All language subtitles for the.great.british.bake.off.s09e03.bread.week.720p.hdtv.x264-ntb

Last time, it was Cake Week

After Ruby's shaky start...

Oh, you mucky pup.

..she fought back, earning
a Showstopper handshake.

I don't know why I give
myself so much things to do.

But it was Rahul who impressed
Prue and Paul the most...

That is a fantastic cake.

..winning Star Baker.

And it was Luke...

Oh, it's all just completely melted.

..who had to leave the tent.

Not my weekend, eh?

Now it's Bread Week...

I do like bread.

..with a classic British Signature...

Come on, please! Please!

..a tasty takeaway
Technical... There's no good.

..and gigantic Showstoppers,

which will push the bakers...

Fingers crossed.

..to the limit.

The inside of me is just
like a pressure cooker.

It can burst any time.

Sandi, why didn't you say?

Say what? That you're in pain?

This is a clear cry for help.

Don't worry
- I am there for you.

Yeah, no, that's very kind...
No, don't say another word.

I'm going to get you a chair,
make you a salad. Thank you.

Actually, it's Bread Week
and I was going to give

a little talk about different
kinds of European bread.

This is the French word for
bread... Hey, Sandi, got you a chair.

Thanks. There you go.

I feel much better. Of course you do.

You know why? Because
you and I communicate.

Yes...

I'm excited. It's Bread Week.

Bread's my thing,

so I really feel the
pressure to do well.

Paul is the expert on bread.

Nothing is going to slip past him,
so, yeah, it's a little bit scary.

I can already see his face,
poking and prodding away.

Oh, man, no, I'm not
going to think about it.

It'll be fine.

Last week didn't go particularly well.

Not going to cry this week.

I hope I'm not going to cry.

Star Baker last week,
which was really good.

But I think every time you come back
here, just gives a little bit like,

oh, I'm going to feel sick.

Do the French make the
best bread in the world?

Yes, they do.

I mean, I think so.

Hello, bakers, and welcome
to the traditional theme

of week three, the one with
absolutely no pressure from Paul.

It's Bread Week.

Oh, dear!

I'm imagining it's going
to be handshakes all round.

Today, Paul and Prue would
love you to do your take

on the classic Chelsea bun.

You must produce 12 sweet
buns using any flavour,

filling or decoration
that you wish, but the buns

must be baked with their sides touching.

They have to be presented still
attached so that Paul and Prue

can tear one off for judging.

That just doesn't sound right,
does it? Sounded violent.

OK, you've got three hours
for your Signature Challenge.

On your marks... Get set.

Bake!

We are back.

Absolute full energy.

We are going to be smashing
this Chelsea bun challenge.

I love eating bread. Loads of
people have turned their back

on bread recently. Not me.

I've always liked a Chelsea bun.

Growing up, definitely
one of my favourites.

Chelsea buns are made
with an enriched dough,

which has added milk, butter and fats.

Rub in the butter, rub in the butter.

These extra ingredients can slow
down the yeast, meaning a longer

proving time is needed to
achieve the necessary rise.

The interesting thing
about an enriched dough

is it's a really good test
of a baker's knowledge.

The dough is going to take
longer to rise, so not to panic

when nothing seems to be happening.

It will take longer.

It's a bit of a speciality of mine.

I want to see great
flavour combinations,

but it's all about the dough itself.

It must be beautiful and soft
with a great structure inside.

It pulls apart.

It's the classic tear and share.

Hoping for perfect buns,
Kim-Joy has an extra step

that should ensure her
dough rises to the occasion.

Morning, Kim-Joy. Hello, good
morning. Hello, Kim-Joy. Hello.

Tell us all about your Chelsea buns.

So, I am using the tangzhong
technique in my bread.

What is it? Explain.

It's like doing a roux.

You add it to the dough and it
helps it retain a bit more moisture,

I've never used that method
before myself, so it's going

to be interesting to
see how they turn out.

Always experimenting with
new techniques, Kim-Joy likes

to surprise her boyfriend,
Nabil, at his comic shop,

with new creations.

Kim Bird! Thank you so much.

Kim-Joy's extra soft Chelsea buns

will be made with pistachio,
lemon and cardamom filling.

It feels nice being able to explain
something new to Paul about bread.

I feel a bit cheeky saying that.

Looks like this is done.

Kim-Joy isn't the only one making
additions to her dough mixture.

Some chai teabags.

Gives a bit more flavour
to the dough and it's yum.

When Manon's not working
as a software consultant,

she can be found relaxing at
home with her flatmate Charlotte,

who has the same taste in tea.

And pyjamas.

Manon's unique heart-shaped
buns will incorporate two

of her favourite fruits
- apricot and cranberry.

In France, we are very lucky to have
a bakery every five minutes' walk.

But since I'm in London, it's
quite harder to find bread.

No, it isn't.

According to a French person.

Yeah, according to a French person,
there isn't one on the doorstep.

The fact is you have baked more
bread since you've been in London.

Exactly. It's so satisfying.

It just comes out of the oven, it
smells delicious. Oh, I love it.

I'm doing a spiced orange Chelsea bun.

I'm a little bit worried
that it's a little bit simple

on the flavours, but, I
mean, my kids like them.

That's got to count for something.

Just a little bit further, darling.

With two harsh critics of
his own at home, Dan is hoping

to impress the judges with
his classically flavoured

orange and spiced buns packed
with brandy-soaked sultanas.

How are you feeling?

I feel like my bread's pretty
average. Like, it's not...

It's all right, but then there's
Paul standing there looking at it.

He is the bread specialist.

He is. He's Captain Bread.

You can't pull one over on him, can you?

No. He sleeps in a bap.

I'm kneading it now and I can feel
it starting to get quite elastic.

Kneading creates the gluten
responsible for giving bread

a good structure.

It's good exercise, this.

It's the only exercise I get.

Without enough kneading, the
bakers' buns will be dense and flat.

I'm just going to knead it for
one minute and 45 seconds more.

This is my time schedule,
so I've got to follow it.

Antony is taking a
more relaxed approach.

I'm going to let the
mixer do most of it.

Me and my partner, we love to have

bacon and maple syrup and pancakes.

So I'm going for a
decadent breakfast bun.

Big foodies Antony and his partner
Gary are always experimenting

with flavour combinations
in the kitchen.

If filling his buns with a cinnamon
peanut butter wasn't indulgent

enough, he's also topping them
with a boozy caramel sauce.

That is, if everything adds up.

So you've got 11 and one
in the middle. Is that it?

Three in the middle, and
the rest on the outside.

Don't ask for the maths.

Can't do the maths. Can't
do the maths right now.

All right, then. OK. Thank
you anyway. Thank you.

You're a banker, right? I am! Shh!

Yeah. Can't do the maths.
Just saying. Anybody else?

It's no wonder we've
had a banking crisis.

It's just really trying
to stretch it out.

It's a good work-out, yeah.

Forever tinkering at home,
artistic Terry is a keen gardener,

potter and painter.

I'll be with you in a second, Jack.

Hoping to make up for a wobbly last
week, Terry's going the extra mile

by using home-cured locally sourced
Amalfi lemons, chopped apricots,

dates and mixed peel.

Is bread your thing, Terry?

I love bread.

I'd like to say I thought other
things were my thing, but...

I just live by the
day in here, honestly.

I want to see you
flourish a little bit more.

This could be my week.

It's nice and squishy.

I think it's ready to prove.

We can rock and roll.

About 30 or 40 minutes.

I want it to double in size, basically.

I'm hoping 25 minutes.

Oh, be good.

With their dough proving...

They're very nice mangoes now.

..the bakers face a race against time...

Everyone loves my chopper.

..to get their fillings ready.

Can I put an order in now, Antony?

So, my Chelsea bun has got an
Indian twist on it this week.

The filling is called gajrela,

which is carrots boiled down in milk

and then I'll be going in with some ghee

because it's not rich enough.

Always keen to step up to a challenge,

fitness fanatic Ruby will
add vanilla and cinnamon

to her dough to complement
her sweet carrot filling.

My only worry is whether it will
restrict the rise of the dough.

So I'll make sure it's just
quite a thin layer, so I'll reduce

it down so it will become
a bit more of a mulch.

I don't think you should use
the word mulch, because last week

he said one of your bakes
looked like a forest floor.

I'm just saying. Thanks.
Paul, don't comment there.

I'd rather not...

So, the strawberries have been soaking

in 25-year-old
balsamic vinegar.

Me and my husband had
strawberries with balsamic

on our honeymoon in Florence.

When not finding culinary
inspiration on far-flung travels,

Briony can be found exploring
new bakes more locally in Bristol

with her mum Colleen.

Have a little bite. Go on.

Her attempt at a Tuscan masterpiece

will see her combine
raisins and pistachios,

before finishing with a
finely balanced balsamic glaze.

That's the youngest, yeah,
that's the baby. That's 12 years.

12! And that's 25.

What, and you're using
all different ages?

Because that one's really
sweet. Why, because it's older?

Yeah. They get sweeter as they
get older? They get sweeter. Yeah.

Wow, I'm learning so much on this show.

It just goes in and then
as I walk home it goes out.

I still don't know what ganache is.

So, here's the marzipan.

And I get excited by colour.

I've always been a bit
garish and lacking taste.

Karen's love of colour
extends beyond the kitchen.

She can often be found creating
things for her friends and family

at home in Yorkshire.

For a Christmassy twist,
she'll be adding cranberries

to her textbook Bakewell flavours.

Oh, not again. But it's my favourite.

I don't care. You've done it every week!

But it's delicious.
It's getting boring now.

No, it's not. Are these two
filling you with confidence?

Absolutely. Excellent.
Bursting with confidence.

You do win Best Dressed.
That's all I'm saying.

And it's Bread Week here in the tent,

we've come to an exciting moment.

Bakers, one hour gone, two hours left.

Terrible tension.

Oh, yeah, he looks good. I mean,
I think he's doubled in size.

He looks big.

I'm just looking back.

It's always a bit
terrifying at this point,

but this is normally
what it looks like, so...

Loving my dough at the moment.

My Chelsea buns are called
Cardiff City versus Chelsea buns.

I don't mind about Paul and Prue.

I want Neil Warnock
to have one of these.

Jon spends his weekends
cheering on his beloved Bluebirds

with his mates.

He's hoping to soar into a
league of his own by giving

his salted caramel and pecan
buns an unusual topping.

You're putting marshmallow on the top?

Yeah.

That sounds really disgusting.

Don't hold back, Prue. Yeah.

I do have quite a sweet tooth.

Oh! Get on there.

I am not using any wet
fruit or anything like that,

but the butter keeps it really moist.

The more the butter, the better.

Right, let's roll it up, shall we?

All I'm thinking is getting
everything even across.

I do want a very, very tight circle.

Oh, that's going to be really tricky.

Don't stick on me now.

Right...

Morning, Rahul. Hi, Rahul.

Don't sigh.

Hold your hand out.

It's shaking. It's always shaking.

What are you worried about?

So many things.

You're Star Baker! Star
Baker, for goodness' sake.

There's only one way to go
from there, though, isn't there?

Yeah, that's true. That's the trouble.

Rahul moved to the UK eight years ago...

Hello, guys.

..and now bakes regularly
to make new friends.

Look at that.

He'll be giving his classic
Chelsea bun dough an exotic kick,

with a sweet mango and cranberry filling

flavoured with Bengali five spice.

I always use a thread so I'm
hoping that that will give me

a nice, sharp, clean cut.

It doesn't squash them down, which
can happen when you use a knife.

Although, saying that, I've just
realised how wonky that one is.

I don't know how much they're
going to spread and grow.

Hopefully, this is a good guess.

I am going to make them
a little heart shape.

Pretty happy with those,
although you never really know

until they've had their second prove.

Do your thing. Please, be good.

Um...

I've made a complete mess.

Before I rolled my dough,
I should have sprinkled

this over the fruit, and I haven't.

Absolute disaster. This
is not the way to do it.

It's whether they stay together now...

Oh, my life.

As we were!

Look at the time!

Bakers, you only have one hour left.

Oh, God.

The bakers must manage
their time carefully.

What are you doing for
the next 25 minutes?

Stressing.

If they don't prove their
dough for long enough,

their buns will be too tight

and won't achieve the trademark
share and tear Paul has asked for.

Five more minutes?
Not five more minutes?

Is it going to
over-prove? Under-prove?

If the bakers prove them for too long,

the buns will collapse.

I do not want them to go flat.

I need it to hurry up and rise.

So I need to get a move on.

Maybe wait a couple more
minutes. I don't know.

It's always a stressy moment.

My head's inside the prover right now.

I can't think.

Breathe.

Just, like, when is the right time?

To take them out, to cook them. I know.

They look ready. I don't know
why I'm second-guessing it.

Makes me nervous.

Paul's prowling around like a... bear.

He can mess with your head, can't he?

I can't ever tell what he's thinking.

I think, "Do you want to see my buns?"

OK, there you go. Are
you proved already?

God, they're massive!

They're going to get even
more massive in the oven.

Have you ever had it where
the middles explode upwards?

Oh, don't say that to me now.

I'm going to put them in the oven.

If I can get them out
of the proving bag.

I'll be back in a few days.

They're not very uniform.

But you don't start poking
dough about once it's proved.

What are you doing? Prodding.

I'm just opening the
swirl up a little bit.

Right, chucking them in. Really?

What do you mean, "Really?"

Don't get in my head.

Be well!

Bakers, you have half an hour left.

Half an hour.

Let's put the sign of the
cross and that's going in.

Do your best.

19 minutes.

Let's go.

They're on their way up.

The yeast just has that last
burst of energy, but then it dies.

It's dying right now.

But it's for a good cause.

Considering the disaster
of forgetting the sugar,

I think they've come out OK.

It might be the new way.

They've gone a little bit too
poufy in places, but they're big.

I think they're massive.

That's why they're taking
so much time to cook.

I'll just leave it. The more I
see it, the more I get stressed.

I'm hoping it bakes.

Stressed out again.

Bakers, you have five minutes left.

What?

Oh, come on.

Please, please!

Just need it to be about 92 degrees.

92. I guess they're done, then.

Oh, my God, they never
looked like that at home.

I think I've cooked them
a little bit too much.

I'm just worried that Paul is
going to say it's a bit overbaked.

I'm quite pleased with it.

I think tangzhong is amazing.

This one's taking ages to bake.

Is that good or bad?

Terry behind me said good
things take a long time.

Yeah, but his are
already out, so... Yeah.

It is a big waiting
game, but it's worth it.

Bakers, you have one
minute, just one minute.

One minute.

This is my little bluebirds.

Gold spray.

So if nothing else,
it will be colourful.

I am happy with that.

I think they need a little bit longer.

Considering the disaster
they could have been,

if they taste OK, I'll be happy.

They are going to say it's messy again.

All right, let's do it. One, two, three.

Oh, my God, it's very hot. Oh...

Done-zo.

Go, go, go, go, go.

Thank you. You're welcome.

Bakers, your time is up.

Please place your Chelsea buns
at the end of your benches.

Job's done.

Stop, Rahul. Yeah.

Don't make me come over there.

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

They look pretty even.

Mmm. Got a nice colour on them.

The tangzhong, it's going
to be interesting to see

how that affects the dough.

I think it's offered up
a very delicate dough.

It's quite soft, which
is good for Chelsea bun.

So I think your baking is very
good. Good. I like the flavours.

Is there citrus in there
as well? Yeah, a little bit.

That's the overriding
flavour that you get.

I think it's delicate and it
needs to be a little more obvious.

They're heart-shaped, aren't they? Yes.

Very neat. Slightly over-baked.

The edge is definitely tough.

The flavour's fantastic.

The marzipan really works with
the fruit and the apricots as well.

The dough has got a gorgeous structure.

If you'd brought it out
five, seven minutes earlier,

they would have been perfect. OK.

They're all even, got a nice colour.

They break apart neatly.

Absolutely delicious.

Really sticky on the outside.

Great orange bang of flavour.

Oh, really good. Dan...

Ah! It's perfect. Thank you.

It's annoyingly perfect.

And I'll tell you why.

Your structures are regular,
it's beautiful and soft.

Your interior has a good
overwhelming orange flavour

and even the decoration
sits on top beautifully.

Thank you. It's a
well-made Chelsea bun there.

Dan, we're in love with you.

Well done!

I think it looks impressive.

It's over-baked.

It shouldn't be crispy.

The structure's good.

Soft, but the outside is...is tough.

Mm.

The overall impression is of
dryness, which is such a pity

because the flavours, once
you swallow everything,

it's just fantastic.

One of the qualities of
peanut butter is it's very dry.

When you have a dough that's very
dry, what you're getting is dry.

Stop saying dry, everyone.

Everyone, stop saying dry. Thanks, Noel!

I think they look like the ones I make.

Looks lovely.

Tastes great.

The dough's beautiful and soft.

The sweetness is about right, too.

But spread the fruit more evenly
so you don't get these big gaps.

If you hit the filling, it's perfect.

Thank you.

They look really pretty,
but they've exploded

a bit, haven't they? They have, yeah.

It hasn't been folded properly
and neatly enough. Right, OK.

Lovely and light. Nice dough.

I think that's delicious. Oh, yay!

The flavour is very, very good.

It's a shame it looks the way
it does. Yeah, OK. Thank you.

Do you know, I think
it looks really pretty.

Lovely flavour. Good.

Structure's lovely. Yeah.

It is well-baked. Oh, good.

I love Bakewell, but I've had it
a few times from you now. Right.

The next bake you do, please
don't put any more. I was thinking,

you say a signature
- isn't that something you always take

everywhere you go?
Mm. Well, there you go!

Yeah, yeah. Thank you. Thank you.

Did you have sugar in your dough?

I didn't, but there was
sugar in the carrot mixture.

It's not enough. This feels hard.

It feels crusty. Right, OK. That's
not how a Chelsea bun should be.

I think that flavour's
very interesting but I think

it fundamentally lacks
that stickiness. Yeah.

Mixture in a Chelsea bun don't work. OK.

I'll have a word with
him. Yeah, have a word!

I do like what you've done.

It's quite impressive.
Looks nice and spongy.

I think it feels slightly over-baked.

It's over-baked. It is? Mm.

It should be much softer
than that on the palate.

The flavour's absolutely delicious.

Yes, that's what I wanted.

I like the decoration,
but not on a Chelsea bun.

I'll put a Liver bird on
the next one. How's that?

I'm sorry about that
much fruit on the top.

Are you trying to match my jumper?
Well, it does look a bit messy.

Yeah. But I must say,
it looks delicious.

Pulls apart lovely.

It's very soft and gooey, which
is the way a Chelsea bun should be.

It's very interesting.

They're such savoury spices.

I mean, there's such a
contrast to the sweet fruit,

but I really like that.
It's baked to perfection.

I think the mango chutney is stunning.

Very clever, Rahul. Right.

That's a very good
Chelsea bun. Thank you.

You don't need to
apologise. You're great.

It's just me being me.

I just feel so scared all the
time that I just say sorry to them.

But that went OK, I guess.

Oh, my God, look! Pheasants!

Two... Two male pheasants?

I'm a little bit baffled, to be honest.

Like, I really don't think bread
is, like, a strong point of mine

and he seemed to really like it.

Hollywood handshake?
That's the second one.

It's old hat!

It's got to be my best challenge
yet, and Paul said they look like

the ones he makes, so that was a good.

There's more baking in me yet, I think.

I am feeling a little too
low after dry, dry, dry, dry.

But we'll try smashing
it back for the Technical.

The bakers practised for
their first challenge,

but nothing can prepare
them for what lies ahead.

One of the shortest
Technical Challenges ever seen

in the Bake Off tent.

Well, it's bread week, so I don't
think that Prue got a look-in

when it came to setting this
week's Technical Challenge.

It is a Hollywood hurdle. Any advice?

There's not much time to
complete this challenge,

so use your time wisely.

There you go. Right, off you two pop.

For your Technical Challenge today,
Paul would love you to make a batch

of non-yeasted garlic naan breads.

So, the judges are looking
for eight naan breads.

They must be uniform in size
and brushed with garlic ghee.

You have one hour.

On your marks. Get set. Bake!

Right, naan breads...

I have absolutely no
idea what I'm doing.

One hour. Not long.

If nothing else, it'll be over quickly.

I love naan breads.

I've baked them a few times but
I've never done one without yeast.

Naan breads are traditionally
made in a tandoor oven.

I've made naan bread once.

Hopefully, all my ancestors'
souls are helping me out here.

But today the judges
are asking the bakers

to use their grill instead.

I have grilled bread before.

I don't remember what
I grilled, but I have.

Paul, why have we got naan
for our technical bake?

I'm hoping to catch them out with this.

This is a naan bread
using baking powder.

Traditionally, it would be yeast.

But they'll have to use their
baking knowledge because the kneading

and resting won't take as long
as it would with a yeasted dough.

What can go wrong?

With a dough that's quite wet,

it's going to be quite tricky
to get them all the same size.

They've got to heat
that tray up properly.

If they put a cold naan under
the grill, they're going to be

spending at least five
minutes, maybe longer,

and the whole naan would dry
out, it'll be like a cracker.

If they're too thick,
they're not going to bake.

Lovely flavour. I never thought
you could do that with a grill.

You making the curry, then? Absolutely!

First instruction for the naan
- make the dough.

Wow, it just says, "Make the
dough." That's it? Yeah, that's it.

Have I made naan? No!

I just go into the freezer
and chuck it into the toaster,

so...buzzing.

Reasonably happy with that.

I've made naan bread the
same as this. No yeast.

You just have to, like,
believe your instinct.

I have, like, almost
zero instinct on this one.

Oh, this is very wet, isn't it?

I hate kneading wet dough.

I'd normally cheat and put it in
the mixer, but there ain't no mixer.

Considering I was kneading
dough a few hours ago as well,

this is quite hard work.

It should be a little wet, just
enough to bring it together,

because naan breads are very soft.

Oh, the more I work it,
it just does not seem

to be getting any smoother.

I don't really know what to
do with non-yeasted dough!

Feeling quite relaxed at the minute.

Yeah, having decent comments
from the Signature Challenge

puts you in good stead.

It's coming together now.
A couple more of these.

I'm going to stop with mine.

Are you going to stop?
I'm going to stop.

There you go.

That's the dough.

How long? I do not know.

Probably about four
minutes on this challenge.

I'm going to be leaving it
to rest for about 20 minutes,

until it's got a nice sponge to it.

Look at the state of it. I
don't even know what I'm doing.

Is there anything I can do for you?

I'll draw a cat on your
instructions. Could you?

That cat has got a filthy mouth.

That is a potty-mouthed cat.

"For the ghee, melt the butter
in a small pan over a low heat."

A lot of people say it's
unhealthy, but every Indian

will overdose on this stuff
because it oils their joints!

"Carefully skim the foam
as it rises to the surface."

Onto the garlic.

I love garlic.

To be honest, I'd put garlic
in my breakfast if I could.

Yeah. I do love my garlic.
I may not join you for that.

I've just taken the dough out.

It feels quite wet, but I think
it's meant to be a little bit wet.

The dough feels good.

I need to shape them into
eight individual naans.

25...

Close enough! Have you
had many Indian takeaways?

Yeah, I love naan bread. Because I,
surprisingly, haven't. What shape?

I'm going for a pitta bread shape.

Classic teardrop shape for my naan.

Like a sort of baggy skull.

That's it!

Freeze!

No, that's not it, keep going.

Mine look very tiny, I think.

So now...

"Heat the grill pan under the grill.

"Lay the dough on the
hot grill pan and bake."

I fry them at home,

but Paul's asked for the
grill, he gets the grill.

If the grill pan isn't hot enough...

I'm always a bit scared
of things like this.

..the naans will not have
the softly bubbled texture

that the judges are looking for.

I've got a hot grill pan.

It says to brush with ghee
after but I'm going to brush

before and after, because
I think that's what I'd do.

Right, just get them on.

Cook these one at a time.

They're going to have to go
four at a time but I don't know

if that's a bad idea and they're
going to just, like, explode.

I'm going in.

I don't really know how long
these things need to bake for.

If it's burning, it's done.

If it's not burnt, you might be lucky.

I'm going to do a bit of
a trial on this first one.

I want relatively crispy outside
with a nice soft, doughy inside.

Absolutely no idea.

I'm going to come back
to them in two minutes.

I think it should just be
about four or five minutes.

Why are you on your knees?

Are you praying? I'm praying!

Come on, you bugger.

They're puffed up.

Oh! You've got bubbles.

I think that's quite good.

Erm, a bit too crispy for my
taste, but let's turn them over.

I need it to go much faster.

I'm going to give the other
side just a couple of seconds.

They're not very brown underneath.

Right, bakers, you have 15 minutes left.

Just 15 minutes. God in heaven!

OK, I think that's about done.

Oh, God, they look totally different.

Well, I ain't got time to mess around.

They'll have to come
out. He's well done.

Yeah, they look like naan breads.

Yeah, I'm happy.

I'd eat one.

Do you think they look like

something that you
would like to eat? Yes.

Is that the right
answer? You can say no!

I genuinely have no idea.

They could be all right.
They could be a disaster.

That one's a bit pale.

Second batch. Yes.

Trying to get two in at a time at
the moment because time is short.

I'm doing three at a time.

I think I'm going in
with four the next time.

We can do it!

It's going to be really, really tight.

Calm down. You'll be fine.

Bakers, you have one minute left!

Let's just go. No time. Aaargh!

Absolute chaos.

It just needs a little bit longer.

Done.

I just need to make
them speed up browning.

Quick, quick, quick.

They are what they are.

Bakers, your time is up!

There's no good.

Indian food has never
stressed me so much!

What?

Please place your naan
behind your photograph.

Doesn't sound right.

That was a bit of a...

Wasn't it?

Paul and Prue are looking for
eight identical naan breads,

brushed with garlic ghee
and topped with coriander.

They have no idea whose
naan breads are whose.

Right, we'll start with these.

A bit inconsistent with
some of the colours.

The shapes are a bit odd as well.

This end is brick hard. Mm.

I'm not getting much garlic, either.

Now, someone's chosen to do...

Round ones. Well, roundish ones.

They're all a variety
of different shapes.

Breaks well. I love the
way it tears into flakes.

The taste is good.

That is a lot of garlic.

It is.

Look at this one.

They're all similar in shape.

You can see it flakes.
Oh, I like the flaking.

Some of them are over-baked.

You look at that one, it
looks more like a pitta.

Interesting.

Now, we've got some
strong colours here again.

That one's raw and that one's black.

That sounds like someone
running out of time, doesn't it?

A bit thick, as well. Do you know,

even where they're thick,
that's quite nice bread.

That is very light.

It hasn't been under the grill
long, and yet it's been so hot

that you've got a good colour.

Good shape, good
consistency, good flavour.

Yeah, they're pretty good. Very good.

A bit inconsistent in shape. And size.

They're a bit thick as well.

Tastes OK. Mm.

These look very thick. And very small.

Look at the size of them! Wow.

Flavour's good.

Now, these have got a nice
colour. They're nice and light.

That's undercooked on
one side. Yeah, it is.

It's a pity, that,
because... Not much garlic.

..it's nice bread, isn't it?
It's just more like a thick pitta.

Now, looking at these, the
inconsistency in the baking...

Oh, dear, look at that.

All the backs aren't cooked.

The hot plate was very cold underneath.

Right, last one. OK.

They're all the same size.

Mm, that's a bit raw.
You see how wet that is?

It's not quite done. The flavour's OK.

But they are thick.
Not good. Interesting.

Paul and Prue will now rank the
naan breads from worst to best.

In place number ten, we have this one.

Oh, Kim-Joy, really undercooked
and pretty inedible, I'm afraid.

In ninth spot is this one.

A bit inconsistent.

It was very thick as well.

Eighth place, this one here. Very heavy.

They're only baked
on one side. Not good.

Ruby's seventh.

Dan's sixth.

Karen is fifth.

Rahul is fourth, and Manon is third.

And then in second place...

..was this one.

They tasted wonderful.

They had lots of ghee on
top, and lots of garlic.

So in first place...

Yay! ..Terry.

The consistency was excellent.

It's the fact that they're still soft.

You could taste the ghee.
It was beautifully done.

They're great naan breads. Well done.

We're coming round to
yours for a takeaway.

I actually feel quite ecstatic.

I do like bread.

I'm getting to like it more!

That was a very quick hour. You
know, I was just really happy

I got eight naans out,
to be honest with you.

Never, ever, am I making
naan bread ever again.

At least I wasn't the
worst Indian in the room.

I'm not from the
region that makes naans.

We make rotis, which is very different!

Well, Karen really pulled it back
last week, so that's my inspiration.

I can't go out in bread week.

It's not an option.

That's it!

So, the thing that
pleased me most yesterday

was that Terry did well,
cos I think he needed

a good day, didn't he? He did,
but he seemed almost shell-shocked

that he'd done so well.

So who's in line for star baker?

Dan's doing OK.

I mean, he came sixth in technical,
I think he did really well.

He got a handshake
again, didn't he? He did.

He did, he did really well.

And Rahul, for all his
protestations, "I'm sorry,

"it's terrible," has
been doing really well.

And I think there's a big
group of people at the moment

in a little bit of trouble.

I'd say certainly Antony, Ruby,
Briony, I'd have to say Kim-Joy,

as well, for the first time.

So I want to know, Paul, is
there pressure on you when

it's bread week? Yeah,
of course there is.

Look, he's wearing black!

The godfather of bread!

Hello, lovely bakers,
welcome back to the tent.

For your Showstopper today, Paul
and Prue would love you to make

a tiered korovai.

I mean, who knows what that even is?!

Well, it's a highly decorative,
enriched sweetbread, it's mainly

seen at Eastern European
festivities and celebrations.

You know, like weddings.
It stems from a pagan belief

in the magical properties
of grain, and...

Thanks, Wikipedia!

Your tiered korovai must have
at least three tiers, any shape.

They must be impressively
decorated to reflect

your chosen celebratory party.

You have five hours.

Wow, I've got time to write a novel.

I'm going to learn Spanish.

On your marks... Get set...

Bake!

All right.

I need to move quick, here,
because the time seems a lot,

but it's not. It's all go.

When I was reading about korovais,
it's made by, like, 12 women

over days and days.

So...

When you look at it in that way,
it's probably not enough time!

We've had some whopping
challenges in the past,

but this is a big one. This
is a five-hour bread challenge.

I think the mixer is
struggling to cope with this.

When you're dealing
in big lumps of dough,

it's about the baking times.
They're never gonna fit

all the dough in the
oven at the same time,

so they've got to think almost
like a professional of batch baking.

But they've got plenty of
time to bake them properly.

The great thing about a
korovai is that it is decorated

to within an inch of its life.

Traditionally, korovai decorations
are very symbolic, and I think

we should stick to that.

What we'd like is the decorations
to mean something to the bakers.

The bakers have got to produce
a great loaf that tastes good

and looks amazing.

I'm expecting korovai perfection.

The bakers' korovais must
have at least three tiers,

which can be any shape, size or flavour.

I am adding some fleur d'oranger.

It's like orange blossom.

But the dough must be good enough
to earn its place centre stage

at their chosen party or celebration.

Oh!

Six of our bakers, including
Ruby, have chosen the most

common celebration for their korovai
- a wedding.

Good morning, Ruby.
Morning. Hello, Ruby.

Tell us about your korovai,
then. What are you doing?

So my korovai is for my mum and dad.

They didn't have a wedding cake,
so this is in dedication to them.

Ruby's ambitious four-tiered korovai

will be packed with an apricot,
almond liquor and cherry filling.

Hoping to put herself back
in the running, she'll use a

highly intricate technique
to shape her bread.

Mine is actually shaped as a couronne,

which in French means crown.

Yes. And my mum's a
queen, so it was quite

a fitting sentiment to her.

It's a lot to do, but you
seem to have worked it all out.

I think it's possible. Thank you.

Yeah, good luck, thank you.

I love that you called
your mum a queen. Thanks.

My mum's in Queen. She's Brian May.

See you later. See you later.

I'm not even thinking about
whether it could be last time

I'm in the tent. It's been great.

I've just got to make
sure this is great.

Antony is taking his
wedding celebrations...

The feeling is adventure!

..to the extreme.

It's going to be a wedding
cake for my brother.

So my honeymoon gift to
him was an adventure trip

to the foothills of the Himalayas.

Wow!

Antony's ode to the mountains
will see him use chocolate

and orange flavours.

Perched on top will be his
brother and sister-in-law

as thrill-seeking doves about to
embark on a journey of a lifetime.

There's going to be a zipline
coming down, right from the top.

Hopefully it all works
out. That sounds amazing.

We can test it out using Sandi.

She'd be small enough to use it.

It's sticky, but that's good.

If the Himalayas weren't exotic
enough, Kim-Joy's wedding theme

is even further out there.

I am calling it a kit-ovai,
because it is about a wedding

of two cats.

Amazing. More cats should be married.

It's Ruffles and Raffles.

Ruffles and Raffles. Yeah!

Kim-Joy's marking her
smitten kittens' big day with

a cinnamon and cranberry korovai.

Ruffles and Raffles
will head up the party

with their guests around them.

I just want to get this in
the proving drawer first.

That's not going to work.

Giant amounts of dough.

I'm making the dough in one batch.

It is a big ball of dough and,
yeah, it's a bit annoying I can't fit

it in the mixer, but at least
I've only got to do this once.

Having foregone a cake
at his own wedding,

Dan's going all out
with a ginormous bread,

flavoured with orange and lemon zest

and finished off with
delicate hand-crafted roses.

This is just going to go and prove.

So decorations now.

Let's go, go, go.

A traditional korovai is adorned with

hundreds of intricate bread decorations.

Don't panic, just do it.

Which for our bakers means only one thing
- more dough.

This is a dead dough,
there's no use in this one.

When you're making all of
these intricate designs,

you don't want it to rise.
It needs to hold itself.

I am making my little doves.

They are just a bit
fiddly and painstaking.

The jewel of a wedding korovai
are the two lovebirds...

Very romantic little doves.

..representing the newly married couple.

Obviously, got two boys on top of mine.

This is gay bread.

Is that its tongue? No, that's a beak.

Shouldn't it be that way, then?

I think it looks weird that way.

I thought they were turtles.
They look a bit like turtles.

I thought they were seals.
They look like seals.

Inspired by a pair of newlyweds
she met in France, Karen's making

a continental breakfast wedding bread,

decorated with symbols
of the couple's honeymoon

around the country.

Just making my bunches of grapes.

The green is matcha tea.

When I was at home, I didn't
have the matcha tea, so I got some

mint sauce out of the cupboard.

But this is so beautiful.

Quite like doing this
kind of decoration.

This is like a roti dough.

So I remember when I was little,
my mum used to give me bread dough

when she was making roti to play
with, because I was never, like,

an outdoor kind of person. No.

So I am kind of going
back to my childhood now.

Inspired by the first British
summer wedding he ever attended,

Rahul will decorate his
bread with an abundance of

flowers and garlands.

In my ideal world, I would
probably do a lot of decoration.

What is your ideal world, Rahul?

I actually thought,
like, I'm going to do like

200 pieces of decoration.

200 pieces?!

Less wedded to the marriage theme...

Cutting the dragon out of bread.

..Jon is celebrating
his first true love.

What I'm making is a bara
dathliad Dydd Dewi Sant,

which is a St David's
Day celebration bread.

Not content with an abundance
of Welsh themed decorations,

Jon the patriot will also be using
traditional Bara Brith flavours.

Even closer still to heart and home,

he's brought with him an extra memento.

I plait my daughters' hair,
but I don't plait it very well.

It's really nice to have that
to look at while I'm doing this.

Bit of inspiration.

I've done this wrong, haven't I, now?

This part of the decoration
is a Faberge-inspired korovai.

Faberge? Yeah. It's
inspired by my family tattoo.

My mum and dad, brother
and sister, we all have it.

Manon's colourful Showstopper
will be flavoured with

orange blossom, and boast
ornate latticework at the bottom.

She'll top it with her
very own Faberge egg.

Shaping an egg shape is difficult,
but my mum and dad have an

egg farm, so, I guess
making egg-shaped things

kind of runs in my blood.

It's a beaut.

While most of the bakers will
be adding decorations on top

of their bread, Briony is
also adding them into hers.

I'm about to turret...

Oh! Mmm. Is that a technical
term? Yes, yes, yes.

So I stick them inside the
baking tin, and then as the bread

does its second proof, they
embed right into the dough.

Hoping for a fairy tale ending
of her own, Briony's making

a happily ever after
korovai for Rapunzel,

complete with extensive plaiting.

So this is Rapunzel's
hair, one of many braids

that will be on the loaf.

Before the second prove, the bakers
must twist and shape their dough.

I'm going to do the small tier
first, and then the medium tier...

The more complicated the
design, the longer it will take.

You don't want to make it too
basic but, at the same time,

you don't want to make
it too complicated.

I'm not gonna plait it and all
that, I'm just gonna do a ring.

I've got to do the
plait, which isn't so easy

when you're dealing with
something so fricking long.

Hoping his dough retains its shape,

Terry's using a traditional method
to prove and bake his korovai tiers.

These little babies are
terracotta baking cloches.

Turned on the table myself at home.

You tend to get a more
uniform cook through.

That's the idea.

Green fingered Terry will
create a spring-themed korovai,

complete with decorative
bees, flower garlands and bows.

What are you doing now?

I'm just putting a snip through,
this was the wedding thing

of joining together.

Oh! And it also brings
your breads together.

I think that's really nice.

That's ready to go in.

Just a quick prove from now on.

Fire! Wow!

Is it possible we have too much
time on our hands, do you think?

Time!

Bakers, you are halfway through
your Showstopper Challenge!

What?!

Yes!

All right, then, let's get
cracking with this stuff.

With limited time...

Every second counts, now.

..and space... Where to put them down?

The bakers face increasing stress.

Inside me is just like a pressure
cooker, can burst any time.

Sorry! Sorry! It's OK.

Sorry, love. It's all right.

Top tier is on prove one,
bottom and middle, prove two.

Everything is everywhere.

You take one dough out, one dough in.

You prove, you add the decoration.

A bit of a juggling act.

With multiple tiers and
decorations still to be baked...

Just getting my dough ready, so once
the first one's finished I can go

straight into my second one.

..they must make the crucial decision...

..when to stop proving...

Right, let's get this bread in.

..and start baking.

Wowee, he has gone ginormous.

I'm OK, I think, but it's
such a big loaf I can't know

that till the judging.

It just feels a bit different.

Maybe the eggs are a bit
bigger than the one I used?

Nestle the cats in various places.

Some of them are grumpy.

Come on, out you drop.

Come on.

Never stuck before ever, now it's stuck.

Dammit!

The decoration's gone, it's dropped.

It's so bad.

Come on, bread. Don't let me down.

It'll be a good hour,
because it's a big beast.

Bye-bye. Good luck.

This is gonna go on for
about 45 minutes, I reckon.

Please bake well.

Because there's a lot of sugar in
there, it'll catch quite quickly.

I'm going to just see how it goes.

I'm not confident with anything
happening around my life,

so how can baking
temperature be different?

What has happened to my bread?

It's just not proved at all.

Panic stations, because I'm
really, really lacking for time now.

I'm gonna give it another 15 minutes.

Should have been in the oven by now.

Oh, my goodness, look at the time!

Bakers, you have one hour left!

My breads are still not in!

Wow. You just have no idea
how that works, do you?

Oh, my God.

Running behind on the
decoration schedule.

You're a bit tight, I
need to loosen you up.

You're like a breadstick.
You're gonna snap.

I'm not sure you've made enough.
I actually haven't made enough.

You seriously haven't made enough!
I don't know where time's gone.

Right, going in.

Right until the final
whistle, I'll be baking that.

Got to start mucking on now.

Sign of the cross.

I'm getting the bread out now,
I'm pretty sure it's cooked.

OK, it's 90 degrees, it's
90 degrees, I'm just going

to stop it there. Feels a
little bit heavy, I'm pretty sure

it's gonna be quite doughy.

This looks like a funeral wreath.

My funeral?

If you go home, I'm going to quit.

Pinkie promise? Pinkie promise!

Thanks.

This is the last tier.

They're both going in. They're in.

Right, let's make some more roses.

This is the banner
- "Just meowwied."

They're not gonna get divorced
in a couple of years, are they?

Well... Cos that would be so sad.

Oh, no!

Bloody same again.

I've never had them sticking before.

A little underdone, let's
hope it comes out soon.

Coming out. Where's my oven glove?

I don't think I'm gonna make it.

I don't think I'm
going to get it all out.

It's all stuck to the side.

How much time have we got?

Bakers, you have ten
minutes, just ten minutes.

Ten minutes. What can I do to
salvage this in ten minutes?

It's cooked.

It's just an assembly job now.

Where's the front?

Because obviously it's quite warm,
the dough will start to flatten.

Ah, that's hot.

Nothing's holding,
yet. A little bit wonky.

Shallower tiers than I would've liked,

but I'm not gonna put it on, it's burnt.

Pull it out and quickly
slap everything on.

I'm going to run. I need
to get a goddamn move on.

Are you getting married to this cake?

It's better looking than my husband.

Stick!

Come on, roses.

Oh, that's a clumsy job.

Pff!

This is just going to
collapse on me, innit?

Bakers, your time is up!

That is the five hours over.

Please place your Showstoppers
at the end of your benches.

Wow, yours is lovely, Rahul.

It's all it can be.

Sit, stay.

I really hope this holds!

That was ridiculous.

Ooh! No! Dropping, dropping.

Not too sure if it's gonna hold.

It's judgment time for
the bakers' korovais.

Kim-Joy, please bring
up your Showstopper.

Sure. Trust me? Yep.

I'm a bit of a klutz.

I'm not sure you should've...

Should not have trusted him, Kim-Joy.

This is a shotgun wedding, isn't it?

I mean, there are an awful
lot of kittens already.

That's their friends. Oh, their
friends. They're their friends.

I think the bread looks incredible.

It's a lovely bit of plait work as well.

And I think the cats are amazing.

It really is charming.

Right, let's have a look.

That looks lovely.

Quite like a hot cross bun, isn't it?

It is, yeah. I think I'd have
liked a little more fruit in it.

And it's a little bit tight,
so it's a little bit cake-like.

Another half an hour proving
that would've been perfect.

Tastes good, though. And
it's certainly celebratory.

Thank you. Thank you. Thank you.

We wanted a highly decorative korovai.

That's it. And that's it.
It really is a Showstopper.

The detail of the swans

and the decorations are
just absolutely lovely.

I hope it tastes as good as it looks.

Oh, look at that!

I like that texture. It's like
panettone. That's fantastic.

You can see the swirls of the dough.

The fruit in there is delicious,
and that orange tang...

You're a little genius,
Rahul. Thank you.

Well done, Rahul.

It's simple and effective.

The colour of the bakes are consistent.

Dan, you must have spent a
long time on the decoration

and they are absolutely exquisite.

I think it's a lovely texture.

Beautifully baked, really is.

The structure that you've managed
to achieve is very brioche-like.

But it needs something else.

It needs fruit in there.

The flavour is not strong enough. OK.

The attention to detail on
the decoration is spectacular,

particularly when you
look at the hearts,

the plaiting is very, very good.

Lots of filling.

I love the almond flavour.

Perfection.

I've made a lot of couronnes in my time,

but the bake, that laces
its way through the fruit,

is to be applauded.

Thank you. That is absolutely stunning.

I could eat the whole
thing. Oh... Thank you.

Great job, Ruby!

It's certainly colourful,
but it does look a bit clumsy.

I think what you've done is
you've put two very heavy breads

on top of a bread that's warm.

The whole thing's sunk in. Yeah.

I'm not happy with it
at all, to be honest.

It is a bit heavy where
it's squashed together.

You've got too much fruit in there.

The flavour of it's fantastic.

Thank you for that. I just
think the texture, the look,

the whole thing is an issue.

Bad luck, John. Thank you,
John. Not perfect. Thanks.

My goodness.

I like the fact that
they're muted colours. Yes.

It's lovely. I think decoration's
incredible. It's intricate.

I do look at the colour of the bread

and wonder what it's like
inside. So do I, I have to say.

The bread's a bit doughy in the middle.

You've had to give it that
strong colour to try and bake it

because it's under proved.

It's so disappointing,
because it looks so amazing.

It show-stops from the outside.

Bit of a stopper in the inside.

No problem. Thank you
very much. Thank you.

Just to add to the drama,

hoping these lovebirds
go down the zip line.

Oh!

It's simple but effective.

I worry about the colour of that and
it could be down to the chocolate.

And there are not
really many decorations.

Yeah, I did have a problem with
time management, unfortunately,

so couldn't get all my deco on the cake.

It's a bit heavy. Oh! Not the word!

It's not proved enough.

And then it's over baked,
and you end up with a stodge.

Not your best, Antony.

It's not my best. Thank you, Antony.

Cheers, guys. Thank you so much.

Still smiling. Still smiling!

All the work that you
did, you can't see.

And actually, part of the
bread's been ripped off.

Did it get stuck on the
tin? It did, yes. Yeah.

The whole thing...

..is not baked. It's
massively under proved.

Oh.

But my goodness, the flavour is lovely.

It's very citrusy and sweet. Delicious.

How long was the first prove?

30 minutes. And the second one?

15. 15?

And then you baked it? Yeah.

That's where your problem is. It
should've been at least two hours.

The idea's sound enough,

but, unfortunately, not very
well executed. That's fair play.

Well, I love the Faberge egg on
the top and this lattice is lovely.

And I hope it tastes
as good as it looks.

You've managed to utilise the
dead dough together with the bread,

and it works as a package, so well done.

Right, let's have a look.

The orange flower water is too strong.

It's like bath bubbles.

Oh, no! Do you know
what? You're lacking salt.

And I think it's affected the
texture of the loaf as well.

The design is impeccable,

but I think everything inside
is wrong. It's OK. Thank you.

Thank you.

The slightly leaning
Tower of Pisa. It is, yeah.

It looks very basic.

But, you know what? I love the
way you've embedded the towers

in the dough. Thank you.

Oh! Oh, bye, Prince.

He's dead now.

Yeah, a happy ending for Rapunzel.

I think for a celebration korovai,

it really needs more flavour
or fruit or something.

It is definitely under
proved. OK. It's so tight.

You needed about another
half hour, maybe longer.

That was quite a tricky
Showstopper, wasn't it?

A lot of them were underbaked
and underproofed, which is sad,

because five hours is a long time.

But I think there's a couple of
people in line for Star Baker.

Dan? He's our steady
man, isn't he? He is.

And Rahul, who thinks
he can't do anything,

but he's a really, really good baker.

I've never met anyone like
Rahul. He's like an enigma.

Jon certainly did not
have a good Showstopper.

Strange, because he did so well
with the technical. He came second.

And, likewise, when you're looking
at Terry, who won the technical,

he was doing quite well and
his Showstopper was terrible.

I cannot stop thinking
about the flavours of Ruby's.

Yet again, it seems to
me that she saved herself.

She was in serious
trouble coming into today,

but to smash it out of the park
again with that Showstopper...

You said "perfection." I know!

But, unfortunately, it
leaves a couple of people

who really let themselves down today.

One was Briony. Overall, Briony
struggled over the three challenges.

Certainly Antony. Flavours
didn't work, texture wasn't good.

The zip line was good.
The zip line was good.

I think that's not enough
with the bread. No? No.

Well, bakers, what a bread-fuelled
weekend. Well done for surviving.

I've got the great job of
announcing this week's Star Baker.

It's someone that the judges
thought was fantastic throughout

and someone who showed a lot
of swagger in the Showstopper.

The Star Baker this week is...

..Rahul.

So, that means I get the horrible job.

I'm afraid we do have to
say goodbye to somebody

and that person is...

Come on. Just say it.

Antony.

I'm so sorry.

Too soon, leaving too soon,

but I don't think I'll stop smiling

because, you know what, this is, for me,

the best opportunity ever!

Come on, bring it in.

I've met some of the
most amazing people,

so I'm smiling because this isn't sad.

These are just happy tears.

I'm leaving, but still
happy tears, yeah.

God.

Thank you so much.

It's very sad, because he's a good baker

and I'm sure he'll carry on baking.

But, unfortunately, in Bake Off,

you can't afford to have a
bad week, and Antony had to go.

It feels so surreal. I mean,
I still can't believe it.

I just keep pinching
myself, "Is it real?"

Now I think I can bake.

When he put his Showstopper down,

it really was a Showstopper,
it took your breath away.

And it's his birthday
on Monday. Is it? Yes!

That's another birthday
present for you, then.

Rahul is getting stronger and stronger.

When you look at the Showstopper,

it was baked beautifully and
the flavours were all there, too.

He ticked every single box.

We've never had this before,

where someone's saved themselves
twice now in their Showstopper.

I'm like the cat with
nine lives. Oh, my God.

I need to get my act together next week.

I cannot deal with that stress again.

Next week...

Next step, next step, next step.

..it's desserts... We're
going to put cherries on top.

..with a rolling roulade
signature. Nice, little roll.

There's a risk of it
cracking all the time.

A tricky Technical Challenge...
Yes. It's not looking good.

..which breaks the mould. Why
does everyone know what these are?

And Showstoppers that reveal all.

This is as nerve-racking
as giving birth.

As the bakers try... It's carnage.

..and avoid a meltdown.

Angry.

Look at that!