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00:00:00Stop it.
00:00:02Biscuit Week saw Tom receive this year's first Hollywood handshake.
00:00:06And whilst Jasmine could easily make a career change...
00:00:09I think your future could be in biscuits.
00:00:12It was Tom who was crowned star baker.
00:00:15Just wild.
00:00:17After a disastrous first day...
00:00:19That's alright, isn't it?
00:00:21Poor man staged one of the greatest comebacks in Bake Off history.
00:00:25You've pulled off every element of it. Terrific.
00:00:29And as Aaron's competition...
00:00:31No!
00:00:32...looked like collapsing...
00:00:34It's a shame about the bridge.
00:00:35...we ended up saying farewell to Leighton.
00:00:38I know, I know, but someone had to go, right?
00:00:42This time...
00:00:44Sláinte, let's go for it.
00:00:45It's bread week.
00:00:46Don't let him psych you out.
00:00:47It's too late.
00:00:48The bakers face a savoury signature.
00:00:50I feel like it's a game of chicken.
00:00:52Stick it, stick it, stick it!
00:00:53Get down with doughnuts in the technical.
00:00:55Nice onion rings.
00:00:56More onion rings!
00:00:58And tackle a sweetbread showstopper.
00:01:00I'm shaking a bit.
00:01:01It's the Oscars.
00:01:03Who will have reason to celebrate?
00:01:05Yay! So beautiful!
00:01:07And who will end up feeling flat?
00:01:09It's not risen.
00:01:10Do you think Paul will notice?
00:01:11You excited?
00:01:12It's going to be fun.
00:01:13I am very excited.
00:01:26Yeah.
00:01:27But, um, yeah, still very nervous.
00:01:28I'm really surprised I'm making through to week three bread.
00:01:33I think the showstopper last week saved me and I'm coming back.
00:01:38Yeah, feeling good about week three.
00:01:39I think bread's my strength.
00:01:40If I was to do well in any week, it would be this week.
00:01:41It's going to be a surreal moment having Paul Hollywood eat my bread.
00:01:43So it better be good.
00:01:44Paul is a master of bread.
00:01:46So...
00:01:47No bread!
00:01:48Welcome back to the tent bakers for bread week.
00:01:49So, for your first chance.
00:01:50I think the showstopper last week saved me and I'm coming back.
00:01:53Yeah, feeling good about week three.
00:01:54I think bread's my strength.
00:01:55If I was to do well in any week, it would be this week.
00:01:57It's going to be a surreal moment having Paul Hollywood eat my bread.
00:02:00So it better be good.
00:02:02Paul is a master of bread.
00:02:06So...
00:02:07No bread!
00:02:10Welcome back to the tent bakers for bread week.
00:02:14So, for your first challenge, the judges would love you to bake a delicious, savoury monkey bread.
00:02:20Now, you have to make your own monkey bread.
00:02:22You can't just steal some bread off a monkey and bake that.
00:02:24The judges are looking for a well-flavoured pull-apart loaf made with a yeasted bread dough.
00:02:30So, your monkey bread needs to be visually striking through the use of coloured flavoured doughs,
00:02:36or glazes, or coatings, or toppings.
00:02:39Basically, you can go out with this.
00:02:41You have free hours.
00:02:42On your monkey marks.
00:02:44Get set.
00:02:45Bake!
00:02:49I'm so nervous right now.
00:02:51I've never made monkey bread before until practising for this, obviously,
00:02:54and now I've made loads and loads of savoury monkey bread.
00:02:57You little monkey.
00:02:59Monkey bread is a round loaf of bread which is made up of lots of little balls of dough.
00:03:05Why is it called monkey bread?
00:03:06There's got to be a reason.
00:03:08The reason it's called monkey bread is it's everybody pulls a little piece off and you're like a monkey.
00:03:13I'm part monkey.
00:03:14I'm one of those monkeys you see in markets.
00:03:16One of those cheques robbing everybody's stuff.
00:03:18To impress me, you're gonna have to come up with something that is quite unique.
00:03:24I want it to taste amazing, look amazing, have a real depth of flavour in your mouth.
00:03:28Cheeses, I think, are gonna really be quite strong in this challenge.
00:03:31Got a bunch of cheese.
00:03:33Lovely cheese.
00:03:34Final finish should really be a celebration of colour, flavour, lots of seeds.
00:03:38It must be whole altogether and looking beautiful.
00:03:41But above all, it's down to the bake and the proving.
00:03:43Proving is gonna be the one that makes or breaks this particular challenge.
00:03:47Get that wrong in any way or you under-prove or under-bake, it's gonna be a problem.
00:03:53Morning, Ian.
00:03:54Hi, Ian.
00:03:55Morning.
00:03:56So, Ian, can you tell us all about your monkey bread, please?
00:03:58So, my monkey bread is gonna be modelled after an Irish cheese board.
00:04:01So, I've got three lovely Irish cheeses.
00:04:04Nice.
00:04:05Is this your sort of week, is it, bread?
00:04:07I would say bread is the main thing that I do.
00:04:09I make bread every day.
00:04:10So, if you prepped this list, it worked out all right?
00:04:13Yeah.
00:04:14My girlfriend actually told me to practise it more because she wanted to eat it more.
00:04:20Ian's trio of Irish cheese will be combined with pear, apples and blackberries.
00:04:24Flavours that girlfriend Dervla has given her seal of approval.
00:04:29So, when did you meet this girl there?
00:04:30I love talking love.
00:04:31Oh, first week of freshers in uni.
00:04:34The first week?
00:04:35First week in the wee bar and we were both sitting down and we were like,
00:04:39oh, do you want to get a drink?
00:04:40We were like, sweet, let's get a drink.
00:04:42I stood up.
00:04:43I finished here.
00:04:45She stood up, she finished there.
00:04:48So, she's hours over you?
00:04:49Oh, yeah, yeah, yeah.
00:04:50And does she mind having a little man?
00:04:51No.
00:04:52Short kings.
00:04:53Yeah, man, short kings.
00:04:54She likes her short kings.
00:04:55Yeah.
00:04:56Morning, Aaron.
00:04:57Good morning.
00:04:58Hi, Aaron.
00:04:59Hello, hello, hello.
00:05:00Aaron, you're monkey bread.
00:05:01Tell us about it.
00:05:02So, I'm doing a onion bread with chilli and fennel.
00:05:05Then it's rolled in Gruyere cheese, nigella seeds and chives.
00:05:09There's some yeast extract in the dough.
00:05:12I phased out then.
00:05:14I was in and then I was out.
00:05:16Aaron is putting even more yeast extract in the glaze for his bread and his onion dipping sauce.
00:05:21In his attempt to convert Paul's palate.
00:05:24He might go, this is the greatest bread I've ever tasted.
00:05:27Well, he hates my flavours, sir.
00:05:29Oh, does he?
00:05:30What about Prue?
00:05:31She thinks she likes it.
00:05:32Yeah, yeah.
00:05:33It's not a bad thing if he doesn't like something and Prue does like it.
00:05:36She's quite strong.
00:05:37But not on bread week.
00:05:38Not on bread week, no.
00:05:40While Aaron is pinning his hopes on a love it or hate it ingredient, Jessica's taking her inspiration from her favourite alfresco flavours.
00:05:48So, I've gone for picnic season because, well, being in the sunshine with friends, eating delicious food is a delightful thing.
00:05:57So, it's going to have caramelised onions, blue cheese, figs and walnuts.
00:06:01Picky bits.
00:06:03Jessica's aiming for a texture packed monkey bread with crunchy walnuts, creamy blue cheese and succulent figs.
00:06:10You've got a lot of liquid in yours.
00:06:12Don't let him psych you out.
00:06:13It's too late.
00:06:14I'm already psyched.
00:06:15Good luck.
00:06:16Good luck, Jessica.
00:06:17Good luck.
00:06:18And breathe.
00:06:19I'm going for it.
00:06:23I'm just giving it a need to build up the gluten strands.
00:06:28Hopefully make it nice and light and fluffy and tear apart.
00:06:31Once the dough is elastic enough to see through when stretched.
00:06:34That's actually really good.
00:06:35You can see the light through it.
00:06:37You actually really can.
00:06:38It's ready for its first prove.
00:06:40Put it in the proving drawer for about 40 minutes.
00:06:43In practice, it's risen quite fast.
00:06:45So, while that's proving, I'm going to prep all my ingredients.
00:06:48I love using herbs.
00:06:50Anything I get herbs into, I'll put in.
00:06:52Morning, Jasmine.
00:06:53Morning.
00:06:54Hi.
00:06:55How are you?
00:06:56Jasmine, tell us about your monkey bread.
00:06:58So, I'm going to do two different fillings.
00:07:00I'm going to have olives and rosemary in one and then induja and basil in the other.
00:07:05Jasmine's spicy sausage and basil filling will be rolled into swirls and paired with dough balls filled with kalamata olives and rosemary.
00:07:13Have you ever tried olive and coriander?
00:07:16No.
00:07:17Should I?
00:07:18Very Cypriot Greek.
00:07:19Sounds like a grape bread.
00:07:20Well, it's classic.
00:07:21Should have done that.
00:07:22Yeah, you should have done that.
00:07:23Now you're freaking me out.
00:07:25Ha-ha!
00:07:26It just stays.
00:07:27Scary, isn't it?
00:07:28I'll go and get the coriander right now.
00:07:30Thanks.
00:07:32While Jasmine is sticking to tried and tested Mediterranean flavours.
00:07:35I'm not changing my recipe.
00:07:36I'm just going to do what I know.
00:07:38Poi man is going for a more exotic ingredient.
00:07:42You've got to have a bit of morning glory.
00:07:45What's morning glory?
00:07:46It's the Chinese vegetables.
00:07:48It's a bit lim.
00:07:49Yeah.
00:07:50Ha-ha!
00:07:51Ha-ha!
00:07:52Stop that!
00:07:53Ha-ha!
00:07:54Ha-ha!
00:07:55Poi man hopes her red bean curd and Asian pesto dough balls
00:07:59will make the judges stand to attention
00:08:02and she's adding Chinese five spice to her milk bread.
00:08:05I like milk bread.
00:08:07You like milk bread.
00:08:08I hope you like it too.
00:08:09It's nice and soft.
00:08:10It's not in your recipe book.
00:08:12Ha-ha!
00:08:13So, why not, Poi?
00:08:14It is.
00:08:15Oh, it is.
00:08:16Oh, sorry.
00:08:17Yeah.
00:08:18Ha-ha!
00:08:19Sounds fascinating.
00:08:20I can't wait to try this.
00:08:21Good luck, thank you.
00:08:22Good luck.
00:08:23Oh.
00:08:24Oh.
00:08:25As well as perfect bread.
00:08:27It's perfecting quite nicely.
00:08:28It's coming.
00:08:29It's coming.
00:08:30It's coming.
00:08:31The judges are expecting flavours that pack a punch.
00:08:34Bacon!
00:08:35It's so delicious.
00:08:37Oh, my gosh.
00:08:39So, today is, we're calling it a French degustation
00:08:42because it sounds fancy, I know.
00:08:44But really, it's just some very simple French flavours.
00:08:48Croque monsieur inside one.
00:08:50Then we've got a French onion soup inside another.
00:08:52And then we've got steak and peppercorns in the final one.
00:08:56Tom will be aiming to reduce his free fillings down
00:08:59and thicken with corn flour to avoid any leakage
00:09:02in his French cuisine-inspired monkey bread.
00:09:05So, that is the hard part of this challenge,
00:09:07is getting the flavour without getting too much moisture in there.
00:09:09Tom might be flying the flag for France,
00:09:11but Nadia is sticking to her Italian roots.
00:09:14Nadia, good morning.
00:09:15Good morning.
00:09:16Morning.
00:09:17Right, Nadia, tell us all about your monkey bread.
00:09:19We are going for an india cream from Calabria, where my dad is from.
00:09:24Lovely.
00:09:25Sun-dried tomato and black olive.
00:09:27And I have foraged some wild garlic from by mine.
00:09:31You nicked that from a field in Egberth.
00:09:33Yeah.
00:09:34On Ostersfield.
00:09:35Right by mine.
00:09:36Yeah, there it is.
00:09:38Nadia's Liverpoolian wild garlic pesto will top her monkey bread,
00:09:42which will be filled with all the flavours of her family's hometown in Italy.
00:09:46My dad being Italian, pesto is just like a family favourite.
00:09:51I love loads of garlic in mine.
00:09:53We are a garlic family.
00:09:55We always stink of garlic.
00:09:57This is my pesto.
00:09:59Can't go wrong with pesto, can you?
00:10:01Italian food is one of those things that I really enjoy cooking,
00:10:05so I'm trying to use some of the flavours that we'll typically use at home in this,
00:10:08because I know that I can make them and that they work.
00:10:11It's just making sure that they come through strong enough in the bread.
00:10:15Toby's ode to Italy will be a Parmesan-topped monkey bread
00:10:18with porcini mushroom flavoured dough balls
00:10:20and knots filled with his tried and tested green pesto and red pesto.
00:10:24I've never actually made a red pesto before.
00:10:26So, you know, I just love doing things in here for the first time.
00:10:30Really stressing myself out unnecessarily.
00:10:32It's what I'm all about.
00:10:33Natalia, good morning.
00:10:34Hello.
00:10:35Hello, Natalia.
00:10:36Right.
00:10:37Natalia, tell us all about your monkey bread.
00:10:39So, I'm going to make my family Ukrainian monkey bread,
00:10:46and I put inside bacon filling, cheesy balls.
00:10:51OK.
00:10:52Oh, we'll see what's going to happen.
00:10:55Made from an enriched dough and stuffed with cheese, bacon and onions,
00:10:59Natalia's flavours are a nod to the big Ukrainian tear-and-share loaves
00:11:03she enjoys eating with her family.
00:11:05You make bread a lot?
00:11:06Yeah, at all.
00:11:07You do?
00:11:08Yeah, I do.
00:11:09Every Sunday, we're making a big bread,
00:11:12and it reminds us, like, this past time in Ukraine
00:11:20when it was so calm and quiet and lovely.
00:11:25So, yeah.
00:11:26OK.
00:11:27So, yeah, there's quite a lot of emotion in your bread,
00:11:29and love in your bread.
00:11:30Yeah, absolutely.
00:11:31Yeah, absolutely.
00:11:32So, yeah.
00:11:33That's what baking's all about.
00:11:34Yeah.
00:11:35Hiya, Leslie.
00:11:36Hello, good morning.
00:11:37Hello, Leslie.
00:11:38Leslie, your monkey bread, what are you up to?
00:11:40Yes.
00:11:41So, I'm making a Stilton pear and walnut monkey bread.
00:11:45I like the sound of this flavour.
00:11:47Yeah, it sounds beautiful.
00:11:48Do you?
00:11:49I hope I can pull it off.
00:11:50Covered in a variety of seeds,
00:11:51Leslie's hoping to balance out the flavours
00:11:53of her walnut stilton and pear monkey bread.
00:11:56So, I'm going to chop the pears up,
00:11:58mix it in with the Stilton.
00:11:59And how much stilton?
00:12:00I think it's about 120 grams.
00:12:03120 grams?
00:12:04Yeah.
00:12:05Not a lot.
00:12:06Do you think it should be more?
00:12:09My bread, oh, look good.
00:12:12Once their dough has doubled in size...
00:12:14Yeah, it is looking quite good, actually.
00:12:16..the bakers can start to fill and shape their dough balls.
00:12:20So, now I'm going to spread it out.
00:12:22This feels really good.
00:12:23This is going to be the olive one.
00:12:25No matter how they choose to incorporate their fillings...
00:12:28Doing it almost like a dumpling.
00:12:30Wrap everything over so that you get sort of an even distribution.
00:12:34They need to ensure their monkey bread is bursting with flavour.
00:12:37It's about 160 grams of stilton going in now.
00:12:41Lots of stilton.
00:12:42I think it's a big bite of cheese, yeah.
00:12:48You love watching Paul knead bread, apparently.
00:12:50Is that true?
00:12:51Yes.
00:12:52Yes, how do you know that?
00:12:55It's just a rumour that's been circulating.
00:12:57Oh, my God.
00:12:58That is very embarrassing, you know.
00:13:00What is it about Paul kneading bread that you like?
00:13:03It's very sexy.
00:13:04Just so handsome.
00:13:05Yeah, very sexy.
00:13:06With his blue eyes of a husky.
00:13:09With his sausage-y fingers.
00:13:13The bakers must work quickly.
00:13:15OK, I need to really hurry.
00:13:17As the dough needs time for a second prove before it can be baked.
00:13:21If you don't prove it enough, it will be dense and stodgy.
00:13:24So, it's quite important to get the second prove right.
00:13:28I'm not panicking.
00:13:29Staying cool.
00:13:31Staying calm.
00:13:32Staying collected.
00:13:33OK, going to put that in.
00:13:35Going to cover that up.
00:13:37Put that in a warm little proving drawer.
00:13:39So, I've just popped it in for the second prove.
00:13:42I'm going to give it 40 minutes.
00:13:44Beautiful.
00:13:45I'm going to leave it to prove for as long as physically possible.
00:13:49It needs 30 minutes to bake.
00:13:52So, the moment it gets to 30 minutes, in.
00:13:57But two of the bakers...
00:13:59Crack on, crack on.
00:14:00Quick, quick, quick.
00:14:01...have fallen behind.
00:14:02Am I the only one that's still doing my bowls?
00:14:04No.
00:14:05Pouring one the same as you.
00:14:08So, it's OK.
00:14:10I'm very nervous about the tang.
00:14:12The tang is my enemy.
00:14:14Bakers, you've got one hour left.
00:14:18With the monkey breads kneading around 30 minutes in the oven,
00:14:23the race is on to get them proved.
00:14:25You've got to put them in the oven soon, haven't you?
00:14:27Yeah, very soon.
00:14:28Would you prove them more at home if you were at home?
00:14:30Yeah, well, I'd put the improving on a little bit higher than I would normally
00:14:33because I was running out of time.
00:14:35Could be too high.
00:14:36Could be too much, yeah.
00:14:37It's one of them.
00:14:38It's like, you've got to know it.
00:14:39It's a dangerous game.
00:14:40Dangerous game.
00:14:41So, you like the risk, don't you?
00:14:42I like the risk.
00:14:43I'm a risky gal.
00:14:44Good luck.
00:14:45Mine's definitely not proved.
00:14:48It is not proved yet.
00:14:54They look better than when I was at home.
00:14:57Look rising up quicker.
00:14:59So, hopefully, we'll be on time.
00:15:03Something is going to have to be sacrificed, unfortunately.
00:15:05It's going to be disproved.
00:15:07Because I know that underproved is definitely not as bad as underbaked.
00:15:10Underbaked is bad.
00:15:11I feel like it's a game of chicken, to be honest.
00:15:14I feel like you need to push it as long as you can,
00:15:17but you're in the risk of not finishing on time.
00:15:21Bakers, you have half an hour left.
00:15:24Yeah, cilantro.
00:15:25Let's go for it.
00:15:26It has to go in.
00:15:28I have no more time to wait.
00:15:30She's going straight in.
00:15:31We'll see what happens.
00:15:33If the bakers have prepared their dough sufficiently...
00:15:35Oh, I'm really hoping my balls bake.
00:15:38...then they can expect their bread to rise as soon as it hits the oven.
00:15:42I think we should be okay.
00:15:43See?
00:15:45Like a big bus.
00:15:46Like a crazy...
00:15:50It's actually rising, which is amazing.
00:15:52So hopefully it's not underproved.
00:15:54What's going on?
00:15:55The bread's not risen.
00:15:56Are you actually joking?
00:15:57There's literally no lift, no rise, nothing.
00:16:00Do you think Paul will notice?
00:16:04I feel like he won't.
00:16:06Oh, babes.
00:16:08I'm going to take these out of the oven in about five, six minutes.
00:16:12Let it cool down.
00:16:14It's a little bit stressful.
00:16:15Okay, I've got a magic trick for you, Jaz.
00:16:17See?
00:16:18Yeah, yeah.
00:16:19Wow.
00:16:21Wait, I want to try.
00:16:22Ooh.
00:16:23Ooh.
00:16:24Do it, I know.
00:16:25Do it, I know.
00:16:26I'm here.
00:16:27You ready?
00:16:28Watch this now.
00:16:29Ooh.
00:16:30Ooh.
00:16:31Do you know the trick?
00:16:32Let me show you this trick, but with one alteration.
00:16:36Right.
00:16:40Bakers, you've got five minutes left.
00:16:42It's ready.
00:16:43It's ready.
00:16:45Yeah.
00:16:46Once baked, the monkey breads need to be demoulded carefully.
00:16:50Ooh.
00:16:51I'm scared.
00:16:52To prevent the balls from falling apart.
00:16:54Oh, you're...
00:16:55Oh, careful.
00:16:56I'm coming.
00:16:57Marshly.
00:16:58Might be worth flipping it back over and just trying to dislodge a few bits, maybe.
00:17:00Good.
00:17:01Oh, you ****.
00:17:02Oh, I can't believe I did that.
00:17:03Flat as a pancake.
00:17:04This is a mess.
00:17:05Ooh.
00:17:06So now, oh, some of it's still in there.
00:17:07Bakers, you have one minute left.
00:17:08One minute.
00:17:09Oh, God.
00:17:10Stick it, stick it, stick it, stick it.
00:17:11Just panicking.
00:17:12Absolutely panicking.
00:17:13You brush with a little bit of oil.
00:17:14This is wild olive pest.
00:17:15She's had a multitude of sins.
00:17:16Maybe not these sins, but...
00:17:17Done.
00:17:18Bakers, your time is up.
00:17:20Please stop.
00:17:21Please stop.
00:17:22Stick it, stick it, stick it, stick it.
00:17:23Just panicking.
00:17:24Absolutely panicking.
00:17:26You brush with a little bit of oil.
00:17:31This is wild olive pesto.
00:17:34She's had a multitude of sins.
00:17:36Maybe not these sins, but...
00:17:37Done.
00:17:42Bakers, your time is up.
00:17:44Please step away from your beautiful monkey breads.
00:17:47Looks okay.
00:17:48But I don't want to be thinking this is going to be amazing.
00:17:51And then get absolutely torn apart by Paul.
00:17:54The whole point of it is they're supposed to stick together.
00:17:57Can't we even go home on bread week?
00:17:59You're not going home on bread week.
00:18:00I'm going home on bread week.
00:18:01It's awful.
00:18:05The baker's monkey breads will now be judged by Prue and Paul.
00:18:09Hi, Ian.
00:18:10Hello.
00:18:10Hi, Ian.
00:18:15I love the set-up.
00:18:16I think the bake looks great.
00:18:17Nice, strong colour.
00:18:18You can see the individual balls as well.
00:18:20I think it looks great.
00:18:21Let's just take a little wedge.
00:18:23So we have blue cheese and it has pear and fennel.
00:18:26For the next one, we have a harder cheese and it has apple and caramelised onion.
00:18:31And then for the last one, we have a brie style with blackberry and rosemary.
00:18:36I love the flavour.
00:18:38It's that wonderful sharpness from the blackberries.
00:18:40I mean, it's just really rich cheese.
00:18:43Superb.
00:18:44Love the flavours.
00:18:45I was getting some, was it nuts in there?
00:18:48Nuts rolled in walnuts.
00:18:49It worked really well with the pear and the blue cheese together.
00:18:53I think you've ended up with something that's quite delicious.
00:18:55Thanks very much.
00:18:56I think it looks really appetising.
00:19:02It's interesting that you've used so many seeds.
00:19:04That's enough seeds at the bottom of a birdcage, isn't it?
00:19:06So I have got a pear, stilton and walnut monkey bread.
00:19:12It's really nicely baked so that the outside is really crispy.
00:19:15I really like the flavour of the pear.
00:19:18Stilton is lacking.
00:19:21Okay.
00:19:21You need a little bit more stilton in there.
00:19:23Good job though.
00:19:24It tastes great.
00:19:25Very delicious.
00:19:28Look the look of it.
00:19:29I think it looks quite quaint.
00:19:30So these ones are their French onion soup.
00:19:32These ones are the steak.
00:19:33And these ones are the croque monsieur.
00:19:36That's delicious.
00:19:37It's quite sweet because it's onion.
00:19:39Flavours are great.
00:19:40Punchy, strong, spot on.
00:19:42That croque monsieur.
00:19:43I spent two years in Paris as a student.
00:19:45I lived on croque monsieur.
00:19:47And it tastes like it.
00:19:49The dough needs lightening up a little bit.
00:19:50It's a bit heavy.
00:19:51I think it's decent though.
00:19:52Thank you so much, guys.
00:19:55The balls are quite big.
00:19:57It's quite a bit.
00:19:58Which makes it more tear and share than monkey bread.
00:20:00Nevertheless, it looks good.
00:20:02And it looks well baked as well.
00:20:04Flavour, it's bacon and onions.
00:20:08Cheese and parsley.
00:20:10And a bit of pesto.
00:20:13It's quite sweet, actually.
00:20:14Yeah.
00:20:15It's a bit over sweet.
00:20:16What you need to do is celebrate the savoury and not the sweet.
00:20:19A bit stodgy as well.
00:20:20It's a little doughy.
00:20:21But if you get a bit towards the edge, it's absolute perfection.
00:20:24Thank you so much.
00:20:25Thank you, Natalia.
00:20:29I think it looks great.
00:20:30One thing I do like is the fact that it does fall apart.
00:20:34So there's chutney, blue cheese, fig and thyme.
00:20:38Love the flavours.
00:20:38Love the combination of flavours.
00:20:40You're adding not just flavours, but textures as well.
00:20:42OK.
00:20:43I think you've done a very good job.
00:20:45So do I.
00:20:46Well done, Jessica.
00:20:48I think it looks rough and ready.
00:20:50OK.
00:20:51Because it's broken up a lot.
00:20:53It's all the flavours of Calabria.
00:20:55Sun-dried tomatoes, black olive.
00:20:57We've got the indouya.
00:20:58And I've made it into a cream with mascarpone.
00:21:00I've filled the other balls with pesto.
00:21:02It's really tight, isn't it?
00:21:03It should be a little bit more open than that.
00:21:05OK.
00:21:06But the flavours, though, you can't argue with the flavours.
00:21:09The flavours are amazing.
00:21:10I quite like that.
00:21:11I mean, I love a milk loaf because it's a little bit cakey.
00:21:14I think it's really delicious.
00:21:16Thank you, Pril.
00:21:17Yeah, well done.
00:21:18It's an impressive-looking thing, though.
00:21:22I like the fact that you've got all the little balls you can see,
00:21:25but they are slightly misshaped, but that's why.
00:21:27Let's have a look, shall we?
00:21:28Take a slice out of this.
00:21:30So this is an Italian flavour-inspired bread.
00:21:33So we have porcini mushroom and garlic,
00:21:36and then red pesto and green pesto knots.
00:21:39The mushroom one is so intense.
00:21:41It's really good.
00:21:43Deep flavour.
00:21:44I think the pesto one's a bit weak.
00:21:46The bake on it is all right.
00:21:47I think proving is a little bit shy and you did longer.
00:21:51Overall, it's not bad.
00:21:52I think your flavour's just lacking.
00:21:53I'm a little more enthusiastic.
00:21:55I think it tastes absolutely delicious.
00:21:57That's good to hear.
00:21:57Thanks.
00:21:59I love the look of this.
00:22:01It is very neat.
00:22:02The balls are all there.
00:22:03You can see everything.
00:22:04Clever.
00:22:04Well, it looks very attractive.
00:22:06It does.
00:22:07Yeah, let's have a quick look.
00:22:08So my monkey bread, I have two flavours.
00:22:11There's an olive and rosemary one,
00:22:13and then india and basil.
00:22:20Not getting the rosemary with the olive.
00:22:22I'd like to see more olive.
00:22:23Even then, I would have always had coriander with an olive.
00:22:27It's absolutely delicious.
00:22:28It's just that I didn't know there were olives in there.
00:22:31I wouldn't necessarily know there was.
00:22:32But if you sat down with some friends and that glass of wine.
00:22:37Great.
00:22:37Perfect.
00:22:38Thank you, Jasmine.
00:22:39Just need some wine and some friends.
00:22:42And coriander.
00:22:46At first glance, I would have perhaps liked a little glaze on...
00:22:51Did you glaze them at all?
00:22:52I forgot.
00:22:54Because that means they're a little dull to look at.
00:22:57They could be sort of shiny.
00:22:58I know.
00:22:59The size of them are good.
00:23:00The balls look a nice size.
00:23:02The red dough is red bean curd,
00:23:05and the green is like an Asian pesto.
00:23:08And the other one with sesame seeds.
00:23:11Is there a little chili in there?
00:23:12A little bit.
00:23:13It needs more salt.
00:23:14The sesame one has very little flavor to it.
00:23:16It's the same with this.
00:23:18A little more salt would bring out the flavor.
00:23:20The balls actually are baked all right.
00:23:22They probably need a little bit more proving just to open them up a bit.
00:23:25And just not getting a huge amount of flavor in there.
00:23:28Oh, okay.
00:23:31So my monkey bread was going to be onion flavored with some yeast extract.
00:23:37You say was.
00:23:38You're talking in the past tense.
00:23:39I didn't get pretty much any rise on it.
00:23:41Obviously, it's sort of trying to grow and it can't.
00:23:44So you've basically sort of fallen apart.
00:23:47Oh, wow.
00:23:48I know.
00:23:48It's like raw.
00:23:49No.
00:23:50It doesn't look as if it's been in the oven.
00:23:52No, it doesn't, does it?
00:23:53It's literally like dough.
00:23:59It has a good flavor.
00:24:00It has a great flavor.
00:24:01But the texture is so awful that you couldn't eat it.
00:24:05It's a shame.
00:24:06Yeah.
00:24:06Bad luck.
00:24:08Thank you for your kind words.
00:24:09Thanks, Sarah.
00:24:10Cheers, guys.
00:24:10I mean, I think that their words were a lot kinder than my bake deserved, if I'm honest.
00:24:21But it's just piled on the pressure to try and do better in the other challenges, which
00:24:24I didn't really want today.
00:24:26I think I was as close to a handshake as I may ever be.
00:24:30So I'll take that.
00:24:31He said the word superb.
00:24:32You don't hear superb a lot.
00:24:34So I'm happy with that.
00:24:36I am a little bit disappointed about the flavor bits.
00:24:40I should put a bit more salt.
00:24:42I'm not looking forward to a technical challenge.
00:24:45I will be at the bottom again.
00:24:47It's not my thing.
00:24:49For the bakers' next bread week challenge, they have no idea what they'll be asked to
00:24:57make.
00:24:59Hello, bakers.
00:25:00Welcome back to the tent.
00:25:01It's time for your technical challenge.
00:25:03And today, your technical challenge has been set for you by the chairman of the board.
00:25:07And when I say board, I mean bread board.
00:25:08It's Paul Hollywood.
00:25:09Paul, have you got any advice for our bakers?
00:25:12You know they idolize you.
00:25:13This is all about the planning.
00:25:15Well, the planning and the timings.
00:25:17Get those right.
00:25:19You'll be fine.
00:25:20Now, as ever, your technical challenge will be judged blind.
00:25:23So we're going to have to ask these two punks to leave the tent.
00:25:27See you later.
00:25:30Okay, for your technical challenge today, Paul Hollywood would love you to make his take
00:25:36on that fast food classic, the glazed ring donut.
00:25:40He'd like you to make 12 ring-shaped donuts.
00:25:44All should be covered in a classic vanilla glaze.
00:25:47And six of them should be dipped in a strawberry icing.
00:25:51There's a lot riding on this, kids.
00:25:53So donut, mess this up.
00:25:55You've got two hours, 45 minutes.
00:25:57On your marks.
00:25:58Get set.
00:25:59Bye.
00:26:05Feeling incredibly daunted about deep frying.
00:26:08Well, who has a machine like that at home?
00:26:10Do you?
00:26:11No, I do not.
00:26:11I wouldn't be making donuts.
00:26:12I'll be making fish and chips.
00:26:14Look at that.
00:26:15I've never made donuts before.
00:26:17I make donuts many times.
00:26:19Should be okay.
00:26:20Paul, I know you like a donut.
00:26:26I'll be honest with you.
00:26:26Donuts are my guilty pleasure.
00:26:29For a main course, I have a load of hot dogs.
00:26:31And then for dessert, I have a load of donuts.
00:26:32That would be my ideal meal.
00:26:34They look easy, but actually it isn't.
00:26:37They need to use as much time as possible on the proving.
00:26:40It's just on every one of these, you have a white band that runs around the middle.
00:26:43If they don't have the white band, it hasn't been proved enough.
00:26:46The chances are it's going to be quite dense.
00:26:48Well, have you told them how long to prove for?
00:26:50No, they don't need to be told that.
00:26:52I would have thought one of the problems is getting that ring.
00:26:54They've got several little cutters actually.
00:26:56So the chances are they may choose something too small.
00:26:59And then it'll close up.
00:26:59And then that hole will just disappear.
00:27:01Okay, Prud, choose your donut.
00:27:03I'm going to go for a plain one.
00:27:04I'm going to have this one.
00:27:04I'm going to have the pink one.
00:27:06Oh, yes.
00:27:08You can see how soft it is inside.
00:27:10Oh, my God.
00:27:11I am covered in icing.
00:27:13Finger looking good.
00:27:16Recipe is not very detailed.
00:27:18So the first note is make the dough and leave to prove.
00:27:21Self-raising flour and strong white flour together.
00:27:22Adding self-raising flour and yeast should ensure a light, fluffy texture.
00:27:28I imagine the self-raising flour will give it extra lift.
00:27:30If they follow one of Paul's instructions very carefully.
00:27:34I need to warm the milk up first.
00:27:37So then it should activate the yeast and it goes frothy.
00:27:40If you make it too hot, it kills the yeast.
00:27:42I try to put the hot milk and the yeast, but it's not rising.
00:27:48I'm a bit worried.
00:27:49I'm still worried.
00:27:50How's my Aaron?
00:27:52Does it put you off when you have a bagged signature?
00:27:54That's in the past.
00:27:55I know it now.
00:27:55Yeah, it's in the past.
00:27:56We've moved in the future.
00:27:56Oh, I love your attitude.
00:27:57Yeah.
00:27:58Yeah, it's in the past.
00:27:58It's gone.
00:27:59Yeah, you look good.
00:28:01You know what I mean?
00:28:02It's what I need.
00:28:02There's a little ego boost to keep me going.
00:28:04As long as you look good, babes.
00:28:06Who cares?
00:28:07You look good.
00:28:08You always look good, babes.
00:28:09And you can smash anything.
00:28:11Toes out.
00:28:11I'm trying to do a bit of slap and fold.
00:28:15I want it to look cute.
00:28:16I want it to be ready.
00:28:17I want it to be tasty.
00:28:19It's blobbing.
00:28:20It does look like it's alive.
00:28:22It looks like it's an animal.
00:28:24How are you feeling it's going in general?
00:28:26I just hope I won't be at the bottom again.
00:28:28Do you like the back?
00:28:29You can see what everyone else is doing.
00:28:31I don't cheat.
00:28:31You never cheated at school?
00:28:33No.
00:28:33Not once?
00:28:33I never cheated.
00:28:34Really?
00:28:35Did you do well at school?
00:28:36No.
00:28:37Never do well.
00:28:39Number three.
00:28:39Prove.
00:28:40I put this in the proving jar until double in size.
00:28:45I'm going to prove it for about half an hour, see how it goes.
00:28:49This is the face of somebody who just wants to do well.
00:28:53Bakers, you are halfway through.
00:28:56Keep going, guys.
00:28:57Right.
00:28:58Let's make the glaze.
00:28:59600 grams of icing sugar.
00:29:0130 coconut oil.
00:29:02They haven't given you an amount of whole milk, so I don't think it's a lot.
00:29:06If you get the glaze consistency wrong, it'll be like really thick and gloopy all over it,
00:29:10or there won't be any at all.
00:29:12I essentially want the glaze to be like a thin liquid that will just coat the outside.
00:29:17I'm doing it by eye.
00:29:21My eyes.
00:29:22Like...
00:29:23Oh, the glaze is good.
00:29:26I'm done.
00:29:27Thank you so much.
00:29:29Make the strawberry icing to coat the tops of six of the glazed doughnuts.
00:29:33Oh, that is strong.
00:29:35I went for it.
00:29:36I went...
00:29:37I've got 20 drops.
00:29:40I feel like it needs to be really red as well.
00:29:42This is where they're going to go, hmm, it looks a bit too red.
00:29:45With glazes and icings in hand, the bakers can return to their dough.
00:29:49Let's have a wee look.
00:29:50Look, if they prove it for too long, it could develop large air bubbles and collapse when it's fried.
00:29:56I'm just going to want to over-prove it.
00:29:58But if it's under-proved, their doughnuts will be dense.
00:30:01Anyone else out?
00:30:03I'm going to do two more minutes.
00:30:04It's passing the test.
00:30:06It's slowly springing back and it's not coming all the way, so...
00:30:08..seems like it should be proved.
00:30:10Yeah, I need to get going.
00:30:13It's not rising.
00:30:14Not much happening.
00:30:16I'll shape the dough into 12 approximately 7-centimetre ring doughnuts.
00:30:22The judges will be expecting a batch of identically-sized, perfect ring-shaped doughnuts.
00:30:28Paul loves uniform things.
00:30:30But the bakers haven't been given any directions on how to achieve that.
00:30:34I don't know how to get me hole in.
00:30:36I'm just going to do it with this.
00:30:38We'll get a neat hole.
00:30:40Everyone wants a neat hole, don't they?
00:30:42It's quite big, that hole.
00:30:44Yeah, but remember that it expands, so...
00:30:48How big should a doughnut hole be?
00:30:52I have no preference on hole size.
00:30:55But while everyone else is shaping their rings...
00:30:58They look like doughnuts, which is great.
00:31:01Poi Man is at a standstill.
00:31:03My dough is not rising as much as I thought.
00:31:08And I am seeing everyone, like, shaping their doughnut already.
00:31:12I don't know, I may have killed the yeast.
00:31:16Three, six, nine, twelve.
00:31:19Anybody know what the bags are for?
00:31:21OK.
00:31:23I'm going to bag my doughnuts.
00:31:25I've never used one of these bags before, but we got given it, so I'm going to use it.
00:31:28Put them back in to prove.
00:31:29I'll leave in it for 13 minutes or so.
00:31:33I'll leave you start shaping it.
00:31:34I just hope I can do this in town.
00:31:37Stay positive.
00:31:38Stay positive.
00:31:42Bakers, you've got one hour left.
00:31:44Wondering how long we need to prove it for.
00:31:46It's crucial that the doughnuts get adequate proving time.
00:31:49I'm just trying to give it as long as I can.
00:31:51Waiting for it.
00:31:52But the bakers also need to calculate how long they'll need to fry, cool and decorate them.
00:31:58All set about timing, planning.
00:32:00I need to work out timings, because I have no idea how long they take to fry.
00:32:04Tom's reckoning 45 seconds.
00:32:07I don't trust Tom with a technical.
00:32:08I trust Toby with a technical.
00:32:09OK, he's won twice, hasn't he?
00:32:11Yeah.
00:32:12And he's a wee bread boy, so, no.
00:32:14He's a wee bread boy.
00:32:15His moustache is made of bread.
00:32:18I just said your moustache was made of bread.
00:32:21Put this in the proofing drawer.
00:32:24I sure have enough time.
00:32:25BAKERS, YOU'VE GOT HALF AN HOUR LEFT.
00:32:31I RECKON THIS IS PROBABLY DONE.
00:32:33WHILE POI MAN IS STILL WAITING FOR A SECOND PROVE.
00:32:36DONE IS PROVING, SO IT'S NOTHING I CAN DO.
00:32:39THE OTHER BAKERS CAN MOVE ON TO THE NEXT STEP.
00:32:41NUMBER FOUR IS FRI THE DOUGHNUTS.
00:32:44LET'S DO THIS NOW ALL.
00:32:45LET'S DO IT.
00:32:46THIS IS EXCITING.
00:32:51SHE FLOTES.
00:32:52THIS IS A GOOD SIGN.
00:32:53I'M GONNA DO TWO AT A TIME.
00:32:55TWO MINUTES ON EACH SIDE.
00:32:57I RECKON THREE AT A TIME.
00:32:58THREE AT A TIME.
00:33:00I'M GONNA DO FOUR IN A BATCH.
00:33:02IF I PUT TOO MANY IN AT ONE TIME,
00:33:03IT'S GONNA REDUCE THE TEMPERATURE OF THE OIL.
00:33:06IF YOU HAVE IT TOO LOW, IT'LL ABSORB TOO MUCH OIL,
00:33:08AND THEN IT'LL BECOME GREASY AND UNPLEASANT TO EAS.
00:33:11OH, I NEED TO START TO DIVY THEM.
00:33:13OTHERWISE I WON'T HAVE TIME.
00:33:16I THINK THAT COLOR'S GOOD.
00:33:17LIKE THE BACK OF PAUL'S HAND.
00:33:20DO YOU GET THAT COLOR?
00:33:21LIKE THE ICE BATH THAT EVERYONE HAS.
00:33:23PAUL HAS ONE OF THESE.
00:33:24BUT I CAN DO EIGHT MINUTES.
00:33:25OOOOH.
00:33:27ABSOLUTELY.
00:33:28IN THESE LITTLE SPEEDOS.
00:33:32OOH, OOOSH.
00:33:33I DIP FRY ABOUT THREE MINUTES EACH SIDE.
00:33:36I JUST DON'T WANT THEM TO BE DOEY INSIDE,
00:33:38SO THEY MIGHT BE A LITTLE BIT TOO BROWN.
00:33:41I'M FEELING OKAY WITH THEM.
00:33:43THEY LOOK LIKE DOUGHNUTS, WHICH IS GREAT.
00:33:45IT SEEMS LIKE THEY'VE GOT THE DOUGHNUTS ALREADY.
00:33:47I'M GONNA GLAZE THEM NOW.
00:33:48OKAY, LET'S DO THIS.
00:33:51THE JUDGES ARE EXPECTING A THIN, TRANSLUCENT GLAZE.
00:33:54I DO LOVE A GLAZED RING.
00:33:57THEY FEEL GOOD.
00:33:59IT'S VERY MESSY.
00:34:00THEY FEEL GOOD.
00:34:01WHOA.
00:34:02THAT WAS THICKER THAN I THOUGHT.
00:34:05I DON'T KNOW IF THEY'RE A LITTLE BIT OVERDONE.
00:34:07NICE ONION RINGS.
00:34:09ONION RINGS.
00:34:11THEY LOOK GORGEOUS.
00:34:13THEY'RE NOT.
00:34:13ARE YOU SURE?
00:34:14HOW DO YOU KNOW?
00:34:15I KNOW.
00:34:15BECAUSE I MAKE DONUTTS ALL THE TIME AT HOME.
00:34:17I KNOW.
00:34:18HE'S GONNA HAVE A PROBLEM WITH THEM.
00:34:19JUST KEEP GOING.
00:34:20KEEP GOING UNTIL FINISH.
00:34:22KEEP GOING SWEET, ART.
00:34:22OH, THIS ONE, TOO MUCH ISE.
00:34:24BE POSITIVE.
00:34:25I KNOW.
00:34:26BE POSITIVE.
00:34:26BE POSITIVE, DARLY.
00:34:27The bakers have been asked to coat six of their doughnuts with strawberry icing they feel really crispy
00:34:35This one's a small
00:34:38Let it do six pink and then I need to decorate them in red and white
00:34:44Pipe red and white spiraling circles spiraling
00:34:49They said spiral. How long do I have? Bakers. This is it one minute left one minute
00:34:55Oh good god, it's so stressful my hands shaking. Oh
00:35:01my god
00:35:09I'm gonna have nails that bakers your time is off
00:35:15Please come and bring your beautiful doughnuts and place them behind your photos
00:35:20It was a great no my
00:35:33Call and crew are looking for 12 golden brown uniform beautifully decorated ring doughnuts. That's a lot of doughnuts
00:35:41There's a lot of doughnuts
00:35:44Right
00:35:46Actually for the first one they don't look too bad. The white line is good. Yeah, and they're the right color aren't they?
00:35:52Decorations pretty good. It's pretty even
00:35:55The crumb looks good nice and light
00:35:58It's nice on the mouth is quite soft good good
00:36:02Okay, it hasn't proved enough you see there's no white line is much too much icing on that look at that
00:36:07It's an acceptable doughnut. Mmm, but it's a bit heavier
00:36:11These are massively underproved and very very dark
00:36:16Let's have a look inside. I took a bit of a saw you see how dense that is over fried as well
00:36:23The flavors the good but the textures all wrong and they're uneven some of them are much smaller than others. Yeah
00:36:28Now these don't look too bad. Well, this one doesn't look as if it's iced at all. The icing has been so liquid. It's just disappeared
00:36:35Mmm, soft the crumb is nice. Mmm. The texture is okay. The nice shape. I mean look at the inconsistencies
00:36:45This is a tiny little one look how dark it is if that actually tastes bent as well. It's very greasy look
00:36:52No, I quite like these the icing on this isn't particularly neat. They match true quite original
00:36:59It's thinly glazed which is what I like absolutely. Yeah, the white line is got the white line there
00:37:04It's quite light inside as well
00:37:06Mmm, it tastes good. It's delicious
00:37:08These are so uneven if I mean some of them look well risen and some of them look
00:37:14Tiny, she's not as tight as I thought it would be. No
00:37:18That's one of the bigger ones. Mmm. Yeah, it's as if they've been done in two batches. Yeah, very inconsistent
00:37:26Someone's trying to be clever. Oh, well, why not? I think that looks really good
00:37:29It's not quite the decoration
00:37:31We told you to do but it's lovely. The lines are good. The consistency and the color is pretty decent
00:37:37Gosh, that's very big bubbles in there. Yeah, it's quite open. It's been well mixed. Now overall these don't look
00:37:43Too bad. The shaping has created a bit of an issue needed to be slightly thicker on the glaze on this runoff
00:37:49The dough is nice and spongy. It is. It tastes okay. It's just a little bit uneven. The icing is pretty terrible
00:37:56Yeah, the icing on this is a bit thin and then ironically when you move on to the last one
00:38:00This is just way way too thick and they're all inconsistent as well. It's a bit of a mess. But they're quite big
00:38:06Yeah, they're nicely risen. The bigger ones are really good doughnuts. Yeah
00:38:11Paul and Prue will now rank the doughnuts from least to most successful
00:38:15In 10th place. We have this one boy man. Okay. These are over fried and underproved
00:38:24In ninth spot. We have these who are these little beauties
00:38:29uh, Leslie
00:38:31Way way over fried and there's just no consistency in the shape as well. Natalia is eighth
00:38:37Jessica is seventh Ian is sixth Tom fifth
00:38:41Toby comes fourth and Aaron is third and then in second place
00:38:45We have this one
00:38:48Nadia, they're nicely iced. They're pretty well risen. Excellent. Thank you
00:38:53Which means in first place, Jasmine
00:38:59Yeah, icing was very good. You had a lovely texture inside. They were nice doughnuts. Well done
00:39:07Well that just happened and it's breadweed, which I feel is like
00:39:10I feel a little bit better after the disaster that was this morning
00:39:17Oh, uh, have some beer later
00:39:21Forget about it and crack on tomorrow
00:39:24Just one final challenge before the judges decide who will be bread week star baker and who will be leaving the competition
00:39:38Well, here we have it bread week dread week
00:39:41Let's talk about some of the bakers. Let's look at our own. Aaron had a bit of a disaster in the sick
00:39:45Yeah, but he didn't do too bad in the tech
00:39:48No, but then you have boy man. I don't think boy man had enough salt in her signature
00:39:53It didn't really create a lot of flavor my man did not have a good day
00:39:57Really, you have to mention Natalia as well
00:40:00Because Natalia signature was meant to be a savory bake, but it was so sweet
00:40:05Ian smashed it yesterday thing is about Ian. He did really well in the signature and then he was sixth in technical
00:40:10So he has slipped down a bit. Yeah, there is one person
00:40:13I thought he was doing extremely well. I think it's Jasmine. She won the technical and did well in the signature as well
00:40:19She's done okay. She has a good day today. She could be up there. It seems like there's a lot to play for in the first company
00:40:25I'd like to see you two in tracksuits with whistles giving team talks. I'd pay to see that actually
00:40:31I'm in
00:40:35I
00:40:37Bakers welcome to your showstopper challenge today
00:40:40The judges would love you to make a fantastic celebratory sweet bread with at least three tiers
00:40:46Your showstopper should be made with an enriched bread dough and should be designed to represent a celebration that has meaning for you
00:40:56You have five hours to
00:40:59Celebrate sweet bread come on
00:41:01Great vocals Alison
00:41:03Thank you so much
00:41:05You're wasted on this show
00:41:06Well, I've had a drink but I wouldn't say I'm wasted
00:41:08On your marks
00:41:10Get set
00:41:12Bake
00:41:14I can't have a bad day today
00:41:16I just want to do well
00:41:18I'm done
00:41:20Today's showstopper challenge is an enriched bread
00:41:25Three tiers of it made into a sort of celebratory showstopper like a tiered wedding cake but made out of bread
00:41:33For me what I want to see is beautifully flavored and well baked loaves that really show off the baker's skills
00:41:39Unbelievable stance
00:41:41Unbelievable
00:41:43Power
00:41:44The introduction of flavors it's going to be quite tricky because the addition of all the ingredients into the dough can slow things up
00:41:50Add too much fruit for instance then again that slows the yeast up
00:41:54You've got to get your timings right your proving right your baking right get the consistency right
00:41:58If it isn't
00:42:00There's going to be trouble
00:42:02Morning Aaron
00:42:04Good morning
00:42:05Right Aaron tell us all about your sweetbreads
00:42:07So I'm doing a celebration of life sweetbread for two of my friends who passed away a few years ago
00:42:12Alicia and Fidel
00:42:14My friends have always been really supportive of me getting on to bake art
00:42:16So it just felt fitting
00:42:18And I'm doing four courons
00:42:20Stacked
00:42:21And then down one side there will be some flowers for Fidel
00:42:25Roses for Alicia
00:42:27Sounds like a fitting tribute
00:42:29Thank you
00:42:30Aaron's ambitious French couron bread will be festooned with a cascade of flowers and filled with pistachio marzipan
00:42:36Cherries and apricots
00:42:38Couron is such a beautiful bread made rice
00:42:41Yeah, I've really tried to finesse this one for you guys
00:42:43Well you've got five hours
00:42:45Yeah, and I'm making good time because they bake quite fast as well
00:42:49Because there's a hole in the middle
00:42:50Good luck
00:42:51Thanks guys
00:42:52Also going for a classic French celebration bread is Nadia
00:42:55I am making a wedding cake
00:42:58A French one
00:43:00It's beautiful
00:43:01It's a nice brioche dough
00:43:02With a nice raspberry
00:43:04Creme patisserie inside and it's really pretty
00:43:06I just love weddings
00:43:07Never been married
00:43:08But I love weddings
00:43:10Nadia's sweet bread towel will be decorated with dozens of hand pipe buttercream blooms
00:43:15Fit for the wedding of her dreams
00:43:17We're going to a wedding
00:43:19Who's wedding?
00:43:20Is it your wedding?
00:43:21Well, I've been waiting a very long time
00:43:23Oh God, have you got a boyfriend?
00:43:24Yeah
00:43:25You've not put a ring on it yet?
00:43:26No
00:43:27What's his name?
00:43:28Daniel
00:43:29What are you playing at Daniel?
00:43:30What are you playing at?
00:43:32Remember
00:43:33Remember there's no ring on it
00:43:34Anyone could take her
00:43:35Let me just cut this in the proving drawer
00:43:37While the bakers wait for their dough to increase in size
00:43:40So, pour for an hour
00:43:43They can focus on their fillings
00:43:45This is my creme pass
00:43:47With loads of fresh raspberries
00:43:48This is glazed cherry
00:43:50But adding ingredients with more moisture
00:43:53Just straining off the liquid so they're not too wet going into the dough
00:43:57Can run the risk of wet and sticky dough that won't rise properly
00:44:01How you doing Ian?
00:44:02I'm okay
00:44:03What's going on?
00:44:04This is going to be celebrating Samhain
00:44:06Which is the Irish precursor
00:44:07Samhain?
00:44:08Yeah, it's the Irish precursor to Halloween
00:44:10I love this
00:44:11You know like jack-o'-lanterns and stuff
00:44:12Yeah
00:44:13So they used to have these little turnips
00:44:15That they would carve terrifying faces into
00:44:18Really?
00:44:19Yes, horrifying
00:44:20So is yours going to be horrifying?
00:44:21Hopefully, yeah
00:44:22I want to scare the judges a wee bit
00:44:24Ian's spooky sweetbreads will be flavoured with apple and cinnamon
00:44:28And decorated with edible paint and dead dough decorations
00:44:31Celebrating his girlfriend Dervla's favourite time of year
00:44:35My girlfriend, she says that she looks like you
00:44:39And wants you to know that
00:44:41I mean, it's scarily close
00:44:43It is scarily close
00:44:44I feel sorry for you
00:44:45So she looks like a sort of dug-up zombie
00:44:49Yeah, that was what I'd recommend her in the first place
00:44:51Yeah, cool
00:44:52Yeah
00:44:53I pulled
00:44:56Also dedicating his bread to someone special is Tom
00:45:00My boyfriend, his favourite time of the year is autumn
00:45:03So mine is just all about that changing time of the year
00:45:05When all the leaves fall off the tree
00:45:07How are you doing that in bread?
00:45:08I've got a three-tiered cinnamon bun tower
00:45:11And then I'm going to have some chocolate decorations
00:45:14Because it's bread week
00:45:16So why not decorate out of chocolate?
00:45:18Tom's sculpted chocolate tree will shower autumn leaves onto the orange cream cheese icing
00:45:24That will cover his orange cinnamon and pecan nut rolls
00:45:27Let's hope it tastes as good as it sounds
00:45:29I don't know if I have the substance to back it up
00:45:31But let's see
00:45:32We'll find out
00:45:33Let's see
00:45:34I think I'm going to have to get my dough out of the proven drawer
00:45:36Whatever it looks like, it's got to come out
00:45:38Pretty big
00:45:39I don't know if it's risen as much as I would like it to
00:45:42But I've got time to mess around now
00:45:44So I'm just going to have to get on with it
00:45:46The bakers now face a race to get their bread filled and shaped before it proves for a second time
00:45:51There's going to be some apple and cinnamon viralled into the loaf
00:45:55So hopefully they don't leak into the dough
00:45:58So this is my fruit filling
00:46:01It's just the apricots, the lemon and the sour cherries
00:46:04So this is the cinnamon, cardamom and butter
00:46:06I'm actually going to fold it
00:46:08Almost like making laminated pastry when you put butter inside
00:46:13Morning Jasmine
00:46:14Morning, hello
00:46:15Right, Jasmine, tell us all about your sweetbreads
00:46:17What are you doing?
00:46:18So I'm going to do a Swedish cinnamon and cardamom midsummer celebration bread
00:46:23Lovely
00:46:24Jasmine's plaited cannabula loaves will be made from sweet cardamom dough
00:46:28Filled with cinnamon, sugar and butter
00:46:30And decorated with delicate Scandi-style icing
00:46:33Ironic that I'm plaiting when I have no hair to plait myself
00:46:37I had my own hair completely until I was like 12
00:46:40And the doctors didn't really know why
00:46:43Like no one really knows what causes alopecia
00:46:46Or there was nothing that triggered it
00:46:48I just randomly started losing my hair
00:46:50So it literally wasn't until, yeah, a couple of years ago
00:46:54When I stopped wearing my wigs
00:46:56And it was really hard at the start going outside without wearing a wig
00:47:00And just looking different
00:47:01But I feel like I'm really getting to the point where I genuinely am starting to enjoy
00:47:06Like not having hair and being different
00:47:08The bakers need to carefully shape their filled doughs
00:47:11To create the perfectly formed sweetbreads that Paul and Prue are expecting
00:47:16But he likes things very neat
00:47:18If things are chaotic, I can see him sweating, he doesn't like it
00:47:22How does he cope with you?
00:47:23Yeah, he doesn't even know what I am
00:47:25And while most of the bakers are shaping the dough before it turns to the proving drawer
00:47:31Jessica is relying on the second proof to shape her loaves
00:47:34So the string around it, essentially what I'm doing is
00:47:37I'm trying to make each tier look like a pumpkin
00:47:39So as it proves, it will stretch into the string
00:47:42Sick!
00:47:43Jessica's pumpkins will be sandwiched with apricot conserve
00:47:47An orange-infused creme patissier
00:47:50Decorator with crops and rain dancing figures
00:47:52To celebrate her time working in Uganda
00:47:55I would work in communities that mainly focus on agriculture
00:47:58And they experienced a lot of drought
00:48:01So when the rain came, the women and children would leave their houses
00:48:04And dance in the rain to celebrate the kind of coming of the rains
00:48:08And the prosperity of the ground to hopefully grow their crops
00:48:12Bakers, you are halfway through
00:48:16You've got two and a half hours left
00:48:18The second proof is the bakers' last chance to get their dough ready for baking
00:48:23Hopefully we're puffed up
00:48:25Producing a light and airy bread
00:48:27An open crumb structure that the judges are looking for
00:48:30So this is the bread that stole Christmas
00:48:33Can't sacrifice that second proof today
00:48:35Because Paul said it was slightly unapproved on the second one yesterday
00:48:38Let's hope Christmas comes early for me this week
00:48:41Toby's hoping he can redeem himself today with his festive Stollan breads
00:48:46Filled with mixed fruits, spices and marzipan
00:48:49Celebrating his favourite time of year
00:48:51I absolutely love Christmas, I always have
00:48:54We stockpile Stollan every year
00:48:56That's why I wanted to go for Stollan-inspired bread
00:48:59And it tastes great
00:49:01Can't lose, surely
00:49:03Natalia
00:49:04Hello
00:49:05Good morning
00:49:06Natalia, tell us about your celebration bread
00:49:09So today I'm going to make my Korowai
00:49:14It's Ukrainian wedding cake
00:49:17Which is a recipe my grand-grandmother
00:49:21So I hope it works today
00:49:23Paul, don't look at me like that
00:49:26I'm so scared of...
00:49:28How could I ever go at your grandmother?
00:49:30Natalia's traditional Korowai wedding bread will be made from an enriched dough packed with butter and flavoured with orange, cinnamon and rum
00:49:40All from a family recipe passed down to her from her mum
00:49:44She could bake her?
00:49:46She could bake her
00:49:48But I think she's better with cooking
00:49:51Is she here or in the Ukraine?
00:49:53Yeah
00:49:54Did you watch the show?
00:49:55Yeah
00:49:56Hello Natalia's mum
00:49:57Hi mum
00:49:58Hello
00:49:59She said you're a better cook than a baker
00:50:00No!
00:50:01I'm not
00:50:02You know everything you say when they're filming
00:50:04She's going to find that out
00:50:05But Natalia's family recipe has competition
00:50:09So I'm making a Korowai style sweet bread
00:50:13Ooh
00:50:14That's controversial
00:50:15Is it?
00:50:16You know Natalia's making one, she is Ukrainian
00:50:18Yeah I know, no pressure
00:50:19Lesley's hoping her Korowai sweet bread, enriched with rum soaked raisins, blood oranges and cinnamon will hold its own
00:50:26And she's decorating it with flowers for her granddaughter
00:50:29My little granddaughter, Mabel, she's coming up for two
00:50:33And she loves flowers
00:50:35And on her first birthday we had a daisy theme
00:50:38So a little nod to her
00:50:40Also saying it with flowers is poi man
00:50:43I bought my house
00:50:44Yeah
00:50:45There's a rose tree outside my house
00:50:49Stunning
00:50:50But I cut that off
00:50:52Why? You cut the roses off?
00:50:53Yeah, I took the whole plant off
00:50:55Oh my gosh
00:50:56It's because for Chinese feng shui
00:50:58Huh?
00:50:59Roses are not good for your love life
00:51:01No?
00:51:02Why didn't you like plant it round the back?
00:51:04Then my boyfriend at the time
00:51:07Bought me a plant
00:51:08Yeah
00:51:09A rose plant
00:51:10And planted it at the back garden
00:51:11Now we got married
00:51:13So
00:51:14I think the love curse broken
00:51:16Poor man's tribute to her husband Paul will see three layers of platted milk bread
00:51:21Filled with a coconut paste and glacé cherries
00:51:24Adorned with roses sculpted from bread dough
00:51:27How do you make your roses then?
00:51:29I used a circle cutter
00:51:31You do?
00:51:32Yeah
00:51:33You line them all up and roll it up
00:51:34Yes
00:51:35Impressive
00:51:36I tried it at home
00:51:37It went well most of the time
00:51:39Okay
00:51:40So hopefully this will go well
00:51:42So second proof's done
00:51:45That's behemoth
00:51:46She's going in
00:51:48Wish me well
00:51:51As their dough hits the heat
00:51:53Going in
00:51:54The bakers can get to work on making their decorations that will elevate their celebratory sweetbreads to show stopping levels
00:52:00I'm making my lovely chocolate tree
00:52:03Roses are for Alicia and the sunflowers are for Fidel
00:52:05These are going to be on top so I want them to look nice
00:52:07The bread's quite dark so the daisies really add a bit of colour to it
00:52:12My roses look quite good
00:52:14Yeah
00:52:15Gonna make some rain clouds
00:52:17These are the turnip lanterns
00:52:19They're terrifying
00:52:20What the hell is that?
00:52:22I've done some more
00:52:25That's the most disgusting thing I've ever...
00:52:27That's the worst one
00:52:28What is that?
00:52:29It's going to be a tree eventually
00:52:30It really doesn't look like a tree tom
00:52:32It looks like a big log
00:52:34Wait
00:52:35Wait and trust me
00:52:36Smells nice though
00:52:37Thank goodness
00:52:38What's this?
00:52:43It's like a little octopus
00:52:45I've got some leftover flowers
00:52:47We could maybe catapult it somewhere
00:52:49Who should we take out?
00:52:50No, let's...
00:52:51Who looks like they're doing what?
00:52:52I don't know
00:52:53You go for the head, I'll go for the feet
00:52:54One, two, three
00:52:58Blimey
00:52:59We flicked baby octopus at you
00:53:01Sorry, I'm so deep in the focus trying to make this not look like a poo
00:53:04Oh, good
00:53:06It's too dumb
00:53:07As the sweetbreads come out of the oven
00:53:09Fab
00:53:10It's the moment of truth for the bakers showstoppers
00:53:13Definitely a little over
00:53:14It's not as pretty as I wanted it to betty
00:53:16But it's fine
00:53:17I'm going to cover it with daisies
00:53:19It's a good bake
00:53:20I don't think it's raw
00:53:22The flavours I know are good
00:53:25So I'm actually just chuffed I'm on time
00:53:27But not everyone is happy
00:53:29Please be done
00:53:31It's got to go back in
00:53:32Right, it's definitely not done
00:53:36It's definitely not done
00:53:40Still not done
00:53:43Bakers, you have one hour left
00:53:45I need 45 minutes to decorate so
00:53:48That's fine
00:53:49As long as they're out in the next 10 minutes and start to cool
00:53:52Other people's breads are looking really good
00:53:54It's kind of stressful
00:53:56Whilst Toby and Ian face an anxious wait
00:53:59Come on
00:54:00The other bakers must get their breads cooled
00:54:03It's hot, it's hot, it's hot, it's hot
00:54:05And decorative elements finessed
00:54:07I'm shaking a bit
00:54:08Before assembly can begin
00:54:10These are just the little flowers that are going round the edges
00:54:14Got some bling for these roses
00:54:16Because I live in Essex
00:54:19I just want to get the roses done
00:54:20So I've got the equal amount of roses to some flowers
00:54:23Okay, just going to glaze this super quickly
00:54:25I made my glaze from milk with corn flour and gelatine
00:54:32Yay! So beautiful
00:54:35I'm a little bit worried
00:54:36I desperately just want it to be done out and looking alright
00:54:39Because at the moment it's not even going to be done
00:54:41Let alone decorated
00:54:42So it's eating into decoration time
00:54:44Bakers, you've got half an hour left
00:54:47Where am I next?
00:54:49Over here
00:54:50As most of the bakers start to assemble their showstoppers
00:54:55They are still very hot
00:54:57But I have to start decoration
00:54:59Otherwise I won't have enough time
00:55:01That's right
00:55:02Ian and Toby
00:55:04That's a big unit that is
00:55:06Have no other option
00:55:08But to get their breads out of the oven
00:55:10Some colour on that one
00:55:11Ideally these will cool quickly
00:55:13See, under-proved
00:55:14You can see because it's cracked there
00:55:16Paul's going to have a field day on that, isn't he?
00:55:18Oh, I've just gone over this hot with the res
00:55:21It's like there's been a murder
00:55:23What's going on?
00:55:24It's everywhere
00:55:25I feel like this is a handshake already
00:55:27Yeah
00:55:28No-one's going to shake this hand
00:55:31Bakers, you have got consumption
00:55:34You can do it now
00:55:35You have ten minutes left
00:55:37Who have you become?
00:55:38Joan Rivers
00:55:41Oh, please don't squash
00:55:43Oh, please
00:55:45He's got to do this
00:55:46Really quick
00:55:47Bread beef would be the worst week to start crumbling
00:55:49Come on
00:55:53I'm actually really, really happy with it
00:55:54God, that looks rough
00:55:58This is going to be terrible
00:55:59This is going to be terrible
00:56:00Oh, sugar
00:56:01I haven't got enough royal eyes on
00:56:03It's meant to be a glaze
00:56:04That will harden like a toffee apple
00:56:06But that looks quite dark
00:56:07I want to have it
00:56:08But it's not going to be good if it's burnt
00:56:10How long have I got left, sir?
00:56:11Bakers, you have one minute left
00:56:14Oh, God
00:56:16This is so annoying
00:56:17This went so well in practice as well
00:56:19Oh, stick on
00:56:21Lovely
00:56:22Even if they say it tastes like trash
00:56:23At least I know it look good
00:56:26I've got this bit
00:56:27Don't tell anyone
00:56:29Bakers, your time is up
00:56:31We're done
00:56:32Please step away from your showstoppers
00:56:34Oh, I feel rough
00:56:37I feel rough
00:56:38I feel rough about that
00:56:40Is that good enough?
00:56:42I don't know
00:56:43Oh, my God
00:56:52The celebration sweetbreads now face the judgement of Paul and Prue
00:56:56Jasmine, will you please bring up your showstopper?
00:56:58It's beautiful
00:56:59It's really very delicate
00:57:00I do like the decoration
00:57:01I like the icing
00:57:02The icing consistency is spot on as well
00:57:03It's very pretty
00:57:04So it's got cinnamon and cardamom in it
00:57:19The cardamom level and the cinnamon level are very nice
00:57:27And actually the dough is baked beautifully
00:57:29You've got a good amount of swirls in there
00:57:32So that is very good
00:57:34It also, I think it looks incredibly pretty
00:57:38And it tastes fantastic
00:57:39Mmm
00:57:40Well done, Jasmine
00:57:42Bit wonky
00:57:44But I think it looks very good
00:57:45Let's see what it's like inside
00:57:47It has marzipan inside
00:57:49And the bread is enriched with butter, eggs, apple juice and milk
00:57:54The bread is not quite done
00:57:56It's quite doughy
00:57:58That is such a pity
00:57:59Because I think that is the best tasting stallion I've ever had
00:58:06Well, I think it's really dramatic
00:58:08Very neatly done
00:58:09I do like the bold colour on the outside
00:58:11I think it looks stunning
00:58:12This is orange cinnamon and pecan cinnamon rolls
00:58:17Mmm
00:58:18I love the crunchy filling
00:58:20And the cream cheese icing is lovely
00:58:22Love it
00:58:23What I do like is the bread itself
00:58:25It's light
00:58:26But then the fillings just really pack a punch
00:58:29It's beautiful, yeah
00:58:30Well done, Tom
00:58:31Excellent
00:58:32Thank you so much, guys
00:58:34I like the little figures
00:58:35The colours are great
00:58:36It's a little bit clumsy
00:58:38But the bake is lovely
00:58:40Let's have a look and see what it's like inside
00:58:43It is a Japanese milk bread filled with a creme pat
00:58:46Infused with some orange zest and some cardamom
00:58:49And there's an apricot conserve
00:58:53All the flavour comes from the creme pat
00:58:55Yeah
00:58:56You want something more
00:58:57Maybe fruit inside the bread would have been nice as well
00:58:59You could have done more with the bread
00:59:01Sure
00:59:02I love the bake on it
00:59:05I love the shine
00:59:06It really looks so appetising
00:59:08So this is a orange and rum-soaked raisin sweetbread in a coravire style
00:59:16The texture's absolutely lovely
00:59:18It's springy, nicely baked
00:59:20I think you've done a great job
00:59:21It looks good
00:59:22It's baked well
00:59:23Great flavour
00:59:24Texture's good
00:59:25Well done, Lesley
00:59:26Thank you
00:59:27Thank you
00:59:28Thank you
00:59:29Thank you
00:59:30It's highly decorated
00:59:31It's a little bit clumsy
00:59:33You've done the lace nicely
00:59:34But it's got a few joins
00:59:36I added oranges zest, rum, vanilla extract, and a bit of old fluff
00:59:51Your spice levels in the cake are good
00:59:54However
00:59:55The dough itself is very claggy
00:59:57Mm-hmm
00:59:58It needed much more proving
01:00:00Yeah
01:00:01I think there's some really good things about it
01:00:03I love the flavour
01:00:04There's just not quite enough finesse
01:00:06Thank you
01:00:09I like it
01:00:10I really like it
01:00:11I like the decoration
01:00:12There's a lot of work in this
01:00:14I love the way you've done the roses
01:00:16They're perfect
01:00:17It just looks lovely
01:00:19So let's see how it tastes
01:00:21Inside, I have got a white chocolate creme pat
01:00:24I've got a creme mousseline in the middle
01:00:26And I have also got fresh raspberries inside
01:00:31That won't come off your fingers, by the way
01:00:33Or your mouth
01:00:34You're like Dracula
01:00:39The texture is perfect
01:00:40You'd almost think it was a cake
01:00:42It is very cake-like, but it's light
01:00:44That's lovely
01:00:45Well done
01:00:46Show us your tongue
01:00:50Sorry guys
01:00:53It looks absolutely lovely
01:00:55The coconut and sugar is glittery
01:00:57So it shimmers
01:00:58I think the roses have worked out well
01:01:00The pipe works a little bit all over the place
01:01:04Inside, I fill with coconut paste
01:01:07And glazed cherries
01:01:09Really nice and powerful coconut flavour
01:01:16And I like the cherries
01:01:18Glace cherries wouldn't be one I would choose normally
01:01:21But actually the glazed cherries were really nice with this
01:01:24And I think the bread is baked quite nicely as well
01:01:27I quite like that
01:01:28I think you've managed to achieve something that
01:01:30Has surprised me, which is quite unusual
01:01:32Well done
01:01:33Thank you
01:01:34Thank you
01:01:37It doesn't make you want to eat it
01:01:38No it doesn't
01:01:39It's certainly a Halloween feel to it
01:01:41It's sour
01:01:42Yeah
01:01:43So it is a sort of winter, autumn-y spiced sweetbread
01:01:48With a cinnamon and apple swirl filling
01:01:51It's underbaked sadly
01:01:52Is it?
01:01:53It's certainly underproved
01:01:57It's really claggy
01:01:59You cannot put apple in a bread like this
01:02:01Because apple will leak moisture into a dough
01:02:05As it's trying to prove
01:02:06Which will make it quite gloopy as well
01:02:08Just needed more punch
01:02:10Thank you Ian
01:02:21You know I think it looks absolutely astonishing
01:02:24I actually love the look of this
01:02:26I love the crore
01:02:28Because it's exposing what's inside
01:02:30And that's how it should look
01:02:32But let's have a look and see shall we
01:02:33The bread is a crore
01:02:35With pistachio, marzipan, cherries, apricots
01:02:39And there's a light rose icing on there as well
01:02:47Yes Aaron
01:02:50That's beautiful
01:02:51The pistachio, marzipan, the fruit level
01:02:54It's really tasty
01:02:55I think you've done a decent job with that
01:02:57And the flavours you've chosen have worked really well in this
01:03:00I think that's pretty faultless
01:03:02What a great tribute
01:03:03Thank you
01:03:04Thank you
01:03:05Well done
01:03:06Yeah!
01:03:10Well done!
01:03:11I told you I could bake bread
01:03:14Thank you
01:03:18I would have to say I think that was probably
01:03:20One of the most beautiful things I've ever actually made
01:03:22I'm happy that I did
01:03:24Well today
01:03:25But equally
01:03:27My signature was so poor
01:03:29So there's always a possibility we could go home
01:03:32I think that was the worst feedback that anyone has gotten so far
01:03:36They didn't like flavour
01:03:37They didn't like the bake
01:03:38They didn't like anything
01:03:40I 100% think I'm going home
01:03:42They seem to really like it
01:03:43I still wish it's great
01:03:45Yeah
01:03:46I'm proud
01:03:47I'm happy
01:03:48But I'm also aware that there's a lot of other amazing makes in there
01:03:53That was a wild ride wasn't it?
01:03:55What a showstopper
01:03:56I was surprised about Ian's
01:03:58He let himself down a little bit on that one
01:03:59I didn't think he looked as bad as you two
01:04:02That was my perfect birthday cake
01:04:04It was exactly your style darling
01:04:07Okay and who's in line for going home then?
01:04:09Going into the showstopper it was Poiman and Natalia who were in trouble
01:04:13I thought Natalia's showstopper was quite clumsy
01:04:18And not exciting
01:04:19It was okay
01:04:21But I did really like Poiman
01:04:23I thought this is the comeback kid again
01:04:25She always saves herself in the showstopper
01:04:27Even in the technical she's either been down at the bottom
01:04:29Or second from bottom in the last three weeks
01:04:31Dare I say Ian?
01:04:32It's the tricky one
01:04:33So who's in line for Starbaker?
01:04:35Jasmine
01:04:36For sure
01:04:37Jasmine's had a pretty solid week
01:04:38Yeah
01:04:39I think Tom's really pushed himself up today
01:04:41That was a great showstopper
01:04:43And Nadia
01:04:44Signature she did well
01:04:45Second in the technical
01:04:46And I thought a showstopper was fantastic
01:04:48So I think in line for Starbaker
01:04:50And did you like your red lips?
01:04:51No not particularly
01:04:53It's the first time I've ever wanted to kiss you
01:04:55Wow
01:04:56That is such a lie
01:04:57Every week you try something
01:04:59I've got security on my door
01:05:01Well done bakers
01:05:06You survived bread week
01:05:08Luckily I've got the great job of announcing
01:05:10Which person will be this week's Starbaker
01:05:13And the Starbaker this week is
01:05:16Jasmine
01:05:20Jasmine
01:05:28Unfortunately I've got the horrible job of letting a baker go this week
01:05:33So the baker leaving the tent
01:05:36This week is
01:05:41Poi man
01:05:42A little bit disappointed
01:05:52But I wasn't doing well most of the time
01:05:57But I am part of the baker family now
01:06:00So it's not a bad thing
01:06:02Absolutely got it
01:06:04Today has been rough
01:06:07It's been really rough
01:06:08Do you feel like you've dodged a bullet?
01:06:10I've dodged a nuke
01:06:12Yeah well done
01:06:13You eat it so deserved
01:06:14You know what is cool?
01:06:15It's bread week
01:06:16I'm happy I got Starbaker for bread week
01:06:18That feels good
01:06:20The judges liked what I was doing
01:06:22It was a fun week
01:06:23I've learnt a lot
01:06:25What's more to want?
01:06:27I can't believe I've survived bread week
01:06:30To be honest
01:06:31Well done now
01:06:32Paul's just come up to me and said
01:06:34Very well done this week
01:06:35You've done amazing
01:06:36And you're right up there
01:06:38So basically
01:06:39You were good
01:06:40But not that good
01:06:42I want you to be up there
01:06:43Where you're thinking
01:06:44Have I one Starbaker?
01:06:46Not
01:06:47Yeah
01:06:48Am I going home?
01:06:49Yeah okay
01:06:50Oh my gosh
01:06:51I'm happy I'm coming back this week
01:06:52I see you next week
01:06:55It's so crazy
01:06:57Next time
01:06:58Good morning Miss Helen
01:07:00It's back to school for the bakers
01:07:02Too cool for school
01:07:04They get in a flat with the signature
01:07:06Devastated
01:07:07Take on a tiring technical
01:07:09We're just not built like old school lunch ladies
01:07:12And create a show stopping summer fake display
01:07:15Yay
01:07:16But who will come top of the class?
01:07:18What the duck?
01:07:19And who will be expelled?
01:07:21No
01:07:22See me at the end of class
01:07:23Sorry sir
01:07:24Are you a star baker in the making?
01:07:27If you'd like to apply for the next series of Bake Off
01:07:30Visit channel4.com forward slash take part
01:07:33to take part
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