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The.Great.Canadian.Baking.Show.(2025).S09E02.Bread.Week
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00:00What a beautiful day.
00:02Mm-hmm.
00:03Ooh, that cloud looks like a sailboat.
00:06No, I see a baguette.
00:07Oh.
00:08That one looks like an alpaca.
00:10No, you know what I see?
00:11I see two slices of sourdough bread prosciutto
00:13and also a manzanella olive.
00:15Okay, we get it, Alan.
00:16It's bread week.
00:17Well, they're not all bread.
00:19Like, that one looks like an angry bird headed towards us.
00:21That is a bird.
00:22Run!
00:23I'm not scared of you.
00:25Ooh, ooh, ooh, ooh!
00:27Last time.
00:28Let's go.
00:28Ten fresh faces took on cake.
00:31Does anyone else uncontrollably shaking?
00:33Some slipped.
00:34That's just not gonna work.
00:36Others sparkled.
00:37Wow, this is art.
00:39Jennifer emerged as the star,
00:42while Dan...
00:43What would your mom say to you right now?
00:44Don't mess up.
00:45Bid an early farewell.
00:47I'm mainly sad that I'm not gonna be able
00:49to hang out with these amazing bakers.
00:52Ooh!
00:54Now...
00:55Go yeast!
00:56Bread is back.
00:57I hope our buns rise to the occasion.
00:59With a steamy signature...
01:01Keep the pillow talk at home!
01:03A textbook technical...
01:05Crying, I think, is the next stage.
01:07And an ultra-tough...
01:08I'm in panic mode.
01:09Multi-layered...
01:10What have I forgotten?
01:12Showstopper.
01:12I'm ready to make the world's most complicated sandwich.
01:16It's bread week, so I got my dumpling hair clips
01:42and my steamed bao earrings.
01:45Good luck.
01:45Let's go.
01:45Good luck.
01:46In practicing for bread week,
01:48I have gone through two 10-kilo bags of flour.
01:51Yeah, a lot of wheat fields died for me to get here.
01:55The tent should smell really good with the bread,
01:58but there's also the scent of fear.
02:02Fresh, fluffy, and delicious,
02:04it's bread week, folks!
02:07For your signature challenge today,
02:09you will be making steamed buns.
02:12Using your stovetops,
02:13you will make eight identical buns
02:15with a delicious filling
02:16that will knock the judges' socks off.
02:19I got the next repair.
02:22Bakers, you have two hours on the clock.
02:25On your marks...
02:26Get set...
02:27Bake!
02:27It's bread week!
02:35Yay!
02:37God bless the bread.
02:39Bread is one of those very specific skill sets
02:42that are so important in your repertoire as a baker,
02:45but not everyone is truly a master of bread.
02:49I'm not really a bread guy,
02:50so I'm nervous.
02:52For a great steamed bun,
02:54it's got to be fluffy,
02:55pillowy.
02:56And everything has to come together
02:58in a very dreamy and tasty way.
03:00So I'm guessing you love a steamed bun?
03:04Yes, I do.
03:05Yeah.
03:05I love eating them.
03:06I don't know about making them.
03:07Okay.
03:09Jennifer's creativity flows from chorus to canvas.
03:12You should sell that.
03:13As she and her family jet between Vancouver and China.
03:20She'll call on Chinese tradition
03:22with her lucky money bag steamed buns
03:24filled with pork and shrimp.
03:26So how does it feel coming in this week
03:28being star baker?
03:29Actually really nerve-wracking
03:30because bread is actually not my strongest.
03:33So...
03:33Oh!
03:35I'm just making the dough right now.
03:38Let's just make sure it comes out properly.
03:41Steamed buns are prepared just like baked ones.
03:44And all our bakers are doing a yeasted dough.
03:48Yeast is being very uncooperative.
03:53Bread knows.
03:54Bread knows if you're angry.
03:56And now I'm angry.
03:58When Newfoundlander Tamara isn't renovating the family cottage...
04:02That's good, John.
04:03...she's taking it easy with family.
04:05Her ocean blue steamed buns will feature smoked scallops,
04:11cabbage slaw, and a hometown favorite.
04:14They're called scrunchions.
04:15I'm going to render fatback pork and crisp them up.
04:18Ooh.
04:19The big thing in Newfoundland.
04:21Oh, my mouth is watering.
04:22So this looks kind of crazy
04:24because I've got a lot of orange food dye in it,
04:26but I am making clementine-shaped steamed buns.
04:29Ooh, orange.
04:32Yes.
04:33I'm using some carrot juice instead of water
04:35so that it matches my outfit.
04:37Beautiful.
04:37We love color in the tent.
04:39Okay, shoes on.
04:40Vancouver mother of four, Jo...
04:42Come on.
04:43...unwinds with yoga in her garden
04:45and nature walks with her family.
04:48Her sunny steamed buns will be filled with family favorites
04:52of miso maple salmon and pickled carrots.
04:55We all love it, so they're going to love it, right?
04:59See how I coach myself?
05:01I think it helps.
05:02It'll take a couple minutes of just arm workouts,
05:05but it's fine.
05:07I think everybody should need bread at the end of the workday
05:09just to de-stress.
05:11It feels like ASMR to me.
05:14It's making me tingly in the back.
05:16This better be soft and supple
05:17by the time I'm done with it.
05:20A sales support administrator in Barrie, Ontario,
05:23Shanika spends free time crafting
05:25and supporting her husband and son's cricket obsession.
05:28Yes!
05:31She'll draw on her Sri Lankan roots
05:33for dillweed buns filled with garlic saffron shrimp.
05:37I'm not supposed to be sweating.
05:39I'm supposed to be cool and collected.
05:43I'm just weighing out each dough
05:44to make sure they're all similar in size.
05:47The bakers can form their dough in any shape they want.
05:51Sunny steamed buns.
05:52Fingers crossed.
05:53I'm making little pearls
05:55to put on the top of my oyster buns.
05:58Just hoping to add a little extra decorative touch.
06:02Margaret's fried oyster burgers
06:04will be layered with apple and horseradish mayo.
06:07Out of Alberta's heartland...
06:09Ooh, that is smoky.
06:11...Margaret teaches German kindergarten...
06:13...and schools the competition
06:16while dragon boat racing.
06:17My buns are going in the proofing drawer.
06:21Sleep well, babies.
06:25Bakers, you have one hour left.
06:28Okay, I've gone through all my spoons so far.
06:31Now I'm working on my filling.
06:32It's pork and shrimp,
06:34so I need to whisk it rigorously.
06:36Two tablespoons,
06:38chili flakes, curry leaves.
06:40God, Sean, I really have to put
06:41everything under the sun.
06:43Oh, I love fried plantains.
06:46I love them, love them, love them.
06:47It's going to be the best station, hopefully.
06:50Both Covey and his wife, Vidya,
06:53are busy surgeons.
06:54But time with their daughter, Madhuri,
06:56is their greatest joy.
06:57Mommy loves the bugs.
07:00Mommy does not love the bugs.
07:01Adorned with a mandala pattern,
07:05his buns will combine Indian chicken tikka
07:07with Trinidadian plantain
07:09and chadonbeni sauce.
07:11My wife is East Indian,
07:12I am West Indian,
07:13and I wanted to pay homage to both sides.
07:18This crunch-in,
07:19you want the little crunchy ones.
07:21We're going with chicken pastilla filling.
07:24Sweetness and spices.
07:26Margaret.
07:28Yes?
07:28Fried oysters?
07:29Fried oysters.
07:30You should have...
07:31I'm making orange custard on the inside.
07:36I'm going sweet with it today.
07:38It smells so good in here right now.
07:42I'm hungry.
07:46I'm happy with the proofing.
07:48Nice.
07:49Very lovely.
07:50You're just great yeast.
07:51Some bakers will go straight to steaming
07:53and fill later.
07:55I am making a sandwich style,
07:56so it's going to be placed in like a taco almost.
07:59But others will fill their buns first.
08:02Toss, pinch, toss, pinch.
08:05I think I should trademark my toss and pinch method after this.
08:08Hailing from Toronto,
08:11Zoe loves time with her roommate, Mittens.
08:14You're not done yet.
08:15But also gets out with her human friends.
08:20Her custard-filled clementine buns
08:22will come with an interactive element.
08:24So I actually did my dough recipe twice
08:28so the judges can have some fun peeling the orange
08:31before they get to the custard.
08:34My technique is just keep it closed.
08:36Make sure the fillings are inside.
08:37Ryan, any concern this morning?
08:39I think the only thing is when you put a raw filling
08:42inside of a bao is to make sure it's cooked.
08:44All right.
08:45We'll have our fingers crossed for you.
08:47That's a very risky move.
08:48Yep.
08:49Sault Ste. Marie steelworker Ryan
08:52is a hero in the break room.
08:53There you go.
08:55And while learning new dance moves
08:56with his wife, Krista.
08:58And...
08:59He loves making his pork and ginger steamed buns at home,
09:05even if he's the only one who eats them.
09:07And why is that?
09:08Well, my wife is allergic to gluten.
09:12Oh.
09:12But she always tells me I have good buns, so...
09:16Ryan, keep the pillow talk at home.
09:25Be nice, please.
09:27We're trying to go for Moroccan tiles.
09:29I'm not gonna spend too much time on this
09:31because I should start steaming now.
09:34Dominic commutes by bike...
09:36Hello.
09:36...to teach geopolitics at Sejap.
09:39Then negotiates his garden at home.
09:43He'll take the judges to Morocco
09:45with turmeric steamed buns
09:47packed with a chicken pastilla filling.
09:50I better get to it.
09:53Ooh.
09:57Final stretch.
09:58I'm steaming my bun
09:59and I'm making my aromatic oil.
10:01I'm making mayonnaise.
10:03I love mayonnaise.
10:05This is a West Indian sauce,
10:07chardonnay.
10:08My mom would make this a lot.
10:09I got some steam now.
10:11We're steaming.
10:11We're living the dream here, guys.
10:13Once the lid goes on the steamer,
10:15it has to stay on.
10:17It's hard not to want to peek,
10:18but once the cold air gets in there,
10:20they deflate and get all wrinkly
10:21and it doesn't look good.
10:23To peep or not to peep?
10:24When you think that...
10:24Never peep.
10:25Never peep.
10:27We just have to trust.
10:29Mm.
10:30There's no water in this.
10:32Here, here.
10:33This might be still kind of warm.
10:34Okay, thanks.
10:36What happened?
10:37I was out of water.
10:38Oh.
10:39I don't know how long that went on.
10:41Okay.
10:42Bakers, five more minutes.
10:44Moment of truth.
10:45Okay.
10:48I think that's good.
10:50Okay.
10:51They're a little bit wrinkly,
10:52but we're all a bit wrinkly at this stage.
10:54I'm trying to get some color on my salmon
10:56without overcooking it.
10:58I'm not going to fall apart.
11:00I got to fill them in.
11:02Oh, my gosh.
11:04Soon they're wracking.
11:05How many minutes are left?
11:07Bakers, you only have two minutes left.
11:10Okay, I'm just going to open it.
11:13Okay, we're good.
11:15Oh, still a lot of steam in there.
11:20Toothpicks.
11:21Oh, weaves.
11:22In.
11:23Oh, my God.
11:24Do I have eight?
11:26Piping hot.
11:27Oh, yeah.
11:28One more thing.
11:30Oh, my gosh.
11:31Margaret, you need help?
11:32What can I do?
11:33Are you just putting them on?
11:34Oh, my God.
11:34This is the real moment.
11:35Come on.
11:36Go.
11:37Go.
11:37Let's go.
11:38Go.
11:38Five, four, three, two, one.
11:43You're done, bakers.
11:44Hands off your buns.
11:45Oh, my God.
11:48Great work.
11:51Oh, thank you.
11:53I just cannot believe it.
11:54Bruno and Kyla will now taste the baker's steamed buns.
12:02I want to say luck is on your side, but this is all skill.
12:06Wow.
12:08They really look like little pouches.
12:10It looks cooked perfectly inside.
12:14The filling, it's beautiful.
12:16Using pork plays very well.
12:18My mouth is just lit up with flavors.
12:21Such a bright and fresh presentation.
12:26It really looks tempting.
12:28So it looks a good amount of fluffiness on the bread.
12:30Mm-hmm.
12:34This is so juicy.
12:35The chicken tikka, it's there to remind you how great plantain is and how delicious mama's sauces can be.
12:42It's so flavorful.
12:45Woo!
12:45The layering makes it visually like a real burger.
12:53And what's on the top here?
12:55It's just the black pearl.
12:56How creative.
13:00Crunchy, tasty, and the oyster are not overcooked.
13:04Nicely done.
13:09Visually, it has a beautiful warmth to it, but your dough lack a bit of puffiness.
13:15I love that combination of sweetness, all the spices, so many good flavors that lingers.
13:25Mm-hmm.
13:27It looks like you were close on getting the tiles on.
13:31So the dough doesn't feel as pillowy as I would like.
13:34It's just that at one point, I realized that there was no steam coming out.
13:37Okay.
13:38So that's why it feels very dry on the outside.
13:43In terms of flavors, brings a lot of freshness.
13:50Shaping dough this uniformly is so hard, and it's really impressive what you've done here.
13:55A lot of softness.
14:00Pork and ginger together.
14:01I mean, what a gorgeous marriage.
14:02The pork is cooked perfectly.
14:04It's as good as it can be on every level.
14:08You're a steam bun master, Ryan.
14:10Thank you, Ryan.
14:14A little BC love in a bun.
14:18I really like that you use the carrot juice.
14:21It's a really nice sunshine color.
14:23But the buns are inconsistent.
14:25Some of them are quite thin and then thick.
14:28The salmon is beautifully cooked.
14:32You can see it's just flaking so nicely in there.
14:35It would be easy to eat a half a dozen of these without even thinking.
14:38They seem light.
14:42You've done a great job in capturing the essence of an orange.
14:46You can start peeling it like you would a normal orange.
14:49Oh, wow.
14:50It really feels like an orange.
14:52Yeah.
14:53The flavor is really nice.
14:56I love the orange zest inside.
14:58I'd be careful with that custard, though, because it's quite firm set.
15:05This color is drawing me right in.
15:07The bun has a beautiful sheen.
15:09It looks fluffy.
15:11Mm-hmm.
15:14I love the crunch and the smokiness coming from the scallop.
15:18The scrunchies are perfection.
15:20They're so good.
15:21Yeah, see?
15:22Yeah, yeah, yeah.
15:22Oh, Bruno.
15:23So good.
15:25Tamara, I'm coming to Newfoundland.
15:27And please give me a bowl of that for breakfast.
15:29No problem, Bruno.
15:31He loves scrunchies.
15:33He's never had a scrunchie before.
15:36I could have just fried up scrunchies, I suppose, and put them in a sandwich.
15:39I am so relieved.
15:41But we still have a technical to go.
15:43So short-term relief.
15:44Folks, it's time for your technical challenge.
15:56And if you listen closely, you can hear everybody's heartbeat a little bit faster.
16:00But be still your beating hearts, Bakers.
16:02The judges have some advice.
16:04Use a soft touch.
16:06Oh, okay.
16:07Well, technically, you're not supposed to be here, so goodbye.
16:11Take care.
16:12Bye.
16:12And no peeking.
16:14I don't trust them.
16:15You shouldn't.
16:17For this challenge, you will be making Norwegian school bread, or skoribral.
16:22These sweet buns dave back to the 50s when a Norwegian mom made them as a treat for her
16:27kids to take to school.
16:28Today, you will make your buns with cardamom and rich dough and a vanilla custard filling.
16:34Bakers, you have two hours and 15 minutes to make 12 buns.
16:38On your marks.
16:38Get set.
16:39Bake.
16:44I spend a lot of time in school, but I've never had these in school or out.
16:48So, ugh.
16:49Do you know what this looks like or what it's going to taste like?
16:51I don't know.
16:52I read this, but I didn't read it.
16:54Nothing sunk in, really.
16:57Bruno, for this year's Bread Week, I thought we should go sweet.
17:00Well, those buns look delicious, but fairly straightforward.
17:03Well, actually, we're working with an enriched dough here, so it's not all that straightforward.
17:09It's a really important way to test the baker's true understanding of working with dough.
17:14What about the custard on the top?
17:16Ah, they will be putting it inside the dough before baking.
17:21So, it's going to be really important that they cook that custard through.
17:25If it's not and it's soft, then all of that liquid is going to continue cooking inside the oven.
17:31And what you're going to have happening is a volcano effect, and it will just spill right over the side.
17:36This is a beautiful dough, and I can see that you use your favourite spice, cardamom.
17:43It just combines so well with that vanilla custard and that coconut on top, and then the whole pillowy texture.
17:51The complexity is in executing in every single detail.
17:54Have you seen this before? Have you made something like this?
17:58I haven't heard about it.
17:59Have you done enriched doughs before?
18:01Yes.
18:01All right, all right.
18:02Wow.
18:04This dough will be enriched with butter and eggs.
18:07Half a cup.
18:08Okay.
18:08But its key ingredient is cardamom.
18:11The recipe doesn't tell us how much cardamom, so we're free to use as much or as little as we like.
18:17I think a teaspoon.
18:19I haven't even tried cardamom before.
18:22I like cardamom.
18:23I'm not allowed to use it at home because I use it too much, and my boyfriend says,
18:26You've reached your limit for the year.
18:27Yeah, yeah.
18:30I've made enriched dough before, and from my experience, they need quite a lot of kneading.
18:33And I'm a little short, so let's...
18:35I love enriched dough because that's my favorite kind of dough to feel between my fingers.
18:41We're looking for soft and supple, almost like a brioche, I think.
18:44Okay.
18:44You see the sweat on my nose?
18:45Yeah, you're putting it work.
18:48Not soft, not supple.
18:50It's just not coming together.
18:54Tighten up as you need.
18:55You're good.
18:57I'm going to try, put it in the proving drawer, then the question is how long I prove it for,
19:00but that's not written down either.
19:05Now I'm going to work on my vanilla bean custard.
19:09I love custard.
19:10I'm English.
19:11I'm getting all the good vanilla out of this bean.
19:14I am cheap, so I am not familiar with working with vanilla pods.
19:19I'm really going to wash this custard closely.
19:21No burning today.
19:22Whisking furiously.
19:23I'm wondering about how long I should do this.
19:26It's just, you should be able to draw a line in the pan.
19:29I can draw a line.
19:30Ah, it's done.
19:32It's done.
19:32Boop, boop, boop, boop, boop, boop.
19:38Bakers, one hour left.
19:42The dough has proved.
19:43It feels nice to the touch.
19:45I'm a little bit in love with it.
19:47The bakers will now divide the dough into 12 tight balls.
19:52Press the end of a one inch to create a well.
19:54So these little wells will be the bed for some lovely pastry cream.
20:00To be honest, I'm a little worried about how much pastry cream to fill.
20:04I don't want to overflow it.
20:06Honestly, who is this mother who made this?
20:09Like, did she have time to do all of this?
20:11Okay.
20:12I'm coming in the oven.
20:13Bake in the preheated oven until the buns are golden brown and baked through.
20:21Crying, I think, is the next stage.
20:25I'm just making the glaze while I'm waiting for my buns.
20:31I'm just chopping my coconut.
20:33I just know I have to chop it.
20:34So I'm chopping it until it feels right.
20:37This is good.
20:38That's good.
20:39I'm standing here doing nothing, but worrying.
20:45Then we'll be running like fools at the end.
20:49This pot is painful, painful, painful.
20:52Here's a glaze and here's the shredded coconut.
20:54So it'll be a production line.
20:55Glaze, coconut, glaze, coconut.
20:57I barely have any color.
20:59We're running out of time here.
21:01Bakers, 10 minutes left.
21:03Okay, here we go.
21:05I hope they are done.
21:06It needs to come out.
21:07Moving fast.
21:11Trying to use the coconut to cover some of the imperfections.
21:14This was very difficult.
21:15Well, I mean, school's hard, right?
21:17And this was a school bread.
21:18Oh, you're right.
21:18Coconut doesn't stick, so it's a bit of a race.
21:21Stay on there.
21:23One minute left, bakers.
21:24Oh, my God.
21:25Ah!
21:27Holy!
21:28These minutes are going so fast.
21:30They are going fast.
21:32Oh, my gosh.
21:33Ah!
21:34Do they even fit?
21:35No, don't like that.
21:36Five, four, three, two, one.
21:42You're done, bakers.
21:44Hands off your buns.
21:46Wow.
21:47Oh, my gosh.
21:48That was close.
21:50Please bring your skorbrad up to the gingham altar and place them behind your photos.
21:55Bruno and Kyla are looking for 12 identical cardamom-infused custard buns.
22:01Shall we?
22:02Baker number one.
22:04Yeah, right away we can see nice, even, uniform shape.
22:07Nice color on the baking.
22:10The dough feels a bit dense.
22:11Could have used a bit more proofing time.
22:13We're not tasting all the cardamom we wanted.
22:15But the custard has a great vanilla flavor.
22:17Moving to our second baker.
22:21They look quite small.
22:22It could have benefited from more proofing time.
22:25This custard wasn't cooked enough on the stovetop because we can see that it's starting to come out like lava.
22:34I'm not getting any cardamom.
22:37Moving to our third baker.
22:39That coconut is really nicely distributed.
22:42Beautiful shape.
22:43Yeah, and we can see that custard shining through.
22:46Nice, even baking all around.
22:49Nice, chewiness to it.
22:51Pleasant balance of vanilla, nice cardamom flavors.
22:55Moving to baker number four.
22:57We can see some struggle in the dough.
22:59A lot of breakage.
23:00I think the dough is lacking moisture.
23:02But the custard, it's got a nice shine to it.
23:05Great vanilla flavor.
23:07Cardamom is trying to come through, but it's actually quite starchy.
23:10All right, moving to baker number five.
23:14This bread looks really beautiful, but I would have liked to have seen more coconut.
23:18The custard was very close, but we've got a little basin in the middle,
23:22which means they need it to be firmer set before adding it into their dough.
23:26Shaped properly, proofed properly, baked properly.
23:31Moving to baker number six.
23:34Again, some struggle in the dough.
23:35A lot of breakage.
23:36They do feel very heavy, so we know there is very little proofing.
23:41And such a shame, because the cardamom is there.
23:43It just needs structure of the dough.
23:45That's too bad.
23:47Moving to baker number seven.
23:49Beautiful look, very clean, very consistent.
23:52Yeah, nice uniform size.
23:54I would have loved to have seen more custard inside.
23:58There was a beautiful texture.
24:00You could amp up the cardamom a little bit, but it is a pleasant taste.
24:03Moving to baker number eight.
24:06Very generous amount of custard.
24:09Shape, size is fairly uniform.
24:11Maybe one or two are a bit smaller.
24:14Very pleasant chewiness to the dough.
24:17Nice structure.
24:18And the cardamom is there.
24:20Baker number nine.
24:22Well, we certainly have a lot of volume here.
24:24We asked for pillow-like, we got pillow-like.
24:26Bit of a mess with the custard on the top.
24:28You can see it overflowing.
24:29We can see here, it over-proofed.
24:32The bubbles are right there.
24:33They've locked themselves right in.
24:35The dough has a good flavor.
24:38Bruno and Kylo will now rank the buns from bottom to top.
24:42In ninth place, who's this?
24:47Shanika, pretty big issues with your dough.
24:51In eighth place, Zoe, the dough needed more proofing and the custard more cooking.
24:59Ryan comes in seventh place.
25:03Jennifer is number six.
25:05Margaret comes in fifth.
25:07Tamara is fourth.
25:09And Covey comes in third place.
25:11In second place, Dominique.
25:19Very good overall.
25:21Needed more uniformity.
25:23In first place, Joe.
25:27Yay!
25:27A plus.
25:33The level's so high of all the bakers.
25:36To win a technical is a real boost of confidence.
25:40It's really helping me, you know, breathe.
25:43Good job!
25:44Thank you so much.
25:45I am smiling on the outside, but it is sad.
25:50I'm still 100% in the competition, so I need to bring my air game for my showstopper.
25:56It's bread showstopper, and I'm going to speak really sweetly to my bread today.
26:12I'm going to coax that little baby.
26:16A bread showstopper has to be baked perfectly, it has to taste great, and it has to look amazing.
26:22No big deal.
26:22Bakers, we're wrapping up bread week with the most epic sandwich, the mufaletta.
26:30This Sicilian specialty is made out of a large loaf stuffed with delicious cold cuts cheese and olive salad.
26:36But today, we want you to give us your own twist on this classic by making your own unique fillings and condiments that scream bellissimo.
26:44However, the bread must be the star, like a Jennifer Lofez or Al Pacindo or Timothy Hallamay.
26:54That's my favorite.
26:56Bakers, you have four hours on the clock.
26:59On your mark.
27:00Get set.
27:01Bake.
27:06So, supper bread week.
27:08We get to play with dough and knead.
27:10This is a good day.
27:11I'm just trying to stay calm, my recipe is tried and true, so we'll be fine.
27:17Our showstopper this week is a mufaletta.
27:19It's a giant sandwich that's meant to be shared.
27:22When we cut open the mufalettas, we want to see each distinct layer of delicious flavors, lots of color enrobed in that gorgeous bread.
27:32Mufalettas, they're an interesting beast.
27:34Kind of excited, kind of nervous.
27:36Remember, it's bread week, so the bread should not be overlooked.
27:39You have to knead it properly.
27:40Proofy, poor God.
27:41And then it has to fold all your components well.
27:45I'm ready to make the world's most complicated sandwich.
27:48I'm making the bread.
27:50There's so many other elements, but the bread's got to be the star of the show.
27:53I'm a yeast expert now, maybe.
27:57Go yeast!
27:58Tamara's white bread mufaletta will layer chicken, corned beef, and duck fat potatoes to honor a traditional dinner from back home.
28:07Jigs dinner.
28:08It's a boiled dinner in Newfoundland made from salt meat and root vegetables.
28:12What occasion do you have a Jigs dinner?
28:14Every Sunday.
28:1552 weeks a year?
28:16Yeah, and then on Christmas and Easter, you get it with a turkey.
28:18Bakers must choose bread with the right texture.
28:24I'm going for a yeasty, crusty bread.
28:27The kind of bread that you would get with a bambi.
28:29And flavors to help support their fillings.
28:31I'm making a buckwheat bread with some German flavorings in it.
28:37It reminds me of the taste of my mom's bread when I was growing up.
28:40I'm excited to get it going.
28:41Margaret's buckwheat bread will sandwich layers of both smoked and roasted salmon, along with whipped feta and a dill and parsley pea stew.
28:54This is my favorite part.
28:56It's my dragon boat arms.
29:00I'm making a pretzel loaf, supple and soft, and I just want to squish it.
29:08I was able to stretch this thin.
29:10Then it's ready.
29:12So we'll go into the proofer.
29:14Stay there.
29:16Jump up.
29:20It's like the biggest squash I've ever seen.
29:25This is the steak for the main star of the Philly cheesesteak.
29:29There's going to be a lot of cool flavors in here today.
29:31All the bakers are starting with their star ingredients.
29:35Just marinating my chicken with harissa and honey and garlic.
29:38This is a lovely lunch.
29:40Is that pork belly?
29:41Yes, it is.
29:42In my belly.
29:47Shanika's peppered pork belly on fennel bread will get extra pop from the Malay pickle and jackfruit cooked in coconut milk.
29:54Very nice, very nice.
29:56That smells divine.
29:57What is it?
29:58Oh, thank you.
30:00Sounding good, Tamara.
30:02Fry and away.
30:03I love that sound.
30:04Maybe we need more duck fat.
30:06Bruna likes the scrunchings, so I think he's into flavorful grease.
30:11Right now, I'm working on the pork liver pâté.
30:15I'm making chicken schnitzel muffaletta.
30:19It's loud.
30:20It's messing up the vibe.
30:21Zoe schnitzel will be accompanied by pickled beets and coleslaw, all nestled in a German-style pretzel bread.
30:30My mom is actually German.
30:32She would come home all the time with German snacks, and they were very weird flavors for me growing up as, you know, a Canadian with Jamaican dad.
30:39Everything was pickled.
30:40Every star needs support.
30:42So I'm making an olive salad.
30:44It goes great with my flavors.
30:46And the muffalettas will come to life with extra layers of flavor.
30:50I have butternut squash, and then beets.
30:52Okay.
30:53And then sweet potatoes.
30:54Okay.
30:55And then kale.
30:55All right.
30:56And then a little mustard.
30:57Oh, snap.
30:58And then a top.
30:58Ooh.
31:00Covey's rainbow of roasted vegetables will be layered inside his daughter's favorite focaccia.
31:06Covey, you haven't spoken of any spices.
31:08What's going on here?
31:10I'm trying to let the vegetables sort of speak for themselves, but now I'm having problems sleeping.
31:15I'm like, okay, I have to punch everything up now.
31:18I'm working on my bird's eye chili pepper relish.
31:22Gloves are on because these are hot so that I don't rub my eyes and knock myself out of the challenge before I even go to judging.
31:29Ryan's pepper relish will spice up his Philly cheesesteak muffaletta, inspired by his family's love of football.
31:36That was actually how I introduced my wife unknowingly to my whole family.
31:40I was like, yeah, come over Super Bowl Sunday.
31:41Kind of blindsided her with that.
31:43But hey, ten years later, we're still weren't strong, so.
31:49Knock, knock.
31:50Who's there?
31:50Muffaletta.
31:51Muffaletta, nice to eat you.
31:53Two hours left.
31:54No, we talked about this.
31:57I think it's properly proofed.
32:02I don't know.
32:03I think I over-proofed it.
32:04So I'm out there for the bakers who are struggling.
32:07There's more like you in the world.
32:12Brett poofed up a little too much, but it's okay.
32:14At least it's not under-proofed.
32:16Jennifer's garlic butter brioche muffaletta will feature layers of steak, cheese, and veggies.
32:24So brioche, it's a very soft bread.
32:27Yes.
32:27You will be able to hold everything?
32:29Yes.
32:29It will have a nice cross by the end of the bake.
32:31If everything works out.
32:34I'm just going to get this shaped and ready to go.
32:37I'm scoring it.
32:38Put 12 wheat stalks on there.
32:40Several of the bakers are dressing up their breads for the tent.
32:44It's going to look like a rose.
32:46I'm tying up the dough so that when it gets its golden crust,
32:50it's hopefully going to create some sort of flower shape.
32:52Perfect.
32:54Dominic's lemongrass pork and pate bant mee style muffaletta
32:58will be bursting with delicious fillings.
33:01A lot of meat, lots of vegetables, lots of herbs, lots of spices.
33:05I'm losing it.
33:06I'm hoping it packs a punch.
33:08Love that.
33:09I just made a quick stencil.
33:11It's a red cabbage powder.
33:14Goodbye, my babies.
33:16Yeah, I'm happy with this.
33:18Ta-da!
33:19Hopefully we'll have lovely bread for judges and us.
33:25Jo will pack her crusty bread with a Mediterranean feast,
33:29including harissa chicken, halloumi, and olive salad.
33:32So my oldest two daughters, Lily and Jasmine, are obsessed with this meal.
33:36If I'm really trying to spoil them, this is what I make.
33:39Very lucky kids.
33:40Yes.
33:40I hope they know that.
33:42No kids think that, do they?
33:43Or is it just mine?
33:45Oh, you're right.
33:46Manca mezza ora?
33:50Dove il bagno?
33:53Okay, okay, okay, okay, okay, okay.
33:57These are my breadstick uprights for the football game.
34:00I'm just working on some decorations, some flowers.
34:04Lotus is the national flower of Vietnam.
34:06I usually get good results.
34:08Will it?
34:09We'll see.
34:13Is it beautiful?
34:16That's not a bad bake.
34:18Okay, let's turn it on.
34:21It's a little smaller, but good things do come in small packages.
34:25Oh my God, it looks like a pancake.
34:27Instead of the Great Canadian, it's the okayest Canadian baking show.
34:31Bread's done, layers are done.
34:33Now just assembling.
34:35There's a lot of pressure over here to cut it.
34:39So crusty.
34:41The idea of a mufalada is to have a bit of a reveal as you cut through it.
34:46So I'm going to scoop out some of the middle to make space for all of the fillings.
34:50I have too many layers, it's not going to fit in this little thing.
34:54Let's do a quarter of the spinach.
34:57I'm doing 14 layers.
34:58I think I have eight layers.
35:00Math is hard at this point in the bank.
35:02It's nice to have flavors, but that beast has to hold together.
35:10Beautiful.
35:12Get all the big pieces in.
35:15Yeah, just like a giant hamburger.
35:19Five minutes left.
35:21I'm in panic mode now.
35:23Ah.
35:24It's a lot going on.
35:26What have I forgotten?
35:28It's going to be a fight to the very end.
35:30Why is this so difficult?
35:32I've taken on too much.
35:35Final touches.
35:36Ah.
35:37Oh my God.
35:38There's so many things going on.
35:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.
35:48You're done, bakers.
35:50Hands off your mufa lettuce.
35:52Great job.
35:54Woo.
35:55Did I make it too big?
35:57The mufa lettuce are stacked and ready.
36:06Now it's time to taste.
36:08Dominic, please bring your showstopper up to the front.
36:15Dominic, this is a beautiful mufa lettuce.
36:17And what I like about it, how the bread reminds you of banh mi.
36:22Yeah, it's really well thought out.
36:24You're showing us a technique using this string.
36:26Well done.
36:29Music.
36:30Yes.
36:31This is happiness.
36:34I'm trying to think of what I love the most.
36:36First of all, the bread.
36:37Just the way it crunches in your mouth.
36:39It's just the perfect vessel.
36:41The pate in contrast to the pickle.
36:46Keep talking and more.
36:47Yeah, yeah.
36:47Keep eating.
36:53It's so inviting.
36:54Your focaccia do has a beautiful color.
36:57It's baked very well.
36:59Wow.
37:00We've got the full rainbow effect here.
37:03It needs a specific angle of attack.
37:05You know, it's risky to roast vegetable like beets because they dry very quickly.
37:14Yet, it's moist, flavorful, amazing job.
37:18I love that you've shown us what lots of spice tastes like.
37:21And in here, you've shown us restraint.
37:23Fresh summer herbs is really the right way to go.
37:26Exactly how a focaccia bread should be.
37:30A bit chewy, a bit oily, easy to tear.
37:32I'm glad you enjoyed it.
37:36Your rose is kind of fully bloomed.
37:39It's gone right over and opened right up.
37:42The dough itself has really worked and it needed more resting in between each stage.
37:47It's barely holding together, partly because you need to slice everything thinner.
37:54I mean, lovely, garlicky, buttery flavors.
37:57Little kick of, ooh, wasabi.
37:59The steak itself is cooked so perfectly.
38:01Just give us the vessel that we can taste it all together.
38:04That's good.
38:07Tamara, you're inviting us to our very first Jake's Dinner.
38:10And I love what you've done, that you've given us such a clear indication here.
38:14But it's a little simplistic.
38:17It could use more there.
38:18It could.
38:18I totally agree.
38:19So this is a typical white bread from Newfoundland recipes?
38:22Yeah.
38:23Typically it would be higher.
38:24All the components look really inviting.
38:26It's a very tasty combination.
38:28Sweet, briny, fatty.
38:30But the bread lacks texture.
38:32It's very mealy.
38:33Mm-hmm.
38:33Margaret, I am stunned how beautiful your scoring is on your bread.
38:41Even for a professional to do so many, so consistently difficult, bravo to you.
38:48Ah.
38:53It's kind of loaded.
38:55I haven't even tasted it and I'm happy.
38:57It hits every single point because of the bread, you know, very healthy.
39:06It's lip-smacking, finger-licking.
39:07It's very good.
39:12It's definitely very playful.
39:14Yep.
39:15Lovely-looking dough.
39:17Beautiful shine.
39:18But give us more decor for that true showstopper moment.
39:23Yes, ma'am.
39:24Really nice layers.
39:25The steak, it's very good.
39:28It's hot.
39:29Yes.
39:30That's the relish.
39:31If this is your idea of a game day snack, I can see why the whole family will show up.
39:39Shaneka, I love the stencil.
39:41The whole display comes together very well.
39:44It's important to note, it's a bit smaller.
39:46I think that it's lacking proofing time.
39:49It sounds well-baked.
39:51Fennel inside of the bread itself.
39:56It really is a nice highlight.
39:58You know, there is a lot of ingredients here that should play very well together.
40:01But there is a briny taste that's overshadowed everything.
40:04Joe, that looks so incredible, and it looks super fresh.
40:13When we say things like attention to detail, this is what's in our minds.
40:18The sound speaks for itself.
40:20Oh, oh.
40:22The bread is absorbing lots of moisture, but it's not falling apart.
40:26I love the sweetness of the chicken, a little kick of spice.
40:32Yeah, that harissa, so sunny and delicious.
40:35Well played.
40:39Zoe, it looks exactly how pretzel bread should look.
40:43It just looks so delicious.
40:45I just want to rip it apart already.
40:47Yeah, look at those colors.
40:53Your chicken is cooked so perfectly here, and you've turned pretzel into a bread.
40:57I was worried that might get too dry, but nope, you've mastered it.
41:01Dunk it.
41:02I want a beer.
41:04And some humpapa music.
41:10Who is happy that Bread Week is back?
41:13Yes.
41:13Yep, yep.
41:14So who really impressed you with their bread skills this week?
41:17Joe.
41:18He was visually flawless, and then all this layering of flavors.
41:22She nailed it.
41:23Much like Covey, who had a really great week overall and gave us this supersized sandwich
41:29packed full of delicious vegetables.
41:31So then who were the bakers who didn't quite rise to the occasion?
41:36Well, Tamara, Jennifer, and Shanaka all have their struggles this week.
41:41I think their bread-making skills need to be discussed.
41:53Bakers, I have the absolute pleasure of announcing this week's Star Baker.
41:59This person blew us away with their bread and left no crumbs.
42:04This week's Star Baker is Joe.
42:16Thank you so much.
42:18No surprise.
42:18Thank you, guys.
42:19Everyone did listen to you.
42:21Sadly, someone also has to leave the tent today.
42:25The person going home is Shanaka.
42:37We'll miss you.
42:41I'm feeling sad that I have to go.
42:44I'm sorry.
42:45We're not.
42:46We're not.
42:47It's like a family in here.
42:49Everyone is very united and helpful.
42:53It's a really nice place to be.
42:56I think all these Sri Lankan flavor.
42:59I really, truly can't believe that I'm Star Baker this week.
43:05It's quite surreal, given the level of the competition.
43:07I would never have imagined in a million years that my baking would be good enough.
43:12It's just such a nice feeling.
43:14It really is.
43:14Next time.
43:19The level of stress and excitement is ridiculous.
43:22Step right up.
43:23Yeah.
43:24To the first ever Carnival Week.
43:26It's a roller coaster ride.
43:27Yeah.
43:27Click, click, click, click, click, click, click, click.
43:28Exactly.
43:29Who will drop the ball?
43:31Okay, things are starting to go downhill.
43:33And who will take the prize?
43:35Fingers crossed.
43:37Lots of stress.
43:44That's a roller coaster ride.
43:45That's a roller coaster ride.
43:46That's a roller coaster ride.
43:47That's a roller coaster ride.
43:48That's a roller coaster ride.
43:49That's a roller coaster ride.
43:50That's a roller coaster ride.
43:51That's a roller coaster ride.
43:52That's a roller coaster ride.
43:53That's a roller coaster ride.
43:54That's a roller coaster ride.
43:55That's a roller coaster ride.
43:55That's a roller coaster ride.
43:56That's a roller coaster ride.
43:57That's a roller coaster ride.
43:58That's a roller coaster ride.
43:59That's a roller coaster ride.
44:00That's a roller coaster ride.
44:01That's a roller coaster ride.
44:02That's a roller coaster ride.
44:03That's a roller coaster ride.
44:04That's a roller coaster ride.
44:05That's a roller coaster ride.
44:06That's a roller coaster ride.
44:07Amen.
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