The bread for the garrison was baked in this room. Each soldier received a 1 1/2 pound loaf daily; wives received half-rations and children quarter-rations. The ovens at the back of the room can hold up to 120 loaves each, and were heated by having a fire lit directly on the floor of the oven. While the ovens warmed, the baker, who could be either a civilian or a soldier, mixed up the dough consisting of salt, whole-wheat flour, water and yeast. Once the oven was hot and the dough had risen, the ashes were scraped out and placed in the "doghouses" under the ovens. The bread was then baked directly on the floor of the ovens.