1
00:00:02,000 --> 00:00:03,159
Last time...
Come on!

2
00:00:03,160 --> 00:00:05,919
...it was Bake Off's first-ever
Audience Choice week.

3
00:00:05,920 --> 00:00:08,479
There's no method.
No, this is just madness.

4
00:00:08,480 --> 00:00:12,479
While Moyin and his mum secured
this year's first handshake...

5
00:00:12,480 --> 00:00:14,079
That's one of the best
things I've eaten.

6
00:00:14,080 --> 00:00:16,639
...it was Clara's
runway-ready showstopper...

7
00:00:16,640 --> 00:00:17,959
That is some achievement.

8
00:00:17,960 --> 00:00:19,479
...that bagged her Star Baker.

9
00:00:19,480 --> 00:00:20,519
Clara.

10
00:00:20,520 --> 00:00:22,279
CHEERING

11
00:00:22,280 --> 00:00:24,239
After Shannon's wings failed
to take off...

12
00:00:24,240 --> 00:00:25,279
It snapped.

13
00:00:25,280 --> 00:00:27,519
...she became the second baker
to leave the tent.

14
00:00:27,520 --> 00:00:31,320
Shannon, Shannon,
Shannon, Shannon!

15
00:00:32,360 --> 00:00:33,439
This time...

16
00:00:33,440 --> 00:00:35,759
Don't let him psych you out.
He is the expert.

17
00:00:35,760 --> 00:00:36,959
...it's Bread Week.

18
00:00:36,960 --> 00:00:38,439
Bread is super boring.

19
00:00:38,440 --> 00:00:40,879
You've destroyed Paul!
HE LAUGHS

20
00:00:40,880 --> 00:00:43,559
Who can reinvent the classic
garlic bread?

21
00:00:43,560 --> 00:00:46,479
Oh, the smells! Ooh, hmm.

22
00:00:46,480 --> 00:00:48,079
Who will be congratulated...

23
00:00:48,080 --> 00:00:49,199
Fingers crossed!

24
00:00:49,200 --> 00:00:51,159
...for their celebratory showstopper?

25
00:00:51,160 --> 00:00:53,399
The flavours are so beguiling.

26
00:00:53,400 --> 00:00:55,039
And will anyone survive...

27
00:00:55,040 --> 00:00:56,879
I think they need
to be flatter, maybe.

28
00:00:56,880 --> 00:00:58,519
...Bread Week's technical?

29
00:00:58,520 --> 00:01:01,559
I don't know what to do.
I'm panicking.

30
00:01:01,560 --> 00:01:04,280
Probably the worst technical
I think I've ever seen in 17 years.

31
00:01:26,000 --> 00:01:27,799
{\an8}Is anyone really bad at bread?

32
00:01:27,800 --> 00:01:30,319
{\an8}Can someone be really bad
at bread, please?

33
00:01:30,320 --> 00:01:32,119
Bread Week means dread week.

34
00:01:32,120 --> 00:01:34,199
It's Paul's speciality, of course.

35
00:01:34,200 --> 00:01:35,519
The Bread Father, we call him.

36
00:01:35,520 --> 00:01:37,199
Here we go.

37
00:01:37,200 --> 00:01:39,759
I do think Paul will be out
in full force.

38
00:01:39,760 --> 00:01:42,319
I mean, bread is his bread
and butter.

39
00:01:42,320 --> 00:01:45,999
I am going to rise
to the occasion of Bread Week.

40
00:01:46,000 --> 00:01:49,200
I LOVE bread.

41
00:01:53,480 --> 00:01:54,679
Hello, bakers.

42
00:01:54,680 --> 00:01:56,559
Welcome to Bread Week.

43
00:01:56,560 --> 00:01:59,279
This is your chance to prove
that your sliced bread

44
00:01:59,280 --> 00:02:02,519
is the best thing
since, well, sliced bread.

45
00:02:02,520 --> 00:02:05,399
For your Signature Challenge,
the judges would like you to make

46
00:02:05,400 --> 00:02:07,439
the ultimate garlic bread.

47
00:02:07,440 --> 00:02:09,759
To get that garlicky flavour,

48
00:02:09,760 --> 00:02:12,559
the judges suggest
that you use garlic,

49
00:02:12,560 --> 00:02:16,159
but bear in mind I am a vampire,
so be careful - I'm livid.

50
00:02:16,160 --> 00:02:17,279
LAUGHTER

51
00:02:17,280 --> 00:02:19,759
Your garlic bread can be any style,

52
00:02:19,760 --> 00:02:22,639
but it must be
made with a yeasted dough,

53
00:02:22,640 --> 00:02:25,319
and be tasty
and fabulously garlicky.

54
00:02:25,320 --> 00:02:27,719
You've got three hours
for this challenge,

55
00:02:27,720 --> 00:02:28,879
and then the rest of the day

56
00:02:28,880 --> 00:02:30,879
to sort out
that smell on your fingers.

57
00:02:30,880 --> 00:02:32,760
On your marks. Get set. Bake!

58
00:02:33,840 --> 00:02:35,559
Here we go, here we go, here we go.

59
00:02:35,560 --> 00:02:36,759
I love garlic bread.

60
00:02:36,760 --> 00:02:38,759
It's probably one
of my favourite types of bread.

61
00:02:38,760 --> 00:02:40,239
Who doesn't like garlic bread?

62
00:02:40,240 --> 00:02:44,439
{\an8}But Paul is going to be paying
attention to every minor detail.

63
00:02:44,440 --> 00:02:45,919
I mean, obviously,
this is the Bake Off,

64
00:02:45,920 --> 00:02:48,599
we don't want just a plain bread
with some garlic in it.

65
00:02:48,600 --> 00:02:50,759
It can be a focaccia,
it can be a fougasse,

66
00:02:50,760 --> 00:02:52,399
it can be a plait,
it can be anything.

67
00:02:52,400 --> 00:02:54,159
I think the hardest thing,
and it's deceptive,

68
00:02:54,160 --> 00:02:56,959
is the infusion of garlic into
the bread itself

69
00:02:56,960 --> 00:03:00,039
to create that magic flavour
when you bite into it.

70
00:03:00,040 --> 00:03:02,959
It's two heads of garlic,
roast it, and get it started.

71
00:03:02,960 --> 00:03:05,199
There are so many ways you could
approach this.

72
00:03:05,200 --> 00:03:08,039
Roast garlic heads
and then you squeeze out the bulbs,

73
00:03:08,040 --> 00:03:10,319
or you could confit cloves
separately.

74
00:03:10,320 --> 00:03:12,999
As long as the bakers
don't sabotage themselves

75
00:03:13,000 --> 00:03:15,079
and it becomes,
"What else can I add?"

76
00:03:15,080 --> 00:03:17,679
It's very important
that they're in service

77
00:03:17,680 --> 00:03:20,919
to the taste of the garlic -
that they don't fight with it.

78
00:03:20,920 --> 00:03:25,319
My garlic bread is going to have
classic Neapolitan pizza flavours.

79
00:03:25,320 --> 00:03:27,839
If they add too many ingredients
to fight with the yeast

80
00:03:27,840 --> 00:03:29,239
and prevent it growing too much,

81
00:03:29,240 --> 00:03:30,759
it'll just sit on it, weigh it down,

82
00:03:30,760 --> 00:03:33,079
and it'll end up with a dense loaf
and probably raw.

83
00:03:33,080 --> 00:03:36,879
I want something that shows off
their passion for baking bread.

84
00:03:36,880 --> 00:03:39,840
Garlic should be the hero -
front and centre.

85
00:03:40,920 --> 00:03:42,919
Good morning, Tom.
Morning, Tom. Morning.

86
00:03:42,920 --> 00:03:44,599
What are you making for us?

87
00:03:44,600 --> 00:03:49,399
So I'm making you the ultimate
cheesy garlic bread Chelsea buns.

88
00:03:49,400 --> 00:03:50,479
What cheese are you using?

89
00:03:50,480 --> 00:03:51,919
I'm using Black Bomber.

90
00:03:51,920 --> 00:03:54,039
Have you ever tried it?
I have indeed.

91
00:03:54,040 --> 00:03:55,240
It's so good, isn't it? Yeah, it is.

92
00:03:56,240 --> 00:03:58,639
{\an8}Tom will sprinkle his
favourite sharp Cheddar

93
00:03:58,640 --> 00:04:00,399
{\an8}on to a garlic butter base,

94
00:04:00,400 --> 00:04:03,999
{\an8}before rolling up his dough
into tear-and-share Chelsea buns.

95
00:04:04,000 --> 00:04:05,279
Do you make these a lot?

96
00:04:05,280 --> 00:04:06,319
To be honest, no.

97
00:04:06,320 --> 00:04:08,159
But back in GCSE food tech,

98
00:04:08,160 --> 00:04:10,719
Mrs Burton taught us how
to make Chelsea buns.

99
00:04:10,720 --> 00:04:12,879
And I were like,
"Wow, I can make it so well."

100
00:04:12,880 --> 00:04:14,919
So I thought I'd bring that back.
It sounds great.

101
00:04:14,920 --> 00:04:15,960
I'm looking forward to it.

102
00:04:17,000 --> 00:04:20,079
I'm doing Chelsea buns with cheese
and garlic.

103
00:04:20,080 --> 00:04:23,919
Gary has chosen a nearly identical
flavour and bread combination.

104
00:04:23,920 --> 00:04:24,999
The family loved it.

105
00:04:25,000 --> 00:04:27,480
They said, "oh, God,
that's fantastic." But...

106
00:04:30,080 --> 00:04:32,079
{\an8}Gary's Chelsea buns will be filled

107
00:04:32,080 --> 00:04:35,119
{\an8}with a mature Cheddar cheese
and garlic herb butter.

108
00:04:35,120 --> 00:04:36,999
Do you know who else
does Chelsea buns all the time?

109
00:04:37,000 --> 00:04:38,359
Who? Paul. You're joking!

110
00:04:38,360 --> 00:04:40,079
Well, he's actually
done it for royalty.

111
00:04:40,080 --> 00:04:42,319
I reckon we've got some kind
of connection. Do you?

112
00:04:42,320 --> 00:04:44,919
It's weird, isn't it?
I'm going to do a DNA test. Yeah!

113
00:04:44,920 --> 00:04:47,039
You're probably related
in some way - you don't know.

114
00:04:47,040 --> 00:04:49,039
Well, my middle name's Paul.
Stop it.

115
00:04:49,040 --> 00:04:51,559
It is. Gary Paul.
My dad's name was Paul.

116
00:04:51,560 --> 00:04:53,399
No Hollywoods in the family?
No, no.

117
00:04:53,400 --> 00:04:54,479
No, not yet.

118
00:04:54,480 --> 00:04:56,239
THEY LAUGH

119
00:04:56,240 --> 00:04:58,999
When it comes to adding cheese
to garlic bread,

120
00:04:59,000 --> 00:05:01,879
Connie is going further
than anyone else.

121
00:05:01,880 --> 00:05:04,359
So I've got mozzarella cheese,
mature cheese,

122
00:05:04,360 --> 00:05:06,599
smoky cheese,
and then Parmesan to finish it off.

123
00:05:06,600 --> 00:05:07,959
Yeah, a lot of cheese.

124
00:05:07,960 --> 00:05:09,559
{\an8}Her four-cheese garlic butter

125
00:05:09,560 --> 00:05:13,079
{\an8}will sit between layers of dough -
twisted into a star shape.

126
00:05:13,080 --> 00:05:15,359
You should have
two very distinctive textures.

127
00:05:15,360 --> 00:05:16,959
Yes. So you're going
to get something

128
00:05:16,960 --> 00:05:18,359
that's really nice and soft... Yeah.

129
00:05:18,360 --> 00:05:20,119
...and then when you
get out to the end,

130
00:05:20,120 --> 00:05:21,559
that's where your crunch is going
to be. Yeah.

131
00:05:21,560 --> 00:05:23,679
That's where I'll be going to -
the end bit. Yeah, the end bit.

132
00:05:23,680 --> 00:05:26,039
And I want all the flavours
to be twisted into it.

133
00:05:26,040 --> 00:05:28,039
So when you pull it apart...
What, like a yum yum?

134
00:05:28,040 --> 00:05:30,199
Yeah, exac...
NIGELLA LAUGHS

135
00:05:30,200 --> 00:05:31,959
There you go, like a yum yum.

136
00:05:31,960 --> 00:05:33,559
Good luck, Connie. Thank you.
It sounds great.

137
00:05:33,560 --> 00:05:35,120
I'm looking forward to this.
Thank you.

138
00:05:36,440 --> 00:05:39,839
I'm just trying to check if
the dough has been kneaded enough.

139
00:05:39,840 --> 00:05:43,199
So, if you like separate it without
it tearing too much,

140
00:05:43,200 --> 00:05:46,359
it means that the gluten strands
are sort of like holding together.

141
00:05:46,360 --> 00:05:47,879
If they're happy with their dough,

142
00:05:47,880 --> 00:05:51,039
the bakers need to begin the first
of two proves...

143
00:05:51,040 --> 00:05:54,199
For an hour, roughly, or until
at least it's doubled in size.

144
00:05:54,200 --> 00:05:57,879
...to allow the yeast to work,
and flavour and texture to develop.

145
00:05:57,880 --> 00:06:01,079
And then eventually mine is going
to look like that, just bigger.

146
00:06:01,080 --> 00:06:02,159
HE LAUGHS

147
00:06:02,160 --> 00:06:05,159
And my garlic infusion is
similar to that of a garlic naan,

148
00:06:05,160 --> 00:06:07,639
which we make quite often at home.

149
00:06:07,640 --> 00:06:10,679
{\an8}Yannis' bulb-shaped
bread will contain fresh garlic,

150
00:06:10,680 --> 00:06:13,879
{\an8}garlic powder,
and a garlic confit butter.

151
00:06:13,880 --> 00:06:17,919
I am stacking my dough
with my butter between each layer,

152
00:06:17,920 --> 00:06:19,959
and then putting it together
to form that loaf.

153
00:06:19,960 --> 00:06:22,239
However, if there's too much,
the dough might not cook.

154
00:06:22,240 --> 00:06:24,239
In my practices,
I put loads of butter.

155
00:06:24,240 --> 00:06:25,799
It wasn't great.
HE CHUCKLES

156
00:06:25,800 --> 00:06:28,360
I mean, it was delicious, but
Paul wouldn't be happy with that.

157
00:06:30,560 --> 00:06:32,959
As well as a well-proved
and baked bread...

158
00:06:32,960 --> 00:06:35,359
It's looking roasted. Oh, gosh, hot.

159
00:06:35,360 --> 00:06:38,999
...Paul and Nigella have demanded
that garlic is the star of the show.

160
00:06:39,000 --> 00:06:41,519
So there's about four garlic
bulbs going in total.

161
00:06:41,520 --> 00:06:43,879
I am putting six in.

162
00:06:43,880 --> 00:06:48,319
I'm going to put a whole bulb
in the garlic butter.

163
00:06:48,320 --> 00:06:51,199
A whole bulb of garlic feels like
a lot of garlic.

164
00:06:51,200 --> 00:06:53,119
{\an8}Molly's single-bulb garlic butter

165
00:06:53,120 --> 00:06:55,919
{\an8}will be brushed on
and piped inside mini loaves,

166
00:06:55,920 --> 00:06:58,599
{\an8}sealed with a braided
pattern effect.

167
00:06:58,600 --> 00:06:59,639
A nice idea, yeah.

168
00:06:59,640 --> 00:07:01,959
It's a bit like stitching
rather than braiding, almost.

169
00:07:01,960 --> 00:07:04,719
But it looks braided on the top.
It's really nice.

170
00:07:04,720 --> 00:07:07,039
Do you make bread a lot?
I enjoy making bread.

171
00:07:07,040 --> 00:07:09,199
I quite like it. That's good.
That's very handy for Bread Week.

172
00:07:09,200 --> 00:07:10,599
It is, isn't it? Yeah.

173
00:07:10,600 --> 00:07:13,479
It sounds great. Absolutely.
Thank you, Molly. Cheers.

174
00:07:13,480 --> 00:07:16,239
Did you see his face lit up when
you said, "I make bread a lot"?

175
00:07:16,240 --> 00:07:18,080
I know. He was like - ding!
No pressure though.

176
00:07:20,120 --> 00:07:24,599
Whilst Molly is using just one bulb,
Gabe is going a little further.

177
00:07:24,600 --> 00:07:29,079
I'm using 12 bulbs of garlic,
which feels excessive,

178
00:07:29,080 --> 00:07:32,199
but the first word is garlic,
not bread.

179
00:07:32,200 --> 00:07:35,199
Hopefully it proves
and it bakes in time.

180
00:07:35,200 --> 00:07:37,039
Because also, my garlic bread

181
00:07:37,040 --> 00:07:40,999
is gonna be, like, infused with
a lot of classic pizza flavours.

182
00:07:41,000 --> 00:07:42,559
{\an8}Gabe plans to pack a punch

183
00:07:42,560 --> 00:07:46,799
{\an8}with three Neapolitan pizza flavours
and 12 bulbs of garlic.

184
00:07:46,800 --> 00:07:49,279
Gabe, you are bringing it
into your bakes at the moment.

185
00:07:49,280 --> 00:07:50,799
Thank you. You're up there,
aren't you?

186
00:07:50,800 --> 00:07:52,399
You are. I don't...
I'd like to think so.

187
00:07:52,400 --> 00:07:53,799
I'm feeling very competitive, though.

188
00:07:53,800 --> 00:07:55,319
Who's your competition? Tom.

189
00:07:55,320 --> 00:07:57,399
Tom's really good. Yeah. Moyin.

190
00:07:57,400 --> 00:07:59,759
What about Gary?
Gary has been very good

191
00:07:59,760 --> 00:08:01,359
at, like, helping everyone.

192
00:08:01,360 --> 00:08:03,359
So I'm like, "Does he
count as competition?"

193
00:08:03,360 --> 00:08:04,799
Do you help anybody?

194
00:08:04,800 --> 00:08:08,039
Yes. Yeah, I'm helping
everyone... um, go home.

195
00:08:08,040 --> 00:08:10,160
THEY LAUGH

196
00:08:11,240 --> 00:08:12,519
Whichever additional flavours

197
00:08:12,520 --> 00:08:14,839
the bakers introduce
to their dough...

198
00:08:14,840 --> 00:08:17,919
This is a very, very strong
Cheddar cheese, basically.

199
00:08:17,920 --> 00:08:19,919
...they have to ensure
they only complement

200
00:08:19,920 --> 00:08:21,879
the garlic and not overpower it.

201
00:08:21,880 --> 00:08:23,839
It's just trying to find
that fine balance.

202
00:08:23,840 --> 00:08:25,799
This is a recipe
from my mother-in-law.

203
00:08:25,800 --> 00:08:27,799
She loves Thailand.

204
00:08:27,800 --> 00:08:30,519
Thai basil has a liquorice flavour.

205
00:08:30,520 --> 00:08:33,799
It's a bit more spicy, like, it has
a punch.

206
00:08:33,800 --> 00:08:36,639
{\an8}Clara's spiralled buns
will feature mozzarella cheese,

207
00:08:36,640 --> 00:08:40,039
{\an8}and her mother-in-law's
Thai basil and garlic pesto.

208
00:08:40,040 --> 00:08:42,199
I like the sound of the Thai
basil with this. Yeah.

209
00:08:42,200 --> 00:08:44,079
How's the reigning Star Baker?

210
00:08:44,080 --> 00:08:47,079
I'm good. Treating it
as a workshop this week,

211
00:08:47,080 --> 00:08:48,639
and just learning with you guys.

212
00:08:48,640 --> 00:08:51,079
You know that's not what happens -
you're in a competition, right?

213
00:08:51,080 --> 00:08:52,679
THEY LAUGH

214
00:08:52,680 --> 00:08:56,999
Mo is also hoping to give
his garlic bread an Asian kick.

215
00:08:57,000 --> 00:08:59,079
I'm using this Naga pickle

216
00:08:59,080 --> 00:09:02,119
that's very popular
in Bangladeshi cuisine.

217
00:09:02,120 --> 00:09:05,919
It's very spicy and I just thought,
"Why not add it into garlic bread?"

218
00:09:05,920 --> 00:09:08,559
{\an8}Mo's Naga chilli pickle
will feature throughout

219
00:09:08,560 --> 00:09:12,239
{\an8}both the garlic butter
and dough of his bear-shaped bread.

220
00:09:12,240 --> 00:09:14,439
Do you like making bread?
I've never made bread before.

221
00:09:14,440 --> 00:09:15,599
I just have this idea

222
00:09:15,600 --> 00:09:17,679
of bread being,
like, really boring and sad.

223
00:09:17,680 --> 00:09:18,920
Bread is super boring.

224
00:09:20,240 --> 00:09:23,279
You've lost him.
You've destroyed Paul.

225
00:09:23,280 --> 00:09:26,079
Gary, you're going to have
to be Paul for the rest of this.

226
00:09:26,080 --> 00:09:27,559
Come round. Yeah, yeah, yeah.

227
00:09:27,560 --> 00:09:29,599
LAUGHTER

228
00:09:29,600 --> 00:09:32,000
Thank you.
He's got a handshake already.

229
00:09:33,320 --> 00:09:35,359
Get back to your bench!
Get back to your bench!

230
00:09:35,360 --> 00:09:37,759
LAUGHTER

231
00:09:37,760 --> 00:09:40,239
Good luck, Mo. Thank you.

232
00:09:40,240 --> 00:09:41,640
Oops.

233
00:09:43,080 --> 00:09:45,959
Go on, tell them.
Bakers, you're halfway through.

234
00:09:45,960 --> 00:09:48,479
Yes.
Let's get this dough on the road.

235
00:09:48,480 --> 00:09:50,759
Do you get it? Dough, show?

236
00:09:50,760 --> 00:09:53,079
It's puffed up pretty nicely.

237
00:09:53,080 --> 00:09:55,959
Even if the bakers are happy
with their first prove...

238
00:09:55,960 --> 00:09:57,279
It's doubled in size.

239
00:09:57,280 --> 00:09:59,879
...fail to fill and shape their
garlic bread quickly...

240
00:09:59,880 --> 00:10:02,599
I'm gonna spread my filling on,
sprinkle my cheese on.

241
00:10:02,600 --> 00:10:04,039
Thai pesto.

242
00:10:04,040 --> 00:10:06,799
...and they won't have enough time
for the second prove.

243
00:10:06,800 --> 00:10:09,159
Nicely spread through the whole
thing.

244
00:10:09,160 --> 00:10:11,399
I'm not going
to put too much garlic confit,

245
00:10:11,400 --> 00:10:12,639
but when you consider the butter

246
00:10:12,640 --> 00:10:13,879
that goes in between layers...

247
00:10:13,880 --> 00:10:16,279
I've layered it with butter,
with extra butter as well.

248
00:10:16,280 --> 00:10:18,999
Well, I'm conscious about
putting too much filling in -

249
00:10:19,000 --> 00:10:22,359
largely because there's four bulbs
in each of these.

250
00:10:22,360 --> 00:10:24,439
It's garlic bread -
it should taste like garlic, right?

251
00:10:24,440 --> 00:10:26,919
You have to actually make it taste
like garlic or you're done for.

252
00:10:26,920 --> 00:10:28,879
So I'm filling it
with a garlic pesto.

253
00:10:28,880 --> 00:10:31,559
I'm doing, like, raw
and fresh garlic in the pesto.

254
00:10:31,560 --> 00:10:34,079
{\an8}Moyin will combine raw
and roasted garlic

255
00:10:34,080 --> 00:10:36,159
{\an8}with pine nuts, basil and Parmesan

256
00:10:36,160 --> 00:10:38,479
{\an8}to create his garlic
and pesto filling

257
00:10:38,480 --> 00:10:40,759
{\an8}swirling around his bread rolls.

258
00:10:40,760 --> 00:10:43,319
It gives you that garlicky breath
that everybody hates.

259
00:10:43,320 --> 00:10:45,399
Ooh, look at that pesto.

260
00:10:45,400 --> 00:10:49,479
Also plumping for a pesto punch
to bring out the garlic is Nikki.

261
00:10:49,480 --> 00:10:52,439
I've got a load of mint in there
as well - mix it up with the basil.

262
00:10:52,440 --> 00:10:53,879
Why not? Add a bit of freshness.

263
00:10:53,880 --> 00:10:55,239
Oh, the smells.

264
00:10:55,240 --> 00:10:58,359
Oh, that's good. Mm. Ooh!

265
00:10:58,360 --> 00:11:00,759
{\an8}Her basil, mint and pine nut pesto

266
00:11:00,760 --> 00:11:02,879
{\an8}will join mozzarella
and roasted garlic

267
00:11:02,880 --> 00:11:06,359
{\an8}in a tear and share bread topped
with yet another ingredient.

268
00:11:06,360 --> 00:11:09,479
I'm covering it with semolina -
it just adds a little crunch.

269
00:11:09,480 --> 00:11:10,519
It's just a bit of texture.

270
00:11:10,520 --> 00:11:12,640
You've just a little bit more
than just bread.

271
00:11:14,440 --> 00:11:17,199
I've rolled it
up to do the stringy thingy.

272
00:11:17,200 --> 00:11:19,599
Whilst filling and shaping are
key...

273
00:11:19,600 --> 00:11:20,839
Yeah, they'll do.

274
00:11:20,840 --> 00:11:22,079
A second prove then.

275
00:11:22,080 --> 00:11:25,839
...perfect garlic bread
now demands incredible patience.

276
00:11:25,840 --> 00:11:27,519
And now we wait.

277
00:11:27,520 --> 00:11:29,279
I'm going to let it proof
for about half an hour.

278
00:11:29,280 --> 00:11:30,880
Hopefully that's long enough.

279
00:11:33,880 --> 00:11:35,599
It might be a bit doughy -
I'm not sure.

280
00:11:35,600 --> 00:11:37,839
When I did it at home,
it was like double, so...

281
00:11:37,840 --> 00:11:39,279
Well, maybe that were too much.

282
00:11:39,280 --> 00:11:40,839
And maybe this is the perfect rise,

283
00:11:40,840 --> 00:11:43,999
and the Bake Off gods have come
down to bless you.

284
00:11:44,000 --> 00:11:45,799
I have just whacked
that up just a little bit,

285
00:11:45,800 --> 00:11:48,879
so hopefully we can get
a bit more of a rise on it.

286
00:11:48,880 --> 00:11:50,279
Do you know what,
people don't know this,

287
00:11:50,280 --> 00:11:52,799
but he's one of the best
bakers you'll ever come across.

288
00:11:52,800 --> 00:11:55,879
So show us.
Just tell the truth to the nation.

289
00:11:55,880 --> 00:11:58,679
I've got a few Michelin stars.
Have you?

290
00:11:58,680 --> 00:12:00,839
Yeah. For? For my quiches.

291
00:12:00,840 --> 00:12:03,159
What kind of quiche would you bake?

292
00:12:03,160 --> 00:12:04,759
Just the classic French. OK.

293
00:12:04,760 --> 00:12:06,959
You know, bits of Lego
I put in there for colour...

294
00:12:06,960 --> 00:12:08,279
THEY LAUGH

295
00:12:08,280 --> 00:12:10,479
...and belly button fluff.

296
00:12:10,480 --> 00:12:12,359
THEY LAUGH

297
00:12:12,360 --> 00:12:14,599
They're almost there.
How long do we have?

298
00:12:14,600 --> 00:12:17,399
Bakers,
you've got half an hour left.

299
00:12:17,400 --> 00:12:18,999
OK - we're going in.

300
00:12:19,000 --> 00:12:22,439
You press your finger in and it
just slowly finds its way back.

301
00:12:22,440 --> 00:12:25,039
That's what I'm looking for. Yeah.

302
00:12:25,040 --> 00:12:27,839
Is that right?
HE LAUGHS

303
00:12:27,840 --> 00:12:29,079
I'm just egg washing it.

304
00:12:29,080 --> 00:12:31,559
Whether it's proved enough,
I don't know -

305
00:12:31,560 --> 00:12:32,799
but I need to put it in the oven.

306
00:12:32,800 --> 00:12:34,559
Right, going in, guys.

307
00:12:34,560 --> 00:12:36,039
Now the waiting game...

308
00:12:36,040 --> 00:12:38,319
I don't really know
what temperature to bake it at -

309
00:12:38,320 --> 00:12:40,839
but I just feel like 180
is always the safe option.

310
00:12:40,840 --> 00:12:42,399
...gets even harder.

311
00:12:42,400 --> 00:12:46,159
So I'm going to let it bake
until basically the time is called

312
00:12:46,160 --> 00:12:48,199
because it needs as long
as possible.

313
00:12:48,200 --> 00:12:50,519
So fingers crossed.

314
00:12:50,520 --> 00:12:51,599
You've got to be careful.

315
00:12:51,600 --> 00:12:53,399
The last thing I want to do
is overbake it.

316
00:12:53,400 --> 00:12:54,759
THUNDER RUMBLES, RAIN POURS

317
00:12:54,760 --> 00:12:59,319
Holy moly! What is that?
That's Paul.

318
00:12:59,320 --> 00:13:01,519
Oh, my God!
HAILSTONES CLATTER

319
00:13:01,520 --> 00:13:02,759
What's happening?

320
00:13:02,760 --> 00:13:06,280
Hailstones.
They're the size of golf balls!

321
00:13:07,600 --> 00:13:10,879
This is when you really notice
that you're just in a tent.

322
00:13:10,880 --> 00:13:12,079
I haven't seen it like this ever.

323
00:13:12,080 --> 00:13:14,279
I have never seen hail like this.

324
00:13:14,280 --> 00:13:16,600
Maybe this is just something
that happens down south.

325
00:13:18,440 --> 00:13:20,759
Oh!

326
00:13:20,760 --> 00:13:22,119
Oh, my God, the drama.

327
00:13:22,120 --> 00:13:23,959
That was, like, out of nowhere.

328
00:13:23,960 --> 00:13:25,399
How much time do we have left?

329
00:13:25,400 --> 00:13:27,199
You've got five minutes.

330
00:13:27,200 --> 00:13:28,599
I need to glaze it.

331
00:13:28,600 --> 00:13:29,999
I'm going to take it out.

332
00:13:30,000 --> 00:13:32,239
Come on, baby, let's go.

333
00:13:32,240 --> 00:13:33,840
SHE GASPS

334
00:13:34,880 --> 00:13:36,999
I'm happy. I can't complain at all.

335
00:13:37,000 --> 00:13:38,759
I don't know
what I'm actually looking for,

336
00:13:38,760 --> 00:13:41,399
but it looks cooked,
so I'm just going to go with that.

337
00:13:41,400 --> 00:13:44,359
I'm just pacing, because I'm
literally going down to the minute.

338
00:13:44,360 --> 00:13:46,159
The second we've got
one minute left, it's coming out.

339
00:13:46,160 --> 00:13:47,799
OK, let's slather this on.

340
00:13:47,800 --> 00:13:50,239
I'm just glazing it with
my nice little garlic butter mix.

341
00:13:50,240 --> 00:13:52,120
Get some extra herbage on there.

342
00:13:53,280 --> 00:13:57,239
Not super aesthetically pleasing,
but as long as they're delicious...

343
00:13:57,240 --> 00:13:59,999
How long do we have?
You've got one minute left.

344
00:14:00,000 --> 00:14:01,639
Right, it's time.

345
00:14:01,640 --> 00:14:03,679
Spend that minute wisely, guys.

346
00:14:03,680 --> 00:14:04,999
Let's do it.

347
00:14:05,000 --> 00:14:06,399
That's it. I'm going with that.

348
00:14:06,400 --> 00:14:07,639
Yeah, I'm pleased with it.

349
00:14:07,640 --> 00:14:09,599
They've all got cosy together.

350
00:14:09,600 --> 00:14:11,479
It's looking cute.

351
00:14:11,480 --> 00:14:13,199
I mean, look at that.

352
00:14:13,200 --> 00:14:15,919
They look good. They look like
little Yorkshire puddings.

353
00:14:15,920 --> 00:14:19,799
Bakers, your time is up.

354
00:14:19,800 --> 00:14:22,159
Ta-da!

355
00:14:22,160 --> 00:14:24,999
Please step away
from your garlic bread.

356
00:14:25,000 --> 00:14:26,040
Smashed it.

357
00:14:27,800 --> 00:14:29,119
So there you go.

358
00:14:29,120 --> 00:14:30,719
As long as it tastes nice.

359
00:14:30,720 --> 00:14:31,759
I told Paul I hate bread.

360
00:14:31,760 --> 00:14:32,999
{\an8}So it just says, "I love bread".

361
00:14:33,000 --> 00:14:34,159
{\an8}I love bread!

362
00:14:34,160 --> 00:14:35,519
{\an8}It looks really good.

363
00:14:35,520 --> 00:14:38,400
{\an8}It looks really low. You've got
really nice definition. Oh, God.

364
00:14:41,640 --> 00:14:42,919
{\an8}The bakers' garlic breads

365
00:14:42,920 --> 00:14:46,239
{\an8}will now face
the judgement of Paul and Nigella.

366
00:14:46,240 --> 00:14:48,080
{\an8}Gabe. Hello. Hi, Gabe.

367
00:14:53,480 --> 00:14:56,839
Are you not happy with it? No, I'm
not happy with it, to be honest.

368
00:14:56,840 --> 00:14:58,719
I can tell you what's wrong with it.
Yeah. It's raw.

369
00:14:58,720 --> 00:15:00,239
Yeah. It's raw. Is it?

370
00:15:00,240 --> 00:15:01,919
It is. He's got X-ray vision.

371
00:15:01,920 --> 00:15:03,840
I'll show you what I mean. Yeah.

372
00:15:05,880 --> 00:15:07,599
Look at that - tragic.

373
00:15:07,600 --> 00:15:09,399
I can't eat that. I don't blame you.

374
00:15:09,400 --> 00:15:10,559
There's a couple of issues.

375
00:15:10,560 --> 00:15:12,119
There's a lot of garlic in that.
Yeah.

376
00:15:12,120 --> 00:15:13,639
Just by smelling it.

377
00:15:13,640 --> 00:15:15,559
And because of the fillings in there
as well,

378
00:15:15,560 --> 00:15:16,959
your dough was weak to start with.

379
00:15:16,960 --> 00:15:18,919
It's a shame.
But the thing is you've got

380
00:15:18,920 --> 00:15:21,639
a slightly larger-than-life
generous personality -

381
00:15:21,640 --> 00:15:24,999
and that went in your bake
in the wrong way. Yeah.

382
00:15:25,000 --> 00:15:26,999
I'm just disappointed.
Better luck next time.

383
00:15:27,000 --> 00:15:28,559
Thank you, Gabe.
Thank you very much.

384
00:15:28,560 --> 00:15:31,319
Oh, I'm gutted for you, bab.
I'm gutted for you.

385
00:15:31,320 --> 00:15:33,120
LAUGHTER

386
00:15:37,480 --> 00:15:39,479
That looks beautiful.
I do like the look of it.

387
00:15:39,480 --> 00:15:41,959
The dough itself needed a bit longer
in the prover. It did.

388
00:15:41,960 --> 00:15:43,839
You can see how tight it is inside.
Yeah.

389
00:15:43,840 --> 00:15:45,839
More garlic wouldn't have been
a terrible thing,

390
00:15:45,840 --> 00:15:48,479
only because the cheese
is quite dominating.

391
00:15:48,480 --> 00:15:49,959
The cheese level is fantastic.

392
00:15:49,960 --> 00:15:51,599
You're just lacking
that little bit of garlic.

393
00:15:51,600 --> 00:15:53,439
Yes. But it's still lovely to eat.

394
00:15:53,440 --> 00:15:54,919
Well done. Thank you, Connie.
Thank you.

395
00:15:54,920 --> 00:15:56,599
Says she, having another bit.

396
00:15:56,600 --> 00:15:57,799
THEY LAUGH

397
00:15:57,800 --> 00:15:59,120
Well done, Connie. Thank you.

398
00:16:04,000 --> 00:16:05,079
I think it's very cute.

399
00:16:05,080 --> 00:16:07,319
And I can see now you love bread.
Yeah.

400
00:16:07,320 --> 00:16:09,440
Or Super Ted does.

401
00:16:10,840 --> 00:16:14,799
Your dough is a bit springy,
but it needed more proving.

402
00:16:14,800 --> 00:16:17,559
The chilli is rather drowning out...
Anything.

403
00:16:17,560 --> 00:16:18,719
Is it spicy?

404
00:16:18,720 --> 00:16:20,839
{\an8}Where's the garlic?
I brushed it on top.

405
00:16:20,840 --> 00:16:23,119
On top? And there's some
in the middle.

406
00:16:23,120 --> 00:16:26,199
You're nowhere near enough. Yeah.
Less heat, more garlic.

407
00:16:26,200 --> 00:16:27,400
Thank you very much, Mo.

408
00:16:32,200 --> 00:16:35,040
I love the colour.
I love strong colours on bread.

409
00:16:36,960 --> 00:16:39,039
I love the texture here on
the outside,

410
00:16:39,040 --> 00:16:42,159
but I'm not sure you didn't
have too much Thai basil.

411
00:16:42,160 --> 00:16:44,439
I love it,
because I love all things anise,

412
00:16:44,440 --> 00:16:48,759
But it is so strongly aromatic,
and it's fighting with the garlic.

413
00:16:48,760 --> 00:16:50,479
Yeah - it's the garlic
that's lacking.

414
00:16:50,480 --> 00:16:52,599
But I love the bake on them.
Spot on.

415
00:16:52,600 --> 00:16:56,160
I do love the chew you get all
around the top. It's a good dough.

416
00:16:59,840 --> 00:17:02,079
As a Chelsea bun goes,
they look OK. Right, OK.

417
00:17:02,080 --> 00:17:03,319
If you'd glazed that with egg,

418
00:17:03,320 --> 00:17:05,479
they would have adopted a little
bit more colour.

419
00:17:05,480 --> 00:17:08,479
I'd have liked a bit
more chew to it. Right.

420
00:17:08,480 --> 00:17:11,479
It's more of a break on
the bite rather than a chew.

421
00:17:11,480 --> 00:17:12,919
I'm not tasting much garlic.

422
00:17:12,920 --> 00:17:14,719
Yeah, you could have done
with more garlic in that.

423
00:17:14,720 --> 00:17:17,000
And cheese - you need
much more flavour. Yeah.

424
00:17:19,920 --> 00:17:22,519
{\an8}I'm very taken with the look
of those.

425
00:17:22,520 --> 00:17:25,279
{\an8}Those golden bits
are very appetising.

426
00:17:25,280 --> 00:17:26,920
Yeah. They don't look
too bad actually.

427
00:17:28,080 --> 00:17:29,879
The flavour is lovely. Thank you.

428
00:17:29,880 --> 00:17:31,559
The butter you've put on the top

429
00:17:31,560 --> 00:17:34,439
gives it a slight hint
of fried bread... Oh, nice.

430
00:17:34,440 --> 00:17:35,959
...which is always a good thing.

431
00:17:35,960 --> 00:17:38,839
I love that cheese,
and the garlic level is about right.

432
00:17:38,840 --> 00:17:40,839
But, what you should have done

433
00:17:40,840 --> 00:17:42,559
was roll it out much thinner
and bigger,

434
00:17:42,560 --> 00:17:45,759
so as you roll it up,
you get more circles going in.

435
00:17:45,760 --> 00:17:48,239
It intensifies the flavour,
and it would have been beautiful.

436
00:17:48,240 --> 00:17:51,239
But I think you've got a great
flavour and texture in it. Perfect.

437
00:17:51,240 --> 00:17:53,280
Thank you, Tom.
I'll take that on board. Thank you.

438
00:17:56,880 --> 00:17:58,599
{\an8}They're basic, but they look OK.

439
00:17:58,600 --> 00:18:00,439
{\an8}The colour is nice and strong.
Thank you.

440
00:18:00,440 --> 00:18:03,919
{\an8}Yeah. I think it could have done
with a crisper crust. Mm-hm.

441
00:18:03,920 --> 00:18:08,439
{\an8}The softness of the roll doesn't
really go with the filling. Yeah.

442
00:18:08,440 --> 00:18:09,999
Yeah, it's pretty boring
on the flavour.

443
00:18:10,000 --> 00:18:11,359
I mean, you get the kick
of the pesto,

444
00:18:11,360 --> 00:18:14,559
and you get the garlic, but it's
more cake-like than bread-like,

445
00:18:14,560 --> 00:18:16,240
which means you need more proving.

446
00:18:22,080 --> 00:18:24,199
Now, unfortunately,
the lovely Nikki

447
00:18:24,200 --> 00:18:26,359
had to go home due
to family reasons.

448
00:18:26,360 --> 00:18:28,319
So I'm going to step in.

449
00:18:28,320 --> 00:18:29,559
{\an8}This, as you can see,

450
00:18:29,560 --> 00:18:34,159
{\an8}is a cheesy pesto, garlicky
tear and share.

451
00:18:34,160 --> 00:18:36,479
On the side we have
some beautiful pesto.

452
00:18:36,480 --> 00:18:38,679
It looks gorgeous.
The garlic level is really good.

453
00:18:38,680 --> 00:18:39,799
I like the flavour.

454
00:18:39,800 --> 00:18:40,839
It's is baked well.

455
00:18:40,840 --> 00:18:43,279
It just needed to be
more open and proved,

456
00:18:43,280 --> 00:18:44,799
and it would have been spot on.
But I like that.

457
00:18:44,800 --> 00:18:46,959
I do, and actually this helps, too.

458
00:18:46,960 --> 00:18:47,999
Good flavours.

459
00:18:48,000 --> 00:18:49,680
Oh, thank you.
She's going to be pleased.

460
00:18:55,000 --> 00:18:56,879
I love the colour.
I think the colour is good.

461
00:18:56,880 --> 00:18:59,039
I think it might be a bit dense.
Let's have a look.

462
00:18:59,040 --> 00:19:01,519
Yeah. You can see... Yeah.
...how tight that is. Yeah, yeah.

463
00:19:01,520 --> 00:19:03,199
How much garlic did you use?

464
00:19:03,200 --> 00:19:05,039
Uh, so it was one bulb.

465
00:19:05,040 --> 00:19:06,959
A bit more garlic for me. Yeah.

466
00:19:06,960 --> 00:19:08,239
Not getting much flavour
in that at all.

467
00:19:08,240 --> 00:19:12,279
It's like a plain white bread. OK.
And it's just a bit compacted.

468
00:19:12,280 --> 00:19:15,279
Needed a little bit longer proving
and certainly more flavour.

469
00:19:15,280 --> 00:19:17,039
I thought you might say that.

470
00:19:17,040 --> 00:19:19,519
Thank you. I'd love it with a nice
tomato soup.

471
00:19:19,520 --> 00:19:20,520
Yeah.

472
00:19:25,600 --> 00:19:27,719
{\an8}It's massively under-proved
and be under-baked.

473
00:19:27,720 --> 00:19:29,479
{\an8}We'll see what the texture is like
inside.

474
00:19:29,480 --> 00:19:30,799
{\an8}Oh. Oh, that's not great.

475
00:19:30,800 --> 00:19:32,759
{\an8}What did I say? It was underbaked.

476
00:19:32,760 --> 00:19:34,639
{\an8}It's raw. Yeah.

477
00:19:34,640 --> 00:19:36,919
{\an8}Basically what you've got is raw
dough.

478
00:19:36,920 --> 00:19:39,759
I think maybe because I stacked the
discs with the butter,

479
00:19:39,760 --> 00:19:42,239
maybe that's what caused it.
Ah! So you've loaded it. Yeah.

480
00:19:42,240 --> 00:19:43,959
So it's gonna sit on the dough

481
00:19:43,960 --> 00:19:45,839
and not allow it to prove
and therefore not bake.

482
00:19:45,840 --> 00:19:47,719
You can't eat that.
That's not bread. Yeah.

483
00:19:47,720 --> 00:19:49,719
To have ambition is laudable,

484
00:19:49,720 --> 00:19:53,359
but you've got to find
a way of delivering that will work.

485
00:19:53,360 --> 00:19:54,999
Thank you, Yannis. Thank you.

486
00:19:55,000 --> 00:19:56,640
Thank you, guys. Never mind, babes.
Thank you.

487
00:19:58,200 --> 00:20:00,639
It's such a shame because
the flavours were really there,

488
00:20:00,640 --> 00:20:01,719
and that is unfortunate.

489
00:20:01,720 --> 00:20:05,839
I think my most important focus
is get bread that's baked perfectly.

490
00:20:05,840 --> 00:20:08,239
I definitely underfilled them a bit.
Totally fair feedback.

491
00:20:08,240 --> 00:20:11,959
So, you know, I've just got to take
it and crack on and hope

492
00:20:11,960 --> 00:20:13,519
that I can have a good technical.

493
00:20:13,520 --> 00:20:15,639
The thing that I want from
the technical is a recipe,

494
00:20:15,640 --> 00:20:17,599
with ingredients, lists, the lot,

495
00:20:17,600 --> 00:20:20,559
cos I think that's the only way
that I'm gonna make it through.

496
00:20:20,560 --> 00:20:22,279
God!

497
00:20:22,280 --> 00:20:23,760
SHEEP BLEATS

498
00:20:29,440 --> 00:20:30,639
Hello, lovely bakers.

499
00:20:30,640 --> 00:20:32,359
Welcome back to the tent.

500
00:20:32,360 --> 00:20:35,279
It is time
for your Technical Challenge.

501
00:20:35,280 --> 00:20:37,279
And this one has been set for you

502
00:20:37,280 --> 00:20:39,719
by the boss breadman,
Mr Paul Hollywood.

503
00:20:39,720 --> 00:20:42,399
This is about consistency in size,

504
00:20:42,400 --> 00:20:45,559
colour, and, more importantly, flavour.

505
00:20:45,560 --> 00:20:48,439
Wise words there
from the Terracotta King.

506
00:20:48,440 --> 00:20:50,439
As ever, this challenge will be
judged blind,

507
00:20:50,440 --> 00:20:54,039
so we're gonna have to ask these two
poppets to vacate the tent.

508
00:20:54,040 --> 00:20:55,799
See you later, guys.

509
00:20:55,800 --> 00:20:56,959
Sling your hook.

510
00:20:56,960 --> 00:20:58,799
So for your Technical Challenge
today,

511
00:20:58,800 --> 00:21:01,519
Paul would love you to bake a batch

512
00:21:01,520 --> 00:21:07,439
of eight flatbreads filled
with roasted grapes and blue cheese.

513
00:21:07,440 --> 00:21:09,079
That's our nickname, isn't it?

514
00:21:09,080 --> 00:21:10,679
Roasted grapes and blue cheese.

515
00:21:10,680 --> 00:21:13,519
Yeah. It's going to be our new
podcast. It's going to be great.

516
00:21:13,520 --> 00:21:14,839
You've got one hour for this.

517
00:21:14,840 --> 00:21:17,239
One hour, never happened before.

518
00:21:17,240 --> 00:21:19,560
On your marks. Get set. Bake!

519
00:21:21,120 --> 00:21:22,159
Jesus.

520
00:21:22,160 --> 00:21:23,679
We've got an ingredients list.

521
00:21:23,680 --> 00:21:26,159
We've got weights.
We've got all the good stuff.

522
00:21:26,160 --> 00:21:27,519
So I'm feeling good about this.

523
00:21:27,520 --> 00:21:28,879
I've never made a flatbread.

524
00:21:28,880 --> 00:21:30,399
I never ate a flatbread.

525
00:21:30,400 --> 00:21:31,720
So this should be fun.

526
00:21:33,400 --> 00:21:36,359
Oh, those flatbreads look fabulous.

527
00:21:36,360 --> 00:21:41,879
But you've been quite strict with
a challenge to be done in an hour.

528
00:21:41,880 --> 00:21:43,599
It's easy enough.
I mean, I make them all the time.

529
00:21:43,600 --> 00:21:44,759
I could do it much quicker.

530
00:21:44,760 --> 00:21:48,479
But this dough, because it's filled
with blue cheese and roasted grapes,

531
00:21:48,480 --> 00:21:50,719
it's going to be tricky
because they need to be thin.

532
00:21:50,720 --> 00:21:54,839
You roll out with a rolling pin
and take it to a ten-inch diameter.

533
00:21:54,840 --> 00:21:57,039
Because if they don't,
they're going to have issues.

534
00:21:57,040 --> 00:21:59,439
But the grapes, too,
when you roll them out as well,

535
00:21:59,440 --> 00:22:02,639
the burst of liquid could disrupt
the dough slightly. Exactly.

536
00:22:02,640 --> 00:22:05,239
This is what we're testing the
bakers on - understanding dough.

537
00:22:05,240 --> 00:22:08,079
How do you actually cook this
through to make sure it's edible?

538
00:22:08,080 --> 00:22:10,039
I want to eat them. Tear in.
Just... I will.

539
00:22:10,040 --> 00:22:11,439
Don't need to be asked twice.

540
00:22:11,440 --> 00:22:12,600
They are paper thin.

541
00:22:14,480 --> 00:22:16,839
The char. That smokiness.
I know. You know?

542
00:22:16,840 --> 00:22:19,279
You get the salt from
the blue cheese. Mm-hm.

543
00:22:19,280 --> 00:22:21,479
You get the fruity tang of
the grapes.

544
00:22:21,480 --> 00:22:23,239
It's a special bread. It really is.

545
00:22:23,240 --> 00:22:25,999
What I would like
is more cheese here...

546
00:22:26,000 --> 00:22:28,279
Some red wine. ..and maybe olives.

547
00:22:28,280 --> 00:22:29,319
I think they're delicious.

548
00:22:29,320 --> 00:22:31,280
Don't feel bad about not providing
that, please.

549
00:22:33,520 --> 00:22:36,639
So number one,
"Make the dough," full stop.

550
00:22:36,640 --> 00:22:38,519
I'm going to give it four minutes
in the machine,

551
00:22:38,520 --> 00:22:40,319
and then I might finish it off
by hand just

552
00:22:40,320 --> 00:22:42,119
to make sure I'm happy
with how it feels.

553
00:22:42,120 --> 00:22:44,479
You've got a recipe.
I've got a recipe.

554
00:22:44,480 --> 00:22:46,199
I know. Look at that. Two pages.

555
00:22:46,200 --> 00:22:49,039
Week four, and this is
the first time we've seen a recipe.

556
00:22:49,040 --> 00:22:52,039
"Make the dough. Rest."
Fly! Oh, fry.

557
00:22:52,040 --> 00:22:53,879
It's quite abstract, this, isn't it?

558
00:22:53,880 --> 00:22:55,239
"Number two. Rest."

559
00:22:55,240 --> 00:22:57,279
The reason you want to rest the
dough is you can roll it out easily.

560
00:22:57,280 --> 00:22:59,159
That's what I think.
Because you can't roll dough

561
00:22:59,160 --> 00:23:00,799
that has just been mixed.
It's really, really tight.

562
00:23:00,800 --> 00:23:02,319
I think we need to start roasting
the grapes.

563
00:23:02,320 --> 00:23:03,719
I didn't know I could roast grapes.

564
00:23:03,720 --> 00:23:05,839
Roasted and sliced.

565
00:23:05,840 --> 00:23:07,119
It's all go, go, go, in't it?

566
00:23:07,120 --> 00:23:08,399
How are you? I'm all right.

567
00:23:08,400 --> 00:23:09,679
How did the signature go?

568
00:23:09,680 --> 00:23:11,239
You were up in the top half,
weren't you?

569
00:23:11,240 --> 00:23:12,599
You reckon? That's nice to know.

570
00:23:12,600 --> 00:23:14,079
Or is that your opinion?

571
00:23:14,080 --> 00:23:16,440
Well, that's what I heard
on the grapevine. On the grapevine.

572
00:23:17,480 --> 00:23:20,479
I'm going to put those
in for maybe ten minutes.

573
00:23:20,480 --> 00:23:22,199
"And then blue cheese, crumbled."

574
00:23:22,200 --> 00:23:24,159
Crumble, crumble, crumble.

575
00:23:24,160 --> 00:23:26,319
I don't like the idea of touching
mould.

576
00:23:26,320 --> 00:23:28,479
{\an8}Just when we got the garlic
smell off our fingers,

577
00:23:28,480 --> 00:23:31,879
{\an8}surprise, blue cheese enters the
chat!

578
00:23:31,880 --> 00:23:34,159
Bakers, bakers, hear me shout.

579
00:23:34,160 --> 00:23:37,439
Your bread should rise,
not flop about.

580
00:23:37,440 --> 00:23:40,679
You've got
ha-a-alf an hour left.

581
00:23:40,680 --> 00:23:42,279
I should probably get my grapes out
of the oven.

582
00:23:42,280 --> 00:23:44,359
I think they're roasted,
probably, enough.

583
00:23:44,360 --> 00:23:46,759
Just going to quickly pop them into
a bowl,

584
00:23:46,760 --> 00:23:49,479
just to get some of
the excess juices off of them.

585
00:23:49,480 --> 00:23:52,719
If the juice stays in the dough,
it's gonna make it soggy.

586
00:23:52,720 --> 00:23:53,759
These look nice.

587
00:23:53,760 --> 00:23:55,799
They don't look roasted.
They just look warm.

588
00:23:55,800 --> 00:23:57,160
They just look sweaty.

589
00:23:58,240 --> 00:24:00,240
Try one. It tastes pretty good.
No, thanks.

590
00:24:01,320 --> 00:24:04,519
{\an8}Next is weighing out the flatbreads.

591
00:24:04,520 --> 00:24:06,399
{\an8}That's not bad.

592
00:24:06,400 --> 00:24:08,439
{\an8}This looks like a dough,
doesn't it?

593
00:24:08,440 --> 00:24:10,639
{\an8}I'm gonna just divide it into eight.

594
00:24:10,640 --> 00:24:13,279
{\an8}The dough is just over 800g.

595
00:24:13,280 --> 00:24:16,079
{\an8}I'm gonna do eight balls
of 100 each.

596
00:24:16,080 --> 00:24:17,839
{\an8}My balls are looking very nice
and equal.

597
00:24:17,840 --> 00:24:19,399
{\an8}Not very often that that happens.

598
00:24:19,400 --> 00:24:22,239
"Number three,
shape the flatbread into rounds."

599
00:24:22,240 --> 00:24:24,239
What's the shape of a normal
flatbread?

600
00:24:24,240 --> 00:24:25,759
Clara, they've asked for rounds.

601
00:24:25,760 --> 00:24:26,999
Rounds? Yeah.

602
00:24:27,000 --> 00:24:29,079
Oh. So what is rounds?

603
00:24:29,080 --> 00:24:31,159
I had to ask cos I didn't get it.

604
00:24:31,160 --> 00:24:33,279
You just want to make sure
they're all a good size.

605
00:24:33,280 --> 00:24:34,399
I'm struggling here.

606
00:24:34,400 --> 00:24:36,759
"Filling with blue cheese
and roasted grapes."

607
00:24:36,760 --> 00:24:38,879
So it needs to be filled in.

608
00:24:38,880 --> 00:24:41,079
{\an8}I'm doing just, like, a tablespoon.

609
00:24:41,080 --> 00:24:42,759
{\an8}That feels like a nice-ish amount.

610
00:24:42,760 --> 00:24:44,839
{\an8}If the bakers don't add enough
filling

611
00:24:44,840 --> 00:24:47,039
{\an8}their flatbreads will be tasteless.

612
00:24:47,040 --> 00:24:48,439
{\an8}Grim.

613
00:24:48,440 --> 00:24:49,679
{\an8}But add too much...

614
00:24:49,680 --> 00:24:52,999
{\an8}Ay! Stupid... grapes.

615
00:24:53,000 --> 00:24:55,239
{\an8}...and they won't be able
to roll them flat enough

616
00:24:55,240 --> 00:24:57,319
{\an8}to cook in the remaining time.

617
00:24:57,320 --> 00:24:59,519
I've never made a flatbread.
Not how I want them to look.

618
00:24:59,520 --> 00:25:00,599
I mean, this is too big.

619
00:25:00,600 --> 00:25:02,199
I think it's the filling,
to be honest.

620
00:25:02,200 --> 00:25:04,519
It don't really say
they've got to be filled, does it?

621
00:25:04,520 --> 00:25:06,319
{\an8}I'm just, like, doing a flatbread,

622
00:25:06,320 --> 00:25:08,199
{\an8}and then I'm going to put filling
on it.

623
00:25:08,200 --> 00:25:11,959
{\an8}Because I've never done this before,
I'm just kind of winging it a bit.

624
00:25:11,960 --> 00:25:13,559
15 minutes left.

625
00:25:13,560 --> 00:25:15,639
15 minutes? Jesus!

626
00:25:15,640 --> 00:25:17,639
Get those flatbreads flat.

627
00:25:17,640 --> 00:25:20,079
Just like my tummy.

628
00:25:20,080 --> 00:25:21,239
Gotta get a wriggle on.

629
00:25:21,240 --> 00:25:23,279
Number four on the recipe says,
"Fry".

630
00:25:23,280 --> 00:25:24,999
So that's
what we're doing is frying.

631
00:25:25,000 --> 00:25:27,279
I can't imagine they'll need
to fry very long.

632
00:25:27,280 --> 00:25:28,919
Couple of minutes either side.

633
00:25:28,920 --> 00:25:31,999
Feel like because there's grapes
inside, with cheese,

634
00:25:32,000 --> 00:25:34,119
they're going to be a bit thick,
maybe a bit raw.

635
00:25:34,120 --> 00:25:35,199
This is too big.

636
00:25:35,200 --> 00:25:37,119
It's quite stressful,
I'm not gonna lie.

637
00:25:37,120 --> 00:25:38,399
It's the grapes.

638
00:25:38,400 --> 00:25:40,199
Try to give them a bit of a squish.

639
00:25:40,200 --> 00:25:42,399
That one has not been done enough.

640
00:25:42,400 --> 00:25:44,199
So when was the last time you made
a flatbread?

641
00:25:44,200 --> 00:25:45,639
I've never made a flatbread
in my life.

642
00:25:45,640 --> 00:25:47,439
Oh, is this your first time? Yeah.

643
00:25:47,440 --> 00:25:49,320
I think they need to be flatter, maybe.

644
00:25:50,800 --> 00:25:53,159
Bakers, you've got five minutes
left.

645
00:25:53,160 --> 00:25:54,199
Already?

646
00:25:54,200 --> 00:25:56,399
Get those flatbreads cooking.

647
00:25:56,400 --> 00:25:58,639
I'm struggling for time, aren't I?
Where's my cheese?

648
00:25:58,640 --> 00:26:00,159
That one's got cheese in it.

649
00:26:00,160 --> 00:26:01,959
I'm just going to put the grapes
on top.

650
00:26:01,960 --> 00:26:04,039
It didn't say
that they needed to be stuffed.

651
00:26:04,040 --> 00:26:05,119
Oh, Christ.

652
00:26:05,120 --> 00:26:07,079
I think it's supposed to be filled.

653
00:26:07,080 --> 00:26:08,759
They've got to be concealed,
haven't they, I think.

654
00:26:08,760 --> 00:26:11,359
Oh, filling. Yeah, it's a filling.

655
00:26:11,360 --> 00:26:12,559
I've got to do something.

656
00:26:12,560 --> 00:26:14,079
Just put them in the oven, I think.

657
00:26:14,080 --> 00:26:16,319
Bakers, you have one minute left.

658
00:26:16,320 --> 00:26:19,439
Guys, you need to move faster than
butter on a crumpet.

659
00:26:19,440 --> 00:26:21,239
Ooh! The adrenaline.

660
00:26:21,240 --> 00:26:23,279
Oh, I didn't put my filling inside.

661
00:26:23,280 --> 00:26:25,679
I've just got to make sure
that it's baked.

662
00:26:25,680 --> 00:26:27,279
I don't know if they'll be cooked,
but we'll see.

663
00:26:27,280 --> 00:26:28,359
They might still be raw.

664
00:26:28,360 --> 00:26:30,319
They're definitely raw
in the middle.

665
00:26:30,320 --> 00:26:31,400
They're quite chunky.

666
00:26:33,240 --> 00:26:34,759
I've got eight flatbreads now.

667
00:26:34,760 --> 00:26:36,319
Faff about with it anymore,
I'm just gonna ruin them.

668
00:26:36,320 --> 00:26:37,719
They're more like pizzas.

669
00:26:37,720 --> 00:26:41,039
Bakers, your time is up.

670
00:26:41,040 --> 00:26:42,279
Oh, bloody rubbish.

671
00:26:42,280 --> 00:26:45,199
Please bring your flatbreads
down to the gingham table

672
00:26:45,200 --> 00:26:47,240
and place them behind
your photographs.

673
00:26:48,280 --> 00:26:50,479
Gorgeous. Well done, bakers.

674
00:26:50,480 --> 00:26:52,599
Well done, Gary. You did it.

675
00:26:52,600 --> 00:26:53,839
Ha!

676
00:26:53,840 --> 00:26:56,280
Pizzas. Absolute BLEEP.

677
00:27:00,400 --> 00:27:03,759
Paul and Nigella are expecting
eight uniform flatbreads

678
00:27:03,760 --> 00:27:06,319
filled with roasted grapes
and blue cheese.

679
00:27:06,320 --> 00:27:12,959
OK, so what we're looking for in
the flatbread challenge is not this.

680
00:27:12,960 --> 00:27:15,799
What we're looking for
is a ten-inch...

681
00:27:15,800 --> 00:27:16,839
Ten inch?

682
00:27:16,840 --> 00:27:18,599
...paper thin flatbread.

683
00:27:18,600 --> 00:27:20,119
Should we start over here, Nigella?

684
00:27:20,120 --> 00:27:22,559
I mean, they're all the same size.
Yes.

685
00:27:22,560 --> 00:27:24,159
And raw dough. Oh, dear.

686
00:27:24,160 --> 00:27:25,839
Yeah, it's gonna be hard to taste...

687
00:27:25,840 --> 00:27:27,359
Yeah. Cos it's... It's raw.

688
00:27:27,360 --> 00:27:28,919
Well, at least they're all
the same size.

689
00:27:28,920 --> 00:27:30,559
Moving on to these crumpets.
That looks like a cross...

690
00:27:30,560 --> 00:27:32,119
Yes, it's a crumpet
and a muffin here.

691
00:27:32,120 --> 00:27:34,599
I mean, I could probably roll this
out to make a pizza.

692
00:27:34,600 --> 00:27:35,839
You've got the same problem.

693
00:27:35,840 --> 00:27:38,239
It's raw. Oh, dear. Such a shame.

694
00:27:38,240 --> 00:27:40,039
OK, let's move it on. All right.

695
00:27:40,040 --> 00:27:42,159
This is actually part...

696
00:27:42,160 --> 00:27:43,879
Oh. No, it's not, darling.
No, it's not.

697
00:27:43,880 --> 00:27:45,079
No, you see, it's...

698
00:27:45,080 --> 00:27:46,999
It's just raw dough.
It's just difficult.

699
00:27:47,000 --> 00:27:49,799
I don't know what to do.
I'm panicking.

700
00:27:49,800 --> 00:27:50,839
I'm panicking.

701
00:27:50,840 --> 00:27:52,519
I mean, that's actually, it's dough.

702
00:27:52,520 --> 00:27:55,439
This one has got some bread. Just.

703
00:27:55,440 --> 00:27:58,159
I feel someone's given up and
just thrown the grapes on, on top.

704
00:27:58,160 --> 00:27:59,999
Cos there's no grapes in there.

705
00:28:00,000 --> 00:28:02,479
OK, I'm feeling hopeful.
I like the colour of this. Yeah.

706
00:28:02,480 --> 00:28:03,920
OK, let's have a quick...

707
00:28:05,080 --> 00:28:06,439
No, it's not cooked. It's raw.

708
00:28:06,440 --> 00:28:07,599
It does taste doughy.

709
00:28:07,600 --> 00:28:09,320
Cos you can see the dough.
Believe me, I've just eaten some.

710
00:28:10,760 --> 00:28:12,640
This one's got some hope.

711
00:28:14,120 --> 00:28:16,839
That's actually got some flavour,
and it's dispersed.

712
00:28:16,840 --> 00:28:18,719
I had some blue cheese in there
as well. Got a nice chew. Yeah.

713
00:28:18,720 --> 00:28:22,239
That one, I mean, it's terrible,
but it's better than the others.

714
00:28:22,240 --> 00:28:23,919
Moving on to this one.

715
00:28:23,920 --> 00:28:25,679
Oh, look! It's dough!

716
00:28:25,680 --> 00:28:27,359
I mean, it is dispersed inside.

717
00:28:27,360 --> 00:28:28,559
OK.

718
00:28:28,560 --> 00:28:30,439
This looks like a savoury doughnut.

719
00:28:30,440 --> 00:28:32,319
If you look at this. See?
See what I mean?

720
00:28:32,320 --> 00:28:34,199
It's just raw. It's raw dough.

721
00:28:34,200 --> 00:28:36,359
It was quite short.
Was there not enough time?

722
00:28:36,360 --> 00:28:37,679
Oh, there's plenty of time.

723
00:28:37,680 --> 00:28:39,199
That's why you make it thin.

724
00:28:39,200 --> 00:28:41,319
The thinner it gets,
you are going to bake it.

725
00:28:41,320 --> 00:28:43,199
Moving on to the pizza.

726
00:28:43,200 --> 00:28:44,279
GIGGLING

727
00:28:44,280 --> 00:28:48,119
I mean... You see, the trouble is,
this isn't cooked either.

728
00:28:48,120 --> 00:28:49,479
{\an8}When we said filling,

729
00:28:49,480 --> 00:28:52,879
{\an8}what we meant was a filling.

730
00:28:52,880 --> 00:28:56,719
So, OK, probably the worst technical
I think I've ever seen in 17 years.

731
00:28:56,720 --> 00:28:58,279
But they are consistent,

732
00:28:58,280 --> 00:29:01,359
so we're going to go on size
and overall look.

733
00:29:01,360 --> 00:29:05,199
The judges will now rank
the flatbreads from worst to first.

734
00:29:05,200 --> 00:29:08,199
In ninth, we have this one.
Whose is this?

735
00:29:08,200 --> 00:29:09,719
Gary.

736
00:29:09,720 --> 00:29:10,720
Yeah. Yeah.

737
00:29:12,320 --> 00:29:14,199
OK.
LAUGHTER

738
00:29:14,200 --> 00:29:16,919
In eighth, we have these ones.

739
00:29:16,920 --> 00:29:19,079
If anyone needs some
tension removing,

740
00:29:19,080 --> 00:29:22,199
if you press down on these,
it's like knocking dough back.

741
00:29:22,200 --> 00:29:23,879
In seventh is Molly.

742
00:29:23,880 --> 00:29:25,159
Mo is sixth.

743
00:29:25,160 --> 00:29:26,439
Connie's fifth.

744
00:29:26,440 --> 00:29:27,919
Tom takes fourth.

745
00:29:27,920 --> 00:29:29,159
And Moyin's third.

746
00:29:29,160 --> 00:29:30,679
Second.

747
00:29:30,680 --> 00:29:33,399
Grab the victory of that.

748
00:29:33,400 --> 00:29:36,119
Which means in first place,
we have this one.

749
00:29:36,120 --> 00:29:37,480
CHEERING

750
00:29:39,280 --> 00:29:41,639
It's not as raw, but it's raw. Yeah.

751
00:29:41,640 --> 00:29:43,719
Bakers, you absolutely smashed that.

752
00:29:43,720 --> 00:29:45,679
LAUGHTER

753
00:29:45,680 --> 00:29:49,319
Is it a good thing to be
the best of a bad bunch?

754
00:29:49,320 --> 00:29:50,519
Yes?

755
00:29:50,520 --> 00:29:51,679
After this morning,
I'd like to think

756
00:29:51,680 --> 00:29:53,999
that it put me back in the safe
zone, but I'm not certain it has.

757
00:29:54,000 --> 00:29:55,919
I feel a bit of a downer
at the moment

758
00:29:55,920 --> 00:29:57,839
cos it's obviously knocked me back,

759
00:29:57,840 --> 00:30:00,759
so I've got to do a good bake
tomorrow. Simple as that.

760
00:30:00,760 --> 00:30:03,519
Actually, you know, as a punishment,
we should make them eat them.

761
00:30:03,520 --> 00:30:06,399
Yeah, yeah. Yeah, that's true.

762
00:30:06,400 --> 00:30:09,679
I certainly want to have
a really good Showstopper

763
00:30:09,680 --> 00:30:12,400
just to show them that
I can actually make some bread!

764
00:30:16,360 --> 00:30:19,559
After the technical, the bakers
were given one hour to mix,

765
00:30:19,560 --> 00:30:21,999
knead, and give a first prove
to their breads

766
00:30:22,000 --> 00:30:23,920
for today's Showstopper Challenge.

767
00:30:25,160 --> 00:30:27,839
Well, that was the technical
to beat all technicals.

768
00:30:27,840 --> 00:30:30,719
I would call that an embarrassment
of a Technical Challenge.

769
00:30:30,720 --> 00:30:32,279
Has it ever happened before?

770
00:30:32,280 --> 00:30:34,159
Not quite as bad as this.

771
00:30:34,160 --> 00:30:35,319
It was a disaster.

772
00:30:35,320 --> 00:30:36,679
No-one knew what a flatbread was.

773
00:30:36,680 --> 00:30:37,879
They were all fatbreads!

774
00:30:37,880 --> 00:30:39,479
Yeah. Yeah.

775
00:30:39,480 --> 00:30:42,279
I mean, I wouldn't mind a fatbread
if it were baked.

776
00:30:42,280 --> 00:30:43,479
That's true.

777
00:30:43,480 --> 00:30:45,079
To have Nikki go,

778
00:30:45,080 --> 00:30:47,039
it's a shame she's not going
to be here for the Showstopper.

779
00:30:47,040 --> 00:30:48,639
I mean, how does that change things?

780
00:30:48,640 --> 00:30:50,039
We'd like to see Nikki come back,

781
00:30:50,040 --> 00:30:51,559
so we need to give her some space.

782
00:30:51,560 --> 00:30:54,719
But I think at least one person
will be leaving today anyway.

783
00:30:54,720 --> 00:30:57,639
I mean, if Yannis does a raw dough,
that's three out of three.

784
00:30:57,640 --> 00:30:59,359
And Molly's in danger again.

785
00:30:59,360 --> 00:31:03,319
I thought her signature was OK,
but again, raw in the technical.

786
00:31:03,320 --> 00:31:04,719
Has anyone impressed you yet?

787
00:31:04,720 --> 00:31:08,519
I would say Clara, Tom, Connie
are sort of in the top end.

788
00:31:08,520 --> 00:31:11,279
I'm just hoping today
they bring their A-game,

789
00:31:11,280 --> 00:31:12,799
and I'm looking
for some great bread.

790
00:31:12,800 --> 00:31:14,799
And if it doesn't arrive today,
then, you know...

791
00:31:14,800 --> 00:31:16,519
Are you going to cry? Yeah.

792
00:31:16,520 --> 00:31:18,919
Is it gluten tears or yeast?

793
00:31:18,920 --> 00:31:21,920
Um, it's like a ball of flour
and water. It's like glue.

794
00:31:28,840 --> 00:31:30,919
Welcome back to the tent, bakers.

795
00:31:30,920 --> 00:31:32,879
I bet it feels like
you've hardly left.

796
00:31:32,880 --> 00:31:36,239
Now, today, for your Showstopper,
the judges would love you to make

797
00:31:36,240 --> 00:31:40,239
an exquisite display
of enriched breads.

798
00:31:40,240 --> 00:31:43,079
Your display should consist of
a large centrepiece

799
00:31:43,080 --> 00:31:44,799
with several smaller breads

800
00:31:44,800 --> 00:31:48,519
and decorated with
a celebratory theme in mind.

801
00:31:48,520 --> 00:31:50,239
My theme would actually

802
00:31:50,240 --> 00:31:53,799
be me doing backflips into
a chocolate bread. Wow.

803
00:31:53,800 --> 00:31:54,999
What would your theme be?

804
00:31:55,000 --> 00:31:56,039
I wouldn't have a theme.

805
00:31:56,040 --> 00:31:58,679
I'd just be filming yours
for socials.

806
00:31:58,680 --> 00:32:03,159
Now, you had an hour last night,
and you've got 4.5 hours today.

807
00:32:03,160 --> 00:32:06,040
So on your marks. Get set. Bake!

808
00:32:09,120 --> 00:32:11,079
That's not bad, actually.

809
00:32:11,080 --> 00:32:12,839
The first call for the bakers

810
00:32:12,840 --> 00:32:16,439
is to retrieve their enriched doughs
from their overnight proves...

811
00:32:16,440 --> 00:32:17,879
You can see like it's domed
in the middle,

812
00:32:17,880 --> 00:32:19,519
so I know that this dough has moved
overnight.

813
00:32:19,520 --> 00:32:21,279
The prove overnight was good.

814
00:32:21,280 --> 00:32:25,359
...which, with the added fats, sugar,
or eggs slowing the fermentation

815
00:32:25,360 --> 00:32:28,079
gives it much longer to rise
and develop flavour.

816
00:32:28,080 --> 00:32:29,599
We did an overnight prove
in the fridge.

817
00:32:29,600 --> 00:32:31,279
It slows down the production of
the yeast,

818
00:32:31,280 --> 00:32:33,479
which is supposed to make
the bread taste better.

819
00:32:33,480 --> 00:32:35,279
I can't say I've ever noticed
a difference,

820
00:32:35,280 --> 00:32:37,079
but I'm not a blue-eyed monster.

821
00:32:37,080 --> 00:32:38,879
An enriched dough is basically like,

822
00:32:38,880 --> 00:32:42,519
well, a brioche or a stollen,
or something that's quite sweet.

823
00:32:42,520 --> 00:32:46,479
It's a basic dough with egg,
milk, sugar, butter in it,

824
00:32:46,480 --> 00:32:49,159
and that tends to sit on the yeast,
which slows it up,

825
00:32:49,160 --> 00:32:51,679
which makes this challenge
just a little bit more challenging.

826
00:32:51,680 --> 00:32:54,119
I want the dough to come back
to room temperature.

827
00:32:54,120 --> 00:32:56,239
I'm just gonna get on it
with fillings now.

828
00:32:56,240 --> 00:33:00,119
But along with all the elements
that enrich the dough,

829
00:33:00,120 --> 00:33:02,959
because this is
a celebratory bread challenge,

830
00:33:02,960 --> 00:33:05,679
it's an invitation to go
for flavourings.

831
00:33:05,680 --> 00:33:07,719
And you could do Easter,
you could do Christmas,

832
00:33:07,720 --> 00:33:10,359
you could do really any occasion,

833
00:33:10,360 --> 00:33:13,359
and the flavours should be
a response to that.

834
00:33:13,360 --> 00:33:14,799
I'm just making my winter spice mix.

835
00:33:14,800 --> 00:33:15,999
Christmas in a bowl.

836
00:33:16,000 --> 00:33:18,599
I want to see the bakers show off
their flair with dough

837
00:33:18,600 --> 00:33:22,719
and great flavours, and above all,
creating something that's baked.

838
00:33:22,720 --> 00:33:24,000
Please.

839
00:33:25,680 --> 00:33:27,999
Good, morning, Molly.
Hi, Molly. Good morning.

840
00:33:28,000 --> 00:33:29,519
Tell us all about your loaf.

841
00:33:29,520 --> 00:33:32,639
Yes, so I am making a loaf
for the Harvest Festival.

842
00:33:32,640 --> 00:33:34,319
So I'm gonna make you a basket

843
00:33:34,320 --> 00:33:37,279
with mini pumpkin brioche
and then mini babkas.

844
00:33:37,280 --> 00:33:38,319
It looks lovely.

845
00:33:38,320 --> 00:33:41,239
I like the way you're always drawn
to colours that match your hair.

846
00:33:41,240 --> 00:33:42,280
Yes. Very on brand.

847
00:33:43,360 --> 00:33:45,199
Molly's place in the competition

848
00:33:45,200 --> 00:33:48,319
rests on a basket
filled with chocolate babka knots

849
00:33:48,320 --> 00:33:52,439
and an autumnal
mixed spice-flavoured brioche.

850
00:33:52,440 --> 00:33:53,879
Is this your brioche? It is.

851
00:33:53,880 --> 00:33:55,359
How much butter have you got
going in that one?

852
00:33:55,360 --> 00:33:56,999
113g. OK.

853
00:33:57,000 --> 00:33:59,039
And the pumpkin flavour
is coming from where?

854
00:33:59,040 --> 00:34:00,839
So the pumpkin is pumpkin puree,

855
00:34:00,840 --> 00:34:02,919
so it should come across
quite nicely.

856
00:34:02,920 --> 00:34:05,719
You've just mixed it into the dough?
Yeah. OK. Sounds great.

857
00:34:05,720 --> 00:34:06,919
Think I'm going to be fascinated

858
00:34:06,920 --> 00:34:08,599
to see what pumpkin flavour
comes through. Thank you.

859
00:34:08,600 --> 00:34:09,839
Yeah. Thank you, Molly.

860
00:34:09,840 --> 00:34:11,879
Thank you so much. Fantastic, Molly.
See you later. Good luck, Molly.

861
00:34:11,880 --> 00:34:13,399
Don't let him psych you out,
all right?

862
00:34:13,400 --> 00:34:14,799
He's the expert.

863
00:34:14,800 --> 00:34:16,879
I'm just starting my
gingerbread dough now,

864
00:34:16,880 --> 00:34:21,199
and then get them filled with my
sticky date gingerbready filling.

865
00:34:21,200 --> 00:34:24,479
With enriched dough being softer
and stickier than traditional dough,

866
00:34:24,480 --> 00:34:27,279
the bakers need to take care
while filling and forming...

867
00:34:27,280 --> 00:34:29,679
Just trying to get the fruit
all tucked in.

868
00:34:29,680 --> 00:34:32,399
...as any poor sealing
or weak shaping could result

869
00:34:32,400 --> 00:34:35,079
in splitting or collapse
during baking.

870
00:34:35,080 --> 00:34:37,239
This has got the potential of
being a good one, this one.

871
00:34:37,240 --> 00:34:41,599
And Gary's just as excited about
his shape as he is about his theme.

872
00:34:41,600 --> 00:34:43,439
Once somebody said
it's a celebratory one,

873
00:34:43,440 --> 00:34:44,919
Christmas came straight to mind.

874
00:34:44,920 --> 00:34:47,239
We love Christmas,
so it's a festive star.

875
00:34:47,240 --> 00:34:49,799
Mini panettones
with spiced mixed fruits

876
00:34:49,800 --> 00:34:51,799
will decorate Gary's Christmas star,

877
00:34:51,800 --> 00:34:54,959
filled with cinnamon,
orange zest, and raisins.

878
00:34:54,960 --> 00:34:56,879
Quite enriched.
About seven eggs in there.

879
00:34:56,880 --> 00:34:59,039
Plenty of butter.
And it will be baked?

880
00:34:59,040 --> 00:35:00,079
Yeah, it's gonna be baked.

881
00:35:00,080 --> 00:35:02,319
I mean,
that's what you gave me yesterday.

882
00:35:02,320 --> 00:35:03,559
Yeah. Forget about yesterday.

883
00:35:03,560 --> 00:35:05,519
Forget, you know, what's happened
and move on. Move on, yeah.

884
00:35:05,520 --> 00:35:06,679
You have to move on.
I can't forget it.

885
00:35:06,680 --> 00:35:08,759
No, I know, but... I can't, really,
but I'm just saying.

886
00:35:08,760 --> 00:35:11,199
We can't, but we have to,
to bring positivity.

887
00:35:11,200 --> 00:35:12,719
He's bringing Christmas.
We need to be positive.

888
00:35:12,720 --> 00:35:14,359
Christmas is coming. I know.

889
00:35:14,360 --> 00:35:18,039
And Christmas is coming to
the tent another four times.

890
00:35:18,040 --> 00:35:19,439
My bake is inspired by loads

891
00:35:19,440 --> 00:35:21,279
of different cultures
and countries I've experienced,

892
00:35:21,280 --> 00:35:22,319
like, during Christmas.

893
00:35:22,320 --> 00:35:25,439
So my centrepiece is a Swedish
cinnamon bun Christmas tree

894
00:35:25,440 --> 00:35:27,799
that has some, like,
a Nigerian spice in the dough

895
00:35:27,800 --> 00:35:31,319
that's really similar to cardamom
called Grains Of Paradise.

896
00:35:31,320 --> 00:35:33,439
Surrounding Moyin's
cinnamon centrepiece

897
00:35:33,440 --> 00:35:35,879
will be pandoro-shaped brioche,

898
00:35:35,880 --> 00:35:38,799
inspired by Christmas gifts
from his Italian neighbours

899
00:35:38,800 --> 00:35:41,239
and containing
a cranberry and pear recipe

900
00:35:41,240 --> 00:35:43,359
of an American family friend.

901
00:35:43,360 --> 00:35:44,479
The hell's that?

902
00:35:44,480 --> 00:35:47,359
It's a contraption to torture them.
Yay.

903
00:35:47,360 --> 00:35:49,199
What the hell happened
in the technical?

904
00:35:49,200 --> 00:35:50,879
Your flatbreads weren't that flat.

905
00:35:50,880 --> 00:35:52,559
Not very flat. Quite chunky.

906
00:35:52,560 --> 00:35:54,599
Paul said ten inches, didn't he?
It's massive.

907
00:35:54,600 --> 00:35:57,559
I think he's got ten inches
mixed up with ten centimetres.

908
00:35:57,560 --> 00:35:58,599
I think so.

909
00:35:58,600 --> 00:36:00,200
Exactly. Got something going wrong
with him there.

910
00:36:01,480 --> 00:36:04,799
While Moyin's using numerous
countries for inspiration,

911
00:36:04,800 --> 00:36:07,519
Yannis and Clara are sticking
closer to home.

912
00:36:07,520 --> 00:36:10,719
The theme came from my upbringing
in Vienna.

913
00:36:10,720 --> 00:36:13,319
Austria is very beautiful
in the Christmas season,

914
00:36:13,320 --> 00:36:16,519
and, you know, you've got
that lovely smell of bread as well

915
00:36:16,520 --> 00:36:18,559
scattered around the markets.

916
00:36:18,560 --> 00:36:20,519
So it's a very distinctive memory.

917
00:36:20,520 --> 00:36:23,279
Yannis aims to avoid
a Bread Week exit

918
00:36:23,280 --> 00:36:26,719
with an orange-zest-flavoured
brioche Christmas market stall

919
00:36:26,720 --> 00:36:28,879
containing stollen with mixed fruit,

920
00:36:28,880 --> 00:36:31,039
citrus peel, and marzipan.

921
00:36:31,040 --> 00:36:33,199
I adore stollen,
and I love marzipan.

922
00:36:33,200 --> 00:36:34,759
Are we gonna get some bread?

923
00:36:34,760 --> 00:36:37,479
I hope so. I mean, yesterday
was terrible, wasn't it?

924
00:36:37,480 --> 00:36:38,759
Yes. No bake at all.

925
00:36:38,760 --> 00:36:42,399
So I think today the aim is to make
sure that the bread is nicely baked.

926
00:36:42,400 --> 00:36:43,639
Good luck.

927
00:36:43,640 --> 00:36:44,759
Have a better day today.

928
00:36:44,760 --> 00:36:47,119
I'll try my best. Thank you, guys.

929
00:36:47,120 --> 00:36:49,599
Today is all about representing
my country.

930
00:36:49,600 --> 00:36:51,439
Bolo Rei is a centrepiece

931
00:36:51,440 --> 00:36:54,359
in every single Christmas Eve dinner
in Portugal.

932
00:36:54,360 --> 00:36:56,039
Everyone has it.

933
00:36:56,040 --> 00:36:58,279
Alongside milk breads
flavoured with honey,

934
00:36:58,280 --> 00:37:00,519
{\an8}Clara will be packing
crystallised fruit,

935
00:37:00,520 --> 00:37:02,679
{\an8}nuts, and Portuguese liqueurs

936
00:37:02,680 --> 00:37:05,279
{\an8}into her traditional Bolo Rei bread.

937
00:37:05,280 --> 00:37:07,319
It's very enriched,

938
00:37:07,320 --> 00:37:10,719
and it has a lot of ingredients,
as you can see here.

939
00:37:10,720 --> 00:37:12,399
A lot of alcohol as well.

940
00:37:12,400 --> 00:37:14,999
The second prove now
is quite important.

941
00:37:15,000 --> 00:37:17,359
{\an8}Once filled and shaped,
the bakers need to start getting

942
00:37:17,360 --> 00:37:20,159
{\an8}their enriched doughs
in for their second proves.

943
00:37:20,160 --> 00:37:22,639
{\an8}Right. This is going to go
in for proving now.

944
00:37:22,640 --> 00:37:26,319
{\an8}As with the added ingredients
slowing down yeast activity,

945
00:37:26,320 --> 00:37:29,039
the doughs need enough time
to develop the light, airy texture

946
00:37:29,040 --> 00:37:30,879
the judges will be expecting.

947
00:37:30,880 --> 00:37:33,279
I'm thinking, like,
probably about 90 minutes

948
00:37:33,280 --> 00:37:35,119
cos there are so many things
in that bread.

949
00:37:35,120 --> 00:37:38,119
It really will stop that gluten
really being able to work.

950
00:37:38,120 --> 00:37:40,559
So I just want to make sure
that it's got every chance

951
00:37:40,560 --> 00:37:42,159
that it could possibly have.

952
00:37:42,160 --> 00:37:44,719
I'm going to check them after
an hour and see how that goes.

953
00:37:44,720 --> 00:37:46,159
I sleep in a proving drawer.

954
00:37:46,160 --> 00:37:47,199
Do you? I have to.

955
00:37:47,200 --> 00:37:48,999
Otherwise, you wouldn't be
able to see me on camera.

956
00:37:49,000 --> 00:37:50,560
He grows like every night.

957
00:37:51,680 --> 00:37:52,999
I'm like Thumbelina.

958
00:37:53,000 --> 00:37:54,719
With centrepiece doughs
in the drawers,

959
00:37:54,720 --> 00:37:57,439
the race is on for the
smaller breads to join them.

960
00:37:57,440 --> 00:38:01,079
This is a milk bread dough
which I'm filling with chai custard.

961
00:38:01,080 --> 00:38:04,359
And whilst the judges have demanded
two types of enriched dough,

962
00:38:04,360 --> 00:38:07,119
Tom's the only baker
going even further.

963
00:38:07,120 --> 00:38:10,039
I'm making another dough,
so I need to prove again.

964
00:38:10,040 --> 00:38:11,239
That'll be three times.

965
00:38:11,240 --> 00:38:13,519
So I'm making a Christmas gonk.

966
00:38:13,520 --> 00:38:17,559
If you've never seen a gonk,
it's like a little Christmas gnome.

967
00:38:17,560 --> 00:38:19,159
I think it's like a Nordic thing.

968
00:38:19,160 --> 00:38:23,159
And one of my doughs is a
traditional Norwegian julekake.

969
00:38:23,160 --> 00:38:26,159
Nordic flavours will feature
throughout Tom's Christmas gonk,

970
00:38:26,160 --> 00:38:29,839
with a fruit-filled Norwegian bread
called julekake,

971
00:38:29,840 --> 00:38:32,279
spiced ginger swirl breads,
and cinnamon,

972
00:38:32,280 --> 00:38:35,959
orange and cranberry filling
within his familiar third element.

973
00:38:35,960 --> 00:38:38,719
I'm going to do Chelsea buns again
for the body part.

974
00:38:38,720 --> 00:38:40,839
I'm gonna try and use the advice

975
00:38:40,840 --> 00:38:42,879
you gave me yesterday
and roll it out thinner,

976
00:38:42,880 --> 00:38:44,880
so at least you'll see
I've learnt something.

977
00:38:46,120 --> 00:38:48,079
You're going for something much
bigger though, aren't you?

978
00:38:48,080 --> 00:38:50,119
Yeah, I am. So you've got to be
careful it's all proportional

979
00:38:50,120 --> 00:38:52,439
to the size of the loaf.
Yeah, you are correct.

980
00:38:52,440 --> 00:38:54,639
LAUGHTER

981
00:38:54,640 --> 00:38:56,039
So I'm just spreading the curd in.

982
00:38:56,040 --> 00:38:59,359
I'm conscious about how much
I'm putting in cos yesterday

983
00:38:59,360 --> 00:39:02,159
my garlic bread struggled
with its rise,

984
00:39:02,160 --> 00:39:04,919
largely because
there was so much stuff in it.

985
00:39:04,920 --> 00:39:07,279
Whilst a batch of bakers
have chosen Christmas,

986
00:39:07,280 --> 00:39:11,199
Gabe's favourite festive celebration
is at the opposite time of year.

987
00:39:11,200 --> 00:39:12,959
I do love celebrating the solstice.

988
00:39:12,960 --> 00:39:16,639
We usually have, like, a big
barbecue in the middle of summer.

989
00:39:16,640 --> 00:39:18,039
It says joy.

990
00:39:18,040 --> 00:39:19,799
It says light returning.

991
00:39:19,800 --> 00:39:21,239
It says hot weather.

992
00:39:21,240 --> 00:39:25,079
It says,
"Please don't send me home today."

993
00:39:25,080 --> 00:39:27,439
Gabe's summer solstice
celebration will see

994
00:39:27,440 --> 00:39:30,039
a saffron brioche ring
loaded with nuts,

995
00:39:30,040 --> 00:39:32,079
apricots, and caraway seeds,

996
00:39:32,080 --> 00:39:36,159
linked to lemon thyme milk breads
in a decorative maple display.

997
00:39:36,160 --> 00:39:38,399
So this is for...?
Summer solstice. Yeah.

998
00:39:38,400 --> 00:39:39,879
And you normally have parties?

999
00:39:39,880 --> 00:39:41,679
Yeah. We'll have a massive party.

1000
00:39:41,680 --> 00:39:43,719
You know, we'll all just, like,
eat loads of food,

1001
00:39:43,720 --> 00:39:45,719
drink loads of wine...
Burn a bit of sage.

1002
00:39:45,720 --> 00:39:48,639
Burn a bit of sage. Yeah.
Get rid of the evil spirits.

1003
00:39:48,640 --> 00:39:50,839
I know. I did think about sage
in the tent today,

1004
00:39:50,840 --> 00:39:53,279
but Paul's still here,
so it's not worked, has it?

1005
00:39:53,280 --> 00:39:54,999
It's not worked at all.

1006
00:39:55,000 --> 00:39:58,159
Tom, do you want to come and help us
do a time call, my darling?

1007
00:39:58,160 --> 00:40:00,079
Bakers...

1008
00:40:00,080 --> 00:40:03,840
Just want to let you all know
we're halfway through.

1009
00:40:05,640 --> 00:40:07,040
Thanks, Tom.
It looks like rain.

1010
00:40:08,320 --> 00:40:10,399
Thanks, guys. Thanks, Tom.

1011
00:40:10,400 --> 00:40:11,719
Beautiful.

1012
00:40:11,720 --> 00:40:13,680
Look how cute
these little stollen bites are.

1013
00:40:15,280 --> 00:40:16,319
It's so cute.

1014
00:40:16,320 --> 00:40:18,359
If I'm going home today,
I'm going home with a banger.

1015
00:40:18,360 --> 00:40:21,559
I'm just going to do as much
as I can and hope for the best.

1016
00:40:21,560 --> 00:40:24,319
Once filled, the bakers need
to shape their second dough,

1017
00:40:24,320 --> 00:40:26,159
ready for a second prove.

1018
00:40:26,160 --> 00:40:30,439
Gingerbread dough's done, so I've
rolled out my other one super thin.

1019
00:40:30,440 --> 00:40:33,199
But Tom still has a third dough
to deal with.

1020
00:40:33,200 --> 00:40:35,199
Right now,
I'm putting in my cinnamon,

1021
00:40:35,200 --> 00:40:37,239
orange, and cranberry,
and then I'll get it

1022
00:40:37,240 --> 00:40:40,559
chopped into my Chelsea buns
and then in for its second prove.

1023
00:40:40,560 --> 00:40:43,319
The babkas are,
I guess, braided again, almost.

1024
00:40:43,320 --> 00:40:45,239
I want to get this done
as soon as I can.

1025
00:40:45,240 --> 00:40:47,359
I hear we've got a battle
of the babkas going on.

1026
00:40:47,360 --> 00:40:51,319
I'm doing a babka dough
shaped like a crescent moon

1027
00:40:51,320 --> 00:40:55,999
because my theme is Eid night,
and these are gonna be like stars.

1028
00:40:56,000 --> 00:40:57,879
I mean, hopefully,
they look like stars.

1029
00:40:57,880 --> 00:41:00,279
The crescent moon marks
the end of Ramadan.

1030
00:41:00,280 --> 00:41:03,439
And Mo will be feasting on
his babka moon with a pistachio

1031
00:41:03,440 --> 00:41:04,719
and white chocolate filling

1032
00:41:04,720 --> 00:41:08,439
and milk bread stars containing
date paste and chai custard.

1033
00:41:08,440 --> 00:41:10,239
How you doing, Mo?
Yeah. I'm not the best.

1034
00:41:10,240 --> 00:41:11,879
You know like how
you did the Bake Off...

1035
00:41:11,880 --> 00:41:13,639
Yes. ..and you had no idea
what you were doing?

1036
00:41:13,640 --> 00:41:14,879
That's literally what this is.

1037
00:41:14,880 --> 00:41:17,159
When it comes to bread,
I've got no experience.

1038
00:41:17,160 --> 00:41:19,239
So are you just flying by
the seat of your pants today?

1039
00:41:19,240 --> 00:41:21,159
Yeah, I just watched like
three TikToks

1040
00:41:21,160 --> 00:41:22,959
and was like,
"That's it, I'm gonna do this."

1041
00:41:22,960 --> 00:41:25,159
High five. Three TikToks!

1042
00:41:25,160 --> 00:41:28,359
Just want to get these in, and then
I can start working on the basket.

1043
00:41:28,360 --> 00:41:30,679
And Connie's religious
celebration also has

1044
00:41:30,680 --> 00:41:33,039
a shared love of celebrating
with food.

1045
00:41:33,040 --> 00:41:34,319
It's going to be an Easter theme,

1046
00:41:34,320 --> 00:41:38,519
and hopefully it'll look like
a nice gathering where kids will go

1047
00:41:38,520 --> 00:41:40,639
and pick Easter eggs
and do all sorts of things.

1048
00:41:40,640 --> 00:41:43,119
So that's the aim. That's the aim.

1049
00:41:43,120 --> 00:41:45,039
Connie's Easter basket will contain

1050
00:41:45,040 --> 00:41:47,719
honey and cardamom-enriched
dough breads

1051
00:41:47,720 --> 00:41:49,679
and classic hot cross buns with

1052
00:41:49,680 --> 00:41:52,519
an added orange zest
and diced apple elements

1053
00:41:52,520 --> 00:41:54,959
that will be familiar
with a certain judge.

1054
00:41:54,960 --> 00:41:56,719
Where did you get that one from?
I don't know.

1055
00:41:56,720 --> 00:41:58,439
I wonder where I got
that recipe from!

1056
00:41:58,440 --> 00:42:00,439
I don't mind you're not doing mine.

1057
00:42:00,440 --> 00:42:02,519
It does work really nicely.
It's lovely.

1058
00:42:02,520 --> 00:42:04,919
Can you imagine the shame of it
in front of you?

1059
00:42:04,920 --> 00:42:06,639
If he doesn't like his own buns?
I know.

1060
00:42:06,640 --> 00:42:09,679
I'd be like... They're not my buns.
...exit the door now.

1061
00:42:09,680 --> 00:42:11,919
But the flavours will be lovely.
Good luck, honey.

1062
00:42:11,920 --> 00:42:13,359
Thank you very much.

1063
00:42:13,360 --> 00:42:14,479
Right, they're going in now.

1064
00:42:14,480 --> 00:42:16,519
With all their doughs
finally proving...

1065
00:42:16,520 --> 00:42:19,079
Three bread doughs
proving at the same time.

1066
00:42:19,080 --> 00:42:21,079
...the bakers will need
to use every minute

1067
00:42:21,080 --> 00:42:23,959
to work on any additional elements
for their design.

1068
00:42:23,960 --> 00:42:25,719
I'm making my basket
out of dead doughs.

1069
00:42:25,720 --> 00:42:27,879
You can't eat it.
It's purely for structure.

1070
00:42:27,880 --> 00:42:29,080
This is my tray.

1071
00:42:31,560 --> 00:42:33,280
Oh, I hate when he stands there.

1072
00:42:35,120 --> 00:42:36,279
So these are the arms.

1073
00:42:36,280 --> 00:42:37,679
Where are you from, exactly?

1074
00:42:37,680 --> 00:42:39,679
I'm from Halifax.
Where are you from?

1075
00:42:39,680 --> 00:42:40,719
London.

1076
00:42:40,720 --> 00:42:42,559
So people don't know
because I sound quite posh now.

1077
00:42:42,560 --> 00:42:43,719
Don't know how that happened.

1078
00:42:43,720 --> 00:42:46,519
{\an8}It's cos you work in TV
and you've had to polish the turd!

1079
00:42:46,520 --> 00:42:48,120
{\an8}LAUGHTER

1080
00:42:52,120 --> 00:42:53,679
Go on then, tell them.
What are we doing?

1081
00:42:53,680 --> 00:42:55,399
It's one hour left. Surely not!

1082
00:42:55,400 --> 00:42:57,319
Bakers, you have one hour left.

1083
00:42:57,320 --> 00:43:00,199
I'm gonna actually probably
bake this first one off.

1084
00:43:00,200 --> 00:43:01,839
This just had its second prove.

1085
00:43:01,840 --> 00:43:04,399
And when you touch it,
it springs back.

1086
00:43:04,400 --> 00:43:08,639
I'm doing the famous cross on
the top.

1087
00:43:08,640 --> 00:43:10,959
I beg you to be good to me.

1088
00:43:10,960 --> 00:43:13,639
After the bakers'
disastrous technical,

1089
00:43:13,640 --> 00:43:15,599
serving another raw dough
to the judges

1090
00:43:15,600 --> 00:43:18,279
could spell the end of their time
in the tent.

1091
00:43:18,280 --> 00:43:20,239
According to Yannis, it's proved.

1092
00:43:20,240 --> 00:43:23,319
I don't really know what to look out
for, but it does look puffier.

1093
00:43:23,320 --> 00:43:25,159
But a successful Showstopper...

1094
00:43:25,160 --> 00:43:27,879
OK, I'm gonna put the stollen
in the oven for 20 minutes.

1095
00:43:27,880 --> 00:43:31,719
...will now demand perfect
baking across multiple batches.

1096
00:43:31,720 --> 00:43:33,879
All my breads are going to cook
at 170.

1097
00:43:33,880 --> 00:43:36,199
180 for 25.

1098
00:43:36,200 --> 00:43:37,799
I'm gonna check at 20.

1099
00:43:37,800 --> 00:43:40,960
So I'm just gonna try and keep an
eye on that and see how we get on.

1100
00:43:42,720 --> 00:43:45,119
I hate waiting.

1101
00:43:45,120 --> 00:43:48,280
The stars have gone really fat,
which I think is a good thing.

1102
00:43:49,560 --> 00:43:51,759
That looks like a Bolo Rei.

1103
00:43:51,760 --> 00:43:53,839
Yes, the bread is about
to come out of the oven.

1104
00:43:53,840 --> 00:43:55,520
It's not a great bake coming out.

1105
00:43:56,680 --> 00:43:59,559
With the breads beginning
to come out of the oven...

1106
00:43:59,560 --> 00:44:02,319
So I've got one bread done
and baked, thank God.

1107
00:44:02,320 --> 00:44:05,079
I just want to start
getting everything assembled.

1108
00:44:05,080 --> 00:44:08,599
...for most of the bakers,
decoration and assembly can begin.

1109
00:44:08,600 --> 00:44:10,479
I want to make sure
it's baked inside.

1110
00:44:10,480 --> 00:44:13,239
I think if I take it out now,
I'm gonna have an underbaked bread.

1111
00:44:13,240 --> 00:44:14,839
I don't want that.

1112
00:44:14,840 --> 00:44:17,839
But Moyin and Yannis
aren't taking any chances.

1113
00:44:17,840 --> 00:44:18,999
We need about five more minutes.

1114
00:44:19,000 --> 00:44:20,239
Make sure it's not raw.

1115
00:44:20,240 --> 00:44:22,479
No raw dough today.

1116
00:44:22,480 --> 00:44:24,199
That looks beautiful. I love that.

1117
00:44:24,200 --> 00:44:27,239
Nigella will taste it
and think, "Wow."

1118
00:44:27,240 --> 00:44:30,159
Nigella. She was eating raw dough
yesterday, bless her. Bless her.

1119
00:44:30,160 --> 00:44:32,519
She loves you lot so much...
Yeah, she ate raw dough.

1120
00:44:32,520 --> 00:44:33,799
...she ate raw dough!

1121
00:44:33,800 --> 00:44:35,759
And Paul, I had to cheer him up
last night.

1122
00:44:35,760 --> 00:44:37,239
"It's OK, Paul, they can bake."

1123
00:44:37,240 --> 00:44:38,800
We can bake, yeah.
"It's just an anomaly."

1124
00:44:39,960 --> 00:44:41,719
Gonna fill them with
the pear and cranberry.

1125
00:44:41,720 --> 00:44:44,119
I'll be surprised if they say
they can't get cranberry and pear.

1126
00:44:44,120 --> 00:44:45,919
I'll be annoyed if they say that
as well, actually.

1127
00:44:45,920 --> 00:44:48,359
So I've just been brushing
a little bit of honey on there.

1128
00:44:48,360 --> 00:44:49,919
Looks like a maypole,
that, doesn't it?

1129
00:44:49,920 --> 00:44:55,279
I've had a couple that have
exploded slightly, which is new.

1130
00:44:55,280 --> 00:44:57,119
I don't know why they've exploded.

1131
00:44:57,120 --> 00:45:00,519
There is absolutely no way in hell
you can say that that's not baked.

1132
00:45:00,520 --> 00:45:01,879
How are we doing with time?

1133
00:45:01,880 --> 00:45:07,639
Bakers, you have ten minutes left...
for realsies!

1134
00:45:07,640 --> 00:45:09,879
That's gonna burn if I leave it in
much longer.

1135
00:45:09,880 --> 00:45:11,599
That's my babkas.
They look pretty good.

1136
00:45:11,600 --> 00:45:14,439
One, two, three, four, five, six,
seven, eight, nine. Great.

1137
00:45:14,440 --> 00:45:16,359
I have made some edible glue.

1138
00:45:16,360 --> 00:45:19,599
We are using caramel to
fuse the bread together.

1139
00:45:19,600 --> 00:45:22,359
I'm just putting it on
the panettone, the snowmen's heads.

1140
00:45:22,360 --> 00:45:23,639
I've got the Christmas pudding.

1141
00:45:23,640 --> 00:45:26,159
The other three are like a present.
Looks like a gift.

1142
00:45:26,160 --> 00:45:28,360
Just pipe some white chocolate
that I melted.

1143
00:45:29,920 --> 00:45:32,159
This is gonna have a roof.

1144
00:45:32,160 --> 00:45:33,799
It won't take me long to assemble.

1145
00:45:33,800 --> 00:45:35,879
Just give this a nice
little shiny glaze.

1146
00:45:35,880 --> 00:45:38,040
That's supposed to be a candy cane.

1147
00:45:39,240 --> 00:45:40,719
I am very happy.

1148
00:45:40,720 --> 00:45:43,119
Whatever they taste like,
but they do look good.

1149
00:45:43,120 --> 00:45:46,119
Just going to keep decorating this
till the last minute.

1150
00:45:46,120 --> 00:45:47,719
How long have we got left now?

1151
00:45:47,720 --> 00:45:50,159
One minute, guys. Use it wisely.

1152
00:45:50,160 --> 00:45:51,839
For the assembly of these,
it's just quite quick.

1153
00:45:51,840 --> 00:45:53,080
It's bang, bang, bang on top.

1154
00:45:55,160 --> 00:45:56,200
Oh, look at that.

1155
00:45:58,120 --> 00:46:00,840
When that's dusted up and that,
it'll just bring it to life.

1156
00:46:03,520 --> 00:46:06,360
I'm happy with it, but I'm not sure
Paul's gonna like it.

1157
00:46:08,080 --> 00:46:12,039
Bakers, your time is up.

1158
00:46:12,040 --> 00:46:13,040
That's all done.

1159
00:46:14,280 --> 00:46:17,279
For someone that hates bread,
that's good enough.

1160
00:46:17,280 --> 00:46:18,559
Stunning.

1161
00:46:18,560 --> 00:46:20,439
Well done, Gary. Thank you.

1162
00:46:20,440 --> 00:46:22,560
It looks cute, isn't it? Mm.

1163
00:46:28,200 --> 00:46:33,399
It's judgement time for the bakers'
celebratory enriched bread displays.

1164
00:46:33,400 --> 00:46:35,920
Yannis, would you like to bring
up your Showstopper, please?

1165
00:46:43,880 --> 00:46:44,919
Happy with it?

1166
00:46:44,920 --> 00:46:46,879
I hope it's baked. So do I.

1167
00:46:46,880 --> 00:46:47,959
That's very good. Yeah.

1168
00:46:47,960 --> 00:46:50,239
I think it's quite impressive,
the overall structure. Yeah.

1169
00:46:50,240 --> 00:46:52,280
Could you stollen me up, please? Mm.

1170
00:46:55,080 --> 00:46:56,719
The marzipan is OK, but it could

1171
00:46:56,720 --> 00:46:58,679
do with a little bit more moisture
in there as well. OK.

1172
00:46:58,680 --> 00:47:02,239
But I think we have to try
your main bread, the centrepiece.

1173
00:47:02,240 --> 00:47:04,559
So the centrepiece bread is

1174
00:47:04,560 --> 00:47:07,079
flavoured with orange zest
and vanilla.

1175
00:47:07,080 --> 00:47:08,719
Flavour-wise, I like.

1176
00:47:08,720 --> 00:47:12,159
The citrus in the brioche works
but the texture is too dry.

1177
00:47:12,160 --> 00:47:14,079
You overbaked it
because it was a structure.

1178
00:47:14,080 --> 00:47:15,279
And there lies the problem.

1179
00:47:15,280 --> 00:47:18,399
Brioche is quite a delicate,
soft, pillowy bread.

1180
00:47:18,400 --> 00:47:20,719
Brioche is not designed
to be structural.

1181
00:47:20,720 --> 00:47:23,719
This looks so beautiful.
There is no doubt about that.

1182
00:47:23,720 --> 00:47:28,439
But you've sacrificed texture
for beauty, and it's a pity.

1183
00:47:28,440 --> 00:47:29,800
Thank you, Yannis. Thank you.

1184
00:47:34,520 --> 00:47:38,159
I adore the look of your crescent.

1185
00:47:38,160 --> 00:47:41,399
I did a pistachio
and white chocolate filling.

1186
00:47:41,400 --> 00:47:43,439
It's underwhelming
when it comes to the flavour.

1187
00:47:43,440 --> 00:47:45,159
I think it's the wrong choice
of filling.

1188
00:47:45,160 --> 00:47:46,199
It's not punchy enough.

1189
00:47:46,200 --> 00:47:47,599
This is where I disagree,

1190
00:47:47,600 --> 00:47:51,199
cos I feel the white chocolate
and pistachio is very intense.

1191
00:47:51,200 --> 00:47:53,199
I get the glaze, but I don't
get the white chocolate at all,

1192
00:47:53,200 --> 00:47:54,279
which is a shame

1193
00:47:54,280 --> 00:47:56,359
cos it could have done with
a little bit of sweetness as well.

1194
00:47:56,360 --> 00:47:58,919
They're all milk bread,
and they have

1195
00:47:58,920 --> 00:48:01,239
a chai custard and date filling.

1196
00:48:01,240 --> 00:48:02,399
I actually like that one.

1197
00:48:02,400 --> 00:48:03,999
The texture on that is really good.

1198
00:48:04,000 --> 00:48:06,559
It's nice and soft.
It's buttery. It's enriched.

1199
00:48:06,560 --> 00:48:11,720
That chai custard has a claggy
texture and yet somehow it works.

1200
00:48:17,680 --> 00:48:19,479
Happy Easter. Happy Easter.

1201
00:48:19,480 --> 00:48:20,680
LAUGHTER

1202
00:48:22,880 --> 00:48:24,519
With the cardamom and honey,

1203
00:48:24,520 --> 00:48:26,759
the cardamom is not coming through
potent enough.

1204
00:48:26,760 --> 00:48:28,239
You could be a little bit bolder
with that.

1205
00:48:28,240 --> 00:48:30,799
But the big issue is the prove
and the crumb itself,

1206
00:48:30,800 --> 00:48:32,799
because it's like a cake
rather than a bread.

1207
00:48:32,800 --> 00:48:34,439
You need to mix that a lot more.

1208
00:48:34,440 --> 00:48:35,719
And the hot cross buns

1209
00:48:35,720 --> 00:48:37,919
I'm a bit concerned about
cos they look quite dense.

1210
00:48:37,920 --> 00:48:40,679
For me it's a bit... it's a bit
compacted,

1211
00:48:40,680 --> 00:48:43,280
but, you know,
toasted with butter on, heaven.

1212
00:48:49,120 --> 00:48:50,719
Is that the brioche?
That's the brioche, yeah.

1213
00:48:50,720 --> 00:48:52,679
Yeah. I mean, the colour's wrong.

1214
00:48:52,680 --> 00:48:54,239
Reminds me of a jam doughnut.

1215
00:48:54,240 --> 00:48:55,719
Tastes like a jam doughnut as well.

1216
00:48:55,720 --> 00:48:56,879
It's a bit too cakey.

1217
00:48:56,880 --> 00:49:00,159
But that sort of compote
has just the right tang,

1218
00:49:00,160 --> 00:49:02,479
and it's got more texture than jam.

1219
00:49:02,480 --> 00:49:04,120
The halos are a bit flat.

1220
00:49:06,440 --> 00:49:07,679
It's a bit doughy, but actually,

1221
00:49:07,680 --> 00:49:12,159
I feel that the Grains Of Paradise
tastes of celebration, to me.

1222
00:49:12,160 --> 00:49:14,239
The flavours are really good.

1223
00:49:14,240 --> 00:49:16,999
That cardamom-like flavour
is fantastic.

1224
00:49:17,000 --> 00:49:19,719
Thank you. Texture-wise though,
if it was a school report,

1225
00:49:19,720 --> 00:49:21,359
it'd probably say, "See me".

1226
00:49:21,360 --> 00:49:22,360
I'll see you after class!

1227
00:49:28,080 --> 00:49:31,479
So today, I'm bringing you
the traditional Bolo Rei.

1228
00:49:31,480 --> 00:49:32,559
Obrigada.

1229
00:49:32,560 --> 00:49:34,639
I'm really excited to try this.

1230
00:49:34,640 --> 00:49:36,719
I can taste the alcohol in there,
and it works quite nicely

1231
00:49:36,720 --> 00:49:37,999
actually, with the fruit
and the nuts.

1232
00:49:38,000 --> 00:49:40,399
But texture-wise,
everything's squeezed together.

1233
00:49:40,400 --> 00:49:41,559
I quite like that.

1234
00:49:41,560 --> 00:49:43,679
And you see,
I often think of enriched dough

1235
00:49:43,680 --> 00:49:45,959
as being like a cross between
cake and bread. Yeah.

1236
00:49:45,960 --> 00:49:48,959
And this is a bit like a cross
between bread and a biscuit, almost.

1237
00:49:48,960 --> 00:49:50,399
I really like this.

1238
00:49:50,400 --> 00:49:53,639
And then soft milk bread
with a little bit of honey.

1239
00:49:53,640 --> 00:49:55,639
The roll sweetness level is good,
but again,

1240
00:49:55,640 --> 00:49:57,079
it's a little bit tight inside.

1241
00:49:57,080 --> 00:49:59,359
The flavours in both
I particularly like,

1242
00:49:59,360 --> 00:50:01,120
but the textures for me
are slightly off.

1243
00:50:07,200 --> 00:50:09,879
So in the basket are mini babkas

1244
00:50:09,880 --> 00:50:12,239
and some mini pumpkin breads

1245
00:50:12,240 --> 00:50:14,679
with some winter spices in there
as well.

1246
00:50:14,680 --> 00:50:16,439
I mean,
you couldn't call that underbaked.

1247
00:50:16,440 --> 00:50:17,679
It does look autumnal,

1248
00:50:17,680 --> 00:50:21,199
cos you've got the darkness
and the colour of using the pumpkin.

1249
00:50:21,200 --> 00:50:22,640
We'll start with the pumpkin one.

1250
00:50:25,480 --> 00:50:27,839
The flavour is slightly odd.

1251
00:50:27,840 --> 00:50:29,319
There's a sourness.

1252
00:50:29,320 --> 00:50:31,799
Wrong choice, cos pumpkin
will impart the colour,

1253
00:50:31,800 --> 00:50:33,239
but it won't impart the flavour.
Yeah.

1254
00:50:33,240 --> 00:50:35,959
And I think your spice, it's a
strange mixture to put in a bread.

1255
00:50:35,960 --> 00:50:37,000
Yeah. Right.

1256
00:50:42,320 --> 00:50:43,999
Too dry. OK.

1257
00:50:44,000 --> 00:50:45,039
You probably knew that.

1258
00:50:45,040 --> 00:50:47,239
It needed more butter to soften up
the crumb. OK.

1259
00:50:47,240 --> 00:50:48,439
It is a bit dry. OK.

1260
00:50:48,440 --> 00:50:50,959
What I would say is,
when you think "enriched dough",

1261
00:50:50,960 --> 00:50:54,999
you kind of want
to feel butter abundance. Yeah.

1262
00:50:55,000 --> 00:50:58,120
And I think the eating experience
is a little too austere.

1263
00:51:05,280 --> 00:51:06,519
It's a fabulous display.

1264
00:51:06,520 --> 00:51:08,159
You know, you can't look at it
without smiling.

1265
00:51:08,160 --> 00:51:10,159
I'm really longing to know
what it tastes like.

1266
00:51:10,160 --> 00:51:14,039
So, the central dough is brioche
flavoured with saffron,

1267
00:51:14,040 --> 00:51:17,399
caraway seeds, apricots,
all the good stuff.

1268
00:51:17,400 --> 00:51:20,799
I keep having to have another taste,
and that's always a good sign.

1269
00:51:20,800 --> 00:51:23,759
You know, there's so much going on,
I can't focus on one thing.

1270
00:51:23,760 --> 00:51:24,799
Story of my life.

1271
00:51:24,800 --> 00:51:26,399
I think the saffron overwhelms it.

1272
00:51:26,400 --> 00:51:28,239
You've got to be really careful
with saffron.

1273
00:51:28,240 --> 00:51:29,679
I quite like the texture.

1274
00:51:29,680 --> 00:51:31,279
And then little milk rolls

1275
00:51:31,280 --> 00:51:33,879
that I've spiralled with
a lemon and thyme curd.

1276
00:51:33,880 --> 00:51:35,359
I think you're on to something here,

1277
00:51:35,360 --> 00:51:37,279
but you've gone overboard
with the lemon.

1278
00:51:37,280 --> 00:51:38,599
You didn't need to.

1279
00:51:38,600 --> 00:51:40,279
But I am intrigued by it.

1280
00:51:40,280 --> 00:51:42,440
I love lemon and thyme.
I love the flavour.

1281
00:51:49,920 --> 00:51:52,399
That looks beautiful.
It does look very good.

1282
00:51:52,400 --> 00:51:54,439
But let's have a look-see.

1283
00:51:54,440 --> 00:51:58,319
Filling has cinnamon,
orange zest, and raisins.

1284
00:51:58,320 --> 00:52:00,039
I mean, I love the flavours to this.

1285
00:52:00,040 --> 00:52:03,119
I feel like the texture could be
a little more expansive.

1286
00:52:03,120 --> 00:52:06,039
Yeah, just needed to be
much more open

1287
00:52:06,040 --> 00:52:07,559
because it's just
a little bit dense.

1288
00:52:07,560 --> 00:52:09,639
Flavour-wise, though, I like,
and the design I like.

1289
00:52:09,640 --> 00:52:11,559
But panettoni...

1290
00:52:11,560 --> 00:52:14,599
Panettini. You know,
"tone" means like big bread. Yeah.

1291
00:52:14,600 --> 00:52:17,479
Too dense, too cake-like,
needed more proving.

1292
00:52:17,480 --> 00:52:19,679
But again, you know,
the flavours are lovely.

1293
00:52:19,680 --> 00:52:22,919
I think flavours are pretty good
on both, but your textures are off.

1294
00:52:22,920 --> 00:52:24,320
Thank you, Gary.
Thank you very much.

1295
00:52:27,480 --> 00:52:30,399
Oh, wow. I want those shoes.

1296
00:52:30,400 --> 00:52:32,439
It's highly effective.
The design is great.

1297
00:52:32,440 --> 00:52:34,599
Yes, it's rather wonderful.
Thank you.

1298
00:52:34,600 --> 00:52:36,239
RAIN DRUMMING
Well, I'll just shout over the rain.

1299
00:52:36,240 --> 00:52:38,119
I like the taste of
the Chelsea buns. They're good.

1300
00:52:38,120 --> 00:52:40,999
You did take that idea of
making it a little bit tighter,

1301
00:52:41,000 --> 00:52:43,319
and that's worked. Yeah.
That's a decent Chelsea bun.

1302
00:52:43,320 --> 00:52:47,199
Because it does taste Christmassy
but not cartoonishly.

1303
00:52:47,200 --> 00:52:49,479
So this is the gingerbread
with the date? Yeah.

1304
00:52:49,480 --> 00:52:50,760
Date part is divine.

1305
00:52:52,080 --> 00:52:53,199
I love this.

1306
00:52:53,200 --> 00:52:57,679
It's full-on, but there is
a elegant restraint as well.

1307
00:52:57,680 --> 00:52:58,999
The ginger level is perfect.

1308
00:52:59,000 --> 00:53:01,559
The dough development, though,
is not, because it's very cakey.

1309
00:53:01,560 --> 00:53:03,679
Nice flavour, though.
Oh, my goodness me.

1310
00:53:03,680 --> 00:53:05,320
What is that one? The julekake.

1311
00:53:07,120 --> 00:53:09,759
Flavour-wise, I like it.
Texture-wise, I don't.

1312
00:53:09,760 --> 00:53:11,319
Again, it's all about
the dough development,

1313
00:53:11,320 --> 00:53:12,359
but I like the flavour.

1314
00:53:12,360 --> 00:53:13,759
I think, overall,
you've designed something

1315
00:53:13,760 --> 00:53:15,599
that looks good and tastes great.

1316
00:53:15,600 --> 00:53:16,919
Yeah, it really does.

1317
00:53:16,920 --> 00:53:19,359
The flavours are so beguiling.

1318
00:53:19,360 --> 00:53:20,400
Thank you very much.

1319
00:53:21,920 --> 00:53:23,639
I've got some really
good comments then,

1320
00:53:23,640 --> 00:53:26,039
so I might make it to next week.

1321
00:53:26,040 --> 00:53:27,439
I feel consistently, with me,

1322
00:53:27,440 --> 00:53:30,159
they're looking for more flavour,
and I'm not delivering yet,

1323
00:53:30,160 --> 00:53:33,759
so I wouldn't be surprised
if I do go home today.

1324
00:53:33,760 --> 00:53:35,879
I would be really shocked
if I stayed because

1325
00:53:35,880 --> 00:53:41,120
I have emotionally accepted
leaving the tent.

1326
00:53:45,880 --> 00:53:47,279
What a Showstopper.

1327
00:53:47,280 --> 00:53:50,599
It's definitely an upgrade
from the technical, right?

1328
00:53:50,600 --> 00:53:53,159
Yeah, because you could eat these.
Yeah.

1329
00:53:53,160 --> 00:53:54,919
And I think we got
some great flavour.

1330
00:53:54,920 --> 00:53:57,719
Moyin's were great.
I love the pear and cranberry.

1331
00:53:57,720 --> 00:54:01,239
And I really loved Clara's.

1332
00:54:01,240 --> 00:54:02,679
I do want to eat hers again.

1333
00:54:02,680 --> 00:54:06,399
But I think the problem was there's
bakers here who have knowledge,

1334
00:54:06,400 --> 00:54:08,239
but they haven't got
the skill to take it

1335
00:54:08,240 --> 00:54:10,319
just that next step
to make great bread.

1336
00:54:10,320 --> 00:54:13,719
The closest one to a decent crumb
were Tom's Chelsea buns.

1337
00:54:13,720 --> 00:54:16,519
His looks good, doesn't it? And you
like the flavours, right? Yeah.

1338
00:54:16,520 --> 00:54:19,319
And I would say, at the moment,
Clara and Tom are the ones

1339
00:54:19,320 --> 00:54:20,919
that are in line for Star Baker.

1340
00:54:20,920 --> 00:54:24,199
And I would say down at the bottom,
Yannis and Molly.

1341
00:54:24,200 --> 00:54:27,159
Yannis' looked so gorgeous.
So good.

1342
00:54:27,160 --> 00:54:30,439
But it didn't deliver taste-wise
and texture-wise.

1343
00:54:30,440 --> 00:54:33,719
And Molly's,
given that it's festive breads,

1344
00:54:33,720 --> 00:54:37,159
there should have been more joy
to be had in eating.

1345
00:54:37,160 --> 00:54:38,639
I didn't feel like celebrating.

1346
00:54:38,640 --> 00:54:40,959
I understand Nikki's gone home
for family reasons,

1347
00:54:40,960 --> 00:54:44,519
but I think, with this standard,
someone has to go as well.

1348
00:54:44,520 --> 00:54:45,720
OK.

1349
00:54:55,960 --> 00:54:59,639
Well done, bakers. I bet you glad
Bread Week's over, aren't you?

1350
00:54:59,640 --> 00:55:01,239
You did really, really well,

1351
00:55:01,240 --> 00:55:04,119
and I've got the great job
of announcing

1352
00:55:04,120 --> 00:55:07,479
who is taking home Star Baker
this week.

1353
00:55:07,480 --> 00:55:09,960
This week's Star Baker is...

1354
00:55:14,760 --> 00:55:17,279
...T to the O to the M. That's Tom!

1355
00:55:17,280 --> 00:55:19,039
CHEERING

1356
00:55:19,040 --> 00:55:21,479
Yes, Tom. Well done.

1357
00:55:21,480 --> 00:55:26,079
Which sadly means I've got the
awful job of sending someone home.

1358
00:55:26,080 --> 00:55:31,720
And the person
who's leaving us this week is...

1359
00:55:35,240 --> 00:55:36,799
...Molly.

1360
00:55:36,800 --> 00:55:38,839
I knew it. It's OK.

1361
00:55:38,840 --> 00:55:41,000
Aw. Well done, Molly.

1362
00:55:44,040 --> 00:55:47,359
I'm sad to be leaving the tent
but, yeah, I think it's my time.

1363
00:55:47,360 --> 00:55:48,439
I think it's the right decision.

1364
00:55:48,440 --> 00:55:50,679
I would feel guilty if I stayed
any longer than you guys.

1365
00:55:50,680 --> 00:55:52,359
You've got more to prove.

1366
00:55:52,360 --> 00:55:54,319
I really wanted to do Biscuit Week
and Bread Week,

1367
00:55:54,320 --> 00:55:55,879
and I've done Biscuit Week
and Bread Week,

1368
00:55:55,880 --> 00:55:58,039
and I've got to cook with my husband
in the tent.

1369
00:55:58,040 --> 00:56:00,599
Thanks, darling.
Thanks so much. Thank you.

1370
00:56:00,600 --> 00:56:01,679
Thank you so much.

1371
00:56:01,680 --> 00:56:03,559
It's been a really
wonderful experience,

1372
00:56:03,560 --> 00:56:05,239
and I'm really proud of myself.

1373
00:56:05,240 --> 00:56:06,919
I've learnt so much. Thank you.

1374
00:56:06,920 --> 00:56:08,839
You don't get in the tent
unless you're a good baker,

1375
00:56:08,840 --> 00:56:11,799
but I think Molly struggled a little
bit with the texture in Bread Week.

1376
00:56:11,800 --> 00:56:14,399
The Showstopper was particularly dry
and didn't carry much flavour.

1377
00:56:14,400 --> 00:56:17,479
And I think Yannis saved himself
on his flavours.

1378
00:56:17,480 --> 00:56:21,399
You know, you have
shown us some beautiful bakes.

1379
00:56:21,400 --> 00:56:22,759
I'm going to miss Molly.

1380
00:56:22,760 --> 00:56:24,879
She is just a fantastic baker.

1381
00:56:24,880 --> 00:56:27,519
And I just can't believe
I'm going to come back next week.

1382
00:56:27,520 --> 00:56:28,879
Second Star Baker.

1383
00:56:28,880 --> 00:56:30,279
I can't believe that just happened.

1384
00:56:30,280 --> 00:56:32,439
Going to expect so much more of me.

1385
00:56:32,440 --> 00:56:35,399
I'm going to have to go home
and change all my recipes!

1386
00:56:35,400 --> 00:56:37,319
Next time...
Brrr-brrr!

1387
00:56:37,320 --> 00:56:38,479
...Dessert Week.

1388
00:56:38,480 --> 00:56:40,079
It's like being back
at my nan's house!

1389
00:56:40,080 --> 00:56:42,479
The bakers face a saucy,
staggered signature...

1390
00:56:42,480 --> 00:56:43,759
Oh!

1391
00:56:43,760 --> 00:56:45,639
That's really cruel.

1392
00:56:45,640 --> 00:56:46,959
...an old-school technical...

1393
00:56:46,960 --> 00:56:48,719
Never I've heard of this.

1394
00:56:48,720 --> 00:56:50,359
...and a trolley-load of treats...

1395
00:56:50,360 --> 00:56:52,559
I love desserts,
and I love trolleys.

1396
00:56:52,560 --> 00:56:54,399
...and the biggest Showstopper
so far.

1397
00:56:54,400 --> 00:56:56,199
It's completely non-stop baking.

1398
00:56:56,200 --> 00:56:57,679
Who can handle the pressure?

1399
00:56:57,680 --> 00:56:58,719
This is genius.

1400
00:56:58,720 --> 00:57:00,679
And who's going off their trolley?

1401
00:57:00,680 --> 00:57:01,920
Ah!

1402
00:57:14,280 --> 00:57:17,280
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