Thread by @TubeTimeUS

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

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. 😃

a few "in process" pics: after kneading and the first rise. kneading was...quite a workout!

divided in two, starting to shape

tied, divisions placed, and ready to bake!

here is the crumb. it is fairly low hydration whole wheat, so it is pretty dense.