Original recipe from Platina pp. 13-14 (Book 1):
"... Therefore I recommend to anyone who is a baker that he use flour from wheat meal, well ground and then passed through a fine seive to sift it; then put it in a bread pan with warm water, to which has been added salt, after the manner of the people of Ferrari in Italy. After adding the right amount of leaven, keep it in a damp place if you can and let it rise.... The bread should be well baked in an oven, and not on the same day; bread from fresh flour is most nourishing of all, and should be baked slowly."
David Friedman is the noted and distinguished Professor of Law at Santa Clara University. He and his wife are experts in the field of historical food and cooking and are the authors of A Miscellany.
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