- 5 giờ trước
The Great Canadian Baking Show - Season 9 Episode 2 -
Bread Week
Bread Week
Danh mục
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Vui nhộnPhụ đề
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05:53I'm making little pearls to put on the top of my oyster buns.
05:58Just hoping to add a little extra decorative touch.
06:02Margaret's fried oyster burgers will be layered with apple and horseradish mayo.
06:07Out of Alberta's heartland...
06:09That is smoky.
06:11Margaret teaches German kindergarten...
06:13...and schools the competition while dragon boat racing.
06:18My buns are going in the proofing drawer.
06:21Sleep well, babies.
06:23Bakers, 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, so I need to whisk it rigorously.
06:36Two tablespoons, chili flakes, curry leaves.
06:40God, I'm trying to put this thing 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.
06:49Both Covey and his wife, Vidya, are busy surgeons.
06:54But time with their daughter, Madhuri, is their greatest joy.
06:58Mommy loves the bugs.
07:00Mommy does not love the bugs.
07:03Adorned with a mandala pattern, his buns will combine Indian chicken tikka with Trinidadian plantain and chadunbani sauce.
07:10My wife is East Indian, I am West Indian, and I wanted to pay homage to both sides.
07:17The scrunchions, you 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.
07:33I'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.
07:43I'm hungry.
07:47I'm happy with the proofing.
07:48Nice.
07:49Very lovely.
07:50You're just great yeast.
07:51Some bakers will go straight to steaming and fill later.
07:55I am making a sandwich style, so it's going to be placed in like a taco almost.
08:00But others will fill their buns first.
08:03Toss, pinch, toss, pinch.
08:05I think I should trademark my toss and pinch method after this.
08:10Hailing from Toronto, Zoe loves time with her roommate, Mittens.
08:15You're not done yet.
08:15But also gets out with her human friends.
08:18Thank you.
08:20Her custard-filled clementine buns will come with an interactive element.
08:25So I actually did my dough recipe twice.
08:28So the judges can have some fun peeling the orange before 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 inside of a bao is to make sure it's cooked.
08:44All right.
08:45We'll have our fingers crossed for you.
08:46Thank you.
08:46Thank you.
08:47That's a very risky move.
08:48Yep.
08:50Sous-Saint-Marie steelworker Ryan is a hero in the break room.
08:54There you go.
08:54And while learning new dance moves with his wife, Krista.
08:58And?
09:01He loves making his pork and ginger steamed buns at home, even 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 going to spend too much time on this because I should start steaming now.
09:34Dominic commutes by bike.
09:36Hello.
09:36To teach geopolitics at Sejap.
09:39Then negotiates his garden at home.
09:42He'll take the judges to Morocco with turmeric steamed buns packed with a chicken pastilla filling.
09:50I better get to it.
09:56Final stretch.
09:58I'm steaming my buns and I'm making my aromatic oil.
10:01I'm making mayonnaise.
10:03I love mayonnaise.
10:05This is a West Indian sauce, chateau bainé.
10:08My mom would make this a lot.
10:10I got some steam now.
10:11We're steaming.
10:11We're living the dream here.
10:12Guys.
10:13Once 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 and it doesn't look good.
10:23To peep or not to peep?
10:24When you think that's bad.
10:24Never peep.
10:25Never peep.
10:27We just have to trust.
10:31There's no water in this.
10:32Here, here.
10:32Here, here.
10:32This might be still kind of warm.
10:35Okay, 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.
10:45I think that's good.
10:50Okay.
10:51They'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.
10:57I'm not going to fall apart.
11:00I've 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.
11:27One more thing.
11:30Oh, my gosh.
11:31Marga, 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.
11:37Let'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.
11:52Thank you.
11:52Thank you.
11:53I just cannot believe it.
11:54Bruno and Kyla will now taste the baker's steamed buns.
12:03I want to say luck is on your side, but this is all skill.
12:07Wow.
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 flavor.
12:21Thank you.
12:23Such 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.
12:31Thank you.
12:34This is so juicy.
12:35The chicken tikka, it's there to remind you how great plantain is and how delicious mama's
12:42sauces 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.
13:05Visually, it has a beautiful warmth to it, but your dough lacks a bit of puffiness.
13:17I love that combination of sweetness, all the spices.
13:22So 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.
13:38So, 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.
14:11Thank you.
14:14A little BC love in a bun.
14:16I really like that you use the carrot juice.
14:21There's a really nice sunshine color.
14:23But the buns are inconsistent.
14:25Some of them are quite thin and then thick.
14:30The 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.
14:39You'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.
14:49It really feels like an orange.
14:52Yeah.
14:55The 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.
15:02This 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, and please give me a bowl of that for breakfast.
15:29No problem, Bruno.
15:30He 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.
15:40But we still have a technical to go.
15:43So short-term relief.
15:53Folks, 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.
16:06Ooh, 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.
16:15For this challenge, you will be making Norwegian school bread, or skorybrad.
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.
16:40I 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, huh?
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.
17:26If 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.
17:38This is a beautiful dough, and I can see that you use your favorite 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.
17:56Have 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, okay.
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, and I'm a little short.
18:36I 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.
18:44Do you 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, but that's not written down either.
19:02Now 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 watch this custard closely.
19:21No burning today.
19:22Whisking furiously.
19:23I'm wondering about how long I should do this.
19:26It's, uh, 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.
19:33Boo, boo, boo, boo, boo, boo.
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.
19:55So these little wells will be the bed for some lovely pastry cream.
20:01To 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?
20:12I'm going 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.
20:42Standing here doing nothing.
20:43But worrying.
20:45Then we'll be running like fools at the end.
20:49This part 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.
21:09Moving fast.
21:10Trying to use the coconut to cover some of the imperfections.
21:14This is very difficult.
21:15Well, I mean, school's hard, right?
21:17And this is a school bread.
21:18Yeah, 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.
21:37Five, four, three, two, one!
21:42You're done, bakers!
21:44Hands off your buns!
21:45Oh, my gosh.
21:48That was close.
21:51Please bring your skorbrad up to the gingham altar
21:53and place them behind your photos.
21:56Bruno and Kyla are looking for 12 identical
21:59cardamom-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.
22:19Moving 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
22:29because 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,
23:09but it's actually quite starchy.
23:10All right, moving to baker number five.
23:14This bread looks really beautiful,
23:15but I would have liked to have seen more coconut.
23:18The custard was very close,
23:20but we've got a little basin in the middle,
23:22which means they need it to be firmer set
23:24before adding it into their dough.
23:26Shaped properly, proof properly, baked properly.
23:31Moving to baker number six.
23:34Again, some struggle in the dough.
23:35A lot of breakage.
23:37They do feel very heavy,
23:38so we know there is very little proofing.
23:41And such a shame,
23:42because the cardamom is there.
23:43It just needs structure of the dough.
23:45That's too bad.
23:46Moving to baker number seven.
23:49Beautiful look.
23:50Very clean.
23:51Very 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,
24:02but it is a pleasant taste.
24:04Moving 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.
24:13Very 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.
24:25We got pillow-like.
24:26Bit of a mess with the custard on the top.
24:28You can see it overflowing.
24:30We can see here it overproofed.
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
24:40from bottom to top.
24:42In ninth place,
24:45who's is this?
24:47Shanika, pretty big issues with your dough.
24:51In eighth place,
24:54Zoe,
24:55the dough needed more proofing
24:57and the custard more cooking.
25:01Ryan 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.
25:11And Covey comes in third place.
25:12In second place,
25:14Dominique,
25:18very good overall,
25:21needing more uniformity.
25:24In first place,
25:26Joe.
25:27The level's so high of all the bakers.
25:36To win a technical
25:37is a real boost of confidence.
25:40It's really helping me,
25:41you know, breathe.
25:43Good job.
25:44Thank you so much.
25:44Thank you so much.
25:45I am smiling on the outside,
25:47but it is sad.
25:48I'm still 100% in the competition,
25:51so I need to bring my air game
25:55for my showstopper.
25:56It's bread showstopper,
26:08and I'm going to speak really sweetly
26:11to my bread today.
26:12I'm going to coax that little baby.
26:15A bread showstopper
26:17has to be baked perfectly,
26:19it has to taste great,
26:20and it has to look amazing.
26:22No big deal.
26:22Bakers,
26:24we're wrapping up bread week
26:26with the most epic sandwich,
26:28the mufaletta.
26:30This Sicilian specialty
26:31is made out of a large loaf
26:32stuffed with delicious
26:34cold cuts cheese
26:35and olive salad.
26:36But today,
26:37we want you to give us
26:38your own twist on this classic
26:40by making your own unique fillings
26:42and condiments
26:43that scream bellissimo.
26:45However,
26:46the bread must be the star,
26:47like a Jennifer Lopez
26:49or Al Pacindo
26:50or Timothy Jalini.
26:52or Alamay.
26:54That's my favorite.
26:56Bakers,
26:57you have four hours
26:58on the clock.
26:59On your mark,
27:00get set,
27:01bake.
27:06So,
27:07stop a bread week.
27:08We get to play with dough
27:09and knead.
27:10This is a good day.
27:12I'm just trying to stay calm.
27:13My recipe is tried and true.
27:16So, we'll be fine.
27:17Our showstopper this week
27:18is a mufaletta.
27:19It's a giant sandwich
27:21that's meant to be shared.
27:22When we cut open
27:23the mufalettas,
27:24we want to see
27:25each distinct layer
27:26of delicious flavors,
27:28lots of color
27:29enrobed in that gorgeous bread.
27:32Mufalettas,
27:33they're an interesting beast.
27:34Kind of excited,
27:35kind of nervous.
27:36Remember,
27:36it's bread week,
27:37so the bread
27:37should not be overlooked.
27:39You have to knead it properly,
27:40proof it properly,
27:41and then it has to
27:42fold all your components
27:44well.
27:45I'm ready
27:46to make the world's
27:47most complicated sandwich.
27:48I'm making the bread.
27:50There's so many other elements,
27:51but the bread's got to be
27:52the star of the show.
27:53I'm a yeast expert now,
27:55maybe.
27:55Go yeast!
27:58Tamara's white bread
28:00mufaletta
28:00will layer chicken,
28:02corned beef,
28:03and duck fat potatoes
28:04to honor a traditional
28:05dinner from back home.
28:07Jigs dinner.
28:08It's a boiled dinner
28:09in Newfoundland
28:10made from salt meat
28:11and root vegetables.
28:12What occasion
28:13do you have a Jigs dinner?
28:14Every Sunday.
28:1552 weeks a year?
28:16Yeah,
28:16and then on Christmas
28:17and Easter,
28:17you get it with a turkey.
28:21Bakers must choose bread
28:22with the right texture.
28:24I'm going for a
28:25yeasty, crusty bread,
28:27the kind of bread
28:27that you would get
28:28with a bambi.
28:28and flavors
28:30to help support
28:31their fillings.
28:32I'm making a buckwheat bread
28:33with some German flavorings
28:36in it.
28:37It reminds me of the taste
28:38of my mom's bread
28:39when I was growing up.
28:40I'm excited to get it going.
28:42Eee, eee.
28:43Bread week.
28:45Margaret's buckwheat bread
28:47will sandwich layers
28:48of both smoked
28:49and roasted salmon,
28:50along with whipped feta
28:51and a dill and parsley
28:53pea stew.
28:54This is my favorite part.
28:56It's my dragon boat arms.
28:58I'm making a pretzel loaf.
29:03Supple and soft,
29:04and I just want to
29:05squish 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.
29:18Okay.
29:20It's like the biggest squash
29:21I've ever seen.
29:25This is the steak
29:26for the main star
29:27of the Philly cheesesteak.
29:29There's going to be
29:29a lot of cool flavors
29:30in here today.
29:31All the bakers are starting
29:32with their star ingredients.
29:35Just marinating my chicken
29:36with harissa and honey
29:37and garlic.
29:39This is a lovely lunch.
29:40Is that pork belly?
29:42Yes, it is.
29:43Are in my belly.
29:44Shanika's peppered pork belly
29:49on fennel bread
29:49will get extra pop
29:51from the Malay pickle
29:52and jackfruit cooked
29:53in coconut milk.
29:54Very nice.
29:56Very nice.
29:56That smells divine.
29:58What is it?
29:58Oh, thank you.
30:00Sounding good, Tamara.
30:02Frying away.
30:03I love that sound.
30:05Maybe we need more duck fat.
30:06Bruno liked to scrunch in,
30:08so I think he's into
30:10flavorful grease.
30:11Right now, I'm working
30:13on the pork liver pate.
30:16I'm making chicken schnitzel
30:18muffaletta.
30:19It's loud.
30:20It's messing up the vibe.
30:23Zoe's schnitzel will be accompanied
30:25by pickled beets and coleslaw,
30:28all nestled in a German-style
30:29pretzel bread.
30:31My mom is actually German.
30:32She would come home all the time
30:33with German snacks,
30:34and they were very weird flavors
30:36for me growing up as, you know,
30:37a 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
30:48with extra layers of flavor.
30:50I have butternut squash,
30:52and then beets.
30:52Okay.
30:53And then sweet potatoes.
30:54Okay.
30:55And then kale.
30:56All right.
30:56And then a little mustard.
30:57Oh, snap.
30:58And then a top.
30:58Ooh.
31:00Covey's rainbow of roasted vegetables
31:02will be layered inside
31:03his daughter's favorite focaccia.
31:06Covey, you haven't spoken
31:07of any spices.
31:08What's going on here?
31:10I'm trying to let the vegetables
31:12sort of speak for themselves,
31:13but now I'm having problems sleeping.
31:15I'm like, okay,
31:15I have to punch everything up now.
31:18I'm working on my
31:19bird's eye chili pepper relish.
31:22Gloves are on,
31:22because these are hot,
31:23so that I don't rub my eyes
31:25and knock myself out of the challenge
31:27before I even go to judging.
31:29Ryan's pepper relish
31:30will spice up
31:31his Philly cheesesteak muffaletta,
31:33inspired by his family's love of football.
31:36That was actually how I introduced
31:38my wife unknowingly
31:39to my whole family.
31:40I was like, yeah,
31:40come over Super Bowl Sunday.
31:41Kind of blindsided her with that,
31:43but hey,
31:4310 years later,
31:44we're still more strong, so.
31:49Knock, knock.
31:50Who's there?
31:50Muffaletta.
31:51Muffaletta, nice to eat you.
31:53Two hours left.
31:55No, 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
32:05for the bakers who are struggling.
32:07There's more like you in the world.
32:12Brett poofed up a little too much,
32:13but it's okay.
32:14At least it's not under-proofed.
32:16Jennifer's garlic butter
32:20brioche muffaletta
32:21will feature layers of steak,
32:23cheese, and veggies.
32:25So brioche,
32:25it's a very soft bread.
32:27Yes.
32:27You'll be able to hold everything?
32:29Yes.
32:29It will have a nice cross
32:30by the end of the bake,
32:31if everything works out.
32:33I'm just gonna get this
32:35shaped and ready to go.
32:37I'm scoring it.
32:38Put 12 wheat stalks on there.
32:40Several of the bakers
32:42are dressing up their breads
32:43for the tent.
32:44It's gonna look like a rose.
32:46I'm tying up the dough
32:48so that when it gets
32:48its golden crust,
32:50it's hopefully going to create
32:51some sort of flower shape.
32:53Perfect.
32:54Dominic's lemongrass pork
32:56and pâté bant mee style muffaletta
32:58will be bursting
32:59with delicious fillings.
33:01Lot of meat,
33:02lots of vegetables,
33:03lots of herbs,
33:04lots 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
33:20lovely bread for judges and us.
33:25Jo will pack her crusty bread
33:27with a Mediterranean feast,
33:29including harissa chicken,
33:30halloumi,
33:31and olive salad.
33:32So my oldest two daughters,
33:34Lily and Jasmine,
33:35are obsessed with this meal.
33:36If I'm really trying to spoil them,
33:38this is what I make.
33:39Very lucky kids.
33:40Yes, I hope they know that.
33:42No kids think that, do they?
33:44Or is it just mine?
33:45Aw, you're right.
33:49Manca mezza ora.
33:51Dove il bagno?
33:54Okay, okay, okay, okay, okay.
33:57These are my breadstick uprights
33:58for the football game.
34:00I'm just working on some decorations,
34:02some flowers.
34:04Lotus is the national flower of Vietnam.
34:05I usually get good results.
34:08Will it?
34:09We'll see.
34:13Is it beautiful?
34:16That's not a bad bake.
34:18Okay.
34:18That's done.
34:21It's a little smaller,
34:22but good things do come in small packages.
34:25Oh my God, it looks like a pancake.
34:27Instead of the Great Canadian,
34:28it's the okayest Canadian baking show.
34:31Bread's done, layers are done.
34:33Now just assembling.
34:36There's a lot of pressure over here to cut it.
34:39So crusty.
34:41The idea of a mufalada
34:43is to have a bit of a reveal
34:45as you cut through it.
34:46So I'm going to scoop out some of the middle
34:47to make space for all of the fillings.
34:50I have too many layers,
34:51it'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 bag.
35:03It's nice to have flavors,
35:05but 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.
35:23Agh!
35:25It'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.
35:36Agh!
35:36Oh, my God.
35:38There's so many things going on.
35:39Ten, nine, eight, seven, six, five, four, three, two, one.
35:49You're done, bakers.
35:50Hands off your mufa lettuce.
35:52Great job!
35:54Woo!
35:55Did it 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.
36:26Thank you.
36:28It's music.
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 moving to the eating.
36:52It's so inviting.
36:55Your focaccia dough has a beautiful color.
36:57It's baked very well.
36:59Wow, we've got the full rainbow effect here.
37:03It needs a specific angle of attack.
37:09You know, it's risky to roast vegetable like beets
37:13because they dry very quickly.
37:14Yet, it's moist, flavorful, amazing job.
37:18Thank you.
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.
37:30Bit chewy, 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
37:44and it needed more resting in between each stage.
37:47It's barely holding together,
37:50partly 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,
38:12that you've given us such a clear indication here.
38:14But it's a little simplistic.
38:16It could use more there.
38:18It could.
38:18I totally agree.
38:19So this is a typical white bread from Newfoundland recipe?
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.
38:36Margaret, I am stunned
38:38how beautiful your scoring is on your bread.
38:41Even for a professional to do so many
38:43so consistently is difficult.
38:45Bravo to you.
38:48Ah.
38:51Oh!
38:53Kind of loaded.
38:55I haven't even tasted it, and I'm happy.
38:57It hits every single point
39:03because of the bread, you know.
39:05Very 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
39:20for 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,
39:33I 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,
39:45it'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
39:59that should play very well together,
40:01but there is a briny taste
40:03that's overshadowed everything.
40:08Joe, that looks so incredible,
40:11and it looks super fresh.
40:13When we say things like attention to detail,
40:15this is what's in our minds.
40:18The sound speaks for itself.
40:20Oh, oh.
40:22The bread is absorbing lots of moisture,
40:25but it's not falling apart.
40:28I love the sweetness of the chicken,
40:30a little kick of spice.
40:32Yeah, that harissa.
40:33So sunny and delicious.
40:35Well played.
40:36Thank you.
40:37Zoe, it looks exactly
40:41how pretzel bread should look.
40:43It just looks so delicious.
40:45Just want to rip it apart already.
40:47Yeah, look at those colors.
40:53Your chicken is cooked so perfectly here,
40:55and you've turned pretzel into a bread.
40:57I was worried that might get too dry,
40:59but nope, you've mastered it.
41:01Dunk it.
41:02I want a beer
41:03and some humpapa music.
41:07Who is happy that Bread Week is back?
41:13Yes.
41:13Yep, yep.
41:14So who really impressed you
41:16with their bread skills this week?
41:17Joe.
41:18He was visually flawless,
41:20and then all this layering of flavor.
41:22She nailed it.
41:23Much like Covey,
41:24who had a really great week overall
41:26and gave us this supersized sandwich
41:29packed full of delicious vegetables.
41:31So then who were the bakers
41:33who didn't quite rise to the occasion?
41:36Well, Tamara, Jennifer, and Shanika
41:39all have their struggles this week.
41:41I think their bread-making skills
41:44need to be discussed.
41:53Bakers,
41:54I have the absolute pleasure
41:56of announcing this week's Star Baker.
41:59This person blew us away with their bread
42:02and left no crumbs.
42:05This week's Star Baker is...
42:09Joe.
42:11Thank you.
42:12Thank you so much.
42:18Thank you, guys.
42:19Everyone did with Nick.
42:21Sadly, someone also has to leave the tent today.
42:25The person going home is Shanika.
42:37We'll miss you.
42:41I'm feeling sad that I have to go.
42:43Have fun.
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 this Sri Lanka flavor.
42:59I really, truly can't believe
43:03that I'm Star Baker this week.
43:05It's quite surreal,
43:06given the level of the competition.
43:07I would never have imagined
43:09in a million years
43:10that my baking would be good enough.
43:12It's just such a nice feeling.
43:14It really is.
43:18Next time...
43:19The level of stress and excitement
43:20is ridiculous.
43:22...step right up...
43:23Yeah!
43:24...to the first-ever Carnival Week.
43:26It's a rollercoaster ride.
43:27Yeah.
43:27Click, click, click, click, click, click.
43:28Exactly.
43:29...who will drop the ball?
43:31Hi.
43:32Okay, things are starting to go downhill.
43:33...and who will take the prize?
43:35Fingers crossed.
43:37...of those Parks.
43:37...the Package.
43:38...
43:39...
43:41...
43:47...
44:00...
44:02...
44:04...
44:06Hãy đăng ký kênh để ủng hộ kênh mình nhé.
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