The Romans weren't the first to feast on bread and cheese - but it was a major staple of their diet! In this episode, Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from fresh goat's milk.
Roman food archaeologist Farrell Monaco has done extensive research on ancient Roman breads. She proposed that a wooden wheel-like tool may have been used to make Panis Quadratus loaves in Roman bakeries. Learn more about bread in ancient Rome here! https://tavolamediterranea.com/
For the Bread (Panis Quadratus):
Ingredients:
- 600g biga acida (sourdough starter)
- 4 tsp salt
- 500ml water
- 1000g spelt flour
Directions:
- Pour the spelt flour onto the work surface slowly creating a sort of pyramid. Using your hand, create a crater shape in the middle of the flour in order to create the well.
- Dissolve the salt in the water.
- Mix the sourdough starter into the flour mixture bit-by-bit by pouring it into the well. Roughly mix in the sourdough starter.
- Pour the water into the crater slowly bit-by-bit mixing it gently with your hands as you go. Add & mix until all of the water is gone and the flour is fully incorporated.
- Shape into a rough ball. Knead the dough gently folding it back on itself so it can take in some air. Knead until you can make it into a smooth ball.
- Slightly flatten the dough into a circle. Place it on an oiled baking tray or other surface. Cover it & let it rest at room temperature for 1 1/2-2 hours.
- Preheat the oven to 400 degrees.
- Gently press a dowel rod into the bread to create the unique Panis Quadratus shape.
- Bake for 30-45 minutes.
- Let it cool & then eat!
Recipe for Panis Quadratus and Goat's Milk Cheese:
Ingredients:
- 1 gallon of whole goat's milk
- Salt
- Water
- 1 tsp rennet (1 tablet)
Directions:
- In a large pot, bring the milk to a boil on high. Stir the milk the entire time to ensure it doesn't burn or clump.
- When it gets to a boil (about 10 minutes), turn off the stove.
- Let the milk stand for about 15 minutes.
- Crush up the rennet tablet & dissolve it in a little bit of water. Pour it into the milk mixture & stir.
- Let the milk mixture stand for 30 minutes as the curds start to separate from the whey.
- Cover a colander with 2 layers of cheese-cloth so there is enough room to eventually pull the cheese-cloth over the curds.
- Cut the curds & whey mixture into 1"x1" cubes. Ladle a few scoops of the mixture into the colander. Pour the rest in. Let it stand for about an hour.
- Add a little bit of salt to cheese to season.
- Gather the edges of the cheese-cloth & wrap it over the top of the curds. Twist it tightly. Place a clean, heavy object on top of the cloth enclosed cheese. Let it stand for another hour.
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