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Mix and sieve the flours together with the gluten and add to the water mix.
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.
His recipe could be mistaken for modern sourdough, but he also has a go at several details that speak to bread’s role in ancient Roman life: Its perimeter has a cord baked in to provide for easy transport home. Those who didn’t buy direct from a bakery took their dough to community ovens, where it was baked for them overnight. This is true of the 80 loaves found in the ovens of the unfortunate baker, Modestus.
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.