Dish Rationale-an Overview of a Bread and Pastry Practical
Stretching back through history, bread has played a crucial role as the staple food of many Western countries. This said however, evidence of bread in Britain wasn’t significantly apparent until 55BC when Romans invaded, bringing with them; complex bakery techniques, watermills and mechanical dough mixers. Such progression in the industry stemmed from the foundation of the first Guild of Bakers in 150BC Rome. Interestingly enough, it was white bread which became sought after by Roman aristocracy of the time and although it is still the bread of choice for many consumers in Western societies, its value and association with social class has greatly declined. Despite such rapid development, Grains were first harvested by Egyptians in 8000BC and were crushed by hand using what we would recognise today as a pestle and mortar. All bread was unleavened as raising agents such as yeast were yet to be introduced. Bread production began to develop along the fertile banks of the Nile and by 3000BC, baking bread had become a skill. Due to the warm climate, natural yeasts became attracted to the multi grain flour combinations which were used at the time, and so bakers began experimenting with leavened dough. With the invention of the closed oven, bread established its place as part of a cuisine and at its peak, was used as currency (Bakers Federation.2012).
As the Egyptians had become such experts at not only baking bread, but growing the grains required for its production, they began selling their excess to Greece, and by osmosis, the Romans learnt from the Greeks. Returning to an earlier point, by the time that Britain really learnt the potential of baking bread, there were already 258 bakery shops open for business in Rome, with public ovens in the streets, for citizens to bake their own bread in (Yoward.T.2012). Perhaps this was the first example of bread production on a large scale, little did the Romans of that denomination realise the turn which the 20th Century would
As the Egyptians had become such experts at not only baking bread, but growing the grains required for its production, they began selling their excess to Greece, and by osmosis, the Romans learnt from the Greeks. Returning to an earlier point, by the time that Britain really learnt the potential of baking bread, there were already 258 bakery shops open for business in Rome, with public ovens in the streets, for citizens to bake their own bread in (Yoward.T.2012). Perhaps this was the first example of bread production on a large scale, little did the Romans of that denomination realise the turn which the 20th Century would