - bannatons are the current name. Both the fresco version and the recreation look delicious.

phjesusthatguy3• 9 years ago

I had to look up the Chorleywood process[0] because I had never heard of it, and it turns out I probably haven't ever had bread made using it. Is it any worse than American mass-produced bread? It sounds like it was designed to work with the quality of wheat grown, rather than anything else.

[0]https://en.m.wikipedia.org/wiki/Chorleywood_bread_process

seszett2• 9 years ago

My theory is that the baker would use ready-made circular nets, made of a rim and four pieces of string attached to it and at their center where they cross.

Then they would simply lay the net on the dough before letting it rise or before baking it. The bread expanding sideways when rising would first hold the rim into place and make the straight strings taunt, which would then leave their mark on the bread.

No slow and complicated tying, no unexplained lateral groove, and an easy way to ensure that each loaf is the same size while also making convenient slices.

mrob2• 9 years ago

There would still be slow and complicated tying (and untying), because if the rim was permanently closed then there would be no way to remove it from the finished bread without destroying it. It's not visible in the carbonized bread, or the fresco, so we know it wasn't left in place, and it seems unlikely that an individual net was made for every piece of bread.

alecst• 9 years ago

I agree with this smart observation and just want to pick nits with this last part:

bakers do that to avoid a split when it bakes.

I know from experience that slashing an under-proofed, or appropriately-proofed loaf allows it to rise more than if it weren't slashed.

Daniel_sk• 9 years ago

Here is a picture of another roman bread - http://kitchenboy.net/blog/wp-content/uploads/2013/08/RA-bre... Looks more like it was baked upside-down in a form? I don't know...

trynewideas• 9 years ago

Some background music for your reading: https://www.youtube.com/watch?v=VQAIoSC3kAQ.

mjb• 9 years ago

I find it remarkable how that bread recipe wouldn't be at all out of place in a modern book. 60% hydration is a little lower than most craft bakeries are using, and 1% salt is also on the low side, but they are very much in range of what a local bakery might do with their spelt sourdough loaf. Similarly the proving schedule isn't unusual.

Maybe that's not surprising - there aren't really that many ways to make bread - but it's interesting how old these recipes are.

maxerickson• 9 years ago

Isn't the recipe just an attempted recreation?

In that case it would be informed by modern practice.

atomi• 9 years 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.

larsiusprime• 9 years ago

I'm surprised there's no mention of Byzantine Prosphora as a comparison. It's an ancient breadmaking tradition, Roman in origin, and still in widespread use today in Eastern Orthodox churches.

Although it doesn't have the eight slices of Panis Quadratus, it does have the distinctive ridge in the middle, formed by taking two circular discs of dough and pressing them together with a stamp.

This seems to me at least as likely of a theory for the ridge in the middle, as wrapping a bit of twine around it solely for the purpose of making the indentation.

mrob2• 9 years ago

See also the English cottage loaf, make by stacking a smaller ball of dough on top of a larger one and pressing them together:

https://en.wikipedia.org/wiki/Cottage_loaf

kevin_thibedeau• 9 years ago

The carbonized examples are clearly fully sectioned instead of just being slashed.

bemeurer• 9 years ago

Am I the only one who read "Breaking Bad with the Romans" and was really confused?

majewsky• 9 years ago

"Baking Bread" is a common anagram for "Breaking Bad". Google Images finds some nice mashups.

ilamont• 9 years ago

This article made me recall a high school Latin class excerpt about status in ancient Rome. At a party the high-status guests would get to lie or sit on higher couches and eat "snow white" bread, while the low-class guests received the hard loaves.

Baking Bread with the Romans: Part II – Panis Quadratus

Related Stories