That's a great reference - Horace and bread from the first century. I like when someone shares one good link and the story behind it.

Yes, it's very easy to make it. But you have to buy the Italian flour, buy farina do grano duro rimacinata. One brand you will certainly find is la molisana. That flour has less gluten and more protein than the modern shit you find around. Then the recipe is simple, mix the bacteria with 660cc of water until is mixed for around 5 minutes, then put the flour little by little until it gets solid then massage a lot with your hands. When it's well massaged put some salt, like a soup spoon. Let it rest the whole night, next morning around 45-55 minutes at 300° at the oven. This bread remains good to eat out of fridge for a week, you will love it and feel very healthy and without hunger. Let me know how it went for you.

That's the flour, another good brand is "Caputo":

Piccolo's Gastronomia Italiana

La Molisana Re-Milled Durum Wheat Semolina, Semola Rimacinata, 2.2 lb

La Molisana Re-Milled Durum Wheat Semolina, Semola Rimacinata, With the new line of  Flours,  La Molisana capitalizes on over 100 years of experi...