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But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.
The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.
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...
When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over.
Ovens which worked on this principle, but were constructed of bricks or small stones, may still be seen in the ruined city of Pompeii.
A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.
Many other sorts of oven have been discovered in Israeli excavations.
In Ancient Rome bread ovens in the public bakeries were originally hewn from solid rock.
These ovens were heated by the familiar method of burning wood in the baking chamber, raking out the ashes and putting in the dough to bake.
The Jews also had fixed ovens in some of their houses, frequently in the main rooms.
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