如何制作羅馬面包？——羅馬面包的配方
Bread was a staple food in Ancient Rome consumed by all social classes. It was originally made of emmer, a cereal grain related to wheat, and it is only during the Empire that wheat was used to make bread. The lower classes ate bread with little bit of salt while wealthy Romans also ate it with eggs, cheese, honey, milk and fruit. Bread was also consumed with meat, olives and was dipped in wine.
? ? ? ? ? 在古羅馬，面包是所有社會(huì)階層都會(huì)消費(fèi)的主食。它最初是由埃默爾（一種與小麥有關(guān)的谷物）制成的，只有在帝國時(shí)期才用小麥來制作面包。下層階級(jí)在吃面包時(shí)只加一點(diǎn)鹽，而富有的羅馬人則在吃面包時(shí)加雞蛋、奶酪、蜂蜜、牛奶和水果。面包還與肉、橄欖一起食用，并蘸著酒吃。
Roman bread varied in quality depending on the quality of the flour used which varied greatly depending on the kind of grain used, on the way the millstones of the Roman mills were set and on the fineness of the sieves. Flour could contain lots of dust and bits thereby making the bread rather coarse. Over time, Roman bread often wore down people's teeth as Romans had to chew the bits of grains contained in it! Wealthy Romans usually ate bread made of the best quality wheat flour (fine flour) whereas poorer Romans ate bread made of bran only (bran is the hard outer layers of grain). There was also bread made from groat grain, rye, acorn and millet.
? ? ? ? ? 羅馬面包的質(zhì)量取決于所用面粉的質(zhì)量，而面粉的質(zhì)量因使用的谷物種類、羅馬磨坊的磨石設(shè)置方式和篩子的細(xì)度而有很大不同。面粉可能含有大量的灰塵和碎片，從而使面包變得相當(dāng)粗糙。隨著時(shí)間的推移，人們的牙齒經(jīng)常受到磨損，因?yàn)樗麄儾坏貌痪捉榔渲械墓任锼槠?；富裕的羅馬人通常吃最好質(zhì)量的小麥粉（細(xì)粉）制成的面包，而貧窮的羅馬人只吃麩皮制成的面包（麩皮是谷物的硬外層）。也有用谷子、黑麥、橡子和小米制成的面包。
Romans enjoyed several kinds of bread and bread recipes were just as diverse as they are today. Lentaculum was made of emmer and a little bit of salt, and had flat and round loaves. Artolaganus was a kind of fatty cake bread that was made of meal which was like a coarse unsifted powder ground from the seeds of wheat grain. Speusticus (from the Greek word: σπευστικ??) was a hastily made bread. The Parthian bread was kneaded and soaked in water before being baked giving it a light soft texture. There were also honey and wine-soaked breads such as picennum which was a sweet bread baked with nuts and honey in clay molds. The molds had to be craked before the bread could be eaten. There were many other kinds of breads such as bread eaten only with oysters or "water bread" which was light and full of holes, just like a sponge according to Pliny.
? ? ? ? ? 羅馬人喜歡吃幾種面包，面包的食譜也像今天一樣多樣化。Lentaculum是由埃默爾和少量鹽制成的，有平面包和圓面包。Artolaganus是一種油膩的蛋糕面包，它是由粉料制成的，就像從麥粒的種子中磨出的未經(jīng)篩分的粗粉。Speusticus（來自希臘語：σπευστικ??）是一種匆忙制作的面包。帕提亞面包在烘烤前被揉成一團(tuán)并浸泡在水中，使其具有輕柔的質(zhì)地。還有蜂蜜和葡萄酒浸泡過的面包，如Picennum，這是一種用堅(jiān)果和蜂蜜在泥土模具中烘烤的甜面包。在面包可以吃之前，必須先把模具敲碎。還有許多其他種類的面包，如只和牡蠣一起吃的面包（或 "水面包"），根據(jù)普林尼的說法，這種面包很輕，充滿了孔，就像海綿一樣。
Bread was baked at home or purchased at the bakery. There were many bakers throughout the city of Rome. There were also expert bakers specialized in local and foreign versions of bread. In Pompeii, over 30 bakeries and a large number of rotary mills to grind grains were found thereby proving that Romans consumed a lot of bread!
? ? ? ? ? 羅馬人的面包是在家里烤制的，也可以在面包店購買。羅馬城中有許多面包師，也有專門制作本地和外國版本面包的職業(yè)面包師。在龐貝城，考古學(xué)家發(fā)現(xiàn)了30多個(gè)面包店和大量的旋轉(zhuǎn)式磨坊，從而證明了羅馬人曾消費(fèi)大量的面包。
羅 馬 面 包 的 配 方
Cato the Elder gave us a simple recipe in his agricutural handbook called "De Agri Cultura" written in 160 BC. The book was actually a guide to managing a farm and it contained a basic recipe to making bread, the kind of bread that any Roman would have made at any stage in Roman history.
? ? ? ? ? 老加圖在他寫于公元前160年的農(nóng)業(yè)手冊《De Agri Cultura》中給了我們一個(gè)簡單的配方。這本書實(shí)際上是一本管理農(nóng)場的指南，其中包含一個(gè)制作面包的基本配方，即任何羅馬人在羅馬歷史的任何階段都會(huì)制作的那種面包。
Cato writes:?
老加圖寫到：
"Recipe for kneaded bread: wash both your hands and a bowl thoroughly. Pour flour into the bowl, add water gradually and knead well. When it is well kneaded, roll it out and bake it under an earthenware lid." Cato, De Agri Cultura, 74.
? ? ? ? ? "揉捏面包的配方：徹底洗凈雙手和一個(gè)碗。將面粉倒入碗中，逐漸加水并揉勻。揉好后，將其搟開，在陶器蓋子下烘烤。" 加圖，De Agri Cultura，74。
Cato recommended baking the bread under an earthenware lid. We believe that it made the bread softer and gave it a better taste. It is worth noting that spelt bread is increasingly being sold in health shops and some bakeries.
? ? ? ? ? 老加圖建議在陶器蓋子下烘烤面包。他認(rèn)為這樣做可以使面包更柔軟，并使其味道更好。值得注意的是，斯佩爾特面包在保健品商店和一些面包店越來越受歡迎。
主料：
500克（約1磅）斯佩爾特面粉
350毫升（1.5杯）水
少許鹽
1.5湯匙的橄欖油
制作方式：
將烤箱預(yù)熱至180攝氏度（350華氏度）
在一個(gè)大碗里，加入斯佩爾特面粉和少量鹽
混合一下
將橄欖油倒入碗中
逐步加入水，繼續(xù)攪拌，直到得到一個(gè)不太粘稠或面粉狀的面團(tuán)
揉捏面團(tuán)，使其成為一個(gè)圓形。用刀在面團(tuán)的頂部做記號(hào)，將其分成8份
在烤箱中烘烤45分鐘。如果你能用蓋子蓋住它那更好
請注意，由于沒有使用酵母，面包不會(huì)有太大的漲幅，如果有的話更好
另 一?種?羅 馬 面 包 的 配 方
This is a simple recipe that would have been used by an ancient Roman baker or by soldiers in the Roman army.
? ? ? ? ? 這是一個(gè)簡單的配方，古羅馬的面包師或羅馬軍隊(duì)的士兵會(huì)使用這個(gè)配方。
主料：
2茶匙的干酵母
600毫升（2 1/2杯）的水
250克（1杯）全麥面粉
250克（1杯）白面粉
1茶匙鹽（溶于1湯匙水）
制作方式：
將水倒入攪拌機(jī)的碗中。
溶解酵母。
將面粉放入碗中。
攪拌幾分鐘。
逐步加入（溫）水和一湯匙的鹽水。
攪拌5-10分鐘，直到得到一個(gè)不太粘稠或帶有面粉狀的面團(tuán)。
揉捏面團(tuán)，使其變得光滑而有彈性。
用面團(tuán)做圓形面包。
將面團(tuán)放在一個(gè)托盤上（用于烘烤），用保鮮膜覆蓋。
把托盤放在一個(gè)溫暖的地方，比如靠近暖氣的地方，放置一個(gè)小時(shí)，使其溫度上升。
一旦面團(tuán)變大一倍，將其放入烤箱，溫度設(shè)定為220攝氏度（430華氏度），持續(xù)20-25分鐘，直到面皮呈金色。
取出面包，讓面包冷卻。
原文網(wǎng)址：
https://www.vita-romae.com/roman-bread.html
