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Using this long pole we placed our loaves into the pre-heated oven (no thermostat though!). It took less than ten minutes and we all had our very own bread! Something I seem unnaturally proud of. I took my fresh loaf and sat in the small cafeteria right next to the amphitheatre and ate it with … Continue reading
After grinding the grain, we sifted the flour, then added a little salt, yeast (cheated a little here, the Romans used beer foam), and honey. Leaving it for a while for the dough to rise then all of us molded our own personal loaves. Guess which one’s mine?
One of the very few memorable days I’ve spent in my life….This and the the few forthcoming posts are from a rebuilt bakery in the ruins of Augusta Raurica, right next to what were the temple walls. The oven is exactly where it was a couple of millennia ago, rebuilt with concrete for safety purposes, … Continue reading
An Indian, an Australian, and a French woman getting a bread baking lesson from an American and and a half (quarter?) Italian in a Roman ruin in Switzerland. Thank you Beth and Christina for a very interesting and lovely afternoon! #AugustaRaurica It tastes better than it looks.
I don’t know how many here are old enough to remember Bakeman’s bread. Bakeman’s was a UP based company that was big in the breads and biscuit segment in northern India back in the 80s. I grew up on a steady diet of their products. They disappeared from the scene in the 90s and folded up, … Continue reading
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