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The Great British Bake Off Season 16 Episode 3
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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.
00:08:51Morning.
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?
00:15:36Ha-ha-ha-ha-ha-ha-ha.
00:15:38I feel like he won't.
00:15:40I mean...
00:15:41Oh, babes.
00:15:43I'm going to take these out the oven in about five, six minutes.
00:15:46Let it cool down.
00:15:48It's a little bit stressful.
00:15:50OK, I've got a magic trick for you, Jazz.
00:15:51See?
00:15:52Yeah, yeah.
00:15:52A little tea towel.
00:15:53Mm-hmm.
00:15:54Wow.
00:15:54Ha-ha-ha-ha-ha-ha-ha.
00:15:55Wait, I'm going to try.
00:15:57Ooh.
00:15:58Do it on hold.
00:15:58Do it on hold.
00:15:59Look, I'm here.
00:16:00I'm here.
00:16:02You're going to push this now.
00:16:03Ooh.
00:16:05Ooh.
00:16:05Do you know the trick?
00:16:07Let me show you this trick, but with one alteration.
00:16:10Right.
00:16:11Ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha.
00:16:14Bakers, you've got five minutes left.
00:16:17It's ready.
00:16:20Yeah.
00:16:21Once baked, the monkey breads need to be demoulded carefully.
00:16:24Ooh.
00:16:25I'm scared.
00:16:26To prevent the balls from falling apart.
00:16:29Oh, oh, you're all careful.
00:16:30Am I coming?
00:16:31Marshall-y.
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 ****. Oh, I can't believe I did that.
00:16:41So that is a pancake?
00:16:42This is a mess.
00:16:47So now, oh, some of it's still in there.
00:16:49Bakers, you have one minute left.
00:16:52One minute. Oh, God.
00:16:56Stick it, stick it, stick it, stick it.
00:16:58Just panicking. Absolutely panicking.
00:17:01You've crushed with a little bit of oil.
00:17:05This is wild wild pesto.
00:17:08She's had a multitude of sins.
00:17:10Maybe not these sins, but...
00:17:16Done. Bakers, your time is up.
00:17:19Please step away from your beautiful monkey breads.
00:17:22Looks OK.
00:17:23But I don't want to be thinking this is going to be amazing
00:17:26and 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 home on bread, please?
00:17:34I don't want to go on bread, please.
00:17:35I don't want to go on bread, please.
00:17:36It's awful.
00:17:40The baker's monkey breads will now be judged by Pruam Paul.
00:17:44Hi, Ian. Hello.
00:17:45Hi, Ian.
00:17:50I love the set-up. I think the bake looks great.
00:17:51Nice, strong colour.
00:17:52You can see the individual balls as well.
00:17:54I think it looks great.
00:17:56Let's just take a little wedge.
00:17:57So 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.
00:18:05And then for the last one we have a brie style with blackberry and rosemary.
00:18:10I love the flavour.
00:18:11It's that wonderful sharpness from the blackberries.
00:18:15I mean, it's just really rich cheese.
00:18:17Superb.
00:18:18Love the flavours.
00:18:19I was getting some...
00:18:20Was it nuts in there?
00:18:21Nuts.
00:18:22Rolled in one.
00:18:23It 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.
00:18:36It's interesting that you've used so many seeds.
00:18:39That's enough seeds at the bottom of a bird cage, 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.
00:18:53Stilton 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.
00:19:01Very 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.
00:19:23The dough needs lightening up a little bit.
00:19:25It's a bit heavy.
00:19:26I think it's decent though.
00:19:27Thank you so much, guys.
00:19:30The balls are quite big.
00:19:32It's quite big.
00:19:33Which makes it more terre and share than monkey bread.
00:19:35Nevertheless, it looks good.
00:19:37And it looks well baked as well.
00:19:39Flavour, it's bacon and onions, cheese and parsley, and 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.
00:19:53Yeah.
00:19:54It's a 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.
00:19:59It does, yeah.
00:20:00Thank you so much.
00:20:01Thank you, Natalia.
00:20:02I 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, blue cheese, fig and thyme.
00:20:12Love the flavours.
00:20:13Love the combination of flavours.
00:20:14You're adding not just flavours but textures as well.
00:20:17OK.
00:20:18I think you've done a very good job.
00:20:19So do I.
00:20:20Well done, Jess.
00:20:22I 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, sun-dried tomatoes, black olive,
00:20:31we've got the indouya, and I've made it into a cream with mascarpone.
00:20:34I've filled the other balls with pesto.
00:20:36It'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, you can't argue with the flavours.
00:20:43The flavours are amazing.
00:20:44I 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.
00:20:50Thank you, Pearl.
00:20:51Yeah, well done.
00:20:54An 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.
00:21:01Let's have a look, shall we?
00:21:02Let's take a slice out of this.
00:21:04So this is an Italian flavour-inspired bread.
00:21:07So we have porcini mushroom and garlic,
00:21:10and then red pesto and green pesto knots.
00:21:13The mushroom one is so intense.
00:21:16It's really good.
00:21:17Deep flavour.
00:21:18I think the pesto one's a bit weak.
00:21:20The bake on it is all right.
00:21:22I think proving is a little bit shy and needed longer.
00:21:25Overall, 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.
00:21:35It is very neat.
00:21:36The balls are all there.
00:21:37You can see everything.
00:21:38Clever.
00:21:39Well, it looks very attractive.
00:21:41It does.
00:21:42Yeah, let's have a quick look.
00:21:43So my monkey bread, I have two flavours.
00:21:45There's an olive and rosemary one,
00:21:47and then india and basil.
00:21:50I'm not getting the rosemary with the olive.
00:21:56I'd like to see more olive.
00:21:58Even then, I would have always had coriander with an olive.
00:22:01It's absolutely delicious.
00:22:03It's just that if I didn't know there were olives in there,
00:22:05I wouldn't necessarily know it was.
00:22:07But if you sat down with some friends and that,
00:22:10a glass of wine.
00:22:11Great, yeah.
00:22:12Perfect.
00:22:13Thank you, Jasmine.
00:22:15I 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...
00:22:25Did you glaze them at all?
00:22:27I forgot.
00:22:28Because that means they're a little dull to look at.
00:22:31They 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.
00:22:36The red dough is red bean curd,
00:22:39and the green is like an Asian pesto,
00:22:42and the other one with sesame seeds.
00:22:45Is there a little chilly 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.
00:22:52A little more salt would bring out the flavour.
00:22:54Mmm.
00:22:55The balls actually are baked all right.
00:22:57They probably need a little bit more proving just to open them up a bit.
00:23:00And just not getting a huge amount of flavour in there.
00:23:03Oh, OK.
00:23:04Good.
00:23:05So my monkey bread was going to be onion flavoured with some yeast extract.
00:23:11You say was.
00:23:12You'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're basically sort of falling apart.
00:23:21Oh, wow.
00:23:22I know.
00:23:23It's like raw.
00:23:24No.
00:23:25Doesn't look as if it's been in the oven.
00:23:27No, it doesn't, is it?
00:23:28It's literally like dough.
00:23:34It has a good flavour.
00:23:35It has a great flavour.
00:23:36The texture is so awful that you couldn't eat it.
00:23:40It's a shame.
00:23:41Yeah.
00:23:42Bad luck.
00:23:44Thanks.
00:23:45Cheers, guys.
00:23:50I mean, I think that their words were a lot kinder than my bake deserved,
00:23:54if I'm honest.
00:23:55But it's just piled on the pressure to try and do better in the other challenges,
00:23:59which 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.
00:24:10How do you start?
00:24:11I 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.
00:24:27For the baker's next bread wheat challenge,
00:24:30they have no idea what they'll be asked to make.
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.
00:24:41And when I say board, I mean bread board.
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,
00:24:58so we're going to have to ask these two punks to leave the tent.
00:25:01See you later.
00:25:03OK, for your technical challenge today,
00:25:06Paul Hollywood would love you to make his take on that fast food classic,
00:25:12the glazed ring doughnut.
00:25:15He'd like you to make 12 ring-shaped doughnuts.
00:25:18All should be covered in a classic vanilla glaze,
00:25:21and six of them should be dipped in a strawberry icing.
00:25:25There's a lot riding on this, kids.
00:25:27So, doughnut, mess this up.
00:25:30You've got two hours, 45 minutes.
00:25:32On your marks.
00:25:33Get set.
00:25:40Feeling incredibly daunted about deep frying.
00:25:43Well, who has a machine like that at home?
00:25:45Do you?
00:25:46No, I do not.
00:25:47I won't be making doughnuts.
00:25:48I'll be making fish and chips.
00:25:49Look at that.
00:25:50I've never made doughnuts before.
00:25:51I make doughnuts many times.
00:25:54Should be OK.
00:25:59Paul, I know you like a doughnut.
00:26:00I'll be honest with you.
00:26:01Doughnuts are my guilty pleasure.
00:26:03For a main course, I'd have a load of hot dogs,
00:26:05and then for dessert, I'd have a load of doughnuts.
00:26:07That would be my ideal meal.
00:26:09They look easy, but actually, it isn't.
00:26:11They need to use as much time as possible on the proving.
00:26:14Notice 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 improved enough.
00:26:20And the chances are, it's going to be quite dense.
00:26:22Well, have you told them how long to prove for?
00:26:25No, they don't need to be told that.
00:26:26I would have thought one of the problems is getting that ring.
00:26:29They've got several little cutters, actually,
00:26:31so the chances are they may choose something too small.
00:26:33And then it'll close up.
00:26:34And then that hole will just disappear.
00:26:35OK, can you choose your doughnut?
00:26:37I'm going to go for a plain one.
00:26:38I'm going to have this one.
00:26:39OK.
00:26:40Pink 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.
00:27:11So 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.
00:27:25How's my Aaron?
00:27:26Does 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 past.
00:27:31Oh, I love your attitude.
00:27:32Yeah.
00:27:33Yeah, it's in the past, it's gone.
00:27:34Yeah, you look good.
00:27:36You know what I mean?
00:27:37It's a little ego boost to keep me going.
00:27:39As long as you look good vibes.
00:27:41Who cares?
00:27:42Look good.
00:27:43You always look good vibes.
00:27:44And you can smash anything.
00:27:45So he's out.
00:27:46I'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.
00:27:56It looks like it's an animal.
00:27:58How are you feeling this going in general?
00:28:00I just hope I won't be at the bottom again.
00:28:03Do you like the back?
00:28:04You can see what I think of an ounce he's doing.
00:28:05I don't cheat.
00:28:06You never cheated at school?
00:28:07No.
00:28:08Not once?
00:28:09I never cheated.
00:28:10Really?
00:28:11Did you do well at school?
00:28:12No.
00:28:13Never do well.
00:28:14Number three.
00:28:15Proof.
00:28:16I put this in the proving drawer until double in size.
00:28:20I'm going to print it about half an hour and see how it goes.
00:28:23This is the best of somebody who just wants to do well.
00:28:28Bakers!
00:28:29You are halfway through.
00:28:30Keep going, guys.
00:28:31Right.
00:28:32Let's make the glaze.
00:28:33600 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 really thick and gloopy all over it, or there won't be any at all.
00:28:46I essentially want the glaze to be like a thin liquid that will just coat the outside.
00:28:51I'm doing it by eye.
00:28:54My eye is like...
00:28:57Oh, the glaze is good.
00:29:00I'm done.
00:29:01Thank you so much.
00:29:03Make the strawberry icing to coat the tops of six of the glazed doughnuts.
00:29:08Oh, 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.
00:29:16Who'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.
00:29:23Let's have a wee look.
00:29:25If they prove it for too long, it could develop large air bubbles and collapse when it's fried.
00:29:30Obviously I don't want to over-prove it.
00:29:32But if it's under-proved, their doughnuts will be dense.
00:29:35Anyone else out?
00:29:37I'm going to do two more minutes.
00:29:39It's passing the test.
00:29:40It's slowly springing back and it's not coming all the way, so it seems like it should be proved.
00:29:44Yeah, I need to get going.
00:29:46It's not rising.
00:29:49Not much happening.
00:29:51Shape the dough into twelve approximately seven centimetre ring doughnuts.
00:29:57The judges will be expecting a batch of identically sized, perfect ring-shaped doughnuts.
00:30:02Paul loves uniform things.
00:30:04But the bakers haven't been given any directions on how to achieve that.
00:30:08I don't know how to get any hole in.
00:30:11I'm just going to do it with this.
00:30:13We'll get a neat hole.
00:30:14Everyone wants a neat hole, don't they?
00:30:17It's quite big, that hole.
00:30:19Yeah, but remember that it expands.
00:30:21Okay.
00:30:22So...
00:30:23How big should a doughnut hole be?
00:30:26I 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.
00:30:35Toy Man is at a standstill.
00:30:37My dough is not rising as much as I thought.
00:30:42And I am seeing everyone shaping their doughnuts already.
00:30:47I don't know.
00:30:48I 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, so I'm going to use it.
00:31:02Put them back in to prove.
00:31:04I am leaving it for thirteen minutes or so.
00:31:07I need to start shaping it.
00:31:09I just hope I can do this in time.
00:31:11Stay positive.
00:31:13Stay positive.
00:31:16Bakers, you've got one hour left.
00:31:18Wondering 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.
00:31:35I need to work out timings.
00:31:37I have no idea how long it takes to fry.
00:31:39Tom's wrecking in forty-five seconds.
00:31:41I don't trust Tom with a technical.
00:31:43I trust Toby with a technical.
00:31:44Oh yeah, he's one twice, isn't he?
00:31:46Yeah.
00:31:47And he's a wee bread boy, so...
00:31:49No.
00:31:50He's a wee bread boy.
00:31:51His 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.
00:32:00BAKERS, YOU'VE GOT HALF AN HOUR LEFT!
00:32:06Ahhhh!
00:32:07I reckon this is probably done.
00:32:08While Poyman is still waiting for a second proof...
00:32:11Don't need proofing, so there's nothing I can do.
00:32:13...the other bakers can move on to the next step.
00:32:16Number four is fry the doughnuts.
00:32:18Let's do this, Noel.
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 gonna do two at a time.
00:32:29Two minutes on each side.
00:32:31I reckon three at a time.
00:32:33Three at a time!
00:32:34I'm gonna do four in a batch.
00:32:36If I put too many in at one time, it's gonna reduce the temperature of the oil.
00:32:40If you have it too low, it'll absorb too much oil, and then it'll become greasy and unpleasant to eat.
00:32:45Oh, I need to start to deep fry them.
00:32:48Otherwise, I won't have time.
00:32:50I think that colour's good.
00:32:52Like the back of Paul's hand.
00:32:54Do you get that colour?
00:32:55Look at the ice bath that everyone has.
00:32:57Paul has one of these.
00:32:58You can do eight minutes.
00:33:00Ooh!
00:33:01Absolutely.
00:33:02In these little speedos.
00:33:07Oh, shoot.
00:33:08I deep fry about three minutes each side.
00:33:10I just don't want them to be doughy inside.
00:33:12So, they might be a little bit too brown.
00:33:15I'm feeling okay with them.
00:33:17They look like doughnuts, which is great.
00:33:19It seems like they've got a doughnut already.
00:33:21I'm gonna glaze them now.
00:33:23Okay, let's do this.
00:33:25The judges are expecting a thin, translucent glaze.
00:33:28I do love a glazed ring.
00:33:30They feel good.
00:33:32It's very messy.
00:33:34Whoa.
00:33:35That was thicker than I thought.
00:33:37I don't know if they're a little bit overdone.
00:33:38Nice onion rings.
00:33:39Oh, onion rings.
00:33:40They look gorgeous.
00:33:41No, they're not.
00:33:42Are you sure?
00:33:43How do you know?
00:33:44How do you know?
00:33:45I know.
00:33:46Because I make doughnuts all the time at home.
00:33:47I know.
00:33:48He's gonna have a problem with them.
00:33:49Yeah.
00:33:50Just keep going.
00:33:51Keep going.
00:33:52Just keep going, sweetheart.
00:33:53Oh, this one, too much icing.
00:33:54Be positive.
00:33:55I know.
00:33:56Be positive.
00:33:57Be positive, darling.
00:33:58The bakers have been asked to coat six of their doughnuts with strawberry icing.
00:34:05They feel really crispy.
00:34:07This one's too small.
00:34:09I need to do six pink and then I need to decorate them in red and white.
00:34:18Red and white spiralling circles.
00:34:21Spiralling?
00:34:22They said spiral.
00:34:23How long do I have?
00:34:25Bakers, this is it.
00:34:26One minute left.
00:34:27One minute.
00:34:28Oh, good God.
00:34:29It's so stressful.
00:34:30My hand's shaking.
00:34:31Oh, my God.
00:34:32What kind of nails are?
00:34:33Bakers, your time is off.
00:34:47Please come and bring your beautiful doughnuts and place them behind your photos.
00:34:55You guys look great.
00:34:56What are you worried about?
00:34:57No, mine and the proof.
00:34:58I don't know what happened.
00:34:59That's not good at all.
00:35:00That's not good at all.
00:35:08Paul and Pru are looking for 12 golden brown, uniform, beautifully decorated ring doughnuts.
00:35:13That's a lot of doughnuts.
00:35:16There's a lot of doughnuts.
00:35:17Right.
00:35:18Actually, for the first one, they don't look too bad.
00:35:23The white line is good.
00:35:24Yeah, and they're the right colour, aren't they?
00:35:26The decoration's pretty good.
00:35:27It's pretty even.
00:35:28The crumb looks good.
00:35:29Nice and light.
00:35:31It's right on the mouth, so it'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.
00:35:43Mm.
00:35:44But it's a bit heavier.
00:35:46These are massively under-proved and very, very dark.
00:35:50Let'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 over-bride as well.
00:35:57The flavours are good, but the texture's all wrong.
00:36:00And they'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.
00:36:09Mm.
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.
00:36:19There's a tiny little one.
00:36:21Look how dark it is.
00:36:23That actually tastes bent as well.
00:36:25It's very greasy, look.
00:36:27Now, 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, tastes good.
00:36:42It's delicious.
00:36:43These are so uneven.
00:36:45I mean, some of them look well-risen,
00:36:47and some of them look tiny.
00:36:50She's not as tight as I thought it would be.
00:36:52No.
00:36:53Well, that's one of the bigger ones.
00:36:55Mm.
00:36:56Yeah.
00:36:57It's as if they've been done in two batches.
00:36:58Yeah.
00:36:59Very inconsistent.
00:37:00Of 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,
00:37:07but it's lovely.
00:37:08The lines are good.
00:37:09The consistency and the colour is pretty decent.
00:37:11Gosh, that's very big bubbles in there.
00:37:14Yeah.
00:37:15Yeah, it's quite open.
00:37:16It's been well mixed.
00:37:17Now, overall, these don't look too bad.
00:37:19The shaping has created a bit of an issue.
00:37:21Needed to be slightly thicker on the glaze on this runoff.
00:37:24It does nice and spongy.
00:37:26It does taste okay.
00:37:27Just a little bit uneven.
00:37:29The icing is pretty terrible.
00:37:31Yeah, the icing on this, it's 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.
00:37:50In 10th place, we have this one.
00:37:53Boy, Van.
00:37:54Okay.
00:37:55These are over-fried and under-proved.
00:37:58In ninth spot, we have these.
00:38:01Who are these little beauties?
00:38:03Uh, Leslie.
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 eighth.
00:38:11Jessica is seventh.
00:38:13Ian is sixth.
00:38:14Tom fifth.
00:38:16Toby comes fourth.
00:38:17And Aaron is third.
00:38:19And then in second place, we have this one.
00:38:23Nadia.
00:38:24They're nicely iced.
00:38:25They're pretty well-risen.
00:38:26Excellent.
00:38:28Which means in first place, Jasmine.
00:38:34Yeah, icing was very good.
00:38:35You had a lovely texture inside.
00:38:36They were nice doughnuts.
00:38:37Hold up.
00:38:41Well, 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.
00:38:51Have some beer later.
00:38:52Forget about it.
00:38:53And crack on tomorrow.
00:38:55Just one final challenge before the judges decide who will be Bread Week's star baker and who will be leaving the competition.
00:39:12Well, here we have it.
00:39:13Well, here we have it.
00:39:14Bread Week.
00:39:15Dread Week.
00:39:16Let's talk about some of the bakers.
00:39:17Let's look at Aaron.
00:39:18Aaron.
00:39:19Aaron had a bit of a disaster in the cig, didn't he?
00:39:20Yeah, he did.
00:39:21But he didn't do too bad in the tech.
00:39:22No.
00:39:23But then you have Poy Man.
00:39:25I don't think Poy Man had enough salt in her signature.
00:39:28It didn't really create a lot of flavour.
00:39:30Poy Man did not have a good day, really.
00:39:32You have to mention Natalia as well.
00:39:34Because Natalia's signature was meant to be a savoury bake, but it was so sweet.
00:39:40Ian smashed it yesterday.
00:39:41The thing is about Ian, he did really well on the signature, and then he was sixth in technical, so he has slipped down a bit.
00:39:46Yeah.
00:39:47There is one person I thought who was doing extremely well, I think it's Jasmine.
00:39:50She won the technical and did well in the signature as well.
00:39:53My dear, too.
00:39:54She's doing okay, she has a good day today, she could be up there.
00:39:56It seems like there's a lot to play for in the first competition.
00:39:59Oh, 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.
00:40:12Bakers, 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.
00:40:25And should be designed to represent a celebration that has meaning for you.
00:40:30You have five hours to celebrate sweet bread, come on!
00:40:36Great vocals, Alison.
00:40:38Thank you so much.
00:40:39You're wasted on this show.
00:40:40Well, I've had a drink, but I wouldn't say I'm wasted.
00:40:43On your marks.
00:40:45Get set!
00:40:46Bake!
00:40:49I can't have a bad day today.
00:40:52I just want to do well.
00:40:53Not done.
00:40:55Today's Showstopper Challenge is an enriched bread, three tiers of it, made into a sort of celebratory showstopper.
00:41:05Like 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 the baker's skills.
00:41:14Unbelievable stance.
00:41:16Unbelievable.
00:41:17Power.
00:41:18The introduction of flavours, it's going to be quite tricky because the addition of all 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 right.
00:41:33If it isn't, there's going to be trouble.
00:41:35Morning, Aaron.
00:41:36Good morning.
00:41:37All right, Aaron, tell us all about your sweetbreads.
00:41:38So I'm doing a celebration of life sweetbread for two of my friends who passed away a few years ago, Alicia and Fidel.
00:41:48My friends have always been really supportive of me getting onto the baker, so it just felt fitting.
00:41:52And I'm doing four courons stacked, and then down one side there will be sunflowers for Fidel, roses for Alicia.
00:42:01Sounds like a fitting tribute.
00:42:04Aaron's ambitious French couron bread will be festooned with a cascade of flowers and filled with pistachio marzipan, cherries and apricots.
00:42:13Couron is such a beautiful bread made right.
00:42:16Yeah, I've really tried to finesse this one for you guys.
00:42:19Well, you've got five miles.
00:42:21Yeah, and I'm making good time because they bake quite fast as well, because there's a hole 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.
00:42:45Nadia's sweetbread towel will be decorated with dozens of hand-piped buttercream blooms fit for the wedding of her dreams.
00:42:52We're going to a wedding.
00:42:54Who's wedding?
00:42:55Is it your wedding?
00:42:56Well, I've been waiting a fairly long time.
00:42:58Oh, God.
00:42:59Have you got a boyfriend?
00:43:00Yeah.
00:43:01Have you not put a ring on it yet?
00:43:02No.
00:43:03What's his name?
00:43:04Daniel.
00:43:05What are you playing at, Daniel?
00:43:06What are you playing at?
00:43:07Remember, there's no ring on it.
00:43:08Anyone could take her.
00:43:10Let me just cut this to the proving drawer.
00:43:12While the bakers wait for their dough to increase in size.
00:43:15So, pull for an hour.
00:43:17They can focus on their fillings.
00:43:20This is my crème pat, with loads of fresh raspberries.
00:43:23This is glazed cherry.
00:43:25But 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.
00:43:42Samhain?
00:43:43Yeah, it's the Irish precursor to Halloween.
00:43:44I love this.
00:43:45Yeah.
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.
00:43:52Really?
00:43:53Yes.
00:43:54Horrifying.
00:43:55So, is yours going to be horrifying?
00:43:56Hopefully, yeah.
00:43:57Okay.
00:43:58I want to scare the judges a wee bit.
00:43:59Ian's spooky sweetbreads will be flavoured with apple and cinnamon and decorated with edible paint
00:44:04and dead dough decorations.
00:44:06celebrating his girlfriend Dervla's favourite time of year.
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.
00:44:17It is scarily close.
00:44:18I feel sorry for you.
00:44:20So, she looks like a sort of dug-up zombie.
00:44:23Yeah, that was what I'd recommend her in the first place.
00:44:25Yeah, cool.
00:44:26Yeah.
00:44:27Yeah.
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.
00:44:36So, mine is just all about that changing time 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.
00:44:46And then I'm going to have some chocolate decorations because it's bread week.
00:44:51So, why not decorate out of chocolate?
00:44:53Tom's sculpted chocolate tree will shower autumn leaves onto the orange cream cheese icing that will cover his orange cinnamon and pecan nut rolls.
00:45:02Let's hope it tastes as good as it sounds.
00:45:04I don't know if I have the substance to back it up, but let's see.
00:45:07Cool, we'll find out.
00:45:08Let's see.
00:45:09I think I'm going to have to get my dough out of the prove and draw.
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 around now.
00:45:19So, 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 time.
00:45:26And there's going to be some apple and cinnamon spiralled into the loaf.
00:45:30So, hopefully, they don't leak 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 cardamom butter.
00:45:41I'm actually going to fold it almost like making laminated pastry when you put butter inside.
00:45:47Morning, Jasmine.
00:45:48Morning.
00:45:49Hello.
00:45:50Right, Jasmine, tell us all about your sweetbreads.
00:45:52What 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 plaited cannabella loaves will be made from sweet cardamom dough filled with cinnamon, sugar and butter and decorated with delicate Scandi-style icing.
00:46:08Ironic 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.
00:46:15And the doctors didn't really know why.
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.
00:46:25So, it literally wasn't until, yeah, a couple of years ago when I stopped wearing my wigs.
00:46:30And it was really hard at the start going outside without wearing a wig and just looking different.
00:46:36But I feel like I'm really getting to the point where I genuinely am starting to enjoy, like, not having hair and being different.
00:46:43The bakers need to carefully shape their filled doughs to create the perfectly formed sweetbreads that Paul and Prue are expecting.
00:46:51But he likes things very neat. If things are chaotic, I can see him sweating. He doesn't like it.
00:46:57How does he cope with you?
00:46:58Yeah, he doesn't even know what I am.
00:47:01And while most of the bakers are shaping the dough before he turns to the proving drawer, Jessica is relying on the second proof to shape her loaves.
00:47:09So, the string around it, essentially, what I'm doing is I'm trying to make each tear look like a pumpkin.
00:47:14So, as it proves, it will stretch into the string.
00:47:19Jessica's pumpkins will be sandwiched with apricot conserve, an orange-infused creme patissier,
00:47:25decorated 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 of 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 grow their crops.
00:47:48Bakers, you are halfway through. You've got two and a half hours left.
00:47:54The second proof is the baker's 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.
00:48:08I can't sacrifice that second proof today because Paul said it was slightly unapproved on the second one yesterday.
00:48:14Let's hope Christmas comes early for me this week.
00:48:17Toby's hoping he can redeem himself today with his festive stolen bread,
00:48:21filled with mixed fruits, spices and marzipan, celebrating his favourite time of year.
00:48:27I absolutely love Christmas. I always have.
00:48:29We stockpile stolen every year.
00:48:31That's why I wanted to go for Stalin-inspired bread.
00:48:34And it tastes great.
00:48:36Can't, can't lose, surely.
00:48:38Natalia.
00:48:39Hello.
00:48:40Good morning.
00:48:41Natalia, tell us about your celebration bread.
00:48:45So, today I'm gonna make my Korowai.
00:48:50It's Ukrainian wedding cake, which is a recipe my grand-grandmother.
00:48:56So, I hope it works today.
00:48:59Paul, don't look at me like that.
00:49:02I'm so scared.
00:49:03How could I ever go at your grandmother?
00:49:07Natalia's traditional Korowai wedding bread will be made from an enriched dough,
00:49:12packed with butter and flavoured with orange, cinnamon and rum.
00:49:15All from a family recipe passed down to her from her mum.
00:49:18She could bake her.
00:49:20She could bake her.
00:49:21She could bake her, but I think she's better with cooking.
00:49:26Is she here or in the Ukraine?
00:49:28Yeah.
00:49:29To watch the show?
00:49:30Yeah.
00:49:31Hello, Natalia's mum.
00:49:32Hi mum.
00:49:33Hello.
00:49:34She said you're a better cook than a baker.
00:49:35No, I'm not.
00:49:37You know everything you say, they're filming.
00:49:39She's gonna find out.
00:49:41But Natalia's family recipe has competition.
00:49:44So, I'm making a Korowai style sweet bread.
00:49:47Ooh.
00:49:48Three tiers.
00:49:49That's controversial.
00:49:50Is it?
00:49:51You know Natalia's making one.
00:49:52She is Ukrainian.
00:49:53Yeah, I know.
00:49:54No pressure.
00:49:55Leslie's hoping her Korowai sweet bread, enriched with rum-soaked raisins,
00:49:58blood oranges and cinnamon will hold its own.
00:50:01And she's decorating it with flowers for her granddaughter.
00:50:04My little Grendel to Mabel, she's coming up for two.
00:50:08And she loves flowers.
00:50:10And on her first birthday, we had a daisy theme.
00:50:13So, a little nod to her.
00:50:15Also saying it with flowers is Poyma.
00:50:18I bought my house.
00:50:19Yeah.
00:50:20There's a rose tree outside my house.
00:50:24Stunning.
00:50:25But I cut that off.
00:50:27Why? You cut the roses off?
00:50:28Yeah, I took the whole plant off.
00:50:30It'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,
00:50:44and planted it at the back garden.
00:50:46Now we got married.
00:50:48So, I think the love curse is broken.
00:50:51Poyma's tribute to her husband, Paul, will see three layers of platted milk bread
00:50:56filled with a coconut paste and glacé cherries,
00:50:59adorned 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 do?
00:51:07Yeah.
00:51:08You line them all up and roll it up?
00:51:09Yes.
00:51:10Impressive.
00:51:11I tried it at home, it went well most of the time.
00:51:14Okay.
00:51:15So, hopefully, this will go well.
00:51:18So, second proof's done.
00:51:20That's Bahamut.
00:51:21She's gone in.
00:51:24Wish me well.
00:51:26As their dough hits the heat.
00:51:28Going in.
00:51:29Makeers 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.
00:51:38Roses 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.
00:51:43The bread's quite dark, so the daisies really add a bit of colour to it.
00:51:48My roses look quite good.
00:51:49Yeah.
00:51:50I'm going to make some rain clouds.
00:51:52These are the turnip lanterns.
00:51:54They're terrifying.
00:51:55What the hell is that?
00:51:56What?
00:51:57I've done some more.
00:51:58That's the most disgusting thing I've ever...
00:51:59That's the worst one.
00:52:00What is that?
00:52:01It's going to be a tree eventually.
00:52:02It really doesn't look like a tree, Tom.
00:52:03It looks like a big log.
00:52:05Wait.
00:52:06Wait.
00:52:07Wait and trust me.
00:52:08Sounds nice though.
00:52:09Thank goodness.
00:52:10What's this?
00:52:11It's like a little octopus.
00:52:12I've got some leftover flowers.
00:52:13We could maybe catwalt it somewhere.
00:52:14Who should we take out?
00:52:15No, let's see.
00:52:16Who looks like they're doing well.
00:52:17Tom.
00:52:18The octopus.
00:52:19You go for the head, I'll go for the feet.
00:52:20One, two, three.
00:52:21Oh, they are chicken.
00:52:22Blimey.
00:52:23We've flicked baby octopus at you.
00:52:24Sorry, I'm so deep in the focus trying to make this not look like a poo.
00:52:27Oh, good.
00:52:28It's too dumb.
00:52:29As the sweetbreads come out of the oven, I've got some leftover flowers.
00:52:34I've got some leftover flowers.
00:52:35We could maybe catwalt it somewhere.
00:52:36Who should we take out?
00:52:37Who should we take out?
00:52:38No, let's see.
00:52:39Who looks like they're doing well?
00:52:40Tom.
00:52:41The octopus.
00:52:42You go for the head, I'll go for the feet.
00:52:43One, two, three.
00:52:44Out of the oven.
00:52:45It'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.
00:52:52I'm going to cover it with daisies.
00:52:54It'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.
00:53:02I'm on time.
00:53:03But not everyone is happy.
00:53:05Please be done.
00:53:07That's got to go back in.
00:53:09Right, it's definitely not done.
00:53:12Still not done.
00:53:15Bakers, you have one hour left.
00:53:20I need 45 minutes to decorate, so that's fine.
00:53:24As long as they're out in the next 10 minutes and start to cool.
00:53:27Other people's brides are looking really good.
00:53:29It's kind of stressful.
00:53:31Whilst Toby and Ian face an anxious wait.
00:53:34Come on.
00:53:35The other bakers must get their breads cooled.
00:53:38It's hot, it's hot, it's hot, it's hot.
00:53:40And decorative elements finesse.
00:53:42I'm shaking a bit.
00:53:43Before assembly can begin.
00:53:45These are just the little flowers that are going around the edges.
00:53:48Got some bling for these roses, because I live in Essex.
00:53:52I just want to get the roses done, so I've got the equal amount of roses to some flowers.
00:53:57OK, just going to glaze this super quickly.
00:54:00I made my glaze from milk with corn flour and gelatin.
00:54:06So beautiful.
00:54:10I'm a little bit worried.
00:54:11I desperately just want it to be done, out, and looking all right.
00:54:14Because at the moment it's not even going to be done, let alone decorated.
00:54:17So, it's eating into decoration time.
00:54:19Bakers, you've got half an hour left.
00:54:22Where am I now?
00:54:24Over here.
00:54:26As most of the bakers start to assemble their showstoppers.
00:54:30They 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.
00:54:41Have no other option but to get their breads out of the oven.
00:54:45There's some colour on that one.
00:54:46Ideally these were called quickly.
00:54:48Ah, see, under-approved, you can see, because it's cracked there.
00:54:51Paul's going to have a field day on that, isn't he?
00:54:53Oh, 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.
00:55:05Bakers, you have got consumption.
00:55:08You can do it now.
00:55:09You've got ten minutes left.
00:55:11Who have you become?
00:55:13Joe Rivers.
00:55:14Oh, please don't squash.
00:55:17Oh, 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.
00:55:29God, that looks rough.
00:55:33This is going to be terrible.
00:55:34This is going to be terrible.
00:55:35Oh, sugar.
00:55:36I haven't got enough royal eyes on it.
00:55:38It's meant to be a glaze that will harden like a toffee apple, but that looks quite dark.
00:55:42I 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.
00:55:55Lovely.
00:55:56Even if they say it tastes like trash, at 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.
00:56:10Oh, I feel rough.
00:56:12I feel rough about that.
00:56:15Is that good enough?
00:56:17I don't know.
00:56:18Oh, my God.
00:56:19Oh, 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?
00:56:43It'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 and it tastes fantastic.
00:57:14Mm.
00:57:15Well done, Jasmine.
00:57:18Bit wonky, but I think it looks very good.
00:57:21Let's see what it's like inside.
00:57:23It has marzipan inside and 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 stolen I've ever had.
00:57:40Well, I think it's really dramatic.
00:57:43Very neatly done.
00:57:44I do like the bold colour on the outside.
00:57:46I think it looks stunning.
00:57:47It says orange cinnamon and pecan cinnamon rolls.
00:57:51Mm.
00:57:53I love the crunchy filling.
00:57:55And the cream cheese icing is lovely.
00:57:57Love it.
00:57:59What I do like is the bread itself.
00:58:01It's light, but then the fillings just really pack a punch.
00:58:04It's beautiful, yeah.
00:58:05Well done, Sam.
00:58:06Excellent.
00:58:07Thank you so much, guys.
00:58:09I like the little figures. The colours are great.
00:58:12It's a little bit clumsy, but 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.
00:58:28All 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.
00:58:35Sure.
00:58:38I love the bake on it.
00:58:40I love the shine.
00:58:41It really looks so appetising.
00:58:44So, this is a orange and rum-soaked raisin sweetbread in a coroville style.
00:58:52The texture's absolutely lovely.
00:58:53It's springy, nicely baked.
00:58:56I think you're doing a great job.
00:58:57It looks good.
00:58:58It's baked well.
00:58:59Great flavour.
00:59:00Texture's good.
00:59:01Well done, Leslie.
00:59:04It's highly decorated.
00:59:06It's a little bit clumsy.
00:59:07You've done them less nicely, but it's got a few joins.
00:59:12I added oranges zest, rum, vanilla extract, and a bit of old love.
00:59:21Your spice levels in the cake are good.
00:59:28However, the dough itself is very claggy.
00:59:32Mm-hm.
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.
00:59:43I like it.
00:59:44I really like it.
00:59:45I like the decoration.
00:59:46There's a lot of work in this.
00:59:48I love the way you've done the roses.
00:59:50They're perfect.
00:59:51It just looks lovely.
00:59:54So, let's see how it tastes.
00:59:56Inside, I have got a white chocolate creme patte.
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.
01:00:14The texture is perfect.
01:00:15You'd almost think it was a cake.
01:00:17It's very cake-like, but it's light.
01:00:19That's lovely.
01:00:20Well done.
01:00:21Sure, I should tell.
01:00:25Sorry, guys.
01:00:26It looks absolutely lovely.
01:00:29The coconut and sugar is glittery, so it shimmers.
01:00:33I think the roses have worked out well.
01:00:35The pipe works a little bit all over the place.
01:00:39Inside, I fill with coconut paste and glazed cherries.
01:00:48Really nice and powerful coconut flavour,
01:00:51and I like the cherries.
01:00:53Glace cherries wouldn't be one I would choose normally.
01:00:55But actually, the glass of cherries were really nice with this.
01:00:58Oh, OK.
01:00:59And I think the bread is baked quite nicely as well.
01:01:02I quite like that.
01:01:03I think you've managed to achieve something that has surprised me,
01:01:06which is quite unusual.
01:01:07Well done.
01:01:12It doesn't make you want to eat it.
01:01:13No, 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
01:01:22with a cinnamon and apple swirl filling.
01:01:25It's underbaked, sadly.
01:01:27Is it?
01:01:28It's certainly underproved.
01:01:32It's really claggy.
01:01:34You cannot put apple in a bread like this,
01:01:36because apple will leak moisture into a dough as it's trying to brew,
01:01:40which will make it quite gloopy as well.
01:01:43Just needed more punch.
01:01:45Thank you, Ian.
01:01:55You know, I think it looks absolutely astonishing.
01:01:58I actually love the look of this.
01:02:01I love the courant,
01:02:02because it's exposing what's inside,
01:02:05and that's how it should look.
01:02:06But let's have a look and see, shall we?
01:02:08The bread is a courant,
01:02:10with pistachio, marzipan, cherries, apricots,
01:02:14and there's a light rose icing on there as well.
01:02:17Yes, Aaron.
01:02:22That's beautiful.
01:02:23The pistachio, marzipan, the fruit level.
01:02:28It's really tasty.
01:02:30I think you're doing a decent job with that,
01:02:31and the flavours you've chosen have worked really well in this.
01:02:34I think that's pretty faultless.
01:02:36What a great tribute.
01:02:39Well done.
01:02:40I told you, I could bake bread.
01:02:53I would have to say, I think that was probably
01:02:55one of the most beautiful things I've ever actually made.
01:02:57I'm happy that I did well today,
01:03:00but equally, my signature was so poor.
01:03:04So 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.
01:03:19Which is great.
01:03:21Yeah, I'm proud, I'm happy,
01:03:23but 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 show stuffer.
01:03:31I was surprised about Ian's
01:03:33letting himself down a little bit on that one.
01:03:35He looked as bad as you two.
01:03:37That was my perfect birthday cake.
01:03:39It was exactly your style, darling.
01:03:42OK, and who's in line for going home now?
01:03:44Going into the showstopper,
01:03:45it was Poiman and Natalia who were in trouble.
01:03:48I thought Natalia's showstopper was quite clumsy and not exciting.
01:03:54It was OK.
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
01:04:04or second from the bottom in the last three weeks.
01:04:06Dare I say, Ian, it's the tricky one.
01:04:09So who's in line for Starbaker?
01:04:10Jasmine.
01:04:11For sure.
01:04:12Jasmine's had a pretty solid week.
01:04:14Yeah.
01:04:15I think Tom's really pushed himself up today.
01:04:16That was a great showstopper.
01:04:18And Nadia, signature, she did well.
01:04:20Second in the technical and I thought her showstopper was fantastic.
01:04:23So I think in line for Starbaker.
01:04:25And did you like your red lips?
01:04:26No, not particularly.
01:04:28It's the first time I've ever wanted to kiss you.
01:04:30Wow.
01:04:31That is such a lie.
01:04:32Every week you try something.
01:04:34I've got security on my door.
01:04:36Hold on, bakers.
01:04:41You survived bread week.
01:04:43Luckily, I've got the great job of announcing
01:04:45which person will be this week's Starbaker.
01:04:48And the Starbaker this week is...
01:04:51Jasmine.
01:05:03Unfortunately, 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...
01:05:16Poima.
01:05:21A little bit disappointed.
01:05:26But I wasn't doing well most of the time.
01:05:31But I am part of the baker family now.
01:05:35So, it's not a bad thing.
01:05:37Absolutely got it.
01:05:39Today has been rough.
01:05:41Today has been really rough.
01:05:43Do you feel like you dodged a bullet?
01:05:45I've dodged a nuke.
01:05:47Yeah, well done.
01:05:48Nuke is so deserved.
01:05:49You know what is cool?
01:05:50It's bread week.
01:05:51I'm happy I got Starbaker for bread week.
01:05:53That feels good.
01:05:55The judges liked what I was doing.
01:05:57It was a fun week.
01:05:59I've learnt a lot.
01:06:01What's more to want?
01:06:03Can't believe I've survived bread week, to be honest.
01:06:06Well done now, yeah.
01:06:07Paul's just come up to me and said, very well done this week.
01:06:10You've done amazing.
01:06:11And you're right up there.
01:06:12So, basically, you were good, but not that good.
01:06:16I want you to be up there where you're thinking, have I won Starbaker?
01:06:20Not yet.
01:06:21Yeah.
01:06:22Am I going home?
01:06:23Yeah.
01:06:24OK.
01:06:25Oh, my God.
01:06:26I'm coming back next week, guys.
01:06:28See you next week.
01:06:30It's so crazy.
01:06:32Next time.
01:06:33Good morning, Miss Helen.
01:06:35It's back to school for the bakers.
01:06:37Too cool for school.
01:06:39They get in a flat with the signature.
01:06:41Devastated.
01:06:42Take on a tiring technical.
01:06:44We'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 you 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,
01:07:05visit Channel4.com forward slash take part.
01:07:25See you soon.
01:07:26Bye.
01:07:27Bye.
01:07:28Bye.
01:07:29Bye.
01:07:30Bye.
01:07:31Bye.
01:07:32Bye.
01:07:33Bye.
01:07:37Bye.
01:07:38Bye.
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