History of Baking
About 10,000 years back, bread was invented during the Neolithic age. Stone was used for a variety of purposes at that time. For making bread flour, it was used in agriculture to dig up the soil, cut the crops, and grind the grain. This flour has been mixed with water and made into round flat cakes, baked in a fire on large flat rocks. It was the beginning of a tradition of making flatbreads as a side dish to other foods, which is still widespread in the world today. Wild yeast, which has been left out for a while, collects in the dough. It was the beginning of the fermentation of bread, and people learned how to handle the process over time.
In Greece, an enclosed bread oven, a little like our current pizza ovens, were built by 600 BC, which allowed for the manufacture of batches. However, rough blends, mostly barley and unprocessed flours, were used. It was expensive and rare to get wheat. The discovery of wheat and its gluten, which greatly improved the texture of bread, has changed food production in a way that at least made it possible to produce modern loaves. It changed everything when it was discovered that the fermented grains used to make beer produced yeast that could be harvested to make bread. The baking industry, although indigenous to the village or city, has been developed through a sustained supply of yeast so that consistent bread can be produced. As households did not have their own ovens to bake bread, bread making was an esteemed profession. In that case, the baker would often use the residual heat of the oven to cook meals for the villagers, charging a small fee for their services.