Farmers mill have been simply over whelmed by what NZ's best Bakers have achieved in the Great New Zealand Bread Bake Off.

The most accomplished bakers from around the country fully embraced the bake off concept with over 150 entries in the static event and immense interest in the Live Bake Off. Among the many outstanding bakers that gained awards, we have seen a huge passion for baking and the craft that is required to bake such an amazing array of international breads. In return Farmers Mill are proud to say "we thoroughly share the passion of our Great New Zealand Bread Bake Off bakers' for demonstrating the process from Paddock to Mill to Bread".

Supreme Winner

Richard Waite is the Supreme Winner of The "Live Bread Bake Off".

Congratulations to Richard Waite from Melody's New World in Palmerston North for his stunning "Swiss Fig and Walnut Loaf". With a crusty shell and dense fruitful centre, this loaf was produced with the addition of an overnight fermented dough.

Pictured: Richard Waite with Murray Turley and Mat Keys of Farmers Mill, and Richard's winning Fig and Walnut Loaf.

Champion of the Champions

Michael Kloeg is our grand winner of the Static Competition
for the International Bread Bake Off.

Michael Kloeg from The Clareville Bakery was awarded 'Champion of Champions' trophy for his efforts in the Static Competition. Michael also won the 'German section' with his Rustic German Rye. The bread, a rich flavoured sourdough, fermented over 36-48 hours is made with 50% wholemeal flour, 40% white flour and 10% rye. Michael obtained most points over-all in the competition, with the highest scoring bread and placings in multiple categories. If you are looking for good breads, head out to see Mike and Rose at The Clareville Bakery.

The Sensational Entries for the Live Bread Bake off 2016

	Winning Baker: Richard Waite  Melody's New World, Palmerston North Swiss Fig & Walnut Loaf A striking looking loaf with a crusty shell and a dense fruitful center. Produced using the addition of an overnight fermented dough.
	Baker: Max Fuhrer Arobake Ltd, Wellington Zopf - A swiss egg & butter enriched milk bread, with zest and juice of one lemon. 10 strands doubled around interlinked and plated into a star. Best with some raspberry jam.
	Baker: Daniel Blank Pak'nsave Mill Street, Hamilton Villa Maria Pinot Noir with Whitestone vintage blue cheese ciabatta.
	Baker: Simon Bruce U-Bake, Timaru A country harvest loaf made using a slow fermentation process, and a sponge starter. Packed with sunflower seed, linseed, sesame seed, cranberry, sultana and apple with a hint of clove.
	Baker: Sebastien Bresson Copenhagen, Christchurch Couronne  Bordelaise with grains, hazelnut and 75% Sourdough.
	Baker: Marco Minghetti Picton Village Bakehouse, Picton Semolina Sourdough bread. Influenced by Marco’s baking experience combining Italy and New Zealand.
	Baker: Andrew Fearnside Wild Wheat, Auckland White sourdough. Proved in Wooden Baskets with base recipe incorporating both White & Light Rye.
	Baker: Ryan Simmons Volare, Hamilton Bagette de Tradition Francaise An old-world French Bread uses a blend of Summit & Ohau Biscuit flour to replicate the soft TSS flours of France.

Static Bake off winners 2016