11-10-2020, 05:13 AM
1
Pompeii Bakery
One of the places I've always wanted to visit and study is this Pompeii bakery. I waited too long and now my health does not allow me to travel. I should have stopped over for a visit on my way back from EgyptYou can see from the painting that the grain was hauled into the upper level and then poured into the 1st of several stone mills.
Though the painting does not show it, it is certain that there would have been a "starter vat" where naturally occurring yeast, which is always present floating in the air, had a chance to work it's magic and develop a great flavor.
When the "starter" was bubbling happily away, a small amount of it would have been added to the milled flour, water and salt.
From there the dough would have been allowed to rise until doubled, shaped into loaves, allowed to double once again. and finally baked in the brick, wood-fired oven.
It is thought that neighbors would have purchased their bread several times/day. Thus always having fresh bread.
Note: because the flour was stone ground, tiny amounts of stone dust would have been present in the finished bread. Not too great for dental enamel.
2nd note/question: were slaves used to turn the stone mills or oxen ? No proof either way. But, slaves were expensive to buy. Oxen on the other hand would have left foul smelling "deposits" on the bakery floor.
11-10-2020, 06:11 AM
2
Re: Pompeii Bakery
I went to Pompeii twice for a few hours only sadly. It was while on a med cruise 20 years ago . It is an amazing place and for me very special . I love to watch the documentarys. I would have imagined slaves used for this work because as you say oxen would have been unclean .I would have liked to have gone again for a longer period of time but I doubt if I will now . I've learned so much by going there and reading of their lifes .
11-10-2020, 10:03 AM
4
Re: Pompeii Bakery
Originally Posted by susan m
->
I went to Pompeii twice for a few hours only sadly. It was while on a med cruise 20 years ago . It is an amazing place and for me very special . I love to watch the documentarys. I would have imagined slaves used for this work because as you say oxen would have been unclean . I would have liked to have gone again for a longer period of time but I doubt if I will now . I've learned so much by going there and reading of their lifes .
Originally Posted by Barry
->
It's a place I have always wanted to visit too, but regarding the ancient bread I'll bet it was pretty coarse and tough on the teeth... 
I've always wondered if some of the ancient Roman breads were flavored with beer. Todays "craft" beers are especial good for that. "Craft' beers, unlike mass produced beers, have lots of live yeast.
Photo of petrified bread found in Pompeii bakery. AND, photo of bread made the way we SUSPECT that they made their bread.
11-10-2020, 11:58 AM
7
Re: Pompeii Bakery
Originally Posted by susan m
->
I went to Pompeii twice for a few hours only sadly. It was while on a med cruise 20 years ago . It is an amazing place and for me very special . I love to watch the documentarys. I would have imagined slaves used for this work because as you say oxen would have been unclean . I would have liked to have gone again for a longer period of time but I doubt if I will now . I've learned so much by going there and reading of their lifes .
11-10-2020, 04:49 PM
8
Re: Pompeii Bakery
As we lived in Rome for a good number of years, it was incumbent on us to take any visitors on a day trip to Pompeii (2hr drive). We've see it so many times but still enjoy watching the various TV documentaries about any recent discoveries as newer excavations are uncovering. On the whole, though, I much preferred visiting Ercolano (Herculaneum) which I thought was much better preserved after Vesuvius blow its top.
11-10-2020, 05:33 PM
10
Re: Pompeii Bakery
Originally Posted by bakerman
->
One of the places I've always wanted to visit and study is this Pompeii bakery. I waited too long and now my health does not allow me to travel. I should have stopped over for a visit on my way back from EgyptYou can see from the painting that the grain was hauled into the upper level and then poured into the 1st of several stone mills.
Though the painting does not show it, it is certain that there would have been a "starter vat" where naturally occurring yeast, which is always present floating in the air, had a chance to work it's magic and develop a great flavor.
When the "starter" was bubbling happily away, a small amount of it would have been added to the milled flour, water and salt.
From there the dough would have been allowed to rise until doubled, shaped into loaves, allowed to double once again. and finally baked in the brick, wood-fired oven.
It is thought that neighbors would have purchased their bread several times/day. Thus always having fresh bread.
Note: because the flour was stone ground, tiny amounts of stone dust would have been present in the finished bread. Not too great for dental enamel.
2nd note/question: were slaves used to turn the stone mills or oxen ? No proof either way. But, slaves were expensive to buy. Oxen on the other hand would have left foul smelling "deposits" on the bakery floor.
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