What distinct structural quality did bread common in Roman times often feature, contrasting with modern sandwich loaves?
Answer
It frequently featured hard, thick crusts that provided necessary internal protection.
Bread consumption in ancient civilizations, such as Roman times, prioritized sustenance and longevity over immediate soft texture. The bread baked during these eras was characteristically dense, and crucially, it developed hard, thick exterior crusts. This robust casing was not merely an aesthetic feature; it served a vital functional role by acting as a barrier that significantly slowed down the rate at which the interior, or crumb, would dry out, making the staple last longer in environments where preservation methods were limited.
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