- 6 hours ago
Junior Bake Off - Season 11 - Episode 08
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00:01Oh, hi. Because of the hot weather, there's a hosepipe ban, which means there's a lot of
00:06unemployed hosepipes lying around feeling lost and alone without any purpose in life.
00:10Oh look, here's one. Hi there, Jackie. It's only me. How you doing? Everything okay? Great.
00:23Welcome to Junior Bake Off. You seen the others? Over that way. All right, let's see if I can see
00:31them.
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.
00:45It's Lila becoming star baker. Oh no, no. But Harvey snapped in the showstopper.
00:51It broke. Bad, bad, bad, bad, bad. I feel like you've added too much bicarb because I can taste it
00:57still.
00:58And was the first to leave the tent. It's Harvey, I'm afraid. Sorry, Harvey.
01:04I'm proud of myself for getting here and what I've done.
01:08This time... Kneading isn't fun to me, I'm just like...
01:12It's bread day. This is the worst bet.
01:15And the bakers must reveal their inner animals.
01:19With bread-based beasts.
01:21It's my favourite bread of the day.
01:24And disentangle themselves from a technical.
01:26I've never been good at wrapping presents either.
01:29That's sure to confound.
01:30This is the hardest technical ever.
01:32Even the most accomplished baker.
01:34I have never had to deal with this problem in my life until now.
01:43Ahead of the bakers...
01:45Oh, I see food processors. That's not good.
01:47...are two bread-based challenges.
01:49I know my mum really likes the smell when I'm baking bread.
01:52It's like she'll come down the stairs and suddenly she'll be like,
01:54Oh, something smells really nice in here, Khadija.
01:56I'm like, yes, I'm making bread, mum.
01:58Do you think it might be a sweet technical?
01:59Like ice buns.
02:01Oh, those are nice, aren't they?
02:02Yeah.
02:03It's one of them things I'm quite good at, but I don't always knock out the park.
02:07There's a tall ingredient.
02:09When you're making bread, you have to look at the recipe quite a few times to definitely understand it.
02:13I've been trying bread technicals at home and usually my bread goes flat.
02:18Is everybody excited?
02:20It's quite hard to explain really, but I think I will manage.
02:28Morning bakers, it's bread day and your technical challenge has been set by everyone's favourite loafer, Liam.
02:35Do you have any tips for our bakers?
02:36Think carefully before you squash and squeeze to perfectly achieve the shape I please.
02:42It is a technical challenge.
02:44It is, of course, judged blind.
02:45So please make like an Uber driver with a broken sat-nav and get lost.
02:51For your technical challenge, Liam would like you to make six pumpkin spice rolls.
02:56Quick bread, inspired by his favourite autumnal drink, the pumpkin spice latte.
03:01He's changed.
03:03Your bread rolls must be topped with a maple glaze and served with a cream cheese dip.
03:07You have one hour in which to make Liam's pumpkin spice rolls.
03:12On your marks, get set, bake.
03:19Oh my goodness.
03:20I have to hurry because it sounds hard.
03:22The 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.
03:30And recipe.
03:31Add the flour, sugar, salt.
03:33How much salt?
03:34To make Liam's pumpkin spice rolls.
03:36It's a lot of salt.
03:37Half a teaspoon.
03:41This is really complicated.
03:43Excuse me.
03:44Can I start again?
03:46The baking powder.
03:47One level tablespoon.
03:48That's what makes it rise.
03:51Mix the mixture until it looks like breadcrumbs.
03:54Butter.
03:55I don't like pumpkin spice lattes.
03:57I don't like cream cheese dip.
03:59This is like, I don't like this technical basically.
04:02I had a mishap with the salt.
04:04I added the whole jar when I was supposed to only add a quarter of a teaspoon.
04:11What do we have here, Liam?
04:12We have my pumpkin spice breads.
04:15It's bread day.
04:16I'm testing the bakers on a few things.
04:18Their ability to make a scone dough, to make a glaze, and the cream cheese dip.
04:22But most importantly, it's all about the shaping because we want that lovely pumpkin sort of design.
04:27They look beautiful.
04:28How do the bakers achieve this shaping?
04:30They have to equally divide the dough into six balls
04:33and then tie string around the dough.
04:36Because when it goes into the oven,
04:37it should be able to create these sort of pumpkin wedges.
04:40If the string is too loose, we won't achieve this shape.
04:43If it's too tight, they could break.
04:45I mean, I guess there's not really anywhere to hide
04:47because if the shape is not correct,
04:49we'll be able to see immediately
04:50and that's a huge part of this task.
04:53Should we try it?
04:54Yeah.
04:55You know, I really like how they just break apart like this.
04:58Oh, they smell good.
04:59Gotta have some of this dip.
05:01Mmm.
05:02Mmm.
05:03Really good spice levels.
05:04They're super springy.
05:06It complements the cream cheese dip so well.
05:09I just want to keep eating it.
05:10Do you think the bakers will do well today?
05:12I'm concerned about their shaping.
05:14100%.
05:14I'll be honest with you.
05:15Yeah, yeah, yeah.
05:16That's the difficult part.
05:17Mmm.
05:18Rav, what's a pumpkin's favourite sport?
05:22Squash.
05:24Very good.
05:27Add the pumpkin puree and milk and then pulse until the mixture starts to form a dough.
05:35With technicals, the main thing is just to follow it precisely.
05:40Failure to adhere to this basic principle will mean the dough won't become malleable enough
05:46to shape into balls.
05:48That's okay.
05:51Make sure it's supposed to look like this.
05:54So lightly flour your surface.
05:57Morning, Lila.
05:58Hello, Lila.
05:59How are you, Lila?
06:00How are you, Lila?
06:00Yeah, I'm good, thanks.
06:01Well, I should hope so, too, because you're the star baker.
06:05How did it feel?
06:06Very exciting.
06:07I was very happy.
06:09Oh, that actually smells lovely.
06:11To repeat yesterday's feat, Lila should avoid overworking the dough.
06:16You just want it to be a dough, not that crumbly, just so when you press it, it holds its
06:21shape.
06:21This will create a light, springy quick bread.
06:23Well, now, this quick bread, what is quick bread?
06:25Surely bread is supposed to be a slow thing.
06:27I think it's because there's so much bicarb in it.
06:29So it would be good if you had indigestion as well.
06:31Yeah, maybe.
06:32This causes the indigestion, but it fixes it at the same time.
06:35Yeah.
06:36It's the perfect food.
06:37Okay.
06:39Divide the dough into six pieces and roll each into a neat ball.
06:43One, two, three, four, five.
06:45Now for the diciest part.
06:47I'm trying to create the pumpkin shape, but it's very hard when I read the steps.
06:52Of the entire challenge.
06:53Lay a piece of string on the bench.
06:55And place one of the balls of dough in the very centre of the string, so about there.
07:01Cross the string over the top of the dough.
07:04Hi, Khadija.
07:06Hello.
07:06How's it going?
07:07We're tying up a little parcel.
07:08I have no idea what I'm doing.
07:10It's apparently meant to be looking like that at this stage.
07:13Have you done this before?
07:14I haven't, no.
07:15Not with bread, anyway.
07:17Not with bread?
07:17You've done it with something else than tying packages?
07:19Yeah, I worked at the sorting office for a while.
07:22They used to tell me to untie the packages, see if there's anything of value in them.
07:25That's stealing.
07:26Yeah, it was stealing.
07:29Bring the string down to divide the roll into quarters.
07:33This is the hardest technical ever.
07:35Tie the string with a small knot.
07:38I'm obsessed with string for some reason.
07:40This is very easy for me.
07:42I've never been good at wrapping presents, either, and it's just like this.
07:46Can you help?
07:47Yeah, sure.
07:49Twist and make it into eights, so you just keep doing it.
07:53Oh, my God.
07:53There's no way that bread roll's getting out of that, is there?
07:55No, not really.
07:58One of my better attempts.
08:00It's a bit like a basketball.
08:01One, two, three, four, five, six, seven, eight.
08:04We did it!
08:05Now I can speed up.
08:07String.
08:08Duh.
08:09Tross.
08:11I don't know how long we've got left.
08:15They do say plants have feelings just like us animals,
08:18which is why before I hollow out a pumpkin, I always give it a local anaesthetic first.
08:25Sharp scratch.
08:28There.
08:30All done.
08:3230 minutes, bakers.
08:33Ah!
08:34Hurry up, Isla.
08:35You've got 30 minutes left.
08:37OK.
08:38You may find yourself feeling a little bit drowsy.
08:42They just need to get in the oven now.
08:44Bake for 15 to 18 minutes until risen and golden brown.
08:49Done.
08:50These are half bad.
08:52There they go.
08:53And the string burns off, does it?
08:55No, it says snip the string using scissors.
08:58Because you could floss your teeth at the same time as eating, couldn't you?
09:01Yeah.
09:02Do you floss?
09:05Yeah, well, sometimes.
09:06Now I'm going to start making the maple glaze.
09:10Four tablespoons of maple syrup.
09:12I love maple syrup.
09:14And glaze needs to be like a shiny, smooth consistency.
09:18The bakers achieve this by adding butter to their glaze mixture.
09:22It's just shoving it all in a pan and bringing it to a bowl, so it's one of the easier
09:26steps.
09:28Why is there a butter?
09:30Don't tell me.
09:32But Lila's noticed.
09:34She's got extra butter on her workbench.
09:37And butter.
09:38I didn't add any butter.
09:40She failed to add any to her quick bread.
09:43I might make it again.
09:46Go, quick, Lila.
09:47Quick.
09:47Butter.
09:49Are you starting again?
09:50Yeah, I didn't add the butter.
09:52Oh.
09:53While she restarts the bread, everyone else.
09:57Are these golden?
09:58They look a little bit of brown on the sides, so I don't know if they're done or not.
10:01Another two minutes.
10:02Is checking on their pumpkins.
10:04I think some have slightly exploded outwards a bit more than I thought.
10:08While pressing ahead with their glazes.
10:10Smells quite nice.
10:12And cream cheese dips.
10:13Beat together the cream cheese double cream.
10:16Nice and sugar.
10:17Difficult multitasking.
10:18Oh, bubbling.
10:20Kind of looks like caramel.
10:21Hi, Penelope.
10:22Hi.
10:23All right, Pen?
10:23Yeah.
10:24How was yesterday?
10:26Were 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...
10:34Ooh!
10:35That tastes really nice.
10:37Do you look for any clues when I come out there and say, you know, the person going home is?
10:43Um...
10:44No.
10:45Um...
10:46What is the, uh...
10:47Uh, hose?
10:48Oh, the...
10:49Jackie, not...
10:50No, we haven't got any work for you.
10:51No, no, no.
10:52Yeah.
10:53Sorry, love.
10:54Yeah.
10:54Try some...
10:55I don't know.
10:55Try up the road.
10:57I'm not going to strain them.
11:01How much time do we have left?
11:04They do say that plants have feelings too, just like us animals.
11:07But is it true?
11:09Yes, it is.
11:10Well, there we have it, straight from the carrot's mouth.
11:13Fifteen minutes, bakers.
11:15That's okay.
11:17All right, they're cooked.
11:19Bread is something that I'm very experienced with.
11:22I feel like they're done.
11:23So I'm hoping I can do quite well.
11:27Oh, yeah, that's hollow.
11:28Cool.
11:29I think they do need a little bit longer in the oven, but I've not really got time for that
11:33because 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?
11:42Probably weekly, I think.
11:43Oh?
11:43By hand, like that?
11:44Yeah.
11:45The kneading.
11:45It's a funny thing kneading because you don't really need your knees to do it, do you?
11:53I put them in the fridge.
11:54Will they go soggy, do you think, in the fridge?
11:56No.
12:00Actually, yeah, they might go soggy.
12:03Yeah, I'll take them out.
12:04You can put your knees on it to hold it down.
12:07I suppose that might be a little bit awkward and a little bit unhygiening.
12:11Oh, you think so?
12:12Yeah, I suppose, yes, it is because it's quite close to the...
12:14Yeah.
12:15Um, yes.
12:15I don't know what I'm doing.
12:16I'm flapping myself.
12:18It is hard enough.
12:19But actually, that's not a bad thing because my bun's stubbing hot, so...
12:23Five minutes, bakers!
12:25You've got five minutes left.
12:26God, I've got to hurry your little bottle up.
12:29Once they've pulled, snip away the string using scissors.
12:35This is the time-consuming bit.
12:37Yank on the string too vigorously.
12:39It's like getting tangled inside the bread.
12:42I have never had to deal with this problem in my life until now.
12:45And the pumpkin segments...
12:47That one's broken.
12:48...might separate.
12:49Oh, my God, it looks horrible.
12:51I'll just say this is a harvested pumpkin.
12:53Is anyone done?
12:56Brush over the maple glaze.
12:58Have to be quick.
13:00But we need to make it lovely at the same time.
13:06I have sex.
13:07I'm just going to leave them as they are.
13:12Push each slice of pecan onto the top of the pumpkin and then add a mint leaf.
13:19What's the mint?
13:21One minute, bakers.
13:23You've got one minute left.
13:24One minute left?
13:26Oh, the string's not off.
13:28That looks nice.
13:29Who cares what they look like?
13:32A little bit more glaze on.
13:34One, two...
13:36You need help, I'm done.
13:38Yeah, yeah, yeah.
13:38Can you get the mint leaves off, please?
13:40Okay, I'll pick these.
13:43They look good.
13:44They look a lot like pumpkins.
13:46Oh, my accident.
13:48Three...
13:49Thank you so much.
13:51Oh!
13:52Put these leaves on.
13:53Yeah, there we go.
13:54It won't matter.
13:55That's it, bakers.
13:56Time's up.
13:56Step away from your bakes.
13:58Oh, my God, I'm finished.
14:01Right, bakers, if you could bring your pumpkin spice rolls
14:03and place them behind the photographs of yourselves on the front table, please.
14:06Everyone walk really slowly and carefully.
14:09Yes, everyone walk slowly and very carefully.
14:15Look at those.
14:16They look like pumpkins, don't they?
14:17I know, they're really cute, aren't they?
14:19When you're underdone.
14:20You're all right, Laila.
14:21Don't worry about, necessarily, about the look.
14:24It's about the taste.
14:25It looks really, really good.
14:26It's just the start of the day.
14:33The bakers' spiced pumpkin breads will now be judged.
14:38Nice to see them.
14:39It's Rav and Liam.
14:43OK, we were looking for six pumpkin breads topped with a maple glaze
14:48and served with a cream cheese dip.
14:51They have no idea whose pumpkins are whose.
14:55Overall, they look pretty good.
14:57Yeah.
14:57There's some really good pumpkins here, yeah.
14:59You have the pumpkin shape.
15:01They look a little bit inconsistent, though.
15:03Nice glaze on there.
15:05And the dip looks good, too.
15:07Texture looks nice.
15:08Yeah, it tears really well.
15:11The flavour of the pumpkin bread is really good.
15:13The consistency of your cream cheese dip is pretty much spot on.
15:17We do have a little bit of underbakedness in the very middle,
15:21but they're nice and light and very pleasant to eat.
15:30Even though it's inconsistent in terms of shape,
15:32they do still look attractive.
15:38The flavour on these is good.
15:40The dip is delicious.
15:41I think they could have done with just a little bit longer in the oven
15:43because they're just a touch doughy.
15:48Next one.
15:49We have cookies.
15:51They look more like rot cakes.
15:53Oh, rot cakes.
15:54Well, I'm actually really happy that whoever did this
15:57presented us with six.
15:59They're quite underbaked.
16:01The texture of your cream cheese dip is pretty good, though.
16:04On the outside of your bread, the part that's baked is really good.
16:08In the middle is completely raw.
16:15These look really beautiful.
16:16Almost like Christmas ornaments.
16:19Look at that.
16:21It's a good texture.
16:22That looks really good.
16:26Texture of the pumpkin bread is great.
16:29It's well baked.
16:30The flavour of the maple glaze is spot on.
16:32And the consistency of your cream cheese dip is beautiful.
16:36Excellent.
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.
16:51They're just a touch underbaked because the middle is a little bit doughy still.
16:56Cream cheese dip is pretty much spot on.
16:57I love the maple glaze on top.
16:59Your bread's just slightly underbaked.
17:04OK, next one.
17:06These look a bit more rough.
17:08We have one that's fallen apart.
17:10But we do have six.
17:13Looks baked, though.
17:18I think they're just a touch dry.
17:20The 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.
17:30Oh, OK.
17:31Last one.
17:31Last one.
17:35Slightly inconsistent with size.
17:37This one in the middle.
17:38If you had six that looked like this.
17:41They would have been spawn.
17:44Yeah, this brings back really nice.
17:46Mm-mm.
17:48It's well-spiced.
17:50Decent amount of maple glaze as well.
17:51And their bait.
17:52It's delicious.
17:54Yeah.
17:56Rab and Liam will now rank the spiced pumpkin breads from last to first.
18:01In seventh place, we have this one.
18:05OK.
18:05But you know what?
18:06The dip was really good.
18:07It was just the bread.
18:08Showstopper next.
18:09In sixth place, we have this one.
18:13Ethan.
18:14They were good.
18:15But I think that the dough was slightly drier.
18:19Isla is fifth.
18:20Khadija fourth.
18:21And Humphrey is third.
18:23Ooh.
18:25In second place, we have...
18:32This one.
18:37Penelope, really good job.
18:39We loved the shaping on them.
18:40The taste was delicious.
18:41Lovely dip, lovely glaze.
18:43Which means in first place is this one.
18:45Yeah.
18:46Humphrey, well done.
18:50The shape, the glaze was brilliant.
18:53Well-flavoured.
18:54Spot on, bro.
18:55Well done, Humphrey.
18:56Come up and try each other's bakes.
18:58And 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
19:12myself.
19:12I would talk, but I've got stuff in my mouth.
19:15You did really well.
19:19Yes.
19:20I'm very happy, excited, and I don't know what other words to describe it.
19:27It's alright.
19:28I knew 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.
19:36So 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.
19:53For your showstopper challenge, Rav and Liam would like you to channel your inner beasts by baking animal breads that
20:00reveal 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 that's learnt a lot
20:08of 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.
20:33On your marks.
20:34Get set.
20:36Bake.
20:37Start.
20:39I chose a chimpanzee because I'm a little bit cheeky, intelligent and love to climb.
20:47What would your inner animal be?
20:50Rat.
20:51Rat.
20:53She's had that problem at the restaurant.
20:56Then goes the hygiene staff.
20:58No, of course not.
20:59It's very highly rated in the Sunday Times of London.
21:02Oh, well, right, let's go.
21:03It looks strange, I know, but once I knead 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.
21:16Meow, meow, meow.
21:18Yesterday, the baker's had one hour to make their dough, and they have a further two hours today to complete
21:22the challenge.
21:23Whoa.
21:23Kneading isn't fun to me, I'm just like...
21:26It has to be savoury.
21:28How much honey?
21:29Highly decorative.
21:30Parsley.
21:31And it has to be served with something.
21:32I'm doing like six garlics in this recipe.
21:35A dip.
21:36Literally all I can smell is garlic.
21:38A spread.
21:39Oh, that's quite a lot of parsley.
21:41It's entirely up to them.
21:43Would you like to try some pork floss?
21:45If they're using fillings, they should be cool when adding into the bread dough, and equally they should think about
21:50how they're going to marry well together.
21:52That's delicious.
21:53It's an enriched dough with butter.
21:55One of the main difficulties with this challenge is with the bake on that bread, and guaranteeing that it's fully
22:01baked all the way through.
22:03My advice to the bakers, don't go for a massive loaf, because the bigger it is, the longer it takes
22:07for it to bake.
22:08Go for small, and join it together like a little puzzle.
22:12With bread, you can't really tell if you're going right or you're going wrong.
22:17It's a tricky one.
22:18It's probably the hardest showstopper so far.
22:20Here we go. Proving dry. Ready to go. Amazing.
22:23Would you like to try some pork floss?
22:28Hello. Hello.
22:29How's it going?
22:30Good, 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, and they love snuggles, like myself.
22:42How 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.
22:50Lila's hopes categorically rest on the quality of her focaccia dough.
22:55It'll be a celebration of classic Italian pizza toppings with a heavy emphasis on a garlic.
23:01We actually love garlic.
23:03Do you?
23:03Ooh.
23:03Yes.
23:04We love garlic bread.
23:05We actually have a garlic bread song, you know.
23:07Yeah.
23:07Sing it.
23:08Garlic bread.
23:12Garlic bread.
23:16Garlic bread.
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.
23:41I cannot shovel the pork floss into my mouth.
23:44And shaping their doughs first.
23:47118 for each one, then.
23:50I'm actually above my PB on this.
23:53Hi, Penelope. How's it going?
23:54It's going quite well.
23:56What is the inner animal?
23:57A Chinese dragon.
23:59So, 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.
24:16Yeah, it keeps repeating.
24:17So, it 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?
24:38Very unreliable way to travel around these days as well.
24:41So often delayed, aren't they?
24:43This train has been delayed.
24:44Yes.
24:45Oh, no, not again!
24:46Yeah, exactly.
24:48Also, 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.
25:03The world's third smartest animal-ish.
25:07Ethan's channelling his passion for natural history.
25:10I like to watch documentaries.
25:12Mine's already in the proving drawer.
25:14Oh, so you're just being speedy, is that it?
25:16Yeah.
25:17Like I always am.
25:18Always ahead of me.
25:20I am.
25:21And what better way to celebrate chimpanzees than with the bread flavoured with turmeric,
25:26curry powder and runny honey, served with a side of writer.
25:30Do you do an impression of a chimpanzee?
25:32Happy?
25:33Hee hee hee hee hee hee hee hee hee hee hee hee hee hee hee hee hee hee.
25:36That's very good.
25:38OH, HA
25:38HA HA HA HA HA!
25:40NOT bad.
25:42Something weird's happening over there.
25:44Ha ha!
25:48Good.
25:52You all right?
25:53That monkey impression took it out of me.
25:55Yeah.
25:56While Ethan has opted for simplicity...
25:58I'm going to score my dough.
26:00Humphrey's going the other way.
26:02I chose sour dough 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.
26:13I've had to feed it every night.
26:15Does it have a name?
26:16It's Sammy.
26:17And then this is going to be Sammy Junior.
26:19Have you been feeding this Sammy in your hotel room?
26:23Yes.
26:24That is really impressive.
26:27Humphrey'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.
26:36Did you watch that programme with the two comedians?
26:39Bob Martin.
26:41I can't remember.
26:42Do 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.
26:51It's Isla worthy.
26:52I'm mixing all of my ingredients together for the filling now.
26:56Two tablespoons of buffalo sauce.
26:58You don't want it to be so spicy that it hits you at the end and doesn't actually leave.
27:02It's like an unwanted guess.
27:04Isla identifies as a sea turtle and one of her favourite foods is buffalo chicken.
27:09She'll wrap that in a dough enriched with egg and milk and serve with a ranch dip.
27:43Do turtles like chicken?
27:43My turtle does.
27:43And when they're eating of their breads.
27:45Whiskers.
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 to stop it from going too
27:56hard
27:56on the crust.
27:58Oh, 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.
28:07I've got an inner animal that sometimes comes through me.
28:10Oh, here he comes.
28:13I'm running sausage.
28:15I'm running sausage.
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.
28:29Can you see there's a difference in time management between us two?
28:32He's not stressing at all, and I'm stressing like my life depends on it.
28:35Yeah, I'm so chilled.
28:36It proved the smallest amount I've ever seen any dough prove.
28:40I say, look at that.
28:43A little man.
28:44Oh, 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.
28:53And then here we come.
28:55Battle of the Turtles, that's what they're calling it.
28:57Who's calling it that you?
28:58It's like Oasis versus Blur.
29:00Just got to roll with it.
29:01It's like the Britpop Wars.
29:03All right, I've never heard of that in my life.
29:04OK, surely.
29:07No?
29:08No.
29:08Like a sea turtle, Khadija also likes to roll with it,
29:12but she can't afford to take her time or let anybody get in her way
29:16because there is much too much turtle for her to bake.
29:19It should be in the oven, shouldn't it?
29:20I'm standing here talking to you, but all the time might want to scream,
29:23get it in the oven.
29:24Yes.
29:26Well, Khadija tries to catch up.
29:27Can you help me?
29:28Yeah.
29:29Teamwork makes a dream work and all that, isn't it?
29:31Yeah.
29:32Yeah.
29:32The rest of the bakers...
29:33Oh, I need another egg.
29:35...are starting their accompaniments.
29:38You can never have too much oregano.
29:40They're allowed to not be precise.
29:43If China's cooking, 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.
30:09I'm so much more calm and relaxed that I don't have to tie or anything.
30:14On their ovens...
30:16Oh, I know.
30:19Some of the filling has come out pretty upsetting, actually.
30:25Um...
30:25I'm just trying to think, what can I do?
30:34After careful consideration...
30:36OK.
30:37...Isla has made a decision.
30:39I've got an idea.
30:39I'm going to, like, take these bits off, because they're really annoying.
30:45It just needs to go in the oven.
30:47How much time do we have left?
30:50My inner animal guide, Sam, the golden retriever,
30:53can come through me at the strangest of times.
30:55Oh, here it goes.
31:04It's mainly about sausages.
31:0530 minutes, bakers.
31:07That's perfect time.
31:08You've got 30 minutes left.
31:12It's going in the oven.
31:13Go, go, go, go, go, go, go, go.
31:18Yes!
31:19Yes!
31:20That was the most stressed I've been in a while.
31:22Khadija might be relieved to finally be in the oven.
31:25That actually is nearly done.
31:26But the rest of the bakers...
31:28Do I want a bit golden?
31:30...have nearly finished baking their breads.
31:32It sounds hollow.
31:34Yeah, I think just a bit longer.
31:36Umeh, guess the animal.
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?
31:50To get to the other side.
31:51Okay.
31:52Okay.
31:55Possessing an inner lion, and with the nickname of King Ums to live up to,
31:59Umeh's briochifying the king of the jungle,
32:01glazing it in garlic butter and flavouring it with za'atar.
32:06So, 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. Good luck.
32:20Thank you, Liam.
32:21To be crowned king of bread day...
32:23It's a waiting game with bread.
32:24Umeh and the others must deliver well-baked loaves.
32:27No needn't.
32:28...with the perfect colour and texture.
32:32Oh, my goodness.
32:33My gloves will have pork floss.
32:35Very happy.
32:36How long left?
32:38I 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 Harryhill.
32:47Sign here.
32:48What is it?
32:49500 packets of sausages.
32:51Oh!
32:5215 minutes, bakers.
32:54You've got 15 minutes left.
32:56Okay.
32:58That's a workout.
33:01That sounds horrible to me.
33:04That needs longer.
33:05If 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.
33:30Cooling the bread.
33:31Oh, that's a good idea, Plana.
33:32But, yeah, a good way to cool it down.
33:34Yeah.
33:35Can you do an animal impression for me?
33:37I know I'm putting you on the spot.
33:39Okay.
33:39Let me think.
33:43Is it started?
33:44No, so let me just think.
33:47I know the bread's the main bit, but the cheese will help things go a long way.
33:54A meerkat.
33:55No.
33:56Is it egg-y-o-saurus?
33:57Because it's an egg-y-o-saurus.
34:00Oh, it's in it.
34:00Yeah.
34:01Everybody knows that.
34:02Yeah.
34:03I'm just glazing it in a garlic butter just to add a bit more flavour.
34:08With their bread sufficiently cool...
34:11So careful, but still elegant.
34:14Some bakers can start to add...
34:16The pain's going all right, to be honest.
34:18...their finishing touches.
34:19Basically, 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...
34:29Brrrr!
34:29It's more...
34:30Brrrr!
34:31How do you do that?
34:33Brrrr!
34:35All right, nothing to see here.
34:38I'm basically finished.
34:39I'm quite happy with it.
34:41Coming out.
34:43Always happens.
34:45I'm going to see if it's done.
34:48I actually don't know if it's done or not.
34:50It's not brown.
34:51Hold on, it's left.
34:53Five minutes, bakers!
34:55I have six on the time, Ma.
34:56So I'll just leave it in for the full time.
34:58Okay, we'll put it in for an extra two.
35:01I am cutting it this fine.
35:03See him, don't worry, Kadisha, see him.
35:06Right, now I just need to do the dips.
35:09Garlic milk time.
35:11Served in the cat balls, are they?
35:14Yes.
35:15Are you going to expect them to lick them up?
35:17Um...
35:18Finish.
35:19I'm feeling quite pleased with it.
35:22Right, now's the hard part.
35:23Get it off the tricky tray.
35:26It's going to break.
35:29Oh my goodness, it's perfect.
35:32Oh, yeah.
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.
35:46One minute, it's okay.
35:48His name's Gary.
35:50I think he's underbaked.
35:56Whatever happens.
35:57But we're done.
36:00That's it, bakers!
36:01Time's up!
36:02That was very loud, Harry.
36:04Step away from your bakes.
36:06I have stepped away.
36:08You have stepped, thank you, Ethan.
36:09Appreciate that.
36:11Looks so burnt.
36:13I'm worried that they're going to say it's not neat.
36:16Are you joking? That looks amazing.
36:19It looks terrible.
36:21But I just don't want to go home.
36:24Has your chimpanzee got a head deformity?
36:27Yep.
36:28He's not.
36:29He's genetically mutated.
36:39The baker's 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.
36:51It's a very heavy slate, isn't it?
36:55That 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.
37:13I 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 out the pork floss.
37:23Oh, it smells good.
37:26Good.
37:26The bake is perfect.
37:28If anything, just give me more of that pork floss.
37:30Yeah, 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.
37:36And I think you've done great things today.
37:44The fact that you've made sourdough today is really impressive. I think it looks really appetizing. I like the way
37:49you've used color and it's very neat.
37:52The flavor is a olive and rosemary sourdough.
37:58Usually I'm not a fan of tapenade, but I really like the texture. The sourdough is baked, but it's just
38:04a bit too tight for me.
38:05But you can tell that you've nurtured that starter nicely. I think it may be needed proving a little bit
38:12longer, but it is really impressive and I like the flavor a lot.
38:21You could have added just a little bit more detail when it comes to the shell. Maybe the scoring could
38:25have been a little bit better.
38:27Ooh.
38:29Very nice colors.
38:30It has been filled with a buffalo chicken filling.
38:34Start with the negative, no?
38:36Just at the bottom, it looks a little bit underbaked.
38:39However, these buns, delicious.
38:43That buffalo chicken filling, the chicken's not overcooked, and you complemented that rat sauce. It's really good.
38:50Isla, I think it's highly unusual bread, but it's really nice.
38:55Love the balance of flavors. Great job.
38:58Thank you so much.
38:59Well done.
39:07It's not the neatest work, but I do really like the design. Very fun.
39:12So what did you use? Did you use a powder through there?
39:15Yeah, I used two curry powders with a writer on the side.
39:22The bread is well baked, brilliant texture, but there's not enough curry in the bread.
39:26Could dial the flavor up a little bit more with the curry, maybe add a paste in there. In terms
39:31of texture, technique, the dip on the side, it's really good.
39:35Well done, Ethan. Well done. Thanks.
39:43I really like the color scheme, but where's the head?
39:47There. There. There.
39:49Yeah.
39:50Well, for me, it's not that clear. It looks a little bit underbaked as well.
39:53Yeah.
39:53It's a plain bread in the shell with chia seeds on top and the heads and flipper are garlic bread.
40:00What style of sauce is this?
40:04It's nice to dip, but I also use it as a spread sometimes if 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. The 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.
40:45And the dip is a whipped feta.
40:48The brioche is a perfect texture. It pulls apart. It's buttery, spot on.
40:52I just love how salty it is. Really good. Really, really good.
40:56Love your whipped feta. I could see that as a small plate in a lot of restaurants.
41:00But the middle of that brioche is a little bit tight. But 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. Impressive.
41:21Good crust.
41:23The head is garlic, the body is pizza, and then the tail is herb.
41:30Great texture in there. Sources?
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.
41:40Laila, 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. Thank you.
41:53Yeah, it's very good.
41:54Thank you so much.
41:55How do you do this?
41:57I don't know.
41:58What happened in the tentacles?
41:59I'm sorry.
42:00You're doing this?
42:04If anything, give me more pepperoni.
42:07That was 12 slices, Liam.
42:09Oh, next time do 24 slices.
42:12Okay.
42:12You've made judging very difficult.
42:14Yeah.
42:15The majority of my family are watching at home.
42:18They all will probably think it's perfect.
42:24My chances of Starbaker have definitely been dented by Laila.
42:27But still, I think I'm in for a good chance, especially after the technical.
42:31I'm not feeling safe at all.
42:34Yesterday, I had a chance at Starbaker, and I think today I have a chance at going home.
42:38I hope I'm safe, but I feel like I'm in the danger zone a bit.
42:43Rav and Liam have decided who will be today's Starbaker and who will be leaving the competition.
42:53Well, Bakers, that was Bread Day.
42:55Rav and Liam have made their decisions.
42:58First, today's Starbaker is...
43:05Umair.
43:07Well done.
43:08Great job.
43:12Now the bad news.
43:13The person leaving us today is...
43:22It's Khadija, I'm afraid.
43:25Sorry Khadija.
43:27We don't want you to go.
43:29Honestly, we really don't want you to go.
43:32Gutted.
43:33Absolutely gutted.
43:35It's been amazing.
43:37It's literally a once in a lifetime experience.
43:40But, you know what?
43:40I can go out of this tent knowing that I've tried my best.
43:43Should we give it up for Khadija though?
43:45She's such a good job.
43:47It 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.
44:01My friends and family, they'll also be really proud to say,
44:04Oh, I know him, that's my friend.
44:06Well done you lot.
44:07Umair 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.
44:16I did pull it back exactly how I wanted to.
44:19I was very pleased with myself.
44:22Yeah.
44:23It's dessert day next, which is going to be harder than bread day for sure.
44:27That would be fun.
44:28It's all about the finer details.
44:30The Bakers just have to bring their A-game.
44:32Next time, it's desserts.
44:34You've made doughnuts?
44:35Nope.
44:35You've made brownies?
44:36Nope.
44:36Uh-oh.
44:37I was right.
44:38The Bakers must pack a punch in a mash-up technical.
44:41I've never tried to make brownouts before.
44:45And spend their time wisely in the showstopper.
44:48Fishing whack.
44:49I'll cry.
44:51But who has their sights set on Starbaker?
44:53That filling is like a caramel custard that you would get in a Michelin-style restaurant.
44:57And whose JBO dreams...
44:59This is nonsense.
45:01...will come crashing down.
45:02Oh!
45:04Oh!
45:05Yeah, I've never tried to make a fish-goat.
45:07Oh.
45:19Yeah, yeah.
45:21Oh!
45:22Oh, no!
45:23Oh, yeah.
45:24Oh, yeah.
45:24Oh!
45:29Oh!
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