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00:00:00Last time...
00:00:01Remember, not about the baking, it's 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.
00:00:19Just wild.
00:00:21After a disastrous first day...
00:00:23That's all right, isn't it?
00:00:25Poor man 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!
00:00:36...looked like collapsing...
00:00:38It's a shame about the bridge.
00:00:40...we ended up saying farewell to Leighton.
00:00:42I 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.
00:00:58...get down with doughnuts in the technical...
00:01:00Nice onion rings.
00:01:01More onion rings!
00:01:03...and tackle a sweetbread showstopper.
00:01:05I'm shaking a bit.
00:01:06It's a sauce sauce.
00:01:08...who will have reason to celebrate...
00:01:10Yay!
00:01:11So beautiful!
00:01:12...and who will end up feeling flat.
00:01:14It's not resonant.
00:01:14Do you think Paul will notice?
00:01:16Ha, ha, ha, ha, ha, ha, ha!
00:01:39Excited?
00:01:40It's going to be fun.
00:01:40I am very excited, but I'm 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. I think bread's my strength.
00:01:59If it was to do well in any week, it would be this week.
00:02:01It's going to be a surreal moment having Paul Hollywood eat my bread, so it better be good.
00:02:06Paul is a master of bread, so no pressure!
00:02:15Welcome 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. You can't just steal some bread off a monkey and bake
00:02:29that.
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,
00:02:41or glazes, or coatings, or toppings.
00:02:44Basically, you can go out with this.
00:02:45You have free hours.
00:02:47On your monkey marks.
00:02:49Get set.
00:02:50Bake!
00:02:53I'm so nervous right now.
00:02:55I've never made monkey bread before until practising for this, obviously,
00:02:59and now I've made loads and loads of savoury monkey bread.
00:03:01You little monkey.
00:03:04Monkey 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 chickens robbing everybody's stuff.
00:03:25To impress me, you're gonna 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.
00:03:36A little bunch of cheese.
00:03:37Lovely 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.
00:03:48Proving is going to be the one that makes or breaks this particular challenge.
00:03:52If you get that wrong in any way or you under-prove or under-bake, it's going to be a
00:03:56problem.
00:03:58Morning, Ian.
00:03:59Hi, Ian.
00:03:59Good 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.
00:04:14I make bread every day.
00:04:16So, have you prepped this list? It worked out all right?
00:04:18Yeah.
00:04:18My girlfriend actually told me to practice it more because she wanted to eat it more.
00:04:25Ian's trio of Irish cheese will be combined with pear, apples and blackberries.
00:04:30Flavours that girlfriend Dervla has given her seal of approval.
00:04:33So, when did you meet this girl there? I love talking love.
00:04:36Oh, first week of freshers in uni.
00:04:38The first week?
00:04:39First week in the wee bar and we were both sitting down.
00:04:43We were like, oh, do you want to get a drink?
00:04:45We were like, sweet, let's get a drink.
00:04:46I stood up. I finished here.
00:04:49Um, she stood up, she finished there.
00:04:52So, she's 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. She likes a short king.
00:05:00Yeah.
00:05:00Morning, Aaron.
00:05:01Good morning.
00:05:02Hi, Aaron.
00:05:03Hello, hello, hello.
00:05:04Aaron, you're monkey bread. Tell us about it.
00:05:06So, I'm doing a onion bread with chili and fennel.
00:05:09Then it's rolled in Gruyere cheese, nigella seeds and chives.
00:05:13There's some yeast extract in the dough, but...
00:05:16I phased out then.
00:05:18I was in and then I was out.
00:05:21Aaron is putting even more yeast extract in the glaze for his bread
00:05:24and his onion dipping sauce in his attempt to convert Paul's palette.
00:05:29He might go, this is the greatest bread I've ever tasted.
00:05:32Well, he hates my flavor, so...
00:05:34Oh, does he?
00:05:35What about Prue?
00:05:36I think she's like, yeah, 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,
00:05:48Jessica's taking her inspiration from her favorite al fresco flavors.
00:05:53So, I've gone for picnic season because, well, being in the sunshine with friends,
00:05:59eating delicious food is a delightful thing.
00:06:01So, it's going to have caramelized onions, blue cheese, figs and walnuts.
00:06:06Picky bits.
00:06:08Jessica's aiming for a texture-packed monkey bread with crunchy walnuts,
00:06:12creamy blue cheese and 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, Jessica.
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,
00:06:32actually make it nice and light 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.
00:06:41You actually really can.
00:06:42It's ready for its first proof.
00:06:44Put it in the proving drawer for about 40 minutes.
00:06:47In practice, it's risen quite fast.
00:06:50So, while that's proving, 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.
00:06:57Good morning, Jasmine.
00:06:58Good morning, Jasmine.
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,
00:07:07and then induja and basil in the other.
00:07:10Jasmine's spicy sausage and basil filling will be rolled into swirls
00:07:14and paired with dough balls filled with kalamata olives and rosemary.
00:07:18Have you ever tried olive and coriander?
00:07:20No.
00:07:22Should I?
00:07:22Very Cypriot Greek, yeah.
00:07:24Sounds like a great bread.
00:07:25Well, it's classic, yeah.
00:07:26Should have done that.
00:07:27Yeah, you should have done that.
00:07:29Now you're freaking me out.
00:07:30Ha-ha!
00:07:31It 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.
00:07:41I'm just going to do what I know.
00:07:44Poi man is going for a more exotic ingredient.
00:07:47You've got to have a bit of morning glory.
00:07:49What's morning glory?
00:07:51It's the Chinese vegetables.
00:07:53It's a bit lim.
00:07:54Yeah.
00:07:56Stop with that.
00:08:00Poi man hopes her red bean curd and Asian pesto dough balls
00:08:04will make the judges stand to attention.
00:08:06And 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, Paul?
00:08:19It is.
00:08:20Oh, it is.
00:08:21Oh, sorry.
00:08:23Sounds fascinating.
00:08:25I can't wait to try this.
00:08:26Good luck, thank you.
00:08:27Good luck.
00:08:30As well as perfect bread.
00:08:32It's perfect.
00:08:33Quite nasty.
00:08:33It's coming.
00:08:34It's coming.
00:08:35The judges are expecting flavours that pack a punch.
00:08:39Bacon is so delicious.
00:08:42Oh my gosh.
00:08:44So today is, we're calling it a French degustation,
00:08:47because it sounds fancy, I know.
00:08:49But really, it's just some very simple French flavours.
00:08:53Croque monsieur inside one.
00:08:54Then we've got a French onion soup inside another.
00:08:57And 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
00:09:05to avoid any leakage in his French cuisine-inspired monkey bread.
00:09:10So that is the hard part of this challenge,
00:09:12is getting the flavour without getting too much moisture in there.
00:09:14Tom might be flying the flag for France,
00:09:17but 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.
00:09:23We are going for an india cream from Calabria, where my dad is from.
00:09:30Lovely.
00:09:30Sun-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.
00:09:38Yeah.
00:09:38On Ottersville, right by mine.
00:09:40Yeah, there it is.
00:09:43Nadia's Liverpoolian wild garlic pesto will top her monkey bread,
00:09:47which will be filled with all the flavours of her family's hometown in Italy.
00:09:50My 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, we always stink of garlic.
00:10:02This is my pesto.
00:10:04You can't go wrong with pesto, can you?
00:10:06Italian food is one of those things that I really enjoy cooking,
00:10:10so I'm trying to use some of the flavours that we'll typically use at home in this,
00:10:13because I know that I can make them and that they work.
00:10:15It'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,
00:10:32I just love doing things in here for the first time.
00:10:35Really 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.
00:10:41Morning.
00:10:41Natalia, tell us all about your monkey bread.
00:10:43So, I'm going to make my family Ukrainian monkey bread,
00:10:50and I put inside bacon filling, cheesy balls.
00:10:56OK.
00:10:57Oh, we'll see what's going to happen.
00:11:00Made from an enriched dough and stuffed with cheese, bacon and onions,
00:11:04Natalia's flavours are a nod to the big Ukrainian tear-and-share loaves
00:11:08she enjoys eating with her family.
00:11:10You make bread a lot?
00:11:11Yeah, at home.
00:11:11You do?
00:11:12Yeah, I do.
00:11:13OK.
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.
00:11:31OK.
00:11:31So, yeah, it's quite a lot of emotion in your bread and love in your bread.
00:11:35Absolutely, yeah, absolutely.
00:11:37That's what baking's all about.
00:11:38Yeah.
00:11:39Hiya, Lesley.
00:11:40Hello, good morning.
00:11:41Hello, Lesley.
00:11:42Good morning.
00:11:42Lesley, you're monkey bread.
00:11:44Yes.
00:11:44What 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.
00:11:51Yeah, it sounds beautiful.
00:11:52Yeah, I hope I can pull it off.
00:11:54Covered in a variety of seeds, Lesley's hoping to balance out the flavours of her walnut,
00:11:59stilton and pear monkey bread.
00:12:00I'm going to chop the pears up, mix it in with the Stilton.
00:12:04How much stilton?
00:12:05I think it's about 120 grams.
00:12:08120 grams?
00:12:09Yeah.
00:12:09Not a lot.
00:12:10I think it should be more.
00:12:14My bread.
00:12:15Oh, look good.
00:12:17Once their dough has doubled in size...
00:12:19Yeah, it is looking quite good, actually.
00:12:21..the bakers can start to fill and shape their dough balls.
00:12:24So, now I'm going to spread it out.
00:12:27This feels really good.
00:12:28This 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, wrap everything over,
00:12:37so 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.
00:12:47I think it's a big bite of cheese here.
00:12:52You love watching Paul knead bread, apparently.
00:12:55Is that true?
00:12:56Yes.
00:12:56Yes, how 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.
00:13:11With his blue eyes of a husky.
00:13:14And his sausage-y fingers.
00:13:18The bakers must work quickly.
00:13:20OK, 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.
00:13:29So, 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.
00:13:38OK, gonna put that in.
00:13:40Gonna 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 gonna give it 40 minutes.
00:13:49Beautiful.
00:13:50I'm gonna leave it to prove for as long as physically possible.
00:13:54It needs 30 minutes to bake.
00:13:57So, the moment it gets to 30 minutes, in.
00:14:02But two of the bakers...
00:14:04Crack on, crack on.
00:14:05Quick, quick, quick.
00:14:05..have fallen behind.
00:14:07Am I the only one that's still doing my bowls?
00:14:10No, I'm pouring one the same as you.
00:14:14So, it's OK.
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.
00:14:25With the monkey breads needing around 30 minutes in the oven,
00:14:28the 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.
00:14:45It'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.
00:14:49Good 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.
00:15:08Something 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.
00:15:29Cilantro.
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.
00:15:43Then they can expect their bread to rise as soon as it hits the oven.
00:15:46I think we should be okay.
00:15:48See you.
00:15:49Like a big boss.
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?
00:16:00Bread'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 you.
00:16:10I won't.
00:16:12Oh, babes.
00:16:13I'm going to take these out of the oven in about five, six minutes.
00:16:44Let it cool down.
00:16:46Five minutes left.
00:16:47It's ready.
00:16:49Yeah.
00:16:51Once baked, the monkey breads need to be demoulded carefully.
00:16:54Whoa.
00:16:55I'm scared.
00:16:56To prevent the balls from falling apart.
00:16:59Oh, you're...
00:17:00Careful.
00:17:00Am I coming?
00:17:01Harshly.
00:17:01Might be worth flipping it back over and just trying to dislodge a few bits, maybe.
00:17:05Good.
00:17:05Oh, you .
00:17:07Oh, I can't believe I did that.
00:17:11Flat as a pancake.
00:17:13This is a mess.
00:17:17So now, oh, some of it's still in there.
00:17:20Bakers, you have one minute left.
00:17:22One minute.
00:17:23Oh, God.
00:17:26Stick it, stick it, stick it, stick it.
00:17:28Just panicking.
00:17:30Absolutely panicking.
00:17:31You brush with a little bit of oil.
00:17:36This is wild olive pesto.
00:17:39She's had a multitude of sins.
00:17:40Maybe not these sins, but...
00:17:46Done.
00:17:47Bakers, your time is up.
00:17:49Please step away from your beautiful monkey breads.
00:17:52Looks okay, but I don't want to be thinking this is going to be amazing
00:17:56and 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 to home on bread, please?
00:18:03You're not going on bread, please.
00:18:05I'm going on bread, please.
00:18:06It's awful.
00:18:10The baker's monkey breads will now be judged by Prue and Paul.
00:18:14Hi, Ian.
00:18:15Hello.
00:18:15Hi, Ian.
00:18:19I love the set-up.
00:18:21I think the bake looks great.
00:18:22Nice, strong colour.
00:18:22You can see the individual balls as well.
00:18:24I 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 caramelised onion.
00:18:36And then for the last one, we have a brie style with blackberry and rosemary.
00:18:41I love the flavour.
00:18:42It's that wonderful sharpness from the blackberries.
00:18:45I mean, it's just really rich cheese.
00:18:48Superb.
00:18:49Love the flavours.
00:18:50I was getting some, was it nuts in there?
00:18:53Nuts rolled 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 appetising.
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?
00:19:12So 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 flavour of the pear.
00:19:24Stilton is lacking.
00:19:25Okay.
00:19:26You need a little bit more stilton in there.
00:19:28Good job though, it tastes great.
00:19:29Thank you. Very delicious.
00:19:33Look at the look of it. I think it looks quite quaint.
00:19:35So these ones are their French onion soup.
00:19:37These ones are the steak and these ones are the croque monsieur.
00:19:41That's delicious. It's quite sweet because it's onion.
00:19:44Flavours are great. Punchy, strong, spot on.
00:19:47That croque monsieur, I spent two years in Paris as a student.
00:19:50I lived on croque monsieur and it tastes like it.
00:19:54The doughnut is lightening up a little bit. It'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, which makes it more tear and share than monkey bread.
00:20:05Nevertheless, it looks good and it looks well baked as well.
00:20:09Thank you. Thank you.
00:20:09Flavour, it's bacon and onions, cheese and parsley and a bit of pesto.
00:20:18It's quite sweet actually. Yeah.
00:20:20It's a bit over sweet. What you need to do is celebrate the savoury and not the sweet.
00:20:24Yeah. A bit stodgy as well.
00:20:25It's a little doughy, but if you get a bit towards the edge, it's absolute perfection.
00:20:30Thank you so much. Thank you, Natalia.
00:20:34I think it looks great. One 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 flavours, love the combination of flavours.
00:20:45You're adding not just flavours but textures as well.
00:20:47OK. I think you've done a very good job.
00:20:50So do I. Well done, Jessica.
00:20:53I think it looks rough and ready. OK.
00:20:56Because it's broken up a lot.
00:20:57It's all the flavours of Calabria.
00:21:00Sun-dried tomatoes, black olive.
00:21:02We've got the indouya and 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.
00:21:10OK.
00:21:11But the flavours, though, you can't argue with the flavours.
00:21:14The flavours 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. Thank you.
00:21:26An impressive-looking thing, though.
00:21:27I like the fact that you've got all the little balls you can see,
00:21:29but 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 flavour-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 flavour.
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 needed longer.
00:21:55Overall, it's not bad.
00:21:57I think your flavour is just lacking.
00:21:58I'm a little more enthusiastic.
00:22:00I think it tastes absolutely delicious.
00:22:01That's good to hear. Thanks.
00:22:04I love the look of this.
00:22:06It is very neat.
00:22:07The balls are all there.
00:22:07You can see everything.
00:22:08Clever.
00:22:09Well, it looks very attractive.
00:22:11It does.
00:22:12Yeah, let's have a quick look.
00:22:14So my monkey bread, I have two flavours.
00:22:16There's an olive and rosemary one, and then and basil.
00:22:24Not getting the rosemary with the olive.
00:22:26I'd like to see more olive.
00:22:28Even 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.
00:22:37Yeah.
00:22:37But if you sat down with some friends and that glass of wine.
00:22:42Agreed, yeah.
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.
00:22:51At first glance, I would have perhaps liked a little glaze on...
00:22:56Did you glaze them at all?
00:22:57I forgot.
00:22:58Because 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 sides of them are good.
00:23:05The bulls look a nice size.
00:23:07The red dough is red bean curd, and the green is like an Asian pesto.
00:23:13And the other one with sesame seeds.
00:23:16Is there a little chilli 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 bulls are actually a baked dough, right?
00:23:27You probably need a little bit more proving just to open them up a bit.
00:23:30I'm just not getting a huge amount of flavour in there.
00:23:33Oh, okay.
00:23:36So my monkey bread was going to be onion flavoured with some yeast extract.
00:23:41You 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, it's sort of fallen apart.
00:23:52Oh, wow.
00:23:53I know.
00:23:53It's like raw.
00:23:54No temptation.
00:23:55It doesn't look as if it's been in the oven.
00:23:57No, it doesn't, is it?
00:23:58It's literally like dough.
00:24:04That's a good flavour.
00:24:05That's a great flavour.
00:24:06But the texture is so awful that you couldn't eat it.
00:24:10It's a shame.
00:24:11Yeah.
00:24:11Bad luck.
00:24:12I mean, thank you for your kind words.
00:24:14Thanks, sir.
00:24:15Cheers, guys.
00:24:20I 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, which I didn't
00:24:29really want today.
00:24:31I think I was as close to a handshake as I may ever be, so I'll take that.
00:24:36He said the word superb.
00:24:37You don't hear superb a lot, so I'm happy with that.
00:24:40I 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.
00:24:49I will be at the bottom again.
00:24:52It's not my thing.
00:24:57For the bakers' next bread week 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 bread board, it'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.
00:25:35Okay, for your technical challenge today,
00:25:37Paul Hollywood would love you to make his take on that fast food classic,
00:25:43the 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.
00:26:00You've got two hours, 45 minutes.
00:26:02On your marks.
00:26:03Get set.
00:26:04Bye!
00:26:07Oh!
00:26:10Feeling incredibly daunted about deep frying.
00:26:13Well, who has a machine like that at home?
00:26:15Do you?
00:26:15No, 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.
00:26:21I make doughnuts many times.
00:26:24Should be okay.
00:26:29Paul, I know you like a doughnut.
00:26:31I'll be honest with you, doughnuts are my guilty pleasure.
00:26:33For a main course, I have a load of hot dogs.
00:26:36And then for dessert, I have a load of doughnuts.
00:26:37That 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, it 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.
00:27:06Okay, Prue, choose your doughnut.
00:27:08I'm going to go for a plain one.
00:27:09I'm going to have the pink one.
00:27:11Oh, yes.
00:27:12You can see how soft it is inside.
00:27:15Oh, my God.
00:27:16I am covered in icing.
00:27:18Bingo looking good.
00:27:21Recipe is not very detailed.
00:27:23So the first note is make the dough and leave to prove.
00:27:25Self-raising flour and strong white flour together.
00:27:27Adding self-raising flour and yeast should ensure a light, fluffy texture.
00:27:32I 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. I'm still worried.
00:27:55How's my Aaron?
00:27:57Does it put you off when you have a bad signature?
00:27:59That's in the past. I know it now.
00:28:00Yeah, it's in the past.
00:28:01We've moved into the future.
00:28:01Oh, I love your attitude.
00:28:02Yeah, it's in the past. It's gone.
00:28:04Yeah, you look good.
00:28:06You know what I mean?
00:28:06It's what I need.
00:28:07There's a little ego boost to keep me going.
00:28:09As long as you look good, babes.
00:28:11Who cares?
00:28:12Just look good.
00:28:13You always look good, babes.
00:28:14And you can smash anything.
00:28:15So who's out?
00:28:16I'm trying to do a bit of slap and fold.
00:28:19I 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.
00:28:36I don't cheat.
00:28:36You never cheated at school?
00:28:37No.
00:28:38Not once?
00:28:39I 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 jar until double in size.
00:28:50I'm going to prove it 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.
00:29:03Let'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.
00:29:17I 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...
00:29:29Oh, 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.
00:29:39Ooh, that is strong.
00:29:40I went for it.
00:29:41I went...
00:29:43About 20 drops.
00:29:44I feel like it needs to be really red as well.
00:29:47This is where they're going to go, hmm, looks 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.
00:30:01Obviously I don't want to over-prove it.
00:30:02But 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.
00:30:13So, 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.
00:30:23Shape the dough into 12 approximately seven 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.
00:30:34But the bakers haven't been given any directions on how to achieve that.
00:30:39I don't know how to get my hole in.
00:30:41I'm just going to do it with this.
00:30:43We'll get a neat hole.
00:30:44Everyone wants a neat hole, don't they?
00:30:47It's quite big, that hole.
00:30:49Yeah, but remember that it expands.
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.
00:31:18I don't know, I may have killed the yeast.
00:31:21Three, six, nine, twelve.
00:31:23Anybody know what the bags are for?
00:31:25OK.
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,
00:31:32so 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.
00:31:37I'll leave it start shaping it.
00:31:39I just hope I can do this in time.
00:31:42Stay positive, stay 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.
00:31:56I'm waiting for it.
00:31:57But the bakers also need to calculate how long they'll need to fry,
00:32:01cool and decorate them.
00:32:03I've all said about timing, planning.
00:32:05I need to work out timings.
00:32:07I have no idea how long they take to fry.
00:32:09Tom's wrecking in 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.
00:32:17Aunt, he's a wee bread boy, so, you know.
00:32:19He's a wee bread boy.
00:32:20It's not wee.
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.
00:32:28I should have enough time.
00:32:34Bakers, you've got half an hour left.
00:32:37I reckon this is probably done.
00:32:38While Poi Man is still waiting for a second proof.
00:32:41Don is proofing, so it's nothing I can do.
00:32:44The other bakers can move on to the next step.
00:32:46Number four is fry the doughnuts.
00:32:49Let's do this, Noel.
00:32:50Let's do it.
00:32:51This is exciting.
00:32:56She floats.
00:32:57This is a good sign.
00:32:58I'm going to do two at a time.
00:33:00Two minutes on each side.
00:33:02I reckon three at a time.
00:33:03Three at a time.
00:33:05I'm going to do four in a batch.
00:33:06If I put too many at one time,
00:33:08it's going to reduce the temperature of the oil.
00:33:10If you have it too low, it will absorb too much oil.
00:33:13And then it will become greasy and unpleasant to eat.
00:33:15Oh, I need to start to defy them.
00:33:18Otherwise, I won't have time.
00:33:20I think that colour's good.
00:33:22Like the back of Paul's hand.
00:33:24How do you get that colour?
00:33:26They're like the ice bath that everyone has.
00:33:27Paul has one of these.
00:33:29You can do eight minutes.
00:33:32Absolutely.
00:33:33These little speedos.
00:33:37Oh, gosh.
00:33:38I defy about three minutes each side.
00:33:41I just don't want them to be doughy inside,
00:33:43so they might be a little bit too brown.
00:33:46I'm feeling okay with them.
00:33:47They look like doughnuts, which is great.
00:33:50It seems like they've got the doughnuts 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.
00:34:03It's very messy.
00:34:06Whoa.
00:34:07That was thicker than I thought.
00:34:10I don't know whether they're a little bit overdone.
00:34:12Nice onion rings.
00:34:14Onion rings!
00:34:16They look gorgeous.
00:34:17They're not.
00:34:18Are you sure?
00:34:19How do you know?
00:34:20How do you know?
00:34:20Because I make doughnut all the time at home.
00:34:22I know.
00:34:23He's going to have a problem with them.
00:34:24Yeah.
00:34:24Just keep going.
00:34:25Keep going until finished.
00:34:27Oh, this one too much icing.
00:34:29Be positive.
00:34:30I know, be positive.
00:34:31Be positive, darling.
00:34:33The 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.
00:34:42I need to do six pink,
00:34:44and then I need to decorate them in red and white.
00:34:49Type red and white spiralling circles.
00:34:53Spiralling?
00:34:54They said spiral.
00:34:55How long do I have?
00:34:56Bakers, this is it.
00:34:58One minute left.
00:34:59One minute.
00:35:00Oh, good God.
00:35:02It's so stressful.
00:35:03My hand's shaking.
00:35:06Oh, my God.
00:35:13What kind of nails are?
00:35:15Bakers, your time is up.
00:35:20Please come and bring your beautiful doughnuts
00:35:23and place them behind your photos.
00:35:27You guys look great.
00:35:28What are you worried about?
00:35:28No, my underproof.
00:35:30I don't know what happened.
00:35:33That's so beautiful.
00:35:33I don't know what happened.
00:35:56aren't they? Decoration's pretty good. It's pretty even. The crumb looks good. Nice and light.
00:36:03It's nice on the mouth so it's quite soft. Good. Good. Okay. It hasn't proved enough. You see
00:36:09there's no white line. There is much too much icing on that. Look at that. It's an acceptable
00:36:13doughnut. But it's a bit heavier. These are massively under-proved and very, very dark.
00:36:21Let's have a look inside. I took a bit of a saw. You see how dense that is? Over-fried
00:36:26as well.
00:36:28The flavours are good but the texture's all wrong. And they're uneven. Some of them are much smaller
00:36:32than others. Yeah. Now these don't look too bad. Well this one doesn't look as if it's iced at all.
00:36:37The icing has been so liquid it's just disappeared. Soft. The crumb is nice. The texture's okay.
00:36:45Nice shape. I mean look at the inconsistencies. This is a tiny little one. Look how dark it is.
00:36:53That actually tastes bent as well. It's very greasy look. Now I quite like these. The icing on this isn't
00:37:00particularly neat. They match. True. Quite original. And it's thinly glazed which is what I like.
00:37:06Absolutely yeah. The white line is there. They've got the white line there. This is quite light inside as well.
00:37:11Tastes good. It's delicious. These are so uneven. I mean some of them look well risen and some of them
00:37:19look tiny. It's just not as tight as I thought it would be. Nah. Well that's one of the bigger
00:37:24ones.
00:37:26Yeah. It's as if they've been done in two batches. Yeah. Very inconsistent.
00:37:31Someone's trying to be clever. Oh well why not? I don't think that looks really good. It's not quite the
00:37:36decoration we told you to do but it's lovely. The lines are good. The consistency and the colour is
00:37:41pretty decent. Gosh. That's very big bubbles in there. Yeah. It's quite open. It's been well mixed.
00:37:47Now overall these don't look too bad. The shaping has created a bit of an issue. Needed to be slightly
00:37:52thicker on the glaze on this runoff. It does nice and spongy. It tastes okay. It's just a little bit
00:37:59uneven. The icing is pretty terrible. Yeah. The icing on this is a bit thin. And then ironically when you
00:38:04move
00:38:05onto the last one this is just way way too thick. And they're all inconsistent as well. It's a bit
00:38:09of
00:38:09a mess. They're quite big. Yeah. They're nicely risen. The bigger ones are really good doughnuts.
00:38:15Yeah. Paul and Prue will now rank the doughnuts from least to most successful.
00:38:21In 10th place we have this one. Boy man. These are over fried and under-proved.
00:38:29In 9th spot we have these. Who are these little beauties?
00:38:34Leslie. I wouldn't go that far. Way, way over fried and there's just no consistency in the shape as well.
00:38:40Natalia is 8th. Jessica is 7th. Ian is 6th. Tom 5th. Toby comes 4th and Aaron is 3rd.
00:38:49And then in 2nd place we have this one. Nadia. They're nicely iced. They're pretty well risen.
00:38:56Excellent. Thank you. Which means in 1st place, Jasmine.
00:39:04Icing was very good. You had a lovely texture inside. They were nice doughnuts. Well done.
00:39:11Well that just happened. And it's breadweed which I feel is like...
00:39:15I feel a little bit better after the disaster that was this morning.
00:39:22Oh well. Have some beer later. Forget about it. And crack on tomorrow.
00:39:35Just one final challenge before the judges decide who will be Bread Week's star baker and who will be leaving
00:39:42the competition.
00:39:42Well here we have it. Bread Week, Dread Week. Let's talk about some of the bakers. Let's look at Aaron.
00:39:48Aaron had a bit of a disaster in the sick. Yeah he did. But he didn't do too bad in
00:39:53the tech.
00:39:53No. But then you have Poyman. I don't think Poyman had enough salt in her signature.
00:39:58It didn't really create a lot of flavour. Poyman 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. Ian smashed it yesterday. Thing 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. Yeah.
00:40:17There is one person I thought who was doing extremely well. I think it's Jasmine.
00:40:21She won the technical and did well in the signature as well.
00:40:23An idea too. She's doing okay. She has a good day today. She could be up there.
00:40:27It seems like there's a lot to play for in the first couple. Oh definitely.
00:40:30I'd like to see you two in tracksuits with whistles giving team talks. I'd pay to see that actually.
00:40:35I'm in.
00:40:42Bakers welcome to your showstopper challenge. Today the judges would love you to make a fantastic
00:40:47celebratory sweet bread with at least three tiers. Your showstopper should be made with an enriched
00:40:54bread dough. And should be designed to represent a celebration that has meaning for you. You have
00:41:01five hours to celebrate sweet bread. Come on. Great vocals Alison. Thank you so much. You're
00:41:10wasted on this show. Well I've had a drink but I wouldn't say I'm wasted. On your marks. Get set.
00:41:17Bake.
00:41:19I can't have a bad day today. I just want to do well.
00:41:27Today's showstopper challenge is an enriched bread. Three tiers of it made into a sort of celebratory
00:41:34showstopper. Like a tiered wedding cake but made out of bread. For me what I want to see is beautifully
00:41:40flavoured and well baked loaves that really show off the baker's skills. Unbelievable stance.
00:41:46Unbelievable. Power. The introduction of flavours is going to be quite tricky because the addition
00:41:52of all the ingredients into the dough can slow things up. Add too much fruit for instance then
00:41:57again that slows the yeast up. You've got to get your timings right, your proving right, your baking
00:42:02right. Get the consistency right. If it isn't there's going to be trouble. Morning Aaron. Good morning.
00:42:09Right Aaron tell us all about your sweet bread. So I'm doing a celebration of life sweet bread for
00:42:15two of my friends who passed away a few years ago. Alicia and Fidel. My friends have always been
00:42:19really supportive of me getting on to bake art so it just felt fitting. And I'm doing four courons
00:42:26stacked and then down one side there will be some flowers for Fidel, roses for Alicia. Sounds like a
00:42:32fitting tribute. Thank you. Aaron's ambitious French couron bread will be festooned with a
00:42:39cascade of flowers and filled with pistachio marzipan, cherries and apricots.
00:42:44Couron is such a beautiful bread made rice. Yeah I've really tried to finesse this one for you guys.
00:42:50Well you've got five miles right. Yeah and I'm making good time because they bake quite fast as well
00:42:54because there's a hole in the middle. Good luck. Thanks guys. Also going for a classic French
00:42:59celebration bread is Nadia. I am making a wedding cake but a French one. It's beautiful. It's a nice
00:43:06brioche dough with a nice raspberry crème patisserie inside and it's really pretty.
00:43:11I just love weddings. Never been married but love weddings. Nadia's sweet bread towel will be
00:43:17decorated with dozens of hand pipe buttercream blooms fit for the wedding of her dreams.
00:43:23We're going to a wedding. Who's wedding? Is it your wedding? Well I've been waiting a very long time.
00:43:28Oh god. Have you got a boyfriend? Yeah. You've not put a ring on it yet? No.
00:43:31I am. What's his name? Daniel. What are you playing at Daniel? What are you playing at?
00:43:37Remember there's no ring on it. Anyone could take her. Let me just touch the proving drawer.
00:43:43While the bakers wait for their dough to increase in size. So pull for an hour.
00:43:48They can focus on their fillings. This is my crème patte with loads of fresh raspberries.
00:43:54This is glazed cherry but adding ingredients with more moisture. Just straining off the liquid so
00:44:00they're not too wet going into the dough. Can run the risk of wet and sticky dough that won't rise
00:44:05properly. How you doing Ian? I'm okay. What's going on? So this is going to be celebrating Samhain
00:44:11which is the Irish precursor. Samhain? Yeah it's the Irish precursor to Halloween. I love this.
00:44:16Yeah. You know like jack-o'-lanterns and stuff. Yeah. So they used to have these little turnips
00:44:19that they would carve terrifying faces into. Really? Yes. Horrifying. So is yours going to be horrifying?
00:44:25Hopefully, yeah. I want to scare the judges a wee bit. Ian's spooky sweetbreads will be flavoured with
00:44:31apple and cinnamon and decorated with edible paint and dead dough decorations. Celebrating his
00:44:37girlfriend Dervla's favourite time of year. My girlfriend, she says that she looks like you
00:44:44and wants you to know that. I mean, it's scarily close. It is scarily close. I feel sorry for you.
00:44:50So she looks like a sort of dug up zombie. Yeah, that was what I'd recommend doing in the first
00:44:56place.
00:44:56Yeah, cool. Yeah. Yeah. All right. I pulled.
00:45:02Also dedicating his bread to someone special is Tom. My boyfriend, his favourite time of the year is
00:45:07autumn. So mine is just all about that changing time of the year when all the leaves fall off the
00:45:11tree.
00:45:12How are you doing that in bread? I've got a three-tiered
00:45:15cinnamon bun tower and then I'm going to have some chocolate decorations because it's bread week.
00:45:21So why not decorate out of chocolate? Tom's sculpted chocolate tree will shower autumn leaves onto
00:45:27the orange cream cheese icing that will cover his orange cinnamon and pecan nut rolls.
00:45:33Let's hope it tastes as good as it sounds. I don't know if I have the substance to back it
00:45:36up.
00:45:37Let's see. We'll find out. Let's see. I think I'm going to have to get my dough out of the
00:45:41proving drawer. Whatever it looks like, it's got to come out. Pretty big. I don't know if it's risen
00:45:46as much as I would like it to, but I haven't got time to mess around now, so I'm just
00:45:50going to have
00:45:50to get on with it. The bakers now face a race to get their bread filled and shaped before it
00:45:55proves
00:45:55for a second time. And there's going to be some apple and cinnamon virled into the to the loaf,
00:46:01so hopefully they don't leak into the dough. So this is my fruit filling. It's just the apricots,
00:46:08the lemon and the sour cherries. So this is the cinnamon cardamom butter. I'm actually going to
00:46:13fold it almost like making laminated pastry when you put butter inside. Morning Jasmine. Morning,
00:46:20hello. Right, Jasmine, tell us all about your sweetbreads. What are you doing? So I'm going to
00:46:24do a Swedish cinnamon and cardamom midsummer celebration bread. Lovely. Jasmine's plaited
00:46:30cannabula loaves will be made from sweet cardamom dough filled with cinnamon, sugar and butter and
00:46:36decorated with delicate Scandi-style icing. Ironic that I'm plaiting when I have no hair to plait myself.
00:46:42I had my own hair completely until I was like 12, and the doctors didn't really know why. Like,
00:46:48no one really knows what causes alopecia or there was nothing that triggered it.
00:46:53I just randomly started losing my hair. So it literally wasn't until, yeah, a couple of years
00:46:58ago when I stopped wearing my wigs. And it was really hard at the start going outside without
00:47:04wearing a wig and just looking different. But I feel like I'm really getting to the point where I
00:47:09genuinely am starting to enjoy like not having hair and being different. The bakers need to carefully
00:47:15shape 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? Yeah, he doesn't even know what I am.
00:47:31And while most of the bakers are shaping the dough before it turns to the proving drawer,
00:47:36Jessica is relying on the second proof to shape her loaves. So the string around it,
00:47:41essentially what I'm doing is I'm trying to make each tier look like a pumpkin.
00:47:44So as it proves, it will stretch into the string. Sick! Jessica's pumpkins will be sandwiched with
00:47:51apricot conserve and orange-infused creme patissier, decorated with crops and rain dancing
00:47:57figures to celebrate her time working in Uganda. I would work in communities that mainly focus on
00:48:02agriculture and they experienced a lot of drought. So when the rain came, the women and children would
00:48:09leave their houses and dance in the rain to celebrate the kind of coming of the rains and
00:48:13the prosperity of the ground to hopefully grow their crops. Bakers, you are halfway through. You've
00:48:22got two and a half hours left. The second proof is the baker's last chance to get their dough ready
00:48:27for baking. Hopefully we'll puff up. Producing a light and airy bread, an open crumb structure that
00:48:33the judges are looking for. So this is the bread that stole Christmas. Can't sacrifice that second
00:48:40proof today because Paul said it was slightly unapproved on the second one yesterday. Let's hope
00:48:45Christmas comes early for me this week. Toby's hoping he can redeem himself today with his festive
00:48:50stolen breads, filled with mixed fruits, spices and marzipan, celebrating his favourite time of year.
00:48:57I absolutely love Christmas. I always have. We stockpile stolen every year. That's why I wanted to go for
00:49:03stolen inspired bread. And it tastes great. Can't, can't lose surely. Natalia. Hello.
00:49:10Good morning. Natalia, tell us about your celebration bread. So today I'm gonna make my korowai. It's
00:49:21Ukrainian wedding cake, which is recipe my grand-grand mother. So I hope it works today. Paul,
00:49:30don't, don't look at me like that. I'm so scared. How can I ever go at your grandmother?
00:49:38Natalia's traditional korowai wedding bread will be made from an enriched dough,
00:49:42packed with butter and flavoured with orange cinnamon and rum, all from a family recipe
00:49:47passed down to her from her mum. She could bake her. She could bake her, but I think she's
00:49:54better with cooking. Is she here or in Ukraine? Yeah. Did you watch the show? Yeah.
00:50:00Hello, Natalia's mum. Hello. She said you're a better cook than a baker. No, I'm not. You know
00:50:07everything you say, they're filming. She's gonna find out. But Natalia's family recipe has competition.
00:50:14So I'm making a korowai style sweet bread. Ooh, that's controversial. Is it? You know,
00:50:21Natalia's making one. She is Ukrainian. Yeah, I know. No pressure. Lesley's hoping her korowai
00:50:26sweet bread, enriched with rum-soaked raisins, blood oranges and cinnamon will hold its own.
00:50:31And she's decorating it with flowers for her granddaughter. A little granddaughter, Mabel,
00:50:36she's coming up for two. And she loves flowers. And on her first birthday, we had a daisy theme. So,
00:50:44a little nod to her. Also saying it with flowers is Poy Man. I bought my house. Yeah.
00:50:51Um, there's a rose tree outside my house. Stunning. Um, but I cut that off. Why? You cut the roses
00:50:58off?
00:50:58Yeah, I took the whole plant off. Oh, my gosh. It's because for Chinese, uh, feng shui,
00:51:03Huh? Roses are not good for your love life. No? Why didn't you, like, plant it round the back?
00:51:09Then my boyfriend at the time bought me a plant, a rose plant, and planted it at the back garden.
00:51:17Now we got married. So, I think the love curse broken.
00:51:22Poy Man's tribute to her husband, Paul, will see three layers of plaited milk bread filled with a
00:51:27coconut paste and glacé cherries, adorned with roses sculpted from bread dough.
00:51:32How do you make your roses, though? I used a circle cutter.
00:51:36Do you do? Yeah. You line them all up and roll it up? Yes. Impressive.
00:51:40I tried it at home with... went well, most of the time. Okay.
00:51:44So, hopefully, this will go well. So, second proof's done. That's behemoth. She's going in.
00:51:55Wish me well. As their dough hits the heat... Going in.
00:51:58The bakers can get to work on making their decorations that will elevate their celebratory
00:52:03sweetbreads to show-stopping levels. I'm making my lovely chocolate tree.
00:52:09Roses are for Alicia, and the sunflowers are for Fidel. These are going to be on top,
00:52:12so I want them to look nice. The bread's quite dark, so the daisies really add a bit of colour
00:52:17to it.
00:52:18My roses look quite good. Yeah. Gonna make some rain clouds.
00:52:23These are the turnip lanterns. They're terrifying. What the hell is that?
00:52:30I've done some more, don't you? That's the most disgusting thing I've ever...
00:52:32That's the worst one. What is that?
00:52:35It's gonna be a tree eventually. It really doesn't look like a tree, Tom.
00:52:38It looks like a big log. Wait. Wait and trust me.
00:52:42Smells nice, though. Thank goodness.
00:52:48What's this? It's like a little octopus. I've got some leftover flowers.
00:52:53We could maybe catapult it somewhere. Who should we take out?
00:52:56No, let's... Who looks like they're doing well? Tom.
00:52:58You go for the head, I'll go for the feet. One, two, three.
00:53:01Oh, they're actually close. Blimey.
00:53:05We flicked baby octopus at you. Sorry, I'm so deep in the focus trying to make this not look like
00:53:09a poo.
00:53:10Oh, good. It's too done. As the sweetbreads come out of the oven...
00:53:15Fab. It's the moment of truth for the baker's showstoppers.
00:53:19Definitely a little over. It's not as pretty as I wanted it, but it's fine.
00:53:23I'm gonna cover it with tasers. It's a good bake. I 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. Please be done.
00:53:37That's got to go back in.
00:53:40That 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.
00:53:54As long as they're out in the next 10 minutes and start to cool.
00:53:57Other people's bread's looking really good. It's kind of stressful.
00:54:01Whilst Toby and Ian face an anxious wait...
00:54:04Come on.
00:54:06..the other bakers must get their breads cooled.
00:54:09It'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.
00:54:14..before assembly can begin.
00:54:16These are just the little flowers that are going around the edges.
00:54:19Got some bling for these roses, because I live in Essex.
00:54:24I just want to get the roses done, so I've got the equal amount of roses to some flowers.
00:54:28OK, I'm just going to glaze this super quickly.
00:54:31I've made my glaze from milk with cornflour and gelatin.
00:54:38Yay!
00:54:39So 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.
00:54:47So, it's Ian, it's decoration time.
00:54:50Bakers, you've got half an hour left.
00:54:53Where am I next?
00:54:55Over here.
00:54:56Here you go.
00:54:57Come on, come on.
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 right.
00:55:08..Ian 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.
00:55:16Ideally, these will cool quickly.
00:55:18Ah, see, under-proved, you can see, because it's cracked there.
00:55:22Paul's going to have a field day on that, isn't he?
00:55:24Oh, I've gone... I've just gone over this hot with the res.
00:55:27It's like there's been a murder.
00:55:28What's going on?
00:55:29It'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.
00:55:36Bakers, 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.
00:55:45Oh, please, don't squash.
00:55:48Oh, please.
00:55:50It's going to do this really quick.
00:55:52Bread beef would be the worst week to start crumbling.
00:55:54Come on.
00:55:58I'm actually really, really happy with it.
00:56:00Oh, God, that looks rough.
00:56:03This is going to be terrible.
00:56:05This is going to be terrible.
00:56:06Oh, sugar.
00:56:07I haven't got enough oil in.
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.
00:56:22This 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, at least I know it looked good.
00:56:31I've got this bit.
00:56:32Don't tell anyone.
00:56:35Bakers, your time is up.
00:56:36We're done.
00:56:36Please step away from your showstoppers.
00:56:40Oh, I feel rough.
00:56:42I feel rough about that.
00:56:45Is that good enough?
00:56:47I don't know.
00:56:48Oh, my God.
00:56:56The celebration sweetbreads now face the judgment of Paul and Prue.
00:57:01Jasmine, will you please bring up your showstopper?
00:57:13It's beautiful.
00:57:14It'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.
00:57:29The cardamom level and the cinnamon level are very nice.
00:57:32And actually, the dough is baked beautifully.
00:57:34It's like you've got a good amount of swirls in there.
00:57:37So that is very good.
00:57:40It also, I think it looks incredibly pretty and it tastes fantastic.
00:57:45Mm.
00:57:45Well done, Jasmine.
00:57:48Bit wonky, but I think it looks very good.
00:57:51Let's see what it's like inside.
00:57:52It has marzipan inside and the bread is enriched with butter,
00:57:57eggs, apple juice and milk.
00:58:00The bread is not quite done.
00:58:02It's quite doughy.
00:58:03That is such a pity because I think that is the best tasting stolen I've ever had.
00:58:11Well, I think it's really dramatic.
00:58:13Very neatly done.
00:58:15I do like the bold colour on the outside.
00:58:17I think it looks stunning.
00:58:18This is orange cinnamon and pecan cinnamon rolls.
00:58:23I love the crunchy filling.
00:58:25And the cream cheese icing is lovely.
00:58:28Love 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.
00:58:36Excellent.
00:58:37Thank you so much, guys.
00:58:39I like the little figures.
00:58:41The colours 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 is a Japanese milk bread filled with a creme pat infused with some
00:58:52orange zest and some cardamom, and there's an apricot conserve.
00:58:58All the flavour 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.
00:59:08I love the bake on it.
00:59:11I love the shine.
00:59:12It really looks so appetising.
00:59:13So, this is a orange and rum-soaked raisin sweetbread in a korrava style.
00:59:22The texture's absolutely lovely.
00:59:24It's springy, nicely baked.
00:59:26I think you've done a great job.
00:59:27It looks good.
00:59:28It's baked well.
00:59:28Great flavour.
00:59:30Texture's good.
00:59:30Well done, Lesley.
00:59:34It's highly decorated.
00:59:36It's a little bit clumsy.
00:59:38And you've done the lace nicely, but it's got a few joins.
00:59:42I added oranges zest, rum, vanilla extract, and a bit of luff.
00:59:56Your spice levels in the cake are good.
00:59:58However, 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 flavour.
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.
01:00:20They're perfect.
01:00:22It just looks lovely.
01:00:24So, 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, and 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.
01:00:43The texture is perfect.
01:00:46You'd almost think it was a cake.
01:00:47It is very cake-like, but it's light.
01:00:49That's lovely.
01:00:50Well done.
01:00:51Sure, I should tell.
01:00:55Sorry, guys.
01:00:58It 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.
01:01:18Really nice and powerful coconut flavour, and I like the cherries.
01:01:23Glacé cherries wouldn't be one I would choose normally, but actually the
01:01:27Glacé cherries weren't really nice with this.
01:01:30And I think the bread is baked quite nicely as well.
01:01:32I quite like that.
01:01:34I think you've managed to achieve something that has surprised me, which is quite unusual.
01:01:38Well done.
01:01:42It doesn't make you want to eat it.
01:01:44No, it doesn't.
01:01:44It's certainly a Halloween feel to it.
01:01:46It's sour.
01:01:46Yeah.
01:01:47So it is a sort of winter, autumn-y spiced sweet bread with a cinnamon and apple swirl filling.
01:01:56It's underbaked, sadly.
01:01:58Is it?
01:01:58It's certainly underproved.
01:02:02It's really claggy.
01:02:04You cannot put apple in a bread like this, because apple will leak moisture into a dough as it's
01:02:11trying to brew, which will make it quite gloopy as well.
01:02:13Just needed more punch.
01:02:16Thank you, Ian.
01:02:26You know, I think it looks absolutely astonishing.
01:02:29I actually love the look of this.
01:02:31I love the Quran because it's exposing what's inside, and that's how it should look.
01:02:37But let's have a look and see, shall we?
01:02:39The bread is a Quran with pistachio, marzipan, cherries, apricots, and there's a light rose
01:02:46icing on there as well.
01:02:52Yes, Aaron.
01:02:55That's beautiful.
01:02:56The pistachio, marzipan, the fruit level, it's really tasty.
01:03:01I think you've done a decent job with that, and 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.
01:03:15I 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.
01:03:51Yeah, I'm proud.
01:03:52I'm happy, but I'm also aware that there's a lot of other amazing aches in there.
01:03:58That was a wild ride, wasn't it?
01:04:00What a showstopper.
01:04:01I was surprised about Ian's, letting 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.
01:04:09It was exactly your style, darling.
01:04:12Okay, and who's in line for going home now?
01:04:15Going into the showstopper, it was Poiman and Natalia who were in trouble.
01:04:19I thought Natalia's showstopper was quite clumsy and not exciting.
01:04:25It was okay, but I did really like Poiman's.
01:04:28I thought this is the comeback kid again.
01:04:30She always saves herself in the showstopper.
01:04:32Yeah, but in the technical, she's either been down at the bottom or second from bottom
01:04:35in 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.
01:04:51Second in the technical and 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.
01:05:01Wow.
01:05:01That is such a lie.
01:05:03Every week you try something.
01:05:05I've got security on my door.
01:05:10Well done, bakers.
01:05:12You survived bread week.
01:05:13Luckily, I've got the great job of announcing which person will be this week's Starbaker.
01:05:18And the Starbaker this week is...
01:05:25Jasmine.
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...
01:05:46Poi man.
01:05:55A 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 got it.
01:06:09Today has been, uh, rough.
01:06:12Today has been really rough.
01:06:14Do you feel like you dodged the bullet?
01:06:16I've dodged a nuke.
01:06:18Yeah, well done.
01:06:18You eat so dessert.
01:06:20You know what is cool?
01:06:20It's bread week.
01:06:21I'm happy I got Starbaker from 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?
01:06:33I can't believe I've survived bread week, to be honest.
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.
01:06:42So, basically, you were good, but not that good.
01:06:47I want you to be up there where you're thinking,
01:06:50have I won Starbaker?
01:06:51Not yet.
01:06:52Yeah, yeah.
01:06:52Am I going home?
01:06:53Yeah, yeah.
01:06:53OK.
01:06:54OK.
01:06:54Oh, my gosh.
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, it's back to school for the bakers.
01:07:07Too cool for school.
01:07:09They get in a flat with the signature.
01:07:12Devastated.
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.
01:07:21But who will come top of the class?
01:07:23What the duck?
01:07:24And who will be expelled?
01:07:26No.
01:07:27See me at the end of class.
01:07:29Sorry, sir.
01:07:29Are you a star baker in the making?
01:07:32If you'd like to apply for the next series of Bake Off,
01:07:35visit channel4.com forward slash take part.
01:07:39See you next week.
01:07:43Bye.
01:07:51Bye.
01:07:54Bye.
01:07:56Bye.
01:07:59Bye.
01:07:59Bye.
01:08:01Bye.
01:08:02Bye.
01:08:03Bye.
01:08:04Bye.
01:08:07Bye.
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