0:00:02 > 0:00:05There was a time when a mill and a bakery
0:00:05 > 0:00:08were 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 > 0:00:14- Wow!- Wow!
0:00:15 > 0:00:19Today, it's a packaged sliced loaf for most of us,
0:00:19 > 0:00:21but 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 used 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 > 0:00:35We're going to see if teaching
0:00:35 > 0:00:37a 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 > 0:00:53..but help to persuade others how great real bread can be.
0:00:55 > 0:00:59The ambition is to get an ancient water mill up and running,
0:00:59 > 0:01:04and use the flour that it grinds to set up a community-run bakery.
0:01:07 > 0:01:09It'll be a massive task,
0:01:09 > 0:01:12so we're providing two award-winning artisan bakers
0:01:12 > 0:01:15to steer them in the right direction.
0:01:15 > 0:01:19- Look at that. - The light should pass through it.
0:01:19 > 0:01:24Will the group be able to work together?
0:01:24 > 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.
0:01:42 > 0:01:44Wow. Look at this.
0:01:46 > 0:01:51It's so scary, oh! It's just got to work, to be honest with you.
0:02:03 > 0:02:07Do you want to watch, as I reveal my glorious bread?
0:02:08 > 0:02:10Ta-da!
0:02:10 > 0:02:13- I was trying to think of something nice...- Ooh, that's a nice pair!
0:02:13 > 0:02:16Sorry, had to be said.
0:02:16 > 0:02:17Now, this is disgusting.
0:02:17 > 0:02:21It's been three months since this group of Yorkshire women came together
0:02:21 > 0:02:23to form a community baking team.
0:02:23 > 0:02:26Here's to an evening of bread making.
0:02:26 > 0:02:28The group is made up of mothers, midwives,
0:02:28 > 0:02:31a teacher and a curate, Cath Vickers.
0:02:31 > 0:02:33Don't be too shy, just give it a bit of welly.
0:02:33 > 0:02:38They have nothing in common except an interest in their local community and a love of bread.
0:02:38 > 0:02:42- I'm going to guess at tablespoons now.- Right.- Are you ready?
0:02:42 > 0:02:45I'm ready.
0:02:45 > 0:02:47So far, our group has gone from being complete novices...
0:02:50 > 0:02:55..to getting a feel for the reality of life as a baker.
0:02:55 > 0:02:58I did it. You're lovely.
0:02:59 > 0:03:04With their passion for baking aroused, artisan bakers Patrick and Duncan
0:03:04 > 0:03:06presented them with their very first challenge.
0:03:06 > 0:03:08To make bread that's good enough to sell.
0:03:08 > 0:03:12In a few weeks' time, you're going to have your first stall,
0:03:12 > 0:03:16where you are going to be selling your own produce.
0:03:18 > 0:03:22Since then, the group have been meeting regularly
0:03:22 > 0:03:24to get their baking skills up to scratch.
0:03:24 > 0:03:27Proving.
0:03:27 > 0:03:28Very exciting.
0:03:29 > 0:03:33Making it, we've discovered, is so much fun, and it's physical,
0:03:33 > 0:03:35and you put yourself into a loaf.
0:03:37 > 0:03:39Everyone rushes around so much and there's no head space,
0:03:39 > 0:03:43there's no sort of opportunity to just be.
0:03:43 > 0:03:47And I think that's one of the nice things, it gives you that time and space.
0:03:47 > 0:03:51I don't know, there is something quite mystical about it in a way, it just makes you open up,
0:03:51 > 0:03:54it just connects you somehow,
0:03:54 > 0:04:00which is a bizarre thing to say about the mixture of flour and water
0:04:00 > 0:04:03and yeast, but it's true.
0:04:03 > 0:04:05Thank you, cheers.
0:04:05 > 0:04:08I think there is something a lot deeper about bread.
0:04:08 > 0:04:11I remember with my grandmother when I was a kid, my mum made bread with her nan.
0:04:11 > 0:04:16There's something quite joining about it, doing it together.
0:04:16 > 0:04:19It's much better doing it together than doing it on your own.
0:04:19 > 0:04:21- It sounds very hollow. - Like a little maze.
0:04:21 > 0:04:23- Yeah, it does sound hollow. - Do you think?
0:04:23 > 0:04:27Can I just say, well done, everybody. I think this is fab.
0:04:27 > 0:04:33With basic bread making skills under their belt, the group are now ready to expand their repertoire.
0:04:33 > 0:04:38I think we're just outstandingly clever.
0:04:40 > 0:04:47In Bath, Patrick and Duncan are busy putting together a range of recipes that the group could sell.
0:04:47 > 0:04:50It's all about giving them a basic introduction to bread,
0:04:50 > 0:04:53and kind of showing them how simple and easy it can be.
0:04:53 > 0:04:57It's just flour, it's water, a little bit of salt,
0:04:57 > 0:04:58a little bit of yeast, and that's it.
0:04:58 > 0:05:01In its simplest form, that's all it needs to be.
0:05:01 > 0:05:06We've made it really clear that just turning out their sort of beginners,
0:05:06 > 0:05:09kind of...not beginners, that's a bit of a harsh word,
0:05:09 > 0:05:13but their sort of starter kind of range of loaves isn't just going to be enough,
0:05:13 > 0:05:16and they need to kind of think out of the box,
0:05:16 > 0:05:19and try and come up with products that's going to generate them a lot of interest.
0:05:19 > 0:05:22And that's where Patrick kind of came up with this idea
0:05:22 > 0:05:26of these crunchy bread sticks.
0:05:26 > 0:05:29It's rolling the dough nice and thin, and season it.
0:05:29 > 0:05:31We've got some paprika sprinkled on these,
0:05:31 > 0:05:35they go in the oven about 150, 160 degrees,
0:05:35 > 0:05:41until they've slowly cooked, and gone nice and crispy.
0:05:41 > 0:05:44The other thing Patrick's got going on is he's really trying to encourage the group
0:05:44 > 0:05:48to work on something that's local to them, something nice and traditional.
0:05:48 > 0:05:53What better than kind of a traditional Yorkshire teacake?
0:05:53 > 0:05:56A teacake is pretty much kind of a sweet, enriched bun, really.
0:05:56 > 0:05:58What we've done with this one is we've actually used
0:05:58 > 0:06:00some of our mincemeat from Christmas.
0:06:00 > 0:06:03You can see it's quite soft, and quite elastic,
0:06:03 > 0:06:05because you want a really nice soft dough.
0:06:05 > 0:06:07Then, at the very last minute, drop in your mincemeat.
0:06:07 > 0:06:11Reason being, especially if you're doing it in a mixer, you don't want the mincemeat to stay together.
0:06:11 > 0:06:15Then, all I'm going to do is simply portion it out into a nice, generous size.
0:06:15 > 0:06:18Then quickly roll them, and they're set to prove again,
0:06:18 > 0:06:20and simply bake them off.
0:06:21 > 0:06:24Next time we're going to see them all,
0:06:24 > 0:06:27Patrick's going to be running through these recipes,
0:06:27 > 0:06:29and it's basically for their first paying market.
0:06:30 > 0:06:35Throughout this journey, Patrick and I can do our best, but really,
0:06:35 > 0:06:37when it comes down to it, and for this to kind of work sort of long
0:06:37 > 0:06:41term, it's really a case that the hard work sort of starts with them.
0:06:48 > 0:06:51At Crakehall, just outside Bedale,
0:06:51 > 0:06:54renovation has recently begun on an ancient mill.
0:06:56 > 0:07:01Everybody talks about it as a water mill, but it's a corn mill.
0:07:01 > 0:07:04It produces flour, and that's what we're going to do.
0:07:06 > 0:07:12Owner Lionel Green hopes that this mill can once again grind flour for the local community,
0:07:12 > 0:07:15and be used by Cath and her baking group.
0:07:15 > 0:07:17When you're ready.
0:07:17 > 0:07:19Yeah, we're just taking out these woods.
0:07:21 > 0:07:24He can't afford a full professional restoration,
0:07:24 > 0:07:29so he's roped in best mate Pete, and some other friends, to help.
0:07:29 > 0:07:33You can see from the marks in the wall that the wheel has run...
0:07:33 > 0:07:35Hit the wall a few times.
0:07:35 > 0:07:37..all over the place in the past.
0:07:37 > 0:07:41Their first job is to get the water wheel turning,
0:07:41 > 0:07:45but they've got their work cut out, as it's well and truly stuck.
0:07:48 > 0:07:52It's five metres in diameter and weighs over five tons.
0:07:54 > 0:07:55- Are you ready, Lionel?- I'm ready.
0:07:57 > 0:07:58Using a hydraulic jack,
0:07:58 > 0:08:02Lionel and his team set about raising the wheel,
0:08:02 > 0:08:06in order to clear the many years' worth of debris underneath.
0:08:17 > 0:08:21The wooden buckets on the wheel are painstakingly repaired.
0:08:23 > 0:08:27After three days of hard work, the wheel is finally set.
0:08:30 > 0:08:34And for the first time in years, it actually turns.
0:08:34 > 0:08:37- Go again, please.- Oh, bloody hell.
0:08:37 > 0:08:39Keep going.
0:08:50 > 0:08:52The renovation may be powering ahead at Crakehall...
0:08:55 > 0:09:00..but in Bedale, the bread group have been plunged into crisis,
0:09:00 > 0:09:06and all bread making has come to a halt.
0:09:06 > 0:09:11In all my wildest dreams, I never thought I'd end up moving South.
0:09:13 > 0:09:16Yorkshire born and bred, that's me.
0:09:16 > 0:09:21And yet when Geoff and I drove down to Warwickshire...to see,
0:09:21 > 0:09:24the sun was out and it was a beautiful day.
0:09:24 > 0:09:30I felt, at that moment, my mind being opened.
0:09:30 > 0:09:36As a curate, Cath was effectively in training to become a vicar.
0:09:36 > 0:09:42She had hoped to become one locally, but the church has decided to place her almost 200 miles south.
0:09:42 > 0:09:48And so Jesus tells his disciples that he's going away, but he says,
0:09:48 > 0:09:54"The Father will send the advocate, the Holy Spirit, in my name."
0:09:58 > 0:10:02Cath has always been the bread group's driving force.
0:10:04 > 0:10:08When they came together to make their first loaf of bread,
0:10:08 > 0:10:11Cath was the only thing they had in common.
0:10:13 > 0:10:16But she quickly changed all of that.
0:10:17 > 0:10:22I will miss my friends, because we have become very good friends,
0:10:22 > 0:10:25and I shall miss this, you know, seeing this develop.
0:10:25 > 0:10:29But in a way, it's great, because it means, you know,
0:10:29 > 0:10:34it gives it a whole new lease of life, in a way, it can go in ways that I don't do.
0:10:34 > 0:10:37You know, it's not dependent on me, I wouldn't have thought,
0:10:37 > 0:10:39so... I hope not, anyway.
0:10:42 > 0:10:44Peace be with you.
0:10:44 > 0:10:49Oh, Cath's going. It's just so upsetting.
0:10:49 > 0:10:52Erm, but life goes on.
0:10:52 > 0:10:56Cath has a new ministry.
0:10:56 > 0:10:59Just think of all those lucky people who are going to have her.
0:10:59 > 0:11:02We've lost her, but she's given us masses while she's been here.
0:11:02 > 0:11:05And what she has given us, we've got to keep going.
0:11:05 > 0:11:09We have to do it for her.
0:11:09 > 0:11:13If I can be a fairy in a pantomime, you can do new things too.
0:11:27 > 0:11:28Oh!
0:11:31 > 0:11:34The service over, there's just time for some final goodbyes.
0:11:34 > 0:11:38- Lots and lots of love.- Yeah. - Bye.
0:11:38 > 0:11:40- Lots and lots of love. - Bye-bye.
0:11:40 > 0:11:43And God bless. And all shall be well.
0:11:43 > 0:11:44It shall be, I know.
0:11:44 > 0:11:48And keep on kneading. Be kneady women.
0:11:48 > 0:11:49Yeah, we do need to knead.
0:11:49 > 0:11:54- I'll see you soon.- Yeah, take care. - Have fun.
0:11:54 > 0:11:56Bye. Bye.
0:11:58 > 0:12:00It's really strange. Really, really odd.
0:12:00 > 0:12:03It'll be when we, it'll be when we've met a few times without her,
0:12:03 > 0:12:05that's when it'll, it'll sink in, I think, won't it?
0:12:05 > 0:12:10It will hit us, and we'll be very sad.
0:12:10 > 0:12:13But we won't miss the noise, because she's very noisy.
0:12:13 > 0:12:15I think as long as we keep the spirit of Cath with us,
0:12:15 > 0:12:18we'll be all right.
0:12:18 > 0:12:21But it's Cath who's always chivvied the group along,
0:12:21 > 0:12:27- and now we need a replacement, Carol.- Thank you very much.
0:12:32 > 0:12:35This could actually be the best time for them.
0:12:35 > 0:12:39As clergy, I really feel that the job is best done when you're not needed.
0:12:39 > 0:12:44So, if I can disappear, and things still keep going on,
0:12:44 > 0:12:47then I feel, you know, the job I've done has been OK.
0:12:51 > 0:12:57With Cath gone, the bread group must refocus on the job in hand.
0:12:57 > 0:13:04If they're going to open their community bakery, they have to start selling their bread to the public.
0:13:04 > 0:13:09With a market just weeks away, they've got to get their act together.
0:13:16 > 0:13:20A few days later, Carol Brown begins rallying the troops.
0:13:20 > 0:13:24I had sent an email out to people who had been involved in the bread group
0:13:24 > 0:13:27to say, "Just let me know what time you can give, we need to move forward
0:13:27 > 0:13:30"and we need to know what we're moving forward with.
0:13:30 > 0:13:34"Tell me how you're feeling, or what you think you can contribute."
0:13:34 > 0:13:37And it was a bit like a house of cards just collapsing.
0:13:37 > 0:13:43The emails were along the lines of, "I've had a brilliant time, really enjoyed it, but...
0:13:43 > 0:13:46"this is my life and there isn't room for bread."
0:13:50 > 0:13:54The group have yet to break the news to artisan baker Patrick,
0:13:54 > 0:13:58who's just made the 250-mile journey from Bath.
0:13:59 > 0:14:03He's arrived with some new recipes for them.
0:14:03 > 0:14:06- Morning.- Morning.- How are you?
0:14:06 > 0:14:09- I'm good, how's everybody?- Fine.
0:14:09 > 0:14:12All right. We can't do the 20th.
0:14:12 > 0:14:16There's absolutely no way we can do the stall on the 20th. We don't have anybody.
0:14:16 > 0:14:20Everyone's pulled out, apart from Rosie, myself, and Valerie.
0:14:20 > 0:14:22- Rachel's pulled out.- I have to, really. I have to, yeah.
0:14:22 > 0:14:26Absolutely. That's it. There's not a blame thing at all. Everybody's got their own lives.
0:14:26 > 0:14:29It's not that I want to. I have to.
0:14:29 > 0:14:32There's... It's just not going to happen.
0:14:36 > 0:14:39- How're you doing? - 'Good, how are you?'
0:14:39 > 0:14:42- Er, not so good.- 'Uh-oh.'
0:14:42 > 0:14:50Yeah, I came in this morning, and they kind of go, er, "Oh, well, yeah, everyone's pulled out."
0:14:50 > 0:14:52'Oh, dear.'
0:14:52 > 0:14:55We'd stuff planned this morning, and it's just kind of walking in,
0:14:55 > 0:14:57and it's like just getting, it's like getting punched in the stomach.
0:14:57 > 0:14:59'OK.'
0:14:59 > 0:15:03So, pretty much, we're kind of left with Carol, she's obviously got the kids and stuff to worry about,
0:15:03 > 0:15:05as much commitment as she can make is limited.
0:15:05 > 0:15:08And also, we've got Valerie and Rosie in.
0:15:08 > 0:15:11'I mean, three is doable. I mean, look at what we achieved.'
0:15:11 > 0:15:15Yeah, but, Duncan, we did 24 hour days and stuff.
0:15:15 > 0:15:18There's no way any of them are going to do that. One of them is retired,
0:15:18 > 0:15:20one of them has got kids.
0:15:20 > 0:15:22'No, yeah, I get your point, OK.'
0:15:24 > 0:15:27They're not going to be able to do this by themselves,
0:15:27 > 0:15:29they need everyone else, and they need everyone involved.
0:15:29 > 0:15:33So, it's a bit annoying that this is the way it's going to proceed.
0:15:33 > 0:15:36Erm, like, if this is the way it goes on for the next weeks,
0:15:36 > 0:15:37we might as well just forget about it,
0:15:37 > 0:15:40and this farmers' market is not going to happen.
0:15:48 > 0:15:50The bread group have hit rock bottom,
0:15:50 > 0:15:53but work at the mill steams on regardless.
0:15:57 > 0:15:58Very exciting.
0:15:58 > 0:16:03We're going to run the water mill for the first time, fingers crossed.
0:16:04 > 0:16:06Today is the day that Lionel and Pete
0:16:06 > 0:16:10plan to use water to drive the wheel for the first time.
0:16:10 > 0:16:14The wheel is the most important piece of equipment in the mill,
0:16:14 > 0:16:16and if anything goes wrong,
0:16:16 > 0:16:20it could end Lionel's dream of getting the mill working.
0:16:23 > 0:16:25- All right?- Yeah, got it.
0:16:25 > 0:16:30To make sure they don't overdo it on their first attempt,
0:16:30 > 0:16:33Lionel has erected a sandbag dam just in front of the wheel,
0:16:33 > 0:16:37to limit the amount of water that can get through.
0:16:37 > 0:16:41The mill gets its water from Crakehall beck,
0:16:41 > 0:16:44which runs at the end of Lionel's drive.
0:16:44 > 0:16:48It flows through a channel under the road into the millpond,
0:16:48 > 0:16:50where it's stored.
0:16:50 > 0:16:54When the sluice gate is opened, water floods through,
0:16:54 > 0:16:55turning the water wheel.
0:16:57 > 0:17:00What I'll do is, I'll ease a bit of water through,
0:17:00 > 0:17:02and then close it back down again,
0:17:02 > 0:17:09because that sudden amount of water will send it into motion.
0:17:10 > 0:17:15Positions. Get a move on, Lionel.
0:17:18 > 0:17:19- Are you ready?- Ready when you are.
0:17:19 > 0:17:21All hands clear?
0:17:21 > 0:17:23Fire away.
0:17:23 > 0:17:28OK. All the way.
0:17:28 > 0:17:30Lovely. That's great.
0:17:30 > 0:17:32Chock.
0:17:34 > 0:17:36A bit more.
0:17:39 > 0:17:42It's going now, Lionel, on its own.
0:17:42 > 0:17:43Oh, that is good.
0:17:46 > 0:17:50Oh, hang on, the sandbags.
0:17:50 > 0:17:52Have they gone through?
0:17:52 > 0:17:54Lionel fears that if the sandbags get caught under the wheel,
0:17:54 > 0:17:57the whole thing will grind to a halt.
0:17:59 > 0:18:05No, stay away from it, Lionel. Lionel, stay away from it.
0:18:05 > 0:18:09The only way he can stop the wheel is by turning off the water supply.
0:18:15 > 0:18:17A bit too enthusiastic there.
0:18:18 > 0:18:23Hang on, hang on, hang on.
0:18:23 > 0:18:24Right, you're safe.
0:18:24 > 0:18:29How exciting was that when it was banging on?
0:18:37 > 0:18:39ALL: Cheers.
0:18:39 > 0:18:41- Well done, everybody. - Brilliant, well done.
0:18:43 > 0:18:44Yes, we're happy, happy bunnies.
0:18:52 > 0:18:56Now the wheel is running, they're one step nearer to their goal
0:18:56 > 0:18:58of grinding flour at Crakehall once more.
0:19:04 > 0:19:08With the baking group still down to just three members,
0:19:08 > 0:19:12Patrick and Duncan think it's time for some drastic action if the group
0:19:12 > 0:19:16are to achieve the ambition of setting up a community bakery.
0:19:16 > 0:19:20Now is really the time when they need to build up their numbers.
0:19:20 > 0:19:22They need to recruit.
0:19:22 > 0:19:25They need to, you know, draw in some new volunteers.
0:19:25 > 0:19:29And obviously, in order to sort of do that, you need contacts,
0:19:29 > 0:19:32and you need someone with standing in the community,
0:19:32 > 0:19:37and sadly, there is only one person who can do that, and that is Cath.
0:19:37 > 0:19:42So, we are hoping that she is willing to get stuck in, one more time, sort of, into the fray,
0:19:42 > 0:19:47and kind of get people involved, as we really need her to, really.
0:19:49 > 0:19:53Following some discussions with Patrick and Duncan,
0:19:53 > 0:19:58Cath has agreed to make a return visit to Bedale to help spearhead
0:19:58 > 0:20:00a fresh recruitment drive for the baking group.
0:20:00 > 0:20:04Just make sure you get that size eight hanger in.
0:20:04 > 0:20:07They'll believe it if it's on the telly.
0:20:07 > 0:20:10The minute it got professional,
0:20:10 > 0:20:14I think there was a realisation at that point
0:20:14 > 0:20:17that it was going to be a demanding project,
0:20:17 > 0:20:20and that's really the point that we lost most people, I think.
0:20:20 > 0:20:25What needs revisiting is why we started in the first place.
0:20:25 > 0:20:29It's about having fun together, learning together,
0:20:29 > 0:20:33and caring for our own community, and our own environment, and our families, and so on.
0:20:33 > 0:20:38But it does need perhaps support...
0:20:38 > 0:20:41to make certainly the community bakery thing possible.
0:20:41 > 0:20:43Hello, is that Shona?
0:20:46 > 0:20:49Hello, it's me! Do you like bread?
0:20:49 > 0:20:52Do you like having fun?
0:20:54 > 0:20:56- Hello.- Hello.
0:20:56 > 0:20:58Despite being down to just three members,
0:20:58 > 0:21:02they, at least, are truly committed to the project.
0:21:02 > 0:21:06And Duncan has been working closely with them in an attempt to keep moving forward.
0:21:06 > 0:21:08Wholesome Bread Group.
0:21:08 > 0:21:11What else have we got? Bedale Bread. Don't like that.
0:21:11 > 0:21:13What's all of this?
0:21:13 > 0:21:16We don't think that we can go any further without having a name.
0:21:16 > 0:21:19- We need an identity, don't we? - We do need an identity.
0:21:19 > 0:21:23Good Honest Bread. The Good Bread Company. Bread And Better.
0:21:23 > 0:21:25- I like that one.- Bread Actually.
0:21:25 > 0:21:29The reason I like that one is because I think it's quite cocky.
0:21:29 > 0:21:33- Actually!- I like that one. - We've done it.- Fantastic. - It works, doesn't it?
0:21:33 > 0:21:38- It does.- Oh, I'm glad, because that was my favourite as well.
0:21:38 > 0:21:40- Who came out with that?- Me.
0:21:40 > 0:21:44As well as choosing a name, they've sorted out banners, new aprons,
0:21:44 > 0:21:47and Patrick has come up with something
0:21:47 > 0:21:50to really make the community bakery stand out from the crowd.
0:21:52 > 0:21:56He wants to teach them how to make a traditional sour dough loaf.
0:21:56 > 0:22:00Sour dough is probably the oldest process used to make bread.
0:22:00 > 0:22:02Dates back centuries.
0:22:02 > 0:22:04For this one, we're just going to add 200 grams of water.
0:22:04 > 0:22:09To make a sour dough, you need a mix of flour and water,
0:22:09 > 0:22:12called the starter mix.
0:22:12 > 0:22:15Sometimes also affectionately known as the mother dough.
0:22:15 > 0:22:19Patrick's starter has been fermenting for over two years.
0:22:19 > 0:22:23- Have a good strong smell of it.- Oh!
0:22:23 > 0:22:27By adding this fermentation, which is the starter, the bread takes on a bigger depth of flavour,
0:22:27 > 0:22:30much more open texture, amazing crust.
0:22:35 > 0:22:39Sour dough breads can be left proving from six hours to upwards of two days
0:22:39 > 0:22:42as it develops its flavour.
0:22:42 > 0:22:47That's unbelievable, look at that, look at the way it's holding.
0:22:47 > 0:22:48Look at that.
0:22:48 > 0:22:52The reason I joined the bread project was just because it was Cath's.
0:22:52 > 0:22:54It's ready now, a good hot oven.
0:22:54 > 0:22:57I love her to bits and she's become a good friend.
0:22:59 > 0:23:03If making bread and being part of a group completely went now,
0:23:03 > 0:23:08I'd be very sorry about it, because we've come so far
0:23:08 > 0:23:13and we've put so much time into it and we've got all these new skills,
0:23:13 > 0:23:16and new friendships, and it's pushed us in directions
0:23:16 > 0:23:18we would never have considered.
0:23:18 > 0:23:20That's gorgeous.
0:23:20 > 0:23:23- Go for it.- That's amazing.
0:23:23 > 0:23:27- That's what we want to do. - Just listen to that crack.
0:23:29 > 0:23:35With everything in place, all they need now are some new group members.
0:23:38 > 0:23:45After much ringing round, a group of potential new recruits has been invited to come along.
0:23:45 > 0:23:49It's about broadening it, and making it more of a community feel
0:23:49 > 0:23:51and, you know, having fun thing.
0:23:53 > 0:23:56Oh, look, it says Community Bakery!
0:23:56 > 0:23:58- We must go, then.- Yes!
0:24:03 > 0:24:07Cath is taking them to meet the few remaining members of the group.
0:24:08 > 0:24:14Carol and Valerie have been told to host an introductory bread class.
0:24:15 > 0:24:19But they've no idea just who is about to walk through the door.
0:24:21 > 0:24:22Hello!
0:24:26 > 0:24:32You... Oh, Cath, you little terror!
0:24:32 > 0:24:36Oh, you naughty girl!
0:24:36 > 0:24:39I've brought some friends for you to join in.
0:24:39 > 0:24:45If you've got aprons, fabulous. If not, we do have some prep aprons.
0:24:45 > 0:24:52Like the original bread group five months ago, the new recruits are back at square one.
0:24:52 > 0:24:56If you're not comfortable doing the... It needs to move as much as you can.
0:24:56 > 0:24:58So, if you keep pushing it.
0:24:58 > 0:25:02From a wide range of ages and experiences,
0:25:02 > 0:25:09the group is comprised of farmers' wives, teachers, an ex-dinner lady, and some university graduates.
0:25:09 > 0:25:11Really stretch it.
0:25:11 > 0:25:15I enjoy baking. That's what I like to do on my days off.
0:25:15 > 0:25:18I'll just do some baking today, what shall I bake?
0:25:18 > 0:25:22Lucy is one of the youngest here today.
0:25:22 > 0:25:24She's 23.
0:25:24 > 0:25:30Community, to me, would mean being able to knock on your neighbour's door in a time of need,
0:25:30 > 0:25:34being able to speak to the person on the street.
0:25:34 > 0:25:39I find it very funny when I run to the gym in the morning and I'll just say good morning to someone,
0:25:39 > 0:25:42and they're like, "Oh, hi," kind of thing.
0:25:42 > 0:25:44They don't expect it from a younger person.
0:25:44 > 0:25:49I think it's trying to change that mould of not all young people are horrible,
0:25:49 > 0:25:53they can actually be quite nice to speak to, given half a chance.
0:25:57 > 0:26:01It's really lovely that you've all turned up this afternoon, thank you very much.
0:26:01 > 0:26:04It's so nice, Valerie, isn't it, not to be just the two of us here?
0:26:04 > 0:26:09As much as I love Valerie, sometimes, we could do with just somebody else.
0:26:09 > 0:26:11That's not what you told me!
0:26:11 > 0:26:16You're just a troublemaker! Who invited you, anyway?!
0:26:17 > 0:26:22The idea about the community bakery is that we are the heart of the community,
0:26:22 > 0:26:25that bread is the most basic food that you get.
0:26:25 > 0:26:28Everybody, everybody needs it, in whatever form.
0:26:28 > 0:26:30But we want it to be part of the community in terms of people,
0:26:30 > 0:26:33and this is where you guys come in, hopefully.
0:26:33 > 0:26:38I make bread all the time at home, and it was the bread that interested me really,
0:26:38 > 0:26:41and just learning what different techniques you use.
0:26:41 > 0:26:46I would like very much to develop more community involvement.
0:26:46 > 0:26:50Originally, I was involved in training, so I'm an NVQ assessor,
0:26:50 > 0:26:54in particular for food production, so how's that?
0:26:54 > 0:26:58I actually just really enjoy baking, and I think me, Becky and Sarah
0:26:58 > 0:27:01are all quite different because we are quite young, and we enjoy baking,
0:27:01 > 0:27:05and it doesn't really come, tend to come along that often.
0:27:05 > 0:27:09I work at the farm, you know, I'm local, although I've been at uni for three years.
0:27:09 > 0:27:13I find myself now graduated, I'm back in Bedale, and not a huge amount to do with my time.
0:27:13 > 0:27:15It would be nice to get involved.
0:27:15 > 0:27:18I like to know what's going on around Bedale, and meet everyone,
0:27:18 > 0:27:21offer you a hand and learn something.
0:27:21 > 0:27:23- That sounds fantastic.- Give something back, as simple as that.
0:27:23 > 0:27:27The fruits of your labour, ladies and gentlemen.
0:27:27 > 0:27:32The first, very hot, straight from the oven.
0:27:32 > 0:27:38It's really lovely. It's just worked out as we hoped, really.
0:27:38 > 0:27:42A couple of months ago, we went down to Bath
0:27:42 > 0:27:44and we received an experience.
0:27:44 > 0:27:49And today, I've seen the same sort of thing happening,
0:27:49 > 0:27:56except it's been Valerie and Carol that have been doing it, and it's just phenomenal.
0:27:58 > 0:28:00The bread group are back on track,
0:28:00 > 0:28:04and are now in with a chance of setting up a community bakery.
0:28:04 > 0:28:07The introductory class secures 14 new recruits,
0:28:07 > 0:28:12and they're booked into a market for the following weekend.
0:28:14 > 0:28:17With many of the new members complete novices,
0:28:17 > 0:28:22Patrick and Duncan rush back to Bedale to give them an intensive session...
0:28:22 > 0:28:24- Hello, hello.- Hello.- All right, guys?
0:28:24 > 0:28:27..to get everyone up to speed.
0:28:27 > 0:28:34- Hi, I'm Duncan. Pleased to meet you. - I'm Carol...
0:28:37 > 0:28:43Thank you very much for taking some time out to come and spend a bit of time with us this afternoon.
0:28:43 > 0:28:45- We weren't quite expecting so many. - Yeah.
0:28:45 > 0:28:49Right, there's a couple of things we want to do today.
0:28:49 > 0:28:52We're going to get stuck in the kitchen. Patrick's going to head that up in a minute.
0:28:52 > 0:28:55But, basically, the main thing I really wanted to tackle today
0:28:55 > 0:29:00was this sort of issue of why is your bread better than, you know,
0:29:00 > 0:29:04the loaves that you can buy for half the price in the convenience store?
0:29:04 > 0:29:08As bakers, Patrick and Duncan are passionate about promoting the benefits of real bread,
0:29:08 > 0:29:12as opposed to mass-produced supermarket loaves.
0:29:12 > 0:29:16What you may not be so aware of is, actually,
0:29:16 > 0:29:20the incredible variety of ingredients that go into your average packaged loaf.
0:29:20 > 0:29:24I mean, from the top here, we've got dextrose, a synthetic sugar.
0:29:24 > 0:29:26Then we've got ascorbic acid.
0:29:26 > 0:29:30Now, ascorbic acid will make the loaf that you buy from the supermarket
0:29:30 > 0:29:34that much sort of bigger and voluminous than a loaf that you might turn out at home.
0:29:34 > 0:29:37The next thing we've got here is flavouring.
0:29:37 > 0:29:42A standard packaged loaf contains, on average, 14 ingredients...
0:29:42 > 0:29:45The next thing we've got is calcium propionate.
0:29:45 > 0:29:48It's actually an anti-moulding agent.
0:29:48 > 0:29:51..ten of which are additives to make it last longer
0:29:51 > 0:29:53and make it cheaper to produce.
0:29:53 > 0:29:56The next ingredient that we have here is called L-cysteine.
0:29:56 > 0:30:01You can make it synthetically, but it is also available on the market
0:30:01 > 0:30:05made from animal hair, and in other parts of the world, although not in Europe,
0:30:05 > 0:30:08it can be made from human hair.
0:30:10 > 0:30:14For any of you guys who are actually quite curious, please do come up.
0:30:14 > 0:30:17We worked quite hard to actually get hold of these ingredients.
0:30:17 > 0:30:22At the end of the day, these go in our foods, so they are deemed safe.
0:30:22 > 0:30:25If you wanted to sort of have a little dab of one, and see what you think.
0:30:25 > 0:30:32The L-cysteine is the most awful flavour I've ever come across, it genuinely is.
0:30:34 > 0:30:36Urgh.
0:30:37 > 0:30:42You wait, because it actually gets worse as it goes along. It genuinely does.
0:30:42 > 0:30:44Thank you, that's very reassuring!
0:30:44 > 0:30:47- You're really selling it, Duncan. - Yeah.- That was so disgusting.
0:30:47 > 0:30:51It does make it more understandable why they want to put flavouring in.
0:30:51 > 0:30:55That's a very good point, actually, to mask the taste of death.
0:30:55 > 0:30:58Any amount of flour you put in isn't going to cover that.
0:30:59 > 0:31:02There's a step there, guys.
0:31:02 > 0:31:08Patrick's ideas for the session will focus on how the baking group can make a range of products
0:31:08 > 0:31:13from the basic bread recipe of flour, water, salt and yeast.
0:31:13 > 0:31:17OK. Pretty much what we're going to do today is we're going to take the very basic white dough,
0:31:17 > 0:31:19but we're going to tweak them a little bit.
0:31:19 > 0:31:22We're going to take a little take on the traditional pasty,
0:31:22 > 0:31:25and I'm going to introduce you to foccacia.
0:31:25 > 0:31:29The foccacia dough simply is a kilo of flour,
0:31:29 > 0:31:3220 grams of salt, 20 grams of yeast, 200 grams of olive oil or rapeseed oil,
0:31:32 > 0:31:35whichever you decide to use, whatever you have at hand,
0:31:35 > 0:31:39and 250 grams of milk, which is just that little bit richer than just water.
0:31:39 > 0:31:42And that's pretty much it. Literally, you could put anything on it.
0:31:42 > 0:31:44The great thing about it is it's actually finished,
0:31:44 > 0:31:47it's like a meal in itself.
0:31:47 > 0:31:51You know, you've got artichokes that you kind of roast and marinate.
0:31:51 > 0:31:53You've got some beautiful tomatoes.
0:31:53 > 0:31:56In the right season, shallots, onion, red onions,
0:31:56 > 0:32:00or even some beautiful sort of British asparagus.
0:32:00 > 0:32:01So, literally, once you kind of get to here,
0:32:01 > 0:32:05you're really working your fingers and stretching the dough out.
0:32:05 > 0:32:08These ones are going to give you a good 12 portions, easy.
0:32:08 > 0:32:13A bit of olive oil in the tray, we're going to... Make them work here.
0:32:13 > 0:32:17You can smell, you can smell the tomatoes already.
0:32:17 > 0:32:20It's just kind of... There's lots of oil in there as well,
0:32:20 > 0:32:25so we're just going to... The simple things all work together, the balsamic, the basil,
0:32:25 > 0:32:28the red onion, it's a nice light, kind of Mediterranean flavour.
0:32:28 > 0:32:31All we want to do is simply work that in.
0:32:31 > 0:32:33It's got to fit this tray, and then it's going to puff up.
0:32:33 > 0:32:35It's going to be like a nice inch in height.
0:32:35 > 0:32:38We're going to get some of our blue cheese now.
0:32:38 > 0:32:41You can take it, you will see, it will crumble up.
0:32:41 > 0:32:45The plan is for the community bakery to be a not-for-profit organisation,
0:32:45 > 0:32:49but they'll still have to cover costs in order to survive.
0:32:49 > 0:32:54Funnily enough, you can make the best loaves in the world with the most incredible ingredients,
0:32:54 > 0:32:57and people will still struggle to value it for what it is.
0:32:57 > 0:33:01Whereas you can take a very similar dough, put an interesting twist on it,
0:33:01 > 0:33:03add a bit of seasonal ingredients to it,
0:33:03 > 0:33:08and then you've got a product which they'll actually potentially,
0:33:08 > 0:33:12for say a third of the amount of dough, pay up to twice, twice the price for it.
0:33:14 > 0:33:20Next, Patrick shows the group a twist on a traditional pasty, curried pumpkin.
0:33:20 > 0:33:23We've rolled out our dough.
0:33:23 > 0:33:26All we use is a saucer.
0:33:26 > 0:33:30A lightly roasted pumpkin, combined with the curry sauce,
0:33:30 > 0:33:33is reduced to a rich consistency so it stays in the casing.
0:33:33 > 0:33:38All we're going to do is take little disks, by half a centimetre really,
0:33:38 > 0:33:41because if it's too thin, it's just going to break through,
0:33:41 > 0:33:44and we don't want it to quite break through.
0:33:44 > 0:33:46All you're doing is egg washing the outside.
0:33:46 > 0:33:49Take a little spoon of our mix,
0:33:49 > 0:33:52and then all we're looking to do, pinch it together.
0:33:54 > 0:33:56A Yorkshire pasty.
0:33:58 > 0:34:02And to finish, using a slightly sweetened dough,
0:34:02 > 0:34:04he makes cinnamon swirls.
0:34:04 > 0:34:06If you had a little spray bottle,
0:34:06 > 0:34:09all we do is spray a little on the top, and simply use this.
0:34:09 > 0:34:14All it is is brown sugar and cinnamon, and again, if you had your little spray bottle,
0:34:14 > 0:34:18it would just help to stick it down really, that's it.
0:34:18 > 0:34:21We're going to roll it up.
0:34:21 > 0:34:28Once we've got our big long sausage, all you do is cut about an inch,
0:34:28 > 0:34:30you can see a little swirl on them.
0:34:39 > 0:34:42Whoa.
0:34:45 > 0:34:49- What do you reckon?- Fantastic.- It looks wonderful, really beautiful.
0:34:49 > 0:34:51Really, really good.
0:34:51 > 0:34:58Pretty much, has this shown you how easy, erm, just bringing together like a simple white dough can be,
0:34:58 > 0:35:01and it not being a loaf of bread?
0:35:01 > 0:35:03Let's look at the little cheese savouries here.
0:35:03 > 0:35:06How much would you guys pay for one of those?
0:35:06 > 0:35:07£1.20.
0:35:07 > 0:35:11£1.20? A slice of focaccia?
0:35:11 > 0:35:12£1.30 to...
0:35:12 > 0:35:16That's very similar to the cheese savouries.
0:35:16 > 0:35:19We sell that around the kind of £1, £1.20...
0:35:20 > 0:35:24Probably not as much as £1.30, but around that sort of mark.
0:35:24 > 0:35:27Now, the crazy thing is, you said that weighs, what?
0:35:27 > 0:35:30About the same as a 400 gram loaf of bread.
0:35:30 > 0:35:32All we're talking about is a marinade of fresh vegetables
0:35:32 > 0:35:35that cost absolutely nothing at this time of year,
0:35:35 > 0:35:36and a few glugs of olive oil,
0:35:36 > 0:35:40and you've just basically trebled the perceivable value of that product.
0:35:52 > 0:35:58Now that the wheel at Crakehall is turning, Lionel's next task is to clear the pond of weeds
0:35:58 > 0:36:01so the water can run freely down to the mill.
0:36:01 > 0:36:03He's invited some of the locals to help.
0:36:03 > 0:36:08You can see who's going to do all the work. I'm the foreman.
0:36:08 > 0:36:12I've got white shoes on.
0:36:14 > 0:36:18Good morning, everybody. Thank you very much for coming along.
0:36:18 > 0:36:20We're going to go up that end of the pond, the far end,
0:36:20 > 0:36:25and remove some of these, er, invasive weeds.
0:36:25 > 0:36:29So, we'll all go up, up the end. Oh, just one other thing, names.
0:36:29 > 0:36:31- Dave.- Paul.
0:36:31 > 0:36:33- Stewart.- James.
0:36:33 > 0:36:37Everybody knows one another. I'm Alison and that's Lionel.
0:36:44 > 0:36:47Rosie, from the community baking group,
0:36:47 > 0:36:48is the fifth and final person to arrive.
0:36:50 > 0:36:52- Morning.- All right.
0:36:58 > 0:36:59Although there's a committed core of volunteers
0:36:59 > 0:37:01helping out at the mill,
0:37:01 > 0:37:03Dave, a retired chef,
0:37:03 > 0:37:08is frustrated that more people aren't getting involved.
0:37:08 > 0:37:12The only thing I can think is... they're not bothered.
0:37:12 > 0:37:16Oh, to heck with it, what do we want a mill for?
0:37:16 > 0:37:18That's the attitude I seem to get from them.
0:37:18 > 0:37:20They buy their bread from the supermarket,
0:37:20 > 0:37:22why do they need a mill for flour to bake bread?
0:37:22 > 0:37:25Because they don't bake bread, so it doesn't affect them.
0:37:25 > 0:37:28So, why should we do something that's not going to benefit us?
0:37:28 > 0:37:30Yeah, you could be right there.
0:37:30 > 0:37:33Quite a lot of society's like that, isn't it?
0:37:33 > 0:37:34There's just no community.
0:37:34 > 0:37:37- Whereas before, in the olden days, people would have like...- Oh, yeah.
0:37:37 > 0:37:41..these people need help, let's see what we can do to help them.
0:37:41 > 0:37:45Let's get it going, then it'll benefit us all.
0:37:45 > 0:37:48Maybe, once they see what's happening,
0:37:48 > 0:37:51then we might get more people getting involved.
0:37:59 > 0:38:03When a mill was first built at Crakehall, 1,000 years ago,
0:38:03 > 0:38:06it was one of the earliest mills in the country.
0:38:10 > 0:38:13By the 13th century, every village had one.
0:38:13 > 0:38:14But with the Industrial Revolution,
0:38:14 > 0:38:19water mills became increasingly superfluous to our everyday life.
0:38:25 > 0:38:28The Hobson family were the last generation of millers
0:38:28 > 0:38:33who lived and worked this mill from the 1890s until the 1930s.
0:38:38 > 0:38:41But now, with Lionel's renovation,
0:38:41 > 0:38:46this mill is on its way to finding itself at the heart of its community,
0:38:46 > 0:38:48grinding flour once more.
0:39:01 > 0:39:04A week after the master class with Patrick and Duncan,
0:39:04 > 0:39:09the newly reformed group are about to do their first paying market.
0:39:18 > 0:39:21They have a stall booked at the Wensleydale Show.
0:39:21 > 0:39:24Traditionally, this was a social gathering for farmers,
0:39:24 > 0:39:28but more recently, it's become a major tourist attraction.
0:39:33 > 0:39:37I cannot believe that we've just done so much.
0:39:39 > 0:39:43Together, the group have produced more than 500 items,
0:39:43 > 0:39:47which begin to sell almost immediately.
0:39:54 > 0:39:57There you go, enjoy.
0:39:59 > 0:40:00Oh, hi, Carol, how are you getting on?
0:40:00 > 0:40:03'I'm not out. I've just come back to start baking again.
0:40:03 > 0:40:05'How are things going?'
0:40:05 > 0:40:08Yeah, we're doing really, really well.
0:40:08 > 0:40:11We're selling, the pumpkin pasties are an absolute hit.
0:40:11 > 0:40:13Thank you.
0:40:13 > 0:40:16Shall I butter it, or just leave it? Shall I just leave it?
0:40:16 > 0:40:20There presence at the Wensleydale Show is not only the first time
0:40:20 > 0:40:23this newly reinforced group have sold their bread to the public,
0:40:23 > 0:40:28it's also the setting to show just how far Valerie,
0:40:28 > 0:40:31grandmother of three, has come.
0:40:31 > 0:40:36Only three months ago, Valerie's self confidence was so low
0:40:36 > 0:40:39that a simple food hygiene exam reduced her to tears.
0:40:44 > 0:40:47Today, spurred on by 23-year-old university graduate Lucy,
0:40:47 > 0:40:52she's taken on Wensleydale's toughest challenge.
0:40:52 > 0:40:57Yep, what I've got here is the cupcakes and the harvester bread.
0:40:57 > 0:41:00Their baking is to be judged in the county competition.
0:41:00 > 0:41:03- Lucy has put in some cupcakes and Valerie...- OK, that's perfect.
0:41:03 > 0:41:06Thank you.
0:41:06 > 0:41:09..a mustard granary loaf.
0:41:09 > 0:41:11No, it's just a loaf of bread.
0:41:15 > 0:41:19Peter, her husband of 43 years, can't believe the change in her.
0:41:19 > 0:41:21It's transformed her.
0:41:23 > 0:41:26She's, er, become really punchy, and a go-getter.
0:41:26 > 0:41:31Whereas before, she was quite happy to, not let the world go by,
0:41:31 > 0:41:35but as long as she had something to keep her busy, she was happy.
0:41:35 > 0:41:38Now she's got the bit between her teeth and there's no stopping her.
0:41:38 > 0:41:444pm, and judging for the 96th Annual Wensleydale Food Competition is complete.
0:41:44 > 0:41:47It's on this side, Valerie.
0:41:47 > 0:41:51No, I'm really... I'm excited just to see how they have done,
0:41:51 > 0:41:55because it's the first competition that we've been into.
0:41:55 > 0:42:00So, I mean, if they get something as well, then it's just like the icing on the cake.
0:42:00 > 0:42:03It would be absolutely fantastic, yes.
0:42:03 > 0:42:04Even second would be fine.
0:42:04 > 0:42:08Even third. Even if I got a rosette for the best effort.
0:42:10 > 0:42:14The competition awards first, second and third to the winning entries...
0:42:14 > 0:42:17- Oh, my word.- We'll go to the bread first.
0:42:17 > 0:42:20..and highly commends the best of the rest.
0:42:20 > 0:42:23It's on this side here, Valerie, is there anything there, where's yours?
0:42:23 > 0:42:26- This is it.- Ohh.
0:42:27 > 0:42:31But despite her best efforts, Valerie's mustard granary
0:42:31 > 0:42:33has failed to impress the judges.
0:42:33 > 0:42:37- Ahh.- Oh, never mind.
0:42:37 > 0:42:39Oh, first prize. Ohh.
0:42:40 > 0:42:43And she's not very impressed with the loaf that's won.
0:42:43 > 0:42:46My confidence has increased and I feel that
0:42:46 > 0:42:50I am now able to say things that I wouldn't have been able to do.
0:42:50 > 0:42:52That's softer. Anyway,
0:42:52 > 0:42:54not to worry.
0:42:56 > 0:43:00And Lucy's cupcakes have also failed to shine.
0:43:01 > 0:43:04I don't think it really matters, to be honest.
0:43:05 > 0:43:12- Highly recommended, and we didn't get them!- I know.
0:43:12 > 0:43:19Without the bread project, I think I would have been pretty lonely.
0:43:19 > 0:43:23It has been a real big turning point for me.
0:43:24 > 0:43:28And I think because it is just the Wensleydale Show,
0:43:28 > 0:43:32you know what I mean, everyone knows each other, it's like, oh, well?
0:43:32 > 0:43:36- Could be.- It's got to have a lot to do with it, you know what I mean?
0:43:36 > 0:43:41- Those other breads were so dense. - I know.
0:43:44 > 0:43:49At Crakehall, the millstones, made out of a porous limestone called burr,
0:43:49 > 0:43:53are being cleaned and checked to make them ready for grinding.
0:43:58 > 0:44:00They weigh up to a ton each,
0:44:00 > 0:44:04and it'll take thousands of gallons of water to get them started.
0:44:07 > 0:44:10When the water wheel turns, the drive shaft passes through
0:44:10 > 0:44:15a hole in the wall and connects to the pit wheel.
0:44:15 > 0:44:19At full speed, the water generates about ten horsepower, which
0:44:19 > 0:44:23is enough to drive the wheel to turn the newly spruced millstones.
0:44:23 > 0:44:29Mill consultant Martin Watts is on site to check the mechanics.
0:44:29 > 0:44:32All the gearings, bearings, and shafts,
0:44:32 > 0:44:37and so on need to be aligned as best as we can get them.
0:44:37 > 0:44:41But until you switch the engine on, the thing doesn't come to life,
0:44:41 > 0:44:43and you don't know how it's going to perform.
0:44:50 > 0:44:54Happy that everything is working well, owner Lionel Green
0:44:54 > 0:44:58decides it's finally time to put this ancient mill to the test.
0:44:59 > 0:45:02He's decided to mark this historic occasion by
0:45:02 > 0:45:07inviting the baking group along to witness the mill grinding flour once more.
0:45:09 > 0:45:14Hello, I've let down the window so you can smell the bread.
0:45:14 > 0:45:17- Lucy's been baking today. - Oh, has she?
0:45:17 > 0:45:20Yes, and she's turned out about five different sorts of bread.
0:45:23 > 0:45:28- Look, have I done you proud? - Look at that.
0:45:28 > 0:45:31- Don't look at it too closely.- No, it's fantastic.
0:45:36 > 0:45:40Today, Lionel will be baptised into the milling world.
0:45:42 > 0:45:45Welcome to Crakehall water mill. Do make your way in.
0:45:55 > 0:46:00Up on the top floor of the mill, grain is poured down the hopper.
0:46:06 > 0:46:10On the middle floor, the millstones grind the grain into flour.
0:46:16 > 0:46:18In the basement, the finished flour comes down a chute.
0:46:22 > 0:46:23It's coming right.
0:46:33 > 0:46:37- Now bake some bread.- Yeah.- The proof of the pudding is in the eating.
0:46:37 > 0:46:39That's right, you're exactly right.
0:46:39 > 0:46:44Over to the bakers now, over to the bakers, the miller's done his job.
0:46:46 > 0:46:52It's fantastic, the last time I was here, it was all sort of crumbly and dusty.
0:46:53 > 0:46:55It's fantastic seeing it working.
0:46:55 > 0:46:59I'm surprised how excited grown women and men can be over a mill, really.
0:46:59 > 0:47:04In honour of the occasion, Lucy has baked some bread
0:47:04 > 0:47:08from flour ground yesterday in a test run at the mill.
0:47:08 > 0:47:14- Have you tried any yet?- I have, yes, it's absolutely fabulous.- Try that.
0:47:19 > 0:47:20Perhaps it's an acquired taste.
0:47:20 > 0:47:25- Yeah, it's not everybody's cup of tea, that.- Wouldn't be mine.
0:47:25 > 0:47:30- I don't take to it, but don't let on.- No.
0:47:32 > 0:47:40This evening has been fantastic, just seeing the whole thing just work.
0:47:40 > 0:47:43You know, all those months ago, we couldn't really believe
0:47:43 > 0:47:48that it was going to ever reach here, and it's just done it.
0:47:48 > 0:47:51Amazing. Absolutely amazing.
0:47:53 > 0:47:57The flour that Lionel has ground is hoisted up to the top floor of the mill
0:47:57 > 0:48:00to be stored until the baking group are ready to use it.
0:48:03 > 0:48:05After eight months of blood, sweat and kneading,
0:48:05 > 0:48:10the Big Bread Experiment has reached a milestone.
0:48:10 > 0:48:14Both the community baking group and the mill are now set and ready
0:48:14 > 0:48:18to take on the final and most important challenge.
0:48:22 > 0:48:27The ambition has always been to open a fully functioning community bakery,
0:48:27 > 0:48:29here in Bedale...
0:48:30 > 0:48:34..selling bread to the locals regularly.
0:48:35 > 0:48:40Without this, the whole endeavour will be unsustainable in the longer term.
0:48:40 > 0:48:46Someone who knows a thing or two about what sells here is Scott Thompson.
0:48:46 > 0:48:50His family have been baking since 1886,
0:48:50 > 0:48:55and they've been on the High Street here for the last 40 years.
0:48:55 > 0:48:58But, recently, the business has been in decline.
0:48:58 > 0:49:02To keep costs down, Scott stopped using his High Street front,
0:49:02 > 0:49:07and now sells bread directly from his bakery at the back of the premises.
0:49:07 > 0:49:09Just let me wait until this mix is out, and I'll be with you,
0:49:09 > 0:49:11and I'll give you a guided tour of my bakery first,
0:49:11 > 0:49:13because you'll be wanting to know that bit most of all.
0:49:13 > 0:49:15ALL: Yeah.
0:49:15 > 0:49:17He's welcomed the project with open arms,
0:49:17 > 0:49:21and has invited the bread group in to use his premises.
0:49:21 > 0:49:22Amazing.
0:49:22 > 0:49:26With that in mind, Lucy has come up with a plan for a pop-up bakery.
0:49:26 > 0:49:30For one day only, the bread group will take over the shop
0:49:30 > 0:49:33so they can find out what the locals think of their bread,
0:49:33 > 0:49:35and see how much of it they can sell.
0:49:43 > 0:49:47This is absolutely massive to the community group
0:49:47 > 0:49:49and the project as a whole, because until now,
0:49:49 > 0:49:53they've done their little farmers' markets, sold out, it's all been really good fun.
0:49:53 > 0:49:56They've done the county shows, they've had a really good reaction.
0:49:56 > 0:50:00But here, it's about them stepping in on their home turf.
0:50:00 > 0:50:02The people who are going to be buying from them
0:50:02 > 0:50:05in this pop-up sort of bakery shop are the people
0:50:05 > 0:50:09who they need to be buying from them day in, day out, basically.
0:50:09 > 0:50:12So, it's about them kind of gauging the product range,
0:50:12 > 0:50:15making the products that these people are going to want to buy,
0:50:15 > 0:50:16that's going to put a smile on their face,
0:50:16 > 0:50:20and going to get them digging out their wallets and spending some hard cash.
0:50:20 > 0:50:25It's going to be a real sort of acid test for them, really, now.
0:50:25 > 0:50:29And, to be quite honest, it is a little bit of a concern,
0:50:29 > 0:50:33the fact that the baker who had that High Street presence has actually decided
0:50:33 > 0:50:35to take this step away from the High Street sales
0:50:35 > 0:50:41and just sell his few loaves of bread fresh from his shelves at the back bakery.
0:50:41 > 0:50:46You know, it's not worked for him, and you just really hope that they hit the nail on the head,
0:50:46 > 0:50:49because they only get one shot at this.
0:50:49 > 0:50:52So, I think the stakes are high, and they've got a lot to prove.
0:50:54 > 0:50:59The team have been working through the night, baking
0:50:59 > 0:51:00their best and most innovative recipes.
0:51:03 > 0:51:05We have got honey and mustard,
0:51:05 > 0:51:10we have got rosemary and cracked black pepper, we have got date and walnut wholemeal,
0:51:10 > 0:51:14apricot and almond wholemeal, and a harvester which is a seeded...
0:51:14 > 0:51:15It's a seeded white, actually,
0:51:15 > 0:51:18but it looks darker because of the seeds and the brown sugar.
0:51:18 > 0:51:21Erm, and then we've got our pasties, and scones and cakes.
0:51:21 > 0:51:27They've produced a whopping 70 loaves, plus hundreds of scones, cakes and pastries.
0:51:27 > 0:51:30There's only one person present who has any idea
0:51:30 > 0:51:34- whether it will sell or not... - Mmm, very tasty.- ..Scott.
0:51:34 > 0:51:39But will the Bedale folk buy it? That's the question.
0:51:39 > 0:51:44Well, it's not square, and it's not white and sliced.
0:51:47 > 0:51:49So, Mr Thompson,
0:51:49 > 0:51:51are you saying that Bedale, Bedale isn't ready for this bread?
0:51:51 > 0:51:56There is a market for a certain amount of the more exotic varieties and flavours,
0:51:56 > 0:52:01and things like that, but it's more of a minority market.
0:52:01 > 0:52:04The majority of what I sell comes from the three categories,
0:52:04 > 0:52:08either white, wholemeal or granary.
0:52:08 > 0:52:14When my father started 25, 30 years ago, nearly everything was white.
0:52:14 > 0:52:15Right, so...
0:52:15 > 0:52:20They've come on 100% when they've taken on board wholemeal.
0:52:20 > 0:52:26The majority of my market tends to be bread buns,
0:52:26 > 0:52:28and if they really want to get exotic
0:52:28 > 0:52:31and have something with their, er, their Saturday night tea,
0:52:31 > 0:52:36they'll go for a bloomer, a white bloomer, rather than a white tin.
0:52:41 > 0:52:46Undeterred, the girls are taking over Scott's empty shop front on Bedale High Street.
0:53:05 > 0:53:11The big day arrives, and the baking group have decided to take it in turns manning the shop.
0:53:11 > 0:53:1722-year-old university graduate Lucy is doing the first shift.
0:53:21 > 0:53:26After studying for a business degree, Lucy had the bright lights of London in her sights.
0:53:26 > 0:53:30But then her life took an unexpected turn.
0:53:30 > 0:53:33Life is very much different to what I had originally planned,
0:53:33 > 0:53:36but that's not to say that I don't absolutely love it.
0:53:36 > 0:53:39I've now fallen madly and deeply in love with a farmer,
0:53:39 > 0:53:44and I don't ever see him kind of moving too far away from here.
0:53:44 > 0:53:46I kind of have to be in Bedale now.
0:53:46 > 0:53:50I do have a long-term view on the community bakery idea
0:53:50 > 0:53:54if it were to kind of become quite big and quite successful as well,
0:53:54 > 0:53:58and I'll be willing to put in the hours to get it to that point.
0:53:58 > 0:53:59I did a business management degree,
0:53:59 > 0:54:03so I also have kind of that aspect of marketing, and things like that as well.
0:54:03 > 0:54:09I think it would be good if the bread was kind of aided as a social way of meeting people,
0:54:09 > 0:54:14especially kind of young farmers, who live and work constantly in the farm.
0:54:14 > 0:54:19If we could have a farmer meeting night, and bake some bread, and they can...farmers are always hungry.
0:54:22 > 0:54:25- And then the harvester as well? - Yes, please.
0:54:25 > 0:54:28Mid morning and business is steady.
0:54:28 > 0:54:32We've got rosemary and cracked black pepper here. Honey and mustard.
0:54:32 > 0:54:3924-year-old Becky has lived in Yorkshire all her life and works for an environmental charity.
0:54:39 > 0:54:43- How many slices do you want?- Three, please.- Three.
0:54:43 > 0:54:44Baking runs in her blood.
0:54:44 > 0:54:52Her granny's scones were so renowned, she was called The Scone Queen
0:54:52 > 0:54:57A big part of my job is to do with helping to promote that food should come from somewhere local,
0:54:57 > 0:55:01that milk comes from a cow, not out of a bottle in Tesco,
0:55:01 > 0:55:04and that you can grow things yourself, it's not hard.
0:55:06 > 0:55:08Thank you, hope to see you again.
0:55:09 > 0:55:13The baking group may have won over the people who have come into the shop...
0:55:13 > 0:55:16That's £1.90, please.
0:55:16 > 0:55:19..but the real challenge are the people who haven't even crossed over the threshold.
0:55:19 > 0:55:22- Are you having half a dozen of them?- No, I just want that bit.
0:55:22 > 0:55:26OK, that's a cinnamon and apple scone.
0:55:26 > 0:55:29- Oh, that sounds posh, not for me.- No?
0:55:29 > 0:55:30What we are trying to do is,
0:55:30 > 0:55:33we're a community bakery that's just set up in Bedale
0:55:33 > 0:55:37and we're sort of taking bread back to its kind of old-fashioned roots
0:55:37 > 0:55:40of being completely natural, without any additives.
0:55:40 > 0:55:44- Do you want to try some of this? - No, thanks.- Thank you very much.
0:55:44 > 0:55:46We'll move on.
0:55:47 > 0:55:50The only way the project will succeed is
0:55:50 > 0:55:53if the general population of Bedale gets behind it.
0:55:53 > 0:55:57We're, we've set up in Thompsons Bakery now.
0:55:57 > 0:55:59- Would you like to try any? - No, thank you.
0:55:59 > 0:56:00- Are you sure?- Yeah.- OK.
0:56:00 > 0:56:06We go for the normal, like Warburton's, farmhouse,
0:56:06 > 0:56:08and that sort of thing.
0:56:08 > 0:56:10I normally, with having two children,
0:56:10 > 0:56:12they just like white bread.
0:56:12 > 0:56:16I don't think I could persuade them to eat anything out of there.
0:56:16 > 0:56:20- But it was very nice, the bread I sampled, really nice. - It was nice.
0:56:20 > 0:56:22And I will go in and try it another day.
0:56:22 > 0:56:26This bottom one here, we've got almond and apricot bread,
0:56:26 > 0:56:28this one is a date and walnut bread,
0:56:28 > 0:56:30this one is rosemary and cracked black pepper.
0:56:30 > 0:56:33No, I don't want these fancy breads at all.
0:56:33 > 0:56:37Do you not sort of tend to eat more sort of exotic flavoured...?
0:56:37 > 0:56:40No, I don't, I like bread to be neutral.
0:56:40 > 0:56:45I think it'll take some getting off the ground in Bedale, yes.
0:56:45 > 0:56:51I think to base a business on flavoured breads,
0:56:51 > 0:56:54however good they are, in a small town like Bedale,
0:56:54 > 0:57:01to rely on Bedale trade alone, is a hiding to nowhere.
0:57:01 > 0:57:05It's beeping and I'm frightened. Everything's happening at once.
0:57:07 > 0:57:11It's kind of hard to picture, isn't it,
0:57:11 > 0:57:14because it's not currently a bakery or a baker's shop?
0:57:16 > 0:57:19I guess we'll just have to do it and then think about it afterwards.
0:57:23 > 0:57:25That's nice, nice and soft.
0:57:27 > 0:57:30Here's some bread, have some.
0:57:30 > 0:57:34- Yeah, try some bread. It's tasty. - Hello!
0:57:38 > 0:57:40Wow! Look at this!
0:57:40 > 0:57:44My goodness, what's for sale here?
0:57:44 > 0:57:45- Cheers.- Cheers.- Cheers.
0:58:01 > 0:58:04Subtitles by Red Bee Media Ltd
0:58:04 > 0:58:08E-mail subtitling@bbc.co.uk