Part 5/8:
The bread-making process itself is almost a ritual, echoing the ancient techniques used thousands of years ago. After mixing the dough, it requires vigorous kneading—a process crucial for developing the gluten that gives bread its characteristic texture. Once kneaded, the dough is left to rise, allowing fermentation to occur and yeast to work its magic.
Historically, large-scale production in Roman bakeries involved complex machinery, such as millstones powered by donkeys for grinding. However, the artisanal touch remained vital, particularly in shaping the loaves by hand, reflecting a balance of technology and craftsmanship.