The Great British Bake Off Season 16 Episode 3

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Transcript

00:00:01Last time...

00:00:02Remember, not about the baking, about the vibes.

00:00:06Stop it.

00:00:07Biscuit Week saw Tom receive this year's first Hollywood handshake.

00:00:11And whilst Jasmine could easily make a career change...

00:00:14I think your future could be in biscuits.

00:00:16Yeah.

00:00:17It was Tom who was crowned star baker.

00:00:20Just wild.

00:00:21After a disastrous first day...

00:00:23That's alright, isn't it?

00:00:25Point Man staged one of the greatest comebacks in Bake Off history.

00:00:30You've pulled off every element of it.

00:00:32Terrific.

00:00:33And as Aaron's competition...

00:00:35No!

00:00:36Looked like collapsing...

00:00:38It's a shame about the bridge.

00:00:40We ended up saying farewell to Leighton.

00:00:43I know, I know, but someone had to go, right?

00:00:47This time...

00:00:48Sláinte, let's go for it.

00:00:50It's Bread Week.

00:00:51Don't let him psych you out.

00:00:52Too late.

00:00:53The baker's face a savoury signature.

00:00:55I feel like it's a game of chicken.

00:00:57Chicken, stick it, stick it.

00:00:58Get down with doughnuts in the technical.

00:01:00Nice onion rings.

00:01:01Oh, onion rings!

00:01:03And tackle a sweetbread showstopper.

00:01:05I'm shaking a bit.

00:01:06It's still a squash.

00:01:08Who will have reason to celebrate?

00:01:10Yay!

00:01:11So beautiful.

00:01:12And who will end up feeling flat?

00:01:14It's not risen.

00:01:15Do you think Paul will notice?

00:01:16Ha, ha, ha, ha, ha!

00:01:23You excited?

00:01:24It's going to be fun.

00:01:25I am very excited.

00:01:26Yeah.

00:01:27But, um, yeah, still very nervous.

00:01:29I'm really surprised I'm making it through to week three, Brad.

00:01:36I think the showstopper last week saved me and I'm coming back.

00:01:42Yeah, feeling good about week three.

00:01:43I think Brad's my strength.

00:01:44If I was to do well in any week, it would be this week.

00:01:45It's going to be a surreal moment having Paul Hollywood eat my bread.

00:01:49So it better be good.

00:01:50Paul is a master of bread, so no pressure.

00:02:08Welcome back to the Temp Bakers for Bread Week.

00:02:17for bread week so for your first challenge the judges would love you to

00:02:22bake a delicious savoury monkey bread now you have to make your own monkey

00:02:26bread you can't just steal some bread off a monkey and bake that the judges

00:02:30are looking for a well-flavoured pull-apart loaf made with a yeasted

00:02:34bread dough your monkey bread needs to be visually striking through the use of

00:02:38coloured flavoured doughs or glazes or coatings or toppings basically you can

00:02:44go out with this you have three hours on your monkey marks get set bake

00:02:53I'm so nervous right now I've never made monkey bread before until practicing for

00:02:58this obviously and now I've made loads and loads of savoury monkey bread

00:03:03monkey bread is a round loaf of bread which is made up of lots of little balls

00:03:09of dough why is it called monkey bread there's got to be a reason the reason

00:03:13it's called monkey bread is it's everybody pulls a little piece often

00:03:17you're like a monkey I'm part monkey I'm one of those monkeys you see in markets

00:03:21robbing everybody's stuff to impress me you're gonna have to come up with

00:03:26something that it's quite unique I want it to taste amazing look amazing have a

00:03:31real depth of flavour in your mouth cheeses I think are gonna really be quite

00:03:35strong in this challenge a bunch of cheese lovely cheese final finish should

00:03:40really be a celebration of colour flavour lots of seeds it must be whole all

00:03:44together and looking beautiful but above all it's down to the bacon approving

00:03:48approving is gonna be the one that makes or breaks this particular challenge get

00:03:53that wrong in any way or you underproof or underbake it's gonna be a problem

00:03:57morning Ian so Ian can you tell us all about your monkey bread place so my

00:04:04monkey bread is going to be modeled after an Irish cheese board so I've got

00:04:07three lovely Irish cheeses nice is this your sort of week is it bread I would say

00:04:12bread is the main thing that I do I make bread every day so if you prepped this

00:04:17this it worked out all right yeah my girlfriend actually told me to practice

00:04:20it more because she wanted to eat it more Ian's trio of Irish cheese will be

00:04:27combined with pear apples and blackberries flavours that girlfriend Dervla has

00:04:31given her seal of approval so when did you meet this girl there I love talking love

00:04:36oh first week of freshers in uni first week first week in the wee bar and we're

00:04:43both sitting down we're like oh do you want to get a drink sweet let's get a drink I

00:04:46stood up I finished here she stood up she finished there

00:04:52so she hours over you oh yeah yeah and does she mind having a little man no short

00:04:57kings yeah man sure she likes a short king yeah morning Aaron good morning hi Aaron

00:05:02hello hello Aaron your monkey bread tell us about it so I'm doing a onion bread with

00:05:08chili and fennel then it's rolled in gruyere cheese nigella seeds and chives

00:05:13some yeast extract in the dough but I phased out then I was in and then I was out Aaron

00:05:21is putting even more yeast extract in the glaze for his bread and his onion dipping sauce in his

00:05:26attempt to convert Paul's palette I might go this is the greatest bread I've ever tasted well he hates

00:05:33my flavor so oh does he what about Prue yeah it's not a bad thing if he doesn't like something and

00:05:40Prue does like it she's quite strong but not on bread week while Aaron is pinning his hopes on a love

00:05:46it or hate it ingredient Jessica's taking her inspiration from her favorite alfresco flavors

00:05:52so I've gone for picnic season because well being in the sunshine with friends eating delicious food

00:06:00is a delightful thing so it's going to have caramelized onions blue cheese figs and all nuts

00:06:06picky bits Jessica's aiming for a texture packed monkey bread with crunchy walnuts creamy blue cheese

00:06:13and succulent figs you've got a lot of liquid in yours don't let him psych you out it's too late

00:06:19I'm already psyched good luck Jessica good luck and breathe I'm going for it I'm just giving it a

00:06:30need to build up the gluten strands hopefully make it nice and light and fluffy and tear apart once the

00:06:36dough is elastic enough to see through when stretched that's actually really good you can see the light

00:06:41through it you actually really can it's ready for its first Prue put it in the proving drawer for

00:06:46about 40 minutes in practice it's risen quite fast so while that's proving I'm going to prep all my

00:06:52ingredients I love using herbs anything I get herbs into I'll put in morning Jasmine hi how are you

00:06:59Jasmine tell us about your monkey bread so I'm going to do two different fillings I'm going to have

00:07:05olives and rosemary in one and then induja and basil in the other jasmine's spicy sausage and basil

00:07:12filling will be rolled into swirls and paired with dough balls filled with kalamata olives and rosemary

00:07:18have you ever tried olive and coriander no should I very separate Greek yeah it sounds like a great

00:07:24bread well it's classic yeah it's a classic yeah you should have done that yeah you should have done

00:07:29now you're freaking me out it just stays scary isn't it I'll go and get the coriander right now thanks

00:07:35while Jasmine is sticking to tried and tested Mediterranean flavors I'm not changing my recipe

00:07:41I'm just gonna do what I know poi man is going for a more exotic ingredient got to have a bit of

00:07:48morning glory what's morning glory it's the Chinese vegetables it's a bit limb yeah point man hopes her

00:08:01red bean curd and asian pesto dough balls will make the judges stand to attention and she's adding

00:08:08Chinese five spice to her milk bread I like milk bread you like milk bread I hope you like it too

00:08:14it's not in your recipe book so why not it is oh it is oh sorry sounds fascinating I can't wait to try

00:08:25this good luck thank you good luck thank you as well as perfect bread proving quite nicely it's coming

00:08:34the judges are expecting flavors that pack a punch so today is we're calling it a French degustation

00:08:47because it sounds fancy I know but really it's just some very simple French flavors croque monsieur inside

00:08:54one then we've got a French onion soup inside another and then we've got steak and peppercorns in the final

00:09:00one Tom will be aiming to reduce his free fillings down and thicken with corn flour to avoid any leakage

00:09:07in his French cuisine inspired monkey bread so that is the hard part of this challenge is getting the

00:09:12flavor without getting too much moisture in there Tom might be flying the flag for France but Nadia is

00:09:17sticking to her Italian roots Nadia good morning morning morning right Nadia tell us all about your

00:09:23monkey bread we are going for and do your cream I am from Calabria where my dad is from

00:09:29some dried tomato and black olive and I have foraged some wild garlic from by mine you nick that from a

00:09:37field in Egbert yeah on Ossesville right by mine Nadia's liverpudelian wild garlic pesto will top her

00:09:46monkey bread which will be filled with all the flavors of her family's hometown in Italy my dad

00:09:52being Italian pesto is just like a family favorite I love loads of garlic in mine we are garlic family we

00:10:00always stink of garlic this is my pesto can't go wrong with pesto can you Italian food is one of those

00:10:07things that I really enjoy cooking so I'm trying to use some of the flavors that will typically use at

00:10:12home in this because I know that I can make them and that they work it's just making sure that they

00:10:17come through strong enough in in the bread Toby's ode to Italy will be a parmesan topped monkey bread

00:10:23with porcini mushroom flavored dough balls and knots filled with his tried and tested green pesto and

00:10:28red pesto I've never actually made a red pesto before so you know I just love doing things in here

00:10:34for the first time really stressing myself out unnecessarily it's what I'm all about

00:10:38Natalia good morning hello Natalia right Natalia tell us all about your monkey bread so I'm gonna

00:10:44make my family Ukrainian monkey bread and I put inside bacon filling cheesy balls we'll see what's gonna

00:10:59happen made from an enriched dough and stuffed with cheese bacon and onions Natalia's flavors are a nod to

00:11:06the big Ukrainian tear and share loaves she enjoys eating with her family you make bread a lot yeah you

00:11:11do yeah I do every Sunday we making a big bread and is to remind us like this past time in Ukraine when it

00:11:25was so calm and quiet and lovely so yeah okay so yeah it's quite a lot of emotion in your bread and love in

00:11:35your bread yeah absolutely that's what baking is all about yeah Leslie Leslie your monkey bread what

00:11:44are you up to so I'm making a stilton pear and walnut monkey bread I like the sound of this flavor yes I

00:11:52hope I can pull it off covered in a variety of seeds Leslie's hoping to balance out the flavors of

00:11:58walnut stilton and pear monkey bread I'm gonna chop the pears up mix it in with the stilton how much

00:12:04stilton I think it's about 120 120 grams my bread oh look good once their dough has doubled in size yeah

00:12:19it is looking quite good actually the bakers can start to fill and shape their dough balls so now I'm going to

00:12:26to spread it out this feels really good this is going to be the olive one no matter how they choose

00:12:31to incorporate their fillings doing it almost like a dumpling wrap everything over so that you get sort

00:12:38of an even distribution they need to ensure their monkey bread is bursting with flavor about 160 grams

00:12:44the stilton going in now lots of stilton I think it's a big bite of cheese yeah you love watching Paul

00:12:53need bread apparently is that true yes how do you know that it's just a rumor that's been circulating oh my god

00:13:02that is very embarrassing you know what why is it about Paul needing bread that you like it's very

00:13:08sexy handsome yeah very sexy with his blue eyes of a husky sausagey fingers the bakers must work

00:13:19quickly I need to really hurry as the dough needs time for a second prove before it can be baked if you

00:13:26don't prove it enough it'll be dense and stodgy so it's quite important to get the second prove

00:13:32right not panicking stand stand cool stand calm stand collected okay gonna put that in gonna cover

00:13:40that up put that in a warm little proving draw so I've just popped it in for the second probe I'm

00:13:47gonna give it 40 minutes beautiful I'm gonna leave it to prove for as long as physically possible it needs

00:13:5530 minutes to bake so the moment it gets to 30 minutes in but two of the bakers back on crack on quick

00:14:05quick quick have fallen behind am I the only one that's still doing me balls no a point one the same

00:14:13as you so it's okay I'm very nervous about the time the time is my enemy bakers you've got one hour left

00:14:25with the monkey breads needing around 30 minutes in the oven the race is on to get them proved you

00:14:31got to put them in the oven soon yeah very soon would you prove them more at home if you were

00:14:35at home yeah well I'd put the improving on a little bit higher than I would normally because I was running

00:14:39out of time yeah it's too high could be too much yeah it's one of them it's like you've got to know it

00:14:44dangerous game so don't you like the risk I like the risk I'm a risky gal good luck mine's definitely not

00:14:50proved it is not proved yet they look better than when I was at home look rising up quicker so

00:15:04hopefully we'll be on time something is gonna have to be sacrificed unfortunately it's gonna be this

00:15:11prove because I know that underproved is definitely not as bad as underbaked underbaked is bad I feel

00:15:16like it's a game of chicken to be honest I feel like you need to push it as long as you can but

00:15:23you're in the risk of not finishing on time bakers you have half an hour left cilantro let's go for

00:15:30it it has to go in I have no more time to wait just go straight in let's see what happens if the

00:15:38bakers are prepared their dough sufficiently oh I'm really hoping my balls bake then they can expect their

00:15:44bread to rise as soon as it hits the oven I think we should be okay see like a big bus like a crazy

00:15:52it's actually rising which is amazing so hopefully it's not unapproved what's going on bread's not

00:16:00risen are you actually joking there's literally no lift no rise nothing do you think Paul will notice

00:16:06I'm gonna take these out the oven in about five six minutes let it cool down okay I got a magic trick

00:16:21for your jazz see see I'm gonna try I'm here watch this now do you know the truth let me show you this trick

00:16:38but with one alteration bakers you've got five minutes left it's right once baked the monkey

00:16:52breads need to be demolded carefully I'm scared to prevent the balls from falling apart

00:16:58oh you're okay I'm coming partially might be worth flipping it back over and just trying to dislodge a

00:17:04few bits maybe oh I can't believe I did that flat as a pancake this is a mess so now oh some of

00:17:18it's still in there bakers you have one minute left one minute oh god just panic absolutely panicking

00:17:31you brush with a little bit of oil this is wild garlic pesto she's had a multitude of sins maybe not

00:17:41these sins more done bakers your time is up please step away from your beautiful monkey breads looks

00:17:52okay but I don't want to be thinking this is gonna be amazing and then get absolutely torn apart by Paul

00:17:58the whole point of it is they're supposed to stick together can't believe I'm going to home on

00:18:03bread we you're not going on bread we it's awful the Baker's monkey breads will now be judged by

00:18:13prune Paul hi Ian hello hi Ian I love the setup I think the bake looks great nice strong color you

00:18:23can see the individual balls as well I think it looks great thank you I'm gonna just take a little wedge

00:18:28so we have blue cheese and it has pear and fennel for the next one we have a harder cheese and it has

00:18:34apple and caramelized onion and then for the last one we have a brie style with blackberry and rosemary

00:18:41I love the flavor it's that wonderful sharpness from the blackberries I mean it's just really rich

00:18:47cheese superb love the flavors I was getting some was it nuts in there nuts rolled in walnuts it worked

00:18:55really well with the pear and the blue cheese together I think you've ended up with something

00:18:59that's quite delicious thanks very much I think it looks really appetizing it's interesting that you've

00:19:08used so many seeds that's enough seeds at the bottom of a birdcage you know so I have got a pear

00:19:15stilton and walnut monkey bread it's really nicely baked so that the outside is really crispy I really

00:19:21like the flavor of the pear stilton is lacking okay you need a little bit more stilton in there

00:19:28good job though it tastes great very delicious thank you look the look of it I think it looks

00:19:34quite quaint so these ones are their French onion soup these ones are the steak and these ones are the

00:19:39croque monsieur that's delicious it's quite sweet because it's onion flavors are great punchy strong

00:19:46spot on that croque monsieur I spent two years in Paris as a student I lived on croque monsieur and it

00:19:53tastes like it the dough needs lightening up a little bit it's a bit heavy I think it's decent though thank

00:19:57you so much guys the balls are quite big which makes it more tear and share than monkey bread nevertheless

00:20:06it looks good it looks well baked as well flavor it's bacon and onions cheese and parsley and a bit of

00:20:16pesto it's quite sweet actually yeah it's a bit over sweet what you need to do celebrate the savoury

00:20:23and not the sweet a bit stodgy as well it's a little doughy but if you get a bit towards the edge

00:20:27it's absolute perfection thank you so much thank you Natalia I think it was great one thing I do

00:20:36like is the fact that it does fall apart so there's chutney blue cheese fig and thyme love the flavors

00:20:43love the combination of flavors you're adding not just flavors but textures as well okay I think you've

00:20:48done a very good job so do I well done Jessica thank you I think it looks rough and ready okay

00:20:56because it's broken up a lot it's all the flavors of Calabria sun-dried tomatoes black olive we've got

00:21:02the indouya and I've made it into a cream with mascarpone I filled the other balls with pesto it's

00:21:07really tight isn't it it should be a little bit more open than that okay but the flavors though you

00:21:12can't I can't argue with you the flavors flavors are amazing I quite like that I mean I love a milk

00:21:17loaf because it's a little bit cakey I think it's really delicious thank you pal yeah well done thank

00:21:23you thank you an impressive looking thing though I like the fact that you've got all the little balls

00:21:29you can see but they are slightly misshaped but that's why let's have a look shall we take a slice

00:21:33out of this so this is an Italian flavor inspired bread so we have porcini mushroom and garlic and then

00:21:41red pesto and green pesto knots the mushroom one is so intense it's really good deep flavor I think

00:21:49the pesto one's a bit weak the bacon it is all right I think proving is a little bit shy and he did

00:21:55longer overall it's not bad I think your flavor is just lacking I'm a little more enthusiastic I think

00:22:00it tastes absolutely delicious that's good thanks I love the look of this it is very neat the balls are

00:22:07all there you can see everything clever well it looks very attractive it does yeah let's have a quick

00:22:13look so my monkey bread I have two flavors there's an olive and rosemary one and then and basil

00:22:20not getting the rosemary with the olive I'd like to see more olive even then I would have always had

00:22:30coriander with an olive it's absolutely delicious it's just that right I didn't know there were

00:22:35olives and I wouldn't necessarily know it was but if you sat down with some friends and that glass of

00:22:41wine perfect thank you Jasmine just need some wine and some friends and coriander at first glance I

00:22:53would have perhaps liked a little glaze on did you did you glaze them at all I forgot because that's

00:22:59which means they're a little dull to look at they could be a sort of shiny I know the size of them are

00:23:05good the balls look a nice size the red dough is red bean curd and the green is like an Asian pesto

00:23:13and the other one with sesame seeds a little chili in there a little bit it needs more salt the

00:23:19sesame one has very little flavor to it it's the same with this a little more salt would bring out

00:23:24the flavor hmm the balls actually a baked dough right they put me a little bit more proving just

00:23:29drink them up a bit I'm just not getting a huge amount of flavor in there so my monkey bread was

00:23:38going to be onion flavored with some yeast extract you say was it's okay in the past tense I didn't

00:23:45get pretty much any rise on it obviously it's it's sort of trying to grow and it can't so you basically

00:23:50get sort of falling apart oh wow it's like raw no it doesn't look as if it's been in the oven no it

00:23:57doesn't does it it's literally like dough has a good flavor that's a great flavor the texture is so

00:24:07awful that you couldn't eat it it's a shame yeah bad luck thank you thank you for your kind words

00:24:14I mean I think that their words were a lot kinder than my bake deserved if I'm honest but it's just

00:24:27piled on the pressure to try and do better in the other challenges which I didn't really want today

00:24:31I think I was as close to a handshake as I may ever be um so I'll take that he said the word superb

00:24:37you don't hear superb a lot so um I'm happy with that I am a little bit disappointed about the

00:24:44flavor bits I should put a bit more salt I'm not looking forward to technical challenge

00:24:49I will be at the bottom again uh I it's not my thing

00:24:53for the bakers next bread week challenge they have no idea what they'll be asked to make

00:25:02hello bakers welcome back to the tent it's time for your technical challenge and today

00:25:08your technical challenge has been set for you by the chairman of the board and when I say board

00:25:12I mean breadboard it's Paul Hollywood Paul have you got any advice for our bakers you know they

00:25:17idolize you this is all about the planning well the planning and the timings get those right you'll be

00:25:24fine now as ever your technical challenge will be judged blind so we're gonna have to ask these two

00:25:29punks to leave the tent see you later okay for your technical challenge today Paul Hollywood would

00:25:39love you to make his take on that fast food classic the glazed ring donut he'd like you to make 12 ring

00:25:48shaped donuts all should be covered in a classic vanilla glaze and six of them should be dipped in

00:25:54a strawberry icing there's a lot riding on this kids so donut mess this up you've got two hours 45

00:26:02minutes on your marks get set oh feeling incredibly daunted about deep frying well who has a machine

00:26:14like that at home do you no I do not I wouldn't be making donuts I'll be making fish and chips look at

00:26:19that I've never made donuts before I make donut many times should be okay Paul I know you like a

00:26:30donut I'll be honest with you donuts are my guilty pleasure for a main course I have a load of hot dogs

00:26:35and then for dessert I have a load of donuts that would be my ideal meal they look easy but actually

00:26:41it isn't they need to use as much time as possible on the proving it's just on every one of these you

00:26:46have a white band that runs around the middle if they don't have the white band it hasn't been

00:26:50proved enough the chances are it's going to be quite dense well have you told them how long to

00:26:54prove for no they don't need to be told that I would have thought one of the problems is getting that

00:26:59ring they've got several little cutters actually so the chances are they may choose something too

00:27:03small and then that hole will just disappear okay please choose your donut I'm going to go for a plain one

00:27:09I'm going to have a pink one oh yes you can see how soft it is inside oh my god I am covered in icing

00:27:18bingo looking good recipe is not very detailed so the first note is make the dough and leave to prove

00:27:25self-raising flour and strong white flour together adding self-raising flour and yeast should ensure a

00:27:30light fluffy texture I imagine the self-raising flour will give it extra lift if they follow one of Paul's

00:27:37instructions very carefully I need to warm warm the milk up first so then you should activate the

00:27:43yeast and it goes frothy but if you make it too hot it kills the yeast I try to put the hot milk and

00:27:49the yeast but it's not rising I'm a bit worried I still worry how's my Aaron does it put you off when

00:27:58you have a bad signature that's in the past anyway now yeah it's in the future oh I love your attitude

00:28:02yeah it's in the past it's gone yeah you look good thank you you know what I mean it's what I need

00:28:07this little ego boost to keep me going as long as you look good babe who cares look good you always look

00:28:13good babe and you can smash anything so he's out I'm trying to do a bit of slap and fold I want it to look

00:28:20cute I want it to be ready I want it to be tasty it's blobbing it does look like it's alive it looks

00:28:27like it's an animal how are you feeling it's going in general I just hope I won't be at the boxing

00:28:33again do you like the back you can see what everyone else is doing I don't cheat never cheated at school

00:28:37no not once really did you do well at school no never do well number three prove I put this in the

00:28:47proving jaw until double in size I'm going to prove it about half an hour see how it goes this is the

00:28:54face of somebody who just wants to do well bakers you are halfway through keep going guys right let's

00:29:03make the glaze 600 grams of icing sugar 30 coconut oil they haven't given you an amount of whole milk

00:29:10so I don't think it's a lot if you get the glaze consistency wrong it'll be like really thick and

00:29:14gloopy all over it or there won't be any at all I essentially want the glaze to be like a thin

00:29:18liquid that will just coat the outside I doing it by eye my eyes like oh the glaze is good I'm done

00:29:31thank you so much make the strawberry icing to coat the tops of six of the glaze doughnuts oh that

00:29:39is strong I went for it I went about 20 drops I feel like it needs to be really red as well

00:29:46this way they're gonna go hmm it's a bit too red with glazes and icings in hand the bakers can return

00:29:53to their dough let's have a wee look if they prove it for too long it could develop large air bubbles and

00:29:59collapse when it's fried I don't want to over prove it but if it's under proved their doughnuts will

00:30:05be dense anyone else out I'm gonna do two more minutes it's passing the test it's slowly springing

00:30:11back and it's not coming all the way so seems like it should be proved yeah I need to get going

00:30:16it's not rising not much happening shape the dough into 12 approximately 7 centimeter ring doughnuts

00:30:26doughnuts the judges will be expecting a batch of identically sized perfect ring shaped doughnuts

00:30:32Paul loves uniform things but the bakers haven't been given any directions on how to achieve that don't

00:30:40know how to get me howling I'm just gonna do it with this we'll get a neat hole everyone wants a neat

00:30:45doughnut holes over there it's quite big that hole yeah but remember that it's good it expands okay so

00:30:52you think how big should a doughnut hole be I have no preference on hole size but while everyone else

00:31:02is shaping their rings they look like doughnuts which is great poi man is at a standstill my dough is not

00:31:09rising as much as I thought and I am seen everyone like shaping their doughnut already I don't know I

00:31:19may have killed the yeast three six nine twelve anybody know what the bags are for okay kind of bag my

00:31:29doughnuts I've never used one of these bags before but we got given it so I'm gonna use it put them back

00:31:33in spray I live in it for 30 minutes or so I let you start shaking it I just hope I can do this in

00:31:41time stay positive stay positive bakers you got one hour left wondering how long we need to prove it

00:31:50for it's crucial that the doughnuts get adequate proving time I'm just trying to give it as long as

00:31:55I can waiting for it but the bakers also need to calculate how long they'll need to fry cool and

00:32:01decorate them all set about timing planning I need to work out timings I have no idea how long they

00:32:08take to fry Tom's reckoning 45 seconds I don't trust Tom with a technical just Toby with a technical

00:32:14okay he's won twice yeah and he's he's a wee bread boy so no he's a wee bread boy his moustaches made of

00:32:22bread I just said your moustache was made of bread put this in the proofing drawer I should have enough time

00:32:30Bakers you've got half an hour left oh I reckon this probably done while poi man is still waiting

00:32:40for a second proof don is proofing so it's nothing I can do the other bakers can move on to the next

00:32:46step number four is fry the doughnuts let's do this now let's do it this is exciting she floats this is

00:32:57good time I'm gonna do two at a time two minutes on each side I reckon three at a time three at time

00:33:04I'm gonna do four in a batch if I put too many in at one time it's gonna reduce the temperature of the

00:33:10oil if you have it too low it'll absorb too much oil and then it'll become greasy and unpleasant to

00:33:15eat oh I need to start to defy them otherwise I won't have time I think that color is good by the

00:33:22back of Paul's hand how do you get that color look at the ice bath that everyone has Paul has one of

00:33:28these I can do eight minutes absolutely these little speedos oh gosh I did fry about three minutes each

00:33:40side I just don't want them to be doughy inside so they might be a little bit too brown I'm feeling

00:33:47okay with them they look like doughnuts which is great it seems like they've got the doughnuts already I'm

00:33:52gonna glaze them now okay let's do this the judges are expecting a thin translucent glaze I do love a

00:34:00glazed ring they feel good it's very messy that was thicker than I thought I don't know if they're a

00:34:11little bit overdone nice onion rings they look gorgeous I know because I make doughnut all the

00:34:21time at home I know he's gonna have a problem with them yes keep going keep going this one too much I'll

00:34:29say be positive I know be positive positive darling the bakers have been asked to coat six of their

00:34:35doughnuts with strawberry icing they feel really crispy this one too small I need to do six pink and

00:34:45then I need to decorate them in red and white pipe red and white spiraling circles spiraling they said

00:34:54how long do I have bakers this is it one minute left one minute oh good god it's so stressful my hands shaking oh my god

00:35:07what kind of nails are bakers your time is up please come and bring your beautiful doughnuts and place them

00:35:24behind your behind your photos those look great no my underproof I don't know what happened Paul and

00:35:38Pru are looking for 12 golden brown uniform beautifully decorated ring doughnuts that's a lot of doughnuts

00:35:46right actually for the first one they don't look too bad the white line is good yeah and they're the

00:35:56right color aren't they decoration is pretty good it's pretty even the crumb looks good nice and light

00:36:02it's nice on the mouth it's quite soft good good okay it hasn't proved enough you see there's no white

00:36:09line it's much too much icing on that look at that it's an acceptable doughnut hmm but it's a bit heavier

00:36:15these are massively underproved and very very dark let's have a look inside I took a bit of a saw you see how

00:36:25dense that is over fried as well the flavors are good but the texture is all wrong and they're uneven some of

00:36:32them are much smaller than others yeah now these don't look too bad well this one doesn't look as if it's iced at

00:36:37all the icing has been so liquid it's just disappeared soft the crumb is nice hmm the texture is okay

00:36:45nice shape I mean you look at the inconsistencies this is a tiny little one look how dark it is

00:36:53that actually tastes bent as well it's very greasy look now I quite like these the icing on this isn't

00:37:00particularly neat they match true quite original and it's thinly glazed which is what I like absolutely

00:37:07yeah the white line is the white line there this is quite light inside as well it tastes good it's

00:37:12delicious these are so uneven I mean some of them look well risen and some of them look tiny she's not

00:37:21as tight as I thought it would be no that's one of the bigger ones yeah it's as if they've been done in

00:37:27two batches yeah very inconsistent okay someone's trying to be clever oh well why not I don't think that looks really good it's not quite

00:37:35the decoration we told you to do but it's lovely the lines are good the consistency and the colour is pretty decent

00:37:42gosh that's very big bubbles in there it's quite open it's been well mixed now overall these don't look too bad the shaping has created a bit of an issue

00:37:51needed to be slightly thicker on the glaze on this runoff it does nice and spongy it says it tastes okay

00:37:58it's just a little bit uneven the icing is pretty terrible yeah the icing on this bit thin and then

00:38:04ironically when you move on to the last one this is just way way too thick and they're all inconsistent

00:38:08as well it's a bit of a mess but they're quite big yeah they're nicely risen the bigger ones are really

00:38:14good doughnuts yeah Paul and Prue will now rank the doughnuts from least to most successful

00:38:20in 10th place we have this one boy man these are over fried and underproved in ninth spot we have

00:38:31these who are these little beauties uh Leslie go that far way way over fried and there's just no

00:38:38consistency in the shape as well Natalia is eighth Jessica is seventh Ian is sixth Tom fifth Toby comes

00:38:47fourth and Aaron is third and then in the second place we have this one Nadia they're nicely iced

00:38:55they're pretty well risen excellent thank you which means in first place Jasmine

00:39:00yeah icing was very good you had a lovely texture inside they were nice don't it well done

00:39:08well that just happened and it's breadweed which I feel is like I feel a little bit better after the

00:39:18disaster that was this morning oh well have some beer later forget about it and crack on tomorrow

00:39:29just one final challenge before the judges decide who will be bread week star baker and who will be

00:39:41leaving the competition well here we have it bread week dread week let's talk about some of the bakers

00:39:47let's look at Aaron Aaron had a bit of a disaster in the sick but he didn't do too bad in the tech no but then you have

00:39:54Poyman I don't think Poyman had enough salt in her signature it didn't really create a lot of flavor

00:40:01Poyman did not have a good day really you have to mention Natalia as well because Natalia's signature

00:40:06was meant to be a savory bake but it was so sweet Ian smashed it yesterday thing is about Ian he did

00:40:13really well in the signature and then he was sixth in technical so he has slipped down a bit yeah there

00:40:17is one person I thought he was doing extremely well I think it's Jasmine she won the technical and did

00:40:22well in the signature as well an idea too she's doing okay she has a good day today she could be up

00:40:26there it seems like there's a lot to play for in the show definitely I'd like to see you two in

00:40:32tracksuits with whistles giving team talks I'd pay to see that actually I'm in

00:40:37bakers welcome to your showstopper challenge today the judges would love you to make a fantastic

00:40:47celebratory sweet bread with at least three tiers your showstopper should be made with an enriched

00:40:54bread dough and should be designed to represent a celebration that has meaning for you you have

00:41:01five hours to celebrate sweet bread come on great vocals Alison thank you you're wasted on this show

00:41:11well I'm about to drink but I wouldn't say I'm wise dude on your marks get set bake

00:41:19I can't have a bad day today I just want to do well

00:41:26today's showstopper challenge is an enriched bread three tiers of it made into a sort of celebratory

00:41:34showstopper like a tiered wedding cake but made out of bread for me what I want to see is beautifully

00:41:40flavored and well-baked loaves that really show off the baker's skills unbelievable stance

00:41:49the introduction of flavors it's going to be quite tricky because the addition of all the ingredients

00:41:53into the dough can slow things up add too much fruit for instance then again that slows the yeast up

00:41:59you've got to get your timings right you're proving right your baking right get the consistency right if it

00:42:04isn't there's going to be trouble morning Aaron good morning all right Aaron tell us all about your

00:42:11sweetbreads so I'm doing a celebration of life sweet bread for two of my friends who passed away a

00:42:16few years ago Alicia and Fidel my friends have always been really supportive of me getting on to

00:42:21bake art so it just felt fitting and I'm doing four courons uh stacked and then down one side there will be

00:42:28some flowers for Fidel roses for Alicia sounds like a a fitting tribute thank you Aaron's ambitious

00:42:36French couron bread will be festooned with a cascade of flowers and filled with pistachio marzipan

00:42:42cherries and apricots couron is such a beautiful bread made rice yeah I really tried to finesse this

00:42:48one for you guys well you've got five hours yeah and I'm making good time because they bake quite fast as

00:42:54well because there's a hole in the middle good luck thanks guys also going for a classic french

00:42:59celebration bread is Nadia I am making a wedding cake but a french one it's beautiful it's a nice

00:43:06brioche dough with a nice raspberry crème patisserie inside it's really pretty I just love weddings

00:43:12never been married but love weddings Nadia's sweetbread towel will be decorated with dozens of hand

00:43:19pipe buttercream blooms fit for the wedding of her dreams we're going to a wedding whose wedding is

00:43:24it your wedding well I've been waiting very long time oh god have you got a boyfriend yeah not put a

00:43:30ring on it yet no what's his name Daniel what are you playing at Daniel what are you playing at

00:43:37remember there's no ring on it anyone could take her let me just cut this in the proving drawer while

00:43:43the bakers wait for their dough to increase in size so pull for an hour they can focus on their

00:43:49fillings this is me creme pass with loads of fresh raspberries this is glazed cherry but adding

00:43:56ingredients with more moisture just straining off the liquid so they're not too wet going into the dough

00:44:02can run the risk of wet and sticky dough that won't rise properly how you doing Ian I'm okay

00:44:08what's going on this is going to be celebrating Samhain which is the Irish precursor yeah it's

00:44:13the Irish precursor to Halloween I love this yeah you know like jack-o-lanterns and stuff yeah so

00:44:18they used to have these little turnips that they would carve terrifying faces into really yes so is

00:44:24yours going to be horrifying hopefully yeah I want to I want to scare the judges a wee bit

00:44:29Ian's spooky sweetbreads will be flavored with apple and cinnamon and decorated with edible paint

00:44:34and dead dough decorations celebrating his girlfriend Derville's favorite time of year

00:44:40my girlfriend um she says that she looks like you and um wants you to know that I mean it's scarily

00:44:47close it is scarily so she looks like a sort of dug up zombie yeah that was what I've recommended

00:44:55yeah yeah yeah I pulled

00:45:01also dedicating his bread to someone special is Tom my boyfriend his favorite time of the year is autumn

00:45:08so mine is just all about that changing time of the year when all the leaves fall off the tree

00:45:12how are you doing that in bread I've got a three-tiered cinnamon bun tower and then I'm going to have

00:45:18some chocolate decorations because it's bread week so why not decorate out of chocolate Tom's sculpted

00:45:24chocolate tree will shower autumn leaves onto the orange cream cheese icing that will cover his

00:45:30orange cinnamon and pecan nut rolls let's hope it tastes as good as it sounds I don't know if I have

00:45:35the substance to back it up but let's find out let's see I think I'm gonna have to get my dough out of the

00:45:41proving drawer whatever it looks like it's got to come out pretty big I don't know if it's risen as

00:45:46much as I would like it to but I'm all time to mess around now so I'm just gonna have to get on with it

00:45:51the bakers now face a race to get their bread filled and shaped before it proves for a second time

00:45:57there's gonna be some apple and cinnamon viraled into the to the loaf so hopefully they don't leak

00:46:03into the dough so this is my fruit filling it's just the apricots the lemon and the sour cherries

00:46:10so this is the cinnamon cardamom butter I'm actually gonna fold it almost like making

00:46:15laminated pastry when you put butter inside morning jasmine morning hello right jasmine tell us all about

00:46:22your sweet breads what are you doing so I'm gonna do a swedish cinnamon and cardamom midsummer celebration

00:46:28bread lovely jasmine's plaited cannabula loaves will be made from sweet cardamom dough filled with cinnamon

00:46:35sugar and butter and decorated with delicate scandy style icing ironic that I'm plaiting when I have

00:46:41no hair to flap myself I had my own hair completely until I was like 12 and the doctors didn't really

00:46:47know why like no one really knows what causes alopecia or there was nothing that triggered it

00:46:53I just randomly started losing my hair so it literally wasn't until yeah a couple years ago

00:46:59when I stopped wearing my wigs and it was really hard at the start going outside without wearing a wig

00:47:05and just looking different but I feel like I'm really getting this point where I genuinely am starting

00:47:10to enjoy like not having hair and being different the bakers need to carefully shape their filled

00:47:16doughs to create the perfectly formed sweetbreads that Paul and Prue are expecting but he likes things

00:47:22very neat if things are chaotic I can see him sweating he doesn't like it how does he cope with you

00:47:29yeah he doesn't even know what I am and while most of the bakers are shaping the dough before it turns

00:47:35to the proving drawer Jessica is relying on the second proof to shape her loaves so the string around

00:47:41it essentially what I'm doing is I'm trying to make each tier look like a pumpkin so as it proves

00:47:46it will stretch into the string Jessica's pumpkins will be sandwiched with apricot conserve

00:47:52an orange infused creme patissier decorated with crops and rain dancing figures to celebrate her

00:47:58time working in Uganda I would work in communities that mainly focus on agriculture and they experienced

00:48:05a lot of drought so when the rain came the women and children would leave their houses and dance in

00:48:10the rain to celebrate the kind of coming of the rains and the prosperity of the ground to hopefully grow

00:48:15their crops

00:48:18bakers you are halfway through you've got two and a half hours left

00:48:23the second proof is the baker's last chance to get their dough ready for baking

00:48:28hopefully we'll puff up

00:48:30producing a light and airy bread an open crumb structure that the judges are looking for

00:48:36so this is the bread that stole christmas

00:48:39can't sacrifice that second proof today because paul said it was slightly under

00:48:41approved on the second one yesterday

00:48:44let's hope christmas comes early for me this week

00:48:46toby's hoping he can redeem himself today with his festive stolen breads

00:48:51filled with mixed fruits spices and marzipan celebrating his favorite time of year

00:48:57i absolutely love christmas i always have and we stockpile stolen every year that's why i wanted

00:49:02to go for stolen inspired bread and it tastes great can't can't lose surely

00:49:09natalia tell us about your celebration bread so today i'm gonna make my korowai it's ukrainian

00:49:22wedding cake which is a recipe my grand grand mother so i hope it's worked today paul don't look at

00:49:31me like that i'm so scared how could i ever go at your grandmother

00:49:35natalia's traditional korowai wedding bread will be made from an enriched dough packed with butter

00:49:43and flavored with orange cinnamon and rum all from a family recipe passed down to her from her mum

00:49:50she could bake her she could bake her but i think she's better with cooking

00:49:57is she here or in the ukraine yeah to watch the show yeah

00:50:00hello hello she said you're a better cook than a baker no i'm not you know everything you say

00:50:08they're filming she's gonna find out but natalia's family recipe has competition so i'm making a

00:50:16korowai style sweet bread three that's controversial is it you know natalia's making one she is ukrainian

00:50:23yeah i know no pressure leslie's hoping her korowai sweet bread enriched with rum soap raisins blood

00:50:29oranges and cinnamon will hold its own and she's decorating it with flowers for her granddaughter

00:50:34a little granddaughter to mabel she's coming up for two and she loves flowers and on her first birthday

00:50:42we had a daisy theme so a little nod to her also saying it with flowers is poi man i bought my house

00:50:50yeah um there has a rose tree outside my house stunning um but i cut that off why you cut the roses off

00:50:58yeah i took the whole plant off it's because for chinese uh feng shui roses are not good for your

00:51:05love life no why didn't you like plant it around the back then my boyfriend at the time bought me a

00:51:13plant a rose plant and planted at the back garden now we got married so i think the love curse broken

00:51:22pouring man's tribute to her husband paul will see three layers of plaited milk bread filled with a

00:51:27coconut paste and glacé cherries adorned with roses sculpted from bread dough how do you make your roses

00:51:34then i used a circle cutter yeah you line them all up yes impressive i tried it at home with

00:51:42went well most of the time so hopefully this will go well so second proof's done that's behemoth

00:51:52she's going in wish me well as their dough hits the heat going in the bakers can get to work on

00:52:00making their decorations that will elevate their celebratory sweetbreads to show-stopping levels

00:52:06i'm making my lovely chocolate tree roses are for alicia and the sunflowers are for fidel these are

00:52:11going to be on top so i want them to look nice the bread's quite dark so the daisies really add a bit

00:52:17of color to it my roses look quite good yeah gonna make some rain clouds these are the uh turnip

00:52:24lanterns they're terrifying what the hell is that i've done some more that's the most disgusting thing

00:52:32i'm ever that's the worst one what is that it's gonna be a tree eventually it really doesn't look

00:52:36like a tree tom it looks like a big log wait wait and trust me smells nice though thank goodness

00:52:44what's this it's like a little octopus i've got some leftover flowers we could maybe catapult it

00:52:54somewhere who should we take out no that's who looks like they're doing well you go for the head

00:52:59i'll go for the feet two three blimey we flicked baby octopus at you sorry i'm so deep in the focus

00:53:08trying to make this not look like a poo oh good it's too dumb as the sweetbreads come out of the

00:53:14oven it's the moment of truth for the baker's showstoppers definitely a little over it's not as

00:53:20pretty as i wanted it but it's it's fine i'm gonna cover it with daisies it's a good bake

00:53:26i don't think it's raw the flavors i know are good so i'm actually just chuffed i'm on time

00:53:33but not everyone is happy please be done it's gotta go back in that is definitely not done

00:53:45still not done bakers you have one hour left i need 45 minutes to decorate so that's fine as long

00:53:55as they're right in the next 10 minutes and start to cool other people's bread's looking really good

00:53:59it's kind of stressful whilst toby and ian face an anxious wait come on the other bakers must get

00:54:07their breads cooled it's hot it's hot it's hot and decorative elements finesse i'm shaking a bit

00:54:14before assembly can begin these are just the little flowers that are going around the edges

00:54:19got some bling for these roses because i live in essex i just want to get the roses done so i've

00:54:26got the equal amount of roses to some flowers okay just gonna glaze this super quickly i've made my

00:54:31little glaze from milk with corn flour and gelatin so beautiful i'm a little bit worried i desperately

00:54:42just want it to be done out and looking all right because at the moment it's not even going to be done

00:54:46let alone decorated so it's eating into decoration time bakers you've got half an hour left

00:54:52where am i next over here as most of the bakers start to assemble their showstoppers they are still

00:55:01very hot but i have to start decoration otherwise i won't have enough time that's right ian and toby

00:55:09that's a big unit that is have no other option but to get their breads out of the oven some color on

00:55:16that one ideally these will call quickly ah see underproved you can see because it's cracked there

00:55:22paul's gonna have a field day on that and they oh i've gone i've just gone over this hot with the

00:55:26rest like there's been a murder what's going on it's everywhere i feel like this is a handshake

00:55:32already yeah no one's gonna shake this hand bakers you have got consumption you can do it now you have

00:55:4010 minutes left who have you become joan rivers oh please don't squash oh please

00:55:50it's gonna do this really quick bread beef would be the worst week to start crumbling come on

00:55:58i'm actually really really happy with it god that looks rough

00:56:03this is gonna be terrible this is gonna be terrible oh sugar i haven't got enough oil

00:56:09it's meant to be a glaze that'll harden like a toffee apple but that looks quite dark i want to

00:56:13have it but it's not gonna be good if it's burnt how long got left sorry bakers you have one minute

00:56:19left oh god this is so annoying this went so well in practice as well oh stick on lovely even if they

00:56:27say it tastes like trash at least i know it looked good i put this bit don't tell anyone bakers your time

00:56:36is up please step away from your showstoppers oh i feel rough feel rough about that

00:56:45is that good enough i don't know oh my god

00:56:50the celebration sweetbreads now face the judgment of paul and prue jasmine will you please bring up your

00:57:03showstopper it's beautiful it's really very delicate i do like the decoration i like the icing the icing

00:57:18consistency is spot on as well it's very pretty so it's got cinnamon and cardamom in it

00:57:23the cardamom level and the cinnamon level are very nice and actually the dough is baked beautifully

00:57:34you've got a good amount of swirls in there so that is very good but also i think it looks incredibly

00:57:42pretty and it tastes fantastic well done jasmine a bit wonky but i think it looks very good let's see

00:57:51what it's like inside it has marzipan inside and the bread is enriched with butter eggs apple juice and

00:57:59milk the bread is not quite done it's quite doughy that is such a pity because i think that is the best

00:58:07tasting stolen i've ever had well i think it's really dramatic very neatly done i do like the bold

00:58:16color on the outside i think it looks stunning this is orange cinnamon and pecan cinnamon rolls

00:58:23i love the crunchy filling and the cream cheese icing is lovely love it what i do like is the bread

00:58:30itself it's light but then the fillings just really pack a punch it's beautiful yeah well done tom

00:58:36excellent thank you so much guys i like the little figures the colors are great it's a little bit

00:58:43clumsy but the bake is lovely let's have a look and see what it's like inside is a japanese milk bread

00:58:50filled with a creme pat infused with some orange zest and some cardamom and there's an apricot conserve

00:58:58all the flavor comes from the creme pat yeah you want something more maybe fruit inside the bread

00:59:03would have been nice as well you could have done more with the bread sure i love the bake on it i

00:59:11love the shine it really looks so appetizing so this is a orange and rum soaked raisin sweetbread

00:59:20in a korava style the texture is absolutely lovely it's springy nicely baked i think you've done a great

00:59:27job it looks good it's baked well great flavor texture is good well done leslie thank you

00:59:35it's highly decorated it's a little bit clumsy and you've done the lace nicely but it's got a few

00:59:41joints i added oranges zest uh rome vanilla extract and a bit of old love

00:59:50your spice levels in the cake are good however the dough itself is very claggy it needed much more

01:00:05proving yeah i think there's some really good things about it i love the flavor there's just

01:00:09not quite enough finesse thank you i like it i really like it i like the decoration there's a lot

01:00:17of work in this i love the way you've done the roses they're perfect it just looks lovely so let's

01:00:25see how it tastes inside i have got a white chocolate creme pat i've got a creme mousseline in the middle

01:00:31and i have also got fresh raspberries inside that won't come off your fingers by the way or your mouth

01:00:39you're like dracula texture is perfect you'd almost think it was a cake it's very cake like but it's

01:00:49light that's lovely well done sure it's your tongue sorry guys it looks absolutely lovely the coconut and

01:01:01sugar is glittery so it shimmers i think the roses have worked out well the pipe works a little bit all

01:01:07over the place inside i feel with coconut paste and glazed cherries really nice and powerful coconut

01:01:21flavor and i like the cherries glassy cherries wouldn't be one i would choose normally but

01:01:27actually the glassy cherries were really nice with this and i think the bread is baked quite nicely as

01:01:32well i quite like that i think you've managed to achieve something that has surprised me which is

01:01:37quite unusual well thank you thank you it doesn't make you want to eat it that doesn't it's certainly

01:01:45a halloween feel to it it's sour yeah yeah so it is a sort of winter autumn-y spiced um sweet bread with

01:01:53a cinnamon and apple swirl filling it's underbaked sadly is it certainly underproved

01:02:02it's really claggy you cannot put apple in a bed like this because apple will leak moisture into a

01:02:10dough as it's trying to brew which will make it quite gloopy as well just needed more punch thank you

01:02:16you know i think it looks absolutely astonishing i actually love the look of this i love the chrome

01:02:33because it's exposing what's inside and that's how it should look but let's have a look and see shall we

01:02:38the bread is a coron with pistachio marzipan cherries apricots and there's a light rose icing on there as

01:02:47well

01:02:52yes aaron

01:02:55that's beautiful the pistachio marzipan the fruit level it's really tasty i think you've done a decent

01:03:01job with that and the flavors you've chosen have worked really well in this i think that's pretty faultless

01:03:07what a great tribute thank you thank you well done

01:03:16i told you i could bake bread

01:03:19thank you

01:03:23i would have to say i think that was probably one of the most beautiful things i've ever actually made

01:03:27i'm happy that i did well today but equally my signature was so poor

01:03:35so there's always a possibility we could go home i think that was the worst feedback that anyone has

01:03:40gotten so far they didn't like flavor they didn't like the bake they didn't like anything i 100

01:03:46think i'm going home they seem to really like it i said which is great yeah i'm proud i'm happy but

01:03:53i'm also aware that there's a lot of other amazing aches in there that was a wild ride wasn't it what a

01:04:00showstopper i was surprised about ian's letting himself down a little bit on that one i didn't

01:04:05think it looked as bad as you two that was my perfect birthday exactly it's your style darling

01:04:12okay and who's in line for going home then going into the showstopper it was poi man and then

01:04:17natalia who were in trouble i thought natalia's showstopper was quite clumsy and not exciting it

01:04:25was okay but i did really like poi man's i thought this is the comeback kill again she always saves

01:04:31herself in the show even in the technical she's either been down at the bottom or second from

01:04:35bottom in the last three weeks dare i say it's the tricky one so who's in line for star baker jasmine

01:04:42for sure jasmine's had a pretty solid week yeah i think tom's really pushed himself up today that

01:04:46was a great showstopper and nadia signature she did well second in the technical and i thought

01:04:52a showstopper was fantastic so i think in line for star baker and did you like your red lips

01:04:57no not particularly it's the first time i've ever wanted to kiss you wow that is such a lie

01:05:03every week you try something i've got security on my door

01:05:10bottom bakers he survived bread week luckily i've got the great job of announcing which person

01:05:17will be this week's star baker and the star baker this week is jasmine

01:05:33unfortunately i've got the horrible job of letting a baker go this week so the baker leaving the tent this

01:05:41week is

01:05:55little bit disappointed but i wasn't doing well

01:06:01most of the time but i am part of the bake-off family now so it's not the bad thing absolutely

01:06:08gossip today has been uh rough it's been really rough do you feel like you're going to pull it

01:06:15i've i've dodged a nuke yeah well done you eat so dessert you know what is cool it's bread week i'm

01:06:21happy i got star baker for bread week that feels good the judges liked what i was doing

01:06:27it was a fun week i've learned a lot what's more to want i can't believe i've survived bread week to

01:06:35be honest paul's just come up to me and said it's very well done this week you've done amazing and

01:06:41you're right up there so basically you were good but not that good i want you to be up there where

01:06:49you're thinking have i one star baker not yeah yeah am i going home yeah okay okay oh my gosh oh

01:06:55i'm happy i'm coming back this week guys see you next week it's so crazy next time

01:07:05it's back to school for the bakers too cool for school they get in a flat with the signature

01:07:11devastated take on a tiring technical we're just not built like old school lunch ladies and create

01:07:18a show-stopping summer fake display but who will come top of the class what the duck and who will

01:07:25be expelled see me at the end of class sorry sir are you a star baker in the making if you'd like to

01:07:33apply for the next series of bake-off visit channel 4.com forward slash take part

01:08:03you

01:08:04you

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