Reviving the Art of Ancient Egyptian Bread Baking... WITH SCIENCE! - The Rise of Bread

Pyramid Bread, Pharaoh faro or Ramesses Sarnies? We weren't able to choose so we went with all three. We use science to get our ancient emmer wheat to get a nice crumb.
Want to know how to make Gilgasiris starter? Have a look here: • How to make Ancient so...
Our website: www.intaberna....
SOURCES:
historia.natio...
Rubel, William. Bread: A Global History, Reaktion Books LTD, 2011.
Seamus Blackley's Twitter: / seamusblackley
MUSIC CREDITS:
Master of the Feast by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommon...
Source: incompetech.com...
Artist: incompetech.com/

[@patricialavery8270]

An American restaurant chain made "flowerpot bread" looked like yours though with more modern flour.In steps the US government to "protect" the public and forced them to use glazed pots,which didn't turn out the same bread.I think in the end they dropped the product .The government also tried to force a century old salmon house to cook the fish to government standards,which was severely overcooked and the customers wouldn't buy it.They eventually just gave the customers what they wanted since the alternative was to close a historic eatery.

[@Anesthesia069]

I made an "Ancient Egyptian" sourdough starter once with cracked malted grains (for LAB) and dates (for yeast). That was interesting. And it worked nicely to leaven some wedge-shaped loaves with chopped dates and olive oil in the dough.

[@intaberna]

Sounds great, you can probably also make beer with that starter!

[@giacomo8875]

I love this channel

[@intaberna]

Thank you!

[@chrisdenert4711]

Very amusing and interesting. Learned a lot of the Egypt way and I'm looking forward for the Roman way.

[@intaberna]

The next one has a ghost!

[@endeverafter2]

amazing video

[@sheilam4964]

I think you've got something here. Sub'd. 👍

[@intaberna]

Thank you! Much appreciated!

[@RoseDragoness]

those bread looks delicious!

[@intaberna]

They weren't bad. Except for the one that fused with the pot... tasted like clay.

[@RoseDragoness]

I assume you still tasting that clay even after months! xD@@intaberna

[@chingannwu3085]

I wonder what quantity of ancient bread you've consumed during these weeks...

[@intaberna]

Too much...

[@smoldersjan]

can't you make those plant pots bigger so that you get a bigger loaf

[@intaberna]

I didn't test it but I don't see why not. There is probably a limit where the heat from the clay no longer reaches the centre of the loaf though.