???Bread: From Grain to Global Staple

Can you believe that once upon a time, our ancient ancestors stumbled upon a miraculous combination of microscopic life, ground wheat, a little warmth, and a whole lot of patience? It's astounding to think that this magical medley birthed what has now become one of the world's most beloved and essential foods: bread.

Picture this: ages ago, in the cradle of civilization, someone discovered that by mixing flour with water and letting it sit, something extraordinary happened. The concoction bubbled and transformed, thanks to an unseen force – a tiny, living thing called yeast.

Back then, they probably didn't grasp the scientific intricacies behind it all. Instead, they marveled at the mystery and pure magic of the process. Fast forward through centuries of innovation, cultural exchange, and experimentation, and we've arrived at the bread we know today.

Let’s together take a journey through the surprising and extraordinary history of bread, where the simplest ingredients and a touch of patience weave a tale that spans civilizations and continents.

First thing first. Let’s quickly cover some basics.

Bread Types 101

Leavened bread uses rising agents like yeast, while unleavened bread does not employ such agents. A flatbread is a bread where the dough is rolled into a thin flat disc shape and then baked in an oven, fried in hot oil, grilled over hot coals etc. Most of the flatbreads are unleavened breads. Examples: Roti, Tortilla, Naan, Kulcha, Frybread. Some leavened flatbreads are Pita bread and Lavash.

Method of preparation in modern times

Unleavened Bread:

• Mix: Combine flour, water, and salt. Knead into dough.
• Flatten: Roll or press the dough into a thin, flat shape.
• Cook: Heat on a surface until cooked, without relying on rising agents.

Leavened Bread:

• Mix: Combine flour, water, yeast, and salt. Knead into dough.
• Rise: Let the dough rise due to yeast fermentation.
• Shape: Form the risen dough into desired shapes.
• Proof: Allow shaped dough to rise again.
• Bake: Place in the oven to cook, allowing yeast to expand the dough.

Both processes vary in rising and cooking techniques, resulting in distinct textures and flavors.

History

If you see the above the steps for making both types of bread, it is apparent that one important element of bread-making was the discovery of fire and the skill of controlling it. Archaeological evidence suggests that around 10,000 BCE, during the Neolithic era, humans began experimenting with grinding grains and mixing the resulting flour with water. The resulting paste was likely cooked on hot stones, creating a rudimentary form of flatbread.

Archaeologists have uncovered remnants of charred grains and grinding stones in various Neolithic sites, suggesting that our ancestors were experimenting with different grain-based foods.

As agricultural practices advanced, so did the methods of bread production. In ancient Egypt around 3000 BCE, evidence of leavened bread emerges. The Egyptians discovered the fermentation process, allowing the dough to rise naturally. Yeast, a key ingredient in leavening, was likely present in the environment or introduced unintentionally, kickstarting a crucial development in breadmaking.

The most common source of leavening in antiquity was to retain a piece of dough (with sugar and water in) from the previous day to utilize as a form of sourdough starter. This is similar to how curd is made in many homes today. Some historians suggest the usage of foam from the top of beer, wine and other fermented drinks to produce a lighter bread might have led to the accidental discovery of leavening process.

The Greeks and Romans further refined bread production techniques. The Roman Empire, in particular, had public bakeries, and various types of bread became a dietary staple for both the wealthy and the common people.

The Spread of Breadmaking: A Culinary Renaissance

From Egypt, the art of breadmaking spread throughout the Mediterranean and beyond, adapting to local ingredients and culinary traditions. The Romans, renowned for their engineering prowess, developed water-powered mills and ovens, further refining the breadmaking process.

In Europe, different bread varieties emerged, each reflecting the region's unique grains and cultural influences. In the Middle Ages, sourdough bread became popular in Northern Europe, while sourdough and flatbreads coexisted in the Mediterranean.

In medieval times, a trencher was a bread "plate" used to hold food. It was typically stale bread or a flat loaf that served as both a dish and an edible base for meals, absorbing juices and sauces. After use, these bread trenchers were often given to the poor or animals to minimize food waste.

As it is often seen, especially with food items, with rise in popularity bad elements start coming in play. From the late 18th century to the end of the 19th century, bread sold in England and the United States was often adulterated with hazardous materials, including chalk, sawdust, alum, plaster, clay and ammonium carbonate. This prompted a series of food adulteration acts across Britain and other parts of the world.

Industrialization

Slicing it

Otto Frederick Rohwedder, hailing from Iowa in the United States, created the initial machine for slicing single loaves of bread. Interestingly, Rohwedder didn't come from the bread-making industry; he was a jeweler who owned three jewelry stores.

Despite his unconventional background, Rohwedder believed in inventing a bread slicing machine and sold his jewelry stores to finance its development and production.

Unfortunately, a fire in 1917 destroyed both his prototype and blueprints, causing a setback that delayed bringing the bread slicer to the market. However, in 1927, Rohwedder succeeded in designing a machine capable of not just slicing bread but also wrapping it.

As commercially sliced bread resulted in uniform and somewhat thinner slices, people ate more slices of bread at a time. They also ate bread more frequently, because of the ease of getting and eating another piece of bread. This increased consumption of bread and, in turn, increased consumption of spreads, such as jam, to put on the bread.

Within 6 years, by 1933, around 80% of bread sold in the US was pre-sliced, leading to the popular idiom "greatest thing since sliced bread" — a common phrase used to praise an invention or development.

Chorleywood bread process

The Chorleywood bread process (CBP) is a technique that streamlines dough production for fast yeasted bread, resulting in a softer, fluffier loaf. Unlike traditional methods, CBP involves increased yeast, added fats, chemicals, and high-speed mixing, allowing the use of lower-protein wheat and shorter bread-making times. The system being able to produce a loaf of bread from flour to sliced and packaged form in about three and a half hours.

Created by Bill Collins, George Elton, and Norman Chamberlain at the British Baking Industries Research Association in Chorleywood in 1961, this process dominated bread production in the United Kingdom. As of 2009, 80% of bread made in the United Kingdom, Australia, New Zealand, and India, used the process. accounting for 80% of bread by 2009.

I hope just like the previous article on history of coffee, this article also took you on an interesting journey through time. This humble loaf, born from the humblest of beginnings, has transcended time and borders. It's not just a mere staple. It's a symbol of sustenance, community, and the incredible ingenuity of humankind.