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The fact ovens based on this simple design formed the majority of those in use throughout Europe until little more than two centuries ago.Although some of the early Roman ovens had chimnesy to improve the draught and carry away steam, it was many centuries before chimneys were commonly used or dampers incorporated so that the heat could be more effectively controlled." ---The Story of Bread, Ronald Sheppard & Edward Newton [Charles T. 107-109) ""When I break your staff ten women shall bake your bread in one oven, and shall deliver your bread again by weight; and you shall eat, and not be satsified." ---Lev. This type of oven may have been a small earthenware cylindar called tannur in the Bible as it is by present-day rural north Africans who still use it.There is no question that fermentation takes place accidentally (as it must have done countless times before humans learned something about controlling the process), and most investigators believe that barley was first cultivated in the Fertile Crescent region of lower Mesopotamia between the Tigris and Euphrates rivers.Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.

It is the oven which influences the final character of the loaf; the effieciencycy of an oven, or lack of it, can determine the success or failure of any bread baker's business. It was the Egyptians who first used a manufactured portable oven.

Kiple and Kriemhild Conee Ornelas, Volume 1 [Cambridge University Press: Cambridge] 2000 (p.

619-620) "It seems that the discovery of ale was stimulated by the process of bread-making.

The Jews also had fixed ovens in some of their houses, frequently in the main rooms.

These ovens or hearths took the form of clay-covered hollows in the floor which were heated with burning wood.

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