How to make 2,000-year-old-bread

How to make 2,000-year-old-bread

So, it didn’t turn out to be as easy as we
thought to reproduce this bread. But here we are. We got some flour – we got some buckwheat
flour, which is the flour that they used all the
time. It was more readily available. So, we’ve got a kilo of that, so like 2lbs. We prepare a fountain. Here we’ve got a little bit of the, as we call in Italy, ‘maga’ or ‘biga’ because obviously they didn’t have yeast as
such, but they would use like a sourdough as we
call it now. It’s a lovely smell of acidity. Then here I’ve got a little bit of water,
which has got a bit of salt in it. I’m going to gently with my hand. Apparently there were using as well, some
kind of different animals to move around different
machines that mixed the bread, but obviously being in wood, nothing was left
over from it. Slowly I put it all in. There we go, in the middle. Then with your hands, bring it back in. Ok, I’m going to work it really gently and
allow it to take always a little bit of air, so it gets trapped in there so it makes it
nice and lighter. As you can see it’s a very straightforward
dough. Then it will stratify really, really nice. So, I’m going to shape it down like that. I’m ready to go. Then you’re going to press it out. Ok, so here I got the right shape, size and
the only thing I like to let it raise for a minute. I think one hour and a half to two hours will
be more than enough – in a temperate room. There we are. Got one hour and a half to two hours and it
gets much softer. You know, this is where I start to have a
problem because in a normal situation I would bake
this one and it would become a beautiful…I could
make little cuts to make it a little bit more… But here on the picture I’ve got here, the
bread is divided like if it was a token. It’s almost like somebody gets paid one piece
of that. So, and there is this sort of like line around,
which I cannot justify myself. At the start I thought it was baked upside
down or something like that. But obviously it’s not because otherwise they
would have found the tin in the oven. The only thing I sort of thought about it,
in order to make it easy to carry they would have tied a piece
of string around it. I’ll show you what I thought. As I’m going, I’ll fix it in. This also will guarantee the fact that each
of the pieces of bread will be roughly the same size
because the string will be the same size. Ok, here we are. I’m going to pull it. That’s it – I’m happy with that. Ok, now the shaping is perfect. I’m going to make the cuts. I’m going to divide it in eight. One Eight of these lovely little cut will allow
the heat to come out, will allow the thing to raise. But then, as we can see in the picture each
of the slaves had his own little mark. So, we made a little Locanda Locotelli sort
of double L, which I’m going to place here. Like that, like in our logo. And then, a little weight on top of that. Now, I will double this up like that. When the bread is ready, I can actually carry with this string. So, I am ready to bake it now. Ok, I’m going to take away our ‘LL’. This is making for a fantastic loaf of bread from Pompeii.

100 thoughts on “How to make 2,000-year-old-bread

  1. This is wrong and not at all true: Bread was all ingredients, a full meal- it was NOT simply modern light flour and sour dough starter.

  2. All you people with: 2000 years, 2000 years, 2000 years old bread. I'd rather eat this delicious, innocent, ORGANIC!!! bread, than all of these chemically processed trash bread that we eat today!!!

  3. 1. Make the bread.
    2. Take bread in time machine back 2,000 years.
    3. Find a cave that hasn't been opened in the present, toss bread in there and seal it up.
    4. Come back to the present, retrieve the bread, serve it with a hammer and chisel.

  4. The edge of the bread probably had a more functional use much like the Cornish pasty did for tin miners in Cornwall. The edge may have been where the bread was held. If the persons hands were dirty the edge of the bread would be discarded after use.

  5. The 'design' on the top served as a symbol of the bakery. Like today, there are different bakeries.

  6. The recipe at the British Museum site is a bit cryptic and doesn't match the video. For example, he says he uses buckwheat flour in the video, but the flour he uses doesn't look like it has any buckwheat in it, and the recipe at the British Museum's site doesn't include buckwheat. Instead, the recipe calls for gluten, spelt flour, and wholemeal (whole wheat) flour. Does he mean gluten when he says "buckwheat" in the video? Can any of you shed some light on the recipe? Thanks!

  7. 5:51

    …when you realize that 2,000-year old bread packs a lot more fiber than contemporary breads.

  8. That’s pretty neat work. Maybe the string was used to put many loaves on a rod and then market the bread through the town at different eating houses and wine bars.

  9. They obviously had the bread rise in a pot with dividers at the bottom. Then they flipped it into the oven upside down. Then put the mark on it with a red hot branding stick with the logo. Then they cooked it, then maybe they put a string around it. Your bread looks nothing like the picture.

  10. Seems a bit unfair that the bread maker from 2000 years ago was burned up……but his bread managed to survive. I wish I could go back in time and tell him to….RUN…FAST…TO THE WATER AND GET IN A BOAT…STOP MESSING WITH THE BLOODY STRING!

  11. WISH TECIPE WAS HERE. I dont understand the first thing he poured into hole, or how that was made. TOO BAD MUSEUM DID NOT HIVE US OPPORTUNITY TO MAKE AT HOME…. wishin!

  12. So your telling me that the closest a world reknown bread chef could come to reproducing that particular ancient bread was this video? Which is not all that close to the original now is it. So clearly they didn't just use a regular knife to make the cuts, nor did they use the same logo method. Nor did they use apparently the same ingredients or the bread would be much closer tot he original and not completely different. That said did know one send a piece of the bread to a lab to see what was in it and then the chef could have known the exact amounts by knowing the actual ingredients. Instead of just guessing and assuming that it would be only local and it would be the same as today. Which its not because despite us thinking we are so intelligent their is alot ancient man did way better than we did, and alot of stuff that we can't do that they did. Just look at how throw away our stuff is compared to stuff that lasts untouched for thousands of years. When ours basically falls apart in less than 100 if know one maintains it. Good effort but i think its just for entertainment and belief not actuality or reality.

  13. Pretty sure they just used a metal kind of tray/lid that they just pressed into the bread so they could save time. It would explain the ring around the bread and the divisions. It’s more likely than his “string” theory.

  14. already in the title, you lie!!!!! [How to make 2,000-year-old-bread] the receipt can be 2000 years old what I also not believe – but the bread you bake is obviously brand new idiot!!!

  15. with this tech they should have done this method with every carbonated flake and get ALL the recipies of the ancient bread ,cakes -oh wait they find one and with this conclude this is all…. really are you scienetist at all or cunning reporters on bbc

  16. Couldn't the bread have been baked upside down in some sort of mould, giving it both the sections and trade mark and also leaving a ring around the base?

  17. there were 7 sections (?) I saw in the original ? maybe they were to give a standard amount ie bakers dozen…ps I went to Pompeii and Herculaenium in 1977…I witnessed locals removing painted plaster from walls and tiles from floor designs..blatantly…I was offered some of the tiles…by the way was the bread baked?

  18. “And God shall wipe away all tears from their eyes; and there shall be no more death, neither sorrow, nor crying, neither shall there be any more pain: for the former things are passed away.”
    ‭‭Revelation‬ ‭21:4‬ ‭KJV‬‬

  19. You've been a chef for many years but don't know what a hair net is, , , Nobody wants your hair and dandruff in their bloody bread.
    Chef Ramsay would have a lot of fun with you.

  20. Absolutely great & fascinating!!

    I've been to the Pompei exhibit there. I lived near the museum. It was chilling, heart warming, heart breaking & like seeing the past come to life in the eyes of the many portraits of Pompei citizens. I highly recommend it (ditto for the ancient Egypt room too).

  21. Just clicked on the link and no recipe was there. Disappointed. He mentioned buckwheat flour, water but what was the other ingredient he put in before he added the water?

  22. That bread looks more similar to Turkish and Iranian bread you can still find in markets than the European bread he baked

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