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This was a beehive- or barrel-shaped container of baked clay, usually divided into two by a central horizontal partition.The lower section formed the fire-box in which were burned pieces of dried wood, foten taken from the Nile, or even dried animal dung.There is an alternate theory regarding the invention of brewing.Some historians believe it is possible that brewing began when the first cereal crops were domesticated.bread yeast wheat flour rye flour maslin oatmeal semolina spelt ancient ovens Byzantine bread Chinese bread Colonial ovens Colonial bakeries Baking in America/Panschar French Revolution London prices Restaurant bread service anadama bread artisan breads bagels baguette banana nut bread bannock biscuits bishop's bread Boston brown bread brioche bread pudding bruschetta campaillou challah cheese straws ciabatta cinnamon rolls cinnamon toast cloverleaf rolls coffee cake colomba corn bread crackers cranberry bread crepes croissants croutons crumpets diet bread doughnuts Easter breads English muffins flatbreads flower pot bread focaccia National Loaf (UK) pain de campagne pain de mie pancakes panettone panforte panko paratha parbaked bread Parker House rolls Parthian bread pita popovers potato bread pretzel bread pretzels Pullman loaves pumpernickel pumpkin bread roti rye & Indian bread rye bread sandwich bread Sally Lunn salt rising bread scones Ship's biscuit sourdough stuffing & dressing tea cakes thirded bread toast tortillas waffles white bread whole wheat bread zucchini bread The history of bread and cake starts with Neolithic cooks and marches through time according to ingredient availability, advances in technology, economic conditions, socio-cultural influences, legal rights (Medieval guilds), and evolving taste. Variations in grain, thickness, shape, and texture varied from culture to culture.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.
When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over.
In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible.
Larger, bi-level ovens have been unearthed which would have been more suitable for baking commercial quantities.
They have a top rack to hold the loaves, while the fire below is stoked with "the grass of the field, which today is alive and tomorrow is thrown into the oven..." (Mt. These baking techniques and others were known to the Romans, whose own commercial bakeries were not established unitl a relatively late date (171-168 B. Once Roman administrative genius was applied to even so commonplace a task as breadmaking, the results would be impressive." ---The Bible Cookbook, Daniel S. 371) About ancient Roman ovens "Many kitchens had an oven, furnus, sometimes called a fornax...