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{\an5}I like to think I bring something
unique - I tell jokes, wear one-off
fashion pieces. Morning, Noel.
2
00:00:06,040 --> 00:00:09,799
{\an5}Hang on, Mum. I'll have to put you
on hold. Are you wearing the same
shirt as me? Morning, Prue.
3
00:00:09,800 --> 00:00:13,039
{\an5}Hi, guys. You're both wearing the
sa... At least Paul's
still my friend.
4
00:00:13,040 --> 00:00:15,319
Oh, my Lord.
Actually that looks good in green.
5
00:00:15,320 --> 00:00:16,759
Should we start the show?
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PAUL, PRUE and SANDI: Welcome to
The Great British Bake Off.
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I usually do that!
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00:00:21,120 --> 00:00:22,159
Last time...
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00:00:22,160 --> 00:00:25,199
I love eating biscuits.
I'm not sure about making them.
10
00:00:25,200 --> 00:00:26,359
..it was biscuit week.
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00:00:26,360 --> 00:00:29,639
He looks like a sheep.
Alice's macaroon masterpiece...
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00:00:29,640 --> 00:00:31,599
I think that's a fine piece of work.
13
00:00:31,600 --> 00:00:33,520
..ensured she took Star Baker.
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00:00:35,480 --> 00:00:36,919
But when it came to Jamie...
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00:00:36,920 --> 00:00:39,159
Oh, what a dog's
dinner that is. Nah.
16
00:00:39,160 --> 00:00:41,799
..the judges didn't like the way
his cookies crumbled.
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00:00:41,800 --> 00:00:44,239
It's pretty sickly.
And at the end of the day...
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00:00:44,240 --> 00:00:46,679
Jamie... he went home.
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Now it's bread week.
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00:00:47,960 --> 00:00:50,799
Paul will definitely prod it
and say under-proved, over-cooked,
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00:00:50,800 --> 00:00:52,359
over-baked. Bad.
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00:00:52,360 --> 00:00:54,079
And the judges are
upping the ante...
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00:00:54,080 --> 00:00:57,639
Ah! ..with a signature designed
to be torn apart.
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00:00:57,640 --> 00:00:59,879
Do a bit of tearing
and sharing, Paul.
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00:00:59,880 --> 00:01:02,119
A technical sliced into chunks.
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00:01:02,120 --> 00:01:04,039
Let's just hope they're soft
and cooked.
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00:01:04,040 --> 00:01:05,399
And an arty Show Stopper...
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00:01:05,400 --> 00:01:08,039
I don't want to take this step.
It's too nerve-racking.
29
00:01:08,040 --> 00:01:09,639
..that demands creativity.
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Don't overthink it.
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..as it's slashed to pieces.
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00:01:12,960 --> 00:01:15,559
I'm trying not to rush too much
and completely mess up my design.
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00:01:15,560 --> 00:01:18,479
Pressure!
This is the most sick I've felt.
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Be calm. It's fine, it's just bread.
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{\an5}Oh, I feel mixed about bread week.
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{\an5}Ah! Bread!
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I feel like that painting with
the scream mask - I'm, like, no!
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If someone says, "What's your
favourite food?" I'll go, "Bread."
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00:01:55,400 --> 00:01:57,759
But I don't actually bake
it that often.
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00:01:57,760 --> 00:01:59,679
Not particularly confident on bread.
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I've got a bit of bread dread.
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This week I want to show what
I can do, prove myself - bread pun.
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00:02:05,280 --> 00:02:07,879
I've learnt to make bread
in the past sort of week or two.
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00:02:07,880 --> 00:02:11,080
You can learn a lot in four days,
I've discovered.
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00:02:15,680 --> 00:02:18,959
Morning, bakers. Welcome to bread
week and your signature challenge.
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00:02:18,960 --> 00:02:20,799
Now you probably don't know
this but, uh,
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00:02:20,800 --> 00:02:22,359
bread's quite a big deal for Paul.
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00:02:22,360 --> 00:02:25,439
What Paul doesn't know about bread
can be written on a tiny crouton.
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00:02:25,440 --> 00:02:27,599
Yeah, I don't think he'd ever
deface a crouton. No.
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00:02:27,600 --> 00:02:30,919
No, it's like a religion to him
so, you know, no pressure.
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00:02:30,920 --> 00:02:33,885
Now for your signature challenge,
the judges would like you to make
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00:02:33,887 --> 00:02:35,846
a filled tear-and-share loaf.
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00:02:35,847 --> 00:02:37,406
Your loaf can be sweet or savoury
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00:02:37,407 --> 00:02:39,846
but it must be made with yeasted
bread dough and then shaped
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and baked as one loaf ready to be
torn apart by the judges.
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00:02:42,847 --> 00:02:45,486
The flavours and the fillings
are entirely up to you
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00:02:45,487 --> 00:02:46,926
and you have three hours.
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00:02:46,927 --> 00:02:49,047
On your marks... Get set. Bake.
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00:02:51,447 --> 00:02:53,406
Oh, this is the most sick I've felt.
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00:02:53,407 --> 00:02:55,486
Bread, bread.
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00:02:55,487 --> 00:02:57,086
Right, OK, bread.
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00:02:57,087 --> 00:03:01,566
Need to be on it, I just need to
kind of really breathe.
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00:03:01,567 --> 00:03:04,086
Tear and share -
it's not as simple as you think.
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00:03:04,087 --> 00:03:06,406
It's got to be a big tear and share.
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It has to be a yeasted dough
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00:03:08,167 --> 00:03:12,246
and it has to be filled
with something delicious.
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00:03:12,247 --> 00:03:15,326
I think if the bakers keep it
simple - simple flavours
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00:03:15,327 --> 00:03:17,566
and a good base dough -
they'll do really well.
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00:03:17,567 --> 00:03:20,966
Make it any more complicated,
they're probably going to struggle.
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00:03:20,967 --> 00:03:23,686
This is charcoal, which
is a nightmare cos it
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00:03:23,687 --> 00:03:26,166
goes on everything and I don't want
to get it on my jumper.
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If this gets on my clothes,
I'll be very unhappy.
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That is not bad.
That is a work of art.
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00:03:30,847 --> 00:03:34,686
When not slicing up humungous
home-made cakes for dad Simon,
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00:03:34,687 --> 00:03:38,766
Henry can be found wielding another
set of blades in the local park.
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00:03:38,767 --> 00:03:42,726
Today he's getting adventurous with
a chicken and pesto tear and share
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00:03:42,727 --> 00:03:45,046
in the form of a
striking chequerboard
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00:03:45,047 --> 00:03:47,246
of black and white
brioche-style bread.
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00:03:47,247 --> 00:03:49,646
Have you tried this out
with your student friends?
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00:03:49,647 --> 00:03:52,126
I've tried it with my parents.
Yeah, they said it was all right.
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00:03:52,127 --> 00:03:54,566
Oh, "all right"?
My mum's quite a harsh critic.
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{\an1}LAUGHTER
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00:03:55,887 --> 00:03:58,086
Nice to meet you, mate.
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00:03:58,087 --> 00:04:00,686
This is the only time
that's happening.
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00:04:00,687 --> 00:04:02,646
We need a photograph of that.
Yeah.
86
00:04:02,647 --> 00:04:05,166
Ooh, get a still of that, please do.
87
00:04:05,167 --> 00:04:06,966
But he's got competition
88
00:04:06,967 --> 00:04:10,406
when it comes to packing powerful
flavours into the first prove.
89
00:04:10,407 --> 00:04:13,046
It's looking OK at the minute.
I'm just going to add my seaweed.
90
00:04:13,047 --> 00:04:14,326
Seaweed from Pembrokeshire.
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00:04:14,327 --> 00:04:18,646
My tear and share is called Noson
Caws which is cheese night in Welsh.
92
00:04:18,647 --> 00:04:22,406
I just like cheese so I've gone with
that sort of flavour.
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00:04:22,407 --> 00:04:25,646
Born and raised in Cymru,
highly accomplished baker Michelle's
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00:04:25,647 --> 00:04:29,646
primary passions are Welsh cheese
and Welsh rugby.
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00:04:29,647 --> 00:04:31,567
Oh! He dropped it.
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00:04:32,967 --> 00:04:36,446
Opting for the cheesy, cheesy tastes
of home, Michelle's tear and share
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00:04:36,447 --> 00:04:40,286
will have two different breads baked
around two different Welsh cheeses.
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00:04:40,287 --> 00:04:42,446
One's an Angiddy
and one's a Golden Cenarth
99
00:04:42,447 --> 00:04:44,006
so they're from quite close to me.
100
00:04:44,007 --> 00:04:45,646
I'm going down the Welsh
theme again.
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00:04:45,647 --> 00:04:48,086
You're not Welsh by any chance,
are you?
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00:04:48,087 --> 00:04:49,966
Having travelled all over the globe,
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00:04:49,967 --> 00:04:53,326
Michael's taking his inspiration
from a little further afield.
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00:04:53,327 --> 00:04:56,966
It's based on flavours from Kerala
down in the south of India
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00:04:56,967 --> 00:05:00,486
and it's completely invented,
which makes me a bit nervous.
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00:05:00,487 --> 00:05:01,846
OK, so, steady pace.
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00:05:01,847 --> 00:05:05,246
When at home in Warwickshire,
Michael's day job as a fitness
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00:05:05,247 --> 00:05:08,966
instructor helps him
burn off any exotic bread calories.
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00:05:08,967 --> 00:05:12,206
His decorative red and white Keralan
star bread will be flavoured with
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00:05:12,207 --> 00:05:16,326
coconut and what's rapidly becoming
his trademark - a kick of chilli.
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00:05:16,327 --> 00:05:19,006
Michael, are you going to go
a little easier on the chilli?
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00:05:19,007 --> 00:05:21,406
I've taken out
one of the chilies in the filling.
113
00:05:21,407 --> 00:05:24,086
Do you remember his gingerbread?
Yeah.
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00:05:24,087 --> 00:05:27,526
But today the judges have got
chilli on all sides.
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00:05:27,527 --> 00:05:31,046
I'm making a brioche dough-style
chilli and manchego
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tear and share,
so gone very Spanish.
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00:05:33,567 --> 00:05:36,486
Want a biscuit? When animal lover
and vet Rosie isn't tending to her
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00:05:36,487 --> 00:05:39,846
pets, she can be found sticking
surgical equipment from work into
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00:05:39,847 --> 00:05:44,526
her bakes. In addition to spicy red
chilies, her manchego tear and share
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00:05:44,527 --> 00:05:47,126
will be filled with
Mediterranean vegetables
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00:05:47,127 --> 00:05:49,246
in a tangy balsamic reduction.
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00:05:49,247 --> 00:05:52,566
{\an5}Can you tell us a bit about your
dough? That's very wet.
It's a brioche-style dough.
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00:05:52,567 --> 00:05:55,206
I'm calling it a style because I
have to add more flour. But it still
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00:05:55,207 --> 00:05:57,926
comes up with quite a light sort of
very buttery structure. I tried it
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00:05:57,927 --> 00:05:59,806
with some other doughs,
it just wasn't as nice.
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00:05:59,807 --> 00:06:03,326
{\an5}It'll be interesting to see what the
texture's going to be like.
Oh, dear.
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00:06:03,327 --> 00:06:06,486
I'm kneading the dough now
so I'm trying to build up gluten.
128
00:06:06,487 --> 00:06:09,486
That sounds legit, doesn't it?
So that's what I'm doing now.
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00:06:09,487 --> 00:06:12,366
I need to calm down,
that's what I need to do.
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00:06:12,367 --> 00:06:13,727
I KNEAD to calm down.
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00:06:14,887 --> 00:06:18,686
Yeah. I just want baked bread,
that's all I want. Come on.
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00:06:18,687 --> 00:06:20,566
Can you juggle? Yeah.
133
00:06:20,567 --> 00:06:22,686
Oh, this is a challenge, isn't it?
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00:06:22,687 --> 00:06:24,606
Oh, you can. Course I can.
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00:06:24,607 --> 00:06:28,126
You have to be able to
if you're a comedian.
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00:06:28,127 --> 00:06:30,246
Round about ten minutes
you knead it for.
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00:06:30,247 --> 00:06:32,566
This is a focaccia
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00:06:32,567 --> 00:06:36,446
representing my family
heritage from Italy.
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00:06:36,447 --> 00:06:37,766
Grazie, grazie.
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00:06:37,767 --> 00:06:39,766
Phil's ancestors...
How close do you want to be?
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00:06:39,767 --> 00:06:43,006
..eventually settled in Essex,
where he's lived all his life
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00:06:43,007 --> 00:06:46,006
and now raises two daughters
with wife Angela.
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00:06:46,007 --> 00:06:49,486
Phil's focaccia tear and share
will be packed with garlic, herbs,
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cheese and smoked pancetta.
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00:06:51,487 --> 00:06:54,526
I'm a sweet guy.
I do like a bit of cake,
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00:06:54,527 --> 00:06:57,286
but I could walk past a sweet
counter straight to the
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00:06:57,287 --> 00:07:00,366
savoury section. Going in to prove.
148
00:07:00,367 --> 00:07:02,446
I'm going to prove
for about an hour.
149
00:07:02,447 --> 00:07:05,766
During the prove, the live yeast
ferments away, creating gas
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00:07:05,767 --> 00:07:07,406
that causes the dough to rise.
151
00:07:07,407 --> 00:07:09,926
Prove number one,
hopefully double in size.
152
00:07:09,927 --> 00:07:13,206
But overdo it and it will
collapse in on itself.
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00:07:13,207 --> 00:07:16,086
Start. I'm on time as well. This is
amazing, this has never happened.
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00:07:16,087 --> 00:07:17,846
Once it's risen I can put the
filling in,
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00:07:17,847 --> 00:07:19,126
which I'm going to make now.
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00:07:19,127 --> 00:07:21,246
It'll be pesto time next.
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00:07:21,247 --> 00:07:24,486
These are just olives
going in with pesto.
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00:07:24,487 --> 00:07:27,686
We've got a nice pesto corner
going on over here. It's lovely.
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00:07:27,687 --> 00:07:29,447
He'll do it better as well.
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00:07:31,127 --> 00:07:33,966
When Steph isn't pounding
the treadmill in trainers,
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she's selling them in just one
of her three part-time jobs.
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You OK there?
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00:07:38,647 --> 00:07:41,726
Steph's star-shaped Parmesan,
sundried tomato and pesto tear
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and share will be packed with zesty
ingredients - including her own
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very special basil sauce.
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00:07:47,367 --> 00:07:49,846
To be honest, there's an element
of me that thought it was
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a bit of a faff but it does taste
better than shop-bought pesto.
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00:07:53,727 --> 00:07:56,326
Staying with Italy, we move
from Genovese pesto
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00:07:56,327 --> 00:07:58,366
to a Neapolitan classic.
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00:07:58,367 --> 00:08:00,366
For the filings with,
like, the pepper
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00:08:00,367 --> 00:08:03,846
and the onion in the filling, it's
almost like pizza-ish but that is...
172
00:08:03,847 --> 00:08:06,006
I could eat pizza five days a week.
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00:08:06,007 --> 00:08:08,046
Mum-of-two Priya lives in Leicester
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00:08:08,047 --> 00:08:11,646
and regularly bakes for large
extended family get-togethers.
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00:08:11,647 --> 00:08:15,006
Her flower-shaped smokey jalapeno
tear and share will be packed
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with spicy cheese flavours
and the titular Mexican chilies.
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00:08:18,447 --> 00:08:19,566
How much jalapeno?
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00:08:19,567 --> 00:08:21,886
When I first made it,
my dad was loving it,
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00:08:21,887 --> 00:08:23,286
he thought it was really great,
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00:08:23,287 --> 00:08:25,766
but my dad eats chilies on the
side of a curry so as I've moved
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00:08:25,767 --> 00:08:28,446
away from my parents, I've had
less and less spice in my food.
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So I've cut the jalapeno
down a little bit.
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00:08:30,647 --> 00:08:34,646
Yet another baker treading a fine
line with spice is Amelia.
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Got harissa paste, chorizo,
peppers, onions, a bit of garlic.
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00:08:38,887 --> 00:08:41,526
It's got a bit of a kick,
but it's really tasty.
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00:08:41,527 --> 00:08:45,366
When she's not using spicy Spanish
pork, proud Yorkshire lass Amelia...
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Can we touch them?
188
00:08:46,447 --> 00:08:48,806
..loves to source local
produce for her bakes.
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00:08:48,807 --> 00:08:50,686
Oh, they're so cute.
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00:08:50,687 --> 00:08:53,206
Her brunch tear and share will be
laden with punchy flavours,
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00:08:53,207 --> 00:08:54,686
spices and harissa.
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00:08:54,687 --> 00:08:56,686
Are you scared of bread week?
Yeah, like...
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You know Paul's going to come in
hard. I mean, bread's his thing.
194
00:08:59,607 --> 00:09:02,086
He's part bread.
Have you seen his chest?
195
00:09:02,087 --> 00:09:05,286
No. His torso -
it's just like a baguette.
196
00:09:05,287 --> 00:09:09,527
I often just reach in and pull
a tuft out and then just chow down.
197
00:09:11,287 --> 00:09:12,966
Right, how long have we got left?
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00:09:12,967 --> 00:09:15,806
Bakers, you are halfway through,
halfway through.
199
00:09:15,807 --> 00:09:17,046
I think it's nearly ready.
200
00:09:17,047 --> 00:09:20,486
The bakers must juggle proving
versus baking time.
201
00:09:20,487 --> 00:09:23,566
But if the first prove hasn't
done its job, their loaves will be
202
00:09:23,567 --> 00:09:25,446
too small and uneven.
203
00:09:25,447 --> 00:09:28,046
Yeah, it's got a bit of aeration.
It'll be all right.
204
00:09:28,047 --> 00:09:29,966
Be all right. Be all right,
she says.
205
00:09:29,967 --> 00:09:32,166
Oh! It's got quite big, hasn't it?
206
00:09:32,167 --> 00:09:34,646
That's just about the right
size for me, yeah.
207
00:09:34,647 --> 00:09:37,486
Definitely doubled in size,
so happy with that.
208
00:09:37,487 --> 00:09:39,686
I'm going to roll it into a
rectangle
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00:09:39,687 --> 00:09:41,446
and then fill it and roll it.
210
00:09:41,447 --> 00:09:44,206
The problem with the filling,
you don't want it to be wet
211
00:09:44,207 --> 00:09:46,606
because if it's wet it'll just make
the dough soggy and then Paul
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00:09:46,607 --> 00:09:49,406
will definitely prod it
and say under-proved, over-cooked,
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00:09:49,407 --> 00:09:52,727
over-baked, under-proved,
over-kneaded, wet, bad.
214
00:09:54,167 --> 00:09:55,206
Chicken's looking good.
215
00:09:55,207 --> 00:09:57,926
If all else fails, I'm just going
to give them the filling in a bowl.
216
00:09:57,927 --> 00:10:00,166
I've put the manchego cheese
in and now I'm just
217
00:10:00,167 --> 00:10:02,606
adding my caramelised peppers
and onions.
218
00:10:02,607 --> 00:10:05,446
Cheese gone in, pancetta's gone in.
Okey-doke.
219
00:10:05,447 --> 00:10:08,326
This is my cheese,
my pancetta, my onion.
220
00:10:08,327 --> 00:10:12,286
And then I'm going to top it with
walnuts and then roll her up.
221
00:10:12,287 --> 00:10:14,486
Actually, this is
kind of like a pizza.
222
00:10:14,487 --> 00:10:16,166
Obviously not mozzarella, but still.
223
00:10:16,167 --> 00:10:19,326
What's wrong with a pizza?
Who doesn't like pizza?
224
00:10:19,327 --> 00:10:22,686
But not all the bakers are making
savoury tear and shares.
225
00:10:22,687 --> 00:10:25,646
It's kind of baklava flavour.
226
00:10:25,647 --> 00:10:29,166
Baklava? Yes.
I think it originates from Turkey.
227
00:10:29,167 --> 00:10:30,486
Don't quote me on that.
228
00:10:30,487 --> 00:10:32,286
You're a geography teacher,
darling, I think
229
00:10:32,287 --> 00:10:34,566
which country it comes from
is probably quite important.
230
00:10:34,567 --> 00:10:37,726
Alice herself comes from Essex
and both her parents are dentists.
231
00:10:37,727 --> 00:10:41,326
So teenager rebellion for her
took the form of a sweet tooth.
232
00:10:41,327 --> 00:10:44,126
You think Paul
and Prue would approve? Mm.
233
00:10:44,127 --> 00:10:47,166
Alice's baklava-inspired tear
and share ring will be flavoured
234
00:10:47,167 --> 00:10:50,086
with honey, orange blossom,
spices and nuts.
235
00:10:50,087 --> 00:10:53,246
My problem with baklava generally
is that it is so sweet,
236
00:10:53,247 --> 00:10:54,606
but perhaps with bread dough...
237
00:10:54,607 --> 00:10:57,886
Hmm. ..it would tone down
some of that. Yeah.
238
00:10:57,887 --> 00:10:59,526
I've just got such a sweet tooth.
239
00:10:59,527 --> 00:11:03,166
She's not the only baker trying to
seduce the judges with sugar.
240
00:11:03,167 --> 00:11:04,886
I'm making cinnamon rolls.
241
00:11:04,887 --> 00:11:07,206
I love cinnamon rolls,
absolutely love them.
242
00:11:07,207 --> 00:11:08,886
And I'm doing it quite
simple, really.
243
00:11:08,887 --> 00:11:11,726
The issue then is it has to be
perfect, I think.
244
00:11:11,727 --> 00:11:13,886
When he's not knocking up
bread and cakes,
245
00:11:13,887 --> 00:11:17,446
super creative David likes to make
inedible items he has to bake.
246
00:11:17,447 --> 00:11:18,726
It's a bit wonky, actually.
247
00:11:18,727 --> 00:11:22,006
His cinnamon tear and share will be
made of twisted bread rosettes
248
00:11:22,007 --> 00:11:23,566
and topped with vanilla buttercream.
249
00:11:23,567 --> 00:11:24,806
So it's quite classic.
250
00:11:24,807 --> 00:11:27,286
Hang on, where'd you say
buttercream's classic?
251
00:11:27,287 --> 00:11:28,726
On top of a cinnamon roll.
252
00:11:28,727 --> 00:11:31,326
Buttercream or cream cheese
frosting or something.
253
00:11:31,327 --> 00:11:34,166
I'm putting it in the middle so
you don't have to eat it. OK.
254
00:11:34,167 --> 00:11:36,526
But there's a baker here that's
willing to take on David's
255
00:11:36,527 --> 00:11:38,286
cinnamon challenge.
256
00:11:38,287 --> 00:11:40,606
I'm making cinnamon rolls.
257
00:11:40,607 --> 00:11:42,846
I love them, yeah.
I have them for breakfast.
258
00:11:42,847 --> 00:11:45,446
It's great to cook them
at night-time and then wake up,
259
00:11:45,447 --> 00:11:47,806
put them in the microwave,
delicious.
260
00:11:47,807 --> 00:11:50,126
Helena developed
a taste for American bakes
261
00:11:50,127 --> 00:11:52,366
when she lived in Las Vegas.
Good boy.
262
00:11:52,367 --> 00:11:55,806
She's now settled near Leeds with
her husband Will, daughter Flora
263
00:11:55,807 --> 00:11:57,846
and rescue dog Cato.
264
00:11:57,847 --> 00:12:00,166
Helena's tear and share
cinnamon rolls will be
265
00:12:00,167 --> 00:12:02,806
smothered in an unctuous
layer of cream cheese frosting.
266
00:12:02,807 --> 00:12:05,046
My preference is to have
them very gooey.
267
00:12:05,047 --> 00:12:07,966
This might have to be tear and share
with a couple of forks or something.
268
00:12:07,967 --> 00:12:10,046
And a bib. Oh, get in there, Prue.
269
00:12:10,047 --> 00:12:12,086
It is a messy...
270
00:12:12,087 --> 00:12:13,846
This is the bit I'm nervous about.
271
00:12:13,847 --> 00:12:16,286
I'm just trying to keep it
fairly tight.
272
00:12:16,287 --> 00:12:19,086
Roughly I'm going to cut them
into one inch.
273
00:12:19,087 --> 00:12:20,926
It has loads of cinnamon in.
274
00:12:20,927 --> 00:12:23,926
You've got to put enough cinnamon
on to get a really good cinnamon
275
00:12:23,927 --> 00:12:25,726
hit, but too much,
it'll taste bitter.
276
00:12:25,727 --> 00:12:27,166
Twist away.
277
00:12:27,167 --> 00:12:30,806
With fillings integrated, the bakers
shape and style their doughs.
278
00:12:30,807 --> 00:12:32,526
This is the family tree.
279
00:12:32,527 --> 00:12:33,926
It all ties in.
280
00:12:33,927 --> 00:12:36,406
What they do now will ultimately
determine how good
281
00:12:36,407 --> 00:12:38,326
their baked bread looks.
282
00:12:38,327 --> 00:12:41,246
I've just gotta be quite careful
when I'm putting them in, really,
283
00:12:41,247 --> 00:12:44,006
so it's not obvious that they're
very different sizes.
284
00:12:44,007 --> 00:12:46,486
They're smaller than they
normally are cos normally it
285
00:12:46,487 --> 00:12:48,686
sort of fills the tin.
I don't know.
286
00:12:48,687 --> 00:12:50,926
I'm doing art here,
I'll have you know.
287
00:12:50,927 --> 00:12:53,366
I am borderline thrilled with that.
288
00:12:53,367 --> 00:12:55,566
Come on.
Let's go in the proving drawer.
289
00:12:55,567 --> 00:12:57,846
This is the prove before it
gets baked.
290
00:12:57,847 --> 00:12:59,046
It doesn't need that long.
291
00:12:59,047 --> 00:13:01,886
Maybe 20 minutes will be fine
but I'll just keep checking on it.
292
00:13:01,887 --> 00:13:03,967
See how they go. Happy enough.
293
00:13:08,647 --> 00:13:11,886
Bakers, you have one hour left.
294
00:13:11,887 --> 00:13:14,006
One hour.
295
00:13:14,007 --> 00:13:16,166
It's bread week, kids.
296
00:13:16,167 --> 00:13:18,886
It's like a sauna in there.
297
00:13:18,887 --> 00:13:20,766
Oh, and it is, it's doing something.
298
00:13:20,767 --> 00:13:23,846
So the yeast is working but I
could give it an extra five,
299
00:13:23,847 --> 00:13:26,246
ten minutes maybe.
Timing is critical.
300
00:13:26,247 --> 00:13:28,766
The bakers have to give their second
prove long enough to
301
00:13:28,767 --> 00:13:31,206
develop volume
and texture whilst making sure
302
00:13:31,207 --> 00:13:35,006
they have enough remaining time
to bake their loaves to perfection.
303
00:13:35,007 --> 00:13:36,646
It is rising.
304
00:13:36,647 --> 00:13:37,726
Slowly but surely.
305
00:13:37,727 --> 00:13:41,526
Did I sound confident enough?
I totally know what I'm doing.
306
00:13:41,527 --> 00:13:44,326
Oh, gosh, it's tense, isn't it?
307
00:13:44,327 --> 00:13:46,406
Right, I'm taking them out.
308
00:13:46,407 --> 00:13:48,726
Got to come out, hasn't it?
It looks all right.
309
00:13:48,727 --> 00:13:50,366
It looks pretty good.
310
00:13:50,367 --> 00:13:53,006
I don't know until
it comes out the bag.
311
00:13:53,007 --> 00:13:55,046
Resembles what it
looked like at home.
312
00:13:55,047 --> 00:13:56,566
It's definitely puffed up.
313
00:13:56,567 --> 00:13:59,286
It's not proved very well but it
will rise a bit more in the oven.
314
00:13:59,287 --> 00:14:01,286
That's really quite
disappointing, actually.
315
00:14:01,287 --> 00:14:03,326
Bakers, you've only got
half an hour left, I...
316
00:14:03,327 --> 00:14:04,926
HIGH-PITCHED: ..hope that's enough.
317
00:14:04,927 --> 00:14:06,766
Wow, just the voice
broke at the end there.
318
00:14:06,767 --> 00:14:07,966
{\an1}LAUGHTER
319
00:14:07,967 --> 00:14:09,327
I'm so emotional!
320
00:14:10,407 --> 00:14:13,686
They look the way they should,
so I'm just going to bake them now.
321
00:14:13,687 --> 00:14:16,486
I'm going to go in.
I'm going in. It's happening.
322
00:14:16,487 --> 00:14:18,366
They do look like breasts.
323
00:14:18,367 --> 00:14:19,806
They look all right.
324
00:14:19,807 --> 00:14:21,886
That's going in at 170
for about half an hour
325
00:14:21,887 --> 00:14:24,686
and then hopefully it'll be done,
cos we've run out of time.
326
00:14:24,687 --> 00:14:26,606
Please just do your thing.
327
00:14:26,607 --> 00:14:29,006
I'm going to say half an hour.
328
00:14:29,007 --> 00:14:31,566
But I'm going to check on it cos
it's got a sneaky habit of not
329
00:14:31,567 --> 00:14:34,046
cooking in the middle
and teasing me.
330
00:14:34,047 --> 00:14:35,926
And... chill.
331
00:14:35,927 --> 00:14:37,846
I'm going to have a lie down.
332
00:14:37,847 --> 00:14:40,846
Just going to sit here
and watch it and wait.
333
00:14:40,847 --> 00:14:44,966
I'm just going to go to sleep down
here. Have a nap, have a siesta.
334
00:14:44,967 --> 00:14:47,526
Aim is not to stare at it
the entire time.
335
00:14:47,527 --> 00:14:49,527
That's not going to help
the situation.
336
00:14:50,887 --> 00:14:53,767
Oh, come on, balls.
Come on, balls, cook nicely.
337
00:14:57,367 --> 00:15:00,486
I don't like waiting.
I'm so impatient.
338
00:15:00,487 --> 00:15:01,687
Ah!
339
00:15:03,007 --> 00:15:05,766
Cheese looks amazing.
Look at it bubbling out the top.
340
00:15:05,767 --> 00:15:09,726
All I can smell is cheese,
Michelle, and I hate cheese so much.
341
00:15:09,727 --> 00:15:11,006
It's not... It looks beautiful
342
00:15:11,007 --> 00:15:12,926
and I'm sure if you like
cheese it tastes great.
343
00:15:12,927 --> 00:15:15,206
Bakers, you have 15 minutes.
344
00:15:15,207 --> 00:15:18,606
Paul did it for me. Nice.
It's very gentle actually.
345
00:15:18,607 --> 00:15:21,246
It's annoying cos
I would normally take them
346
00:15:21,247 --> 00:15:23,246
out of the oven now cos
that's the way I like them
347
00:15:23,247 --> 00:15:25,486
but I know Paul will say
they're undercooked.
348
00:15:25,487 --> 00:15:28,486
It's that finger that
prods in the middle.
349
00:15:28,487 --> 00:15:30,806
It's looking more like it
normally does now in the oven,
350
00:15:30,807 --> 00:15:33,606
but it's done that through baking,
not proving, coming up
351
00:15:33,607 --> 00:15:35,926
so I think... I don't know what
that's going to do to them.
352
00:15:35,927 --> 00:15:38,846
Probably something that
Paul's going to hate.
353
00:15:38,847 --> 00:15:41,047
Yeah, they're not quite ready.
354
00:15:44,287 --> 00:15:47,846
How long have we got left now?
Bakers, you have five minutes left.
355
00:15:47,847 --> 00:15:49,566
Right, I'm taking them out.
356
00:15:49,567 --> 00:15:52,086
Think they're basically
done, actually. Ready.
357
00:15:52,087 --> 00:15:53,726
Got to come out, hasn't it?
358
00:15:53,727 --> 00:15:57,166
Would like it a bit more golden but
I just won't tell anyone else that.
359
00:15:57,167 --> 00:15:58,766
They look fairly done.
360
00:15:58,767 --> 00:16:00,646
Looking good, smelling fine.
361
00:16:00,647 --> 00:16:01,966
Yeah!
362
00:16:01,967 --> 00:16:03,646
That looks all right.
363
00:16:03,647 --> 00:16:05,206
Yeah, that's fine, actually.
364
00:16:05,207 --> 00:16:06,846
It's a dark dough anyway.
365
00:16:06,847 --> 00:16:09,046
It's really pale.
I don't know why it's so pale.
366
00:16:09,047 --> 00:16:10,486
Oh, it looks all right.
367
00:16:10,487 --> 00:16:12,646
Looks good to me, very satisfied.
368
00:16:12,647 --> 00:16:16,366
Just checking that it's cooked
and I think it is, by some miracle.
369
00:16:16,367 --> 00:16:18,966
I'm pretty happy, I think
it's gone all right.
370
00:16:18,967 --> 00:16:21,807
Oh, gosh. Oh, God. Oh, God.
Oh, God. Oh, God.
371
00:16:25,607 --> 00:16:28,286
Oh, yes, that's the noise
we wanted to hear.
372
00:16:28,287 --> 00:16:30,287
Ooh, yeah, that looks all right.
373
00:16:30,289 --> 00:16:34,805
For subtitling services, contatct:
waqas.zahoor89@gmail.com
374
00:16:34,807 --> 00:16:37,006
Maybe you should do that with a bit
more of a flourish.
375
00:16:37,007 --> 00:16:39,806
Have you ever seen Paul baking?
He's like a ballet dancer. Really?
376
00:16:39,807 --> 00:16:41,926
He's very light on his feet.
Oh, interesting.
377
00:16:41,927 --> 00:16:44,326
He's got tiny, tiny feet.
378
00:16:44,327 --> 00:16:47,646
I can't say I've ever noticed.
It's like Fred Astaire.
379
00:16:47,647 --> 00:16:49,686
Bakers, you have one minute.
380
00:16:49,687 --> 00:16:51,926
Oh, it looks all right,
this, doesn't it?
381
00:16:51,927 --> 00:16:54,087
Just need to decorate slightly.
382
00:16:55,407 --> 00:16:56,807
I think I'm good now.
383
00:17:09,087 --> 00:17:11,967
Bakers, that is it. Your time is up.
384
00:17:13,327 --> 00:17:17,247
Please place your tear and share
at the end of your benches.
385
00:17:18,487 --> 00:17:20,806
{\an5}Bon appetit. Arrivederci.
386
00:17:20,807 --> 00:17:22,607
{\an5}Grazie, grazie, ciao, Bella.
387
00:17:30,047 --> 00:17:32,086
{\an5}The bakers' tear and share breads...
388
00:17:32,087 --> 00:17:33,366
{\an5}Hello, Henry. You OK?
389
00:17:33,367 --> 00:17:36,087
{\an5}..will now face the judgment
of Paul and Prue.
390
00:17:40,847 --> 00:17:44,087
The black and white really works.
Yeah. It's very dramatic and nice.
391
00:17:48,407 --> 00:17:50,766
Can taste the pesto. Yeah.
392
00:17:50,767 --> 00:17:53,086
In fact, it's really difficult
to taste anything else.
393
00:17:53,087 --> 00:17:55,966
It's not bad, the bread.
It's a little bit bland.
394
00:17:55,967 --> 00:17:57,366
I don't really like the flavour,
395
00:17:57,367 --> 00:17:59,646
and I don't know how you've managed
to do that, cos you've got
396
00:17:59,647 --> 00:18:01,687
all the things in there
which should taste amazing.
397
00:18:04,487 --> 00:18:06,046
I think it's quite attractive.
398
00:18:06,047 --> 00:18:07,447
And the colour is lovely.
399
00:18:10,407 --> 00:18:12,046
It's bone dry.
400
00:18:12,047 --> 00:18:14,526
If you'd brought that out five,
ten minutes earlier...
401
00:18:14,527 --> 00:18:16,607
OK, yeah. ..you would
have been laughing.
402
00:18:18,127 --> 00:18:19,566
The pesto comes through.
403
00:18:19,567 --> 00:18:21,726
It's beautifully shaped
and so over-baked.
404
00:18:21,727 --> 00:18:22,727
Yeah.
405
00:18:27,207 --> 00:18:29,286
I think that's heaven.
SHE EXHALES
406
00:18:29,287 --> 00:18:31,646
I like the fact that it's soft,
I like the flavour.
407
00:18:31,647 --> 00:18:33,446
I could eat a lot of it.
408
00:18:33,447 --> 00:18:35,486
I think your flavours are fantastic.
409
00:18:35,487 --> 00:18:36,726
Thank you very much indeed.
410
00:18:36,727 --> 00:18:37,727
Thank you.
411
00:18:40,927 --> 00:18:42,167
It's quite attractive.
412
00:18:44,687 --> 00:18:47,126
It's quite dry. You've just
over-baked it slightly,
413
00:18:47,127 --> 00:18:48,486
but the flavours, I like.
414
00:18:48,487 --> 00:18:50,847
It is very delicious. Thank you.
415
00:18:54,767 --> 00:18:56,446
They're a bit irregular in sizes.
416
00:18:56,447 --> 00:18:59,006
That one's massive,
that one's minute.
417
00:18:59,007 --> 00:19:02,206
It does look a bit thrown together,
but it may taste fantastic.
418
00:19:02,207 --> 00:19:03,367
I hope it does.
419
00:19:06,367 --> 00:19:08,926
Certainly hearty chorizo.
420
00:19:08,927 --> 00:19:10,646
{\an1}SHE COUGHS
421
00:19:10,647 --> 00:19:12,846
Bit of chilli there, Prue.
Oh, yeah.
422
00:19:12,847 --> 00:19:15,126
Uh-oh. That was not my intention.
423
00:19:15,127 --> 00:19:17,406
It's delicious, but it...
Got a bit of a kick to it.
424
00:19:17,407 --> 00:19:19,926
What you need is to chop everything
up much, much smaller.
425
00:19:19,927 --> 00:19:22,446
That's part of the problem,
cos you've got so much going on,
426
00:19:22,447 --> 00:19:24,687
it's so big.
Yeah, she's big on flavour.
427
00:19:28,487 --> 00:19:29,607
Interesting texture.
428
00:19:31,687 --> 00:19:33,606
It's a bit too doughy for me,
429
00:19:33,607 --> 00:19:36,126
but who doesn't like cinnamon
and sugar in spades?
430
00:19:36,127 --> 00:19:38,686
The dried fruit in there,
you need to put much more in.
431
00:19:38,687 --> 00:19:40,647
Your actual bake, I think,
is perfect.
432
00:19:43,407 --> 00:19:44,806
That ain't no tear and share.
433
00:19:44,807 --> 00:19:46,926
The problem is, it's covered.
434
00:19:46,927 --> 00:19:49,486
Right, well, it...
Yeah, you'll get messy.
435
00:19:49,487 --> 00:19:52,367
But the rolls are proved
individually.
436
00:19:54,287 --> 00:19:57,806
It is exactly like an American
cinnamon roll, a good one.
437
00:19:57,807 --> 00:19:59,806
I think you've slightly
over-baked it. Yeah.
438
00:19:59,807 --> 00:20:02,006
I was too scared you telling me
that it was raw.
439
00:20:02,007 --> 00:20:03,607
Dammit, Paul, it's your fault.
440
00:20:08,007 --> 00:20:10,847
It's a bit messy. Rustic.
I'll go with that.
441
00:20:13,047 --> 00:20:15,566
It's wonderfully cheesy.
I like the texture.
442
00:20:15,567 --> 00:20:17,646
So that's one, is that
the other one?
443
00:20:17,647 --> 00:20:19,766
That's the black garlic
and truffle oil.
444
00:20:19,767 --> 00:20:21,846
Really nice. I think the blend
of the two are good.
445
00:20:21,847 --> 00:20:24,567
You've baked them well. I think
you've come up with some nice ideas.
446
00:20:27,447 --> 00:20:31,327
It looks very tempting, like
home-made bread you want to eat.
447
00:20:33,567 --> 00:20:36,246
Hm. I think your flavours that
you achieve are beautiful.
448
00:20:36,247 --> 00:20:39,007
Thank you. Really, really
nice flavours. Nice loaf, that.
449
00:20:43,447 --> 00:20:44,726
It's very cheesy.
450
00:20:44,727 --> 00:20:47,646
You've got loads of flavour and
loads of texture in there as well.
451
00:20:47,647 --> 00:20:50,126
It's a beautifully-baked dough.
It's slightly over-proved,
452
00:20:50,127 --> 00:20:52,367
but otherwise, I think it tastes
lovely. Well done.
453
00:20:56,127 --> 00:20:59,726
I love the effect of that. I think
it's very clever. Very pretty.
454
00:20:59,727 --> 00:21:02,727
Oh, that's brilliant. Got a nice
looking bake on the other side.
455
00:21:06,527 --> 00:21:09,566
I like the coconut. I think the
coconut works really well with it.
456
00:21:09,567 --> 00:21:11,286
The kick from the chilli's enough.
457
00:21:11,287 --> 00:21:13,846
I just love the red round there.
458
00:21:13,847 --> 00:21:15,766
{\an1}GASPING
459
00:21:15,767 --> 00:21:19,646
{\an1}APPLAUSE
460
00:21:19,647 --> 00:21:22,486
I really like that,
and I tell you why I like it -
461
00:21:22,487 --> 00:21:25,126
it's because I've never had anything
like it before... Oh, thank you.
462
00:21:25,127 --> 00:21:26,686
..and that's what makes it special.
463
00:21:26,687 --> 00:21:29,446
Yeah, I got the first handshake.
That's crazy.
464
00:21:29,447 --> 00:21:30,527
My mum's going to cry.
465
00:21:31,887 --> 00:21:34,726
She's going to be so excited
and I can't wait.
466
00:21:34,727 --> 00:21:37,686
I can't wait to tell my friends
and my mum.
467
00:21:37,687 --> 00:21:42,006
It's official,
Paul Hollywood likes my bread.
468
00:21:42,007 --> 00:21:43,326
I am a baker.
469
00:21:43,327 --> 00:21:45,926
Not looking forward to Technical.
I never look forward to Technical.
470
00:21:45,927 --> 00:21:48,087
Does anyone enjoy the Technicals?
471
00:21:49,967 --> 00:21:52,886
SANDI: The bakers were able to
practise their Signature Bakes,
472
00:21:52,887 --> 00:21:55,726
but with ingredients shrouded
in gingham, the next
473
00:21:55,727 --> 00:21:57,447
challenge will be a total mystery.
474
00:21:59,127 --> 00:22:01,446
Right, bakers, time for your
Technical Challenge,
475
00:22:01,447 --> 00:22:03,766
and in a shock twist,
it has been set for you
476
00:22:03,767 --> 00:22:05,726
by the bread king, Paul himself.
477
00:22:05,727 --> 00:22:07,166
It'll be judged blind, of course.
478
00:22:07,167 --> 00:22:09,606
I'm going to have to ask these two
lovelies to leave the tent.
479
00:22:09,607 --> 00:22:11,846
Before they go, Paul,
any words of wisdom?
480
00:22:11,847 --> 00:22:13,806
It's not as easy as you think.
481
00:22:13,807 --> 00:22:17,006
Well, that's comforting.
Right, off you go. Off you pop.
482
00:22:17,007 --> 00:22:19,366
They are racing off to do some
competitive dog grooming.
483
00:22:19,367 --> 00:22:22,366
There is a poodle that Paul
cannot wait to get stuck into.
484
00:22:22,367 --> 00:22:23,606
We'd better move along.
485
00:22:23,607 --> 00:22:25,966
For your Technical Challenge,
Paul would like you to make
486
00:22:25,967 --> 00:22:28,046
eight white burger baps.
487
00:22:28,047 --> 00:22:30,286
Now, what is a burger bap crying
out for, people?
488
00:22:30,287 --> 00:22:31,766
Its mummy? No, a burger.
489
00:22:31,767 --> 00:22:34,326
So, Paul would also like you to make
four veggie burgers
490
00:22:34,327 --> 00:22:36,806
to go inside four
of your floury baps.
491
00:22:36,807 --> 00:22:38,766
You have two and a half hours.
492
00:22:38,767 --> 00:22:41,086
On your marks. Get set. Bake!
493
00:22:41,087 --> 00:22:43,126
Oh, dear.
494
00:22:43,127 --> 00:22:45,686
Well, it sounds easy,
but I've never done them before.
495
00:22:45,687 --> 00:22:47,966
I have never made a floury
bap before.
496
00:22:47,967 --> 00:22:50,806
So if this works, then it'll be,
like, a new thing that I can make,
497
00:22:50,807 --> 00:22:53,567
and if it doesn't, then I'll just
buy them like everyone else.
498
00:22:56,007 --> 00:22:57,606
Burger buns, Paul.
499
00:22:57,607 --> 00:23:00,286
When I said before,
it's not as easy as you think,
500
00:23:00,287 --> 00:23:03,326
it really isn't, because you've
gotta develop the gluten properly.
501
00:23:03,327 --> 00:23:06,006
If you don't, it'll be very
cake-like and not stringy.
502
00:23:06,007 --> 00:23:08,246
So good kneading?
Good bit of kneading,
503
00:23:08,247 --> 00:23:11,286
and then leave it to prove
for a good half an hour, 40 minutes.
504
00:23:11,287 --> 00:23:14,326
Look at the texture.
See how light it is? It's lovely.
505
00:23:14,327 --> 00:23:16,726
The burgers are important,
to a degree.
506
00:23:16,727 --> 00:23:19,286
90% of our judging will be done
on the rolls.
507
00:23:19,287 --> 00:23:21,606
Yeah, this is Bread Week,
not Burger Week. Exactly.
508
00:23:21,607 --> 00:23:23,487
And this is the Bake Off,
not the Cook Off.
509
00:23:26,047 --> 00:23:29,486
Number one, for the floury baps,
make the dough.
510
00:23:29,487 --> 00:23:30,646
Cheers, Paul.
511
00:23:30,647 --> 00:23:32,486
He might as well just have said,
"Make a bap."
512
00:23:32,487 --> 00:23:36,566
So we've got the usual ingredients,
which is yeast, salt,
513
00:23:36,567 --> 00:23:40,406
flour and water, but then on top
of it, we've got vegetarian lard.
514
00:23:40,407 --> 00:23:43,006
Have you made floury white
soft baps?
515
00:23:43,007 --> 00:23:45,166
Floury white baps?
I've never made baps before.
516
00:23:45,167 --> 00:23:47,206
I can't imagine you're a bap
kind of character.
517
00:23:47,207 --> 00:23:48,566
What sort of character, am I?
518
00:23:48,567 --> 00:23:51,206
Wholemeal pitta bread?
OK, I'll take that.
519
00:23:51,207 --> 00:23:52,207
Prue's a crumpet.
520
00:23:53,327 --> 00:23:55,766
This has gone weird. Sordid.
521
00:23:55,767 --> 00:23:56,887
Let's take that out.
522
00:23:58,127 --> 00:24:00,206
Step two, knead the dough.
523
00:24:00,207 --> 00:24:03,286
My kneading technique is...
I don't really have one.
524
00:24:03,287 --> 00:24:06,646
Oh, God, I think I'm nearly there.
I'm getting a bit tired.
525
00:24:06,647 --> 00:24:09,086
It's elasticky, smooth, done.
526
00:24:09,087 --> 00:24:11,166
Knead the dough, prove the dough.
527
00:24:11,167 --> 00:24:14,126
I'm going to prove it
for half an hour. See what occurs.
528
00:24:14,127 --> 00:24:16,086
Right, veggie burgers.
529
00:24:16,087 --> 00:24:19,126
Never made veggie burger in my life.
I'm a meat man.
530
00:24:19,127 --> 00:24:22,126
Number five is tip the black beans
into the bowl of a food processor
531
00:24:22,127 --> 00:24:24,046
and pulse to a rough mash.
532
00:24:24,047 --> 00:24:25,167
You didn't see that.
533
00:24:26,807 --> 00:24:29,686
I kind of want it to be lumpy,
cos otherwise it is just mush.
534
00:24:29,687 --> 00:24:32,606
I've had these veggie burgers a lot
and bad ones can be slop.
535
00:24:32,607 --> 00:24:36,246
I'm making man-size burgers,
half a pounders.
536
00:24:36,247 --> 00:24:38,966
It could be like a fast-food burger
where it's, like, really thin,
537
00:24:38,967 --> 00:24:41,966
or like a good burger
where it's, like, really thick.
538
00:24:41,967 --> 00:24:44,206
And I'm going to go for
in the middle.
539
00:24:44,207 --> 00:24:45,247
Right, freeze.
540
00:24:47,407 --> 00:24:49,927
Bakers, in Morse code you have...
541
00:24:51,247 --> 00:24:52,646
What the hell?
542
00:24:52,647 --> 00:24:55,206
You are halfway through,
my beauties.
543
00:24:55,207 --> 00:24:56,606
It's weirdly pleasurable.
544
00:24:56,607 --> 00:24:57,886
Feel nice? Yeah.
545
00:24:57,887 --> 00:24:59,966
I'm having a look at my dough.
546
00:24:59,967 --> 00:25:02,006
It's double the size.
547
00:25:02,007 --> 00:25:04,007
It's all I can ask for, really.
548
00:25:05,487 --> 00:25:06,807
Feels nice!
549
00:25:08,247 --> 00:25:10,206
It's a new game that we invented.
550
00:25:10,207 --> 00:25:11,726
It looks like a bread dough.
551
00:25:11,727 --> 00:25:14,086
I'm about to shape my buns.
552
00:25:14,087 --> 00:25:16,646
I need to divide the dough
into eight equal pieces
553
00:25:16,647 --> 00:25:18,527
and then shape them into
burger buns.
554
00:25:19,767 --> 00:25:22,566
Don't know where to begin, really.
Let's make it an even number.
555
00:25:22,567 --> 00:25:23,686
Maths.
556
00:25:23,687 --> 00:25:25,726
85g per ball.
557
00:25:25,727 --> 00:25:29,646
So I've got this much dough left,
which is roughly...
558
00:25:29,647 --> 00:25:32,206
seven grams of dough per bun
559
00:25:32,207 --> 00:25:35,646
and I'm working out whether it's
worth putting seven grams of dough
560
00:25:35,647 --> 00:25:36,966
back into each bun or not.
561
00:25:36,967 --> 00:25:38,726
I don't want them to be too small.
562
00:25:38,727 --> 00:25:40,606
I mean, it's less than 10%.
563
00:25:40,607 --> 00:25:42,646
Oh, less than 10%, sod it.
564
00:25:42,647 --> 00:25:45,606
"Gently flatten each ball of dough
and place on prepared trays."
565
00:25:45,607 --> 00:25:48,486
To me, if I have a burger,
I want a big bap.
566
00:25:48,487 --> 00:25:50,166
I like quite a pert bun.
567
00:25:50,167 --> 00:25:53,566
Going to give it another prove
for about 15, 20 minutes.
568
00:25:53,567 --> 00:25:55,846
Where's my proving bag?
Is this it?
569
00:25:55,847 --> 00:25:57,206
No. This is it, isn't it?
570
00:25:57,207 --> 00:25:59,086
Where's it gone?
Is that your proving bag?
571
00:25:59,087 --> 00:26:02,286
David, can I take this proving bag
from you? Are you using it?
572
00:26:02,287 --> 00:26:03,646
Sell that later.
573
00:26:03,647 --> 00:26:05,286
I'm going to prove them
for half an hour.
574
00:26:05,287 --> 00:26:08,927
An hour and ten left. I'll prove
them for about half an hour.
575
00:26:10,647 --> 00:26:13,046
Noel, I want a veggie burger
in about half an hour.
576
00:26:13,047 --> 00:26:15,766
Could you make that happen? Bakers,
you've got half an hour left,
577
00:26:15,767 --> 00:26:17,086
half an hour. Thanks.
578
00:26:17,087 --> 00:26:19,086
Well, I've given my baps half
an hour to prove.
579
00:26:19,087 --> 00:26:21,406
I'm just about to have a look
at 'em. They look quite big.
580
00:26:21,407 --> 00:26:23,126
Still small.
581
00:26:23,127 --> 00:26:26,326
The ones at the bottom
have proved slightly more.
582
00:26:26,327 --> 00:26:29,406
They haven't really changed,
but I'm going with it.
583
00:26:29,407 --> 00:26:32,286
"12, lightly dust the baps
with flour and bake."
584
00:26:32,287 --> 00:26:33,806
Doesn't say for how long.
585
00:26:33,807 --> 00:26:34,926
Hmm.
586
00:26:34,927 --> 00:26:36,887
Right, they're going in t'oven.
587
00:26:38,847 --> 00:26:40,126
Do good things.
588
00:26:40,127 --> 00:26:43,206
I'm going to do 12 minutes,
and then keep an eye.
589
00:26:43,207 --> 00:26:46,006
Let's go for eight minutes
and see what happens.
590
00:26:46,007 --> 00:26:47,566
Because they're these soft ones,
591
00:26:47,567 --> 00:26:50,007
I don't really know how you tell
when they're done.
592
00:26:51,287 --> 00:26:53,766
Right, I'm going to fry my burgers.
593
00:26:53,767 --> 00:26:55,766
I'll cook them
until they've browned.
594
00:26:55,767 --> 00:26:57,526
They're purple,
so it's hard to tell.
595
00:26:57,527 --> 00:26:59,926
These burgers are not ideal.
596
00:26:59,927 --> 00:27:01,246
Right, how do I know how long
597
00:27:01,247 --> 00:27:03,166
these are meant to be in for,
do you reckon?
598
00:27:03,167 --> 00:27:04,966
Look at them, rising.
599
00:27:04,967 --> 00:27:06,166
They're like buttocks.
600
00:27:06,167 --> 00:27:08,406
I think Paul'll like that.
He's quite manly, isn't he?
601
00:27:08,407 --> 00:27:09,766
What about Prue, though?
602
00:27:09,767 --> 00:27:11,606
Prue might be alarmed by the size.
603
00:27:11,607 --> 00:27:14,567
Posh people tend to like
small things, don't they? Yeah.
604
00:27:16,007 --> 00:27:17,207
Right, out they come.
605
00:27:18,247 --> 00:27:19,447
Oooh, nearly.
606
00:27:20,487 --> 00:27:22,006
Still too small for my burgers.
607
00:27:22,007 --> 00:27:24,446
I am fairly happy.
608
00:27:24,447 --> 00:27:26,166
Mine are a bit overdone.
609
00:27:26,167 --> 00:27:29,926
Bakers, you have five minutes left.
610
00:27:29,927 --> 00:27:31,246
I'm going to build 'em up.
611
00:27:31,247 --> 00:27:32,806
Now, this is the moment of truth.
612
00:27:32,807 --> 00:27:35,046
Let's just hope they're soft
and cooked.
613
00:27:35,047 --> 00:27:37,326
The knife is dragging through
the roll.
614
00:27:37,327 --> 00:27:40,206
They wanted soft, they're definitely
blooming soft. But so is dough.
615
00:27:40,207 --> 00:27:42,286
Assemble the burgers.
616
00:27:42,287 --> 00:27:44,806
My burgers are massive
compared to my buns.
617
00:27:44,807 --> 00:27:46,966
And mine.
I didn't use all my dough, did I?
618
00:27:46,967 --> 00:27:49,446
"10% less won't hurt, Amelia!"
619
00:27:49,447 --> 00:27:53,086
I'm trying to think what goes first,
though, burger... Lettuce...
620
00:27:53,087 --> 00:27:56,206
I don't know what I'm doing.
I don't eat burgers.
621
00:27:56,207 --> 00:27:58,246
After this,
I definitely don't eat burgers.
622
00:27:58,247 --> 00:28:01,966
I'd be happy to eat that.
Even with a veggie burger inside it.
623
00:28:01,967 --> 00:28:03,686
Any skewers?
624
00:28:03,687 --> 00:28:05,607
Bakers, your time is up.
625
00:28:07,207 --> 00:28:10,406
Please bring your burgers
and baps up to the table
626
00:28:10,407 --> 00:28:13,006
and place them
behind your photograph.
627
00:28:13,007 --> 00:28:14,246
My roll's tiny.
628
00:28:14,247 --> 00:28:17,966
Paul and Prue are looking for eight
beautiful floury white baps
629
00:28:17,967 --> 00:28:21,406
with four perfectly-cooked burgers.
630
00:28:21,407 --> 00:28:23,807
And they have no idea
whose is whose.
631
00:28:26,127 --> 00:28:27,886
Right.
632
00:28:27,887 --> 00:28:29,766
These,
they're all pretty much the same.
633
00:28:29,767 --> 00:28:32,246
They could've been
a little bit wider
634
00:28:32,247 --> 00:28:33,966
but they've got some height
to it, though.
635
00:28:33,967 --> 00:28:35,406
Quite chewy. Hmm.
636
00:28:35,407 --> 00:28:36,886
The bun tastes pretty good.
637
00:28:36,887 --> 00:28:38,207
These burgers...
638
00:28:39,447 --> 00:28:41,206
It's got a nice blend of spices
in there.
639
00:28:41,207 --> 00:28:42,686
I quite like that. Yeah.
640
00:28:42,687 --> 00:28:44,166
Right, bringing in the second one.
641
00:28:44,167 --> 00:28:46,486
Let's have a quick look inside.
642
00:28:46,487 --> 00:28:48,807
Breaking a little bit.
That comes down to the mix.
643
00:28:50,247 --> 00:28:51,486
Nice flavour.
644
00:28:51,487 --> 00:28:53,766
Now the burger itself. It's nice.
645
00:28:53,767 --> 00:28:56,326
Moving on to number three.
The burgers are too big for the bun
646
00:28:56,327 --> 00:28:58,806
and the buns are pretty irregular
and actually quite small.
647
00:28:58,807 --> 00:29:00,406
Nice flavour, though, on the bun.
648
00:29:00,407 --> 00:29:02,166
It's a massive burger.
649
00:29:02,167 --> 00:29:03,646
It's not very tasty.
650
00:29:03,647 --> 00:29:05,086
No, it's not.
651
00:29:05,087 --> 00:29:06,126
Moving on.
652
00:29:06,127 --> 00:29:07,406
Too dark.
653
00:29:07,407 --> 00:29:09,046
It's got too much of a heavy colour.
654
00:29:09,047 --> 00:29:10,566
It is a bit tight, that, inside.
655
00:29:10,567 --> 00:29:12,406
This is a very crumbly burger.
656
00:29:12,407 --> 00:29:14,406
Hmm. Right,
moving on to the next one.
657
00:29:14,407 --> 00:29:15,646
The colour of this is good.
658
00:29:15,647 --> 00:29:17,566
You look down at the bottom,
it's quite doughy,
659
00:29:17,567 --> 00:29:19,166
that line that sits underneath.
660
00:29:19,167 --> 00:29:20,686
Proof they were under-proved.
661
00:29:20,687 --> 00:29:23,526
Again, the burgers are
much too big for the buns.
662
00:29:23,527 --> 00:29:25,086
Now, these... Nice shape.
663
00:29:25,087 --> 00:29:27,167
It's got a bit more size to this.
664
00:29:28,727 --> 00:29:31,366
Now, see how much more open it is
and irregular?
665
00:29:31,367 --> 00:29:33,286
Yes. That's a nice roll, that.
666
00:29:33,287 --> 00:29:34,766
A quick taste of this.
667
00:29:34,767 --> 00:29:38,406
Not a bad burger, that,
either as well. Yeah.
668
00:29:38,407 --> 00:29:40,606
Now this one's been very
kindly cut already.
669
00:29:40,607 --> 00:29:43,006
Quite tight
and down at the bottom quite doughy.
670
00:29:43,007 --> 00:29:44,326
Massively under-proved.
671
00:29:44,327 --> 00:29:46,486
They're quite small and squat,
these, aren't they?
672
00:29:46,487 --> 00:29:48,206
You can see that
when you look at the burger.
673
00:29:48,207 --> 00:29:49,806
It's like a Scooby-Doo burger,
innit?
674
00:29:49,807 --> 00:29:52,126
Apart from chilli I don't think
there's a lot of flavour.
675
00:29:52,127 --> 00:29:54,006
Oh, there's chilli in that! A lot.
Oh, wow.
676
00:29:54,007 --> 00:29:56,087
Uh, moving on.
Let's have a quick look.
677
00:29:59,567 --> 00:30:00,886
It's a bit too chewy.
678
00:30:00,887 --> 00:30:02,926
But I think
that's a well-flavoured burger.
679
00:30:02,927 --> 00:30:04,486
Right, moving on.
680
00:30:04,487 --> 00:30:06,527
Nice colour. Again, small.
681
00:30:07,927 --> 00:30:10,726
The flavour's nice but the texture's
a little bit tough.
682
00:30:10,727 --> 00:30:12,446
Hmm. Moving on.
683
00:30:12,447 --> 00:30:13,726
Been rolled up well,
684
00:30:13,727 --> 00:30:16,926
and actually, the structure
for the top two-thirds isn't bad.
685
00:30:16,927 --> 00:30:18,126
I like the burger.
686
00:30:18,127 --> 00:30:19,486
It's not too spicy.
687
00:30:19,487 --> 00:30:21,886
I like the look of these.
They're much bigger, aren't they?
688
00:30:21,887 --> 00:30:23,926
These look really good.
They're the right shape.
689
00:30:23,927 --> 00:30:26,006
Let's have a look.
690
00:30:26,007 --> 00:30:27,126
Look at that.
691
00:30:27,127 --> 00:30:29,006
That's what you're looking for.
692
00:30:29,007 --> 00:30:30,526
That's open all the way through.
693
00:30:30,527 --> 00:30:31,646
It's a nice roll, that.
694
00:30:31,647 --> 00:30:33,206
And the bun fits over the burger.
695
00:30:33,207 --> 00:30:34,486
Hooray!
696
00:30:34,487 --> 00:30:37,286
That is really nice.
All round it's nice. Good.
697
00:30:37,287 --> 00:30:38,886
Interesting.
698
00:30:38,887 --> 00:30:43,246
Paul and Prue will now rank
the burger baps from worst to best.
699
00:30:43,247 --> 00:30:46,406
In 11th place is this one.
700
00:30:46,407 --> 00:30:51,126
Amelia, not mixed enough,
too small, a little bit doughy.
701
00:30:51,127 --> 00:30:52,446
Fair enough.
702
00:30:52,447 --> 00:30:54,966
In tenth place is this one.
703
00:30:54,967 --> 00:30:59,046
Phil, rather uneven sized buns,
a little bit too small,
704
00:30:59,047 --> 00:31:00,486
little over-cooked.
705
00:31:00,487 --> 00:31:01,766
Still a good burger.
706
00:31:01,767 --> 00:31:02,886
Thank you.
707
00:31:02,887 --> 00:31:07,726
Rosie is ninth, Helena eighth,
Alice seventh, Michael sixth,
708
00:31:07,727 --> 00:31:10,646
Michelle is fifth
and Priya is fourth.
709
00:31:10,647 --> 00:31:12,806
Third spot is this one.
710
00:31:12,807 --> 00:31:15,086
Steph, actually,
this was quite nice.
711
00:31:15,087 --> 00:31:18,566
The only reason why you're in third
is it needed to be slightly bigger.
712
00:31:18,567 --> 00:31:20,686
In second place is this one.
713
00:31:20,687 --> 00:31:22,686
David, it's an excellent burger bun.
714
00:31:22,687 --> 00:31:25,406
Perhaps just a tiny bit tight
but very good.
715
00:31:25,407 --> 00:31:28,606
So in first place, Henry.
716
00:31:28,607 --> 00:31:30,086
{\an1}APPLAUSE
717
00:31:30,087 --> 00:31:33,446
That is a very, very, VERY good
burger bun.
718
00:31:33,447 --> 00:31:34,566
The structure was good.
719
00:31:34,567 --> 00:31:36,286
It was well-baked,
the burger was good.
720
00:31:36,287 --> 00:31:37,926
Well done.
721
00:31:37,927 --> 00:31:40,486
He looked at me deep in my eyes,
he said nice things,
722
00:31:40,487 --> 00:31:42,326
and after being tortured
by their words
723
00:31:42,327 --> 00:31:43,846
this morning, that was soothing.
724
00:31:43,847 --> 00:31:47,246
Turns out 10% of your dough
could make more difference
725
00:31:47,247 --> 00:31:48,406
than I thought it would.
726
00:31:48,407 --> 00:31:50,526
Obviously, it's gutting.
You always want to do well
727
00:31:50,527 --> 00:31:53,686
{\an5}but it just means I need to, like,
do something good tomorrow.
728
00:31:53,687 --> 00:31:55,727
{\an5}Right, burger?
729
00:32:03,167 --> 00:32:06,526
{\an5}OK, the people who seem to be doing
steadily, quite nicely - David,
730
00:32:06,527 --> 00:32:08,886
{\an5}Priya perhaps, Michelle.
731
00:32:08,887 --> 00:32:11,406
Yes. There's a couple of them that
could do really well today
732
00:32:11,407 --> 00:32:12,926
and end up with Star Baker,
733
00:32:12,927 --> 00:32:15,566
but there's quite a group
gathering down at the bottom.
734
00:32:15,567 --> 00:32:17,046
I think Amelia's in trouble.
735
00:32:17,047 --> 00:32:18,806
I think Rosie's in trouble.
736
00:32:18,807 --> 00:32:22,046
Alice. It genuinely is going to come
down to the show stopper.
737
00:32:22,047 --> 00:32:24,206
Yeah. Are you going to send
two people home today?
738
00:32:24,207 --> 00:32:27,647
It is a possibility. It's a very
strong possibility, yeah.
739
00:32:33,767 --> 00:32:35,966
Hello, bakers.
Welcome back to the tent.
740
00:32:35,967 --> 00:32:38,766
It's time for your
show stopper challenge.
741
00:32:38,767 --> 00:32:41,486
The judges would like you
to create a display
742
00:32:41,487 --> 00:32:44,526
of artistically-scored
decorative loaves.
743
00:32:44,527 --> 00:32:46,846
Your display should be themed,
so, for example,
744
00:32:46,847 --> 00:32:48,126
if it was a woodland floor,
745
00:32:48,127 --> 00:32:50,646
there could be curling oak leaves,
acorns, conkers.
746
00:32:50,647 --> 00:32:53,046
A squirrel grappling with
a wet crisp bag.
747
00:32:53,047 --> 00:32:54,406
That's the sort of thing.
748
00:32:54,407 --> 00:32:58,206
Your display must contain at least
two impressively-sized loaves
749
00:32:58,207 --> 00:33:01,166
but this is really about the
decoration, it's about the scoring.
750
00:33:01,167 --> 00:33:04,206
Basically they want it to be
the best thing since, uh...
751
00:33:04,207 --> 00:33:05,566
What's that expression?
752
00:33:05,567 --> 00:33:08,967
Can't remember. You've got five
hours. On your marks. Get set. Bake.
753
00:33:10,567 --> 00:33:13,046
I'm not particularly
confident today.
754
00:33:13,047 --> 00:33:15,566
The stress is going to be pretty
evenly spread across the next
755
00:33:15,567 --> 00:33:17,086
five hours of my life.
756
00:33:17,087 --> 00:33:19,526
Five hours seems like a long time
but it really isn't.
757
00:33:19,527 --> 00:33:22,046
It's a five-hour challenge,
which sounds a huge amount
758
00:33:22,047 --> 00:33:25,126
but, first of all, you want them
to bake several beautiful loaves.
759
00:33:25,127 --> 00:33:29,006
They have to get them all kneaded,
they have to get them proved
760
00:33:29,007 --> 00:33:31,646
and then of course
the actual scoring.
761
00:33:31,647 --> 00:33:32,846
I don't usually score bread.
762
00:33:32,847 --> 00:33:35,286
If I do, it'll just
be like a pfft on the top.
763
00:33:35,287 --> 00:33:37,646
It's quite a tricky thing
to do with dough.
764
00:33:37,647 --> 00:33:40,486
Cos you want to cut just through
the skin of the dough so that
765
00:33:40,487 --> 00:33:44,246
when it rises in the oven all those
cracks will open up a tiny bit.
766
00:33:44,247 --> 00:33:48,286
You don't want the heat to
open it up like a great wound.
767
00:33:48,287 --> 00:33:49,726
This is a really tricky challenge.
768
00:33:49,727 --> 00:33:51,566
Probably one of the hardest
ones we've set.
769
00:33:51,567 --> 00:33:54,406
It's really skilful stuff.
770
00:33:54,407 --> 00:33:57,446
Although only tasked with making
two large loaves to impress
771
00:33:57,447 --> 00:34:00,086
the judges, all the ambitious
bakers are making multiple
772
00:34:00,087 --> 00:34:02,086
breads for their show stopper.
773
00:34:02,087 --> 00:34:04,206
It's hard to sort of figure out the
timings for this.
774
00:34:04,207 --> 00:34:06,526
To actually make the dough doesn't
really take that long
775
00:34:06,527 --> 00:34:09,126
but there's no space for them all to
go in the oven at the same time
776
00:34:09,127 --> 00:34:10,766
so you need to sort of stagger them
a bit.
777
00:34:10,767 --> 00:34:13,366
You want to kind of get everything
going half an hour apart
778
00:34:13,367 --> 00:34:15,566
so I think it's
all about timing today.
779
00:34:15,567 --> 00:34:16,686
It's all about timing.
780
00:34:16,687 --> 00:34:18,526
I'm just going as quick as
I can right now.
781
00:34:18,527 --> 00:34:21,366
I think this is all or nothing.
It's go big or go home.
782
00:34:21,367 --> 00:34:23,927
Or go big, make a mistake
and go home.
783
00:34:24,967 --> 00:34:29,046
Inspired by his time in Africa,
David's making tribal masks.
784
00:34:29,047 --> 00:34:31,566
Each coloured dough will be
carefully scored to reveal
785
00:34:31,567 --> 00:34:32,726
the one beneath.
786
00:34:32,727 --> 00:34:35,926
He's also going to try and achieve
a deep sourdough flavour.
787
00:34:35,927 --> 00:34:39,046
So I've been researching
how to do it quite quickly.
788
00:34:39,047 --> 00:34:40,566
Yeast? Yeah, I'm using more yeast.
789
00:34:40,567 --> 00:34:43,326
With a high yeast it often tears,
doesn't it? That's the danger.
790
00:34:43,327 --> 00:34:45,446
By adding the yeast and scoring,
791
00:34:45,447 --> 00:34:48,206
they're not really conducive
to creating the delicate
792
00:34:48,207 --> 00:34:50,926
scoring that you need because it can
just blow open in the oven.
793
00:34:50,927 --> 00:34:51,927
Yeah.
794
00:34:53,687 --> 00:34:56,926
He's not the only baker who's making
life hard for himself.
795
00:34:56,927 --> 00:34:59,446
This is the fougasse
that I'm making at the moment.
796
00:34:59,447 --> 00:35:02,166
You wouldn't normally score
fougasse, however I wanted to do it
797
00:35:02,167 --> 00:35:04,206
because it's a quick bread to do.
798
00:35:04,207 --> 00:35:06,806
Henry's opted for two flavours
of fougasse with distinctive
799
00:35:06,807 --> 00:35:08,286
decorative holes.
800
00:35:08,287 --> 00:35:10,766
He'll also be making two hearty
rye breads as well as sage
801
00:35:10,767 --> 00:35:12,726
and poppy seed flowers.
802
00:35:12,727 --> 00:35:15,606
How are you scoring the fougasse?
803
00:35:15,607 --> 00:35:17,446
They'll have the big
slashes in, obviously,
804
00:35:17,447 --> 00:35:19,886
but then what dough there is
I will also just lightly score -
805
00:35:19,887 --> 00:35:21,446
hopefully little corn ear patterns.
806
00:35:21,447 --> 00:35:24,446
Fougasse is not really
conducive for heavy scoring.
807
00:35:24,447 --> 00:35:26,886
And it's quite a small amount of
food to score. It is, yeah.
808
00:35:26,887 --> 00:35:28,806
But that's the plan.
809
00:35:28,807 --> 00:35:30,326
Haven't been to the gym this week.
810
00:35:30,327 --> 00:35:33,406
That's OK, cos I've been kneading
bread. Nice texture at the minute.
811
00:35:33,407 --> 00:35:34,766
Get your guns pumping.
812
00:35:34,767 --> 00:35:36,166
I'm kneading again.
813
00:35:36,167 --> 00:35:37,766
Oh, here he comes.
814
00:35:37,767 --> 00:35:41,326
Does it feel OK?
Not going to tell me, are you? No.
815
00:35:41,327 --> 00:35:43,486
Whoo! You ready?
816
00:35:43,487 --> 00:35:44,967
Whoa!
817
00:35:46,847 --> 00:35:48,206
OK, good luck, yeah.
818
00:35:48,207 --> 00:35:50,527
It's nice to see you, yeah. Cool.
Nice to see you.
819
00:35:52,047 --> 00:35:55,086
So this dough is done now.
It smells so yeasty.
820
00:35:55,087 --> 00:35:56,326
That looks very smooth.
821
00:35:56,327 --> 00:35:59,206
Bounces back when I prod it
so that's going to go and prove
822
00:35:59,207 --> 00:36:02,726
until it's doubled in size,
hopefully about an hour.
823
00:36:02,727 --> 00:36:05,566
Number one.
Oh, still two more to go.
824
00:36:05,567 --> 00:36:08,366
This is my rosemary,
garlic and rye dough.
825
00:36:08,367 --> 00:36:10,006
So it's quite sticky.
826
00:36:10,007 --> 00:36:12,526
Kind of tastes like stuffing.
827
00:36:12,527 --> 00:36:14,286
If you like stuffing.
828
00:36:14,287 --> 00:36:17,526
Alice's scored loaves will celebrate
her love of geography with
829
00:36:17,527 --> 00:36:21,686
a beetroot and walnut Union Jack,
a carrot and coriander compass
830
00:36:21,687 --> 00:36:24,646
and a rye, garlic
and rosemary globe.
831
00:36:24,647 --> 00:36:26,046
Is it going to spin?
832
00:36:26,047 --> 00:36:27,446
Unfortunately not, no.
833
00:36:27,447 --> 00:36:29,606
Never met anyone
who loves geography.
834
00:36:29,607 --> 00:36:33,287
I think it's wonderful.
I think geography's much underrated.
835
00:36:34,327 --> 00:36:37,446
Alice's plan for world domination
has got competition.
836
00:36:37,447 --> 00:36:40,966
Priya has designs on a large
stretch of the equator.
837
00:36:40,967 --> 00:36:42,406
I'm going for a tropical theme.
838
00:36:42,407 --> 00:36:46,326
I've got a flamingo and some
sort of palm trees, tropical leaves
839
00:36:46,327 --> 00:36:48,886
and a hummingbird...
840
00:36:48,887 --> 00:36:52,206
..is the plan. That's what
they're supposed to look like.
841
00:36:52,207 --> 00:36:55,126
Priya's tropical ensemble
will also squeeze in a peacock
842
00:36:55,127 --> 00:36:56,846
amid foliage rolls.
843
00:36:56,847 --> 00:37:00,486
Once baked, she's adding extra
details with natural food colouring.
844
00:37:00,487 --> 00:37:03,326
It's more watercolour-like so it's
going to be quite a pale pastel.
845
00:37:03,327 --> 00:37:07,646
Yeah. I honestly thought I cannot
present artificially-decorated
846
00:37:07,647 --> 00:37:10,406
globes to Paul cos it looks
like felt tip pen on bread.
847
00:37:10,407 --> 00:37:14,206
But Priya hasn't got the muted
colour combos all to herself.
848
00:37:14,207 --> 00:37:18,446
I am doing a hand-tied
bouquet of flowers.
849
00:37:18,447 --> 00:37:21,686
I'm just going with subtle,
nice blush pink.
850
00:37:21,687 --> 00:37:25,366
Steph's floral arrangement will
have a beetroot and rosemary loaf,
851
00:37:25,367 --> 00:37:27,246
a rosemary and wholemeal lily,
852
00:37:27,247 --> 00:37:29,726
a sunny sunflower
and breadstick stems.
853
00:37:29,727 --> 00:37:32,726
It seems to be simple in its
approach but it's about keeping
854
00:37:32,727 --> 00:37:35,766
that scoring and that accuracy
and the way that it looks overall.
855
00:37:35,767 --> 00:37:37,406
Thank you very much, Steph.
Good luck.
856
00:37:37,407 --> 00:37:38,726
Simple's all right, innit?
857
00:37:38,727 --> 00:37:41,766
If they didn't have to be here,
that would be quite a lot nicer,
858
00:37:41,767 --> 00:37:43,966
wouldn't it, really?
859
00:37:43,967 --> 00:37:46,886
More used to tending pets
and farmyard animals,
860
00:37:46,887 --> 00:37:50,406
today, vet Rosie's
exploring the exotics.
861
00:37:50,407 --> 00:37:51,846
I'm making a bread safari.
862
00:37:51,847 --> 00:37:54,486
So I've got a truffle elephant,
a black garlic giraffe
863
00:37:54,487 --> 00:37:57,126
and a sundried tomato lion.
864
00:37:57,127 --> 00:37:59,886
Animals are just
kind of my life anyway, so...
865
00:37:59,887 --> 00:38:03,806
Rosie's African bread fauna will be
presented in a baked savanna
866
00:38:03,807 --> 00:38:08,006
of turmeric and coriander flora with
beetroot and chilli wheat stalks.
867
00:38:08,007 --> 00:38:10,766
I've never actually been on a real
safari but there's a local
868
00:38:10,767 --> 00:38:13,246
safari park where I grew up
and we always loved going there.
869
00:38:13,247 --> 00:38:15,806
Handshake baker Michael's
also celebrating
870
00:38:15,807 --> 00:38:17,726
one of his favourite destinations.
871
00:38:17,727 --> 00:38:20,526
The flavours remind me
of Mediterranea.
872
00:38:20,527 --> 00:38:23,726
Mediterraneum?
Mediterranea. Italy.
873
00:38:23,727 --> 00:38:27,526
He's creating a bread campfire with
paprika and sundried tomato sharing
874
00:38:27,527 --> 00:38:32,166
loaves, red pepper rolls, ember
rolls and olive breadstick kindling.
875
00:38:32,167 --> 00:38:36,366
Has the adrenaline worn off yet from
your handshake? Let's recreate that.
876
00:38:36,367 --> 00:38:38,566
Whoo!
877
00:38:38,567 --> 00:38:40,726
Do you know what? If I think you
need a handshake,
878
00:38:40,727 --> 00:38:42,406
I'd just dig him in the left
buttock.
879
00:38:42,407 --> 00:38:44,086
What happens if you do it
in the right one?
880
00:38:44,087 --> 00:38:45,687
That's for the private times.
881
00:38:46,807 --> 00:38:49,886
Michael's not the only baker
inspired by fire -
882
00:38:49,887 --> 00:38:54,246
Helena's using it in her continued
commitment to all things spooky.
883
00:38:54,247 --> 00:38:56,286
Halloween is my favourite holiday.
884
00:38:56,287 --> 00:38:58,326
Every day is Halloween in my house.
885
00:38:58,327 --> 00:39:01,326
Every bake is Halloween in my house.
886
00:39:01,327 --> 00:39:03,926
Lava stone rolls
and Parmesan bread bones will sit
887
00:39:03,927 --> 00:39:07,886
beneath a cauldron of sesame snakes
with a pumpkin-shaped bread on top.
888
00:39:07,887 --> 00:39:10,046
HOARSELY: I want to
impress you. What do you think?
889
00:39:10,047 --> 00:39:11,246
Voice - what's happened?
890
00:39:11,247 --> 00:39:13,206
It's laryngitis.
So it's just bad luck.
891
00:39:13,207 --> 00:39:15,526
I'm going to order you a voice off
the internet.
892
00:39:15,527 --> 00:39:16,886
What voice would you like?
893
00:39:16,887 --> 00:39:19,286
GEORDIE ACCENT: What about a sort of
Geordie one like that?
894
00:39:19,287 --> 00:39:21,966
I actually love the Geordie
accent. You like the Geordie accent?
895
00:39:21,967 --> 00:39:23,326
Yeah. Give me a Scottish accent.
896
00:39:23,327 --> 00:39:25,606
SCOTTISH ACCENT: Och, look at these
baps.
897
00:39:25,607 --> 00:39:27,606
Will you not look at those baps?
898
00:39:27,607 --> 00:39:29,806
Oh, time to get it out.
899
00:39:29,807 --> 00:39:32,686
An hour and a half in
and the first dough's prove is up.
900
00:39:32,687 --> 00:39:35,166
It looks really good.
It's full of bubbles.
901
00:39:35,167 --> 00:39:37,486
So I'm just going to knock it back
and then shape it.
902
00:39:37,487 --> 00:39:40,406
Well, you're supposed to knock
it back but not vigorously.
903
00:39:40,407 --> 00:39:42,766
You've gotta be gentle
with it, you know.
904
00:39:42,767 --> 00:39:44,846
Got to treat it like a lady.
905
00:39:44,847 --> 00:39:49,206
Determined to land a win today,
Phil's opted for a victory wreath.
906
00:39:49,207 --> 00:39:50,726
It'll be made of spelt,
907
00:39:50,727 --> 00:39:54,286
beetroot and a herby green bread
scored with laurel leaves.
908
00:39:54,287 --> 00:39:56,406
The challenge is
the scoring of it first.
909
00:39:56,407 --> 00:39:59,246
That's the main aspect
but then you've gotta have something
910
00:39:59,247 --> 00:40:01,126
that looks good
but also tastes good.
911
00:40:01,127 --> 00:40:03,006
Hoping to tick both boxes...
912
00:40:03,007 --> 00:40:04,966
I've gone with flavours
that we like as a family.
913
00:40:04,967 --> 00:40:07,046
..Michelle's baking
a whole bunch of breads.
914
00:40:07,047 --> 00:40:08,286
I've got two loaves.
915
00:40:08,287 --> 00:40:10,886
One symbolises a tree,
the other one is a flower.
916
00:40:10,887 --> 00:40:15,646
And then I've got a hedgehog,
a snail, butterfly
917
00:40:15,647 --> 00:40:19,606
and some ladybirds and some bees cos
that's what we've got in our garden.
918
00:40:19,607 --> 00:40:23,046
Michelle's making semi-sourdough
loaves scored with elaborate tree
919
00:40:23,047 --> 00:40:27,646
designs, a white and rye butterfly
and a rye bread hedgehog and snail.
920
00:40:27,647 --> 00:40:29,926
I'm all rye but it's quite dense.
921
00:40:29,927 --> 00:40:32,046
It's really chewy and doughy.
922
00:40:32,047 --> 00:40:34,646
I'm hoping Paul likes it,
but I love it.
923
00:40:34,647 --> 00:40:36,406
God, I just hope it works.
924
00:40:36,407 --> 00:40:41,046
Amelia is also inspired by
garden life, but on a micro level.
925
00:40:41,047 --> 00:40:42,806
I'm just shaping my caterpillar.
926
00:40:42,807 --> 00:40:46,206
So that's like a not-to-scale
sketch of the whole thing.
927
00:40:46,207 --> 00:40:47,766
And then that's the caterpillar.
928
00:40:47,767 --> 00:40:50,766
He's very happy. That's the
butterfly and that's the cocoon.
929
00:40:50,767 --> 00:40:53,486
Amelia's baking a green
spinach caterpillar,
930
00:40:53,487 --> 00:40:57,006
a plain white cocoon and a roasted
red pepper butterfly sitting
931
00:40:57,007 --> 00:41:00,366
amidst garlic breadsticks
adorned with leaves and flowers.
932
00:41:00,367 --> 00:41:02,366
I don't really know
the science of bread.
933
00:41:02,367 --> 00:41:04,926
Like nothing's gone wrong,
so I've got no reason to panic.
934
00:41:04,927 --> 00:41:07,366
But this is the sort of thing
where you don't really know
935
00:41:07,367 --> 00:41:10,126
if it's gone wrong until it's baked.
And by then it's too late.
936
00:41:10,127 --> 00:41:12,766
Before the bakers can even think
about getting their dough
937
00:41:12,767 --> 00:41:15,646
in the oven. I think I might have to
score it now. ..they must attempt
938
00:41:15,647 --> 00:41:18,526
what this challenge is all about.
Oh, God, am I ready for this?
939
00:41:18,527 --> 00:41:21,366
I don't want to take this step.
It's too nerve-racking.
940
00:41:21,367 --> 00:41:23,646
You know when you feel
so sick with nerves.
941
00:41:23,647 --> 00:41:25,446
Don't overthink it.
942
00:41:25,447 --> 00:41:27,686
Just do what you did at home, Priya.
943
00:41:27,687 --> 00:41:30,126
Be calm. It's fine.
It's just bread.
944
00:41:30,127 --> 00:41:31,406
Here goes nothing.
945
00:41:31,407 --> 00:41:33,006
Ah, pressure.
946
00:41:33,007 --> 00:41:35,926
This is fine when I'm at home
and I'm, like, not shaking.
947
00:41:35,927 --> 00:41:38,566
Ah, shaky hands.
Why are there shaky hands?
948
00:41:38,567 --> 00:41:41,286
You don't want to go too deep but
you don't want to go too shallow.
949
00:41:41,287 --> 00:41:44,046
You've don't want to go straight
down but you don't want to go right
950
00:41:44,047 --> 00:41:46,647
at an angle. Lots of don'ts.
Not sure about any dos.
951
00:41:48,527 --> 00:41:51,566
But the longer the bakers take
with their elaborate designs...
952
00:41:51,567 --> 00:41:53,806
This is my giraffe but I'm trying
not to rush too much
953
00:41:53,807 --> 00:41:55,286
and completely mess up my design.
954
00:41:55,287 --> 00:41:57,046
..the more risk of the bread
deflating.
955
00:41:57,047 --> 00:41:59,726
Oh, no. I didn't actually look where
I was going with that line,
956
00:41:59,727 --> 00:42:00,927
I just drew.
957
00:42:03,527 --> 00:42:06,846
You don't want to go too deep.
I don't want them to split open.
958
00:42:06,847 --> 00:42:08,127
Is that deep enough?
959
00:42:09,287 --> 00:42:10,687
Do these look like leaves?
960
00:42:11,927 --> 00:42:13,247
This is a spider web.
961
00:42:17,367 --> 00:42:19,246
Scoring's not ideal, but it was
always going
962
00:42:19,247 --> 00:42:20,486
to be hard to score fougasse.
963
00:42:20,487 --> 00:42:22,126
I think I just need
to get it in the oven.
964
00:42:22,127 --> 00:42:23,846
We're going in the oven.
965
00:42:23,847 --> 00:42:26,366
Do me proud, little peacock.
966
00:42:26,367 --> 00:42:29,166
That's a recognisable flame,
times one.
967
00:42:29,167 --> 00:42:31,326
About 35 minutes, this one.
968
00:42:31,327 --> 00:42:33,886
It's crucial the bakers
have taken account of the size
969
00:42:33,887 --> 00:42:37,646
of their loaves and calculated
their oven times accurately.
970
00:42:37,647 --> 00:42:39,646
That's going to
go in for about 40 minutes.
971
00:42:39,647 --> 00:42:42,406
I feel more nervous now, now that
it's gone in, I'm like, "Ah!"
972
00:42:42,407 --> 00:42:45,086
Just my timings. I can't figure out
what's what.
973
00:42:45,087 --> 00:42:48,007
Let's give it 20 to 25 minutes
and see what happens.
974
00:42:52,647 --> 00:42:53,686
Got a good colour.
975
00:42:53,687 --> 00:42:56,686
The scoring's not very defined
but that's all right cos the main
976
00:42:56,687 --> 00:42:59,686
scoring is going to be
on my rye loaves.
977
00:42:59,687 --> 00:43:03,687
I've scored one of them too deeply
and it's opened up a lot.
978
00:43:05,647 --> 00:43:07,486
I'm having an absolute disaster.
979
00:43:07,487 --> 00:43:09,926
This one's done a lovely split
completely in half.
980
00:43:09,927 --> 00:43:12,606
Sandi, I've made us eggs.
Oh, brilliant. Which one's mine?
981
00:43:12,607 --> 00:43:14,686
This one obviously. Thank you.
982
00:43:14,687 --> 00:43:18,526
Bakers, you have two hours left, two
hours left.
983
00:43:18,527 --> 00:43:21,166
As yet more doughs
reach the end of their prove...
984
00:43:21,167 --> 00:43:23,966
This is my elephant who has
proved quite nicely.
985
00:43:23,967 --> 00:43:25,686
It's really, really nice
and stretchy.
986
00:43:25,687 --> 00:43:28,326
..the bakers prepare for their
next bout of scoring.
987
00:43:28,327 --> 00:43:29,566
You seen my blade anywhere?
988
00:43:29,567 --> 00:43:31,926
Uh, wow.
That's not a good thing to lose.
989
00:43:31,927 --> 00:43:34,686
Oh, it's there, it's there.
I found it, I found it. OK.
990
00:43:34,687 --> 00:43:37,366
I'm going to go cos you don't know
where you keep your razor blade.
991
00:43:37,367 --> 00:43:40,526
Seems dangerous to me. Scoring
needs to go well on these.
992
00:43:40,527 --> 00:43:42,326
Not feeling great, but there's still
going
993
00:43:42,327 --> 00:43:43,646
to be some bread at the end of it.
994
00:43:43,647 --> 00:43:46,086
The key to getting this one right
is the angle of the cuts.
995
00:43:46,087 --> 00:43:47,286
I want my ears standing up.
996
00:43:47,287 --> 00:43:50,366
They haven't deflated,
which is a nice surprise.
997
00:43:50,367 --> 00:43:52,686
I'm trying to score
a little less hard.
998
00:43:52,687 --> 00:43:57,006
Once carefully scored, to avoid
deflating, it's essential the dough
999
00:43:57,007 --> 00:43:59,726
goes in the oven within minutes...
1000
00:43:59,727 --> 00:44:02,286
..once the earlier batches are out.
1001
00:44:02,287 --> 00:44:04,406
Look quite good.
It's been much better at home.
1002
00:44:04,407 --> 00:44:07,046
I think it's baked OK. Does it
look like the world, kind of?
1003
00:44:07,047 --> 00:44:08,566
Doesn't look too bad at the minute.
1004
00:44:08,567 --> 00:44:11,046
You can see what it's supposed to
be. I'm happy with that.
1005
00:44:11,047 --> 00:44:13,726
I want it to be a bit green,
like pumpkins are green
1006
00:44:13,727 --> 00:44:15,686
before they go orange.
1007
00:44:15,687 --> 00:44:17,926
Course it's stuck to the... sheet.
1008
00:44:17,927 --> 00:44:18,927
Argh!
1009
00:44:21,447 --> 00:44:24,326
Wow, that's, uh, one ugly mask.
1010
00:44:24,327 --> 00:44:26,646
I've got two scores here
that are actually just scores
1011
00:44:26,647 --> 00:44:29,567
but everything else is basically
torn and looks terrible.
1012
00:44:32,287 --> 00:44:33,847
My bread might not be cooked.
1013
00:44:35,847 --> 00:44:37,606
Bakers, you have one hour.
1014
00:44:37,607 --> 00:44:40,686
Here goes nothing for the last one.
Last things to go in the oven, they
1015
00:44:40,687 --> 00:44:43,446
shouldn't take too long. I know
we've almost run out of time now.
1016
00:44:43,447 --> 00:44:47,926
The final batches of loaves,
both big and small, go in to bake.
1017
00:44:47,927 --> 00:44:52,406
I put the pumpkin loaf
in the oven in a cast-iron pot
1018
00:44:52,407 --> 00:44:57,046
because it gives you the perfect
humidity for a really crusty crust.
1019
00:44:57,047 --> 00:44:59,206
This is going in for
about half an hour.
1020
00:44:59,207 --> 00:45:02,167
In the meantime
I can de-paper these breads.
1021
00:45:04,487 --> 00:45:06,526
Right, need to start painting now.
1022
00:45:06,527 --> 00:45:09,446
The added bonus of painting
is that they cover up what
1023
00:45:09,447 --> 00:45:11,046
they can see in the grooves.
1024
00:45:11,047 --> 00:45:14,566
It's a bit of decoration but I don't
want it to be style over substance.
1025
00:45:14,567 --> 00:45:16,846
That's, I'd say, 89% bread.
1026
00:45:16,847 --> 00:45:20,086
Paul does not like eating paper.
He'll make a big fuss.
1027
00:45:20,087 --> 00:45:23,286
He'll go, "Urgh, urgh,
argh, help me!"
1028
00:45:23,287 --> 00:45:25,447
Just gotta wait now.
It's the waiting game.
1029
00:45:27,167 --> 00:45:29,766
Quite a comfortable position
as well actually.
1030
00:45:29,767 --> 00:45:31,246
This one's already tearing.
1031
00:45:31,247 --> 00:45:34,286
I think this potentially
could be the worst one yet.
1032
00:45:34,287 --> 00:45:37,326
I'll direct this. You ready? Go,
go, go. Bakers, you have 15 minutes.
1033
00:45:37,327 --> 00:45:38,846
Argh! It looks done.
1034
00:45:38,847 --> 00:45:41,286
These might be a bit overdone
actually. They're quite dark.
1035
00:45:41,287 --> 00:45:42,846
Whether it's overdone, I don't know,
1036
00:45:42,847 --> 00:45:45,166
but I'd rather it was slightly over
than slightly under.
1037
00:45:45,167 --> 00:45:47,326
It looks all right.
I can take that.
1038
00:45:47,327 --> 00:45:49,886
Luckily, they're ready.
Well, they'd better be ready.
1039
00:45:49,887 --> 00:45:52,286
That looks great.
What is it meant to be, darling?
1040
00:45:52,287 --> 00:45:53,926
It's meant to be an African mask.
1041
00:45:53,927 --> 00:45:56,246
Yeah, there he is. Totally
working for you, rocking it.
1042
00:45:56,247 --> 00:45:58,606
Look at that rip. Oh, is that a rip?
It's not intentional.
1043
00:45:58,607 --> 00:46:01,286
Though the universe. I thought it
was supposed to be like that.
1044
00:46:01,287 --> 00:46:04,166
If Paul says these are ripped, say,
"They're rips in time, you idiot."
1045
00:46:04,167 --> 00:46:05,646
Should be fine.
1046
00:46:05,647 --> 00:46:07,726
Then comes the judgment day.
1047
00:46:07,727 --> 00:46:09,926
Bakers, you have five minutes.
1048
00:46:09,927 --> 00:46:12,646
This is my garden.
Now just gotta fit everything on.
1049
00:46:12,647 --> 00:46:14,886
I hope they're baked.
I've not checked.
1050
00:46:14,887 --> 00:46:17,086
This is just the design
that's on the award.
1051
00:46:17,087 --> 00:46:19,526
If something's edible at the end
of the day, that's fine.
1052
00:46:19,527 --> 00:46:22,046
The bread itself, I think, is good.
I think it's a good bake.
1053
00:46:22,047 --> 00:46:24,927
I won't know if they're baked inside
until they open them.
1054
00:46:28,727 --> 00:46:33,406
Bakers, that is the end
of your show stopper.
1055
00:46:33,407 --> 00:46:35,846
The scoring could be better.
1056
00:46:35,847 --> 00:46:37,286
Oh, well, it's done now.
1057
00:46:37,287 --> 00:46:40,086
It's not quite the disaster
it seemed earlier in the day
1058
00:46:40,087 --> 00:46:42,406
but it is still
pretty much a disaster.
1059
00:46:42,407 --> 00:46:44,566
{\an5}I don't know if it's cooked though.
I think it is.
1060
00:46:44,567 --> 00:46:46,766
{\an5}But if they're not cooked,
there's absolutely sod all
1061
00:46:46,767 --> 00:46:47,847
{\an5}I can do about it now.
1062
00:46:53,407 --> 00:46:56,966
{\an5}It's judgment time for the bakers'
show stoppers.
1063
00:46:56,967 --> 00:46:59,167
{\an5}Rosie, would you like to bring
up your show stopper?
1064
00:47:07,407 --> 00:47:09,886
I think the scoring is very good.
1065
00:47:09,887 --> 00:47:13,326
What a fantastic effect you've
managed to get.
1066
00:47:13,327 --> 00:47:15,166
Likewise with the giraffe -
very clever.
1067
00:47:15,167 --> 00:47:19,326
And it's very original and
I like the different way that you've
1068
00:47:19,327 --> 00:47:22,486
scored them all and different depths
so that you've got thicker lines
1069
00:47:22,487 --> 00:47:24,247
and thinner lines,
and it's really clever.
1070
00:47:29,807 --> 00:47:31,726
It's a very nice grey loaf.
1071
00:47:31,727 --> 00:47:33,806
I've never had a grey bread before.
1072
00:47:33,807 --> 00:47:36,126
Um, could've done with
a little bit more salt.
1073
00:47:36,127 --> 00:47:37,966
Don't be afraid to add a bit
more flavour.
1074
00:47:37,967 --> 00:47:39,886
I have to say - I think this
is delicious.
1075
00:47:39,887 --> 00:47:41,846
They're baked beautifully, actually.
1076
00:47:41,847 --> 00:47:43,486
They look great. Very artistic.
1077
00:47:43,487 --> 00:47:45,406
And lots of perfect scoring.
1078
00:47:45,407 --> 00:47:46,927
Thank you. Well done, Rosie. Thanks.
1079
00:47:54,687 --> 00:47:56,606
I love the definition in that one.
1080
00:47:56,607 --> 00:47:57,726
It's a nice looking loaf.
1081
00:47:57,727 --> 00:48:01,326
And this one's really clever.
I mean, that's pretty good
1082
00:48:01,327 --> 00:48:02,767
recognisable globe.
1083
00:48:07,567 --> 00:48:08,686
That's very nice.
1084
00:48:08,687 --> 00:48:12,447
Of course, the nuts and the seeds
give it a lovely flavour too.
1085
00:48:17,767 --> 00:48:19,686
For me, it could do with a bit
more seasoning.
1086
00:48:19,687 --> 00:48:21,606
Hm, it's a little bit bland,
1087
00:48:21,607 --> 00:48:23,126
but the cuts are very good.
1088
00:48:23,127 --> 00:48:24,446
It's a nice looking loaf, that.
1089
00:48:24,447 --> 00:48:26,246
I think, overall, you
haven't done too bad.
1090
00:48:26,247 --> 00:48:28,407
Thank you very much, Alice.
Thanks, Alice, well done.
1091
00:48:39,247 --> 00:48:41,326
They are obviously African masks,
1092
00:48:41,327 --> 00:48:44,806
but this one - which is
sort of broken - it looks brilliant.
1093
00:48:44,807 --> 00:48:48,326
It looks like some artistic
rendering of a scary mask,
1094
00:48:48,327 --> 00:48:50,046
but that wasn't the challenge.
1095
00:48:50,047 --> 00:48:53,007
The challenge was to do
really good scoring.
1096
00:49:02,327 --> 00:49:06,646
It's barely done. Mm-hm.
The idea was sound enough.
1097
00:49:06,647 --> 00:49:08,526
Disappointed.
1098
00:49:08,527 --> 00:49:10,766
And there's not enough salt in it.
1099
00:49:10,767 --> 00:49:12,726
All style and no substance. Cool.
1100
00:49:12,727 --> 00:49:14,007
Thank you very much. Thank you.
1101
00:49:25,607 --> 00:49:29,286
The whole thing is so imaginative
and so wonderful - it's fantastic.
1102
00:49:29,287 --> 00:49:32,206
You've lost a lot of the definition,
haven't you, in the cuts with these?
1103
00:49:32,207 --> 00:49:35,486
I think it's
because I baked them in a pot.
1104
00:49:35,487 --> 00:49:37,487
Could've left them in the pot
a little bit longer.
1105
00:49:45,567 --> 00:49:47,286
It's a dense old loaf, that.
1106
00:49:47,287 --> 00:49:48,526
And quite heavy.
1107
00:49:48,527 --> 00:49:50,926
The only flavour you get from the
bread is from the crust
1108
00:49:50,927 --> 00:49:52,006
where it's caramelised,
1109
00:49:52,007 --> 00:49:53,406
and the cuts are not good enough,
1110
00:49:53,407 --> 00:49:56,287
you know - I wanted more
emphasis on the cuts.
1111
00:50:06,887 --> 00:50:08,327
Got a nice bit of um...
1112
00:50:10,167 --> 00:50:11,527
Little bit of paper.
1113
00:50:14,847 --> 00:50:17,326
It's very typical fougasse -
quite tough.
1114
00:50:17,327 --> 00:50:19,086
I think it's got great,
great flavour,
1115
00:50:19,087 --> 00:50:21,726
but I have seen more
decorative fougasses.
1116
00:50:21,727 --> 00:50:24,367
Fougasse is not really
conducive for heavy scoring.
1117
00:50:30,527 --> 00:50:32,046
Is it quite soft?
1118
00:50:32,047 --> 00:50:34,806
I think that needs more
in the oven. Yeah.
1119
00:50:34,807 --> 00:50:36,966
More proving, more time in the oven.
1120
00:50:36,967 --> 00:50:38,846
Nice flavour.
1121
00:50:38,847 --> 00:50:39,886
The flavour's good.
1122
00:50:39,887 --> 00:50:43,286
The cuts are just a little bit
ripped rather than sliced through.
1123
00:50:43,287 --> 00:50:44,846
It's a shame. Yeah.
1124
00:50:44,847 --> 00:50:46,447
Thank you, Henry. Thank you.
1125
00:50:54,847 --> 00:50:56,166
I think it's highly effective.
1126
00:50:56,167 --> 00:50:58,206
It hasn't blown anywhere.
1127
00:50:58,207 --> 00:51:00,126
You could've even left
it in there a bit longer.
1128
00:51:00,127 --> 00:51:02,447
Hm, I was scared of that
after yesterday.
1129
00:51:11,967 --> 00:51:14,286
The rosemary flavouring is
just right.
1130
00:51:14,287 --> 00:51:16,206
You've well-baked
and well-proved your loaf.
1131
00:51:16,207 --> 00:51:18,086
Your structure's beautiful inside.
1132
00:51:18,087 --> 00:51:19,766
Love the cuts. Love the design.
1133
00:51:19,767 --> 00:51:21,846
It's excellent, Steph.
Oh, bless you.
1134
00:51:21,847 --> 00:51:23,686
Yeah, well done, Steph. Thank you.
1135
00:51:23,687 --> 00:51:25,287
That's very, very good.
1136
00:51:33,567 --> 00:51:34,846
You can see the cuts,
1137
00:51:34,847 --> 00:51:37,606
but what you want to see is a little
bit more definition in there.
1138
00:51:37,607 --> 00:51:41,887
I think you could've done more
scoring and less painting.
1139
00:51:46,047 --> 00:51:47,727
Great structure inside.
1140
00:51:51,447 --> 00:51:53,886
You could've been a little bit more
potent with the flavours
1141
00:51:53,887 --> 00:51:57,567
and the cuts a little bit deeper,
but, nevertheless, two nice loaves.
1142
00:52:06,167 --> 00:52:07,406
It's very ingenious.
1143
00:52:07,407 --> 00:52:11,446
The scoring on the laurel
leaves around the edge is beautiful.
1144
00:52:11,447 --> 00:52:13,287
That's beautifully baked.
1145
00:52:17,527 --> 00:52:18,647
Wow, it's light.
1146
00:52:21,287 --> 00:52:23,046
I think it's all baked well,
1147
00:52:23,047 --> 00:52:25,806
and you have got some scoring
going on - not a huge amount.
1148
00:52:25,807 --> 00:52:29,006
But you've sort of made up for it
because the bread is so delicious.
1149
00:52:29,007 --> 00:52:30,007
Thank you.
1150
00:52:36,007 --> 00:52:37,326
I think it's really effective.
1151
00:52:37,327 --> 00:52:40,206
Some of your scoring is really neat
and beautiful,
1152
00:52:40,207 --> 00:52:43,367
and I quite like the way you've
coloured the bigger scores.
1153
00:52:44,687 --> 00:52:46,766
You've lost some
of the definition in this. Yeah.
1154
00:52:46,767 --> 00:52:47,966
You know, it's quite smooth.
1155
00:52:47,967 --> 00:52:50,367
You expect these to be
slightly risen up. Mm-hm.
1156
00:52:57,127 --> 00:52:58,326
I like the flavour.
1157
00:52:58,327 --> 00:52:59,846
I would've liked it a bit crustier.
1158
00:52:59,847 --> 00:53:01,886
I quite like the crust on it,
actually, cos you see
1159
00:53:01,887 --> 00:53:03,526
it goes all the way
round about the same.
1160
00:53:03,527 --> 00:53:05,086
Let's try the hedgehog.
1161
00:53:05,087 --> 00:53:07,007
So, this is rye, is it? Yeah.
1162
00:53:09,047 --> 00:53:11,206
It's stodgy. Quite dense.
1163
00:53:11,207 --> 00:53:12,926
I mean, rye is always going to be.
1164
00:53:12,927 --> 00:53:15,367
However, they taste delicious.
Thank you.
1165
00:53:22,207 --> 00:53:25,566
It does look a bit
clumsy, your scoring.
1166
00:53:25,567 --> 00:53:28,046
There's no finesse to it.
Love the design.
1167
00:53:28,047 --> 00:53:31,166
I think your design's very good,
but the baking is terrible.
1168
00:53:31,167 --> 00:53:32,286
Oh, dear.
1169
00:53:32,287 --> 00:53:34,486
Why did you bring them out so early?
1170
00:53:34,487 --> 00:53:35,926
You see this one here?
1171
00:53:35,927 --> 00:53:37,326
How soft they've gone.
1172
00:53:37,327 --> 00:53:39,686
They've always been quite soft
when I've practised them.
1173
00:53:39,687 --> 00:53:41,086
Is there any flavour in this?
1174
00:53:41,087 --> 00:53:43,166
That one's just a plain one.
1175
00:53:43,167 --> 00:53:45,326
Are you sure this is under-baked?
The colour.
1176
00:53:45,327 --> 00:53:47,606
It needs more colour.
How long was it in there for? Um...
1177
00:53:47,607 --> 00:53:49,886
25, half an hour?
Yeah, 25 minutes tops.
1178
00:53:49,887 --> 00:53:51,166
Wow, a loaf that big?
1179
00:53:51,167 --> 00:53:53,286
It's 40 minutes before you start.
1180
00:53:53,287 --> 00:53:55,406
There's not much flavour to
any of these - nothing.
1181
00:53:55,407 --> 00:53:58,767
You need to put flavours with them,
put big punchy flavours in there.
1182
00:54:05,407 --> 00:54:07,367
This one's had a bit of a burst out,
hasn't it?
1183
00:54:09,367 --> 00:54:10,926
Yeah, it's burst quite badly there.
1184
00:54:10,927 --> 00:54:13,726
Cut it slightly deep and it just
blew the whole thing out.
1185
00:54:13,727 --> 00:54:14,846
This one looks much nicer.
1186
00:54:14,847 --> 00:54:16,766
I think, overall, the actual image
1187
00:54:16,767 --> 00:54:18,886
of what you're trying to do
is amazing.
1188
00:54:18,887 --> 00:54:20,846
I think the red in there
looks attractive.
1189
00:54:20,847 --> 00:54:22,006
You've painted that in.
1190
00:54:22,007 --> 00:54:23,047
It looks really nice.
1191
00:54:28,207 --> 00:54:29,767
Looks good. Nice loaf there.
1192
00:54:32,927 --> 00:54:35,006
The flavour of that is really nice.
1193
00:54:35,007 --> 00:54:36,646
Design's good, the bake's all right.
1194
00:54:36,647 --> 00:54:39,167
I like it, yeah, even though
you have blown out slightly there.
1195
00:54:43,407 --> 00:54:46,206
I think it didn't go
horribly, which is good.
1196
00:54:46,207 --> 00:54:48,246
He said it was style over substance.
1197
00:54:48,247 --> 00:54:49,487
That's pretty brutal.
1198
00:54:51,047 --> 00:54:53,646
{\an5}I'm definitely at risk to go home
this week,
1199
00:54:53,647 --> 00:54:54,886
{\an5}which is absolutely gutting.
1200
00:54:54,887 --> 00:54:56,886
{\an5}Keeping everything crossed,
1201
00:54:56,887 --> 00:54:58,567
and I don't even know
if that'll be enough.
1202
00:55:06,407 --> 00:55:08,206
{\an5}Let's start with the upbeat stuff.
1203
00:55:08,207 --> 00:55:10,326
{\an5}Steph did very well. Great display.
1204
00:55:10,327 --> 00:55:12,566
The scoring on everything
was fantastic.
1205
00:55:12,567 --> 00:55:14,366
And Michael?
I think Michael's done well.
1206
00:55:14,367 --> 00:55:17,446
He managed to colour the inside,
but he had definition there.
1207
00:55:17,447 --> 00:55:19,046
You could see there were flames.
1208
00:55:19,047 --> 00:55:20,286
He did really well, I think.
1209
00:55:20,287 --> 00:55:21,366
Who's at the bottom?
1210
00:55:21,367 --> 00:55:23,366
Who are we worrying about? Henry.
1211
00:55:23,367 --> 00:55:25,566
I think Henry... You can't
discount it,
1212
00:55:25,567 --> 00:55:27,966
even though he won
the technical challenge. Amelia.
1213
00:55:27,967 --> 00:55:29,166
I think Amelia's in trouble.
1214
00:55:29,167 --> 00:55:31,166
I think you can put
Alice in there as well.
1215
00:55:31,167 --> 00:55:33,326
Still the possibility that
two people will go home?
1216
00:55:33,327 --> 00:55:34,327
I think so.
1217
00:55:43,007 --> 00:55:44,126
Hello, bakers.
1218
00:55:44,127 --> 00:55:45,726
I've got the great job this week
1219
00:55:45,727 --> 00:55:50,166
of announcing the person who's
won Star Baker.
1220
00:55:50,167 --> 00:55:53,527
The person who's won Star Baker
this week is...
1221
00:55:57,007 --> 00:55:58,007
..Michael.
1222
00:56:07,047 --> 00:56:09,486
That means I have the horrible
job of sending somebody home.
1223
00:56:09,487 --> 00:56:12,046
It gets tougher
and tougher each week.
1224
00:56:12,047 --> 00:56:15,527
Uh, I'm afraid the person
who is leaving us is...
1225
00:56:22,527 --> 00:56:24,486
..Amelia. I'm so sorry.
1226
00:56:24,487 --> 00:56:25,487
I know.
1227
00:56:27,647 --> 00:56:29,326
I'm absolutely gutted.
1228
00:56:29,327 --> 00:56:33,126
I've always, always said bread week,
for me, will be about survival,
1229
00:56:33,127 --> 00:56:34,887
and I just didn't survive.
1230
00:56:36,047 --> 00:56:38,446
Amelia's a decent baker,
and it showed in her showstopper.
1231
00:56:38,447 --> 00:56:41,606
The idea was sound enough, but it
just wasn't executed very well.
1232
00:56:41,607 --> 00:56:43,086
She struggled in the signature,
1233
00:56:43,087 --> 00:56:45,366
and she was very
low down in the technical as well.
1234
00:56:45,367 --> 00:56:47,366
Sorry to see you go. Thank you.
1235
00:56:47,367 --> 00:56:50,006
I'm sorry it wasn't a good
showstopper. I did try.
1236
00:56:50,007 --> 00:56:52,406
Bread can take a hike.
1237
00:56:52,407 --> 00:56:55,006
I live to fight another day.
1238
00:56:55,007 --> 00:56:56,046
Phew.
1239
00:56:56,047 --> 00:56:58,166
That was good, wasn't it?
1240
00:56:58,167 --> 00:56:59,606
I'm a little overwhelmed.
1241
00:56:59,607 --> 00:57:01,566
Good man, well done.
1242
00:57:01,567 --> 00:57:04,086
Maybe I will try
and make him bread again.
1243
00:57:04,087 --> 00:57:06,606
Maybe I'll do it a couple
more times,
1244
00:57:06,607 --> 00:57:09,446
but I'll never score it again.
1245
00:57:09,447 --> 00:57:11,326
Overall, I think Michael
had a great week.
1246
00:57:11,327 --> 00:57:14,366
He did well in the technical and the
showstopper, he did really well.
1247
00:57:14,367 --> 00:57:15,686
He deserves Star Baker.
1248
00:57:15,687 --> 00:57:18,607
I can go home now - tick, done,
Bake Off sorted, finished.
1249
00:57:20,847 --> 00:57:21,886
Next time:
1250
00:57:21,887 --> 00:57:22,926
Oh.
1251
00:57:22,927 --> 00:57:24,286
A Bake Off first with Dairy Week.
1252
00:57:24,287 --> 00:57:25,326
It's disgusting.
1253
00:57:25,327 --> 00:57:26,726
The bakers try and keep afloat...
1254
00:57:26,727 --> 00:57:28,966
It's gonna sink, it's gonna sink,
it's gonna sink.
1255
00:57:28,967 --> 00:57:31,326
..and avoid getting
stuck in the signature.
1256
00:57:31,327 --> 00:57:33,926
They face a testing Tudor
technical challenge.
1257
00:57:33,927 --> 00:57:36,846
What the heck does an English rose
look like? I'm Welsh.
1258
00:57:36,847 --> 00:57:39,206
The temperature
rises as the tent goes East...
1259
00:57:39,207 --> 00:57:40,246
Oof.
1260
00:57:40,247 --> 00:57:42,486
..and one of the bakers will be
found wanting.
1261
00:57:42,487 --> 00:57:44,087
Henry obviously thinks size matters.
1262
00:57:48,407 --> 00:57:49,487
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