For example, Henry III of England promulgated the Assize of Bread and Ale in 1267, subjecting all commercial bakers and brewers to various fees in order to practice their trade and imposing various regulations, such as inspection and verification of weights and measures, quality control, and price controls. Because bread was an important staple food, bakers' production factors (such as bolting yields, ingredients, and loaf sizes) were heavily regulated. In Medieval Europe, baking ovens were often separated from other buildings (and sometimes located outside city walls) to mitigate the risk of fire. Medieval Europe A medieval baker and his apprentice The Gauls are credited with discovering that the addition of beer froth to bread dough made well-leavened bread, marking the use of controlled yeast for bread dough. During those times, most of the people used to bake their own bread but bakeries (pistrina) were popular all over the town. Large households in Rome normally had their own bakers. In ancient Rome, bakers ( Latin, pistor) were sometimes slaves, who were (like other slave- artisans) sometimes manumitted. In ancient Rome several centuries later, the first mass production of breads occurred, and "the baking profession can be said to have started at that time." Ancient Roman bakers used honey and oil in their products, creating pastries rather than breads. Greeks baked dozens and possibly hundreds of types of bread Athenaeus described seventy-two varieties. By the fifth and sixth centuries BCE, the ancient Greeks used enclosed ovens heated by wood fires communities usually baked bread in a large communal oven. Control of yeast, however, is relatively recent. Since grains have been a staple food for millennia, the activity of baking is a very old one. See also: History of bread Ancient history
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