@SeamusBlackley asked me about what sorts of fuels the #ancientegyptians were using for baking and this thread is what I came up with.
Short answer: Acacia nilotica in the Old Kingdom. https://twitter.com/SeamusBlackley/status/1246598245024813058

In the Old Kingdom, wood charcoal analysis by Rainer Gerisch determined that Acacia nilotica (Nile acacia) was the most commonly used. This analysis was from the Giza, excavated by @AERA_EGYPT

The ancient Egyptians called acacia SnDt in the texts.
This is what a Acacia nilotica tree looks like.
It is a typical shade tree that prefers alluvial soils
and a regular water supply.
https://www.cabi.org/isc/datasheet/2342

Most surprising was Rainer's discovery of olive wood charcoal, which was probably imported as olive oil or coming in as wood and the leftovers were being burnt as fuel. http://www.aeraweb.org/wp-content/uploads/2015/01/aeragram9_2.pdf

If anyone is interested, archaeological analysis of wood charcoal is called #anthracology. It involves the identification and examination of carbonised wood remains relying on the observation of the anatomical structure of wood. It is a super helpful method!

Animal dung was also a popular fuel (amply available with a never-ending supply) but was probably less likely used for heat-intensive activities like baking but was known to be used.

Case Study from late New Kingdom/Ramesside period found 9 different tree species, including Acacia nilotica and Tamarix sp., in the kitchen and bakeries at the Ramesseum (Mortuary Temple of Ramses III).

Here is a New Kingdom tomb of Nakht (Theban Tomb 52) showing tree felling (from F. Deglin 2011. Wood exploitation in ancient Egypt: where, who and how?)

Further about ancient Egyptian fuel economy reading check out @jubudka's research and #experiementalarchaeology here:
https://exarc.net/issue-2019-1/ea/question-fuel-cooking-ancient-egypt-and-sudan