The Egyptians were known to bake their breads into all kinds of shapes, from triangles to the more elaborate. We’re gonna keep it simple today, and use a clean Terracotta flower pot to bake bread.
Did I mention today’s recipe is no knead? No, you don’t need to knead if you have a lot of time to spare. 24 hours in fact. This bread “rises” for a whole day, developing gluten content and a great, sour flavor in a heavily fermented dough.
With a recipe like this, you can understand why the rise of fermented bread goes hand in hand with large scale breweries. To make this loaf, you’re basically making a beer mash, and then baking it instead of brewing it. Beer and bread go hand and hand, and nobody knew that better than the Ancient Egyptians.
Thanks to Kathy Caufman’s “Cooking in Ancient Civilizations” for the terracotta method and the idea of using wheat and semolina flour to make a coarse, kind of imitation ancient flour.