Ed's first priority was to capture some of Giza's wild yeasts, and he began immediately. His hotel room was close to the pyramids and a group of date trees, so he sat a mixture of flour and water outside to capture spores from the air. The culture was active and bubbling by the third day. However, the replica of the ancient bakery wasn't even begun. After finding an acceptable site, work began on one unit which replicated the original multiple outdoor units capable of producing enough bread to feed an estimated 30,000 people per day. While the original units were enormous, Ed's replica was about 20 feet square, with low stone walls 30 inches high. Inside was about 10 feet of working space.
A bigger challenge was reproducing the original bread molds, since they were huge. Shaped like a "monstrous football," the molds were two cone-shaped clay pieces that when put together were 30 inches in length and 18 inches in diameter at the middle where the halves connected. A nearby potter agreed to make the molds. While they were waiting for the molds, Ed went with a group to see the tomb of Teti, which had wall drawings of Egyptians kneading bread, pouring dough into pots, removing bread, and stacking pots over a bed of charcoal. The scene with stacked pots was puzzling, but later gave an important clue to the art of making ancient bread.
As you can imagine, the story of purchasing all the supplies needed for the baking process is a saga that Ed managed to keep interesting while getting it all in. I'm going to skip the details. After some experimenting with mixed results, Ed learned enough to make a real test run. Success came at that point and beautiful loaves just like the loaves baked for slaves building the pyramids came out of the conically shaped clay pots. Each pot made two loaves. And each pot had a lid that created an oven for the bread. Without the top--the clue in the wall drawing--the bread would not bake!