Ancient Pompeiian Panis Quadratus
A hearty whole-wheat Roman loaf scored into eight wedges, baked to a golden crust and perfect for tearing and sharing.
Equipment
Ingredients
Ingredients
whole wheat flour (stone-ground if possible)
800 g
salt
10 g
instant yeast
7 g
warm water (warm)
400 ml
olive oil
30 ml
Instructions
Mix the dough
Combine dry ingredients and activate the yeast to create the base dough.
Knead the dough
Develop gluten structure by kneading until smooth and elastic.
First rise
Allow the dough to ferment and double in volume.
Shape the loaf
Form the classic Roman round loaf and secure with twine for authentic scoring lines.
Score the bread
Cut eight wedges into the top without cutting all the way through.
Second rise
Final proof before baking.
Bake the bread
Bake at high temperature until the loaf sounds hollow when tapped.
Cool completely
Rest the bread on a rack so steam escapes and crumb sets.
Original recipe
Storage
Wrap in a clean kitchen towel to maintain crust texture.
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