Bread has always been a big part of my life. Mum and Dad both baked at home and we ate toast all the time – for breakfast, snacks and dinner.
Alex Gooch’s love affair with bread began when he was head chef at Penrhos Court in Herefordshire.
The recent BBC Radio 4 Food & Farming Awards revealed a healthy appetite for food production among the younger generation.
Six nights a week, Alex Gooch leaves his warm bed at midnight and drives down a stony farm track through silent, high-sided lanes to an industrial estate on the edge of Hay-on-Wye.
Helena Attlee got up early to find out how Alex Gooch makes his delicious organic bread – the long, slow, traditional way.
The room was deliciously warm and scented from the moring's baking and the beery aroma of the rye