Original subtitles

Last time... Come on!

...it was Bake Off's first-ever Audience Choice week.

There's no method. No, this is just madness.

While Moyin and his mum secured this year's first handshake...

That's one of the best things I've eaten.

...it was Clara's runway-ready showstopper...

That is some achievement.

...that bagged her Star Baker.

Clara.

CHEERING

After Shannon's wings failed to take off...

It snapped.

...she became the second baker to leave the tent.

Shannon, Shannon, Shannon, Shannon!

This time...

Don't let him psych you out. He is the expert.

...it's Bread Week.

Bread is super boring.

You've destroyed Paul! HE LAUGHS

Who can reinvent the classic garlic bread?

Oh, the smells! Ooh, hmm.

Who will be congratulated...

Fingers crossed!

...for their celebratory showstopper?

The flavours are so beguiling.

And will anyone survive...

I think they need to be flatter, maybe.

...Bread Week's technical?

I don't know what to do. I'm panicking.

Probably the worst technical I think I've ever seen in 17 years.

Is anyone really bad at bread?

Can someone be really bad at bread, please?

Bread Week means dread week.

It's Paul's speciality, of course.

The Bread Father, we call him.

Here we go.

I do think Paul will be out in full force.

I mean, bread is his bread and butter.

I am going to rise to the occasion of Bread Week.

I LOVE bread.

Hello, bakers.

Welcome to Bread Week.

This is your chance to prove that your sliced bread

is the best thing since, well, sliced bread.

For your Signature Challenge, the judges would like you to make

the ultimate garlic bread.

To get that garlicky flavour,

the judges suggest that you use garlic,

but bear in mind I am a vampire, so be careful - I'm livid.

LAUGHTER

Your garlic bread can be any style,

but it must be made with a yeasted dough,

and be tasty and fabulously garlicky.

You've got three hours for this challenge,

and then the rest of the day

to sort out that smell on your fingers.

On your marks. Get set. Bake!

Here we go, here we go, here we go.

I love garlic bread.

It's probably one of my favourite types of bread.

Who doesn't like garlic bread?

But Paul is going to be paying attention to every minor detail.

I mean, obviously, this is the Bake Off,

we don't want just a plain bread with some garlic in it.

It can be a focaccia, it can be a fougasse,

it can be a plait, it can be anything.

I think the hardest thing, and it's deceptive,

is the infusion of garlic into the bread itself

to create that magic flavour when you bite into it.

It's two heads of garlic, roast it, and get it started.

There are so many ways you could approach this.

Roast garlic heads and then you squeeze out the bulbs,

or you could confit cloves separately.

As long as the bakers don't sabotage themselves

and it becomes, "What else can I add?"

It's very important that they're in service

to the taste of the garlic - that they don't fight with it.

My garlic bread is going to have classic Neapolitan pizza flavours.

If they add too many ingredients to fight with the yeast

and prevent it growing too much,

it'll just sit on it, weigh it down,

and it'll end up with a dense loaf and probably raw.

I want something that shows off their passion for baking bread.

Garlic should be the hero - front and centre.

Good morning, Tom. Morning, Tom. Morning.

What are you making for us?

So I'm making you the ultimate cheesy garlic bread Chelsea buns.

What cheese are you using?

I'm using Black Bomber.

Have you ever tried it? I have indeed.

It's so good, isn't it? Yeah, it is.

Tom will sprinkle his favourite sharp Cheddar

on to a garlic butter base,

before rolling up his dough into tear-and-share Chelsea buns.

Do you make these a lot?

To be honest, no.

But back in GCSE food tech,

Mrs Burton taught us how to make Chelsea buns.

And I were like, "Wow, I can make it so well."

So I thought I'd bring that back. It sounds great.

I'm looking forward to it.

I'm doing Chelsea buns with cheese and garlic.

Gary has chosen a nearly identical flavour and bread combination.

The family loved it.

They said, "oh, God, that's fantastic." But...

Gary's Chelsea buns will be filled

with a mature Cheddar cheese and garlic herb butter.

Do you know who else does Chelsea buns all the time?

Who? Paul. You're joking!

Well, he's actually done it for royalty.

I reckon we've got some kind of connection. Do you?

It's weird, isn't it? I'm going to do a DNA test. Yeah!

You're probably related in some way - you don't know.

Well, my middle name's Paul. Stop it.

It is. Gary Paul. My dad's name was Paul.

No Hollywoods in the family? No, no.

No, not yet.

THEY LAUGH

When it comes to adding cheese to garlic bread,

Connie is going further than anyone else.

So I've got mozzarella cheese, mature cheese,

smoky cheese, and then Parmesan to finish it off.

Yeah, a lot of cheese.

Her four-cheese garlic butter

will sit between layers of dough - twisted into a star shape.

You should have two very distinctive textures.

Yes. So you're going to get something

that's really nice and soft... Yeah.

...and then when you get out to the end,

that's where your crunch is going to be. Yeah.

That's where I'll be going to - the end bit. Yeah, the end bit.

And I want all the flavours to be twisted into it.

So when you pull it apart... What, like a yum yum?

Yeah, exac... NIGELLA LAUGHS

There you go, like a yum yum.

Good luck, Connie. Thank you. It sounds great.

I'm looking forward to this. Thank you.

I'm just trying to check if the dough has been kneaded enough.

So, if you like separate it without it tearing too much,

it means that the gluten strands are sort of like holding together.

If they're happy with their dough,

the bakers need to begin the first of two proves...

For an hour, roughly, or until at least it's doubled in size.

...to allow the yeast to work, and flavour and texture to develop.

And then eventually mine is going to look like that, just bigger.

HE LAUGHS

And my garlic infusion is similar to that of a garlic naan,

which we make quite often at home.

Yannis' bulb-shaped bread will contain fresh garlic,

garlic powder, and a garlic confit butter.

I am stacking my dough with my butter between each layer,

and then putting it together to form that loaf.

However, if there's too much, the dough might not cook.

In my practices, I put loads of butter.

It wasn't great. HE CHUCKLES

I mean, it was delicious, but Paul wouldn't be happy with that.

As well as a well-proved and baked bread...

It's looking roasted. Oh, gosh, hot.

...Paul and Nigella have demanded that garlic is the star of the show.

So there's about four garlic bulbs going in total.

I am putting six in.

I'm going to put a whole bulb in the garlic butter.

A whole bulb of garlic feels like a lot of garlic.

Molly's single-bulb garlic butter

will be brushed on and piped inside mini loaves,

sealed with a braided pattern effect.

A nice idea, yeah.

It's a bit like stitching rather than braiding, almost.

But it looks braided on the top. It's really nice.

Do you make bread a lot? I enjoy making bread.

I quite like it. That's good. That's very handy for Bread Week.

It is, isn't it? Yeah.

It sounds great. Absolutely. Thank you, Molly. Cheers.

Did you see his face lit up when you said, "I make bread a lot"?

I know. He was like - ding! No pressure though.

Whilst Molly is using just one bulb, Gabe is going a little further.

I'm using 12 bulbs of garlic, which feels excessive,

but the first word is garlic, not bread.

Hopefully it proves and it bakes in time.

Because also, my garlic bread

is gonna be, like, infused with a lot of classic pizza flavours.

Gabe plans to pack a punch

with three Neapolitan pizza flavours and 12 bulbs of garlic.

Gabe, you are bringing it into your bakes at the moment.

Thank you. You're up there, aren't you?

You are. I don't... I'd like to think so.

I'm feeling very competitive, though.

Who's your competition? Tom.

Tom's really good. Yeah. Moyin.

What about Gary? Gary has been very good

at, like, helping everyone.

So I'm like, "Does he count as competition?"

Do you help anybody?

Yes. Yeah, I'm helping everyone... um, go home.

THEY LAUGH

Whichever additional flavours

the bakers introduce to their dough...

This is a very, very strong Cheddar cheese, basically.

...they have to ensure they only complement

the garlic and not overpower it.

It's just trying to find that fine balance.

This is a recipe from my mother-in-law.

She loves Thailand.

Thai basil has a liquorice flavour.

It's a bit more spicy, like, it has a punch.

Clara's spiralled buns will feature mozzarella cheese,

and her mother-in-law's Thai basil and garlic pesto.

I like the sound of the Thai basil with this. Yeah.

How's the reigning Star Baker?

I'm good. Treating it as a workshop this week,

and just learning with you guys.

You know that's not what happens - you're in a competition, right?

THEY LAUGH

Mo is also hoping to give his garlic bread an Asian kick.

I'm using this Naga pickle

that's very popular in Bangladeshi cuisine.

It's very spicy and I just thought, "Why not add it into garlic bread?"

Mo's Naga chilli pickle will feature throughout

both the garlic butter and dough of his bear-shaped bread.

Do you like making bread? I've never made bread before.

I just have this idea

of bread being, like, really boring and sad.

Bread is super boring.

You've lost him. You've destroyed Paul.

Gary, you're going to have to be Paul for the rest of this.

Come round. Yeah, yeah, yeah.

LAUGHTER

Thank you. He's got a handshake already.

Get back to your bench! Get back to your bench!

LAUGHTER

Good luck, Mo. Thank you.

Oops.

Go on, tell them. Bakers, you're halfway through.

Yes. Let's get this dough on the road.

Do you get it? Dough, show?

It's puffed up pretty nicely.

Even if the bakers are happy with their first prove...

It's doubled in size.

...fail to fill and shape their garlic bread quickly...

I'm gonna spread my filling on, sprinkle my cheese on.

Thai pesto.

...and they won't have enough time for the second prove.

Nicely spread through the whole thing.

I'm not going to put too much garlic confit,

but when you consider the butter

that goes in between layers...

I've layered it with butter, with extra butter as well.

Well, I'm conscious about putting too much filling in -

largely because there's four bulbs in each of these.

It's garlic bread - it should taste like garlic, right?

You have to actually make it taste like garlic or you're done for.

So I'm filling it with a garlic pesto.

I'm doing, like, raw and fresh garlic in the pesto.

Moyin will combine raw and roasted garlic

with pine nuts, basil and Parmesan

to create his garlic and pesto filling

swirling around his bread rolls.

It gives you that garlicky breath that everybody hates.

Ooh, look at that pesto.

Also plumping for a pesto punch to bring out the garlic is Nikki.

I've got a load of mint in there as well - mix it up with the basil.

Why not? Add a bit of freshness.

Oh, the smells.

Oh, that's good. Mm. Ooh!

Her basil, mint and pine nut pesto

will join mozzarella and roasted garlic

in a tear and share bread topped with yet another ingredient.

I'm covering it with semolina - it just adds a little crunch.

It's just a bit of texture.

You've just a little bit more than just bread.

I've rolled it up to do the stringy thingy.

Whilst filling and shaping are key...

Yeah, they'll do.

A second prove then.

...perfect garlic bread now demands incredible patience.

And now we wait.

I'm going to let it proof for about half an hour.

Hopefully that's long enough.

It might be a bit doughy - I'm not sure.

When I did it at home, it was like double, so...

Well, maybe that were too much.

And maybe this is the perfect rise,

and the Bake Off gods have come down to bless you.

I have just whacked that up just a little bit,

so hopefully we can get a bit more of a rise on it.

Do you know what, people don't know this,

but he's one of the best bakers you'll ever come across.

So show us. Just tell the truth to the nation.

I've got a few Michelin stars. Have you?

Yeah. For? For my quiches.

What kind of quiche would you bake?

Just the classic French. OK.

You know, bits of Lego I put in there for colour...

THEY LAUGH

...and belly button fluff.

THEY LAUGH

They're almost there. How long do we have?

Bakers, you've got half an hour left.

OK - we're going in.

You press your finger in and it just slowly finds its way back.

That's what I'm looking for. Yeah.

Is that right? HE LAUGHS

I'm just egg washing it.

Whether it's proved enough, I don't know -

but I need to put it in the oven.

Right, going in, guys.

Now the waiting game...

I don't really know what temperature to bake it at -

but I just feel like 180 is always the safe option.

...gets even harder.

So I'm going to let it bake until basically the time is called

because it needs as long as possible.

So fingers crossed.

You've got to be careful.

The last thing I want to do is overbake it.

THUNDER RUMBLES, RAIN POURS

Holy moly! What is that? That's Paul.

Oh, my God! HAILSTONES CLATTER

What's happening?

Hailstones. They're the size of golf balls!

This is when you really notice that you're just in a tent.

I haven't seen it like this ever.

I have never seen hail like this.

Maybe this is just something that happens down south.

Oh!

Oh, my God, the drama.

That was, like, out of nowhere.

How much time do we have left?

You've got five minutes.

I need to glaze it.

I'm going to take it out.

Come on, baby, let's go.

SHE GASPS

I'm happy. I can't complain at all.

I don't know what I'm actually looking for,

but it looks cooked, so I'm just going to go with that.

I'm just pacing, because I'm literally going down to the minute.

The second we've got one minute left, it's coming out.

OK, let's slather this on.

I'm just glazing it with my nice little garlic butter mix.

Get some extra herbage on there.

Not super aesthetically pleasing, but as long as they're delicious...

How long do we have? You've got one minute left.

Right, it's time.

Spend that minute wisely, guys.

Let's do it.

That's it. I'm going with that.

Yeah, I'm pleased with it.

They've all got cosy together.

It's looking cute.

I mean, look at that.

They look good. They look like little Yorkshire puddings.

Bakers, your time is up.

Ta-da!

Please step away from your garlic bread.

Smashed it.

So there you go.

As long as it tastes nice.

I told Paul I hate bread.

So it just says, "I love bread".

I love bread!

It looks really good.

It looks really low. You've got really nice definition. Oh, God.

The bakers' garlic breads

will now face the judgement of Paul and Nigella.

Gabe. Hello. Hi, Gabe.

Are you not happy with it? No, I'm not happy with it, to be honest.

I can tell you what's wrong with it. Yeah. It's raw.

Yeah. It's raw. Is it?

It is. He's got X-ray vision.

I'll show you what I mean. Yeah.

Look at that - tragic.

I can't eat that. I don't blame you.

There's a couple of issues.

There's a lot of garlic in that. Yeah.

Just by smelling it.

And because of the fillings in there as well,

your dough was weak to start with.

It's a shame. But the thing is you've got

a slightly larger-than-life generous personality -

and that went in your bake in the wrong way. Yeah.

I'm just disappointed. Better luck next time.

Thank you, Gabe. Thank you very much.

Oh, I'm gutted for you, bab. I'm gutted for you.

LAUGHTER

That looks beautiful. I do like the look of it.

The dough itself needed a bit longer in the prover. It did.

You can see how tight it is inside. Yeah.

More garlic wouldn't have been a terrible thing,

only because the cheese is quite dominating.

The cheese level is fantastic.

You're just lacking that little bit of garlic.

Yes. But it's still lovely to eat.

Well done. Thank you, Connie. Thank you.

Says she, having another bit.

THEY LAUGH

Well done, Connie. Thank you.

I think it's very cute.

And I can see now you love bread. Yeah.

Or Super Ted does.

Your dough is a bit springy, but it needed more proving.

The chilli is rather drowning out... Anything.

Is it spicy?

Where's the garlic? I brushed it on top.

On top? And there's some in the middle.

You're nowhere near enough. Yeah. Less heat, more garlic.

Thank you very much, Mo.

I love the colour. I love strong colours on bread.

I love the texture here on the outside,

but I'm not sure you didn't have too much Thai basil.

I love it, because I love all things anise,

But it is so strongly aromatic, and it's fighting with the garlic.

Yeah - it's the garlic that's lacking.

But I love the bake on them. Spot on.

I do love the chew you get all around the top. It's a good dough.

As a Chelsea bun goes, they look OK. Right, OK.

If you'd glazed that with egg,

they would have adopted a little bit more colour.

I'd have liked a bit more chew to it. Right.

It's more of a break on the bite rather than a chew.

I'm not tasting much garlic.

Yeah, you could have done with more garlic in that.

And cheese - you need much more flavour. Yeah.

I'm very taken with the look of those.

Those golden bits are very appetising.

Yeah. They don't look too bad actually.

The flavour is lovely. Thank you.

The butter you've put on the top

gives it a slight hint of fried bread... Oh, nice.

...which is always a good thing.

I love that cheese, and the garlic level is about right.

But, what you should have done

was roll it out much thinner and bigger,

so as you roll it up, you get more circles going in.

It intensifies the flavour, and it would have been beautiful.

But I think you've got a great flavour and texture in it. Perfect.

Thank you, Tom. I'll take that on board. Thank you.

They're basic, but they look OK.

The colour is nice and strong. Thank you.

Yeah. I think it could have done with a crisper crust. Mm-hm.

The softness of the roll doesn't really go with the filling. Yeah.

Yeah, it's pretty boring on the flavour.

I mean, you get the kick of the pesto,

and you get the garlic, but it's more cake-like than bread-like,

which means you need more proving.

Now, unfortunately, the lovely Nikki

had to go home due to family reasons.

So I'm going to step in.

This, as you can see,

is a cheesy pesto, garlicky tear and share.

On the side we have some beautiful pesto.

It looks gorgeous. The garlic level is really good.

I like the flavour.

It's is baked well.

It just needed to be more open and proved,

and it would have been spot on. But I like that.

I do, and actually this helps, too.

Good flavours.

Oh, thank you. She's going to be pleased.

I love the colour. I think the colour is good.

I think it might be a bit dense. Let's have a look.

Yeah. You can see... Yeah. ...how tight that is. Yeah, yeah.

How much garlic did you use?

Uh, so it was one bulb.

A bit more garlic for me. Yeah.

Not getting much flavour in that at all.

It's like a plain white bread. OK. And it's just a bit compacted.

Needed a little bit longer proving and certainly more flavour.

I thought you might say that.

Thank you. I'd love it with a nice tomato soup.

Yeah.

It's massively under-proved and be under-baked.

We'll see what the texture is like inside.

Oh. Oh, that's not great.

What did I say? It was underbaked.

It's raw. Yeah.

Basically what you've got is raw dough.

I think maybe because I stacked the discs with the butter,

maybe that's what caused it. Ah! So you've loaded it. Yeah.

So it's gonna sit on the dough

and not allow it to prove and therefore not bake.

You can't eat that. That's not bread. Yeah.

To have ambition is laudable,

but you've got to find a way of delivering that will work.

Thank you, Yannis. Thank you.

Thank you, guys. Never mind, babes. Thank you.

It's such a shame because the flavours were really there,

and that is unfortunate.

I think my most important focus is get bread that's baked perfectly.

I definitely underfilled them a bit. Totally fair feedback.

So, you know, I've just got to take it and crack on and hope

that I can have a good technical.

The thing that I want from the technical is a recipe,

with ingredients, lists, the lot,

cos I think that's the only way that I'm gonna make it through.

God!

SHEEP BLEATS

Hello, lovely bakers.

Welcome back to the tent.

It is time for your Technical Challenge.

And this one has been set for you

by the boss breadman, Mr Paul Hollywood.

This is about consistency in size,

colour, and, more importantly, flavour.

Wise words there from the Terracotta King.

As ever, this challenge will be judged blind,

so we're gonna have to ask these two poppets to vacate the tent.

See you later, guys.

Sling your hook.

So for your Technical Challenge today,

Paul would love you to bake a batch

of eight flatbreads filled with roasted grapes and blue cheese.

That's our nickname, isn't it?

Roasted grapes and blue cheese.

Yeah. It's going to be our new podcast. It's going to be great.

You've got one hour for this.

One hour, never happened before.

On your marks. Get set. Bake!

Jesus.

We've got an ingredients list.

We've got weights. We've got all the good stuff.

So I'm feeling good about this.

I've never made a flatbread.

I never ate a flatbread.

So this should be fun.

Oh, those flatbreads look fabulous.

But you've been quite strict with a challenge to be done in an hour.

It's easy enough. I mean, I make them all the time.

I could do it much quicker.

But this dough, because it's filled with blue cheese and roasted grapes,

it's going to be tricky because they need to be thin.

You roll out with a rolling pin and take it to a ten-inch diameter.

Because if they don't, they're going to have issues.

But the grapes, too, when you roll them out as well,

the burst of liquid could disrupt the dough slightly. Exactly.

This is what we're testing the bakers on - understanding dough.

How do you actually cook this through to make sure it's edible?

I want to eat them. Tear in. Just... I will.

Don't need to be asked twice.

They are paper thin.

The char. That smokiness. I know. You know?

You get the salt from the blue cheese. Mm-hm.

You get the fruity tang of the grapes.

It's a special bread. It really is.

What I would like is more cheese here...

Some red wine. ..and maybe olives.

I think they're delicious.

Don't feel bad about not providing that, please.

So number one, "Make the dough," full stop.

I'm going to give it four minutes in the machine,

and then I might finish it off by hand just

to make sure I'm happy with how it feels.

You've got a recipe. I've got a recipe.

I know. Look at that. Two pages.

Week four, and this is the first time we've seen a recipe.

"Make the dough. Rest." Fly! Oh, fry.

It's quite abstract, this, isn't it?

"Number two. Rest."

The reason you want to rest the dough is you can roll it out easily.

That's what I think. Because you can't roll dough

that has just been mixed. It's really, really tight.

I think we need to start roasting the grapes.

I didn't know I could roast grapes.

Roasted and sliced.

It's all go, go, go, in't it?

How are you? I'm all right.

How did the signature go?

You were up in the top half, weren't you?

You reckon? That's nice to know.

Or is that your opinion?

Well, that's what I heard on the grapevine. On the grapevine.

I'm going to put those in for maybe ten minutes.

"And then blue cheese, crumbled."

Crumble, crumble, crumble.

I don't like the idea of touching mould.

Just when we got the garlic smell off our fingers,

surprise, blue cheese enters the chat!

Bakers, bakers, hear me shout.

Your bread should rise, not flop about.

You've got ha-a-alf an hour left.

I should probably get my grapes out of the oven.

I think they're roasted, probably, enough.

Just going to quickly pop them into a bowl,

just to get some of the excess juices off of them.

If the juice stays in the dough, it's gonna make it soggy.

These look nice.

They don't look roasted. They just look warm.

They just look sweaty.

Try one. It tastes pretty good. No, thanks.

Next is weighing out the flatbreads.

That's not bad.

This looks like a dough, doesn't it?

I'm gonna just divide it into eight.

The dough is just over 800g.

I'm gonna do eight balls of 100 each.

My balls are looking very nice and equal.

Not very often that that happens.

"Number three, shape the flatbread into rounds."

What's the shape of a normal flatbread?

Clara, they've asked for rounds.

Rounds? Yeah.

Oh. So what is rounds?

I had to ask cos I didn't get it.

You just want to make sure they're all a good size.

I'm struggling here.

"Filling with blue cheese and roasted grapes."

So it needs to be filled in.

I'm doing just, like, a tablespoon.

That feels like a nice-ish amount.

If the bakers don't add enough filling

their flatbreads will be tasteless.

Grim.

But add too much...

Ay! Stupid... grapes.

...and they won't be able to roll them flat enough

to cook in the remaining time.

I've never made a flatbread. Not how I want them to look.

I mean, this is too big.

I think it's the filling, to be honest.

It don't really say they've got to be filled, does it?

I'm just, like, doing a flatbread,

and then I'm going to put filling on it.

Because I've never done this before, I'm just kind of winging it a bit.

15 minutes left.

15 minutes? Jesus!

Get those flatbreads flat.

Just like my tummy.

Gotta get a wriggle on.

Number four on the recipe says, "Fry".

So that's what we're doing is frying.

I can't imagine they'll need to fry very long.

Couple of minutes either side.

Feel like because there's grapes inside, with cheese,

they're going to be a bit thick, maybe a bit raw.

This is too big.

It's quite stressful, I'm not gonna lie.

It's the grapes.

Try to give them a bit of a squish.

That one has not been done enough.

So when was the last time you made a flatbread?

I've never made a flatbread in my life.

Oh, is this your first time? Yeah.

I think they need to be flatter, maybe.

Bakers, you've got five minutes left.

Already?

Get those flatbreads cooking.

I'm struggling for time, aren't I? Where's my cheese?

That one's got cheese in it.

I'm just going to put the grapes on top.

It didn't say that they needed to be stuffed.

Oh, Christ.

I think it's supposed to be filled.

They've got to be concealed, haven't they, I think.

Oh, filling. Yeah, it's a filling.

I've got to do something.

Just put them in the oven, I think.

Bakers, you have one minute left.

Guys, you need to move faster than butter on a crumpet.

Ooh! The adrenaline.

Oh, I didn't put my filling inside.

I've just got to make sure that it's baked.

I don't know if they'll be cooked, but we'll see.

They might still be raw.

They're definitely raw in the middle.

They're quite chunky.

I've got eight flatbreads now.

Faff about with it anymore, I'm just gonna ruin them.

They're more like pizzas.

Bakers, your time is up.

Oh, bloody rubbish.

Please bring your flatbreads down to the gingham table

and place them behind your photographs.

Gorgeous. Well done, bakers.

Well done, Gary. You did it.

Ha!

Pizzas. Absolute BLEEP.

Paul and Nigella are expecting eight uniform flatbreads

filled with roasted grapes and blue cheese.

OK, so what we're looking for in the flatbread challenge is not this.

What we're looking for is a ten-inch...

Ten inch?

...paper thin flatbread.

Should we start over here, Nigella?

I mean, they're all the same size. Yes.

And raw dough. Oh, dear.

Yeah, it's gonna be hard to taste...

Yeah. Cos it's... It's raw.

Well, at least they're all the same size.

Moving on to these crumpets. That looks like a cross...

Yes, it's a crumpet and a muffin here.

I mean, I could probably roll this out to make a pizza.

You've got the same problem.

It's raw. Oh, dear. Such a shame.

OK, let's move it on. All right.

This is actually part...

Oh. No, it's not, darling. No, it's not.

No, you see, it's...

It's just raw dough. It's just difficult.

I don't know what to do. I'm panicking.

I'm panicking.

I mean, that's actually, it's dough.

This one has got some bread. Just.

I feel someone's given up and just thrown the grapes on, on top.

Cos there's no grapes in there.

OK, I'm feeling hopeful. I like the colour of this. Yeah.

OK, let's have a quick...

No, it's not cooked. It's raw.

It does taste doughy.

Cos you can see the dough. Believe me, I've just eaten some.

This one's got some hope.

That's actually got some flavour, and it's dispersed.

I had some blue cheese in there as well. Got a nice chew. Yeah.

That one, I mean, it's terrible, but it's better than the others.

Moving on to this one.

Oh, look! It's dough!

I mean, it is dispersed inside.

OK.

This looks like a savoury doughnut.

If you look at this. See? See what I mean?

It's just raw. It's raw dough.

It was quite short. Was there not enough time?

Oh, there's plenty of time.

That's why you make it thin.

The thinner it gets, you are going to bake it.

Moving on to the pizza.

GIGGLING

I mean... You see, the trouble is, this isn't cooked either.

When we said filling,

what we meant was a filling.

So, OK, probably the worst technical I think I've ever seen in 17 years.

But they are consistent,

so we're going to go on size and overall look.

The judges will now rank the flatbreads from worst to first.

In ninth, we have this one. Whose is this?

Gary.

Yeah. Yeah.

OK. LAUGHTER

In eighth, we have these ones.

If anyone needs some tension removing,

if you press down on these, it's like knocking dough back.

In seventh is Molly.

Mo is sixth.

Connie's fifth.

Tom takes fourth.

And Moyin's third.

Second.

Grab the victory of that.

Which means in first place, we have this one.

CHEERING

It's not as raw, but it's raw. Yeah.

Bakers, you absolutely smashed that.

LAUGHTER

Is it a good thing to be the best of a bad bunch?

Yes?

After this morning, I'd like to think

that it put me back in the safe zone, but I'm not certain it has.

I feel a bit of a downer at the moment

cos it's obviously knocked me back,

so I've got to do a good bake tomorrow. Simple as that.

Actually, you know, as a punishment, we should make them eat them.

Yeah, yeah. Yeah, that's true.

I certainly want to have a really good Showstopper

just to show them that I can actually make some bread!

After the technical, the bakers were given one hour to mix,

knead, and give a first prove to their breads

for today's Showstopper Challenge.

Well, that was the technical to beat all technicals.

I would call that an embarrassment of a Technical Challenge.

Has it ever happened before?

Not quite as bad as this.

It was a disaster.

No-one knew what a flatbread was.

They were all fatbreads!

Yeah. Yeah.

I mean, I wouldn't mind a fatbread if it were baked.

That's true.

To have Nikki go,

it's a shame she's not going to be here for the Showstopper.

I mean, how does that change things?

We'd like to see Nikki come back,

so we need to give her some space.

But I think at least one person will be leaving today anyway.

I mean, if Yannis does a raw dough, that's three out of three.

And Molly's in danger again.

I thought her signature was OK, but again, raw in the technical.

Has anyone impressed you yet?

I would say Clara, Tom, Connie are sort of in the top end.

I'm just hoping today they bring their A-game,

and I'm looking for some great bread.

And if it doesn't arrive today, then, you know...

Are you going to cry? Yeah.

Is it gluten tears or yeast?

Um, it's like a ball of flour and water. It's like glue.

Welcome back to the tent, bakers.

I bet it feels like you've hardly left.

Now, today, for your Showstopper, the judges would love you to make

an exquisite display of enriched breads.

Your display should consist of a large centrepiece

with several smaller breads

and decorated with a celebratory theme in mind.

My theme would actually

be me doing backflips into a chocolate bread. Wow.

What would your theme be?

I wouldn't have a theme.

I'd just be filming yours for socials.

Now, you had an hour last night, and you've got 4.5 hours today.

So on your marks. Get set. Bake!

That's not bad, actually.

The first call for the bakers

is to retrieve their enriched doughs from their overnight proves...

You can see like it's domed in the middle,

so I know that this dough has moved overnight.

The prove overnight was good.

...which, with the added fats, sugar, or eggs slowing the fermentation

gives it much longer to rise and develop flavour.

We did an overnight prove in the fridge.

It slows down the production of the yeast,

which is supposed to make the bread taste better.

I can't say I've ever noticed a difference,

but I'm not a blue-eyed monster.

An enriched dough is basically like,

well, a brioche or a stollen, or something that's quite sweet.

It's a basic dough with egg, milk, sugar, butter in it,

and that tends to sit on the yeast, which slows it up,

which makes this challenge just a little bit more challenging.

I want the dough to come back to room temperature.

I'm just gonna get on it with fillings now.

But along with all the elements that enrich the dough,

because this is a celebratory bread challenge,

it's an invitation to go for flavourings.

And you could do Easter, you could do Christmas,

you could do really any occasion,

and the flavours should be a response to that.

I'm just making my winter spice mix.

Christmas in a bowl.

I want to see the bakers show off their flair with dough

and great flavours, and above all, creating something that's baked.

Please.

Good, morning, Molly. Hi, Molly. Good morning.

Tell us all about your loaf.

Yes, so I am making a loaf for the Harvest Festival.

So I'm gonna make you a basket

with mini pumpkin brioche and then mini babkas.

It looks lovely.

I like the way you're always drawn to colours that match your hair.

Yes. Very on brand.

Molly's place in the competition

rests on a basket filled with chocolate babka knots

and an autumnal mixed spice-flavoured brioche.

Is this your brioche? It is.

How much butter have you got going in that one?

113g. OK.

And the pumpkin flavour is coming from where?

So the pumpkin is pumpkin puree,

so it should come across quite nicely.

You've just mixed it into the dough? Yeah. OK. Sounds great.

Think I'm going to be fascinated

to see what pumpkin flavour comes through. Thank you.

Yeah. Thank you, Molly.

Thank you so much. Fantastic, Molly. See you later. Good luck, Molly.

Don't let him psych you out, all right?

He's the expert.

I'm just starting my gingerbread dough now,

and then get them filled with my sticky date gingerbready filling.

With enriched dough being softer and stickier than traditional dough,

the bakers need to take care while filling and forming...

Just trying to get the fruit all tucked in.

...as any poor sealing or weak shaping could result

in splitting or collapse during baking.

This has got the potential of being a good one, this one.

And Gary's just as excited about his shape as he is about his theme.

Once somebody said it's a celebratory one,

Christmas came straight to mind.

We love Christmas, so it's a festive star.

Mini panettones with spiced mixed fruits

will decorate Gary's Christmas star,

filled with cinnamon, orange zest, and raisins.

Quite enriched. About seven eggs in there.

Plenty of butter. And it will be baked?

Yeah, it's gonna be baked.

I mean, that's what you gave me yesterday.

Yeah. Forget about yesterday.

Forget, you know, what's happened and move on. Move on, yeah.

You have to move on. I can't forget it.

No, I know, but... I can't, really, but I'm just saying.

We can't, but we have to, to bring positivity.

He's bringing Christmas. We need to be positive.

Christmas is coming. I know.

And Christmas is coming to the tent another four times.

My bake is inspired by loads

of different cultures and countries I've experienced,

like, during Christmas.

So my centrepiece is a Swedish cinnamon bun Christmas tree

that has some, like, a Nigerian spice in the dough

that's really similar to cardamom called Grains Of Paradise.

Surrounding Moyin's cinnamon centrepiece

will be pandoro-shaped brioche,

inspired by Christmas gifts from his Italian neighbours

and containing a cranberry and pear recipe

of an American family friend.

The hell's that?

It's a contraption to torture them. Yay.

What the hell happened in the technical?

Your flatbreads weren't that flat.

Not very flat. Quite chunky.

Paul said ten inches, didn't he? It's massive.

I think he's got ten inches mixed up with ten centimetres.

I think so.

Exactly. Got something going wrong with him there.

While Moyin's using numerous countries for inspiration,

Yannis and Clara are sticking closer to home.

The theme came from my upbringing in Vienna.

Austria is very beautiful in the Christmas season,

and, you know, you've got that lovely smell of bread as well

scattered around the markets.

So it's a very distinctive memory.

Yannis aims to avoid a Bread Week exit

with an orange-zest-flavoured brioche Christmas market stall

containing stollen with mixed fruit,

citrus peel, and marzipan.

I adore stollen, and I love marzipan.

Are we gonna get some bread?

I hope so. I mean, yesterday was terrible, wasn't it?

Yes. No bake at all.

So I think today the aim is to make sure that the bread is nicely baked.

Good luck.

Have a better day today.

I'll try my best. Thank you, guys.

Today is all about representing my country.

Bolo Rei is a centrepiece

in every single Christmas Eve dinner in Portugal.

Everyone has it.

Alongside milk breads flavoured with honey,

Clara will be packing crystallised fruit,

nuts, and Portuguese liqueurs

into her traditional Bolo Rei bread.

It's very enriched,

and it has a lot of ingredients, as you can see here.

A lot of alcohol as well.

The second prove now is quite important.

Once filled and shaped, the bakers need to start getting

their enriched doughs in for their second proves.

Right. This is going to go in for proving now.

As with the added ingredients slowing down yeast activity,

the doughs need enough time to develop the light, airy texture

the judges will be expecting.

I'm thinking, like, probably about 90 minutes

cos there are so many things in that bread.

It really will stop that gluten really being able to work.

So I just want to make sure that it's got every chance

that it could possibly have.

I'm going to check them after an hour and see how that goes.

I sleep in a proving drawer.

Do you? I have to.

Otherwise, you wouldn't be able to see me on camera.

He grows like every night.

I'm like Thumbelina.

With centrepiece doughs in the drawers,

the race is on for the smaller breads to join them.

This is a milk bread dough which I'm filling with chai custard.

And whilst the judges have demanded two types of enriched dough,

Tom's the only baker going even further.

I'm making another dough, so I need to prove again.

That'll be three times.

So I'm making a Christmas gonk.

If you've never seen a gonk, it's like a little Christmas gnome.

I think it's like a Nordic thing.

And one of my doughs is a traditional Norwegian julekake.

Nordic flavours will feature throughout Tom's Christmas gonk,

with a fruit-filled Norwegian bread called julekake,

spiced ginger swirl breads, and cinnamon,

orange and cranberry filling within his familiar third element.

I'm going to do Chelsea buns again for the body part.

I'm gonna try and use the advice

you gave me yesterday and roll it out thinner,

so at least you'll see I've learnt something.

You're going for something much bigger though, aren't you?

Yeah, I am. So you've got to be careful it's all proportional

to the size of the loaf. Yeah, you are correct.

LAUGHTER

So I'm just spreading the curd in.

I'm conscious about how much I'm putting in cos yesterday

my garlic bread struggled with its rise,

largely because there was so much stuff in it.

Whilst a batch of bakers have chosen Christmas,

Gabe's favourite festive celebration is at the opposite time of year.

I do love celebrating the solstice.

We usually have, like, a big barbecue in the middle of summer.

It says joy.

It says light returning.

It says hot weather.

It says, "Please don't send me home today."

Gabe's summer solstice celebration will see

a saffron brioche ring loaded with nuts,

apricots, and caraway seeds,

linked to lemon thyme milk breads in a decorative maple display.

So this is for...? Summer solstice. Yeah.

And you normally have parties?

Yeah. We'll have a massive party.

You know, we'll all just, like, eat loads of food,

drink loads of wine... Burn a bit of sage.

Burn a bit of sage. Yeah. Get rid of the evil spirits.

I know. I did think about sage in the tent today,

but Paul's still here, so it's not worked, has it?

It's not worked at all.

Tom, do you want to come and help us do a time call, my darling?

Bakers...

Just want to let you all know we're halfway through.

Thanks, Tom. It looks like rain.

Thanks, guys. Thanks, Tom.

Beautiful.

Look how cute these little stollen bites are.

It's so cute.

If I'm going home today, I'm going home with a banger.

I'm just going to do as much as I can and hope for the best.

Once filled, the bakers need to shape their second dough,

ready for a second prove.

Gingerbread dough's done, so I've rolled out my other one super thin.

But Tom still has a third dough to deal with.

Right now, I'm putting in my cinnamon,

orange, and cranberry, and then I'll get it

chopped into my Chelsea buns and then in for its second prove.

The babkas are, I guess, braided again, almost.

I want to get this done as soon as I can.

I hear we've got a battle of the babkas going on.

I'm doing a babka dough shaped like a crescent moon

because my theme is Eid night, and these are gonna be like stars.

I mean, hopefully, they look like stars.

The crescent moon marks the end of Ramadan.

And Mo will be feasting on his babka moon with a pistachio

and white chocolate filling

and milk bread stars containing date paste and chai custard.

How you doing, Mo? Yeah. I'm not the best.

You know like how you did the Bake Off...

Yes. ..and you had no idea what you were doing?

That's literally what this is.

When it comes to bread, I've got no experience.

So are you just flying by the seat of your pants today?

Yeah, I just watched like three TikToks

and was like, "That's it, I'm gonna do this."

High five. Three TikToks!

Just want to get these in, and then I can start working on the basket.

And Connie's religious celebration also has

a shared love of celebrating with food.

It's going to be an Easter theme,

and hopefully it'll look like a nice gathering where kids will go

and pick Easter eggs and do all sorts of things.

So that's the aim. That's the aim.

Connie's Easter basket will contain

honey and cardamom-enriched dough breads

and classic hot cross buns with

an added orange zest and diced apple elements

that will be familiar with a certain judge.

Where did you get that one from? I don't know.

I wonder where I got that recipe from!

I don't mind you're not doing mine.

It does work really nicely. It's lovely.

Can you imagine the shame of it in front of you?

If he doesn't like his own buns? I know.

I'd be like... They're not my buns. ...exit the door now.

But the flavours will be lovely. Good luck, honey.

Thank you very much.

Right, they're going in now.

With all their doughs finally proving...

Three bread doughs proving at the same time.

...the bakers will need to use every minute

to work on any additional elements for their design.

I'm making my basket out of dead doughs.

You can't eat it. It's purely for structure.

This is my tray.

Oh, I hate when he stands there.

So these are the arms.

Where are you from, exactly?

I'm from Halifax. Where are you from?

London.

So people don't know because I sound quite posh now.

Don't know how that happened.

It's cos you work in TV and you've had to polish the turd!

LAUGHTER

Go on then, tell them. What are we doing?

It's one hour left. Surely not!

Bakers, you have one hour left.

I'm gonna actually probably bake this first one off.

This just had its second prove.

And when you touch it, it springs back.

I'm doing the famous cross on the top.

I beg you to be good to me.

After the bakers' disastrous technical,

serving another raw dough to the judges

could spell the end of their time in the tent.

According to Yannis, it's proved.

I don't really know what to look out for, but it does look puffier.

But a successful Showstopper...

OK, I'm gonna put the stollen in the oven for 20 minutes.

...will now demand perfect baking across multiple batches.

All my breads are going to cook at 170.

180 for 25.

I'm gonna check at 20.

So I'm just gonna try and keep an eye on that and see how we get on.

I hate waiting.

The stars have gone really fat, which I think is a good thing.

That looks like a Bolo Rei.

Yes, the bread is about to come out of the oven.

It's not a great bake coming out.

With the breads beginning to come out of the oven...

So I've got one bread done and baked, thank God.

I just want to start getting everything assembled.

...for most of the bakers, decoration and assembly can begin.

I want to make sure it's baked inside.

I think if I take it out now, I'm gonna have an underbaked bread.

I don't want that.

But Moyin and Yannis aren't taking any chances.

We need about five more minutes.

Make sure it's not raw.

No raw dough today.

That looks beautiful. I love that.

Nigella will taste it and think, "Wow."

Nigella. She was eating raw dough yesterday, bless her. Bless her.

She loves you lot so much... Yeah, she ate raw dough.

...she ate raw dough!

And Paul, I had to cheer him up last night.

"It's OK, Paul, they can bake."

We can bake, yeah. "It's just an anomaly."

Gonna fill them with the pear and cranberry.

I'll be surprised if they say they can't get cranberry and pear.

I'll be annoyed if they say that as well, actually.

So I've just been brushing a little bit of honey on there.

Looks like a maypole, that, doesn't it?

I've had a couple that have exploded slightly, which is new.

I don't know why they've exploded.

There is absolutely no way in hell you can say that that's not baked.

How are we doing with time?

Bakers, you have ten minutes left... for realsies!

That's gonna burn if I leave it in much longer.

That's my babkas. They look pretty good.

One, two, three, four, five, six, seven, eight, nine. Great.

I have made some edible glue.

We are using caramel to fuse the bread together.

I'm just putting it on the panettone, the snowmen's heads.

I've got the Christmas pudding.

The other three are like a present. Looks like a gift.

Just pipe some white chocolate that I melted.

This is gonna have a roof.

It won't take me long to assemble.

Just give this a nice little shiny glaze.

That's supposed to be a candy cane.

I am very happy.

Whatever they taste like, but they do look good.

Just going to keep decorating this till the last minute.

How long have we got left now?

One minute, guys. Use it wisely.

For the assembly of these, it's just quite quick.

It's bang, bang, bang on top.

Oh, look at that.

When that's dusted up and that, it'll just bring it to life.

I'm happy with it, but I'm not sure Paul's gonna like it.

Bakers, your time is up.

That's all done.

For someone that hates bread, that's good enough.

Stunning.

Well done, Gary. Thank you.

It looks cute, isn't it? Mm.

It's judgement time for the bakers' celebratory enriched bread displays.

Yannis, would you like to bring up your Showstopper, please?

Happy with it?

I hope it's baked. So do I.

That's very good. Yeah.

I think it's quite impressive, the overall structure. Yeah.

Could you stollen me up, please? Mm.

The marzipan is OK, but it could

do with a little bit more moisture in there as well. OK.

But I think we have to try your main bread, the centrepiece.

So the centrepiece bread is

flavoured with orange zest and vanilla.

Flavour-wise, I like.

The citrus in the brioche works but the texture is too dry.

You overbaked it because it was a structure.

And there lies the problem.

Brioche is quite a delicate, soft, pillowy bread.

Brioche is not designed to be structural.

This looks so beautiful. There is no doubt about that.

But you've sacrificed texture for beauty, and it's a pity.

Thank you, Yannis. Thank you.

I adore the look of your crescent.

I did a pistachio and white chocolate filling.

It's underwhelming when it comes to the flavour.

I think it's the wrong choice of filling.

It's not punchy enough.

This is where I disagree,

cos I feel the white chocolate and pistachio is very intense.

I get the glaze, but I don't get the white chocolate at all,

which is a shame

cos it could have done with a little bit of sweetness as well.

They're all milk bread, and they have

a chai custard and date filling.

I actually like that one.

The texture on that is really good.

It's nice and soft. It's buttery. It's enriched.

That chai custard has a claggy texture and yet somehow it works.

Happy Easter. Happy Easter.

LAUGHTER

With the cardamom and honey,

the cardamom is not coming through potent enough.

You could be a little bit bolder with that.

But the big issue is the prove and the crumb itself,

because it's like a cake rather than a bread.

You need to mix that a lot more.

And the hot cross buns

I'm a bit concerned about cos they look quite dense.

For me it's a bit... it's a bit compacted,

but, you know, toasted with butter on, heaven.

Is that the brioche? That's the brioche, yeah.

Yeah. I mean, the colour's wrong.

Reminds me of a jam doughnut.

Tastes like a jam doughnut as well.

It's a bit too cakey.

But that sort of compote has just the right tang,

and it's got more texture than jam.

The halos are a bit flat.

It's a bit doughy, but actually,

I feel that the Grains Of Paradise tastes of celebration, to me.

The flavours are really good.

That cardamom-like flavour is fantastic.

Thank you. Texture-wise though, if it was a school report,

it'd probably say, "See me".

I'll see you after class!

So today, I'm bringing you the traditional Bolo Rei.

Obrigada.

I'm really excited to try this.

I can taste the alcohol in there, and it works quite nicely

actually, with the fruit and the nuts.

But texture-wise, everything's squeezed together.

I quite like that.

And you see, I often think of enriched dough

as being like a cross between cake and bread. Yeah.

And this is a bit like a cross between bread and a biscuit, almost.

I really like this.

And then soft milk bread with a little bit of honey.

The roll sweetness level is good, but again,

it's a little bit tight inside.

The flavours in both I particularly like,

but the textures for me are slightly off.

So in the basket are mini babkas

and some mini pumpkin breads

with some winter spices in there as well.

I mean, you couldn't call that underbaked.

It does look autumnal,

cos you've got the darkness and the colour of using the pumpkin.

We'll start with the pumpkin one.

The flavour is slightly odd.

There's a sourness.

Wrong choice, cos pumpkin will impart the colour,

but it won't impart the flavour. Yeah.

And I think your spice, it's a strange mixture to put in a bread.

Yeah. Right.

Too dry. OK.

You probably knew that.

It needed more butter to soften up the crumb. OK.

It is a bit dry. OK.

What I would say is, when you think "enriched dough",

you kind of want to feel butter abundance. Yeah.

And I think the eating experience is a little too austere.

It's a fabulous display.

You know, you can't look at it without smiling.

I'm really longing to know what it tastes like.

So, the central dough is brioche flavoured with saffron,

caraway seeds, apricots, all the good stuff.

I keep having to have another taste, and that's always a good sign.

You know, there's so much going on, I can't focus on one thing.

Story of my life.

I think the saffron overwhelms it.

You've got to be really careful with saffron.

I quite like the texture.

And then little milk rolls

that I've spiralled with a lemon and thyme curd.

I think you're on to something here,

but you've gone overboard with the lemon.

You didn't need to.

But I am intrigued by it.

I love lemon and thyme. I love the flavour.

That looks beautiful. It does look very good.

But let's have a look-see.

Filling has cinnamon, orange zest, and raisins.

I mean, I love the flavours to this.

I feel like the texture could be a little more expansive.

Yeah, just needed to be much more open

because it's just a little bit dense.

Flavour-wise, though, I like, and the design I like.

But panettoni...

Panettini. You know, "tone" means like big bread. Yeah.

Too dense, too cake-like, needed more proving.

But again, you know, the flavours are lovely.

I think flavours are pretty good on both, but your textures are off.

Thank you, Gary. Thank you very much.

Oh, wow. I want those shoes.

It's highly effective. The design is great.

Yes, it's rather wonderful. Thank you.

RAIN DRUMMING Well, I'll just shout over the rain.

I like the taste of the Chelsea buns. They're good.

You did take that idea of making it a little bit tighter,

and that's worked. Yeah. That's a decent Chelsea bun.

Because it does taste Christmassy but not cartoonishly.

So this is the gingerbread with the date? Yeah.

Date part is divine.

I love this.

It's full-on, but there is a elegant restraint as well.

The ginger level is perfect.

The dough development, though, is not, because it's very cakey.

Nice flavour, though. Oh, my goodness me.

What is that one? The julekake.

Flavour-wise, I like it. Texture-wise, I don't.

Again, it's all about the dough development,

but I like the flavour.

I think, overall, you've designed something

that looks good and tastes great.

Yeah, it really does.

The flavours are so beguiling.

Thank you very much.

I've got some really good comments then,

so I might make it to next week.

I feel consistently, with me,

they're looking for more flavour, and I'm not delivering yet,

so I wouldn't be surprised if I do go home today.

I would be really shocked if I stayed because

I have emotionally accepted leaving the tent.

What a Showstopper.

It's definitely an upgrade from the technical, right?

Yeah, because you could eat these. Yeah.

And I think we got some great flavour.

Moyin's were great. I love the pear and cranberry.

And I really loved Clara's.

I do want to eat hers again.

But I think the problem was there's bakers here who have knowledge,

but they haven't got the skill to take it

just that next step to make great bread.

The closest one to a decent crumb were Tom's Chelsea buns.

His looks good, doesn't it? And you like the flavours, right? Yeah.

And I would say, at the moment, Clara and Tom are the ones

that are in line for Star Baker.

And I would say down at the bottom, Yannis and Molly.

Yannis' looked so gorgeous. So good.

But it didn't deliver taste-wise and texture-wise.

And Molly's, given that it's festive breads,

there should have been more joy to be had in eating.

I didn't feel like celebrating.

I understand Nikki's gone home for family reasons,

but I think, with this standard, someone has to go as well.

OK.

Well done, bakers. I bet you glad Bread Week's over, aren't you?

You did really, really well,

and I've got the great job of announcing

who is taking home Star Baker this week.

This week's Star Baker is...

...T to the O to the M. That's Tom!

CHEERING

Yes, Tom. Well done.

Which sadly means I've got the awful job of sending someone home.

And the person who's leaving us this week is...

...Molly.

I knew it. It's OK.

Aw. Well done, Molly.

I'm sad to be leaving the tent but, yeah, I think it's my time.

I think it's the right decision.

I would feel guilty if I stayed any longer than you guys.

You've got more to prove.

I really wanted to do Biscuit Week and Bread Week,

and I've done Biscuit Week and Bread Week,

and I've got to cook with my husband in the tent.

Thanks, darling. Thanks so much. Thank you.

Thank you so much.

It's been a really wonderful experience,

and I'm really proud of myself.

I've learnt so much. Thank you.

You don't get in the tent unless you're a good baker,

but I think Molly struggled a little bit with the texture in Bread Week.

The Showstopper was particularly dry and didn't carry much flavour.

And I think Yannis saved himself on his flavours.

You know, you have shown us some beautiful bakes.

I'm going to miss Molly.

She is just a fantastic baker.

And I just can't believe I'm going to come back next week.

Second Star Baker.

I can't believe that just happened.

Going to expect so much more of me.

I'm going to have to go home and change all my recipes!

Next time... Brrr-brrr!

...Dessert Week.

It's like being back at my nan's house!

The bakers face a saucy, staggered signature...

Oh!

That's really cruel.

...an old-school technical...

Never I've heard of this.

...and a trolley-load of treats...

I love desserts, and I love trolleys.

...and the biggest Showstopper so far.

It's completely non-stop baking.

Who can handle the pressure?

This is genius.

And who's going off their trolley?

Ah!

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