Bake
History of Baking
Baking is the process by which food is subjected to dry heat in an enclosed device called oven.
Baking started when man discovered wild edible grains that grew on his hunting trail. He later cultivated this grains that grew on his hunting trail. He later cultivate this grains in his own place and learned how to grind them between stones, thereby producing a powdery grain called flour which; when mix with water, yielded as dough. The mixture was a spread on heated stones to produce bread that was flat, hard on the outside but soft inside. This method of baking, introduced by the Swiss lake dwellers 8000 years ago, was practice in Ancient civilization like Babylonia; Assyria and Egypt.
The first improvement on this flat brad was discovered in 3000 B.C. by a royal Egyptian baker household. He forgot the dough which later soured and expanded. The baker kneaded it again, baked it, and came up with raised loaf bread. This marked the beginning of leavened bread.
In the 17th century, the leavening process was scientifically studied through a microscope. The yeast cells were identified to be responsible for the formation of the air bubbles in the dough causing it to rise. The heat during baking further causes the rising action in the dough. As the quality of bread improved, so did the milling and baking facilities. Open earthen jars took the place on the flat stones. These were later replaced by a beehive oven made of adobe or bricks used by the Greeks in 600 BC. In 100 BC the Romans came up with a more sophisticated and much bigger oven made of thicker adobe and bricks.
The milling process, on the other hand, started with the use of hollowed out stones where grains is pounded with a round stone. Later Egyptians shaped this stones into bigger mortar-pestle like structure.
The Greeks in 600 BC invented the hourglass, a device composed of a bin or hopper where grain was poured and two stones moved against each other and ground the grain into powder.
Baking is the process by which food is subjected to dry heat in an enclosed device called oven.
Baking started when man discovered wild edible grains that grew on his hunting trail. He later cultivated this grains that grew on his hunting trail. He later cultivate this grains in his own place and learned how to grind them between stones, thereby producing a powdery grain called flour which; when mix with water, yielded as dough. The mixture was a spread on heated stones to produce bread that was flat, hard on the outside but soft inside. This method of baking, introduced by the Swiss lake dwellers 8000 years ago, was practice in Ancient civilization like Babylonia; Assyria and Egypt.
The first improvement on this flat brad was discovered in 3000 B.C. by a royal Egyptian baker household. He forgot the dough which later soured and expanded. The baker kneaded it again, baked it, and came up with raised loaf bread. This marked the beginning of leavened bread.
In the 17th century, the leavening process was scientifically studied through a microscope. The yeast cells were identified to be responsible for the formation of the air bubbles in the dough causing it to rise. The heat during baking further causes the rising action in the dough. As the quality of bread improved, so did the milling and baking facilities. Open earthen jars took the place on the flat stones. These were later replaced by a beehive oven made of adobe or bricks used by the Greeks in 600 BC. In 100 BC the Romans came up with a more sophisticated and much bigger oven made of thicker adobe and bricks.
The milling process, on the other hand, started with the use of hollowed out stones where grains is pounded with a round stone. Later Egyptians shaped this stones into bigger mortar-pestle like structure.
The Greeks in 600 BC invented the hourglass, a device composed of a bin or hopper where grain was poured and two stones moved against each other and ground the grain into powder.