The ancient Egyptian mantra of delicious bread

Conical moulds and open ovens.

The Journal of Archaeological Sciences, affiliated with the prestigious French “Sorbonne” University, has published a research paper revealing the secrets and stages of bread preparation stages in the ancient Egyptian civilization.

The study prepared by the researcher, Adeline Bates, based on simulations of the stages of bread preparation documented through iconic images, murals and papyrus, revealed that the ancient Egyptians used advanced engineering and physical techniques in bread making during the ancient and middle kingdoms.

Just as the ancient Egyptian civilization preceded the world in astronomy, engineering and many scientific fields, the ancient Egyptians had a head start in life affairs.

7 thousand years ago, when humanity was still dependent on primitive ways to live, the ancient Egyptian excelled in fashion and fashion, as well as the culinary arts. Pharaonic inscriptions and iconography document that the ancient Egyptians were the first to know bread making, but the techniques and stages of preparing it were a mystery that aroused the curiosity of researchers in the fields of antiquities and excavations. So, researcher Adeline Bates, at the prestigious French University of Sorbonne, devoted her research study to obtaining a doctorate to uncover this mystery; By referring to ancient Egyptian documents, among papyri, manuscripts and murals, and the assistance of some researchers.

The study revealed the secrets of the stages of preparing the ancient Egyptian bread through advanced engineering and physical techniques, such as the use of conical moulds to preserve the flour paste from burning and covering it with a layer of fine sandy clay before placing the dough inside these moulds that are buried in a horizontal geometric shape. Documented through iconographic documents during the Old and Middle Kingdom between 2750 and 2250 BC, the ancient Egyptian bread was prepared through three main stages, namely:

* Heated conical moulds

* Pour the liquid dough into these moulds after removing them from the fire

* Bake dough in open stoves across his grave in shallow pits

The study added that this method is similar to the usual method of preparing the popular sun bread in Upper Egypt, to this day, and that the ancient Egyptians used livestock dung as fuel to ignite furnaces and stoves whose temperature ranged between 850 and 950 degrees, pointing out that the ancient Egyptian relied on Three types of flour and cereals for bread making are (barley, wheat, and zumar), according to social class.

According to researcher Adeline Bates, the study involved testing different mixtures of the dough used and baking them at varying temperatures and humidity levels in varying baking times until it came to the details of the ancient Egyptians’ presumed preparation.