The Great British Bake Off Season 16 Episode 3

Cineva usa

The Great British Bake Off Season 16 Episode 3 #Cineva USA https://www.dailymotion.com/Cineva

Transcript

00:00:00You've pulled off every element of it.

00:00:02Terrific.

00:00:03And as Aaron's competition...

00:00:05No!

00:00:06...looked like collapsing...

00:00:08It's a shame about the bitch.

00:00:10...we ended up saying farewell to Layton.

00:00:13I know, I know, but someone had to go, right?

00:00:17This time...

00:00:18Sláinte, let's go for it.

00:00:20...it's bread week.

00:00:21Don't let him psych you out.

00:00:22Too late.

00:00:23The bakers face a savoury signature.

00:00:25I feel like it's a game of chicken.

00:00:27Chicken, chicken, chicken!

00:00:28Get down with doughnuts in the technical.

00:00:30Nice onion rings.

00:00:31Onion rings!

00:00:33And tackle a sweetbread showstopper.

00:00:35I'm shaking a bit.

00:00:36Kits to squash.

00:00:38Who will have reason to celebrate?

00:00:40So beautiful!

00:00:42And who will end up feeling flat?

00:00:44It's like a reason.

00:00:44Do you think Paul will notice?

00:00:45Ha ha ha ha!

00:00:58Are you excited?

00:01:10It's going to be fun.

00:01:10I am very excited.

00:01:12Yeah.

00:01:12But, um, yeah, I'm still very nervous.

00:01:16I'm really surprised I'm making it through to week three, bread.

00:01:20I think the showstopper last week saved me.

00:01:24And I'm coming back.

00:01:25Ha ha ha!

00:01:26Yeah, I feel good about week three.

00:01:28I think bread's my strength.

00:01:29If it was to do well in any week, it would be this week.

00:01:32It's going to be a surreal moment having Paul Hollywood eat my bread.

00:01:35Ha ha ha!

00:01:35So it better be good.

00:01:36Because Paul is a master of bread.

00:01:41So...

00:01:42No, brother!

00:01:42Ha ha ha!

00:01:45Welcome back to the tent, bakers, for bread week.

00:01:49So, for your first challenge, the judges would love you to bake a delicious, savoury monkey bread.

00:01:55Now, you have to make your own monkey bread.

00:01:57You can't just steal some bread off a monkey and bake that.

00:01:59The judges are looking for a well-flavoured pull-apart loaf made with a yeasted bread dough.

00:02:05Your monkey bread needs to be visually striking through the use of coloured, flavoured doughs, or glazes, or coatings, or toppings.

00:02:14Basically, you can go out with this.

00:02:16You have free hours.

00:02:17On your monkey marks.

00:02:19Get set.

00:02:20Bake!

00:02:23I'm so nervous right now.

00:02:25I've never made monkey bread before.

00:02:27Until practising for this, obviously, and now I've made loads and loads of savoury monkey bread.

00:02:31You little monkey.

00:02:32Monkey bread is a round loaf of bread which is made up of lots of little balls of dough.

00:02:40Why is it called monkey bread?

00:02:41There's got to be a reason.

00:02:43The reason it's called monkey bread is that everybody pulls a little piece off and you're like a monkey.

00:02:48I'm part monkey.

00:02:49I'm one of those monkeys you see in markets.

00:02:51One of the chicken, robbing everybody's stuff.

00:02:53To impress me, you're going to have to come up with something that is quite unique.

00:02:59I want it to taste amazing, look amazing, have a real depth of flavour in your mouth.

00:03:03Cheeses, I think, are going to really be quite strong in this challenge.

00:03:06Little bunch of cheese.

00:03:07Lovely cheese.

00:03:09Final finish should really be a celebration of colour, flavour, lots of seeds.

00:03:13It must be whole, all together and looking beautiful.

00:03:16But above all, it's down to the bake and the proving.

00:03:18Proving is going to be the one that makes or breaks this particular challenge.

00:03:22Get that wrong in any way or you under-prove or under-bake.

00:03:26It's going to be a problem.

00:03:28Morning, Ian.

00:03:29Hi, Ian.

00:03:29Morning.

00:03:30So, Ian, can you tell us all about your monkey bread, please?

00:03:33So, my monkey bread is going to be modelled after an Irish cheese board.

00:03:37So, I've got three lovely Irish cheeses.

00:03:39Nice.

00:03:40Is this your sort of week, is it, bread?

00:03:42I would say bread is the main thing that I do.

00:03:44I make bread every day.

00:03:45So, if you practice this, it worked out all right?

00:03:48Yeah.

00:03:48My girlfriend actually told me to practice it more because she wanted to eat it more.

00:03:55Ian's trio of Irish cheese will be combined with pear, apples and blackberries.

00:03:59Flavours that girlfriend Dervla has given her seal of approval.

00:04:03So, when did you meet this girl there?

00:04:05I love talking love.

00:04:06Oh, first week of freshers in uni.

00:04:08The first week?

00:04:09First week in the wee bar.

00:04:11And we were both sitting down and we were like, oh, I just want to get a drink.

00:04:15And we were like, sweet, let's get a drink.

00:04:16I stood up.

00:04:18I finished here.

00:04:19She stood up, she finished there.

00:04:22So, she's hours over you.

00:04:24Oh, yeah, yeah, yeah.

00:04:25And does she mind having a little man?

00:04:26No, I am.

00:04:27Short kings.

00:04:27Yeah, man, short kings.

00:04:28She likes her short kings.

00:04:29Yeah.

00:04:30Morning, Erin.

00:04:31Good morning.

00:04:32Hi, Erin.

00:04:32Hello, hello, hello.

00:04:34Erin, your monkey bread.

00:04:35Tell us about it.

00:04:36So, I'm doing a onion bread with chilli and fennel.

00:04:39Then it's rolled in Gruyere cheese, Nigella seeds and chives.

00:04:43There's some yeast extract in the dough.

00:04:45But...

00:04:46I phased out then.

00:04:48I was in and then I was out.

00:04:51Erin is putting even more yeast extract in the glaze for his bread and his onion dipping sauce

00:04:56in his attempt to convert Paul's palate.

00:04:59You might go, this is the greatest bread I've ever tasted.

00:05:02Well, he hates my flavour, sir.

00:05:04Oh, does he?

00:05:05What about Prue?

00:05:06She thinks she likes it.

00:05:07Yeah, yeah.

00:05:08It's not a bad thing if he doesn't like something and Prue does like it.

00:05:11She's quite strong.

00:05:11But not on bread week.

00:05:13Not on bread week, no.

00:05:14While Erin is pinning his hopes on a love-it-or-hate-it ingredient, Jessica's taking her inspiration

00:05:20from her favourite alfresco flavours.

00:05:23So, I've gone for picnic season because, well, being in the sunshine with friends, eating

00:05:29delicious food is a delightful thing.

00:05:32So, it's going to have caramelised onions, blue cheese, figs and walnuts.

00:05:36Picky bits.

00:05:36Jessica's aiming for a texture-packed monkey bread with crunchy walnuts, creamy blue cheese

00:05:43and succulent figs.

00:05:45You've got a lot of liquid in yours.

00:05:47Don't let him psych you out.

00:05:48Too late.

00:05:49I'm already psyched.

00:05:51Good luck.

00:05:51Good luck, Jess.

00:05:52Good luck.

00:05:53Ambry.

00:05:56I'm going for it.

00:05:59I'm just giving it a need to build up the gluten strands, actually make it nice and

00:06:04light and fluffy and tear apart.

00:06:06Once the dough is elastic enough to see through when stretched...

00:06:09That's actually really good.

00:06:10You can see the light through it.

00:06:11You actually really can.

00:06:13It's ready for its first proof.

00:06:14Put it in the proofing drawer for about 40 minutes.

00:06:17In practice, it's risen quite fast.

00:06:20So, while that's proofing, I'm going to prep all my ingredients.

00:06:23I love using herbs.

00:06:25Anything I get herbs into, I'll put in.

00:06:27Morning, Jasmine.

00:06:28Morning.

00:06:28Hi, how are you?

00:06:30Jasmine, tell us about your monkey bread.

00:06:33So, I'm going to do two different fillings.

00:06:35I'm going to have olives and rosemary in one, and then indudia and basil in the other.

00:06:40Jasmine's spicy sausage and basil filling will be rolled into swirls and paired with dough

00:06:45balls filled with kalamata olives and rosemary.

00:06:48Have you ever tried olive and coriander?

00:06:50No.

00:06:52Should I?

00:06:52It's a very separate Greek.

00:06:53It sounds like a grape bread.

00:06:55It's classic.

00:06:56Should I have done that?

00:06:57Yeah, you should have done that.

00:06:59No, you're freaking me out.

00:07:00Ah, it's just very scary, isn't it?

00:07:03I'll go and get the coriander right now.

00:07:05Thanks.

00:07:06While Jasmine is sticking to tried and tested Mediterranean flavours.

00:07:10I'm not changing my recipe.

00:07:11I'm just going to do what I know.

00:07:14Poi man is going for a more exotic ingredient.

00:07:17Don't you have a bit of morning glory?

00:07:20What's morning glory?

00:07:21It's the Chinese vegetables.

00:07:22Poi man hopes her red bean curd and Asian pesto dough balls will make the judges stand

00:07:36to attention, and she's adding Chinese five-spice to her milk bread.

00:07:40I like milk bread.

00:07:42You like milk bread.

00:07:43I hope you like it too.

00:07:44It's not in your recipe booth.

00:07:48So, why not, Poi?

00:07:49It is.

00:07:50Oh, it is.

00:07:51Oh, sorry.

00:07:52Sounds fascinating.

00:07:54I can't wait to try this.

00:07:56Good luck, thank you.

00:07:57Good luck.

00:08:00As well as perfect bread.

00:08:02It's coming.

00:08:02It's quite nice.

00:08:03It's coming.

00:08:04It's coming.

00:08:05The judges are expecting flavours that pack a punch.

00:08:09Bacon.

00:08:10It's so delicious.

00:08:12Oh, my gosh.

00:08:13So today is, we're calling it a French degustation because it sounds fancy, I know.

00:08:19But really, it's just some very simple French flavours.

00:08:23Croc monsieur inside one, then we've got a French onion soup inside another, and then we've

00:08:28got steak and peppercorns in the final one.

00:08:31Tom will be aiming to reduce his free fillings down and thicken with corn flour to avoid any

00:08:36leakage in his French cuisine-inspired monkey bread.

00:08:39So that is the hard part of this challenge, is getting the flavour without getting too much

00:08:43moisture in there.

00:08:44Tom might be flying the flag for France, but Nadia is sticking to her Italian roots.

00:08:49Nadia, good morning.

00:08:51Morning.

00:08:51Right, Nadia, tell us all about your monkey bread.

00:08:54We are going for an india cream from Calabria, where my dad is from.

00:08:59Lovely.

00:09:00Sun-dried tomato and black olive.

00:09:02And I have foraged some wild garlic from by mine.

00:09:06You nicked that from a field in Egbert.

00:09:07Yeah.

00:09:08On Ottersville, right by mine.

00:09:10Yeah, there it is.

00:09:13Nadia's Liverpudlian wild garlic pesto will top her monkey bread, which will be filled with

00:09:18all the flavours of her family's hometown in Italy.

00:09:20My dad being Italian, pesto is just like a family favourite.

00:09:26I love loads of garlic in mine.

00:09:28We are a garlic family.

00:09:30We always stink of garlic.

00:09:33This is my pesto.

00:09:34You can't go wrong with pesto, can you?

00:09:36Italian food is one of those things that I really enjoy cooking, so I'm trying to use

00:09:41some of the flavours that we'll typically use at home in this, because I know that I can

00:09:44make them and that they work.

00:09:46It's just making sure that they come through strong enough in the bread.

00:09:49Toby's ode to Italy will be a parmesan-topped monkey bread with porcini mushroom-flavoured

00:09:54dough balls, and knots filled with his tried-and-tested green pesto and red pesto.

00:09:59I've never actually made a red pesto before, so, you know, I just love doing things in here

00:10:04for the first time.

00:10:05Really stressing myself out unnecessarily.

00:10:07It's what I'm all about.

00:10:08Natalia, good morning.

00:10:09Hello.

00:10:10Hello, Natalia.

00:10:10Right.

00:10:11Morning.

00:10:11Natalia, tell us all about your monkey bread.

00:10:13So, I'm going to make my family Ukrainian monkey bread, and I put inside bacon filling,

00:10:24cheesy balls.

00:10:26Okay.

00:10:26Oh, well, Theo, what's going to happen?

00:10:30Made from an enriched dough and stuffed with cheese, bacon and onions, Natalia's flavours

00:10:35are a nod to the big Ukrainian tear-and-share loaves she enjoys eating with her family.

00:10:40You make bread a lot?

00:10:41Yeah, as far.

00:10:41You do?

00:10:42Yeah, I do.

00:10:43Every Sunday we're making a big bread, and it reminds us, like, this past time in Ukraine

00:10:54when it was so calm and quiet and lovely, so, yeah.

00:11:01Okay, so, yeah, there's quite a lot of emotion in your bread and love in your bread.

00:11:05Yeah, absolutely, yeah, absolutely.

00:11:07That's what baking is all about.

00:11:08Yeah.

00:11:09Hello, Leslie.

00:11:10Hello, good morning.

00:11:11Hello, Leslie.

00:11:12Leslie, your monkey bread, what are you up to?

00:11:15So, I'm making a Stilton pear and walnut monkey bread.

00:11:20I like the sound of this flavour.

00:11:21Yes, that was beautiful.

00:11:22Yeah, I hope I can pull it off.

00:11:24Covered in a variety of seeds, Leslie's hoping to balance out the flavours of her walnut,

00:11:29Stilton and pear monkey bread.

00:11:31So, I'm going to chop the pears up, mix it in with the Stilton.

00:11:34How much Stilton?

00:11:35I think it's about 120 grams.

00:11:38120 grams?

00:11:39Yeah.

00:11:39Not a lot.

00:11:40I think I should do more.

00:11:42My bread.

00:11:45Oh, look good.

00:11:47Once their dough has doubled in size.

00:11:49Yeah, it is looking quite good, actually.

00:11:51The bakers can start to fill and shape their dough balls.

00:11:54So, now I'm going to spread it out.

00:11:57This feels really good.

00:11:59This is going to be the olive one.

00:12:00No matter how they choose to incorporate their fillings.

00:12:03Doing it almost like a dumpling.

00:12:05Wrap everything over so that you get sort of an even distribution.

00:12:09They need to ensure their monkey bread is bursting with flavour.

00:12:12It's about 160 grams of Stilton going in now.

00:12:16Lots of Stilton.

00:12:17I think it's a big bite of cheese.

00:12:21Yeah.

00:12:22You love watching Paul knead bread, apparently.

00:12:25Is that true?

00:12:26Yes.

00:12:26Yes, how do you know that?

00:12:29It's just a rumour that's been circulating.

00:12:32Oh, my God.

00:12:33That is very embarrassing.

00:12:34What is it about Paul kneading bread that you like?

00:12:38Very sexy.

00:12:39Just so handsome.

00:12:40Yeah, very sexy.

00:12:41With his blue eyes of a husky.

00:12:44And his sausage-y fingers.

00:12:48The bakers must work quickly.

00:12:50OK, I need to really hurry.

00:12:52As the dough needs time for a second prude before it can be baked.

00:12:56If you don't prove it enough, it'll be dense and stodgy.

00:12:59So, it's quite important to get the second prude right.

00:13:03Not panicking.

00:13:04Staying cool.

00:13:06Staying calm.

00:13:07Staying collected.

00:13:08OK, I'm going to put that in.

00:13:09I'm going to cover that up.

00:13:12Put that in a warm little proving drawer.

00:13:14So, I've just popped it in for the second prude.

00:13:17I'm going to give it 40 minutes.

00:13:20Beautiful.

00:13:21I'm going to leave it to prude for as long as physically possible.

00:13:25It needs 30 minutes to bake.

00:13:27So, the moment it gets to 30 minutes, in.

00:13:32But two of the bakers.

00:13:33Crickle, crickle.

00:13:35Quick, quick, quick.

00:13:35Half falling behind.

00:13:37Am I the only one that's still doing my balls?

00:13:40No.

00:13:41Pouring one the same as you.

00:13:44So, it's OK.

00:13:45I'm very nervous about the tam.

00:13:47The tam is my enemy.

00:13:51Bakers, you've got one hour left.

00:13:53With the monkey breads needing around 30 minutes in the oven, the race is on to get them proved.

00:14:01You've got to put them in the oven soon, haven't you?

00:14:02Yeah, very soon.

00:14:04Would you prove them more at home if you were at home?

00:14:05Yeah, well, I've put the improvement on a little bit higher than I would normally because I was running out of time.

00:14:10It could be too high.

00:14:11It could be too much, yeah.

00:14:12It's one of them.

00:14:13It's like, you've got to know it.

00:14:14It's dangerous game.

00:14:14Dangerous game.

00:14:15You like the risk, though, yeah?

00:14:16I like the risk.

00:14:17I'm a risky gal.

00:14:18Good luck.

00:14:20Mine's definitely not proved.

00:14:23It is not proved yet.

00:14:28They look better than when I was at home.

00:14:32Look rising up quicker.

00:14:34So, hopefully, we'll be on time.

00:14:38Something is going to have to be sacrificed, unfortunately.

00:14:40It's going to be this proved.

00:14:42Because I know that underproved is definitely not as bad as underbaked.

00:14:45Underbaked is bad.

00:14:46I feel like it's a game of chicken.

00:14:48To be honest, I feel like you need to push it as long as you can.

00:14:52But you're in the risk of not finishing on time.

00:14:56Bakers, you have half an hour left.

00:14:59Sláinte, that's cool for it.

00:15:01It has to go in.

00:15:03I have no more time to wait.

00:15:05It's just going straight in.

00:15:06We'll see what happens.

00:15:07If the bakers have prepared their dough sufficiently...

00:15:10Oh, I'm really hoping my balls bake.

00:15:12...then they can expect their bread to rise as soon as it hits the oven.

00:15:16I think we should be OK.

00:15:18See you.

00:15:20Like a big bounce.

00:15:21Like a crazy...

00:15:22Da-da-da-da.

00:15:24Da-da-da-da.

00:15:25It's actually rising, which is amazing.

00:15:27So, hopefully, it's not underbred.

00:15:29What's going on?

00:15:30Bread's not risen.

00:15:31Are you actually joking?

00:15:32There's literally no lift, no rise, nothing.

00:15:35Do you think Paul will notice?

00:15:36I feel like he won't.

00:15:40Oh, babes.

00:15:43I'm going to take these out of the oven in about five, six minutes.

00:15:47Let it cool down.

00:15:49It's a little bit stressful.

00:15:50OK, I've got a magic trick for you, Jazz.

00:15:52Sweet.

00:15:52Yeah, yeah.

00:15:52Look at the tea towel.

00:15:53Mm-hmm.

00:15:54Wow.

00:15:55Wait, I'm going to try it.

00:15:57Ooh.

00:15:58Do it on no.

00:15:59I'm here.

00:16:02Watch this now.

00:16:03Ooh.

00:16:05Ooh.

00:16:06Do you know the trick?

00:16:06Let me show you this trick, but with one alteration.

00:16:10Right.

00:16:14Bakers, you've got five minutes left.

00:16:17It's ready.

00:16:20Once baked, the monkey breads need to be demoulded carefully.

00:16:25I'm scared.

00:16:26To prevent the balls from falling apart.

00:16:29Oh, you're all careful.

00:16:30Am I coming?

00:16:31Marshallie.

00:16:32Might be worth flipping them back over and just trying to dislodge a few bits, maybe.

00:16:35Good.

00:16:35Oh, you ****.

00:16:37Oh, I can't believe I did that.

00:16:41So that's as a pancake?

00:16:43This is a mess.

00:16:47So now, oh, some of it's still in there.

00:16:50Bakers, you have one minute left.

00:16:52One minute.

00:16:54Oh, God.

00:16:56Stick it, stick it, stick it, stick it.

00:16:58Just panicking.

00:16:59Absolutely panicking.

00:17:01You've crushed with a little bit of oil.

00:17:05This is wild rollo pesto.

00:17:09She's had a multitude of sins.

00:17:11Maybe not these sins, but...

00:17:12Done.

00:17:12Bakers, your time is up.

00:17:19Please step away from your beautiful monkey breads.

00:17:22Looks okay, but I don't want to be thinking this is going to be amazing and then get absolutely torn apart at my pool.

00:17:29The whole point of it is they're supposed to stick together.

00:17:32Can't we even go to your home on bread, please?

00:17:34You're not going home on bread, are we?

00:17:35I'm not going on bread, please.

00:17:35It's awful.

00:17:40The baker's monkey breads will now be judged by Prue and Paul.

00:17:44Hi, Ian.

00:17:45Hello.

00:17:45Hi, Ian.

00:17:49I love the set-up.

00:17:51I think the bake looks great.

00:17:52Nice, strong colour.

00:17:52You can see the individual balls as well.

00:17:55I think it looks great.

00:17:56Let's just take a little wedge.

00:17:58So we have blue cheese and it has pear and fennel.

00:18:01For the next one, we have a harder cheese and it has apple and caramelised onion.

00:18:06And then for the last one, we have a brie style with blackberry and rosemary.

00:18:11I love the flavour.

00:18:13It's that wonderful sharpness from the blackberries.

00:18:15I mean, it's just really rich cheese.

00:18:18Superb.

00:18:19Love the flavours.

00:18:20I was getting some, was it nuts in there?

00:18:22Nuts rolled in walnuts.

00:18:24It worked really well with the pear and the blue cheese together.

00:18:28I think you've ended up with something that's quite delicious.

00:18:30Thanks very much.

00:18:35I think it looks really appetising.

00:18:37It's interesting that you've used so many seeds.

00:18:39That's enough seeds at the bottom of a birdcage, isn't it?

00:18:42So I have got a pear, stilton and walnut monkey bread.

00:18:47It's really nicely baked so that the outside is really crispy.

00:18:50I really like the flavour of the pear.

00:18:52Yeah, stilton is lacking.

00:18:55Okay.

00:18:56You need a little bit more stilton in there.

00:18:58Good job though.

00:18:59I think it tastes great.

00:18:59Very delicious.

00:19:03Love the look of it.

00:19:04I think it looks quite quaint.

00:19:05So these ones are their French onion soup.

00:19:07These ones are the steak.

00:19:08And these ones are the croque monsieur.

00:19:11That's delicious.

00:19:12It's quite sweet because it's onion.

00:19:14Flavours are great.

00:19:15Punchy, strong, spot on.

00:19:17That croque monsieur.

00:19:18I spent two years in Paris as a student.

00:19:20I lived on croque monsieur.

00:19:22And it tastes like it.

00:19:24The dough needs lightening up a little bit.

00:19:25It's a bit heavy.

00:19:26I think it's decent there.

00:19:27Thank you so much, guys.

00:19:30The balls are quite big.

00:19:32Which makes it more tear and share than monkey bread.

00:19:35Nevertheless, it looks good.

00:19:37And it looks well baked as well.

00:19:39The flavour is bacon and onions.

00:19:43Cheese and parsley.

00:19:45And a bit of pesto.

00:19:48It's quite sweet, actually.

00:19:49Yeah.

00:19:50It's a bit over sweet.

00:19:51What you need to do is celebrate the savoury and not the sweet.

00:19:54A bit stodgy as well.

00:19:55It's a little doughy.

00:19:56But if you get a bit towards the edge, it's absolute perfection.

00:19:59Thank you so much.

00:20:00Thank you, Natalia.

00:20:01I think it looks great.

00:20:05One thing I do like is the fact that it does fall apart.

00:20:09So there's chutney, boo cheese, fig and thyme.

00:20:13Love the flavours.

00:20:13Love the combination of flavours.

00:20:15You're adding not just flavours but textures as well.

00:20:17OK.

00:20:18I think you've done a very good job.

00:20:20So do I.

00:20:21Well done, Jessica.

00:20:23I think it looks rough and ready.

00:20:25OK.

00:20:26Because it's broken up a lot.

00:20:27All the flavours of Calabria.

00:20:29Sun-dried tomatoes, black olive.

00:20:32We've got the indouya.

00:20:33And I've made it into a cream with mascarpone.

00:20:35I've filled the other balls with pesto.

00:20:37It's really tight, isn't it?

00:20:38It should be a little bit more open than that.

00:20:40OK.

00:20:41But the flavours, though.

00:20:42You can't argue with the flavours.

00:20:44The flavours are amazing.

00:20:45I quite like that.

00:20:46I mean, I love a milk loaf because it's a little bit cakey.

00:20:49I think it's really delicious.

00:20:51Thank you, Paul.

00:20:52Yeah, well done.

00:20:56An impressive-looking thing, though.

00:20:57I like the fact that you've got all the little balls you can see,

00:20:59but they are slightly misshaped, but that's fine.

00:21:02Let's have a look, shall we?

00:21:03Take a slice out of this.

00:21:04So this is an Italian flavour-inspired bread.

00:21:08So we have porcini mushroom and garlic,

00:21:11and then red pesto and green pesto nuts.

00:21:14The mushroom one is so intense.

00:21:16It's really good.

00:21:17Deep flavour.

00:21:19I think the pesto one's a bit weak.

00:21:21The bake on it is all right.

00:21:22I think proving is a little bit shy and needed longer.

00:21:26Overall, it's not bad.

00:21:26I think your flavour's just lacking.

00:21:28I'm a little more enthusiastic.

00:21:29I think it tastes absolutely delicious.

00:21:31That's good to hear.

00:21:32Thanks.

00:21:34I love the look of this.

00:21:36It is very neat.

00:21:37The balls are all there.

00:21:37You can see everything.

00:21:39Clever.

00:21:39Well, it looks very attractive.

00:21:41It does?

00:21:42Yeah, let's have a quick look.

00:21:44So my monkey bread, I have two flavours.

00:21:46There's an olive and rosemary one,

00:21:48and then indulia and basil.

00:21:54I'm not getting the rosemary with the olive.

00:21:57I'd like to see more olive.

00:21:58Even then, I would have always had coriander with an olive.

00:22:02It's absolutely delicious.

00:22:03It's just that if I didn't know there were olives in there,

00:22:06I wouldn't necessarily know it was.

00:22:07But if you sat down with some friends, and that glass of wine.

00:22:12Great.

00:22:12Perfect.

00:22:13Thank you, Jasmine.

00:22:14I just need some wine and some friends.

00:22:17And coriander.

00:22:18At first glance, I would have perhaps liked a little glaze on them.

00:22:26Did you glaze them at all?

00:22:27I forgot.

00:22:28Because that means they're a little dull to look at.

00:22:32They could be sort of shiny.

00:22:33I know.

00:22:34The size of them are good.

00:22:35The balls look a nice size.

00:22:37The red dough is red bean curd, and the green is like an Asian pesto.

00:22:43And the other one with sesame seeds.

00:22:46Is there a little chilli in there?

00:22:47A little bit.

00:22:48It needs more salt.

00:22:49The sesame one has very little flavour to it.

00:22:51It's the same with this.

00:22:53A little more salt would bring out the flavour.

00:22:55The balls actually are baked all right.

00:22:57They probably need a little bit more proving to straighten them up a bit.

00:23:00And just not getting a huge amount of flavour in there.

00:23:03Oh, well done.

00:23:06So my monkey bread was going to be onion flavoured with some yeast extract.

00:23:12You say was.

00:23:13You're talking in the past tense.

00:23:14I didn't get pretty much any rise on it.

00:23:16Obviously, it's sort of trying to grow and it can't.

00:23:19So you've basically sort of fallen apart.

00:23:22Oh, wow.

00:23:22I know.

00:23:23It's like raw.

00:23:24It doesn't look as if it's been in the oven.

00:23:27No, it doesn't, does it?

00:23:28It's literally like dough.

00:23:34It has a good flavour.

00:23:35It has a great flavour.

00:23:36But the texture is so awful that you couldn't eat it.

00:23:40It's a shame.

00:23:41Yeah.

00:23:41Bad luck.

00:23:43I mean, thank you for your kind words.

00:23:44Thanks, Sarah.

00:23:45Cheers, guys.

00:23:50I mean, I think that their words were a lot kinder than my baked dessert.

00:23:54I don't know if I'm honest, but it's just piled on the pressure to try and do better in the

00:23:58other challenges, which I didn't really want today.

00:24:01I think I was as close to a handshake as I may ever be.

00:24:04So I'll take that.

00:24:06He said the word superb.

00:24:07You don't hear superb a lot, so I'm happy with that.

00:24:10I am a little bit disappointed about the flavour bits.

00:24:15I should put a bit more salt.

00:24:17I'm not looking forward to the technical challenge.

00:24:19I will be at the bottom again.

00:24:22It's not my thing.

00:24:23For the bakers' next bread wheat challenge, they have no idea what they'll be asked to

00:24:32make.

00:24:34Hello, bakers.

00:24:35Welcome back to the tent.

00:24:36It's time for your technical challenge.

00:24:38And today, your technical challenge has been set for you by the chairman of the board.

00:24:42And when I say board, I mean breadboard.

00:24:43It's Paul Hollywood.

00:24:44Paul, have you got any advice for our bakers?

00:24:46You know they idolise you.

00:24:48This is all about the planning.

00:24:50Well, the planning and the timings.

00:24:52Get those right, you'll be fine.

00:24:55Now, as ever, your technical challenge will be judged blind, so we're going to have to

00:24:59ask these two punks to leave the tent.

00:25:02See you later.

00:25:05OK, for your technical challenge today, Paul Hollywood would love you to make his take

00:25:11on that fast food classic, the glazed ring donut.

00:25:15He'd like you to make 12 ring-shaped donuts.

00:25:19All should be covered in a classic vanilla glaze, and six of them should be dipped in

00:25:24a strawberry icing.

00:25:26There's a lot riding on this, kids.

00:25:28So donut, mess this up.

00:25:30You've got two hours, 45 minutes.

00:25:32On your marks.

00:25:33Get set.

00:25:34One.

00:25:40Feeling incredibly daunted about deep frying.

00:25:43Well, who has a machine like that?

00:25:45Do you?

00:25:45No, I do not.

00:25:46I won't be making donuts.

00:25:47I'll be making fish and chips.

00:25:49Look at that.

00:25:50I've never made donuts before.

00:25:51I make donuts many times.

00:25:54Should be OK.

00:25:59Paul, I know you like a donut.

00:26:01I'll be honest with you.

00:26:01Donuts are my guilty pleasure.

00:26:04For a main course, I'd have a load of hot dogs, and then for dessert, I'd have a load

00:26:07of donuts.

00:26:07That would be my ideal meal.

00:26:09They look easy, but actually, it isn't.

00:26:12They need to use as much time as possible on the proving.

00:26:15It's just on every one of these, you have a white band that runs around the middle.

00:26:18If they don't have the white band, it hasn't been proved enough.

00:26:21The chances are it's going to be quite dense.

00:26:23Well, have you told them how long to prove for?

00:26:25No, they don't need to be told that.

00:26:27I would have thought one of the problems is getting that ring.

00:26:29They've got several little cutters, actually, so the chances are they may choose something

00:26:32too small, and then that hole will just disappear.

00:26:36OK, can you choose your donut?

00:26:38I'm going to go for a plain one.

00:26:39I'm going to have a pink one.

00:26:41Oh, yes.

00:26:42You can see how soft it is inside.

00:26:45Oh, my God.

00:26:46I am covered in icing.

00:26:48Finger looking good.

00:26:51Recipe is not very detailed, so the first note is make the dough and leave to prove.

00:26:55Self-raising flour and strong white flour together.

00:26:57Adding self-raising flour and yeast should ensure a light, fluffy texture.

00:27:02I imagine the self-raising flour will give it extra lift.

00:27:05If they follow one of Paul's instructions very carefully.

00:27:09I need to warm the milk up first.

00:27:12So then you should activate the yeast and it goes fluffy.

00:27:15If you make it too hot, it kills the yeast.

00:27:17I try to put the hot milk and the yeast, but it's not rising.

00:27:23I'm a bit worried.

00:27:24I'm still worried.

00:27:26How's my errand?

00:27:27Does it put you off when you have a bad signature?

00:27:29That's in the past, I don't know.

00:27:30Yeah, it's in the future.

00:27:31Oh, I love your attitude.

00:27:32Yeah, it's in the past.

00:27:33It's gone.

00:27:34Yeah, you look good.

00:27:36You know what I mean?

00:27:36That's what I mean.

00:27:37It's not ego boost to keep me going.

00:27:39As long as you look good, babes.

00:27:41Who cares?

00:27:42Look good.

00:27:43You always look good, babes.

00:27:44And you can smash anything.

00:27:46So, so, I'm trying to do a bit of slap and fold.

00:27:49I want it to look cute.

00:27:51I want it to be ready.

00:27:52I want it to be tasty.

00:27:54It's blobbing.

00:27:55It does look like it's alive.

00:27:57It looks like it's an animal.

00:27:59How are you feeling this going in general?

00:28:01I just hope I won't be at the bottom again.

00:28:03Do you like the back?

00:28:04You can see what everyone else is doing.

00:28:06I don't cheat.

00:28:06You never cheated at school?

00:28:07No.

00:28:08Not once?

00:28:08I never cheated.

00:28:09Really?

00:28:10Did you do well at school?

00:28:11No, never do well.

00:28:13Number three, prove.

00:28:15I put this in the proving drawer until double in size.

00:28:20I'm going to print it about half an hour, see how it goes.

00:28:24This is the best of somebody who just wants to do well.

00:28:26Bakers, you are halfway through.

00:28:31Keep going, guys.

00:28:32Right, let's make the glaze.

00:28:34600 grams of icing sugar.

00:28:3630 coconut oil.

00:28:37They haven't given you an amount of whole milk, so I don't think it's a lot.

00:28:41If you get the glaze consistency wrong, it'll be like really thick and gloopy all over it,

00:28:45or there won't be any at all.

00:28:47I essentially want the glaze to be like a thin liquid that will just coat the outside.

00:28:51I'm doing it by eye.

00:28:56My eye is like...

00:28:59Oh, the glaze is good.

00:29:01I'm done.

00:29:02Thank you so much.

00:29:04Make the strawberry icing to coat the tops of six of the glazed doughnuts.

00:29:09Oh, that is strong.

00:29:10I went for it.

00:29:11I went...

00:29:12Got 20 drops.

00:29:14I feel like it needs to be really red as well.

00:29:18Who's right, they're going to go, hmm, it's a bit too red.

00:29:19With glazes and icings in hand, the bakers can return to their dough.

00:29:24Let's have a wee look.

00:29:26If they prove it for too long, it could develop large air bubbles and collapse when it's fried.

00:29:31I don't want to over-prove it.

00:29:33But if it's under-proved, their doughnuts will be dense.

00:29:36Anyone else out?

00:29:38I'm going to do two more minutes.

00:29:39It's passing the test.

00:29:41It's slowly springing back and it's not coming all the way, so...

00:29:44Seems like it should be proved.

00:29:45Yeah, I need to get going.

00:29:46It's not rising.

00:29:49Not much happening.

00:29:53Shape the dough into 12 approximately 7cm ring doughnuts.

00:29:57The judges will be expecting a batch of identically sized, perfect ring-shaped doughnuts.

00:30:03Paul loves uniform things.

00:30:05But the bakers haven't been given any directions on how to achieve that.

00:30:09I don't know how to get any hole in.

00:30:11I'm just going to do it with this.

00:30:12We'll get a neat hole.

00:30:15Everyone wants a neat hole, don't they?

00:30:18It's quite big, that hole.

00:30:19Yeah, but remember that it expands.

00:30:22Okay.

00:30:22You think there's...

00:30:23How big should a doughnut hole be?

00:30:27I have no preference on hole size.

00:30:30But while everyone else is shaping their rings...

00:30:33They look like doughnuts, which is great.

00:30:36Toy Man is at a standstill.

00:30:37My dough is not rising as much as I thought.

00:30:43And I am seeing everyone like shaping their doughnut already.

00:30:48I don't know.

00:30:49I may have killed the yeast.

00:30:51Three, six, nine, twelve.

00:30:53Anybody know what the bags are for?

00:30:55Okay.

00:30:58I'm trying to bag my doughnuts.

00:30:59I've never used one of these bags before, but we got given it.

00:31:01So I'm going to use it.

00:31:03Put them back in to prove.

00:31:04I'll leave it for 13 minutes or so.

00:31:07I need to start shaping it.

00:31:09I just hope I can do this in time.

00:31:12Stay positive.

00:31:13Stay positive.

00:31:17Bakers, you've got one hour left.

00:31:19Wondering how long we need to prove it for.

00:31:20It's crucial that the doughnuts get adequate proving time.

00:31:24I'm just trying to give it as long as I can.

00:31:26Waiting for it.

00:31:27But the bakers also need to calculate how long they'll need to fry, cool and decorate them.

00:31:33All said about timing, planning.

00:31:35They need to work out timings.

00:31:37I have no idea how long it takes to fry.

00:31:39Tom's wrecking in 45 seconds.

00:31:42I don't trust Tom with a technical.

00:31:43I trust Toby with a technical.

00:31:44Okay, he's one twice, isn't he?

00:31:46Yeah.

00:31:47And he's a wee bread boy, so...

00:31:49No.

00:31:49He's a wee bread boy.

00:31:50His moustache is made of bread.

00:31:52I just said your moustache was made of bread.

00:31:56Put this in the proofing drawer.

00:31:58I should have enough time.

00:32:04Bakers, you've got half an hour left.

00:32:07I reckon this is probably done.

00:32:08While Poyman is still waiting for a second proof.

00:32:11Done is proofing, so it's nothing I can do.

00:32:13The other bakers can move on to the next step.

00:32:16Number four is fry the doughnuts.

00:32:19Let's do this now, all.

00:32:20Let's do it.

00:32:21This is exciting.

00:32:26She floats.

00:32:27This is a good time.

00:32:28I'm going to do two at a time.

00:32:30Two minutes on each side.

00:32:32I reckon three at a time.

00:32:33Three at a time.

00:32:35I'm going to do four in a batch.

00:32:37If I put too many in at one time,

00:32:38it's going to reduce the temperature of the oil.

00:32:40If you have it too low, it'll absorb too much oil,

00:32:43and then it'll become greasy and unpleasant to eat.

00:32:45Oh, I need to start to defy them.

00:32:48Otherwise, I won't have time.

00:32:51I think that colour's good.

00:32:52It's like the back of Poyle's hand.

00:32:55Do you get that colour?

00:32:56Look at the ice bath that everyone has.

00:32:57Poyle has one of these.

00:32:59You can do eight minutes.

00:33:02Absolutely.

00:33:03In these little speedos.

00:33:04I did find about three minutes each side.

00:33:11I just don't want them to be doughy inside,

00:33:13so they might be a little bit too brown.

00:33:16I'm feeling OK with them.

00:33:17They look like doughnuts, which is great.

00:33:20It seems like they've got the doughnuts already.

00:33:22I'm going to glaze them now.

00:33:23OK, let's do this.

00:33:25The judges are expecting a thin, translucent glaze.

00:33:29I do love a glazed ring.

00:33:32They feel good.

00:33:33It's very messy.

00:33:36Whoa.

00:33:37That was thicker than I thought.

00:33:40I don't know if they're a little bit overdone.

00:33:42Nice onion rings.

00:33:44Oh, onion rings.

00:33:46They look gorgeous.

00:33:47I don't know.

00:33:48Are you sure?

00:33:49How do you know?

00:33:50How do you know?

00:33:50Because I make doughnuts all the time at home.

00:33:52I know.

00:33:53He's going to have a problem with them.

00:33:54Just keep going.

00:33:55Keep going until finished.

00:33:56Just keep going, sweetheart.

00:33:57Oh, this one, too much icing.

00:33:59Be positive.

00:34:00I know.

00:34:00Be positive.

00:34:01Be positive, darling.

00:34:03The bakers have been asked to coat six of their doughnuts with strawberry icing.

00:34:07They feel really crispy.

00:34:10This one's too small.

00:34:13I need to do six pink, and then I need to decorate them in red and white.

00:34:20Red and white spiralling circles.

00:34:23Spiralling?

00:34:23They said spiral.

00:34:25How long do I have?

00:34:26Bakers, this is it.

00:34:28One minute left.

00:34:29One minute.

00:34:31Oh, good God.

00:34:32So stressful.

00:34:33My hand's shaking.

00:34:35Bakers, your time is off.

00:34:50Please come and bring your beautiful doughnuts and place them behind your photos.

00:34:55Bye-bye.

00:34:57Do you guys look great?

00:34:58No, mine and the proof.

00:35:00I don't know what happened.

00:35:01That's not good at all.

00:35:01Paul and Prue are looking for 12 golden brown uniform, beautifully decorated ring doughnuts.

00:35:14That's a lot of doughnuts.

00:35:16There's a lot of doughnuts.

00:35:19Right.

00:35:21Actually, for the first one, they don't look too bad.

00:35:24The white line is good.

00:35:25Yeah, and they're the right colour, aren't they?

00:35:27The decoration's pretty good.

00:35:28It's pretty even.

00:35:30The crumb looks good.

00:35:31Nice and light.

00:35:32It's light on the mouth.

00:35:34It's quite soft.

00:35:35Good.

00:35:36Good.

00:35:37Okay.

00:35:38It hasn't proved enough.

00:35:39You see, there's no white line.

00:35:40There is much too much icing on that.

00:35:41Look at that.

00:35:42It's an acceptable doughnut.

00:35:44Mm.

00:35:44But it's a bit heavier.

00:35:46These are massively underproved and very, very dark.

00:35:51Let's have a look inside.

00:35:52I took a bit of a saw.

00:35:54You see how dense that is?

00:35:55It's overbryed as well.

00:35:58The flavours are good, but the texture's all wrong.

00:36:01They're uneven.

00:36:01Some of them are much smaller than others.

00:36:03Yeah.

00:36:04Now, these don't look too bad.

00:36:05Well, this one doesn't look as if it's iced at all.

00:36:07The icing has been so liquid, it's just disappeared.

00:36:10Mm.

00:36:11Soft.

00:36:12The crumb is nice.

00:36:13Mm.

00:36:14The texture's okay.

00:36:15Nice shape.

00:36:16I mean, look at the inconsistencies.

00:36:20There's a tiny little one.

00:36:22Look how dark it is.

00:36:23That actually taste burns as well.

00:36:25It's very greasy.

00:36:26Look.

00:36:28Now, I quite like these.

00:36:29The icing on this isn't particularly neat.

00:36:31They match.

00:36:32True.

00:36:33Quite original.

00:36:34And it's thinly glazed, which is what I like.

00:36:36Absolutely, yeah.

00:36:37The white line is there.

00:36:38We've got the white line there.

00:36:39It's quite light inside as well.

00:36:41Mm.

00:36:42Tastes good.

00:36:42It's delicious.

00:36:43These are so unevenly.

00:36:46I mean, some of them look well-risen, and some of them look tiny.

00:36:50She's not as tight as I thought it would be.

00:36:52No.

00:36:54Well, that's one of the bigger ones.

00:36:55Mm-hmm.

00:36:56Yeah.

00:36:56It's as if they've been done in two batches.

00:36:58Yeah.

00:36:59Very inconsistent.

00:37:01Of course, someone's trying to be clever.

00:37:02Oh, well, why not?

00:37:03I don't think that looks really good.

00:37:05It's not quite the decoration we told you to do, but it's lovely.

00:37:08The lines are good.

00:37:09The consistency and the colour is pretty decent.

00:37:12Gosh, that's very big bubbles in there.

00:37:15Yeah, it's quite open.

00:37:16It's been well mixed.

00:37:17Now, overall, these don't look too bad.

00:37:20The shaping has created a bit of an issue.

00:37:22Needed to be slightly thicker on the glaze on this runoff.

00:37:24It's nice and spongy.

00:37:26It tastes OK.

00:37:28Just a little bit uneven.

00:37:30The icing is pretty terrible.

00:37:31Yeah, the icing on this could get thin.

00:37:33And then, ironically, when you move on to the last one,

00:37:35this is just way, way too thick,

00:37:37and they're all inconsistent as well.

00:37:39It's a bit of a mess.

00:37:40They're quite big.

00:37:41Yeah, they're nicely risen.

00:37:43The bigger ones are really good doughnuts.

00:37:45Yeah.

00:37:46Paul and Prue will now rank the doughnuts

00:37:48from least to most successful.

00:37:51In 10th place, we have this one.

00:37:53Boy, man.

00:37:55These are over-fried and under-proved.

00:37:59In 9th spot, we have these.

00:38:02Who are these little beauties?

00:38:04Leslie.

00:38:04I won't go that far.

00:38:05Way, way over-fried,

00:38:07and there's just no consistency in the shape as well.

00:38:10Natalia is 8th.

00:38:12Jessica is 7th.

00:38:14Ian is 6th.

00:38:15Tom 5th.

00:38:16Toby comes 4th.

00:38:18And Aaron is 3rd.

00:38:19And then in 2nd place, we have this one.

00:38:23Nadia.

00:38:24They're nicely iced.

00:38:25They're pretty well-risen.

00:38:27Excellent.

00:38:28Which means in 1st place, Jasmine.

00:38:30Yeah, icing was very good.

00:38:35You had a lovely texture inside.

00:38:37They were nice doughnuts.

00:38:38Well, that just happened.

00:38:43And it's breadweed, which I feel is like...

00:38:46I feel a little bit better after the disaster that was this morning.

00:38:50Oh, well.

00:38:54Have some beer later.

00:38:56Forget about it.

00:38:58And crack on tomorrow.

00:39:05Just one final challenge before the judges decide who will be Bread Week's star baker

00:39:10and who will be leaving the competition.

00:39:13Well, here we have it.

00:39:14Bread Week, Dread Week.

00:39:16Let's talk about some of the bakers.

00:39:17Let's look at Aaron.

00:39:18Aaron had a bit of a disaster in the sick, didn't he?

00:39:20Yeah, he did.

00:39:21But he didn't do too bad in the tech.

00:39:23No.

00:39:24But then you have Poyman.

00:39:25I don't think Poyman had enough salt in her signature.

00:39:28It didn't really create a lot of flavour.

00:39:31Poyman did not have a good day, really.

00:39:32You have to mention Natalia as well.

00:39:35Because Natalia's signature was meant to be a savoury bake,

00:39:39but it was so sweet.

00:39:40Ian smashed it yesterday.

00:39:42The thing is about Ian, he did really well in the signature,

00:39:44and then he was sixth in technical, so he has slipped down a bit.

00:39:47Yeah.

00:39:47There is one person I thought who was doing extremely well.

00:39:50I think it's Jasmine.

00:39:51She won the technical and did well in the signature as well.

00:39:53And I do, too.

00:39:54She's doing okay.

00:39:55She has a good day today.

00:39:56She could be up there.

00:39:57It seems like there's a lot to play for in the first competition.

00:40:00Oh, definitely.

00:40:00I'd like to see you two in tracksuits with whistles, giving team talks.

00:40:04I'd pay to see that, actually.

00:40:06I'm in.

00:40:07Bakers, welcome to your showstopper challenge.

00:40:15Today, the judges would love you to make a fantastic celebratory sweet bread with at least three tiers.

00:40:21Your showstopper should be made with an enriched bread dough.

00:40:26And should be designed to represent a celebration that has meaning for you.

00:40:30You have five hours to celebrate sweet bread.

00:40:35Come on!

00:40:36Great vocals, Alison.

00:40:39Thank you so much.

00:40:40You're wasted on this show.

00:40:41Well, I've had a drink, but I wouldn't say I'm wasted.

00:40:44On your marks.

00:40:46Get set.

00:40:47Fake!

00:40:49I can't have a bad day today.

00:40:52I just want to do well.

00:40:54Oh, I'm done.

00:40:55Today's showstopper challenge is an enriched bread, three tiers of it, made into a sort

00:41:03of celebratory showstopper, like a tiered wedding cake, but made out of bread.

00:41:08For me, what I want to see is beautifully flavoured and well-baked loaves that really show off

00:41:13the baker's skills.

00:41:15Unbelievable stance.

00:41:17Unbelievable.

00:41:18Power.

00:41:18I think introduction of flavours, it's going to be quite tricky because the addition of

00:41:23all the ingredients into the dough can slow things up.

00:41:25Add too much fruit, for instance, then, again, that slows the yeast up.

00:41:29You've got to get your timings right, your proving right, your baking right, get the consistency

00:41:33right.

00:41:34If it isn't, there's going to be trouble.

00:41:37Morning, Aaron.

00:41:38Good morning.

00:41:40All right, Aaron, tell us all about your sweetbreads.

00:41:42So I'm doing a celebration of life sweetbread for two of my friends who passed away a few

00:41:47years ago, Alicia and Fidel.

00:41:49My friends have always been really supportive of me getting on to baker, so it just felt

00:41:52fitting.

00:41:53And I'm doing four courons stacked, and then down one side there will be sunflowers for

00:41:59Fidel, roses for Alicia.

00:42:02Sounds like a fitting tribute.

00:42:05Aaron's ambitious French couron bread will be festooned with a cascade of flowers and filled

00:42:10with pistachio marzipan, cherries and apricots.

00:42:14Couron is such a beautiful bread made, right?

00:42:16Yeah, I've really tried to finesse this one for you guys.

00:42:20Well, you've got five miles.

00:42:22Yeah, and I'm making good time because they bake quite fast as well, because there's a

00:42:25hole in the middle.

00:42:25Good luck.

00:42:26Thanks, guys.

00:42:27Also going for a classic French celebration bread is Nadia.

00:42:31I am making a wedding cake, but a French one.

00:42:35It's beautiful.

00:42:36It's a nice brioche dough with a nice raspberry crème patisserie inside.

00:42:40It's really pretty.

00:42:41I just love weddings.

00:42:42I've never been married, but I love weddings.

00:42:44Nadia's sweet bread towel will be decorated with dozens of handpiped buttercream blooms, fit

00:42:51for the wedding of her dreams.

00:42:53We're going to a wedding.

00:42:54Who's wedding?

00:42:54Is it your wedding?

00:42:55Well, I've been waiting a fairly long time.

00:42:58Oh, God.

00:42:58Have you got a boyfriend?

00:42:59Yeah.

00:42:59Have you not put a ring on it yet?

00:43:01No.

00:43:02What's his name?

00:43:03Daniel.

00:43:03What are you playing at, Daniel?

00:43:05What are you playing at?

00:43:07Remember, there's no ring on it.

00:43:09Anyone could take her.

00:43:11Let me just cut this in the proving drawer.

00:43:13While the bakers wait for their dough to increase in size.

00:43:16So, pull for an hour.

00:43:18They can focus on their fillings.

00:43:20This is my crème pat.

00:43:22I'm with loads of fresh raspberries.

00:43:24This is glazed cherry.

00:43:26But adding ingredients with more moisture.

00:43:28Just straining off the liquid so they're not too wet going into the dough.

00:43:32Can run the risk of wet and sticky dough that won't rise properly.

00:43:36How you doing, Ian?

00:43:37I'm okay.

00:43:38What's going on?

00:43:39So, this is going to be celebrating Samhain, which is the Irish precursor.

00:43:43Samhain?

00:43:43Yeah, it's the Irish precursor to Halloween.

00:43:45I love this.

00:43:46Yeah.

00:43:46You know, like jack-o'-lanterns and stuff?

00:43:47Yeah.

00:43:48So, they used to have these little turnips that they would carve terrifying faces into.

00:43:53Really?

00:43:53Yes.

00:43:54Horrifying.

00:43:54So, is yours going to be horrifying?

00:43:55Hopefully, yeah.

00:43:56I want to scare the judges a wee bit.

00:43:58Ian's spooky sweetbreads will be flavoured with apple and cinnamon and decorated with edible

00:44:04paint and dead dough decorations, celebrating his girlfriend Dervler's favourite time of

00:44:09year.

00:44:10My girlfriend, she says that she looks like you and wants you to know that.

00:44:16I mean, it's scarily close.

00:44:18It is scarily close.

00:44:19I feel sorry for you.

00:44:21So, she looks like a sort of dug-up zombie.

00:44:24Yeah, that was what I've reckoned with her in the first place.

00:44:26Yeah, cool.

00:44:26Yeah, yeah.

00:44:28That falls.

00:44:31Also, dedicating his bread to someone special is Tom.

00:44:35My boyfriend's favourite time of the year is autumn, so mine is just all about that changing

00:44:40time of the year when all the leaves fall off the tree.

00:44:42How are you doing that in bread?

00:44:43I've got a three-tiered cinnamon bun tower, and then I'm going to have some chocolate decorations

00:44:49because it's bread week, so why not decorate out of chocolate?

00:44:53Tom's sculpted chocolate tree will shower autumn leaves onto the orange cream cheese

00:44:58icing that will cover his orange cinnamon and pecan nut rolls.

00:45:03Let's hope it tastes as good as it sounds.

00:45:05I don't know if I have the substance to back it up, but let's see.

00:45:07We'll find out.

00:45:09Let's see.

00:45:09I think I'm going to have to get my dough out of the proven drawer.

00:45:12Whatever it looks like, it's got to come out.

00:45:14Pretty big.

00:45:15I don't know if it's risen as much as I would like it to, but I haven't got time to mess

00:45:19around now, so I'm just going to have to get on with it.

00:45:21The bakers now face a race to get their bread filled and shaped before it proves for a second

00:45:26time.

00:45:27And there's going to be some apple and cinnamon virled into the loaf, so hopefully they don't

00:45:32leak into the dough.

00:45:33So this is my fruit filling, which is the apricots, the lemon and the cell cherries.

00:45:39So this is the cinnamon and cardamom butter.

00:45:42I'm actually going to fold it, almost like making laminated pastry when you put butter

00:45:47inside.

00:45:48Morning, Jasmine.

00:45:49Morning.

00:45:50Hello.

00:45:50Right, Jasmine, tell us all about your sweetbreads.

00:45:53What are you doing?

00:45:53So I'm going to do a Swedish cinnamon and cardamom midsummer celebration bread.

00:45:58Lovely.

00:45:59Jasmine's placid cannabella loaves will be made from sweet cardamom dough filled with cinnamon,

00:46:05sugar and butter and decorated with delicate Scandi-style icing.

00:46:09Ironic that I'm plaiting when I have no hair to plait myself.

00:46:12I had my own hair completely until I was like 12 and the doctors didn't really know

00:46:18why.

00:46:18Like no one really knows what causes alopecia or there was nothing that triggered it.

00:46:23I just randomly started losing my hair.

00:46:26So it literally wasn't until, yeah, a couple of years ago when I stopped wearing my wigs.

00:46:31And it was really hard at the start going outside without wearing a wig and just looking

00:46:36different.

00:46:36But I feel like I'm really getting to the point where I genuinely am starting to enjoy

00:46:40like not having hair and being different.

00:46:44The bakers need to carefully shape their filled doughs to create the perfectly formed

00:46:48sweetbreads that Paul and Prue are expecting.

00:46:51And he likes things very neat.

00:46:53If things are chaotic, I can see him sweating.

00:46:56He doesn't like it.

00:46:57How does he cope with you?

00:46:59Yeah, he doesn't even know what I am.

00:47:00And while most of the bakers are shaping the dough before he turns to the proving drawer,

00:47:06Jessica is relying on the second proof to shape her loaves.

00:47:10So the string around it, essentially what I'm doing is I'm trying to make each tier look

00:47:13like a pumpkin.

00:47:15So as it proves, it will stretch into the string.

00:47:19Jessica's pumpkins will be sandwiched with apricot conserve and orange infused creme patissier.

00:47:24Decorator with crops and rain dancing figures to celebrate her time working in Uganda.

00:47:30I would work in communities that mainly focus on agriculture and they experienced a lot

00:47:35of drought.

00:47:36So when the rain came, the women and children would leave their houses and dance in the rain

00:47:41to celebrate the kind of coming of the rains and the prosperity of the ground to hopefully

00:47:45grow their crops.

00:47:47Bakers, you are halfway through.

00:47:52You've got two and a half hours left.

00:47:54The second proof is the bakers' last chance to get their dough ready for baking.

00:47:58Hopefully we'll puff up.

00:48:00Producing a light and dairy bread, an open crumb structure that the judges are looking for.

00:48:06So this is the bread that stole Christmas.

00:48:09Can't sacrifice that second proof today because Paul said it was slightly unapproved on the second

00:48:12one yesterday.

00:48:14Letter of Christmas comes early for me this week.

00:48:17Toby's hoping he can redeem himself today with his festive Stollan bread filled with

00:48:22mixed fruits, spices and marzipan, celebrating his favourite time of year.

00:48:27I absolutely love Christmas.

00:48:29I always have.

00:48:30We stockpile Stollan every year.

00:48:32That's why I wanted to go for Stollan inspired bread.

00:48:35And it tastes great.

00:48:36Can't lose, surely.

00:48:39Natalia.

00:48:39Hello.

00:48:40Good morning.

00:48:40Hey, Natalia.

00:48:41Natalia, tell us about your celebration bread.

00:48:45So today I'm going to make my korowai.

00:48:50It's Ukrainian wedding cake, which is a recipe of my grand-grandmother.

00:48:57So I hope it works today.

00:48:59Paul, don't look at me like that.

00:49:02I'm so scared.

00:49:03How can I ever go to your grandmother?

00:49:08Natalia's traditional korowai wedding bread will be made from an enriched dough packed with butter and flavoured with orange, cinnamon and rum, all from a family recipe passed down to her from her mum.

00:49:18She could bake her.

00:49:21She could bake her.

00:49:23But I think she's better with cooking.

00:49:27Is she here or in the Ukraine?

00:49:28Yeah.

00:49:29To watch the show?

00:49:30Yeah.

00:49:31Hello, Natalia's mum.

00:49:33Hello.

00:49:33She said you're a better cook than a baker.

00:49:35No, I'm not.

00:49:37You know everything you say in her filming.

00:49:39She's going to find that out.

00:49:41But Natalia's family recipe has competition.

00:49:44So I'm making a korowai-style sweetbread.

00:49:48Ooh.

00:49:48Three tiers.

00:49:49That's controversial.

00:49:50Is it?

00:49:50You know Natalia's making one.

00:49:52She is Ukrainian.

00:49:53Yeah, I know.

00:49:53No pressure.

00:49:54Leslie's hoping her korowai sweetbread, enriched with rum-soaked raisins, blood oranges and cinnamon, will hold its own.

00:50:01And she's decorating it with flowers for her granddaughter.

00:50:05A little granddaughter, Mabel, she's coming up for two.

00:50:09And she loves flowers.

00:50:10And on her first birthday, we had a daisy theme, so a little nod to her.

00:50:16Also saying it with flowers is Poyma.

00:50:18I bought my house.

00:50:20Yeah.

00:50:20There has a rose tree outside my house.

00:50:24Stunning.

00:50:25But I cut that off.

00:50:27Why?

00:50:27You cut the roses off?

00:50:28Yeah, I took the whole plant off.

00:50:30Oh, my God.

00:50:31It's because for Chinese feng shui, roses are not good for your love life.

00:50:36No?

00:50:37Why didn't you, like, plant it round the back?

00:50:39Then my boyfriend, at the time, bought me a plant, a rose plant, and planted it at the back garden.

00:50:47Now we got married.

00:50:48So, I think the love curse broken.

00:50:52Poyma's tribute to her husband, Paul, will see three layers of plaited milk bread filled with a coconut paste and glacé cherries, adorned with roses sculpted from bread dough.

00:51:02How do you make your roses, though?

00:51:04I used a circle cutter.

00:51:06You did?

00:51:07Yeah.

00:51:07You lined them all up and rolled it up?

00:51:09Yes.

00:51:09Impressive.

00:51:10I tried it at home.

00:51:12It went well most of the time.

00:51:14So, hopefully, this will go well.

00:51:18So, second proof's done.

00:51:20That's Bahamut.

00:51:22She's going in.

00:51:25Wish me well.

00:51:26As their dough hits the heat...

00:51:28Going in.

00:51:29...the bakers can get to work on making their decorations that will elevate their celebratory sweetbreads to show-stopping levels.

00:51:36I'm making my lovely chocolate tree.

00:51:39Roses are for Alicia and the sunflowers are for Fidel.

00:51:41These are going to be on top, so I want them to look nice.

00:51:43Their bread's quite dark, so the daisies really add a bit of colour to it.

00:51:48My roses look quite good.

00:51:50Yeah.

00:51:51Going to make some rain clouds.

00:51:53These are the turnip lanterns.

00:51:55They're terrifying.

00:51:56What the hell is that?

00:52:00I've done some more.

00:52:01That's the most disgusting thing I've ever...

00:52:02That's the worst one.

00:52:03What is that?

00:52:04It's going to be a tree eventually.

00:52:06It really doesn't look like a tree, Tom.

00:52:08It looks like a big log.

00:52:10Wait.

00:52:10Wait and trust me.

00:52:12Sounds nice, though.

00:52:13Thank goodness.

00:52:18What's this?

00:52:19It's like a little octopus.

00:52:21I've got some leftover flowers.

00:52:23We could maybe catwalk it somewhere.

00:52:25Who should we take out?

00:52:26No, let's go.

00:52:26Who looks like they're doing wet?

00:52:28You go for the head, I'll go for the feet.

00:52:30One, two, three.

00:52:31Oh, there she is.

00:52:33Blimey.

00:52:35We flicked baby octopus at you.

00:52:37Sorry, I'm so deep in the focus trying to make this not look like a poo.

00:52:40Oh, good.

00:52:41It's too dumb.

00:52:43As the sweetbreads come out of the oven, it's a moment of truth for the baker's showstoppers.

00:52:48It's definitely a little over.

00:52:50It's not as pretty as I wanted it, but it's fine.

00:52:53I'm going to cover it with daisies.

00:52:55It's a good bake.

00:52:56I don't think it's raw.

00:52:59The flavours I know are good, so I'm actually just chuffed on time.

00:53:03But not everyone is happy.

00:53:05Please be done.

00:53:06It's got to go back in.

00:53:10Right, it's definitely not done.

00:53:15Still not done.

00:53:18Bakers, you have one hour left.

00:53:21I need 45 minutes to decorate, so that's fine.

00:53:25As long as they're out in the next 10 minutes and start to cool.

00:53:27Other people's brides are looking really good.

00:53:30It's just kind of stressful.

00:53:31Whilst Toby and Ian face an anxious wait,

00:53:35Come on.

00:53:36the other bakers must get their breads cooled.

00:53:39That's hot, it's hot, it's hot, it's hot.

00:53:40and decorative elements finesse.

00:53:42I'm shaking a bit.

00:53:44Before assembly can begin.

00:53:46These are just the little flowers that are going around the edges.

00:53:49Got some bling for these roses, because I live in Essex.

00:53:54I just want to get the roses done, so I've got the equal amount of roses to some flowers.

00:53:58OK, just going to glaze this super quickly.

00:54:01I've made my little glaze from milk with cornflour and gelatine.

00:54:07Ah, yay!

00:54:09So beautiful.

00:54:10I'm a little bit worried.

00:54:11I desperately just want it to be done, out and looking all right.

00:54:15Because at the moment it's not even going to be done, let alone decorated.

00:54:18So, it's eating into decoration time.

00:54:20Bakers, you've got half an hour left.

00:54:23Where am I now?

00:54:25Over here.

00:54:26Here you go, come on, come on.

00:54:27As most of the bakers start to assemble their showstoppers.

00:54:31They are still very hot, but I have to start decoration, otherwise I won't have enough time.

00:54:36That's right.

00:54:37Ian and Toby...

00:54:39That's a big unit, that is.

00:54:42...have no other option but to get their breads out of the oven.

00:54:45Some colour on that one.

00:54:46Ideally, these were cooled quickly.

00:54:48Ah, see, under-proved, you can see, because it's cracked there.

00:54:52Paul's going to have a field day on that, isn't he?

00:54:54Oh, I've just gone over this hot with the reds.

00:54:56It's like there's been a murder.

00:54:58What's going on?

00:54:59It's everywhere.

00:55:00I feel like this is a handshake, already.

00:55:02Yeah.

00:55:03No one's going to shake their hands.

00:55:06Bakers, you have got consumption.

00:55:09You can do it now.

00:55:10You have ten minutes left.

00:55:12Who have you become?

00:55:13Joe Rivers.

00:55:14Ha, ha, ha, ha, ha, ha.

00:55:16Oh, please don't squash.

00:55:18Oh, please.

00:55:19It's got to do this really quick.

00:55:22Red beef would be the worst week to start crumbling.

00:55:24Come on.

00:55:25I'm actually really, really happy with it.

00:55:30Oh, God, that looks rough.

00:55:33This is going to be terrible.

00:55:35This is going to be terrible.

00:55:36Oh, sugar.

00:55:37I haven't got enough royal eyes on it.

00:55:39It's meant to be a glaze that will harden like a toffee apple,

00:55:41but that looks quite dark.

00:55:43I want to have it, but it's not going to be good if it's burnt.

00:55:45How long has that left, sorry?

00:55:47Bakers, you have one minute left.

00:55:49Oh, God.

00:55:51This is so annoying.

00:55:52This went so well in practice as well.

00:55:54Oh, stick on.

00:55:56Lovely.

00:55:57Even if they say it tastes like trash,

00:55:59at least I know it'll look good.

00:56:01I'll fucking speak.

00:56:02Don't tell anyone.

00:56:04Bakers, your time is up.

00:56:06We're done.

00:56:07Please step away from your showstoppers.

00:56:11Oh, I feel rough.

00:56:12I feel rough about that.

00:56:15Is that good enough?

00:56:16I don't know.

00:56:18Oh, my God.

00:56:26The celebration sweetbreads now face the judgement of Paul and Prue.

00:56:31Jasmine, will you please bring up your showstopper?

00:56:34It's beautiful.

00:56:44It's really very delicate.

00:56:46I do like the decoration.

00:56:47I like the icing.

00:56:48The icing consistency is spot on as well.

00:56:50It's very pretty.

00:56:51So it's got cinnamon and cardamom in it.

00:56:59The cardamom level and the cinnamon level are very nice.

00:57:02And actually, the dough is baked beautifully.

00:57:04You've got a good amount of swirls in there.

00:57:07So that is very good.

00:57:10But also, I think it looks incredibly pretty.

00:57:13And it tastes fantastic.

00:57:15Well done, Jasmine.

00:57:18A bit wonky, but I think it looks very good.

00:57:21Let's see what it's like inside.

00:57:23It has marzipan inside.

00:57:25And the bread is enriched with butter, eggs, apple juice and milk.

00:57:30The bread is not quite done.

00:57:32It's quite doughy.

00:57:33That is such a pity because I think that is the best tasting stallion I've ever had.

00:57:41Well, I think it's really dramatic.

00:57:43Very neatly done.

00:57:45I do like the bold colour on the outside.

00:57:47I think it looks stunning.

00:57:48It says orange cinnamon and pecan cinnamon rolls.

00:57:53I love the crunchy filling.

00:57:55And the cream cheese icing is lovely.

00:57:58Love it.

00:57:59What I do like is the bread itself.

00:58:01It's light.

00:58:02But then the filling's just really pack and punch.

00:58:04It's beautiful, yeah.

00:58:05Well done, son.

00:58:06Excellent.

00:58:07Thank you so much, guys.

00:58:09I like the little figures.

00:58:11The colours are great.

00:58:12It's a little bit clumsy.

00:58:14But the bake is lovely.

00:58:15Let's have a look and see what it's like inside.

00:58:18It is a Japanese milk bread filled with a creme pat infused with some orange zest and some cardamom.

00:58:24And there's an apricot conserve.

00:58:26All the flavour comes from the creme pat.

00:58:30Yeah.

00:58:31You want something more.

00:58:32Maybe fruit inside the bread would have been nice as well.

00:58:34You could have done more with the bread.

00:58:36Yeah.

00:58:36I love the bake on it.

00:58:40I love the shine.

00:58:42It really looks so appetising.

00:58:44So this is a orange and rum-soaked raisin sweetbread in a Corravaire style.

00:58:52The texture's absolutely lovely.

00:58:54It's springy.

00:58:55Nicely baked.

00:58:56I think you're doing a great job.

00:58:57It looks good.

00:58:58It's baked well.

00:58:58Great flavour.

00:59:00Texture's good.

00:59:00Well done, Leslie.

00:59:04It's highly decorated.

00:59:06It's a little bit clumsy.

00:59:08You've done the lace nicely, but it's got a few joins.

00:59:12I added oranges zest, rum, vanilla extract, and a bit of old love.

00:59:26Your spice levels in the cake are good.

00:59:29However, the dough itself is very claggy.

00:59:32Mm-hmm.

00:59:33It needed much more proving.

00:59:35Yeah.

00:59:36I think there's some really good things about it.

00:59:38I love the flavour.

00:59:39There's just not quite enough finesse.

00:59:44I like it.

00:59:45I really like it.

00:59:46I like the decoration.

00:59:47There's a lot of work in this.

00:59:49I love the way you've done the roses.

00:59:51They're perfect.

00:59:52It just looks lovely.

00:59:54So let's see how it tastes.

00:59:56Inside, I have got a white chocolate creme pat.

00:59:59I've got a creme mousseline in the middle,

01:00:01and I have also got fresh raspberries inside.

01:00:06It won't come off your fingers, by the way.

01:00:08Or your mouth.

01:00:09You're like Dracula.

01:00:13The texture is perfect.

01:00:16You'd almost think it was a cake.

01:00:17It's very cake-like, but it's light.

01:00:20That's lovely.

01:00:20Well done.

01:00:21Cherish the tongue.

01:00:25Sorry, guys.

01:00:28It looks absolutely lovely.

01:00:30The coconut and sugar is glittery, so it shimmers.

01:00:34I think the roses have worked out well.

01:00:36The pipe works a little bit all over the place.

01:00:38Inside, I fill with coconut paste and glazed cherries.

01:00:48Really nice and powerful coconut flavour, and I like the cherries.

01:00:53Glacé cherries wouldn't be one I would choose normally,

01:00:56but actually the glacé cherries were really nice for this.

01:00:59Okay.

01:01:00And I think the bread is baked quite nicely as well.

01:01:03I quite like that.

01:01:04I think you've managed to achieve something that has surprised me,

01:01:07which is quite unusual.

01:01:08Well done.

01:01:08Well, thank you.

01:01:12It doesn't make you want to eat it.

01:01:14No, it doesn't.

01:01:14It's certainly a Halloween feel to it.

01:01:16It's sour.

01:01:17Yeah.

01:01:18So it is a sort of winter, autumn-y spiced sweetbread

01:01:23with a cinnamon and apple swirl filling.

01:01:26It's underbaked, sadly.

01:01:28Is it?

01:01:28It's certainly underproved.

01:01:30It's really claggy.

01:01:34You cannot put apple in a bread like this,

01:01:37because apple will leak the moisture into a dough

01:01:40as it's trying to brew, which will make it quite gloopy as well.

01:01:44Just needed more punch.

01:01:46Thank you, Ian.

01:01:56You know, I think it looks absolutely astonishing.

01:01:59I actually love the look of this.

01:02:01I love the courant, because it's exposing what's inside,

01:02:05and that's how it should look.

01:02:07But let's have a look and see, shall we?

01:02:08The bread is a courant with pistachio, marzipan, cherries, apricots, and there's a light rose icing on there as well.

01:02:17Yes, Aaron.

01:02:19Yes, Aaron.

01:02:25That's beautiful.

01:02:26The pistachio, marzipan, the fruit level.

01:02:29It's really tasty.

01:02:31I think you're doing a decent job with that, and the flavours you've chosen have worked really well in this.

01:02:35I think that's pretty faultless.

01:02:37What a great tribute.

01:02:40Well done.

01:02:41Yay!

01:02:41I told you, I could bake bread.

01:02:50I would have to say, I think that was probably one of the most beautiful things I've ever actually made.

01:02:57I'm happy that I did well today, but equally, my signature was so poor.

01:03:05So there's always a possibility we could go home.

01:03:07I think that was the worst feedback that anyone has gotten so far.

01:03:11They didn't like flavour.

01:03:12They didn't like the bake.

01:03:13They didn't like anything.

01:03:15I 100% think I'm going home.

01:03:17They seem to really like it.

01:03:19I said, which is great.

01:03:21Yeah, I'm proud, I'm happy, but I'm also aware that there's a lot of other amazing cakes in there.

01:03:28That was a wild ride, wasn't it?

01:03:30What a showstopper.

01:03:31I was surprised about Ian's, letting himself down a little bit on that one.

01:03:35I didn't think he looked as bad as you two.

01:03:37That was my perfect birthday cake.

01:03:39It was exactly your style, darling.

01:03:42Okay, and who's in line for going home now?

01:03:45Going into the showstopper, it was Poiman and then Natalia who were in trouble.

01:03:49I thought Natalia's showstopper was quite clumsy and not exciting.

01:03:55It was okay.

01:03:56But I did really like Poiman's.

01:03:58I thought, this is the comeback kid again.

01:04:00She always saves herself in the showstopper.

01:04:02Even in the technical, she's either been down at the bottom or second from the bottom in the last three weeks.

01:04:07Dare I say, Ian, it's the tricky one.

01:04:09So who's in line for Starbaker?

01:04:11Jasmine, for sure.

01:04:12Jasmine's had a pretty solid week.

01:04:14Yeah.

01:04:14I think Tom's really pushed himself up today.

01:04:16That was a great showstopper.

01:04:18And Nadia, her signature, she did well, second in the technical, and I thought her showstopper was fantastic.

01:04:24So I think in line for Starbaker.

01:04:25And did you like your red lips?

01:04:27No, not particularly.

01:04:29It's the first time I've ever wanted to kiss you.

01:04:31Wow.

01:04:31That is such a lie.

01:04:33Every week you try something.

01:04:35I've got security on my door.

01:04:36Hold on, bakers.

01:04:42You survived bread week.

01:04:44Luckily, I've got the great job of announcing which person will be this week's Starbaker.

01:04:49And the Starbaker this week is...

01:04:53Jasmine.

01:04:56Unfortunately, I've got the horrible job of letting a baker go this week.

01:05:08So, the baker leaving the tent.

01:05:11This week is...

01:05:16Poyma.

01:05:22No.

01:05:23A little bit disappointed, but I wasn't doing well most of the time, but I am part of the

01:05:34Bake Off family now, so it's not a bad thing.

01:05:38I'm absolutely got it.

01:05:39Today has been rough.

01:05:42Today has been really rough.

01:05:44Do you feel like you've dodged a bullet?

01:05:46I've dodged a nuke.

01:05:48Yeah, well done.

01:05:49You know what is cool?

01:05:50It's bread week.

01:05:51I'm happy I got Starbaker from bread week.

01:05:53That feels good.

01:05:55The judges liked what I was doing.

01:05:58It was a fun week.

01:05:59I've learnt a lot.

01:06:02What's more to want?

01:06:03Can't believe I've survived bread week, to be honest.

01:06:06Well done, yeah.

01:06:08Paul's just come up to me and said, very well done this week.

01:06:10You've done amazing and you're right up there.

01:06:13So, basically, you were good, but not that good.

01:06:15I want you to be up there where you're thinking, have I won Starbaker?

01:06:21Not yet.

01:06:22Yeah.

01:06:22Am I going home?

01:06:23Yeah.

01:06:23Okay.

01:06:24Okay.

01:06:24Oh my God.

01:06:25Well, I'm happy I'm coming back this week.

01:06:27I'll see you next week.

01:06:29It's so crazy.

01:06:32Next time.

01:06:33Good morning, Miss Helen.

01:06:36It's back to school for the bakers.

01:06:37Too cool for school.

01:06:39They get in a flat with the signature.

01:06:42Devastated.

01:06:43Take on a tiring technical.

01:06:45We're just not built like old school lunch ladies.

01:06:47And create a show-stopping summer fake display.

01:06:51But who will come top of the class?

01:06:53What the duck?

01:06:54And who will be expelled?

01:06:56No.

01:06:57See me at the end of class.

01:06:59Sorry, sir.

01:07:00Are you a Starbaker in the making?

01:07:02If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.

Category

Transcript

Be the first to comment

Recommended