- 2 days ago
The Great Australian Bake Off (2013) Season 9 Episode 4- Bread Week
Please Follow Me! Thank's for watching...
Please Follow Me! Thank's for watching...
Category
🎥
Short filmTranscript
00:00Who's excited for Bread Week?
00:27Bread Week?
00:28Yeah.
00:30Is it too late to change it to Red Week?
00:33Yeah.
00:36Can you help me get out of this?
00:37No.
00:38Help me take this off.
00:39No.
00:40Help me take it.
00:41Stop.
00:42No.
00:43Help me.
00:44Just help me out.
00:46I need help.
00:50Last time...
00:51Sorry.
00:52The colours on here are just so blinding.
00:55Pie Week dazzled the judges.
00:58But Star Baker and Nirvan shone the brightest.
01:01Sensational, mate.
01:03It's not what I envisioned.
01:05And we said pie pie to Wesley.
01:08I've had an amazing time.
01:10Definitely a lot to take home. New friends and new skills.
01:13This time...
01:14Happy Bread Week!
01:15Our nine remaining bakers...
01:17It's massive!
01:18...show a whole load of love with their signature bagels.
01:22Oh!
01:23Very happy with that.
01:24They face a spicy technical...
01:26Whoa!
01:27Did you see that?
01:28Before a show stop...
01:29Whoa!
01:30Whoa!
01:31Whoa!
01:32Full of surprises.
01:33I can't take my heart out of it.
01:35It's an absolute showpiece.
01:37MUSIC
01:46Bread Week!
02:00Bread Week!
02:01Bread Week!
02:02Bread that would best describe me would be like one of those pull-aparts.
02:06Because as a mum, I am pulled in multiple different directions.
02:11Good luck guys!
02:12Thank you guys!
02:13It is Bread Week!
02:14I hope I rise to the occasion.
02:17I'm ready.
02:18The sleeves are going up.
02:19Oh, she means business.
02:21Oh, she's ready.
02:27Morning bakers.
02:28It's Bread Week.
02:30Yes, we run our own calendar in the shed.
02:32We have weeks you've never heard of.
02:34But it's just so we can declare ourselves an independent state and not pay tax.
02:40For your signature bake, Rachel and Darren would like you to make ten mini bagels.
02:45One for each day of Bread Week, according to our calendar.
02:49Your ten mini bagels should be identical and taste delicious.
02:53Bakers, you have two hours to bake your mini bagels.
02:57On your marks.
02:58Get set.
02:59Bake!
03:04Happy Bread Week!
03:06I feel good.
03:07I feel prepared.
03:08I'm all glossed up.
03:09I'm ready to go now.
03:10Traditionally, bagels are either plain or with poppy seeds.
03:14So I'm really looking for some unique flavour combinations.
03:19The best way to achieve that light and fluffy interior is to work the gluten in the dough.
03:24Our bakers need to knead that dough for more than ten minutes.
03:29Ooh, flour going everywhere.
03:32This is the cutest kettle ever.
03:35Hey, Anaban.
03:36Good morning.
03:37Good morning.
03:38Tell us, what bagel are you making?
03:39So I am making a Japanese style bagel and the filling will be a North Indian stuffed bread
03:44inspired filling.
03:45We call it kulcha.
03:47Anaban's culture bagels will be flavoured with onions and North Indian spices.
03:53Honey will sweeten his Japanese style dough.
03:56What's a Japanese bagel?
03:57The ones I have eaten, they are fluffier and crunchier than a traditional one.
04:01They're also more polite.
04:02Their transport system is really efficient.
04:05Does this bagel have higher hydration to make it lighter and fluffier?
04:09Yes, it does have.
04:10There's always a risk with higher hydration doughs because they can become sticky
04:14and then you can't shape them nice and neatly.
04:16Keeping my fingers crossed.
04:20A little bit zesty, a little bit fruity.
04:24Tatiana's blueberry and lemon bagels will be flavoured with lemon myrtle and freeze-dried blueberries.
04:30A lemon glaze will add some shine.
04:33I've been told I need to oomph my flavours so I'm hoping this packs a punch.
04:41I am making my Korean slash Japanese answer to the bagel seasoning.
04:47Inspired by their travels, Korean gotchujang paste will give Jay's savoury bagels a pop of red colour.
04:54They'll use Japanese spice blend furikake to season the top.
04:57This is just the topping that's sprinkled on the top.
05:00Like a, I guess, Korean everything bagel seasoning, right?
05:03Just have to watch out that doesn't catch in the oven.
05:05Yes.
05:06That will burn very quickly and very easily.
05:08Yeah.
05:09I love the sound of your flavours.
05:10They sound amazing.
05:13Hey!
05:14Hello Kalani.
05:15So we're making 10 mini bagels, 12 for safety.
05:18That means two you can gift to your favourite host.
05:20Yes.
05:22Natalie will love it.
05:23Well, okay.
05:24I'm joking.
05:25Maybe she's got one left for me.
05:27Little old me.
05:28Little old Tom could have a bagel.
05:34My bagels are a patitsa inspired bagel.
05:36Patitsa is a Slovenian celebration cake.
05:38This is how my grandmother used to make patitsa.
05:40She never had a recipe because it was just sort of in her mind.
05:43So I know when it's right because it tastes right.
05:47Beth's mini bagels will celebrate her Slovenian heritage
05:50by using a patitsa paste made from her family's recipe
05:54that includes walnuts, cream and rum.
05:57Every single family has their own recipe
05:59and everyone will be convinced that theirs is the best.
06:02And of course my family's recipe is the best.
06:06Today I'm making bagel knots with chocolate and Christmas spices.
06:12Brian's bagels will feature two types of dough.
06:15The first will be flavoured with Christmassy spices, nutmeg and clove.
06:19With chocolate flavouring the second.
06:22So what I'm doing is a chocolate strand
06:24and a Christmas spice strand
06:26that will be put together and then knotted.
06:29So when you see the bagel,
06:31it'll have two different colours all twirling around.
06:33It looks quite pretty.
06:35Something about the smell of baking bread
06:37just gets me in the mood for bread.
06:39I like it because I can be like a pigeon
06:41trying to get bread off their veggies.
06:43Brrr! Brrr! Brrr! Brrr! Brrr! Brrr!
06:47Brrr! Brrr!
06:49Brrr!
06:50No!
06:51Get those muscles moving!
06:53That's getting me alive and awake
06:56and getting that lactic acid built up.
07:00Jess's savoury bagels will feature wattle seed and saltbush.
07:04To finish, they'll be topped with sesame seeds and salt flakes.
07:08I can see you're busy kneading away there.
07:10I am!
07:11I'm waiting for my windowpane to show.
07:13It kneads quite a bit at the moment.
07:15It's just still a bit of breaking.
07:16Yeah, you do.
07:17It's good to see you're doing it by hand.
07:18I prefer to.
07:19I find that I feel it a lot better.
07:20I'm more in tune with the dough.
07:22If you wear like one of those fitness watches,
07:24it'll count this as exercise
07:25because when I eat chips like this quickly enough,
07:28I hit my 10,000 really easily.
07:29Yeah.
07:30I'll break a sweat.
07:31Thanks, guys.
07:34You can see the light through that.
07:35The gluten's developed quite nicely.
07:36That's what the proving and the kneading is all about,
07:39developing those glutens
07:40and you get the right texture once the bread is baked.
07:43So I think that's ready to prove.
07:50I'm just going to use the sun.
07:51Do your thing there.
07:58It smells amazing.
08:00I've got my dough proving already, which is good,
08:02and then I'm just working on my candied pecans.
08:04And that I will be sprinkling on top.
08:07Ayesha's bagels will capture the flavours of French toast
08:10by using candied pecans and cinnamon sugar.
08:13She'll add cayenne pepper for a fiery kick.
08:17Just trying to make sure there's enough heat in it.
08:19Are you making yours spicy?
08:21Yeah, I just wanted to give it a little bit of a kick.
08:23I like that.
08:24A bit sweet, a bit salty, a bit spicy.
08:27Yum!
08:28How are you going, Ness?
08:29Just making some rough gin marmalade.
08:31Ooh, fancy.
08:33Gin marmalade will glaze the top of Vanessa's carrot cake bagels.
08:39Inside, the dough will be filled with spice mix and grated carrots.
08:45I love the combination of salty and sweet.
08:47So a good marmalade should be slightly bitter.
08:50I'm just waiting for the proof.
08:54Nearly there.
08:56What is that?
08:59What the?
09:01There's a giant apple outside.
09:03I love a cinnamon scroll and a sundae.
09:07My housemates, they either make a bagel or a cinnamon scroll, so I just decided to combine those two.
09:13Kalani's cinnamon scroll bagels will be made from maple syrup dough and feature a cinnamon sugar swirl inside.
09:20Tastes good.
09:21Yay!
09:22Puffy.
09:23Yeah.
09:24That's crimped.
09:25If you press your finger into it, the hole should stay, which it has.
09:37Time is going to be a huge factor.
09:40Because I'm filling it, I have to literally roll each and every bagel.
09:44I'm feeling good about the first one.
09:47Bakers, you have one hour left.
09:49By now, you should have at least made the holes.
09:51I like to exaggerate the holes at the beginning because they will close up.
10:00I have to shake them and hope that it holds.
10:03At the moment, it's not.
10:06The water that I'm poaching my bagels in, there's a little bit of bicarbonated soda as well,
10:11which gives it a nice chewy texture.
10:15Hello, Jess.
10:16Hello.
10:17You've come at the perfect time.
10:18I'm about to...
10:19I can't say that on TV, actually.
10:20Boil your holes?
10:22Yes.
10:23Good to know that our minds are both in the same place.
10:25Okay.
10:26What are you boiling it in?
10:27I'm boiling them in molasses.
10:29Add some more of a browner texture on the outside.
10:31Well, these look simply fantastic.
10:33Thanks.
10:34The holes are steaming and I couldn't be happier.
10:39Bakers, you have 30 minutes left.
10:43Alrighty.
10:44Hopefully, I have enough time for them to bake.
10:50Oh, I have eight minutes in the oven.
10:51We all stand in front of the oven trick.
10:52Bakers, you have five minutes.
10:53That's done.
10:54Really happy with them.
10:55Um, they're okay.
10:56Still soft on the inside, which is good.
10:57This is Korean red pepper.
10:58Just thought it would give it a nice little bit of colour.
10:59And just a little extra spice.
11:00Glazing the top give them that nice golden shine.
11:03Bakers, you have five minutes.
11:10That's done.
11:12Really happy with them.
11:16Um, they're OK.
11:18Still soft on the inside, which is good.
11:20This is Korean red pepper.
11:22Just thought it would give it a nice little bit of colour
11:24and just a little extra spice.
11:26Glazing the top, give them that nice golden shine.
11:30Bakers, you have one minute left.
11:35Finishing touches, Bakers.
11:37Seriously.
11:38We can do this, Nirvan.
11:40Looking good.
11:4110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:52Step away from your bagels.
11:54Well done, Bakers.
12:00We did it.
12:01We did it.
12:02They look so beautiful.
12:04Oh, thank you.
12:05Good job.
12:19That crispy exterior looks really inviting.
12:22The spice level is just right.
12:27And you've succeeded in having the furikake on top
12:30without burning it, because that easily could have happened.
12:33You've got a really fantastic, chewy exterior,
12:36light and fluffy interior, and I really love the texture.
12:41The colour is fantastic.
12:43The flavours are fabulous.
12:50The blueberries, they're really juicy.
12:53The texture of your bagels are great.
12:55I think you've made a really nice dough.
12:56Saw your hand working that on the bench,
12:58and I think you've done that to good effect.
13:00Your shape probably just needed to be a little bit bigger,
13:03but on the whole, I think you've done a lovely bagel
13:06with a fantastic flavour.
13:07Thank you so much, guys.
13:09They're so golden.
13:11I think your glaze is lovely.
13:19The bagel could be worked on a little bit.
13:21Because your hole isn't that big,
13:23you've got a slightly doughier bit in the middle there.
13:26They are a little bit uneven, but the flavour's spot on.
13:30The colour on your bagels is fantastic.
13:33I would say it looks like some of them
13:36kind of closed up during baking.
13:38Ooh, I love that way the cayenne pepper comes through at the end.
13:46And it's really warming. It's lovely.
13:48I can see nice colour on there.
13:53I would have liked the interior to be lighter and fluffier.
13:56It's a little bit tight,
13:58and that's probably because you're adding extra ingredients to a dough
14:01and perhaps it didn't have enough time to relax.
14:04You need to work a little bit on the dough
14:07because of the crack there.
14:08That could have happened from the proving or from the boiling.
14:11But otherwise, fantastic flavours.
14:15You've artfully put that topping on.
14:21That filling is wonderfully flavoured,
14:24and you've done a good job of making it just fine enough,
14:27because if it was too coarse, then it would affect the dough.
14:31I've never had patisa before, but I really love it.
14:33It's something I'm going to be looking for again.
14:35Your proving and your baking are absolutely spot on.
14:39You've got a lovely colour on these bagels, Jess.
14:46I love the flavour.
14:48It's such a clever way of bringing that Australian flavour
14:51to a classic bagel.
14:52I love the chewy exterior.
14:54You've kept it fairly simple,
14:56so you've let the bagels really shine.
14:58You could have done with it making a little bit of a bigger hole.
15:04Sorry.
15:05If someone can explain why that's funny to me,
15:07that would be really awesome.
15:09They're unfortunately not super smooth on top,
15:12which does indicate that you've run out of time.
15:19You certainly taste Christmas.
15:21It's nice at the beginning,
15:22but then the clove is really, really strong.
15:25I don't mind the flavour.
15:26I think it's really good.
15:27I definitely get more spice than I do get chocolate,
15:29but you haven't kneaded your dough sufficiently.
15:32It's a little bit tight.
15:34I know you know flavour,
15:35but I think you just try and do too much.
15:37Yeah.
15:40Wow, look at these.
15:41Look at the colour.
15:43Oh!
15:44Oh, I'm very happy with that.
15:51These are awesome.
15:53You've skilfully managed to put that wonderful onion culture
15:58through the middle of the ring there,
16:00which is not easy to do.
16:02So delicious.
16:03And those jammy onions really combines everything.
16:06You just need to work on the actual shape of the bagels.
16:09I agree with the judges.
16:10Because of the inconsistencies with the shape,
16:12we're going to have to put all of these right into the bin.
16:15And I'll go ahead and do that.
16:18Well done, mate.
16:19Thank you so much.
16:24Killed it.
16:27These are exactly the bagels that I was hoping for.
16:30Mmm.
16:31The judges' feedback was very much exactly what I knew had gone wrong,
16:35so what do you do?
16:36Bakers, it's time for the tricky technical bake.
16:53This is where you get a recipe you haven't seen
16:55with parts missing and a time limit.
16:57Basically, the judges are just in a toxic relationship with you
17:00and they're saying,
17:01if you don't know what's wrong, I'm not going to tell you.
17:03Today's technical bake was designed by the man who taught me
17:09that baguette is not the name for a cute little bag.
17:12Darren, any advice for our bakers?
17:14Cha-cha-cha.
17:16And spice up my life.
17:21As the technical bake is judged blind,
17:24the judges will now leave the shed.
17:26And they'll leave it completely normally,
17:28not self-conscious at all.
17:30Good luck.
17:37Now they've left, I can tell you that today,
17:42Darren would like you to make his Turkish bread with za'atar.
17:47Darren's bread will be served with a smoky baba ganoush on the side.
17:51Bakers, you have one hour and 45 minutes to bake Darren's Turkish bread.
17:56On your marks...
17:58Get set...
17:59Bake!
18:04I have made Turkish bread before,
18:05I have not made za'atar before,
18:07but I have eaten it,
18:08so I hope that counts.
18:10I'm very excited to give it a go and learn something new.
18:13Well, this is my Turkish bread with baba ganoush.
18:20It's so fragrant with the za'atar spices on top.
18:23And the height of the bread is impressive.
18:26It's so light and fluffy.
18:28It's got a beautiful crust.
18:30And that za'atar mix on top is really delicious.
18:34All right, let's try it with the baba ganoush.
18:36Absolutely.
18:43Oh, Darren.
18:44How's that smoky flavour?
18:46It's not just the smoky flavour,
18:48it's that combination of textures.
18:50The garlic is just at the right level,
18:52and the colour on the bread is fantastic.
18:55I'm glad you enjoyed it.
18:57We're not telling our bakers how long to cook this bread for,
19:00so they're going to have to use their experience
19:02to work out exactly what I'm looking for.
19:05If it's in the oven too long, it will dry out.
19:08If it's not in the oven long enough,
19:10then we're going to get a blonde and uncooked dough.
19:13We know our bakers are a talented bunch.
19:15Well, I hope our bakers are ready for this challenge.
19:18And don't loaf around.
19:24Oh, it's got to be warm.
19:25Oh, that was close.
19:27Oh, I can already smell the yeast.
19:29Mix until combined and dough is sticky.
19:33Smooth and elastic.
19:35Someone say a little too elastic, maybe.
19:38It's very smooth, though.
19:41The dough being stickier,
19:44it also means we'll get a really good texture.
19:47It'll be quite crunchy from the outside
19:49and fluffy from inside
19:50because of the water quantity in it.
19:52We don't want it sticking.
19:54We don't want it sticking.
19:56With Turkish bread, you want it to be oiled underneath and on top.
20:02That's basically instead of adding water to the proving,
20:07the oil keeps it moist.
20:09We're looking for it to double in size when it's in the proving drawer.
20:12Double in size.
20:14I'm having a good old time.
20:18The zata doesn't actually have how much of each spice or herb to put in.
20:24So I'm just going to be making it up.
20:26Just kind of guessing.
20:28Spice up my life.
20:32I think it is very much to do with the zata mix.
20:35The spices, making sure it's punchy.
20:41It's too salty.
20:50Whoa!
20:51It's massive.
20:53Well, at least we know it's doubled in size.
20:57Brush with more oil.
20:59Perk holes all over the dough.
21:00Sprinkle with zata.
21:02I don't know if I've put enough herb mix on there
21:04because a sprinkle could mean anything.
21:06A sprinkle could be this or a sprinkle could be this.
21:10It's kind of like when you're dusting flour on a work surface.
21:13Just want a nice, even spread.
21:18Bakers!
21:19You are halfway done your red week technical.
21:24Bread week technical.
21:25I don't get it.
21:30What are you wearing?
21:41This is not good.
21:43This is not good.
21:48Girl, you good thing.
21:49It's gone into the oven for a non-disclosed amount of time.
21:54She says just watch until it's the right colour,
21:58which should be golden brown.
22:01So that's what we're going to look for.
22:13Char-char-char.
22:14Maybe it meant char the eggplants.
22:17I was a little bit confused by Darren's char-char-char because
22:22he just kind of did this.
22:23I know.
22:24Char-char. Isn't it a little bit like?
22:25I thought it was maybe cha-cha-char.
22:27Oh, you think it's like cha-char-char?
22:29Cha-cha-char.
22:31Oh, stop.
22:32Stop.
22:33Is it a tomato?
22:37Capsicum?
22:39I'm pretty happy with this.
22:41It's coming away from the skin quite easily,
22:44so I think I've done the right thing.
22:50I'm just going until I've got what feels like the right texture.
22:54Almost like a paste but leaving a little texture.
22:57You should be able to feel the eggplant in your mouth while you are...
23:01Well, it sounded very weird.
23:02Half a clove of garlic. Oopsies.
23:07Did not read that properly.
23:09You know, everyone likes their baba ganoush.
23:11You know, how they like it.
23:13For example...
23:18Bit more salt.
23:19It's just a tiny bit on the dry side,
23:21so I'm going to put some of this delicious eggplant juice back in here
23:25and get it to the right consistency.
23:27It's got all that beautiful char-grilled flavour.
23:30I don't want to lose any of it.
23:31Peeky-boo? Look at that.
23:42Oh, yeah. Whoa!
23:44Did you see that? Whoa!
23:46With no bake time provided, the bakers have to use their intuition
23:51to know when Darren's Turkish bread is ready.
23:55I think I'm just playing the waiting game now.
23:57Are you at the point where you are staring into the oven,
23:59or are we just before or after that point?
24:01I'm doing a bit of staring into the oven and a bit of staring into the abyss.
24:16Bakers! Baba ganoush? More like time has gone whoosh!
24:2015 minutes left!
24:24Now is the time to take it out.
24:27I low-key think it might be done.
24:29I think it's golden.
24:30I think that's good.
24:34The bottom looks cooked.
24:37I'd rather over than under.
24:39Nice and crunchy.
24:40Bakers! One minute left!
24:46Got the baba ganoush?
24:48Ganoushing?
24:49Looks yummy!
24:50Finishing touches, bakers!
24:52I hope this looks right!
24:55Mine is looking flatter.
24:56Hopefully it's golden enough.
24:58Ten!
24:59Nine!
25:00Eight!
25:01Seven!
25:02Six!
25:03Five!
25:04Four!
25:05Three!
25:06Two!
25:07One!
25:08Step away from your bread!
25:09Well done, bakers!
25:13Good job!
25:14Good job!
25:15Great job, guys!
25:19Bakers!
25:20Please bring your bakes to the table.
25:24Steady!
25:26Here you go, Baba ganoush.
25:42What a sight to behold!
25:44Congratulations on completing the nine loaves of Turkish bread.
25:49Let's start over here, Rachel.
25:54It looks very uniform in size.
25:57The exterior is a little bit darker than I would have liked.
26:00We should have a look in the middle there.
26:03That actually looks pretty good.
26:05The baba ganoush, even though it's quite compact, the flavour is really well balanced.
26:19It's really aromatic.
26:20It's got such a lovely spongy interior.
26:24It's very light and airy.
26:26The spice on the outside is in balance.
26:28This is an excellent version of my Turkish bread.
26:32On to number two.
26:34This bread looks a wonderful golden colour.
26:37I do love the dimpling here.
26:39Wow, that baba ganoush certainly packs a punch in terms of flavour.
26:49The texture of it, it's slightly on the smoother side, but I actually really enjoy that.
26:54Yeah, I agree.
26:55On to the bread.
26:56Our bakers made this dough really well.
26:59Had time to let it prove.
27:02Fantastic bread.
27:03On to number three.
27:05Excellent shape.
27:07Really nice height on that as well.
27:10The za'atar has been scattered generously on there.
27:14We've got great aeration.
27:16Let's try it.
27:21The texture of the bread is really good.
27:24Great colour on the outside and good seasoning on the baba ganoush.
27:30On to number four.
27:31Okay.
27:33Slightly bigger this one in terms of width.
27:35Look at that baba ganoush though.
27:37Really nice consistency on that.
27:43Very well balanced baba ganoush.
27:45With the bread, they haven't succeeded in getting an evenness.
27:49Areas where the baker has managed to get that height, the aeration is really spot on.
27:55Great effort.
27:57This one has the appearance as being slightly flatter.
28:02I prefer my baba ganoush chunky, so that looks like there's a good consistency there.
28:11Bread is great in places.
28:13I had a nice spongy bit there.
28:15It was aerated.
28:16Just be a bit more careful when you're handling the dough so you don't knock out some of the air.
28:20Let's try the next.
28:22I think our baker has had a little bit of trouble with the bread dough here.
28:26It's a little bit flatter than a lot of the others.
28:29Has a good colour.
28:30It does have a good colour.
28:31Baba ganoush has a wonderful smokiness and a great texture.
28:43The bread was quite chewy.
28:44Unfortunately, our baker has knocked a lot of the air out of it.
28:49But in places, it's nice and spongy.
28:52We have got a decent rise on this Turkish bread.
28:59The baba ganoush, it is lacking that smokiness.
29:03The bread is fantastic.
29:04Really nice, light and airy.
29:06It's also been baked really well because we've got a lovely colour on the base.
29:13On to the next.
29:15You can see the baker here has struggled with the dough because it's a little bit misshapen.
29:21This could have been a better loaf of bread had it been handled properly.
29:29It is flat.
29:30Just a lighter touch in handling that.
29:32And we would have had a deeper bread with a higher, lighter texture.
29:38Last one.
29:40Look at that, looks good.
29:41Really nice height.
29:42You can see that it's a little bit rustic in places around the side.
29:48Right, we're going in.
29:51The baba ganoush is slightly hard on the garlic.
29:57Add as you go and taste as you go and you get the right balance.
30:00Baker has baked this really well because it's nice and golden brown on top.
30:04A baker perfect pillow. I might take it home tonight.
30:10Rachel and Darren will now rank the bread from last to first.
30:17In ninth place, who's this?
30:20And a bum.
30:22You knocked all of the air out of your dough, mate. Such a shame.
30:26In eighth position, Kalani.
30:29A little bit misshapen, but good colour.
30:32In seventh place, Jess.
30:34You probably rolled it too thin, but great seasoning.
30:37In sixth place.
30:38In sixth place.
30:40I think that's me.
30:42Tatyada.
30:43In fifth, Jay.
30:45In fourth position, Aisha.
30:47In third place, Beth.
30:49In second place, Brian.
30:51This is pretty much spot on.
30:53Just a little bit too long in Marvin.
30:54Which means, in first place, Vanessa, well done.
31:01Vanessa is well made, really good colour on the bread.
31:07Well done, everyone.
31:09I'm so shocked.
31:12I was genuinely giggling on the inside because bread's not my thing.
31:19It's been a rollercoaster of a week.
31:21I have had a really good signature.
31:22I have had a really bad technical, so I really have to redeem myself through a very strong showstopper.
31:39Good morning, bakers.
31:41It's time for the bread showstopper.
31:43Today, Rachel and Darren would like you to create your...
31:47Reveal bread.
31:49Your loaf can be any shape, flavour or design that you like,
31:51but it should be decorated beautifully.
31:53And the outside should give us a clue as to what's going to be revealed on the inside.
31:58Things I would like revealed are...
31:59Where's that gold?
32:01Or...
32:02What happened on that stormy night?
32:07Judges, any advice?
32:09The colour in your bread should be sharp and defined.
32:13I want fantastic design, but don't sacrifice the flavour.
32:17Bakers, you have four hours to make your showstopping reveal bread.
32:22On your marks...
32:23Get set...
32:24Bake!
32:28It is a tricky bake because we have to do a lot of design, a lot of colour work inside to have that reveal factor.
32:35The reveal aspect of it is the technical skills.
32:39Because I'm building up, you need to work quickly because the dough rises as you're building it.
32:44Reveal something to me.
32:47Okay.
32:48I don't think I have anything weighty enough to be a reveal.
32:50Like, I wear orthotics is not...
32:53But anyone would guess that looking at you.
32:55No, they wouldn't.
32:56They would.
32:57I look like I have normal feet.
33:00You need muscle to make muscle.
33:04Katiana will shape her bread into a fractured arm,
33:08revealing gorgonzola-flavoured broken bones and beetroot and walnut-flavoured bread muscles.
33:14That can't be right.
33:15No.
33:17Good morning.
33:18Hey, Tatiana.
33:19So, you're incorporating muscle into your bake today.
33:22Into...yeah.
33:23So, we're going to cut through it that way or that way?
33:25Well, depending on what the surgeon wants.
33:27You might want a CT version where you can just see the segments,
33:31or you can do what we call an AP lateral and see the actual whole bones.
33:36So, you can do both.
33:37Impressive.
33:38I like that.
33:39So, this is going to be a medical accurate bake then?
33:41Absolutely.
33:42Anatomically correct.
33:44Fabulous.
33:45I wish I, like, listened more in biology.
33:48You'll get a lesson today.
33:49Brilliant.
33:52The quantity of bread dough really tested my stand mixer at home,
33:55but this one is well equipped.
33:59Jay's showstopper brioche globe will reveal layers of sweet potato dough,
34:04representing the Earth's core, and will be flavoured with yuzu.
34:09Sweet potato rules.
34:11It brings, like, a real fluffiness and also the right colour for brioche
34:15that you would get in a regular brioche.
34:18I feel like that's done, and I feel like this is also done.
34:23I love sunflowers.
34:24I think they're so happy and joyful.
34:26I trained as a florist.
34:27That was my first job, and I still love flowers to this day.
34:32Beth's sunflower will conceal a shining sun with a smiling face.
34:37She'll use coconut milk to flavour her bread.
34:40All right, doing some orange.
34:43It's harder to colour dough than it is to colour cake batter
34:46because of all the air pockets and just the way that dough reacts.
34:55The order of the rainbow colours, I believe, is purple, blue, green,
35:00yellow, orange, red.
35:03Could be wrong.
35:04That's going to be my rainbow.
35:06All the colours of the rainbow will be hidden inside
35:10Vanessa's milk bread storm cloud.
35:13She'll use truffle oil to flavour her bread.
35:16White truffle!
35:17You know, if I was living on a private island somewhere
35:19with lots and lots of money, probably I'd be eating truffles every day.
35:23I'm not the biggest fan of truffle oil.
35:25I'd be curious to see how the balance is
35:27and that it's not too overpowering.
35:29Hopefully I can bring it all together today for you.
35:33Just hanging out at the microwave.
35:36Today I'll be making my 100 and Bun Dalmatian book.
35:41And I chose this bake because it just reminds me of my boys
35:45and reading them bedtime stories.
35:47And it also combines that with my love of puns.
35:51Aisha's punny brioche bake will be flavoured with cinnamon.
35:56When sliced, it will reveal the face of a Dalmatian
35:59surrounded by their signature spots.
36:03Three different coloured doughs.
36:04Some would say I've got a whole litter of doughs.
36:08I decided to make snake bread
36:09just because I thought it would look really cool
36:11and I find them fascinating.
36:13This bread isn't going to be venomous.
36:14It's going to hopefully taste delicious.
36:17Kalani's non-venomous, buttermilk-enriched dough
36:20will be shaped into a snake
36:22and when cut open will reveal the snake's eggs.
36:25How are you going to shape that snake?
36:26Um, just with my hands.
36:29Just roll it out thinking
36:30and then just decide when I'm rolling it out
36:33what pattern the snake's going to be in.
36:35Does your bread have any flavour?
36:37It doesn't, so it's kind of light and fluffy, rustic vibes.
36:41Have you got milk in your dough?
36:43Yes.
36:44You could use the buttermilk that's separated from that.
36:46I could!
36:47The acid will make it nice and light and airy.
36:49Oh, that's so smart.
36:50Maybe I'll do that.
36:52With their doughs coloured and flavoured,
36:54it's time for the bakers to shape them
36:57and create the designs that will later be revealed to the judges.
37:03The divots that I'm using the eggshell cut in,
37:06I'm really hoping that it just provides an uneven surface
37:09to make sure that my dough looks like a cloud.
37:11So my dough's a little bit tougher than I hope to be at this stage.
37:18What do you think the best way to put my eggs in?
37:20So, are your eggs going to be in that?
37:22Yeah.
37:23OK, yeah, do what you're doing, make a cavity for it.
37:25This is how long my snake is going to be.
37:27One, two, three!
37:33Oh, very good!
37:36Doesn't look like a lot at the moment,
37:37but that's the basic shape of my lady dragon.
37:42Brian's bread dragon will be flavoured with turmeric,
37:45matcha and beetroot.
37:47When sliced, it will reveal the fire inside her belly.
37:50Make sure you get that clear definition of that flame in the middle.
37:54There's a lot of planning.
37:59Why are you doing an octopus?
38:01I went to the aquarium recently with my daughter for the first time.
38:03Yes!
38:04And that's my favourite place to go.
38:06Yes!
38:07Do you know you can get an annual membership to the aquarium?
38:09I had one.
38:10Oh!
38:13Jess's octopus bread will be flavoured with za'atar
38:17and her dough will be enriched with butter and eggs.
38:20Inside will reveal the octopus's last meal.
38:23Can I touch it?
38:24You can touch it.
38:25Just lightly and gently.
38:28Oh, I've never touched an octopus before.
38:31I'm chucking some nails on.
38:34So I'm using what we call dead dough.
38:36It's basically dough that's not yeasted.
38:39So the nails won't rise.
38:42They'll just stay in place.
38:44And they'll keep that colour.
38:51My turducken is all coming together.
38:53It's starting to look like a turducken.
38:57Anuban's turducken will reveal a bread duck stuffed in a bread chicken stuffed in a bread turkey.
39:04Chicken powder, rosemary and garlic will be added to create a roast dinner flavour.
39:09It'll give you an illusion that you're eating a roasted turkey.
39:13You have two hours left, bakers!
39:18With everything in shape, it's time to prove their bread before baking.
39:22There's no sun left.
39:25I'm going to put it in the proofing drawer.
39:26If this fits.
39:30I'm putting it in the sun so that it rises as quickly as possible so I can get it in the oven as quickly as possible.
39:36It's glorious out here. I might just stay.
39:41This is what bored bakers do.
39:43You don't arrange sunflowers just for relaxation and fun.
39:46Is this like crop circles?
39:47Are you going to put them here and then we don't know who made them?
39:49Yeah, don't tell anyone.
39:50I love it.
39:51I put so many weird patterns in Darren's room.
39:54He goes, oi, who did that?
39:55And I go, what?
40:00Um, there's a dog sniffing all the proofing.
40:05Hello puppy.
40:06Hello puppy.
40:09So cute.
40:17It's looking okay.
40:20I'm very happy.
40:22It's proved really well.
40:24Looking good.
40:25We're just going to poke the suckers again and then we're going to give it a good covering and then pop it straight in the oven.
40:32Bakers, you have one hour left.
40:33That's brilliant.
40:35Fingers crossed.
40:36It stays on.
40:37Bakers, you have 30 minutes left.
40:38Vanessa, I reckon I'm going to give you 20.
40:39Because I don't like the way you're looking at me right now.
40:40That's brilliant.
40:42That's brilliant.
40:44Fingers crossed.
40:45It stays on.
40:46Let's just make a 15.
40:47Why not?
40:48Yeah.
40:49You have 15.
40:50So, it's probably going to be more of an encyclopedia.
40:51I'm going to give you a good one.
40:52I'm going to give you a good one.
40:53I'm going to give you a good one.
40:54I'm going to give you a good one.
40:55Oh bye.
40:56It's okay.
40:57S'good.
40:58I'm going to give you a good one.
40:59I think.
41:01Let's just make a good one.
41:02Bakers, you have thirty minutes left.
41:04Vanessa, I reckon I'm going to give you 20.
41:07Because I don't like the way you're looking at me right now.
41:09Let's just make a 15.
41:11Why not?
41:12Yeah.
41:13Yeah.
41:14You have 15.
41:16So...
41:18What?
41:19It's probably going to be more of an encyclopedia than a book.
41:22So it's big.
41:23It's like...
41:24That's good.
41:28Shibby thick.
41:37This all seemed so much better in my head.
41:39Oh my goodness, get this out.
41:42All right, let me get in and sign here.
41:45OK, I've written, Jay loves you.
41:48Even though I don't know who this person is.
41:50Yeah.
41:51Well, Tatiana is fantastic.
41:54Hello, Tatiana.
41:56Hello, Tom.
41:57I'm just going to go for a nose-bold black marker here.
42:01Feel better soon.
42:03Oh, that's beautiful, Tom.
42:05Feel better.
42:07Oh, that's cute.
42:12So that didn't work.
42:13So I'm just going to kind of give it polka dots.
42:17And my bread is crunchy enough that it's not affecting the texture.
42:21Oh.
42:24Bakers, you have one minute left.
42:27Everyone take care of your menagerie.
42:30Turkey, snake, octopus, cloud.
42:32Every animal is here.
42:35Ten, nine, eight, seven, six, five, four, three, two, one.
42:45Step away from your bakes.
42:46Well done!
42:53How good's that?
42:54Oh, we love it.
42:59We got this.
43:00Thank you so much for all your health.
43:02We're so much.
43:11Bakers, congratulations on creating your showstopping reveal, Bret.
43:16Jess, we'd love to see your showstopper.
43:18i love it the suckers the details on there you really thought of all the elements to make this
43:32look like an octopus thank you i had to turn away from it he's looking at me
43:36dads if you're going to stab someone look them in the eyes when you do it
43:42ready for the reveal
43:43that is amazing
43:56the texture of bread is really lovely for me you could have added a bit more salt
44:02just to bring out the zatar flavor sure but otherwise you've ticked every box for me i think
44:08your bread is baked really well we've got a nice crust on the outside and we've got a soft and
44:12fluffy interior and you've given us something that's going to occupy our minds for a long time
44:19love it that was a good one
44:22it's a dragon i can kind of see parts of it it's not instantly recognizable to me i'm hoping that your
44:28interior is more defined than the exterior same
44:39the actual bread itself is well made it's light and airy it's kind of spongy but it's got a chewy
44:46exterior i get that turmeric but the matcha and the beetroot i'm not tasting i think what you have
44:51succeeded here is a fantastic reveal
44:57beth i can tell exactly what it is because you've got all of those sunflower seeds in the middle
45:03tell us what's going to be on the inside on the inside should be a happy smiling sun
45:08oh that's pretty good beth you've baked a mirror the precision in the reveal is amazing you've got
45:20these fine black lines that's no easy feat the coconut comes through really subtle but you still get that
45:30flavor the texture is really good as well the exterior matched the interior you certainly baked a
45:36beautiful loaf of bread jay i feel like this is earth when the apocalypse has happened
45:47wow you've got some really bright colors going on there haven't you
45:51i think you've successfully achieved a very fluffy and light textured bread i know that you put the
46:00sweet potato in there but i couldn't actually taste it i would have liked if you'd elevated the
46:05flavor a little bit more however as a reveal bread i think it's very successful
46:12i'm struggling to see the storm cloud aspect i kind of agree with rachel a little bit a bit more
46:17definition and then it would have been completely obvious what it was but hopefully there's a silver
46:24lining oh look at that that's a very vibrant rainbow you've got there
46:33truffle oil was really hard to use i was hoping that you hadn't overused it and you haven't for me
46:39that's just the right balance because it's very subtle it's not overpowering
46:42oh ayesha i spot a pun
46:50it's a hefty tone yeah they're not going to take this one back it's looking very doggy
46:57let's have a look
47:01do you know what i can see a few spots there i know exactly where you're coming from
47:05unfortunately because your loaf of bread is so big you've actually underbaked it in the middle
47:12the part of the bread which is baked is really aerated you just needed more time
47:21well you can definitely recognize it's a snake for me i'm missing the detail i know what rachel
47:27means you could have used a pair of scissors just to snip some scales on there giving it a bit of
47:31protection all right go get the snake out well uh what are you you can do it
47:38okay guys all right don't worry hey hey come on now
47:45he's a live one he's a live one
47:50lots of color lots of bright color but i'm missing that definition of that egg shape
48:01melanie the interior is light i would have liked it if you'd put a flavor in there but the reveal is
48:08very colorful good job
48:12tattiana i have to hand it to you this is absolutely fantastic it's fabulous with all those details
48:21And I can't wait to cut into it.
48:24If you cut it there, you'll just see the bone structure
48:26as if it was a CT scan.
48:30Oh!
48:32Yeah.
48:34All right, I'm going to cut through the top.
48:35Let's go X-ray now.
48:39Tatiana, thank you for Bake Off's first MA15 Plus rating.
48:46That is...
48:48That's a little bit gruesome, actually, Tatiana.
48:51That's what everybody says.
48:53It really is great on both levels, inside and out.
49:00Great flavour as well.
49:01It really is good. I get the gorgonzola.
49:04Beautiful and sweet.
49:05And I've just got a crunchy bit of walnut as well,
49:08so this is definitely a three-dimensional showstopper.
49:12Fantastic execution of a brilliant concept.
49:16Thank you so much.
49:17You've managed to create this beautiful, glossy outside,
49:21which really resembles a well-roasted turkey.
49:32The texture of your bread is so pillowy and light.
49:35The rosemary flavour just needed to be a bit more pronounced.
49:39And you've got that nice, soft, spongy texture.
49:42It's fantastic.
49:43Great job, Anaban. Well done.
49:46Well done, mate.
49:47Where do you think Bread Week has left us?
49:55I think it's left me with my belt slightly tight.
50:00I didn't know that you could put stuff in bread.
50:03I thought bread was bread-flavoured.
50:06It's been a big week for Tom.
50:08Who's done well in Bread Week?
50:13Jess with her octopus.
50:14I loved it.
50:17And the fact that when you cut it open, there was that starfish.
50:20Also, Anaban with his turducken.
50:22That was so fun.
50:24And the way it looked.
50:26Well, he really knows his bread, doesn't he?
50:27And Tatiana, that showstopper, it blew my mind.
50:33Not only could you cut it vertical and you get one way of the reveal,
50:38you cut it horizontal, you get another way.
50:40I loved how Tatiana just said,
50:42that's CT, like we all just were down with medical lingo.
50:45Who are we worried about this week?
50:48Kalani has not had a good week.
50:50Kalani could have done a little bit more in terms of the design,
50:54the detail and the flavour.
50:56And then there's Vanessa.
50:58You know, it wasn't immediately obvious that that was Stormcloud.
51:02And there was Aisha, fantastic concept.
51:05Unfortunately, because of the size of it, she just underbaked it.
51:10Who will be going home and who will be Starbaker, tell me now.
51:13That look doesn't work on me.
51:16What about this one?
51:17No.
51:18No.
51:19No.
51:20No.
51:21Try the magic word.
51:23OK.
51:24Please?
51:25No.
51:26Oh.
51:27This is my favourite bit because I get to announce Starbaker.
51:37This person has really risen to the challenges of bread week.
51:41This week's Starbaker is...
51:44...Tadyana.
51:46..whoo, whoo, whoo, whoo, whoo, whoo, whoo, whoo, whoo, whoo, whoo, whoo...
51:49Come on, come on, come on!
51:54Which sadly means I have to share who will be leaving us tonight.
51:59Over the past few weeks,
52:01this baker has put their whole heart into all of their bakes.
52:05Their bright and bubbly energy
52:06has brought a smile to everybody in the shed.
52:09We're so sorry to have to say goodbye to...
52:14...Kelani.
52:15I'm proud of how far I've come.
52:20I did not even expect to be here.
52:23I've made so many new friends
52:24and I can't wait to be baking with them again.
52:28Kalani brought a lot of good energy,
52:31enthusiasm and joy to the shed.
52:33She's a skilled baker and we're sorry to see her go.
52:37Tatiana, you've had an incredible bread week.
52:40Congratulations!
52:45Whoa, it's whoa.
52:48Dreams do come true.
52:49Not can, they do come true.
52:52Well done, Tatiana!
52:55So pleased for Tatiana.
52:57What a week she's had.
52:58Bread is definitely her thing.
53:00Well done.
Recommended
53:24
1:02:28
1:00:40
1:09:29
47:43
48:29
47:00
48:10
48:05
48:00
47:27
Be the first to comment