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Short filmTranscript
00:00:00Last time...
00:00:02Remember, not about the baking, about the vibes.
00:00:06Stop it.
00:00:07Biscuit Week saw Tom receive this year's first Hollywood handshake.
00:00:11And whilst Jasmine could easily make a career change...
00:00:14I think your future could be in biscuits.
00:00:16Yeah.
00:00:17It was Tom who was crowned star baker.
00:00:20Just wild.
00:00:21After a disastrous first day...
00:00:23That's all right, isn't it?
00:00:25Poyman staged one of the greatest comebacks in Bake Off history.
00:00:30And you've pulled off every element of it.
00:00:32Terrific.
00:00:33And as Aaron's competition...
00:00:35No!
00:00:37...looked like collapsing...
00:00:38It's a shame about the bridge.
00:00:40...we ended up saying farewell to Leighton.
00:00:43I know, I know, but someone had to go, right?
00:00:47This time...
00:00:48Sláinte, let's go for it.
00:00:50...it's bread week.
00:00:51Don't let him psych you out.
00:00:52Too late.
00:00:53The bakers face a savoury signature.
00:00:55I feel like it's a game of chicken.
00:00:57Stick it, stick it, stick it.
00:00:58Get down with doughnuts in the technical.
00:01:00Nice onion rings.
00:01:01More onion rings!
00:01:03And tackle a sweetbread showstopper.
00:01:05I'm shaking a bit.
00:01:07It's still a squash.
00:01:08Who will have reason to celebrate?
00:01:10Yay!
00:01:11So beautiful!
00:01:12And who will end up feeling flat?
00:01:14It's not risen.
00:01:14Do you think Paul will notice?
00:01:16You're excited?
00:01:40It's going to be fun.
00:01:40I am very excited.
00:01:42Yeah.
00:01:43But, um, yeah, still very nervous.
00:01:46I'm really surprised I'm making through to week three bread.
00:01:50I think the showstopper last week saved me, and I'm coming back.
00:01:56Yeah, feeling good about week three.
00:01:58I think bread's my strength.
00:01:59If I was to do well in any week, it would be this week.
00:02:02It's going to be a surreal moment having Paul Hollywood eat my bread.
00:02:05So it better be good.
00:02:07Paul is a master of bread.
00:02:11So, no pressure!
00:02:12Welcome back to the tent, bakers, for bread week.
00:02:19So, for your first challenge, the judges would love you to bake a delicious, savoury monkey bread.
00:02:25Now, you have to make your own monkey bread.
00:02:27You can't just steal some bread off a monkey and bake that.
00:02:29The judges are looking for a well-flavoured pull-apart loaf made with a yeasted bread dough.
00:02:35Your monkey bread needs to be visually striking through the use of coloured, flavoured doughs, or glazes, or coatings, or toppings.
00:02:44Basically, you can go out with this.
00:02:46You have free hours.
00:02:47On your monkey marks.
00:02:49Get set.
00:02:50Bake!
00:02:53I'm so nervous right now.
00:02:56I've never made monkey bread before, until practising for this, obviously, and now I've made loads and loads of savoury monkey bread.
00:03:01You little monkey.
00:03:02Monkey bread is a round loaf of bread which is made up of lots of little balls of dough.
00:03:10Why is it called monkey bread?
00:03:11There's got to be a reason.
00:03:13The reason it's called monkey bread is it's everybody pulls a little piece off and you're like a monkey.
00:03:18I'm part monkey.
00:03:19I'm one of those monkeys you see in markets.
00:03:21One of those chicken ones robbing everybody's stuff.
00:03:25To impress me, you're going to have to come up with something that is quite unique.
00:03:29I want it to taste amazing, look amazing, have a real depth of flavour in your mouth.
00:03:33Cheeses, I think, are going to really be quite strong in this challenge.
00:03:36Got a bunch of cheese, lovely cheese.
00:03:39Final finish should really be a celebration of colour, flavour, lots of seeds.
00:03:43It must be whole, all together and looking beautiful.
00:03:46But above all, it's down to the bake and the proving.
00:03:49Proving is going to be the one that makes or breaks this particular challenge.
00:03:53Get that wrong in any way or you under-prove or under-bake, it's going to be a problem.
00:03:57Good morning, Ian.
00:03:59Hi, Ian.
00:03:59Good morning.
00:04:00Good morning.
00:04:00So, Ian, can you tell us all about your monkey bread, please?
00:04:03So, my monkey bread is going to be modelled after an Irish cheese board.
00:04:07So, I've got three lovely Irish cheeses.
00:04:09Nice.
00:04:10Is this your sort of week, is it, bread?
00:04:12I would say bread is the main thing that I do.
00:04:15I make bread every day.
00:04:16So, have you prepped this list?
00:04:17It worked out all right?
00:04:18Yeah.
00:04:19My girlfriend actually told me to practice it more because she wanted to eat it more.
00:04:23Ian's trio of Irish cheese will be combined with pear, apples and blackberries,
00:04:30flavours that girlfriend Dervlau has given her seal of approval.
00:04:33So, when did you meet this girl there?
00:04:35I love talking love.
00:04:36Oh, first week of freshers in uni.
00:04:39The first week?
00:04:40First week in the wee bar and we were both sitting down and we were like,
00:04:44oh, do you want to get a drink?
00:04:45We were like, sweet, let's get a drink.
00:04:46I stood up.
00:04:48I finished here.
00:04:49She stood up, she finished there.
00:04:51So, she hours over you.
00:04:54Oh, yeah, yeah, yeah.
00:04:55And does she mind having a little man?
00:04:56No, I don't.
00:04:57Short kings.
00:04:57Yeah, man, short kings.
00:04:59She likes her short kings.
00:04:59Yeah.
00:05:00Morning, Aaron.
00:05:01Good morning.
00:05:02Hi, Aaron.
00:05:03Hello, hello, hello.
00:05:04Aaron, your monkey bread, tell us about it.
00:05:06So, I'm doing a onion bread with chilli and fennel.
00:05:09Then it's rolled in griot cheese, nigella seeds and chives.
00:05:14There's some yeast extract in the dough.
00:05:16I phased out then.
00:05:18I was in and then I was out.
00:05:20Aaron is putting even more yeast extract in the glaze for his bread and his onion dipping
00:05:25sauce in his attempt to convert Paul's palate.
00:05:29He might go, this is the greatest bread I've ever tasted.
00:05:33Well, he hates my flavour, so.
00:05:34Oh, does he?
00:05:35What about Prue?
00:05:36She thinks she likes it.
00:05:38Yeah, yeah.
00:05:38It's not a bad thing if he doesn't like something and Prue does like it.
00:05:41She's quite strong.
00:05:41But not on bread week.
00:05:43Not on bread week, no.
00:05:44While Aaron is pinning his hopes on a love it or hate it ingredient, Jessica's taking
00:05:49her inspiration from her favourite alfresco flavours.
00:05:52So I've gone for picnic season because, well, being in the sunshine with friends, eating
00:05:59delicious food is a delightful thing.
00:06:02So it's going to have caramelised onions, blue cheese, figs and walnuts.
00:06:06Picky bits.
00:06:08Jessica's aiming for a texture packed monkey bread with crunchy walnuts, creamy blue cheese
00:06:13and succulent figs.
00:06:15You've got a lot of liquid in yours.
00:06:17Don't let him psych you out.
00:06:18It's too late.
00:06:19I'm already psyched.
00:06:21Good luck.
00:06:21Good luck, Jess.
00:06:22Good luck.
00:06:23And Brie.
00:06:26I'm going for it.
00:06:29I'm just giving it a need to build up the gluten strands, actually make it nice and
00:06:34light and fluffy and tear apart.
00:06:36Once the dough is elastic enough to see through when stretched.
00:06:39That's actually really good.
00:06:40You can see the light through it.
00:06:42You actually really can.
00:06:42It's ready for its first proof.
00:06:45Put it in the proofing drawer for about 40 minutes.
00:06:47In practice, it's risen quite fast.
00:06:50So while that's proofing, I'm going to prep all my ingredients.
00:06:53I love using herbs.
00:06:55Anything I get herbs into, I'll put in.
00:06:57Morning, Jasmine.
00:06:58Morning.
00:06:59Hi, how are you?
00:07:00Jasmine, tell us about your monkey bread.
00:07:03So I'm going to do two different fillings.
00:07:05I'm going to have olives and rosemary in one and then indooja and basil in the other.
00:07:10Jasmine's spicy sausage and basil filling will be rolled into swirls and paired with dough
00:07:15balls filled with kalamata olives and rosemary.
00:07:18Have you ever tried olive and coriander?
00:07:21No.
00:07:22Should I?
00:07:22A very Cypriot Greek, yeah.
00:07:24Sounds like a grape bread.
00:07:25Well, it's classic.
00:07:27Should have done that.
00:07:27Yeah, you should have done.
00:07:29Now you're freaking me out.
00:07:30Ah, it just stays.
00:07:32Scary, isn't it?
00:07:33I'll go and get the coriander right now.
00:07:35Thanks.
00:07:36While Jasmine is sticking to tried and tested Mediterranean flavours.
00:07:40I'm not changing my recipe.
00:07:42I'm just going to do what I know.
00:07:44Poi man is going for a more exotic ingredient.
00:07:47Got to have a bit of morning glory.
00:07:50What's morning glory?
00:07:51It's the Chinese vegetables.
00:07:52It's a bit limby.
00:07:54Yeah.
00:07:56Stop with that.
00:08:00Poi man hopes her red bean curd and Asian pesto dough balls will make the judges stand
00:08:06to attention and she's adding Chinese five spice to her milk bread.
00:08:10I like milk bread.
00:08:12You like milk bread.
00:08:13I hope you like it too.
00:08:14It's not in your recipe book.
00:08:18So why not, Poi?
00:08:19It is.
00:08:21Oh, it is.
00:08:21Oh, sorry.
00:08:23Sounds fascinating.
00:08:25I can't wait to try this.
00:08:26Good luck.
00:08:27Good luck.
00:08:30As well as perfect bread.
00:08:32It's pretty good.
00:08:33It's coming.
00:08:34It's coming.
00:08:36The judges are expecting flavours that pack a punch.
00:08:39Bacon.
00:08:40It's so delicious.
00:08:42Oh, my gosh.
00:08:44So today is, we're calling it a French degustation because it sounds fancy.
00:08:48I know.
00:08:49But really, it's just some very simple French flavours.
00:08:53Croque monsieur inside one.
00:08:55Then we've got a French onion soup inside another.
00:08:58And then we've got steak and peppercorns in the final one.
00:09:01Tom will be aiming to reduce his free fillings down and thicken with corn flour
00:09:06to avoid any leakage in his French cuisine-inspired monkey bread.
00:09:10So that is the hard part of this challenge, is getting the flavour without getting too much
00:09:13moisture in there.
00:09:15Tom might be flying the flag for France, but Nadia is sticking to her Italian roots.
00:09:19Nadia, good morning.
00:09:21Morning.
00:09:21Morning.
00:09:22Right, Nadia, tell us all about your monkey bread.
00:09:24We are going for an india cream from Calabria, where my dad is from.
00:09:30Lovely.
00:09:30Dun-dried tomato and black olive.
00:09:32And I have foraged some wild garlic from by mine.
00:09:36You nicked that from a field in Egberth.
00:09:37Yeah, on Ossersfield, right by mine.
00:09:40Yeah, there it is.
00:09:43Nadia's Liverpudlian wild garlic pesto will top her monkey bread, which will be filled
00:09:48with all the flavours of her family's hometown in Italy.
00:09:51My dad being Italian, pesto is just like a family favourite.
00:09:56I love loads of garlic in mine.
00:09:58We are a garlic family.
00:10:00We always stink of garlic.
00:10:02This is my pesto.
00:10:04Can't go wrong with pesto, can you?
00:10:05Italian food is one of those things that I really enjoy cooking, so I'm trying to use
00:10:11some of the flavours that we'll typically use at home in this, because I know that I
00:10:14can make them and that they work.
00:10:16It's just making sure that they come through strong enough in the bread.
00:10:20Toby's ode to Italy will be a parmesan-topped monkey bread with porcini mushroom-flavoured
00:10:24dough balls and knots filled with his tried-and-tested green pesto and red pesto.
00:10:29I've never actually made a red pesto before, so, you know, I just love doing things in
00:10:34here for the first time.
00:10:35I'm really stressing myself out unnecessarily.
00:10:37It's what I'm all about.
00:10:38Natalia, good morning.
00:10:39Hello.
00:10:40Hello, Natalia.
00:10:40Right.
00:10:41Morning.
00:10:41Natalia, tell us all about your monkey bread.
00:10:43So, I'm going to make my family Ukrainian monkey bread, and I put inside bacon filling,
00:10:54cheesy balls.
00:10:55So, we'll see what's going to happen.
00:11:00Made from an enriched dough and stuffed with cheese, bacon and onions, Natalia's flavours
00:11:05are a nod to the big Ukrainian tear-and-share loaves she enjoys eating with her family.
00:11:10You make bread a lot?
00:11:11Yeah, at all.
00:11:11You do?
00:11:12Yeah, I do.
00:11:13Okay.
00:11:13Every Sunday, we're making a big bread, and it reminds us, like, this past time in Ukraine,
00:11:24when it was so calm and quiet and lovely.
00:11:30So, yeah.
00:11:31Okay, so, yeah, there's quite a lot of emotion in your bread and love in your bread.
00:11:35Yeah, absolutely, yeah, absolutely.
00:11:37That's what baking's all about.
00:11:38Yeah.
00:11:40Hiya, Leslie.
00:11:40Hello, good morning.
00:11:41Hello, Leslie.
00:11:42Leslie, your monkey bread, what are you up to?
00:11:45So, I'm making a Stilton pear and walnut monkey bread.
00:11:50I like the sound of this flavour.
00:11:52Yeah, sounds beautiful.
00:11:53Yeah, I hope I can pull it off.
00:11:55Covered in a variety of seeds, Leslie's hoping to balance out the flavours of her walnut,
00:11:59Stilton and pear monkey bread.
00:12:01I'm going to chop the pears up, mix it in with the Stilton.
00:12:04And how much Stilton?
00:12:05I think it's about 120 grams.
00:12:08120 grams?
00:12:09Yeah.
00:12:09Not a lot.
00:12:10Do you think it should be more?
00:12:14My bread, oh, look good.
00:12:17Once their dough has doubled in size...
00:12:19Yeah, it is looking quite good, actually.
00:12:22The bakers can start to fill and shape their dough balls.
00:12:25So, now I'm going to spread it out.
00:12:27This feels really good.
00:12:29This is going to be the olive one.
00:12:30No matter how they choose to incorporate their fillings...
00:12:34Doing it almost like a dumpling.
00:12:35Wrap everything over so that you get sort of an even distribution.
00:12:39They need to ensure their monkey bread is bursting with flavour.
00:12:42It's about 160 grams of Stilton going in now.
00:12:46Lots of Stilton.
00:12:48I think it's a big bite of cheese.
00:12:51You love watching Paul knead bread, apparently.
00:12:55Is that true?
00:12:56Yes.
00:12:57How do you know that?
00:12:59It's just a rumour that's been circulating.
00:13:02Oh, my God.
00:13:03That is very embarrassing, you know.
00:13:04What is it about Paul kneading bread that you like?
00:13:08It's very sexy.
00:13:09Just so handsome.
00:13:10Yeah, very sexy.
00:13:12With his blue eyes of the husky.
00:13:14With his sausage-y fingers.
00:13:15The bakers must work quickly.
00:13:20Okay, I need to really hurry.
00:13:22As the dough needs time for a second prove before it can be baked.
00:13:26If you don't prove it enough, it will be dense and stodgy.
00:13:30So, it's quite important to get the second prove right.
00:13:33I'm not panicking.
00:13:34Staying cool.
00:13:36Staying calm.
00:13:37Staying collected.
00:13:38Okay, going to put that in.
00:13:40Going to cover that up.
00:13:42Put that in a warm little proving drawer.
00:13:44So, I've just popped it in for the second prove.
00:13:47I'm going to give it 40 minutes.
00:13:50Beautiful.
00:13:51I'm going to leave it to prove for as long as physically possible.
00:13:54It needs 30 minutes to bake.
00:13:58So, the moment it gets to 30 minutes, in.
00:14:02But two of the bakers...
00:14:04Quick, quick, quick, quick.
00:14:06...have fallen behind.
00:14:07Am I the only one that's still doing my bowls?
00:14:10No.
00:14:11Point one, the same as you.
00:14:14So, it's okay.
00:14:15I'm very nervous about the time.
00:14:17The time is my enemy.
00:14:21Bakers, you've got one hour left.
00:14:24With the monkey breads kneading around 30 minutes in the oven,
00:14:29the race is on to get them proved.
00:14:31You've got to put them in the oven soon, haven't you?
00:14:32Yeah, very soon.
00:14:34Would you prove them more at home if you were at home?
00:14:36Yeah, well, I'd put the improver on a little bit higher than I would normally
00:14:39because I was running out of time.
00:14:40Could be too high.
00:14:41Could be too much, yeah.
00:14:42It's one of them.
00:14:43It's like, you've got to know it.
00:14:44It's a dangerous game.
00:14:45Dangerous game.
00:14:45You like the risk, though, yeah?
00:14:47I like the risk.
00:14:47I'm a risky gal.
00:14:48Good luck.
00:14:50Mine's definitely not proved.
00:14:53It is not proved yet.
00:14:58They look better than when I was at home.
00:15:02Look rising up quicker.
00:15:04So, hopefully, we'll be on time.
00:15:07Something is going to have to be sacrificed, unfortunately.
00:15:10It's going to be this proved.
00:15:12Because I know that under-proved is definitely not as bad as under-baked.
00:15:15Under-baked is bad.
00:15:16I feel like it's a game of chicken, to be honest.
00:15:19I feel like you need to push it as long as you can,
00:15:23but you're in the risk of not finishing on time.
00:15:26Bakers, you have half an hour left.
00:15:29Sláinte.
00:15:30Let's go for it.
00:15:31It has to go in.
00:15:33I have no more time to wait.
00:15:35Let's just go straight in.
00:15:36We'll see what happens.
00:15:37If the bakers have prepared their dough sufficiently...
00:15:40Oh, I'm really hoping my balls bake.
00:15:43..then they can expect their bread to rise as soon as it hits the oven.
00:15:47I think we should be OK.
00:15:48See?
00:15:50Like a big bus.
00:15:51Like a crazy...
00:15:53Da-da-da-da.
00:15:54Da-da-da-da.
00:15:55It's actually rising, which is amazing.
00:15:57So, hopefully, it's not unapproved.
00:15:59What's going on?
00:16:00The bread's not risen.
00:16:01Are you actually joking?
00:16:02There's literally no lift, no rise, nothing.
00:16:05Do you think Paul will notice?
00:16:09I feel like he won't.
00:16:11Oh, babes.
00:16:13I'm going to take these out the oven in about five, six minutes.
00:16:17Let it cool down.
00:16:19It's a little bit stressful.
00:16:20OK, I've got a magic trick for you, Jazz.
00:16:22See?
00:16:22Yeah, yeah.
00:16:23Love the tea towel.
00:16:23Mm-hmm.
00:16:24Wow.
00:16:25Wait, I'm going to try.
00:16:27Ooh.
00:16:28Do it on hold.
00:16:29Do it on hold.
00:16:29I'm here.
00:16:31You ready?
00:16:32Watch this now.
00:16:33Ooh.
00:16:34Do you know the trick?
00:16:37Let me show you this trick, but with one alteration.
00:16:40Right.
00:16:44Bakers, you've got five minutes left.
00:16:47It's ready.
00:16:51Once baked, the monkey breads need to be demoulded carefully.
00:16:54I'm scared.
00:16:56To prevent the balls from falling apart.
00:16:59Oh, you're careful.
00:17:00Am I coming?
00:17:01Marshly.
00:17:02Might be worth flipping it back over and just trying to dislodge a few bits, maybe.
00:17:05Good.
00:17:06Oh, you ****.
00:17:07Oh, I can't believe I did that.
00:17:11Flat as a pancake.
00:17:13This is a mess.
00:17:14So now, oh, some of it's still in there.
00:17:20Bakers, you have one minute left.
00:17:23One minute.
00:17:24Oh, God.
00:17:26Stick it, stick it, stick it, stick it.
00:17:28Just panicking.
00:17:30Absolutely panicking.
00:17:31You crush with a little bit of oil.
00:17:36This is wild gold.
00:17:37Pesto.
00:17:38She's had a multitude of sins.
00:17:41Maybe not these sins, but...
00:17:42Done.
00:17:47Bakers, your time is up.
00:17:49Please step away from your beautiful monkey breads.
00:17:52Looks okay.
00:17:53But I don't want to be thinking this is going to be amazing and then get absolutely torn apart by Paul.
00:17:59The whole point of it is they're supposed to stick together.
00:18:02Can't we even go home on bread week?
00:18:04You're not going home on bread week.
00:18:05I'm going home on bread week.
00:18:05It's awful.
00:18:08The baker's monkey breads will now be judged by Prue and Paul.
00:18:14Hi, Ian.
00:18:15Hello.
00:18:15Hi, Ian.
00:18:20I love the setup.
00:18:21I think the bake looks great.
00:18:22Nice strong color.
00:18:23You can see the individual balls as well.
00:18:25I think it looks great.
00:18:26Let's just take a little wedge.
00:18:28So we have blue cheese and it has pear and fennel.
00:18:31For the next one, we have a harder cheese and it has apple and caramelized onion.
00:18:35And then for the last one, we have a brie style with blackberry and rosemary.
00:18:41I love the flavor.
00:18:43It's that wonderful sharpness from the blackberries.
00:18:45I mean, it's just really rich cheese.
00:18:48Superb.
00:18:49Love the flavors.
00:18:50I was getting some, was it nuts in there?
00:18:53Nuts.
00:18:53Rolled in walnuts.
00:18:54It worked really well with the pear and the blue cheese together.
00:18:58I think you've ended up with something that's quite delicious.
00:19:00Thanks very much.
00:19:05I think it looks really appetizing.
00:19:07It's interesting that you've used so many seeds.
00:19:09That's enough seeds at the bottom of a birdcage, isn't it?
00:19:11So I have got a pear, stilton and walnut monkey bread.
00:19:17It's really nicely baked so that the outside is really crispy.
00:19:20I really like the flavor of the pear.
00:19:23Stilton is lacking.
00:19:26Okay.
00:19:26You need a little bit more stilton in there.
00:19:28Good job though.
00:19:29I think it tastes great.
00:19:30Very delicious.
00:19:33Love the look of it.
00:19:34I think it looks quite quaint.
00:19:35So these ones are their French onion soup.
00:19:37These ones are the steak.
00:19:38And these ones are the croque monsieur.
00:19:40That's delicious.
00:19:42It's quite sweet because it's onion.
00:19:44Flavors are great.
00:19:45Punchy, strong, spot on.
00:19:47That croque monsieur.
00:19:48I spent two years in Paris as a student.
00:19:51I lived on croque monsieur.
00:19:52And it tastes like it.
00:19:54The dough needs lightening up a little bit.
00:19:55It's a bit heavy.
00:19:56I think it's decent though.
00:19:57Thank you so much, guys.
00:20:00The balls are quite big.
00:20:02Which makes it more tear and share than monkey bread.
00:20:06Nevertheless, it looks good.
00:20:07And it looks well baked as well.
00:20:09Flavor, it's bacon and onions, cheese and parsley, and a bit of pesto.
00:20:18It's quite sweet, actually.
00:20:20Yeah.
00:20:20It's a bit over sweet.
00:20:21What you need to do is celebrate the savory and not the sweet.
00:20:24A bit stodgy as well.
00:20:25It's a little doughy.
00:20:26But if you get a bit towards the edge, it's absolute perfection.
00:20:29Thank you so much.
00:20:30Thank you, Natalia.
00:20:31I think it looks great.
00:20:36One thing I do like is the fact that it does fall apart.
00:20:39So there's chutney, blue cheese, fig and thyme.
00:20:43Love the flavors.
00:20:44Love the combination of flavors.
00:20:45You're adding not just flavors, but textures as well.
00:20:47Okay.
00:20:48I think you've done a very good job.
00:20:50So do I.
00:20:51Well done, Jessica.
00:20:52Hold on, Jessica.
00:20:53I think it looks rough and ready.
00:20:55Okay.
00:20:56Because it's broken up a lot.
00:20:58It's all the flavors of Calabria.
00:21:00Sun-dried tomatoes, black olive.
00:21:02We've got the indouya.
00:21:03And I've made it into a cream with mascarpone.
00:21:05I've filled the other balls with pesto.
00:21:07It's really tight, isn't it?
00:21:08It should be a little bit more open than that.
00:21:10Okay.
00:21:11But the flavors, though, you can't argue with the flavors.
00:21:14The flavors are amazing.
00:21:15I quite like that.
00:21:16I mean, I love a milk loaf because it's a little bit cakey.
00:21:19I think it's really delicious.
00:21:21Thank you, Pril.
00:21:22Yeah, well done.
00:21:26An impressive-looking thing, though.
00:21:27I like the fact that you've got all the little balls you can see,
00:21:30but they are slightly misshaped, but that's fine.
00:21:32Let's have a look, shall we?
00:21:33Take a slice out of this.
00:21:35So this is an Italian flavor-inspired bread.
00:21:38So we have porcini mushroom and garlic,
00:21:41and then red pesto and green pesto knots.
00:21:44The mushroom one is so intense.
00:21:46It's really good.
00:21:48Deep flavor.
00:21:49I think the pesto one's a bit weak.
00:21:51The bake on it is all right.
00:21:52I think proving is a little bit shy and you did longer.
00:21:56Overall, it's not bad.
00:21:57I think your flavor's just lacking.
00:21:58I'm a little more enthusiastic.
00:22:00I think it tastes absolutely delicious.
00:22:02That's good to hear.
00:22:02Thanks.
00:22:04I love the look of this.
00:22:06It is very neat.
00:22:07The balls are all there.
00:22:08You can see everything.
00:22:09Clever.
00:22:09Well, it looks very attractive.
00:22:11It does.
00:22:12Yeah, let's have a quick look.
00:22:13So my monkey bread, I have two flavors.
00:22:16There's an olive and rosemary one,
00:22:18and then india and basil.
00:22:25Not getting the rosemary with the olive.
00:22:27I'd like to see more olive.
00:22:29Even then, I would have always had coriander with an olive.
00:22:32It's absolutely delicious.
00:22:33It's just that I didn't know there were olives in there.
00:22:36I wouldn't necessarily know it was.
00:22:38But if you sat down with some friends and that, glass of wine.
00:22:42Agreed.
00:22:42Perfect.
00:22:43Thank you, Jasmine.
00:22:44Well done, Jasmine.
00:22:44Just need some wine and some friends.
00:22:47And coriander.
00:22:48At first glance, I would have perhaps liked a little glaze on...
00:22:56Did you glaze them at all?
00:22:57I forgot.
00:22:59Because that means they're a little dull to look at.
00:23:02They could be sort of shiny.
00:23:03I know.
00:23:04The size of them are good.
00:23:05The balls look a nice size.
00:23:07The red dough is red bean curd,
00:23:10and the green is like an Asian pesto,
00:23:13and the other one with sesame seeds.
00:23:16Is there a little chili in there?
00:23:17A little bit.
00:23:18It needs more salt.
00:23:19The sesame one has very little flavour to it.
00:23:21It's the same with this.
00:23:23A little more salt would bring out the flavour.
00:23:25The balls actually are baked all right.
00:23:27They probably need a little bit more proving
00:23:29just to open them up a bit.
00:23:30I'm just not getting a huge amount of flavour in there.
00:23:33Oh, well done.
00:23:36So my monkey bread was going to be onion flavoured
00:23:40with some yeast extract.
00:23:42You say was.
00:23:43You're talking in the past tense.
00:23:44I didn't get pretty much any rise on it.
00:23:46Obviously, it's sort of trying to grow and it can't,
00:23:49so you've basically had sort of fallen apart.
00:23:52Oh, wow.
00:23:53I know.
00:23:53It's like raw.
00:23:54No.
00:23:55It doesn't look as if it's been in the oven.
00:23:57No, it doesn't, does it?
00:23:58It's literally like dough.
00:23:59It has a good flavour.
00:24:05It has a great flavour.
00:24:06The texture is so awful that you couldn't eat it.
00:24:10It's a shame.
00:24:11Yeah.
00:24:11Bad luck.
00:24:13Thank you for your kind words.
00:24:14Thanks, Aaron.
00:24:15Cheers, guys.
00:24:16I mean, I think that their words were a lot kinder than my bake deserved, if I'm honest.
00:24:26But it's just piled on the pressure to try and do better in the other challenges,
00:24:29which I didn't really want today.
00:24:31I think I was as close to a handshake as I may ever be.
00:24:35So I'll take that.
00:24:36He said the word superb.
00:24:38You don't hear superb a lot.
00:24:39So I'm happy with that.
00:24:41I am a little bit disappointed about the flavour bits.
00:24:45I should put a bit more salt.
00:24:47I'm not looking forward to your technical challenge.
00:24:50I will be at the bottom again.
00:24:52It's not my thing.
00:24:57For the bakers' next bread wheat challenge, they have no idea what they'll be asked to make.
00:25:04Hello, bakers.
00:25:05Welcome back to the tent.
00:25:06It's time for your technical challenge.
00:25:08And today, your technical challenge has been set for you by the chairman of the board.
00:25:12And when I say board, I mean breadboard.
00:25:13It's Paul Hollywood.
00:25:14Paul, have you got any advice for our bakers?
00:25:17You know they idolise you.
00:25:18This is all about the planning.
00:25:20Well, the planning and the timings.
00:25:22Get those right, you'll be fine.
00:25:25Now, as ever, your technical challenge will be judged blind.
00:25:28So we're going to have to ask these two punks to leave the tent.
00:25:32See you later.
00:25:33OK, for your technical challenge today, Paul Hollywood would love you to make his take on that fast food classic, the glazed ring doughnut.
00:25:45He'd like you to make 12 ring-shaped doughnuts.
00:25:49All should be covered in a classic vanilla glaze.
00:25:52And six of them should be dipped in a strawberry icing.
00:25:56There's a lot riding on this, kids.
00:25:58So doughnut, mess this up.
00:25:59You've got two hours, 45 minutes.
00:26:02On your marks.
00:26:03Get set.
00:26:04Bye.
00:26:10Feeling incredibly daunted about deep frying.
00:26:13Well, who has a machine like that at home?
00:26:15Do you?
00:26:16No, I do not.
00:26:16I wouldn't be making doughnuts.
00:26:17I'd be making fish and chips.
00:26:19Look at that.
00:26:20I've never made doughnuts before.
00:26:22I make doughnuts many times.
00:26:24Should be OK.
00:26:25Paul, I know you like a doughnut.
00:26:31I'll be honest with you.
00:26:32Doughnuts are my guilty pleasure.
00:26:34For a main course, I had a load of hot dogs.
00:26:36And then for dessert, I'd have a load of doughnuts.
00:26:38That would be my ideal meal.
00:26:39They look easy, but actually it isn't.
00:26:42They need to use as much time as possible on the proving.
00:26:45It's just on every one of these, you have a white band that runs around the middle.
00:26:48If they don't have the white band, it hasn't been proved enough.
00:26:51The chances are it's going to be quite dense.
00:26:53Well, have you told them how long to prove for?
00:26:55No, they don't need to be told that.
00:26:57I would have thought one of the problems is getting that ring.
00:26:59They've got several little cutters, actually.
00:27:01So the chances are they may choose something too small.
00:27:04And then it'll close up.
00:27:04And then that hole will just disappear.
00:27:06OK, Prud, choose your doughnut.
00:27:08I'm going to go for plain one.
00:27:09I'm going to have this one.
00:27:09OK.
00:27:10The pink one.
00:27:11Oh, yes.
00:27:13You can see how soft it is inside.
00:27:15Oh, my God.
00:27:16I am covered in icing.
00:27:18Finger looking good.
00:27:19Recipe is not very detailed.
00:27:23So the first note is make the dough and leave to prove.
00:27:26Self-raising flour and strong white flour together.
00:27:27Adding self-raising flour and yeast should ensure a light, fluffy texture.
00:27:33I imagine the self-raising flour will give it extra lift.
00:27:35If they follow one of Paul's instructions very carefully.
00:27:39I need to warm the milk up first.
00:27:42So then it should activate the yeast and it goes frothy.
00:27:45If you make it too hot, it kills the yeast.
00:27:47I try to put the hot milk and the yeast, but it's not rising.
00:27:53I'm a bit worried.
00:27:54I'm still worried.
00:27:56How's my Aaron?
00:27:57Does it put you off when you have a bad signature?
00:27:59That's in the past.
00:28:00I know it now.
00:28:00Yeah, it's in the past.
00:28:01We move in the future.
00:28:01Oh, I love your attitude.
00:28:02Yeah.
00:28:03Yeah, it's in the past.
00:28:03It's gone.
00:28:04Yeah, you look good.
00:28:06You know what I mean?
00:28:06It's what I need, this little ego boost to keep me going.
00:28:09As long as you look good, babe.
00:28:11Who cares?
00:28:12Just look good.
00:28:13You always look good, babe.
00:28:14And you can smash anything.
00:28:16Toes out.
00:28:16I'm trying to do a bit of slap and fold.
00:28:20I want it to look cute.
00:28:21I want it to be ready.
00:28:22I want it to be tasty.
00:28:24It's blobbing.
00:28:25It does look like it's alive.
00:28:27It looks like it's an animal.
00:28:29How are you feeling it's going in general?
00:28:31I just hope I won't be at the bottom again.
00:28:33Do you like the back?
00:28:34You can see what everyone else is doing.
00:28:35I don't cheat.
00:28:36You never cheated at school?
00:28:38No.
00:28:38Not once?
00:28:38I never cheated.
00:28:39Really?
00:28:40Did you do well at school?
00:28:41No.
00:28:42Never do well.
00:28:43Number three.
00:28:44Prove.
00:28:45I put this in the proving drawer until double in size.
00:28:50I'm going to prove it for about half an hour, see how it goes.
00:28:54This is the face of somebody who just wants to do well.
00:28:58Bakers, you are halfway through.
00:29:01Keep going, guys.
00:29:02Right, so let's make the glaze.
00:29:04600 grams of icing sugar.
00:29:0630 coconut oil.
00:29:07They haven't given you an amount of whole milk, so I don't think it's a lot.
00:29:11If you get the glaze consistency wrong, it'll be like really thick and gloopy all over it,
00:29:15or there won't be any at all.
00:29:16I essentially want the glaze to be like a thin liquid that will just coat the outside.
00:29:22I'm doing it by eye.
00:29:26My eye is like...
00:29:28Oh, the glaze is good.
00:29:31I'm done.
00:29:32Thank you so much.
00:29:33Make the strawberry icing to coat the tops off six of the glazed doughnuts.
00:29:39Oh, that is strong.
00:29:40I went for it.
00:29:41I went...
00:29:42About 20 drops.
00:29:45I feel like it needs to be really red as well.
00:29:47Here's where they're going to go.
00:29:48Hmm, it's a bit too red.
00:29:50With glazes and icings in hand, the bakers can return to their dough.
00:29:54Let's have a wee look.
00:29:55If they prove it for too long, it could develop large air bubbles and collapse when it's fried.
00:30:01I'm just going to want to over-prove it.
00:30:03But if it's under-proved, their doughnuts will be dense.
00:30:06Anyone else out?
00:30:08I'm going to do two more minutes.
00:30:09It's passing the test.
00:30:11It's slowly springing back and it's not coming all the way, so...
00:30:13..seems like it should be proved.
00:30:15Yeah, I need to get going.
00:30:18It's not rising.
00:30:19Not much happening.
00:30:21I'll shape the dough into 12 approximately 7-centimetre ring doughnuts.
00:30:27The judges will be expecting a batch of identically-sized, perfect ring-shaped doughnuts.
00:30:33Paul loves uniform things.
00:30:35But the bakers haven't been given any directions on how to achieve that.
00:30:39I don't know how to get me hole in.
00:30:41I'm just going to do it with this.
00:30:43We'll get a neat hole.
00:30:45Everyone wants a neat hole, don't they?
00:30:47It's quite big, that hole.
00:30:49Yeah, but remember that it expands, so...
00:30:53You think those are going to look...
00:30:54How big should a doughnut hole be?
00:30:57I have no preference on hole size.
00:31:00But while everyone else is shaping their rings...
00:31:03They look like doughnuts, which is great.
00:31:06Poi Man is at a standstill.
00:31:08My dough is not rising as much as I thought.
00:31:13And I am seeing everyone, like, shaping their doughnut already.
00:31:17I don't know, I may have killed the yeast.
00:31:213, 6, 9, 12.
00:31:24Anybody know what the bags are for?
00:31:26OK.
00:31:28I'm going to bag my doughnuts.
00:31:30I've never used one of these bags before, but we got given it, so I'm going to use it.
00:31:33Put them back in to prove.
00:31:34I'll leave in it for 30 minutes or so.
00:31:38I'll leave it start shaping it.
00:31:39I just hope I can do this in time.
00:31:42Stay positive.
00:31:43Stay positive.
00:31:47Bakers, you've got one hour left.
00:31:49Wondering how long we need to prove it for.
00:31:51It's crucial that the doughnuts get adequate proving time.
00:31:54I'm just trying to give it as long as I can.
00:31:56Waiting for it.
00:31:57But the bakers also need to calculate how long they'll need to fry, cool and decorate them.
00:32:03All set about timing, planning.
00:32:05I need to work out timings, because I have no idea how long it takes to fry.
00:32:09Tom's reckoning 45 seconds.
00:32:12I don't trust Tom with a technical.
00:32:13I trust Toby with a technical.
00:32:14OK, he's won twice, hasn't he?
00:32:16Yeah.
00:32:17And he's a wee bread boy, so, you know.
00:32:19He's a wee bread boy.
00:32:20His moustache is made of bread.
00:32:23I just said your moustache was made of bread.
00:32:26Put this in the proofing drawer.
00:32:29I should have enough time.
00:32:30BAKERS, YOU'VE GOT HALF AN HOUR LEFT.
00:32:36I RECKON THIS IS PROBABLY DONE.
00:32:38WHILE POI MAN IS STILL WAITING FOR A SECOND PROVE.
00:32:41DONE IS PROVING, SO IT'S NOTHING I CAN DO.
00:32:44THE OTHER BAKERS CAN MOVE ON TO THE NEXT STEP.
00:32:46NUMBER FOUR IS FRI THE DOUGHNUTS.
00:32:49LET'S DO THIS NOW ALL.
00:32:51LET'S DO IT.
00:32:51THIS IS EXCITING.
00:32:56SHE FLOTES.
00:32:57THIS IS GOOD SIGN.
00:32:58I'M GONNA DO TWO AT A TIME.
00:32:59TWO MINUTES ON EACH SIDE.
00:33:02I RECKON THREE AT A TIME.
00:33:03THREE AT TIME.
00:33:05I'M GONNA DO FOUR IN A BATCH.
00:33:07IF I PUT TOO MANY IN AT ONE TIME,
00:33:08IT'S GONNA REGUSES THE TEMPERATURE OF THE OIL.
00:33:11IF YOU HAVE IT TOO LOW, IT'LL ABSORB TOO MUCH OIL,
00:33:13AND THEN IT'LL BECOME GREASY AND UNPLEASANT TO EAT.
00:33:16OH, I NEED TO START DIVY THEM.
00:33:18OTHERWISE I WON'T HAVE TIME.
00:33:21I THINK THAT COLOR'S GOOD.
00:33:22LIKE THE BACK OF PAUL'S HAND.
00:33:25DO YOU GET THAT COLOR?
00:33:26LIKE THE ICE BATH THAT EVERYONE HAS.
00:33:28PAUL HAS ONE OF THESE.
00:33:29YOU CAN DO EIGHT MINUTES.
00:33:32ABSOLUTELY.
00:33:33IN THESE LITTLE SPEEDOS.
00:33:37OOH, SHOOT.
00:33:38I DIVY ABOUT THREE MINUTES EACH SIDE.
00:33:41I JUST DON'T WANT THEM TO BE DOEY INSIDE,
00:33:43SO THEY MIGHT BE A LITTLE BIT TOO BROWN.
00:33:46I'M FEELING OKAY WITH THEM.
00:33:48THEY LOOK LIKE DOUGHNUTS, WHICH IS GREAT.
00:33:50IT SEEMS LIKE THEY'VE GOT THE DOUGHNUTTS ALREADY.
00:33:52I'M GOING TO GLAZE THEM NOW.
00:33:53OKAY, LET'S DO THIS.
00:33:56THE JUDGES ARE EXPECTING A THIN, TRANSLUCENT GLAZE.
00:33:59I DO LOVE A GLAZED RING.
00:34:02THEY FEEL GOOD.
00:34:04IT'S VERY MESSY.
00:34:05OH, THAT WAS THICKER THAN I THOUGHT.
00:34:10I DON'T KNOW IF THEY'RE A LITTLE BIT OVERDONE.
00:34:12NICE ONION RINGS.
00:34:14ONION RINGS.
00:34:16THEY LOOK GORGEOUS.
00:34:18THEY'RE NOT.
00:34:18ARE YOU SURE?
00:34:19HOW DO YOU KNOW?
00:34:20I KNOW, BECAUSE I MAKE DONUT ALL THE TIME AT HOME.
00:34:22I KNOW.
00:34:23HE'S GOING TO HAVE A PROBLEM WITH THEM.
00:34:24JUST KEEP GOING.
00:34:25KEEP GOING.
00:34:26JUST KEEP GOING, SWEET ART.
00:34:27OH, THIS ONE, TOO MUCH ISE.
00:34:29BE POSITIVE.
00:34:30I KNOW, BE POSITIVE.
00:34:31BE POSITIVE, DARLESS.
00:34:32THE BAKERS HAVE BEEN ASKED TO COAT SIX OF THEIR DOUGHNUTS
00:34:35WITH STRAWBERRY ICING.
00:34:37THEY FEEL REALLY CRISPY.
00:34:40THIS ONE TOO SMALL.
00:34:43I LEAVE TO DO SIX PINK,
00:34:45AND THEN I LEAVE TO DECORATE THEM IN RED AND WHITE.
00:34:50PAPER RED AND WHITE SPIRALING CIRCLE.
00:34:53SPIRALING?
00:34:54THEY SAID SPIRAL.
00:34:55HOW LONG DO I HAVE?
00:34:57BAKERS, THIS IS IT.
00:34:58ONE MINUTE LEFT.
00:34:59ONE MINUTE.
00:35:01OH, GOOD GOD.
00:35:02IT'S SO STRESSFUL.
00:35:04MY HAND'S SHAKING.
00:35:06OH, MY GOD.
00:35:14BAKERS, YOUR TIME IS OFF.
00:35:17PLEASE COME AND BRING YOUR BEAUTIFUL DOUGHNUTS AND PLACE THEM BEHIND YOUR PHOTOS.
00:35:27IT LOOKS GREAT.
00:35:28NO, MY UNDERPROVE, I DON'T KNOW WHAT HAPPENED.
00:35:31PLEASE COME AND BRING YOUR BEAUTIFUL DOUGHNUTS AND PLACE THEM.
00:35:35PLEASE COME AND BRING YOUR BEAUTIFUL DOUGHNUTS AND PLACE THEM BEAUTIFUL DOUGHNUTS.
00:35:39PLEASE COME AND BRING FOR 12 GOLDEN BROWN UNIFORM BEAUTIFUL DECORATED RING DOUGHNUTS.
00:35:43PLEASE COME AND BRING YOUR BEAUTIFUL DOUGHNUTS AND PLACE THEM BEAUTIFUL DOUGHNUTS.
00:35:44IT'S A LOT OF DOUGHNUTS.
00:35:45IT'S A LOT OF DOUGHNUTS.
00:35:46IT'S A LOT OF DOUGHNUTS.
00:35:47YES.
00:35:49RIGHT.
00:35:50ACTUALLY, FOR THE FIRST ONE, THEY DON'T LOOK TOO BAD.
00:35:53THE WHITE LINE IS GOOD.
00:35:54YEAH, AND THEY'RE THE RIGHT COLOR, AREN'T THEY?
00:35:56DECORATION'S PRETTY GOOD, IT'S PRETTY EVEN.
00:35:58THE CRUMB LOOKS GOOD.
00:35:59NICE AND LIGHT.
00:36:01IT'S RIGHT ON THE MOUTH SO IT'S QUITE SOFT.
00:36:04GOOD.
00:36:05OKAY.
00:36:06IT HASN'T PROVED ENOUGH.
00:36:07YOU SEE, THERE'S NO WHITE LINE.
00:36:08THERE IS MUCH TOO MUCH ICING ON THAT.
00:36:09LOOK AT THAT.
00:36:10IT'S AN ACCEPTABLE DONUT.
00:36:11Look at that. It's an acceptable doughnut, but it's a bit heavier.
00:36:16These are massively under-proved and very, very dark.
00:36:21Let's have a look inside. I took a bit of a saw.
00:36:24You see how dense that is? It's over-fried as well.
00:36:29The flavours are good, but the texture is all wrong.
00:36:30And they're uneven. Some of them are much smaller than others.
00:36:33Yeah. Now, these don't look too bad.
00:36:35Well, this one doesn't look as if it's iced at all.
00:36:37The icing has been so liquid, it's just disappeared.
00:36:40Mm. Soft.
00:36:42The crumb is nice.
00:36:43Mm. The texture's okay.
00:36:45It's a nice shape. I mean, look at the inconsistencies.
00:36:50This is a tiny little one.
00:36:51Look how dark it is. That actually tastes bent as well.
00:36:55It's very greasy, look.
00:36:58Now, I quite like these. The icing on this isn't particularly neat.
00:37:01They match.
00:37:02True.
00:37:03Quite original.
00:37:04And it's thinly glazed, which is what I like.
00:37:06Absolutely, yeah. The white line is there.
00:37:08They've got the white line there.
00:37:09This is quite light inside as well.
00:37:11Mm, tastes good.
00:37:12It's delicious.
00:37:14These are so uneven. I mean, some of them look well-risen,
00:37:18and some of them look tiny.
00:37:20Actually, it's not as tight as I thought it would be.
00:37:22No.
00:37:24Well, that's one of the bigger ones.
00:37:26Yeah.
00:37:26It's as if they've been done in two batches.
00:37:28Yeah.
00:37:29Very inconsistent.
00:37:31Someone's trying to be clever.
00:37:32Oh, well, why not? I don't think that looks really good.
00:37:35It's not quite the decoration we told you to do, but it's lovely.
00:37:38The lines are good.
00:37:39The consistency and the colour is pretty decent.
00:37:42Gosh, that's very big bubbles in there.
00:37:45Mm.
00:37:45Yeah, it's quite open.
00:37:46It's been well mixed.
00:37:47Now, overall, these don't look too bad.
00:37:49The shaping has created a bit of an issue.
00:37:52Needed to be slightly thicker on the glaze on this runoff.
00:37:54The dough is nice and spongy.
00:37:56It is. It tastes OK.
00:37:58It's just a little bit uneven.
00:38:00The icing is pretty terrible.
00:38:01Yeah, the icing on this is a bit thin.
00:38:03And then, ironically, when you move on to the last one,
00:38:05this is just way, way too thick.
00:38:07And they're all inconsistent as well.
00:38:09It's a bit of a mess.
00:38:10But they're quite big.
00:38:11Yeah, they're nicely risen.
00:38:13The bigger ones are really good doughnuts.
00:38:15Yeah.
00:38:17Paul and Prue will now rank the doughnuts from least to most successful.
00:38:21In 10th place, we have this one.
00:38:23Boy, man.
00:38:24OK.
00:38:25These are over-fried and under-proved.
00:38:28In 9th spot, we have these.
00:38:31Who are these little beauties?
00:38:33Uh, Leslie.
00:38:34I wouldn't go that far.
00:38:35Way, way over-fried.
00:38:37And there's just no consistency in the shape as well.
00:38:40Natalia is 8th.
00:38:42Jessica is 7th.
00:38:43Ian is 6th.
00:38:45Tom, 5th.
00:38:46Toby comes 4th.
00:38:48And Aaron is 3rd.
00:38:49And then, in 2nd place, we have this one.
00:38:53Nadia.
00:38:54They're nicely iced.
00:38:55They're pretty well-risen.
00:38:57Excellent. Thank you.
00:38:58Which means, in first place, Jasmine.
00:39:04Icing was very good.
00:39:05You had a lovely texture inside.
00:39:07They were nice doughnuts.
00:39:08Well done.
00:39:11Well, that just happened.
00:39:13And it's breadweed, which I feel is, like...
00:39:16I feel a little bit better after the disaster that was this morning.
00:39:22Oh, well.
00:39:24Have some beer later.
00:39:25Forget about it.
00:39:28And crack on tomorrow.
00:39:29Just one final challenge before the judges decide who will be Bread Week's star baker,
00:39:41and who will be leaving the competition.
00:39:43Well, here we have it.
00:39:44Bread Week, Dread Week.
00:39:46Let's talk about some of the bakers.
00:39:47Let's look at Aaron.
00:39:48Aaron had a bit of a disaster in the sick.
00:39:50Yeah, he did.
00:39:51But he didn't do too bad in the tech.
00:39:53No.
00:39:54But then you have Poyman.
00:39:55I don't think Poyman had enough salt in her signature.
00:39:58It didn't really create a lot of flavour.
00:40:01Poyman did not have a good day, really.
00:40:03You have to mention Natalia as well, because Natalia's signature was meant to be a savoury bake,
00:40:09but it was so sweet.
00:40:10Ian smashed it yesterday.
00:40:12Thing is about Ian, he did really well in the signature,
00:40:14and then he was sixth in technical, so he has slipped down a bit.
00:40:17Yeah.
00:40:17There is one person I thought who was doing extremely well.
00:40:20I think it's Jasmine.
00:40:21She won the technical and did well in the signature as well.
00:40:23My dear, too.
00:40:24She's doing okay.
00:40:25She has a good day today.
00:40:26She could be up there.
00:40:27It seems like there's a lot to play for in the first couple.
00:40:29Oh, definitely.
00:40:30I'd like to see you two in tracksuits with whistles, giving team talks.
00:40:34I'd pay to see that, actually.
00:40:36I'm in.
00:40:42Bakers, welcome to your showstopper challenge.
00:40:45Today, the judges would love you to make a fantastic, celebratory sweet bread
00:40:50with at least three tiers.
00:40:51Your showstopper should be made with an enriched bread dough.
00:40:56And should be designed to represent a celebration that has meaning for you.
00:41:01You have five hours to celebrate sweet bread. Come on!
00:41:07Great vocals, Alison.
00:41:09Thank you so much.
00:41:10You're wasted on this show.
00:41:11Well, I've had a drink, but I wouldn't say I'm wasted.
00:41:13On your marks.
00:41:15Get set!
00:41:16Bake!
00:41:19I can't have a bad day today.
00:41:22I just want to do well.
00:41:26Today's showstopper challenge is an enriched bread, three tiers of it,
00:41:32made into a sort of celebratory showstopper.
00:41:35Like a tiered wedding cake, but made out of bread.
00:41:38For me, what I want to see is beautifully flavored and well-baked loaves that really
00:41:43show off the baker's skills.
00:41:44Unbelievable stance.
00:41:47Unbelievable.
00:41:48Power.
00:41:49The introduction of flavors, it's going to be quite tricky because the addition of all the
00:41:53ingredients into the dough can slow things up. Add too much fruit, for instance, then again,
00:41:57that slows the yeast up. You've got to get your timings right, your proving right, your baking right,
00:42:02get the consistency right. If it isn't, there's going to be trouble.
00:42:07Morning, Aaron.
00:42:08Good morning.
00:42:09Good morning.
00:42:10Right, Aaron, tell us all about your sweetbreads.
00:42:12So I'm doing a celebration of life sweetbread for two of my friends who passed away a few years ago,
00:42:18Alicia and Fidel.
00:42:19My friends have always been really supportive of me getting on to bake art, so it just felt fitting.
00:42:23And I'm doing four courons stacked, and then down one side there will be sunflowers for Fidel,
00:42:30roses for Alicia.
00:42:32Sounds like a fitting tribute.
00:42:35Aaron's ambitious French couron bread will be festooned with a cascade of flowers and filled
00:42:40with pistachio marzipan, cherries and apricots.
00:42:44Couron is such a beautiful bread made, right.
00:42:47Yeah, I've really tried to finesse this one for you guys.
00:42:50Well, you've got five hours.
00:42:52Yeah, and I'm making good time because they bake quite fast as well, because there's a hole in the middle.
00:42:55Good luck.
00:42:56Thanks, guys.
00:42:57Also going for a classic French celebration bread is Nadia.
00:43:01I am making a wedding cake, but a French one.
00:43:05It's beautiful.
00:43:06It's a nice brioche dough with a nice raspberry crème patisserie inside,
00:43:10and it's really pretty.
00:43:11I just love weddings.
00:43:12Never been married, but love weddings.
00:43:15Nadia's sweetbread towel will be decorated with dozens of hand-piped buttercream blooms,
00:43:20fit for the wedding of her dreams.
00:43:23We're going to a wedding.
00:43:24Who's wedding? Is it your wedding?
00:43:25Well, I've been waiting a very long time.
00:43:28Oh, God.
00:43:28Have you got a boyfriend?
00:43:29Yeah.
00:43:29You've not put a ring on it yet?
00:43:31No.
00:43:32What's his name?
00:43:33Daniel.
00:43:34What are you playing at, Daniel?
00:43:35What are you playing at?
00:43:37Remember, there's no ring on it.
00:43:39Anyone could take her.
00:43:41Let me just cut this in the proving drawer.
00:43:43While the bakers wait for their dough to increase in size.
00:43:45So I'll pull for an hour.
00:43:48They can focus on their fillings.
00:43:50This is my crème patte with loads of fresh raspberries.
00:43:54This is glazed cherry.
00:43:56But adding ingredients with more moisture.
00:43:59Just straining off the liquid so they're not too wet going into the dough.
00:44:02Can run the risk of wet and sticky dough that won't rise properly.
00:44:06How are you doing, Ian?
00:44:07I'm okay.
00:44:08What's going on?
00:44:09This is going to be celebrating Samhain, which is the Irish precursor.
00:44:12Samhain?
00:44:13Yeah, it's the Irish precursor to Halloween.
00:44:15I love this.
00:44:15Yeah.
00:44:16You know, like jack-o'-lanterns and stuff.
00:44:17Yeah.
00:44:18So they used to have these little turnips that they would carve terrifying faces into.
00:44:23Really?
00:44:23Yes, horrifying.
00:44:24So is yours going to be horrifying?
00:44:25Hopefully, yeah.
00:44:26I want to scare the judges a wee bit.
00:44:29Ian's spooky sweetbreads will be flavoured with apple and cinnamon
00:44:33and decorated with edible paint and dead dough decorations.
00:44:36celebrating his girlfriend Dervala's favourite time of year.
00:44:40My girlfriend, she says that she looks like you and wants you to know that.
00:44:46I mean, it's scarily close.
00:44:48It is scarily close.
00:44:49I feel sorry for you.
00:44:51So she looks like a sort of dug-up zombie.
00:44:54Yeah, that was what attracted me to her in the first place.
00:44:56Yeah, cool.
00:44:56Yeah, yeah.
00:44:57All right.
00:44:58Dapples.
00:45:01Also dedicating his bread to someone special is Tom.
00:45:05My boyfriend's favourite time of the year is autumn.
00:45:08So mine is just all about that changing time of year when all the leaves fall off the tree.
00:45:12How are you doing that in bread?
00:45:13I've got a three-tiered cinnamon bun tower.
00:45:17And then I'm going to have some chocolate decorations because it's bread week.
00:45:21So why not decorate out of chocolate?
00:45:23Tom's sculpted chocolate tree will shower autumn leaves onto the orange cream cheese icing
00:45:29that will cover his orange cinnamon and pecan nut rolls.
00:45:32Let's hope it tastes as good as it sounds.
00:45:35I don't know if I have the substance to back it up, but let's see.
00:45:37We'll find out.
00:45:39Let's see.
00:45:39I think I'm going to have to get my dough out of the proving drawer.
00:45:42Whatever it looks like, it's got to come out.
00:45:44Pretty big.
00:45:45I don't know if it's risen as much as I would like it to,
00:45:48but I've got time to mess around now, so I'm just going to have to get on with it.
00:45:51The bakers now face a race to get their bread filled and shaped before it proves for a second time.
00:45:57And there's going to be some apple and cinnamon spiralled into the loaf.
00:46:01So hopefully they don't leak into the dough.
00:46:04So this is my fruit filling.
00:46:06It's just the apricots, the lemon and the sour cherries.
00:46:10So this is the cinnamon cardamom butter.
00:46:12I'm actually going to fold it almost like making laminated pastry when you put butter inside.
00:46:18Morning, Jasmine.
00:46:19Morning. Hello.
00:46:20Right, Jasmine, tell us all about your sweetbreads.
00:46:23What are you doing?
00:46:23So I'm going to do a Swedish cinnamon and cardamom midsummer celebration bread.
00:46:28Lovely.
00:46:29Jasmine's plaited cannabula loaves will be made from sweet cardamom dough
00:46:34filled with cinnamon, sugar and butter and decorated with delicate Scandi-style icing.
00:46:39Ironic that I'm plaiting when I have no hair to plait myself.
00:46:43I had my own hair completely until I was like 12 and the doctors didn't really know why.
00:46:48Like no one really knows what causes alopecia or there was nothing that triggered it.
00:46:53I just randomly started losing my hair.
00:46:55So it literally wasn't until, yeah, a couple of years ago when I stopped wearing my wigs.
00:47:01And it was really hard at the start going outside without wearing a wig and just looking different.
00:47:06But I feel like I'm really getting to the point where I genuinely am starting to enjoy like not having hair and being different.
00:47:13The bakers need to carefully shape their filled doughs to create the perfectly formed sweetbreads that Paul and Prue are expecting.
00:47:21But he likes things very neat. If things are chaotic, I can see him sweating, he doesn't like it.
00:47:27How does he cope with you?
00:47:28Yeah, he doesn't even know what I am.
00:47:30And while most of the bakers are shaping the dough before it turns to the proving drawer, Jessica is relying on the second proof to shape her loaves.
00:47:40So the string around it, essentially what I'm doing is I'm trying to make each tier look like a pumpkin.
00:47:45So as it proves, it will stretch into the string.
00:47:47Sick!
00:47:48Jessica's pumpkins will be sandwiched with apricot conserve, an orange-infused creme patissier, decorated with crops and rain dancing figures to celebrate her time working in Uganda.
00:48:00I would work in communities that mainly focus on agriculture and they experienced a lot of drought.
00:48:06So when the rain came, the women and children would leave their houses and dance in the rain to celebrate the kind of coming of the rains and the prosperity of the ground to hopefully grow their crops.
00:48:18Bakers, you are halfway through. You've got two and a half hours left.
00:48:24The second proof is the bakers' last chance to get their dough ready for baking.
00:48:28Hopefully we'll puff up.
00:48:30Producing a light and airy bread, an open crumb structure that the judges are looking for.
00:48:36So this is the bread that stole Christmas.
00:48:39Can't sacrifice that second proof today because Paul said it was slightly unproved on the second one yesterday.
00:48:44Let's hope Christmas comes early for me this week.
00:48:46Toby's hoping he can redeem himself today with his festive Stollen breads, filled with mixed fruits, spices and marzipan, celebrating his favourite time of year.
00:48:56I absolutely love Christmas. I always have. We stockpile Stollen every year. That's why I wanted to go for Stollen-inspired bread.
00:49:05And it tastes great. Can't lose, surely.
00:49:08Natalia. Natalia, tell us about your celebration bread.
00:49:15So today I'm going to make my korowai. It's Ukrainian wedding cake, which is a recipe of my grand-grandmother.
00:49:27So I hope it's work today. Paul, don't look at me like that. I'm so scared.
00:49:33How can I ever go at your grandmother?
00:49:35Natalia's traditional korowai wedding bread will be made from an enriched dough packed with butter and flavoured with orange, cinnamon and rum.
00:49:45All from a family recipe passed down to her from her mum.
00:49:49Is she a good baker?
00:49:51She's a good baker, but I think she's better with cooking.
00:49:56Is she here or in the Ukraine?
00:49:58Yeah. To watch the show?
00:50:00Yeah.
00:50:01Hello, Natalia's mum.
00:50:03Hello.
00:50:03She said you were a better cook than a baker.
00:50:05No, I'm not.
00:50:07You know everything you say. They're filming. She's going to find out.
00:50:11But Natalia's family recipe has competition.
00:50:14So I'm making a korowai-style sweet bread.
00:50:18Ooh.
00:50:18Three tiers.
00:50:19That's controversial.
00:50:20Is it?
00:50:20You know Natalia's making one. She is Ukrainian.
00:50:23Yeah, I know. No pressure.
00:50:24Leslie's hoping her korowai sweet bread, enriched with rum-soaked raisins, blood oranges
00:50:29and cinnamon will hold its own.
00:50:31And she's decorating it with flowers for her granddaughter.
00:50:34My little granddaughter, Mabel, she's coming up for two and she loves flowers.
00:50:40And on her first birthday, we had a daisy theme, so a little nod to her.
00:50:46Also saying it with flowers is Poi Man.
00:50:48I bought my house.
00:50:50Yeah.
00:50:51There's a rose tree outside my house.
00:50:54Stunning.
00:50:56But I cut that off.
00:50:57Why? You cut the roses off?
00:50:58Yeah, I took the whole plant off.
00:51:00Oh, my gosh.
00:51:01It's because for Chinese feng shui, roses are not good for your love life.
00:51:06No?
00:51:07Why didn't you, like, plant it round the back?
00:51:09Then my boyfriend, at the time, bought me a plant, a rose plant,
00:51:14and planted it at the back garden.
00:51:17Now we got married, so I think the love curse broken.
00:51:22Poi Man's tribute to her husband, Paul, will see three layers of platted milk
00:51:26bread filled with a coconut paste and glacé cherries, adorned with roses sculpted from bread dough.
00:51:33How do you make your roses, then?
00:51:34I used a circle cutter.
00:51:36You do?
00:51:37Yeah.
00:51:37You line them all up and roll it up.
00:51:39Yes.
00:51:39Impressive.
00:51:40I tried it at home, it went well most of the time, so hopefully this will go well.
00:51:48So second proof's done.
00:51:50That's behemoth.
00:51:52She's going in.
00:51:55Wish me well.
00:51:56As their dough hits the heat.
00:51:58Going in.
00:51:59The bakers can get to work on making their decorations that will elevate their celebratory
00:52:03sweetbreads to show-stopping levels.
00:52:06I'm making my lovely chocolate tree.
00:52:09Roses are for Alicia, and the sunflowers are for Fidel.
00:52:11These are going to be on top, so I want them to look nice.
00:52:13The bread's quite dark, so the daisies really add a bit of colour to it.
00:52:18My roses look quite good.
00:52:20Yeah.
00:52:21Going to make some rain clouds.
00:52:23These are the turnip lanterns.
00:52:25They're terrifying.
00:52:26What the hell is that?
00:52:30I've done some more.
00:52:30That's the most disgusting thing I've ever...
00:52:32That's the worst one.
00:52:34What is that?
00:52:35It's going to be a tree eventually.
00:52:36It really doesn't look like a tree, Tom.
00:52:38It looks like a big log.
00:52:40Wait.
00:52:40Wait and trust me.
00:52:41Smells nice though.
00:52:43Thank goodness.
00:52:48What's this?
00:52:49It's like a little octopus.
00:52:51I've got some leftover flowers.
00:52:53We could maybe catapult it somewhere.
00:52:55Who should we take out?
00:52:56No, that's...
00:52:56Who looks like they're doing what?
00:52:57Tom.
00:52:58You go for the head, I'll go for the feet.
00:53:00One, two, three.
00:53:01Oh, there.
00:53:02Jesus.
00:53:04Blimey.
00:53:05We flicked baby octopus at you.
00:53:07Sorry, I'm so deep in the focus trying to make this not look like a poo.
00:53:10Oh, good.
00:53:11It's too dumb.
00:53:13As the sweetbreads come out of the oven...
00:53:15Fab.
00:53:15...it's the moment of truth for the baker's showstoppers.
00:53:19Definitely a little over.
00:53:20It's not as pretty as I wanted it, but it's fine.
00:53:23I'm going to cover it with daisies.
00:53:25It's a good bake.
00:53:27I don't think it's raw.
00:53:29The flavours I know are good, so I'm actually just chuffed I'm on time.
00:53:33But not everyone is happy.
00:53:34Please be down.
00:53:36It's got to go back in.
00:53:41That is definitely not done.
00:53:45Still not done.
00:53:48Bakers, you have one hour left.
00:53:51I need 45 minutes to decorate, so that's fine.
00:53:55As long as they're out in the next 10 minutes and start to cool.
00:53:57Other people's bread are looking really good.
00:53:59It's just kind of stressful.
00:54:01Whilst Toby and Ian face an anxious wait...
00:54:04Come on.
00:54:05..the other bakers must get their breads cooled.
00:54:08It's hot, it's hot, it's hot, it's hot.
00:54:10..and decorative elements finesse...
00:54:12I'm shaking a bit.
00:54:13..before assembly can begin.
00:54:15These are just the little flowers that are going round the edges.
00:54:19I've got some bling for these roses, because I live in Essex.
00:54:23I just want to get the roses done, so I've got the equal amount of roses to sunflowers.
00:54:28OK, just going to glaze this super quickly.
00:54:31I made my glaze from milk with cornflour and gelatin.
00:54:38Yay! So beautiful.
00:54:40I'm a little bit worried.
00:54:41I desperately just want it to be done out and looking all right.
00:54:45Because at the moment, it's not even going to be done, let alone decorated.
00:54:48So it's eating into decoration time.
00:54:50Bakers, you've got half an hour left.
00:54:53Where am I next?
00:54:55Over here.
00:54:58As most of the bakers start to assemble their showstoppers...
00:55:01They are still very hot, but I have to start decoration,
00:55:04otherwise I won't have enough time.
00:55:06That's all right.
00:55:08Ian and Toby...
00:55:09That's a big unit, that is.
00:55:12..have no other option but to get their breads out of the oven.
00:55:15Some colour on that one. Ideally, these will cool quickly.
00:55:18Ah, see, under-proved, you can see, cos it's cracked there.
00:55:21Paul's going to have a field day on that, isn't he?
00:55:23Oh, I've gone... I've just gone over the top with the res.
00:55:26It's like this bit of murder. What's going on? It's everywhere.
00:55:30I feel like this is a handshake already.
00:55:32Yeah.
00:55:33No-one's going to shake this hand.
00:55:34What's going on?
00:55:35What's going on?
00:55:36Bakers, you have got consumption.
00:55:39You can do it now.
00:55:40You've got ten minutes left.
00:55:42Who have you become?
00:55:43Joan Rivers.
00:55:44Oh, please, don't squash.
00:55:48Oh, please.
00:55:50He's going to do this really quick.
00:55:52Bread beef would be the worst week to start crumbling.
00:55:54Hang on.
00:55:58I'm actually really, really happy with it.
00:55:59Oh, God, that looks rough.
00:56:03This is going to be terrible. This is going to be terrible.
00:56:06Oh, sugar. I haven't got enough royal eyes on.
00:56:09It's meant to be a glaze that will harden like a toffee apple,
00:56:11but that looks quite dark.
00:56:13I want to have it, but it's not going to be good if it's burnt.
00:56:15How long have I got left, sorry?
00:56:17Bakers, you have one minute left.
00:56:19Oh, God.
00:56:21So annoying. This went so well in practice as well.
00:56:24Oh, stick on.
00:56:26Lovely.
00:56:27Even if they say it tastes like trash,
00:56:29at least I know it'll look good.
00:56:31Half of this bit.
00:56:32Don't tell anyone.
00:56:34Bakers, your time is up.
00:56:36We're done.
00:56:37Please step away from your showstoppers.
00:56:41Oh, I feel rough.
00:56:43I feel rough about that.
00:56:45Is that good enough?
00:56:47I don't know.
00:56:49Oh, my God.
00:56:57The celebration sweetbreads now face the judgment of Paul and Prue.
00:57:01Jasmine, will you please bring up your showstopper?
00:57:07It's beautiful, it's really very delicate.
00:57:16I do like the decoration.
00:57:17I like the icing.
00:57:18The icing consistency is spot on as well.
00:57:20It's very pretty.
00:57:21So it's got cinnamon and cardamom in it.
00:57:23The cardamom level and the cinnamon level are very nice.
00:57:32And actually the dough is baked beautifully.
00:57:34You've got a good amount of swirls in there.
00:57:37So that is very good.
00:57:39It also, I think it looks incredibly pretty and it tastes fantastic.
00:57:44Well done, Jasmine.
00:57:48Bit wonky, but I think it looks very good.
00:57:50Let's see what it's like inside.
00:57:52It has marzipan inside and the bread is enriched with butter, eggs, apple juice and milk.
00:57:59The bread is not quite done. It's quite doughy.
00:58:03That is such a pity because I think that is the best tasting stallion I've ever had.
00:58:11Well, I think it's really dramatic, very neatly done.
00:58:15I do like the bold color on the outside. I think it looks stunning.
00:58:18This is orange cinnamon and pecan cinnamon rolls.
00:58:21I love the crunchy filling and the cream cheese icing is lovely.
00:58:27Love it.
00:58:29What I do like is the bread itself.
00:58:31It's light, but then the fillings just really pack a punch.
00:58:34It's beautiful, yeah.
00:58:35Well done, Tom. Excellent.
00:58:37Thank you so much, guys.
00:58:39I like the little figures. The colors are great.
00:58:42It's a little bit clumsy, but the bake is lovely.
00:58:45Let's have a look and see what it's like inside.
00:58:48It's a Japanese milk bread filled with a creme pat infused with some orange zest
00:58:53and some cardamom, and there's an apricot conserve.
00:58:59All the flavor comes from the creme pat.
00:59:00Yeah.
00:59:01You want something more.
00:59:02Maybe fruit inside the bread would have been nice as well.
00:59:04You could have done more with the bread.
00:59:06Sure.
00:59:09I love the bake on it. I love the shine.
00:59:12It really looks so appetizing.
00:59:14So, this is a orange and rum-soaked raisin sweetbread in a coravae style.
00:59:22The texture's absolutely lovely. It's springy, nicely baked.
00:59:26I think you've done a great job. It looks good. It's baked well. Great flavor.
00:59:29Texture's good. Well done, Lesley.
00:59:31Thank you. Thank you.
00:59:35It's highly decorated.
00:59:36It's a little bit clumsy.
00:59:38You've done the lace nicely, but it's got a few joints.
00:59:42I added oranges zest, rum, vanilla extract, and a bit of luff.
00:59:56Your spice levels in the cake are good.
00:59:59However, the dough itself is very claggy.
01:00:02Mm-hmm.
01:00:03It needed much more proving.
01:00:05Yeah.
01:00:06I think there's some really good things about it.
01:00:08I love the flavor.
01:00:09There's just not quite enough finesse.
01:00:14I like it.
01:00:15I really like it.
01:00:16I like the decoration.
01:00:17There's a lot of work in this.
01:00:19I love the way you've done the roses.
01:00:21They're perfect.
01:00:22It just looks lovely.
01:00:25So, let's see how it tastes.
01:00:26Inside, I have got a white chocolate creme pâte.
01:00:29I've got a creme mousseline in the middle,
01:00:31and I have also got fresh raspberries inside.
01:00:36That won't come off your fingers, by the way.
01:00:38Or your mouth.
01:00:39You're like Dracula.
01:00:44The texture is perfect.
01:00:46You'd almost think it was a cake.
01:00:47It tastes very cake-like, but it's light.
01:00:50That's lovely.
01:00:50Well done.
01:00:51Sure, I should tell.
01:00:55Sorry, guys.
01:00:56It looks absolutely lovely.
01:01:00The coconut and sugar is glittery, so it shimmers.
01:01:04I think the roses have worked out well.
01:01:05The pipe works a little bit all over the place.
01:01:09Inside, I fill with coconut paste and glazed cherries.
01:01:14Really nice and powerful coconut flavour.
01:01:22And I like the cherries.
01:01:23The glazed cherries wouldn't be one I would choose normally.
01:01:27But actually, the glazed cherries were really nice with this.
01:01:29Okay.
01:01:30And I think the bread is baked quite nicely as well.
01:01:32I quite like that.
01:01:33I think you've managed to achieve something that has surprised me,
01:01:37which is quite unusual.
01:01:38Well done.
01:01:42It doesn't make you want to eat it.
01:01:43No, it doesn't.
01:01:44It's certainly a Halloween feel to it.
01:01:46It's sour.
01:01:47Yeah, yeah.
01:01:48So it is a sort of winter,
01:01:51autumn-y spiced sweetbread with a cinnamon and apple swirl filling.
01:01:56It's underbaked, sadly.
01:01:57Is it?
01:01:58It's certainly underproved.
01:02:02It's really claggy.
01:02:05You cannot put apple in a bread like this,
01:02:07because apple will leak moisture into a dough as it's trying to brew,
01:02:11which will make it quite gloopy as well.
01:02:14Just needed more punch.
01:02:15Thank you, Ian.
01:02:26You know, I think it looks absolutely astonishing.
01:02:30I actually love the look of this.
01:02:31I love the chrome because it's exposing what's inside,
01:02:35and that's how it should look.
01:02:37But let's have a look and see, shall we?
01:02:39The bread is a couron with pistachio, marzipan, cherries,
01:02:43apricots, and there's a light rose icing on there as well.
01:02:52Yes, Aaron.
01:02:55That's beautiful.
01:02:56The pistachio, marzipan, the fruit level.
01:02:59It's really tasty.
01:03:01I think you've done a decent job with that,
01:03:02and the flavours you've chosen have worked really well in this.
01:03:05I think that's pretty faultless.
01:03:07What a great tribute.
01:03:10Well done.
01:03:11Yeah!
01:03:15Well done.
01:03:16I told you I could bake bread.
01:03:23I would have to say, I think that was probably one of the most beautiful things I've ever actually made.
01:03:27I'm happy that I did well today, but equally my signature was so poor.
01:03:35So there's always a possibility we could go home.
01:03:37I think that was the worst feedback that anyone has gotten so far.
01:03:41They didn't like flavour.
01:03:42They didn't like the bake.
01:03:43They didn't like anything.
01:03:45I 100% think I'm going home.
01:03:47They seem to really like it.
01:03:49I still wish it's great.
01:03:50Yeah, I'm proud.
01:03:52I'm happy.
01:03:53But I'm also aware that there's a lot of other amazing fakes in there.
01:03:59That was a wild ride, wasn't it?
01:04:00What a showstopper.
01:04:01I was surprised about Ian's.
01:04:03Let himself down a little bit on that one.
01:04:05I didn't think it looked as bad as you two.
01:04:07That was my perfect birthday cake.
01:04:09And what was exactly your style, darling?
01:04:12Okay, and who's in line for going home then?
01:04:15Going into the showstopper, it was Poiman and then Natalia who were in trouble.
01:04:19I thought Natalia's showstopper was quite clumsy and not exciting.
01:04:25It was okay.
01:04:26But I did really like Poiman and I thought this is the comeback kid again.
01:04:30She always saves herself in the showstopper.
01:04:32Even in the technical, she's either been down at the bottom or second from bottom in the last three weeks.
01:04:37Dare I say, Ian, it's the tricky one.
01:04:39So who's in line for Starbaker?
01:04:41Jasmine, for sure.
01:04:42Jasmine's had a pretty solid week.
01:04:44Yeah.
01:04:44I think Tom's really pushed himself up today.
01:04:46That was a great showstopper.
01:04:48And Nadia, signature she did well, second in the technical.
01:04:52And I thought a showstopper was fantastic.
01:04:54So I think in line for Starbaker.
01:04:55And did you like your red lips?
01:04:56No, not particularly.
01:04:58It's the first time I've ever wanted to kiss you.
01:05:00Wow.
01:05:01That is such a lie.
01:05:03Every week you try something.
01:05:05I've got security on my door.
01:05:06Well done, bakers.
01:05:12You survived bread week.
01:05:14Luckily, I've got the great job of announcing which person will be this week's Starbaker.
01:05:19And the Starbaker this week is...
01:05:22...Jasmine.
01:05:33Unfortunately, I've got the horrible job of letting a baker go this week.
01:05:38So, the baker leaving the tent.
01:05:41This week is...
01:05:46...Poi Man.
01:05:47A little bit disappointed, but I wasn't doing well most of the time.
01:06:02But I am part of the baker family now, so it's not a bad thing.
01:06:08Absolutely gutted.
01:06:09Today has been, uh, rough.
01:06:12Today's been really rough.
01:06:14Do you feel like you dodged the bullet?
01:06:16I've dodged a nuke.
01:06:17Yeah, well done.
01:06:18You eat so dessert.
01:06:19You know what is cool?
01:06:20It's bread week.
01:06:21I'm happy I got Starbaker for bread week.
01:06:24That feels good.
01:06:25The judges liked what I was doing.
01:06:27It was a fun week.
01:06:29I've learnt a lot.
01:06:32What's more to want?
01:06:33Can't believe I've survived bread week, to be honest.
01:06:36Well done now, yeah.
01:06:38Paul's just come up to me and said, very well done this week.
01:06:40You've done amazing, and you're right up there.
01:06:43So, basically, you were good, but not that good.
01:06:47I want you to be up there where you're thinking, have I won Starbaker?
01:06:51Not...
01:06:51Yeah, yeah.
01:06:52Am I going home?
01:06:53Yeah, yeah.
01:06:53OK.
01:06:54OK.
01:06:54Oh, my God.
01:06:55Well, I'm happy I'm coming back this week, guys.
01:06:58See you next week.
01:07:00It's so crazy.
01:07:02Next time...
01:07:03Good morning, Miss Helen.
01:07:06It's back to school for the bakers.
01:07:07Too cool for school.
01:07:09They get in a flat with the signature.
01:07:11Devastated.
01:07:13Take on a tiring technical.
01:07:15We're just not built like old-school lunch ladies.
01:07:17And create a show-stopping summer fake display.
01:07:20Yay!
01:07:21But who will come top of the class?
01:07:23What the duck?
01:07:24And who will be expelled?
01:07:27No!
01:07:27See me at the end of class.
01:07:29Sorry, sir.
01:07:30Are you a star baker in the making?
01:07:32If you'd like to apply for the next series of Bake Off, visit channel4.com forward slash take part.
01:07:39We love you, Miss Helen.
01:07:41So long, Miss Helen.
01:07:41照片 &
01:08:06You
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