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00:00Oh, hi. Because of the hot weather, there's a hosepipe ban, which means there's a lot of
00:06unemployed hosepipes lying around feeling lost and alone without any purpose in life.
00:10Oh look, here's one. Hi there, Jackie. It's only me. How you doing? Everything okay? Great.
00:22Welcome to Junior Bake Off. You seen the others? Over that way. All right, let's see if I can see them.
00:31See you a bit later then. All right, yeah. Last time, the bakers battled with biscuits.
00:39I got it, I got it, I got it. Lila didn't crumble. All of it. Sensational.
00:45It's Lila becoming star baker. Oh no, no. But Harvey snapped in the showstopper.
00:51It broke. Bad, bad, bad, bad, bad. I feel like you've added too much bicarb because I can taste it still.
00:58And was the first to leave the tent. It's Harvey, I'm afraid. Sorry, Harvey.
01:04I'm proud of myself for getting here and what I've done.
01:08This time... Kneading isn't fun to me, I'm just like...
01:12It's bread day. This is the worst bet.
01:15And the bakers must reveal their inner animals with bread-based beasts.
01:21It's my favourite bread of the day.
01:23...and disentangle themselves from a technical.
01:26I've never been good at wrapping presents either.
01:29That's sure to confound... This is the hardest technical ever.
01:32...even the most accomplished baker.
01:34I have never had to deal with this problem in my life until now.
01:43Ahead of the bakers...
01:44Oh, I see food processors. That's not good.
01:46...are two bread-based challenges.
01:48I know my mum really likes the smell when I'm baking bread.
01:51It's like she'll come down the stairs and suddenly she'll be like,
01:53Oh, something smells really nice in here. Could you?
01:55I'm like, Yes, I'm making bread, Mum.
01:57Do you think it might be a sweet technical?
02:00Like ice buns.
02:01Oh, those are nice, aren't they?
02:02Yeah.
02:03It's one of them things I'm quite good at, but I don't always knock out the park.
02:07There's a tall ingredient.
02:09When you're making bread, you have to look at the recipe quite a few times
02:12to definitely understand it.
02:14I've been trying bread technicals at home, and usually my bread goes flat.
02:19Is everybody excited?
02:21It's quite hard to explain, really, but I think I will manage.
02:27Morning, bakers.
02:30It's bread day, and your technical challenge has been set by everyone's favourite loafer, Liam.
02:35Do you have any tips for our bakers?
02:36Think carefully before you squash and squeeze to perfectly achieve the shape I please.
02:42It is a technical challenge. It is, of course, judged blind.
02:45So please make like an Uber driver with a broken sat-nav and get lost.
02:49For your technical challenge, Liam would like you to make six pumpkin spice rolls.
02:56Quick bread, inspired by his favourite autumnal drink, the pumpkin spice latte.
03:01He's changed.
03:03Your bread rolls must be topped with a maple glaze and served with a cream cheese dip.
03:08You have one hour in which to make Liam's pumpkin spice rolls.
03:12On your marks, get set, bake!
03:18Oh my goodness.
03:20I have to hurry because it sounds hard.
03:22The bakers have each been given the same ingredients.
03:25I've never worked with pumpkin spice before, so I hope first time's a charm.
03:30And recipe.
03:31Add the flour, sugar, salt.
03:33How much salt?
03:34To make Liam's pumpkin spice rolls.
03:36It's a lot of salt.
03:37Half a teaspoon.
03:39This is really complicated.
03:42Excuse me.
03:44Can I start again?
03:45The baking powder.
03:47One level tablespoon.
03:48That's what makes it rise.
03:50Mix the mixture until it looks like breadcrumbs.
03:53Butter.
03:54Butter.
03:55I don't like pumpkin spice lattes.
03:57I don't like cream cheese dips.
03:59This is like, I don't like this technical basically.
04:02I had a mishap with the salt.
04:04I added the whole jar when I was supposed to only add a quarter of a teaspoon.
04:11What do we have here, Liam?
04:13We have my pumpkin spice breads.
04:15It's bread day.
04:16I'm testing the bakers on a few things.
04:18Their ability to make a scone dough, to make a glaze, and the cream cheese dip.
04:22But most importantly, it's all about the shaping.
04:24Because we want that lovely pumpkin sort of design.
04:27They look beautiful.
04:28How do the bakers achieve this shaping?
04:30They have to equally divide the dough into six balls, and then tie string around the dough.
04:36Because when it goes into the oven, it should be able to create these sort of pumpkin wedges.
04:41If the string is too loose, we won't achieve this shape.
04:43If it's too tight, they could break.
04:45I mean, I guess there's not really anywhere to hide.
04:47Because if the shape is not correct, we'll be able to see immediately.
04:51And that's a huge part of this task.
04:53Shall we try it?
04:54Yeah.
04:55You know, I really like how they just break apart like this.
04:58Oh, they smell good.
04:59I've got to have some of this dip.
05:01Mmm.
05:02Really good spice levels.
05:04They're super springy.
05:06It complements the cream cheese dip so well.
05:09I just want to keep eating it.
05:11Do you think the bakers will do well today?
05:12I'm concerned about their shaping.
05:14100%.
05:15I'll be honest with you.
05:16That's the difficult part.
05:17Mmm.
05:18Rav, what's a pumpkin's favourite sport?
05:22Squash.
05:23Very good.
05:25Add the pumpkin puree and milk.
05:30And then pulse until the mixture starts to form a dough.
05:35With technicals, the main thing is just to follow it precisely.
05:40Failure to adhere to this basic principle will mean the dough won't become malleable enough
05:47to shape into balls.
05:49That's OK.
05:50The mixture is supposed to look like this.
05:53So lightly flour your surface.
05:56Morning, Lila.
05:58Hello, Lila.
05:59How are you, Lila?
06:00Yeah, I'm good, thanks.
06:01Well, I should hope so too because you're the star baker.
06:05How did it feel?
06:06Very exciting.
06:07I was very happy.
06:08Oh, that actually smells lovely.
06:11To repeat yesterday's feat, Lila should avoid overworking the dough.
06:16You just want it to be a dough, not that crumbly, just so when you press it, it holds its shape.
06:21This will create a light, springy quick bread.
06:23Well, now, this quick bread, what is quick bread?
06:25Surely bread is supposed to be a slow thing.
06:27I think it's because there's so much bicarb in it.
06:29So it would be good if you had indigestion as well.
06:31Yeah, maybe.
06:32This causes the indigestion but it fixes it at the same time.
06:35Yeah.
06:36It's the perfect food.
06:37OK.
06:38Divide the dough into six pieces and roll each into a neat ball.
06:43One, two, three, four, five.
06:45Now for the diciest part.
06:47I'm trying to create the pumpkin shape but it's very hard when I read the steps.
06:52Of the entire challenge.
06:53Wear your piece of string on the bench.
06:55And place one of the balls of dough in the very centre of the string, so about there.
07:00Cross the string over the top of the dough.
07:04Hi, Khadija.
07:05Hello.
07:06How's it going?
07:07You're tying up a little parcel.
07:09I have no idea what I'm doing.
07:10It's apparently meant to be looking like that at this stage.
07:13Have you done this before?
07:14I haven't, no.
07:15Not with red, anyway.
07:16Not with red?
07:17You've done it with something else then, tying packages?
07:19Yeah, I worked at the sorting office for a while.
07:21They used to tell me to untie the packages to see if there's anything of value in them.
07:25That's stealing.
07:26Yeah, it was stealing.
07:28Bring the string down to divide the roll into quarters.
07:32This is the hardest technical ever.
07:35Tie the string with a small knot.
07:38I'm obsessed with string for some reason.
07:40This is very easy for me.
07:42I've never been good at wrapping presents, either, and it's just like this.
07:46Can you help?
07:47Yeah, sure.
07:48Twist and make it into eights, so you just keep doing it.
07:51Oh, my God.
07:52There's no way that bread roll's getting out of that, is there?
07:55No, not really.
07:58One of my better attempts.
08:00It's a bit like a basketball.
08:01One, two, three, four, five, six, seven, eight.
08:04We did it!
08:05Now I can speed up.
08:07String.
08:08Duh.
08:09Tross.
08:11I don't know how long we've got left.
08:15They do say plants have feelings just like us animals,
08:18which is why before I hollow out a pumpkin, I always give it a local anaesthetic first.
08:23Sharp scratch.
08:29There.
08:31All done.
08:3230 minutes, bakers.
08:33Ah!
08:34Hurry up, Isla.
08:35You've got 30 minutes left.
08:37OK.
08:38You may find yourself feeling a little bit drowsy.
08:42They just need to get in the oven now.
08:44Bake for 15 to 18 minutes until risen and golden brown.
08:49Done.
08:51These are half bad.
08:52There they go.
08:53And the string burns off, does it?
08:55No, it says snip the string using scissors.
08:57Because you could floss your teeth at the same time as eating, couldn't you?
09:00Yeah, probably.
09:01Yeah.
09:02Do you floss?
09:05Yeah, well, sometimes.
09:06Now I'm going to start making the maple glaze.
09:09Four tablespoons of maple syrup.
09:11I love maple syrup.
09:12I love maple syrup.
09:13And glaze needs to be like a shiny, smooth consistency.
09:18The bakers achieve this by adding butter to their glaze mixture.
09:22It's just shoving it all in a pan and bringing it to a bowl, so it's one of the easier steps.
09:28Why is there butter?
09:29Don't tell me.
09:30But Lila's noticed.
09:31She's got extra butter on her workbench.
09:32And butter.
09:33I didn't add any butter.
09:34She failed to add any to her quickbread.
09:35I'm going to make it again.
09:36Go quick, Lila.
09:37Quick.
09:38Butter.
09:39You're starting again?
09:40Yeah, I didn't add the butter.
09:41Oh.
09:42While she restarts the bread, everyone else…
09:44Are these golden?
09:45They look a little bit brown on the sides, so I don't know if they're done or not.
10:01Another two minutes.
10:02…is checking on their pumpkins.
10:04I think some have slightly exploded outwards a bit more than I thought.
10:08…while pressing ahead with their glazes…
10:10Smells quite nice.
10:11…and cream cheese dips.
10:13Beat together the cream cheese double cream.
10:15Nice and sugar.
10:16Difficult multitasking.
10:18Oh, bubbling.
10:19Kind of looks like caramel.
10:21Hi, Penelope.
10:22Hi.
10:23All right, Pen?
10:24Yeah.
10:25How was yesterday?
10:26Were you a little bit worried that it might be you going home?
10:28I was a little worried, but I think the judges really liked the biscuit, so…
10:34Ooh, that tastes really nice.
10:37Do you look for any clues when I come out there and say, you know, the person going home is?
10:42Um…
10:43No.
10:44Oh.
10:45Um…
10:46What is the, uh…
10:47Uh, hose?
10:48Oh, the hose?
10:49Jackie, not…
10:50No.
10:51We haven't got any work for you.
10:52Yeah.
10:53Sorry, love.
10:54Yeah.
10:55Try some…
10:56I don't know.
10:57Try up the road.
10:58I'm not going to strain them.
11:01How much time do we have left?
11:03They do say that plants have feelings too, just like us animals.
11:07But is it true?
11:08Yes, it is.
11:10Well, there we have it.
11:11Straight from the carrot's mouth.
11:1315 minutes, bakers.
11:14That's okay.
11:15All right, they're cooked.
11:16Bread is something that I'm very experienced with.
11:17I feel like they're done.
11:18So I'm hoping I can do quite well.
11:19Oh, yeah, that's hollow.
11:20Cool.
11:21I think they do need a little bit longer in the oven, but I've not really got time for
11:22that because I need them to cool.
11:23If it's not cool, then the glaze is going to melt and that's not what we want.
11:39How often would you make a loaf of bread?
11:41Probably weekly, I think.
11:42Oh.
11:43Are you by hand, like that?
11:44Yeah.
11:45The kneading.
11:46It's a funny thing kneading because you don't really need your knees to do it, do you?
11:52I put them in the fridge.
11:54Will they go soggy, do you think, in the fridge?
11:56No.
11:57Actually, yeah, they might go soggy.
12:02Yeah, I'll take them out.
12:04You can put your knees on it to hold it down.
12:07I suppose that might be a little bit awkward and a little bit unhygieny.
12:11Oh, you think so?
12:12Yeah, I suppose, yes, it is because it's quite close to the...
12:14Yeah.
12:15Um, yes.
12:16I don't know what I'm doing.
12:17I'm flapping myself.
12:18It has hardened up.
12:19But actually, that's not a bad thing because my bun's stubbing hot, so...
12:23Five minutes, bakers!
12:24You've got five minutes left.
12:26God, make it hurry your little bottle up.
12:29Once they've pulled, snip away the string using scissors.
12:34This is the time-consuming bit.
12:37Yank on the string too vigorously.
12:39It's like getting tangled inside the bread.
12:42I have never had to deal with this problem in my life until now.
12:45And the pumpkin segments.
12:47That one's broken.
12:48Might separate.
12:49Oh, my God, it looks horrible.
12:51I'll just say this is a harvested pumpkin.
12:53Is anyone done?
12:56Brush over the maple glaze.
12:58Have to be quick.
13:00But we need to make it lovely at the same time.
13:06I have sex.
13:07I'm just going to leave them as they are.
13:13Push each slice of pecan onto the top of the pumpkin and then add a mint leaf.
13:18What's the mint?
13:21One minute, bakers.
13:23You've got one minute left.
13:24One minute left?
13:25All the string's not off.
13:27That looks nice.
13:29Who cares what they look like?
13:31A little bit more glaze on.
13:34One, two...
13:36You need help, I'm done.
13:37Yeah, yeah, yeah.
13:38Can you get the mint leaves off, please?
13:40OK, I'll pick these.
13:42They look good.
13:44They look a lot like pumpkins.
13:46Oh, I might actually do it.
13:48Three...
13:49Thank you so much.
13:52Put these leaves on.
13:53Yeah, there we go.
13:54It won't matter.
13:55That's it, bakers.
13:56Time's up.
13:57Step away from your bakes.
13:58Oh, my God, I'm finished.
14:01Right, bakers, if you could bring your pumpkin spice rolls
14:03and place them behind the photographs of yourselves on the front table, please.
14:06Everyone walk really slowly and carefully.
14:09Yes, everyone walk slowly and very carefully.
14:15Look at those.
14:16They look like pumpkins, don't they?
14:17I know they're really cute, aren't they?
14:18Yeah.
14:19They're underdone.
14:20You're all right, Lila.
14:21Don't worry about, necessarily, about the look.
14:24It's about the taste.
14:25It looks really, really good.
14:26Yeah.
14:27It's just the start of the day.
14:34The bakers' spiced pumpkin breads will now be judged.
14:37Nice to see them.
14:38It's Rav and Liam.
14:43OK, we were looking for six pumpkin breads topped with a maple glaze and served with a cream cheese dip.
14:51They have no idea whose pumpkins are whose.
14:54Overall, they look pretty good.
14:56Yeah.
14:57They've done really good pumpkins here, yeah.
14:59You have the pumpkin shape.
15:01They look a little bit inconsistent, though.
15:03Nice glaze on there.
15:04And the dip looks good, too.
15:06Texture looks nice.
15:08Yeah, tears really well.
15:11The flavour of the pumpkin bread is really good.
15:13The consistency of your cream cheese dip is pretty much spot on.
15:17We do have a little bit of underbakedness in the very middle, but they're nice and light and very pleasant to eat.
15:30Even though it's inconsistent in terms of shape, they do still look attractive.
15:38The flavour on these is good, the dip is delicious.
15:41I think they could have done with just a little bit longer in the oven because they're just a touch doughy.
15:47Next one.
15:49We have cookies.
15:50They look more like rot cakes.
15:52Oh, rot cakes.
15:53Yeah.
15:54Well, I'm actually really happy that whoever did this presented us with six.
15:59They're quite underbaked.
16:01The texture of your cream cheese dip is pretty good, though.
16:03Mm.
16:04On the outside of your bread, the part that's baked is really good.
16:08In the middle is completely raw.
16:10These look really beautiful.
16:12Almost like Christmas ornaments.
16:13Look at that.
16:14It's a good texture.
16:15That looks really good.
16:16Texture of the pumpkin bread is great.
16:17It's well baked.
16:18The flavour of the maple glaze is spot on.
16:19And the consistency of your cream cheese dip is beautiful.
16:23Excellent.
16:24These ones are slightly smaller.
16:25But I do like the patterning on the sides.
16:26It looks like you took a lot of time to do that.
16:31They're just a touch under baked because the middle is a little bit doughy still.
16:56Cream cheese dip is pretty much spot on.
16:58I love the maple glaze on top.
16:59Your bread's just slightly underbaked.
17:04Okay, next one.
17:06These look a bit more rough.
17:08We have one that's fallen apart, but we do have six.
17:13Looks baked though.
17:18I think they're just a touch dry.
17:21The dip is good.
17:23I think that there could have been a bit more of it.
17:25I don't know where it went.
17:26But where's the maple glaze on top?
17:28We needed more glaze.
17:30Ooh, okay.
17:31Last one.
17:31Last one.
17:35Slightly inconsistent with size.
17:37This one in the middle, if you had six that looked like this,
17:41they would have been spot on.
17:44Yeah, springs back really nice.
17:49It's well-spiced, decent amount of maple glaze as well.
17:52And they're baked.
17:53It's delicious.
17:54Yeah.
17:55And another one as well.
17:56Yeah.
17:56Rav and Liam will now rank the spiced pumpkin breads from last to first.
18:01In seventh place, we have this one.
18:05Okay.
18:06But you know what?
18:07The dip was really good.
18:08It was just the bread.
18:09Showstopper next.
18:10In sixth place, we have this one, Ethan.
18:14They were good, but I think that the dough was slightly drier.
18:19Isla is fifth.
18:20Khadija fourth.
18:22And Humphrey is third.
18:23Ooh.
18:25In second place, we have this one.
18:37Penelope, really good job.
18:39We loved the shaping on them.
18:40The taste was delicious.
18:41Lovely dip, lovely glaze.
18:43Which means in first place is this one.
18:45Yeah.
18:46Well done.
18:47The shape, the glaze was brilliant.
18:53Well-flavored.
18:54Spot on, bro.
18:56Come up and try each other's bakes and we'll see you shortly for the showstopper challenge.
19:01Well done, everyone.
19:02How did you guys find that challenge?
19:03Terrible.
19:04Getting first place with a recipe and dough that I've not used before really makes me
19:11pleased and proud of myself.
19:13I would talk, but I've got stuff in my mouth.
19:15You did really well.
19:19Yes.
19:20I'm very happy, excited, and I don't know what other words to describe it.
19:27It's all right.
19:28And you did so well in the biscuit showstopper, remember?
19:31It is all to play for, so the competition is still open, as my bread is really good,
19:37so let's just hope I can bring it back.
19:40The chance to bring it back comes with the showstopper challenge, after which Rav and Liam
19:44will decide who is today's star baker and who will be leaving the competition.
19:52Welcome back, bakers.
19:54For your showstopper challenge, Rav and Liam would like you to channel your inner beasts
19:59by baking animal breads that reveal who you really are on the inside.
20:03Me?
20:04I'm a pussycat on the outside, but inside I'm a Rottweiler, but a tender one that's learnt
20:08a lot of lessons and is ready to change.
20:11Your bread must be savoury, but the size and shape is entirely up to you.
20:15Our judges would also like a sauce chutney or dip to be served alongside your bread.
20:21For whatever creature you choose, our judges are looking for bite and personality in every
20:27mouthful.
20:28You have two hours in which to make your, my inner animal bread?
20:33On your marks.
20:35Get set.
20:36Bake.
20:37Start.
20:38Start.
20:39I chose a chimpanzee because I'm a little bit cheeky, intelligent and love to climb.
20:48What would your inner animal be?
20:50Rat.
20:51Rat.
20:52Rat.
20:53She's had that problem with the restaurant.
20:55Then goes the hygiene staff.
20:58No, of course not.
20:59It was very highly rated in the Sunday Times of London.
21:02Oh, wow.
21:03Right.
21:04Let's go.
21:05But once I knead it to knock it back, it should be fine.
21:08This is the worst bet.
21:09For today's showstopper, we want to see the baker's inner animal in bread form.
21:13My inner animal is a Chinese dragon.
21:16Meow, meow, meow.
21:18Yesterday, the bakers had one hour to make their dough and they have a further two hours
21:22today to complete the challenge.
21:23Whoa.
21:24Kneading isn't fun to me.
21:25I'm just like, ugh.
21:26It has to be savoury.
21:28How much honey?
21:29Highly decorative.
21:30Pasley.
21:31And it has to be served through something.
21:33I'm doing like six garlics in this recipe.
21:35A dip.
21:36Literally all I can smell is garlic.
21:38A spread.
21:39Oh, that's quite a lot of parsley.
21:41It's entirely up to them.
21:42Would you like to try some pork floss?
21:44If they're using fillings, they should be cool when adding into the bread dough and equally,
21:49they should think about how they're going to marry well together.
21:52That's delicious.
21:53It's an enriched dough with butter.
21:56One of the main difficulties with this challenge is with the bake on that bread and guaranteeing
22:00that it's fully baked all the way through.
22:02My advice to the bakers, don't go for a massive loaf because the bigger it is, the longer it
22:07takes for it to bake.
22:08Go for small and join it together like a little puzzle.
22:12With bread, you can't really tell if you're going right or you're going wrong.
22:16It's a tricky one.
22:17It's probably the hardest showstopper so far.
22:20Here we go.
22:21Proving job.
22:22Ready to go.
22:23Amazing.
22:24Would you like to try some pork floss?
22:28Hello.
22:29Hello.
22:30How's it going?
22:31Good, thanks, Chef.
22:32Okay.
22:33Tell us about your inner animal bread.
22:34My inner animal bread is a cat because they're very intelligent like myself and they love snuggles
22:41like myself.
22:42How are you feeling after today's technical?
22:44I'm a little bit nervous but I feel like I can definitely bring it back.
22:47You've got it in you.
22:48I know you do.
22:50Lila's hopes categorically rest on the quality of her focaccia dough.
22:55It'll be a celebration of classic Italian pizza toppings with a heavy emphasis on a garlic.
23:01We actually love garlic.
23:03Do we?
23:04Yes.
23:05We love garlic bread.
23:06We actually have a garlic bread song, you know.
23:07Yeah.
23:08Sing it.
23:09Garlic breads.
23:10Garlic breads.
23:11Garlic breads.
23:12Garlic breads.
23:16Nice one, Lila.
23:19What gives Lila a chance of singing a victory song later…
23:22We can't forget the butter this time.
23:24…is that she is by far the quickest to get her breads in for a second prove.
23:28Lots of pepperoni.
23:30And while she's going to add toppings just before baking…
23:34Every good pizza has cheese in it.
23:37…most of the others are adding fillings.
23:39So, no, Penelope.
23:41I cannot shovel the pork floss into my mouth.
23:44…and shaping their doughs first.
23:46118 for each one then.
23:49I'm actually above my PB on this.
23:52Hi Penelope, how's it going?
23:54It's going quite well.
23:56What is the inner animal?
23:57A Chinese dragon.
23:58So, in the Lunar New Year zodiac, I am a goat.
24:03But I love Chinese dragons.
24:05I think I'm a goat as well.
24:07But I don't think we're the same age.
24:09No?
24:10I don't think we are…
24:11No, but it basically repeats itself.
24:15Yeah, it keeps repeating.
24:16So we could be the same.
24:18Yeah, but not the same age.
24:19Yeah.
24:20Yeah.
24:21Made from a milk dough, similar to that used in bao buns, Penelope will hope a pork floss
24:26and spring onion red dragon brings her luck.
24:29It's like a dragon, but it doesn't have any wings and it's more like a snake.
24:33Oh, how does it get around?
24:35Magic.
24:36I was going to say, because it would fit on a train, wouldn't it?
24:39Very unreliable way to travel around these days as well.
24:41Yeah.
24:42So often delayed, aren't they?
24:43This train has been delayed.
24:44Yes.
24:45Oh, no, not again!
24:47Yeah, exactly.
24:48Also, there's no buffet service available on it either.
24:50Wait, there's buffet?
24:51In normal trains?
24:53While Penelope's inner beast is as mythical as reliable rail travel…
24:57I've never seen a chimpanzee in real life, I'd love to though.
25:00Across the room…
25:01They're not the world's smartest animal, the world's third smartest animal…ish.
25:06Ethan's channelling his passion for natural history.
25:09I like to watch documentaries.
25:12Mine's already in the proving drawer.
25:14Oh, so you're just being speedy, is that it?
25:16Yeah, like I always am.
25:18Always so ahead of me.
25:20I am.
25:21And what better way to celebrate chimpanzees than with the bread flavoured with turmeric,
25:26curry powder and runny honey, served with a side of writer.
25:30Do you do an impression of a chimpanzee?
25:32That's very good.
25:33Not bad.
25:34Something weird's happening over there.
25:47Good.
25:49You alright?
25:50That monkey impression took it out of me.
25:55Yeah.
25:56While Ethan has opted for simplicity…
25:58I'm going to score my dough.
26:00Humphrey's going the other way.
26:02I chose sourdough because I wanted to do something a little bit more complex.
26:07That's my starter there.
26:08Cool.
26:09I've had that for a month now.
26:10Have you?
26:11It's been like a little child.
26:13I've had to feed it every night.
26:15Does it have a name?
26:16It's Sammy.
26:17And then this is going to be Sammy Junior.
26:19Have you been feeding this Sammy in your hotel room?
26:23Yes.
26:24That is really impressive.
26:26Humphrey's olive and rosemary sourdough will be accompanied by an olive tapenade and shaped like a fish to reflect the many times he's gone fishing with his brother.
26:36Do you watch that programme with the two comedians?
26:39Bob Mortimer and…
26:40I can't remember who they are, are they?
26:43Yeah.
26:44Do you not like that?
26:45It's slow, isn't it?
26:46Yeah.
26:47It's slow.
26:48And Humphrey's not alone, embodying an aquatic being.
26:51Oh, it's Isla Worthy.
26:52I'm mixing all of my ingredients together for the filling now.
26:55Two tablespoons of buffalo sauce.
26:58You don't want it to be so spicy that it hits you at the end and doesn't actually leave.
27:02It's like an unwanted guest.
27:04Isla identifies as a sea turtle and one of her favourite foods is buffalo chicken.
27:09She'll wrap that in a dough enriched with egg and milk and serve with a ranch dip.
27:14Do turtles like chicken?
27:16My turtle does.
27:17I mean it's quite a unique flavour pairing for us.
27:20I don't think we've ever had a buffalo chicken bread ranch.
27:23I don't think we have.
27:24I mean I love buffalo chicken wings and ranch sauce, so good work.
27:28Thank you so much.
27:30Oh yeah, that was really proved.
27:33When the bakers are happy with the shaping…
27:35I focus too much on one thing and forget about everything else that I have to do.
27:39…the filling…
27:40So you have to pinch the bottom so that none of the filling comes out.
27:43…and the topping of their breads…
27:45…whiskers…
27:46…they can begin to hit the heat.
27:48Oh, my bread's so big.
27:51So I've put some water in the oven to create a bit of steam to stop it from going too hard on the crust.
27:57Oh, bread's still not in the oven.
28:00My bread hasn't even proven yet mate.
28:02How much time have we got left?
28:03Please don't do a time call.
28:04Please.
28:05I've got an inner animal that sometimes comes through me.
28:10Oh, here he comes.
28:11I'm running sausage.
28:15I'm running sausage.
28:1660 minutes, bakers.
28:19You're half way through.
28:21Didn't he just say that?
28:23Hopefully I haven't forgotten anything.
28:25I've done everything and I just need to wait for my bread to cook.
28:29Can you see there's a difference in time management between us two?
28:32He's not stressing at all and I'm stressing like my life depends on it.
28:34Yeah, I'm so chilled.
28:36It proved the smallest amount I've ever seen any dough prove.
28:40I say, look at that.
28:43A little man.
28:44No, it's a turtle.
28:45Don't say that.
28:46The short legs.
28:47Don't say that.
28:48It is a turtle.
28:49You know that Isla's doing a turtle, don't you?
28:51I was like, nobody's going to pick a turtle to do.
28:54And then here we come.
28:55Battle of the Turtles is what they're calling it.
28:57Who's calling it?
28:58You?
28:59It's like Oasis versus Blur.
29:00Just got to roll with it.
29:01It's like the Britpop Wars.
29:03I've never heard of that in my life.
29:05Okay.
29:06Surely.
29:07No?
29:08No.
29:09Like a sea turtle, Khadija also likes to roll with it.
29:12But she can't afford to take her time or let anybody get in her way
29:16because there is much too much turtle for her to bake.
29:19It should be in the oven, shouldn't it?
29:20I'm standing here talking to you, but all the time might want to scream,
29:23get it in the oven.
29:24Yes.
29:25While Khadija tries to catch up.
29:27Can you help me?
29:28Yeah.
29:29Teamwork makes a dream work and all that, isn't it?
29:31Yeah.
29:32The rest of the bakers...
29:33Oh, I need another egg.
29:35...are starting their accompaniments.
29:37You can never have too much oregano.
29:39I'm going to lie to not be precise.
29:41The chain's cooking it, you just shove it in and you go,
29:45yeah, that's enough.
29:47And you know when it's done, because your ancestors tell you.
29:51Oh, that looks tasty.
29:53What is it?
29:54It's olive tapenade.
29:55I went out with her for a while.
29:58Of course not.
30:01But all the while...
30:03It's exploded with pork floss.
30:06Cover it up with paint, nobody will know.
30:08Keep a watchful eye...
30:10I'm so much more calm and relaxed and I don't have to tie anything.
30:14On their ovens...
30:16Oh, I know.
30:19Some of the filling has come out pretty upsetting actually.
30:23Um...
30:25Just trying to think, what can I do?
30:34After careful consideration...
30:36Okay.
30:37...Isla has made a decision.
30:38I've got an idea.
30:39I'm going to, like, take these bits off because they're really annoying.
30:45It just needs to go in the oven.
30:46How much time do we have left?
30:48How much time do we have left?
30:50My inner animal guide, Sam the golden retriever, can come through me at the strangest of times.
30:55Oh, here it goes.
30:56Oh, here it goes.
30:57I've got sausage now.
31:00It's mainly about sausages.
31:0530 minutes, bakers.
31:07That's perfect time.
31:08You've got 30 minutes left.
31:10It's going in the oven.
31:11Go, go, go, go, go, go, go, go.
31:18Yes!
31:19Yes!
31:20That was the most stressed I've been in a while.
31:22Khadija might be relieved to finally be in the oven.
31:25That actually is nearly done.
31:27But the rest of the bakers...
31:28Do I want a bit golden?
31:30...have nearly finished baking their breads.
31:32Sounds hollow.
31:33Yeah, I think just a bit longer.
31:35Umay, guess the animal.
31:37An orangutan?
31:42No, it's a hamster but it's on hot tarmac.
31:45Do hamsters end up on hot tarmac?
31:47They can do if they're trying to cross the road, yeah.
31:49Why would they cross the road?
31:50To get to the other side.
31:51Okay.
31:52Okay.
31:53Possessing an inner lion and with the nickname of King Ums to live up to, Umay's briochifying
32:00the king of the jungle, glazing it in garlic butter and flavouring it with za'atar.
32:05So, technical.
32:07Yep.
32:08First place.
32:09Yep.
32:10Is that a potential star baker?
32:11Potentially.
32:12Potentially.
32:13Potentially.
32:14I think bread day is the day where I wanted to show you guys what I can do.
32:16All right.
32:17King Ums.
32:18Yes.
32:19Adios.
32:20Good luck.
32:21Thank you, Liam.
32:22To be crowned king of bread day.
32:23It's a waiting game with bread.
32:25Umay and the others must deliver well-baked loaves.
32:27No, we need them.
32:28With the perfect colour and texture.
32:31Oh, my goodness.
32:33My gloves will have pork floss.
32:36Very happy.
32:37How long left?
32:38I think my inner animal, Sam the golden retriever, has been taking over my body without me knowing it.
32:43Woke up this morning.
32:44Fish was in the bed.
32:45Delivery for Mr Harryhill.
32:46Sign here.
32:47What is it?
32:49500 packets of sausages.
32:51Oh!
32:5215 minutes, bakers.
32:54You've got 15 minutes left.
32:56Okay.
32:57That was a workout.
32:59That sounds hollow to me.
33:02That needs longer.
33:03If this one's not done, then the big ones aren't done.
33:08I normally do a second egg wash.
33:13It helps with the colour.
33:14Oh, no.
33:15That wasn't meant to happen.
33:17Yeah, that's why I paint it after.
33:19Okay, don't tell that to me now.
33:20It's in the oven, mate.
33:21I mean, it was your choice.
33:23Those decorating outside the oven first need their bread to cool.
33:27Cooling me.
33:29Cooling the bread.
33:30Cooling the bread.
33:31Oh, that's a good idea.
33:32But yeah, a good way to cool it down.
33:34Yeah.
33:35Can you do an animal impression for me?
33:37I know I'm putting you on the spot.
33:39Okay.
33:40Let me think.
33:43Has it started?
33:44No, so let me just think.
33:47I know the bread's the main bit, but the cheese will help things go a long way.
33:54A meerkat.
33:55No.
33:56It's an egg-y-o-saurus, because it's an egg-y-o-saurus.
34:00Oh, it's in it.
34:01Yeah.
34:02Everybody knows that.
34:03Yeah.
34:04I'm just glazing it in a garlic butter, just to add a bit more flavour.
34:09With their bread sufficiently cool...
34:11So careful, but still elegant.
34:14Some bakers can start to add...
34:16The pain's going all right, to be honest.
34:18...their finishing touches.
34:20Basically, turtles are tortoises that have learned to swim.
34:23What other things swim apart from us?
34:25Elephants.
34:26Really?
34:27Well, they like to go in water, and they go...
34:29It's more...
34:31How do you do that?
34:35All right, nothing to see here.
34:38I'm basically finished.
34:39I'm quite happy with it.
34:41Coming out.
34:43Always happens.
34:45I'm going to see if it's done.
34:48I actually don't know if it's done or not.
34:50It's not brown.
34:51How long's left?
34:52Five minutes, bakers!
34:54I have six on the timer, so I'll just leave it in for the full time.
34:58Okay, we'll put it in for an extra two.
35:00I am cutting it this fine.
35:03See him.
35:04See him.
35:05Don't worry, Khadisha.
35:06See him.
35:07Right, now I just need to do the dips.
35:10Garlic milk time.
35:12Served in the cat balls.
35:14Are they?
35:15Yes.
35:16Are you going to expect them to lick them up?
35:19Finish.
35:20I'm feeling quite pleased with it.
35:22Right, now's the hard part.
35:24Get off the tricky tray.
35:27It's going to break.
35:30Oh my goodness, it's perfect.
35:33I don't want my cat to be earless, do you?
35:36How long left?
35:37One minute, bakers.
35:40A minute?
35:42You've got one minute left.
35:44Oh, it broke there.
35:45That's fine, that's fine.
35:46It's tearing shit.
35:47It's okay now.
35:49His name's Gary.
35:50I think he's underbaked.
35:54Ha ha.
35:56Whatever happens, happens.
35:58But we're done.
36:00That's it, bakers.
36:01Time's up.
36:02That was very loud, Haro.
36:04Step away from your bakes.
36:06I have stepped away.
36:08You have stepped.
36:09Thank you, Ethan.
36:10Appreciate that.
36:12Looks so burnt.
36:13I'm worried that they're going to say it's not neat.
36:16Are you joking?
36:17That looks amazing.
36:18Yucky.
36:20It looks terrible.
36:22But I just don't want to go home.
36:23Has your chimpanzee got a head deformity?
36:26Yep.
36:28I'll just say he's not.
36:29He's genetically mutated.
36:40The bakers' inner animal breads will now be judged by Rav and Liam.
36:44Penelope, could you please bring your inner animal bread forward for judging?
36:48Can I have some help?
36:49Yes, of course.
36:51It's a very heavy slate, isn't it?
36:52Yeah.
36:53Shhh.
36:55That looks fantastic.
36:56Look at that.
36:57I say.
36:58Penelope, tell us about your inner animal bread.
37:01My inner animal is a Chinese dragon stuffed with spring onions and pork floss.
37:12It looks brilliant.
37:14I love the detailing with the gold, the vibrancy of the bread, and I think that the dips look appetizing.
37:20Nice texture in there.
37:21Yeah.
37:22You can see all the pork floss.
37:23Oh, it smells good.
37:27The bake is perfect.
37:28If anything, just give me more of that pork floss.
37:31Yeah, it's good.
37:32Because it's delicious.
37:33I like it with the little dipping sauce.
37:34It's really well done, very clever, and I think you've done great things today.
37:39The fact that you've made sourdough today is really impressive.
37:47I think it looks really appetizing.
37:49I like the way you've used color, and it's very neat.
37:53The flavor is a olive and rosemary sourdough.
37:58Usually I'm not a fan of tapenade, but I really like the texture.
38:01The sourdough is baked, but it's just a bit too tight for me.
38:05But you can tell that you've nurtured that starter nicely.
38:09I think it may be needed proving a little bit longer,
38:12but it is really impressive, and I like the flavor a lot.
38:21Could have added just a little bit more detail when it comes to the shell.
38:24Maybe the scoring could have been a little bit better.
38:28Ooh.
38:29Very nice colors.
38:30It has been filled with a buffalo chicken filling.
38:34Start with the negative, no?
38:36Just at the bottom, it looks a little bit underbaked.
38:38However, these buns, delicious.
38:42That buffalo chicken filling, the chicken's not overcooked,
38:46and you complemented that ranch sauce.
38:48It's really good.
38:49Isla, I think it's highly unusual bread, but it's really nice.
38:55Love the balance of flavors. Great job.
38:57Thank you so much.
38:58Well done.
38:59It's not the neatest work, but I do really like the design. Very fun.
39:11So what did you use? Did you use a powder through there?
39:15Yeah, I used two curry powders with a writer on the side.
39:21Mmm.
39:22The bread is well baked, brilliant texture, but there's not enough curry in the bread.
39:27Could dial the flavor up a little bit more with the curry, maybe add a paste in there.
39:31In terms of texture, technique, the dip on the side is really good.
39:35Well done, Ethan.
39:36Well done.
39:37Thanks.
39:44I really like the color scheme, but where's the head?
39:47There.
39:48There.
39:49Yeah.
39:50Well, for me, it's not that clear.
39:51It looks a little bit underbaked as well.
39:53Yeah.
39:54It's a plain bread in the shell with chia seeds on top, and the heads and flipper are garlic bread.
40:00What style of sauce is this?
40:02It's nice to dip, but I also use it as a spread sometimes if it's thick enough.
40:08Okay.
40:13It tastes a lot better than it looks.
40:14That's how my bakes normally go.
40:17Well, going forward, you need to bring the visual as well.
40:20Yeah.
40:26It looks incredibly appetizing.
40:28The bread looks really golden and evenly baked.
40:31The color's beautiful.
40:33I just hope it tastes really good.
40:37Yeah, it seems baked.
40:38It's a brioche bread filled with lemon and lime zest, spinach, mint and za'atar.
40:44And the dip is a whipped feta.
40:48The brioche is a perfect texture.
40:50It pulls apart.
40:51It's buttery.
40:52Spot on.
40:53I just love how salty it is.
40:54Really good.
40:55Really, really good.
40:56Love your whipped feta.
40:57I could see that as a small plate in a lot of restaurants.
41:00But the middle of that brioche is a little bit tight.
41:02But the rest of it is excellent.
41:05I like, again, how you've pushed yourself in The Showstopper to deliver more than just one thing.
41:14You've gone and given us three different flavors, two different dips.
41:18Impressive.
41:20Good crust.
41:21The head is garlic, the body is pizza, and then the tail is herb.
41:30Great texture in there.
41:31Sources?
41:32That one that you're going into, Liam, is a pizza sauce.
41:34Nice.
41:35And then the other one is a garlic mayonnaise.
41:40Lila, I think your focaccia is triumphant.
41:44Thank you so much.
41:46It's my favorite bread of the day.
41:48Thank you so much.
41:49It's stunning.
41:50I would think that this was shop-bought.
41:52Oh my goodness, thank you.
41:53Yeah, it's very good.
41:54Thank you so much.
41:55How do you do this?
41:57I don't know.
41:58What happened in the tentacles?
41:59I'm sorry.
42:00You're doing this?
42:05If anything, give me more pepperoni.
42:07That was 12 slices, Liam.
42:09Oh, next time do 24 slices.
42:1124.
42:12Okay.
42:13You've made judging very difficult.
42:14Yeah.
42:15The majority of my family are watching at home.
42:18They all will probably think it's perfect.
42:23My chances of Starbaker have definitely been dented by Lila.
42:27But still, I think I'm in for a good chance, especially after the technical.
42:31I'm not feeling safe at all.
42:34Yesterday I had a chance at Starbaker and I think today I have a chance at going home.
42:38I hope I'm safe, but I feel like I'm in the danger zone a bit.
42:43Rav and Liam have decided who will be today's Starbaker and who will be leaving the competition.
42:49Well, Bakers, that was Bread Day.
42:50Rav and Liam have made their decisions.
42:51First, today's Starbaker is...
42:52Umair.
42:53Well done.
42:54Great job.
42:55Now the bad news.
42:56The person leading us today is...
43:01It's Khadija, I'm afraid.
43:02Sorry Khadija.
43:03We don't want you to go.
43:04No.
43:05We don't want you to go.
43:06No.
43:07Honestly, we really don't want you to go.
43:08Gutted.
43:09Absolutely gutted.
43:10It's been amazing.
43:15Leaving us today is...
43:23It's Khadija, I'm afraid.
43:25Sorry, Khadija.
43:27We don't want you to go.
43:30Honestly, we really don't want you to go.
43:33Gutted, absolutely gutted.
43:35It's been amazing.
43:37It's literally a once-in-a-lifetime experience.
43:40But you know what?
43:41I can go out of this tent knowing that I've tried my best.
43:43Shall we give it up for Khadija though?
43:45She's such a good job.
43:47It was really sad to see Khadija go.
43:49And honestly, we didn't want to send any of the bakers home.
43:52However, when it came down to the showstopper,
43:54hers fell a little bit short with the decoration.
43:56Well done. Star baker.
43:57Star baker today.
44:01My friends and family, they'll also be really proud to say,
44:04Oh, I know him. That's my friend.
44:06Well done, you lot.
44:07Umaira had a great day and his showstopper was top tier.
44:11The design was class. It was simple, effective.
44:14Great day for him.
44:15Lila.
44:16Woo!
44:17I did pull it back exactly how I wanted to.
44:19I was very pleased with myself.
44:22Yeah.
44:23It's dessert day next, which is going to be harder than bread day for sure.
44:27That would be fun.
44:28It's all about the finer details.
44:30The bakers just have to bring their A-game.
44:32Next time, it's desserts.
44:34You've made doughnuts.
44:35Nope.
44:35You've made brownies.
44:36Nope.
44:36Uh oh.
44:37I was right.
44:38The bakers must pack a punch in a mashup technical.
44:42I've never tried to make brownouts before.
44:45And spend their time wisely in the showstopper.
44:47Crack!
44:48Fish from work.
44:49I'll cry.
44:51But who has their sights set on Star Baker?
44:54That filling is like a caramel custard that you would get in a Michelin star restaurant.
44:57And whose J.B.O. dreams will come crashing down.
45:03Oh!
45:27Oh!
45:28Oh!
45:29Oh!
45:30Oh!
45:31Oh!
45:32Oh!
45:33Oh!
45:34Oh!
45:35Oh!
45:36Oh!
45:37Oh!
45:38Oh!
45:39Oh!
45:40Oh!
45:41Oh!
45:42Oh!
45:43Oh!
45:44Oh!
45:45Oh!
45:46Oh!
45:47Oh!
45:48Oh!
45:49Oh!
45:50Oh!
45:51Oh!
45:52Oh!
45:53Oh!
45:54Oh!
45:55Oh!
45:56Oh! Oh!
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