The logo on the carbonized Pompeiian bread

[Caius Fabius]

I had some made and used them when baking the 30 pounds of "hardtack" for the Castra Lafe event. I experimented with stamping first, before baking, or stamping when I turned the bread over, and when the final product cam hot from the oven. The best was to stamp the bread when it was being turned over, still soft, and then bake it more to set the stamp. I didn't experiment with "branding" the bread, maybe I'll do that next year.