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Why did he said cereals ?

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@@ΝικόλαοςΤσιάμης να σασ ρωτησψ

Nobody wants to hear your religious fanatics.

i kone

Maybe baked was not the right word for it, maybe they meant dry?

Can't wait for your response video

@@mandingo2480 No need, just do an internet search for the archaeology around bread. Its all there and not my work. I'm merely myth busting sloppy research based on Victorian archaeologists' imaginings which have been displaced by newer archaeology. Development of Bread: I bake using wild yeast starters. I culture the yeast found on the grain. Mix flour and water and wait 24 hours and you have a leaven. Mix that with more flour and water, wait four hours and you have a risen dough. Even without kneading. So it is hard for a wheat culture not to discover yeasted bread. In the palaeolithic period it is likely they ate a porridge made with wheat. Well pre-pottery making a porridge would be difficult. What would you boil it in? However stirring coarsely milled flour into water and pouring a little on a hot stone by the fire would make a decent flat bread and if that water flour mix in a ?skin container was left overnight it would be frothy from the fermentations. So the next day the 'porridge bread ' would actually be leavened. I have replicated this the results are pretty good. These crude porridge breads would also be portable to use on the hunt or during migration. Ovens: As for the development of ovens as oppose to fire pits. That's important. By finding where they first started we can trace their development as the idea migrated across cultures and through time. The individual family sized oven first appears in Greece. It is thought that the Cloam oven under the Romans and they distributed that idea right across their empire. However anyone making a simple oven from four or five flattish stone would likely get the idea of stopping up the gaps with clay. So was it a singular invention? I doubt. The classic dome oven became the beehive oven found in ancient Egypt, but as the idea moved north and East it became submerged as the buried oven called a Tandoor. Burying the oven was a good way to increase the heat ballast and retain the heat in countries with less wood. It took more wood to get it hot, but it stayed hot a lot longer Good for community ovens, but no good at all for a family. The Tandoor arrived in India very late brought in by Persian refugees in the 19th Century. However India, in their iron age, had moved on from baking flat breads on hot stones to baking them on the Tawa, a slightly domed metal griddle. Here in North Europe we used the hearth stone for our breads until very late and the griddle was only used in cottages when cast iron became affordable. in the nineteenth century. Sometime in or before the Medieval period in Europe the oven changed again and the ovens had separate fire chambers with a separate baking chamber above it. This concept continued into my lifetime with wood and coke heated ranges. Going back to the Romans and their Empire, they needed a small portable oven which was easily carried by soldiers on the march. They developed the Clibanus which could be placed in the embers of a camp fire for baking. It is a simple pottery dome fitted onto a circular base. Later a British Foundry owner developed what he named the Dutch Pot which was exceptionally popular with emigres going to America. However at some point in the mid-twentieth Century people realised it was easier to get the dough in and out of the pot if the shallow lid was at the bottom and the bowl part was over the top. Magnificent, they had re-invented the Roman Clibanus, but in cast iron. Rather wonderfully this /clibanus/Dutch pot idea re-crossed the Atlantic in the late twentieth Century as the best method to maintain steam around the bread when baking in modern domestic ovens. However that was part of a great outrushing of baking ideas being popularised (not invented) my American mass culture. So now we bake with high hydration doughs. The concept was developed by the French with changes in their Baguette baking after the second world war and from Italy with the invention of the Ciabatta, again after the second world war. So you see there is a wonderful dance involving passing ideas on which have been circulating around the northern hemisphere thousands of years and it has not yet stopped. So, instead of mean sarcasm you might even thank me me doing a little myth busting.

The oldest bread was found in the Middle East. And bread is definitely from the Middle East Not Europe

​@@Elyass-rq8wm Hello Elyass I would ask you to check recent archaeology. And, I note you have not cited any evidence to support your view. This is a continually changing picture as new evidence emerges. It was assumed by Victorian archaeologists that bread developed in Egypt at around 4,000 BC This now seems not to be the case. In Jordan _"The origins of bread have long been associated with the emergence of agriculture and cereal domestication during the Neolithic in southwest Asia. In this study we analyze a total of 24 charred food remains from Shubayqa, a Natufian hunter-gatherer site located in northeastern Jordan and dated to 14.6-11.6 ka cal BP. [Calibrated years before the present] Our finds provide empirical data to demonstrate that the preparation and consumption of bread-like products predated the emergence of agriculture by at least 4,000 years."_ It is thought that at that time people were producing porridges and dried porridges as no effective milling stones have been found. There is evidence of baking in Egypt from about 4,000 BCE However there are finds in Turkey dating from 7,000 BCE Regarding Bulgaria etc, _"This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal food preparations. The evidence presented here comes from 20 sites situated in Greece and Bulgaria, spanning the Early Neolithic through to the Iron Age (7th millennium B.C.-1st millennium B.C.). The remains correspond to cereal fragments or agglomerations of fragments that resulted from ancient food preparation steps such as grinding, boiling, sprouting/malting, mixing in bread-like or porridge-like foodstuffs._" My main interest was the development of bread ovens rather than simple fire pits which were fairly universal. From the best data I have been able to find the basic design of a covered oven structure, suitable for baking, was first developed in Greece and the idea migrated South to Egypt, North West into Europe and North East towards Iran. Each culture modified the concept. So Egypt developed the Beehive oven and Iran developed the Tandoor. In Europe we ended up with the dome oven and a smaller oven which was dome like and with the smoke coming out through the front, no chimney. Frankly, I don't think anyone can pinpoint an exact location and it is highly likely that there is no singular location. Be well.

Greek museum channel btw

Spot on, this is the perspective developed by Victorian Egyptologists and it has been debunked for years.

Exactly. What about the Persians?

​@@OneAdam12Adam The Bulgarians were using crude bread ovens 6,500 BCE. Which is the very beginning of the Mesopotamian period.

I was making bread during 25000BC

@@kevinu.k.7042 Amazing!

@@kevinu.k.7042the oldest bread was found in Jordan

Ευχαριστούμε πολύ!