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1
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You're doing really well.
What are you using for bait?
2
00:00:03,200 --> 00:00:05,120
-One of Prue's crusty baps.
-[chuckles]
3
00:00:05,200 --> 00:00:06,280
Yeah, they love it.
4
00:00:06,360 --> 00:00:08,640
I've just switched
to one of Paul's sourdoughs.
5
00:00:08,720 --> 00:00:11,080
It's going to blow
the fishes' mind. [laughs]
6
00:00:11,160 --> 00:00:12,160
Whoo!
7
00:00:12,240 --> 00:00:14,880
-[fish] Ugh. Disgusting.
-Oh, dear.
8
00:00:14,960 --> 00:00:18,040
[both] Welcome
to The Great British Baking Show.
9
00:00:18,120 --> 00:00:19,880
[fish] Ooh, it's over-proved.
10
00:00:19,960 --> 00:00:21,560
[both shushing]
11
00:00:59,640 --> 00:01:00,840
[Noel] Nowâ¦
12
00:01:00,920 --> 00:01:02,720
[Freya] What a genuine nightmare.
13
00:01:02,800 --> 00:01:04,760
â¦the bakers face Bread Weekâ¦
14
00:01:04,840 --> 00:01:07,560
I think I can blag my way through it.
15
00:01:07,640 --> 00:01:09,560
â¦and an irregular Signature.
16
00:01:09,640 --> 00:01:11,080
-We're talking crumb structure.
-Yes.
17
00:01:11,160 --> 00:01:12,920
[Freya] I don't really know
what I'm supposed to be looking at.
18
00:01:13,000 --> 00:01:14,920
I don't know if⦠I don't know. [laughs]
19
00:01:15,000 --> 00:01:17,240
[Noel] A tricky, sticky Technicalâ¦
20
00:01:17,320 --> 00:01:18,880
[Paul] There's a blind panic in this.
21
00:01:18,960 --> 00:01:21,800
â¦and a spectacular milk bread Showstopper.
22
00:01:21,880 --> 00:01:22,800
[George] It's falling.
23
00:01:22,880 --> 00:01:26,040
All under the watchful eyesof Prue and Paul.
24
00:01:26,120 --> 00:01:29,240
God, it's major anxiety
when he's looking at you, isn't it?
25
00:01:29,320 --> 00:01:31,079
I'm so over Bread Week. [chuckles]
26
00:01:31,159 --> 00:01:33,400
[theme music playing]
27
00:01:50,600 --> 00:01:52,200
[chattering indistinctly]
28
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Shocked that I'm still here.
Terrified for Bread Week.
29
00:01:59,000 --> 00:02:01,400
[Crystelle] Making bread
when Paul Hollywood is in the roomâ¦
30
00:02:01,480 --> 00:02:03,240
[laughs] I'm not looking forward to this.
31
00:02:03,320 --> 00:02:06,200
[George] I find it unnervingPaul Hollywood staring at me anyway,
32
00:02:06,280 --> 00:02:08,880
so Bread Week is, like, extra, like,
"Oh, God. He's here."
33
00:02:08,960 --> 00:02:12,040
[Giuseppe] I should feel comfortablebecause bread and pizza is what I do.
34
00:02:12,120 --> 00:02:14,800
But when I do it at home,
it takes a couple of days,
35
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[chuckling] whereas doing it in a couple
of hours is very challenging.
36
00:02:21,960 --> 00:02:26,000
Bakers, welcome back to the tent
for Bread Week.
37
00:02:26,080 --> 00:02:30,040
Yeah, it's bread week. I'm so excited.
Do you know who else is excited?
38
00:02:30,120 --> 00:02:31,160
Paul Hollywood.
39
00:02:31,240 --> 00:02:33,640
You know Michael Flatley
is Lord of the Dance.
40
00:02:33,720 --> 00:02:36,320
Well, Paul is Lord of the Loaf.
41
00:02:36,399 --> 00:02:40,960
⪠Bread, bread, wherever you may beI am the Lord of the Loaf, said he âª
42
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⪠And my arms are naansAnd my head's a chapati âª
43
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⪠I am the Lord of the Loaf, said he âª
44
00:02:47,280 --> 00:02:48,400
[Noel] For your Signature challenge,
45
00:02:48,480 --> 00:02:51,760
the judges would like you to make
a perfectly baked focaccia.
46
00:02:51,840 --> 00:02:56,080
You can make your focaccia in any style
you like or any flavour you like.
47
00:02:56,160 --> 00:03:01,760
It needs to have a crispy crust and also
an open, irregular crumb structure.
48
00:03:01,840 --> 00:03:04,960
-You have no idea what that means, do you?
-[laughs] Not at all.
49
00:03:05,040 --> 00:03:06,800
You just say what they tell you
to say, don't you?
50
00:03:06,880 --> 00:03:07,720
Yeah.
51
00:03:07,800 --> 00:03:11,120
-[Matt] You have two hours and 45 minutes.
-On your marksâ¦
52
00:03:11,200 --> 00:03:12,600
-Get setâ¦
-Dance!
53
00:03:14,760 --> 00:03:17,160
{\an8}We're making Italian bread.
It doesn't get more Italian than focaccia.
54
00:03:17,240 --> 00:03:19,120
{\an8}That's why I feel a lot of pressure on me.
55
00:03:19,840 --> 00:03:21,560
{\an8}[George] Hopefully, it all comes together.
56
00:03:21,640 --> 00:03:25,440
{\an8}Or it might be a disaster,
but let's hope that it's not.
57
00:03:25,520 --> 00:03:27,720
[Paul] It's Bread Week,
and for the Signature bake,
58
00:03:27,800 --> 00:03:30,520
we've challenged the bakers
to make a beautiful focaccia.
59
00:03:31,600 --> 00:03:33,720
[Prue] The outside must be crusty,
60
00:03:33,800 --> 00:03:37,480
and the inside has to be soft
with an open crumb
61
00:03:37,560 --> 00:03:42,400
but rather irregular sort of big
and little holes, but quite loose.
62
00:03:42,480 --> 00:03:45,880
The bakers should understand that you need
a lot of water in a focaccia.
63
00:03:45,960 --> 00:03:48,480
If they don't put a lot of water in,
it will be very cake-y.
64
00:03:48,560 --> 00:03:50,000
Done, done, done.
65
00:03:50,080 --> 00:03:54,400
After its second rise,
you have to poke little dimples in it.
66
00:03:54,480 --> 00:03:56,760
And that's where
they can introduce flavours.
67
00:03:56,840 --> 00:04:01,240
Whether it's tomatoes, olives, rosemary,
garlic, it's entirely up to them.
68
00:04:01,320 --> 00:04:05,120
{\an8}Keep it simple. Stick to what you know
when you don't know nothing. [laughs]
69
00:04:07,640 --> 00:04:08,800
Morning, Giuseppe.
70
00:04:08,880 --> 00:04:10,640
-Good morning. Good morning.
-Hello, Giuseppe.
71
00:04:10,720 --> 00:04:12,160
Tell us all about your focaccia.
72
00:04:12,240 --> 00:04:13,960
My focaccia is called Breakfast in Gaeta
73
00:04:14,040 --> 00:04:18,360
because it reminds me of the breakfast
I used to have in Gaeta, my hometown,
74
00:04:18,440 --> 00:04:19,480
with my grandmother.
75
00:04:19,560 --> 00:04:21,360
These olives have been
flown back from Gaeta,
76
00:04:21,440 --> 00:04:23,560
so they are the ones
that are harvested in my hometown.
77
00:04:23,640 --> 00:04:26,000
And the oil has been made
by my father-in-law.
78
00:04:26,080 --> 00:04:27,160
Sounds lovely.
79
00:04:27,480 --> 00:04:30,160
{\an8}[Matt] Alongsidehis imported olives and olive oil,
80
00:04:30,240 --> 00:04:33,600
{\an8}Giuseppe's focaccia will includeone other unique ingredient.
81
00:04:33,680 --> 00:04:37,040
In terms of liquid,
I've got a mix of water and milk.
82
00:04:37,120 --> 00:04:40,040
Milk in focaccia.
Is that what your grandmother did?
83
00:04:40,120 --> 00:04:42,479
No, not at all.
My grandmother used to buy her bread.
84
00:04:42,560 --> 00:04:44,320
-[laughter]
-Rather than making it.
85
00:04:45,320 --> 00:04:48,039
[Noel] Another baker stickingwith Italian flavoursâ¦
86
00:04:48,120 --> 00:04:49,920
[Maggie] Ooh! Love olives.
87
00:04:50,000 --> 00:04:51,720
-[laughs]
-â¦is Maggie.
88
00:04:51,800 --> 00:04:55,560
{\an8}A traditional flavour's traditional
because it was good in the first place.
89
00:04:55,640 --> 00:04:59,360
So I'm staying
with traditional taste throughout this.
90
00:04:59,680 --> 00:05:02,800
[Noel] Sun-dried and cherry tomatoes,basil, and garlic
91
00:05:02,880 --> 00:05:05,480
will top Maggie'sthyme-flavoured focaccia.
92
00:05:05,800 --> 00:05:09,520
I'm using a strong bread flour
with a bit of yeast, a little bit of salt,
93
00:05:09,600 --> 00:05:11,600
{\an8}and flavouring with a little bit of thyme.
94
00:05:11,680 --> 00:05:12,800
{\an8}And that's it, really.
95
00:05:12,880 --> 00:05:15,000
[Noel] While Maggie'ssticking to tradition,
96
00:05:15,080 --> 00:05:18,400
Lizzie is combiningher famously-simple Italian breadâ¦
97
00:05:18,480 --> 00:05:20,280
Put truffle oil in the dough.
98
00:05:20,360 --> 00:05:22,520
[Noel] â¦with a taste of the high lifeâ¦
99
00:05:22,600 --> 00:05:24,400
Race day in Liverpool, in Aintree,
100
00:05:24,480 --> 00:05:26,760
uh, me and me family
drink a lot of champagne
101
00:05:26,840 --> 00:05:28,320
and just eat a lot of carbs.
102
00:05:28,960 --> 00:05:30,760
So it's truffle and garlic confit.
103
00:05:30,840 --> 00:05:34,240
I mean, this is sort of
peasant bread for a prince.
104
00:05:34,320 --> 00:05:36,080
-Yeah, well, I wasn't paying, soâ¦
-[laughter]
105
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-Give me all of it, yeah?
-Bring it on. Bring it on.
106
00:05:39,080 --> 00:05:40,720
[Matt] Her rich truffle focaccia
107
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will be laced with truffle oil,garlic and rosemary
108
00:05:43,400 --> 00:05:45,400
and topped with rich black truffle.
109
00:05:45,480 --> 00:05:47,160
-Do you like making bread?
-No.
110
00:05:47,240 --> 00:05:48,880
-Why not?
-'Cause it's horrible.
111
00:05:48,960 --> 00:05:52,520
-You don't know what it's thinking, do ya?
-What? Bread? [laughs]
112
00:05:53,000 --> 00:05:55,000
-You don'tâ¦
-[Noel] Don't know what bread's thinking?
113
00:05:55,080 --> 00:05:56,360
-No.
-"Don't eat me."
114
00:05:56,440 --> 00:05:59,360
That's what bread's thinking.
And can you stop putting me in the oven?
115
00:06:01,000 --> 00:06:03,600
[Matt] Going in the reigningtwo-time Star Baker's oven
116
00:06:03,680 --> 00:06:06,200
are far more humble British ingredients.
117
00:06:06,280 --> 00:06:08,400
The focaccia is called kipper-caccia.
118
00:06:08,480 --> 00:06:09,880
-A what?
-Kipper-caccia.
119
00:06:09,960 --> 00:06:10,800
Kipper-caccia?
120
00:06:10,880 --> 00:06:14,800
Yes, I thought, when I moved to England,
"What did I like about British cuisine?"
121
00:06:14,880 --> 00:06:15,880
I really like kippers.
122
00:06:16,680 --> 00:06:18,880
[Matt] Jürgen will be hopinghis unusual flavours
123
00:06:18,960 --> 00:06:23,240
of kippers, tarragon and boiled eggswill help him retain the Star Baker crown.
124
00:06:23,320 --> 00:06:25,360
If you win Star Baker again,
125
00:06:25,440 --> 00:06:27,560
-it's going to be demoralising.
-[both laughing]
126
00:06:27,640 --> 00:06:30,160
They're just going to be like,
"Right, I'm out. I've had enough."
127
00:06:30,240 --> 00:06:31,440
You know, it would get boring.
128
00:06:31,520 --> 00:06:34,320
If you do that, next year,
you'll be standing there instead of Paul.
129
00:06:34,400 --> 00:06:36,320
-You and Prue, the judges.
-I won't comment.
130
00:06:36,400 --> 00:06:38,760
-And then Paul will be doing my job.
-[both laughing]
131
00:06:38,840 --> 00:06:40,360
That would be something, yeah.
132
00:06:42,040 --> 00:06:45,840
[Matt] To achieve the trademark open crumbPaul and Prue are expectingâ¦
133
00:06:45,920 --> 00:06:48,240
-[Jürgen] Ooh!
-â¦the bakers must wrestle
134
00:06:48,320 --> 00:06:52,040
with a dough that requires more liquidthan most other breads.
135
00:06:52,120 --> 00:06:55,240
You always think
that it is just too wet and sticky,
136
00:06:55,320 --> 00:06:57,920
but in fact, it does come together.
137
00:06:58,000 --> 00:06:59,200
You just have to have faith.
138
00:06:59,880 --> 00:07:02,320
{\an8}I'm grimacing 'cause my arm's aching.
139
00:07:02,400 --> 00:07:06,680
{\an8}[Matt] Amanda also has her work cut outwith her meze-style ingredients.
140
00:07:06,760 --> 00:07:11,000
My toppings today are going to be olives,
red peppers, stuffed with garlic,
141
00:07:11,080 --> 00:07:15,040
cream cheese and herbs,
some feta cheese and some garlic as well,
142
00:07:15,120 --> 00:07:17,360
so quite a lot of topping on there.
Bit Mediterranean.
143
00:07:18,160 --> 00:07:20,800
[Matt] Her meze-style focacciawill feature a lattice
144
00:07:20,880 --> 00:07:23,840
{\an8}to help arrangeher numerous toppings into neat lines.
145
00:07:24,560 --> 00:07:26,400
[Amanda] I love meze. I love picking.
146
00:07:26,480 --> 00:07:29,400
But you know what they say.
Girls who are pickers wear big knickers.
147
00:07:30,600 --> 00:07:31,440
It's true.
148
00:07:31,520 --> 00:07:34,440
Been kneading for ten minutes
and it feels like an hour.
149
00:07:34,520 --> 00:07:36,320
I think I need to get this
in the proving bowl.
150
00:07:36,400 --> 00:07:40,120
{\an8}This is just going to go into
the proving drawer for 45 minutes.
151
00:07:40,200 --> 00:07:41,960
About an hour for the first prove.
152
00:07:42,040 --> 00:07:43,360
[oven timers beeping]
153
00:07:44,400 --> 00:07:46,120
[Noel] As the proving beginsâ¦
154
00:07:47,000 --> 00:07:49,360
It's like a symphony of alarms, isn't it?
155
00:07:49,440 --> 00:07:53,400
â¦the bakers can turn their attentionto the all-important flavours.
156
00:07:53,480 --> 00:07:55,520
-[Lizzie] This is some truffle.
-[Chigs] Fancy bugger!
157
00:07:55,600 --> 00:07:57,800
-You got truffle salt as well?
-Yeah.
158
00:07:58,800 --> 00:08:00,400
Oh, that smells delicious.
159
00:08:00,480 --> 00:08:03,520
[Giuseppe] So I'm adding
balsamic vinegar to my onions now,
160
00:08:03,600 --> 00:08:06,360
hoping to drag you back to Italy
with my flavours today.
161
00:08:07,360 --> 00:08:10,720
[Noel] Aiming to cook up a sliceof Mediterranean rivalryâ¦
162
00:08:11,440 --> 00:08:13,760
[George] This is how we do it in Cyprus.
Don't worry about the Italians.
163
00:08:13,840 --> 00:08:14,880
â¦is George.
164
00:08:15,200 --> 00:08:18,320
Topped with onion, parsley,olives and halloumi cheese,
165
00:08:18,400 --> 00:08:21,120
George's dough will have a hintof mint and cherry kernel,
166
00:08:21,200 --> 00:08:24,080
but he's opted to go easyon one key ingredient.
167
00:08:24,400 --> 00:08:27,200
So I didn't use all my water
'cause it just wasn't necessary.
168
00:08:30,440 --> 00:08:32,080
You're freaking me out, Paul.
169
00:08:32,160 --> 00:08:33,960
You're not gonna give me
any indication?
170
00:08:34,040 --> 00:08:36,520
-Nope.
-[Prue] Don't let him freak you out.
171
00:08:36,600 --> 00:08:38,440
-Okay.
-[Paul] I love the sound of flavours.
172
00:08:38,520 --> 00:08:40,200
Yeah. Thank you. Thank you.
173
00:08:40,280 --> 00:08:41,880
Is it too late to add some water?
174
00:08:41,960 --> 00:08:44,840
-Don't ask me. I have no idea.
-Okay.
175
00:08:45,960 --> 00:08:47,360
I'm thinking the dough
needed to be wetter.
176
00:08:48,280 --> 00:08:50,680
I'm going again.
Paul's face didn't look right.
177
00:08:51,880 --> 00:08:53,640
So I'm going to do two.
I'm gonna see how they look.
178
00:08:53,720 --> 00:08:55,880
And I'm gonna go
with which one rises better.
179
00:08:55,960 --> 00:08:57,800
[sniffs] Oh, I smell garlic.
180
00:08:57,880 --> 00:09:00,440
[Rochica] I do want them to taste
the garlic the most,
181
00:09:00,520 --> 00:09:03,759
which I'm sure they will,
because I did when I tried it.
182
00:09:03,840 --> 00:09:08,040
[Matt] Aiming to pack a punchwith her fully-loaded focaccia is Rochica.
183
00:09:08,119 --> 00:09:12,040
I've got tomatoes,
feta with honey and black pepper,
184
00:09:12,120 --> 00:09:15,240
spring onions, red onions and basil.
185
00:09:15,320 --> 00:09:18,240
All spice and roasted garlic
inside the dough.
186
00:09:18,320 --> 00:09:20,200
-There's a lot going on with this one.
-Yeah.
187
00:09:20,520 --> 00:09:23,520
[Matt] Her plentiful toppingswill form a floral design
188
00:09:23,600 --> 00:09:25,560
atop a garlic-packed focaccia.
189
00:09:25,880 --> 00:09:27,320
[Noel] Do you make this at home?
190
00:09:27,400 --> 00:09:28,440
-No?
-Not really, no.
191
00:09:28,520 --> 00:09:30,000
Say yes to the camera.
Do you make this at home?
192
00:09:30,080 --> 00:09:31,840
-Yes, I make it at home.
-All the time.
193
00:09:31,920 --> 00:09:34,000
-All the time.
-And you're Italian, right?
194
00:09:34,080 --> 00:09:34,920
I am, yes.
195
00:09:35,000 --> 00:09:37,320
And you were brought up
by a Giuseppe in Italy?
196
00:09:37,400 --> 00:09:38,680
[laughs]
197
00:09:38,760 --> 00:09:40,040
[grunts]
198
00:09:40,120 --> 00:09:42,560
I think this is better.
I just want it to hurry up.
199
00:09:47,040 --> 00:09:48,440
-Something's bugging me.
-Yeah?
200
00:09:48,520 --> 00:09:50,280
Why is this cupcake all on its own?
201
00:09:50,360 --> 00:09:52,880
-Well, this cupcake's isolatingâ¦
-Is it?
202
00:09:52,960 --> 00:09:54,200
-â¦for four days.
-Yeah?
203
00:09:54,280 --> 00:09:56,440
And it's going to get tested
and join these guys down here.
204
00:09:56,520 --> 00:09:57,360
Oh, lovely.
205
00:09:57,440 --> 00:09:59,160
-If all goes well.
-All goes well.
206
00:09:59,240 --> 00:10:01,320
Bakers, you are halfway through!
207
00:10:01,840 --> 00:10:03,640
Oh, my God.
208
00:10:03,720 --> 00:10:05,840
-[alarm beeping]
-Time to take these out.
209
00:10:07,240 --> 00:10:09,840
{\an8}I mean, I can see some little bubbles
in the bottom
210
00:10:09,920 --> 00:10:12,640
{\an8}which, apparently, is a good sign.
211
00:10:12,720 --> 00:10:15,480
[Matt] The bakers must nowcarefully shape their dough
212
00:10:15,560 --> 00:10:17,000
before a second prove.
213
00:10:17,080 --> 00:10:19,080
Like a gentle baby.
214
00:10:19,160 --> 00:10:21,360
[Matt] If they knock out too much air nowâ¦
215
00:10:21,440 --> 00:10:25,280
It can be quite stubborn,
so you've got to encourage it to move.
216
00:10:25,360 --> 00:10:27,880
â¦they'll losethe distinctive focaccia bubbles
217
00:10:27,960 --> 00:10:29,360
formed in the first proveâ¦
218
00:10:29,440 --> 00:10:31,240
My cat does this to me at home.
219
00:10:31,320 --> 00:10:33,680
â¦and end up with tight, dense bread.
220
00:10:33,760 --> 00:10:35,720
I'm adding my onions now.
221
00:10:35,800 --> 00:10:39,200
[Matt] It's also another chanceto pack in more flavourâ¦
222
00:10:39,280 --> 00:10:41,600
Get the garlic, spreading it on.
223
00:10:41,680 --> 00:10:43,160
â¦to win over the judges.
224
00:10:43,240 --> 00:10:44,600
Gonna let it prove now.
225
00:10:46,200 --> 00:10:49,960
Stop trying to stare my bread out.
It's gonna win, it's got no eyes.
226
00:10:51,320 --> 00:10:54,440
{\an8}God, it's major anxiety
when he's looking at you, isn't it?
227
00:10:55,480 --> 00:10:59,760
Just going to leave this
in here for about 45 minutes.
228
00:10:59,840 --> 00:11:00,920
[timer beeping]
229
00:11:01,000 --> 00:11:03,320
Who knows if this is even right?
230
00:11:03,400 --> 00:11:07,200
Whilst that's proving, I'll carry on
with my toppings and fillings.
231
00:11:07,280 --> 00:11:09,800
[Freya] Just made up
my version of Fajita spice.
232
00:11:09,880 --> 00:11:11,560
Not too spicy
'cause I don't like spicy food.
233
00:11:12,120 --> 00:11:13,280
I love Fajitas.
234
00:11:13,360 --> 00:11:16,360
My family eat Fajitas
every week, like religiously.
235
00:11:16,960 --> 00:11:19,000
[Matt] Freya's fiery family favourites
236
00:11:19,080 --> 00:11:21,800
will be flavouringher less familiar focaccia bread.
237
00:11:21,880 --> 00:11:23,120
Do you not make bread?
238
00:11:23,200 --> 00:11:26,320
No, I don't make bread.
I think it's a bit of a faff.
239
00:11:26,400 --> 00:11:27,360
-[chuckles]
-You know?
240
00:11:27,440 --> 00:11:30,320
-Tell everyone what you called me earlier.
-[chuckles]
241
00:11:30,400 --> 00:11:32,080
You do look a lot like Where's Wally.
242
00:11:32,160 --> 00:11:33,800
-[Noel] Where's Wally?
-[chuckling]
243
00:11:33,880 --> 00:11:36,240
Yeah, you are giving off that vibe.
244
00:11:36,320 --> 00:11:38,840
-[chuckling]
-[chuckling] Not in a bad way.
245
00:11:38,920 --> 00:11:42,680
My roasted grapes look all right. [coughs]
246
00:11:42,760 --> 00:11:45,320
[Noel] Rather than tried-and-testedflavour combinations,
247
00:11:45,400 --> 00:11:48,680
Crystelle has decided to try somethingfor the very first time.
248
00:11:48,760 --> 00:11:52,080
I once had
roasted grapes on holiday with Feta.
249
00:11:52,160 --> 00:11:55,320
And I really liked the salty
and the sweet combination.
250
00:11:55,400 --> 00:11:57,280
And I thought,
why not do it on some focaccia?
251
00:11:57,360 --> 00:12:00,520
I don't know if Paul thinks it's a thing.
He might not.
252
00:12:00,600 --> 00:12:02,800
Scary stuff, really. [chuckling]
253
00:12:03,120 --> 00:12:05,200
[Noel] Crystelleis flavouring with walnuts,
254
00:12:05,280 --> 00:12:08,200
feta and roasted grapesand a topping of fresh fennel.
255
00:12:08,280 --> 00:12:10,440
-[Matt] How's it going?
-[Crystelle] I don't like saying "well,"
256
00:12:10,520 --> 00:12:12,080
'cause I'll only know
when Paul cuts into it
257
00:12:12,160 --> 00:12:13,960
and tells me it's raw, that it's fine.
258
00:12:14,040 --> 00:12:16,400
What about Prue,
or does her word not count?
259
00:12:16,480 --> 00:12:18,720
No, it does. Her words do count a lot.
260
00:12:18,800 --> 00:12:20,440
-To be honest--
-[Matt] You can say what you like.
261
00:12:20,520 --> 00:12:23,080
-She doesn't watch this show. No.
-Does she not?
262
00:12:24,320 --> 00:12:27,640
[Noel] Also taking inspirationfrom his favourite holiday flavoursâ¦
263
00:12:27,720 --> 00:12:30,400
Today I am making
a Spanish-inspired focaccia.
264
00:12:30,480 --> 00:12:31,520
â¦is Chigs.
265
00:12:31,600 --> 00:12:33,960
{\an8}I go to Spain quite a bit
and I love the food.
266
00:12:34,040 --> 00:12:36,760
What's not to like?
Chorizo sausage and cheese.
267
00:12:36,840 --> 00:12:37,880
Amazing combo.
268
00:12:38,200 --> 00:12:40,040
[Noel] His Spanish-styled focaccia
269
00:12:40,120 --> 00:12:42,920
will be based ina garlic-and-thyme-infused oil
270
00:12:43,000 --> 00:12:46,920
and feature chorizo, manchego cheeseand spicy piquante peppers.
271
00:12:47,240 --> 00:12:48,920
-I'd like to congratulate you.
-Okay?
272
00:12:49,000 --> 00:12:51,440
You are the first person
in the history of this show
273
00:12:51,520 --> 00:12:53,440
-to make invisible bread.
-Oh, wow.
274
00:12:53,520 --> 00:12:56,120
-[Chigs] Want to taste a bit?
-[Matt] Yes, please.
275
00:13:03,160 --> 00:13:04,320
[Chigs] What can you taste?
276
00:13:04,400 --> 00:13:05,600
What would Hollywood say,
277
00:13:05,680 --> 00:13:09,160
[mimicking Paul]
"I couldn't really taste the⦠the bread."
278
00:13:09,240 --> 00:13:10,080
[chuckling]
279
00:13:11,160 --> 00:13:14,280
I need it in the oven in eight minutes.
280
00:13:14,360 --> 00:13:16,520
No matter what it is, it's going in.
281
00:13:16,600 --> 00:13:17,760
How long have we got?
282
00:13:17,840 --> 00:13:20,720
[speaking French]
283
00:13:22,720 --> 00:13:23,720
[in English] half hour.
284
00:13:23,800 --> 00:13:25,800
-[chuckling] So sexy!
-Thank you.
285
00:13:25,880 --> 00:13:27,160
[Rochica] Good God!
286
00:13:27,960 --> 00:13:29,200
[George] I want it to hurry up.
287
00:13:29,280 --> 00:13:31,240
It's looking good. It's proven enough.
288
00:13:31,320 --> 00:13:34,000
Waiting around is torturing me right now.
289
00:13:34,080 --> 00:13:36,000
So now,
I'm finally putting my toppings on.
290
00:13:36,080 --> 00:13:39,040
[Matt] If the bakers don't addthe distinctive focaccia dimplesâ¦
291
00:13:39,120 --> 00:13:43,040
[Rochica] You have to press to the bottom.
Don't be scared to get all the way in.
292
00:13:43,120 --> 00:13:45,720
â¦the dough will risetoo quickly in the ovenâ¦
293
00:13:45,800 --> 00:13:48,480
[Maggie] You can just
put random little holes in.
294
00:13:48,560 --> 00:13:50,760
â¦and the toppingswon't stick to the bread.
295
00:13:51,360 --> 00:13:55,080
These are my pride and joy.
They are small bombs of flavour.
296
00:13:55,160 --> 00:13:57,120
[Amanda] I'm doing them
in lines like that.
297
00:13:57,200 --> 00:14:00,200
So if someone
doesn't like feta, you can just avoid.
298
00:14:00,280 --> 00:14:03,200
I'm just spreading it out
so, you know, it's not uneven.
299
00:14:03,280 --> 00:14:04,400
Then I'm gonna bake.
300
00:14:04,480 --> 00:14:07,840
[Crystelle] Come on, be good to me.
Please be good to me.
301
00:14:07,920 --> 00:14:11,720
I'm going in for 18 minutes,
and it should be perfectly done by then.
302
00:14:12,600 --> 00:14:15,800
I'm going to put it on the bottom shelf
and bake it for a bit longer.
303
00:14:16,480 --> 00:14:20,560
I'll do ten minutes on 240
and then turn it down.
304
00:14:21,440 --> 00:14:24,680
Temperature sets the crust.
Time sets the crumb.
305
00:14:25,920 --> 00:14:28,000
-[Noel] You all right?
-[George] I have to redo my dough.
306
00:14:28,080 --> 00:14:30,040
-[Noel] Why?
-It wasn't wet enough.
307
00:14:30,120 --> 00:14:31,760
[Noel] Crazy, this baking.
308
00:14:31,840 --> 00:14:34,600
Too wet, not wet enough.
How long do you have to put it in for?
309
00:14:34,680 --> 00:14:36,480
-Depends how wet it is.
-I know.
310
00:14:36,560 --> 00:14:37,640
[both laugh]
311
00:14:39,240 --> 00:14:41,520
-I mean⦠Bread.
-Oh, man!
312
00:14:43,640 --> 00:14:47,000
I would love to prove this a bit longer,
but I'm going in.
313
00:14:48,840 --> 00:14:52,120
This is the time everybody
in Bake Off starts looking in their oven.
314
00:14:52,200 --> 00:14:54,520
At home, I've never looked in my oven.
315
00:14:55,480 --> 00:14:58,520
[Giuseppe] Not thinking
of anything other than the focaccia.
316
00:14:58,600 --> 00:15:01,360
If this tent collapses,
I probably won't notice. [laughs]
317
00:15:01,440 --> 00:15:03,920
[Freya] I don't know
what I should be looking at.
318
00:15:04,000 --> 00:15:05,520
I don't know if it⦠I don't know if I'mâ¦
319
00:15:05,600 --> 00:15:07,040
I don't know. [chuckles]
320
00:15:07,120 --> 00:15:09,280
-Should be regular, but open.
-Should be regular.
321
00:15:09,840 --> 00:15:11,120
-Uh, yeah?
-Open.
322
00:15:11,200 --> 00:15:13,360
-We're talking crumb structure.
-Yes.
323
00:15:13,440 --> 00:15:15,120
-This hasn't happened before.
-[chuckles]
324
00:15:15,200 --> 00:15:17,320
What's happened to me? I used to be funny.
325
00:15:17,400 --> 00:15:18,720
[both laughing]
326
00:15:18,800 --> 00:15:22,160
You just have to go with timings.
Timing and a bit of feel.
327
00:15:22,240 --> 00:15:24,640
Just don't want it to brown too much.
328
00:15:25,360 --> 00:15:28,280
Butchers, you have five minutes left.
329
00:15:28,360 --> 00:15:29,520
Did he says butchers?
330
00:15:29,600 --> 00:15:32,240
-Bakers.
-Oh, damn.
331
00:15:32,320 --> 00:15:34,560
Don't panic, don't panic.
332
00:15:34,640 --> 00:15:35,840
[timer beeping]
333
00:15:35,920 --> 00:15:37,200
[groans]
334
00:15:37,280 --> 00:15:39,360
Please let it be all right. There we go!
335
00:15:41,280 --> 00:15:42,920
Okay, that's got a nice crust on it.
336
00:15:43,640 --> 00:15:44,680
[Giuseppe] Looks done.
337
00:15:46,320 --> 00:15:49,600
It looks dark, but it's, like, not huge.
338
00:15:49,680 --> 00:15:51,120
-[timer beeping]
-That's me. Time's up.
339
00:15:51,200 --> 00:15:53,120
Everyone else's is out
and mine's still in.
340
00:15:54,160 --> 00:15:56,160
This is just truffle oil.
341
00:15:56,240 --> 00:15:59,480
I'll give it a few minutes
in the tin and tip it out onto that.
342
00:16:01,480 --> 00:16:03,040
[Crystelle] Bit of fresh fennel going on.
343
00:16:04,400 --> 00:16:05,680
Do you know how long we've got?
344
00:16:05,760 --> 00:16:08,600
Bakers, you have one minute remaining.
345
00:16:08,680 --> 00:16:09,680
-Did he say one minute?
-Yeah.
346
00:16:12,080 --> 00:16:13,240
[groans]
347
00:16:13,320 --> 00:16:15,320
Come on, get out. Get out! [chuckles]
348
00:16:18,000 --> 00:16:20,360
It's just too much stress,
isn't it, really?
349
00:16:21,360 --> 00:16:22,960
Try and get that under there
without ripping it.
350
00:16:23,040 --> 00:16:25,160
-The dreaded flip!
-Come on, go, go, go, yeah!
351
00:16:26,720 --> 00:16:28,920
Bakers, your time is up!
352
00:16:29,000 --> 00:16:29,880
Oh, my mum! [chuckles]
353
00:16:31,600 --> 00:16:35,280
[Matt] Please step away from your bakes.
354
00:16:35,360 --> 00:16:36,200
Crystelle!
355
00:16:37,560 --> 00:16:41,880
-[chuckles]
-Bit childish, but, you know, still cute.
356
00:16:41,960 --> 00:16:44,280
We don't have
big bubbles sticking out also,
357
00:16:44,360 --> 00:16:46,880
but we don't know until we cut into it.
358
00:16:46,960 --> 00:16:48,600
Ay, ay, ay.
359
00:16:58,360 --> 00:17:00,720
[Noel] The bakers'Signature focaccia breads
360
00:17:00,800 --> 00:17:03,960
now face the judgment of Paul and Prue.
361
00:17:04,040 --> 00:17:05,040
-Hello, George.
-Hello.
362
00:17:09,480 --> 00:17:10,800
[Paul] I know you did the dough again.
363
00:17:10,880 --> 00:17:13,360
-Is this your second or your first?
-Second.
364
00:17:13,440 --> 00:17:15,680
[Paul] It's packed
and I like that in a focaccia.
365
00:17:15,760 --> 00:17:17,000
Sort of busy.
366
00:17:19,480 --> 00:17:21,760
-[Prue] I think that's lovely, George.
-Thank you.
367
00:17:21,840 --> 00:17:25,560
The bake is good. You created a good blend
of flavours all the way through.
368
00:17:25,640 --> 00:17:29,080
You just needed a little bit
more water to open it up a bit more.
369
00:17:29,160 --> 00:17:31,640
But I think you're sort of
85% of the way there.
370
00:17:31,720 --> 00:17:35,039
And you were definitely right
to redo the dough.
371
00:17:35,120 --> 00:17:36,400
Yeah.
372
00:17:46,240 --> 00:17:47,680
[Prue] Looks very attractive.
373
00:17:50,080 --> 00:17:52,319
[Paul] It's gotta be pushed down
till you feel the tray.
374
00:17:52,400 --> 00:17:54,240
-[Maggie] Oh, right.
-That far down.
375
00:17:59,800 --> 00:18:02,640
I like that stretchy soft texture.
376
00:18:02,720 --> 00:18:06,160
It's very soft on the top,
which defeats the object a little bit.
377
00:18:06,240 --> 00:18:08,520
But I do like the flavours.
I love the thyme in there.
378
00:18:08,600 --> 00:18:10,120
Maybe a little bit more mixing.
379
00:18:10,200 --> 00:18:13,840
-But overall, it's a decent focaccia.
-Thank you. [chuckles]
380
00:18:22,560 --> 00:18:24,240
[Paul] This smells great.
381
00:18:26,480 --> 00:18:27,560
The texture's nice.
382
00:18:27,640 --> 00:18:30,760
I get the pepper and the cayenne
in there, little hint of paprika.
383
00:18:30,840 --> 00:18:31,880
It's well baked.
384
00:18:31,960 --> 00:18:33,200
I'm really relieved,
385
00:18:33,280 --> 00:18:37,080
because I thought it was going
to be over-spiced and it's not.
386
00:18:37,160 --> 00:18:39,960
-It's really delicately done.
-Ah, thank you!
387
00:18:47,200 --> 00:18:50,240
[Paul] Love the design on the top
like you've scorched it.
388
00:18:50,320 --> 00:18:52,680
-Wow.
-[Prue] That's all garlic.
389
00:18:52,760 --> 00:18:54,920
-Strong, isn't it?
-Yeah. [laughs]
390
00:18:55,000 --> 00:18:58,520
The texture is okay.
The problem is it's very strong of garlic.
391
00:18:58,600 --> 00:19:01,680
I would have put the garlic on the top,
pushed it in.
392
00:19:01,760 --> 00:19:04,120
In this piece there isn't any,
but loads in this one.
393
00:19:04,200 --> 00:19:06,160
It's about keeping it all regular.
394
00:19:06,240 --> 00:19:08,200
Let's ask the vampire
what you think of that.
395
00:19:08,280 --> 00:19:10,080
Yeah, I can't go near that. [chuckling]
396
00:19:10,160 --> 00:19:12,560
-[Paul] He backs away from it as well.
-[chuckling]
397
00:19:20,920 --> 00:19:23,800
It's overbaked.
Needed to come out five minutes before.
398
00:19:26,320 --> 00:19:29,920
-You put the filling in lines, didn't you?
-Yeah.
399
00:19:30,000 --> 00:19:33,000
[Prue] Think I prefer it scattered
so you get a bit of everything.
400
00:19:33,080 --> 00:19:36,400
If you'd put less flavours,
one of everything in one bite,
401
00:19:36,480 --> 00:19:37,640
then you'd have smashed it.
402
00:19:37,720 --> 00:19:38,760
Thank you.
403
00:19:43,160 --> 00:19:45,520
When you put cheese on like this,
you end up with a dry spot,
404
00:19:45,600 --> 00:19:48,240
and then you're going to have
exposed areas of dough.
405
00:19:48,320 --> 00:19:51,200
And that'll always catch.
So what you've done is over-baked this.
406
00:19:53,360 --> 00:19:55,760
-The flavours are lovely. Really powerful.
-[Chigs] Yeah?
407
00:19:55,840 --> 00:19:57,840
-Great flavours there.
-It's delicious.
408
00:20:08,120 --> 00:20:11,640
It's quite an open structure,
but it needed to be much, much thicker.
409
00:20:13,960 --> 00:20:17,240
That's beautiful, annoyingly thin.
410
00:20:17,320 --> 00:20:19,560
-Okay.
-It needed to be a little bit thicker.
411
00:20:19,640 --> 00:20:22,640
And that was beautiful.
Great flavour combination.
412
00:20:22,720 --> 00:20:25,040
And it's so unusual because it's so fresh.
413
00:20:25,120 --> 00:20:27,240
Highly unusual, but beautiful.
414
00:20:27,320 --> 00:20:28,760
-Well done.
-[Paul] Thank you.
415
00:20:28,840 --> 00:20:29,720
[sighs] Thank you!
416
00:20:37,960 --> 00:20:39,040
[Prue] It looks really nice.
417
00:20:39,120 --> 00:20:40,880
[Paul] It's got a nice top,
it's fairly equal.
418
00:20:40,960 --> 00:20:43,040
You've filled the tin quite nicely.
419
00:20:47,200 --> 00:20:51,760
I think it's lovely. Good flavour,
nice and soft, crisp on the outside.
420
00:20:51,840 --> 00:20:56,320
You could've proved it a little bit longer
just to open it up a little bit more,
421
00:20:56,400 --> 00:20:59,480
but you have an irregular
structure with a crispy top
422
00:20:59,560 --> 00:21:02,880
and a fantastic flavour and colour,
so I can't fault it that much.
423
00:21:02,960 --> 00:21:04,680
-I think it's a great focaccia.
-Ta.
424
00:21:13,200 --> 00:21:15,240
-[Paul] It's slightly over-baked.
-Mmm-hmm.
425
00:21:15,320 --> 00:21:18,680
[Paul] You have a big wet spot
that runs down there along the base.
426
00:21:18,760 --> 00:21:20,520
More proving and less baking.
427
00:21:23,240 --> 00:21:25,680
It's quite tight inside.
It needed more mixing.
428
00:21:25,760 --> 00:21:29,440
It does break pretty easily.
It's more cake-like than bread-like.
429
00:21:29,520 --> 00:21:32,240
Jürgen, I'm not absolutely mad
about the flavours.
430
00:21:32,320 --> 00:21:33,960
I normally love kippers.
431
00:21:34,040 --> 00:21:36,520
I just think it could have been
a little bit better.
432
00:21:41,840 --> 00:21:44,040
It's the sort of focaccia
that I would bake,
433
00:21:44,120 --> 00:21:46,120
-but let's have a look inside, shall we?
-Yes.
434
00:21:50,880 --> 00:21:55,800
It's really nice. It's soft,
and yet it's got the focaccia structure.
435
00:21:55,880 --> 00:21:57,400
[Paul] Shows it's proved correctly.
436
00:21:57,480 --> 00:22:01,480
But the thing that I particularly like,
you haven't gone overboard with flavour.
437
00:22:01,560 --> 00:22:04,240
And made a beautifully light focaccia.
438
00:22:04,320 --> 00:22:06,360
And you get a mouthful
of everything on every bite.
439
00:22:06,440 --> 00:22:08,440
-That's what focaccia is.
-Thank you.
440
00:22:08,520 --> 00:22:10,200
I think it's beautiful. Well done.
441
00:22:11,000 --> 00:22:12,320
[all applauding]
442
00:22:14,920 --> 00:22:18,000
[Prue] Are you all right, Giuseppe?
[laughs]
443
00:22:18,080 --> 00:22:20,640
[Paul] So this is your recipe,
and you must give it to me.
444
00:22:20,720 --> 00:22:22,640
-Thank you very much.
-Thank you.
445
00:22:22,720 --> 00:22:25,360
-[whispers] Well done! Nice!
-Wow.
446
00:22:25,440 --> 00:22:26,760
[both exhale in relief]
447
00:22:27,600 --> 00:22:29,560
[Giuseppe whispering indistinctly]
448
00:22:31,120 --> 00:22:34,280
[Giuseppe] I got a little emotional
because I never thought I would get one.
449
00:22:34,360 --> 00:22:36,960
I was expecting a "but" there,
so you knowâ¦
450
00:22:37,040 --> 00:22:39,560
"But this is wrong.
But you should have done this different."
451
00:22:39,640 --> 00:22:42,080
[Crystelle] I'm quite okay with that.
"Annoyingly thin."
452
00:22:42,160 --> 00:22:43,120
But I don't mind being annoyingly thin.
453
00:22:43,680 --> 00:22:45,880
Considering I started again,
things turned out pretty well.
454
00:22:45,960 --> 00:22:48,560
[Jürgen] This time,it didn't go 100% well.
455
00:22:48,640 --> 00:22:50,400
Paul and Prue certainly
have high standards.
456
00:22:50,480 --> 00:22:54,160
And having had two Star Bakers,they're expecting things.
457
00:22:54,240 --> 00:22:55,880
But it's not a tragedy.
458
00:23:01,320 --> 00:23:03,760
[Noel] The Bakerscould practise their focaccia,
459
00:23:03,840 --> 00:23:07,080
but have no idea what awaits themin the Technical challenge.
460
00:23:08,400 --> 00:23:09,960
Welcome back, bakers.
461
00:23:10,040 --> 00:23:15,040
It's Bread week, so obviously,
Paul's set your Technical challenge today.
462
00:23:15,120 --> 00:23:16,480
Paul, any words of advice?
463
00:23:16,560 --> 00:23:20,880
It's a fairly complicated recipe,
but be careful how you add the filling.
464
00:23:20,960 --> 00:23:23,200
As ever, this task is judged blind.
465
00:23:23,280 --> 00:23:25,240
So Paul and Prue,
if you'd like to leave the tent.
466
00:23:25,320 --> 00:23:27,880
Bye-bye. We will miss you.
467
00:23:27,960 --> 00:23:30,000
For your Technical challenge,
468
00:23:30,080 --> 00:23:31,800
Paul would like you each
469
00:23:31,880 --> 00:23:36,680
to make a batch of 15 olive and cheese
ciabatta breadsticks.
470
00:23:36,760 --> 00:23:42,320
Your ciabatta breadsticks have to have
that classic ciabatta holey texture
471
00:23:42,400 --> 00:23:45,680
with an even distribution
of cheese and olives.
472
00:23:45,760 --> 00:23:49,120
They should be served
alongside a tzatziki dip.
473
00:23:49,800 --> 00:23:54,120
Noel, do you have anything
amusing to say about tzatziki?
474
00:23:54,200 --> 00:23:55,880
Funny you should ask, Matthew,
475
00:23:55,960 --> 00:23:59,480
because I peered into
Prue's dressing room earlier,
476
00:23:59,560 --> 00:24:01,120
and Paul was on his knees,
477
00:24:01,200 --> 00:24:04,800
rubbing tzatziki into Prue's feet
while she was asleep. [chuckles]
478
00:24:05,600 --> 00:24:07,360
-Really?
-Yeah.
479
00:24:07,920 --> 00:24:08,960
Did that happen?
480
00:24:09,520 --> 00:24:12,840
I don't know. How am I supposed to know
what's real life and what's a dream?
481
00:24:13,920 --> 00:24:16,600
Well, what do you think this is?
Is this real or a dream?
482
00:24:16,680 --> 00:24:18,360
This is definitely a nightmare.
483
00:24:18,440 --> 00:24:21,320
Yeah. Yeah, I used to be in films.
484
00:24:21,400 --> 00:24:23,960
Okay. You have two hours.
485
00:24:24,040 --> 00:24:26,360
-On your marksâ¦
-[sing-song] Get setâ¦
486
00:24:26,920 --> 00:24:28,120
Bake!
487
00:24:29,440 --> 00:24:31,360
What a genuine nightmare.
488
00:24:31,440 --> 00:24:34,200
Never made ciabatta,
never made breadsticks.
489
00:24:34,280 --> 00:24:35,920
And never made ciabatta breadsticks.
490
00:24:36,000 --> 00:24:39,720
I think I can blag my way through it.
491
00:24:40,320 --> 00:24:41,880
I think. We will see.
492
00:24:41,960 --> 00:24:43,520
Bread knowledge bomb. [mimics explosion]
493
00:24:44,560 --> 00:24:45,400
[chuckles]
494
00:24:46,920 --> 00:24:49,480
[Paul] So we're looking for
a gorgeous ciabatta stick,
495
00:24:49,560 --> 00:24:52,440
obviously all the same size
and the same colour.
496
00:24:52,520 --> 00:24:53,560
Nice and brown.
497
00:24:53,640 --> 00:24:55,600
Too pale, they'll just flop.
498
00:24:55,680 --> 00:24:58,720
Ciabatta. It's a very soft dough.
Quite tricky to work with.
499
00:24:58,800 --> 00:25:01,800
-You're trying to keep the air in.
-[Paul] Yeah. They gotta be careful.
500
00:25:01,880 --> 00:25:04,280
-[cracking]
-[Prue] Have that ciabatta rip.
501
00:25:04,360 --> 00:25:07,640
[Paul] If you look inside,
you see a beautiful open structure.
502
00:25:07,720 --> 00:25:10,640
-It's full of cheese. It's full of olives.
-Mmm.
503
00:25:11,600 --> 00:25:12,440
Heaven.
504
00:25:12,520 --> 00:25:15,040
Now we have an Italian in the tent.
505
00:25:15,120 --> 00:25:16,760
He will know what ciabatta is,
506
00:25:17,400 --> 00:25:20,440
but is he wise enough
to be able to produce these sticks?
507
00:25:20,520 --> 00:25:24,200
He'll be rather carrying the flag
for his country, won't he? [chuckles]
508
00:25:27,440 --> 00:25:30,760
I've never made ciabatta bread.
So this is gonna be an interesting one.
509
00:25:30,840 --> 00:25:32,280
[Maggie] "Make the dough."
510
00:25:33,480 --> 00:25:35,240
What could be simpler than that?
511
00:25:35,320 --> 00:25:39,600
Six hundred grams of water,
750 grams of flour.
512
00:25:39,680 --> 00:25:44,080
It's 80% hydration, this dough,
so it's gonna be very wet and sticky.
513
00:25:44,160 --> 00:25:46,480
The mix is kind of just
letting it swill about.
514
00:25:46,560 --> 00:25:49,800
Oh, golly gosh,
that cannot be good, can it?
515
00:25:49,880 --> 00:25:51,360
Starting to slapâ¦
516
00:25:51,440 --> 00:25:53,560
As we say a schiaffeggiare,
as we say in Italian.
517
00:25:53,640 --> 00:25:57,240
So when the dough slaps
against the faces of the bowl,
518
00:25:57,320 --> 00:25:58,960
that's a good sign
that it's coming together.
519
00:25:59,040 --> 00:26:01,440
[Freya] And I thought focaccia
was a wet dough.
520
00:26:01,520 --> 00:26:03,440
This is just water.
521
00:26:03,520 --> 00:26:07,560
Number two is, "Add olives,
manchego, onion and coriander."
522
00:26:07,640 --> 00:26:09,720
-Are you a fan of breadsticks?
-[Crystelle] Not really.
523
00:26:09,800 --> 00:26:12,720
Food you only eat
when you're really hungry.
524
00:26:12,800 --> 00:26:14,520
-Am I right?
-Yeah, it's a waste of time.
525
00:26:14,600 --> 00:26:15,680
I completely agree.
526
00:26:15,760 --> 00:26:18,520
This task is a waste of time!
527
00:26:18,600 --> 00:26:19,840
As you were. Carry on.
528
00:26:21,000 --> 00:26:23,280
I'm contemplating
whether to chop the olives
529
00:26:23,360 --> 00:26:24,800
or just to leave them.
530
00:26:24,880 --> 00:26:26,440
I am putting my olives in whole.
531
00:26:26,520 --> 00:26:30,560
I'll go with that, otherwise the whole
olive will be as thick as the breadstick.
532
00:26:30,640 --> 00:26:34,000
I was gonna put it on the bench,
but I feel like it's too sticky.
533
00:26:34,080 --> 00:26:36,400
-Erâ¦
-You all right?
534
00:26:36,480 --> 00:26:39,080
Looks like I'm dealing
with troll bogies, doesn't it?
535
00:26:39,160 --> 00:26:40,240
Who eats a breadstick?
536
00:26:40,320 --> 00:26:41,800
-Who?
-I don't mind a breadstick.
537
00:26:43,280 --> 00:26:44,680
[laughs]
538
00:26:44,760 --> 00:26:46,800
Something wrong with you then.
539
00:26:46,880 --> 00:26:48,160
I'm quite working class,
540
00:26:48,240 --> 00:26:51,160
so I didn't know
what a breadstick was until I was 18.
541
00:26:51,240 --> 00:26:53,760
Uh, number three says, "Prove."
542
00:26:54,760 --> 00:26:56,680
[George] Get in there, you lovely boy.
543
00:26:57,680 --> 00:26:59,440
-I'm going to beâ¦
-[timer beeping]
544
00:26:59,520 --> 00:27:02,480
â¦on the safe side
and only leave them 20 minutes.
545
00:27:02,560 --> 00:27:04,600
It's faster and I need fast.
546
00:27:04,680 --> 00:27:07,800
I'd ideally like to prove for an hour
but I might cut it short.
547
00:27:07,880 --> 00:27:10,600
Surely ciabatta in two hours
is not normal.
548
00:27:10,680 --> 00:27:12,720
[sighs] Bake Off isn't normal, is it?
549
00:27:14,080 --> 00:27:15,840
[chuckling]
550
00:27:18,960 --> 00:27:21,760
-[laughs]
-[Amanda] There he is.
551
00:27:21,840 --> 00:27:23,440
[both laughing]
552
00:27:26,360 --> 00:27:28,800
Bakers, you are halfway through!
553
00:27:28,880 --> 00:27:30,400
-Well done.
-No, I haven't finished.
554
00:27:30,480 --> 00:27:32,280
â¦ooh. Right, now I'm finished.
555
00:27:32,360 --> 00:27:34,240
[chuckling] He might be.
556
00:27:34,320 --> 00:27:38,280
And now, I'm gonna make the tzâ¦
Whatever that thing is.
557
00:27:38,360 --> 00:27:40,040
[George] Tzatziki. If I get this wrong,
558
00:27:40,120 --> 00:27:42,280
I won't be able to set foot
in Cyprus again.
559
00:27:42,360 --> 00:27:45,480
I'm grating cucumbers to drain them.
560
00:27:45,560 --> 00:27:46,880
You don't get taught that in school.
561
00:27:46,960 --> 00:27:49,720
You put a condom on a cucumber in school,
you don't grate them.
562
00:27:49,800 --> 00:27:50,640
[George] Done.
563
00:27:52,160 --> 00:27:55,840
This will mean nothing
if the bread sticks don't turn out.
564
00:27:55,920 --> 00:27:58,360
-There's the onions.
-[Noel] Oh, you forgot the onions.
565
00:27:58,440 --> 00:28:01,520
-Forgot the onions.
-Can't you open that and⦠[whooshes]
566
00:28:01,600 --> 00:28:03,480
No, because it's half-proved.
567
00:28:03,560 --> 00:28:05,320
[Noel] What are you going to do,
how're you going to play it?
568
00:28:05,400 --> 00:28:06,360
I'm not going to worry.
569
00:28:07,160 --> 00:28:09,360
[Matt] Judging how longto leave their dough
570
00:28:09,440 --> 00:28:10,960
for the first prove is critical.
571
00:28:11,640 --> 00:28:13,800
I just think it is not ready.
572
00:28:13,880 --> 00:28:14,760
[Matt] Too short a prove,
573
00:28:14,840 --> 00:28:17,560
and it won't developthe crucial open structure.
574
00:28:17,640 --> 00:28:21,880
I'm just gonna⦠I'm just gonnaâ¦
I'm just gonna leave myself five minutes.
575
00:28:21,960 --> 00:28:24,640
[Matt] Too long and they riskrunning out of time to bake.
576
00:28:25,400 --> 00:28:27,680
I just don't want to rush
this first prove.
577
00:28:27,760 --> 00:28:29,440
Is your mum an amazing cook?
578
00:28:29,520 --> 00:28:31,840
-Uh, my dad is.
-Your dad's an amazing cook.
579
00:28:31,920 --> 00:28:33,680
Mum is more of an amazing eater.
580
00:28:33,760 --> 00:28:34,720
[laughing]
581
00:28:35,560 --> 00:28:37,000
She's the taster.
582
00:28:37,080 --> 00:28:40,000
The truth is, you probably know
more about bread than Paul.
583
00:28:40,080 --> 00:28:42,720
[grunts] That's a bold statement.
584
00:28:42,800 --> 00:28:44,120
I just said that.
585
00:28:44,200 --> 00:28:47,320
[Chigs] Well, that looks decent.
586
00:28:47,400 --> 00:28:50,520
It has risen.
You can see lots of bubbles all around.
587
00:28:50,600 --> 00:28:54,280
"Cut the dough into 15 sticks,
approximately 35 centimetres long,
588
00:28:54,360 --> 00:28:56,360
and place onto three prepared
baking trays."
589
00:28:57,320 --> 00:29:00,000
[George] No, manâ¦
I don't know what I'm doing.
590
00:29:00,080 --> 00:29:02,360
I know they're
supposed to be in stick form,
591
00:29:02,440 --> 00:29:04,440
so that's good, that's in the name.
592
00:29:04,520 --> 00:29:08,160
Approximately 35 centimetres,
which is hella long.
593
00:29:08,240 --> 00:29:09,560
God, it can't be 35.
594
00:29:09,640 --> 00:29:13,200
It's not even gonna fit on the, erâ¦
Oh, the other way, Freya. Sick.
595
00:29:13,280 --> 00:29:17,080
[Amanda] That one's 35. Now. [chuckles]
596
00:29:17,960 --> 00:29:20,640
That's going to be a bit thin.
So don't tell him that one.
597
00:29:20,720 --> 00:29:24,680
Paul and Prue make a bit of an issue
if they think sizes don't match.
598
00:29:24,760 --> 00:29:28,440
I know,
but these are not in a supermarket.
599
00:29:28,520 --> 00:29:30,400
They're in a Greek taverna.
600
00:29:30,480 --> 00:29:32,240
-They won't fall for that.
-[chuckles]
601
00:29:32,320 --> 00:29:34,600
[Giuseppe] I'm hoping that,
by twisting them,
602
00:29:34,680 --> 00:29:37,440
I can keep the ingredients in better.
603
00:29:38,000 --> 00:29:39,600
-[Noel] You all right?
-Yeah.
604
00:29:39,680 --> 00:29:42,120
-Yeah?
-Yeah, I'm learning counting.
605
00:29:42,200 --> 00:29:44,280
-[chuckling] Learning counting?
-Yeah.
606
00:29:44,360 --> 00:29:45,920
It's probably a bit late now.
607
00:29:46,000 --> 00:29:47,880
-[Noel] Do you need this?
-No, you can eat it.
608
00:29:48,720 --> 00:29:50,520
-[dough smacks]
-[gasps]
609
00:29:50,600 --> 00:29:51,800
[both laughing]
610
00:29:51,880 --> 00:29:53,120
Oh, my God!
611
00:29:53,760 --> 00:29:55,760
-Stop it!
-Yeah. [laughs]
612
00:29:55,840 --> 00:29:58,640
Was that you? Jürgen, I didn't know
you had that in you.
613
00:29:59,280 --> 00:30:00,720
[Chigs] Come on. Second prove.
614
00:30:00,800 --> 00:30:03,560
Give 'em as long to prove as possible.
615
00:30:04,120 --> 00:30:05,840
[Lizzie] How do you get 'em in these bags?
616
00:30:08,160 --> 00:30:13,960
Bakers, you are half an hour away
from victory, tragedy or comedy.
617
00:30:14,040 --> 00:30:15,440
Or maybe all three.
618
00:30:15,520 --> 00:30:18,400
I think I'm going to go
for, like, eight more minutes,
619
00:30:18,480 --> 00:30:19,600
and then I'm going
to stick them in the oven.
620
00:30:19,680 --> 00:30:24,360
The proof is very key, but given
the time restriction on this challenge,
621
00:30:24,440 --> 00:30:25,360
ermâ¦
622
00:30:25,440 --> 00:30:29,240
I'll do two 30-minute proofs,
which is very, very little.
623
00:30:29,320 --> 00:30:31,680
So when you're home
and you're proving stuff, what do you do?
624
00:30:32,280 --> 00:30:35,120
Er, read, maybe go for a run.
625
00:30:35,200 --> 00:30:37,040
Wow. You definitely
haven't got children, have you?
626
00:30:37,120 --> 00:30:39,040
-No, hell no.
-[chuckles]
627
00:30:39,120 --> 00:30:42,760
Reading. Let me think, I remember that.
Going for a run.
628
00:30:42,840 --> 00:30:45,200
Hang on.
I'm just going back into the archives.
629
00:30:45,280 --> 00:30:46,440
Oh, yeah, I remember that.
630
00:30:46,520 --> 00:30:49,000
There it is, look, one word. "Bake."
631
00:30:49,080 --> 00:30:50,640
Okay, I'm just going in.
632
00:30:50,720 --> 00:30:55,720
[Giuseppe] It's high temperature, 220.
I'm hoping that twenty minutes is enough.
633
00:30:57,360 --> 00:30:58,520
[Amanda] I'm going to go for 12,
634
00:30:58,600 --> 00:31:00,880
and then I'll have a look halfway
and see how they are.
635
00:31:01,600 --> 00:31:02,440
[sighs]
636
00:31:02,520 --> 00:31:04,720
I'll keep this in for a bit longer.
637
00:31:07,000 --> 00:31:09,080
[Rochica] I haven't shaped them
all at the same time.
638
00:31:09,160 --> 00:31:11,360
So I don't want
to put them all in at the same time.
639
00:31:11,440 --> 00:31:14,400
-[timer beeping]
-I'm gonna do ten minutes at first
640
00:31:14,480 --> 00:31:15,720
and then check them.
641
00:31:17,760 --> 00:31:19,320
It will be what it is.
642
00:31:19,400 --> 00:31:20,720
[Crystelle] Has everyone
put theirs in the oven?
643
00:31:20,800 --> 00:31:22,080
Good. Just me.
644
00:31:22,160 --> 00:31:25,600
I don't know if I'm doing this right,
but I feel like long proof, short bake.
645
00:31:33,760 --> 00:31:36,160
[Freya] Don't even know
how long breadsticks usually take.
646
00:31:36,240 --> 00:31:38,520
I just don't want them to be raw.
647
00:31:38,600 --> 00:31:42,400
Bakers, you have 15 hours left.
648
00:31:42,480 --> 00:31:44,680
-Minutes.
-[in silly accent] Same difference.
649
00:31:44,760 --> 00:31:47,680
Maybe I'll just put them in.
Please be good to me, please.
650
00:31:51,600 --> 00:31:53,880
Okay, that's fine.
651
00:31:53,960 --> 00:31:57,120
We should bake
on a "bread" setting at 220.
652
00:31:57,200 --> 00:31:59,760
[gasps] Oh. Turning it up a little bit.
653
00:32:00,600 --> 00:32:04,880
Okay, so it says, "bread oven, 220."
So I've set my oven to 220 now.
654
00:32:04,960 --> 00:32:06,600
There's no point opening the oven door,
655
00:32:06,680 --> 00:32:09,400
I'm just gonna let cold air in.
They're not cooked yet.
656
00:32:09,480 --> 00:32:10,920
They're not overcooked.
657
00:32:11,640 --> 00:32:12,560
Let's turn the oven up.
658
00:32:13,760 --> 00:32:17,840
They're looking out at me. Olive eyes.
659
00:32:20,280 --> 00:32:21,480
[chuckling]
660
00:32:21,560 --> 00:32:24,680
[Rochica] Take those ones out,
'cause there's like cheese,
661
00:32:24,760 --> 00:32:26,280
I don't want to over-bake them.
662
00:32:26,360 --> 00:32:27,840
How long have we got left?
663
00:32:27,920 --> 00:32:31,000
Bakers, you have five minutes
remaining in this task.
664
00:32:31,080 --> 00:32:33,600
You will then have to end the task.
665
00:32:33,680 --> 00:32:37,560
Once that's happened,
then obviously the task will be over.
666
00:32:37,640 --> 00:32:41,160
And then there'll be some judging and--
667
00:32:41,240 --> 00:32:43,920
-You got four minutes left.
-[laughs]
668
00:32:46,720 --> 00:32:47,960
Should I take them out?
669
00:32:48,680 --> 00:32:50,040
They're still a bit blonde.
670
00:32:50,120 --> 00:32:51,640
Perhaps I should put the grill on.
671
00:32:51,720 --> 00:32:53,760
They take surprisingly long.
672
00:32:54,480 --> 00:32:57,120
So I think it's good I went in when I did.
673
00:32:58,440 --> 00:32:59,280
Come on.
674
00:32:59,360 --> 00:33:01,480
I need to get a wriggle on.
675
00:33:01,560 --> 00:33:03,840
So over Bread Week.
676
00:33:03,920 --> 00:33:06,120
Oh, Giuseppe, yours are browning nicely.
677
00:33:06,200 --> 00:33:09,800
I think that the top tray is done.
678
00:33:11,280 --> 00:33:12,800
So I'm taking this out.
679
00:33:13,280 --> 00:33:16,120
Oh, they look baked. God knows.
680
00:33:16,200 --> 00:33:18,920
I was just so confident
they would bake in 15 minutes.
681
00:33:19,520 --> 00:33:22,400
-Too late.
-Bakers, you have one minute left.
682
00:33:22,960 --> 00:33:26,040
[Freya] "One minute"?
This is just rather wild.
683
00:33:27,680 --> 00:33:29,360
[Rochica] Oh, mine are terrible.
684
00:33:29,440 --> 00:33:30,640
Breadstick Jenga.
685
00:33:30,720 --> 00:33:32,240
That's what everyone
wants to be playing right now.
686
00:33:32,320 --> 00:33:34,280
It's just now or never, really.
687
00:33:35,280 --> 00:33:37,200
-[Giuseppe sighs]
-Where's my scissors?
688
00:33:37,280 --> 00:33:40,520
-[Crystelle] Just tell me I can do it.
-[Lizzie] You have got this right now.
689
00:33:40,600 --> 00:33:42,320
[Giuseppe] Come on, come on, come on.
690
00:33:42,920 --> 00:33:46,240
-[sighs]
-[Crystelle] Come on, come on, come on.
691
00:33:46,320 --> 00:33:49,360
Bakers, your time is up.
692
00:33:49,440 --> 00:33:51,840
Oh God, what a nightmare.
693
00:33:51,920 --> 00:33:56,760
Please bring your bakes to the front
and place them behind your photograph.
694
00:33:56,840 --> 00:33:58,520
Mine are going to be raw. Oh, God.
695
00:34:02,000 --> 00:34:04,040
That is a lot of carbs.
696
00:34:04,120 --> 00:34:07,120
Oh, all right. Paul hates raw things.
697
00:34:07,200 --> 00:34:10,200
Oh God! Nightmare.
698
00:34:14,680 --> 00:34:18,320
[Matt] Paul and Prue are lookingfor 18 well-filled ciabatta breadsticks
699
00:34:18,400 --> 00:34:21,120
with an open structureand a crisp brown crust,
700
00:34:21,200 --> 00:34:23,800
served with an unctuous tzatziki dip.
701
00:34:25,880 --> 00:34:27,560
[scattered laughter]
702
00:34:28,640 --> 00:34:31,120
-There's a few here that look good.
-Hmm.
703
00:34:31,200 --> 00:34:32,400
[Paul] Now theseâ¦
704
00:34:33,280 --> 00:34:35,800
-They're like snakes.
-They're a little bit sad.
705
00:34:35,879 --> 00:34:37,800
Not long enough in the oven.
706
00:34:37,879 --> 00:34:40,359
You want them to be open-structured
and crispy on the outside,
707
00:34:40,439 --> 00:34:41,600
so it's a bit bready, but it tastes good.
708
00:34:41,680 --> 00:34:44,080
They're slightly up and down in shape.
709
00:34:44,160 --> 00:34:45,919
Yeah, they are. Bit irregular.
710
00:34:46,000 --> 00:34:48,200
-Nice tzatziki, though.
-[Prue] That's good stuff.
711
00:34:48,280 --> 00:34:52,080
Mmm. It is. These are better.
The bread's good. It's crispy.
712
00:34:53,680 --> 00:34:57,600
Nice to see the olives whole as well.
They got a bit of a stronger bake.
713
00:34:57,680 --> 00:35:00,080
They need a little bit longer,
but there's a couple good ones.
714
00:35:00,160 --> 00:35:02,879
You've lost a lot of the air
when it's been cut.
715
00:35:02,960 --> 00:35:05,439
-Very odd shape too.
-[Paul] Longer in the oven.
716
00:35:05,520 --> 00:35:08,879
-[Prue] The bread flavour's good.
-And more careful with the stretching.
717
00:35:09,760 --> 00:35:13,560
Now these are too small, and then you get
that rigidity in there as well.
718
00:35:13,640 --> 00:35:16,480
But it needed to be longer.
We're testing for their bread skills.
719
00:35:16,560 --> 00:35:18,600
This almost looks like it's been rolled.
720
00:35:19,080 --> 00:35:22,000
It's quite tight inside,
it's not really open at all.
721
00:35:22,080 --> 00:35:24,760
[Prue] Slightly more colour
and crispness on it.
722
00:35:24,840 --> 00:35:26,440
[Paul] Got no onions in it.
723
00:35:26,520 --> 00:35:29,920
-It misses it actually. It needs it.
-Mmm. Move on to the next one.
724
00:35:30,960 --> 00:35:34,080
Shape-wise, they're good.
It's just the colour. They needed longer.
725
00:35:34,680 --> 00:35:36,040
Does taste good.
726
00:35:36,120 --> 00:35:38,400
-[Paul] Tzatziki's nice.
-[Prue] Mmm.
727
00:35:39,600 --> 00:35:42,160
Moving on, these are all
very pale, and flat.
728
00:35:42,240 --> 00:35:43,920
-[Prue] And raw.
-[Paul] And raw.
729
00:35:44,920 --> 00:35:47,280
-Every one of them.
-[Prue chuckles]
730
00:35:47,360 --> 00:35:49,400
All the cheese has come out here.
731
00:35:49,480 --> 00:35:50,560
Yeah.
732
00:35:51,680 --> 00:35:55,160
There's a blind panic in this.
They haven't been in the oven long enough.
733
00:35:55,240 --> 00:35:58,120
-Either that or the oven wasn't hot--
-Or it wasn't on.
734
00:35:58,200 --> 00:35:59,880
[Prue chuckles]
735
00:35:59,960 --> 00:36:02,480
This one also looks a bit underdone.
736
00:36:02,560 --> 00:36:04,520
I know that it's a rustic dish,
737
00:36:04,600 --> 00:36:07,000
but I'd feel cheated
if I got this one and you got this one.
738
00:36:07,080 --> 00:36:08,920
[Paul] The flavour's nice though.
739
00:36:09,000 --> 00:36:11,640
They need to be a bit more
uniform than that.
740
00:36:11,720 --> 00:36:13,440
[Paul] Now these don't look too bad.
741
00:36:13,520 --> 00:36:15,840
-[Prue] The colour's better.
-That's pretty good.
742
00:36:15,920 --> 00:36:18,520
-[Prue] It's holding its shape.
-You see whole olives all the way through.
743
00:36:18,600 --> 00:36:19,680
Structure's better.
744
00:36:19,760 --> 00:36:21,960
-It's nice though.
-Yeah, they're quite strong.
745
00:36:22,040 --> 00:36:23,160
I like that one.
746
00:36:24,240 --> 00:36:26,480
-Same issue again?
-Underdone.
747
00:36:26,560 --> 00:36:27,760
[Paul] Run out of time.
748
00:36:28,880 --> 00:36:31,800
[breathes deeply]
[chuckling] That smell is so lovely.
749
00:36:31,880 --> 00:36:34,320
-[Paul] You got a bit of, erâ¦
-[Prue] Flour all over me.
750
00:36:34,400 --> 00:36:35,600
[Paul] Over your nose.
751
00:36:36,120 --> 00:36:37,960
-I was kissing it.
-Oh, right.
752
00:36:38,040 --> 00:36:39,680
Kissing it better.
753
00:36:39,760 --> 00:36:41,320
-[Paul] Massively under-baked.
-[Prue] Yeah.
754
00:36:41,400 --> 00:36:43,560
It's a shame. Flavour's all right, though.
755
00:36:43,640 --> 00:36:45,480
Now, these⦠Looks like it's been twisted.
756
00:36:45,560 --> 00:36:48,080
[Prue] It's been twisted a bit, hasn't it?
But that looks quite nice.
757
00:36:48,160 --> 00:36:50,760
[Paul] It's quite effective.
It's got a nice colour.
758
00:36:50,840 --> 00:36:52,080
[crunches]
759
00:36:52,160 --> 00:36:53,560
Delicious. You can taste the crust,
760
00:36:53,640 --> 00:36:56,000
with the caramelization on the outside,
which is key.
761
00:36:56,960 --> 00:36:58,840
Wow. Okay. This will be interesting.
762
00:36:59,600 --> 00:37:03,520
[Noel] Paul and Prue will now rankthe breadsticks from worst to first.
763
00:37:03,600 --> 00:37:05,720
Tenth place is this one.
764
00:37:06,520 --> 00:37:11,240
Rochica. A little bit raw,
and badly shaped, really.
765
00:37:11,720 --> 00:37:14,000
In ninth, we have this one. Whose is this?
766
00:37:15,120 --> 00:37:16,400
What were you thinking?
767
00:37:16,480 --> 00:37:18,760
I was like, long prove, short bake.
768
00:37:18,840 --> 00:37:20,320
-And I was clearly wrong.
-[Paul] Short bake?
769
00:37:20,400 --> 00:37:21,840
I apologize. Yeah.
770
00:37:22,400 --> 00:37:24,640
In eighth place, we've got this one.
771
00:37:24,720 --> 00:37:26,400
-Whose is this?
-Mine.
772
00:37:26,480 --> 00:37:28,200
Maggie, what happened to the onion?
773
00:37:28,280 --> 00:37:29,800
The onions, I forgot to put in.
774
00:37:29,880 --> 00:37:33,080
[Noel] George is seventh.Chigs comes sixth.
775
00:37:33,720 --> 00:37:35,040
In fifth is Jürgen.
776
00:37:35,120 --> 00:37:37,240
-And Freya takes fourth.
-Me.
777
00:37:37,320 --> 00:37:39,600
In third, we have this one. Whose is this?
778
00:37:40,600 --> 00:37:44,000
Just a little bit longer in the oven,
and you would have been there.
779
00:37:44,080 --> 00:37:45,240
All comes down to the colour.
780
00:37:45,320 --> 00:37:47,880
And in second place, we have this one.
781
00:37:49,280 --> 00:37:51,680
Lizzie, they were absolutely lovely.
782
00:37:51,760 --> 00:37:55,000
Just one or two of them were a bit soft.
783
00:37:55,080 --> 00:37:56,640
In first place, we haveâ¦
784
00:37:58,440 --> 00:38:01,160
It's got a good colour on it,
it's got a nice flavour to it.
785
00:38:01,240 --> 00:38:03,400
And I think they're a pretty good bread.
786
00:38:03,480 --> 00:38:05,080
[all cheering]
787
00:38:06,880 --> 00:38:08,400
An Italian making ciabatta.
788
00:38:08,480 --> 00:38:11,720
Who would have thought it, eh?
Who would have thought it?
789
00:38:11,800 --> 00:38:13,680
First place. Can you believe that? Yeah?
790
00:38:13,760 --> 00:38:16,240
Bread, there are so many thingsthat can go wrong.
791
00:38:16,320 --> 00:38:18,240
Every time it's a bit of a gamble, really.
792
00:38:18,320 --> 00:38:20,200
You know what you put in.
You never know what you get out.
793
00:38:22,360 --> 00:38:25,480
They've been having some happy tea
or something in the back there.
794
00:38:25,560 --> 00:38:27,920
Off their heads. Think mine's second.
795
00:38:28,000 --> 00:38:30,240
It's definitely a long prove
and a short bake.
796
00:38:30,320 --> 00:38:32,600
Like I was so sure of it.
797
00:38:32,680 --> 00:38:35,520
Erm, and clearly, I was so wrong.
798
00:38:35,600 --> 00:38:39,720
[groans] I'm so rubbish at Technicals.
I just don't understand.
799
00:38:47,544 --> 00:38:51,944
-It's a surprise to me that--
-You're on a baking show. [laughs]
800
00:38:52,096 --> 00:38:54,376
-Yeah, who knew?
-[Noel] Same.
801
00:38:54,400 --> 00:38:57,360
[Matt] Star baker, week one,
star baker, week two,
802
00:38:57,440 --> 00:39:00,520
and he might be looking into the abyss
week three, Jürgen.
803
00:39:00,600 --> 00:39:02,760
I think Jürgen's
in a little bit of trouble.
804
00:39:02,840 --> 00:39:06,640
-But it is all to play for.
-Who really needs to up their game?
805
00:39:06,720 --> 00:39:08,520
-[Paul] Maggie and Rochica.
-[Matt] Right.
806
00:39:08,600 --> 00:39:11,640
[Paul] Chigs-ish.He's sort of middle, but could float down.
807
00:39:11,720 --> 00:39:14,240
What about Giuseppe,
of course, who's from Italy?
808
00:39:14,320 --> 00:39:16,200
-And who's smashing it.
-[Paul] Well, heâ¦
809
00:39:16,280 --> 00:39:18,440
I think the two challengesplayed in his favour.
810
00:39:18,520 --> 00:39:23,200
I never thought I'd see a grown lady
pick up a breadstick and kiss it.
811
00:39:23,280 --> 00:39:25,800
I know. Well, I really love bread.
812
00:39:25,880 --> 00:39:28,160
-[laughter]
-And⦠And I likeâ¦
813
00:39:28,240 --> 00:39:29,840
But that's taking it too far, Prue.
814
00:39:29,920 --> 00:39:30,920
Come on, you must've kissed
815
00:39:31,000 --> 00:39:32,680
-a piece of bread before.
-Come on. You've kissed a bap.
816
00:39:32,760 --> 00:39:34,640
-Never in my life.
-Never kissed a loaf?
817
00:39:34,720 --> 00:39:35,880
-[Paul] No!
-A bap?
818
00:39:35,960 --> 00:39:37,600
-Why? What for?
-[Noel] Muffin?
819
00:39:37,680 --> 00:39:40,040
I bet you've stroked a croissant.
820
00:39:40,120 --> 00:39:41,480
That's different.
821
00:39:41,560 --> 00:39:43,440
-You're dead inside.
-[all laughing]
822
00:39:52,520 --> 00:39:56,360
Bakers, welcome back to the tent
for your Showstopper challenge.
823
00:39:56,920 --> 00:40:01,600
Today, the judges would like you to make
a theme display using milk bread.
824
00:40:01,680 --> 00:40:02,920
Never heard of milk bread.
825
00:40:03,000 --> 00:40:05,040
I never heard of bread
until I just said it.
826
00:40:05,120 --> 00:40:09,240
Your milk bread displays
need to be three-dimensional
827
00:40:09,320 --> 00:40:13,280
and the shape and decoration
need to reflect your chosen theme.
828
00:40:13,360 --> 00:40:16,880
[Matt] The judges would like you
to create a bread that is soft inside,
829
00:40:16,960 --> 00:40:21,040
has a light and tender crust,
and is slightly sweet in flavour.
830
00:40:21,120 --> 00:40:24,640
This is the Showstopper, so, like Prue,
it needs to be visually stunningâ¦
831
00:40:24,720 --> 00:40:28,120
-And right tasty.
-[Noel] You have four and a half hours.
832
00:40:28,200 --> 00:40:30,120
-[Matt] On your marksâ¦
-[sing-song] Get setâ¦
833
00:40:30,200 --> 00:40:31,480
Bake.
834
00:40:36,160 --> 00:40:40,120
Milk bread just means that you replace
the water content in the dough with milk.
835
00:40:41,640 --> 00:40:44,880
[Giuseppe] You do find milk breadin Italian cuisine as well,
836
00:40:44,960 --> 00:40:47,880
but it's usually very small buns
that they use for party food.
837
00:40:47,960 --> 00:40:50,640
Slightly sweet and filled also
with savoury fillings.
838
00:40:50,720 --> 00:40:52,960
[Paul] The bakerscan choose any theme they wish,
839
00:40:53,040 --> 00:40:56,800
but milk bread is notorious
for being a little bit smooth,
840
00:40:56,880 --> 00:40:59,840
and avoiding those sharp edges,
so they're going to have to think of this.
841
00:41:00,400 --> 00:41:02,360
What are they going to use
inside their dough?
842
00:41:02,440 --> 00:41:03,640
It's entirely up to them.
843
00:41:03,720 --> 00:41:05,080
Double cream as well as milk.
844
00:41:05,160 --> 00:41:08,520
I'm using whole milk,
and I'm also using milk powder.
845
00:41:08,600 --> 00:41:10,600
I think this is a really
exciting challenge.
846
00:41:10,680 --> 00:41:13,680
People don't make milk bread enough.It's a wonderful loaf.
847
00:41:13,760 --> 00:41:15,720
So I'm excited to seewhat they do with it.
848
00:41:15,800 --> 00:41:17,960
If you can turn out focaccia and ciabatta,
849
00:41:18,040 --> 00:41:20,560
you jolly well ought to be able
to turn out a milk loaf.
850
00:41:23,080 --> 00:41:24,720
-Hello, Maggie.
-[Maggie] Good morning.
851
00:41:24,800 --> 00:41:27,960
Tell us about your Showstopper display.
852
00:41:28,040 --> 00:41:29,400
I'm staying with my theme of the beach.
853
00:41:29,480 --> 00:41:31,640
It's going to be an octopus
sitting in a rock pool.
854
00:41:31,720 --> 00:41:33,520
And the flavourâ¦
855
00:41:33,600 --> 00:41:36,280
I'm hoping you've never tried before,
it's actually seaweed.
856
00:41:36,360 --> 00:41:37,360
I've had seaweed bread.
857
00:41:37,440 --> 00:41:38,560
-Have you?
-Yeah.
858
00:41:38,640 --> 00:41:40,120
[laughs] I thought you might've.
859
00:41:40,960 --> 00:41:45,320
[Matt] Six tablespoons of dulse seaweedwill flavour Maggie's rock pool octopus,
860
00:41:45,400 --> 00:41:47,480
which will be decorated with royal icing.
861
00:41:47,800 --> 00:41:48,920
I'm using plain flour.
862
00:41:49,000 --> 00:41:52,360
No extra salt,
because the seaweed is so salty anyway.
863
00:41:52,440 --> 00:41:54,840
And the whole of the liquid
is going to be milk.
864
00:41:54,920 --> 00:41:55,760
Golly.
865
00:41:55,840 --> 00:42:00,960
And today, my mantra is
a bit more concentration, less chatting.
866
00:42:01,040 --> 00:42:02,200
-And seaweed.
-I'll leave you to it.
867
00:42:02,280 --> 00:42:04,760
-Maggie, that might be hard for you.
-[all laughing]
868
00:42:04,840 --> 00:42:08,520
[Matt] And Maggie isn't the only bakerlooking to marine life for inspiration.
869
00:42:08,600 --> 00:42:11,120
Maggie, when you were preparing for this,
870
00:42:11,200 --> 00:42:13,320
how many tentacles did you think
an octopus had?
871
00:42:13,400 --> 00:42:15,040
I made it with six legs.
872
00:42:15,120 --> 00:42:16,760
-[chuckles]
-[Amanda] A sexy-pus.
873
00:42:16,840 --> 00:42:17,760
[giggling]
874
00:42:18,560 --> 00:42:20,000
[Matt] Amanda will be showcasing
875
00:42:20,080 --> 00:42:22,600
the natural sweetnessof her milk bread octopus
876
00:42:22,680 --> 00:42:24,080
alongside cinnamon shells
877
00:42:24,160 --> 00:42:27,840
{\an8}and hermit crabs of coconut crème patand mango puree.
878
00:42:27,920 --> 00:42:29,640
[Amanda] I thought of coconut and mango
879
00:42:29,720 --> 00:42:31,720
'cause they're kind of
pina colada flavours.
880
00:42:31,800 --> 00:42:34,400
And when I think of the sea,
I think of holidays.
881
00:42:34,480 --> 00:42:36,000
And they do go well in bread.
882
00:42:36,080 --> 00:42:39,960
[Matt] And Freya is givingher sea creatures a vegan twist.
883
00:42:40,040 --> 00:42:43,040
[Freya] I'm using soya milk
instead of whole milk,
884
00:42:43,120 --> 00:42:46,760
and then instead of milk powder,
I'm using dry coconut milk powder,
885
00:42:46,840 --> 00:42:49,040
so you don't actually
taste the coconut milk.
886
00:42:49,120 --> 00:42:50,640
But I think it works really well.
887
00:42:51,480 --> 00:42:54,440
[Matt] Freya's seascape will seea hazelnut praline-filled crab
888
00:42:54,520 --> 00:42:58,080
and marzipan starfishsat either side of its centrepiece:
889
00:42:58,160 --> 00:43:00,640
a chocolate-filled tear-and-share turtle.
890
00:43:00,720 --> 00:43:02,280
-Oh, very vegan.
-[Freya laughs]
891
00:43:02,360 --> 00:43:04,640
Freya said she could beat me
in an arm wrestle.
892
00:43:04,720 --> 00:43:07,680
-All right, go on, then.
-[Freya] You'll get me in trouble.
893
00:43:07,760 --> 00:43:09,360
Put your elbow on the bench.
894
00:43:09,440 --> 00:43:11,080
-Oh, I'm nervous.
-Right, hook up, you ready?
895
00:43:11,160 --> 00:43:13,240
-Waitâ¦
-[Paul] So when I release, you go.
896
00:43:13,320 --> 00:43:14,880
-[Freya] Butâ¦
-All right? Go.
897
00:43:16,080 --> 00:43:18,600
No! No! No!
898
00:43:18,680 --> 00:43:21,120
-Come on, Freya! Come on, Freya!
-Come on, Freya!
899
00:43:21,200 --> 00:43:23,000
[laughter]
900
00:43:23,080 --> 00:43:25,080
-Oh, there we go.
-[Noel] She beat me.
901
00:43:27,600 --> 00:43:29,080
I can't move my arm now.
902
00:43:29,160 --> 00:43:31,720
-You were too powerful.
-[Prue] I'll take you to the medic.
903
00:43:38,160 --> 00:43:39,120
Jeez.
904
00:43:39,200 --> 00:43:40,600
[Prue] That'll keep him fit.
905
00:43:42,920 --> 00:43:44,880
-[Jürgen] Sorry, sorry.
-[all chuckling]
906
00:43:44,960 --> 00:43:46,640
[Jürgen] Didn't get a workout yesterday.
907
00:43:46,720 --> 00:43:48,840
God, he was doing my nut in
in the practice tent.
908
00:43:48,920 --> 00:43:51,320
What can I do? It's my style. [chuckling]
909
00:43:52,120 --> 00:43:54,400
[Lizzie] I'm kneading mine in the mixer
'cause it's easier.
910
00:43:54,480 --> 00:43:55,720
That's what's happening here.
911
00:43:55,800 --> 00:43:59,560
[Noel] Using the mixer for kneadingcan encourage gluten development
912
00:43:59,640 --> 00:44:02,280
in an enriched and wet doughsuch as milk bread.
913
00:44:03,040 --> 00:44:05,840
This mixer wants to go places,
it keeps roaming around the bench.
914
00:44:05,920 --> 00:44:09,080
[Noel] But overmixingcan result in a tight, crumbly loaf,
915
00:44:09,160 --> 00:44:11,680
the opposite of what the judgeswill expect.
916
00:44:11,760 --> 00:44:16,760
Milk bread is soft, and it's got
a baby-food texture, if you like.
917
00:44:16,840 --> 00:44:20,200
[Noel] Baby food is somethingthat Jürgen is taking literally.
918
00:44:20,280 --> 00:44:23,880
When we got the brief,
my wife Sophia, my coach,
919
00:44:23,960 --> 00:44:26,280
immediately thought of a baby.
920
00:44:26,360 --> 00:44:30,400
A baby is round, a baby drinks
a lot of milk, a baby is sweet.
921
00:44:30,480 --> 00:44:33,040
Erm, everything the sculpture should be.
922
00:44:33,640 --> 00:44:36,000
And so that's what I'm going to make.
923
00:44:36,320 --> 00:44:38,480
[Matt] A creche of toysand two milk bottles
924
00:44:38,560 --> 00:44:40,760
filled with chocolateand vanilla crème mousseline
925
00:44:40,840 --> 00:44:43,400
will surround Jürgen'splayful milk-bread baby
926
00:44:43,480 --> 00:44:45,120
on a polka dot play mat.
927
00:44:45,200 --> 00:44:47,360
-[Prue] We're going to eat a baby?
-Yes. Yeah.
928
00:44:47,440 --> 00:44:48,560
Okay.
929
00:44:48,640 --> 00:44:51,880
Well, you can eat the milk bottle
and the various toys.
930
00:44:51,960 --> 00:44:53,560
Oh, there will be toys around?
931
00:44:53,640 --> 00:44:55,640
-You can leave the baby for Paul.
-Okay.
932
00:44:55,720 --> 00:44:57,360
Paul would love to eat a baby.
933
00:44:58,120 --> 00:44:59,640
[Prue] Okay, baby and toys.
934
00:44:59,720 --> 00:45:03,760
I'm looking forward to seeing this baby
and eating its rattle.
935
00:45:04,560 --> 00:45:06,520
-Great.
-[both laughing]
936
00:45:07,600 --> 00:45:10,200
So it's going to prove
for about 90 minutes,
937
00:45:10,280 --> 00:45:12,920
in order for the yeast to liven up.
938
00:45:13,000 --> 00:45:15,480
It will need a lot of time
to develop the flavour
939
00:45:15,560 --> 00:45:18,680
and to develop the loftiness
that is typical of the milk bread.
940
00:45:18,760 --> 00:45:21,720
I'm not using the proving drawer.
It's warm in here.
941
00:45:21,800 --> 00:45:22,920
Let's have some faith here.
942
00:45:23,000 --> 00:45:25,360
[Matt] While George may be confidentwith the prove,
943
00:45:25,440 --> 00:45:27,560
his concerns lie elsewhere.
944
00:45:27,640 --> 00:45:30,600
[George] What worries me the most
is the baking process.
945
00:45:30,680 --> 00:45:35,000
And stacking, 'cause it's kind of
going to be a bit stacked.
946
00:45:35,320 --> 00:45:37,360
[Matt]
Sitting on a cinnamon-flavoured tree
947
00:45:37,440 --> 00:45:39,440
will be his children's favourite animal,
948
00:45:39,520 --> 00:45:43,120
a koala bear, whose legs will be filledwith chocolate and tahini.
949
00:45:43,640 --> 00:45:45,200
[Paul] Have you practised this?
950
00:45:45,280 --> 00:45:48,320
-I have. The first time was horrendous.
-Right.
951
00:45:48,400 --> 00:45:51,040
It ended up looking
like a sunken sea turtle,
952
00:45:51,120 --> 00:45:52,800
or some sort of blob.
953
00:45:52,880 --> 00:45:53,960
The bread's very soft.
954
00:45:54,040 --> 00:45:56,080
When you start stacking it,
anything can happen.
955
00:45:56,160 --> 00:45:57,560
It's all about the shape.
956
00:45:57,640 --> 00:46:00,000
So you just got to be careful
with proving and baking.
957
00:46:01,720 --> 00:46:04,000
[Matt] With multiple doughs to make,prove and bake
958
00:46:04,080 --> 00:46:06,320
time management is crucial.
959
00:46:06,400 --> 00:46:08,200
[Freya] Probably one of the hardest bits
960
00:46:08,280 --> 00:46:11,320
is being able to stagger
your different bits,
961
00:46:11,400 --> 00:46:15,160
so they're all sort of proved
and baked by the end.
962
00:46:15,240 --> 00:46:17,240
[Matt] And if things weren't alreadytricky enoughâ¦
963
00:46:17,320 --> 00:46:21,200
I've got a system of Post-it Notes
going on so I don't get confused.
964
00:46:21,280 --> 00:46:23,160
'Cause that's
what you don't need to be doing.
965
00:46:23,240 --> 00:46:25,280
â¦some of the bakershave decided to make fillings
966
00:46:25,360 --> 00:46:27,640
to complement the flavourof their milk bread.
967
00:46:27,720 --> 00:46:29,200
[Jürgen] I'm making my crème mousseline
968
00:46:29,280 --> 00:46:32,480
which is essentially crème pat
with added butter.
969
00:46:32,560 --> 00:46:35,640
I'm doing the lemons
sort of like a craqueline,
970
00:46:35,720 --> 00:46:37,440
which is going to go on my roast potatoes.
971
00:46:37,520 --> 00:46:39,800
[Noel] When it comesto flavours and fillings,
972
00:46:39,880 --> 00:46:42,440
Crystelle is pushing the gravy boat out.
973
00:46:42,520 --> 00:46:47,280
My milk bread Showstopper,
I'm calling it "Bready for Sunday Roast."
974
00:46:47,360 --> 00:46:49,080
Because for me,
975
00:46:49,160 --> 00:46:51,200
roast dinner is what
brings my family together.
976
00:46:51,520 --> 00:46:53,280
[Noel] Inspired by family roasts
977
00:46:53,360 --> 00:46:55,560
{\an8}that have continued onlineduring lockdown,
978
00:46:55,640 --> 00:46:58,560
{\an8}Crystelle is bringinga host of flavours to the table.
979
00:46:58,640 --> 00:47:01,600
I've got a lime curd piped in my potatoes.
980
00:47:01,680 --> 00:47:04,520
I've got a carrot cake-inspired filling
for my carrots.
981
00:47:04,600 --> 00:47:07,000
Erm, I've got
a chocolate hazelnut frangipane,
982
00:47:07,080 --> 00:47:08,960
which is going on my Yorkshire pudding.
983
00:47:09,040 --> 00:47:10,280
Oh, Yorkshire puddings.
984
00:47:10,360 --> 00:47:13,280
[LIzzie] This is a honey glaze
for my pig banquet.
985
00:47:13,360 --> 00:47:15,880
[Noel] And Lizzie has tracedthe traditional roast
986
00:47:15,960 --> 00:47:17,440
back to its beginnings.
987
00:47:17,520 --> 00:47:20,280
Where I walk my dog, normally,
it's like an old Tudor hall.
988
00:47:20,360 --> 00:47:23,720
So I'm doingâ¦
If you were a Tudor, on your table,
989
00:47:23,800 --> 00:47:26,920
you get a pig and veg around them.
Like that.
990
00:47:27,240 --> 00:47:30,800
{\an8}[Matt] Lizzie's Tudor hog roastwill be infused with mango tea
991
00:47:30,880 --> 00:47:32,160
from her local tea shop
992
00:47:32,240 --> 00:47:35,000
and have added sweetnessin the form of condensed milk.
993
00:47:35,080 --> 00:47:37,840
-[Paul] That'll be nice and sweet.
-The reason for the condensed milk--
994
00:47:37,920 --> 00:47:41,000
I just liked it better.
Plus, I've been having it in coffee.
995
00:47:41,080 --> 00:47:43,640
-Nice, lovely in coffee.
-[Lizzie] Yes!
996
00:47:43,720 --> 00:47:46,640
Maggie said it's gonna kill me,
that my arteries are gonna be clogged,
997
00:47:46,720 --> 00:47:48,160
but it's worth the risk.
998
00:47:49,320 --> 00:47:51,840
Bakers, you are halfway through!
999
00:47:51,920 --> 00:47:53,080
Okay, what am I doing?
1000
00:47:53,160 --> 00:47:55,440
-Eh, do you want a handshake?
-No.
1001
00:47:55,520 --> 00:47:58,720
-Sorry, Paul, your fingers are too doughy.
-Hey, hey, come on.
1002
00:48:00,040 --> 00:48:02,640
This is proved, I'm happy,
I'm happy with the size.
1003
00:48:02,720 --> 00:48:05,120
[Matt] If the first batcheshave risen to the occasionâ¦
1004
00:48:05,200 --> 00:48:08,720
All right, if that stays, it's ready.
1005
00:48:10,200 --> 00:48:12,680
[chuckles] This is a family show, right?
1006
00:48:13,680 --> 00:48:15,320
â¦it's time to start shaping the dough,
1007
00:48:15,400 --> 00:48:19,840
which is key to achieving the distinctivethemes Paul and Prue are looking for.
1008
00:48:20,800 --> 00:48:24,080
[Maggie] It's proved a little faster
than I thought but not much.
1009
00:48:24,160 --> 00:48:25,480
So I need eight legs.
1010
00:48:25,560 --> 00:48:28,680
It's a tricky dough to shape,
because it's so soft and supple.
1011
00:48:28,760 --> 00:48:31,520
You've got to really
accentuate the shapes now,
1012
00:48:31,600 --> 00:48:34,240
'cause it's going to lose a lot
in the oven.
1013
00:48:34,320 --> 00:48:36,240
[Rochica] So this is
the top of the birdcage.
1014
00:48:36,320 --> 00:48:38,400
I need to make sure it keeps its shape.
1015
00:48:38,480 --> 00:48:42,920
It's worked three times,
so just need it to work today.
1016
00:48:43,240 --> 00:48:46,440
[Matt] Rochica will be hoping her cinnamonand nutmeg-flavoured milk bread
1017
00:48:46,520 --> 00:48:48,840
{\an8}will hold together to form a bird cage
1018
00:48:48,920 --> 00:48:53,560
{\an8}alongside a cinnamon bird and nest of eggsbased on the birdbath in her nan's garden.
1019
00:48:53,640 --> 00:48:55,240
Are you a fan of birds?
1020
00:48:55,320 --> 00:48:58,040
-Not really. But my nan is.
-Do you like baking?
1021
00:48:58,120 --> 00:49:00,040
-Not right now.
-[both laughing]
1022
00:49:00,840 --> 00:49:03,800
-[Matt] Are you learning?
-Yeah, I am learning every day.
1023
00:49:03,880 --> 00:49:06,120
I always say about Paul Hollywood,
1024
00:49:06,200 --> 00:49:07,240
people come into this tent,
1025
00:49:07,320 --> 00:49:09,840
they're really learning
from the fourth or fifth best.
1026
00:49:09,920 --> 00:49:11,240
Yeah. [chuckling]
1027
00:49:11,800 --> 00:49:15,200
I had a pet pig called Susie.
It died. Didn't eat it.
1028
00:49:16,360 --> 00:49:19,880
Right now he's clearly a pig.
He could very much change.
1029
00:49:19,960 --> 00:49:21,440
I've had some disasters.
1030
00:49:21,520 --> 00:49:22,960
[Matt] Oh, look at the baby.
1031
00:49:23,040 --> 00:49:24,960
-[Jürgen] Yes.
-Have you made this at home?
1032
00:49:25,040 --> 00:49:27,080
I made this in the practice tent.
1033
00:49:27,160 --> 00:49:29,160
Was it authentic?
Did it taste of real baby?
1034
00:49:29,240 --> 00:49:33,200
It tasted, uh, sweet
as a real baby tastes, yes.
1035
00:49:33,280 --> 00:49:35,440
I knew there was something about this guy.
1036
00:49:36,760 --> 00:49:38,560
-I haven't eaten babies.
-No.
1037
00:49:38,640 --> 00:49:40,720
Let's get a few suckers on
and then I can get him in the oven.
1038
00:49:40,800 --> 00:49:43,560
If the suckers stay on,
the little suckers.
1039
00:49:44,440 --> 00:49:46,720
-Wow.
-What do you think it looks like?
1040
00:49:46,800 --> 00:49:47,840
Uhâ¦
1041
00:49:48,440 --> 00:49:50,360
-Oh, you're going to say somethingâ¦
-Paul naked.
1042
00:49:50,440 --> 00:49:53,520
-[both laugh]
-Chicken, of course.
1043
00:49:53,600 --> 00:49:57,160
165. We're going low and slow.
Like you'd cook a pig anyway, isn't it?
1044
00:49:57,240 --> 00:50:00,360
[Matt] Milk bread needsa lower temperature than standard bread,
1045
00:50:00,440 --> 00:50:02,960
as the lactose in the milkcan cause it to brown
1046
00:50:03,040 --> 00:50:04,760
before it's fully baked through.
1047
00:50:04,840 --> 00:50:07,200
I'm baking at 170 degrees.
1048
00:50:07,280 --> 00:50:11,640
Sweet dough likes lower temperatures
because the sugars burn easily.
1049
00:50:11,720 --> 00:50:13,080
[Matt] But if you take it out too soon,
1050
00:50:13,160 --> 00:50:16,080
it will flatten,losing its all-important shape.
1051
00:50:16,160 --> 00:50:17,080
They're going in at different times
1052
00:50:17,160 --> 00:50:20,080
because I've got different sizes
and I want them to bake evenly.
1053
00:50:21,080 --> 00:50:22,840
[Chigs] I'm going to get
the next one ready now.
1054
00:50:22,920 --> 00:50:27,280
But making and shaping milk bread.
Two different things.
1055
00:50:27,360 --> 00:50:30,640
So I'm trying to just create something
simple but trying to do it well.
1056
00:50:30,960 --> 00:50:34,440
[Noel] Inspired by family picnicsas a child in Leicestershire,
1057
00:50:34,520 --> 00:50:37,680
Chigs is forming his orange blossomhoney-flavoured milk bread
1058
00:50:37,760 --> 00:50:41,120
{\an8}into a picnic basketcontaining bread, fruits and cheeses.
1059
00:50:41,200 --> 00:50:43,560
-Is this what goes in the basket?
-There's some apples.
1060
00:50:43,640 --> 00:50:44,920
-Yeah.
-And grapes.
1061
00:50:45,000 --> 00:50:46,400
-Yeah.
-Some bigger grapes.
1062
00:50:46,480 --> 00:50:47,560
Yes.
1063
00:50:47,640 --> 00:50:49,040
-Swiss cheese.
-Yes.
1064
00:50:49,120 --> 00:50:51,600
And then in the proving oven,
I've got some⦠Do you mind?
1065
00:50:52,440 --> 00:50:54,880
-Some bread rolls, I've made.
-Oh, that's clever.
1066
00:50:54,960 --> 00:50:59,040
So what you've done
is you've used bread to make bread rolls.
1067
00:50:59,120 --> 00:51:00,600
-Yeah.
-Conceptual.
1068
00:51:00,680 --> 00:51:02,120
-Do you like that?
-Yeah.
1069
00:51:02,200 --> 00:51:05,680
[Noel] Also filling a basketfull of treats for his family
1070
00:51:05,760 --> 00:51:06,800
is Giuseppe.
1071
00:51:06,880 --> 00:51:10,840
[Giuseppe] My Showstopper is effectively
a collection of fruit and veg.
1072
00:51:10,920 --> 00:51:15,160
We at home use and eat
an inordinate amount of fruit and veg.
1073
00:51:15,240 --> 00:51:16,960
I would like to say that we do it
1074
00:51:17,040 --> 00:51:18,840
because we want to set
the example to the kids.
1075
00:51:18,920 --> 00:51:20,640
We just do it
because we genuinely like it.
1076
00:51:20,960 --> 00:51:23,200
[Noel] Giuseppe's fruit and vegwill be flavoured
1077
00:51:23,280 --> 00:51:26,440
{\an8}with the zest of three oranges,cinnamon and orange extract
1078
00:51:26,520 --> 00:51:29,120
and glazed with an orange liqueurand honey syrup.
1079
00:51:29,440 --> 00:51:33,160
Well, someone had
a pretty good day yesterday, didn't they?
1080
00:51:33,240 --> 00:51:35,040
-Who was that?
-Who could that be?
1081
00:51:35,120 --> 00:51:37,200
Who's that? I don't know. You tell me.
1082
00:51:37,280 --> 00:51:39,320
Did you call your family and tell them?
1083
00:51:39,400 --> 00:51:41,600
-Indeed. Yes.
-Did you? What did they say?
1084
00:51:41,680 --> 00:51:43,400
-Well, my wife was very happy.
-Yeah.
1085
00:51:43,480 --> 00:51:46,200
When I told my mum she was like,
"What the hell is Bake Off?"
1086
00:51:46,280 --> 00:51:48,280
-Really?
-She has no idea.
1087
00:51:48,360 --> 00:51:51,520
I'm going to do a time call,
but I'll do it in the style of Crystelle.
1088
00:51:51,600 --> 00:51:53,480
I'm just going to get into character.
1089
00:51:55,920 --> 00:51:58,440
Bakers, you have one hour left.
1090
00:52:00,920 --> 00:52:02,400
I think that was pretty good.
1091
00:52:03,800 --> 00:52:05,320
Right, it's going in now.
1092
00:52:07,680 --> 00:52:10,480
[Rochica] So I've just put
the other parts of my birdcage in,
1093
00:52:10,560 --> 00:52:12,520
so they're going in for 15 minutes.
1094
00:52:12,600 --> 00:52:16,440
This is now becoming a juggling act
because there's so many elements here.
1095
00:52:16,520 --> 00:52:18,880
I don't want an under-baked dough,
that would be a disaster.
1096
00:52:19,440 --> 00:52:21,160
This is the koala going in now.
1097
00:52:22,440 --> 00:52:23,720
And now we wait.
1098
00:52:27,720 --> 00:52:29,640
Gonna give it a bit longer.
1099
00:52:29,720 --> 00:52:32,720
Oh, God, this is horrible.
Just worrying about him.
1100
00:52:33,760 --> 00:52:35,160
Just sick with worry.
1101
00:52:39,080 --> 00:52:40,280
-You all right?
-Yeah.
1102
00:52:40,360 --> 00:52:42,520
Happy? No problems?
1103
00:52:42,600 --> 00:52:44,840
-No problems. Yeah.
-Baby in the oven?
1104
00:52:44,920 --> 00:52:48,000
[laughing] This is a conversation I didn't
imagine I would be having with someone.
1105
00:52:48,080 --> 00:52:50,320
Coincidentally, it's a bun as well.
1106
00:52:51,560 --> 00:52:53,200
I think it can come out.
1107
00:52:53,280 --> 00:52:55,240
I'm petrified of it not being cooked,
1108
00:52:55,320 --> 00:52:57,760
but also, I want it to be cooked.
1109
00:52:57,840 --> 00:53:01,000
I think that they look fine.
1110
00:53:01,080 --> 00:53:05,480
Who knows? Who knows?
Just gonna pop this onto the top.
1111
00:53:05,960 --> 00:53:08,240
[Matt] With the breads beginningto come out of the ovenâ¦
1112
00:53:08,320 --> 00:53:11,960
These are better shaped
than yesterday's breadsticks.
1113
00:53:12,040 --> 00:53:14,520
â¦decoration and assembly can begin.
1114
00:53:14,600 --> 00:53:18,680
This bit has been notorious
for going really badly.
1115
00:53:18,760 --> 00:53:21,240
The hardest part's
assembling the birdcage.
1116
00:53:21,320 --> 00:53:23,800
I've given birth. Uh, fairly happy.
1117
00:53:23,880 --> 00:53:25,760
[Lizzie] It's lost its definition.
1118
00:53:25,840 --> 00:53:27,920
With shaping bread,
it's all about the definition.
1119
00:53:28,000 --> 00:53:30,920
Still looks like a pig.
Once he's glazed and everything.
1120
00:53:31,000 --> 00:53:34,520
[Amanda laughs] Be nice with some chips.
1121
00:53:35,040 --> 00:53:36,240
[Noel] These are amazing.
1122
00:53:36,320 --> 00:53:38,240
-Hello, Neil.
-Neil or Noel?
1123
00:53:38,320 --> 00:53:39,880
-Noel.
-[both laugh]
1124
00:53:39,960 --> 00:53:42,760
I thought we were close. I'm heartbroken.
1125
00:53:42,840 --> 00:53:44,640
-Hello, Noel.
-[laughing]
1126
00:53:44,720 --> 00:53:47,480
-You know, my real name's Giuseppe.
-Is it?
1127
00:53:48,240 --> 00:53:49,800
[exclaims] Golly gosh.
1128
00:53:49,880 --> 00:53:52,040
They're not as shell-like
as I'd like them to be
1129
00:53:52,120 --> 00:53:52,960
but they're okay.
1130
00:53:53,040 --> 00:53:55,120
I don't know
if they're baked in the middle.
1131
00:53:55,200 --> 00:53:56,600
I've got lime curd in here
1132
00:53:56,680 --> 00:53:59,000
and I'm just using it
to pipe my roast potatoes.
1133
00:53:59,080 --> 00:54:03,240
I'm brushing the top of my crab
with agave nectar,
1134
00:54:03,320 --> 00:54:05,680
which is basically
a vegan version of honey.
1135
00:54:05,760 --> 00:54:08,040
So I've got the handle
for the basket left in the oven.
1136
00:54:08,120 --> 00:54:10,920
Uh, that's going to come out
in a couple of minutes.
1137
00:54:11,000 --> 00:54:13,040
Time check, somebody, please.
1138
00:54:13,120 --> 00:54:15,600
Bakers, you have ten minutes left.
1139
00:54:15,680 --> 00:54:16,840
[whimpers]
1140
00:54:16,920 --> 00:54:19,560
Oh, it's all a bit
of a shambles, isn't it, really?
1141
00:54:19,640 --> 00:54:21,920
That last hour just goes.
1142
00:54:22,000 --> 00:54:25,360
Just adding a bit of isomalt
just to secure it a bit more.
1143
00:54:25,440 --> 00:54:27,360
[George] Oh, used the wrong arm.
Doesn't matter.
1144
00:54:28,440 --> 00:54:31,520
[Lizzie] My pumpkins are a bit burnt,
but better burnt than underdone.
1145
00:54:33,280 --> 00:54:37,240
I wonder if the eyes are higher up.
What does a crab even look like?
1146
00:54:37,320 --> 00:54:39,840
They are looking okay,
unless they collapse.
1147
00:54:39,920 --> 00:54:41,800
Hopefully they⦠They hold up.
1148
00:54:41,880 --> 00:54:44,640
The only thing holding
this koala together is my hands.
1149
00:54:44,720 --> 00:54:46,240
It looked fine a second ago.
1150
00:54:46,320 --> 00:54:47,320
[Freya] Stupid bread.
1151
00:54:48,280 --> 00:54:51,600
Just giving the kid a dummy.
Maybe it's making too much noise.
1152
00:54:51,680 --> 00:54:53,880
He's just lost his head. [chuckles]
1153
00:54:53,960 --> 00:54:57,360
It's very delicate,
but it's staying up on its own now.
1154
00:54:57,440 --> 00:54:59,680
Do a milk display,
why'd you have to stack it?
1155
00:54:59,760 --> 00:55:00,920
It's falling.
1156
00:55:01,000 --> 00:55:04,880
Still looking like a chicken,
which is good.
1157
00:55:04,960 --> 00:55:07,200
[Freya] I feel like Paul's gonna go,
"That's not attached."
1158
00:55:07,280 --> 00:55:10,240
Paul can like what he wants,
but he's getting what he's given.
1159
00:55:10,320 --> 00:55:14,560
[Rochica] Spent so long trying to fix this
that I left them in the oven too long.
1160
00:55:14,640 --> 00:55:17,240
Bakers, you have one minute left.
1161
00:55:17,320 --> 00:55:18,280
[Crystelle] Oh, God.
1162
00:55:19,160 --> 00:55:20,760
[Maggie] I'm really on it now.
1163
00:55:21,480 --> 00:55:23,160
It's a particular breed of mushroom,
this one,
1164
00:55:23,240 --> 00:55:25,200
that you can only find
in the Bake Off tent.
1165
00:55:25,280 --> 00:55:28,160
I don't know whether there's
any sweetcorn in Tudor banquets
1166
00:55:28,240 --> 00:55:29,440
but there is in mine.
1167
00:55:29,520 --> 00:55:32,320
Oh. I thought I'd lost an arm.
1168
00:55:32,400 --> 00:55:35,200
I would never plate a roast dinner
up like this at home.
1169
00:55:35,280 --> 00:55:37,440
Oh, right,
I need to put them on the board.
1170
00:55:40,480 --> 00:55:41,720
[Jürgen] Some finishing touches.
1171
00:55:42,360 --> 00:55:44,320
[Lizzie] Don't like the way
he's gone all crinkly.
1172
00:55:46,600 --> 00:55:48,120
[Giuseppe] Doesn't want to fit anywhere.
1173
00:55:48,200 --> 00:55:50,320
Oh, that's hilarious. [laughs]
1174
00:55:50,400 --> 00:55:52,480
Oh, my God! Just stay.
1175
00:55:52,560 --> 00:55:55,160
Bakers, your time is up.
1176
00:55:55,240 --> 00:55:58,760
-All right.
-Please step away from your bakes.
1177
00:55:59,840 --> 00:56:02,600
-[sighs heavily]
-[Chigs] Sick, happy, done.
1178
00:56:02,680 --> 00:56:03,640
Can I eat this?
1179
00:56:04,280 --> 00:56:05,520
Comfort eating. [laughing]
1180
00:56:05,600 --> 00:56:08,440
[Giuseppe] We are a good bunch, aren't we?
Look at that octopus.
1181
00:56:08,520 --> 00:56:10,920
Everything is so stunning.
1182
00:56:16,960 --> 00:56:20,320
[Noel] It's judgment timefor the baker's Showstoppers.
1183
00:56:21,300 --> 00:56:23,260
[in Australian accent] Mate,
would you like to bring your koala up?
1184
00:56:23,340 --> 00:56:25,740
[all laughing]
1185
00:56:34,460 --> 00:56:37,940
-I think he's adorable.
-[Paul] It's simple, but it works.
1186
00:56:38,020 --> 00:56:38,860
[Prue] Lovely.
1187
00:56:40,980 --> 00:56:42,580
The bread's a bit heavy.
1188
00:56:42,660 --> 00:56:45,700
The thing is, when you do
stand-up milk bread sculptures,
1189
00:56:45,780 --> 00:56:48,540
the dough is so soft, it will collapse.
1190
00:56:48,620 --> 00:56:50,540
-Yeah.
-[Paul] It works on a koala.
1191
00:56:50,620 --> 00:56:51,860
'Cause it's quite charming.
1192
00:56:51,940 --> 00:56:54,300
But it's concertinaed up
because it can't carry the weight.
1193
00:56:54,380 --> 00:56:57,020
But I think the design is clever enough,
and your base oneâ¦
1194
00:56:57,100 --> 00:56:59,460
This is nice. It's just sweet enough.
1195
00:56:59,540 --> 00:57:01,220
-[Prue] Well done, George.
-Thank you very much.
1196
00:57:06,420 --> 00:57:07,900
You've caught a few of them in the oven.
1197
00:57:07,980 --> 00:57:09,860
-Yeah.
-But I quite like that.
1198
00:57:09,940 --> 00:57:12,220
-Looks like it's been on a barbecue.
-[both laughing]
1199
00:57:12,300 --> 00:57:14,060
But the overall design
I think is very clever.
1200
00:57:14,140 --> 00:57:16,900
The pig was probably up here,
and it's dropped a bit.
1201
00:57:16,980 --> 00:57:19,060
So basically you've got mango tea.
1202
00:57:19,140 --> 00:57:22,980
Yeah. I did have a pet pig,
so, it's called, er, Susie.
1203
00:57:23,060 --> 00:57:24,180
What happened to Susie?
1204
00:57:24,260 --> 00:57:25,860
She slipped on ice,
we had to get her put down.
1205
00:57:25,940 --> 00:57:28,060
[all chuckling]
1206
00:57:28,140 --> 00:57:29,100
Slipped on ice?
1207
00:57:29,180 --> 00:57:31,220
-Yeah.
-Don't take pigs ice-skating.
1208
00:57:31,300 --> 00:57:34,140
She was living in the garden,
the ground got icy.
1209
00:57:35,060 --> 00:57:37,940
I like the texture. And it is light.
1210
00:57:40,860 --> 00:57:42,380
You can get that tea, can't you?
1211
00:57:42,460 --> 00:57:45,380
-Not sure whether I like it, but, ermâ¦
-Quite perfumed.
1212
00:57:45,460 --> 00:57:47,860
But I can identify it,
that's the key thing.
1213
00:57:47,940 --> 00:57:50,140
-Thank you, Lizzie.
-Ta.
1214
00:57:55,860 --> 00:57:57,060
It's beautifully done.
1215
00:57:57,140 --> 00:57:59,700
[Paul] It's not bad.
It looks quite well-proved.
1216
00:57:59,780 --> 00:58:01,460
You can see how round it is.
1217
00:58:04,180 --> 00:58:05,580
[Prue] I think that's really well made.
1218
00:58:05,660 --> 00:58:08,860
But I don't get
a lot of orange blossom flavour.
1219
00:58:08,940 --> 00:58:12,060
You get a hint of something
slightly aromatic at the back.
1220
00:58:12,140 --> 00:58:13,420
It's light, it's fluffy.
1221
00:58:13,500 --> 00:58:15,540
The textures and colours
are pretty consistent.
1222
00:58:15,620 --> 00:58:17,660
-It's a nice bread, that.
-[Prue] Very nice.
1223
00:58:17,740 --> 00:58:20,260
Good design.
Simple but highly effective as well.
1224
00:58:20,340 --> 00:58:21,780
-Thank you.
-[Prue] Well done, Chigs.
1225
00:58:26,060 --> 00:58:29,380
It's quite abstract. Looks quite rustic,
and then this looks quite neat.
1226
00:58:29,460 --> 00:58:30,580
Yes.
1227
00:58:30,660 --> 00:58:32,780
Is that four and a half hours'
worth of work?
1228
00:58:32,860 --> 00:58:34,060
Well, it was for me.
1229
00:58:34,140 --> 00:58:35,420
[all laughing]
1230
00:58:36,740 --> 00:58:38,100
Good answer.
1231
00:58:38,180 --> 00:58:39,660
[continues laughing]
1232
00:58:43,900 --> 00:58:45,780
It's under-proved and it's got no flavour.
1233
00:58:45,860 --> 00:58:48,140
I'm hard-pushed
to find the seaweed in that.
1234
00:58:48,220 --> 00:58:49,660
See, there's simply not enough in it.
1235
00:58:49,740 --> 00:58:52,140
The sweetness is there,
but it's very cake-like.
1236
00:58:52,220 --> 00:58:53,300
Could be a bit lighter.
1237
00:58:53,380 --> 00:58:55,500
But I honestly think
if you put a bit of salt in it,
1238
00:58:55,580 --> 00:58:57,900
you'd have the flavour,
because I can get the seaweed.
1239
00:58:57,980 --> 00:59:00,380
But there's no doubt
that salt would enhance it.
1240
00:59:00,460 --> 00:59:01,900
[Maggie]
Well, that's rather disappointing.
1241
00:59:01,980 --> 00:59:03,580
-But never mind.
-[Paul] Yeah, it is.
1242
00:59:03,660 --> 00:59:05,140
-Thank you, Maggie.
-Thank you.
1243
00:59:05,220 --> 00:59:06,340
[Noel] Well done.
1244
00:59:10,900 --> 00:59:12,500
The way you've incorporated
different flavours
1245
00:59:12,580 --> 00:59:14,460
in different breads is very clever.
1246
00:59:14,540 --> 00:59:15,820
The babyâ¦
1247
00:59:17,340 --> 00:59:18,660
[Paul and Prue chuckle]
1248
00:59:18,740 --> 00:59:21,860
â¦is very basic,
but it does work, it's effective.
1249
00:59:21,940 --> 00:59:24,260
Colour looks great on the bread as well.
You glazed this?
1250
00:59:24,340 --> 00:59:26,260
I glazed it with egg wash. Egg wash.
1251
00:59:29,060 --> 00:59:30,220
Lovely flavour.
1252
00:59:30,300 --> 00:59:32,860
-[Prue] Very good flavour.
-The sweetness level's just right.
1253
00:59:32,940 --> 00:59:34,820
But for me, it is slightly under-proved,
1254
00:59:34,900 --> 00:59:36,700
and therefore
you haven't got that structure.
1255
00:59:36,780 --> 00:59:37,940
So, nearly there.
1256
00:59:38,020 --> 00:59:40,020
{\an8}-[Paul] Thank you, Jürgen.
-Thank you.
1257
00:59:42,900 --> 00:59:45,420
It's very clever.
And you've created a theme.
1258
00:59:45,500 --> 00:59:47,300
The chicken could have been a bit higher.
1259
00:59:47,380 --> 00:59:49,220
-Spatchcock.
-Uh, yeah.
1260
00:59:49,300 --> 00:59:51,540
[Prue] It's definitely
a spatchcock or a turtle.
1261
00:59:51,620 --> 00:59:54,420
I think your craqueline
could've been a bit darker.
1262
00:59:54,500 --> 00:59:56,340
-[Crystelle] Okay.
-[Paul] A bit longer in the oven
1263
00:59:56,420 --> 00:59:58,340
would've created more of a darkness to it.
1264
00:59:58,420 --> 01:00:01,740
The flavours are great, though.
The citrus kick is fantastic.
1265
01:00:01,820 --> 01:00:05,180
The top is beautiful.
The texture is lovely. It's light.
1266
01:00:05,260 --> 01:00:08,220
It's got a nice sweetness to it,
which is just right.
1267
01:00:08,300 --> 01:00:11,220
-It's really a nice slice of bread.
-Thank you very much.
1268
01:00:17,100 --> 01:00:19,900
I think the design is incredible.
You've done an amazing job.
1269
01:00:19,980 --> 01:00:23,300
It's actually quite simple,
but you've executed it beautifully.
1270
01:00:23,380 --> 01:00:26,420
Paul's never had fruit or veg before.
1271
01:00:26,500 --> 01:00:29,900
He only eats bread.
So can you tell us what each one is?
1272
01:00:29,980 --> 01:00:31,540
So you've got a courgette--
1273
01:00:31,620 --> 01:00:33,260
-He is as well.
-[all laughing]
1274
01:00:35,020 --> 01:00:36,540
Apples and mushrooms, yeah.
1275
01:00:37,500 --> 01:00:40,140
The texture in there,
it's light, it bounces back.
1276
01:00:41,740 --> 01:00:43,580
And the flavour's in there as well.
1277
01:00:43,660 --> 01:00:45,300
It's difficult to get orange
to come through in bread,
1278
01:00:45,380 --> 01:00:48,660
but you get the zest,
which is a much purer form of orange.
1279
01:00:48,740 --> 01:00:52,100
I think you've done
something that's, erm, very clever.
1280
01:00:52,180 --> 01:00:54,700
It's absolutely delicious.
And I think the texture's lovely.
1281
01:00:54,780 --> 01:00:56,380
-Well done, Giuseppe.
-Thank you.
1282
01:01:01,100 --> 01:01:03,180
I think you've done a really good job.
1283
01:01:03,260 --> 01:01:06,460
You've lost a lot of definition,
but you've utilized that to your strengths
1284
01:01:06,540 --> 01:01:08,500
to make the octopus the way it does.
1285
01:01:08,580 --> 01:01:10,460
It's very clever and effective.
1286
01:01:10,540 --> 01:01:11,860
I think it's delightful.
1287
01:01:11,940 --> 01:01:14,860
You can see how tender the loaf is.
1288
01:01:18,060 --> 01:01:19,700
I love that. I love the flavour.
1289
01:01:19,780 --> 01:01:24,460
The sweetness is just the right side
of sweetness, and the texture is spot-on.
1290
01:01:24,540 --> 01:01:25,860
But it's not bouncy.
1291
01:01:25,940 --> 01:01:29,140
You've ended up
with a massive air pocket in there.
1292
01:01:29,220 --> 01:01:31,060
But I think it's very good,
very brioche-like.
1293
01:01:31,140 --> 01:01:33,740
-It's light, it's well-baked.
-I think you've done a terrific job.
1294
01:01:33,820 --> 01:01:35,580
-Well done.
-Thank you so much.
1295
01:01:40,980 --> 01:01:43,500
There's something wrong
with the proportions.
1296
01:01:43,580 --> 01:01:45,660
That little bird, even if it was upright,
1297
01:01:45,740 --> 01:01:48,020
couldn't have laid those eggs
in a million years.
1298
01:01:48,100 --> 01:01:50,980
It's over-proved.
You've lost it 'cause it's going flat.
1299
01:01:51,060 --> 01:01:54,020
It's a bit tight.
It's under-proved as well.
1300
01:01:54,100 --> 01:01:57,300
This is going to prove
at a slightly different level to this.
1301
01:01:57,380 --> 01:01:59,620
-[Rochica] Oh, okay.
-[Paul] Because it's smaller pieces.
1302
01:02:01,820 --> 01:02:05,340
The cinnamon level's right.
Sweetness level's right as well.
1303
01:02:05,420 --> 01:02:07,300
Just that the dough's too dense.
1304
01:02:07,380 --> 01:02:10,100
And when you say
that's four and a half hours' work,
1305
01:02:10,180 --> 01:02:11,500
I wouldn't believe you.
1306
01:02:11,580 --> 01:02:15,300
Erm, that does taste absolutely delicious.
But the texture's not right.
1307
01:02:15,380 --> 01:02:16,740
-[Paul] Thank you, Rochica.
-Thank you.
1308
01:02:22,380 --> 01:02:24,100
[Prue] I think it's really very amusing.
1309
01:02:24,180 --> 01:02:28,820
And I must say that the crab shell
is so realistic.
1310
01:02:28,900 --> 01:02:31,580
-It's beautifully done.
-I like it, it's very neat.
1311
01:02:31,660 --> 01:02:32,580
Let's have a look.
1312
01:02:32,660 --> 01:02:36,580
Is the beach demerara sugar
or soft brown sugar?
1313
01:02:36,660 --> 01:02:38,100
Yeah, it's soft brown sugar.
1314
01:02:39,220 --> 01:02:43,540
Nice milk bread.
The structure's light, holds its shape.
1315
01:02:43,620 --> 01:02:46,180
And the sweetness levels
are just right as well.
1316
01:02:46,260 --> 01:02:49,300
-It's not overly sweet.
-It's nicely baked.
1317
01:02:49,900 --> 01:02:53,820
Tastes good, and I love the look of it.
I think it's just hilarious.
1318
01:02:53,900 --> 01:02:56,340
Aw, thank you so much. [chuckles]
1319
01:02:56,420 --> 01:02:57,820
[Freya] I'm so pleased.
1320
01:02:57,900 --> 01:03:01,260
I wasn't sure what to expectcoming into this week,
1321
01:03:01,340 --> 01:03:03,300
with me not really enjoying bread.
1322
01:03:03,380 --> 01:03:05,580
So I'm really thrilled about it. Yeah.
1323
01:03:05,660 --> 01:03:08,100
[Maggie] I'm disappointedthat I didn't do better in the bread,
1324
01:03:08,180 --> 01:03:09,540
'cause I make bread all the time.
1325
01:03:09,620 --> 01:03:11,580
And this is maybe
the last time you see me.
1326
01:03:11,660 --> 01:03:13,900
[Rochica] It's definitely beenmy worst week.
1327
01:03:13,980 --> 01:03:18,620
I would like another chance,
but I don't know if I'm going to get one.
1328
01:03:22,340 --> 01:03:23,180
[sighs]
1329
01:03:30,280 --> 01:03:31,840
[Matt] So where are we at?
1330
01:03:31,920 --> 01:03:33,800
Milk bread's quite difficult
to do properly.
1331
01:03:33,880 --> 01:03:36,080
I think most of them
did a pretty good job.
1332
01:03:36,160 --> 01:03:40,000
Simplicity was the way forward.
And I think Giuseppe got that.
1333
01:03:40,080 --> 01:03:43,520
What Giuseppe has done is clever.
1334
01:03:43,600 --> 01:03:45,880
-[Noel] What about Freya?
-[Paul] I would say Freya was up there.
1335
01:03:45,960 --> 01:03:47,400
She has done well.
1336
01:03:47,480 --> 01:03:49,480
There's a few people
who are sort of middle ground,
1337
01:03:49,560 --> 01:03:51,640
and I thought Jürgen saved himself.
1338
01:03:51,720 --> 01:03:53,760
-George is--
-Lizzie is doing well.
1339
01:03:53,840 --> 01:03:55,680
Lizzie really excelled, I think.
1340
01:03:55,760 --> 01:03:57,200
What about Maggie?
1341
01:03:57,280 --> 01:04:00,080
-[Paul] Maggie struggled.
-[Prue] I think she's in trouble.
1342
01:04:00,160 --> 01:04:01,560
I didn't get the flavours in that.
1343
01:04:01,640 --> 01:04:03,600
I thought the structure
wasn't particularly good.
1344
01:04:03,680 --> 01:04:05,920
I think it was a little bit too simple.
1345
01:04:06,000 --> 01:04:09,640
I think the two people,
I think Maggie and I also think Rochica.
1346
01:04:09,720 --> 01:04:13,360
The trouble with Rochica's
is that the whole thing didn't work
1347
01:04:13,440 --> 01:04:15,640
because there wasn't
a loaf of bread there,
1348
01:04:15,720 --> 01:04:17,400
and we're trying to judge bread.
1349
01:04:17,480 --> 01:04:21,080
But I really like them all now.
I don't want anybody to go home.
1350
01:04:21,160 --> 01:04:23,200
This is quite a hard point to leave,
1351
01:04:23,280 --> 01:04:25,800
because they're just
getting to know each other nowâ¦
1352
01:04:25,880 --> 01:04:27,760
-Settled--
-Settling into the life
1353
01:04:27,840 --> 01:04:29,840
of the prison camp where we film.
1354
01:04:29,920 --> 01:04:30,760
[all chuckling]
1355
01:04:30,840 --> 01:04:33,480
To be fair, a lot of them
have tried to escape already.
1356
01:04:43,840 --> 01:04:46,160
Well done, bakers. Big week, bread week.
1357
01:04:46,240 --> 01:04:48,320
Especially in front
of the breadfather, Paul.
1358
01:04:48,400 --> 01:04:50,400
It's a tough one,
but you all did really well.
1359
01:04:50,480 --> 01:04:54,800
I've got the great job this week
of announcing who is Star Baker.
1360
01:04:56,080 --> 01:04:59,960
The person who's Star Baker this week isâ¦
1361
01:05:05,360 --> 01:05:07,320
-Giuseppe.
-[all applauding]
1362
01:05:07,400 --> 01:05:09,480
Yeah! Bravo!
1363
01:05:14,880 --> 01:05:19,080
Now I have the less fun job of telling you
who's going to be going home,
1364
01:05:19,160 --> 01:05:21,760
and it gets harder and harder each week
1365
01:05:21,840 --> 01:05:24,960
because we're becoming friends
and we're bonding.
1366
01:05:25,040 --> 01:05:26,840
And we don't want to lose anyone.
1367
01:05:26,920 --> 01:05:30,200
But I'm afraid
we are going to be losing somebody,
1368
01:05:30,280 --> 01:05:32,600
and that person isâ¦
1369
01:05:37,640 --> 01:05:38,480
Rochica.
1370
01:05:41,880 --> 01:05:42,920
[Freya] It's okay.
1371
01:05:45,360 --> 01:05:48,720
[Rochica] It's come to end,but I have really, really enjoyed it.
1372
01:05:48,800 --> 01:05:51,760
And not everybody gets to bake
in the Bake Off tent.
1373
01:05:51,840 --> 01:05:53,520
So I'm proud of where I've got to.
1374
01:05:53,600 --> 01:05:55,840
And I'm just going to keep baking.
1375
01:05:55,920 --> 01:05:58,960
Just don't do anything to,
like, time. [laughs]
1376
01:05:59,040 --> 01:06:00,680
-We're gonna miss you.
-I'll miss you too.
1377
01:06:00,760 --> 01:06:02,440
-Just getting to know you.
-I know, right?
1378
01:06:03,760 --> 01:06:06,520
[Maggie] Your family
will be so happy to see you.
1379
01:06:06,600 --> 01:06:08,880
[laughing] I think
I was very close to the edge.
1380
01:06:08,960 --> 01:06:13,560
The cliff was crumbling rather badly,
but I seem to have scraped through again.
1381
01:06:13,640 --> 01:06:16,200
-Well done, Maggie.
-I don't know how I keep doing it.
1382
01:06:16,280 --> 01:06:18,000
-Squeak through.
-Squeak through.
1383
01:06:18,080 --> 01:06:20,640
Next week,
I've got to be spectacular. [snorts]
1384
01:06:21,480 --> 01:06:24,480
[Jürgen] Can't win them all.Can't win all the Star Bakers.
1385
01:06:24,560 --> 01:06:28,440
It feels very good to be
at the end of Bread Week and still in.
1386
01:06:30,720 --> 01:06:33,360
-[Prue] So deserved, really.
-Thank you.
1387
01:06:33,440 --> 01:06:35,360
Star Baker, can you believe that?
1388
01:06:35,440 --> 01:06:36,720
Especially for Bread Week.
1389
01:06:37,320 --> 01:06:40,480
I better savour it 'cause
it ain't gonna happen again. [laughs]
111356
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