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here's my latest attempt at baking ancient Roman-style panis quadratus. i used a different, more accurate, recipe this time, using whole wheat flour, fennel, poppyseed, and Italian parsley, and my wild sourdough yeast. it smells *amazing* and tastes great! 🤗
#YeastMasters
#YeastMasters
here is the recipe: tavolamediterranea.com/2019/08/30/bak…
FYI: it doesn't say when to include the parsley. i just incrementally added it during the kneading process.
thanks to @TavolaMed for the recipe and @SeamusBlackley for introducing us. 😃
FYI: it doesn't say when to include the parsley. i just incrementally added it during the kneading process.
thanks to @TavolaMed for the recipe and @SeamusBlackley for introducing us. 😃
a few "in process" pics: after kneading and the first rise. kneading was...quite a workout!
just tried my hand at making bread, ancient Roman style. may i present Panis Quadratus made with a blend of buckwheat, white whole wheat, and white flour. wild sourdough yeast, natch. #YeastMasters @SeamusBlackley this is all your fault, look what you've done to me
this loaf is much heavier than it looks, it's like the tungsten of bread! kneading it was...quite a workout, i was dripping with sweat and my hands are still tired.
feeling a bit peckish, i ate half of one of those sections. i am full now, this feels like an entire meal. pretty tasty too.
We’ve been inspired by @SeamusBlackley - this is our favourite spot in the world, and we are lucky we can get to it in lockdown. We wonder what #bluebellwoodbread will taste like...wish us luck??!!!
After 8 hours, we returned to bluebell wood, and our experiment was undisturbed. @SeamusBlackley
Safely back in our kitchen, we gave the new member of the family a permanent home. Mick (our white starter) and Mack (our rye starter) were waiting. We decided “Muck” was the perfect name for the newcomer.
