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AutoMotor
  • 2 days ago
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00:28Transcription by CastingWords
00:30So, um, there
00:32Lovely
00:33And, uh, a little surprise for you today
00:37Oh, you got the promotion
00:39I did
00:41It's bread week
00:43Oh, the toast is almost boiled
00:46Let's go out
00:48Last time
00:49Oh my god, she touched me
00:51Cake is absolutely my jam
00:54Our 12 fresh new bakers kicked off the competition with Cake Week
00:58Yes
00:59Love this look
01:02Serving up cakes so dazzling
01:04Oh, what?
01:06They set the shed alight
01:07That was wild
01:09Pamela's fiery showstopper burned brightest
01:12Little flapper dress there
01:14A bit of a Charleston
01:16Earning her the title of our first star baker
01:20Baking's not all glamour, you know
01:22And when Peter failed to find the spark
01:25We're sorry to say goodbye to Peter
01:27His flame in the shed
01:28Flickered out
01:31This time
01:32Should we talk bread?
01:33I thought you would never ask
01:35It's bread week
01:36I really like eating bread
01:38Our 11 remaining bakers
01:41One
01:43Are ready to knead, shape and bake to impress
01:47Holy moly
01:48They're getting golden
01:49That's what I want
01:50Filling baguettes with flair and flavour
01:52It is going to be filled with all this yumness
01:55Before trying to crack the contra bread code in the technical
01:59I'm scared because I don't know what it looks like
02:01Clueless, really
02:02How do you get tight buns?
02:03Squats
02:04I'm going to have to say squats
02:05Yeah
02:06And weaving some magic
02:08I'm so excited
02:09I might have just laid an egg
02:10With their masterpiece showstoppers
02:13Hang it in the Louvre
02:14Food meets Ark
02:16Nitro
02:17Skullmaster
02:18Roll out
02:46Love bread week
02:47Great way to start week two
02:49I'm so excited
02:50I'm so glad I got through the first week
02:51So I can come into bread week
02:52And show everyone what I can do
02:53Good luck
02:55If I was to be a bread
02:57I think I'd be raisin toast
02:59Because I'm nice and spicy
03:00And I'm full of little juicy bits
03:08Welcome to bread week bakers
03:11Unfortunately, it's not nationally recognised
03:13So we don't get a public holiday
03:15And we will charge you a 10% surcharge
03:19But apart from that, it's great
03:23For your first bread bake
03:25The judges would like you to make
03:27Your signature filled baguette
03:29The judges would like two identical filled baguettes
03:32So that means you're going to have to do everything at least twice
03:35That means you'll have to do everything at least twice
03:39Rachel and Darren, any words of wisdom for our bakers?
03:42The filling should work with your bread
03:45Not against it
03:46We don't want a soggy sandwich
03:48A great crust is essential to a good baguette
03:52And it should be a lovely golden brown
03:54Bakers, you have two hours to make your signature filled baguettes
03:58On your marks
04:00Get set
04:00Bake
04:05I'm not about the science
04:06I'm more about the flavour on this one
04:09I really like eating bread
04:14A good baguette should have that crispy, crunchy noise
04:17When you kind of break it open
04:19And then in the middle is that soft, fluffy centre
04:23Bread can be tricky on the best of days
04:25But when you're filling it, it becomes even harder
04:28If the filling is too wet, you could have a soggy sandwich
04:33I really enjoy making bread
04:34It's my favourite thing to bake
04:36I just love giving it to people
04:37I love seeing other people enjoy it
04:39Nick's bringing the heat
04:40With a baguette full of fiery Calabrian peppers
04:43And sharp provolone cheese
04:46My nonno is from Calabria
04:48And the town where my last name actually comes from
04:51Is famous for their traditional bread
04:52So it's in my blood
04:54Yeah, that's what we want
04:56G'day
04:56G'day
04:57Don't stop what you're doing
04:58What are you making?
04:59So I'm making a francescina
05:01Which is a Portuguese sandwich
05:04Jacob's packing a meaty mix of pork sausage
05:06Ham, chorizo and creamy mozzarella
05:09Into his Portuguese-inspired baguette
05:11Usually a francescina is served with a beer
05:14But I thought I'd incorporate that into my dough itself
05:16So the carbon dioxide in the beer
05:18Is going to aid that fermentation
05:20It gives it great flavour as well, of course
05:22Absolutely, he doesn't love a good old beer and a sanger
05:25Yeah
05:27This is Alfred, he's my sourdough starter
05:30And he's made of flour and water
05:32So I'll feed him when I need him
05:34He doubles in size
05:35Having Alfred by my side is definitely a good emotional support
05:39MRI scientist Nagin has a PhD in presentation
05:44Crafting perfectly baked treats every time
05:50Nagin celebrating her heritage with a Persian breakfast baguette
05:54Filled with feta cream cheese, walnuts and sun-dried tomatoes
05:58If you need anyone to babysit Alfred afterwards
06:01I can
06:02Just please feed him
06:03I would love to
06:03I thrive with responsibility
06:06Okay, thrilled
06:07I don't really trust that but
06:09You're right not to
06:10Thank you
06:11I'll leave him here
06:13Got to get this bread proving
06:15You don't want any air getting into that
06:17Air causes dry bits on the dough
06:26At the moment I'm working on my filling
06:28So my bake today, I couldn't think of a name
06:31So I asked my husband and son
06:33And they came up with the name together
06:36Baguetti McOnion face it is
06:38A French baguette folded with nutty Gruyere cheese and herbed onions
06:44Delicious
06:45I love it
06:47My baguettes are going to be flavoured with my mother-in-law's
06:51Ciccili di maiale
06:52That's pork crackling
06:54Matt's honouring his husband's Italian side
06:57With chilli spiked pork and herbed tomato
07:00Spread through a classic Italian dough
07:02I'm just rendering down this pork fat
07:04And getting a bit of garlic ready to go
07:06Because you've got to have a bit of garlic
07:09I tend to always use ghee opposed to oil
07:12So it's great for frying up the onions
07:15It's got a higher heating temperature
07:17Don't want to be burning anything
07:19Definitely want to make sure we don't have too much moisture
07:21Because I've got the red onions
07:22But then I've got the chillies in oil as well
07:25So I've got to make sure I get the right ratio
07:27So it doesn't seep out too much
07:28I'm trying to smack them in the face
07:30With some maple bacon and pecans
07:32They're getting a full lunch
07:35Lucy's going bold with her Canadian inspired baguette
07:38Packing in maple glazed bacon
07:40And a herbed cream cheese
07:42That's like sums me up in a flavour I think
07:45Sweet and salty
07:47Oh
07:50Bakers, you have one hour left
07:53I hope you rise to the occasion
07:55It's the yeast you could do
07:57Oh, I was going to say yeast
07:58Oh, Darren's going to be so jealous
08:00Oh, that's good
08:01With the dough risen like a puffer fish defending itself
08:04That's what we want to see
08:05It's time to roll it out
08:08And smother it with all the good stuff
08:10It is going to be filled with all this yum-ness
08:14Is that even a word?
08:17As a project manager, when the laptop closes
08:20The oven door opens
08:22As Glenn gets to baking fetching treats
08:24For his husband and fur babies
08:26Those dogs wait better for snacks than I do
08:30Glenn's serving up a baguette
08:32Brimming with pork and fennel sausage
08:34Pecorino
08:35And creamy ricotta
08:37For a hearty Italian flavour
08:38Who doesn't like skin sausages?
08:43My baguette is filled with curry
08:46Which we call kimma
08:48Which is minced lamb
08:49It is a family favourite
08:51I make this all once a week
08:53Yeah, that's a lovely cut
08:54Anita loves nothing more
08:56Than sharing her bakes with family
08:59Rooted in her Indian heritage
09:01Her creations burst with intricate details
09:03Bold spices and rich flavours
09:07Here, Anita is turning up the spice
09:09Packing a fragrant minced lamb curry into her baguette
09:13Each Indian family has their own spice blend
09:15So this is my garam masala from home
09:17I think Kiwi will be retaining that balance
09:20Between filling and baguette
09:22So we still get that fluffy baguette interior
09:24But that juicy filling is still there
09:27I am making a fusion between French baguette
09:30But with Venezuelan flavours
09:32To have a bag that is sweet and savoury at the same time
09:37Pamela is bringing a Venezuelan twist
09:39Marrying Mexican white cheese
09:41With the sweetness of brown cane sugar
09:43This one is special
09:45It smells like home
09:45It feels like home
09:47And I just wanted to show that to the judges
09:53This is the fat that's rendered off
09:54You don't want to have too much of that
09:56Because you don't want your bread to be soggy
09:59I'm doing something a bit different
10:01I'm making a sweet one instead of a savoury
10:03I just love that crusty bread with Jan
10:06Melanie's going sweet and nutty
10:08Swirling raspberry and pistachio frangipan into her baguette
10:11If someone comes to your house and you've made bread
10:14They're always impressed
10:14And it's something everyone loves
10:16And there's never any left
10:18Fillings are in now
10:20Try and get a nice seal on it
10:22At the moment I'm scoring
10:24Out of ten what do you give this scoring?
10:29Stop
10:30Today I'm baking baguettes
10:32Which is like a baguette but with coffee
10:35Brandon's brewing up comfort
10:37Blending sweet coffee and buttermilk
10:39Into his golden baguette
10:42Coffee is part of a morning ritual
10:44Back in my childhood
10:46Alright
10:48Just sprinkling the coffee grounds over the top
10:50And into the oven ASAP
10:52Now it's up to the bread gods
10:57Bakers you have the amount of time it would take me
10:59To eat all of these baguettes
11:00That's 30 minutes
11:02If I'm honest I would need 25
11:04But I'm throwing in an extra 5 to wipe my mouth
11:07Oh see yeah
11:08They're getting golden
11:09That's what I want
11:10The shed is smelling amazing
11:13Come on come on come on
11:15Ah
11:16One
11:17Two
11:18Two
11:19Three
11:21Nine
11:25Bakers you have 5 minutes left
11:27You better be ready
11:30Some of the feelings coming out but never mind
11:35Yes
11:38I think my baguettes which are now named baguettes
11:42Are probably the biggest in the room
11:44Ten
11:45Nine
11:47Eight
11:49Seven
11:49Six
11:50Five
11:52Four
11:53Three
11:55Two
11:56One
11:56One
11:57Step away from your bakes
11:58Well done bakers
11:59Yeah
12:01Well done baby
12:02Well done
12:04Well done
12:05Well done
12:05Well done mate
12:14Hi Anita
12:15You've got two baguettes that are pretty identical
12:18Nice long length there
12:20Great shape
12:21I love the colour
12:22The aroma coming off your filling is so mouthwatering
12:26Let's have a look inside Anita
12:29Oh look at that
12:31That's jam packed full of filling
12:33Alright let's try this
12:39The flavour you've got coming from your bread there is sensational
12:43Loads of spice
12:44I love it and it works really well
12:46Thank you
12:47I think what works extremely well is the fact that your baguette encasing the filling is airy and light
12:54So it balances out that spice
12:55Thank you
12:58You know in France when they make baguettes the scoring on top is really important
13:02It's kind of the signature of the baker and I can tell that your scoring is very considered here
13:08Let's try it
13:09Okay
13:11That's a good sound
13:13We've got crust
13:14In crust we trust
13:21Again this bread is really successful
13:24Look at the structure you've got in there it's nice and spongy
13:27It's definitely the hero of your bake
13:30The filling for me was a little dry
13:32Just needed some wetness to kind of bind everything
13:37Well you've got the colour on your baguettes there
13:40They're a deep dark brown
13:42I would say they are quite rustic looking
13:44I think maybe you could have done with like stretching the dough a little bit
13:49This is our first sweet one of the day
13:52That sounds good
13:53Got a good crust there
13:59You can see some really nice aeration in the baguette dough
14:03However by using frangipan it has made some of the dough damp
14:11There's some unevenness in your bake there
14:14You can also see some of the filling just poking out
14:17But a nice colour on top
14:25The filling is very aromatic
14:27The chorizo is nicely spiced
14:29You could have baked it at a hotter temperature
14:32Because you needed more heat to get that crunchy crust
14:37The whole thing looks like it's the same colour
14:39So you've managed the temperature in your oven really well
14:46That saltiness with the brown sugar
14:49It goes so well
14:50I can see why it's really popular
14:52And it's something you make often
14:53I really enjoyed it
14:55You can see some pork crackling peeping out there
14:59Got a bit of a crust there
15:01I can hear it
15:02I really enjoyed the flavour of that pork fat
15:09The texture as well
15:10Got the crunch of that pork coming through
15:11I think you've done a great job
15:14They're both the same size
15:16I.e. they're both massive
15:19They're not baguettes are they?
15:20They're more substantial loaves of bread
15:22I don't know how to eat this
15:24With two hands
15:25With two hands
15:30Your generosity with the filling
15:32Unfortunately that's let you down
15:34Because it has impacted the dough
15:36Your filling has made your bread just a little bit soggy in places
15:41Well I can see some of the maple bacon peeking out there
15:45Let's have a look inside
15:49You've got lots of flavour in your filling there
15:51But I found the interior of mine just a little bit on the stodgy side
15:57Sure I think size wise you could have increased the volume of your dough
16:01Because this is more of a fisselle
16:04It's like a small thinner baguette
16:07Those onions are really marmalade-y
16:10You have the beef and the thyme coming through
16:13Having enough of that dough surrounding it
16:16Would have balanced that intensity
16:17Thank you
16:19You have got a lovely colouring on the majority of your baguette
16:23Little bit dark here
16:25Good sound, Brandon
16:32The filling was kind of non-existent for me
16:35I didn't really get a lot there
16:37So I would have wanted a bit more flavour and a bit more substance
16:40But can you hear this?
16:43This is the sound of a perfect crust
16:44I've never seen anyone play a baguette before
16:48Can you play any other songs?
16:52Beautiful
16:53Beautiful
16:55I do love the size and I love your scoring
16:59It's really inviting
17:00Oh look at that, that looks pretty good
17:02And you've got really good colour on the bottom there
17:09Oh that's delicious
17:11That is so full of flavour
17:14It's not too spicy, it's just the right amount
17:17Because that's not an easy task
17:18That balance between getting that heat but not, you know, your breathing fire
17:23You've obviously made bread before
17:24Love the flavour and I love your structure
17:27Thank you
17:29Bread is my favourite thing to make, I love it
17:31So good to get my hands back in the dough and just really give it a crack
17:35I thought the judges comments were quite fair
17:37I'm looking forward to the bread technical, I have no idea what it'll be
17:41Probably something I've never heard of
17:43I'm looking forward to it
17:44I'm looking forward to it
17:44I'm looking forward to it
17:45I'm looking forward to it
17:52Bakers, it's time for your technical bake
17:55This is the part where you bake a recipe you've never seen before
17:58With some of the instructions taken away
18:00So if the recipe originally said, preheat the oven
18:03It might now say, preheat the of
18:06And only the most cunning baker could work out what that meant
18:12Today's technical bake has been set by the one and only Rachel Koo
18:17Rachel, say some cryptic stuff to confuse the bakers
18:20Press to impress
18:21And tight buttons
18:24Technical bake is judged blind
18:26So to make sure the judges don't know who's baked what
18:29I will now politely ask them to leave using their biker gang nicknames
18:33I won't tell you which is which, but you can tell
18:36Nitro, Skullmaster, roll out
18:38All right, come on
18:41Whoa!
18:46Today Rachel would like you to make her
18:48Concha bread with margarita marmalade
18:51Conchas are a sweet Mexican breakfast bread
18:54Made with a buttery yeasted dough
18:56Bakers, you have two and a half hours to bake Rachel's Concha bread
19:00On your marks
19:01Get set, bake!
19:09So for the dough, in a stand mix of combined flour, sugar, yeast and salt
19:14Mexican Concha bread
19:17Never heard of it
19:18Don't know what it looks like, don't know what it should taste like
19:20I've done an enriched dough before
19:22But this is Rachel's bread, so I'm sure it's a little bit more complicated than what I've done before
19:30These are my Concha bread
19:32Oh, look at that intricate design on top
19:34Well, the sugar shell is a little homage to the Mexican traditional tiles
19:40So they have these beautiful patterns
19:42One of the key things with this bake is being precise
19:46Can't have shaky hands
19:47Rachel, can I have a bun, please?
19:49I thought you'd never ask
19:50Go on, help yourself
19:50I think you should have a little bit of margarita marmalade
19:53Okay
20:02Oh, Rachel
20:06That is a fiesta in my mouth
20:09It really is
20:10It's so light and it's so fluffy
20:13The fluffiness is so important
20:15You can see the texture of the bun
20:18It's not dense
20:19So double proofing is key
20:21If you skip that, then the bun will end up very heavy
20:24Because the gluten hasn't had enough time to rest
20:27I'm guessing most of the bakers haven't seen this before
20:30So it's a perfect challenge for them
20:31Bring on the tequila
20:32I don't really make many sweetbreads
20:41So, yeah, I'm excited to give that a crack
20:43I've never even heard of this bread
20:45So I'm scared because I don't know what it looks like
20:48Clueless, really
20:50Melody's just as handy with a whisk as she is with a wrench
20:53When she's not renovating buses and boats
20:55She's crafting all sorts of hyper-realistic desserts
20:59Talk about shifting gears
21:01Feels like a nice dough
21:03I'm covering my dough in order to have a little bit of a nap
21:06I'd love to have a nap
21:07But there's no rest for the wicked
21:12Why have I got it?
21:20With their dough tucked away for its first beauty sleep
21:23The bakers turn to the delicate task of creating their sugar shell
21:28A.k.a. the bread's sparkly, crunchy crown
21:31I just want to make sure that I've got it even where I can
21:34So it's good for cutting and using later
21:37Alright, here we go
21:39Next comes the striking blue detail
21:42Mimicking traditional Mexican tiles
21:44Place the stencil onto the rolled out shell dough
21:47And using an offset spatula
21:49Stend to a small amount of blue dough onto the dough sheet
21:53Basically, the bread's version of a fancy tattoo
21:56I'm fairly confident the clues pressed to impress is
21:59You need to really press the blue in there
22:01So it stays behind when you peel the stencil back
22:04Got a vanilla sponge with some cream and some strawberry jam
22:07Looks good
22:09Family fuels Charette's baking
22:11Inspiring every colourful creation
22:13And much like her outfits
22:15Her bakes are vibrant, playful and full of life
22:18Beautiful dress
22:19A gorgeous ode to one of Australia's most beloved breads
22:22Right? I was hoping that would be the technical
22:26Unfortunately, we are yet to have a technical that I could ace
22:29You know, we're keeping it there
22:34Chilling the sugar shells will ensure they keep their shape when baked on top of the contra bread
22:39Okay
22:44Bakers, you are halfway
22:47Next is to get the dough out of the proving drawer
22:50Weigh the balls out and get them shaped
22:52You have to put them into a tight ball
22:54And then that makes them keep their shape once they're baked
22:57I'm getting them really tight
22:59As per Rachel's little tips and tricks
23:01How do you get tight buns?
23:03Well, squats
23:04I'm going to have to say squats
23:07Father of twins, Matt
23:11Loves whipping up cakes and Italian bakes alongside his children
23:16All packed with plenty of heart and flavour
23:20So they're back in the proofing drawer, 30 minutes
23:22Without this rise, the buns won't achieve that all-important lightness
23:26There we go
23:31Bakers, you have one hour to go
23:34One hour, okay
23:35My buns have now finished proving
23:38They've risen nicely
23:39Proofed and ready, the buns get an egg white wash to help their sugar shells stay put in the oven
23:47I'm happy
23:48I think I've messed up
23:50I brushed it with the blue food colouring egg white
23:53And I'm looking around and I don't see any blue buns anywhere
23:56Dos, cuatro, seis
23:59Right, I'm going to get these in the oven
24:05There's no getting away from my blue now
24:11Bakers, I'm going to say to you what I say to the getaway driver as soon as we pull up
24:14to the bank
24:16You have half an hour to go
24:17Okay
24:19While their buns bake to golden perfection
24:23The bakers shift their attention to the fragrant margarita marmalade
24:27Oh man, I can smell that tequila and it breaks me
24:30It's like I'm 18 again
24:32Bakers, you have 10 minutes left
24:35Oh no
24:38I've got to get my buns out of the oven
24:40Oh, happy
24:41They look nice
24:42They're looking nice and golden, they're almost round
24:45I'm happy it's got a nice colour on the bottom
24:47How are things going?
24:48Oh look, my blue buns
24:51I don't know what they're meant to look like, so
24:53Me neither
24:56One minute to go, bakers
24:58Coming down to the wire
25:00Array, arrange, decorate
25:04I just tasted this and it's good
25:08Cheers
25:09I think they're okay
25:12Ten, nine, eight, seven, six, five, four, three, two, one
25:22Step away from your bread
25:24Well done, bakers
25:26Well done, really well done
25:27You pulled that, well done
25:29That was fun, good job
25:32Bakers, please bring your concha to the table
25:46The judges will now return to blind taste the bakers' concha bread
25:51Alright, we've got some buns to eat
25:53We better get cracking
25:57I have some golden colour in some of the buns, but there's a bit of variation in colour
26:02However, the stenciling is really crisp
26:06There's a nice aeration and there's a softness and tenderness to the crumb
26:19That was a beautiful bun, really well baked
26:23The marmalade has a lovely consistency
26:25So all in all, really well made bun
26:31These buns have a nice roundness, even though they're slightly different in size
26:40It's light and fluffy, got some good colour around the outside, so I really enjoyed that
26:46Number three
26:49They're not as plump as they should be
26:51They're also a little bit blonde
26:54And that stenciling, the sugar shell has spread a little bit
27:01A little bit underdeveloped in terms of the structure of the dough
27:05It was almost like eating a dense cake because there wasn't aeration
27:10The buns are well risen, they look plump
27:13It's unfortunate that some of the sugar shell here is broken in some places
27:20The sugar shell is a little bit thin, overall great bun though
27:24Despite some rather blue buns, in the most part the stenciling is quite neat
27:31The buns, heavier than yours were Rachel, and that's resulted in them just being tight on the inside
27:41I love the colour on these buns, that's that deep golden brown I want
27:45And a great application of the blue decoration on top
27:54The bun didn't disappoint, it has that wonderful golden colour on the outside and it's light and fluffy inside
28:01Similar to yours Rachel, in appearance because of the plumpness, the size, overall fantastic
28:08On to the next
28:11These buns have your tan Darren
28:16Beautiful deep golden brown
28:17Well the sugar shell on top was a little bit too thick
28:21But the star of that show is the bun and the airiness
28:26I can see that the bakers really struggled with the sugar shell because we haven't got quite that uniformity in
28:33the buns
28:38Even though these buns are a little bit on the paler side, it's quite fluffy
28:45These look almost like yours Rachel, that sugar shell is super smooth
28:53It's a lot of tequila in that, marmalade
28:57The bun is very light and fluffy, I've got that nice kind of airiness to it
29:05I think the baker here is so close to perfecting that bun
29:08They just need to work a bit on their presentation as well as the texture of the bun
29:15Really nice flavour, not as light and airy as yours Rachel
29:19Let's try the last one
29:21What neat stenciling, the colour is a little less striking than some of the other ones
29:32Love the application of the design despite the fact the blue is not there
29:37And now the moment of truth
29:39The judges will rank the concha bread from meh to marvellous
29:45In 11th place
29:49This
29:50Who's this?
29:51Matt
29:54Very bumpy chill and quite pale buns
29:56Number 10
30:01Whose was this?
30:04Melanie
30:05Quite flat buns
30:07They were underdeveloped but that was a really good marmalade
30:10In 9th position
30:12Lucy
30:13In 8th place
30:15Glenn
30:17In 7th place
30:19Jacob
30:20In 6th position
30:22Anita
30:23Number 5
30:24Nick
30:264th position
30:27Pamela
30:28In 3rd place
30:29Who's this?
30:32Charette
30:38Brandon
30:39Very neat, identical buns
30:42Well done
30:42Thank you
30:43Which means in first place
30:46Nicky
30:48The buns have a beautiful colour and the stenciling was neat and tidy
30:57The buns have a beautiful colour and the stenciling was neat and tidy
31:01Well done
31:04It was a great experience baking Rachel's conch of bread and I really enjoyed the whole baking process.
31:09I've been knocked on my ass a bit with these judgements but that's alright, it's about just doing your best
31:14and tomorrow you've got to bring it for the showstopper.
31:31Good morning, bakers. It's showstopper time. It's also show-offer time so go on Tom, show off your party trick.
31:40Uh, I've messed up my thumb on the weekend, you know. Oh, it goes all the way over here now.
31:48Oh jeez. Oh, there it is.
31:57Today the judges would like you to make some bread art in the form of a decorative braided loaf.
32:02Your braided loaf may be made from any type of bread you like but it should be delicious and showcase
32:08your best
32:08decorating and braiding skills. Judges, any advice?
32:12I want to see loaves with beautiful braids and bold designs.
32:17Be careful handling your dough. If you overwork it, it will become tough to eat.
32:23And keep your braids even so they bake well.
32:26Bakers, you have four hours to create your decorative braided loaf. On your marks.
32:31Get set. Bake!
32:33Let's do it.
32:42Bakers is quite a rustic style of bread. So that's sort of why I lean towards it so much.
32:46Whereas a braided loaf here is a lot more intricate.
32:49Baking bread is what I do. I do it every day. So I'm really confident in giving it a crack.
32:53I just hope that my bread rises to the occasion. That's all I can say.
32:57Boom, boom. Boom, boom.
32:58So after it's a technical, so it wasn't top of the top.
33:01So I think today I have to make sure my flavours are good.
33:05And I just want to try and impress them with my flattening skills.
33:09My wife has been asking me to learn how to braid her hair.
33:12Oh yeah? Yeah.
33:15And did you learn?
33:16I think we're going to get divorced.
33:20In traditional Farsi stories, which is my mother tongue, we've got a sun lady who wakes up every day and
33:26brushes her golden hair and braids it and then comes and wakes up everyone else.
33:31So I'm incorporating that tradition into the bread that I'm making today.
33:36Nagin brings a touch of sunrise to the shed with a sweet cardamom and orange zest filling wrapped in golden
33:42saffron dough.
33:43In our tradition, if you want to show someone that you care for them, it's usually like a small top
33:48of saffron and it's considered a very precious gift.
33:52Hey Nick.
33:53Hey guys, how you going?
33:54Bit of hand kneading there I see.
33:56That's right, that's the way I like to do it.
33:58Yeah, you know, kneading by hand is really good.
34:00The dough gives you feedback, you can kind of tell where it's at.
34:02And what sort of shape are you going for?
34:04Eight legs of an octopus and then the chilli dough is going to be the head of the octopus.
34:09Nick's octopus will feature twisting tentacles flavoured with dillon fennel, sesame and a bold chilli head to capture the ocean's
34:17drama.
34:18First of all, why an octopus?
34:20Well I do, it's inspired by one of my favourite tattoos and I do love that underwater deep sea sort
34:25of thing.
34:25You know if you over handle your dough it's going to be tight.
34:28Yeah.
34:28So a good tip is to practice your braiding on bits of string or ribbon.
34:32Yep.
34:33Just to get that design before you actually attempt it with the dough.
34:36Of course, yeah.
34:37I know Darren said it's good because the dough gives you feedback.
34:41I don't think you should listen to it.
34:42Don't read the comments ever.
34:44You just do what feels right for you.
34:46Thanks Natalie.
34:46No worries.
34:50So the theme for today is a braided loaf.
34:53So not like your mum used to braid your hair with three strands.
34:56We're going all out.
34:57We've got four, we've got five, we've got six, or in my case, seven.
35:01In her ambitious seven strand braid, Charette combines a rich molasses sweetened wholemeal dough with a fragrant orange, fennel and
35:10cardamom dough.
35:11Seven strands is a lot.
35:12I know.
35:13One thing you need to be aware of when you're braiding so many strands is to get all the strands
35:18the same size.
35:19Yeah.
35:19Because if one is bigger than the others, then it means the baking is going to be a lot harder.
35:24Yeah.
35:24Because everything proves different.
35:26So there's a lot to contend with in this.
35:29Fingers crossed.
35:30Yeah.
35:32All right.
35:33That looks good.
35:34So my showstopper today is representing my baby girl and her little bed where she sleeps.
35:43To be very clear, my baby girl is my chicken.
35:48I know there's a lot of people who think this would be weird, but we have chickens, not children.
35:53She's my baby girl.
35:56Lucy is celebrating her beloved pet chicken with a pink cinnamon, sugar color and Japanese milk bread filled with strawberry
36:03cheesecake.
36:05Strawberries and cinnamon is not something I would put together because cinnamon is almost a hot spicy flavor and strawberries
36:10is sweet and quite subtle.
36:13It's not the strongest flavor.
36:14So it'll be interesting to see how you balance that.
36:16Yeah.
36:17Yeah.
36:17I could tell straight away she was yours.
36:20She's got your eyes.
36:22Got her mama's eyes.
36:23She got it.
36:27I'm about to finish this second dough.
36:30I'll put it in the proofing dough to rest.
36:32That needs a good hour in order to relax.
36:35And it's going to join the first one, which is doubling nicely.
36:39All right.
36:40Bye-bye.
36:49Bakers, you are halfway.
36:51Two hours.
36:53So I've got my dough proving in the sun over there and I'm just grating some pecorino cheese.
36:59This is the filling.
37:01So I'm making the filling for my baby girl bread.
37:05This will taste sort of like a strawberry cheesecake.
37:08Topping my chocolate up now.
37:10I do love chocolate.
37:12Can eat my body weight in chocolate.
37:14Melanie is making a braided color, woven with dark milk and white chocolate.
37:20It's a simple bread, but the chocolate will just spice it up a bit.
37:25Incoming Jacob.
37:26G'day.
37:27Hello.
37:27What are we making for Showstopper?
37:30I'm making a braided Christmas wreath with a spiced orange and chalk.
37:34What do you love about Christmas?
37:35Food, for one.
37:37But getting around with family, wearing paper crayons.
37:40I don't know if everyone sort of does that, but wearing the paper crayons on your head
37:43with the Christmas cracker, telling bad jokes.
37:45Oh, well.
37:46I connected you with the bad jokes.
37:48I mean, really good jokes, yeah.
37:52Jacob is channelling the festive season with an eight-strand butter-enriched dough
37:57layered with orange-soaked apricots and rich chocolate malt.
38:00I always think chocolate can take quite a lot of spices.
38:04Yeah.
38:04So you just want to make sure you get the spice coming through and you actually taste it.
38:09Okay.
38:09Because the chocolate can be overbearing.
38:11Okay.
38:14So I bashed up the bacon in my mortar and pestle because I want it to be evenly distributed
38:19in my dough.
38:20As well as bashing things, I do like to have a little dance.
38:23So, yeah.
38:24In the kitchen, I'll certainly get on down and it's going to be my microphone.
38:30A dough hummingbird buzzes around a braided loaf packed with olives, sun-dried tomatoes
38:36and anchovies, paired with another braid bursting with three cheeses, bacon and apricots.
38:42You got it done?
38:44Big box, small box, wrap it up.
38:47Big box.
38:51Yeah, you didn't see me, did you?
38:53Of course.
38:53I don't think anyone saw me.
38:55We all saw you.
38:57Yeah, enough of that.
38:59That's enough.
39:00Right.
39:01Oh, hello.
39:06Holy moly.
39:08That is grown.
39:09That's what we want.
39:11Yes.
39:12I just pulled my dough out, looking good, nice and airy.
39:15I'd have to not work it too much because I don't want to make it tough.
39:19So I'm just separating it now into balls so that I can make my nine strands for my plait.
39:25I'm dedicating my bake to my fiance Melanie.
39:28We just got newly engaged.
39:30It was such a beautiful day and it was just perfect.
39:34Brandon will bake from the heart with a sweet brioche filled with black sesame honey paste.
39:40I'm quite particular with the way things should appear.
39:43So I've decided to pop my filling into a piping bag which will help me get it into the dough
39:47a lot neater and more precise.
39:49You're laying it to bed with such finesse.
39:52Each one tucked in so gently.
39:54Yeah.
39:55Just all well rested.
39:56Ready to be well eaten, unfortunately.
40:05I'm dedicating my showstoppers to Nonna.
40:07One of the first things I think of Nonna is her amazing sunflowers that she grows in the veggie garden.
40:13Matt's sunflower inspired loaf will be layered with butter and pecorino cheese.
40:18Spirulina will flavour the braided leaves.
40:21Oh, spirulina.
40:22I can see how it would complement the cheese, but it's all about the balance.
40:25It's too much and then it can become very overpowering and very kind of green and bitter almost.
40:32Yeah.
40:33I've boosted the colour of doughs as well using spinach because, you know, it's got a really great green colour
40:38and it doesn't compromise the other flavours.
40:40Have you braided before?
40:41Yes.
40:41Yeah.
40:42I've got kids actually.
40:43I have 14 year olds now.
40:44My twins.
40:45And I used to braid Alice's hair all the time.
40:48Some French braids and Dutch braids.
40:50Yeah.
40:50Oh, Dutch as well.
40:51Look at you.
40:54I do have a daughter and she loves for me to braid her hair.
40:58So I have a little bit of practice.
41:02Pamela will braid a milk rich challah bread topped with cinnamon, cardamom and pistachio roses.
41:08And now I'm going to work on my sixth strand braid, which will be the basket where my flowers are
41:14going to sit.
41:16So let's get ready for braiding.
41:19Second from the right goes across.
41:22Nope.
41:22No, no.
41:24Two under three.
41:26Over eight.
41:27Plutting is not my forte, so I'm really taking it slow.
41:31I think it looks pretty decent so far.
41:34Still got seven more to do after this.
41:36In the middle?
41:37In the middle.
41:38Okay.
41:39Okay.
41:39This one?
41:40Well, this one goes in the middle as well.
41:42I think you're a better host.
41:43Yeah, I agree.
41:44I'll take over.
41:45I made that.
41:46I'm so excited.
41:48I might have just laid an egg.
41:49I'm trying to keep all the filling within the dough and not have it leak everywhere.
41:54I'm definitely happy with the shape.
41:56What I'm going to do is just put an egg wash in it and then it's going to go in
41:59the oven to bake.
42:01Oh my god, it's very heavy.
42:04Don't go too much.
42:10Bakers, you have one hour to go.
42:13Oh, Tom!
42:14Bray, don't pull it.
42:16Okay.
42:17Right now I'm making my dead dough decorations for my sort of extra little bits of holly and
42:23my little baubles that are going to go on my wreath.
42:25And then I'll pop them in the oven so that they're ready.
42:28So I've never heard of dead dough.
42:29What's this about?
42:31Well, it's a weird name but it's basically a dead dough because it doesn't rise.
42:34It doesn't involve any yeast.
42:36It's basically flour and water and it's for prettiness.
42:40This is the dough for my rose petals.
42:43Roses were my Nan's favourite flower, my mum's favourite flower and my favourite flower.
42:48Glen's bread garden blooms with two entwined doughs, one fragrant with olive oil and herbs,
42:55the other rich with smoky charcoal, onion and cheese.
43:00The decorations of my showstopper bake I think will look a lot more finished and polished
43:06than my technical bake yesterday.
43:09I want them to be light and vibrant in colour and I want it to shine.
43:13After all, it's a showstopper.
43:15You need to be bold.
43:21Some two together.
43:23A little pressed in the middle.
43:25There we go.
43:26I'm happy with that.
43:29I'm attempting to make a hummingbird.
43:37Bakers, you have ten minutes left.
43:40Let's get this shelf on the road.
43:48I'm definitely looking for the colour of the bread.
43:51You can hear the nice crisps.
43:54It's always good seeing them go into the sound that the bread makes.
44:00These grew a lot.
44:02These are big loaves.
44:05Some of my dead doughs cracked, so my baubles aren't looking too baubly.
44:08I'm just shaving off some of the edges there to be a little less rough.
44:12I'm getting a bit sweaty.
44:16Is this your baby girl?
44:17That is, and thank you for pronouncing her name correctly.
44:20Is this your baby girl?
44:21My ba ba ba girl.
44:22Is this your baby girl's baby girls?
44:24That is my ba ba ba ba ba girls.
44:26Yeah.
44:26Wait, does this make you a grandmama?
44:28Chicken grandma?
44:29Yeah, it does make me a grandmama.
44:33Baby girl.
44:37Just doing the last of the decorations.
44:39Arranging them on the bread.
44:42I'm just highlighting my bread to give it another dimension.
44:48Adding a tiny little bit of red to make sure the roses look a bit brighter.
44:52A little bit of sparkle.
44:54Showstopper.
44:55One minute remaining, bakers.
44:58Make sure your bread is on what it's going to be served on.
45:01Bread on the board.
45:02Bread on the easel.
45:03Bread hanging vertically.
45:04Bread levitating in space.
45:05I don't know what you're doing, but do it.
45:10Give my son beautiful eyes.
45:13Oh my goodness.
45:15Dying of cuteness right here.
45:18Probably not as glossy and finished as I sort of would have liked.
45:21Dead dough's not looking as neat as I sort of would have liked.
45:23Better just to leave it off, I think.
45:25But I know the flavour's in there.
45:26So I hope that counts.
45:27Ten.
45:28Nine.
45:29Eight.
45:30Seven.
45:32Six.
45:33Five.
45:34Four.
45:35Three.
45:36Two.
45:37One.
45:37Step away from your bread, bakers.
45:39Well done.
45:42Well done.
45:44Well done.
45:45Proud of you.
45:47It's incredible.
45:48Oh, the little birdie.
45:50Little birdie.
45:50My little hummingbird.
45:52Come on, guys.
45:52Excellent.
46:00Thank you, dads.
46:02Hangin, please bring your decorative braided loaf to the table.
46:18Nagin what a ray of sunshine you've brought us the aroma of saffron it's really aromatic and
46:26then you see this bright orange color it captures that sunshine feel you wanted to tell us about
46:37or look at that that's great color inside there oh my goodness fireworks in my eyes those flavors
46:51but also the texture of that bread it is so soft and pillory it almost has a juiciness to it
46:59it's
46:59nice and aerated overall great showstopper and you should be very proud of yourself thank you
47:07then this feels almost fairy tale like but the way you've done the decoration the sparkles the
47:14bright colors and the intricate roses and the leaves there
47:27it's like a symphony you know going off in my mouth it is perfectly balanced the braiding
47:33has been done expertly you've shown that you've learned from some of the feedback that you've
47:39heard this week thank you Melanie you have a really beautiful color on your bread lovely wheat
47:47sheaf coming out of the front very creative Melanie it's a very nice loaf of bread but for me it's
48:02too
48:02simple I expected more great crust beautiful shine but we kind of want to get you out of your comfort
48:08zone a little bit and try and give us something that really is a showstopper Anita the braiding
48:16here looks even golden and a beautiful little touch there with a hummingbird you're the queen of flavor
48:27you're always packing so much into your bakes and we love that I got the wonderful aromatic
48:33sun-dried tomatoes and the anchovies you really captured a lovely summery feeling with the flavors
48:42Jacob that looks hefty I don't think it would hang on my door being a Christmas wreath I was expecting
48:50a
48:50bit more of a creative Christmas vibe something that really does celebrate the season those little
49:02apricots are like jewels in your bread very successful inside but the outside needs a bit more work do we
49:10need a bigger table or it's really big really wonderful pockets of air which has made your bread
49:27really light and airy great texture you needed to up the pecorino a lot more because the spirulina is
49:34really dominant however the braiding here I can see your daughter must have had beautiful braids at
49:40school well this is adorable isn't it your baby girl your chicken sorry mate
49:59it seems like the strawberry centers kind of dried out so you needed to put a lot more in there
50:06really
50:07creative though and demonstrates your passion for your girls so well done thank you so much
50:13you definitely see the heart shade it's got a beautiful color I don't break your heart mate I'm
50:20gonna go in I would have wanted a little bit more sweetness because the sesame is quite salty I love
50:30your design you've shown us the love you have for your partner for your bake perfectly round wreath of braided
50:44loaf delicious flavors but I think by using a seven strand braid it's been really difficult to
50:52retain that lightness in the dough because you have to work the dough quite hard to get that braiding
50:59hang it in the Louvre look at that food meets art that's so creative I love your classic hallow
51:07bread you've developed that dough really well your buns are that cardamom flavor it's giving me Scandi
51:14vibes I love that combination delicious thank you Nick this is very creative there's some good color on
51:24the outside and your braiding is really clearly defined that sound there is very good we can tell
51:32there's a crust on there's a crust on the outside
51:41Nick I love how you bring your creative side out with the flavors fennel and dill together and then with
51:48the
51:48sesame so you get this kind of herby toasty nuttiness and then you come in with a fiery kick of
51:55chili
51:55great creativity matched with great bread making skills fantastic job mate well done
52:11done about you guys I've really enjoyed bread week I've enjoyed all of the flavors and getting to know
52:18our bakers just a little bit more so who has done well this bread week Nagin's bread this week has
52:24been
52:24full of flavor I mean if you talk about her signature she's really pushing the boat out with all those
52:31Persian flavors I really love that showstopper she had that Japanese milk bread it was light and airy and in
52:38the technical she came first Anita with her signature lamb quino baguette so good it was so delicious Anita did
52:46a
52:47fantastic showstopper really did show off her skill she loves to pack in spice she's the flavor queen Nick's signature
52:55he
52:55packed a punch with the flavor but it didn't compromise his bread I mean his octopus showstopper the detail the
53:03braiding in it fabulous I think he
53:06seemed at home this week that confidence gave him free reign to really be creative and he did some great
53:13bakes who are we worried about this week one of the bakers I'm worried about is Melanie she has a
53:20great
53:21talent for bread baking but she doesn't want to push herself outside her comfort zone and we saw that in
53:26her showstopper in the signature filled baguette her loaf was just a little bit overproved Melanie also
53:33came 10th in the technical oh and this Jacob he came 7th in technical so in the middle his showstopper
53:40he didn't quite nail the execution it wasn't festive enough for me Jacob won't be braiding my hair his
53:47braid was very bumpy a little bit uneven yeah in the signature he had great flavor but they were just
53:54a
53:54little bit untidy this is going to be a tough decision for us to make today tonight I have the
54:05great job of announcing this week's star baker this baker's flavors pack a powerful punch and they've
54:12proven that they are indeed the master of bread this week's star baker is Nick
54:26I have the sad task of sharing who will be leaving the shed this person has spoiled us with their
54:33sweet
54:33bakes and their even sweeter personality we have loved getting to know them and we're very sorry to say
54:40goodbye to Melanie this has been absolute dream come to be in the shed it's been a joy bothering you
54:55and I can go home with my head held hot and my kids said don't come home if you don't
54:59make it past
55:00the first episode and I've done that Melanie is creative and really artistic you can see that in
55:07her bakes and it's been such a pleasure to have her in the shed hands together for this week's star
55:12baker Nick Nick he was in his comfort zone in the shed this week his creativity was off the charts
55:27I had a lot of self-doubt this is my thing I love more than anything when it comes to
55:31cooking and baking
55:32so I'm yeah I'm so proud of myself this is amazing star baker for bread week will be forever on
55:39my CV
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