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 intil they had dried out, when they fell to the bottom of the oven.
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.
Grain is heavy to transport relative to the beer made from it, so it is not surprising that there may be evidence of ale in these outposts and not unreasonable to suspect that accidental fermentation did occur at some point in the ancient Mesopotamian region, leading to beer making." ---Cambridge World History of Food, Kenneth F.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.There is an alternate theory regarding the invention of brewing.Some historians believe it is possible that brewing began when the first cereal crops were domesticated.At some stage in the Neolithic era people had learned that if, instead of using ordinary grain, they used grain that had been sprouted and then dried, it made a bread that kept unusually well. The Egyptian process was to sprout the grain, dry it , crush it, mix it to a dough and partially bake it.