Panis Quadratus - an ancient sourdough loaf from Pompeii - made with 100% red fife, sesame seeds, poppy seeds, nigella seeds and anise seeds. The anise seeds give this bread an amazing aroma. The gluten network that developed in the dough was like something I've never seen. Will post a crumb shot and tasting notes a bit later.
EDIT: I’m not even sure how to adequately describe this loaf. The crumb is very dense and chewy, as is the crust - it feels very substantial and hearty as you eat it. Doubtless, this loaf would benefit from a much longer drying time, so I’ll add any interesting changes I observe over the next couple of days. The flavor from the seeds is simply incredible - they are almost woodsy. My thought after my very first bite was “Hmm - I don’t think I care for that” but the more I ate the wedge I broke off, the more complex and interesting the flavors became. I actually REALLY love this one. It’s like nothing I’ve ever had. Might try this again and bake it same day, instead of adding an overnight cold retard. I would also mix and fold the dough in an oiled bowl, so I could more easily remove it after BF and avoid damaging that amazing gluten network.
