the bread in roman period

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download (2)I’M GOING TO DESCRIBE A MOSAIC PANEL DATED BACK TO THE 2ND CENTURY A.D. THAT HAS BEEN DISCOVERED NEAR CARTHAGE, IN 1875.
TODAY IT IS KEPT IN PARIS, LOUVRE MUSEUM, AND IT IS AN INTERESTING WORK MADE OF MARBLE, LIMSTONE AND MOLTEN GLASS. ITS DIMENTIONS ARE: 88 5/8 X 94 ½ IN.
IT IS THE SCENE OF A BANQUET. THERE ARE FIVE PEOPLE LOOKING LIKE SERVANTS WHO ARE CARRYING DIFFERENT THINGS TO AN IMAGINARY TABLE. THE CENTRAL FIGURE, WHICH IS THE BEST PRESERVED, IS HOLDING SOME BREAD IN A FLAT WICKER BASKET. THE YOUNG MAN ON THE LEFT IS BRINGING A SMALL BASKET PROBABLY OF FRUIT. THE OTHER SERVANTS ARE NOT COMPLETELY VISIBLE IN THE PANEL.
THE COLORS ARE LIGHT AND WARM: SHADOWS AND CHIAROSCURO OF RED AND BROWN.
THE FACT THAT THE PRINCIPAL FOOD OF THIS WORK IS THE BREAD IS NOT A COINCIDENCE BECAUSE IT REPRESENTS AT THE SAME TIME THE SIMPLEST AND THE MOST PRECIOUS FOOD.
THIS PANEL INSPIRED ME THE FOLLOWING RECIPE OF THE BREAD:
INGREDIENTS
– 1 KG FLOUR “TYPE 2”
– 75O ML WATER
– 300 GR YEAST
– 20 GR SALT
PROCEDURE
MIX THE FLOUR WITH THE WATER AND LET REST FOR 15 MINUTES. THIS TECNIQUE IS CALLED HYDROLYSIS: THE FLOUR ENZYMES ARE ACTIVED WITH WATER. THE COMPLEX SUGARS ARE TRANSFORMED INTO SIMPLE SUGARS. ADD THE YEAST AND ADD THE SALZ: NOW HOMOGENIZE THE MIXTURE QUICKLY. ALLOW TO STAND FOR THREE HOURS. NOW “FOLD” THE DOUGH AND PLACE IT IN A BASKET WITH A “FLOURED CLOTH”. AFTER TWO HOURS BAKE AT 230° FOR ABOUT 45 MINUTES.

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