- 2 days ago
Junior Bake Off - Season 11 Episode 8
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00:00Oh, hi. Because of the hot weather, there's a hosepipe band, 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.
00:32See you a bit later then. All right, yeah. Last time, the bakers battled with biscuits.
00:40I got it, I got it, I got it. Lila didn't crumble. All of it. Sensational. It's Lila becoming star
00:47baker. Oh no, no. But Harvey snapped in the showstopper. It broke. Bad, bad, bad, bad, bad.
00:55I feel like you've added too much bicarb because I can taste it still. And was the first to leave
00:59the tent. It's Harvey, I'm afraid. Sorry, Harvey. I'm proud of myself for getting here and what I've
01:07done. This time. Kneading isn't fun to me. I'm just like, oh. It's bread day. This is the worst bet.
01:14And the bakers must reveal their inner animals. With bread-based beasts. It's my favorite bread
01:23of the day. And disentangle themselves from a technical. I've never been good at wrapping
01:28presents either. That's sure to confound. This is the hardest technical ever. Even the most
01:33accomplished baker. I have never had to deal with this problem in my life until now.
01:37Ahead of the bakers. Oh, I see food processors. That's not good. Are two bread-based challenges.
01:49I know my mum really likes the smell when I'm baking bread. It's like she'll come down the
01:53stairs and suddenly she'll be like, oh, something smells really nice in here. Could you? I'm like,
01:56yes, I'm making bread, mum. Do you think it might be a sweet technical? Like ice buns. Oh,
02:01those are nice, aren't they? Yeah. It's one of them things I'm quite good at, but I don't always
02:05knock out the park. There's a tall ingredient. When you're making bread, you have to look at the
02:10recipe quite a few times to definitely understand it. I've been trying bread technicals at home
02:16and usually my bread goes flat. Is everybody excited? It's quite hard to explain really,
02:22but I think I will manage. Morning bakers, it's bread day and your technical challenge has been
02:32set by everyone's favourite loafer, Liam. Do you have any tips for our bakers? Think carefully before
02:37you squash and squeeze to perfectly achieve the shape I please. It is a technical challenge. It is,
02:44of course, judged blind, so please make like an Uber driver with a broken sat-nav and get lost.
02:48For your technical challenge, Liam would like you to make six pumpkin spice rolls. Quick bread,
02:56inspired by his favourite autumnal drink, the pumpkin spice latte. He's changed. Your bread rolls
03:04must be topped with a maple glaze and served with a cream cheese dip. You have one hour in which to
03:10make Liam's pumpkin spice rolls. On your marks, get set, bake.
03:18Oh my goodness. I have to hurry because it sounds hard. The bakers have each been given the same ingredients.
03:24I've never worked with pumpkin spice before, so I hope first time's a charm. And recipe. Add the flour,
03:32sugar, salt. How much salt? To make Liam's pumpkin spice rolls. It's not salt. Half a teaspoon. This is really complicated.
03:42Complicated. Excuse me. Can I start again? The baking powder. One level tablespoon. That's what makes it rise.
03:50Mix the mixture until it looks like breadcrumbs. Butter. I don't like pumpkin spice lattes. I don't like cream cheese dips. This is like, I don't like this technical basically.
04:02I had a mishap with the salt. I added the whole jar when I was presumably at a quarter of a teaspoon.
04:08What do we have here, Liam? We have my pumpkin spice breads. It's bread day. I'm testing the bakers
04:17on a few things. Their ability to make a scone dough, to make a glaze, and a cream cheese dip. But most importantly,
04:23it's all about the shaping because we want that lovely pumpkin sort of design. They look beautiful. How do the
04:29bakers achieve this shaping? They have to equally divide the dough into six balls and then tie string
04:34around the dough because when it goes into the oven, it should be able to create these sort of pumpkin
04:39wedges. If the string is too loose, we won't achieve this shape. If it's too tight, they could break. I mean,
04:45I guess there's not really anywhere to hide because if the shape is not correct, we'll be able to see
04:50immediately, and that's a huge part of this task. Shall we try it? Yeah. You know, I really like how they just
04:56break apart like this. Oh, they smell good. Gotta have some of this dip. Mmm. Really good spice levels.
05:04They're super springy. It complements the cream cheese dip so well. I just want to keep eating it. Do
05:11you think the bakers will do well today? I'm concerned about their shaping. I'll be honest with you.
05:15Yeah, yeah, yeah. That's the difficult part. Mmm. Rav, what's a pumpkin's favorite sport? Squash. Very good.
05:26Add the pumpkin puree and milk and then pulse until the mixture starts to form a dough.
05:34With technicals, the main thing is just to follow it precisely. Failure to adhere to this basic principle
05:43will mean the dough won't become malleable enough to shape into balls. That's okay.
05:49What's the mixture supposed to look like this? So lightly flour your surface.
05:57Morning, Lila. Hello, Lila. How are you, Lila? Yeah, I'm good, thanks.
06:01Well, I should hope so too, because you're the star baker. How did it feel?
06:06Very exciting. I was very happy. Oh, that actually smells lovely.
06:11To repeat yesterday's feat, Lila should avoid overworking the dough. You just want it to be a dough,
06:18not that crumbly, just so when you press it, it holds its shape. This will create a light,
06:22springy quick bread. Well, now this quick bread, what is quick bread? Surely bread is supposed to be a
06:26slow thing. I think it's because there's so much bicarb in it. So it would be good if you had
06:30indigestion as well. Yeah, maybe. This causes the indigestion, but it fixes it at the same time.
06:35Yeah. It's the perfect food. Okay. Divide the dough into six pieces and roll each into a neat ball.
06:43One, two, three, four, five. Now for the diciest part. I'm trying to create the pumpkin shape,
06:49but it's very hard when I read the steps. Of the entire challenge.
06:53Weigh a piece of string on the bench. And place one of the balls of dough
06:57in the very centre of the strings, about there. Cross the string over the top of the dough.
07:03Hello. Hi, Khadija. Hello. How's it going? You're tying up a little parcel.
07:09I have no idea what I'm doing. It's apparently meant to be looking like that at this stage.
07:13Have you done this before? I haven't, no. Not with bread, anyway. Not with bread? You've done it
07:18with something else than tying packages? Yeah, I worked at the sorting office for a while. They
07:22used to tell me to untie the packages, see if there's anything of value in them. That's stealing.
07:26Yeah, it was stealing. Bring the string down to divide the roll into quarters. This is the hardest
07:34technical ever. Tie the string with a small knot. I'm obsessed with string for some reason. This is
07:41very easy for me. I've never been good at wrapping presents either, and it's just like this.
07:46Can you help? Yeah, sure. Twist and make it into eights, so you just keep doing it. There's no way
07:54that bread roll's getting out of that, is there? No, not really. One of my better attempts. It's a bit
08:00like a basketball. One, two, three, four, five, six, seven, eight. We did it! Now I can speed up. String,
08:08the, cross. I don't know how long I've got left.
08:15They do say plants have feelings just like us animals, which is why before I hollow out a pumpkin,
08:21I always give it a local anaesthetic first. Sharp scratch.
08:29There. All done. 30 minutes, bakers. Ah, hurry up either. You've got 30 minutes left.
08:37Okay. You may find yourself feeling a little bit drowsy. They just need to get in the oven now.
08:44Bake for 15 to 18 minutes until risen and golden brown. Done. These are half bad. There they go,
08:53and the string burns off, does it? No, it says snip the string using scissors. Because you could floss your
08:59teeth at the same time as eating, couldn't you? Yeah, probably. Yeah. Do you floss?
09:05Yeah, but sometimes. Now I'm going to start making the maple glaze. Four tablespoons of maple syrup.
09:13I love maple syrup. And glaze needs to be like a shiny, smooth consistency. The bakers achieve this by
09:20adding butter to their glaze mixture. It's just shoving it all in a pan and bringing it to a bowl, so
09:25it's one of the easier steps. Why is there a butter? Don't tell me. But Lila's noticed.
09:34She's got extra butter on her workbench. And butter. I didn't add any butter.
09:40She failed to add any to her quick bread. I might make it again. Go quick, Lila. Quick.
09:47Butter. Are you starting again? Yeah, I didn't add the butter. Oh.
09:54While she restarts the bread, everyone else. Are these golden? They look a little bit of brown
09:59on the side, so I don't know if they're done or not. Another two minutes.
10:02Is checking on their pumpkins. I think some have slightly exploded outwards a bit more than I thought.
10:08While pressing ahead with their glazes. Smells quite nice.
10:12And cream cheese dips. Beat together the cream cheese double cream. Nice and sugar.
10:17This is called multitasking. Oh, bubbling. Kind of looks like caramel. Hi, Penelope. Hi.
10:23All right, Pen? Yeah. How was yesterday? Were you a little bit worried that it might be you going home?
10:28Um, I was a little worried, but I think the judges really liked the biscuit, so...
10:33Oh, that tastes really nice. Do you look for any clues when I come out there and say, you know,
10:40the person going home is? Um, no. Um, what is the, uh, uh, hose? Oh, the hose? Jackie, not... No,
10:50we haven't got any work for you. Yeah. Sorry, love. Yeah. Try some... I don't know. Try up the road.
10:56I'm not going to strain them.
11:02How much time do we have left? They do say that plants have feelings too,
11:06just like us animals. But is it true? Yes, it is. Well, there we have it,
11:11straight from the carrot's mouth. Fifteen minutes, bakers.
11:14That's okay. All right, they're cut. Bread is something that I'm very experienced with.
11:22I feel like they're done. So I'm hoping I can do quite well.
11:26Oh, yeah, that's hollow. Cool. I think they do need a little bit longer in the oven,
11:32but I've not really got time for that because I need them to cool.
11:35If 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? Probably weekly, I think.
11:43Are you by hand, like that? Yeah.
11:45The kneading. It's a funny thing, kneading, because you don't really need your knees to do it, do you?
11:53I'll put them in the fridge. Well, they go soggy, do you think, in the fridge? No.
12:00Actually, yeah, they might go soggy. Yeah, I'll take them out.
12:04You can put your knees on it to hold it down. I suppose that might be a little bit awkward
12:09and a little bit unhygieny. Oh, you think so? Yeah, I suppose,
12:12yes, it is, because it's quite close to me. Um, yes.
12:15I don't know what I'm doing. I'm flapping myself.
12:17It is hard enough. But actually, that's not a bad thing, because my bun's still hot, so...
12:23Five minutes, bakers! You've got five minutes left.
12:26Come on, I've got to hurry, you'll have to put them up.
12:30Once they've pulled, snip away the string using scissors.
12:33This is the time-consuming bit.
12:37Yank on the string too vigorously.
12:39It's like getting tangled inside the bread. I have never had to deal with this problem in my life until now.
12:45And the pumpkin segments. That one's broken.
12:47Might 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.
12:59Have to be quick, but need to make it lovely at the same time.
13:06Have sex. I'm just going to leave them as they are.
13:09Push each slice of pecan onto the top of the pumpkin, and then add a mint leaf.
13:18Um, what's the mint?
13:22One minute, bakers. You've got one minute left.
13:25One minute left? All the string's not off.
13:28That looks nice. Who cares what they look like?
13:32A little bit more glaze on. One, two.
13:35Do you need help, I'm done.
13:38Yeah, yeah, yeah. Can you get the mint leaves off, please?
13:41Okay, I'll pick these.
13:43They look good. They look a lot like pumpkins.
13:46Oh, I might actually do it.
13:49Thank you so much.
13:51Oh, put these leaves on.
13:53Yeah, there we go.
13:54It won't matter.
13:55That's it, bakers. Time's up. Step away from your bakes.
13:57Oh, my God, I'm finished.
14:01Right, bakers, if you could bring your pumpkin spice rolls and place them behind the photographs
14:04of 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. They look like pumpkins, don't they?
14:17I know, they're really cute, aren't they?
14:18Yeah.
14:18When they're underdone.
14:19You're all right, Lila. Don't worry about, necessarily, about the look.
14:23It's about the taste.
14:25It looks really, really good.
14:26Yeah. It's just the start of the day.
14:28The baker's spiced pumpkin breads will now be judged.
14:38Nice to see him. It's Rav and Liam.
14:40OK, 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 sound really good pumpkins here, yeah.
14:59You have the pumpkin shape. They look a little bit inconsistent, though.
15:03Nice glaze on there, and the dip looks good, too.
15:07Texture looks nice.
15:07Yeah, tears really well.
15:09The flavour of the pumpkin bread is really good. The 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.
15:34The 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.
15:48Next one. We have cookies.
15:51They look more like rot cakes.
15:52Oh, rot cakes.
15:54Yeah. Well, I'm actually really happy that whoever did this presented us with six.
16:00They're quite underbaked.
16:01The texture of your cream cheese dip is pretty good, though.
16:03Yeah.
16:04Mm.
16:05On the outside of your bread, the part that's baked is really good. In the middle is completely raw.
16:15These look really beautiful, almost like Christmas ornaments.
16:19Look at that.
16:21It's a good texture.
16:23That looks really good.
16:26Texture of the pumpkin bread is great.
16:29It's well baked. The flavour of the maple glaze is spot on.
16:32And the consistency of your cream cheese dip is beautiful.
16:37Excellent.
16:40These ones are slightly smaller.
16:42But I do like the patterning on the sides.
16:44It looks like you took a lot of time to do that.
16:46They're just a touch underbaked 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.
17:01OK, 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.
17:14I 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.
17:30OK.
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, spring's back really nice.
17:49It's well-spiced, decent amount of maple glaze as well, and they're baked.
17:53It's delicious.
17:55Yeah.
17:55And that one as well.
17:56Rav and Liam will now rank the spiced pumpkin breads from last to first.
18:01In seventh place, we have this one.
18:05OK, but you know what?
18:06The dip was really good.
18:07It was just the bread.
18:08Showstopper next.
18:10In sixth place, we have this one.
18:13Ethan, they were good, but I think that the dough was slightly drier.
18:19Isla is fifth, Khadija fourth, and Humphrey is third.
18:23Ooh.
18:25In second place, we have...
18:33This one.
18:36Penelope, 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.
18:51The shape, the glaze was brilliant.
18:53Well-flavored.
18:53Spot on, bro.
18:55Well done, Amir.
18:56Come up and try each other's bakes, and we'll see you shortly for the showstopper challenge.
19:00Well done, everyone.
19:02How did you guys find that challenge?
19:04Terrible.
19:05Getting first place with a recipe and dough that I've not used before really makes me pleased 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 otherwise to describe it.
19:27It's all right, and 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,
19:43after which Rav and Liam will 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, I'm a pussycat on the outside, but inside I'm a rottweiler, but a tender one
20:07that's learnt a lot of lessons and is ready to change.
20:11Your bread must be savoury, but the size and shape is entirely up to you.
20:16Our judges would also like a sauce chutney or dip to be served alongside your bread.
20:21But whatever creature you choose, our judges are looking for bite and personality in every mouthful.
20:28You have two hours in which to make your my inner animal bread.
20:32Good. On your marks. Get set. Bake. Start.
20:40I chose a chimpanzee because I'm a little bit cheeky, intelligent and love to climb.
20:46What would your inner animal be? Rat.
20:51Rat. That's a rat.
20:52Yeah. She's had that problem at the restaurant.
20:56Then goes the hygiene star. No, of course not.
20:59It was very highly rated in the Sunday Times of London.
21:02Oh, wow. Right. Let's go.
21:03It looks strange, I know, but once I need it to knock it back, it should be fine.
21:07This is the worst bet.
21:08For today's showstopper, we want to see the baker's inner animal in bread form.
21:13My inner animal is a Chinese dragon. Meow, meow, meow.
21:18Yesterday, the bakers had one hour to make their dough and they have a further two hours today to complete the challenge.
21:23Whoa. Leading isn't fun to me. I'm just like, ugh.
21:26It has to be savoury. How much honey?
21:29Highly decorative. Fastly.
21:31And it has to be served with something. I'm doing like six garlics in this recipe.
21:35A dip. Literally all I can smell is garlic.
21:38A spread. Oh, that's quite a lot of parsley.
21:41It's entirely up to them. Would you like to try some pork floss?
21:45If they're using fillings, they should be cool when adding into the bread dough.
21:48And equally, they should think about how they're going to marry well together.
21:52That's delicious. It's an enriched dough with butter.
21:56One of the main difficulties with this challenge is with the bake on that bread
22:00and guaranteeing that 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,
22:07the longer it takes for it to bake. Go for small and join it together like a little puzzle.
22:13With bread, you can't really tell if you're going right or you're going wrong.
22:17It's a tricky one. It's probably the hardest showstopper so far.
22:19Here we go. Proving job. Ready to go. Amazing.
22:23Would you like to try some pork floss?
22:25Hello. Hello. How's it going? Good, thanks, Chef.
22:31Okay. Tell us about your inner animal bread.
22:33My inner animal bread is a cat because they're very intelligent like myself
22:39and they love snuggles like myself. How are you feeling after today's technical?
22:44A little bit nervous, but I feel like I can definitely bring it back.
22:47You've got it in you. I know you do. Thank you.
22:49Lila'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. Do we? Yes.
23:04We love garlic bread. We actually have a garlic bread song, you know.
23:07Yeah. Sing it.
23:08Garlic breads. Garlic breads.
23:19What gives Lila a chance of singing a victory song later...
23:22We can't forget the butter this time.
23:25...is that she is by far the quickest to get her breads in for a second prove.
23:29Lots of pepperoni.
23:31And while she's going to add toppings just before baking...
23:34Every good pizza has cheese in it.
23:37Most of the others are adding fillings.
23:39So, no, Penelope. I cannot shovel the pork floss into my mouth.
23:45And shaping their doughs first.
23:47118 for each one then.
23:49I'm actually above my PB on this.
23:53Hi, Penelope. How's it going?
23:54Erm, it's going quite well.
23:56What is the inner animal?
23:57A Chinese dragon. So, 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.
24:13No, but it basically repeats itself.
24:15Erm, yeah, it keeps repeating.
24:17So we could be the same.
24:18Yeah, but not the same age.
24:19Yeah.
24:21Made from a milk dough, similar to that used in bao buns,
24:24Penelope will hope a pork floss and 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.
24:41So often delayed, aren't they?
24:43This train has been delayed?
24:44Yes.
24:44Oh, no, not again!
24:46Yeah, exactly.
24:48And also there's no buffet service available on it either.
24:51Wait, that's buffet?
24:52In 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.
24:59I'd love to though.
25:01Across the room.
25:02They're not the world's smartest animal, the world's third smartest animal, ish.
25:07Ethan's channeling his passion for natural history.
25:10I like to watch documentaries.
25:13Mine'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.
25:22And what better way to celebrate chimpanzees than with the bread
25:25flavoured with turmeric, curry powder and runny honey, served with a side of writer.
25:30Do you do an impression of a chimpanzee?
25:32Bye.
25:36That's very good.
25:41Not bad.
25:42Something weird's happening over there.
25:48Good.
25:52You all right?
25:53That monkey impression took it out of me.
25:55Yeah.
25:55While Ethan has opted for simplicity...
25:58I'm gonna score my dough.
26:01Humphrey'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. I've had that for a month now.
26:11Have you?
26:11It's been like a little child. I've had to feed it every night.
26:15Does it have a name?
26:16It's Sammy, and 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.
26:27Humphrey's olive and rosemary sourdough will be accompanied by an olive tapenade
26:31and shaped like a fish to reflect the many times he's gone fishing with his brother.
26:37Did you watch that programme with the two comedians?
26:40Bob Mortimer and...
26:41I can't remember who they are, are they?
26:44Do you not like that?
26:45It's slow, isn't it?
26:46Yeah.
26:46It's slow.
26:48And Humphrey's not alone, embodying an aquatic being.
26:52It's Isla Worthy.
26:53I'm mixing all of my ingredients together for the filling now.
26:56Two tablespoons of dosmo 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.
27:05Isla identifies as a sea turtle, and one of her favourite foods is buffalo chicken.
27:10She'll wrap that in a dough enriched with egg and milk and serve with a ranch dip.
27:15Do 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.
27:23Don'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.
27:32When 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.
27:39The filling...
27:39So you have to pinch the bottom so that none of the filling comes out.
27:43And the topping of their breads...
27:45Huskers.
27:46They 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,
27:54to stop it from going too hard on the crust.
27:59Oh, bread's still not in the oven?
28:00My bread hasn't even proven yet, mate.
28:02How much time have we got left?
28:04Please don't do a time call.
28:05Please.
28:05I've got an inner animal that sometimes comes through me.
28:10Oh, here he comes.
28:13I'm running a sausage.
28:15I'm running a sausage.
28:17Oh.
28:1860 minutes, bakers.
28:20You're halfway through.
28:22Didn't he just say that?
28:23Hopefully I haven't forgotten anything.
28:26I've done everything and I just need to wait for my bread to cook.
28:30Can 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.
28:35He's chilled.
28:36It proved the smallest amount I've ever seen any dough prove.
28:40I say, look at that.
28:43A little man.
28:44Oh, no, it's a turtle.
28:45Don't say that.
28:46With 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.
28:56Battle of the Turtles, that's what they're calling it.
28:57Who's calling it?
28:58It's like Oasis versus Blur.
29:00Just got to roll with it.
29:01It's like the Britpop Wars.
29:03All right, 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.
29:20It should be in the oven, shouldn't it?
29:21I'm standing here talking to you, but all the time might want to scream,
29:23get it in the oven.
29:24Yes.
29:26While Khadija tries to catch up.
29:28Can you help me?
29:28Yeah.
29:29Teamwork makes a dream work and all that, isn't it?
29:31Yeah.
29:32Yeah.
29:32The rest of the bakers...
29:33Oh, I need another egg.
29:36...are starting their accompaniments.
29:38You can never have too much Regano.
29:40They're allowed to not be precise.
29:43China'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...
29:52Oh, 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
30:12that I don't have to tie anything.
30:14On their ovens...
30:16Oh, no!
30:19Some of the filling has come out pretty upsetting, actually.
30:23Um...
30:25I'm just trying to think, what can I do?
30:34After careful consideration...
30:37OK.
30:37...Isla has made a decision.
30:39I've got an idea.
30:40I'm going to, like, take these bits off
30:42because they're really annoying.
30:45It just needs to go in the oven.
30:47How much time do we have left?
30:48My inner animal guide, Sam, the golden retriever,
30:53can come through me at the strangest of times.
30:56Oh, here it goes.
30:59I want sausage now.
31:02Oh.
31:04It's mainly about sausages.
31:0630 minutes, bakers.
31:07That's perfect time.
31:09You've got 30 minutes left.
31:13It's going in the oven.
31:14Go, go, go, go, go, go, go.
31:16Yes!
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...
31:29Do I want a bit golden?
31:30...have nearly finished baking their breads.
31:33Sounds hollow.
31:34Yeah, I think just a bit longer.
31:36Umair, guess the animal.
31:38Oh, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho, ho.
31:41An 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?
31:51To get to the other side.
31:52Okay, okay.
31:55Possessing an inner lion,
31:56and with the nickname of King Ums to live up to,
31:59Umair's briochifying the king of the jungle,
32:01glazing it in garlic butter and flavouring it with za'atar.
32:05So, technical.
32:07Yep.
32:08First place.
32:08Yep.
32:09What are we saying, potential star baker?
32:11Potentially, potentially.
32:12I think bread day's the day where I wanted to show you guys what I can do.
32:16All right, King Ums.
32:18Yes.
32:18Adios.
32:19Good luck.
32:20Thank you, Liam.
32:21To be crowned king of bread day...
32:23It's a waiting game with bread.
32:25Umair and the others must deliver well-baked loaves...
32:27No, we need them.
32:28...with the perfect colour and texture.
32:32Oh, my goodness.
32:33My gloves are all the pork floss.
32:35Very happy.
32:37How long left?
32:37I think my inner animal, Sam the Golden Retriever,
32:40has been taking over my body without me knowing it.
32:43Woke up this morning.
32:44This was in the bed.
32:45Delivery for Mr. Harry Hill?
32:47Sign here.
32:48What is it?
32:49500 packets of sausages.
32:51Oh!
32:5315 minutes, bakers!
32:54You've got 15 minutes left!
32:56Okay.
32:59That was a workout.
32:59That sounds hollow to me.
33:04That needs longer.
33:06If this one's not done, then the big ones aren't done.
33:11I will normally do a second egg wash.
33:13It helps with the colour.
33:15Oh, no.
33:16That wasn't meant to happen.
33:18Yeah, that's why I paint it after.
33:19Okay, don't tell that to me now.
33:21It's in the oven, mate.
33:22I mean, it was your choice.
33:24Those decorating outside the oven first need their bread to cool.
33:28Cooling me?
33:29Cooling the bread.
33:31Oh, that's a good idea, Planeta.
33:32Yeah, 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.
33:39Let me think.
33:43Has it started?
33:44No, so let me just think.
33:47I know the bread's the main bit,
33:48but the cheese will help things go a long way.
33:52Grrrr.
33:54A meerkat?
33:55No.
33:56Is it egg-a-saurus?
33:57Because it's an egg.
33:59E-o-saurus.
34:00Oh, it's in it.
34:01Yeah.
34:01Everybody knows that.
34:02Yes.
34:03I'm just glazing it in a garlic butter,
34:06just 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...
34:16Pain's going all right, to be honest.
34:18...their finishing touches.
34:19Basically turtles are tortoises that have learned to swim.
34:23What other things swim apart from us?
34:25Elephants.
34:26Do they?
34:26Well, they like to go in water and they go...
34:28Grrrr.
34:29It's more...
34:30How do you do that?
34:32Grrrr.
34:35All right, nothing to see here.
34:38I'm basically finished.
34:40I'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.
34:52My long's left.
34:53Five minutes, bakers!
34:55And I have six on the thyme mop.
34:57So I'll just leave it in for the full time.
34:59Okay, we'll fill it in for an extra two.
35:01I am cutting it this fine.
35:03See him.
35:04Don't worry, Kadeesha.
35:05See him.
35:07Right, now I just need to do the dips.
35:09Garlic milk time.
35:11Served in the cat balls.
35:14Are they?
35:14Yes.
35:15Are 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 it off.
35:25Tricky tray.
35:27It's going to break.
35:29Oh my goodness, it's perfect.
35:32Oh, yes.
35:33I don't want my cat to be earless, do you?
35:35How long left?
35:37One minute, bakers.
35:39A minute?
35:41You've got one minute left.
35:43Oh, it broke there.
35:45That's fine, that's fine.
35:45It's tearing shit.
35:46I'm not talking to him.
35:48His name's Gary.
35:50I think it's underbaked.
35:51Whatever happens, but we're done.
36:00That's it, bakers.
36:01Time's up.
36:02That was very loud, Harry.
36:04Step away from your bakes.
36:05I have stepped away.
36:08You have stepped.
36:09Thank you, Ethan.
36:09Appreciate that.
36:11Looks sober.
36:13I'm worried that they're going to say it's not neat.
36:16Are you joking?
36:17That looks amazing.
36:18Yeah, okay.
36:18It looks terrible, but I just don't want to go home.
36:24Has your chimpanzee got a head deformity?
36:27Yep.
36:28I'll just say he's genetically mutated.
36:30The bakers' inner animal breads will now be judged by Rav and Liam.
36:45Penelope, could you please bring your inner animal bread forward for judging?
36:49Can I have some help?
36:50Yes, of course.
36:52It's a very heavy slate, isn't it?
36:53That looks fantastic.
36:57Look at that, I 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.
37:11It 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, you can see all, like, the pork floss.
37:23Oh, it smells good.
37:26The bake is perfect.
37:28If anything, just give me more of that pork floss.
37:31Yeah, it's good.
37:31Because it's delicious.
37:32I like it with the little dipping sauce.
37:34It's really well done, very clever, and I think you've done great things today.
37:44The 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.
37:52Okay.
37:52The 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, but it is really impressive, and
38:14I like the flavor a lot.
38:15I could 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.
38:35Start with the negative, no?
38:37Just at the bottom, it looks a little bit underbaked.
38:39However, these buns, delicious.
38:43That buffalo chicken filling, the chicken's not overcooked, and you complemented that rat sauce.
38:49It's really good.
38:50Isla, I think it's highly unusual bread, but it's really nice.
38:56Love the balance of flavors.
38:57Great job.
38:58Thank you so much.
38:59Well done.
39:07It's not the neatest work, but I do really like the design.
39:10Very fun.
39:12So what did you use?
39:13Did 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,
39:24but there's not enough curry in the bread.
39:27Could dial the flavor up a little bit more with the curry,
39:30maybe add a paste in there.
39:31In terms of texture, technique, the dip on the side, it's really good.
39:35Well done, Ethan.
39:37Well done.
39:38Thanks.
39:43I really like the color scheme, but where's the head?
39:48There.
39:48There.
39:49Yeah.
39:50Well, for me, it's not that clear.
39:52It looks a little bit underbaked as well.
39:53Yeah.
39:54It's a plain bread in the shell with chia seeds on top,
39:57and the heads and flipper are garlic bread.
40:00What style of sauce is this?
40:04It's nice to dip, but I also use it as a spread sometimes,
40:07if it's thick enough.
40:08Okay.
40:12It tastes a lot better than it looks.
40:14That's how my bakes normally go.
40:16Well, going forward, you need to bring the visual as well.
40:20Yeah.
40:25It 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, spot on.
40:52I 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.
41:09I 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.
41:21Good crust.
41:23The head is garlic.
41:26The body is pizza.
41:28And 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.
41:53Oh, my goodness.
41:53Yeah, it's very good.
41:54Thank you so much.
41:56How do you do this?
41:57I don't know.
41:58What happened in the technicals?
41:59I know.
41:59You're doing this?
42:04If anything, give me more pepperoni.
42:07That was 12 slices, Liam.
42:09Oh, next time do 24 slices.
42:1124.
42:12Okay.
42:12You've made judging very difficult.
42:14Yeah.
42:15The majority of my family are watching this.
42:18They all will probably think it's perfect.
42:23My chances of Starbaker have definitely been dented by Lila, but still, I think I'm in for a good
42:29chance, 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.
42:44Rav and Liam have decided who will be today's Starbaker, and who will be leaving the competition.
42:49Well, Bakers, that was Bread Day.
42:55Rav and Liam have made their decisions.
42:58First, today's Starbaker is...
43:05Umair.
43:07Well done.
43:09Great job.
43:12Now the bad news.
43:14The person leading us today is...
43:19It'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.
43:34Absolutely 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.
43:44Should we give it up for Khadija though?
43:45She's such a good job.
43:46It was really sad to see Khadija go, and honestly, we didn't want to send any of the Bakers home.
43:52However, when it came down to the Showstopper, hers fell a little bit short with the decoration.
43:57Starbaker.
43:57Starbaker today.
43:58My friends and family, they'll also be really proud to say, oh, I know him, that's my friend.
44:07Well done, you lot.
44:08Umair had a great day, and his Showstopper was top tier.
44:11The design was class, it was simple, effective, great day for him.
44:15Lila.
44:15I 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 donuts?
44:35Nope.
44:35You've made brownies?
44:36Nope.
44:37Uh-oh.
44:37I was right.
44:38The Bakers must pack a punch in a mash-up technical.
44:42I've never tried to make bro-nocks before.
44:45And spend their time wisely in the Showstopper.
44:47Crack!
44:48Fish and weck.
44:49I'll cry.
44:51But who has their sights set on Starbaker?
44:54That filling is like a caramel custard that you would get in a Michelin-star restaurant.
44:57And whose JBO dreams...
44:59This is nonsense here!
45:01...will come crashing down.
45:08I'll see you next time.
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