- 11 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
00:31see them. See you a bit later then. All right, yeah. Last time, the bakers battled with biscuits.
00:40Hang on, hang on, hang on. Lila didn't crumble. All of it. Sensational. It's Lila becoming
00:46star baker. Oh no, no. But Harvey snapped in the showstopper. It broke. Bad, bad, bad,
00:54bad, bad. I feel like you've added too much bicarb because I can taste it still. And was
00:58the first to leave the tent. It's Harvey, I'm afraid. Sorry, Harvey. I'm proud of myself for
01:05getting here and what I've done. This time. Kneading isn't fun to me. I'm just like, oh.
01:12It's bread day. This is the worst bet. And the bakers must reveal their
01:16inner animals. With bread-based beasts. It's my favourite bread of the day. And disentangle
01:25themselves from a technical. I've never been good at wrapping presents either. That's sure
01:29to confound. This is the hardest technical ever. Even the most accomplished baker. I have
01:34never had to deal with this problem in my life until now. Ahead of the bakers. Oh, I see
01:45food processors. That's not good. Our two bread-based challenges. I know my mum really
01:50likes the smell when I'm baking bread. It's like she'll come down the stairs and suddenly
01:54she'll be like, oh, something smells really nice in here. Khadija. I'm like, yes, I'm making
01:57bread, mum. Do you think it might be a sweet technical? Like ice buns. Oh, those are nice,
02:02aren't they? Yeah. It's one of them things I'm quite good at, but I don't always knock out
02:06the park. There's a tall ingredient. When you're making bread, you have to look at the recipe
02:11quite a few times to definitely understand it. I've been trying bread technicals at home
02:16and usually my bread goes flat. Is everybody excited? It's quite hard to explain really,
02:23but I think I will manage. Morning bakers. It's bread day and your technical challenge
02:32has been set by everyone's favourite loafer, Liam. Do you have any tips for our bakers? Think
02:37carefully before you squash and squeeze to perfectly achieve the shape I please.
02:42It is a technical challenge. It is, of course, judged blind. So please make like an Uber driver
02:47with 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.
03:08You have one hour in which to make Liam's pumpkin spiced rolls. On 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. How much salt?
03:34To make Liam's pumpkin spiced rolls.
03:36It's a lot of salt.
03:37Half a teaspoon.
03:41This is really complicated.
03:43Excuse me. Can I start again?
03:46The baking powder. One level tablespoon.
03:48That's what makes it rise.
03:50Mix the mixture until it looks like breadcrumbs.
03:54Butter.
03:55I don't like pumpkin spice lattes.
03:57I don't like cream cheese dips.
03:59This is like, I don't like this technical piece of cake.
04:02I had a mishap with the salt.
04:04I added the whole jar when I was supposed to only add a quarter of a teaspoon.
04:11What do we have here, Liam?
04:13We have my pumpkin spice breads.
04:15It's bread day.
04:16I'm testing the bakers on a few things.
04:18Their ability to make a scone dough, to make a glaze, and a cream cheese dip.
04:22But most importantly, it's all about the shaping.
04:24Because we want that lovely pumpkin sort of design.
04:27They look beautiful.
04:28How do the bakers achieve this shaping?
04:30They have to equally divide the dough into six balls.
04:33And then tie string around the dough.
04:36Because when it goes into the oven, it should be able to create these sort of pumpkin wedges.
04:40If 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, we'll be able to see immediately.
04:51And 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.
04:59I've got to have some of this dip.
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.
05:11Do 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.
05:18Right.
05:19What's a pumpkin's favorite sport?
05:22Squash.
05:23Very good.
05:27Add the pumpkin puree and milk.
05:31And 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
05:44will mean the dough won't become malleable enough to shape into balls.
05:49That's okay.
05:50The mixture's supposed to look like this.
05:54So lightly flour your surface.
05:57Morning, Lila.
05:59Hello, Lila.
05:59How are you, Lila?
06:00Yeah, I'm good, thanks.
06:01Well, I should hope so too, because you're the star baker.
06:05How did it feel?
06:06Very exciting.
06:07I was very happy.
06:08Oh, that actually smells lovely.
06:11To repeat yesterday's feat, Lila should avoid overworking the dough.
06:16You just want it to be a dough.
06:18It's not that crumbly.
06:19It's not that crumbly, just so when you press it, it holds its shape.
06:21This will create a light springy quick bread.
06:23Well, now, this quick bread, what is quick bread?
06:25Surely bread is supposed to be a slow thing.
06:27I think it's because there's so much bicarb in it.
06:29So it would be good if you had indigestion as well.
06:31Yeah, maybe.
06:32This causes the indigestion, but it fixes it at the same time.
06:35Yeah.
06:36It's the perfect food.
06:39Divide the dough into six pieces and roll each into a neat ball.
06:44One, 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, Harry.
07:06How's it going?
07:07You'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, then tying packages?
07:20Yeah, 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 this ring 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.
07:48Twist and make it into eights, so you just keep doing it.
07:53There's no way that bread roll's getting out of that, is there?
07:56No, 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.
08:09Cross.
08:11I don't know how long we've got left.
08:15They do say plants have feelings just like us animals, which is why before I hollow out a pumpkin, I
08:21always give it a local anaesthetic first.
08:25Sharp scratch.
08:28There.
08:30All done.
08:3230 minutes, bakers.
08:33Ah!
08:34Hurry up, Isla.
08:36You've got 30 minutes left.
08:37Okay.
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.
08:50It's not 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, probably, yeah.
09:02Do you floss?
09:05Yeah, I, 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?
09:31Don't tell me.
09:32But Lila's noticed she'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.
09:50This time again?
09:51Yeah, I didn't add the butter.
09:52Oh.
09:54While she restarts the bread, everyone else...
09:57Are these golden?
09:58They look a little bit of brown on the side, so I don't know if they're done or not.
10:01Another two minutes.
10:02...is checking on their pumpkins.
10:04Er, I think some have slightly exploded outwards a bit more than I thought.
10:08...while pressing ahead with their glazes.
10:10Smells quite nice.
10:11...and cream cheese dips.
10:13Beat together the cream cheese double cream, nice and sugar.
10:17This is called multitasking.
10:18Oh, bubbling.
10:19It kind 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?
10:28I was a little worried, but I think the judges really liked the biscuit, so...
10:34Ooh, that tastes really nice.
10:37Do you look for any clues when I come out there and say, you know, the person going home is?
10:42Um, no.
10:45Um, what is there, uh, uh, hose?
10:48Oh, the hose?
10:49Jackie, not...
10:50No, we haven't got any work for you.
10:52Yeah.
10:53Sorry, love.
10:54Yeah.
10:54Try some...
10:55I don't know.
10:56Try 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.
11:11Straight from the carrot's mouth.
11:1315 minutes, bakers.
11:15That's OK.
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.
11:43By hand, like that?
11:45Yeah.
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'll 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.
12:20But actually, that's not a bad thing, because my bun's stubby hot, so...
12:23Five minutes, bakers!
12:25You've got five minutes left.
12:26God, I'm going to hurry you a little bottom up.
12:30Once 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.
12:48Might separate.
12:49Oh, my God, it looks horrible.
12:51I'll just say this is a harvested pumpkin.
12:53Is anyone done?
12:56Brush over the maple glaze.
12:59Have to be quick.
13:00But we need to make it lovely at the same time.
13:05I have sex.
13:07I'm just going to leave them as they are.
13:13Push each slice of pecan onto the top of the pumpkin and then add a mint leaf.
13:18Um, what's the mint for?
13:22One minute, bakers.
13:23You've got one minute left.
13:25One minute left?
13:26All the string's not off.
13:28That looks nice.
13:29Who cares what they look like?
13:32A little bit more glaze on.
13:35One, 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, I'm actually doing it.
13:48Three.
13:49Thank you so much.
13:51Oh, put these leaves on.
13:53Yeah, there we go.
13:54It won't matter.
13:55That's it, bakers.
13:56Time's up.
13:56Step away from your bakes.
13:58Oh, my God, I'm finished.
14:00Right, 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?
14:19I'm not underdome.
14:20You're all right, Lila.
14:21Don't worry about necessarily about the look.
14:24It's about the taste.
14:25It looks really, really good.
14:26It'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 and served with
14:50a cream cheese dip.
14:51They have no idea whose pumpkins are whose.
14:55Overall, they look pretty good.
14:57Yeah.
14:57There's not 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.
15:14The consistency of your cream cheese dip is pretty much spot on.
15:17We do have a little bit of underbakedness in the very middle, but they're nice and light
15:23and very pleasant to eat.
15:30Even though it's inconsistent in terms of shape, they do still look attractive.
15:38The flavour on these is good.
15:40The dip is delicious.
15:41I think they could have done with just a little bit longer in the oven because they're just
15:44a touch doughy.
15:48Next one.
15:49We have cookies.
15:51They look more like rock cakes.
15:52Or rock cakes.
15:54Well, I'm actually really happy that whoever did this presented us with six.
15:59They're quite underbaked.
16:01Texture 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, almost 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, but 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, but we do have six.
17:13Looks baked, though.
17:18I think they're just a touch dry.
17:21The dip is good.
17:23I think that there could have been a bit more of it.
17:25I don't know where it went.
17:26But where's the maple glaze on top?
17:28We needed more glaze.
17:30Oh, OK.
17:31Last one.
17:31Last one.
17:35Slightly inconsistent with size.
17:37This one in the middle, if you had six that looked like this,
17:41they would have been spot on.
17:44Yeah.
17:45Springs back really nice.
17:48It's well-spiced.
17:50Decent amount of maple glaze as well.
17:51And their baked.
17:52It's delicious.
17:54Yeah.
17:55And that one as well.
17:56Rav and Liam will now rank the spiced pumpkin breads
17:59from 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, but 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 this one.
18:36Penelope, really good job.
18:39We loved the shaping on them.
18:40The taste was delicious.
18:41Lovely dip.
18:42Lovely glaze.
18:43Which means in first place is this one.
18:45Yeah.
18:46Well done.
18:50The shape, the glaze was brilliant.
18:53Well-flavored.
18:54It's spot on, bro.
18:55Well done, Amir.
18:56Come up and try each other's bakes.
18:58And we'll see you shortly for the showstopper challenge.
19:01Well 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.
19:11I'm proud of myself.
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 otherwise to describe it.
19:27It's all right.
19:28I knew it 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, after which Rav and
19:44Liam will decide who is today's star baker and who will be leaving the competition.
19:52Welcome back, bakers.
19:54For your showstopper challenge, Rav and Liam would like you to channel your inner beasts
19:58by baking animal breads that reveal who you really are on the inside.
20:03Me, I'm a pussycat on the outside, but inside I'm a Rottweiler, but a tender one that's
20:08learned a lot of lessons and is ready to change.
20:11Your bread must be savoury, but the size and shape is entirely up to you.
20:16Our judges would also like a sauce chutney or dip to be served alongside your bread.
20:21But whatever creature you choose, our judges are looking for bite and personality in every
20:27mouthful.
20:28You have two hours in which to make your, my inner animal bread, on your marks, get set,
20:36bake, start.
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.
20:51That's a rat.
20:53She's had that problem at the restaurant.
20:56Then goes the hygiene star.
20:58No, of course not.
20:59It was very highly rated in the Sunday Times of London.
21:02Oh, wow.
21:02Right.
21:03Let's go.
21:03It looks strange, I know, but once I need it to knock it back, it should be fine.
21:07This is the worst bet.
21:09For today's showstopper, we want to see the baker's inner animal in bread form.
21:12My inner animal is a Chinese dragon.
21:16Meow, meow, meow.
21:18Yesterday, the bakers had one hour to make their dough and they have a further two hours
21:21today to complete the challenge.
21:23Whoa.
21:24Leading isn't fun to me.
21:25I'm just like, ugh.
21:26It has to be savoury.
21:28How much honey?
21:29Highly decorative.
21:30Parsley.
21:31And it has to be served with something.
21:33I'm doing like six garlics in this recipe.
21:35A dip.
21:36Literally all I can smell is garlic.
21:38A spread.
21:39Oh, that's quite a lot of parsley.
21:41It's entirely up to them.
21:42Would you like to try some pork floss?
21:45If they're using fillings, they should be cool when adding into the bread dough.
21:49And equally, they should think about how they're going to marry well together.
21:52That's delicious.
21:53It's an enriched dough with butter.
21:56One of the main difficulties with this challenge is with the bake on that bread and guaranteeing
22:01that it's fully baked 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
22:07takes for it to bake.
22:08Go for small and join it together like a little puzzle.
22:12With bread, you can't really tell if you're going right or you're going wrong.
22:17It's a tricky one.
22:18It's probably the hardest showstopper so far.
22:20Here we go.
22:21Proving job.
22:22Ready to go.
22:22Amazing.
22:23Would you like to try some pork floss?
22:28Hello.
22:29Hello.
22:29How's it going?
22:30Good, thanks, chef.
22:31Tell us about your inner animal bread.
22:33My inner animal bread is a cat because they're very intelligent, like myself, and they love
22:40snuggles, 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.
22:48I know you do.
22:50Lila's hopes categorically rest on the quality of her focaccia dough.
22:55It'll be a celebration of classic Italian pizza toppings with a heavy emphasis on a garlic.
23:01We actually love garlic.
23:03Do you?
23:03Yes.
23:04We love garlic breads.
23:05We actually have a garlic bread song, you know.
23:07Yeah.
23:07Sing it.
23:11Garlic breads.
23:14Garlic breads.
23:19What gives Lila a chance of singing a victory song later...
23:22We can't forget the butter this time.
23:25..is that she is by far the quickest to get her breads in for a second prove.
23:29Lots of pepperoni.
23:31And while she's going to add toppings just before baking...
23:34Every good pizza has cheese in it.
23:37..most of the others are adding fillings.
23:39So, no.
23:40No, okay.
23:41I cannot shovel the pork floss into my mouth.
23:44..and shaping their doughs first.
23:47118 for each one, then.
23:49I'm actually above my PB on this.
23:53Hi, Penelope.
23:54How's it going?
23:54It's going quite well.
23:56What is the inner animal?
23:57A Chinese dragon.
23:58So, in the New Year zodiac, I am a goat.
24:03But I love Chinese dragons.
24:05I think I'm a goat as well.
24:06But 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 we could be the same.
24:18Yeah, but not the same age.
24:20Yeah.
24:20Yeah.
24:21Made from a milk dough, similar to that used in bao buns,
24:24Penelope will hope her pork floss and spring onion red dragon brings her luck.
24:29It's like a dragon, but it doesn't have any wings and it's more like a snake.
24:33Oh, how does it get around?
24:35Magic.
24:36I was going to say, because it would fit on a train, wouldn't it?
24:39Very unreliable way to travel around these days as well.
24:41Yeah.
24:41So often delayed, aren't they?
24:43This train has been delayed.
24:44Yes.
24:45Oh, no, not again!
24:47Yeah, 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.
25:13Mine's already in the proving drawer.
25:14Oh, so you're just being speedy, is that it?
25:16Yeah, like I always am.
25:18Always so ahead of me.
25:20I am.
25:21And 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?
25:36That's very good.
25:41Not bad.
25:42Something weird's happening over there.
25:48Good.
25:52You all right?
25:53That monkey impression took it out of me.
25:55Yeah.
25:56While Ethan has opted for simplicity...
25:58I'm going to score my dough.
26:01Humphrey's going the other way.
26:02I chose sourdough because I wanted to do something a little bit more complex.
26:07That's my starter there.
26:09I'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 and shaped like a fish
26:33to reflect the many times he's gone fishing with his brother.
26:36Do you watch that programme with the two comedians?
26:40Bob Mortimer and...
26:41I can't remember who they are, are they?
26:44Do you not like that?
26:45It's slow, isn't it?
26:46Yeah.
26:46It's slow.
26:48And Humphrey's not alone, embodying an aquatic being.
26:51It'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 guest.
27:05Isla 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.
27:15Do turtles like chicken?
27:16My turtle does.
27:17I mean, it's quite a unique flavour pairing for us.
27:20I don't think we've ever had a buffalo chicken bread ranch.
27:23I don't think we have.
27:24I mean, I love buffalo chicken wings and ranch sauce, so good work.
27:28Thank you so much.
27:30Oh, yeah, that was really proved.
27:32When the bakers are happy with the shaping...
27:35I focus too much on one thing and forget about everything else that I have to do.
27:39The filling...
27:39So you have to pinch the bottom so that none of the filling comes out.
27:43...and the topping of their breads.
27:45Huskers.
27:46They can begin to hit the heat.
27:48Oh, my bread's so big.
27:51So I've put some water in the oven to create a bit of steam to stop it from going too
27:56hard on 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.
28:35Now, I'm so chilled.
28:36It proved the smallest amount I've ever seen any dough prove.
28:40I say, look at that.
28:43A little man.
28:44No, it's a turtle.
28:45Don't say that.
28:46With short legs.
28:47Don't say that.
28:48It is a turtle.
28:49You know that Isla's doing a turtle, don't you?
28:51I was like, nobody's going to pick a turtle to do.
28:54And then here we come.
28:55Battle of the Turtles is what they're calling it.
28:57Who's calling it that?
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.
29:05OK.
29:06Surely.
29:07No?
29:08No.
29:09Like a sea turtle, Khadija also likes to roll with it.
29:12But she can't afford to take her time or let anybody get in her way
29:16because there is much too much turtle for her to bake.
29:19It should be in the oven, shouldn't it?
29:21I'm standing here talking to you, but all the time might want to scream.
29:23Get it in the oven.
29:24Yes.
29:25While Khadija tries to catch up.
29:27Can you help me?
29:28Yeah.
29:29Teamwork makes a dream work and all that, isn't it?
29:31Yeah.
29:32Yeah.
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.
29:40But I like to not be precise.
29:43China's cooking it, you just shove it in and you go, yeah, that's enough.
29:47And you know when it's done because your ancestors tell you.
29:52Oh, that looks tasty.
29:53What is it?
29:54It's olive tapenade.
29:55I went out with her for a while.
29:58Of course not.
30:01But all the while...
30:03It's exploded with pork floss.
30:06Cover it up with paint, nobody will know.
30:08Keep a watchful eye.
30:10I'm so much more calm and relaxed and I don't have to tie anything.
30:14On their ovens...
30:16Oh, I know.
30:19Some of the filling has come out.
30:21Pretty upsetting, actually.
30:25Um...
30:25I'm just trying to think, what can I do?
30:34After careful consideration...
30:37OK.
30:37...Isla has made a decision.
30:39I've got an idea.
30:40I'm going to, like, take these bits off because they're really annoying.
30:45It just needs to go in the oven.
30:47How much time do we have there?
30:50My inner animal guide, Sam, the golden retriever,
30:53can come through me at the strangest of times.
30:55Oh, here it goes.
30:58Sausage.
30:59I've got sausage now.
31:04It's mainly about sausages.
31:0630 minutes, makers.
31:07That's perfect time.
31:08You've got 30 minutes left.
31:12It's going in the oven.
31:14Go, go, go, go, go, go, go.
31:18Yes!
31:19Yes!
31:20That was the most stressed I've been in a while.
31:22Khadija might be relieved to finally be in the oven.
31:25That actually is nearly done.
31:27But the rest of the bakers...
31:28Do I want a bit golden?
31:30...have nearly finished baking their breads.
31:32Sounds hollow.
31:34Yeah, I think just a bit longer.
31:36Umair, 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.
31:52OK.
31:52OK.
31:54Possessing an inner lion, and with the nickname of King Umz to live up to, Umair's briochifying the king of
32:00the jungle, glazing 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.
32:17King Umz.
32:18Yes.
32:18Adios.
32:19Good luck.
32:20Thank you, Liam.
32:21To be crowned king of bread day...
32:23So, wait, a game with bread.
32:24Umair and the others must deliver well-baked loaves.
32:27No, we need them.
32:28...with the perfect colour and texture.
32:32Oh, my goodness.
32:33My gloves are all in pork floss.
32:35Very happy.
32:37How long left?
32:38I think my inner animal, Sam the Golden Retriever, has been taking over my body without me knowing it.
32:43Woke up this morning.
32:44This was in the bed.
32:45Delivery for Mr. Harry Hill.
32:47Sign here.
32:48What is it?
32:49500 packets of sausages.
32:51Oh!
32:5315 minutes, bakers.
32:54You've got 15 minutes left.
32:56OK.
32:59That's a workout.
33:01That sounds hollow 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.
33:19OK, 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, Planopy.
33:33Yeah, 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.
33:39OK.
33:39Let me think.
33:43Has it started?
33:44No, so let me just think.
33:47I know the bread's the main bit, but the cheese will help things go a long way.
33:54A meerkat.
33:55No.
33:56It's an egg-y-o-saurus.
33:57Because it's an egg-y-o-saurus.
34:00Oh, it's an egg.
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.
34:14...some bakers can start to add...
34:16Pain's going all right, to be honest.
34:18...their finishing touches.
34:20Basically, turtles are tortoises that have learned to swim.
34:23What other things swim apart from us?
34:25Elephants.
34:26Really?
34:26Well, they like to go in water, and they go...
34:29It's more...
34:31How do you do that?
34:35All right.
34:36Nothing 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.
34:51My lungs left.
34:53Five minutes, bakers.
34:55I have six on the timer, so I'll just leave it in for the full time.
34:59Okay, we'll fill it in for an extra two.
35:01I am cutting it this fine.
35:03See you.
35:04Don't worry, Khadisha.
35:05See you.
35:06Right, now I just need to do the dips.
35:09Garlic milk time.
35:11Served in the cat balls.
35:13Are they?
35:14Yes.
35:15Are you going to expect them to lick them up?
35:19Finish.
35:20I'm feeling quite pleased with it.
35:22Right, now is the hard part.
35:24Get it off.
35:25A tricky tray.
35:26It's going to break.
35:29Oh my goodness, it's perfect.
35:32Oh.
35:33I don't want my cart to be airless, 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.
35:46It's okay.
35:48His name's Gary.
35:50I think he's underbaked.
35:56Whatever happens, but we're done.
36:00That's it, bakers.
36:01Time's up.
36:02That was very loud, Harry.
36:04Step away from your bakes.
36:05I have stepped away.
36:08You have stepped.
36:09Thank you, Ethan.
36:09Appreciate that.
36:11Looks so burnt.
36:13I'm worried that they're going to say it's not neat.
36:16Are you joking?
36:17That looks amazing.
36:18Yeah, okay.
36:19It looks terrible.
36:21But I just don't want to go home.
36:24Has your chimpanzee got a head deformity?
36:27Yep.
36:28I'll just say he'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.
37:26The bake is perfect.
37:28If anything, just give me more of that pork floss.
37:31Yeah, it's good.
37:31Because it's delicious.
37:32I like it with the little dipping sauce.
37:34It's really well done, very clever.
37:36And I think you've done great things today.
37:44The fact that you've made sourdough today is really impressive.
37:47I think it looks really appetizing.
37:49I like the way you've used color, and it's very neat.
37:52The flavor is a olive and rosemary sourdough.
37:58Usually, I'm not a fan of tapenade, but I really like the texture.
38:01The sourdough is baked, but it's just a bit too tight for me.
38:05But you can tell that you've nurtured that starter nicely.
38:09I think it may be needed proving a little bit longer, but it is really impressive, and I like the
38:14flavor a lot.
38:21I could have added just a little bit more detail when it comes to the shell.
38:24Maybe the scoring could have been a little bit better.
38:27Ooh.
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.
38:38However, these buns, delicious.
38:43That buffalo chicken filling, the chicken's not overcooked, and you complemented that rat sauce.
38:49It's really good.
38:50Isla, I think it's highly unusual bread, but it's really nice.
38:55Love the balance of flavors.
38:57Great job.
38:58Thank you so much.
38:59Well done.
39:07It's not the neatest work, but I do really like the design.
39:10Very fun.
39:12So what did you use?
39:13Did you use a powder through there?
39:15Yeah, I used two curry powders with a writer on the side.
39:21Mmm.
39:22The bread is well baked, brilliant texture, but there's not enough curry in the bread.
39:27Could dial the flavor up a little bit more with the curry.
39:29Maybe it adds a paste in there.
39:31In terms of texture, technique, the dip on the side, it's really good.
39:35Well done, Ethan.
39:37Well done.
39:37Thanks.
39:43I really like the color scheme, but where's the head?
39:48There.
39:48There.
39:49Yeah.
39:50Well, for me, it's not that clear.
39:51It looks a little bit underbaked as well.
39:53Yeah.
39:54It's a plain bread in the shell with chia seeds on top,
39:57and the heads and flipper are garlic bread.
40:00What style of sauce is this?
40:04It's nice to dip, but I also use it as a spread sometimes 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.
40:27The 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 zatar.
40:45And the dip is a whipped feta.
40:48The brioche is a perfect texture.
40:50It pulls apart.
40:51It's buttery, spot on.
40:52I just love how salty it is.
40:54Really good.
40:54Really, really good.
40:56Love your whipped feta.
40:57I could see that as a small plate in a lot of restaurants.
41:00But the middle of that brioche is a little bit tight.
41:02But the rest of it is excellent.
41:09I like, again, how you've pushed yourself in the showstopper to deliver more than just one thing.
41:14You've gone and given us three different flavors, two different dips.
41:18Impressive.
41:21Good crust.
41:23The head is garlic.
41:26The body is pizza.
41:28And then the tail is herb.
41:30Great texture in there.
41:31Sources?
41:32That one that you're going into, Liam, is a pizza sauce.
41:34Nice.
41:35And then the other one is a garlic mayonnaise.
41:40Lila, I think your focacat jar is triumphant.
41:44Thank you so much.
41:46It's my favorite bread of the day.
41:48Thank you so much.
41:50I would think that this was shop bought.
41:53Oh, my goodness.
41:53Yeah, it's very good.
41:54Thank you so much.
41:55How do you do this?
41:57I don't know.
41:58What happened in the tentacle?
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.
42:15The majority of my family, the majority of my family are watching at home.
42:45who will be today's star baker, who will be today's star baker, 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 star baker is...
43:05Umair, well done.
43:08Great job.
43:12Now the bad news.
43:13The person leaving us today is...
43:22It's Khadija, I'm afraid.
43:24Sorry Khadija.
43:27We don't want you to go.
43:30Honestly, we really don't want you to go.
43:33Gutted.
43:34Absolutely gutted.
43:35It's been amazing.
43:37It's literally a once in a lifetime experience.
43:40But, you know what?
43:40I 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.
43:46Well done Khadija.
43:47It was really sad to see Khadija go.
43:49And honestly, we didn't want to send any of the bakers home.
43:52However, when it came down to the showstopper, hers fell a little bit short with the decoration.
43:56Well done.
43:57Star baker today.
44:01My friends and family, they'll also be really proud saying,
44:04Oh, I know him.
44:05That's my friend.
44:07Well done you lot.
44:07Umair had a great day and his showstopper was top tier.
44:11The design was class.
44:12It was simple, effective.
44:14Great day for him.
44:15Lila.
44:16Woo!
44:17I did pull it back exactly how I wanted to.
44:19I was very pleased with myself.
44:22Yeah.
44:23It's dessert day next, which is going to be harder than bread day for sure.
44:27That would be fun.
44:28It's all about the finer details.
44:30The bakers just have to bring their A-game.
44:32Next time, it's desserts.
44:34You've made donuts?
44:35Nope.
44:35You've made brownies?
44:36Nope.
44:36Uh-oh.
44:37I was right.
44:38The bakers must pack a punch in a mashup technical.
44:42I've never tried to make brownouts before.
44:45And spend their time wisely in the showstopper.
44:47Crack!
44:48Fish from work.
44:49I'll cry.
44:51But who has their sights set on Starbaker?
44:53That filling is like a caramel custard that you would get in a Michelin star restaurant.
44:57And whose JBO dreams...
44:59This is not fair.
45:01...will come crashing down.
45:02Huff!
45:04What?
45:05Oh, no.
45:13You're so terrible.
45:14Oh, no.
45:17I was simply not able to buy them.
45:18Oh, my God.
45:20I can't do it.
45:25Oh, no.
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