The following is an excerpt from a book on baking bread!

"The most important part of the baker's equipment is, and always has been, his oven. For six thousand years and more it is the oven, however crude or complex, which has transformed the sticky wet dough into bread. It is the oven which influences the final character of the loaf; the efficiency of an oven, or lack of it, can determine the success or failure of any bread baker's business. It is the heart of the baking process...It was the Egyptians who first used a manufactured portable oven. This was a beehive- or barrel-shaped container of baked clay, usually divided into two by a central horizontal partition. The lower section formed the fire-box in which were burned pieces of dried wood, often taken from the Nile, or even dried animal dung. The upper part, accessible from the top, was the baking chamber. An oven of similar shape, but often constructed of hollowed stone instead of clay, was used by the early Jews. 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 until they had dried out, when they fell to the bottom of the oven. The Jews also had fixed ovens in some of their houses, frequently in the main rooms. These ovens or hearths took the form of clay-covered hollows in the floor which were heated with burning wood. When the heat was sufficient the embers were raked out and the pieces of dough placed in the hollows and covered over. In Jerusalem there was a bakers' quarter where bread was baked in tiers of stone-built ovens, or furnaces as they were called in the Bible. 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. The oven opening was closed with a large stone, sometimes sealed with clay. Ovens which worked on this principle, but were constructed of bricks or small stones, may still be seen in the ruined city of Pompeii. 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 chimneys 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. Branford: Boston MA] 1957 (p. 107-109)

We learned in the last post that historians debate the origins of bread, and further debate the origins of leavened bread. There is no doubt that bread has been, and will continue to be an important staple in the diets of billions of humans.

The debate does not stop at leavening and yeast. The next question to answer is… where in the world did the sandwich come from, and why is it called a “sandwich”. The word “sandwich” didn’t always mean “squished between two of something”. The 4th Earl of Sandwich is often credited with the “innovation” that led to the modern sandwich. While it is of little debate that people ate bread with other items long before the Earl did, the Earl did something unique with his bread.

The Earl of Sandwich’s real name was John Montagu. As it turns out, the Earl loved to gamble, and rather than take time to eat during gameplay, he began asking for slices of meat between two slices of bread be brought to him. His habit began to precede him and the “sandwich” was born. There is an alternative story that suggests that the Earl ate sandwiches because he was so incredibly busy looking after politics and his commitments to the navy.

Stay tuned on the WBC blog for more fun facts about bread and…sandwiches! 

Historians say that early breads were flat-type breads similar to many modern flat bread varieties. There are many varieties of flat bread that are still popular today. Flat breads transcend cultures- including the Mexican Tortilla, the Scottish Oatcake, the Indian Naan, the Middle Eastern Pita, to name a few! Some historians note the movement toward agriculture and bread-making as a major step toward modern civilization!

Yeast is typically used to give bread its fluffy, lightweight texture. The use of an agent to make bread fluffy is called leavening. Historians debate when and where the first leavened bread was produced. Scanning electron microscope studies of ancient bread found in Egypt shows that some yeast cells were present in the loaves! The bread was not fluffy like modern bread because the type of wheat used was heavy and dense.

Since it is possible that the yeast cells in the Egyptian bread just came from the air and were not purposefully added, historians wonder who first used yeast from another source. The Gauls and Iberians, may have utilized the foam from beer as a source of leavening for their bread! Other cultures used other sources to get yeast culture, such as wheat bran steeped in wine. Most commonly, once a good leavening agent was found, sourdough starter, made by keeping a portion of dough from the previous day for use in new dough, was used to pass the culture along.

Most modern bread is typically produced in large factories that utilize complex chemistry and machinery to make the bread. But the basic ingredients are still the same! Flour, water and yeast!

 Stay tuned for more interesting facts about bread!

In case you missed them on Facebook, here are some fun photos from Super 1!

Dustin Horn, a Junior, Business Admin major at Walla Walla University is one of Wilkinson Baking’s biggest fans! Dustin visited Super 1 Foods on the first day the machine was up and running. He loves quality bread and in the past has purchased premium bread from another company. Dustin thinks that Wilkinson bread is delicious and healthy and he “loves the price!” Another aspect that is important Dustin is Wilkinson Baking’s humanitarian focus and water project.

The first loaf Dustin purchased was all he ended up eating the rest of that day. Since then he has returned on several occasions to pick up more Wilkinson-Fresh bread. Dustin’s favorite variety is the Honey Oat, but he is “really impressed with the Whole Wheat.” If you stop by Super 1, you may see Dustin picking up a loaf of fresh bread.

Dustin poses with Russ Wilkinson in Super 1 Foods, Walla Walla WA.

Look at this cool infographic! 

Here is the link if the picture below does not show up:

http://www.todayifoundout.com/index.php/2011/06/5-interesting-bread-related-facts/

Stephanie stopped by Super 1 Foods last week after her physician recommended that she take a look at the exciting new bread bakery. It turns out that like many of the people who taste Wilkinson bread, Stephanie says the bread “tastes phenomenal.”  

But, that is not the whole story…Stephanie is on a fixed income and has been since she was 18. She has a heart for giving and loves to help others. Stephanie commented that she loves the fact that the bread “allows me to help other people.” With a tight budget, giving can be difficult. Stephanie is excited about the prospect that each loaf she buys brings water to the thirsty in Africa. She buys some other products that give away a portion of the proceeds to charity, but she feels more connected to the water project.

The reasonable price is another big factor for Stephanie, she thinks it’s amazing that she can buy bread that tastes, in her words “like homemade bread!” Stephanie says that she has been telling everyone about the delicious bread, she says that even her dog loves the 9 grain!

At Wilkinson Baking we are excited to provide excellent bread at a great price so that everyone can afford it. Also, we are glad that people can feel good about buying it, knowing that every loaf is helping people access clean water.

http://www.yakima-herald.com/stories/2012/02/10/yakima-based-bread-machine-business-sees-rising-success

Wilkinson Baking customers have given us great feedback since our machine went operational earlier this week. Over the past few days, we have received an overwhelmingly positive response from customers. We just wanted to highlight the thoughts of one customer in particular and to thank her for her support.

Martha N. from Walla Walla is very excited that the Wilkinson Bakery is now installed in Super 1 Foods. She believes that the Wilkinson Baking Company is doing what is right by selling quality, wholesome bread at a fair price. Martha said, “You can buy other brand’s premium loafs at $5, or you can buy Wilkinson bread at just a bit more than half of that!” She says that other brands offer much less nutritious bread at a similar price. Martha also thanked us for “maintaining high standards in quality, nutrition, ethics, [and] environment.”

Ron Wilkinson, President of Wilkinson Baking with Martha N.

Martha sent us a picture of Wilkinson bread in her kitchen. The picture below is from Martha’s home.

There is nothing quite like fresh bread. Martha said “It’s a joy to serve Wilkinson bread to your family”.  She appreciates the fact that Wilkinson bread is consistent, healthy and fresh and priced so that everyone can afford it!

Thank you Martha for your kind words! We are glad that we can be of service to you and your family.