All language subtitles for The.Great.British.Bake.Off.S15E03.1080p.ALL4.WEB-DL.AAC2.0.H.264-RAWR

Hey, Alison, it's bread week.

I know, which gives us
a perfect chance

to promote our brand-new album,

Alison and Noel's
Bake It Til You Make It.

Side one's a cracker.
Is there Loaf on Mars?

Crumb Together. Yeast of Burden.

Plus Dough Your Own Way,
Purple Grain

and You Knead me, I don't Knead You
by Bread Sheeran.

That's Alison and Noel's Bake It
Til you Make It. Coming soon.

Available in all good bakeries.

Welcome to The Great British
Bake Off.

Now we just need someone
to promote this.

You know Stormzy, don't you?

Yeah, I was in his video.
Yeah, all right, don't rub it in.

Shall I text or call him?
You got his number?

I tried to get his number,

he said, "Get lost you goblin.
I'll call the police."

Last time...

Can I hug you?

No, bye-bye!

I love you!

We got a medic?

..in the most dramatic biscuit
week ever...

They're dropping like bloody flies.

..we had to bid an early farewell
to Jeff.

You've tried, man. You've tried.
Yeah, that's all.

I have to come over to you.

Christiaan got a rare
show stopper handshake.

That's one of the best things
I've ever seen in the tent.

But it was the exquisite baking
of Sumayah...

Your artistry on that is fantastic.

..that earned the star baker crown.

I don't know what I'm doing.

Whilst Georgie and Illiyin
cracked...

It's not going to work.

..it was Hazel's Bake Off dreams...

Oh, no.

..that crumbled.

This week, the bakers battle...

Blue eyes at 11 o'clock.

..on Hollywood's home turf...

Oh... Oh, dear.

..with a savoury signature...

That's got a perfect dough!

..a tangled technical...

Oh, I hate bread week.

..and a supersized show stopper.

It's so big and
the colour's amazing.

Who will crack under the pressure?

I've got to rush. I've got to rush.

And who will rise to the occasion?

Just wait. My time is coming.

I am back for another week,
standing straight.

Yeah, I'm ready.
Bread week, let's go.

Bread week! Ah!

Ah. Let's go.

I am looking forward to it,

but at the same time
I'm not a professional.

I'm just a, you know, an amateur
mechanic who's....

Well, I'm not an amateur mechanic.

I am, I am qualified fully.

Done my apprenticeship.

But I haven't done it in
bread making.

Welcome back to the tent, bakers,

for your first challenge
of bread week.

Now, the judges would love you
to make a batch

of 12 tasty savoury buns.

This is one of the few work places

where you can compliment
someone's buns.

Without getting a visit from HR.

Exactly. How are your buns, Alison?

They're juicy, babes.

Your buns need to be made
from yeasted dough.

But the shape and the style
is entirely up to you.

I'm actually looking forward to
seeing some unusually shaped buns.

You have two hours and 45 minutes.

On your marks.

Get set. Bake.

I do like baking bread.

But I like baking bread for myself
and my friends, not Paul Hollywood.

No pressure.

Oh, gosh.

It's bread week and we want the
bakers

to produce 12 identical
savoury buns.

We're testing the bakers' knowledge
on basic bread making

so we want to see a good structure,

a nice stretchy dough
and a great flavour.

When you're making bread,
you need to show that love,

but also at the same time you need
to show the bread who's boss,

you know what I mean.

The nice thing about this bunch
of bakers is that they are

so imaginative that I think what
I'd like is something original,

something I've never tasted.

But ultimately it's got
to be good bread.

Hi, Andy. Hello, Paul.

Hello, Andy. Hello, Prue.
How are we?

More important, how are you?

Yeah, not too bad. Mustn't grumble.

Mind that, that's going a bit.

Right, tell us about your buns.

The inspiration behind this is
for my daughter.

So once upon a time I was
making bread.

I was looking for chorizo.

I didn't have any in the fridge
so I was raiding through

and one of her favourite little
salami treats was sitting there

looking at me and I thought,
"Hmm, happy days, I'll use them."

Maisie's chopped salami sticks
will be folded into Andy's dough

along with cheddar cheese
and chives.

I like the idea of the flavours.

It's all about getting the texture
on the bread as well as getting

the flavour through in every bite
which is the key thing.

What size are these buns?
They based on Paul's buns?

He's got lovely buns.

You said that like you knew.
You've been going out five years.

Whilst Andy has raided his
daughter's lunchbox...

It's very close
to my heart, these flavours.

So I'll be thinking
of Maisie today whilst doing 'em

and I miss her so much.

Illiyin has taken
a leaf out of mum's recipe book.

I am making a Jamaican cocoa bun.

So my mum used to make this for us.

It's like an enriched dough
made with coconut milk.

It's not exactly good for
the waistline, but great for joy.

Illiyin's cocoa buns will be filled
with Jamaican brown stewed chicken

and topped with spiced crispy
chicken skin.

How are you feeling? Fine.

Are you all right? Yeah, I'm much
better now that I'm seeing you.

Cos you had me worried. You were on
the floor for absolutely ages. Yeah.

I know! And I was like, "Oh, please,
please come back." I know.

But I'm so glad you're feeling
better. Yeah, I'm good.

Yeah? I'm good, yeah. Feel good?
Yeah. Strong? Ready to go.

OK.

Is that kneaded enough?

I don't know.

It's crucial that the dough
is sufficiently kneaded

if the gluten proteins
are to bond together

creating a strong elastic structure.

That's like perfect.

So you can stretch it really thin

and you can see the light through it
and it won't tear.

So that's exactly like what
you want.

Once the bakers are happy
with their dough...

Done!

..they can start the first
of two proves.

Let's get that in.

The first prove develops that gluten
and stuff like that

and gets you your flavours
coming in, you know.

I just hope it proves.

If it doesn't, it won't be as light
and fluffy as I'd like it to be.

If anyone's going to pick up on it,

it's going to be the bread father.

Morning, Dylan. Morning, Paul.
Hello, Dylan.

Morning, Prue. Morning, Noel.

Dylan, tell us about
what you're doing.

The dough's flavoured
with gochujang

which is
a Korean fermented chilli paste.

It's a very pungent like
chilli paste.

Wow, it's punchy, that, yeah.
Yeah. That gives the dough

like a really nice orange colour
as well.

What does Hollywood think of that?
Interesting.

As well as his fermented chilli
paste, Dylan will run confit

of garlic throughout the dough
of his buns,

which although simple, he is hoping
will prove he has what it takes

to forge a career in the kitchen.

I want to be a chef.

Do you? Yeah.

Chefs... Chefs are always ugly.

Chefs are always ugly?

Yeah, you're too handsome to be
a chef. You seen Gordon Ramsay?

It's like an omelette
with human eyes.

Don't put that in the show
cos he'll beat me up.

I am scared of Gordon Ramsay.
Looks like an omelette!

Actually he's got a sort of devil
may care pirate

sort of sexiness about him.

Whilst the dough is proving...

Smells so nice everywhere, it's
like, mm, yeah.

..focus turns to fillings.

Bacon, bacon, bacon.
Crispy, crispy bacon.

So I'm making an oregano pesto

inspired by lots of holidays
to Greece.

Ah, I love Kefalonia.

The food, the people it's just...
The sun.

John is hoping his pesto,
red onion and feta stuffed buns

will be enough to impress
Paul today.

He's going to be prodding,
he's going to be tearing. Oh, yeah.

Who does that? He'll be tearing.
Who does that? Just get rid of Paul

then you and Noel can judge.
And everything'd be all right.

And then it'd be fine.
But everyone would win.

No-one would go home.
That's exactly what we want.

No-one would go home especially not
you. You ain't going nowhere.

Sumayah, good morning.
Oh, hello. Good morning.

Morning, Sumayah. Right, Sumayah,
tell us all about your savoury buns,

what are you doing? So they're going
to be a milk bread

stuffed with a spiced chicken
filling and I'm going to shape them

to look like sunflowers.

Sumayah's sunflowers will be glazed
with a yellow turmeric oil

and filled with
a Bangladeshi chicken curry.

So how'd you feel about being
star baker last week?

It was, it was a shock.

Like, I was not expecting it at all.

Well, you might do it again
this week, you never know.

I don't think so!

Good luck.

Good luck, Sumayah. Thank you.

But the reigning star
baker's curry...

Oh, that's good.
Spicy, though. Whoo.

..has competition.

I come from Slovakia from here,
my husband's Asian, Pakistani.

We have different cultures,

so we kind of mix it, so the filling
is very Pakistani

and the dough is Slovakian,
and we are the perfect match.

Nelly's celebration of her marriage
will see her Slovakian milk bread

filled with husband Shand's
favourite veggie curry

before being rolled
and cut into triangles.

Triangles? Yes. You roll whole
pastry, you fill it in,

roll it then you cut in triangles.

Oh, on an angle.
Are you using egg wash on the top?

Yes, and a little bit sesame.

Sesame. Just make it a bit pretty.

If there's any egg wash left,
can you use it on Paul's cheeks?

But he's already shiny.

That's a compliment. I look shiny!

Yeah, like, you know, you look
beautiful just the way you are.

Thank you, Nelly.

Thank you very much. Thank you.
Thank you. Good luck.

They don't trust me,
they do not trust my triangles,

do they? Just wait.

My time is coming.

Nelly's not the only baker
experimenting with fusion flavours.

So this lamb is from our farm
at home

and then I'm adding soy
sauce, cumin, five spice.

My partner and I,
we love Asian fusion food

so it just reminds me of Matt.

So, yeah, he is here with me
and my buns.

Mike's baa-o buns will be
a clash of Asian spices

and traditional Sunday
roast flavours.

What is, is lavender going in it?
That's rosemary.

Let's do that bit again.
No-one will know.

So is rosemary going in this
as well?

Yes, so I've got rosemary in the
mincemeat. Oh.

Rosemary and mint from the garden at
home. Yeah, was you quite impressed

that I knew that this was rosemary?

I was so impressed actually cos
you know what? I saw that

and I thought is it lavender?
Did you? Yeah.

I don't know what made you think
that. Weird.

I'm such an idiot.

I'm making my mustard drizzle

which is also known as
mustard custard.

Mustard custard. Mustard custard.

You just like saying mustard
custard, don't you?

I do love saying mustard custard,
yeah.

We all like saying mustard custard.

I feel like that's going
to go viral.

Can't believe I'm 50 and I've said
it's going to go viral.

That is sad.

Gill's tangy mustard custard will be
drizzled over the top

of her black pudding, chorizo and
goat's cheese savoury Chelsea buns.

You've got an amazing amount
of filling.

How, how much... How much bread are
you making?

What's your dough weight?
I've got 600g of flour.

How much water? 360 mil.

So you've got a kilo of dough.
Yeah.

And how much do all these weigh?

So there's about 600g there.

Yeah. There's 200g of that
and about 200g of that.

One to one? Northern portions, Paul,
northern portions.

Whilst Gill is serving up
a generous taste of the north...

Oh, my God, is that all
black pudding?

Don't you start!

It's not for me.

..Georgie's packing her Chelsea buns
with the flavours of Italy.

So this is my pesto,

so in here there is wild garlic,

basil, pine nuts
and Parmesan cheese.

And normal garlic as well
so it's like, ah!

Alongside her garlic-packed pesto,

Georgie will fill her
Chelsea bun-style rolls

with sundried tomatoes
and mozzarella.

Is bread week a good week for you?

It's definitely more positive
for me. I do make bread at home

but it's just a standard,
you know, batch loaf every week,

but I think compared to biscuit week
this is definitely more my week.

Don't even
need to think about biscuit week.

Yeah, that's gone. That's gone.
Goodbye.

Nowhere to be seen. No. Bye!
Goodbye.

You look great today.

Ah, thanks.
You wearing one of Prue's dresses?

Yeah, can you tell? Yeah, it's
lovely. I'm wearing Paul's pants.

Just do halfway through.

Bakers, you are halfway through.

With the first prove complete...

That's got a perfect dough.

It's doubled in size,
so let's go for it.

..the bakers now face a race
to fill and shape their rolls...

I think you've done that before.

I have done it a couple
of times. Ooh!

Never under that much
pressure, though.

..if they're to maximise
the all-important second prove.

You want it to expand
and you get that fluffiness

and lightness from the second prove.

I think. Paul's going to watch this
back and go,

"What the hell is she
talking about?"

Blue eyes at 11 o'clock.

Oh... Oh, dear.

But introducing warm or wet fillings
into delicate dough...

I want to make sure that there's
not too much liquid,

got a good bit of chicken there.
Exactly how it should be.

..can be problematic if
the filling is sealed inside.

There's additional moisture
and steam within the rolls,

because there's oil in the pesto

but it kind of does give it a bit of
a lift as well. So I don't know

if it's a good thing or a bad thing,
to be honest.

I mean, it always works at home,
let's just hope it works here.

Famous last words in the tent.

So while some are taking a chance
on a moist middle,

others have opted to release
the liquid in style.

So I'm just cutting eight little
slits into each bun

to create the flower shape.

You can literally see
the filling when you,

when it bakes so I think that's
quite nice.

So I've put the fillings in and now
I'm doing my four strand plaits.

It's not too difficult but you need
to kind of like get into the rhythm

so I've got like a little, like, you
swing with the strands.

Right side to the inside, left side,
right side, left side, right side.

And you're done.

You need to get into
the swing of it.

Christiaan's knotted plaits will be
made up of

an infused mushroom dough, hazelnut,
sage and truffle oil pesto,

and for an extra umami kick,
some porcini mushrooms.

The only thing that worries me is
you've got porcini and truffle.

Yeah. And I've never put
the two together.

I love mushroom. Like,
never enough mushrooms.

You're a bit of a fungi.

Basically.

With the bakers' buns now weighed
down with fillings...

Looking good so far.

..holding their nerve during
the second prove is crucial.

It is a waiting game with bread.

Like, normally I'd go out
and go down the shops

or, you know, just go and do
something.

But every moment spent proving
is a moment lost to baking.

I was wondering about the hats.

What do you mean? I was thinking
about it all last night.

I was thinking are, have you been...
Hmm.

..confident enough to bring
ten hats?

Yeah, no.

So how many hats have you got?

Three.

So this is the only,
this is the last one?

This is an omen, innit.

Now it's just the, do I take them
out and baste them

and start them baking? That's what
I'm like, when do I pull 'em out,

do I pull them out of the prover
now?

Bakers, you've got half an hour
left.

Yeah, I am.
Yeah, I'm going.

They're touching, so that's good.

And so if I push this,
it'll come back but just halfway.

And so that, that means my bread is
now proved so I'm going to score it

and then pop it in.

Scoring the buns encourages them
to open up in the oven

producing a scar-like crust known as
an ear.

I'm hoping to get
a nice ear on my bread.

I really, really want
these to be good.

If they're not, I'll be
really upset.

So that's going to go straight in
now.

I think they look good,
I just hope they bake OK.

As the buns hit the heat of
the oven...

We shall see if
it's going to work or not.

If it doesn't going to work,
I know where is exit.

..the bakers face an anxious wait...

Oh. Come on, darlings,
do your thing.

..to see if all their kneading
and proving has paid off.

You know what, you always say I'm
not going to do the Bake Off thing

and sit by the oven but there's
nothing else to do.

My bread is so simple. So, yeah,
I'm really hoping

this is good bread. Hopefully.

Hello, Gill.

Hello, there.
What are you, just loitering about?

I've got the calm before
the storm. They're in.

Just need them to, to bake now.

Are you using pig's blood?

Yes, I am.

Nice. Is that, does that meet
with your approval?

Well, human blood would be better.
Better.

Isn't pig's blood the closest
to human blood?

Yes!

Oh, stop it. I'm salivating.

Bakers, you've got
five minutes left.

Give 'em another little glaze.

Get a nice bit of shine
and colour on 'em.

Why are they all so pale?

Could be the cuts
aren't quite deep enough

but they still taste great.

Well, I think they do.

Pray that they're just really soft.

The best buns he's ever going
to sink his teeth into.

This is not like
a traditional bread.

It's like such a flaky outside.

I think Paul might be like,
where's the bread?

I hope the fillings makes him go,
"Don't worry about it, babes."

Bakers, you have one minute left.

Mine are coming out.

Woo-hee!

It's like I collided with a genie.

They are the most beautiful buns
I've ever seen.

That's how they should look.

Some of them have an ear

but other ones just look like
a mess. That's so annoying.

These are the bottom shelf ones.

You can tell they kind of expanded
a bit more.

They look really fluffy.
But I don't know if,

I feel like they might
be underbaked.

Couple have split, but I'd rather
them be filled properly.

I'll put a bit of gold leaf on
the top.

Here we go. You don't need gravy
when you've got mustard custard.

I've got to rush, I've got to rush.

Trying to rotate them all
so it minimises how bad they look.

Bakers, that's it. Your time is up.

Ah!

Please step away from your buns.

APPLAUSE
Well done, guys. Well done.

Well done. Yours look
absolutely beautiful.

I hope they're not underbaked.

Oh, look at him posh man with gold
leaf on top.

The bakers' savoury buns now face
the judgment of Paul and Prue.

Hi, Georgie. Hi. Hi, Georgie.

I love the look of them.
They look appetising. They do.

These are garlic pesto,
sundried tomato and mozzarella.

That crumb looks lovely,
doesn't it?

Hmm.

I think it's just delicious.
Very classic flavours.

Yeah. But they're nice and punchy
and there's enough of them.

It needed more Parmesan. So close,

I would've given a handshake
for that. Um...

Didn't quite... Gosh. Not quite
there. But that is,

that's one of the nicest Chelsea
buns I've had for a while.

I love the bread. What'd she have
done? Just grated it on the top?

Is that what you wanted? Yeah.

So is that what she's been marked
down for, just a little bit of...

She hasn't been marked down. Oh, OK.

I'll tell you what I will do,
I'll give you a pat.

Pat. Oh, I'll take that! Whoo!

APPLAUSE

Well done.

Thank you so much.

First-ever Hollywood pat!

You've just made history.

I'm a bit nervous of this because
when I saw your pan,

it seemed to have
a huge amount of chilli in it.

It's got a lovely flavour, though,

the spice level's perfect.
The chicken's good.

The heat's not too strong
so it's nice.

No, it's not, it's perfect.
No, it's nice.

And I like the, the crispy chicken
skin as well, cos it's got

a lovely blend of textures
that adds to the bread.

Yeah, nice. Like them.

Thank you.

It's a great looking roll.
The spiral's quite effective.

They are filled with lamb,

onions and carrots
spiced with cumin,

five spice and then some rosemary
and some mint.

That lamb is delicious. Ah.

The bread's a little bit tight,
but it sort of works

cos it's very short.

That with the filling is delicious.

Mike, I'm slightly disappointed in
the filling. Mm-hm.

I agree that it's delicious,

but I'm, I'm getting more cumin
than lamb.

Yeah.

I think they look quite nice.
Very nice and shiny. Yeah.

So it is a oregano dough with an
oregano and garlic pesto,

caramelised red onion
and barrel aged feta.

Ooh, dear.
Oh, and that's not good.

Anything that's in there
that's got liquid in...

Yeah. ..as it bakes,
it produces steam

and then the steam creates
the pocket. Uh-huh.

I actually like the flavour. I just
think the textures aren't perfect.

Yeah. Hmm, it's a bit dry.

I think it's golden just like you.

Thanks, bab.

Thank you, John. Thank you.
Thank you. Thanks, John.

Oh, look at that. You must be
pleased with that. Yeah.

Do you know I could just sit here
and eat this all afternoon?

Really? It is a very, very soft roll
and it's got a nice flavour to it

and it is well balanced. I think
it's decent. Yeah, well done.

Thank you, Paul.

Like the look of 'em,
I do like the look of them.

They're filled with black
pudding, chorizo, goat's cheese,

have mustard custard on the top
and bacon crumbles.

I love the flavours.

Chorizo works beautifully well
with the black pudding

and the mustard gives it a nice,

light feel and another element
to the flavour.

It's all blended together.

And I love the texture of
the bread. It's quite soft.

Hmm, it is. Very soft. Thank you.

I think it's original, delicious,
and witty too.

Thank you.

Thank you, Gill.

These are chicken milk buns inspired
by sunflowers.

You've certainly got the,
uh, irregular look.

Yeah. Uh... Um, the, the variety
of different shades.

Yeah. And they have split slightly
in places. Mm.

Let's have a look.

They look really beautiful.
Thank you.

Very original and delicious looking.

Sumayah, the filling is absolutely
delicious. It's a little dry.

I also think it's underproved.

OK. Yeah, yeah.
It's a little bit dense.

But I love the flavour of the curry.

I think the filling is exceptional.
Thank you, Sumayah.

Thank you.

I like the shape.
It's like a pizza slice.

Yeah. It's kind of like a sweet, uh,

well, milky bun with, uh,
curry inside

with coriander and chilli chutney.

Hmm, quite interesting,

because it feels as if it
would be quite heavy

because it looks dense,

but it's actually light in
the mouth.

Um... Oh, no.

I like it.

But I was expecting
more of a punch from it.

Probably you will get it with that.

Paul take only a little bit.

I know, I noticed.

Oh, yeah, there's a kick to it.
It works.

Yeah, oh, thank you,
I'm pleased you like it.

Thank you, Nelly.
Thank you very much. Appreciate it.

Delicious, Nelly.
Thank you, thank you, Prue.

I like the look of them, there's a
little small one there

and a big one. I know.
They're a little bit odd in size.

But they look quite nice, yeah, I
like them.

No, I think they look lovely. So
I've chosen a porcini infused dough.

Hmm.

Then we've got, a sage, hazelnut,
truffle and cheddar pesto.

I'm amazed, Christiaan. I did not
think the pesto bit

and the mushrooms would be
good together.

And I was wrong.

They go beautifully together.
And you can taste both.

Thank you.

My concern was more
the level of truffle oil

compared with the porcini mushrooms.

Because you've got the liquid from
the porcini mushrooms

going into the dough, you've also
got just the right amount

of truffle oil so it blends really
nicely together. It's a decent roll.

Absolutely lovely. Well done.
Thank you, thank you.

We're having a lovely day.
Oh, yeah we are.

I think they look really
interesting. I love the colour.

I really like the colour.

And I really like the shape.

I, I wish I got a better ear,
I'm not happy with that.

That's, that's lovely.
It's a really nice look to them.

OK. Let's have a look.

Still never tried this flavouring
you put in it.

Gochujang.
It's mostly chilli, is it?

Yeah, so it's like
a fermented chilli paste.

It's amazing.

The spice levels in that
are delicious.

And I love the garlic cos it's,
it's not particularly strong

but it's there. What impressed me
more than anything else

is that the crust that you've
managed to achieve on such

an enriched dough and the colour

and the flavour is
so much in your face.

My goodness.

APPLAUSE

Wow.

Never had anything like it.

Yeah? And that's why you got
the handshake.

You could probably sell
a lot of them. Yeah.

They're lovely. I really like and I,

I haven't been surprised
by a flavour for a long time.

Well done, Dylan.

Cheers.

He looks positively staggered.

Thank you.

Well done, mate.

Very good, well done.

I got a handshake which is insane.

I love travelling
so I can pick up flavours

and for it all just being knowledge
right there

and it's like, that is wild,
like really wild.

So I've had the first Paul pat
so I'm...

I can't even speak.
I'm just so happy.

Oh, God.

Yay!

So I'm disappointed, of course,
but going into the technical

I know I've really got to kind of
pull it out the bag, really,

to bring myself up there cos
everyone in there is amazing.

Everyone's bakes look incredible
and they, they've had really good

feedback, so I'm at the bottom of
the pile, really.

The bakers were able
to practise their buns

but they have no idea
what's in store for them

in the technical challenge.

What is that?

It's some type of demonstration
I'm telling you.

Oh, is it going to be watch?

Watch and make? That'd be
so cool if it is.

Who's going to be doing it?
I think maybe, Paul.

He's not even got an apron on.
There's no way.

Welcome back, bakers.

Now, your technical challenge
has been set by Dr Denim himself,

Paul Hollywood.

Dr Denim would love you to make
a seven-strand plaited wreath.

Now this is a bit of an unusual
technical cos Paul has given

you no instructions on how
to shape your bread.

But he's not a complete monster.

He's going to do a demonstration
for you instead.

So I want all of you
to come forward. Come on.

No way, that's sick.

Not too fast,
we don't want to spook him.

I've done a nine-strand.
I've never done a seven-strand.

OK. You start off
with seven strands.

Four on one side. Three on another.

You work from the outside in
so you're in,

this now has four
and then over to the middle.

This has four. So it's out,
in, all the way down.

Till you get down to the bottom.

And then you invert it.

Oh. And then you work exactly
the same, go over.

All the way down to the bottom.

And then all you do
is trim off the end.

And you want to join

the two pieces together.

A little pinch.

That's it.

APPLAUSE

Here's the handshake. Thanks.

As ever, this will be judged blind
so we're going to have

to ask our lovely judges
to leave the tent.

Good luck. Off you pop.

And now you guys just have
to remember what Paul Hollywood did

and recreate it without
the startling blue eyes

and the sausagey fingers.

You've got two hours
and 30 minutes.

On your marks.

Get set.

Bake.

God. This is crazy.

So we've got the full ingredient
list but we've got no method.

So it's 500g
of strong bread flour,

a sachet of fast action yeast, salt,
bit of olive oil,

and he's given us
a bit of leeway on the water.

I have done stranded plaited
loaves before,

but with a picture in front of me

and I'm not very good at
memory games.

I have a little bit experience
with plaits.

Brioche you do like this
in my country.

So we can make some
Slovakian style.

Paul, it was such a pleasure seeing
you plaiting a loaf.

And what's so beautiful about this
is the perfect definition.

Yeah, you can see each
and every plait,

and if the dough's too soft then you
lose all definition in the plait.

The other thing we've asked
for is the hole in the middle,

so you've got to get the strands
a decent length.

I think the other thing that is
difficult is to know exactly when

something has proved enough.

Yeah, and sometimes if they
underprove it,

the yeast hasn't reached
its full potential yet

so when it goes into the oven
the bread'll expand quickly,

and it's going to rip
and it's going to look terrible.

So would you like to try some, Prue?
Yeah. Let's have a cut.

There you go.

Oh, doesn't that look lovely.

They should have
the light crust on the outside

and the slight chewiness
on the inside.

The colour's gorgeous.
I want to kiss it.

You want to kiss the bread? Yeah.

We need to talk, Prue.

So now I'm just kneading my dough.
The key is just keep working it.

There's no mixer and I am sporting a
middle age injury

from putting the wheelie bins out.

So apologies to Jenina,
my physiotherapist.

I'm getting a sweat on now

but obviously I really want to do
well

cos I didn't have the best morning.

The dough's ready.

I'm just going to get a bowl and put
it in the proving drawer.

I assume it's going to be
until it doubles in size.

Now we wait.

Just going to get ready
for the egg wash.

I only got given one egg.

Oh, shoot.

I've put the egg in the bloody
thing.

I'm going to have to do it again.

Again? Yeah. Why?

The glaze is the egg
and I've stuck it in it.

I did wonder why there was
an egg in it.

I'm going to practise doing
the plait with the clingfilm.

That's a smart idea.
Did you get a handshake?

Yeah. You know what happens,
don't you? He shakes your hand,

he puts a microchip into your hand.

You'll go faint and then you'll wake
up outside his house.

And then you'll be running errands
for him.

It's how he got me to do this show.

Andy's really going
for that bread now.

Go, Andy, go!

Be tender, though.

That went out the window
half an hour ago.

Bakers, you are halfway through.

All right, let's just do this.

It looks all right, I think.

It's definitely doubled in size
from when I started.

I'm splitting it
to make seven strands.

Getting the seven strands
to the correct length...

I think should be quite long,
the strands, not small.

..will be vital.

I know when you plait it
it's going to get shorter.

Too short...

The more you work it, the more
it wants to spring back.

..and once plaited and joined,

the wreaths may lose the distinctive
hole in the centre.

I've got it nice and long so we
shall see how I'm going to plait it.

Were you watching Paul
when he did this?

I'm always watching Paul.

He did it too fast, though,
didn't he?

You know those Instagram videos of
cats playing with like wool,

that's what it was like.
Sh-sh-sh-sh-sh.

What I gathered from Paul was we
start at the halfway point,

outer one goes to the centre.

And just keep on doing it.

But not all bakers...

Why am I not doing this right?

..have such a good memory.

I think I've forgotten
a few key details on what I saw.

And starting with the strands in
the wrong position...

I think he had them overlapped in
the middle.

Can't actually remember how he
started it off.

..means that when they flip
their dough...

Oh, that didn't work, did it?

..any dreams of replicating Paul's
perfect plait...

It's the invert that
I'm like, uhh...

..might start to unravel.

I'm having a mare.

It's confused me now, upside-down?

Oh, I hate bread week!

That just seems wrong, doesn't it?

I guess this kind
of looks like what he did.

Christiaan, did you find yours
had that bulge?

No. I don't know if this is right.

No, yours is definitely right.

Look at that.
Just looks so bad.

I'm going to have to go
with this dough, I think.

I'm going to be too far behind.

I'm just going to marry it together
in a happy little union of bread.

Oh, it's not very neat.
Bread is not my thing.

I used my extra dough to make
a little plait

because I don't like the connection
and I want to have that finesse.

You're adding some extra bits.

So you've elevated it to
the next level.

Because it's finesse.

One day he going to says,
"Nelly, you did it."

What we going to make with this?

I don't know.
I'm thinking about it.

What about a nice moustache?

I've got already.
I just shave it, leave it.

That one now needs to prove again.

We'll start at 15.
It'll probably take 20.

I'll do 25 and then see.

So I'm just trying to sort
the join.

Oh, nicely done, Andy.

Fingers crossed, really.

I'm playing catch up
with these guys.

I'm just going to have a peep.
Yeah, it's proving well.

But I think stay in there
for longer.

That proved so quick. 15 minutes.

Yeah, it's got a bit of a spring.

It is rising. I'm just going
to leave it five more minutes.

Really important you prove it enough
a second time.

Otherwise it expands too much
when it goes in the oven

and it can crack when it rises.

Right, it's going in.
Good luck, plaity.

I hope it puffs up more.

How was the prove, did you check?

I just put it in.

How much time do we have left?

Bakers, you've got half
an hour left.

I'll have to bang that up.

This is going to be beg,
borrow and steal on time.

That is springing back rather
nicely, so egg wash time.

I'm just annoyed with
the shape of mine.

It's kind of lost the plait there.

OK, shove it in.

Let's do this.

Now we just wait.

Peekaboo!

Ooh!

How is he doing that?

Andy, Georgie just said,
"How's he doing that?"

Magic, mate, I tell you.

It's in the oven? Mm.

It's proved very well.
Yeah, it has considering, babe.

Could've been a hell of a lot worse
than that.

Bakers, you've got
ten minutes left.

I think I'm coming out.

Just looks a mess.

And I don't know how crusty
they wanted the outside.

Just want to give it
another little glaze on.

Just get a bit of shine, I need
to do something to elevate it.

It's looking OK.

But I'm going to give it
a little bit longer.

I'd rather it be fully baked
than underbaked.

And it looks all right but it lost
a bit of the definition.

Bakers, you've got
five minutes left.

We are going out.

They always says lift it up
and knock on the bottom.

It's, it's dull. Should be done.

I haven't got a clue what I'm meant
to be listening for.

Gill, how have you got your egg wash
so beautiful?

That was precision egg washing
that, mate.

See you've got a nice wreath.
Don't touch it.

Bakers, you have one minute left.

OK, I'm going.

It's really moulded into one,

but it's a wreath
cos there's a hole.

My plait isn't the best
but it's got a glaze, it's shiny.

It's nice round here
and then it just loses a bit.

But to be honest, compared
to how I was.

Bakers, your time is up.

Get off the paper!

Please bring your wreaths up
and place them behind your photos.

I don't know why on earth I thought
that was ever right.

It's not even round.

Nelly, yours is amazing.

Thank you, lovely.
I would like to him says it's tidy.

That would make me really happy.

It's time to judge the bakers'
seven strand plaited wreaths.

Well, I'm impressed.

He might not be impressed
but I'm impressed.

Paul and Prue are looking
for clearly defined plaits,

a hole in the centre,

a smooth glazed crust
and a beautifully even crumb,

and they have no idea
whose is whose.

OK, let's start with this one.

One of the criteria we're looking
for is a hole in the middle,

but it's just one big fancy looking
cottage loaf, really.

It's got a shine on it, though.

Yeah, it's a good colour.

It's a bit tight inside.

Not proved enough. Yeah.
But it's baked.

This one's not too bad.

It's got a good glaze
and it has got a hole in the middle.

It lost its way a bit here.

When you're rolling out these
strands,

sometimes if they're not even, you
get irregular shapes

but that's well baked, actually.

Yeah, it's lighter.

It's springy but it's not
so resistant.

Now this one's lost its way.

There's just no definition in it
at all. But the bake's OK.

Yeah. I think that's nice bread.

Hmm. Moving on to this, again it has
lost some of the definition.

And it's a bit soft.
And it's a bit pale. Hmm.

It tastes OK.
It's just it wasn't proved enough.

I don't think it's too bad, this.

It's a nice strong colour.

It feels lighter
but the plait's lost its way a bit.

It's a little uneven.

Bake on it's pretty good.

Hmm. It's quite a nice texture,
isn't it?

Mm. OK, moving on to this one.

The plaiting's not bad.

It is a nice looking loaf.
It's nice and soft.

It's decent.

I like this.
Someone's plaited before.

It's got a plaited belt.

To cover up the join. Yeah.

It's a lovely way of doing it.
It looks very good.

There's definition there as well.

I think that's a lovely texture.

Hmm. Lovely tasting.

Very good bread.

Not much of a hole there.

Plaiting's not quite long enough so
they've tried to pull it round.

And then it's blown up.
But the definition's there.

And the shine.

Yes. Tastes OK.

Moving on to this one.

Some thin bits and some fat bits.

But there is good definition
in this.

It's quite a nice structure.
It's quite open.

Nice texture. Hmm.

I think this one is underproved.

A good indication of that
is the tear there,

the bread's trying
to force its way up

and it's not quite there
so it's split.

Not much of a glaze on that.

It's quite soft, needed much longer
in the oven. That's not a bad crumb.

I think that's delicious.

They all taste good, actually. OK.

The plaited wreaths will now
be ranked...

That is definitely the nicest one.
It's a nice shape.

..from worst to first.

In tenth place is this one.

That's me. Dylan, it's a little
uneven and underproved. OK.

In ninth spot we have this one.

John, great definition.
Where's the hole?

Didn't stretch it enough.

Christiaan is eighth,
Georgie seventh,

Mike sixth,
Gill fifth,

Illiyin is fourth

and Andy is third.

In second place we have this one.

Sumayah, this is a really nice loaf
of bread. Good colour, very good.

Thanks. Which means...

In first place we have this one.

APPLAUSE

Nelly, you've plaited before.

The colour, the definition,
the plaiting, very, very good.

It's very hard for me
to take compliments

because all my life
I wasn't good enough.

And from Paul, the king of bread.

Well done, Nelly. Well done, Nelly.
Thank you very much.

That was the biggest compliment
I ever could have.

That went worse than I thought.

I'm just not consistent, which is
annoying cos I know

with bread normally
I'm pretty consistent.

I always knew that bread week
wasn't going to be my week.

So I need to pull it out
the bag tomorrow.

Just one final challenge before
the judges will name

bread week's star baker

and decide who will be leaving
the competition.

Can we just talk about the new
Paul pat

where you nearly get a handshake?

Georgie, she was over the moon
with it. It's the new thing.

It's a thing. The Paul pat.

There's Postman Pat
and there's the Paul pat.

They're talking about whether they'd
rather get a handshake

or a Paul pat. Or a pat. Yeah.

I was really surprised about
the standard yesterday,

I was really pleasantly surprised.

I thought the standard in the
signature was some of the best

we've seen in bread week.
Ever? Ever. Ever.

The gochujang flavour inside
Dylan's rolls, that was ingenious,

but then in the technical
he came last.

I mean, it was very tight in
the technical.

No-one got it perfect.

I think, uh,
Nelly was the closest to it.

Yes. I think she did
a really good job.

Exactly, and that put her ahead.

I think John might be feeling
a little bit nervous.

He was second to last
in the technical

and he was right down at the bottom
for me in the signature.

Because of the air hole.

Usually he does something that
saves him.

He just has to not come last,
right? To stay.

You can't have a weak week. Uh,
and if you do you could go,

and that, and he's one of the
stronger bakers.

So glad it's not the same
for us otherwise we'd all be gone.

Right, bakers, time for your bread
week show stopper challenge.

The judges would love you
to make a bread cornucopia display.

Or a horn of plenty,
as it's widely known.

Your horn must be beautifully
shaped. Like Paul's.

And have at least two
different breads inside.

You have a staggering four hours
and 30 minutes.

On your marks.

Get set.

B to the A to the K to the E. Bake!

Here we go.

Traditionally, a cornucopia
is a horn-shaped basket

overflowing with fruits
and vegetables,

but today the judges are expecting
an abundance of breads.

Yeah, we've got a massive production
line on the go today.

Everyone's like bang, bang, bang,

get these doughs done,
get 'em proving.

To produce their cornucopias,
the bakers will need to shape

their dough around formers.

Calling Mike - too-too-doo-doo.

Sorry, say that again?

Now this is quite a tricky challenge

because they have to make
the cornucopia

and it has to be fairly big,
because you've got to think

of all those breads they're going
to put inside.

But what's tricky is the whole bulk
of the horn itself

needs to be solid, cos you don't
want it to collapse in the oven.

Inside the cornucopia, we want at
least two other kind of breads.

They can be sweet or savoury.

But we want something really
original and delicious

and which shows us their bread
making skills.

I need to make sure I don't
underprove them this time

after yesterday's comments.

We've given the bakers four

and a half hours
to complete this cornucopia

and they're going to need every
single minute of that

to be able to produce
what we want,

which is an amazing look,
fantastic flavours

and a real display
of their workmanship.

Good morning, Gill.
Good morning.

So, Gill, tell us about
your cornucopia.

So my cornucopia is a celebration
of my Devonshire holidays.

Ooh.

Gill's seaside-themed cornucopia
will contain all the flavours

of her favourite summer holiday.

Onion and bacon plaits to represent
her bacon buttie breakfasts,

beer bread mini loaves

and Devonshire splits filled
with strawberries and cream.

That's basically my holiday
in a nutshell.

Love it. Bacon, beer and cream teas.

Wow.

Where have you been all my life?

Andy is also dedicating his bake
to a memorable holiday.

The Mrs took me to New York
on my 40th birthday.

Basically I had a fantastic time,

the best pizza I ever eaten
was like, uh, in New York.

So them flavours coming into it.

It's going to be booming.

Andy will be making
pizza style buns,

cinnamon pretzels
and focaccia muffins.

All contained within his brightly
painted horn.

Do you know what's amazing, I think?

And you should pat yourself
on the back.

You started again and came third
in the technical.

I know. I was very impressed by
that.

Do you know why I done that,
just give them all a chance.

He's given them a chance.

Hello, John.

Good morning. Hello, John.

So tell us about your cornucopia.

So my horn of plenty is
celebrating Pride.

Um, so the horn is in
the Pride colours.

Love it.
Like the Pride flag.

Filled with lemon and ginger buns
and cinnamon raisin bagels,

John is hoping to do himself
proud today

with his rainbow cornucopia.

That's a very nice shape of
a cornucopia, isn't it?

Yeah. I'm looking around and people
have got very big horns

compared to mine, but...

It's not, it's not about
the size, babe. Exactly.

It's about what you do with it.

Absolutely.
I've never had a problem before.

Whilst John is hoping pride
doesn't come before a fall.

Paul likes my flavours,

he thinks the idea is great,

so it's just about executing
it now.

Sumayah is hoping some very special
recipes

will stand her in good stead.

So my cornucopia is inspired by just
recipes passed down from like

friends and family and stuff.

It's a bit uncreative.

What are you grateful for?
Uh, friends and family.

Sumayah will be serving up cinnamon
and star anise Mexican concha bread

and a Middle Eastern fatayer bread
filled with feta, dill and parsley,

all contained within an intricately
decorated spiced cornucopia.

So this is my cornucopia dough

and it's flavoured with, like, sumac
and paprika, cayenne.

I'm wrapping this flat sheet
of dough around it.

The whole thing? Yeah, and then I'm
going to make a lattice

and cut it into strips.

OK that... Yeah, that sounds
interesting. Yeah, like that.

OK. Well done, darling, good luck.

Good luck, thank you. Thank you.

Using formers will ensure the
colossal cornucopias

hold their shape in the oven.

I think I'm going to roll it up.

I think that's the best course
of action.

I am wrapping my cornucopia
like a mummy.

However they decide to approach
the design and construction...

I also don't have braids
or anything.

I'm just doing black
and white stripes.

..every join must be robust if
the bakers are to avoid collapse.

So you can see at the bottom I've
got, like, the gaps are too big.

So I just need to bring them
together a little bit more.

I'm definitely hoping that
the horn holds its shape.

The whole horn is going
to be plaited

and that's sort of my decoration.
I love plaiting dough.

I learnt taking my sister
to pony club

and plaiting the tail of her pony.

Mike's plaited horn will be filled
with herbed olive

and cheddar twists,

cheese, tomato, basil and bacon
twists and rosemary fougasse.

Why did I choose to plait?

Especially after we had plaiting
technical yesterday.

Plaiting yesterday. I was like...

Did you see how fast Paul
was plaiting? Oh, my God.

Watching him handle dough is...

Is quite a treat.
That's what this show's all about.

You just want to see Paul Hollywood

in gold wrestling pants
handling dough.

The horn itself, it's quite
a basic dough recipe

but with rosemary.

It's massive!

It's a show stopper.

It certainly is.

Georgie's supersize cornucopia
will be filled

with pumpkin and pecan buns,
chocolate and hazelnut babka,

tahini swirls and decorated
with autumnal leaves and mice.

So have you got mice in your house?

There's mice in the garden.
Yeah.

And there's rats in the roof.
Love it. Love it.

Because we're in the countryside you
just can't get rid of them.

You can't get rid of them. There's
just no way, so it's just pointless

so you might as well just embrace
them. Just live with them.

Just my little friends.
I love animals.

Georgie isn't the only baker paying
tribute to her furry friends.

Hello. Hi. It's like
you made Tim Burton's horn.

Yeah. Love it.

Well, it's meant to be a cat tail.

Have you got a cat?

I've got two cats, yeah. Have you?

Yeah. Two cats, one dog. She's new.

I didn't really want her,
to be honest.

It sounds harsh but I...

She might be watching this!
"Dylan! Oh!"

Yeah, now we have her I really
Like her.

"Please! I heard what you said on
the baking show!"

Inside the belly of Dylan's cat
cornucopia

will sit amaretto creme brulee
doughnuts,

maple bacon cinnamon knots

and a country loaf accompanied by
whipped bone marrow.

I'm going to tell you a secret now.

What? Earlier on Paul said
your signature was ingenious.

Really? Just saying.

Oh, that's quite cool.

Yeah. I thought I'd give you that
little boost. Good luck.

Cheers, Noel.

As the supersized show stoppers hit
the ovens...

Please fit.

Let's just hope it doesn't
melt off.

..the bakers' attention can now
turn to the bounty of breads

that will fill their horns.

I've got like so many bakes to do
now. Really have got to push on.

So this is the bacon going into
the onion bread now.

So this is just my cinnamon bagel
dough. It smells delicious.

These are little pumpkins.

While I am finishing off these,
I'm starting off the next dough.

This is the poppy seed one
with sugar, orange

and a little bit butter
I'm going to put now.

That's a lot of poppy seeds.

Yes, and you're going to love
it. Hopefully.

Nelly's hoping to build on her bread
week success

with a potato and onion bread horn
which will be overflowing

with her poppy seed
and orange samosas,

walnut wreaths
and sweet cream cheese buns.

How did it feel to come first in
the technical?

You cried, didn't you? Yeah.

Do you cry quite a lot? No.

I won't cry but tomorrow I'll go
to a cave

and scream for an hour and a half.

Until all the bats
fly out of the cave.

And then when you see the bats in
the sky, it'll form your name.

"Nelly number one." Aww.

What do you think about that?

You've got one in your hair,
actually. Good luck.

Illiyin, good morning.

Good morning. How are you?

Good. Right, tell us all about
your cornucopia.

So the sort of theme for mine
is all about like family

and coming together, so each of the
buns and the cornucopia itself

will be sort of braided
so all of it is about togetherness.

Illiyin's plaited cornucopia
will be filled with feta,

parsley and harissa wreaths,

jalapeno and sundried tomato babka

and a halloumi, coriander
and olive knotted bun.

Do you eat bread
with halloumi quite a bit? Yeah.

If you ever try it at home again,
just do halloumi...

Yeah. ..and dried mint.

Should I have done that today?

I'm not saying you should've done
that today.

But I'm saying next time you try it
at home, try it. It's delicious.

OK. No, it's really good. Thank you.

No worries. Thank you. Thank you.

He's kind of given me a bit
of an idea.

Like, ooh, maybe I could add
a little tiny bit of mint to that.

Christiaan, good morning. Hello.

Good morning, good morning, good
morning. How are you?

Right, Christiaan, tell us all about
your cornucopia. What you doing?

So this is my orchid bun.

I've themed it around like one
of my favourite like things

to do on like a spring afternoon,
which is go into like

the British countryside. Go and look
at the wild flowers. Nice.

Christiaan's floral themed
cornucopia will be filled

with garlic and stilton
bread orchids

and rose-shaped sweet buns filled
with strawberry and cardamom jam.

I like the idea of the flavours.
It's about how it's going to look

as well so it's all about the
decoration. Yeah.

But sounds good. Yeah. You sound
confident. Well...

Yeah, I'm sure it'll...
We'll see.

Good luck. Thank you very much.

Thank you very much.
Thank you, guys. Thank you.

Bakers, you are halfway through.

W...

Two hours and 15 minutes left.

Wu... Wu...

With the cornucopias taking up all
the oven space...

Looking good. I'm happy.

..the bakers need to ensure their
other breads are prepped

and ready to hit the oven as soon as
the cornucopias come out.

Right, I really need
to crack on here now.

So this is the concha topping,

which is basically like
a sweet biscuit

and when it bakes it should like
melt and crack.

But there's a problem
with John's bagels.

They don't normally sink.

Normally they float
pretty, uh, well.

I make bagels all the time.
And they've never sank. Ever.

Hello, darling.

I'm not having a good day.

My bagels aren't rising.

So I make bagels all the time. John.
I could absolutely cry for you.

Because you've done,
you're just, you smashed it.

I know. What do you think, it's just
it's bread week?

I think it's just this week. Please
don't get upset. Don't make me cry.

Don't get upset, please.
Don't get upset, babes.

Don't, don't get upset.

Thanks.

It's all right. It's just bread.
Mwah. It's just bread.

Yeah. Thanks.
I just want to hug ya.

Can I just have a minute? Yeah.

Oh, John.

Oh, that breaks my heart now.

Can I just say something? Come here.

When I did Strictly,
right, it was a dancer.

Yeah. And I knew I was going,

I knew like in my heart I was going.
Yeah.

But Alijaz looked at me and went,
"She can still fall over."

So I'm looking at you now

and going,
someone could still burn it.

I know. Go and hold
your head up high. I am.

Bake. Enjoy yourself. Have a laugh.
And someone could still fall over.

No!

It's come off.

It's first time it's done it,

I've done it four times.
Never had a problem with it.

How long's left?

How long have we got to persevere
this for?

Right, breathe.

Bakers, you've got one hour left.

As the horns come out, it's
the moment of truth for the bakers.

Yeah, happy with that.
Back on track.

My squiggles have smushed
a little bit, but that,

you're in the hands of
the baking gods for those.

And whilst most have survived
the oven unscathed...

Yeah, I'm happy with it.

Now I just need to let it cool
a bit.

..Andy's has structural issues.

Oh, shoot.

What I didn't want to happen then
has happened.

Hmm.

With at least two different breads
needed to fill their cornucopias...

They are not going to rise properly.

..the bakers now face a race against
time to prepare their bounty.

So they're going in for ten minutes

and I'm moving on to
the babkas next.

OK, right.

So this is the lemon
and ginger buns.

My hand is normally pretty steady,

but today could be all over
the place.

Bit like, bit like the day.

I'm doing amaretto, like,
creme brulee doughnuts

so they're going to have like
a crispy caramel on top.

Is it really hot, that?

Well, that is probably about
150 degrees Celsius.

Shall I keep my distance?

This is all I've got, Dylan.
This is all I've got.

These cheek bones, if this goes
I've got nothing.

Bakers, you have 15 minutes left.

Need to hurry up.

Oh, tahini out.

A few of the knots are broken
which is a bit annoying.

Are you ready to see these
terrible bagels?

Oh, my God.
They're just a disaster.

They're a bit uneven, but I know
they're going to taste fine.

Dunking the pretzels
in cinnamon and sugar.

Yeah, that's whipped bone marrow.
Oh, that looks so good, doesn't it?

Yeah, it is meaty butter.

I'm going to fill the pumpkins
with the creme pat.

So it's a lemon and ginger syrup
just to give it a glaze.

This is my orchid bun.

Just got to chill out, man.

Chill out, it'll all be all right
on the night.

These are my little dinosaur spikes
for the Jurassic coastline.

Bakers, you have five minutes left.

I'm just painting some bronze on
to some of the leaves.

Everything's out of the oven.

Which is good.

Now I just need to start
putting stuff in.

Fudge.

I'd love to just shove them in
the bin rather than at the back.

Tissue, tissue, tissues.

OK, bakers, your time is up.

Thank God.

Please step away from your bakes.

APPLAUSE
Well done, everyone.

Yeah, it's all right,
it's all right. It's not awful.

It's judgment time for
the bakers' cornucopias.

Nelly, would you like to bring up
your show stopper, please?

Yes.

Well, straight off I think
the cornucopia's amazing.

The detail on there's incredible.

Thank you. And you've got a
continuity in colour as well.

I think they look great.

Yeah. Looks lovely.
Let's have a look at one of these.

Yeah, that's a poppy seed,
orange filling.

My God that is such a...

Wow, there's definitely poppy seed
in here. That's delicious.

That is delicious.

The bread texture complements
that so well as well

and that's the key thing for me.

It's nice and soft. Hmm.

This is my favourite. This is sweet
cheese with cinnamon and lemon

and on top is walnuts
and a butter crumble.

I like that.

Oh, thank you. The zest lifts it.
That is very good.

I might take a little bit of this.

Oh, this is the savoury one.

Yeah, uh, onion and potato.

Spectacular.

I think you've done
a really good job, Nelly. Thank you.

I love the cornucopia.

It's a classic shape and it's so big
and the colour is amazing,

and I love what's pouring out
the inside as well.

Just fantastic.

Let's try. This is the hazelnut.

Hazelnut and chocolate, yeah.

I love that.

Dough's nice and soft.
It's really sweet and chocolaty.

It's luxurious, isn't it?
Great job with that.

Let's have a look at one of these.

I've got pumpkin rolls filled
with a creme pat.

The spice levels in
the pumpkin are perfect.

It needed more proving
and that would've opened it up.

It's a bit stodgy inside. Yeah.

But the flavour is beautiful.

Great ideas and well executed.

Well done, Georgie.

I love the cornucopia. It's a real
treat on the eyes, isn't it?

Let's try the kalamata first,
shall we?

Hmm, I love it.

It's a good amount of olives
in there

and it comes through
nice and sharp.

And then lastly I've got fougasse
with rosemary from my garden.

Rosemary level is perfect.
The shape is very good.

The texture is not good.

OK. For a fougasse. Yeah.

But I do like the flavour.

I love the breads pouring out,
it looks very good.

Let's have a look at one of these.

They're filled with coriander,
spring onion,

touch of mint,
halloumi and kalamata olives.

That's delicious.

Thank you.

This is a tomato?

Yes, uh, it's tomato...

Tomato and jalapeno.
Tomato and jalapeno.

That's delicious.

That's got a nice kick
to it as well.

I think you've done really
well, Illiyin.

I think you've done a,
a really nice job there.

It's all neat as a pin.

But let's see what they taste like.

Shall we start with this one.
This is what, sorry?

Onion and bacon. I like that.

It's quite mild flavoured
but it's delicious.

Great flavour. More proving needed.

OK. So this is my Devonshire splits
with strawberry jam and cream.

That is going to be delicious.

That's a nice Devonshire split.

Very good.
I think you kept it pretty safe.

OK. But it's worked, though.
That's the thing. Yeah.

Everything you said has happened,
well done. Thank you.

I think the little rose flowers
look good.

I worry a little bit about these
cos I don't know what that is.

It's an orchid.

That's not an orchid!

I know what an orchid looks like,
and that's not an orchid.

Uh, so it's, caramelised garlic
and stilton.

Where's the stilton?

Sort of disappeared altogether.

There's nothing there.
Let's try this.

The other buns are, like,
that's sugar bread

and then it's got a strawberry
and cardamom jam.

It's delicious but that's because
it's mostly filling with no dough.

I really like the flavour, actually.

OK. I really like it.

I think it looks spectacular.
I love the colours.

So these are the conchas
which is flavoured

with cinnamon and star anise.

It's a bit boring. Mm-hm.

It, it needs a lot more going on
in that, right.

So the cornucopia is
a spiced white dough with paprika,

cayenne, rosemary
and a garlic butter on top.

Ah, paprika's worked in that,
hasn't it? I like that.

Thank you. That's really nice.

Spicy bread.
Wow! That's great.

I hope it tastes as good
as it looks.

It's exquisite.
It's really neatly done.

OK. The doughnuts, they have
a amaretto creme pat

and a, like a sugar coating on top.

Nothing like any doughnut
I've ever had but it's lovely.

Very good.

Hmm. I love the knot.
It looks like something special.

It looks expensive.

Yeah.

Yeah, it's, it's quite indulgent,
isn't it?

Oh, it's lovely. It's moist, soft,

you've got great cinnamon layers
in there. That's really nice,

I like that. OK.

Let's look at this.

And then we dip it in that.

Yeah. Nice. I've never heard of
whipping bone marrow

and I love bone marrow.

Very well done. That's a,
that's a lovely little loaf, that.

Crispiness is just right.
Smells lovely as well.

Very clever.

You're a decent bread baker,
aren't you, Dylan?

Cheers. Sure are.

I think the cornucopia could've been
a bit bigger.

There's no possibility that any

of those things could've got
in there to spill out

in that generous way. The pretzels
are not what I would think of

as a pretzel.
They need to be much thinner

and the shaping needs
to be much sharper.

But you've managed to achieve
probably a cinnamon bun.

If you'd say that's a cinnamon bun.

It's a cinnamon bun.

Right, OK.

We've got a pizza which is
a Detroit style pizza.

Once you've got past the filling
and you hit the bread,

it's a bit bland. Right.

I would've had that half
that thickness.

Oh, right, OK, yeah.

And then you've got a focaccia
with rosemary and olives.

It's not a focaccia, is it?

No. Andy, I don't have too much of a
problem with the bread,

I think they're all acceptable,

but the problem is they're called
pizza and focaccia

so you've got something in your
head. Yes, of course. Yeah.

About what you're expecting.
Of what you're expecting to have.

However, the cinnamon roll
is delicious.

Thank you. Really unusual
and I really like that. Yeah.

Pretzel it isn't. No.

But cinnamon bun it is. It's
delicious. Thank you. Thank you.

Well, it looks fantastic.

Thanks.
Love the shine, love the colour.

The coloured buns
look a bit boring.

Yeah. And as for the bagel...

They sunk in the water.

Sounds like you're overproving them.
Oh, OK.

So when you hit the hot water,
it forces the air and then it drops.

Yeah. So by the time you get them
in the oven, they're flat. Yeah.

It is a lemon and ginger bun.

Quite tight. Yeah.

There's not enough lemon in there.
Yeah.

A lot more proving
and a more interesting shape...

Yeah. ..would've been nice.

Yeah, no, absolutely.

Don't, I, I wouldn't even bother.

Use it as a frisbee.

You can't eat that.

Overall I think you've made
an impressive centrepiece.

Mm-hm.

Pity about the bagels.

Yeah, I totally agree.

It went as to be expected.

I was happy with how it looked.

But I knew coming into today,
it wasn't going to be my day.

One person's got to go home.

I just hope it ain't me.
That's it, really.

And I'll be totally honest I, uh,
I love everyone in there

but at the end of
the day I'm here for me.

And just hope I done enough.

It went way better than
I thought it would, to be honest.

So that was nice.

Well done, geez.

When Paul said I was a decent little
bread baker, that is wicked.

That is really nice, yeah.

Wow, what a week.

I think over the three challenges,
as a bread week, one of the best.

This lot are just very
talented bakers.

John and Andy both struggled during
the show stopper.

Hmm. Both of them knew
that they'd made mistakes.

Andy's focaccia just wasn't open
enough to be a proper focaccia

and there wasn't enough oil in it.
Or oil. It wasn't oily enough.

And there wasn't enough flavour
in there, really.

John, those buns of his, they were
a bit feeble in labour.

Just a round roll
with some colours on.

Yeah. And it, it just,

you could've done so much more
with that.

So who's vying for
the top spot at the moment, then?

Nelly. Nelly for sure. Yeah.

Nelly's on a different level,
isn't she?

Nelly did a great job. I thought her
design and flavours

were spectacular. And Georgie.
is in and around that as well.

So they could be star bakers?
Yeah, and if you're going to throw

her hat in the ring for star baker,
which I think you can...

Absolutely. ..I'm going to throw
Dylan's in there as well,

because Dylan's show stopper
was so elegant.

Does he remind you of yourself,

was you making a roll like that
at 20?

No, I was not. Was you not? No.

At what age did you get
to a roll like that?

About 56.

I'd say you've still got
that to come.

Well done, bakers,
for getting through bread week

under the scrutiny
of Mr Paul Hollywood.

You did so, so well.

I'm really excited
because I get the good news

of announcing this week's
Star Baker.

This week's Star Baker is...

..Dylan!

APPLAUSE

That means I've got the horrible
news of announcing

which one of you will be leaving us,

and the person who is leaving us
this week is...

..John.

It's fine, it was expected.

It's just a bad week, this week.

Sorry, mate.
Thank you so much, Paul.

It wasn't your week.
No, it just really wasn't.

It's just how it is.
I've just had a bad week

and because everyone is so talented,

you drop the ball
then it's your time to go.

Yeah, literally to be the first star
baker of this season

then I had a really good week last
week as well, so you know what?

The tears are tears of pride.

Yeah.

Well done, Dylan.

Well done.
More of that would be good.

Cheers.

When they said it, the first thing
that went through my head

was I can't believe I'm here.
It's just crazy.

I'm really happy I got it on bread
week, just cos I really like bread

and also Paul,
he really knows bread.

He's amazed me, actually.

I think the standard that he took it
to in the last couple of days

has been exceptional.

Well done, mate.

Bread week has been amazing,

it's been certainly the best bread
week I've been involved with.

I will remember this week in
particular for a long time.

Don't know what all the panic
was about, really.

Flipping hell!

Brush myself down now, sort my life
out and get onto caramel week.

Week four. Who would have thought?

Next time...

Ba-ba-ba!

..caramel week...

I love the sound of this.

..sees the bakers
in a sticky biscuit signature...

Can't get them out.

..take on a tarte tatin technical...

How many ta-ta-ta-tas are there in
tar-ta-tar-tin?

..and produce a caramel mousse
cake in the show stopper.

Uh-oh.

Who will smash the challenges?

And who will be going
home sweet home?

It is truly, truly horrible,
that flavour.

Are you a star baker in the making?

If you'd like to apply for the next
series of Bake off visit...

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