The Great Canadian Baking Show Season 9 Episode 2

Reality TV Deep

The Great Canadian Baking Show Season 9 Episode 2  #RealityTVDeep

Transcript

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.

00:51Ah!

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 am ready to make the world's most complicated sandwich.

01:16it's bread week so i got my dumpling hair clips and my steam bow earrings

01:44good luck oh good luck in practicing for bread week i have gone through two 10 kilo bags of flour

01:51yeah a lot of wheat fields died for me to get here the tent should smell really good with the

01:57bread but there's also the scent of fear fresh fluffy and delicious it's bread week folks for

02:07your signature challenge today you will be making steamed buns using your stovetops you will make

02:13eight identical buns with a delicious filling that will knock the judge's socks off i got an extra pair

02:22bakers you have two hours on the clock on your marks get set bake

02:33it's bread week yay god bless the bread bread bread is one of those very specific skill sets that are so

02:43important in your repertoire as a baker but not everyone is truly a master of bread i'm not really

02:49a bread guy so i'm nervous for a great steamed bun it's got to be fluffy pillowy and everything has

02:58to come together in a very dreamy and tasty way so i'm guessing you love a steamed bun yes i do yeah i

03:05love eating them i don't know about making them okay jennifer's creativity flows from chorus

03:11to canvas you should sell that as she and her family jet between vancouver and china

03:20she'll call on chinese tradition with her lucky money bag steamed buns filled with pork and shrimp

03:26so how does it feel coming in this week being star baker actually really nerve-wracking because bread

03:31is actually not my strongest so um i'm just making the dough right now let's just make sure it comes out

03:40properly steamed buns are prepared just like baked ones and all our bakers are doing a yeasted dough yeast is

03:50being very uncooperative bread knows bread knows if you're angry and now i'm angry

03:58when newfoundlander tamara isn't renovating the family cottage that's good john she's taking it easy

04:04with family her ocean blue steamed buns will feature smoked scallops cabbage slaw and a hometown favorite

04:14they're called scrunchions i'm going to render fatback pork and crisp them up oh it's a big thing

04:19in newfoundland oh my mouth is watering so this looks kind of crazy because i've got a lot of orange

04:25food dye in it but i am making clementine shaped steamed buns ooh orange yes i'm using some carrot juice

04:34instead of water so that it matches my outfit beautiful we love color in the tent okay shoes on

04:40vancouver mother of four joe come on unwinds with yoga in her garden and nature walks with her family

04:49her sunny steamed buns will be filled with family favorites of miso maple salmon and pickled carrots

04:55we all love it so they're gonna love it right see how i coach myself i think it helps it'll take a

05:02couple minutes of just arm workouts but it's fine i think everybody should need bread the end of the work

05:09day just to de-stress feels like asmr to me it's making me tingly in the back this better be soft

05:17and supple by the time i'm done with it a sales support administrator in barry ontario shanika

05:23spends free time crafting and supporting her husband and son's cricket obsession yes

05:29she'll draw on her sri lankan roots for dillweed buns filled with garlic saffron shrimp i'm not

05:38supposed to be sweating i'm supposed to be cool and collected i'm just weighing out each dough to make

05:45sure they're all similar in size the bakers can form their dough in any shape they want sunny steam buns

05:52fingers crossed i'm making little pearls to put on the top of my oyster buns just hoping to add a

05:59little extra decorative touch margaret's fried oyster burgers will be layered with apple and horseradish

06:06mayo out of alberta's heartland oh that is smoky margaret teaches german kindergarten

06:13and schools the competition while dragon boat racing my buns are going in the proofing drawer sleep well

06:21babies

06:25bakers you have one hour left okay i've gone through all my spoons so far now i'm working on my filling

06:32is pork and shrimp so i need to whisk it rigorously two tablespoons chili flakes curry leaves god shanika

06:40really had to put everything under the sun oh i love fried plantains i love them love them love them

06:47it's going to be the best station hopefully both covey and his wife vidya are busy surgeons

06:54but time with their daughter maduri is their greatest joy mommy loves the bugs mommy does not love the bugs

07:02adorned with a mandala pattern his buns will combine indian chicken tikka with trinidadian plantain

07:09and chatanbeni sauce my wife is east indian i am west indian and i wanted to pay homage to both sides

07:17this scruncheon you want the little crunchy ones we're going with chicken pastilla filling sweetness

07:24and spices and spices margaret yes fried oysters oh shucks you shucks i'm making orange custard on the

07:36inside i'm going sweet with it today it smells so good in here right now i'm hungry

07:43i'm happy with the proofing nice very lovely you're just great yeast some bakers will go straight to

07:53steaming and fill later i am making a sandwich style so it's going to be placed in like a taco almost

07:58but others will fill their buns first toss pinch toss pinch i think i should trademark my toss and pinch

08:07method after this hailing from toronto zoe loves time with her roommate mittens you're not done yet

08:15but also gets out with her human friends thank you her custard filled clementine buns will come with

08:23an interactive element so i actually did my dough recipe twice so the judges can have some fun peeling

08:31the orange before they get to the custard my technique is just keep it closed make sure the fillings are

08:36inside ryan any concern this morning i think the only thing is when you put a raw filling inside of a

08:42bow is to make sure it's cooked all right we'll have our fingers crossed for you that's a very risky move

08:48yep sous saint marie steelworker ryan is a hero in the break room and while learning new dance moves with

08:57his wife krista and he loves making his pork and ginger steamed buns at home even if he's the only one who

09:06eats them and why is that well my wife is allergic to gluten oh but she always tells me i have good

09:14buns so ryan keep the pillow talk at home be nice please we're trying to go for moroccan tiles i'm not

09:29gonna spend too much time on this because i should start steaming now dominic commutes by bike hello

09:36to teach geopolitics at sejap then negotiates his garden at home he'll take the judges to morocco

09:45with turmeric steamed buns packed with a chicken pastilla filling i better get to it

09:57final stretch i'm steaming my bun and i'm making my aromatic oil i'm making mayonnaise i love mayonnaise

10:05this is a west indian sauce shadow bene my mom would make this a lot i got some steam now we're steaming

10:11we're living the dream here guys once the lid goes on the steamer it has to stay on

10:17it's hard not to want to peak but once the cold air gets in there they deflate and get all wrinkly

10:21and it doesn't look good to peep or not to peep when you think that never be never be

10:26we just have to trust there's no water in this here here this might be still kind of warm okay thanks

10:36what happened i was out of water oh i don't know how long that went on

10:40okay bakers five more minutes moment of truth

10:48i think that's good okay they're a little bit wrinkly but we're all a bit wrinkly at this stage

10:54i'm trying to get some color on my salmon without overcooking it i'm not gonna fall apart

11:00i gotta fill them in oh my gosh how many minutes are left

11:06bakers you only have two minutes left okay i'm just gonna open it okay we're good

11:15oh still a lot of steam in there

11:20toothpicks out weaves oh my god do i have eight piping pots oh yeah one more thing

11:30oh my gosh marga you need help what can i do are you just putting them on oh my god this is the real

11:35moment oh my god oh thank you thank you thank you i just cannot believe it

11:57bruno and kyla will now taste the baker's steamed buns

12:00i want to say luck is on your side but this is all skill wow they really look like little pouches

12:10it looks cooked perfectly inside the feeling it's beautiful using pork plays very well my mouth is

12:19just lit up with flavors thank you such a bright and fresh presentation it really looks tempting so it

12:28looks a good amount of fluffiness on the bread thank you this is so juicy the chicken tikka it's there

12:38to remind you how great plantain is and how delicious mama's sauces can be it's so flavorful

12:45the layering makes it visually like a real burger and what's on the top here it's just the black pearl

12:57how creative

12:59crunchy tasty and the oyster are not overcooked nicely done

13:05visually it has a beautiful warmth to it but your dough lack a bit of puffiness

13:18i love that combination of sweetness all the spices so many good flavors that lingers

13:24it looks like you were close on getting the tiles on so the dough doesn't feel as pillowy as i would

13:34like it's just that at one point i realized that there was no steam coming out so that's why it

13:39feels very dry on the outside

13:43in terms of flavors brings a lot of freshness

13:46shaping dough this uniformly is so hard and it's really impressive what you've done here a lot of

13:56softness

14:00pork and ginger together i mean what a gorgeous marriage the pork is cooked perfectly it's as

14:05good as it can be on every level you're a steam bun master ryan thank you ryan thank you

14:11a little bc love in a bun i really like that you use the carrot juice there's a really nice sunshine

14:22color but the bun are been inconsistent some of them are quite thin and then thick

14:30the salmon is beautifully cooked you 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 they seem light

14:42you've done a great job in capturing the essence of an orange you can start peeling

14:47it like you would a normal orange oh wow it really feels like an orange

14:55the flavor is really nice i love the orange zest inside i'd be careful with that custard though

15:00because it's quite firm set

15:05this color is drawing me right in the bun has a beautiful shin looks fluffy

15:11i love the crunch and the smokiness coming from the scallop the scrunchions are perfection

15:20they're so good yeah see yeah yeah yeah oh bruno

15:25tamara i'm coming to newfoundland and please give me a bowl of that for breakfast

15:29breakfast no problem bruno he loves scrunchions he's never had a scrunchie before i could have just

15:37fried up scrunchies i suppose and put them in a sandwich i am so relieved oh but we still have

15:42a technical to go so short-term relief folks it's time for your technical challenge and if you listen

15:57closely you can hear everybody's heartbeat a little bit faster but be still your beating hearts bakers the

16:02judges have some advice use a soft touch oh okay well technically you're not supposed to be here so

16:10goodbye take care bye and no peeking i don't trust them you shouldn't for this challenge you will be

16:18making norwegian school bread or skoribrad these sweet buns date back to the 50s when a norwegian mom

16:25made them as a treat for her kids to take to school today you will make your buns with cardamom

16:31and rich dough and a vanilla custard filling bakers you have two hours and 15 minutes to make 12 buns

16:38on your marks get set bake

16:44i spend a lot of time in school but i've never had these in school or out so do you know what this

16:50looks like or what it's going to taste like i don't know i read this but i didn't read it nothing

16:54sunk in really bruno for this year's bread week i thought we should go sweet well those buns looks

17:01delicious but fairly straightforward well actually we're working with an enriched dough here so it's

17:07not all that straightforward it's really important way to test the baker's true understanding of working

17:13with dough what about the custard on the top ah 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 if it's not and it's

17:27soft then all of that liquid is going to continue cooking inside the oven and what you're going to

17:32have happening is a volcano effect and it will just spill right over the side this is a beautiful dough

17:40and i can see that you use your favorite spice cardamom it just combines so well with that vanilla

17:46custard and that coconut on top and then the whole pillowy texture the complexity is in executing in

17:53every single detail have you seen this before have you made something like this i haven't heard about

17:59it have you done enriched those before yes this dough will be enriched with butter and eggs half a cup

18:07okay but its key ingredient is cardamom the recipe doesn't tell us how much cardamom so we're free to

18:15use as much or as little as we like i think a teaspoon i haven't even tried cardamom before i like cardamom

18:23i'm not allowed to use it at home because i use it too much and my boyfriend says you've reached your

18:27limit for the year yeah yeah i've made enriched dough before and from my experience they need quite a lot

18:32of kneading and i'm a little sure so i love enriched dough because that's my favorite kind of dough to

18:39feel between my fingers we're looking for soft and supple almost like a brioche i think you see the

18:44sweat on my nose yeah you're putting it work not soft not supple it's just not coming together

18:54tighten up as you need you're good i'm going to try put it in the proving drawer then the question is how

18:59long i prove it for but that's not written down either now i'm gonna work on my vanilla bean

19:08custard i love custard i'm english i'm getting all the good vanilla out of this bean i am cheap so i am

19:16not familiar with working with vanilla pods i'm really going to watch this custard closely no burning

19:21today whisking furiously i'm wondering about how long i should do this i said you should be able to draw a

19:27line in the pan i can draw a line uh it's done it's done

19:37bakers one hour left

19:42the dough has proved it feels nice to the touch i'm a little bit in love with it the bakers will now

19:48divide the dough into 12 tight balls press the end of a one inch to create a well

19:55so these little wells will be the bed for uh some lovely pastry cream to be honest i'm a little

20:01worried about how much pastry cream to fill i don't want to overflow it honestly who is this mother who

20:07made this like did she have time to do all of this i'm coming in the oven bake in the preheated oven until

20:17the buns are golden brown and baked through crying 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 i just know i have to chop it so i'm chopping it until it feels right this

20:37is good that's good standing here doing nothing but worrying then we'll be running like fools at the

20:47end this pot is painful painful painful here's a glaze and here's the shredded coconut so it'll be a

20:54production line glazed coconut glazed coconut i barely have any color we're running out of time

21:00here bakers 10 minutes left okay here we go i hope they are done it needs to come out

21:09moving fast trying to use the coconut to cover some of the imperfections this was very difficult

21:15well i mean school's hard right and this is hard right you're right coconut doesn't stick so it's a

21:20bit of a race stay on there one minute left bakers oh my god holy these minutes are going so fast

21:30they are going fast oh my gosh do they even fit no don't like that five four three two one

21:42you're done bakers hands off your buns wow oh my gosh that was close please bring your scorebrad

21:52up to the gingham altar and place them behind your photos bruno and kyla are looking for 12

21:58identical cardamom infused custard buns shall we baker number one right away we can see nice even

22:06uniform shape nice color on the baking the dough feels a bit dense could have used a bit more proofing

22:13time we're not tasting all the cardamom we wanted but the custard has a great vanilla flavor moving to

22:19our second baker they look quite small it could have benefited from more proofing time this custard

22:26wasn't cooked enough on the stove top because we can see that it's starting to come out like lava

22:32i'm not getting any cardamom moving to our third baker that coconut is really nicely distributed

22:42beautiful shape yeah and we can see that custard shining through nice even baking all around

22:49nice chewiness to it pleasant balance of vanilla nice cardamom flavors moving to baker number four we can

22:57see some struggle in the dough a lot of breakage i think the dough is lacking moisture but the custard

23:03it's got a nice shine to it great vanilla flavor cardamom is trying to come through but it's actually

23:09quite starchy all right moving to baker number five this bread looks really beautiful but i would have

23:16liked to have seen more coconut the custard was very close but we've got a little basin in the middle

23:22which means they needed to be firmer set before adding it into their dough shape properly proof

23:28properly back properly moving to baker number six again some struggle in the dough a lot of breakage

23:37they do feel very heavy so we know there is very little proofing and such a shame because the

23:42cardamom is there it just needs structure of the dough that's too bad moving to baker number seven

23:49beautiful look very clean very consistent yeah nice uniform size i would have loved to have seen

23:56more custard inside there was a beautiful texture you could amp up the cardamom a little bit but it is a

24:02pleasant taste moving to baker number eight very generous amount of custard shape size is fairly uniform

24:11maybe one or two are a bit smaller very pleasant chewiness to the dough nice structure and the cardamom is

24:18there baker number nine well we certainly have a lot of volume here we asked for pillow like we got

24:25pillow like bit of a mess with the custard on the top you can see overflowing we can see here it over

24:31proof the bubbles are right there they've locked themselves right in means the dough has a good flavor

24:38bruno and kylo will now rank the buns from bottom to top in ninth place

24:44who is this this shanika pretty big issues with your dough in eighth place

24:54zoe the dough needed more proofing and the custard more cooking ryan comes in seventh place jennifer is

25:04number six margaret comes in fifth tamara is fourth and covey comes in third place in second place

25:17dominique very good overall needed more uniformity in first place joe

25:26the level's so high of all the bakers to win a technical is a real boost of confidence it's really

25:40helping me you know breathe good job thank you so much i am smiling on the outside but it is sad i'm still

25:50100 percent in the competition so i need to bring my air game for my show stopper

26:07it's bread show stopper and i'm gonna speak really sweetly to my bread today i'm gonna coax that little

26:13baby a bread show stopper has to be baked perfectly it has to taste great and it has

26:20to look amazing no big deal bakers we're wrapping up bread week with the most epic sandwich the mufaletta

26:29this sicilian specialty is made out of a large loaf stuffed with delicious cold cuts

26:34cheese and olive salad but today we want you to give us your own twist on this classic by making

26:41your own unique fillings and condiments that scream bellissimo however the bread must be the star like

26:47a jennifer lofez or al pacindo or timothy halome that's my favorite yeah bakers you have four hours

26:58on the clock on your mark get set bake

27:01so stop a bread week we get to play with dough and knead this is a good day i'm just trying to stay

27:13calm my recipe is tried and true so we'll be fine our show stopper this week is a mufaletta it's a

27:20giant sandwich that's meant to be shared when we cut open the mufalettas we want to see each distinct

27:26layer of delicious flavors lots of color enrobed in that gorgeous bread mufalettas they're an

27:33interesting beast kind of excited kind of nervous remember it's bread week so the bread should not be

27:38overlooked you have to knead it properly proof it properly and then it has to fold all your components

27:44well i'm ready to make the world's most complicated sandwich i'm making the bread there's so many other

27:50elements but the bread's got to be the star of the show i'm a yeast expert now maybe go yeast

27:58tamara's white bread mufaletta will layer chicken corned beef and duck fat potatoes to honor a

28:05traditional dinner from back home jigs dinner it's a boiled dinner in newfoundland made from salt meat

28:11and root vegetables what occasion do you have a jigs dinner every sunday 52 weeks a year yeah and then

28:16on christmas and easter you get it with a turkey bakers must choose bread with the right texture

28:24i'm going for a yeasty crusty bread kind of bread that you would get with about me and flavors to

28:30help support their fillings i'm making a buckwheat bread with some german flavorings in it it reminds me

28:37of the taste of my mom's bread when i was growing up i'm excited to get it going

28:41bread week margaret's buckwheat bread will sandwich layers of both smoked and roasted salmon along with

28:51whipped feta and a dill and parsley pea stew this is my favorite part it's my dragon boat arms

29:01i'm making a pretzel loaf supple and soft and i just want to squish it

29:06i was able to stretch this thin then it's ready so we'll go into the proofer stay there jump up

29:18okay it's like the biggest squash i've ever seen

29:25this is the steak for the main star of the philly cheese steaks it's gonna be a lot of cool flavors in

29:30here today all the bakers are starting with their star ingredients just marinating my chicken with

29:36harissa and honey and garlic this is a lovely lunch is that pork belly yes it is in my belly

29:47shanika's peppered pork belly on fennel bread will get extra pop from the malay pickle and jackfruit

29:53cooked in coconut milk very nice very nice that smells divine what is it oh thank you

29:59you sounding good tamara fry it away i love that sound maybe we need more duck fat bruno like to

30:07scrunch in so i think he's into flavorful grease right now i'm working on the pork liver pate

30:16i'm making chicken schnitzel muffletta just loud just messing up the vibe

30:21zoe schnitzel will be accompanied by pickled beets and coleslaw all nestled in a german-style

30:29pretzel bread my mom is actually german she would come home all the time with german snacks and they

30:35were very weird flavors for me growing up as you know a canadian with jamaican dad everything was

30:39pickled every star needs support so i'm making an olive salad it goes great with my flavors and the

30:46muffa lettuce will come to life with extra layers of flavor i have butternut squash and then beets

30:52okay and then the sweet potatoes okay and then kale all right and then a little mustard oh snap and then

30:58the top oh covey's rainbow of roasted vegetables will be layered inside his daughter's favorite focaccia

31:06kevy you haven't spoken with any spices what's going on here i'm trying to let the vegetables sort

31:12of speak for themselves but now i'm having problems sleeping i'm like okay i have to punch everything

31:16up now i'm working on my bird's eye chili pepper relish gloves are on because these are hot so that

31:23i don't rub my eyes and knock myself out of the challenge before i even go to judging ryan's pepper

31:30relish will spice up his philly cheesesteak muffaletta inspired by his family's love of football that was

31:37actually how i introduced my wife unknowingly to my whole family i was like yeah come over super bowl

31:41sunday kind of blindsided her with that but hey ten years later we're still more strong so

31:49knock knock who's there mufaletta mufaletta nice to eat you two hours left no we talked about this

31:58i think it's properly proofed

32:00i don't know i think i over proofed it so i'm out there for the bakers who are struggling there's more

32:07like you in the world

32:12bread proofed up a little too much but it's okay at least it's not under proof

32:18jennifer's garlic butter brioche mufaletta will feature layers of steak cheese and veggies

32:25so brioche it's a very soft bread you will be able to hold everything yes it will have a nice cross

32:30by the end of the bake if everything works out i'm just gonna get this shaped and ready to go

32:37i'm scoring it put 12 wheat stalks on there several of the bakers are dressing up their breads for the

32:43tent it's gonna look like a rose i'm tying up the dough so that when it gets its golden crust it's

32:50hopefully going to create some sort of flower shape perfect dominic's lemongrass pork and pate

32:57bant mee style mufaletta will be bursting with delicious fillings a lot of meat lots of vegetables

33:03lots of herbs lots of spices i'm losing it i'm hoping it packs a punch love that i just made a quick

33:10stencil it's a red cabbage powder goodbye my babies yeah i'm happy with this

33:17ta-da hopefully we'll have lovely bread for judges and us joe will pack her crusty bread with a

33:27mediterranean feast including harissa chicken halloumi and olive salad so my oldest two daughters

33:34lily and jasmine are obsessed with this meal if i'm really trying to spoil them this is what i make

33:39very lucky kids yeah i hope they know that no kids think that do they or is it just mine oh you're right

33:49manca mezza ora dove il bagno okay okay okay okay okay these are my breadstick uprights for the

33:59football game i'm just working on some decorations some flowers lotus is the national flower of vietnam

34:06i usually get good results will it we'll see

34:14is it beautiful that's not a bad bake okay let's try it out

34:21it's a little smaller but good things do come in small packages oh my god it looks like a pancake

34:27instead of the great canadian it's the okayest canadian baking show bread's done layers are done now just

34:34assembling there's a lot of pressure over here to cut it so crusty the idea of a muffalata is to have

34:44a bit of a reveal as you cut through it so i'm going to scoop out some of the middle to make space for

34:48all of the fillings i have too many layers it's not going to fit in this little thing let's do quarter

34:55the spinach i'm doing 14 layers i think i have eight layers math is hard at this point in the bay

35:04it's nice to have flavors but that beast has to hold together

35:10beautiful get all the big pieces in yeah just like a giant hamburger

35:18five minutes left i'm in panic mode now it's a lot going on what have i forgotten it's going to be a

35:28fight to the very end why this is so difficult i've taken on too much final touches oh my god there's so

35:38many things going on ten nine eight seven six five four three two one you're done bakers hands off your

35:51muffa lettuce great job did i make it too big

35:57the muffa lettuce are stacked and ready now it's time to taste dominic please bring your showstopper

36:10up to the front dominic this is a beautiful muffalata and what i like about it how the bread reminds you

36:21of banh mi yeah it's really well thought out you're showing us a technique using this string well done

36:26thank you music yes this is happiness i'm trying to think of what i love the most first of all the

36:36bread just the way it crunches in your mouth it's just the perfect vessel the pate in contrast to the

36:43pickle

36:46keep talking

36:53it's so inviting your focaccia do has a beautiful color it's back very well

36:59wow we've got the full rainbow effect here it needs a specific angle of attack

37:05you know it's risky to roast vegetable like beets because they dry very quickly yet it's moist flavorful

37:17amazing job thank you i love that you've shown us what lots of spice tastes like and in here you've

37:22shown us restraint fresh summer herbs is really the right way to go exactly how a focaccia bread should

37:29be bit chewy bit oily easy to tear i'm glad you enjoyed it

37:37your rose is kind of fully bloomed it's gone right over and opened right up the dough itself

37:43is really worked and it needed more resting in between each stage it's barely holding together

37:49partly because you need to slice everything thinner

37:53i mean lovely garlicky buttery flavors little kick of wasabi the steak itself is cooked so

38:00perfectly just give us the vessel that we can taste it all together that's good

38:07tamara you're inviting us to our very first jigs dinner and i love what you've done that you've

38:12given us such a clear indication here but it's a little simplistic it could use more there it could

38:18i totally agree so this is a typical white bread from newfoundland recipes yeah typically would be

38:24higher all the components look really inviting it's a very tasty combination sweet briny fatty but the

38:30bread lacks texture it's very mealy margaret 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

38:54kind of loaded i haven't even tasted it and i'm happy

39:01it hits every single point because of the bread you know very healthy it's lip smacking finger licking it's

39:07very good it's definitely very playful yep lovely looking dough beautiful shine but give us more

39:20decor for that true showstopper moment yes ma'am really nice layers

39:26the steak it's very good it's hot yes that's the relish if this is your idea of a game day snack

39:33i can see why the whole family will show up

39:39shanika i love the stencil the whole display comes together very well it's important to note

39:45it's a bit smaller i think that it's lacking proofing time it sounds well baked

39:54fennel inside of the bread itself it really is a nice highlight you know there is a lot of ingredients

39:59here that should play very well together but there is a briny test that's overshadow everything

40:08joe that looks so incredible and it looks super fresh when we say things like attention to detail

40:15this is what's in our minds the sound speaks for itself oh oh the bread is absorbing lots of moisture

40:24but it's not falling apart i love the sweetness of the chicken a little kick of spice yeah that harissa

40:33so sunny and delicious well played thank you

40:39zoe it looks exactly how pretzel bread should look just looks so delicious just want to rip it apart

40:46already yeah look at those colors your chicken is cooked so perfectly here and you've turned pretzel

40:56into a bread i was worried that might get too dry but nope you've mastered it dunking i want a beer

41:04and some humpapa music

41:06who is happy that bread week is back yes yep yep so who really impressed you with their bread

41:16skills this week joe he was visually flawless and then all this layering of flavors she nailed it

41:23much like coffee who had a really great week overall and gave us this super-sized sandwich

41:29packed full of delicious vegetables so then who were the bakers who didn't quite

41:35rise to the occasion well 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

41:58this person blew us away with their bread and left no crumbs this week's star baker is

42:11joe

42:11so thank you sadly someone also has to leave the tent today the person going home is

42:30shanaka

42:37i'm feeling sad that i have to go

42:43so i have fun fun we're not we're not it's like a family in here everyone is very united and

42:52helpful it's a really nice place to be i think all these sri lankan flavor

43:01i really truly can't believe that i'm star baker this week it's quite surreal given the level of the

43:06competition i would never have imagined in a million years that my baking would be good enough it's

43:12just such a nice feeling it really is

43:18next time the level of stress and excitement is ridiculous step right up

43:23yeah to the first ever carnival week it's a roller coaster right i know exactly who will drop the ball

43:31okay things are starting to go downhill and who will take the prize fingers crossed

43:48so

43:57so

43:59so

44:01you

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