0:00:02 > 0:00:04There was a time,
0:00:04 > 0:00:05when a mill and a bakery
0:00:05 > 0:00:08were at the heart of every country town and village,
0:00:08 > 0:00:11a focal point, bringing communities together.
0:00:15 > 0:00:18Today, it's a packaged sliced loaf for most of us,
0:00:18 > 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 to each other's houses, everybody's doors were open,
0:00:30 > 0:00:33and all of that has gone from our society largely.
0:00:35 > 0:00:36We're going to see
0:00:36 > 0:00:39if teaching a group of total beginners how to bake...
0:00:39 > 0:00:43I've 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 > 0:00:48How about that one?
0:00:49 > 0:00:52..but help to persuade others how great real bread can be.
0:00:55 > 0:00:59The ambition is to get an ancient watermill up and running,
0:00:59 > 0:01:02and use the flour that it grinds
0:01:02 > 0:01:05to set up a community-run bakery.
0:01:08 > 0:01:10It'll be a massive task,
0:01:10 > 0:01:13so we're providing two award-winning artisan bakers
0:01:13 > 0:01:16to steer them in the right direction.
0:01:16 > 0:01:17Look at that!
0:01:17 > 0:01:21The light should pretty much pass through it like.
0:01:21 > 0:01:24Will the group be able to work together?
0:01:24 > 0:01:27Everyone's pulled out apart from Rosie, myself, Valerie.
0:01:27 > 0:01:30And will they really be able to change life-long 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 > 0:01:42it could spell a whole new way of life for this community.
0:01:43 > 0:01:45Wow, look at this!
0:01:46 > 0:01:49It's so scary! Ahh!
0:01:49 > 0:01:51It's just got to work, to be honest with you!
0:02:08 > 0:02:0910 months ago,
0:02:09 > 0:02:11this group of Yorkshire women
0:02:11 > 0:02:14embarked on The Big Bread Experiment.
0:02:14 > 0:02:18When they started, the baking group had no idea how to make bread.
0:02:18 > 0:02:20Good heavens!
0:02:20 > 0:02:23Tutoring from artisan bakers, Patrick and Duncan,
0:02:23 > 0:02:25changed all of that.
0:02:25 > 0:02:28It looks wonderful. Really beautiful!
0:02:28 > 0:02:30Following a huge setback when Cath,
0:02:30 > 0:02:32their much loved leader, had to leave...
0:02:32 > 0:02:35Lots and lots of love.
0:02:35 > 0:02:36Bye!
0:02:36 > 0:02:39..they got back on their feet. And as their numbers swelled...
0:02:39 > 0:02:42Fruits of your labour, ladies and gentlemen!
0:02:42 > 0:02:46..they set their sights higher, and did a one-day pop-up bakery,
0:02:46 > 0:02:49in their hometown of Bedale in North Yorkshire.
0:02:51 > 0:02:55And despite facing pockets of resistance...
0:02:55 > 0:02:58That's a cinnamon and apple scone there.
0:02:58 > 0:02:59That sounds posh! No, not for me.
0:02:59 > 0:03:01No?
0:03:01 > 0:03:03..they sold out of their breads.
0:03:03 > 0:03:05The proof was in the purchasing, and it all went.
0:03:05 > 0:03:09It's made us think that there is definitely scope,
0:03:09 > 0:03:11and there is definitely a market
0:03:11 > 0:03:14for our breads.
0:03:14 > 0:03:16That's what we were most dubious about,
0:03:16 > 0:03:18as to whether or not Bedale was ready for it,
0:03:18 > 0:03:21and I think they are definitely ready
0:03:21 > 0:03:23for real, artisan bread now.
0:03:23 > 0:03:27Now the baking group are considering the next, big step,
0:03:27 > 0:03:29finding a permanent place
0:03:29 > 0:03:32from which to bake and sell their bread.
0:03:34 > 0:03:37Artisan bakers, Duncan and Patrick,
0:03:37 > 0:03:40are in no doubt that the group are onto a winner.
0:03:40 > 0:03:44Since setting up their speciality bread shop two years ago in Bath,
0:03:44 > 0:03:45business has boomed.
0:03:45 > 0:03:48Gone are the days of it has to be square,
0:03:48 > 0:03:49it has to be sliced.
0:03:49 > 0:03:52Bread doesn't even have to be white or brown any more!
0:03:52 > 0:03:53Take squid ink, make it black,
0:03:53 > 0:03:57you can take the juice of beetroot and make it pink and red.
0:03:57 > 0:03:59Take nettles, it turns it green!
0:03:59 > 0:04:03Our kind of idea is having a little bit of fun with it.
0:04:03 > 0:04:06It's what sets you apart from other people as well.
0:04:06 > 0:04:07Using ink from squid,
0:04:07 > 0:04:09gives it this amazing black colour.
0:04:09 > 0:04:12I don't think the community bakery necessarily is going
0:04:12 > 0:04:15to go down this route, and do what we're doing,
0:04:15 > 0:04:17not immediately anyways.
0:04:17 > 0:04:20Keep it simple. I think once you get them on board,
0:04:20 > 0:04:22you'll be surprised how receptive people can be.
0:04:26 > 0:04:28This is perfect. Just off the High Street
0:04:28 > 0:04:30Yeah, it's visible.
0:04:30 > 0:04:32The bakery will be not for profit,
0:04:32 > 0:04:34but it's still a major financial risk,
0:04:34 > 0:04:38and we'll be helping the group
0:04:38 > 0:04:40over their first three months in business.
0:04:40 > 0:04:43To get the ball rolling,
0:04:43 > 0:04:45Duncan's come to Yorkshire to show them some premises.
0:04:45 > 0:04:48- We're here to have a little look around, if that's all right?- OK!
0:04:51 > 0:04:54Quite hard to picture, cos it's not currently
0:04:54 > 0:04:57a bakery or a bakery shop, you know,
0:04:57 > 0:04:59there's a lot of equipment, but strip it back in your mind.
0:04:59 > 0:05:03For mum and former teacher, Carol Brown,
0:05:03 > 0:05:05this is a big step,
0:05:05 > 0:05:08but in the right direction.
0:05:08 > 0:05:11All of a sudden, you are part of a little community.
0:05:11 > 0:05:14You've got people that never normally come together,
0:05:14 > 0:05:16all part of one thing, all in one place,
0:05:16 > 0:05:19coming together for the one thing that they all have in common,
0:05:19 > 0:05:21which is bread -
0:05:21 > 0:05:22the glue that holds them.
0:05:22 > 0:05:25What a fantastic room!
0:05:25 > 0:05:28That's amazing! I never knew this was here.
0:05:28 > 0:05:29Isn't it gorgeous?
0:05:29 > 0:05:32You can feel this is, kind of, a workshop room in the making,
0:05:32 > 0:05:35cos it has the beams and everything.
0:05:35 > 0:05:36It's all good news.
0:05:36 > 0:05:38But some of the baking group
0:05:38 > 0:05:41are finding making such a big commitment nerve-wracking.
0:05:41 > 0:05:44It's scary, though, because it's much more long term...
0:05:44 > 0:05:46It's complex, yeah.
0:05:46 > 0:05:50I probably wouldn't worry so much about the kind of,
0:05:50 > 0:05:53the longer term, and just, sort of, focus on...
0:05:53 > 0:05:57this could be the springboard to get Bread Actually up and running.
0:05:57 > 0:06:00Next stop is a high-spec food unit
0:06:00 > 0:06:01on an industrial estate
0:06:01 > 0:06:04on the outskirts of town.
0:06:04 > 0:06:06Really important step of the process right now.
0:06:06 > 0:06:09They've nailed their baking skills,
0:06:09 > 0:06:12they're up to scratch and what we're looking at now is identity,
0:06:12 > 0:06:15beyond just their name, they need those premises.
0:06:16 > 0:06:18The big downside before you even step in
0:06:18 > 0:06:21is just that's it's not in Bedale, is it?
0:06:21 > 0:06:22Obviously.
0:06:22 > 0:06:24On the other ones over there
0:06:24 > 0:06:26- you've actually got a walk-in fridge.- Oh!
0:06:26 > 0:06:28This is where your thousands of loaves of bread
0:06:28 > 0:06:32are going to be leaving, on pallets,
0:06:32 > 0:06:34worldwide destinations!
0:06:34 > 0:06:38The final option is Bedale's old railway station,
0:06:38 > 0:06:41not far from the town centre.
0:06:41 > 0:06:44It's a lovely...a lovely space, isn't it?
0:06:44 > 0:06:46When you come in, the sun's streaming in...
0:06:46 > 0:06:48It's got beautiful light, yes.
0:06:48 > 0:06:51It's definitely got possibilities, hasn't it?
0:06:51 > 0:06:52We've got a lot of thinking to do.
0:06:52 > 0:06:55They've been on a bit of a whirlwind tour today
0:06:55 > 0:06:58of a...a variety of places!
0:06:58 > 0:07:01We're so close to making this, almost this leap of faith,
0:07:01 > 0:07:03and some of us are just really excited,
0:07:03 > 0:07:07and looking towards the future, and other people
0:07:07 > 0:07:08I think it's scaring them silly,
0:07:08 > 0:07:11and they're backing off and backing off,
0:07:11 > 0:07:14and sort of...because it's that jump into the unknown.
0:07:18 > 0:07:21It's really interesting, really exciting, isn't it?
0:07:25 > 0:07:29They've seen some appealing locations,
0:07:29 > 0:07:32but the baking group are still wavering.
0:07:32 > 0:07:34To give them a push, Duncan is taking them to see
0:07:34 > 0:07:36a thriving community bakery,
0:07:36 > 0:07:39just one hour away in West Yorkshire.
0:07:42 > 0:07:44Johanna, and her husband Dan,
0:07:44 > 0:07:47started making their own bread for friends and family,
0:07:47 > 0:07:52using a borrowed oven at the back of a local pizza restaurant.
0:07:53 > 0:07:56Their bread proved such a hit,
0:07:56 > 0:07:59they persuaded their customers to advance a lump sum in return
0:07:59 > 0:08:01for a year's supply of bread,
0:08:01 > 0:08:03and have now set up shop
0:08:03 > 0:08:05at the back of an organic grocer's,
0:08:05 > 0:08:08where they make over 1,000 loaves a week.
0:08:08 > 0:08:10We started on the basis that,
0:08:10 > 0:08:13we knew that the bread we were making, even at home,
0:08:13 > 0:08:16was better than any of the bread you could buy in the village.
0:08:16 > 0:08:19If that's a minimum threshold, you're already onto a winner!
0:08:19 > 0:08:22And then you just get better as a baker the more you bake, so...
0:08:24 > 0:08:25Dan's maxim is "get baking",
0:08:25 > 0:08:29and to that effect, he puts the group to work.
0:08:31 > 0:08:34Everything we do is either a sourdough-based bread
0:08:34 > 0:08:38or we use an old English baking technique called spongen dough.
0:08:38 > 0:08:41Basically, it's a simple white bread mix, but with a lot less yeast.
0:08:41 > 0:08:44This sponge mixture has been proving overnight.
0:08:44 > 0:08:47Because there's less yeast,
0:08:47 > 0:08:49the sponge ferments longer, for a fuller flavour.
0:08:49 > 0:08:51It's part of your prep the day before.
0:08:51 > 0:08:55From start to finish, what's the time?
0:08:55 > 0:08:57About 18 hours, I think. Well, 16 to 18, it depends.
0:08:59 > 0:09:01Although a relative novice,
0:09:01 > 0:09:0323-year-old graduate, Lucy,
0:09:03 > 0:09:06has already learned the most important thing about making bread,
0:09:06 > 0:09:09is just making bread.
0:09:09 > 0:09:12You don't necessarily need to know all the basics,
0:09:12 > 0:09:15you pick it up as you go along, and the more mistakes you make,
0:09:15 > 0:09:17the more you will learn as well,
0:09:17 > 0:09:19so it doesn't matter if you cock-up your loaf,
0:09:19 > 0:09:21it doesn't rise, it's salty,
0:09:21 > 0:09:25and it's completely inedible,
0:09:25 > 0:09:27you'll know not to do that again next time.
0:09:27 > 0:09:31The most satisfying part is eating the bread!
0:09:31 > 0:09:34I do have to up my, uh, up my visits to the gym
0:09:34 > 0:09:36when we are doing a big bake,
0:09:36 > 0:09:40because, obviously, we need to test the bread,
0:09:40 > 0:09:43just to make sure it's all right for the customers!
0:09:44 > 0:09:47How do you feel, I mean, seeing the processes here,
0:09:47 > 0:09:51has it, kind of, cemented your belief that it is doable,
0:09:51 > 0:09:54within your means, and within each of your commitments?
0:09:54 > 0:09:57I think it's because it's all abstract.
0:09:57 > 0:10:00The group is talking about possibilities, and what happens.
0:10:00 > 0:10:06I guess there's this little sense where everyone's on the edge, everyone's holding hands
0:10:06 > 0:10:10and it's just literally taking that one last step
0:10:10 > 0:10:13into actually getting the place open, get baking,
0:10:13 > 0:10:16and everything else will kind of fall into place.
0:10:16 > 0:10:21I know another community bakery that were raising money to buy out
0:10:21 > 0:10:26an existing baker's, two and a half years ago, are still raising money,
0:10:26 > 0:10:28are up to about 180 grand.
0:10:28 > 0:10:31Haven't baked a loaf so far!
0:10:31 > 0:10:35And that's, in my opinion, exactly the wrong way to do it.
0:10:35 > 0:10:39If you build it up into this big thing that you have to get
0:10:39 > 0:10:43exactly right, before you start, you'll never start.
0:10:43 > 0:10:47Duncan's plan to get them to visit the bakery
0:10:47 > 0:10:51seems to have done the trick, and strengthened their resolve
0:10:51 > 0:10:54to move ahead with their own community bakery.
0:10:54 > 0:10:57I think we'll stop trying to map out in detail the next year
0:10:57 > 0:11:00and we will just go, we will make some bread,
0:11:00 > 0:11:03and we will try and sell it in Bedale, I think is what's going to happen.
0:11:03 > 0:11:07We'll worry less and act more, I think is what'll come out of this.
0:11:07 > 0:11:10We have to jump in with both feet and eyes wide open,
0:11:10 > 0:11:14otherwise I just know that we'll never do it.
0:11:14 > 0:11:18There's too many concerns - what if this, what if that? Forget about the what ifs,
0:11:18 > 0:11:21we have to do it, and think about it afterwards because,
0:11:21 > 0:11:24if we're going to make it a success, it's got to be now.
0:11:28 > 0:11:31The baking group have always hoped to make bread
0:11:31 > 0:11:33with locally produced flour.
0:11:33 > 0:11:36On the outskirts of Bedale, Crakehall's ancient watermill
0:11:36 > 0:11:39has been undergoing a renovation.
0:11:41 > 0:11:43The waterwheel has been repaired,
0:11:43 > 0:11:46the millstones have been painstakingly cleaned
0:11:46 > 0:11:49and the first sack of flour has been ground.
0:11:49 > 0:11:53It's coming together. It's coming together.
0:11:53 > 0:11:57It's something to get quite excited about.
0:11:57 > 0:12:02Over the past few months, owner Lionel Green has been experimenting
0:12:02 > 0:12:03with the texture of the flour.
0:12:03 > 0:12:08And Lucy and Patrick have come along to see how he's been getting on.
0:12:08 > 0:12:10Hello! How are you doing?
0:12:10 > 0:12:13- Hello!- Hello, I'm Patrick. - Nice to see you, welcome.
0:12:16 > 0:12:20The first batch of flour that Lionel ground was relatively coarse.
0:12:20 > 0:12:23But, by realigning the millstones, he's now able to produce
0:12:23 > 0:12:27a finer grade of wholemeal flour that's better suited to baking.
0:12:28 > 0:12:30Have a handful. Squeeze it.
0:12:34 > 0:12:35It's quite fine.
0:12:35 > 0:12:38Yeah, yeah, it is. It's actually nice and soft.
0:12:40 > 0:12:42Notice the smell of it? You can taste it, like.
0:12:44 > 0:12:48Patrick will help the baking group come up with some recipes
0:12:48 > 0:12:51to make the most of the unique qualities of this flour.
0:12:52 > 0:12:54How much do you think you'll need?
0:12:54 > 0:12:57I think it'll take trial and error,
0:12:57 > 0:13:00especially as it's brand new flour for them,
0:13:00 > 0:13:02so if we figure out what its personality is.
0:13:02 > 0:13:05Excellent. That's brilliant. Absolutely perfect.
0:13:05 > 0:13:07- Thank you.- Thank you. - Thank you, well done.
0:13:07 > 0:13:10Lovely. Thanks ever so much. See you later.
0:13:13 > 0:13:18Wholemeal flour is trickier to work with than white. It takes a little bit more work,
0:13:18 > 0:13:19and a bit more skill to handle it.
0:13:19 > 0:13:23Wholemeal flour is heavier than white, and doesn't rise as easily,
0:13:23 > 0:13:27so Patrick is using a starter made from white flour,
0:13:27 > 0:13:29which has been allowed to ferment overnight.
0:13:29 > 0:13:33It's flour, water and yeast, there's no salt, so the yeast
0:13:33 > 0:13:35can start acting really quickly and multiplying.
0:13:35 > 0:13:38This is the sponge part of the sponge and dough method
0:13:38 > 0:13:42that the group learned with Dan and Johanna.
0:13:42 > 0:13:45It's active, the yeast is at work. It's bubbling up.
0:13:45 > 0:13:47It's risen and dropped back down again.
0:13:47 > 0:13:50So, you know it's good and ready to use.
0:13:50 > 0:13:52The sponge is then mixed with white flour
0:13:52 > 0:13:54and the Crakehall wholemeal flour.
0:13:57 > 0:14:01So, the big thing, when it comes to cooking your bread,
0:14:01 > 0:14:05is you want to get a nice high oven. You start off with 230 degrees.
0:14:05 > 0:14:07You'll to have lots of steam.
0:14:07 > 0:14:09You can do this at home by popping a roasting tray
0:14:09 > 0:14:12in the bottom of your oven, make it hot, pour a bit of water in,
0:14:12 > 0:14:14so it'll keep releasing the steam.
0:14:14 > 0:14:17And that helps protect the surface of the bread,
0:14:17 > 0:14:20and caramelise those sugars, so you get a nice crust on your loaf.
0:14:32 > 0:14:38So, I think all that's left to do now is taste it.
0:14:38 > 0:14:41- Ah, yes, elbows.- Out of my way!
0:14:41 > 0:14:44Getting the softness from the white, but taking the flavour
0:14:44 > 0:14:48from your wholemeal, you pick the best parts of both of them.
0:14:48 > 0:14:52- Yeah.- You can see straightaway that together they work well.
0:14:52 > 0:14:55The great thing is the flavour's there, it's got this natural
0:14:55 > 0:14:59sweetness and nuttiness to it. If we hone in on that, it'll work well.
0:14:59 > 0:15:02Mmm. Really nice. Nice texture.
0:15:09 > 0:15:12After weeks of deliberation,
0:15:12 > 0:15:16the baking group have finally come to a decision.
0:15:16 > 0:15:18They're going to set up their community bakery
0:15:18 > 0:15:20in the old station house.
0:15:21 > 0:15:24With a heritage railway running alongside it,
0:15:24 > 0:15:28and just minutes from the town centre, it has everything they need.
0:15:31 > 0:15:35It's a big day for the baking group.
0:15:35 > 0:15:36Morning!
0:15:36 > 0:15:43Carol, Valerie and the secretary of the bread group, Christine,
0:15:43 > 0:15:46are meeting to sign the lease.
0:15:46 > 0:15:53The first thing about the station house is it has brilliant space.
0:15:53 > 0:15:55It's massive. It's so light.
0:15:55 > 0:15:58People get feelings about space.
0:15:58 > 0:16:01And this is one of those places. It just feels right.
0:16:01 > 0:16:04Grandmother of three, Valerie,
0:16:04 > 0:16:07has been with the bread group from the very start.
0:16:07 > 0:16:09- Yeah, very exciting. - It is, isn't it?
0:16:09 > 0:16:13- It's been a long time coming. - Hasn't it just?
0:16:13 > 0:16:15For me, it's the beginning.
0:16:15 > 0:16:20We've ended one chapter. We're going into a brand new chapter now.
0:16:20 > 0:16:23And this is the chapter that really matters.
0:16:23 > 0:16:25This is what we strived for,
0:16:25 > 0:16:32for over a year, and we're now here, so I do see it as a beginning.
0:16:36 > 0:16:41Morning, gentlemen. Oh, gosh, this day's come, at last!
0:16:41 > 0:16:45- This is it!- Come on, get this pen out. Let's...- I've got a pen.
0:16:45 > 0:16:49Christine's our signatory! Right.
0:16:52 > 0:16:57Valerie, you truly are the foundation of our organisation now!
0:16:58 > 0:16:59Ooh, very impressive!
0:16:59 > 0:17:03I've never done anything like this before,
0:17:03 > 0:17:06and to think that we'll have our own premises,
0:17:06 > 0:17:09with Bread Actually... Oh, it'll be fabulous, I can't wait!
0:17:09 > 0:17:13- Cheers!- Cheers!
0:17:13 > 0:17:16The station house and all who bake in her!
0:17:27 > 0:17:31The bread group hope to open the bakery in less than a month.
0:17:31 > 0:17:34Opening a business means they need people to staff it.
0:17:34 > 0:17:38So, they've decided to hire their first paid employee,
0:17:38 > 0:17:42and it's down to the local high school for some job interviews.
0:17:42 > 0:17:45Local businesswoman, Carol Clarke,
0:17:45 > 0:17:50is the newly appointed Chair of the bread group.
0:17:50 > 0:17:53The significance of today is about us finding someone
0:17:53 > 0:17:56who's going to be the linchpin
0:17:56 > 0:18:00for the bread-making group, and keep it moving forward so we're looking
0:18:00 > 0:18:02for Superman or Superwoman, really!
0:18:02 > 0:18:04Hello!
0:18:04 > 0:18:07The baking group relies solely on volunteers,
0:18:07 > 0:18:10and though they're all keen to make it a success,
0:18:10 > 0:18:12there just aren't enough hours in the day.
0:18:12 > 0:18:15Carol's got her business to run,
0:18:15 > 0:18:19Christine's got at least one business to run,
0:18:19 > 0:18:23Lucy's helping Carol Clarke. We've got things that sometimes take us away
0:18:23 > 0:18:25so there has to be someone there for continuity.
0:18:27 > 0:18:30But they can't afford to take on a fully trained baker,
0:18:30 > 0:18:33so they've recruited four candidates who all love
0:18:33 > 0:18:37the idea of a community bakery, but have absolutely no experience
0:18:37 > 0:18:40of baking bread to a professional standard.
0:18:40 > 0:18:44- Hello! Hi!- Hiya!
0:18:44 > 0:18:48- Pleased to meet you, I'm Duncan. Pleased to meet you.- Drew.
0:18:48 > 0:18:49Pleased to meet you, Drew.
0:18:49 > 0:18:54OK. So you'll see, we've put together a very basic recipe.
0:18:54 > 0:18:57You'll see also that there's no method.
0:18:57 > 0:19:00So, we want you to have a go and do what you think might be right.
0:19:00 > 0:19:03So are you guys helping us with the mixing, or are we left to...?
0:19:03 > 0:19:06We're not going to. We'll let you have a go yourselves.
0:19:06 > 0:19:10Just go for it really!
0:19:12 > 0:19:15They've all been given the same four basic ingredients
0:19:15 > 0:19:19to make a white dough - flour, water, salt and yeast.
0:19:19 > 0:19:22I've never worked with this yeast before, no.
0:19:22 > 0:19:24- Fresh yeast?- No.
0:19:24 > 0:19:28Twenty-year-old Susie is the youngest candidate,
0:19:28 > 0:19:30and the pressure is starting to get to her.
0:19:30 > 0:19:33If you heat the water a bit?
0:19:33 > 0:19:36Susie seems absolutely petrified.
0:19:36 > 0:19:39Whatever sort of experience or knowledge she's had
0:19:39 > 0:19:43of making a loaf has completely gone out the windows.
0:19:46 > 0:19:50There's a reason why bakeries aren't opening every day of the week,
0:19:50 > 0:19:53it is a very tough business to set up.
0:19:53 > 0:19:57And it takes a very specific person with really good qualities,
0:19:57 > 0:20:02one of which is being able to deal under quite intense pressure,
0:20:02 > 0:20:03so it's a fair ask of us
0:20:03 > 0:20:07to see them kind of deliver within the time constraints
0:20:07 > 0:20:11and with the challenge that Patrick's set them.
0:20:18 > 0:20:22The candidates do their best to impress...
0:20:22 > 0:20:27Quietly confident, the dough's risen twice the size,
0:20:27 > 0:20:32so hopefully... Hopefully, fingers crossed. We'll see!
0:20:32 > 0:20:36..and even manage to come up with some interesting-looking breads.
0:20:36 > 0:20:40This was my attempt at the white rose of Yorkshire, as we're in Yorkshire.
0:20:40 > 0:20:43However, it's just turned into some sort of a flower.
0:20:43 > 0:20:44Bit of artistic licence!
0:20:44 > 0:20:48- Bit of artistic licence, so...- Well, sir, I'll let you get those in.
0:20:50 > 0:20:52Why did you go with a snake?
0:20:52 > 0:20:55Well, I thought it might be good to do like a child's...
0:20:55 > 0:20:58something that would interest the children,
0:20:58 > 0:21:01with it being a community thing, if you interest the children
0:21:01 > 0:21:05in bread-making and things, it kind of gets the whole family into it.
0:21:08 > 0:21:11With the breads baked, it's time to see who's made the grade.
0:21:16 > 0:21:18So this is a yeasty special
0:21:18 > 0:21:20and this is Drew's one you can smell.
0:21:20 > 0:21:22Oh, it smells lovely.
0:21:22 > 0:21:26Duncan and Patrick will be teaching the winning candidate how to bake.
0:21:26 > 0:21:29You can grab it. It's doughy.
0:21:29 > 0:21:32But the baking group are keen that this person
0:21:32 > 0:21:36is also a team player, who can marshal and inspire the volunteers.
0:21:36 > 0:21:39It's a massive decision and it'll be difficult,
0:21:39 > 0:21:41as this person will take on and run the bakery,
0:21:41 > 0:21:46and will have to go through a massive learning curve over the next few weeks.
0:21:46 > 0:21:48It's about energy levels!
0:21:48 > 0:21:51- Mark and Susie were bouncing around the whole time.- They were.
0:21:51 > 0:21:56I have a concern that there's a lot of nervous energy there.
0:21:56 > 0:21:59Regardless, you've landed on four absolute gems.
0:21:59 > 0:22:04So all in all, a very difficult decision for you all to make!
0:22:04 > 0:22:09After hours going over the candidates' strengths and weaknesses, the bread group
0:22:09 > 0:22:13choose their very first paid employee.
0:22:19 > 0:22:23They've been impressed by the ideas and enthusiasm
0:22:23 > 0:22:25of 20-year-old Susie Vickers.
0:22:25 > 0:22:30Carol called and said I got the job, out of everyone at the interview.
0:22:30 > 0:22:33I don't think I did very well, but apparently I did!
0:22:33 > 0:22:36So I've got the job and I cannot believe it!
0:22:36 > 0:22:40I'm really excited, but a bit nervous.
0:22:40 > 0:22:43Oh, I forgot to put that shoe in.
0:22:43 > 0:22:48Yorkshire-based Susie is about to embark on some intensive training
0:22:48 > 0:22:49to hone her baking skills.
0:22:51 > 0:22:56I've got to learn how to make bread, how to know when things are ready.
0:22:56 > 0:22:58I don't even know what I've got to learn.
0:22:58 > 0:23:03I know that little that I don't even know what's to learn.
0:23:03 > 0:23:07Since graduating from college, she's been working in a care home.
0:23:07 > 0:23:10Excited by the prospect of what this new job might offer,
0:23:10 > 0:23:13she's decided to take a massive gamble.
0:23:15 > 0:23:18I've decided to quit my job that I'm doing at the moment,
0:23:18 > 0:23:20and do this as my full-time job, really.
0:23:20 > 0:23:26So, I've got to really throw myself into it to make it a success.
0:23:32 > 0:23:34But before her training begins,
0:23:34 > 0:23:37Susie has an important visit to make.
0:23:37 > 0:23:41She has a very special connection to the person responsible
0:23:41 > 0:23:44for getting the bread group together 12 months ago.
0:23:44 > 0:23:47Curate, Cath Vickers, is her mum.
0:23:48 > 0:23:53Really, when we began, we were exploring the whole idea
0:23:53 > 0:23:57of making bread, and we discovered what a binding experience it was,
0:23:57 > 0:24:00and what an enabling feeling it was,
0:24:00 > 0:24:04and how creative the whole process of making bread was,
0:24:04 > 0:24:08and that it was naturally a community thing to do.
0:24:11 > 0:24:14You haven't forgotten about these, have you?
0:24:14 > 0:24:15Oh, yeah!
0:24:15 > 0:24:21The day we spent down at the bakery, I was the one that did least well.
0:24:21 > 0:24:27But that didn't matter one jot, because it lit something,
0:24:27 > 0:24:34it got us understanding just what professional bread was like.
0:24:39 > 0:24:42Hello! Hello, Suse, how are you?
0:24:42 > 0:24:46Susie's appointment has delighted and surprised Cath.
0:24:46 > 0:24:49I'm really glad. So are you excited?
0:24:53 > 0:24:54Erm, yeah, I'm excited.
0:24:54 > 0:24:58- Are you a bit worried? - Erm, well, yeah.
0:24:58 > 0:25:01At your age, I couldn't have done this.
0:25:01 > 0:25:03I wouldn't have had the confidence to dare!
0:25:03 > 0:25:05I don't want everyone thinking
0:25:05 > 0:25:07I'm just following in your footsteps...
0:25:07 > 0:25:12Love, if you followed in my footsteps, you wouldn't make one loaf that was successful!
0:25:12 > 0:25:15You just must go in and drink it all in.
0:25:16 > 0:25:18- Bye-bye.- Lots of love.
0:25:18 > 0:25:21- Phone and let me know how it goes, darling.- I will do.
0:25:23 > 0:25:27'I would never in a million years have imagined that Susie would do this sort of thing,
0:25:27 > 0:25:31'because she was always a girl for doing her own thing
0:25:31 > 0:25:36'and getting involved in something your mother does is not very cool, is it?
0:25:36 > 0:25:40'But I'm really delighted that she has.
0:25:41 > 0:25:43'I think it's very daunting,'
0:25:43 > 0:25:47to be going to do a training course for a week on your own
0:25:47 > 0:25:51and then come back, and it be all on your head. That's scary.
0:25:51 > 0:25:57But hopefully she can integrate with the group, and feel like it's a shared responsibility,
0:25:57 > 0:25:59and it won't be quite so daunting.
0:26:01 > 0:26:08Being so young, you don't have a lot of opportunities to do things where you've got control in work.
0:26:08 > 0:26:13Unless you've got a degree and everything like that. It's a unique opportunity for me,
0:26:13 > 0:26:15which is exciting.
0:26:17 > 0:26:21In order for Susie to get a full picture of the industry,
0:26:21 > 0:26:26her training will include spending the day in a commercial bakery.
0:26:28 > 0:26:32Every day in the UK, we consume 12 million loaves of bread.
0:26:33 > 0:26:36Only 3% of that is handmade, artisan bread.
0:26:39 > 0:26:45This is a small family-run firm compared to the plants that dominate production,
0:26:45 > 0:26:50but the methods and ingredients used are industry standard.
0:26:50 > 0:26:56Obviously, like most of the population, most of Bedale eat supermarket bread.
0:26:56 > 0:26:59They choose to buy it maybe because it's cheap,
0:26:59 > 0:27:03maybe because they like the taste. I'm interested to find out at the commercial bakery
0:27:03 > 0:27:05how it's made.
0:27:05 > 0:27:10So, this is the first ingredient we're going to weigh in, which is a roll concentrate.
0:27:10 > 0:27:13It's literally your salt, your sugar and your dough conditioners.
0:27:13 > 0:27:17It's an all-in-one paste concentrate like that.
0:27:19 > 0:27:22'The thing I had the most problem with was the dough conditioners.'
0:27:24 > 0:27:26And what does that do to the bread, then?
0:27:26 > 0:27:28They're pretty industry-standard emulsifiers,
0:27:28 > 0:27:36which allow the dough to develop, so that, say, a traditional one-hour bulk fermentation
0:27:36 > 0:27:42we can get that effect on the dough within a couple of minutes.
0:27:42 > 0:27:45So, it quickens the process up for us.
0:27:45 > 0:27:49So do you find any disadvantages of using a dough conditioner?
0:27:49 > 0:27:53Not really, no, I think the biggest disadvantage you will find
0:27:53 > 0:27:56is the flavour produced in the finished bread.
0:27:56 > 0:27:59Um, because that bowl fermentation process that you have,
0:27:59 > 0:28:03that's where all the flavours develop within the dough.
0:28:03 > 0:28:07In an ideal world, we would also use those traditional methods,
0:28:07 > 0:28:11but to make the volume of product we make, we just couldn't do it.
0:28:11 > 0:28:13No, yeah, no.
0:28:13 > 0:28:17I suppose it's necessary for their scale of baking, I suppose.
0:28:19 > 0:28:23The bread group that Susie has just joined have been taught that a simple loaf
0:28:23 > 0:28:29only requires four basic ingredients, flour, water, yeast and salt.
0:28:29 > 0:28:33Factory bread, on the other hand, can contain up to 15 different substances.
0:28:36 > 0:28:39This is calcium propionate. It's a mould inhibitor.
0:28:39 > 0:28:42It just extends the shelf life a little bit for us.
0:28:42 > 0:28:46This type of bread is expected to have a long shelf life,
0:28:46 > 0:28:50a soft crumb, and be a totally consistent product.
0:28:50 > 0:28:54Not so the handmade artisan bread that Susie will be producing.
0:28:54 > 0:28:56Because they are aiming for a uniform loaf,
0:28:56 > 0:29:01they're going to go with the commercial side, with the emulsifiers, the additives,
0:29:01 > 0:29:03and the preservatives.
0:29:03 > 0:29:05It was a new experience, and it was interesting,
0:29:05 > 0:29:08but personally I would not like to do that.
0:29:08 > 0:29:11I can understand why they do it, it's just not me.
0:29:16 > 0:29:22With just weeks to go until the opening, building work has started on the new premises.
0:29:22 > 0:29:28The pressure is on to transform the station house into a bakery as quickly as possible.
0:29:28 > 0:29:31The day we signed, the day we got the keys, we started paying rent.
0:29:31 > 0:29:35So we are now in deficit. We have to make some money.
0:29:35 > 0:29:38So, basically, the implication is we need to start baking.
0:29:38 > 0:29:42We've need to start selling. We've got to get some money back in.
0:29:44 > 0:29:48As the most experienced baker in the group, Carol Brown
0:29:48 > 0:29:52has been liaising with the builders about the kitchen layout.
0:29:52 > 0:29:57- We need... Yeah, we need about... What's that?- Keep your hand there. It's about a foot-and-a-half.
0:29:57 > 0:30:01But Carol Clarke is unsure about some of the decisions that have been taken.
0:30:01 > 0:30:04- ..further out. - But what is going here?
0:30:04 > 0:30:09The hand wash sink's going in this corner. Where's the logic of that?
0:30:09 > 0:30:13Yorkshire born and bread, Carol Clarke, runs a family farm.
0:30:14 > 0:30:22When she first turned part of it in to a family attraction, she faced a lot of local opposition.
0:30:23 > 0:30:27I think that, generally, local farmers thought, what a stupid thing
0:30:27 > 0:30:32that these people are doing, and it would fail.
0:30:32 > 0:30:34But it hasn't failed.
0:30:34 > 0:30:38Her business experience will be a real asset to the bakery.
0:30:40 > 0:30:44I think if you enter into any business arrangement,
0:30:44 > 0:30:50you do have to stick with it through thick and thin, it's not always plain sailing.
0:30:50 > 0:30:55You're just wrecking your working space by having a sink in this corner.
0:30:55 > 0:31:00I want to see us achieve the targets that we set ourselves,
0:31:00 > 0:31:03which is produce the quality of the bread,
0:31:03 > 0:31:07and I'm really concerned that we balance our books.
0:31:07 > 0:31:12Because a business that isn't balancing the books isn't going to survive.
0:31:12 > 0:31:14COCK CROWS
0:31:20 > 0:31:22To prepare her for her new role as head baker,
0:31:22 > 0:31:26Susie will spend the next week working with artisan bakers, Patrick and Duncan,
0:31:26 > 0:31:29here at their headquarters in Bath.
0:31:31 > 0:31:32It looks very posh.
0:31:35 > 0:31:37Hello!
0:31:37 > 0:31:40- How are you?- I'm very well, thank you! Thanks for having me.
0:31:40 > 0:31:42Nice to see you again!
0:31:42 > 0:31:45Good to see you. This looks very nice!
0:31:45 > 0:31:47Although theirs is not a community bakery,
0:31:47 > 0:31:51their traditional approach, and innovative use of ingredients,
0:31:51 > 0:31:55makes this an ideal base for Susie to learn the art of bread making.
0:31:57 > 0:32:00Fancy! Thank you very much.
0:32:01 > 0:32:04So, change over there, through there.
0:32:06 > 0:32:08Oh, I've done it the wrong way.
0:32:08 > 0:32:11You can tell I haven't done this before.
0:32:14 > 0:32:19To get her started, Patrick gets Susie working on his speciality, the Bath Bun.
0:32:19 > 0:32:24A basic bread dough is enriched with milk and eggs.
0:32:26 > 0:32:29- You just crack your eggs in.- Yep.
0:32:30 > 0:32:31Oh, don't get any shell.
0:32:31 > 0:32:35Citrus zest is added to give it a tang.
0:32:35 > 0:32:39- And then just going in, just literally the zest. - Just the zest you use?
0:32:39 > 0:32:44- Not using the juice, just the zest of the orange and two lemons.- OK.
0:32:47 > 0:32:49I could do with a little step!
0:32:58 > 0:33:01Sugar cubes pop them in.
0:33:01 > 0:33:06In a twist on the Chelsea bun, Patrick bakes a sugar lump into the middle.
0:33:06 > 0:33:11So, all you do is a gentle roll, just to seal off the bottom and trap the sugar cube in.
0:33:13 > 0:33:16He's impressed by what he's seen of Susie so far.
0:33:16 > 0:33:20She has the potential, like the spark is there.
0:33:20 > 0:33:24You can see that she's definitely her mother's daughter, that's for sure.
0:33:26 > 0:33:32But Susie's training won't be complete without experiencing all aspects of bakery life
0:33:32 > 0:33:35and that includes the dreaded night bake.
0:33:35 > 0:33:38Her training is about to step up a gear.
0:33:38 > 0:33:43The key thing really is at half four the delivery van needs to leave on the delivery run
0:33:43 > 0:33:45or people won't get their bread.
0:33:45 > 0:33:48Susie's only baked one loaf at a time.
0:33:48 > 0:33:51But now she'll be dealing with volume.
0:33:51 > 0:33:54So, to run through, we've got 19 wholemeal loaves.
0:33:54 > 0:33:57We have 195 burger baps.
0:33:57 > 0:34:01Duncan's got over 1,000 loaves waiting to be cooked,
0:34:01 > 0:34:05and wastes no time putting Susie to work.
0:34:05 > 0:34:09Bear in mind, that's fully proved up, if you were to drop that it would knacker the dough.
0:34:09 > 0:34:11They'd just kind of collapse.
0:34:11 > 0:34:14'He made it clear to me when I walked in, if this goes wrong,
0:34:14 > 0:34:19'the bread won't be out in the morning, and we won't get paid, and we might lose customers.'
0:34:19 > 0:34:23- Now, bottom deck, you're going with. There we go. - Yep. Is that all right?
0:34:23 > 0:34:26- What do we need to do now? - Check our dough!
0:34:26 > 0:34:27And before that?
0:34:27 > 0:34:30Put the time on, yes! I was just checking.
0:34:30 > 0:34:32- So, set it to 14 minutes.- OK.
0:34:34 > 0:34:38Then hit the start button. We're going back over there. We're going to come back over here.
0:34:38 > 0:34:43- And that's how the rest of the night is basically going to be going down.- Yeah, cool.
0:34:43 > 0:34:49Tonight is a lot crazier, and a lot busier, and it's beeping, and I'm frightened.
0:34:49 > 0:34:51Everything's happening all at once.
0:34:51 > 0:34:55Susie's been left in charge, and the timer alarms are telling her
0:34:55 > 0:34:58that something in the oven needs attention.
0:34:59 > 0:35:03'I was terrified because I thought, "I can't let things burn,
0:35:03 > 0:35:06'"but if I take them out too early, they won't be right."'
0:35:06 > 0:35:08He's told me over and over again that if these get ruined,
0:35:08 > 0:35:12those are ruined for our customers, and we're losing them money!
0:35:12 > 0:35:14'Do I interrupt his break, and make him annoyed with me,
0:35:14 > 0:35:17'or do I kind of use my initiative and take them out?'
0:35:17 > 0:35:19BEEPING
0:35:19 > 0:35:22I can't get it out.
0:35:24 > 0:35:26Are you kidding me? I swear!
0:35:26 > 0:35:28BEEPING CONTINUES
0:35:28 > 0:35:33- Do we need to take the granary ones out because they've beeped?- I will come and have a look in two seconds.
0:35:33 > 0:35:36- OK, sorry.- It's just one of the businesses. That's all right.
0:35:36 > 0:35:38I'll be in there in a second.
0:35:43 > 0:35:46You're pressing down, and you can see, there, that it's still soft.
0:35:46 > 0:35:48So they're still not ready.
0:35:48 > 0:35:50OK, so they haven't burnt.
0:35:50 > 0:35:54Well done, just remember, always put the timers on...
0:35:54 > 0:35:57- Yep.- ..because if the timer isn't on, you won't know to come back.- OK.
0:35:57 > 0:36:00Susie's training has made the job she's about to take on
0:36:00 > 0:36:02suddenly seem very real.
0:36:05 > 0:36:10'I've agreed to take on this massive role, in such an important project.
0:36:10 > 0:36:14'And all that expectation has kind of just been, I feel,
0:36:14 > 0:36:17'just been put onto my shoulders.
0:36:17 > 0:36:19'It's kind of a big, big challenge.'
0:36:22 > 0:36:25- And we'll give them a final five minutes.- OK.
0:36:25 > 0:36:28'When I walked into the bakery with Patrick and Duncan,
0:36:28 > 0:36:31'I was a care assistant, and at the end of the week
0:36:31 > 0:36:35'I was meant to have changed into a great artisan baker, and that's
0:36:35 > 0:36:40'a big ask, and I've no idea whether I'm going to be good at it or not.'
0:36:40 > 0:36:42- I am very happy with these. - Thank you.
0:36:42 > 0:36:45- But is there is room for improvement?- Definitely.
0:36:45 > 0:36:46Yes, there is.
0:36:52 > 0:36:56In Yorkshire, there's just weeks to go before the bakery opens,
0:36:56 > 0:36:57and their first load of grain
0:36:57 > 0:37:01is being delivered to Crakehall watermill to be ground into flour.
0:37:01 > 0:37:04- It's poking up over the top. - Oh, my word.
0:37:04 > 0:37:08It's been grown by a local farmer, just two miles up the road.
0:37:09 > 0:37:10Hello!
0:37:10 > 0:37:11Hi!
0:37:11 > 0:37:13There's loads!
0:37:13 > 0:37:16- Don't know if I could lift one of those.- We'll have a go.
0:37:16 > 0:37:18Hello, Judith!
0:37:18 > 0:37:19Hello, how are you?
0:37:19 > 0:37:22Very well, thank you. That's a lot of grain.
0:37:22 > 0:37:24How much is in one full sack?
0:37:24 > 0:37:27Four stone. 20-something kilograms.
0:37:27 > 0:37:29SHE LAUGHS
0:37:29 > 0:37:34- It is heavy.- I won't be able to walk with it. Oh, my word, no.
0:37:34 > 0:37:36I can't even take the full weight.
0:37:36 > 0:37:38Well, let's go and get the millers. OK.
0:37:38 > 0:37:42When it's turned into flour at Lionel's recently renovated mill,
0:37:42 > 0:37:46it'll make more than 2,000 loaves.
0:37:46 > 0:37:49Neighbour Phil is on hand to help, as is mill enthusiast
0:37:49 > 0:37:53Peter Morgan, who will be helping Lionel with the milling.
0:37:56 > 0:37:58This is going to be our flour.
0:37:58 > 0:38:00Isn't it weird to think that we could be
0:38:00 > 0:38:02on a roller coaster that we can't get off?
0:38:02 > 0:38:06Oh, crikey, and everybody saying, "Yes, we want some, we want some."
0:38:06 > 0:38:09- I think it's going... - I think it's going to just take off.
0:38:09 > 0:38:12After more than a year of being consumed by bread,
0:38:12 > 0:38:15there's no going back for Carol Brown.
0:38:17 > 0:38:21'What's really nice about this project is that it's multi-generational,
0:38:21 > 0:38:24'and it draws from every walk of life in Bedale.
0:38:24 > 0:38:28'So, you go from knowing a little sort of nucleus of mums,'
0:38:28 > 0:38:30you know, through your kids, to all of a sudden,
0:38:30 > 0:38:32it just opens up the whole of Bedale.
0:38:32 > 0:38:34And you walk down the street now,
0:38:34 > 0:38:37and you can't walk through Bedale without knowing somebody.
0:38:37 > 0:38:41And that's a more natural way to be, and that would be how life would be
0:38:41 > 0:38:45in a village, which is a proper community, and that's sort of, like, what everyone really is after,
0:38:45 > 0:38:48whether they think they are or not.
0:38:53 > 0:38:57Mills have been Peter Morgan's passion for over 40 years.
0:38:58 > 0:39:02When you have a building like this, that is gently vibrating,
0:39:02 > 0:39:04it's alive.
0:39:04 > 0:39:08You're really in the middle of a living machine.
0:39:08 > 0:39:11You can actually feel what is happening, you can see
0:39:11 > 0:39:15what is happening, you can see how the grain is being cut down.
0:39:15 > 0:39:18It's just brilliant!
0:39:18 > 0:39:21Here you have a situation where you've got a watermill here.
0:39:21 > 0:39:24You've got ladies who like baking.
0:39:24 > 0:39:29Flour and baking, go together, and, you know, one can support the other.
0:39:37 > 0:39:39WHIRRING OF ELECTRIC TOOLS
0:39:40 > 0:39:44With just ten days to go before the bakery opens,
0:39:44 > 0:39:48the newly-refurbished premises is starting to take shape.
0:39:50 > 0:39:52One trolley...
0:39:52 > 0:39:55Susie's completed her baking apprenticeship,
0:39:55 > 0:39:57and is now Carol Brown's new right hand.
0:39:57 > 0:39:5901677.
0:39:59 > 0:40:02- They wanted contact details, didn't they?- Yeah.
0:40:02 > 0:40:07'She's just bubbling with energy and enthusiasm.
0:40:07 > 0:40:10'She's just got that lovely genuine warmth that Cath's got,
0:40:10 > 0:40:13'and I think that will attract a lot of the volunteers,'
0:40:13 > 0:40:16and keep the volunteers, as well, is the fact that
0:40:16 > 0:40:20because they're working with Susie, it'll be a lovely place to work.
0:40:20 > 0:40:23'I am quite a nervous person. I'm only 20. It's a big thing for me to be doing.'
0:40:23 > 0:40:26I think being thrown in at the deep end,
0:40:26 > 0:40:29it'll make my confidence in myself, kind of have to rise
0:40:29 > 0:40:32because I'll have to be doing things that are out of my comfort zone.
0:40:32 > 0:40:37'And I think that'll be a really good thing that I can take from this.'
0:40:37 > 0:40:38- 'Hello.'- Hello.
0:40:38 > 0:40:40One of Susie's first challenges is to see
0:40:40 > 0:40:45if she can get suppliers to donate some of the equipment they'll need.
0:40:45 > 0:40:48We've already been promised our oven, but pretty much everything else
0:40:48 > 0:40:52we're still trying to source, so do you want me to send the list
0:40:52 > 0:40:55that we're still sourcing, and you to pick things from that?
0:40:55 > 0:40:59- 'Send us what you've got and we'll see what we can do.' - Thank you very much.
0:40:59 > 0:41:03- 'Very interested, anyway.' - Yeah, we're very excited about it.
0:41:03 > 0:41:05BELLS CHIME
0:41:05 > 0:41:07DRUMMING
0:41:13 > 0:41:15As the community bakery starts to take shape,
0:41:15 > 0:41:19the bread group have been going out into Bedale to spread the word.
0:41:23 > 0:41:26They've set up a stall at the Bedale fete.
0:41:26 > 0:41:27Very nice.
0:41:27 > 0:41:29Pound, then, please. Thank you very much.
0:41:31 > 0:41:34And they've been invited into Bedale High School
0:41:34 > 0:41:35to help inspire the kids.
0:41:35 > 0:41:39Would I be able to get a job at the bakery with you?
0:41:39 > 0:41:44Do a bit of experience first, see how you feel, because it's hard work, but it is really good fun.
0:41:44 > 0:41:46You look like you're enjoying it.
0:41:46 > 0:41:48- Could you go there for work experience in year ten?- Yeah.
0:41:48 > 0:41:51'When I first applied for the job, I was definitely, I think,
0:41:51 > 0:41:53'still a teenager.
0:41:53 > 0:41:57'You know, I was someone who didn't have a clear idea what I was doing.
0:41:57 > 0:41:59'I didn't have a lot of confidence.'
0:41:59 > 0:42:01Should cakes do that?
0:42:01 > 0:42:02No!
0:42:02 > 0:42:05'I'm an adult now, I think, kind of.'
0:42:05 > 0:42:07Tastes nice, actually.
0:42:07 > 0:42:09- Proud of yourselves? Yeah?- Yep.
0:42:14 > 0:42:16At the bakery, it's not long
0:42:16 > 0:42:19before the first pieces of donated equipment start to arrive.
0:42:23 > 0:42:25Marvellous.
0:42:25 > 0:42:30We've got our fridge, it's massive, and we've got our brand new counter
0:42:30 > 0:42:32that's been donated by a lovely company in York.
0:42:32 > 0:42:37We've got our trolleys. We're just about there. I can't believe it.
0:42:38 > 0:42:42It's really exciting, and it's all taking shape now.
0:42:42 > 0:42:45Kind of daunting as well, though.
0:42:45 > 0:42:49At last, the most crucial piece of equipment, the new oven,
0:42:49 > 0:42:52arrives, but there's a hitch.
0:42:52 > 0:42:56The problem is, when we looked round the building to see how
0:42:56 > 0:43:00we would get it through, we couldn't find any way of getting it in.
0:43:01 > 0:43:04We couldn't take a window out, or a door out,
0:43:04 > 0:43:07and here we are, removing the wall.
0:43:09 > 0:43:12But even with a section of wall removed,
0:43:12 > 0:43:14it's going to be a tight squeeze.
0:43:14 > 0:43:17The depth of it, which is the narrowest bit,
0:43:17 > 0:43:22is 1.15, and we've got 1.2.
0:43:25 > 0:43:29As well as being large, the new oven weighs almost a tonne.
0:43:31 > 0:43:32What's stuck in it?
0:43:36 > 0:43:37No chance.
0:43:37 > 0:43:41We can't get enough of a run at it, and it is tight, it's so tight.
0:43:44 > 0:43:46Much to everyone's relief,
0:43:46 > 0:43:49the new oven eventually takes its place in the bakery.
0:43:52 > 0:43:57This last bit's been frazzling, to say the least.
0:43:57 > 0:44:01Fancy. That's super, isn't it?
0:44:01 > 0:44:02Oh, it's fantastic.
0:44:02 > 0:44:10It's been definitely worth all their hard work, because it's a deck oven.
0:44:10 > 0:44:13It's what we needed. It's a bread maker. It's fantastic, isn't it?
0:44:15 > 0:44:16Oh, that's great.
0:44:18 > 0:44:24Apart from our hands, it's the most used piece of equipment, and I'm more confident
0:44:24 > 0:44:28we'll be able to sell our bread because it'll look better, which means I've got a job.
0:44:28 > 0:44:30Wow, what a difference!
0:44:32 > 0:44:34Hey, it looks good.
0:44:34 > 0:44:39Oh, it means... It means... like it feels like we're becoming professional.
0:44:39 > 0:44:42It feels like this is going to help us deliver the goods.
0:44:45 > 0:44:49Key to the bakery's success will be getting the good folk
0:44:49 > 0:44:51of Bedale behind it.
0:44:51 > 0:44:55Just days before the opening, bread guru Andrew Whitley
0:44:55 > 0:44:59has come to advise the group on some all-important marketing techniques.
0:45:00 > 0:45:04We have a vision in The Real Bread Campaign of a country where
0:45:04 > 0:45:07nobody is further than walking distance from real bread.
0:45:08 > 0:45:11Andrew wants the group to hit the streets of Bedale
0:45:11 > 0:45:13with their baskets of real bread,
0:45:13 > 0:45:17and to make sure that they're not shy about promoting its benefits.
0:45:17 > 0:45:21Some of them don't know they're going to be potential customers
0:45:21 > 0:45:23until you introduce them to this fantastic stuff,
0:45:23 > 0:45:27and point out how different it is from what's available
0:45:27 > 0:45:29in the supermarket, on a whole lot of levels.
0:45:29 > 0:45:35Not only has it been made by friends and neighbours in the community, rather than rather anonymously maybe
0:45:35 > 0:45:36in a big factory,
0:45:36 > 0:45:41and just warmed up in the supermarket's loaf tanning salon, which they call an in-store bakery,
0:45:41 > 0:45:43but it's actually made from raw materials,
0:45:43 > 0:45:48some of which are grown in the locality. It's got no additives in it.
0:45:48 > 0:45:51It's got a freshness, which is real, rather than engineered by putting
0:45:51 > 0:45:53a load of gunk in, which keeps it soft forever.
0:45:53 > 0:45:58Then, you know, I can see you conquering Bedale in a matter of weeks.
0:46:01 > 0:46:03Here's some bread, have some.
0:46:03 > 0:46:05Yeah, try some bread. It's tasty!
0:46:07 > 0:46:11- Hello there, I just wondered if you'd like a sample of our bread?- Oh!
0:46:11 > 0:46:14We've just baked it,
0:46:14 > 0:46:17and, er, we're from a new community project in Bedale.
0:46:17 > 0:46:20It's called a community bakery, Bread Actually.
0:46:20 > 0:46:23- You can have a bit of all of them if you wish.- Try anything you like.
0:46:23 > 0:46:25Trust me to get a great big piece.
0:46:25 > 0:46:27Would you like to try some bread?
0:46:27 > 0:46:31This one is a rosemary focaccia, the middle one is chickpea and fennel.
0:46:31 > 0:46:35- Have a piece of each if you like. - I'll have a bit of the fennel. - You like fennel.
0:46:35 > 0:46:38So, we're hoping for perhaps people to volunteer, to maybe come
0:46:38 > 0:46:41and collect the bread, take it down to their street,
0:46:41 > 0:46:45and then if they can distribute ten loaves in their street and the next one,
0:46:45 > 0:46:49then they get a loaf for free, and things like that.
0:46:49 > 0:46:50Mmm, very nice.
0:46:52 > 0:46:53That's nice.
0:47:02 > 0:47:05It's early morning on the day of the grand opening.
0:47:05 > 0:47:08After months of hard slog,
0:47:08 > 0:47:12the baking group are about to realise their ambition
0:47:12 > 0:47:16of having their very own community bakery here in Bedale.
0:47:16 > 0:47:18And Susie's feeling the pressure.
0:47:18 > 0:47:21I've been here since seven o'clock,
0:47:21 > 0:47:26and last night I was up very late making 200 bruschettas.
0:47:28 > 0:47:29It's terrifying.
0:47:29 > 0:47:34There's hopefully a lot of people coming in about seven hours.
0:47:34 > 0:47:37We've got four doughs to make, and we've got a lot of other things
0:47:37 > 0:47:40to do decorations wise, and canapes, and stuff.
0:47:40 > 0:47:42Yeah, there's just so much to do.
0:47:44 > 0:47:48Patrick's travelling up from Bath to lend a hand.
0:47:48 > 0:47:52He's anxious that the baking group make a big impression on their opening day.
0:47:52 > 0:47:55They need to stand out from the High Street,
0:47:55 > 0:47:58to show off what they're capable of.
0:47:58 > 0:48:00It's a big day. It's a day of celebration.
0:48:00 > 0:48:05It's when you've got to be excited, and express that in what they're producing, really go for it.
0:48:08 > 0:48:12To be honest, right now, I feel like I just want to cry.
0:48:12 > 0:48:14I feel like I've got a massive list of stuff to do,
0:48:14 > 0:48:19and I know I shouldn't be stressed because I know there's a whole group behind me,
0:48:19 > 0:48:22but I just feel like about up to there. It's just insane.
0:48:24 > 0:48:25Hello.
0:48:25 > 0:48:28- Oh, hi.- How are you doing?
0:48:28 > 0:48:31Good, thank you, welcome to our bakery!
0:48:31 > 0:48:32Good to see you again.
0:48:32 > 0:48:36It's Patrick's first visit to the new premises.
0:48:36 > 0:48:37This your new baby, is it?
0:48:37 > 0:48:41- Yes.- It's nearly as big as mine! - It's smart, isn't it?
0:48:42 > 0:48:45And he's come armed with a final bread recipe.
0:48:45 > 0:48:49He's going to show Valerie how to make Irish soda bread
0:48:49 > 0:48:51with 100% stone-ground Crakehall flour.
0:48:51 > 0:48:55It's quick and easy to make, especially when you're busy at home.
0:48:55 > 0:48:58Developed originally as a peasant bread,
0:48:58 > 0:49:02it doesn't even need yeast, it uses bicarbonate of soda instead.
0:49:02 > 0:49:05Hence the name, soda bread.
0:49:05 > 0:49:07A little bit of sugar, and a little bit of salt,
0:49:07 > 0:49:12and just to make it a little bit moist and richer, we're using just milk instead of water.
0:49:12 > 0:49:14And then we just have a little bit of rapeseed oil -
0:49:14 > 0:49:18it complements the kind of nutty flavour you get with wholemeal flour
0:49:18 > 0:49:23- And then there's just a little bit of balsamic vinegar.- Oh, balsamic.
0:49:23 > 0:49:25So that's why this one's really, really quick.
0:49:26 > 0:49:28Lovely.
0:49:28 > 0:49:30You're not going to lose your wedding ring in there?
0:49:30 > 0:49:32I've taken it off.
0:49:33 > 0:49:36Uniquely, soda bread doesn't need to prove,
0:49:36 > 0:49:38you simply mix, shape and bake.
0:49:39 > 0:49:42Serrated knife, everyone has one.
0:49:42 > 0:49:47Put a little cross, get rid of all the demons.
0:49:47 > 0:49:49Aha!
0:49:49 > 0:49:50Or so they say.
0:49:53 > 0:49:55Well, I believe anything that you say!
0:49:55 > 0:49:59An Irishman tell a lie?!
0:49:59 > 0:50:00These are OK to go, yeah?
0:50:00 > 0:50:02Yeah.
0:50:05 > 0:50:09And Susie's developed a recipe of her own.
0:50:09 > 0:50:10They're looking good.
0:50:10 > 0:50:11Bedale bloomer.
0:50:15 > 0:50:16Like many of the bakery's breads,
0:50:16 > 0:50:20the Bedale bloomer is made with entirely locally-grown ingredients.
0:50:24 > 0:50:25With all the bread baked,
0:50:25 > 0:50:30and with just two hours to go before the launch, Susie's mum, Cath,
0:50:30 > 0:50:33who started the bread group all those months ago,
0:50:33 > 0:50:35has come along to lend a hand.
0:50:35 > 0:50:38Hello, how are you, my little darling?
0:50:40 > 0:50:43- Look at all this!- I know.
0:50:45 > 0:50:48Look at it. What do you think?
0:50:48 > 0:50:51- I think it's absolutely wonderful. - Isn't it?
0:50:55 > 0:50:58For Cath, it's a special moment,
0:50:58 > 0:51:01seeing how the seed she planted has taken root and flourished.
0:51:03 > 0:51:07It's just lovely that it is a community bakery. That's wonderful.
0:51:07 > 0:51:13So exciting. I just can't believe it, really.
0:51:15 > 0:51:19And Susie is just so excited about it and thrilled about it
0:51:19 > 0:51:22and desperate about it and stressed and fraught.
0:51:22 > 0:51:26It's wonderful, really. It means something, which is lovely.
0:51:26 > 0:51:29I would be proud whatever she did,
0:51:29 > 0:51:31but I'm even prouder because she's doing this.
0:51:31 > 0:51:34Look at them little beauties, eh?
0:51:34 > 0:51:37Where am I going with them, though?
0:51:37 > 0:51:39Cool, right. Let's go.
0:51:43 > 0:51:44Team hug!
0:51:55 > 0:51:58To give the launch a real sense of occasion, Wensleydale Railway
0:51:58 > 0:52:01are going to deliver the Crakehall flour, ordered by
0:52:01 > 0:52:06the baking group, direct to Bedale station in a restored diesel train.
0:52:06 > 0:52:10Nigel Park, Wensleydale events manager, has come to collect it.
0:52:10 > 0:52:14Everything travelled on the railway up until probably the late '50s.
0:52:14 > 0:52:17Everything from flour to agricultural machinery, to coal to timber,
0:52:17 > 0:52:19to anything the dale required,
0:52:19 > 0:52:22but times have changed, so this is the first time for a long time.
0:52:24 > 0:52:26- Thank you.- Thanks, bye.
0:52:26 > 0:52:32It's a very proud moment. Yeah, it's a good feeling.
0:52:34 > 0:52:38Like Crakehall Watermill, this old railway line has also been
0:52:38 > 0:52:42restored with the help of local volunteers.
0:52:42 > 0:52:46- How are you doing?- Good, how are you? - You've got a little delivery for us.
0:52:46 > 0:52:48- We have, a little bit of flour. - Excellent.
0:52:51 > 0:52:54Patrick's on hand to help load up the train,
0:52:54 > 0:52:58which will travel two miles down the track to Bedale station.
0:53:08 > 0:53:10It's a massive sense of pride,
0:53:10 > 0:53:14see how far they've come from that church hall, and the stuff
0:53:14 > 0:53:17we tasted that first day we met them, like, was horrendous.
0:53:17 > 0:53:20And you can see how much they've gone from doing that
0:53:20 > 0:53:21to what they're doing now.
0:53:21 > 0:53:23Something else, really.
0:53:23 > 0:53:26As the guests gather on the station platform to greet the train,
0:53:26 > 0:53:30the baking group give them a sneak preview of their breads.
0:53:30 > 0:53:33Would you like a piece? Like to try the bread?
0:53:33 > 0:53:34Try some bread?
0:53:34 > 0:53:36Oh, yes, she likes that.
0:53:36 > 0:53:39And the tasters seem to be going down well.
0:53:39 > 0:53:40Is that delicious?
0:53:43 > 0:53:47Lovely. Very nice. Very fond of rosemary bread.
0:53:47 > 0:53:48Pimms?
0:53:48 > 0:53:52- No Guinness?- There isn't, I'm afraid.- And pork pies?
0:53:52 > 0:53:54No, sorry.
0:53:54 > 0:53:57It's just unbelievable that we've got this far,
0:53:57 > 0:54:01but what means much more to me is the number of people
0:54:01 > 0:54:04who've turned out to welcome the train coming in,
0:54:04 > 0:54:09because it's just so good that the community's come together to welcome it.
0:54:09 > 0:54:13Rosie was one of the first members of the baking group.
0:54:13 > 0:54:16I think they can be very proud of what they've done here,
0:54:16 > 0:54:19opening this place up today, and bringing the community in.
0:54:19 > 0:54:22It's what the town needed. Yeah, good on them.
0:54:35 > 0:54:36Anybody see a bakery?
0:54:47 > 0:54:48Bit of flour to be delivered.
0:54:48 > 0:54:51Yeah, just a small bag!
0:54:51 > 0:54:53Wow, look at that!
0:54:53 > 0:54:54Yay!
0:54:54 > 0:54:57CHEERING AND APPLAUSE
0:55:02 > 0:55:06Ladies and gentlemen, it is a great pleasure to welcome everybody
0:55:06 > 0:55:09to the opening of Bedale's community bakery.
0:55:09 > 0:55:12I just have to say what an incredible journey we've had
0:55:12 > 0:55:17over the last 18 months trying to put the bakery together,
0:55:17 > 0:55:21and none of this would have been possible without Cath.
0:55:23 > 0:55:25We're extremely grateful...
0:55:25 > 0:55:26Oh, well!
0:55:26 > 0:55:28..for what you actually set off.
0:55:28 > 0:55:29I just had fun!
0:55:31 > 0:55:35- So did we all.- I didn't do anything at all!- That's wonderful. - It's so lovely to be here.
0:55:35 > 0:55:37Well, we're very pleased for you to come
0:55:37 > 0:55:41- and see the fruits of your labours. - It's fantastic, fantastic.
0:55:41 > 0:55:44As the Mayor of Bedale cuts the ribbon,
0:55:44 > 0:55:52it's time to see what the townsfolk make of their community bakery.
0:55:52 > 0:55:54Wow, look at this!
0:55:55 > 0:55:58My goodness, what's for sale here?
0:55:58 > 0:56:01HUBBUB OF CONVERSATION
0:56:01 > 0:56:04Thank you very much, thank you.
0:56:04 > 0:56:07I learnt how to burn muffins.
0:56:07 > 0:56:10- Oh, did you?- He taught me how to burn muffins. I'll never forget.
0:56:10 > 0:56:13Didn't teach you how to burn them!
0:56:13 > 0:56:15- That was self-taught. - I managed it, though!
0:56:17 > 0:56:22The place looks fantastic. We've got everything we need now. We just need to do it, and make it work.
0:56:22 > 0:56:25Thank you very much. That's right.
0:56:25 > 0:56:29I think we've got a great chance of it being an enormous success.
0:56:29 > 0:56:33I think we're here to stay. I think we're here to stay.
0:56:35 > 0:56:36There you go.
0:56:36 > 0:56:37In fact...
0:56:38 > 0:56:43We sold out of bread again, so obviously people are really, desperately wanting real bread.
0:56:43 > 0:56:46So there's definitely a future for us. Definitely.
0:56:46 > 0:56:50It's been really, really well received. Everyone's behind us now.
0:56:50 > 0:56:54Our future is just... the possibilities are endless. It's just really exciting.
0:57:01 > 0:57:04One month on, and the bakery is thriving.
0:57:04 > 0:57:08It's now a fully independent operation, open four days a week,
0:57:08 > 0:57:11producing up to 170 loaves a day.
0:57:13 > 0:57:16Each member of the baking group works alongside Susie, when they can,
0:57:16 > 0:57:18in a rota system.
0:57:18 > 0:57:20They've gained scores of loyal supporters...
0:57:20 > 0:57:22- Thank you very much.- OK.
0:57:22 > 0:57:26..and are fast becoming the heart of the local community,
0:57:26 > 0:57:29but it's not just Bedale that's reaping the benefits.
0:57:29 > 0:57:33The members of the baking group have seen their lives change too.
0:57:34 > 0:57:37You've got a nice windowpane there, and it's not breaking up.
0:57:37 > 0:57:41Normally, if it's not quite ready, you wouldn't be able to do that.
0:57:41 > 0:57:46'I never thought in my wildest dreams that I'd get a completely new identity out of it.
0:57:46 > 0:57:49'I've changed so much. I'm a baker.'
0:57:49 > 0:57:51I get up really early.
0:57:51 > 0:57:54I'm 20 years old, and I get up at half past four,
0:57:54 > 0:57:55and go to bed at, like, ten.
0:57:55 > 0:57:57That's crazy!
0:57:57 > 0:57:59It's fantastic to see, you know,
0:57:59 > 0:58:02how people have grown through the whole process.
0:58:04 > 0:58:09Kneading together, it's a therapy, you know, it is.
0:58:09 > 0:58:11And, you know,
0:58:11 > 0:58:17that creates a tremendous space in which we're there for each other.
0:58:18 > 0:58:22You know, this is, this is something that unites us. Bread unites us.
0:58:24 > 0:58:27- One, two, three.- Bread!
0:58:41 > 0:58:43Subtitles by Red Bee Media Ltd
0:58:43 > 0:58:45E-mail subtitling@bbc.co.uk