Farm to Loaf
Our search for understanding how to make a really good loaf of bread naturally led us to the farm. We began to enquire about the holistic management of an organic farm, including crop rotation, livestock integration, tillage, as well as the varieties of wheat and other grains that are grown. Naturally leading on from this is the question of how best to mill the grains once harvested.
For this new course we propose a visit to one of e5’s organic grain suppliers, Hammonds End Farm in Hertfordshire. Here you will meet farmer Stuart Roberts, whose family have been farming Hammonds End for 3 generations.
There will be opportunity to:
View test plots of old wheat varieties.
Learn about their philosophy as organic farmers, for example the methods they employ to grow in a sustainable organic fashion, which includes integrated livestock, crop rotation & satellite controlled inter-row tillage
Learn about the machinery used to harrow, drill and harvest.
Look at some after harvest cleaning methods
This will be followed by a trip to the local Redbournbury Watermill; a working mill producing a range of stoneground organic flours from locally grown grain.
The day includes a transfer from e5 Bakehouse to the Hammonds End Farm (approx. 45 mins), a guided tour of the farm with a Ploughmans lunch around the kitchen table and then a trip to Redbournebury Mill including afternoon tea.
The trip will be guided by one of e5’s experienced team helping to assimilate the learning into practical approaches to baking.
Limited places are available and course dates TBC.
Please email us on firstname.lastname@example.org to register your interest.