The first true breads were probably developed in the Mediterranean area and Middle East around 2500 BC when fermented doughs (sourdoughs) were added to flour to make flat cakes rise when baked.
Like many innovations, sourdough leavening probably came about by accident.
An early improvement on baking bread on top of coals or griddles was the addition of a clay bell-shaped dome that enveloped the baking dough.
This insulation technique improved the rising action and cooked the dough more evenly.
Baking molds and ovens further refined this process.
The Ancient Egyptians baked breads in stacked molds placed in an oven.
The Assyrians used a different approach all together:
They placed doughs in heated earthen pots that were sealed and buried in the ground.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment