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Ecce panis---try your hand at the kind of loaf that Mel Brooks’ 2000-year-old man might have sunk his teeth into. In 1930 a loaf of bread dating to AD 79 (the year Vesuvius claimed two prosperous Roman towns) was excavated from the site of a bakery in Herculaneum.
Eighty-three years later, the British Museum invited London chef Giorgio Locatelli, above, to take a stab at creating an edible facsimile for its Pompeii Live exhibition.
The assignment wasn’t as easy as he’d anticipated, the telegenic chef confesses before whipping up a lovely brown miche that appears far more mouth watering than the carbonized round found in the Herculaneum oven.
Locatelli speculates that the wedges could be used as monetary units, but I suspect it’s more a business practice on par with pizza-by-the-slice.
(Nowadays, Roman pizza is sold by weight, but I digress.) The crust bears a telltale stamp.
Locatelli takes the opportunity to brand his with the logo of his Michelin-starred restaurant, Locanda Locatelli.
His inspiration is stamped ‘Property of Celer, Slave of Q.
Granius Verus.’ To me, this suggests the possibility that the bread was found in a communal oven.
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Locatelli also introduces a Flintstonian vision when he alludes to specially-devised labor saving machines to which Roman bakers yoked “animals,” presumably donkeys…or knowing the Romans and their class system, slaves. Here is a conversion chart for those unfamiliar with metric measurements.INGREDIENTS 400g biga acida (sourdough) 12g yeast 18g gluten 24g salt 532g water 405g spelt flour 405g wholemeal flour Melt the yeast into the water and add it into the biga.Mix and sieve the flours together with the gluten and add to the water mix.Mix for two minutes, add the salt and keep mixing for another three minutes.Make a round shape with it and leave to rest for one hour.Put some string around it to keep its shape during cooking.Make some cuts on top before cooking to help the bread rise in the oven and cook for 30–45 minutes at 200 degrees.For an even more artisanal attempt (and extremely detailed instructions) check out the Artisan Pompeii Miche recipe on the Fresh Loaf bread enthusiast community. via Metafilter/Make Related Content: Cook Real Recipes from Ancient Rome: Ostrich Ragoût, Roast Wild Boar, Nut Tarts & More Animation Gives You a Glimpse of What Life Was Like for Teenagers in Ancient Rome Building The Colosseum: The Icon of Rome Ayun Halliday is an author, illustrator, and Chief Primatologist of the East Village Inky zine.The father of former ski instructor Becky Barletta who was diagnosed with a rare form of dementia at the age of 31 has said her husband shed 'so many tears' after learning there was no cure.Allan Sharples, 68, told how his vivacious and fun loving daughter had been ravaged by the disease which has left her acting like a child, blowing raspberry noises to strangers and constantly repeating herself.He said that he and his wife Caroline, 61, could only watch her continue to decline mentally while she suffers from the hereditary condition frontotemporal dementia.