Our chef Jen took these photos of our first bread production. We are off to a great start. Here are some of the 12 steps of bread making:
![Scaling](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0938-150x150.jpg)
#1 Scaling Ingredients
![Mixing](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0936-150x150.jpg)
#2 Mixing
![IMG_0940](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0940-150x150.jpg)
# 3 Fermentation-yeast converts sugars and starched into carbon dioxide (CO2) and alcohol.
![IMG_0941](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0941-150x150.jpg)
#7 Benching relaxes the gluten, fermentation continues
![IMG_0942](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0942-150x150.jpg)
#8 Make up and        panning
![IMG_0944](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0944-150x150.jpg)
ready for the proof box #9
![IMG_0946](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0946-150x150.jpg)
Egg wash to make a shiny crust and it acts like glue to make the seeds stick. Egg washing bread is not one of the 12 steps
![IMG_0947](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0947-150x150.jpg)
Venting product lets steam escape (it is not one of the 12 steps)
![IMG_0950](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0950-150x150.jpg)
#10 Baking (in the oven)
![IMG_0951](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0951-150x150.jpg)
#11 Cooling
![IMG_0953](https://openlab.citytech.cuny.edu/fylcartoffoodfall2014/files/2014/09/IMG_0953-150x150.jpg)
Finished product- looks great. After #11 Cooling, it can be #12 sold, stored, or served