Supra Vulk Low Bread Making in Roman Pompeii Arch

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Dough was prepared in a separate room and not always by hand. In the bakery of Popidius Priscus, an industrial scale bread making machine was discovered with the dough mixed with large paddles.
Finished goods were stored in a further room, for selling to the public. Many bakeries had a separate street entrance for the transportation of goods, suggesting that if they did not sell directly to the customers themselves,[link widoczny dla zalogowanych], they did deliver.
Bakeries in Pompeii
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Archaeology of the House of the Surgeon, Pompeii
Ancient Perfumes of Pompeii
The Art of European Bread Baking
Roman Bakery Ovens
Pompeii: The Last Day (2003) Paul Wilkinson. BBC Books
Much is known about ancient bread making from recipes in ancient texts but not how bread was baked on a large scale in towns. The remains of the town of Pompeii preserve bakeries with their own mills and ovens and labour saving devices. The number of bakeries and the scale of their production shows that buying bread in the ancient roman world was as common as it is today.
These rooms also often had special machines used to knead the dough. The dough was wound around a horizontal shaft in the bottom of a basin and then pressed between wooden slats in the basin’s sides. The dough was shaped by hand and stamped with the mark of the bakery.
Bakeries are easy to identify because of the large bread ovens attached to them. About 35 bakeries have been found in Pompeii, each supplying their local area. Larger bakeries also had their own mills. These establishments were generally found on the town’s main streets and in the northern part of the city, close to the countryside and the supplies of grain.
Mill rooms were separate, with as many as four millstones made of basalt lava for grinding the grain. Each mill consisted of a basin or meta with an hour glass shaped stone called a catillus on top. Grain was poured into the top of the catillus through a funnelled opening and ground between the two stones,[link widoczny dla zalogowanych], collecting in a tray called a lamina. Many mill rooms had paved floors and used donkey’s to turn the wheel.
Roman Flour Mills
Bread was baked in a separate room in large ovens fuelled by vine wood. Each oven had a flue to vent off the smoke. Many oven rooms also had ceiling vents to help disperse smoke. Each loaf was inserted into the oven on a wooden paddle and would have taken about half an hour to cook.
The world of Pompeii (2008)ed John J Dobbins and Pedar W Foss. Routledge: London and New York
Roman Bread Making
Pompeii: A Sourcebook (2004) Alison E Cooley and MGL Cooley. Routledge: London and New York
Many homes in Pompeii backed their own bread but it seems that bakeries or pistrina were popular food outlets in the town. In one bakery,[link widoczny dla zalogowanych], 85 loaves were found in an oven. Such high scale production demonstrates that the demand for shop brought bread was high.
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