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History Kitchen – Roman Army Bread

6 thoughts on “History Kitchen – Roman Army Bread”


  3. Nice one!

    For those who have not tried it – Spelt makes a light and really tasty loaf. There is no need to add white flour to get a light loaf.

    I like it’s superior flavour so much it is my standard house loaf for daily eating. I bake with it 2-3 times a week.

    Just one comment on the recipe – IMHO – far too much water. That is 80% Bakers Percent (weight of water /weight of flour). That is extremely high and artisan bakers who can make bread with that much water are few and far between. Also spelt does not absorb water as much as modern wheat.

    360ml or grams of water for 500g of spelt is about right. That is still high at 72% bakers and many will not manage such a wet dough.

    325ml/g water (giving hydration at 65%) will be the a manageable dough for most of us.

    So, I really take my hat off to you making such a great bread at 80% hydration!

    Reply

  4. Nice one!

    For those who have not tried it – Spelt makes a light and really tasty loaf. There is no need to add white flour to get a light loaf.

    I like it’s superior flavour so much it is my standard house loaf for daily eating. I bake with it 2-3 times a week.

    Just one comment on the recipe – IMHO – far too much water. That is 80% Bakers Percent (weight of water /weight of flour). That is extremely high and artisan bakers who can make bread with that much water are few and far between. Also spelt does not absorb water as much as modern wheat.

    360ml or grams of water for 500g of spelt is about right. That is still high at 72% bakers and many will not manage such a wet dough.

    325ml/g water (giving hydration at 65%) will be the a manageable dough for most of us.

    So, I really take my hat off to you making such a great bread at 80% hydration!

    Just because I might sound mad challenging Doves Farm: http://thegreatbritishbakeoff.co.uk/kates-roman-spelt-bread/

    Kate has gone down as far as 60% TBH my loaf is lighter than hers at 65% (usually the more water the lighter you can bake a loaf)

    Reply

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  6. I actually use MORE water, usually 410 to 420ml. This way you do NOT need to knead, just stir very well with a wooden spoon. You should be able to POUR the dough onto a baking sheet, or do as I do and use a roasting tin with higher sides. Works really well and far less effort.

    Reply

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