Sohla Recreates Bread & Cheese From Pompeii | Ancient Recipes With Sohla | History
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Join Sohla El-Waylly as she takes the food you know and love and traces it back to its origins in Ancient Recipes with Sohla! Watch new episodes every other Saturday and check out more here:
The Romans weren’t the first to feast on bread and cheese — but it was a major staple of their diet! In this episode, Sohla bakes Panis Quadratus, a type of bread that was discovered fossilized in the ruins of Pompeii, along with a cheese made from fresh goat’s milk.
Roman food archaeologist Farrell Monaco has done extensive research on ancient Roman breads. She proposed that a wooden wheel-like tool may have been used to make Panis Quadratus loaves in Roman bakeries. Learn more about bread in ancient Rome here!
Recipe for Panis Quadratus and Goat’s Milk Cheese:
For the Bread (Panis Quadratus):
Ingredients:
600g biga acida (sourdough starter)
4 tsp salt
500ml water
1000g spelt flour
1. Pour the spelt flour onto the work surface slowly creating a sort of pyramid. Using your hand, create a crater shape in the middle of the flour in order to create the well.
2. Dissolve the salt in the water.
3. Mix the sourdough starter into the flour mixture bit-by-bit by pouring it into the well. Roughly mix in the sourdough starter.
4. Pour the water into the crater slowly bit-by-bit mixing it gently with your hands as you go. Add & mix until all of the water is gone and the flour is fully incorporated.
5. Shape into a rough ball. Knead the dough gently folding it back on itself so it can take in some air. Knead until you can make it into a smooth ball.
6. Slightly flatten the dough into a circle. Place it on an oiled baking tray or other surface. Cover it & let it rest at room temperature for 1 1/2–2 hours.
7. Preheat the oven to 400 degrees.
8. Gently press a dowel rod into the bread to create the unique Panis Quadratus shape.
9. Bake for 30–45 minutes.
10. Let it cool & then eat!
For the cheese:
Ingredients:
1 gallon of whole goat’s milk
Salt
Water
1 tsp rennet (1 tablet)
1. In a large pot, bring the milk to a boil on high. Stir the milk the entire time to ensure it doesn’t burn or clump.
2. When it gets to a boil (about 10 minutes), turn off the stove.
3. Let the milk stand for about 15 minutes.
4. Crush up the rennet tablet & dissolve it in a little bit of water. Pour it into the milk mixture & stir.
5. Let the milk mixture stand for 30 minutes as the curds start to separate from the whey.
6. Cover a colander with 2 layers of cheese-cloth so there is enough room to eventually pull the cheese-cloth over the curds.
7. Cut the curds & whey mixture into 1“x1” cubes. Ladle a few scoops of the mixture into the colander. Pour the rest in. Let it stand for about an hour.
8. Add a little bit of salt to cheese to season.
9. Gather the edges of the cheese-cloth & wrap it over the top of the curds. Twist it tightly. Place a clean, heavy object on top of the cloth enclosed cheese. Let it stand for another hour.
10. Enjoy!
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian — Scripts
Ken Albala
Post-Production Supervisors
Jon Erwin
John Schlirf
Editors
John Schlirf
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia
#Sohla #Recreates #Bread #Cheese #Pompeii #Ancient #Recipes #Sohla #History
I love the show idea! I would definitely watch each one!!! But… your acting skills are like mine. None at all. So.. no offense they could’ve picked a better spokesperson
Tasting history with max miller is better the history channel is just flat out coping max, though love sohla been a fan since she was with the ba test kitchen.
Best show ever
That looks delish! I would do that! Loving this show and Sohla!
my grandma taught me the well method 🙂 she wld put eggs, oil, water or milk or whatever it was in the middle
An authentic Jewish Passover meal …?
Winning.
In my mind figs will forever be called jam bags😃
An archeologist I know tried to recreate the corriander flavored lamb stew from King Midas’ funeral dinner. I helped with making the beer, but recreating the stew would be great to see.
Go go gadget hands! I love it ☺️
“oil my wood” I laughed like the immature person I am
Please create a Paleolithic food. Im interested all things Neanderthal. I enjoy seeing the use of hands in making bread!
This show rocks
amazing
I am now searching for a dagger to add to my kitchen! That is so awesome!
This is a fantastic series.
I love this show!
This is almost literally what I used to eat in Palestine — figs, yogurt, and fresh taboun bread. the tastiest thing.
I am so happy to see Sohla she’s so quirky and fun and she seems much happier and seems genuinely excited to check out these ancient cooking techniques. This seems so fun and intriguing to explore where our food comes from
the edit of her tasting and coming up with words to say is what i look forward to every episode 🤗
I’ve been binging this for a few weeks now, and while they are all great, I finally found something that my non dairy diet will allow 🙂
I love all of her recipes!!!!
What about the starter ? How did you get that ?
Now the ancient Egyptians would actually cook a batter bread IN clay molds. I presume it was their trick to get a softer, less dense bread.
I love Sohla her husband is lucky
You need @“signature waiting dance” as you chew and taste…
Mediterranean food will be Mediterranean food even 2000 years ago.
You maybe could have added a bit more olive oil…but now I want to make this😊
That Mass Effect 2 Launch Trailer music!
Sourdough spelt bread sounds amazing. I would love to try that.
I love how they leave so much of her personality in the edit.. ❤
Other than fruit. Try to re-create what foods Adam & Eve ate, couldn’t have been just fruit. Or how about Noah and his family. We know for sure what foods that GOD said NOT to eat which means they could eat everything else. I’m looking forward to see what you come up with.
I can see that if you had a big family, basically you could be a multi-faceted monopoly franchise.
You make bread,
your father was a farmer
your brother was a carpenter to make the table
your other brother was a potter to make pitchers
your sister was married to a bricklayer who made the ovens
and your uncle was an architect who made the building.
Ah..high walls, we meet again my friend.
When is this show coming back 😫
I thought they used Einkorn flour?
A Completely a different bread!
That “Et tu Brute” really killed me ! 🤣😂🤣
That looks like a really fancy brunch menu item. I’m kind of jealous of ancient people right now, aside from the volcano bit.
Didint they have whisks made of a bundle of twigs? I could have sworn i remember reading that somewhere
Tried this bread recipe! Didn’t rise when proofing or when baking unfortunately. Was it due to the spelt flour? A bad sourdough starter? Who knows!
I once saw a lunch order (in a book) from Michael Angelo, 5 breads and two cheeses