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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.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.51-52) "The brewing of beer may well have occurred soon after the production of cereal crops, and no doubt for a long time beer was home-produced and in the hands of housewives responsible for preparing the gruel or bread..first production of beer may be reasonably considered as an accidental discovery resulting for the malting of grain for other purposes." ---Food in Antiquity: A Survey of the Diet of Early Peoples, Don Brothwell and Patricia Brothwell, expanded edition [Johns Hopkins: Maryland] 1998 (p.166) On the Web Recommended reading: English Bread and Yeast Cookery, Elizabeth David Six Thousand Years of Bread, H. Jacob The Story of Bread, Ronald Sheppard and Edward Newton Ancient ovens & baking "The most important part of the baker's equipment is, and always has been, his oven.A fire is kindled in the bottom and the dough is slapped against the hot interior walls, yielding curved disks of bread.Many other sorts of oven have been discovered in Israeli excavations.
Sources generally agree the discovery of the powers of yeast was accidental.