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Some of the earliest historical references to bakers can be found in Genesis; the story of Pharoah's chief baker who was hanged and in Gen 19:13 it is told that Lot baked unleavened bread. Proof of breadmaking in the Neolithic period was found when ovens were discovered in Egypt, dating back to 3188 – 2815 BC. It is however, believed that man has been making bread for more than 8 000 years and that the use of wheat for this purpose originated in the Tigris-Euphrates Valley (modern Syria, Iraq and Iran). Wheat played an important part in the process of civilisation. At first man was a nomad, a hunter that moved around in search of food. When he eventually realised he could eat and store the seeds of the plants we know as wheat, he settled in those areas where wheat thrived. During the stone age man learnt how to grind seeds between two stones and it was discovered that a mixture of this flour and water formed a dough. The dough could be cooked on heated stones to make it more palatable. These primitive breads were hard and flat and probably eaten for survival rather than enjoyment. The ancient Egyptians improved the art of breadmaking and were instrumental in the development of the next breakthrough in the story of bread – fermented dough! At last the world had leavened bread with a light texture. This knowledge, along with surplus wheat produced, by the Egyptions, was exported to the neighbouring east and west. The Greeks added new skills and variety and became the best bakers of their time. When they were conquered by the Romans, the latter spread the art of breadmaking throughout the world and by the year 100 BC, there were hundreds of public bakehouses in Rome. Like the Egyptians, and no doubt the Greeks, the Romans considered white bread to be the best and it was reserved for the rich and noble. The following seventeen centuries saw no dramatic change in the art of breadmaking. Milling gradually changed from handmills to those driven by animals, and later to water mills and wind mills. The discovery of other sources of fuel, i.e. coal and the invention of the steam engine by James Watt in 1769 introduced a new era in milling and baking. Coal stoves and steam-pipe ovens replaced woodfired clay ovens. A steam and roller mill was designed by Watt making the miller independent of natural sources of energy. Yeast was discovered in the 19 th century and replaced the lengthy fermentation process. Breadmaking, like other industries, was now on the verge of the age of electrification and mechanisation as we know it in the modern day era. Bread has a nationalistic flavour and is as varied as the different people that inhabit the earth. Due to a worldwide fusion of cultures, the consumer of today is presented with a large variety of breads to choose from. From mass-produced standard and fortified breads, to instore and speciality bakeries that supply anything from a French baguette to a pitta bread from the Middle East. It is said that variety is the spice of life and bread has come a long, long way to prove it. Enjoy! |
