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00:01Sorry I'm late.
00:02I was just getting everything ready for our picnic.
00:05I'm so glad you're here.
00:06I am so hungry I can eat my own cooking.
00:09Ugh.
00:09Okay, I'm ready.
00:11Signs.
00:11I've got Nick Jonas,
00:13Nick Cage,
00:15and last but not least,
00:16Saint Nick.
00:17Anne, I don't mean to nitpick on your picnic,
00:20but a picnic where you only picnics
00:21is not really a picnic.
00:23Eh?
00:23I don't know.
00:24Let's eat.
00:25Here you go.
00:26Let's see if Nick Cage tastes good in a sandwich.
00:28Sign between pieces of bread.
00:29Mm-hmm.
00:29How is it?
00:31Transformative.
00:31He's a chameleon.
00:33Last time.
00:34The bakers face the heat.
00:36It's melting.
00:37For tropical week.
00:38Oh my God.
00:39I survived.
00:40Saul earned his second straight star.
00:43Yes!
00:44And Jen.
00:45Oh, that is unfortunate.
00:47Wave goodbye to paradise.
00:49I have baked in the tent.
00:51Does it get cooler than that?
00:52I mean, I don't think so.
00:54Now.
00:54Surprise.
00:55It's the tent's first ever picnic week.
00:58Woohoo!
00:59The bakers make a mouthwatering signature.
01:02Savory things are good or change.
01:05Get antsy in the technical.
01:07Internally losing it.
01:09And create a surprising showstopper.
01:12There is like a million things that I need to get done at the same time.
01:16It's a lot of work to prepare for a picnic.
01:18A freshly baked cake and tarts.
01:21Then a baker cracks an egg.
01:24Whipping cream.
01:27Rolling dough.
01:29Pouring blueberries into a pie shell.
01:32Placing fresh raspberries atop a chocolate cake.
01:35A title.
01:36The Great Canadian Baking Show.
01:38A sunny day in the park.
01:41Bakers approaching the tent.
01:42I love going on picnic.
01:43Yeah.
01:44This is week four.
01:45It's picnic week.
01:47It's so crazy to have made it halfway.
01:50I'm going to spread my blanket down and just hope the judges all want to sit with me for a
01:54long time.
01:54We're feeling like Mother Earth today.
01:57I'm excited.
01:58I do like pic-tics a lot.
01:59We'll see if that changes at all this week.
02:01You got my favourite mixer.
02:03I feel some confidence, but those bakers are so strong.
02:08It's like a lot of pressure.
02:09I think everybody's competition.
02:12Good morning, bakers.
02:14Finally, a week where we can justify our love of gingham.
02:19It's picnic week.
02:20For your signature challenge, you will make a South African picnic bread.
02:24This loaf is an eggy quick bread packed with savoury ingredients
02:28that's perfectly portable for an afternoon jaunt in the park.
02:31Today, we want you to add your own flavours and design to make a beautifully presented loaf.
02:36Worthy of the gram.
02:37Because why else go on a picnic if not for the photo op?
02:40Bakers, you have one hour and 45 minutes.
02:43On your marks.
02:44Get set.
02:44Bake.
02:47Where's my bowl?
02:49It's picnic week.
02:51I like picnics.
02:52I think they're good vibes.
02:53I like hanging out with friends.
02:54I like eating outdoors.
02:56Whenever my husband and I travel, actually, we always picnic.
03:00How lovely and romantic.
03:03Yeah, it is.
03:03It is.
03:04It's week four and it's our first ever picnic week.
03:07Today, we're opening the doors to savoury flavours.
03:10Who knows what the bakers are going to introduce us to.
03:13Savoury things are good for change.
03:17A South African picnic bread.
03:19It's an egg-forward bread and it needs to be packed with flavours.
03:24It is supposed to be kind of thick, kind of hearty and pretty eggy.
03:27This is a perfect bake to see all our bakers play with flavours
03:32and really to see what they can bake through their own stories.
03:36Andrew.
03:36So my bread is based on the time that I lived in Turkey.
03:40I was a teacher at an international school in Istanbul for a while.
03:43Slava Mira.
03:44I am paying homage to my time in Italy.
03:47I spent four summers working there.
03:49My picnic bread is inspired by Filipino breakfast tocilog.
03:53As a kid, this was my favourite.
03:54It makes me think of my family, so it makes me miss them more.
03:59A nostalgic Justine will load her loaf with garlic and sweet pork belly
04:04and serve it with spicy chilli oil.
04:07It's kind of like a very Southeast Asian breakfast,
04:09like a big pile of rice with like meat and an egg on top.
04:12How often do you have to?
04:13Not that often, it's not that good for you.
04:15Kyla shrugs, bakers cracking eggs.
04:18Most bakers crack on with this eggy, non-yeasted bread.
04:22This is a lot of eggs.
04:24It's kind of like a quiche bread.
04:25I'm gonna have one more egg, actually.
04:27But the tense resident vegan hatches his own plan.
04:31Liquid mung bean egg replacer, that's gonna give that thing for a springy feel.
04:35I just use food differently.
04:37Topped with simmet and featuring lentils, carrots and vegan cheese,
04:41Andrew's Bake will transform a Turkish soup into a loaf.
04:46I love the tradition of the lentil soup that is in Turkey.
04:50You sort of go to somebody's house, you go to a restaurant,
04:52you get this beautiful bowl of red lentil soup, minty, oregano.
04:55It's really amazing.
04:56Justine dropping a bowl.
04:58Sorry.
04:59Alright, next up.
05:01Trying to open a package.
05:04Usually, ingredients are incorporated in with the bread batter.
05:08I love bacon.
05:09But Vendina is adding a filling to the mix.
05:12I'm very excited because this is the first chicken recipe that I ever learned.
05:16And it will be just that pop in the mouth that Kyla likes, so.
05:21Vendina will pop a peppery Indian chicken into her mint-turmeric picnic loaf.
05:26So when you bake the bread and then the chicken and then more bread,
05:31do you have any trouble unmolding it?
05:33No.
05:33I'm so nervous for you here.
05:35Angie chopping mushrooms.
05:38Feels like a lot of mushrooms.
05:40I can't get this open.
05:41Wine bottle.
05:42These are going to be caramelized onions to go into my picnic bread.
05:45I'm going to deglaze the pan with a bit of wine and Worcestershire sauce.
05:50Worcestershire sauce.
05:52Worcestershire.
05:55Saul gets cheesy with an onion and cheddar picnic loaf,
05:59paired with a side of beer cheese dip.
06:01My dad, one of his favorite things is onions and eggs.
06:06When I saw that a picnic bread has a lot of egg in it,
06:09I just thought, cheese and onion, yummy.
06:12I have the oregano and basil.
06:13What else do I need?
06:13Well, I got the time.
06:15One hour left, bakers!
06:18It's time for time.
06:19Ah, it smells so good.
06:21I love savory cakes.
06:24I'm using aromatics.
06:25It's inspired by my best friend.
06:27God bless her, she can't cook.
06:29Okay.
06:31But she has an amazing alote corn-style salad.
06:34So, Nina, this one goes out to you, girl.
06:37Cami cooks up a Mexican corn picnic loaf, served with raspberry chipotle sauce.
06:43Into the oven.
06:46I'm going to set this for 40 minutes.
06:49Just need to smooth this out like that.
06:52And then we're going to whack it into the oven.
06:55Where's my oven?
06:56Andrew washing his hands.
06:58Picnic bread's in the oven, and now I'm going to start working on my condiment.
07:02Bieber Solgesi.
07:03It's a Turkish condiment.
07:04Where am I?
07:05What am I doing?
07:06Filling a blender.
07:08We are making a poor man's pesto.
07:09The pine nuts, when you see the price on those, you know, your eyes just go like a chink.
07:14Yes, yes, yes.
07:15So, we are going to be using the almond flour.
07:17We're not even going to grind up the almond.
07:19I have people for that.
07:22Slava Mira's thrifty pesto will go with a rich mozzarella, olive, and prosciutto picnic loaf.
07:29Slava Mira plugging her ears as she blends the pesto.
07:32It's going to be so good.
07:34Cami unwrapping cream cheese.
07:36Cheesy.
07:37I'm doing an obazza, which is a beer cheese.
07:41There's a whole extra can in there.
07:44Baker's cooking.
07:45So hot.
07:46The peppercorn sauce is not reducing fast enough.
07:50Keep reducing.
07:52Angie's sauce is for her beefless Wellington loaf, filled with bacon, gruyere, and mushrooms.
07:59So, so no beef.
08:01Why tease us with the word beef and if you don't put any beef in it?
08:05You will taste it and you'll be like, maybe I don't need the beef.
08:09Oh?
08:11Baker's checking their loaves.
08:12The bad boy seems to be bacon.
08:15Because there's so many eggs in it, it does take a while for it to bake in the oven.
08:19Testing.
08:20Inserting a skewer.
08:21I'll give that five more.
08:23Oh, it's not done yet.
08:24There's still time.
08:25There's still time.
08:27Later.
08:28Bakers, you've got 20 minutes left.
08:30Loaves coming out of the ovens.
08:32Smells so freaking good.
08:35But I'm nervous about cooling time.
08:37My decor requires it to cool.
08:40I think I'm going to put that straight to the freezer.
08:43While the bread's cool.
08:44Ay, ay, ay.
08:45The bakers stay fired up and turn their attention to toppings.
08:49I'm draining the yachara, like the pickles that I made.
08:52I'm not sure if the judges have ever had this Filipino breakfast.
08:54So I want to make sure that it looks pretty and appealing.
08:59I am working on my meat roses.
09:02I always tell my husband to get me presents that I can eat.
09:05These are like little sesame-style bagels that are twisted up and sold everywhere in Turkey.
09:11I'm making a bread on a bread because you know what? Why not?
09:14Angie inserts a thermometer into her bread.
09:17Let's flip it.
09:18We got this.
09:20Yeah, it's like too early, but we are so crunched on time.
09:24I did not get any time to rest.
09:27Vandana flipping the mold.
09:29Oh, God.
09:31Clutching her chest.
09:32I'm scared.
09:33Angie flipping her loaf out of the mold.
09:37Oh, yeah.
09:38Slava Mira.
09:39Ta-da.
09:40Vandana removing the mold.
09:43Woo-hoo!
09:44Oh, my gosh, Vandana.
09:45I'm so happy.
09:49Later.
09:50Bakers, you have five minutes left.
09:53Oh, goodness gracious.
09:55It's still too hot to pipe directly onto it.
09:57How am I going to decorate it?
09:59I'm going for art.
10:02Justine, do you have any extra watermelon radish?
10:04Oh, yeah.
10:05Thanks.
10:06We just got to pivot.
10:08One of the greatest handlebars of all time.
10:11Oh, my God.
10:11The bakers decorating their loaves.
10:14There we go.
10:16Cammy piping cream cheese.
10:1810, 9, 8, 6, 5, 4, 3, 2, 1.
10:27You're done, bakers.
10:29Hands off your loaves.
10:31Great work.
10:32Wow.
10:33I want to eat that.
10:36Later.
10:37Bready or not, Bruno and Kyla will now try the bakers' picnic loaves.
10:43Beautiful, clean presentation.
10:45Your piping on the top did not melt.
10:48Yeah, it was very clever to put it on top of that beautiful watermelon radish.
10:53Very beautiful inside.
10:54It's a lot of texture.
10:56Yes.
10:57It's got nice moisture on the inside.
10:59It's a nice pop when you get those bites of corn.
11:02That chipotle raspberry is a winner.
11:05Yeah.
11:06You can put that on a shoe.
11:07And I eat 10 of them.
11:10Slava Mira's back to Italy loaf.
11:12This is such a beautiful Italian presentation.
11:15I just love what you've done with the prosciutto roses.
11:18They look like real petals.
11:20Right, there's a nice, baked, beautiful color.
11:22Let me get some pesto on here.
11:25Mmm.
11:25So fragrant.
11:26Your pesto is very clean, very light.
11:28It's like a mouthful of pizza.
11:31Good.
11:32Andrew's soup, her lentil loaf.
11:34It's a great presentation having two different bread.
11:37We're gonna have plenty to eat.
11:41We'll try the simit first.
11:43Sure.
11:45Chewy, slightly crispy on the outside.
11:48It's a very nice combination.
11:49I'm glad this is picnic food because I've got sesame seeds everywhere right now.
11:54Yes.
11:54Picnic bread.
11:55And in the judges' tasting.
11:57You know there is that soup texture somehow?
12:01Yep.
12:01In your bread.
12:02Yep.
12:03It was intentional.
12:04When you have a bowl of hearty soup and you just take your bread and sop it right in
12:09and eat it, that's exactly what you're giving us.
12:12Angie's got no beef wellington.
12:14So it is a massive looking picnic bread.
12:17Everything is bigger in Alberta.
12:20Just a little bit.
12:21A little bit.
12:23Slicing.
12:24Look at that.
12:25What a bake.
12:28It's moist.
12:29It's rich.
12:30And you can taste the saltiness from the bacon.
12:32And with the mushrooms, you get the richness of a wellington.
12:36Yeah, you were able to capture it.
12:38But I don't taste a gruyere.
12:40And I think to fully enjoy the sauce, you've got to be a bit thicker.
12:43Okay.
12:44Sol's beer and cheese and onion loaf.
12:46I love how you use vegetable to depict a scene.
12:50Beautiful design.
12:51Thank you.
12:52The bounce feels a bit tight.
12:56You get the saltiness of the cheeses.
12:59Did you cook the onions with the wine?
13:01Yes.
13:02A little.
13:02It deglazed with white wine.
13:03Deglazing is too short.
13:05You're missing that brightness.
13:07But beer, cheese, dip.
13:09I love the flavors coming through.
13:10You could just eat it on its own.
13:12Yeah.
13:12Justine's Tosilog picnic loaf.
13:15It looks like something you'd see in a magazine picture.
13:18You've made that pickle.
13:19Beautiful.
13:20I kind of want to cut the whole talk and go straight to it.
13:25Oh, and look at that bake.
13:30Yeah, when you taste the pork, it's just these little bites of sweetness.
13:35And that garlic that comes through and the chili oil.
13:39Like, honestly, I could just sit here and eat a bowl of it.
13:41It's every corner of the flavor universe.
13:45Yeah.
13:46We are going to stink like garlic.
13:48But that's how you know this is Filipino, is when you smell like garlic for hours.
13:52Vandana's Kali merch picnic loaf.
13:55That smells so...
13:57aromatic.
13:58Cutting a slice.
14:00We can see that chicken right in the center.
14:03Kyla smiling as she eats.
14:05Damn it.
14:07That chicken, man.
14:08That chicken.
14:10The bread absorbs all the moisture.
14:13It's spicy, but you only get the spice at the end, which is great.
14:16Thank you.
14:16I mean, Bruno said, damn it.
14:19Vandana laughs.
14:20I was being very ambitious with that bake, so I'm very happy.
14:24It went so well, which is exciting.
14:26But up next is the technical.
14:28I think the technical is going to be something that you can eat with your hands and hopefully something easy.
14:36The Great Canadian Baking Show.
14:42Bakers, welcome to your technical challenge.
14:44And as we all know, it's no picnic.
14:47Even though it is picnic week, but it's the technical challenge.
14:49Does that make sense?
14:51I confused myself.
14:52Well, before you head out, judges, won't you give our bakers a hint?
14:56I hope you ate your veggies.
14:57What are you, my mom?
15:00I mean, thank you, Kyla.
15:03Bye.
15:04Bye, Mom.
15:05The judge is leaving.
15:07Bakers, for your technical challenge today, you will be making Illusion Ants on a Log.
15:13This childhood classic is usually made with celery, peanut butter, and raisins.
15:18But today, you'll bake it into an illusion.
15:21That means you will construct your ants on a log using a cookie base, peanut butter mousse, and chocolate trouble
15:27ants.
15:28Yeah, no real ants. If they're moving, don't use them.
15:31Yeah.
15:31Bakers, you have two hours and 15 minutes. On your marks...
15:34Get set, bake!
15:36Bakers reading the recipe.
15:37Wait.
15:38We're making a strange ants on a log illusion cookie.
15:43Never made something like this before.
15:45I have no idea what ants on a log is.
15:48You just gotta go with it. Follow the instructions. I've never been good at that, but...
15:53Outside with the judges.
15:54Kyla, I need an explanation here.
15:57Well, real ants on a log are actually celery with peanut butter and raisins on top to look like an
16:02ant.
16:03So, we're asking the bakers to make a sugar cookie that looks like celery.
16:07The bakers will actually be creating their own mold to get that beautiful shape.
16:11And then they have to make a light and irritated peanut butter mousse?
16:15Absolutely.
16:16The bakers are really going to have to manage their time well so that they have time to make all
16:22these beautiful little ants and create their own personalities.
16:25They're almost too cute to eat.
16:27Well, we might get the smiles on the ants, but I don't know if we'll get it from the bakers.
16:31Back in the tent.
16:32Let's get this party going.
16:34My butter and egg and sugar is mixing.
16:37It's definitely like a sugar cookie.
16:38But this sugar cookie has a twist.
16:42I've never used a celery powder before.
16:44Once in a lifetime opportunity.
16:46Kami smelling the powder.
16:47Ooh.
16:48Smells really good.
16:49Grassy.
16:50Smells like celery.
16:53I want this the color of celery.
16:56It's the weirdest cookie I will have ever made.
16:59Kami struggling to secure the bowl to the stand mixer.
17:04As long as you're okay.
17:05Am I ever okay?
17:09Okay.
17:10Now.
17:11We have to create a mold that kind of gives the illusion of celery.
17:15Using foil.
17:16So I'm learning.
17:18To serve celery realness.
17:20That's too thin.
17:21The cookies must have the signature U shape.
17:25Is your engineering background coming in handy right now?
17:28Absolutely not.
17:31Oh, I love arts and crafts.
17:33I like to collect craft supplies because I'm so excited to do it when I retire.
17:37You know?
17:38Probably.
17:38Maybe.
17:39Never.
17:41I would rather buy my molds than make it like, oh my god, it's so stressful.
17:46Rolling dough.
17:47Get these cookies going.
17:49Let's see how thick that is.
17:52Just making sure that I have enough dough.
17:54You gotta be precise.
17:55So if it says make six by three rectangles, I'm making six by three rectangles, you know?
17:59Okay, but that's a circle.
18:00I didn't say it was a math teacher.
18:03If anyone had said I'd be making a pseudo celery, I'd have been like, what?
18:09So because this is an illusion, we're trying to make it look natural.
18:13Are you a fan of celery?
18:14No.
18:15I don't know.
18:15I don't have fond memories of celery.
18:18If I want to feel healthy, I'll eat some celery, but I'm just cosplaying a healthy person.
18:22I don't actually enjoy it.
18:24I'm so nervous I have ants in my pants.
18:26Ew.
18:26See a doctor, man.
18:28One hour left, bakers.
18:30Okay, I'm going in the oven.
18:32Cookies into the oven.
18:34Don't know how long to bake them for, but they're in.
18:36Bake until baked.
18:39Yeah.
18:39How do you know that they're done?
18:41Checking the oven.
18:42I don't.
18:42That's the fun.
18:44All right.
18:44Well, have fun.
18:45Yeah.
18:48Please help.
18:49Okay.
18:50Peanut butter mousse.
18:52One of the most important ingredients for the mousse is air.
18:55You get things nice and emulsified.
18:57Which this mixture is not doing.
19:00I don't have much experience with mousse, but I think something that is light fluffy and airy.
19:05I'm going to mix in whipped cream really carefully to not deflate it.
19:09I'm sure it's going to be yummy, but it's not an easy one.
19:14Cookies coming out of the ovens.
19:16They're not bad.
19:17They're looking good holding the shape, so I'll just let them rest.
19:21I hope they're cooked.
19:23Andrew.
19:24My cookies are a disaster.
19:27They just flattened out completely.
19:29And I hate celery.
19:32Later.
19:33Hello, Vandana.
19:34How's it going over here?
19:35Want to make ants with me?
19:37Do you know what you're doing?
19:38Do you know how you're making it?
19:39I mean, I know how to read, so I'm just reading.
19:42Bakers forming the ant bodies.
19:44Nuts, raisins, chocolate, you know, like the real ants.
19:48The texture of the mixture is like crumbly.
19:51Challenging.
19:54Bakers, you have 20 minutes left.
19:57Oh, my God.
19:58I have to dip all these in chocolate and I do not have time to slow down.
20:04Internally losing it.
20:07We're making an ant body.
20:09Uniformity is important.
20:11Because it's weird if your ant's butt is bigger than its head.
20:14Trying to roll out my ant legs here,
20:16which is a sentence you don't hear every day.
20:18I'm feeling like a very small ant that has lost direction.
20:22I'm giving them eyesight.
20:24I'm giving them life.
20:25Angie adding eyes.
20:27I got my gloves.
20:28I got my tweezers.
20:29Surgical precision here.
20:30Five minutes, Bakers.
20:31You've got five minutes.
20:33You're freaking me out.
20:34This is nerve-wracking.
20:37Piping peanut butter mousse into the celery cookies.
20:40There is never enough time.
20:42Ooh.
20:43Adding the chocolate ants.
20:46Ay, ay, ay, ay.
20:48This is so stressful.
20:49It really is.
20:51Place two as they escaped.
20:5510, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:05You're done, Bakers.
21:06Hands off your ants on a log.
21:09Ooh.
21:11Bakers, please march your ants up to the gingham altar and place them behind your photos.
21:17The judges want to be dazzled with a celery cookie, an airy mousse, and adorable ants.
21:24Shall we try the first baker?
21:25Sol.
21:26Celery looks nice.
21:27We love the shape.
21:28But the, uh, little engine are a little bit thick.
21:32Ants pretending to be rabbits.
21:35Tasting.
21:37The mousse is quite nice, and it has a good texture to it.
21:41But the cookie is undercooked.
21:44Justine.
21:44All right, moving to baker number two.
21:46The celery flared out in a way that makes it look less like actual celery.
21:51Oh, our ants seem to be missing their pupils.
21:54Oh, they might just be wearing Googles.
21:59But the cookie has a good texture.
22:01Mm-hmm.
22:01And it tastes like it's well-baked, and you get a little bit of that celery.
22:05All right, our third baker.
22:06I have some questions about the baker's understanding of celery,
22:10because they've opted for the lines to be across the top.
22:14Van Diner.
22:16The mousse is very tasty, very light, very aerated.
22:19But I think the cookie can be a bit thick.
22:21And it's actually underbaked in parts.
22:24All right, moving to our fourth baker.
22:26I love their personalities coming through with their little eyes.
22:32Ants are tasty.
22:33The mousse is light.
22:35But, unfortunately, this dough is really soft.
22:38The cookie, it's not baked through.
22:40To our fifth baker.
22:42These ants, they've had a rough day.
22:44It looks like this baker may have struggled quite a bit,
22:47got this cracking happening.
22:50So the cookie definitely overhandled.
22:53But the mousse has great flavor.
22:56Mm-hmm, mm-hmm.
22:57Moving to our sixth baker.
22:59Their eyes are looking in different directions.
23:01It almost gives them expressions on their faces.
23:04And you can see the ribs clearly on the side.
23:07This is probably the most consistent-looking celery.
23:11Celery cookie.
23:12Oh, right away. Just tapping on it, you can hear that it's baked.
23:16Nice crumbly dough.
23:18The mousse is light.
23:19You can taste that nice peanut butter.
23:21Slava Mira.
23:22And to our last baker.
23:24Very clean ribbing.
23:26Mm-hmm.
23:26This baker understands celery.
23:29Nice flow on the piping for the mousse.
23:31Somehow these ants have a lot of personality.
23:34Mousse is light, smooth.
23:36But that center is not quite finished.
23:38We can see it together.
23:40So close.
23:43Bruno and Kyla will now rank the ants on a log from bottom to top.
23:47In seventh place...
23:50Whose is this?
23:51Andrew.
23:52The cookie was over-handled and under-baked.
23:56Bad day.
23:57In sixth place...
23:59Bruno pointing to a tray of cookies.
24:01Vandana.
24:02Let's talk about celery.
24:04Vandana laughing.
24:07In fifth place is Angie.
24:09Saul placed fourth.
24:11And in third place, Justine.
24:13In second place...
24:15Bruno pointing to cookies.
24:17Slava Mira raises her hand.
24:19Slava Mira.
24:21Great attention to the details.
24:23And so close on the cookie.
24:26So in first place...
24:28Cammie.
24:30Ah!
24:31Oh my God!
24:32I just won first place.
24:34I'm a happy girl, but I still don't like celery.
24:37I mean, when you land last on something, there's no real place to go other than up.
24:41I really feel I have to prove myself in the showstopper.
24:44I'm just gonna put the best I can on that platter.
24:47The Great Canadian Baking Show.
24:51The Great Canadian Baking Show.
24:54A rainy day.
24:55It's our first ever picnic week, and the bakers brought a lot of play and whimsy.
24:58It was just so great to have the bakers bring us to their picnics.
25:01So who really excelled?
25:04Well, we have Justine, Cammie, and Slava Mira, who did very well in both challenges.
25:09Who didn't fare so well on day one?
25:10Angie and Saul had a few challenges in the signature, and they were right in the middle of the technical.
25:16Both Andrew and Vandana had an excellent signature.
25:18However, they were on the bottom of the technical.
25:21Yeah, and that certainly puts them in the danger zone coming into today.
25:25Bakers, the picnic is coming to an end, because some of us gotta work around here.
25:31We're wrapping things with your showstopper.
25:33A favorite from France, the pain surprise.
25:35The pain surprise is basically a large loaf of bread, hollowed out, filled with little sandwiches, and then sealed with
25:43a bread lid.
25:44Surprise!
25:45The judges are looking for two types of bread.
25:48One for the vessel, the other for the sandwiches to be filled with your favorite fixings.
25:52Bakers, you have four hours to put a lid on it. On your mark.
25:55Get set, bake!
25:56Bakers measuring ingredients.
25:58We are continuing on our picnic.
26:00Another showstopper. Let's stop the show.
26:02I love bread, but making bread here...
26:05It's a challenge, but I think I'm pushing my limits, so why stop now?
26:10Our showstopper today is pain surprise. If you love bread, this is your showstopper to enjoy.
26:18You know, making one bread is already a bit stressful and difficult. Making two bread...
26:23I'm baking like it's my last bake in the tent, you know?
26:26The structural bread will need to hold its form.
26:29Oh my gosh, fitting little sandwiches in a big bread can be difficult.
26:33And the sandwiches within need to be absolutely packed with flavor.
26:37A giant radish.
26:38Truth be told, I'm not a big fan of surprises, but if we're ever going to do a surprise, it's
26:43definitely in a pain surprise.
26:45Angie.
26:46I am making a tortue surprise.
26:49A surprise turtle. So I'm going to have a mama turtle with baby turtles inside.
26:53I am trying to pay homage to one of the very iconic foods that we eat back home.
27:00Fish salad. It tastes better than it sounds.
27:05Slava Mira will stuff her cod salad into bread envelopes and hide them inside an herbal bread vessel.
27:11So this is my garlic and dill dough.
27:15Oh no, I am not saying that.
27:19That was amazing.
27:21Yeah, and I only realized the second it came out of my mouth.
27:25I had the olive oil.
27:26My whole life, I never knew all the time I spent making bread, I could have just been turning it
27:30into a basket.
27:31The perfect vessel bread will deliver on both structure...
27:34Oh, you're a big bugger.
27:36...and flavor.
27:37So I'm steeping some saffron. It's floral, but it's very subtle, and it's very expensive.
27:44The vessel, the bucket, is going to be a cheddar jalapeno French boule.
27:49Okay. Say that three times fast.
27:51Cheddar jalapeno French boule. Cheddar jalapeno French boule.
27:54We got a two to half. That's good.
27:58Cammy's tongue-twisting boule will hold sesame-encrusted feta focaccia sandwiches.
28:03I don't make much bread. It is a bit of a science, but also people have been making bread for
28:08like thousands of years, so I could do it too.
28:11Kneading dough.
28:12What we want to do is develop the gluten strength, and that happens with some labor.
28:20Definitely a workout.
28:22Like honestly, you can even do this.
28:24Hitting the dough against the countertop.
28:28Ooh, it's a bit sticky.
28:30Knead the dough. You're just doing one thing. This is relaxing.
28:34Saul, did you call it relaxing?
28:36I did. Maybe not so much in the tent, but...
28:41Saul's pain surprise will hold veggie antipasti sandwiches inside a family favorite, braided sesame challah.
28:49I make it almost weekly with my daughters.
28:52So this is just a regular afternoon for you.
28:54Yeah, that's right.
28:56Stretching the dough. Windowpane test.
28:58I think we are actually good.
29:00Do you see it? Do you see the light?
29:03It's done.
29:05Alright, fries.
29:07Proofing. Sometimes I've had good luck, sometimes I've had bad luck.
29:10So we'll see what luck I have today.
29:13Alright.
29:15With the first dough down.
29:17Whee!
29:18Sandwich bread is up.
29:19I am making Greek flatbread dough.
29:22My girls love all things Greece, so the whole bake is sort of based on something Grecian for them.
29:26The ciabatta is just something that I made for my wife before we got married.
29:30And I think it's the reason she picked me.
29:33Oh! Okay, Brutokaila, be careful!
29:36And this is my struen bread.
29:38Struen is a Scottish, solid, stick-to-your-ribs kind of bread.
29:45Angie's hearty Black Forest ham and German remoulade sandwiches will nestle inside a challah turtle as a special homage.
29:53German flavors are a nod to my dad. He loved European foods.
29:57He died three years ago.
30:00Angie holding back tears.
30:02This is a beautiful tribute.
30:05Angie nods.
30:07Later.
30:09Hey Alan, I've got a surprise for you.
30:11What's that?
30:11A knuckle sandwich!
30:13Punching his shoulder.
30:14Two hours left. I'm telling Kyla!
30:17Don't!
30:20I am trying to prepare decorations on my bread.
30:23There is like a million things that I need to get done at the same time.
30:28It has to look visually appealing. It has to be, you know, a beautiful picnic display.
30:32Never ever thought I would be saying I'm painting my bull, but here I am.
30:36I do need to hurry this up though.
30:39I am folding my white bread. It's marbled with furikake and nori.
30:44Under, over.
30:46Braiding dough.
30:47Under, over.
30:48How many strands are you doing?
30:50Four. How many are you doing?
30:51Nine. It's not a competition.
30:54I'm trying to recreate my grandmother's basket.
30:58I have a mold so that it can support it.
31:01No bread to scoop out. Only an empty basket.
31:04Hopefully it will work.
31:06Vendina's hollow bread basket will hold her chicken tikka sandwiches, made with Japanese milk bread.
31:12Okay.
31:14Ready to go.
31:16Bye.
31:19Several hundred olives will be harmed in the baking of this picnic basket, but it's going to be worth it.
31:24Alright.
31:25Bread in the oven.
31:27Do your thing.
31:29Okay.
31:30This is my quick chart. So when I'm panicking, it tells me what to do in here.
31:34When you go on a picnic, it's what's in the sandwich that counts.
31:38For the filling, I'm using a chicken tikka masala. Cannot relax on the flavor.
31:43While some bakers go for classic favorites.
31:45Ham and cheese with a remoulade.
31:47Very good comfort food fills you up.
31:49Others take an alternative approach.
31:51Kind of basing it off of a very simple childhood favorite called the feta lettuce tomato.
31:56My mom coined it FLT.
31:58Fillings are really important. They can take your bake to the next level.
32:01I am now grilling the tofu halloumi.
32:04I'm really excited to showcase tofu as the star of this dish.
32:07I think tofu gets a bad rap from a lot of people, but I love tofu.
32:12Andrew will lovingly place his halloumi-style tofu pitas inside an olive focaccia basket.
32:18We won't talk about previous bakes.
32:22I can't help what happened in the technical, but I'm going to keep on going and hopefully I show you
32:27I do know what I'm doing.
32:28That's exactly the right attitude.
32:30Making a pesto. Sort of a spread.
32:33Garlic butter. No time to rest.
32:36That smells so good.
32:38Thank you.
32:39Alan's sneaking up on Justine.
32:42Surprise!
32:44That actually was a surprise.
32:46So what's your go-to picnic kind of ideal?
32:48We would just get that big old bucket of fried chicken.
32:52Can't go wrong with fried chicken.
32:55Justine's ramen spiced chicken katsu sandwiches will hide inside a furikake nori loaf.
33:02Bread coming out of the ovens.
33:04Surprise!
33:06It's like a giant piece of wood.
33:09It's not looking amazing.
33:11It's burned on the top.
33:13You can't reverse over baking.
33:15You can't unbake.
33:17Go, Mama Toti.
33:19I don't want to tip it because I don't want to lose the olives.
33:22You know what? I think I have to.
33:25Andrew flipping his loaf.
33:26Oh, I didn't even lose a single olive.
33:28Look at that. Something went my way.
33:31Okay. I'm going in the oven for the sandwich.
33:34With the sandwich bread ready to bake, the bakers must make space for the surprise.
33:41And now I have to do unspeakable.
33:44I'm sorry, Britt.
33:46You don't deserve this.
33:48I need to hollow the big vessel to stuff it with all the sandwiches.
33:52It's just so sad that all of this bread is here.
33:55We call the inside of bread liba in Sudan, which is the best part of the bread.
34:00So, this is heartbreaking.
34:03Okay. I think we're done. Now we wait.
34:06Bakers peering into their ovens.
34:08Come on.
34:09It needs a little longer.
34:11What are we peeking at down here?
34:12We're watching them bake.
34:14Oh. Yeah.
34:15Does that make it go faster and better when we watch it?
34:18Yes.
34:19Sal and Andrew watching their ovens.
34:21Bakers, you have ten minutes left.
34:24Where did the time go today?
34:26It's done.
34:28It's gonna be tight on the cooling.
34:30Oh my god, hurry up.
34:31Too hot. Too hot. Too hot.
34:34It's sandwich building time. It's crazy.
34:37It's okay. You're okay.
34:39I cannot believe how fast it went.
34:42It's a little bit down to the wire.
34:44Piece of chicken.
34:46Holy lord.
34:48It's important the filling isn't hugely spilling out.
34:52Oh my god, that's a big.
34:54Sandwich falling apart.
34:56Oh la la, that's huge.
34:59So nerve-wracking.
35:01Bakers, you have one minute left.
35:05Yikes.
35:06Let's see if they fit.
35:07Sandwiches into the loaves.
35:09It's important that they fit in perfectly so the lid can lay flat on top.
35:12Get in there.
35:14Holy smokes.
35:16This is gonna be tight.
35:18Oh my god.
35:19It won't hide completely.
35:21Oh my.
35:22Ten, nine, eight, six, six, six, six, five, four, three, two, one.
35:32You're done, Bakers. Hands off your loaves.
35:35Great job!
35:38We did it, we did it.
35:40The Great Canadian Baking Show.
35:44The Great Canadian Baking Show.
35:46Now, the judges will unveil the baker's pain surprise.
35:51Justine's crispy cat surprise.
35:53Justine, this is stunning.
35:55I can't believe it's bread, to be honest with you.
35:58The detail you were able to capture with this marbling.
36:02A master baker would be happy with this, it's so beautiful.
36:06It's true surprise.
36:08Oh, and it smells delicious.
36:11Slicing the loaf.
36:12The bake is perfect.
36:14Tasting.
36:15We've got that beautiful umami forward coming from the seaweed.
36:20Now to the sandwich.
36:22Your bread has beautiful light texture to it.
36:25Great bounce back.
36:26Bread is a bit sweet.
36:28Chicken is still moist.
36:29There is crunch.
36:30It's everything I love when I eat a Japanese sandwich.
36:33Thank you.
36:34Cammy's focaccia FLT surprise.
36:36Cammy, we can see this gorgeous painting.
36:39It's just right here that was too close to the top of the oven.
36:42You can see some of the bread structure didn't fall properly from a lack of kneading.
36:47And it's pulling where it's trying to still proof.
36:51And also for a pain surprise, you want to hide all the sandwich.
36:55It's a kind of surprise.
36:58Revealing sandwiches.
36:59Oh my goodness, these are just massive.
37:04Kyla covers her mouth as she eats a big bite of sandwich.
37:08Woo!
37:12That's a tasty focaccia.
37:15Your feta, I mean, it's just beautifully done.
37:17And I love the dates.
37:19Thank you.
37:21Angie.
37:24I think it's fabulous that he's grinning from ear to ear.
37:28Do turtles have ears left?
37:30No.
37:30We're seeing that beautiful color come through from the rye flour.
37:35Removing the lid. Sandwiches inside.
37:38Oh!
37:40Five babies.
37:41Five babies.
37:42The rye tastes so lovely.
37:45I've never actually had rye in a challah before.
37:47It just adds so much flavor.
37:49So let's take out a couple of the sandwiches.
37:50There's a real lightness to this strewn.
37:53The bread kept its own structure.
37:56It didn't collapse. It didn't get soggy.
37:59Great choice of fillings.
38:00As an homage to your dad, this is spectacular.
38:04Vandana's picnic basket surprise.
38:07Vandana, for a pain surprise, you need to have everything hidden.
38:11I agree.
38:11Having the lettuce, it's sort of cheating it a little bit.
38:15Okay.
38:15They're very generous sandwiches, so maybe you needed two more rungs.
38:24Great flavor, but could have used more baking time.
38:27Okay, so let's move on to our sandwich.
38:31The dough should have been baked a bit longer.
38:33But the fillings are spicy, fruity, very aromatic.
38:36The chicken, the flavor is just lingering in a beautiful way.
38:41Slava Mira's Slovakian surprise.
38:43Slava Mira, I love what you've created here.
38:47Your fish is fabulous.
38:48It really looks like one piece.
38:51Wow, what a surprise.
38:53There's a rusticity to the bread.
38:55It wants to tear.
38:58The dough has great flavor with the dill.
39:01Brings that freshness to it.
39:03For your sandwiches, which bread did you choose?
39:05I don't know the English word for it.
39:08Roski.
39:08Roski.
39:09Yes.
39:11How spongy.
39:12Okay.
39:12It's beautiful.
39:13The cut salad, I never had it before.
39:15It's great flavors.
39:16I've had different versions, and I think this might rank at one of my favorite versions.
39:22Slava Mira pumps her fist and smiles.
39:25Sol's halva surprise.
39:27I'm most impressed with the quality of your braiding, but I almost feel like it needed to be bigger on
39:33the bottom.
39:33It would make it look more like a lid than two stacked loaves.
39:38Removing the lid.
39:39I'm actually kind of impressed that you've got four sandwiches in there.
39:41I don't know.
39:42Do you have a shoehorn maybe for the last one?
39:47Exactly what we should get from a halabred.
39:49Great flavor, great texture.
39:51And now for your sandwiches.
39:53It's got olive tapenade, roasted red pepper, mozzarella.
39:57Filling is fantastic.
39:58Great flavors.
39:59But, Chibata, you expect bigger bubble, more softness.
40:03Andrew's Greek Holiday Pant Surprise.
40:07I love how detailed the decoration is on the top.
40:11Great height.
40:12I have a lot of questions about how you were able to get a focaccia to raise that high, to
40:16be honest.
40:16A lot of trial and error, yeah.
40:18Lifting the lid.
40:19And look at that.
40:22So let's have a look at the focaccia.
40:24You can see beautiful bake.
40:26The rosemary is nice, but again, if you're going to say it's rosemary, give us more.
40:31Sandwich, it's easy to pick out.
40:33I love the texture of the flatbread and also the tofu.
40:37You've really matched the experience of having halloumi.
40:42It's just beautiful.
40:43It's packed with flavors.
40:44Thank you so much.
40:48Later, the hosts and judges meeting.
40:51So, very important question.
40:53How many sandwiches is too many sandwiches?
40:56There are never too many sandwiches.
40:59Daddy, I agree.
41:01So which bakers excelled at picnic week?
41:03I think we can all agree that Slava Mira and Justine have really excelled in all three challenges.
41:09And today, their showstoppers were just full of flavor and really great presentation.
41:16So, unfortunately, we do have to talk about which baker might be going home this week.
41:21It's not an obvious decision, but we need to talk about banana.
41:24Today's showstopper, liver and breads were well baked.
41:28Andrew was at the bottom of the technical.
41:31And that's risky.
41:32Sol didn't do that bad, but being in the middle is not safe enough.
41:36And we do actually have to have a conversation about Cammie.
41:40Today, it really showed that she's a beginner when it comes to bread.
41:44It's always tough sending someone home, in particular at this stage of the competition.
41:50Later in the tent, bakers seated in a row.
41:54Bakers, this week was a picnic with good company and great snacks.
41:59And one baker more than delivered.
42:02This week's star baker is...
42:09Justine.
42:10Yeah!
42:13Congratulations.
42:15She hates surprises.
42:17I do hate surprises.
42:21Unfortunately, it's time to say goodbye to another baker.
42:25The person going home this week is...
42:32Fandana.
42:34It's okay.
42:35I had fun.
42:38A little sad to leave.
42:40I had a great time.
42:42But I'm still feeling very proud.
42:44We're coming to Fredericton for chicken.
42:46Oh, sure.
42:47Everybody who has stayed back definitely deserves a spot.
42:52Really grateful that I got a chance to work with such amazing bakers.
42:56Congratulations.
42:57Oh, congratulations.
42:58Good job.
43:03Justine.
43:04Picnic week was a blast.
43:05Great job on the bread.
43:06Thank you.
43:07Thank you.
43:07That was beautiful.
43:08Thank you.
43:08I was a little bit surprised.
43:10I am not a bread girly.
43:12Congratulations.
43:13Thank you.
43:13But it's like a good, I guess, like confirmation that I am good at baking.
43:19Baker's back in the tent.
43:21Next time.
43:22Bruno and Kyla are hungry.
43:24You're invited.
43:25It's birthday week.
43:27I'm stressed.
43:28Whose wish will come true.
43:29Yes.
43:30It's so cute.
43:31And whose party's over.
43:33Here we go.
43:34Oh, no.
43:35Are you okay?
43:35I dropped it.
43:37Oh, so.
43:38Credits.
43:39I'm готов from a live.
43:40Thank you.
43:40I'm blessed in the wild.
43:45Thanks for having me to dance with you.
44:08...and join me.
44:08See you later.