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00:00:01Stop 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.
00:00:27Terrific.
00:00:29And as Aaron's competition.
00:00:31No!
00:00:32Looked like collapsing.
00:00:33It's a shame about the bitch.
00:00:35We 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.
00:00:52Chicken, chicken, chicken.
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 still squash.
00:01:03Who will have reason to celebrate?
00:01:05Yay!
00:01:06So 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 gonna be fun.
00:01:13I am very excited.
00:01:14Yeah.
00:01:15But, um, yeah, still very nervous.
00:01:16I'm really surprised.
00:01:17I'm making it through to week three.
00:01:18bread.
00:01:19I think the showstopper last week.
00:01:20saved me.
00:01:21And I'm coming back.
00:01:22Yeah.
00:01:23I'm coming back.
00:01:24Yeah, feeling good about week three.
00:01:25I think bread's my strength.
00:01:26If it was to do well in any week.
00:01:27If it was to do well in any week.
00:01:28I think the showstopper last week.
00:01:29It just, you know, I think it's good.
00:01:30It's good.
00:01:31It's good.
00:01:32It's good.
00:01:35And, um, yeah, I'm good.
00:01:36I'm very excited.
00:01:37I'm really surprised.
00:01:38I'm pretty surprised.
00:01:39Yeah, I'm still very nervous.
00:01:41I'm really surprised I make it through to week three bread.
00:01:45I think the showstopper last week saved me,
00:01:49and I'm coming back.
00:01:51Yeah, feeling good about week three.
00:01:53I think bread's my strength.
00:01:54If I was to do well in any week, it would be this week.
00:01:57It's gonna be a surreal moment
00:01:58having Paul Hollywood eat my bread.
00:02:00So it better be good.
00:02:02Paul is a master of bread, so no pressure.
00:02:09Welcome back to The Tent Bakers for Bread Week.
00:02:14So, for your first challenge,
00:02:16the judges would love you to bake
00:02:18a delicious, savory 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-flavored pull-apart loaf
00:02:28made with a yeasted bread dough.
00:02:30Your monkey bread needs to be visually striking
00:02:33through the use of colored flavored 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!
00:02:48I'm so nervous right now.
00:02:51I've never made monkey bread before,
00:02:52until practicing for this, obviously,
00:02:54and now I've made loads and loads of savory monkey bread.
00:02:56You little monkey.
00:02:59Monkey bread is a round loaf of bread,
00:03:02which 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
00:03:09is it's everybody pulls a little piece off,
00:03:11and 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 the chicken ones robbing everybody's stuff.
00:03:20To impress me, you're going to have to come up with something
00:03:22that is quite unique.
00:03:24I want it to taste amazing, look amazing,
00:03:26have a real depth of flavor in your mouth.
00:03:28Cheeses, I think, are going to really be quite strong
00:03:30in this challenge.
00:03:32Got a bunch of cheese.
00:03:33Lovely cheese.
00:03:34Final finish should really be a celebration of color,
00:03:37flavor, 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 going to be the one that makes or breaks
00:03:46this particular challenge.
00:03:48Get that wrong in any way, or you under-prove or under-bake,
00:03:51it's going to be a problem.
00:03:53Morning, Ian.
00:03:54Hi, Ian.
00:03:54Morning.
00:03:55So, Ian, can you tell us all about your monkey bread, please?
00:03:58So, my monkey bread is going to be modeled after an Irish cheese board.
00:04:02So, 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, have you prepped this list?
00:04:12It worked out all right?
00:04:13Yeah.
00:04:14My girlfriend actually told me to practice it more
00:04:16because she wanted to eat it more.
00:04:18Oh, she was hungry.
00:04:20Ian's trio of Irish cheese will be combined with pear, apples,
00:04:23and blackberries, flavours that girlfriend Dervla has given her
00:04:27seal of approval.
00:04:28So, when did you meet this girl there?
00:04:30I love talking love.
00:04:31Oh, first week of freshers in uni.
00:04:33The first week?
00:04:35First week in the wee bar.
00:04:36Mm-hm.
00:04:36And we were both sitting down.
00:04:38And we were like, oh, do you want to get a drink?
00:04:40We were like, sweet, let's get a drink.
00:04:41I stood up.
00:04:43I finished here.
00:04:45She stood up, she finished there.
00:04:47So, she powers 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.
00:04:52Yeah, man, short kings.
00:04:53She likes her short kings.
00:04:54Yeah.
00:04:55Morning, Aaron.
00:04:56Good morning.
00:04:57Hi, Aaron.
00:04:58Hello, hello, hello.
00:04:59Aaron, you're monkey bread.
00:05:00Tell us about it.
00:05:01So, I'm doing a onion bread with chili and fennel.
00:05:04Then it's rolled in griot cheese, nigella seeds, and chives.
00:05:09There's some yeast extract in the dough, but...
00:05:12I phased out then.
00:05:13I 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
00:05:20sauce, in his attempt to convert Paul's palate.
00:05:23He might go, this is the greatest bread I've ever tasted.
00:05:27Well, he hates my flavours, so...
00:05:29Oh, does he?
00:05:30What about Prue?
00:05:31She likes it, yeah, 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 taken
00:05:44her inspiration from her favourite alfresco flavours.
00:05:47So, I've gone for picnic season because, well...
00:05:52Being 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,
00:06:08and succulent figs.
00:06:09You've got a lot of liquid in yours.
00:06:11Don'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 Bree.
00:06:19I'm going for it.
00:06:22I'm just giving it a need to build up the gluten strands, hopefully make it nice and light,
00:06:29and 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.
00:06:36You actually really can.
00:06:37It's ready for its first proof.
00:06:39Put it in the proving drawer for about 40 minutes.
00:06:42In practice, it's risen quite fast.
00:06:45So, while that's proving, I'm going to prep all my ingredients.
00:06:49I love using herbs.
00:06:50Anything I get herbs into, I'll put in.
00:06:52Morning, Jasmine.
00:06:53Morning.
00:06:54Hi, how are you?
00:06:55Jasmine, 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?
00:07:15No.
00:07:16Should I?
00:07:17Very Cypriot Greek, yeah.
00:07:19Sounds like a grape bread.
00:07:20Well, it's classic, yeah.
00:07:21Should have done that.
00:07:22Yeah, you should have done that.
00:07:24Now 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.
00:07:31While 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.
00:07:39Poi 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.
00:07:49Poi man hopes her red bean curd and Asian pesto dough balls will 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 booth.
00:08:13So why not, Poi?
00:08:14It is.
00:08:15Oh, it is.
00:08:16Oh, sorry.
00:08:18Sounds fascinating.
00:08:19I can't wait to try this.
00:08:20Good luck, thank you.
00:08:21Good luck.
00:08:23Oh.
00:08:25As well as perfect bread.
00:08:27It's probably been quite nice.
00:08:28It's coming.
00:08:29It's coming.
00:08:30The judges are expecting flavours that pack a punch.
00:08:34Bacon is so delicious.
00:08:38Oh my gosh.
00:08:39So today is, we're calling it a French degustation because 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 and thicken with corn flour
00:09:00to avoid any leakage in his French cuisine-inspired monkey bread.
00:09:04So that is the hard part of this challenge, is getting the flavour without getting too much moisture in there.
00:09:09Tom might be flying the flag for France, but Nadia is sticking to her Italian roots.
00:09:14Nadia, good morning.
00:09:15Good morning.
00:09:16Good morning.
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.
00:09:31Can you lick that from a field in Egberth?
00:09:32Yeah.
00:09:33On Ostersfield.
00:09:34Right by mine.
00:09:35Yeah, there it is.
00:09:36Yeah.
00:09:37Nadia's Liverpoolian wild garlic pesto will top her monkey bread, which will be filled with
00:09:42all 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.
00:10:10It's just making sure that they come through strong enough in the bread.
00:10:14Toby's ode to Italy will be a parmesan-topped monkey bread with porcini mushroom-flavoured
00:10:19dough balls and 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.
00:10:38So, I'm going to make my family Ukrainian monkey bread.
00:10:45And I put inside bacon filling, cheesy balls.
00:10:51OK.
00:10:52We'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 she 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.
00:11:09OK.
00:11:10It reminds us, like, this past time in Ukraine when it was so calm and quiet and lovely.
00:11:23So, yeah.
00:11:24OK.
00:11:25So, yeah, there's quite a lot of emotion in your bread and love in your bread.
00:11:29Yeah, absolutely.
00:11:30Yeah, absolutely.
00:11:31So, yeah.
00:11:32That's what baking is all about.
00:11:33Yeah.
00:11:34Hiya, Leslie.
00:11:35Hello, good morning.
00:11:36Hello, Leslie.
00:11:37Good morning.
00:11:38Leslie, you're monkey bread.
00:11:39Yes.
00:11:40What are you up to?
00:11:41So, I'm making a Stilton pear and walnut monkey bread.
00:11:45I like the sound of this flavour.
00:11:46Yeah, it sounds beautiful.
00:11:47So, yeah, I hope I can pull it off.
00:11:49Covered in a variety of seeds, Leslie's hoping to balance out the flavours of her walnut Stilton
00:11:54and pear monkey bread.
00:11:55I'm going to chop the pears up, mix it in with the Stilton.
00:11:59And how much Stilton?
00:12:00I think it's about 120 grams.
00:12:02120 grams?
00:12:03Yeah.
00:12:04Not a lot.
00:12:05I think it should be more.
00:12:08My bread.
00:12:09Oh, look good.
00:12:12Once their dough has doubled in size.
00:12:14Yeah, it is looking quite good, actually.
00:12:16The bakers can start to fill and shape their dough balls.
00:12:19So, 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.
00:12:46Yeah.
00:12:47You love watching Paul knead bread, apparently.
00:12:49Is that true?
00:12:50Yes.
00:12:51Yes, how do you know that?
00:12:54It's just a rumour that's been circulating.
00:12:56Oh, my God.
00:12:57That is very embarrassing, you know.
00:12:59What is it about Paul kneading bread that you like?
00:13:02It's very sexy.
00:13:03Just so handsome.
00:13:04Yeah, very sexy.
00:13:05With his blue eyes of a husky.
00:13:08With his sausagey fingers.
00:13:10The bakers must work quickly.
00:13:14I need to really hurry.
00:13:16As the dough needs time for a second prove before it can be baked.
00:13:20If you don't prove it enough, it will be dense and stodgy.
00:13:23So it's quite important to get the second prove right.
00:13:27I'm not panicking.
00:13:28Staying cool.
00:13:29Staying calm.
00:13:30Staying collected.
00:13:31Okay.
00:13:32I'm going to put that in.
00:13:33I'm going to cover that up.
00:13:35Put that in a warm little proving drawer.
00:13:38So I've just popped it in for the second prove.
00:13:41I'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.
00:13:58Quick, quick, quick, quick, quick.
00:14:00Have fallen behind.
00:14:01Am 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 okay.
00:14:10I'm very nervous about the time.
00:14:12The time is my enemy.
00:14:16Bakers, you've got one hour left.
00:14:18With the monkey breads needing 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.
00:14:37Wow.
00:14:38It's one of them.
00:14:39It's like, you've got to know it.
00:14:40It's a dangerous game.
00:14:41Dangerous game.
00:14:42You like the risk, though, yeah?
00:14:43I like the risk.
00:14:44I'm a risky gal.
00:14:45Good luck.
00:14:46Mine's definitely not proved.
00:14:48It is not proved yet.
00:14:53They look better than when I was at home.
00:14:56Look rising up quicker.
00:14:58So, hopefully, we'll be on time.
00:15:02Something is going to have to be sacrificed, unfortunately.
00:15:05It's going to be this proved.
00:15:06Because I know that under-proved is definitely not as bad as under-baked.
00:15:10Under-baked 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.
00:15:24Sláinte.
00:15:25That's cool 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.
00:15:32If the bakers have prepared their dough sufficiently...
00:15:35Oh, I'm really hoping my balls bake.
00:15:37...then they can expect their bread to rise as soon as it hits the oven.
00:15:41I think we should be okay.
00:15:43See?
00:15:44Like a big buzz.
00:15:46Like a crazy...
00:15:47Da-da-da-da.
00:15:48Da-da-da-da.
00:15:49It's actually rising.
00:15:51Which is amazing.
00:15:52So, hopefully, it's not unapproved.
00:15:54What's going on?
00:15:55Bread'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?
00:16:02I feel like you.
00:16:05I 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.
00:16:15OK, I've got a magic trick for you, Jazz.
00:16:17See?
00:16:18Lovely tea towel.
00:16:20Wait, I'm going to try.
00:16:22Ooh!
00:16:23Do it unknow.
00:16:24Do it unknow.
00:16:25I'm here.
00:16:26You ready?
00:16:27Watch this now.
00:16:28Ooh!
00:16:30Ooh!
00:16:31Do you know the trick?
00:16:32Let me show you this trick, but with one alteration.
00:16:35Right.
00:16:39Bakers, you've got five minutes left.
00:16:42It's ready!
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.
00:16:57It might be worth flipping it back over and just trying to dislodge a few bits, maybe.
00:17:00Oh, you...
00:17:01Oh, I can't believe I did that.
00:17:06Flat as a pancake.
00:17:08This is a mess.
00:17:11Ooh!
00:17:12So now, oh, some of it's still in there.
00:17:15Bakers, you have one minute left.
00:17:17One minute.
00:17:19Oh, God.
00:17:21Stick it, stick it, stick it, stick it!
00:17:23Just panicking.
00:17:24Absolutely panicking.
00:17:26You crush with a little bit of oil.
00:17:31This is wild gold pesto.
00:17:34She's had a multitude of sins.
00:17:36Maybe not these sins, but...
00:17:41Done.
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 to home on bread week?
00:17:59You're not going home on bread week.
00:18:00I'm going on bread week.
00:18:01It's awful.
00:18:02Okay.
00:18:05The baker's monkey breads will now be judged by Pru and Paul.
00:18:09Hi, Ian.
00:18:10Hello.
00:18:11Hi, 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.
00:18:19I think it looks great.
00:18:22Let'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
00:18:28and it has apple and caramelised onion.
00:18:30And then for the last one, we have a brie style
00:18:33with blackberry and rosemary.
00:18:35I love the flavour.
00:18:37It'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?
00:18:47Nuts.
00:18:48Rolled in walnuts.
00:18:49It worked really well with the pear
00:18:51and the blue cheese together.
00:18:53I think you ended up with something that's quite delicious.
00:18:55Thanks very much.
00:19:00I 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?
00:19:07So 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.
00:19:17Stilton is lacking.
00:19:20OK.
00:19:21You need a little bit more stilton in there.
00:19:23Good job though.
00:19:24It tastes great.
00:19:26Very 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.
00:19:48The 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 big.
00:19:58Which makes it more tear and sheer than monkey bread.
00:20:00Nevertheless it looks good.
00:20:01And it looks well baked as well.
00:20:04Flavour it's bacon and onions.
00:20:07Cheese and parsley.
00:20:09And 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.
00:20:18A bit stodgy as well.
00:20:19It's a little doughy.
00:20:20But if you get a bit towards the edge it's absolute perfection.
00:20:23Thank you so much.
00:20:25Thank you Natalia.
00:20:26I think it looks great.
00:20:30One thing I do like is the fact that it does fall apart.
00:20:33So there's chutney, blue cheese, fig and thyme.
00:20:37Love the flavours, love the combination of flavours.
00:20:39You'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.
00:20:47Well done Jessica.
00:20:49I think it looks rough and ready.
00:20:50OK.
00:20:51Because it's broken up a lot.
00:20:52All the flavours of Calabria.
00:20:54Sun dried tomatoes, black olive.
00:20:56We've got the indouya and I've made it into a cream with mascarpone.
00:20:59I've filled the other balls with pesto.
00:21:01It'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.
00:21:15Thank you Paul.
00:21:16Yeah, well done.
00:21:19An impressive looking thing though.
00:21:22I like the fact that you've got all the little balls you can see,
00:21:24but they are slightly misshaped, but that's fine.
00:21:26Let's have a look, shall we?
00:21:27Take a slice out of this.
00:21:29So 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.
00:21:42Deep flavour.
00:21:43I 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 needed longer.
00:21:50Overall it's not bad.
00:21:51I think the flavour is just lacking.
00:21:53I'm a little more enthusiastic.
00:21:54I think it tastes absolutely delicious.
00:21:56That's good to hear.
00:21:57Thanks.
00:21:59I love the look of this.
00:22:00It is very neat.
00:22:01The balls are all there.
00:22:02You can see everything.
00:22:03Clever.
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 an doula and basil.
00:22:19I'm not getting the rosemary with the olive.
00:22:21I'd like to see more olive.
00:22:23Even then I would have always had coriander with an olive.
00:22:26It's absolutely delicious.
00:22:28It's just that if I didn't know there were olives in there,
00:22:31I wouldn't necessarily know it was.
00:22:32Yeah.
00:22:33But if you sat down with some friends, and that.
00:22:35Glass of wine.
00:22:36Agreed.
00:22:37Perfect.
00:22:38Thank you, Jasmine.
00:22:40Just need some wine and some friends.
00:22:42And coriander.
00:22:43At first glance, I would have perhaps liked a little glaze on...
00:22:50Did you glaze them at all?
00:22:52I forgot.
00:22:53Because that means they're a little dull to look at.
00:22:56They could be sort of shiny.
00:22:58I know.
00:22:59The sides of them are good.
00:23:00The balls look a nice size.
00:23:01The red dough is red bean curd,
00:23:04and the green is like an Asian pesto,
00:23:07and the other one with sesame seeds.
00:23:10Is there a little chili in there?
00:23:11A little bit.
00:23:12It needs more salt.
00:23:13The sesame one has very little flavor to it.
00:23:16It's the same with this.
00:23:17A little more salt would bring out the flavor.
00:23:19Mmm.
00:23:20The ball's actually a baked dough, right?
00:23:21You probably need a little bit more proving to straighten them up a bit.
00:23:24I'm just not getting a huge amount of flavor in there.
00:23:28Oh, okay.
00:23:29It's good.
00:23:31So my monkey bread was going to be onion flavored with some yeast extract.
00:23:36You say was.
00:23:37You'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.
00:23:46Oh, wow.
00:23:47It's like raw.
00:23:48It 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.
00:24:01The texture is so awful that you couldn't eat it.
00:24:05It's a shame.
00:24:06Yeah.
00:24:07Bad luck.
00:24:09Thank you for your kind words.
00:24:10Cheers, guys.
00:24:11I mean, I think that their words were a lot kinder than my bake deserved, if I'm honest.
00:24:20But it's just piled on the pressure to try and do better in the other challenges, which I didn't really want today.
00:24:26I think I was as close to a handshake as I may ever be, so I'll take that.
00:24:31He said the word superb.
00:24:32You don't hear superb a lot, so I'm happy with that.
00:24:35I 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.
00:24:44I will be at the bottom again.
00:24:46It's not my thing.
00:24:48For the bakers' next bread week challenge, they have no idea what they'll be asked to make.
00:24:58Hello, bakers.
00:24:59Welcome 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.
00:25:06And 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?
00:25:11You 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, you'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.
00:25:26See you later.
00:25:30OK, for your technical challenge today,
00:25:32Paul Hollywood would love you to make his take on that fast food classic,
00:25:38the glazed ring doughnut.
00:25:40He'd like you to make 12 ring-shaped doughnuts.
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 doughnut, mess this up.
00:25:55You've got two hours, 45 minutes.
00:25:57On your marks.
00:25:58Get set.
00:25:59Bye!
00:26:00Oh!
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.
00:26:12I wouldn't be making doughnuts.
00:26:13I'd be making fish and chips.
00:26:14Look at that.
00:26:15I've never made doughnuts before.
00:26:17I make doughnuts many times.
00:26:19Should be OK.
00:26:21Paul, I know you like a doughnut.
00:26:25I'll be honest with you, doughnuts are my guilty pleasure.
00:26:28For a main course, I had a load of hot dogs,
00:26:30and then for dessert, I'd have a load of doughnuts.
00:26:32That would be my ideal meal.
00:26:34They look easy, but actually, it isn't.
00:26:36They need to use as much time as possible on the proving.
00:26:39It's just on every one of these, you have a white band
00:26:42that 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.
00:26:51I 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 that hole will just disappear.
00:27:01OK, Prud, choose your doughnut.
00:27:03I'm going to go for a plain one.
00:27:04I'm going to have this one.
00:27:05I'm going to have the pink one.
00:27:06Oh, yes.
00:27:07You can see how soft it is inside.
00:27:10Oh, my God.
00:27:11I am covered in icing.
00:27:13Bingo looking good.
00:27:14The recipe is not very detailed,
00:27:18so the first note is make the dough and leave to prove.
00:27:20Self-raising flour and strong white flour together.
00:27:22Adding self-raising flour and yeast
00:27:24should ensure a light, fluffy texture.
00:27:27I 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,
00:27:46but it's not rising.
00:27:48I'm a bit worried. I'm still worried.
00:27:50How's my Aaron?
00:27:52Does it put you off when you have a bad signature?
00:27:54That's in the past, I know it now.
00:27:55Yeah, it's in the past.
00:27:56Oh, I love your attitude.
00:27:57Yeah.
00:27:58Yeah, it's in the past, it's gone.
00:27:59Yeah, you look good.
00:28:01You know what I mean?
00:28:02It's what I need.
00:28:03There's a little ego boost to keep me going.
00:28:04As long as you look good, babes.
00:28:06Who cares?
00:28:07Look good.
00:28:08You always look good, babes.
00:28:09And you can smash anything.
00:28:10Toes out.
00:28:11I'm trying to do a bit of slap and fold.
00:28:14I 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.
00:28:21It looks like it's an animal.
00:28:23How are you feeling this 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.
00:28:30I don't cheat.
00:28:31You never cheated at school?
00:28:32No.
00:28:33Not once?
00:28:34I never cheated.
00:28:35Really?
00:28:36Did you do well at school?
00:28:37No.
00:28:38Never do well.
00:28:39Number three, prove.
00:28:40I put this in the proving jar until double in size.
00:28:45I'm going to prove it about half an hour, see how it goes.
00:28:48This is the best of somebody who just wants to do well.
00:28:51Bakers, you are halfway through.
00:28:52Keep going, guys.
00:28:53Right, let's make the glaze.
00:28:54600 grams of icing sugar.
00:28:5530 coconut oil.
00:28:56They haven't given you an amount of whole milk, so I don't think it's a lot.
00:28:57If you get the glaze consistency wrong, it'll be like really thick and gloopy all over
00:29:10it, or there won't be any at all.
00:29:11I essentially want the glaze to be like a thin liquid that will just coat the outside.
00:29:16I'm doing it by eye.
00:29:19My eye is like...
00:29:22Oh, the glaze is good.
00:29:25I'm done.
00:29:26Thank you so much.
00:29:28Make the strawberry icing to coat the tops of six of the glazed doughnuts.
00:29:33Ooh, that is strong.
00:29:35I went for it.
00:29:36I went...
00:29:37About 20 drops.
00:29:39I feel like it needs to be really red as well.
00:29:41Here's where they're going to go.
00:29:43Hmm, it's a bit too red.
00:29:44With glazes and icings in hand, the bakers can return to their dough.
00:29:49Let's have a wee look.
00:29:50If they prove it for too long, it could develop large air bubbles and collapse when it's fried.
00:29:56I don't want to over-prove it.
00:29:57But if it's under-proved, their doughnuts will be dense.
00:30:01Anyone else out?
00:30:02I'm going to do two more minutes.
00:30:04It's passing the test.
00:30:05It's slowly springing back and it's not coming all the way, so it seems like it should be proved.
00:30:10Yeah, I need to get going.
00:30:11It's not rising.
00:30:14Not much happening.
00:30:16I've shaped the dough into twelve approximately seven-centimetre ring doughnuts.
00:30:22The judges will be expecting a batch of identically-sized, perfect ring-shaped doughnuts.
00:30:27Paul loves uniform things.
00:30:29But the bakers haven't been given any directions on how to achieve that.
00:30:34I don't know how to get my hole in.
00:30:36I'm just going to do it with this.
00:30:38We'll get a neat hole.
00:30:39Everyone wants a neat hole, don't they?
00:30:42It's quite big, that hole.
00:30:44Yeah, but remember that it expands.
00:30:46It's a good one.
00:30:47Okay.
00:30:48So...
00:30:49How big should a doughnut hole be?
00:30:52I have no preference on hole size.
00:30:56But while everyone else is shaping their rings...
00:30:58They look like doughnuts, which is great.
00:31:01The poi 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.
00:31:13I don't know, I may have killed the yeast.
00:31:16Three, six, nine, twelve.
00:31:18Anybody know what the bags are for?
00:31:20Okay.
00:31:23I'm trying to bag my doughnuts.
00:31:24I've never used one of these bags before, but we got given it,
00:31:26so I'm going to use it.
00:31:27Put them back in to prove.
00:31:29I'll leave it for 30 minutes or so.
00:31:32I'll leave it start shaping it.
00:31:34I just hope I can do this in time.
00:31:36Stay positive. Stay positive.
00:31:41Bakers, you've got one hour left.
00:31:43Wondering how long we need to prove it for.
00:31:45It's crucial that the doughnuts get added to the doughnuts.
00:31:47Get 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
00:31:54how 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.
00:32:02I have no idea how long they take to fry.
00:32:04Tom's reckoning 45 seconds.
00:32:06I don't trust Tom with a technical.
00:32:08I trust Toby with a technical.
00:32:09Okay, he's won twice, hasn't he?
00:32:11Yeah.
00:32:12And he's a wee bread boy, so, you know.
00:32:14He's a wee bread boy.
00:32:15Sorry.
00:32:16His moustache is made of bread.
00:32:17I just said your moustache was made of bread.
00:32:20Put this in the proofing drawer.
00:32:23I should have enough time.
00:32:25Bakers, you've got half an hour left.
00:32:30I reckon this is probably done.
00:32:33While Poi Man is still waiting for a second proof.
00:32:36Dough is proofing, so it's nothing I can do.
00:32:38The other bakers can move on to the next step.
00:32:41Number four is fry the doughnuts.
00:32:43Let's do this, Noel.
00:32:45Let's do it.
00:32:46This is exciting.
00:32:51She floats.
00:32:52This is a good sign.
00:32:53I'm going to do two at a time.
00:32:55Two minutes on each side.
00:32:56I reckon three at a time.
00:32:58Three at a time.
00:32:59I'm going to do four in a batch.
00:33:01If I put too many in at one time,
00:33:03it's going to reduce the temperature of the oil.
00:33:05If you have it too low, it will absorb too much oil,
00:33:07and then it will become greasy and unpleasant to eat.
00:33:10Oh, I need to start to defy them.
00:33:12Otherwise, I won't have time.
00:33:14I think that colour's good.
00:33:16Like the back of Paul's hand.
00:33:18How do you get that colour?
00:33:20They're like the ice bath that everyone has.
00:33:22Paul has one of these.
00:33:23You can do eight minutes.
00:33:25Ooh.
00:33:26Absolutely.
00:33:27In these little speedos.
00:33:33I defy about three minutes each side.
00:33:35I just don't want them to be doughy inside,
00:33:37so they might be a little bit too brown.
00:33:40I'm feeling okay with them.
00:33:42They look like doughnuts, which is great.
00:33:44It seems like they've got the doughnuts already.
00:33:46I'm going to glaze them now.
00:33:48Okay, let's do this.
00:33:50The judges are expecting a thin, translucent glaze.
00:33:54I do love a glazed ring.
00:33:56They feel good.
00:33:58It's very messy.
00:34:00Whoa.
00:34:02That was thicker than I thought.
00:34:04I don't know if they're a little bit overdone.
00:34:06Nice onion rings.
00:34:08More onion rings!
00:34:10They look gorgeous.
00:34:12They're not.
00:34:13Are you sure? How do you know?
00:34:14How do you know?
00:34:15Because I make doughnut all the time at home.
00:34:17I know...
00:34:18He's going to have a problem with them.
00:34:19Yeah.
00:34:20Just keep going.
00:34:21Keep going until finished.
00:34:22Just keep going, sweetheart.
00:34:23This one, too much icing.
00:34:24Be positive.
00:34:25I know, be positive.
00:34:26Be positive, darling.
00:34:27The bakers have been asked to coat six of their doughnuts
00:34:30with strawberry icing.
00:34:32They feel really crispy.
00:34:33This one, too small.
00:34:35I need to do six pink and then I need to decorate them in red and white.
00:34:44Paper red and white spiralling circles.
00:34:47Spiralling?
00:34:48They said spiral.
00:34:49How long do I have?
00:34:51Bakers, this is it.
00:34:52One minute left.
00:34:53One minute left.
00:34:54One minute.
00:34:55Oh, good God.
00:34:56It's so stressful.
00:34:57My hands shaking.
00:34:58Oh, my God.
00:34:59What kind of nails are?
00:35:00Bakers, your time is off.
00:35:15Please come and bring your beautiful doughnuts
00:35:18and place them behind your photos.
00:35:22Those look great.
00:35:23No, mine's underproof.
00:35:24I don't know what happened.
00:35:25That's so beautiful.
00:35:33Paul and Prue are looking for 12 golden brown uniform,
00:35:36beautifully decorated ring doughnuts.
00:35:39That's a lot of doughnuts.
00:35:41That is a lot of doughnuts.
00:35:42Yes.
00:35:44Right.
00:35:45Actually, for the first one, they don't look too bad.
00:35:49The white line is good.
00:35:50Yeah, and they're the right colour, aren't they?
00:35:52Decoration's pretty good.
00:35:53It's pretty even.
00:35:55The crumb looks good.
00:35:56Nice and light.
00:35:58It's nice on the mouth, so it's quite soft.
00:36:00Good.
00:36:01Good.
00:36:02Okay.
00:36:03It hasn't proved enough.
00:36:04You see, there's no white line.
00:36:05There is much too much icing on that.
00:36:06Look at that.
00:36:07It's an acceptable doughnut.
00:36:09But it's a bit heavier.
00:36:11These are massively under-proved.
00:36:13And very, very dark.
00:36:15Let's have a look inside.
00:36:17I took a bit of a saw.
00:36:19You see how dense that is?
00:36:20It's over-fried as well.
00:36:23The flavours are good, but the texture's all wrong.
00:36:25And they're uneven.
00:36:26Some of them are much smaller than others.
00:36:28Yeah.
00:36:29Now, these don't look too bad.
00:36:30Well, this one doesn't look as if it's iced at all.
00:36:32The icing has been so liquid, it's just disappeared.
00:36:35Mm.
00:36:36Soft.
00:36:37The crumb is nice.
00:36:38Mm.
00:36:39The texture's okay.
00:36:40It's a nice shape.
00:36:41I mean, look at the inconsistencies.
00:36:45This is a tiny little one.
00:36:46Look how dark it is.
00:36:48That actually tastes bent as well.
00:36:50It's a very greasy look.
00:36:52Mm.
00:36:53Now, I quite like these.
00:36:54The icing on this isn't particularly neat.
00:36:56They match.
00:36:57True.
00:36:58Quite original.
00:36:59And it's thinly glazed, which is what I like.
00:37:01Absolutely, yeah.
00:37:02The white line is there.
00:37:03They've got the white line there.
00:37:04This is quite light inside as well.
00:37:06Mm, tastes good.
00:37:07It's delicious.
00:37:08These are so uneven.
00:37:10I mean, some of them look well-risen,
00:37:13and some of them look tiny.
00:37:15Actually, it's not as tight as I thought it would be.
00:37:17No.
00:37:18Well, that's one of the bigger ones.
00:37:20Mm.
00:37:21Yeah.
00:37:22It's as if they've been done in two batches.
00:37:23Yeah.
00:37:24Very inconsistent.
00:37:25Someone's trying to be clever.
00:37:27Oh, well, why not?
00:37:28I don't think that looks really good.
00:37:30It's not quite the decoration we told you to do,
00:37:32but it's lovely.
00:37:33The lines are good.
00:37:34The consistency and the colour is pretty decent.
00:37:36Gosh, that's very big bubbles in there.
00:37:39Mm.
00:37:40Yeah, it's quite open.
00:37:41It's been well-mixed.
00:37:42Now, overall, these don't look too bad.
00:37:44The shaping has created a bit of an issue.
00:37:46Needed to be slightly thicker on the glaze on this runoff.
00:37:49It does nice and spongy.
00:37:51It tastes okay.
00:37:52It's just a little bit uneven.
00:37:54The icing is pretty terrible.
00:37:56Yeah, the icing on this is a bit thin.
00:37:58And then, ironically, when you move on to the last one,
00:38:00this is just way, way too thick,
00:38:02and they're all inconsistent as well.
00:38:04It's a bit of a mess.
00:38:05But they're quite big.
00:38:06Yeah, they're nicely risen.
00:38:08The bigger ones are really good doughnuts.
00:38:10Yeah.
00:38:11Paul and Prue will now rank the doughnuts
00:38:13from least to most successful.
00:38:15In 10th place, we have this one.
00:38:18Boy man.
00:38:19OK.
00:38:20These are over-fried and under-proved.
00:38:24In ninth spot, we have these.
00:38:26Who are these little beauties?
00:38:28Leslie.
00:38:29I won't go that far.
00:38:30Way, way over-fried.
00:38:32And there's just no consistency in the shape as well.
00:38:35Natalia is eighth.
00:38:37Jessica is seventh.
00:38:38Ian is sixth.
00:38:39Tom fifth.
00:38:40Toby comes fourth.
00:38:42And Aaron is third.
00:38:44And then in second place, we have this one.
00:38:48Nadia.
00:38:49They're nicely iced.
00:38:50They're pretty well risen.
00:38:51Excellent.
00:38:53Which means in first place, Jasmine.
00:38:55Icing was very good.
00:39:00You had a lovely texture inside.
00:39:01They were nice doughnuts.
00:39:02Well done.
00:39:06Well, that just happened.
00:39:08And it's bread wheat, which I feel is like...
00:39:11I feel a little bit better after the disaster that was this morning.
00:39:17Oh, well.
00:39:18Have some beer later.
00:39:21Forget about it.
00:39:23And crack on tomorrow.
00:39:25Just one final challenge before the judges decide who will be Bread Week's star baker
00:39:35and who will be leaving the competition.
00:39:38Well, here we have it.
00:39:39Bread Week, Dread Week.
00:39:40Let's talk about some of the bakers.
00:39:42Let's look at Aaron.
00:39:43Aaron had a bit of a disaster in the sick, didn't he?
00:39:45Yeah, he did.
00:39:46But he didn't do too bad in the tech.
00:39:48No.
00:39:49But then you have Poyman.
00:39:50I don't think Poyman had enough salt in her signature.
00:39:53It didn't really create a lot of flavour.
00:39:55Poyman did not have a good day, really.
00:39:57You have to mention Natalia as well.
00:39:59Because Natalia's signature was meant to be a savoury bake.
00:40:03But it was so sweet.
00:40:05Ian smashed it yesterday.
00:40:06The thing is about Ian, he did really well in the signature.
00:40:08And then he was sixth in technical, so he has slipped down a bit.
00:40:11Yeah.
00:40:12There is one person I thought who was doing extremely well.
00:40:14I think it's Jasmine.
00:40:15She won the technical and did well in the signature as well.
00:40:18And I did too.
00:40:19She's doing okay.
00:40:20She has a good day today.
00:40:21She could be up there.
00:40:22It seems like there's a lot to play for in the first couple of years.
00:40:25Oh, definitely.
00:40:26I'd like to see you two in tracksuits with whistles, giving team talks.
00:40:29I'd pay to see that, actually.
00:40:31I'm in.
00:40:37Bakers, welcome to your showstopper challenge.
00:40:40Today the 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.
00:40:50And should be designed to represent a celebration that has meaning for you.
00:40:55You have five hours to celebrate sweet bread.
00:41:00Come on.
00:41:02Great vocals, Alison.
00:41:04Thank 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.
00:41:09On your marks.
00:41:10Get set.
00:41:11Bake.
00:41:14I can't have a bad day today.
00:41:15I just want to do well.
00:41:19I'm done.
00:41:21Today's showstopper challenge is an enriched bread.
00:41:25Three tiers of it made into a sort of celebratory showstopper.
00:41:30Like a tiered wedding cake but made out of bread.
00:41:33For me, what I want to see is beautifully flavoured and well-baked loaves that really show off the baker's skills.
00:41:39Unbelievable stance.
00:41:41Unbelievable.
00:41:42Power.
00:41:43The introduction of flavours, 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, there's going to be trouble.
00:42:01Good morning, Aaron.
00:42:03Good morning.
00:42:04Good morning, Aaron.
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.
00:42:13My friends have always been really supportive of me getting onto Baker.
00:42:16So it just felt fitting.
00:42:18And I'm doing four courons stacked.
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.
00:42:30Aaron's ambitious French couron bread will be festooned with a cascade of flowers and filled with pistachio marzipan, cherries and apricots.
00:42:39Couron is such a beautiful bread made right.
00:42:42Yeah, I've really tried to finesse this one for you guys.
00:42:45Well, you've got five miles.
00:42:46Yeah, and I'm making good time because they bake quite fast as well because 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.
00:42:56I am making a wedding cake, but a French one.
00:43:00It's beautiful.
00:43:01It's a nice brioche dough with a nice raspberry crème patisserie inside and it's really pretty.
00:43:06I just love weddings.
00:43:07Never been married, but I love weddings.
00:43:10Nadia's sweetbread towel will be decorated with dozens of hand-piped buttercream blooms fit for the wedding of her dreams.
00:43:18We're going to a wedding.
00:43:19Whose wedding? Is it your wedding?
00:43:20Well, 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, there's no ring on it. Anyone could take her.
00:43:36Let me just touch the proving drawer.
00:43:38While the bakers wait for their dough to increase in size...
00:43:41So, pour for an hour.
00:43:43...they can focus on their fillings.
00:43:45This is my crème patisserie with loads of fresh raspberries.
00:43:49This is glazed cherry.
00:43:51But adding ingredients with more moisture...
00:43:53Just straining off the liquid so they're not too wet going into the dough.
00:43:57...can 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?
00:44:04So, this is going to be celebrating Samhain, which is the Irish precursor.
00:44:07Samhain?
00:44:08Yeah, it's the Irish precursor to Halloween.
00:44:10I love this.
00:44:11Yeah.
00:44:12So, they used to have these little turnips that they would carve terrifying faces into.
00:44:17Really?
00:44:18Yes.
00:44:19Horrifying.
00:44:20So, is yours going to be horrifying?
00:44:21Hopefully, yeah.
00:44:22Okay.
00:44:23I want to scare the judges a wee bit.
00:44:24Ian's spooky sweetbreads will be flavoured with apple and cinnamon and 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 and wants you to know that.
00:44:41I mean, it's scarily close.
00:44:42It is scarily close.
00:44:43I feel sorry for you.
00:44:45So, she looks like a sort of dug-up zombie Elvis.
00:44:49Yeah, that was what I've recommended her in the first place.
00:44:51Yeah, cool.
00:44:52Yeah, yeah.
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 year when 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.
00:45:12And then I'm going to have some chocolate decorations because 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.
00:45:28Let's hope it tastes as good as it sounds.
00:45:30I don't know if I have the substance to back it up.
00:45:32Let's see.
00:45:33We'll find out.
00:45:34Let's see.
00:45:35I think I'm going to have to get my dough out of the proving drawer.
00:45:37Whatever it looks like, it's got to come out.
00:45:39Pretty big.
00:45:40I don't know if it's risen as much as I would like it to, but I haven't 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 viraled into the loaf.
00:45:56So, hopefully, they don't leak into the dough.
00:45:59So, this is my fruit filling, which is the apricots, the lemon and the sour cherries.
00:46:05So, this is the cinnamon cardamom butter.
00:46:07I'm actually going to fold it almost like making laminated pastry when you put butter inside.
00:46:13Morning, Jasmine.
00:46:14Morning.
00:46:15Hello.
00:46:16Right, 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 filled with cinnamon, sugar and butter and decorated with delicate Scandi-style icing.
00:46:34Ironic 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 and the doctors didn't really know why.
00:46:43Like, no one really knows what causes alopecia or 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 when I stopped wearing my wigs.
00:46:56And it was really hard at the start going outside without wearing a wig and just looking different.
00:47:01But I feel like I'm really getting to the point where I genuinely am starting to enjoy, like, not having hair and being different.
00:47:08The bakers need to carefully shape their filled doughs to 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.
00:47:26And 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.
00:47:35So, the string around it, essentially, what I'm doing is I'm trying to make each tier look like a pumpkin.
00:47:39So, as it proves, it will stretch into the string.
00:47:43Sick!
00:47:44Jessica's pumpkins will be sandwiched with apricot conserve and orange-infused creme patissier.
00:47:50Decorated with crops and rain-dancing figures to 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 and dance in the rain
00:48:06to celebrate the kind of coming of the rains and the prosperity of the ground
00:48:09to hopefully grow their crops.
00:48:14Bakers, you are halfway through. You've got two and a half hours left.
00:48:19The second proof is the bakers' last chance to get their dough ready for baking.
00:48:23Hopefully, we'll puff up.
00:48:25Producing a light and airy bread, an 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 because 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 filled with mixed fruits, spices and marzipan.
00:48:49Celebrating his favourite time of year.
00:48:51I absolutely love Christmas. I always have. We stockpile Stollan every year.
00:48:56That's why I wanted to go for Stollan-inspired bread. And it tastes great. Can'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. It's Ukrainian wedding cake, which is a recipe my grand-grandmother. So, I hope it works today.
00:49:24Paul, don't look at me like that. I'm so scared.
00:49:28How can I ever go at your grandmother?
00:49:32Natalia'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, but I think she's better with cooking.
00:49:51Is she here or in the Ukraine?
00:49:53Yeah.
00:49:54To watch the show?
00:49:55Yeah.
00:49:56Hello.
00:49:57Natalia's mum.
00:49:58Hello.
00:49:59She said you were a better cook than a baker.
00:50:00No.
00:50:01I'm not.
00:50:02You know everything you say.
00:50:03They're filming.
00:50:04She's going to find out.
00:50:06But Natalia's family recipe has competition.
00:50:09So, I'm making a Korowai style sweet bread.
00:50:13Ooh.
00:50:14Three tiers.
00:50:15That's controversial.
00:50:16Is it?
00:50:17You know Natalia's making one.
00:50:18She is Ukrainian.
00:50:19Yeah, I know.
00:50:20No pressure.
00:50:21A 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 and she loves flowers.
00:50:35And on her first birthday, we had a daisy theme, so 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.
00:50:51Why?
00:50:52You 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, roses 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 bought me a plant, a rose plant, and planted it at the back garden.
00:51:12Now we got married.
00:51:13So, I think the love curse is broken.
00:51:17Poor man's tribute to her husband, Paul, will see three layers of plaited milk bread filled
00:51:21with a coconut paste and glacé cherries, adorned 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, it went well most of the time.
00:51:39Okay.
00:51:40So hopefully this will go well.
00:51:42So second prude's done.
00:51:45That's behemoth.
00:51:46She's going in.
00:51:50Wish 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
00:51:59to show-stopping levels.
00:52:01I'm making my lovely chocolate tree.
00:52:04Roses are for Alicia, and the sunflowers are for Fidel.
00:52:06These are going to be on top, so I want them to look nice.
00:52:08The bread's quite dark, so the daisies really add a bit of colour to it.
00:52:13My roses look quite good.
00:52:15Yeah.
00:52:16Going to make some rain clouds.
00:52:18These are the turnip lanterns.
00:52:20They're terrifying.
00:52:21What the hell is that?
00:52:23What?
00:52:24I've done some more.
00:52:25That's the most disgusting thing I've ever...
00:52:27That's the worst one.
00:52:28Oh!
00:52:29What is that?
00:52:30It's going to be a tree eventually.
00:52:31It really doesn't look like a tree, Tom.
00:52:33It looks like a big log.
00:52:35Wait.
00:52:36Wait and trust me.
00:52:37Smells nice though.
00:52:38Thank goodness.
00:52:39What's this?
00:52:44It's like a little octopus.
00:52:46I've got some leftover flowers.
00:52:48We could maybe catapult it somewhere.
00:52:50Who should we take out?
00:52:51No, let's go.
00:52:52Who looks like they're doing well?
00:52:53Tom.
00:52:54You go for the head, I'll go for the feet.
00:52:55One, two, three.
00:52:56Oh, there.
00:52:57Jesus.
00:52:59Blimey.
00:53:00We flicked baby octopus at you.
00:53:02Sorry, I'm so deep in the focus trying to make this not look like a poo.
00:53:05Oh, good.
00:53:06Just chill down.
00:53:07As the sweetbreads come out of the oven.
00:53:10Fab.
00:53:11It's the moment of truth for the baker's showstoppers.
00:53:14Definitely a little over.
00:53:15It's not as pretty as I wanted it, but it's fine.
00:53:18I'm going to cover it with daisies.
00:53:20It's a good bake.
00:53:21I don't think it's raw.
00:53:24The flavours I know are good, so I'm actually just chuffed I'm on time.
00:53:28But not everyone is happy.
00:53:30Please be done.
00:53:32That's got to go back in.
00:53:34That is 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 that's fine.
00:53:49As long as they're out in the next ten minutes and start to cool.
00:53:52Other people's bread's looking really good.
00:53:54It's just kind of stressful.
00:53:56Whilst Toby and Ian face an anxious wait...
00:53:59Come on.
00:54:00..the other bakers must get their breads cooled...
00:54:03It's hot, it's hot, it's hot, it's hot.
00:54:05..and decorative elements finessed...
00:54:07I'm shaking a bit.
00:54:08..before assembly can begin.
00:54:10These are just the little flowers that are going round the edges.
00:54:14I've got some bling for these roses, because 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.
00:54:23OK, I'm just going to glaze this super quickly.
00:54:25I've made my glaze from milk with cornflour and gelatine.
00:54:33Yay! So beautiful.
00:54:35I'm a little bit worried.
00:54:36I desperately just want it to be done, out, and looking all right.
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.
00:54:48Where am I next?
00:54:50Over here.
00:54:52As most of the bakers start to assemble their showstoppers...
00:54:56They are still very hot, but I have to start decoration,
00:54:59otherwise I won't have enough time.
00:55:01That's right.
00:55:03Ian and Toby...
00:55:04That's a big unit, that is.
00:55:06..have no other option but to get their breads out of the oven.
00:55:10There's some colour on that one.
00:55:11Ideally, these will cool quickly.
00:55:13Ah, see, under-proved, you 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 the top with the reds.
00:55:21It's like there's been a murder.
00:55:23What's going on? It'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.
00:55:33You can do it now.
00:55:34You've got ten minutes left.
00:55:36Who have you become?
00:55:37Jane Rivers.
00:55:39Oh, please don't squash.
00:55:42Oh, please.
00:55:43I'm just going to do this really quick.
00:55:46Bread beef would be the worst week to start crumbling.
00:55:49Come on.
00:55:52I'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.
00:56:04It's meant to be a glaze that will harden like a toffee apple, but that looks quite dark.
00:56:08I want to have it, but it's not going to be good if it's burnt.
00:56:10How long have I got left, sorry?
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, at least I know it looked 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.
00:56:35Oh, I feel rough.
00:56:37I feel rough about that.
00:56:40Is that good enough?
00:56:42I don't know.
00:56:44Oh, my God.
00:56:52The celebration sweetbreads now face the judgment of Paul and Prue.
00:56:56Jasmine, will you please bring up your showstopper?
00:57:08It's beautiful.
00:57:09It's really very delicate.
00:57:11I do like the decoration.
00:57:12I like the icing.
00:57:13The icing consistency is spot on as well.
00:57:15It's very pretty.
00:57:17It's got cinnamon and cardamom in it.
00:57:22The 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.
00:57:35It also, I think it looks incredibly pretty.
00:57:38And it tastes fantastic.
00:57:40Well done, Jasmine.
00:57:43Bit wonky, but I think it looks very good.
00:57:46Let's see what it's like inside.
00:57:48It has marzipan inside.
00:57:49And the bread is enriched with butter, eggs, apple juice and milk.
00:57:55The bread is not quite done.
00:57:57It's quite doughy.
00:57:58That is such a pity because I think that is the best tasting stallion I've ever had.
00:58:06Well, I think it's really dramatic.
00:58:09Very neatly done.
00:58:10I do like the bold colour on the outside.
00:58:12I think it looks stunning.
00:58:14This 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.
00:58:23Love it.
00:58:24What I do like is the bread itself.
00:58:26It's light, but 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.
00:58:36The colours are great.
00:58:37It's a little bit clumsy, but the bake is lovely.
00:58:40Let's have a look and see what it's like inside.
00:58:43It's a Japanese milk bread filled with a creme pat infused with some orange zest and some cardamom.
00:58:50And there's an apricot conserve.
00:58:54All the flavour comes from the creme pat.
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.
00:59:00Sure.
00:59:04I love the bake on it.
00:59:05I love the shine.
00:59:07It really looks so appetising.
00:59:09So, this is a orange and rum-soaked raisin sweetbread in a coravire style.
00:59:17The texture's absolutely lovely.
00:59:19It's springy, nicely baked.
00:59:21I think you've done a great job.
00:59:22It looks good.
00:59:23It's baked well.
00:59:24Great flavour.
00:59:25Texture's good.
00:59:30It's highly decorated.
00:59:31It's a little bit clumsy.
00:59:33You've done the lace nicely, but it's got a few joins.
00:59:37I added oranges zest, rum, vanilla extract, and a bit of love.
00:59:51Your spice levels in the cake are good.
00:59:53However, the 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.
01:00:02I love the flavour.
01:00:04There's just not quite enough finesse.
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.
01:00:15They're perfect.
01:00:17It just looks lovely.
01:00:19So, let's see how it tastes.
01:00:20Inside, I have got a white chocolate creme patte.
01:00:24I've got a creme mousseline in the middle.
01:00:26And I have also got fresh raspberries inside.
01:00:29That won't come off your fingers, by the way.
01:00:33Or your mouth.
01:00:34You're like Dracula.
01:00:36The texture is perfect.
01:00:41You'd almost think it was a cake.
01:00:43It's very cake-like, but it's light.
01:00:45That's lovely. Well done.
01:00:47Sure, I should tell.
01:00:50Sorry, guys.
01:00:54It looks absolutely lovely.
01:00:56The coconut and sugar is glittery, so 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 and glazed cherries.
01:01:13Really nice and powerful coconut flavour.
01:01:17And I like the cherries.
01:01:19Glace cherries wouldn't be one I would choose normally.
01:01:22But actually, the Glace cherries weren't really nice with this.
01:01:24OK.
01:01:25And I think the bread is baked quite nicely as well.
01:01:28I quite like that.
01:01:29I think you've managed to achieve something that has surprised me,
01:01:32which is quite unusual.
01:01:33Well done. Thank you.
01:01:37It doesn't make you want to eat it.
01:01:39No, it doesn't.
01:01:40It's certainly a Halloween feel to it, sour.
01:01:42Yeah.
01:01:44So 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.
01:01:53Is it?
01:01:54Underbaked.
01:01:57It's really claggy.
01:01:59You cannot put apple in a bread like this
01:02:02because apple will leak moisture into a dough as it's trying to prove,
01:02:07which will make it quite gloopy as well.
01:02:09Just needed more punch.
01:02:11Thank you, Ian.
01:02:12You know, I think it looks absolutely astonishing.
01:02:25I actually love the look of this.
01:02:26I love the couron because it's exposing what's inside and that's how it should look.
01:02:32But let's have a look and see, shall we?
01:02:34The bread is a couron with pistachio, marzipan, cherries, apricots, and there's a light rose icing on there as well.
01:02:43Yes, Aaron.
01:02:48That's beautiful. The pistachio, marzipan, the fruit level. It's really tasty. I think you've done a decent job with that.
01:02:56The flavours you've chosen have worked really well in this.
01:03:00I think that's pretty faultless.
01:03:02What a great tribute.
01:03:05Well done.
01:03:06Yeah!
01:03:10Well done.
01:03:11I told you I could bake bread.
01:03:18I would have to say I think that was probably one of the most beautiful things I've ever actually made.
01:03:22I'm happy that I did well today, but equally my signature was so poor.
01:03:30So 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.
01:03:44I still wish it's great.
01:03:46Yeah, I'm proud.
01:03:47I'm happy.
01:03:48But I'm also aware that there's a lot of other amazing fakes 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 letting himself down a little bit on that one.
01:03:59I didn't think it looked as bad as you two.
01:04:02That was my perfect birthday cake.
01:04:05It was exactly your style, darling.
01:04:07Okay, and who's in line for going home then?
01:04:10Going into the showstopper, it was Poiman and Natalia who were in trouble.
01:04:13I thought Natalia's showstopper was quite clumsy and not exciting.
01:04:20It 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 or second from bottom in the last three weeks.
01:04:32Dare I say Ian?
01:04:33It's the tricky one.
01:04:34So who's in line for Starbaker?
01:04:36Jasmine, for sure. Jasmine's had a pretty solid week.
01:04:39Yeah.
01:04:40I think Tom's really pushed himself up today.
01:04:41That was a great showstopper.
01:04:43And Nadia, signature, she did well.
01:04:45Second in the technical and I thought her showstopper was fantastic.
01:04:48So I think in line for Starbaker.
01:04:50And did you like your red lips?
01:04:52No, not particularly.
01:04:54It's the first time I've ever wanted to kiss you.
01:04:56Wow.
01:04:57That is such a lie.
01:04:58Every week you try something.
01:05:00I've got security on my door.
01:05:06Well done, bakers.
01:05:07You survived bread week.
01:05:09Luckily I've got the great job of announcing which person will be this week's Starbaker.
01:05:14And the Starbaker this week is...
01:05:20Jasmine.
01:05:21Unfortunately, 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 Bake Off family now.
01:06:00So, it's not a bad thing.
01:06:03Absolutely got it.
01:06:04Today has been rough.
01:06:07It's been really rough.
01:06:09Do you feel like you dodged the toilet?
01:06:10I've dodged the nuke.
01:06:12Yeah, well done.
01:06:13Nuke is 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.
01:06:24I've learnt a lot.
01:06:26What's more to want?
01:06:28Can't believe I've survived bread week, to be honest.
01:06:31Well done now, yeah.
01:06:32Paul's just come up to me and said,
01:06:34very well done this week.
01:06:35You've done amazing and you're right up there.
01:06:37So, basically, you were good, but not that good.
01:06:42I want you to be up there where you're thinking,
01:06:44have I won Starbaker?
01:06:46Not, am I going home?
01:06:47Yeah, yeah.
01:06:48OK.
01:06:49OK.
01:06:50Oh, my gosh.
01:06:51I'm happy I'm coming back this week, guys.
01:06:53See you next week.
01:06:55It's so crazy.
01:06:57Next time.
01:06:58Good morning, Miss Hallen.
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.
01:07:54Bye.
01:07:55Bye.
01:07:56Bye.
01:07:57Bye.
01:07:58Bye.
01:07:59Bye.
01:08:00Bye.
01:08:01Bye.
01:08:02Bye.
01:08:03Bye.
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