- 3 months ago
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00:00What a beautiful day.
00:02Mm-hmm.
00:03Ooh, that cloud looks like a sailboat.
00:06No, I see a baguette.
00:07Oh.
00:08That one looks like an alpaca.
00:10No, you know what I see?
00:11I see two slices of sourdough bread prosciutto
00:13and also a manzanella olive.
00:15OK, we get it, Alan.
00:16It's bread week.
00:17Well, they're not all bread.
00:19Like, that one looks like an angry bird headed towards us.
00:21That is a bird.
00:22Run!
00:23I'm not scared of you.
00:25Ooh, ooh, ooh, ooh!
00:27Last time.
00:28Let's go.
00:29Ten fresh faces took on cake.
00:31Does anyone else uncontrollably shaking?
00:34Some slipped.
00:35That's just not gonna work.
00:36Others sparkled.
00:37Wow, this is art.
00:39Jennifer emerged as the star.
00:42While Dan...
00:43What would your mom say to you right now?
00:45Don't mess up.
00:46Bid an early farewell.
00:48I'm mainly sad that I'm not gonna be able to hang out
00:50with these amazing bakers.
00:52Ooh.
00:54Now...
00:55Go yeast.
00:56Bread is back.
00:58I hope our buns rise to the occasion.
01:00With a steamy signature...
01:01Keep the pillow talk at home.
01:03A textbook technical...
01:05Crying, I think, is the next stage.
01:07And an ultra-tough...
01:08I'm in panic mode.
01:09Multi-layered...
01:10What have I forgotten?
01:11Showstopper.
01:12I'm ready to make the world's most complicated sandwich.
01:25It's bread week, so I got my dumpling hair clips and my steam bow earrings.
01:44Good luck.
01:45That's cold.
01:46Good luck.
01:47I'm practicing for bread week.
01:48I have gone through two 10-kilo bags of flour.
01:52Yeah, a lot of wheat fields died for me to get here.
01:55The tent should smell really good with the bread, but there's also the scent of fear.
02:02Fresh, fluffy, and delicious, it's bread week, folks.
02:07For your signature challenge today, you will be making steamed buns.
02:12Using your stove tops, you will make eight identical buns with a delicious filling that will knock the judges' socks off.
02:19I got the next repair.
02:22Bakers, you have two hours on the clock.
02:25On your marks...
02:26Get set...
02:27Bake!
02:28It's bread week!
02:29Yay!
02:30God bless the bread.
02:31Bread is one of those very specific skill sets that are so important in your repertoire as a baker.
02:46But not everyone is truly a master of bread.
02:49I'm not really a bread guy, so I'm nervous.
02:52For a great steamed bun, it's got to be fluffy, pillowy.
02:57And everything has to come together in a very dreamy and tasty way.
03:01So I'm guessing you love a steamed bun?
03:04Yes, I do.
03:05Yeah.
03:06I love eating them.
03:07I don't know about making them.
03:08Mmm, okay.
03:09Jennifer's creativity flows from chorus to canvas.
03:13You should sell that.
03:14As she and her family jet between Vancouver and China.
03:20She'll call on Chinese tradition with her lucky money bag steamed buns filled with pork and shrimp.
03:27Well, how does it feel coming in this week being star baker?
03:29Actually really nerve-wracking because bread is actually not my strongest.
03:33So...
03:34I'm just making the dough right now.
03:38Let's just make sure it comes out properly.
03:41Steamed buns are prepared just like baked ones.
03:44Okay.
03:45And all our bakers are doing a yeasted dough.
03:49Yeast is being very uncooperative.
03:53Bread knows.
03:54Bread knows if you're angry.
03:56And now I'm angry.
03:57When Newfoundlander Tamara isn't renovating the family cottage...
04:02That's good, John.
04:03She's taking it easy with family.
04:07Her ocean blue steamed buns will feature smoked scallops, cabbage slaw, and a hometown favorite.
04:14They're called scrunchins.
04:15I'm going to render fat back pork and crisp them up.
04:18Ooh.
04:19The big thing in Newfoundland.
04:20Oh, my mouth is watering.
04:22So this looks kind of crazy because I've got a lot of orange food dye in it.
04:26But I am making clementine-shaped steamed buns.
04:30Ooh, orange.
04:32Yes.
04:33I'm using some carrot juice instead of water so that it matches my outfit.
04:37Beautiful.
04:38We love color in the tent.
04:39Okay, shoes on.
04:40Vancouver mother of four, Jo...
04:42Come on.
04:43...unwinds with yoga in her garden and nature walks with her family.
04:47Her sunny steamed buns will be filled with family favorites of miso maple salmon and pickled carrots.
04:55We all love it, so they're going to love it, right?
04:58See how I coach myself?
05:00I think it helps.
05:01It'll take a couple minutes of just arm workouts, but it's fine.
05:06I think everybody should need bread at the end of the work day, just to de-stress.
05:11Feels like ASMR to me.
05:13It's making me tingly in the back.
05:15This better be soft and supple by the time I'm done with it.
05:20A sales support administrator in Barrie, Ontario, Shanika spends free time crafting
05:26and supporting her husband and son's cricket obsession.
05:29Yes!
05:31She'll draw on her Sri Lankan roots for dill weed buns filled with garlic saffron shrimp.
05:37I'm not supposed to be sweating.
05:39I'm supposed to be cold and collected.
05:42I'm just weighing out each dough to make sure they're all similar in size.
05:47The bakers can form their dough in any shape they want.
05:51Sunny steamed buns.
05:53Fingers crossed.
05:54I'm making little pearls to put on the top of my oyster buns.
05:58Just hoping to add a little extra decorative touch.
06:01Margaret's fried oyster burgers will be layered with apple and horseradish mayo.
06:08Out of Alberta's heartland.
06:10Ooh, that is smoky.
06:11Margaret teaches German kindergarten.
06:13A famous.
06:14And schools the competition while dragon boat racing.
06:18My buns are going in the proofing drawer.
06:20Sleep well babies.
06:22Bakers, 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, Shanika, I really have to put everything under the sun now for this.
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.
07:02Adorned with a mandala pattern, his buns will combine Indian chicken tikka with Trinidadian plantain and chatanbeni sauce.
07:11My wife is East Indian, I am West Indian, and I wanted to pay homage to both sides.
07:17The scruncheon, you want the little crunchy ones.
07:21We're going with chicken pastilla filling.
07:24Sweetness and spices.
07:26Margaret.
07:27Yes?
07:28Fried oysters?
07:29Fried oysters.
07:30Oh, shucks.
07:31You should have.
07:32Do-do-do-do.
07:34I'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.
07:47I'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.
08:16But also gets out with her human friends.
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.
08:37Marian, 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.
08:44Alright, we'll have our fingers crossed for you.
08:46Thank you, thank you, thank you.
08:47That's a very risky move.
08:48Yep.
08:49Sue St. Marie steel worker Ryan is a hero in the break room.
08:54Here we go.
08:55And 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.
09:08And why is that?
09:09Well, my wife is allergic to gluten.
09:12Oh.
09:13But she always tells me I have good buns, so.
09:16Ryan, keep the pillow talk at home.
09:18Ryan, keep the pillow talk at home.
09:19Ryan, keep the pillow talk at home.
09:25Be nice, please.
09:27We're trying to go for Moroccan tiles.
09:29I'm not gonna spend too much time on this because I should start steaming now.
09:34Dominic commutes by bike.
09:36Hello.
09:37To teach geopolitics at Sejap.
09:39Then negotiates his garden at home.
09:43He'll take the judges to Morocco with turmeric steamed buns packed with a chicken pastilla filling.
09:50I better get to it.
09:57Final stretch.
09:58I'm steaming my buns.
09:59And I'm making my aromatic oil.
10:02I'm making mayonnaise.
10:03I love mayonnaise.
10:05This is a West Indian sauce.
10:07Chardon Benet.
10:08My mom would make this a lot.
10:10I got some steam now.
10:11We're steaming.
10:12We're living the dream here, guys.
10:13Once the lid goes on the steamer, it has to stay on.
10:17It's hard not to want to peep, 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...
10:25Never peep.
10:26Never peep.
10:28We just have to trust.
10:31There's no water in this.
10:32Here, here.
10:33This 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.
10:49Okay.
10:50They'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.
11:03It's so nerve-wracking.
11:05How many minutes are left?
11:07Bakers, you only have two minutes left.
11:10Okay, I'm just going to open it.
11:12Okay, we're good.
11:15Ooh, it's still a lot of steam in there.
11:20Toothpicks out.
11:21Weaves in.
11:23Oh, my God.
11:24Do I have eight?
11:25Piping hot.
11:27Oh, yeah.
11:28One more thing.
11:30Oh, my gosh.
11:31Margaret, you need help?
11:32What can I do?
11:33Are you just putting them on?
11:34Oh, my God, this is the real moment.
11:35Come on.
11:36Go.
11:37Let's go.
11:38Go.
11:39Five, 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.
11:54I just cannot believe it.
11:55Bruno 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.
12:23Such 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.
12:34This is so juicy.
12:35The chicken tikka, it's there to remind you
12:38how great plantain is and how delicious Mama's sauces can be.
12:43It's so flavorful.
12:45Woo!
12:50The layering makes it visually like a real burger.
12:53And what's on the top here?
12:55It's just the black pearl.
12:57How creative.
13:00Crunchy, tasty, and the oyster are not overcooked.
13:04Nicely done.
13:09Wow.
13:10Visually, it has a beautiful warmth to it.
13:13But your dough lacks a bit of puffiness.
13:18I love that combination of sweetness, all the spices.
13:22So many good flavors that lingers.
13:25Mm-hmm.
13:28It 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.
13:38Okay.
13:39So that's why it feels very dry on the outside.
13:44In 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.
14:03The pork is cooked perfectly.
14:04It's as good as it can be on every level.
14:08You're a steam bun master, Ryan.
14:10Thank you, Ryan.
14:14A little BC love in a bun.
14:16I 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.
14:31The 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.
14:50Ooh.
14:51It 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.
15:05This color is drawing me right in.
15:07The bun has a beautiful sheen.
15:09Mm-hmm.
15:10Looks fluffy.
15:11Mm-hmm.
15:14I love the crunch and the smokiness coming from the scallop.
15:18The scrunch-ins are perfection.
15:20They're so good.
15:21Yeah.
15:22See?
15:23Yeah, yeah, yeah.
15:24Oh, Bruno.
15:25So good.
15:26Tamara, I'm coming to Newfoundland, and please give me a bowl of that for breakfast.
15:30No problem, Bruno.
15:32He loves scrunch-ins.
15:33He's never had a scrunch-in before.
15:36I could have just fried up scrunch-ins, I suppose, and put them in a sandwich.
15:39I am so relieved.
15:41Oh, but 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.
16:06Oh, okay.
16:07Well, technically you're not supposed to be here, so goodbye.
16:11Take care.
16:12Bye.
16:13And no peeking.
16:14I don't trust them.
16:15You shouldn't.
16:16Hmm.
16:17For this challenge, you will be making Norwegian school bread, or skoribral.
16:22These sweet buns dave back to the 50s when a Norwegian mom made them as a treat for her kids 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.
16:39Get set.
16:40Bake.
16:45I spend a lot of time in school, but I've never had these in school or out.
16:48So...
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.
16:58Bruno, for this year's Bread Week, I thought we should go Sweden.
17:01Well, those buns look delicious, but fairly straightforward, huh?
17:04Well, actually, we're working with an enriched dough here,
17:07so 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,
17:34and it will just spill right over the side.
17:36This is a beautiful dough, and I can see that you use your favourite spice, cardamom.
17:43It just combines so well with that vanilla custard and that coconut on top,
17:48and then the whole pillowy texture.
17:50The complexity is in executing in every single detail.
17:55Have you seen this before? Have you made something like this?
17:57I have not. I haven't heard about it.
17:59Have you done enriched doughs before?
18:00Yes.
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.
18:21I like cardamom.
18:22I'm not allowed to use it at home because I use it too much and my boyfriend says,
18:26No, no.
18:27You've reached your limit for the year.
18:28Yeah, yeah.
18:29I've made enriched dough before, and from my experience, they need quite a lot of kneading,
18:33and 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.
18:45Do you see the sweat on my nose?
18:46Yeah, 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.
18:56I'm going to try, put it in the proving drawer, then the question is how long I prove it for,
19:00but that's not written down either.
19:05Now I'm going to work on my vanilla bean custard.
19:09I love custard.
19:10I'm English.
19:11Getting 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.
19:26I said 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.
19:44It 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.
19:51Press the end of a one inch to create a well.
19:54So these little wells will be the bed for some lovely pastry cream.
19:59To 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?
20:08Like, did she have time to do all of this?
20:11Okay.
20:13I'm going in the oven.
20:15Bake in the preheated oven until the buns are golden brown and baked through.
20:21Crying, I think, is the next stage.
20:23I'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 but worrying.
20:46Then we'll be running like fools at the end.
20:49This pot is painful, painful, painful.
20:51Here'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, ten minutes left.
21:03Okay, here we go.
21:05I hope they are done.
21:06It needs to come out.
21:09Moving fast.
21:11Trying to use the coconut to cover some of the imperfections.
21:14This was very difficult.
21:15Well, I mean, school's hard, right?
21:16And this was a school brand.
21:17You're right.
21:18Oh, you're right.
21:19Coconut doesn't stick, so it's a bit of a race.
21:21Stay on there.
21:23One minute left, Bakers.
21:25Oh, my God.
21:27Holy.
21:29These minutes are going so fast.
21:31They are going fast.
21:32Oh, my gosh.
21:34Do they even fit?
21:36No, don't like that.
21:38Five, four, three, two, one.
21:42You're done, Bakers.
21:44Hands off your buns.
21:46Wow.
21:48Oh, my gosh.
21:49That was close.
21:51Please bring your skorbrad up to the gingham altar and place them behind your photos.
21:56Bruno and Kyla are looking for 12 identical cardamom-infused custard buns.
22:01Shall we?
22:03Baker number one.
22:04Yeah, right away we can see nice, even, uniform shape.
22:08Nice color on the baking.
22:10The dough feels a bit dense.
22:12Could have used a bit more proofing time.
22:14We're not tasting all the cardamom we wanted.
22:16But the custard has a great vanilla flavor.
22:19Moving to our second baker, they look quite small.
22:23It could have benefited from more proofing time.
22:26This custard wasn't cooked enough on the stovetop because we can see that it's starting to come out like lava.
22:32I'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.
23:03But the custard, it's got a nice shine to it.
23:05Great vanilla flavor.
23:07Cardamom is trying to come through, but it's actually quite starchy.
23:11All right, moving to baker number five.
23:14This bread looks really beautiful, but I would have liked to have seen more coconut.
23:18The custard was very close, but we've got a little basin in the middle, which means they need it to be firmer set before adding it into their dough.
23:26Shaped properly, proof properly, baked properly.
23:31Moving to baker number six.
23:33Again, some struggle in the dough.
23:35A lot of breakage.
23:37They do feel very heavy, so we know there is very little proofing.
23:41And such a shame, because the cardamom is there.
23:43It just needs structure of the dough.
23:45That's too bad.
23:47Moving to baker number seven.
23:49Beautiful look, very clean, very consistent.
23:53Yeah, nice uniform size.
23:54I would have loved to have seen more custard inside.
23:58There was a beautiful texture.
24:00You could amp up the cardamom a little bit, but it is a pleasant taste.
24:04Moving 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.
24:16Nice structure.
24:18And the cardamom is there.
24:20Baker number nine.
24:22Well, we certainly have a lot of volume here.
24:24We asked for pillow-like, we got pillow-like.
24:26Bit of a mess with the custard on the top.
24:28You can see it overflowing.
24:30We can see here, it over-proofed.
24:32The bubbles are right there, they've locked themselves right in.
24:35The dough has a good flavor.
24:38Bruno and Kyla will now rank the buns from bottom to top.
24:42In ninth place, who is this?
24:47Shanika, pretty big issues with your dough.
24:51In eighth place, Zoe, the dough needed more proofing and 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.
25:11In second place, Dominique, very good overall, needed more uniformity.
25:24In first place, Joe.
25:27Yay!
25:28Thank you!
25:29A-plus!
25:34The level's so high of all the bakers.
25:36To win a technical is a real boost of confidence.
25:40It's really helping me, you know, breathe.
25:44Good job!
25:45Thank you so much!
25:46I am smiling on the outside, but it is sad.
25:49I'm still 100% in the competition, so I need to bring my air game for my showstopper.
25:59It's bread showstopper, and I'm gonna speak really sweetly to my bread today.
26:12I'm gonna coax that little baby.
26:14A bread showstopper has to be baked perfectly, it has to taste great, and it has to look amazing.
26:21No big deal.
26:22Bakers!
26:23We're wrapping up bread week with the most epic sandwich, the mufaletta.
26:28This Sicilian specialty is made out of a large loaf stuffed with delicious cold cuts cheese and olive salad.
26:36But today, we want you to give us your own twist on this classic by making your own unique fillings and condiments that scream bellissimo.
26:44However, the bread must be the star, like a Jennifer Lofez, or Al Pacindo, or Timothy Hallamay.
26:54That's my favorite, yeah.
26:56Bakers, you have four hours on the clock. On your mark...
27:00Get set, bake!
27:06So, stop a bread week, and we get to play with dough and knead.
27:10This is a good day.
27:11I'm just trying to stay calm.
27:13My recipe is tried and true.
27:16So, we'll be fine.
27:17Our showstopper this week is a mufaletta.
27:19It's a giant sandwich that's meant to be shared.
27:22When we cut open the mufalettas, we want to see each distinct layer of delicious flavors, lots of color enrobed in that gorgeous bread.
27:31Mufalettas, they're an interesting beast.
27:34Kind of excited, kind of nervous.
27:35Remember, it's bread week, so the bread should not be overlooked.
27:38You have to knead it properly.
27:40Proof it properly.
27:41And then it has to fold all your components well.
27:45I am ready to make the world's most complicated sandwich.
27:48I'm making the bread.
27:49There's so many other elements, but the bread's got to be the star of the show.
27:53I'm a yeast expert now, maybe.
27:57Go yeast!
27:59Tamara's white bread mufaletta will layer chicken, corned beef and duck fat potatoes to honor a traditional dinner from back home.
28:07Jigs dinner.
28:08It's a boiled dinner in Newfoundland made from salt meat and root vegetables.
28:12What occasion do you have a Jigs dinner?
28:14Every Sunday.
28:1552 weeks a year?
28:16Yeah.
28:17And then on Christmas and Easter, you get it with a turkey.
28:20Bakers must choose bread with the right texture.
28:24I'm going for a yeasty, crusty bread.
28:27The kind of bread that you would get with a bad meat.
28:29And flavors to help support their fillings.
28:32I'm making a buckwheat bread with some German flavorings in it.
28:37It reminds me of the taste of my mom's bread when I was growing up.
28:40I'm excited to get it going.
28:42Hey!
28:43Bread week!
28:45Margaret's buckwheat bread will sandwich layers of both smoked and roasted salmon, along with whipped feta and a dill and parsley pea stew.
28:54This is my favorite part.
28:56It's my dragon boat arms.
29:01I'm making a pretzel loaf, supple and soft, and I just want to squish it.
29:07I 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.
29:19Okay.
29:20It's like the biggest squash I've ever seen.
29:26This is the steak for the main star of the Philly cheesesteak.
29:29There's going to be a lot of cool flavors in here today.
29:31All the bakers are starting with their star ingredients.
29:35Just marinating my chicken with harissa and honey and garlic.
29:39This is a lovely lunch.
29:40Is that pork belly?
29:42Yes, it is.
29:43In my belly.
29:47Shanika's peppered pork belly on fennel bread will get extra pop from the Malay pickle and jackfruit cooked in coconut milk.
29:55Very nice.
29:56Very nice.
29:57That smells divine.
29:58What is it?
29:59Oh, thank you.
30:00Sounding good, Tamara.
30:02Frying away.
30:03I love that sound.
30:05Maybe we need more duck fat.
30:06Bruno liked the scrunchings, so I think he's into flavorful grease.
30:12Right now I'm working on the pork liver pate.
30:15I'm making chicken schnitzel muffaletta.
30:18It's loud.
30:19Just messing up the vibe.
30:22Zoe's schnitzel will be accompanied by pickled beets and coleslaw, all nestled in a German-style pretzel bread.
30:30My mom is actually German.
30:32She would come home all the time with German snacks, and they were very weird flavors for me growing up as, you know, a Canadian with Jamaican dad.
30:38Everything was pickled.
30:40Every star needs support.
30:42So I'm making an olive salad.
30:44It goes great with my flavors.
30:46And the muffalettas will come to life with extra layers of flavor.
30:50I have butternut squash, and then beets.
30:52Okay.
30:53And then sweet potatoes.
30:54Okay.
30:55And then kale.
30:56All right.
30:57And then a little mustard.
30:58Oh, snap.
30:59And then a top.
31:00Ooh.
31:01Covey's rainbow of roasted vegetables will be layered inside his daughter's favorite focaccia.
31:05Covey, you haven't spoken of any spices.
31:08What's going on here?
31:10I'm trying to let the vegetables sort of speak for themselves, but now I'm having problems sleeping.
31:15I'm like, okay, I have to punch everything up now.
31:18I'm working on my bird's eye chili pepper relish.
31:22Gloves are on, because these are hot, so that I don't rub my eyes and knock myself out of the challenge before I even go to judging.
31:29Ryan's pepper relish will spice up his Philly cheesesteak muffaletta, inspired by his family's love of football.
31:36That was actually how I introduced my wife unknowingly to my whole family.
31:40I was like, yeah, come over, Super Bowl Sunday.
31:42Kind of blindsided her with that.
31:43Wow.
31:44But hey, ten years later, we're still going strong, so.
31:49Knock, knock.
31:50Who's there?
31:51Muffaletta.
31:52Muffaletta, nice to eat you.
31:53Two hours left.
31:54No, we talked about this.
31:57I think it's properly proofed.
32:02I don't know.
32:03I think I over-proofed it.
32:04So I'm out there for the bakers who are struggling.
32:07There's more like you in the world.
32:12Brett poofed up a little too much, but it's okay.
32:14At least it's not under-proofed.
32:18Jennifer's garlic butter brioche muffaletta will feature layers of steak, cheese, and veggies.
32:24So brioche, it's a very soft bread, huh?
32:27Yes.
32:28It will be able to hold everything?
32:29Yes.
32:30It will have a nice crust by the end of the bake, if everything works out.
32:34I'm just going to get this shaped and ready to go.
32:37I'm scoring it.
32:38Put 12 wheat stalks on there.
32:41Several of the bakers are dressing up their breads for the tent.
32:44It's going to look like a rose.
32:45I'm tying up the dough so that when it gets its golden crust, it's hopefully going to create some sort of flower shape.
32:52Perfect.
32:54Dominic's lemongrass pork and pate bunt mee style muffaletta will be bursting with delicious fillings.
33:01Lot of meat, lots of vegetables, lots of herbs, lots of spices.
33:04I'm losing it.
33:06I'm hoping it packs a bunch.
33:07I love that.
33:09I just made a quick stencil.
33:11It's a red cabbage powder.
33:14Goodbye, my babies.
33:16Yeah, I'm happy with this.
33:18Ta-da!
33:19Hopefully we'll have lovely bread for judges and us.
33:24Jo will pack her crusty bread with a Mediterranean feast, including harissa chicken, halloumi, and olive salad.
33:32So my oldest two daughters, Lily and Jasmine, are obsessed with this meal.
33:37If I'm really trying to spoil them, this is what I make.
33:39Very lucky kids.
33:40Yeah.
33:41I hope they know that.
33:42No kids think that, do they?
33:44Or is it just mine?
33:45Oh, you're right.
33:49Manca mezza ora.
33:51Dove il bagno?
33:53Okay, okay, okay, okay.
33:57These are my breadstick uprights for the football game.
34:00I'm just working on some decorations, some flowers.
34:04Lotus is the national flower of Vietnam.
34:06I usually get good results.
34:08Will it?
34:09We'll see.
34:14Is it beautiful?
34:16That's not a bad bake.
34:18Okay, let's try it.
34:19It's a little smaller, but good things do come in small packages.
34:25Oh my God, it looks like a pancake.
34:27Instead of the great Canadian, it's the okayest Canadian baking show.
34:31Bread's done, layers are done.
34:34Now just assembling.
34:36There's a lot of pressure over here to cut it.
34:39So crusty.
34:40The idea of a muffalata is to have a bit of a reveal as you cut through it.
34:46So I'm going to scoop out some of the middle to make space for all of the fillings.
34:50I have too many layers, it's not going to fit in this little thing.
34:54The stew, quarter of the spinach.
34:57I'm doing 14 layers.
34:59I think I have eight layers.
35:01Math is hard at this point in the bag.
35:03It's nice to have flavors, but that beast has to hold together.
35:10Beautiful.
35:12Get all the big pieces in.
35:15Yeah, just like a giant hamburger.
35:19Five minutes left.
35:22I'm in panic mode now.
35:25It's a lot going on.
35:27What 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.
35:37Oh my God.
35:39There's so many things going on.
35:41Ten, nine, eight, seven, six, five, four, three, two, one.
35:49You're done, bakers.
35:50Hands off your muffalata.
35:52Great job.
35:56Did I make it too big?
36:03The muffalata 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 muffalata.
36:18And what I like about it, how the bread reminds you of banh mi.
36:23Yeah, it's really well thought out.
36:24You're showing us a technique using this string.
36:26Well done.
36:29It's music.
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 a little bit.
36:48Eating.
36:53It's so inviting.
36:55Your focaccia do has a beautiful color.
36:58It's baked very well.
37:00Wow.
37:01We've got the full rainbow effect here.
37:04It needs a specific angle of attack.
37:05You know, it's risky to roast vegetables like beets because they dry very quickly.
37:15Yet, it's moist, flavorful, amazing job.
37:19I love that you've shown us what lots of spice tastes like.
37:22And in here, you've shown us restraint.
37:24Fresh summer herbs is really the right way to go.
37:27Exactly how a focaccia bread should be.
37:30Bit chewy, bit oily, easy to tear.
37:33I'm glad you enjoyed it.
37:36Your rose is kind of fully bloomed.
37:39Yes.
37:40It's gone right over and opened right up.
37:42The dough itself has really worked, and it needed more resting in between each stage.
37:47Mm-hmm.
37:48It's barely holding together, partly because you need to slice everything thinner.
37:54I mean, lovely, garlicky, buttery flavors.
37:57Little kick of, ooh, wasabi.
37:59The steak itself is cooked so perfectly.
38:01Just give us the vessel that we can taste it all together.
38:03Sounds good.
38:04Tamara, you're inviting us to our very first Jake's Dinner.
38:07And I love what you've done, that you've given us such a clear indication here.
38:14But it's a little simplistic.
38:17It could use more there.
38:18It could. I 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.
38:27It's a very tasty combination.
38:28Sweet, briny, fatty.
38:30But the bread lacks texture.
38:32It's very mealy.
38:33Mm-hmm.
38:35Margaret, I am stunned how beautiful your scoring is on your bread.
38:41Even for a professional to do so many, so consistently difficult, bravo to you.
38:46Oh.
38:47Oh.
38:48Oh!
38:49Oh!
38:50Oh!
38:51Oh!
38:52Oh!
38:53Oh!
38:54Oh!
38:55Kind of loaded.
38:56I haven't even tasted it and I'm happy.
38:58Oh!
38:59Oh!
39:00Oh!
39:01Oh!
39:02Oh!
39:03Oh!
39:04Oh!
39:05Oh!
39:06Oh!
39:07Oh!
39:08Oh!
39:09Oh!
39:10Oh!
39:11Oh!
39:12Oh!
39:13It's definitely very playful.
39:14Yep.
39:15Lovely looking dough.
39:17Beautiful shine.
39:18But give us more decor for that true showstopper moment.
39:23Yes, ma'am.
39:24Really nice layers.
39:27The steak.
39:28It's very good.
39:29It's hot.
39:30Yes.
39:31That's the relish.
39:32If this is your idea of a game day snack, I can see why the whole family will show up.
39:36Shaneka, I love the stencil.
39:41The whole display comes together very well.
39:44It's important to note, it's a bit smaller.
39:46I think that it's lacking proofing time.
39:49It sounds well baked.
39:54Fennel inside of the bread itself.
39:56It really is a nice highlight.
39:58You know, there is a lot of ingredients here that should play very well together.
40:01But there is a briny taste that overshadow everything.
40:06Joe, that looks so incredible.
40:11And it looks super fresh.
40:13When we say things like attention to detail, this is what's in our minds.
40:18The sound speaks for itself.
40:20Oh.
40:21Oh.
40:22The bread is absorbing lots of moisture, but it's not falling apart.
40:29I love the sweetness of the chicken.
40:31A little kick of spice.
40:32Yeah, that harissa.
40:33So sunny and delicious.
40:35Well played.
40:40Zoe, it looks exactly how pretzel bread should look.
40:44Just 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, and you've turned pretzel into a bread.
40:57I was worried that might get too dry, but nope, you've mastered it.
41:00Dunking?
41:02I want a beer.
41:04And some humpapa music.
41:06Who is happy that Bread Week is back?
41:12Yes.
41:13Yep, yep.
41:14So who really impressed you with their bread skills this week?
41:16Joe.
41:17Joe.
41:18He was visually flawless, and then all this layering of flavors.
41:22She nailed it.
41:23Much like Covey, who had a really great week overall and gave us this supersized sandwich packed full of delicious vegetables.
41:31So then who were the bakers who didn't quite rise to the occasion?
41:36Well, Tamara, Jennifer, and Shanaka all have their struggles this week.
41:42I think their bread-making skills need to be discussed.
41:53Bakers, I have the absolute pleasure of announcing this week's star baker.
41:59This person blew us away with their bread and left no crumbs.
42:04This week's star baker is...
42:10Joe.
42:17Thank you so much.
42:18No surprise.
42:19Thank you, guys.
42:21Sadly, someone also has to leave the tent today.
42:27The person going home is...
42:35Shanaka.
42:37I'll miss you.
42:41I'm feeling sad that I have to go.
42:44We'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.
42:55I think all these Sri Lanka's flavor.
42:58Mmm.
43:00I really, truly can't believe that I'm star baker this week.
43:04It's quite surreal given the level of the competition.
43:07I would never have imagined in a million years that my baking would be good enough.
43:12It's just such a nice feeling.
43:13It really is.
43:14Next time.
43:15The level of stress and excitement is ridiculous.
43:18Step right up.
43:19Yeah.
43:20To the first ever carnival week.
43:22It's a roller coaster ride, right?
43:23Yeah.
43:24Click, click, click, click, click.
43:25Exactly.
43:26Who will drop the ball?
43:28Okay, things are starting to go downhill.
43:29And who will take the prize?
43:31Fingers crossed.
43:32Oh, so stressed.
43:33Okay, things are starting to go downhill.
43:34And who will take the prize?
43:36Fingers crossed.
43:37Oh, so stressed.
44:01The climb is alive.
44:02And what?
44:04It frog is Peakel.
44:05Do not give you 15 fifty
44:21After allime's fillets.
44:23And what?
44:24Don't give you 15 testimonies.
44:27SoADE COUPLE
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