One of the milestones in the Bricknell Bakehouse journey took me to the Cotswolds, where I joined Bruern Farms’ Baker’s Wheat & Mill Tour.
I wanted to understand more about the flour for my sourdough and, importantly, the people and processes behind it. Thanks Henry Astor, you’re an inspiration.
The visit opened up a world beyond the mixing bowl. We explored heritage grains, soil health and regenerative farming, learning how the way wheat is grown matters long before it becomes flour and eventually a loaf of bread.
It was a reminder that good bread begins long before it reaches the bakehouse. The land, the grain, the farming and the milling all play their part.
The trip was also an opportunity to meet the Rackmaster group and connect with others, Wayne Caddy, Lucho, Nic, Karen, to name but a few, in the artisan baking world.
At the time, I'd ordered Bruern flour but was yet to put it to work in my own bakery. Little did I know how much I'd come to appreciate its flavour and the difference it could make to my bread, not overlooking the contact with the farmer and how he’d personally send me some.
Crusty but good.