0:00:02 > 0:00:08There was a time when a mill and a bakery were at the heart of every town and village in the country,
0:00:08 > 0:00:11a focal point, bringing communities together.
0:00:11 > 0:00:15Wow!
0:00:15 > 0:00:21Today, it's a packaged sliced loaf for most of us, but in our push for convenience,
0:00:21 > 0:00:24have we lost a lot more than just taste?
0:00:24 > 0:00:26People always used to bake together.
0:00:26 > 0:00:30They'd to go into each other's houses because everybody's doors were open,
0:00:30 > 0:00:33and all of that has gone from our society, largely.
0:00:33 > 0:00:37We're going to see if teaching a group of total beginners how to bake...
0:00:37 > 0:00:43Some person has cooked my bowl and made a hole in the bottom!
0:00:43 > 0:00:46..can not only ignite a passion...
0:00:46 > 0:00:49How about that one?
0:00:49 > 0:00:54..but help to persuade others how great real bread can be.
0:00:55 > 0:01:00The ambition is to get an ancient watermill up and running
0:01:00 > 0:01:05and use the flour that it grinds to set up a community-run bakery.
0:01:07 > 0:01:10It'll be a massive task, so we're providing
0:01:10 > 0:01:16two award-winning artisan bakers to steer them in the right direction.
0:01:16 > 0:01:17Look at that!
0:01:17 > 0:01:20The light should pretty much pass through it.
0:01:20 > 0:01:23Will the group be able to work together?
0:01:23 > 0:01:27Everyone's pulled out apart from Rosie, myself and Valerie.
0:01:27 > 0:01:30And will they really be able to change lifelong bread habits?
0:01:30 > 0:01:33No, I don't want these fancy breads at all.
0:01:35 > 0:01:37If they can make it work,
0:01:37 > 0:01:40it could spell a whole new way of life for this community.
0:01:46 > 0:01:47It's so scary.
0:01:47 > 0:01:52Ah! It's just got to work, to be honest with you.
0:02:08 > 0:02:12We begin at the end of a cold winter's day in Yorkshire,
0:02:12 > 0:02:15the largest county in England.
0:02:16 > 0:02:21On the outskirts of the Dales lies an old market town called Bedale.
0:02:21 > 0:02:25It's a place, like many, that has witnessed great change.
0:02:27 > 0:02:30Once a thriving farming community,
0:02:30 > 0:02:35it's now home to commuters too busy to bond with their neighbours.
0:02:35 > 0:02:39But a new revolution is about to hit Bedale.
0:02:41 > 0:02:46In the church hall, six friends have come together to form their very own bread group.
0:02:46 > 0:02:49Has anyone got the Jamie Oliver instructions?
0:02:50 > 0:02:53They've called themselves Wit's End,
0:02:53 > 0:02:56because they were all at their wit's end when they first met.
0:02:56 > 0:02:58One tablespoon of white sugar.
0:02:58 > 0:03:02- A tablespoon?- A teaspoon... - That's what you said... A teaspoon?- Good heavens!
0:03:02 > 0:03:06The group are led by curate, Cath Vickers.
0:03:06 > 0:03:11We're experimenting to see how you make bread, because we're all complete novices.
0:03:11 > 0:03:14And so we're going to try, aren't we, girls?
0:03:14 > 0:03:16We're going to try and make some bread.
0:03:16 > 0:03:20For their very first loaves they're following a basic recipe
0:03:20 > 0:03:24with flour, water, salt and yeast to make the bread rise.
0:03:24 > 0:03:27When the yeast is ready, if it's ready...
0:03:27 > 0:03:30- No, it isn't!- It is, it's bubbling.
0:03:32 > 0:03:36It's quite an exciting thing really, bread, because, it's sort of everywhere, isn't it?
0:03:36 > 0:03:41You know, you go for an Indian meal and you have your chapattis and you have your naan breads,
0:03:41 > 0:03:46and you go for a Greek meal, and you have your pita breads
0:03:46 > 0:03:49and everywhere in the world has its kind of bread,
0:03:49 > 0:03:52so it links us with every human being that ever was,
0:03:52 > 0:03:55and that's quite something.
0:03:55 > 0:03:57I can't wait to try one!
0:03:57 > 0:04:00The group are as diverse in age as in vocation.
0:04:00 > 0:04:04- It's really exciting, isn't it? - Rachel, a midwife, is the youngest.
0:04:04 > 0:04:07- Are you going to put yours to prove? - Oh, yeah.
0:04:07 > 0:04:09- She's 22. - I just like touching it.
0:04:09 > 0:04:13She was waiting for nine months. It's her job!
0:04:13 > 0:04:16Carol is an ex-teacher,
0:04:16 > 0:04:19and there's Rosie, a motorcycle enthusiast.
0:04:19 > 0:04:22Here goes, girls, this is the beginning of a great thing.
0:04:22 > 0:04:28Cath and her newly formed bread group will be at the centre of our big bread experiment.
0:04:28 > 0:04:31THEY SHRIEK AND LAUGH
0:04:35 > 0:04:37Use your fingers, come on.
0:04:37 > 0:04:40Over the next 18 months we'll be working with them
0:04:40 > 0:04:42to nurture their enthusiasm...
0:04:42 > 0:04:44No, no, no, no.
0:04:44 > 0:04:46- Yes.- Yeah, go on, then.
0:04:46 > 0:04:52..to see if they can get their whole community baking and eating real bread.
0:04:52 > 0:04:53I'm sure that,
0:04:53 > 0:04:57you know, bakers do it more beautifully than this.
0:04:57 > 0:05:01- It says, slowly but confidently... - THEY LAUGH
0:05:01 > 0:05:05..bring in the flour from the inside of the well.
0:05:05 > 0:05:09You don't want to break the walls of the well,
0:05:09 > 0:05:13- or the water will go everywhere. - HYSTERICAL LAUGHTER
0:05:15 > 0:05:18Oh, how wonderful!
0:05:18 > 0:05:22'This project really is very exciting to me.'
0:05:22 > 0:05:26Human beings are made to be together,
0:05:26 > 0:05:30and to share things, and they're made for relationship,
0:05:30 > 0:05:32and for community.
0:05:32 > 0:05:38And any way in which we can recreate community that we've lost,
0:05:38 > 0:05:41even to the basic level of just getting to know one another,
0:05:41 > 0:05:44is just gold dust.
0:05:44 > 0:05:47We could use more flour and use the recipe to get the yeast...
0:05:47 > 0:05:51Our relationship with bread remained unaltered for thousands of years.
0:05:51 > 0:05:57Made at home and often baked in communal ovens, it was an integral part of community life.
0:05:57 > 0:06:02It's only recently, in relative terms, that things all changed.
0:06:02 > 0:06:05# I'm a happy knocker upper And I'm popular beside
0:06:05 > 0:06:07# Cos I wake 'em with a cuppa
0:06:07 > 0:06:11# And tasty Mother's Pride... #
0:06:11 > 0:06:16The '60s saw pre-sliced packaged loaves rolled out on a commercial scale...
0:06:16 > 0:06:17It makes them love work.
0:06:17 > 0:06:20They're going berserk to get off to work!
0:06:20 > 0:06:23..and as a nation we bought into it wholesale.
0:06:23 > 0:06:27# The bread we freshly bake 'em! #
0:06:27 > 0:06:29Fantastic Mother's Pride!
0:06:32 > 0:06:38Now, mass produced bread has almost completely taken the place of locally sourced and baked loaves.
0:06:43 > 0:06:47Ten million loaves of bread are turned out by factories every day.
0:06:50 > 0:06:53So getting people weaned off sliced white
0:06:53 > 0:06:55is going to take some doing.
0:06:55 > 0:06:56Morning.
0:06:56 > 0:06:59The next part of The Big Bread Experiment
0:06:59 > 0:07:03begins 250 miles south of Yorkshire, in Bath...
0:07:03 > 0:07:06Can I get you anything else at all, madam?
0:07:06 > 0:07:09..where some award-winning artisan bakers
0:07:09 > 0:07:13have managed to convince the local public to buy into real bread.
0:07:15 > 0:07:19If anyone can help our baking group, they can.
0:07:23 > 0:07:27Patrick and Duncan are part of a new revolution of bakers.
0:07:27 > 0:07:33They use stone-ground flour and very traditional methods to make extremely modern breads.
0:07:35 > 0:07:39We've got some beetroot bread. It's whole raw beetroot, juiced up,
0:07:39 > 0:07:42and we put the juice in the recipe instead of the water.
0:07:42 > 0:07:44This is our Cheddar Gorge vintage cheese bread,
0:07:44 > 0:07:49cos the cheese is in the bread, I actually like to eat it just with a bit of chutney.
0:07:49 > 0:07:52It's not rocket science, it's just a little bit of innovation,
0:07:52 > 0:07:57and being a bit creative, and having a bit of fun, and coming up with something different.
0:07:57 > 0:07:59And that's really what we're all about.
0:07:59 > 0:08:02If you think about the two best smells in the world -
0:08:02 > 0:08:07freshly brewed coffee and fresh bread, it just craves like a hunger.
0:08:07 > 0:08:10For a lot of people, bread has simply become
0:08:10 > 0:08:13something to hold your ingredients for your sandwich with.
0:08:13 > 0:08:16It has about as much purpose as a plate for a lot of people.
0:08:16 > 0:08:21At one stage, bread was kind of the king of the dinner place and everything else focused around it.
0:08:23 > 0:08:29Patrick and Duncan have made it their mission to get people off mass-produced bread.
0:08:29 > 0:08:32The biggest issue is convenience,
0:08:32 > 0:08:37we've got to a point where we can't actually slice our own loaves.
0:08:37 > 0:08:40We have to buy them in a bag, pre-sliced,
0:08:40 > 0:08:42because everyone is genuinely that busy,
0:08:42 > 0:08:47that they can't stand at a chopping board and slice their own loaf.
0:08:47 > 0:08:52They'll be sharing their expertise, and be on hand
0:08:52 > 0:08:55to mentor the baking group during their first crucial year.
0:08:55 > 0:09:00I'm obviously hugely excited about the opportunity to start working with the group.
0:09:00 > 0:09:04The only thing I would say is are we going to be up to their expectations?
0:09:04 > 0:09:09Whether we can deliver on the promise of helping them realise their dream.
0:09:09 > 0:09:16For me, it's an opportunity to give. Just give something back, and trying to keep traditions going.
0:09:16 > 0:09:18If we get to teach these guys a thing or two,
0:09:18 > 0:09:19and it gets kept alive,
0:09:19 > 0:09:23and then they pass it on throughout the community, then great.
0:09:26 > 0:09:32The final ambition of The Big Bread Experiment takes us to the outskirts of Bedale.
0:09:33 > 0:09:40Crakehall watermill is just one of 2,000 watermills that once powered the Yorkshire landscape.
0:09:43 > 0:09:49At various times in its long life, it's laid abandoned, broken and unused.
0:09:52 > 0:09:57The hope is that this watermill can be brought back to life,
0:09:57 > 0:10:00so that the baking group, like generations before them,
0:10:00 > 0:10:04can use locally produced flour for their bread.
0:10:07 > 0:10:10We've been here five years now,
0:10:10 > 0:10:15and we thought it really is time to get this place up and running.
0:10:15 > 0:10:18OK, so here we are.
0:10:18 > 0:10:22Crakehall watermill stands on the site of a mill mentioned in Domesday.
0:10:22 > 0:10:27It was formally a working corn mill, and that's what we'd like to see
0:10:27 > 0:10:31in the coming months, to get the mill up and running.
0:10:31 > 0:10:37Right, up we come onto the granary floor here.
0:10:37 > 0:10:41Lionel Green has long harboured ambitions to restore the mill,
0:10:41 > 0:10:43so he's excited to be part of the project.
0:10:43 > 0:10:46It's going to benefit us and the community.
0:10:46 > 0:10:49We get asked a number of times,
0:10:49 > 0:10:53"Have you got the mill going yet? What are you doing with it?"
0:10:53 > 0:10:57And so there's an outward pressure on us to actually do something,
0:10:57 > 0:11:00cos they feel it's their mill, not ours.
0:11:00 > 0:11:03And, in a sense, it's part of the community.
0:11:05 > 0:11:09Lionel lives here with his partner Alison, who shares his passion.
0:11:09 > 0:11:13We really want to have it running again, and to be able
0:11:13 > 0:11:17to show people what it's like to see it. We're very lucky to have it.
0:11:17 > 0:11:20And then to be able to mill flour would be fantastic.
0:11:20 > 0:11:23And I'm sure it can be done, but we just need a little bit
0:11:23 > 0:11:27of guidance and expertise to point us in the right direction.
0:11:30 > 0:11:33What's up with this Yorkshire weather?
0:11:33 > 0:11:37I don't know, beautiful countryside, but...
0:11:37 > 0:11:40not sure about the weather. Can't wait to meet this vicar.
0:11:43 > 0:11:48Duncan and Patrick are making the 250-mile drive north to Yorkshire.
0:11:48 > 0:11:52It's six weeks since the bread group first got together
0:11:52 > 0:11:55and the bakers are coming to assess their skills.
0:11:55 > 0:11:58What do you think the worst case scenario would be?
0:11:58 > 0:12:00Arghh, God!
0:12:00 > 0:12:04A bunch of people who don't have a clue what they're doing.
0:12:04 > 0:12:09- To be honest with you, I don't really want to be starting from the very bottom.- OK.
0:12:09 > 0:12:13- I think no experience whatsoever, not too much of an idea what they're doing.- Yep.
0:12:13 > 0:12:16Walking into a room full of flour, really.
0:12:16 > 0:12:20Yeah, a cloud of flour as we turn up,
0:12:20 > 0:12:23just dough all over the place.
0:12:23 > 0:12:25There's some sugar here...
0:12:25 > 0:12:29Since their first attempt at baking bread, the group have got bolder.
0:12:29 > 0:12:33They've even baked hot cross buns for Cath's parishioners.
0:12:34 > 0:12:39It's gripped people. They've really experimented and tried,
0:12:39 > 0:12:43you know, and I think they're really quite excited about this.
0:12:43 > 0:12:47I think, because it's OUR project.
0:12:47 > 0:12:50How about that one?!
0:12:50 > 0:12:55'In their families, they're usually responsible for everyone else,
0:12:55 > 0:12:58'and it's everybody else's things that they're supporting.'
0:12:58 > 0:13:03This is our project, and it's THEIRS, it's not somebody else's.
0:13:03 > 0:13:08Determined to impress at their first meeting,
0:13:08 > 0:13:11the group have decided to experiment with their own bread,
0:13:11 > 0:13:14throwing in anything they can get their hands on.
0:13:14 > 0:13:19- Won't they think that we're just silly women?- Yeah.
0:13:19 > 0:13:22They may think we're silly women, but they're still coming to help us.
0:13:22 > 0:13:26- Anyway, we don't care. It's not going to be embarrassing.- No, no.
0:13:26 > 0:13:30We are who we are, and we are highly successful in our own way.
0:13:30 > 0:13:33We are, we are, but maybe just not the bread people way.
0:13:33 > 0:13:38No, we are, but I mean compared with their artisan standards.
0:13:38 > 0:13:41- We'll see. - I want to ask how they began.
0:13:41 > 0:13:44- Yeah, what's their story? - What's their background?
0:13:44 > 0:13:47- Especially if they are young... - THEY LAUGH
0:13:50 > 0:13:52We know why you two are here tonight!
0:13:56 > 0:13:58- I'm just saying it could be quite... - CRASH!
0:13:58 > 0:14:00SHE SHRIEKS THEY LAUGH
0:14:00 > 0:14:05I was coming to give you a hug, I do apologise.
0:14:09 > 0:14:14It's been a decent drive. I think this is Bedale, I guess.
0:14:14 > 0:14:16What do you make of it?
0:14:16 > 0:14:19- Not too sure yet. - Well, there's the church.
0:14:19 > 0:14:21Let's follow the pillars, huh?
0:14:21 > 0:14:24But after an entire afternoon kneading,
0:14:24 > 0:14:27things aren't going quite to plan.
0:14:29 > 0:14:32THEY ALL LAUGH Why does this happen today?!
0:14:32 > 0:14:34I am so cross!
0:14:36 > 0:14:38- WOMAN:- What has happened?
0:14:38 > 0:14:44SOME PERSON has accidentally switched on the ring of the cooker,
0:14:44 > 0:14:49and it has cooked my bowl and made a hole in the bottom.
0:14:49 > 0:14:53- And, and it has cooked my dough! - Oh, no!
0:14:55 > 0:14:58THEY ALL LAUGH
0:14:58 > 0:15:02This is what I meant with these bakers coming in, it could be embarrassing tonight.
0:15:02 > 0:15:04- Ready to go?- Here goes nothing!
0:15:09 > 0:15:11WOMEN: Hello!
0:15:14 > 0:15:16What's going on here then?
0:15:16 > 0:15:19- Oh, my God.- Look!
0:15:19 > 0:15:21What a disaster!
0:15:21 > 0:15:24You know what we said when they turned up, they'd think we were
0:15:24 > 0:15:27a group of menopausal, silly old women on a mid-life crisis...
0:15:27 > 0:15:30We have sort of proved that, haven't we?
0:15:30 > 0:15:32- Oh! - THEY ALL LAUGH
0:15:33 > 0:15:37The hope is that Patrick and Duncan can give this group some focus,
0:15:37 > 0:15:42and introduce them to the skills they'll need to run a community bakery.
0:15:42 > 0:15:45It was quite a scene when we arrived, to be quite honest.
0:15:45 > 0:15:50It just felt really kind of homely, sort of people who love each other,
0:15:50 > 0:15:52know each other really well,
0:15:52 > 0:15:54get on really well, kind of club in together,
0:15:54 > 0:15:57and it just felt really nice.
0:15:58 > 0:16:03But there is quite a lot of work to be done, to put it lightly.
0:16:03 > 0:16:05So how long has that been proving for?
0:16:05 > 0:16:07- Lost track!- Two glasses of wine.
0:16:07 > 0:16:11Bless them, they must have wondered what the hell they were coming into.
0:16:11 > 0:16:16They just came into just frenzy and red wine fuelled hysteria because we were so excited
0:16:16 > 0:16:19to see proper people who knew what they were talking about.
0:16:19 > 0:16:22There's real interest in the details now,
0:16:22 > 0:16:26and getting it right and all of that, and it's really exciting.
0:16:26 > 0:16:31The recipe officially says a large dollop of mustard.
0:16:31 > 0:16:33Is that the technical term it uses?
0:16:33 > 0:16:37I don't do technical terms. I do dollops and thingamajigs.
0:16:37 > 0:16:40It's going to be a thin line between keeping that enthusiasm and desire
0:16:40 > 0:16:44that they've got, but also giving that check of reality,
0:16:44 > 0:16:49that it's not just going to be giggles on a Sunday afternoon with a couple of glasses of wine
0:16:49 > 0:16:52and melting some plastic bowls with some bread in it.
0:16:52 > 0:16:55It'll be a little bit more hard work than that.
0:16:55 > 0:16:59When we do take this forward, the wine will have to be taken out of the equation.
0:16:59 > 0:17:02Oh, shut up! THEY ALL LAUGH
0:17:02 > 0:17:08But the challenge ahead is not just about producing the perfect loaf.
0:17:08 > 0:17:11If I speak personally about this project,
0:17:11 > 0:17:16it's about food. I do love food,
0:17:16 > 0:17:18and I do love bread, good bread,
0:17:18 > 0:17:22and things of the earth that help us to form relationships,
0:17:22 > 0:17:25honest and open relationships with one another.
0:17:25 > 0:17:27All of those things... And build community.
0:17:27 > 0:17:32All of those things are really dear to me, and this project has all those things in.
0:17:32 > 0:17:35And you never know where it's going to go, do you?
0:17:35 > 0:17:40Because people are people, and what we start off with is nothing like how we end up.
0:17:40 > 0:17:44But that doesn't really matter, does it? Because what's at the heart of it
0:17:44 > 0:17:46are really good things.
0:17:48 > 0:17:55The bread project is just one chapter in a history of challenges Cath has taken on over the years.
0:17:56 > 0:18:01Unafraid, she was one of the first women in Yorkshire to wear a dog collar.
0:18:03 > 0:18:10I'd been thinking about being ordained for 20 years.
0:18:10 > 0:18:13It had been quite a difficult road.
0:18:13 > 0:18:17First of all, because it would cause hurt,
0:18:17 > 0:18:21because my dad, who I loved very dearly,
0:18:21 > 0:18:24was against the ordination of women.
0:18:24 > 0:18:27He was a vicar too, and he was against the ordination of women.
0:18:27 > 0:18:31He knew a very different kind of setup to the one that is now,
0:18:31 > 0:18:35but we got on fine, and he supported me, actually, in the end,
0:18:35 > 0:18:37more than anybody else did.
0:18:37 > 0:18:39It's actually mind-blowing,
0:18:39 > 0:18:41the change in identity when you're ordained.
0:18:41 > 0:18:43I remember when I came to Bedale,
0:18:43 > 0:18:46walking down the High Street for the first time in my dog collar.
0:18:49 > 0:18:51Whereas before I just blended in,
0:18:51 > 0:18:53now people either crossed the road to see me,
0:18:53 > 0:18:57or crossed the road to get away from me. I don't know what they thought I was going to do!
0:19:01 > 0:19:06So far, the only people to have tried their bread have been directly involved with the project.
0:19:06 > 0:19:09But if they're really going to have a future as a community bakery,
0:19:09 > 0:19:13they'll have to engage with the great British public.
0:19:13 > 0:19:19There are some rumblings, and some of the women want to move on with the bread and do other things,
0:19:19 > 0:19:24but I think before we can even think about that, we need to be a bit more organised,
0:19:24 > 0:19:30and we need to get public opinion, you know, and earth our ideas and dreams.
0:19:30 > 0:19:33So Cath's been cooking up a plan.
0:19:33 > 0:19:37There is a suggestion that...
0:19:37 > 0:19:40You know the Leyburn Food Festival?
0:19:40 > 0:19:44- Mmmm.- Mmmm.
0:19:44 > 0:19:47..that we have a stall.
0:19:47 > 0:19:50- Ah!- Oh! - THEY CACKLE
0:19:50 > 0:19:54Right, OK. That's the first thing.
0:19:54 > 0:19:58It's NOT a selling stall,
0:19:58 > 0:20:01so you can relax on that one.
0:20:01 > 0:20:06It's a tasting stall. What do we think to this idea?
0:20:06 > 0:20:11- Can I just ask first, when is...? - Bank holiday weekend.
0:20:11 > 0:20:16- Right, it's soon then.- Oh, yes.
0:20:16 > 0:20:21The Leyburn Food Festival is one of Yorkshire's top food shows.
0:20:21 > 0:20:24'It's a big event, and it's a phenomenal commitment,'
0:20:24 > 0:20:28but I think it could be just what we need.
0:20:28 > 0:20:30Oooh, I've left something in the oven!
0:20:30 > 0:20:33THEY ALL LAUGH
0:20:37 > 0:20:42I think it was just shock, horror, how could we do this?
0:20:42 > 0:20:48It is a lot more than just knocking a bit of dough around in the kitchen. This is a big deal.
0:20:48 > 0:20:52We've not got the wine and the cheese to keep nibbling. This is massive.
0:20:52 > 0:20:58We've all got little dreams and I actually think we can do it.
0:20:58 > 0:21:00I really do think we can do it.
0:21:00 > 0:21:04Well, shall we have a toast? THEY ALL LAUGH
0:21:04 > 0:21:10I just think it'll give them a tremendous sense of their own worth, really.
0:21:10 > 0:21:14I think they've no idea how wonderful they are,
0:21:14 > 0:21:18and it'll just perhaps give them an inkling of what they're capable of.
0:21:18 > 0:21:21The sky's the limit really.
0:21:21 > 0:21:22The Kneady Girls!
0:21:22 > 0:21:25Yes, the girls that knead.
0:21:25 > 0:21:27Cheers.
0:21:27 > 0:21:30- Cheers.- And cheers to my stall.
0:21:44 > 0:21:47In anticipation of the bread group upping their game,
0:21:47 > 0:21:50at Crakehall, Lionel Green has big ambitions
0:21:50 > 0:21:53to restore the mill to its former glory.
0:21:53 > 0:22:00But owning a thousand year piece of local history could become enormously expensive.
0:22:00 > 0:22:05Crakehall watermill has left a string of bankrupt millers in its wake.
0:22:05 > 0:22:10So when you're here, when you come into the mill house, what do you feel in your stomach?
0:22:10 > 0:22:14Trepidation, excitement some days.
0:22:14 > 0:22:15But it would be very nice,
0:22:15 > 0:22:22a great sense of achievement to get the mill up and running.
0:22:24 > 0:22:26Before they can get going with the renovation,
0:22:26 > 0:22:29Lionel and Alison need to get a costing done.
0:22:29 > 0:22:33We've introduced them to Russell and Bob,
0:22:33 > 0:22:36specialist mill renovators who live across the Dales.
0:22:36 > 0:22:40Look at this. Excellent.
0:22:40 > 0:22:45- It even smells right, doesn't it? - It does.- Yeah.
0:22:45 > 0:22:48They've come to assess both the structure of the building,
0:22:48 > 0:22:51and the state of the wheels and cogs that power the mill.
0:22:51 > 0:22:55This is a bit strange.
0:22:57 > 0:23:00This is a mess, and this is modern, so...
0:23:00 > 0:23:07- I can actually now see that there's quite a bit of bend on that. - There is, isn't there?- Yeah.
0:23:07 > 0:23:12It's in dire need of a lot of attention.
0:23:12 > 0:23:14Yes, it's a great patient,
0:23:14 > 0:23:19it's a great challenge, but the patient isn't well at all.
0:23:22 > 0:23:24Following a thorough inspection,
0:23:24 > 0:23:28it transpires that the cost of a full-blown restoration
0:23:28 > 0:23:32could be as much as £100,000.
0:23:32 > 0:23:38Alison and Lionel realise they're going to have to scale down their ambitions.
0:23:41 > 0:23:44So we've arranged for them to get a second opinion
0:23:44 > 0:23:49from one of the country's top mill consultants, Martin Watts.
0:23:49 > 0:23:54It's hoped that he will be able to come up with an alternative plan.
0:23:54 > 0:23:57When you're working on any old building, there is a lot that you can't tell.
0:23:57 > 0:24:01I'm just going to prod in there, make sure there's no rat waiting to bite me.
0:24:01 > 0:24:03There we go.
0:24:04 > 0:24:05Eughh!
0:24:05 > 0:24:08The biggest issue with any restoration project,
0:24:08 > 0:24:11and particularly with mills, is the cost.
0:24:11 > 0:24:13There are things like bearings, and so on,
0:24:13 > 0:24:17which, until you open them up, until you start dismantling,
0:24:17 > 0:24:21you can't really decide whether they can be re-used
0:24:21 > 0:24:25or need to be renewed, and that can make a lot of difference.
0:24:25 > 0:24:27After a careful evaluation,
0:24:27 > 0:24:30Martin comes up with a more cost effective solution.
0:24:30 > 0:24:33If Lionel's prepared for some hard graft,
0:24:33 > 0:24:37and can call in some favours from friends and the wider community,
0:24:37 > 0:24:41there's a good chance they can get the mill going themselves.
0:24:41 > 0:24:45What I like about the approach here is that they want to put
0:24:45 > 0:24:48their efforts into getting it up and running,
0:24:48 > 0:24:50but they also want to share it with other people.
0:24:50 > 0:24:53And mills were always communal things,
0:24:53 > 0:24:56they were very important to every village, and that to me
0:24:56 > 0:24:59is the most important aspect of it,
0:24:59 > 0:25:03is to use the mill in a way that sort of respects its history
0:25:03 > 0:25:08and yet supplies a contemporary demand.
0:25:18 > 0:25:22With the Leyburn Food Festival now less than a week away,
0:25:22 > 0:25:26the bread group have been frantically finessing their technique.
0:25:26 > 0:25:30The oldest member of the group is Valerie, who's recently retired.
0:25:30 > 0:25:36I see myself as a mum, a grandma, a wife.
0:25:36 > 0:25:43I don't think I actually think outside those parameters,
0:25:43 > 0:25:47and so the bread project is just a fantastic thing.
0:25:47 > 0:25:51It's just like learning something new,
0:25:51 > 0:25:55which just really just takes hold of you.
0:25:59 > 0:26:03As if baking the best bread she's ever made isn't enough of a test,
0:26:03 > 0:26:06there's a further hurdle for Valerie and the others to clear
0:26:06 > 0:26:09if they're to make food for the great British public...
0:26:09 > 0:26:13When you're producing food, you do play a little bit of a game of risk,
0:26:13 > 0:26:16and you're far more likely to do something to it
0:26:16 > 0:26:21that's going to cause an illness or an injury if you've got your hands in it.
0:26:21 > 0:26:25There are lots of consequences of getting it wrong.
0:26:25 > 0:26:32Anyone wishing to produce food for the public needs to attend a food hygiene course.
0:26:32 > 0:26:36You could end up with a prosecution, you could end up with a fine,
0:26:36 > 0:26:40prison sentence, anything from six months up to two years.
0:26:40 > 0:26:47I'm beginning to think perhaps going to Leyburn Food Festival isn't quite such a good idea!
0:26:47 > 0:26:51I've got some pictures here, these are some physical hazards. How about that one?
0:26:51 > 0:26:56There's the friend, there's the mouse, you're going to get a bit in each slice, aren't you?
0:26:56 > 0:26:59It's a bit like the pork pie with the egg going through.
0:26:59 > 0:27:04We're safer than that because we would know if a mouse came in our loaf.
0:27:04 > 0:27:07Today's not just about Leyburn, it's about the future.
0:27:07 > 0:27:11If they're going to have a community bakery,
0:27:11 > 0:27:15they'll need to pass this course and get a food hygiene certificate,
0:27:15 > 0:27:18and to get that they'll need to sit an exam.
0:27:18 > 0:27:23Do you know something? I haven't done an exam since I was 21.
0:27:25 > 0:27:28How scary is that?
0:27:28 > 0:27:32The exam is a simple multi-choice questionnaire.
0:27:32 > 0:27:36But for Valerie, even the word exam is difficult.
0:27:39 > 0:27:43When I was small, I wanted to be a nurse,
0:27:43 > 0:27:46and the sister one up from me said,
0:27:46 > 0:27:49"You're not clever enough."
0:27:49 > 0:27:53So then the next thing I wanted to be was an air hostess,
0:27:53 > 0:27:58and the same sister said, "You can't do that because you wear glasses. "
0:27:58 > 0:28:02But I was very under confident, but I was the...
0:28:02 > 0:28:06what I consider the odd one out in very many ways.
0:28:06 > 0:28:09My hair colouring, my build,
0:28:09 > 0:28:13I was the only one who wore glasses,
0:28:13 > 0:28:18I was the only one that didn't pass the eleven-plus.
0:28:18 > 0:28:22My dad was horrified that I failed my eleven-plus.
0:28:22 > 0:28:27Absolutely horrified. Didn't...
0:28:27 > 0:28:32- Because he was an education officer in the army, as well. - Yeah, it didn't... He didn't...
0:28:32 > 0:28:37It didn't sit very well with him at all, for a long time.
0:28:37 > 0:28:41Yes, so I was a great disappointment.
0:28:41 > 0:28:46- He was a very strict man. A very strict man was my dad.- Yeah.
0:29:09 > 0:29:12We're waiting to hear if we've passed or not.
0:29:12 > 0:29:15Won't it be horrible if we don't?
0:29:17 > 0:29:20- That's the usual state for me. - Are you bothered?
0:29:20 > 0:29:22It really, really freaks me out.
0:29:22 > 0:29:25Aww, bless you. Oh, no, you'll be absolutely fine.
0:29:25 > 0:29:30I'm making light of it and I shouldn't be cos you're worried, aren't you?
0:29:30 > 0:29:35- I hate it. - Oh, bless you, you'll be absolutely fine, you will be absolutely fine.
0:29:35 > 0:29:37- Well, I won't be able to make bread, will I?- Yes, you will.
0:29:37 > 0:29:41You will, cos we'll do it again.
0:29:41 > 0:29:43I can't help it.
0:29:43 > 0:29:47It is very, very nerve-racking, isn't it?
0:29:47 > 0:29:50It's a pressure point.
0:29:50 > 0:29:55- I can't do it.- It's over. It's over.
0:29:56 > 0:29:59- Congratulations!- Oh, thank you.
0:29:59 > 0:30:03- Congratulations!- Thank you.
0:30:07 > 0:30:13- It's just a success.- Yes. - And it's an emotional success.
0:30:13 > 0:30:15It is. It's a fantastic success.
0:30:15 > 0:30:20I'm very proud of Valerie, cos she finds these things really hard.
0:30:20 > 0:30:22Well done you.
0:30:22 > 0:30:27You have to now take your knowledge and use it at the festival.
0:30:27 > 0:30:29I've got this!
0:30:31 > 0:30:37I have actually had others during my life, but...
0:30:37 > 0:30:40I just can't do exams. I just get a mental block.
0:30:40 > 0:30:47I just get really, really panicky inside, even if it's not visible.
0:30:47 > 0:30:49I've just got a real, real phobia.
0:30:49 > 0:30:55A real phobia. And it's just plagued me throughout my life,
0:30:55 > 0:31:02and I'm just thrilled that I can carry on and do what I've been looking forward to.
0:31:02 > 0:31:05I'm really, really buoyed up for it now.
0:31:05 > 0:31:09Just bring anything on and I'll manage it.
0:31:13 > 0:31:19With 24 hours to go before the event, there's a last minute flurry of activity and excitement.
0:31:21 > 0:31:24Cath and Valerie have roped in their husbands to help out.
0:31:26 > 0:31:28It's certainly brought everybody closer together,
0:31:28 > 0:31:31more involvement, anybody who's joined in has had real fun.
0:31:31 > 0:31:36She was the most shy person you've ever met in your life,
0:31:36 > 0:31:39and then she got into bread making.
0:31:39 > 0:31:41Just amazes me.
0:31:41 > 0:31:44She's just now so confident.
0:31:44 > 0:31:46- WOMAN:- Are you proud of her? - I'm very proud of her.
0:31:46 > 0:31:48Very proud of her.
0:31:50 > 0:31:54In preparation for the festival, the girls have some photos taken.
0:31:54 > 0:31:57After three.
0:31:57 > 0:31:59One, two, three.
0:31:59 > 0:32:02Bread!
0:32:02 > 0:32:06'I'm hoping the public are going to be nice.'
0:32:06 > 0:32:10I'm hoping they'll be understanding, enthusiastic, and encourage us.
0:32:10 > 0:32:15Because if they say nasty things, it'll hurt the girls, I think, and I don't want them to.
0:32:15 > 0:32:20But, you know, I think we're probably big enough to take it if... You know.
0:32:20 > 0:32:21Right, lots of love.
0:32:21 > 0:32:23- See you, many thanks.- Bye.
0:32:23 > 0:32:26'I think it'll be fine. It'll be great.'
0:32:26 > 0:32:30Then they'll head home to do their first night bake.
0:32:31 > 0:32:36Once we've done the food festival, and we've got everybody's public opinion,
0:32:36 > 0:32:39then our bread will hopefully get even better,
0:32:39 > 0:32:42and then we shall be spectacular bread-making people.
0:32:42 > 0:32:45Yes, it will be good.
0:32:47 > 0:32:52At their bakery in Bath, Duncan is about to start his 12-hour shift,
0:32:52 > 0:32:55baking through the night.
0:32:55 > 0:32:58Real bread has no preservatives to keep it fresh,
0:32:58 > 0:33:01so in order for it to taste its best, it's baked overnight
0:33:01 > 0:33:04and served straight from the oven first thing.
0:33:04 > 0:33:08But tonight, it's not just his loaves that Duncan is worried about.
0:33:08 > 0:33:12He's thinking about the up and coming Leyburn Food Festival
0:33:12 > 0:33:15and the work that lies ahead for the community bakery.
0:33:15 > 0:33:18Straightaway you're thinking, hang on a minute,
0:33:18 > 0:33:22they're all going from having communally baked a few loaves in the church hall
0:33:22 > 0:33:25to suddenly having to, kind of, deal with quantity.
0:33:25 > 0:33:29And, you know, they can't turn up with a dozen loaves,
0:33:29 > 0:33:35they need a decent amount to kind of stand up or it's just going to look way too sort of amateurish.
0:33:35 > 0:33:39I never really realised until I started that there's making bread,
0:33:39 > 0:33:42you know, when you do it in a bowl and you can work it by hand,
0:33:42 > 0:33:46and then there's making bread, kind of on the scale that we're doing it here.
0:33:46 > 0:33:50And if they're the beginnings of a bakery, they need to do it the way that bakeries do it,
0:33:50 > 0:33:53which is working through the night.
0:33:54 > 0:33:58I think it's going to be interesting to see the results.
0:33:58 > 0:34:02That's going to be a big, big challenge, really.
0:34:15 > 0:34:22It's just about half past four in the morning at this moment,
0:34:22 > 0:34:26and yes, well, there we are. It's half past four in the morning.
0:34:26 > 0:34:31A time when any other self-respecting human being is fast asleep.
0:34:31 > 0:34:33There we are.
0:34:35 > 0:34:38It's the day of the Leyburn Food Festival,
0:34:38 > 0:34:42and the bread group have to produce a record 25 loaves.
0:34:42 > 0:34:45Each member will make their favourite kind.
0:34:45 > 0:34:48Cath has plumped for a mustard granary.
0:34:48 > 0:34:52I haven't put any mustard in! SHE LAUGHS
0:34:52 > 0:34:53Oh, no!
0:34:57 > 0:35:00Well, some of it will be without mustard.
0:35:03 > 0:35:05Never mind.
0:35:06 > 0:35:12To bake the best bread you first have to knead the dough for at least 15 minutes,
0:35:12 > 0:35:16before leaving it for upwards of an hour, to double in size.
0:35:17 > 0:35:20It's very good for bingo wings, I've decided, kneading five loaves.
0:35:20 > 0:35:22It was hard work.
0:35:22 > 0:35:29Clare, a physiotherapist, was one of the first to sign up to the bread project.
0:35:29 > 0:35:33I think we were all just a bit weary of life really, and just wanted
0:35:33 > 0:35:36a bit of support on the rollercoaster that life is.
0:35:36 > 0:35:39All sorts had gone on really in people's lives,
0:35:39 > 0:35:42and it was just to get away from that really.
0:35:42 > 0:35:47A mum of two, Clare is newly separated from her husband of 19 years.
0:35:47 > 0:35:50'It got strained, it got difficult, and we decided that
0:35:50 > 0:35:52'we'd go our separate ways...'
0:35:52 > 0:35:53Right, kids. Let's go.
0:35:53 > 0:35:58'..but keep it as amicable as possible for the kids, which we've done.'
0:35:58 > 0:36:02'I actually probably get more me-time now than I ever did have
0:36:02 > 0:36:05'because I do get the two nights without the kids.'
0:36:05 > 0:36:08And to start off with, I used to sort of go, "Oh!
0:36:08 > 0:36:11"What do I do with this, this time?
0:36:11 > 0:36:15And it's just not known, and it was really quite odd,
0:36:15 > 0:36:19and quite off-putting really.
0:36:19 > 0:36:21I just didn't know what to do with this time.
0:36:21 > 0:36:25Morning, everybody. How are we?
0:36:25 > 0:36:30- Tired.- I don't think I'd do this for a full-time job.
0:36:30 > 0:36:33How are your wrists? How are your palms?
0:36:33 > 0:36:36- Fine, absolutely fine. - I've got a blister from kneading.
0:36:36 > 0:36:42To spread the load for the festival, the group will work shifts, in pairs.
0:36:42 > 0:36:44Clare will partner Valerie
0:36:44 > 0:36:47and Cath will work with 22-year-old Rachel.
0:36:47 > 0:36:50- They look fantastic. - Yeah, yeah, I'm quite pleased.
0:36:50 > 0:36:55I've never been before, have I? So I don't have a clue what to expect.
0:36:55 > 0:36:59- Is it in a field or what? - Yeah...
0:36:59 > 0:37:04Achieving success at Leyburn will be no mean feat,
0:37:04 > 0:37:07it's one of Yorkshire's most prestigious food events,
0:37:07 > 0:37:12and the bread group will be judged against the region's top artisan food producers.
0:37:13 > 0:37:19Presentation will be vital here, as will the quality of their bread.
0:37:26 > 0:37:28THEY ALL LAUGH
0:37:33 > 0:37:35Can't get through it!
0:37:38 > 0:37:44And you've got six more, six more slices of that to cut.
0:37:44 > 0:37:47But despite some quality control issues...
0:37:47 > 0:37:49Hello, hello.
0:37:49 > 0:37:53..the lure of free samples soon brings in the crowds.
0:37:53 > 0:37:56- Hello, hi.- Hiya. - Do you want to try our bread?
0:37:56 > 0:38:01- Now, we're a group of wacky women, and we've been experimenting, making bread.- Yeah.
0:38:01 > 0:38:04We've only been making it for about six weeks.
0:38:04 > 0:38:07If you've got any comments, or suggestions, or a favourite one...
0:38:07 > 0:38:11You'll see in our leaflet there's a picture of the mill at Crakehall,
0:38:11 > 0:38:15which is just down the road, and we're hoping that it's going to be restored and be grinding flour,
0:38:15 > 0:38:17and then we can all bake with its flour.
0:38:17 > 0:38:21- Oh, fantastic. That is lovely. - So it's all quite exciting.
0:38:21 > 0:38:25Can we have a loaf then please? She just goes to sleep!
0:38:25 > 0:38:29I thought people would just walk past,
0:38:29 > 0:38:31but they're not.
0:38:31 > 0:38:32- "Well done, ladies."- You like that.
0:38:32 > 0:38:34Oh, aye, that's, lovely.
0:38:34 > 0:38:37And if we were selling it, would you be prepared to buy it?
0:38:37 > 0:38:40- Oh, yeah, that's good. - Absolutely, lovely.
0:38:40 > 0:38:43And how much would you expect to spend for a loaf of bread?
0:38:43 > 0:38:46- We're just interested.- Oh, about 20 pence or something like that.
0:38:46 > 0:38:50THEY ALL LAUGH There speaks a true Yorkshire man!
0:38:50 > 0:38:52- It's a premium quality product.- Yes.
0:38:52 > 0:38:57- So, you wouldn't mind paying a few bob extra.- That's right.
0:38:57 > 0:39:01- Oh, well that's good to know. I'm glad you enjoyed it. - That is lovely, is that.
0:39:03 > 0:39:05With the general public suitably impressed,
0:39:05 > 0:39:11Cath and Rachel head off to see what the professionals at the festival make of their bread.
0:39:11 > 0:39:14Try that, that's my honey and mustard.
0:39:14 > 0:39:16- Try that one.- There we go.
0:39:19 > 0:39:24I think it's good. I'm serious. I think it's really good. You should be proud of yourself.
0:39:24 > 0:39:28Well, we get round an island unit, you know, and get kneading, and it's just...
0:39:28 > 0:39:30- Gets rid of a lot of frustrations. - Absolutely.
0:39:30 > 0:39:34I'm there at night. I'm just thinking of the wife...
0:39:34 > 0:39:38So, do you hand do your bread or do you do it with a dough hook?
0:39:38 > 0:39:41No, we have a machine because it's commercial,
0:39:41 > 0:39:44it's cut by hand, so I stand there and literally just cut it.
0:39:44 > 0:39:47We wanted to ask you about these cuts that you've got in it.
0:39:47 > 0:39:49- Yeah.- And how they stay cuts.
0:39:49 > 0:39:54You need to have a really, really sharp knife, almost like a modelling knife.
0:39:54 > 0:40:00And what about the flour that's on the bloomer, does the flour go on for the cooking, or after?
0:40:00 > 0:40:05No, no, once it's like that, once it's cooked, you can't put flour on it, it'll just drop off it.
0:40:05 > 0:40:11So you get a sieve, that's the best way of doing it, and then just before it goes into the oven,
0:40:11 > 0:40:14just dust it, and that's called dressing it.
0:40:14 > 0:40:19- So when your customers come along, you say would you like dressed one or a naked one, madam?- Right.
0:40:19 > 0:40:22See? Then you get some very strange looks from people.
0:40:22 > 0:40:26It's all a bit of fun. I don't want to encourage you too much
0:40:26 > 0:40:29cos you'll probably come here next year and sell more than I do!
0:40:29 > 0:40:33Something tells me this is unlikely, but, you know, we're
0:40:33 > 0:40:37- really, really grateful for all your advice and expertise. - Definitely.
0:40:37 > 0:40:39You have so many things in your head.
0:40:39 > 0:40:42We were thinking about all the things we had to bring,
0:40:42 > 0:40:46then we thought about having to get up early and bake,
0:40:46 > 0:40:51- and would we have enough bread? There's so many things...- All the things that could have gone wrong.
0:40:51 > 0:40:53Yeah, it's good. It's really good.
0:40:53 > 0:40:55Very tasty bread. Yummy.
0:40:55 > 0:40:56Shows how clever we are.
0:40:56 > 0:40:58"Well done, ladies." That's good, isn't it?
0:40:58 > 0:41:04It's fun. It was exciting. It was so rewarding.
0:41:04 > 0:41:10The comments that people were making. Just amazing.
0:41:10 > 0:41:13He wants us to hold our buns.
0:41:13 > 0:41:15THEY ALL LAUGH
0:41:15 > 0:41:17'We want to take this somewhere.'
0:41:17 > 0:41:20We've done too much just to let it die.
0:41:20 > 0:41:25The baking group gets the thumbs up on its first public outing.
0:41:25 > 0:41:27Hurray!
0:41:32 > 0:41:36It's two months since The Big Bread Experiment got underway,
0:41:36 > 0:41:40and work has just started at Crakehall watermill.
0:41:40 > 0:41:43I've just trod in mouse poo!
0:41:46 > 0:41:51We're hoping to work our way through the building,
0:41:51 > 0:41:55in order to prepare it, basically,
0:41:55 > 0:41:59for the machinery to have some repairs on it.
0:42:02 > 0:42:06First to lend a hand is Lionel's best mate Pete,
0:42:06 > 0:42:12who's got a can-do attitude, and has cleared some time to help Lionel realise his ambition.
0:42:12 > 0:42:19It's a bit of architectural heritage, which we've, I think, as he bought it, rightly or wrongly,
0:42:19 > 0:42:22got a responsibility to keep it going.
0:42:22 > 0:42:26So, I'm helping him, because that's how I feel about it anyway.
0:42:26 > 0:42:29But as neither Lionel nor Pete know anything about mills,
0:42:29 > 0:42:34their very first step is a crash course in Suffolk.
0:42:42 > 0:42:45- WOMAN:- So, we see you again.
0:42:45 > 0:42:50- The millers unite. - What's this all about?
0:42:50 > 0:42:51- Learning how to do it.- Yeah.
0:42:51 > 0:42:55Martin's made it clear in his report, there are some aspects,
0:42:55 > 0:42:57which are just pure basic engineering.
0:42:57 > 0:43:03The pure basic engineering ones are the ones that we can get involved in ourselves,
0:43:03 > 0:43:07and with engineers, and steel people, and lifters, and whatever...
0:43:07 > 0:43:09- Yeah, yeah. - ..we can get that sorted.
0:43:09 > 0:43:12But don't you need a mill specialist to get the wheel going?
0:43:14 > 0:43:16No, it's like changing the wheel. Well, it's not.
0:43:16 > 0:43:19An analogy would be changing the wheel on your car.
0:43:19 > 0:43:21You don't necessarily need a garage mechanic,
0:43:21 > 0:43:24but if you needed to change the cam shaft, you'd take it to a garage.
0:43:31 > 0:43:36Crakehall watermill has been fixed along the make do and mend lines for centuries.
0:43:37 > 0:43:40The last time it was working was a decade ago.
0:43:42 > 0:43:45Each time it's been fixed, a worker has left their mark,
0:43:45 > 0:43:50indelibly writing themselves into the watermill's history.
0:43:51 > 0:43:53Some of the work is better than others,
0:43:53 > 0:43:57but even the more bodged additions are important,
0:43:57 > 0:43:59as they help tell the story of the mill.
0:44:01 > 0:44:05An example of this are two holes found behind the wheel.
0:44:05 > 0:44:07Dating back to the 13th century,
0:44:07 > 0:44:10they show that a second wheel was added,
0:44:10 > 0:44:13which may, at one time, have milled cotton.
0:44:13 > 0:44:19If so, it would make it one of the earliest cotton mills in Yorkshire.
0:44:19 > 0:44:24Lionel's renovations will also, in the future, tell of his involvement,
0:44:24 > 0:44:28and of the mill's relevance in the 21st century.
0:44:32 > 0:44:34Where are we?
0:44:38 > 0:44:40Hey, there they are.
0:44:40 > 0:44:42- Hello, hello.- Hello!
0:44:42 > 0:44:46- I'll grab that for you.- Oh, cheers, you're a kind and wondrous chap.
0:44:46 > 0:44:51Following the success of Leyburn, the bread group want to do a market for real...
0:44:51 > 0:44:52Well, look who's here!
0:44:52 > 0:44:56..and actually begin selling their bread to the great British public.
0:44:56 > 0:45:04- Buckle up!- So Patrick and Duncan have agreed to give them a masterclass in their Bath bakery.
0:45:04 > 0:45:06Right, guys, just to give you a bit of a heads-up -
0:45:06 > 0:45:10I feel, if I'm completely honest, that we need to raise our game a bit.
0:45:10 > 0:45:13What I'm planning is, I'm going to show you a few little tricks,
0:45:13 > 0:45:16and a few little tips to point you in the right direction,
0:45:16 > 0:45:20and help you greatly improve what you're doing, and maybe give you a better understanding.
0:45:20 > 0:45:24Hopefully, you're going to see how we go from the sort of dollops into an environment
0:45:24 > 0:45:29where we're using scales, and a bit more kind of sort of science involved.
0:45:29 > 0:45:31So what do you think about that prospect?
0:45:31 > 0:45:38For me, it'll be quite a change because I'm a sort of broad strokes person, not a detail girl, you know?
0:45:38 > 0:45:39So dollops are the way I work.
0:45:39 > 0:45:42There are going to be two things that will be banned unfortunately.
0:45:42 > 0:45:47One is this infamous dollop, and the other one is the glass of wine
0:45:47 > 0:45:50while we're kind of working. So, I don't know whether, you know...
0:45:50 > 0:45:54Oh, no. You may as well just ban me!
0:45:56 > 0:45:59They're going to enjoy today. It'll definitely be an eye-opener.
0:45:59 > 0:46:05But, judging by listening to them driving down, there's definitely an eagerness to learn.
0:46:05 > 0:46:07So I feel if they're willing to take that on board,
0:46:07 > 0:46:11put a little bit of effort in, we can definitely teach them a lot,
0:46:11 > 0:46:13point them in the right direction.
0:46:13 > 0:46:17They should have a lot to take back with them by the end of today.
0:46:17 > 0:46:19I'm a little bit worried.
0:46:19 > 0:46:21I've never been very good at just doing as I was told.
0:46:21 > 0:46:24Mm, we've got the dollop issue, haven't we?
0:46:24 > 0:46:25Yes, we have the dollop issue.
0:46:25 > 0:46:30The thing is, we have to remember that we're going into a professional environment.
0:46:30 > 0:46:35- Yeah, yeah.- And as lovely as Patrick and Duncan are, this is their place. - We've got to be serious.
0:46:35 > 0:46:38We do need to respect that because I think Patrick will get a bit cross with us,
0:46:38 > 0:46:44- if you just fanny about all day. - I'm worried. - I'm not going to do that!
0:46:44 > 0:46:46I'm going to be a very good girl.
0:46:46 > 0:46:51You won't recognise me. I'm going to be as good as gold.
0:46:51 > 0:46:55Of all the group members, one in particular has been really looking forward
0:46:55 > 0:46:57to learning more about baking.
0:46:57 > 0:47:01Carol gave up her career as an English teacher to concentrate on her kids,
0:47:01 > 0:47:05but has found life as a stay-at-home mum lonely.
0:47:05 > 0:47:10The bread group has given her something to focus on, and she's gained a whole new set of friends.
0:47:10 > 0:47:14I think there are times when you can feel empty,
0:47:14 > 0:47:19for whatever reason, I mean, you might have a fantastic family, a brilliant job,
0:47:19 > 0:47:24but there's something missing, and I think that that's probably where
0:47:24 > 0:47:27the spot that making bread and being part of that group hit.
0:47:27 > 0:47:32I think there was nothing perhaps that was just for me.
0:47:32 > 0:47:36It fills a little gap inside, that just doesn't seem to quite be...
0:47:36 > 0:47:39give you a sense of satisfaction.
0:47:39 > 0:47:43And I think making bread, and being part of the group...
0:47:44 > 0:47:46..plugs that gap really.
0:47:46 > 0:47:49You know, everyone likes to do something that they succeed at.
0:47:49 > 0:47:52Come on in, guys.
0:47:52 > 0:47:56- Oh, wow!- Welcome.- It's like afternoon for you, isn't it?
0:47:56 > 0:48:01Today's session is all about the possibilities of bread.
0:48:01 > 0:48:05- This is a little taste of some of the stuff you'll be producing today. - Really?
0:48:05 > 0:48:06I'm very excited about this now.
0:48:06 > 0:48:09If they're going to do more markets
0:48:09 > 0:48:13and sell to the public, they're going to need a range of products.
0:48:13 > 0:48:16OK, so I've given each of you a little project.
0:48:16 > 0:48:21Patrick and Duncan want to introduce them to some new bread ideas.
0:48:21 > 0:48:24English muffins, yes!
0:48:24 > 0:48:28- What have you all got? - I've got- doughnuts! Pita breads.
0:48:28 > 0:48:31Enriched white dough.
0:48:35 > 0:48:40By adding some extra ingredients to the basic bread recipe of flour, salt and yeast,
0:48:40 > 0:48:44you can make literally hundreds of different varieties of breads.
0:48:44 > 0:48:48It doesn't matter what you put in, just how much.
0:48:48 > 0:48:51We've actually got a special unit on this - the dollop.
0:48:51 > 0:48:56See if I care! Something tells me I'm being sent up.
0:48:56 > 0:48:58- But I can take it. - You're not being picked on.
0:48:58 > 0:49:02As much as baking is a passion, and it's something you get involved in,
0:49:02 > 0:49:05get your hands in, get stuck in, it also is a science.
0:49:06 > 0:49:12Everything's reacting together, and the yeast is alive, so you can't just go with a little bit of this,
0:49:12 > 0:49:15it's got to be precise because everything's there for a reason.
0:49:15 > 0:49:18Guys, if you want to have a look, I'm going to show you,
0:49:18 > 0:49:23it's a little step away from your usual kneading process. Here's our mixer.
0:49:23 > 0:49:26It's close to being between 30 and 50 kilos.
0:49:26 > 0:49:31So we've got a dough ready to go at the moment. It's going to be the base of our wild garlic.
0:49:31 > 0:49:35- And the process starts. - Oh, my God!
0:49:35 > 0:49:39Time is an issue, how long they've been left, the temperatures they're at.
0:49:39 > 0:49:43All this needs to be recorded and taken note of, the temperature the bread's cooked at.
0:49:43 > 0:49:48You can't just bang it into an oven and hope for the best.
0:49:48 > 0:49:52Three grams out, we don't want that.
0:49:52 > 0:49:54I think one gram either side is allowable.
0:49:54 > 0:49:58Is it too firm? Is it too supple? What shape is it going to take?
0:49:58 > 0:50:00Oh, this feels fantastic!
0:50:00 > 0:50:04There's aesthetics as well, to take that step from looking like
0:50:04 > 0:50:09a normal loaf you get out of a bread machine to a professional loaf that you're paying good money for.
0:50:09 > 0:50:11You're not cutting corners, are you?
0:50:11 > 0:50:14It's all the little things you need to think about.
0:50:14 > 0:50:18It's not just bunging ingredients together, hope it rises, and stick it in the oven.
0:50:18 > 0:50:21It's taking a little step to push it further.
0:50:21 > 0:50:26If you all want to come over here, I'm going to show you when you should be looking to add your salt.
0:50:26 > 0:50:28Gosh, oh, right. Look how smooth that is.
0:50:28 > 0:50:33So you can see how elastic the dough is.
0:50:33 > 0:50:36Oh, wow, we never made it like that.
0:50:36 > 0:50:40But the thing is, you're going to feel it now, just before the salt goes in.
0:50:40 > 0:50:43Do you see it's almost virtually see-through?
0:50:43 > 0:50:48If you feel it, it's quite sticky.
0:50:48 > 0:50:50But you see, you don't want it that sticky.
0:50:50 > 0:50:53See? Exactly. But what's going to happen.
0:50:53 > 0:50:57We'll take our salt literally... That's pretty much the texture you're looking for.
0:50:57 > 0:51:00At the last minute, you're just going to add your salt.
0:51:00 > 0:51:03The salt is naturally going to make it dehydrate slightly.
0:51:03 > 0:51:08- Ahh, wow.- So, we give it another quick mix together, and we'll see how the texture changes.
0:51:08 > 0:51:12So you can feel how soft it was, and how supple it is,
0:51:12 > 0:51:16because if it's too sticky you won't be able to handle that. Before, but now...
0:51:16 > 0:51:19This is less shiny, isn't it?
0:51:19 > 0:51:22Gosh that's just salt.
0:51:22 > 0:51:25And you can see, this is what you're looking for your dough.
0:51:25 > 0:51:27- Look at that! - It's called the windowpane effect.
0:51:27 > 0:51:29Can that only be achieved in something like this?
0:51:29 > 0:51:33No, you'll do it by hand as well, it'll just take a little more effort.
0:51:33 > 0:51:36I can... The light should pretty much pass through it.
0:51:42 > 0:51:45I'm starting to get the window effect.
0:51:45 > 0:51:47- Not quite.- Not quite? Oh. - You're getting there. You see,
0:51:47 > 0:51:51- it's still kind of ripping a bit. - Yep.- But you're very close.
0:51:51 > 0:51:55A little bit more and you're there.
0:51:55 > 0:51:58So pretty much what you're doing is you're getting the dough
0:51:58 > 0:52:00and kind of pushing it into the table
0:52:00 > 0:52:03and as you do, start slowly bringing your hand up.
0:52:05 > 0:52:06Like, your fingertips.
0:52:08 > 0:52:10It helps to give you a tight little ball at the bottom.
0:52:13 > 0:52:17I think that the whole community project could be a goer.
0:52:17 > 0:52:20It looks complicated, but when you look at all the different machinery,
0:52:20 > 0:52:23and what they do, it's not as complicated as it looks.
0:52:23 > 0:52:28I think if they have a little place like this, it would be ideal for us. Yeah, I think we could do it.
0:52:29 > 0:52:32The scrubbers over there!
0:52:32 > 0:52:37How are the scrubbers? SHE CACKLES
0:52:37 > 0:52:41- So you flip them over. This is your presentation side, yeah?- Yep.
0:52:41 > 0:52:45So you're going to stretch it out so it takes the whole shape of the tin.
0:52:45 > 0:52:47I'm not so sure I'm doing it right.
0:52:47 > 0:52:49In fact, that one's rubbish.
0:52:49 > 0:52:53They're the right shape, but they're not as smooth as his.
0:52:53 > 0:52:57Keep your fingers down on the table to try and keep it trapped in your hand.
0:52:57 > 0:52:59Right, oh, I see.
0:53:00 > 0:53:03- There you go.- I did it!
0:53:03 > 0:53:05You're lovely.
0:53:05 > 0:53:08Rachel's pita breads are going well too.
0:53:08 > 0:53:11Put them straight into the oven.
0:53:11 > 0:53:13The trick with pitas is to put them into a very hot oven,
0:53:13 > 0:53:18so that an air pocket forms, and the pita bread puffs up.
0:53:18 > 0:53:19Can you see them?
0:53:19 > 0:53:21Can you see them puffing up already?
0:53:21 > 0:53:27By the end of the day, the group have mastered a whole variety of new recipes.
0:53:29 > 0:53:31You clever girl!
0:53:31 > 0:53:33Wow, it's amazing.
0:53:33 > 0:53:37We've learnt so much, and it's proper.
0:53:37 > 0:53:41It's real. We've produced something that we would go and buy in a shop.
0:53:41 > 0:53:44I mean Rachel's just done these pita breads, and
0:53:44 > 0:53:48who knew they were so, well, not so easy, but who knew they were doable?
0:53:48 > 0:53:50Oh, wow.
0:53:50 > 0:53:54- That's your perfect little pita. - Wow, that's brilliant, isn't it?
0:53:54 > 0:53:56You made them.
0:53:56 > 0:53:58I was going to say something rude. They look really good.
0:53:58 > 0:54:01- How can I phrase it other than the dog's- BLEEP?
0:54:01 > 0:54:04They look like the mutt's nuts. Sorry.
0:54:04 > 0:54:08Cos the mutt's nuts would work a lot better(!)
0:54:08 > 0:54:11THEY ALL LAUGH
0:54:11 > 0:54:15Working in a professional environment is a real taste of things to come,
0:54:15 > 0:54:19and Patrick and Duncan have decided the group need a new target to work towards.
0:54:19 > 0:54:25The idea with this isn't to freak you out, but, in a few weeks' time,
0:54:25 > 0:54:30you're going to have your first stall where you're actually going to be selling your own produce.
0:54:30 > 0:54:35You're going to be doing that locally to Bedale,
0:54:35 > 0:54:39so your own reputations are on the line as well,
0:54:39 > 0:54:43and to a certain extent, the reputation of your future bakery as well.
0:54:43 > 0:54:47I'm sure you'd like to have somebody paying you a couple of quid for everything you produce.
0:54:47 > 0:54:50- Absolutely.- To be honest, this will be your first real test.
0:54:50 > 0:54:54It's easy to have someone say that something you give them to as free
0:54:54 > 0:54:57is nice and lovely, but if you ask them to pay money for it...
0:54:57 > 0:55:01This will determine what we're doing is actually going to work or not.
0:55:01 > 0:55:03As well as revealing some exciting possibilities,
0:55:03 > 0:55:07it's also exposed some of the more challenging aspects of running a bakery.
0:55:07 > 0:55:11There's got to be a meeting, and we've got to thrash everything out,
0:55:11 > 0:55:13because it's got to be done properly right from day one.
0:55:13 > 0:55:20We need an organiser, which I think should be Carol because she's done so much, she's worked for...
0:55:20 > 0:55:24- Oxfam. - We wouldn't have done Leyburn... - I've done markets though.
0:55:24 > 0:55:27I know I've got the experience. I've had my own business.
0:55:27 > 0:55:31I'm not saying you haven't, Rosie, but Carol's got the advertising, and, I'm not saying...
0:55:31 > 0:55:34- But Carol's not the only one who can do that.- No, no.
0:55:34 > 0:55:36There'll be a job for everybody.
0:55:36 > 0:55:41Yeah, and I was just saying, if anyone decided,
0:55:41 > 0:55:46you know, I want a full-time commitment, that in effect demands
0:55:46 > 0:55:48that we're all doing it...
0:55:50 > 0:55:53Yeah, I think it's just been a long day.
0:55:53 > 0:55:55Yep.
0:55:58 > 0:56:01- What's the matter?- Oh, I'm OK. - No, come on.
0:56:01 > 0:56:04- No, I'm OK.- She just wants a hug, I think.- I'm OK.
0:56:04 > 0:56:06Come here.
0:56:06 > 0:56:09Rosie has been long term unemployed,
0:56:09 > 0:56:13and being part of the bread group has given her a sense of purpose.
0:56:13 > 0:56:16I just look at where I was last year with nothing,
0:56:16 > 0:56:19and when I have nothing, I go downhill.
0:56:19 > 0:56:22- I want to make this my full-time commitment.- I know...
0:56:22 > 0:56:26That's what I was saying, not that I want to take over,
0:56:26 > 0:56:30and I do have all this experience of business behind me.
0:56:30 > 0:56:34- Other people do too. Other people do.- Yeah, but every time I tried to say that,
0:56:34 > 0:56:38it's like, "Oh, no, she can do that, and she's done all this advertising."
0:56:38 > 0:56:42Well, that's great, and I'm glad she did, but she's actually not the only one who can do it. I can do it.
0:56:42 > 0:56:48- I've done marketing...- You can do just about everything, but you can't do everything. You can't, my love.
0:56:48 > 0:56:52I know I can't do everything, but I'd like to be considered that I could do something.
0:56:52 > 0:56:55But you've got... I know, and you can.
0:56:55 > 0:56:59Bread, to a certain extent, you can control how it's going to turn out,
0:56:59 > 0:57:02but we're dealing with people here as well, and it's emotions,
0:57:02 > 0:57:06and it's people's kind of livelihoods, and everything that comes with it,
0:57:06 > 0:57:10and that's just something that basically we're going to have to take as it comes,
0:57:10 > 0:57:15and try and work with whatever's thrown at the group, and thrown at us, to a certain extent.
0:57:15 > 0:57:19There's a lot of emotions kind of flying around at the moment,
0:57:19 > 0:57:23and I really think we have a real danger of people
0:57:23 > 0:57:27kind of falling off the bandwagon if we're not, sort of, careful.
0:57:27 > 0:57:33We're going to critically need everyone we had today, and more.
0:57:33 > 0:57:37In a sense the bread of this is really important, but it's almost
0:57:37 > 0:57:40a by-product because what's happened is these people have grown.
0:57:40 > 0:57:45- Wow!- I know, I did make these all by myself.
0:57:45 > 0:57:51And so the dynamic is changing, and, you know, it's going to bring conflict.
0:57:52 > 0:57:54There's absolutely no way we can do a stall on the 20th.
0:57:54 > 0:57:58Everyone's pulled out apart from Rosie, myself and Valerie.
0:57:58 > 0:58:01If this is how it goes on for weeks, we might as well forget about it.
0:58:01 > 0:58:04This farmer's market's not going to happen.
0:58:04 > 0:58:06No, just stay away from it, Lionel!
0:58:06 > 0:58:07Lionel!
0:58:07 > 0:58:08Stay away from it!
0:58:10 > 0:58:12Bit too enthusiastic there.
0:58:12 > 0:58:16- It says community bakery! - We must go then.- Yes!
0:58:16 > 0:58:19THEY ALL LAUGH
0:58:19 > 0:58:22The idea about the community bakery is that we are the heart
0:58:22 > 0:58:27of the community, that bread is the most basic food that you get.
0:58:27 > 0:58:29We're doing really well.
0:58:29 > 0:58:32We're selling... Pumpkin pasties are an absolute hit.
0:58:34 > 0:58:35CHEERING