Week 6 Lab Summary: Bread

Oscar, Losh and Shreya

INTRODUCTION

This week we shifted away from our discussion of shepherds to focus on ancient forms of bread-making. We specifically talked about the cultivation of wheat, and the formal processes of turning wheat into a baked product. We discussed the importance of different grain varieties in the ancient world, and how different types of bread ‘recipes’ maintained significance for various holidays/cultural events. Our readings and class discussions emphasized that although bread had labor, and trade significance, it was a nutrient-dense food source which allowed for everyday survival. We also looked at how communities depended on successful grain harvests and how bread production reflected broader economic and social structures. While we were baking bread, we explored the physical process of turning wheat into bread, using the labor-intensive method of stone grinding. In addition, we discussed how many ancient breads were made without leavening, producing flatter and denser loaves than modern bread. Examining these techniques helped us better understand the sensory and material realities of ancient daily life.

METHODS

In this lab, we made three different types of bread, with varying ingredients/dough-making processes (as specified in each of their respective sections). All of the breads, however, were made using the same tools and methods. We used the same cast iron pot that we have used for previous labs, but differed in our methods of heating. Instead of heating over an open fire, we utilized hot coals which were able to take from a larger, communal fire that was constantly being tended to over the course of the lab. Hot coals were placed under and on top of the pot to ensure the pot heated up evenly. For all breads, the goal was to keep the temperature of the pot at around 450 degrees fahrenheit. Because of this, groups constantly had to adjust the amount of coals they were adding to the top and bottom. We used two types of thermometers, an infrared and standard metal thermometer to check the temperature of the pot and the coals respectively. Later sections of this summary will go into greater detail surrounding the procedures for specific types of bread. 

GRINDING

Another separate part of the lab was the grinding museum, where everyone spent 5 minutes during the lab grinding barley. The tool used in class is the metate, a traditional Mesoamerican tool used for processing grains and seeds. It’s commonly made of a large vesicular basalt or sandstone to create a friction-producing surface, with a concave but flat surface, and usually three or more feet. Another stick made with stone was paired with it to press the grain against the flat surface in order to crush it. The standard position for using the metate is by kneeling in front of it. Then, put the grains on the flat surface and start pressing the grains with the stone stick. This is a very tedious process, which was documented in some of the group lab data reports and some lab journals.

Group 4 reports that “Grinding the grain was satisfying but slightly frustrating due to the mismatched sizes of the roller and the stone.” Group 5 summarizes the experience as being a lot of work for not much reward, as “it was difficult to see how little progress was made with the time spent.” There was also positive feedback on grinding. Claire reported “the repetitive process is very satisfying, sort of like spinning but easier.”

PLAIN BREAD DATA:

The first bread we made was the simple bread loaf, which consists only of flour, water, and salt. This load is made by initially adding 250g of bread flour and 5g of salt into the mixing bowl. Then, gradually, 175g of water should be added while the mixture is being constantly kneaded. The amount of water added will vary depending on individual circumstances, but the goal is to reach the point where all flour is moistened, but the dough is not overly sticky. After this, the dough will be kneaded on a cutting board until it forms a smooth ball, at which point we proceed with the heating process mentioned above. When this bread has been cooked, the signs include: looks done, internal temperature reached around 210 degrees, and sounds hollow when tapped on the bottom of the bread. The usual product of the simple bread loaf is a rustic, hearty loaf with golden-brown crust. The interior of the bread is dense and somewhat airy or spongy, but the texture might be leaning towards the sort of squishy or mushy direction.

All the groups initially used the amount of ingredients as listed in the lab manual. However, some of the groups found the dough to be too wet and sticky to knead. Both groups 1 and 2 ended up adding a pinch of flour to the cutting board, which helped the dough from sticking to the cutting board. Group 5 had to add much more flour to their dough and kneaded with bare hands instead of using latex gloves, since the dough kept sticking on to the gloves.

For the length of kneading, big divergences exist between the groups: group 1 kneaded for 10 minutes, group 2 used 7 minutes, while group 3 only took around 3 minutes. One aspect that wasn’t mentioned in the lab manual but varied between groups was the time the dough rested before being put into the pot. The overall trend was that the longer the dough sits in the open air, the more likely it is to form a thin crust as the outer layer of it dries.

Unanimously, all groups considered the heating of the pot to be the most challenging part of the entire experiment. Groups reportedly have achieved either below 300 degrees or over 700 degrees. The control of the temperature relayed on adding or removing coals from both above and below the pot and removing the pot from the fire.

Group 1 baked their loaf for 40 minutes, with temperature ranging from 390 degrees to 529 degrees.

Group 2 baked their loaf for 46 minutes, with temperature ranging from 395 degrees to 510 degrees.

Group 3 baked their loaf for 36 minutes, with temperature ranging from 286 degrees to 660 degrees.

Group 4 baked their loaf for 64 minutes, with temperature ranging from 180 degrees to 450 degrees.

Group 5 baked their loaf for 41 minutes, with temperature ranging from 320 degrees to 558 degrees.

Group 6 baked their loaf for 41 minutes, with temperature ranging from 300 degrees to 630 degrees.

Across the six groups, a common result of baking is that the bottoms of the breads usually appear to be burnt. Groups 1, 3, 4, and 6 explicitly described the bottoms of the loaves to be charred or blackened, with group 3 calling it “inedible.” There were exceptions, too, with group 2 claiming “the burnt bottom…added extra flavor, but it was bitter.”

The categorization of the texture somewhat varies. Most groups described it as dense, chewy, gummy, or moist. This is speculated to be caused by the fact that no leavening was used, making it dense and heavy compared to modern breads. Group 1 seems to appreciate the dense texture of the simple loaf bread, as they believed “this one loaf could be a genuine whole meal for a person, especially with some honey on it.”

Overall, people were generally surprised by the taste of the bread as it was initially expected to be bland or unpleasant. Some words used to describe the taste of the bread include: savory, toasty, smoky, wheat-like, or pleasantly “bread-like.” Group 5 reported “the bread as tasting ‘like a Sayles jumbo pretzel.’” Group 4 said, “The flavor was good and described as savory and toasty.”

CHEESE BREAD DATA:

The second bread made contained no water, but rather replaced it with feta and eggs. The ratios were as follows (with some mild differentiation between groups): 

328g feta

163g flour

1 egg

Despite differing ingredients, the kneading process was rather similar both in labor and time. The only major difference being the fact that the feta had to be broken up, or crumbled, into very small pieces before being mixed with the flour. Most groups noted that they began making this bread as the first bread finished cooking or cooling, the timing seemed to work well in this way. For this bread, bay leaves were added to the bottom to prevent the bottom of the bread from burning over the course of cooking. All groups that reported back qualitative data on the use of bay leaves agreed that it aided in the prevention of the bread sticking to the bottom of the pot, while answers varied on its effectiveness in avoiding burning. For some groups, their bread still burned on the bottom, while for others the burning was better prevented with bay leaves. These differing answers is likely a product of varying pot temperatures. 

Cooking time for this bread varied slightly, but tended to stay in a small range. Some groups’ feta bread took a little over an hour to bake, while others took under 40 minutes, with the average being around 50 minutes. This range is largely a product of pot temperature maintenance. The groups that took the longest also struggled to maintain their pot at a consistent temperature, with it often jumping well below 450 degrees fahrenheit, one group reported their temperature going as low as 219 degrees. For the groups that had their bread cook faster, their temperature was oftentimes too hot, with one group (whose bread cooked in 41.5 minutes) reporting their pot temperature going as high as 630 degrees. When the bread came out of the pot, it was then dowsed with honey and poppy seeds. 

Taste-wise the feta bread has generally positive reviews. Groups reported this bread being denser and crumblier. One described it as “beautiful, soft, and delicious”. Some described it as having a cheese-cake like texture. Most tended to have positive feelings on the addition of poppy seeds and honey giving in extra flavor that paired well with the flavor feta. 

SOURDOUGH DATA:

The sourdough dough was already made and proofed by Morgan Morton. For this bread, the process of adding bay leaves to the bottom of the loaf was done by a little over half of the groups. Those groups reported the lighter color on the bottom of their bread and less of a char overall. The groups that did not use bay leaves noticed a considerably burned bottom and some reported struggling with removing the bread from the bottom of the pot. Almost all groups scored their bread length-wise, and reported a divot in their baked loaf from the score mark. It created a high rise, and contributed to its expansion. 

The heating process was the same as the two other loaves baked. Cooking time varied from 11-40 minutes, which was a pretty large range. The average cooking time centered around 29 minutes for each group. This large range could potentially be attributed to pot temperature maintenance as mentioned earlier. A pattern that was noticed in the cooking of the above loaves prevailed though this iteration of baking. The groups that took the longest struggled to maintain their pot at a consistent temperature, while the groups that had their bread cooked faster tended to have a better control of their coals. Overall, cooking temperatures were not scattered at all and depicted a consistent upward trend towards the desired temperature of 209 degrees. The pot temperature stayed consistent within a range of 398-480 degrees. After baking 2 loaves, each group was fairly familiar with the heating process and created a more controlled baking oven. 

Each group successfully cooked their sourdough, and highlighted it as their favorite out of the three loaves. They also all noted a softer crumb, a tangier taste and a crunchier crust on the outside of their sourdough.

CONCLUSION:

Summing up, across the three breads we made today, the sourdough was generally regarded as the most successful bread, in terms of taste, texture, and the cooking process. The use of leavening created a deeper taste and a much softer interior. At the same time, the simple bread loaf was probably the most forgiving, as the kneading process only includes three ingredients: flour, salt, and water, and the internal temperature was also allowed to be relatively the highest among the three. In general, the kneading stage worked out better compared to the heating process. Most groups became more successful in making nice, smooth doughs. The control of the heat was still a big challenge even till the end of the lab, as we see groups still encountering big fluctuations.

Some trends were observed across different breads. First, bread-making is a very scientific process, but it also relies on knowledge acquired from experience. Second, patience is a virtue greatly appreciated: the longer the kneading and the longer the bread is allowed to rise, both improve the taste and texture of the bread. Thirdly, adjustment during the process is important. Although all of us were provided with the same instructions, the ingredients and all the procedures were inevitably varied. It is important to adjust according to the different ingredients, different cooking tools, and even different environmental factors.

With the tool we used during this lab, we were not only able to study the process of bread-making, but also reimagine the (Roman) past with experimental archaeology. Bread was the foundational food for many ancient civilizations, especially those formed around wheat cultivation. The ancient Roman army used to cook bread every day, the same way as we do, carrying an iron pot with them while they travel and fight, and grind grains every night. The labor-intensive process of both grinding grains and break-making revealed to us the immense amount of inherent knowledge and technological development that was built up throughout human history, and made us appreciate bread-making more.