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In Ancient Rome bread ovens in the public bakeries were originally hewn from solid rock.
These ovens were heated by the familiar method of burning wood in the baking chamber, raking out the ashes and putting in the dough to bake.
But there is an alternative and even more likely theory-that on some occasion ale instead of water was used to mix the dough.
The rise would be more spectacular than from a few errant spores and the effect would be easy to explain and equally easy to reproduce." ---Food in History, Tannahill (p.
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619-620) "It seems that the discovery of ale was stimulated by the process of bread-making.
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Instead of placing the dough pieces for baking on the bottom or sole of the baking chamber, the Jews put the pieces on the sides.
Being damp and sticky they remained in place intil they had dried out, when they fell to the bottom of the oven.