Bread has been a staple food for thousands of years. In ancient times, bread was made differently than it is today. In this article, we will explore how they made bread in ancient times.
Grinding the Grain
In ancient times, people used hand mills or querns to grind grains into flour. The hand mill was made up of two round stones that were placed on top of each other.
The top stone had a handle that was used to turn it, and the bottom stone remained stationary. As the top stone rotated, it ground the grains that were between the two stones into flour.
Mixing the Dough
After grinding the grain, the flour was mixed with water to make dough. Ancient people did not have commercial yeast like we do today. Instead, they used a sourdough starter that was made by mixing flour and water and letting it sit at room temperature for several days until it fermented.
Kneading the Dough
Once the dough was mixed, it needed to be kneaded to develop gluten and create a better texture. Kneading involved taking a portion of dough and pushing it away from you with your palms and then folding it back towards you. This process was repeated until the dough became smooth and elastic.
Baking the Bread
In ancient times, bread was baked in ovens that were heated by burning wood or other fuel sources. The oven would be heated until it reached a temperature of around 350-400 degrees Fahrenheit (175-200 degrees Celsius). The bread would then be placed inside and baked for about an hour.
In conclusion, making bread in ancient times required a lot of hard work and patience. From grinding the grain to baking the bread, every step required skill and knowledge. Today’s modern methods may be more efficient, but the traditional methods used in ancient times have stood the test of time and are still enjoyed by many people today.