Original subtitles

Uncle Noel? Yeah? Do you know what week it is this week?

It's Bread Week - Paul's favourite.

Do you wanna see something amazing? Yes, please.

I was messing about in Paul's dressing room last night

and I found this. Check this out.

It's the Hollywood handshake. Wow!

Shall we try it out? Yes, please, actually.

I'll be Paul. Thank you. Really like your baps.

Thank you, actually.

It's too powerful! Too powerful.

Hi, guys. You all right? All right?

You haven't been playing with my handshake, have you?

No, Mr Hollywood. What handshake?

Because if you have you get this...

..right?

Welcome to The Great British Bake Off.

Last time...

..it was biscuit week.

I went to art school for this.

If I rubbed them, I'd wish for Star Baker.

Dave conjured up a spectacular showstopper.

That is remarkable. And his Star Baker wish was granted.

Oh, it's cracked. Rowan was all at sea.

It's definitely been in a storm, this pot.

But in the end, it was Mak... I know, it's not brilliant.

I just think the whole thing's just a little bit clumsy.

..who had to walk the plank.

I'm gonna miss you.

Now... Whack it.

..the bakers face trial by bread.

It's a shame that Paul Hollywood's judging it, eh?

A soda bread signature.

Interesting flavours.

A Technicolour Technical.

You're a Smurf, aren't you?

Yes.

And a Showstopper Challenge where transforming dough...

I'm not very good at plaiting. ..into intricate bread plaques...

Might be ready in time to bake. I hope so.

..will push the bakers...

Don't drop it, don't drop it, don't drop it. ..to their limits.

It's not funny!

Yuck.

Bread's the one area I've probably got more experience in,

but am I confident? I don't know.

Bread is something that I've had to teach myself for this.

I kind of wish I hadn't practised, to be honest.

I felt more confident before.

I like making bread at home in my kitchen with music on,

but under the eyes of Paul Hollywood...bit scary.

You have to laugh about it, because we all dreading it.

Hello, bakers, welcome back to the tent.

It's time for your Signature Challenge.

Today, the judges would like you to make two beautifully baked

soda bread loaves.

Now, you may flavour your soda breads any way you like,

but one should be sweet and one should be savoury.

Also, your loaves should be baked freeform rather than in a tin.

What do you mean, freeform? Just floating in the air? Yes.

And the judges would like you each to make a butter

to go with your breads.

Blimey, they don't want much, do they?

You have one hours, 45 minute.

On your marks. Get set. Bake.

OK, let's go.

Feeling good and ready to go.

I'm excited about soda breads. I had a lot of it.

My granny used to make a soda bread every day.

I hope I do a good job with it.

As opposed to a slow prove with yeasted breads,

the chemical raising agents in soda breads

starts work almost immediately.

And bicarb into my mixture.

So they must get their loaves into the oven as quickly as possible

in order to achieve the rise the judges are after.

Cream of tartar. I'm not sure what it's doing in my recipe.

I'm sure it plays a role.

The thing is with this challenge,

it's only an hour and three quarters.

They haven't got to deal with yeast but they've gotta deal with

the reaction between the rising agents

and milk or buttermilk to create the growth in the loaf.

We've asked our bakers to make two soda breads,

one sweet and one savoury. Do you know, I'm expecting

lots of cheese and lots of herbs and lots of nuts.

It would be really nice

to find somebody using something really different.

Za'atar is more like an aromatic spice.

Traditionally we have it like in pastries, on top of breads

so it's perfect for this.

I think they'll all be nervous

because it's their first time Bread Week with me,

but I think I've given them an easy challenge. It's soda bread.

Listen to me, Paul Hollywood, I want to talk to you about bread.

You go on about bread and you go on about bread.

No-one under the age of 40 eats bread any more.

OK?

Morning. Hello, morning. Morning. Hello.

So Mark, tell us about your soda bread.

My, uh, savoury soda bread is a sobrasada

and an Irish sheep smoked cheese

and then my sweet soda bread is a Irish stout and chocolate.

So you're baking for Ireland today?

I am, yes. I have the weight of a nation on my shoulders.

Are you Irish? I am, yeah. I'm joking.

Hello, Mark speaking.

Mark loves to travel in his job as a project manager

for public health research programs in developing countries.

He's adding Spanish sausage, honey, and mature Cheddar

to his savoury soda bread, but in a nod to his Northern Irish roots

will blend the chocolate in his sweet loaf with a classic stout.

And what's the liquid you're putting in there?

Some melted butter and honey. Honey in both.

Interesting. No buttermilk? And buttermilk sorry, yeah,

of course. I was gonna say. Of course buttermilk.

This is a tip going through the competition.

When he says "interesting", that means you've done it wrong.

Done it wrong? OK, OK.

Along with Mark, three other bakers are using

a location as their inspiration.

I lived in Chester for a little while

and I used to love the Welsh bara brith

so I've based my sweet one on that bara brith flavour,

which is just like a bread pud, in a sense.

East Sussex-based Linda loves to head to Bexhill beach

to fish for mackerel and mullet which she can throw on the barbie.

Hey!

Chilli, cheese and coriander will flavour Linda's savoury bread

while her love for traditional Welsh tea cakes

has inspired her sweet loaf.

Lots of fruit in it. Mm-hmm, nice. I've soaked my fruit in brandies.

Ooh!

I'm like one of those '80s, uh, game-show hosts.

Say something else. Pepped it up a little bit.

Oo-er!

I could do this all day. Oo-er!

Rowan's creativity has been sparked from a little further afield.

This is the salsiccia, the Italian sausage.

So just get it fried off in a moment.

Get a quick start.

When he's not baking, Rowan loves to spend time

in his Worcestershire garden.

That one's rosa mundi. OK.

Uh, which is Latin, rose of the world.

Rowan's bakes include southern Italian sausage, fennel and olives

for his savoury loaf, and northern Italian polenta

with raisins and honey for his sweet loaf.

It's quite a lot, isn't it?

It is. There's a lot going on. There's a shock.

I just hope they work in combination. I think they do so.

When you say polenta you've got in there.

Yeah. What's the polenta to the flour mix?

370g of polenta and 130 flour.

So it is quite gritty. It's a risky one.

Some people don't like the grittiness - I rather like it.

OK, thank you very much. Interesting. Good luck, Rowan!

Thanks.

Marc's inspiration comes from shores closer to home.

So I'm doing a Cornish-themed soda bread

so I'm using Cornish Kern. It's based on the Cornish Yarg.

It's quite strong, actually, but not overpowering

so I thought it might work well for this.

Get a bit of flour.

Born and raised in Leicester, adopted Cornishman Marc

loves baking with his daughters.

Great. Fist bumps.

To cope with the pressure of baking bread in the tent,

Marc is keen to keep things familiar

by including as many Cornish ingredients as possible.

So I'm doing a Cornish kelp, Cornish cheese,

Cornish sea salt and Cornish cream.

Covered in buttermilk!

It's not funny!

Yeah, I'm all right, I'm carrying on. Yuck.

So the bicarb will react with the buttermilk

and is what causes your soda bread to rise.

The bakers need to ensure their chosen flavours

work alongside the soft, cakey dough.

I'm gonna be trying to get the black pudding

as well-distributed within the bread as possible.

Any additional moisture or fat could inhibit the rise of the soda bread

or prevent it from baking through properly.

There's a lot of chopping going on today.

When it comes to her ingredients, Hermine isn't playing it safe.

I was trying to be a bit adventurous.

I thought I'd try salmon and cheese.

I don't even know if that's a combination.

When she's not combining her job as an accountant

with being a single mother to son Stephen...

Oh, ooh, sorry.

..Hermine enjoys a spot of knitting.

Another scarf for Stephen.

Hopefully it will be ready for winter.

She'll be hoping her salmon and cheese flavours knit together well

alongside her sweet loaf of dried fruits soaked in orange liqueur.

How much salmon have you got going in? I've got 180 gram.

How have you gone with practice?

It's been all right, yes.

There was a bit of dread in your face then.

And Hermine's not the only baker taking a risk

with their ingredients. With za'atar,

it's quite an overpowering flavour if you allow it to be.

When I was trying to make the recipes I was asking my dad,

I was like, "What should I do?"

And he goes, "Well, you make a really good Turkish pide,"

and I always put za'atar on top of it for him.

He was like, "Why don't you put that in your bread?"

So I was like, this is for my dad.

And it's not just Dad giving out advice.

Hospital pharmacist Sura grew up surrounded by a family

of women who loved to cook.

Fond of incorporating her heritage into her bakes,

she'll be hoping Middle Eastern flavours of za'atar,

olive and dried fruits will impress.

Are you confident?

Uh, quietly confident.

Look - he's trying to break you but he can't, can't do it.

I know - that's why I don't look in his eyes. Too powerful.

No-one can look into those eyes. They'll turn to stone, right?

Yeah, they turn to baking flour.

Bakers, you are halfway through.

Are you sure about that? No.

I don't have a watch, do you? No.

Just get that feeling though, don't you,

that they're halfway through. Yes.

Interesting flavours.

Hopefully they'll like it.

Once their ingredients have been introduced to the dough...

Texture's reasonable.

..the bakers can begin delicately shaping their breads.

Just try and bring it together

as much as possible without overworking it.

Too much kneading will result in dense, unrisen loaves.

Want to make it smooth but make sure that I'm not handling it too much.

I'm just cutting the bread - kind of lets it all puff up nicely.

It lets it cook through better

plus it's just a nice little bit of decoration.

It's in the oven at 200 degrees for 30 minutes.

One down.

Right, I'm using a pizza stone which I've brought from home.

If you use a pizza stone, you get a more even heat distribution

and it also gives a really nice crusty bottom.

Laura likes to put her pizza stone to good use

at home with her husband Matt.

You're king of the pizzas - I'll stick to the baking. I'm pizza king.

Laura's aiming for bold flavours for both of her soda breads,

tweaked from family recipes.

The sweet bread, it's sort of based on

my Nana Peg's scones that she does.

Soda bread's kind of like a scone.

So I'm kind of doing this one as like a bit of a tribute to her.

And so I've just made my marzipan.

I've found that when I put it in in lumps

it kind of goes very stodgy so I'm gonna grate it in.

Pretty sure this is a new technique Paul's gonna hate.

So I'm making my sweet soda bread now,

so I'm just crumbling the butter into the flours and sugar -

gives it more of a scone-like texture.

I mean, who makes sweet sofa bread? What is that?

I am making it today, but it's not my finest work.

It's a shame that Paul Hollywood's judging it, eh?

Cheers.

When she's looking to unwind, Lottie likes to relax on the beach

with friends and family.

Long summer afternoons are Lottie's inspiration

for her savoury summertime soda, while her sweet ingredients

are inspired by her favourite breakfast of blueberry pancakes.

How are the blueberries going in? Well, they're going in whole.

How many are you putting in? Only 60g.

So much how flour? 350.

OK. Love that face. That's great.

Maybe less, even. Less? Maybe none.

Maybe...no, more, more, maybe more blueberries, yeah. More?

No, none. I'm not putting in any.

Start again. Go back to square one.

Call the whole thing off.

For his sweet soda bread, Peter is taking the soda element literally.

The soda bread is gonna be ginger beer flavour.

This is some green ginger wine that I'm adding in

and then I'm also gonna add in just some regular ginger beer as well,

and so should have really nice, good flavour.

No, you've gotta layer it on there. Yeah, a wee bit more.

Finance student Peter loves to bake

with his gluten-intolerant brother Andrew

back home in Edinburgh.

That's fantastic finesse and technique. I've spilled some.

And in honour of Andrew, he's making his black pudding,

walnut and thyme loaf gluten-free.

What are you using as the rising agents in there?

Just using bicarb as the rising agent but I've got xanthe gum in it

to bind it. Yeah. And keep it all together. OK.

For such a young head, you seem to operate at quite a different level.

Have you always been into cooking and baking?

Yeah, I've been into cooking and baking for a very long time

but it genuinely has been shows like Bake Off.

I mean, Bake Off's been around for more than half of my life now,

so it's...

..yeah, pretty cool. That accounts for all the grey hair.

All right, Old Father Time? Yeah.

Yeah, yeah, yeah. Thank you, Peter.

The shape I'm going for is to sort of replicate

what a chocolate bar would be like. Basically a Whole Nut bar.

Like our Paul, Dave is a bit of a petrolhead,

and he also follows Mr Hollywood's lead when it comes to baking.

I was watching videos of Paul Hollywood making it

just to see how you do it.

Dave's sweet loaf is inspired by his favourite nut mix

and he's confident that bacon and cheese

will prove to be a savoury sensation.

I really enjoyed coming up with the flavours

and making, like, flavours that I like

but also a lot of people would like as well.

That's ready...35 minutes.

With their second soda breads in the oven,

it's time to concentrate on the complementary butters.

Butter, would you believe, is the easiest thing to make in the world.

At the moment that's a thick double cream,

and it'll go past that stage and then turn into butter.

And then when it curdles, you strain all the milk fluids out of it

and that's it.

Never made butter. I don't really know why you would.

I mean, it's lovely, it's very twee, but why would you make butter?

I've just added some more Irish stout into the butter

just to give it a bit of a kick.

This is from Mak, who left us, sadly, on the last programme.

He didn't have a chance to showcase his honey,

so that's going in for Mak.

Black garlic tastes a bit like balsamic vinegar.

Don't ask me why I choose it. I just thought I'd be a bit wild.

Let's see if that works. Or it could well be my ticket home.

Paul's quite amazed at your baking knowledge, isn't he,

cos you're so young. I hope that I'm showing some good knowledge.

He fears you. He knows that eventually the apprentice

always kills the master.

Be an interesting end to Bake Off this year.

So what is it, ten minutes? I tell them they've got ten minutes?

Yeah. OK. Ten minutes.

Bakers, you have ten minutes.

You might need to do it a bit louder.

Bakers, you have ten minutes.

OK, let's see what we're dealing with. It's hot. Ooh!

So it's spread a little bit more than I'd have liked,

but no, it's traditional, that shape so it's perfect.

So I'm tapping it just to hear if it's hollow inside.

I think that's OK. It's certainly cooked, anyway.

It could be darker in colour, but I don't want it to overcook.

It's a bit of a take on the Paddy's Pizza

that I learned to make at school.

Soda bread topped with tomato puree. I want to do a little nod to that.

I think I'm gonna take that out. I'm going with it.

It is what it is.

This one, it's very dense with the marzipan,

so it kind of just looks raw. It's not.

Is that not a sign, then, that you shouldn't use marzipan?

No, I grated it. Oh, did you? Yeah.

I look forward to seeing what happens.

Mate, it's gonna be carnage. Carnage!

Oh, crumbs.

That wasn't good. It just broke off.

We'll shove that to the back, and they'll never know.

Don't know if you've got enough blueberries in there. Look, Noel...

I just think if he says anything about your cake that you don't like,

just grab a handful of blueberries and mush them in his face.

Mush. Yeah, you should do it. I won't.

Think my orange zest is a bit thick. It's not really coming through

the piping nozzle. It looks a bit messy.

Bakers, you have one minute left, so if you haven't started

making your bread yet, now is probably a good time.

It looks kind of like a poo.

Four-leaf clover. I need plenty of luck.

Scary moment.

I think we're good. Hopefully Nana Peg will be proud of that.

Bakers, your time is up.

Please step away from the breads.

Someone should tell Linda that's not doing anything.

sponsors The Great British Bake Off.

sponsors The Great British Bake Off. The bakers' sweet and savoury soda breads

now face the judgment of Paul and Prue.

Hello, Mark. Hello. Hi, Mark. Hi.

I mean, they're quite impressive. I do like the stout one.

It's the colour I expected it to be.

This has been coloured quite a bit,

but I don't really mind that to be honest.

So we've got a sobrasada and an Irish sheep smoked cheddar.

I think it's a decent soda bread.

There is flavour in there, but you've got to hunt it.

I tell you what, it's delicious

if you taste it with the top, then you really get the flavour.

Yeah, well, that's the cheese, yeah.

And then I've got chocolate and Irish stout.

The chocolate comes through.

It's very good.

You do get the chocolate instantly and then the stout lingers.

That's a great loaf.

And the butter's lovely. Thank you. I think it's a good job. Thank you.

Thank you. Thank you. Well done!

Ooh!

They look quite rustic,

but both the same size.

I think they look quite nice.

The onions and the chorizo go really well together.

It's a little underbaked.

It's a pity because the edge is perfect.

Right, glace cherry bread.

Ooh, look at that.

You can't taste the glace cherries,

but I'm getting the marzipan, which is delicious. Oh, it's delicious.

The marzipan comes whacking through. It's just lovely.

There's a good crunch to it. Hmm.

It's really lovely texture. Beautiful.

I think it's a great-tasting loaf. So do I.

You've chosen some flavours that work in all breads,

and olive is one of those.

And my sweet is blueberry and maple bacon.

Well, the blueberries are not exactly evenly spread, are they?

But when I do get a blueberry, it's delicious

and the texture's really good.

It's just that I'm missing the bacon. It's wasted on the outside.

A lot of it's just going to end up on the plate, as we see there,

and you're not going to taste it. Thank you very much, Lottie. Well done. Thank you.

Think the loaves look great.

It's very brave to take the gluten-free option.

It's difficult, though, isn't it?

It's falling to bits a bit and then it gets gluey in your mouth.

OK. This is the ginger?

Ginger beer, yeah.

I love that, I think the texture's beautiful.

It's very cake-like, though, isn't it?

I just think it's a little bit stodgy.

I think the flavours are delicious.

Your flavours are normally spot on.

Very rustic, aren't they? Yeah, they both look classic.

Yeah, really good.

I love that. Really?

Mm. It's a nice loaf.

If you get a mouthful of everything, it's delicious. Yeah.

Thank you. Thank you very much. OK.

This one's a little doughier.

Bit more cake-like.

Nice flavour, though. It's cranberries, is it?

Cranberries, chocolate and sea salt.

I'm not getting the cranberry.

It's just a little bit weak.

Hmm. It just needs a bit more.

Thank you. Thank you very much.

They both look as if they haven't risen quite enough.

There are very big lumps of sausage.

Oh, yes.

Do you always like a large sausage?

Don't care to comment.

OK, fair enough.

Actually, the sausage is OK, the olives are OK.

The bread itself, I'd have left it in longer. Right.

See how wet it is? Oh, that's why it's heavy.

Yeah. It would be nice if it was lighter.

Wow.

That much polenta in there, I think, was a mistake.

It's too gritty for me.

It's a bit like eating a lemon drizzle cake in a sandstorm.

It looks as if it's risen nicely.

Hasn't got enough flavour in it for me. No?

Did you put gruyere in there? Yes.

You need double that. Treble that. Yeah. OK.

You do get the chocolate,

you're just not getting enough in each bite, that's my issue,

which is a shame cos it's baked well, actually.

You made two very good loaves.

You just need a bit more flavour.

Let's try the za'atar one first.

What temperature did you put them in the oven? 160.

That's why it's as pale as it is,

but the blend of the olives with the za'atar is delicious.

Hmm, I like the flavour, too.

Right, sweet one. So the fruit's mostly apricots?

Apricots, dried cherries and walnut.

I think that is delicious. Thank you.

Really, really good.

My only issue with both those is your temperature choice.

You should've baked it higher

and it would've been spot on for both of them.

Thank you. Thank you so much, thank you.

I think they look good, but I hope that's baked all the way through

cos I get a bit worried when they're that pale.

Just needed a little longer in the oven.

It's such a pity because the flavour is lovely.

That's a bit soggy, too.

Does have that spicy bara brith flavour to it.

When you try and push a load of fruit into a loaf,

if you shape it too tight, all the fruit goes to the outside.

If you look inside, there's nothing in there.

I like the flavour, but, unfortunately, all the fruit burnt

on the top of the loaf, not in it. Yeah.

I think, overall, they look really nice.

I think the idea of putting a smoked salmon in it is so original.

I've never had that.

You invented a bread!

That, I really like.

The salmon in there really works.

It's like a whole sandwich all in one.

The aftertaste is lovely as well.

It's nice, that, and it's well baked. Thank you.

Well, that's a very grown-up fruit cake. Lots of booze. Lovely!

I've soaked the fruit a couple of weeks.

A couple of weeks? Are you serious?

Wow. She wanted us to taste it. It's lovely. Thank you.

Hermine, I think they're very special. I really do.

Thank you.

Do you know what I love? I love the fact that I've never had 'em before

and this is what Bake Off's all about.

This is really, really complex in its flavours.

I love it, I think it's special.

Well done.

That's it - I'm packing. Time to go home.

That's 2020 over!

That went better than I expected.

I was terrified, I'll be honest with you, but the flavour queen is back.

The comments were not entirely positive,

but I'm very determined, learning from the last technical,

to spend a bit of time thinking and not just dashing straight into it.

Bread week isn't about to get any easier.

Our ten bakers will now face a technical...with a twist.

Bakers, it's time for your technical challenge,

which, today, has been set by Paul.

Paul, any words of advice?

You need to get your timings right.

Yeah, he said words of advice, not just words.

As ever, your technical challenge will be judged blind

so we're going to have to ask these two rascals to skedaddle.

Off you pop.

# Go on now, go

# Walk out the door

# Just turn around now

# You're not welcome any more. #

So, Paul would like you to bake six rainbow-coloured bagels.

Rainbow coloured bagels are the same as normal bagels,

just with five different-coloured doughs.

Layered, shaped then boiled and baked

to achieve a lovely, shiny, chewy crust.

Chewy crust.

You have two hours and 45 minutes.

On your marks.

Get set.

Bake.

Oh, my God.

What the hell is a rainbow bagel?

I mean...

No idea.

Never made them before, certainly not a rainbow one, so...interesting.

I have made bagels before, but I don't want to say, like,

"Oh, I've made bagels before and then they come out awful."

Kind of makes sense when you read it through. Just go with it.

There's a bagel shop near work so I've seen how they make it,

but I've never made it myself.

I wouldn't have to - it's right there.

Paul.

Paul, why rainbow-coloured bagels?

Well, I think bagels are a great challenge when you're making bread.

You've got to boil them, which is unusual, and then bake them as well.

I think the rainbow colours for me, although it originated

over in the States, I think it represents the NHS.

Well, it does now.

It does now, certainly.

Now, basically, what they've got to do is roll each piece, each colour,

into a rectangle and then you lay the next one on the top

all the way up. You stack them.

Yes, and twist it to create that spiral and then you seal.

You plunge it in the water for anything between 15 and 40 seconds

and then pop in the oven, bake it off.

Can we taste them? Absolutely.

What could go wrong?

You can overprove and underprove very easily on a bagel.

If they've overproved it before it's gone in the water or

if they leave it in the water too long, it will flatten in the oven.

It's absolutely delicious.

It's even brighter inside than it is outside.

Pretty vibrant, Prue.

They may have made bagels before,

but I guarantee they wouldn't have made 'em like this.

I've never made them like this.

Happy bread. Happy bread, that's what it is.

Make and knead the dough.

It's, erm...scant, isn't it, at best?

So I normally would just chuck it in a stand mixer.

We're definitely getting a full workout today.

We're in 2020. Who kneads by hand?

I know it needs to be kneaded a good amount for a bagel

so I'm going to be working this until it's super, super smooth.

Think it's got to be quite a stretchy, elastic dough.

It still feels a little tight.

Stretch and tear, that's how to go.

Rowan's doing the slap already.

Whack it.

It's very therapeutic, it really is.

So disappointed that there aren't any rainbows in a rainbow bagel.

Real rainbows?

I wanted you to have to go and catch a rainbow.

Yeah. Lasso it, chop it up, grate it into the bagel.

But, no, it's just some coloured bread.

I think that must be about it now.

And then it says to divide the dough into five pieces.

We colour them each a different colour.

I've never done coloured bread before

so it's all part of the voyage of discovery, really.

It's a very messy business.

# Red and yellow and pink and green... #

Don't know the words to the rainbow song.

I suspect they want to be nice and vibrant.

It's really hard to mix in all the colours.

I might have used too much, just judging by the fact that

no-one else's bench is the same colour as mine.

You're a Smurf, aren't you? Yes.

Right, that'll do. I'm over that.

Number four, rise.

Exceptionally descriptive.

Arise, sir dough.

I'm going to leave it to prove until it's doubled in size.

It's only small pieces.

I'm going to go about 20 minutes to start with.

And breathe.

I would normally snooze or play the piano, actually,

while the dough was rising or perhaps do a spot of gardening.

I could nip outside and do a little bit of pruning.

If you prod and it leaves a slight indent, then they're ready to go,

so they're doing all of that so I think it's time to go with them.

Going to start rolling them out in colour order, so red first.

Is this from the handshake?

Is this what happens with Paul?

That's his fake tan.

You know they can take handshakes back? Oh, yeah.

They'll just reverse the footage.

It'll be like...

Roll out to a rectangle, measuring 15 by 12 centimetres.

I'm just going to check what 15 centimetres looks like,

just so I know.

What are you comparing it against?

Just half the ruler, Dave.

So you're actually just layering the doughs.

I'm just trying to get some kind of evenness.

It's like making very brightly coloured mattresses.

They're very bouncy and very illuminous.

So now I'm cutting the dough into six.

You have to do, roll and twist the dough to a rope

measuring approximately 24 centimetres long.

You are approximately 24.

I am, aren't I? We've got the 24 centimetres. Yeah.

How many inches is that? I think in inches.

Erm, that's nine and a half inches.

I think that's respectable myself.

Kind of pull back on this palm and go forward on this palm.

Oh, dear.

This is a rainbow, isn't it?

There you go.

Just got to try and seal this bit now.

Gently roll backwards and forwards.

Don't get it.

I don't want it to fall apart.

Haven't got a clue!

It's not too bad. Once you get the knack of it, it's like, woo!

Oh, look - everyone's twisted theirs. I didn't twist mine.

I think it's about right cos they're going to expand so that hole's going

to shrink and I think by the time it's expanded and shrunk,

it should be about right.

It does say twist, it does say twist. Does it? Yeah.

It says "roll and twist".

Bakers, you are halfway through.

And number ten is "prove".

Just the one word in that step.

He's not very elaborate, is he?

So I want to give them as much time as possible, really.

I think the trick with these is the timing.

The second prove is really going to be the one for texture.

Try that again, shall we?

I'll put the drawer up a bit warmer,

see if we can get a quicker prove on the go.

And we'll see how we get on.

Judging the right time to stop the final prove is critical.

It's even driven me to drink green tea.

Come on. That's gin, we know. Yeah.

If I was on this competition, I'd drink though it.

I've started drinking.

I've not drank for four years.

Here, I've started drinking in the evening.

If the bagels are underproved...

Anything happening in there?

..they won't have the dome-like rise that Paul and Prue are expecting.

Oh, check you out!

They're looking good!

It doesn't look bad, actually.

Reckon they're about ready.

Right, glasses off.

"And bring a saucepan of water to a boil. Add the bicarbonate of soda."

If they're overproved,

they'll puff up too much when they hit the water...

Who's going to take the plunge first?

..and collapse before they go into the oven.

So let's have a look.

It's where I feel a bit nervous cos I don't think they cook long.

"Cook until the bagels are puffed and the shape has set."

I think this is what gives the bagels that chewy kind of texture.

So I'm boiling them for about 30 to 45 seconds on each side.

I have no idea whether that's done.

You seen the size of them? They're huge.

Bakers, you have 30 minutes left.

Have I missed it? Yes.

Not doing any more than that.

They go in looking good and then things happen.

This is not a bagel.

This is a unicorn horn.

It's hard to know, isn't it?

I know, especially when you've never made them before.

Why don't you, like, look up and see what other people are doing?

I have been, but theirs aren't looking terribly good either.

Is that set? So hard to know. Let's have 'em in a bit longer.

Ooh!

Paul Hollywood is definitely taking his handshake back cos these...

Hmm.

Yeah, so that's them all boiled now.

Even though they've doubled in size,

they seem to have lost it when I've boiled them.

I got it.

This one opened up, but don't tell Paul.

But I've stuck it back together

and hopefully it'll just glue back together in the oven.

Going into the oven now.

It just says bake.

We'll see what the oven does with 'em.

Could be just a case of getting a nice crust on them.

20 maximum, I think.

I don't know for how long.

I'm hoping they'll puff up again

and it will disguise the wrinkly bits they've now got.

Ba-bakers, you've got, ooh... ten minutes left!

That's not very much time, is it?

So how do you know they're ready?

Cos normally they'll get brown.

These got colour.

My blue's way too dark.

I really don't know what I'm looking for.

I'm not loving what's going on inside there.

I think they're a bit too thin and too wide.

I think they're going to want them to be a bit...puffier.

They in there? They're in there.

They're looking pretty good.

Yours not so much.

Oh, look, Sura looks sad.

You all right? Yeah.

Do you want a piggy back?

No. OK.

Do not want to overbake them.

Another minute.

What have we got?

Bakers, you have five minutes left.

Ohhh!

I'm just looking to make sure they're not going too brown.

They look great, Linda.

Mine are all kind of wrinkled.

And they have been boiled for some time.

I think I'm going to take 'em out.

That looks good. Well done.

They sound hollow, so...

Yeah, they sound done.

Flat as pancakes.

Bakers, your time is up.

That's not a bagel.

I'll be honest...I think I've overcooked all of them.

Just strategic placing.

Exactly!

Mine seem kind of soft and wrinkly...

..which is not attractive!

Paul and Prue are looking for six vibrant, rainbow-coloured bagels

that are smooth and crisp on the outside and slightly chewy inside.

We've got the five vivid colours.

Right...

These aren't too bad. You've got the colours.

And they're quite smooth. And quite light.

They're a lot smaller than most of the others.

They're a good size.

Nice and soft, crispy on the outside.

Very nice. It's nice bread.

All the same size, nice and smooth

and the crumb's really tasty as well.

Good. Very good.

Right, moving on to the Hula Hoops.

These are a little bit big and, actually, it's overproved.

It's flat.

Tastes all right, though. Mm, tastes fine.

Moving on to these whoppers.

They haven't been twisted.

You can see where it's joined, but it's just gone round as one.

Colours are nice - very bright and vibrant.

Nice flavour, though. It's a nice flavour. Good texture.

Right, moving on to this. Very, very flat.

Again, they've been overproved before they went in the water

and then afterwards, they'd lost all their height.

Taste great, though.

Now, these are a little bit dark.

Just feel the crispiness here.

Yeah.

But, actually, the shape, pretty uniform.

It's actually... They're not too bad. Just slightly overbaked.

Now these, again, have had the issue with the water, overproved.

You can see the marks on it.

That's not at all crisp and it's soft.

Underbaked. The flavour's OK, though. Flavour's fine.

Now, these aren't bad, these are fairly smooth,

but they've just overdone it slightly in the water.

Good flavour.

These are overbaked again.

You see how dark they've gone?

They're not very attractive.

Bit tough.

These are big.

They look more like pretzels, but they're vibrant colours,

and they are pretty smooth. Mm.

Yeah. That is delicious. It is nice.

Now, moving on to the last one.

Lost its way a little bit in the shaping,

but also with the water as well.

Again, see, the marks?

Nice bread, though.

OK, this is going to be interesting to judge.

Paul and Prue will now rank the bagels...

That one second from the end's good.

..from worst to best.

So, in last place...

..we have this one.

Rowan, they are overproved and underbaked.

In ninth spot we have this one.

You've actually managed to bake this one, but it is overproved.

And then, in eighth place, we have this one.

Sura, lovely colour.

Your twisting wasn't perfect.

It was a little bit wobbly.

Hermine is seventh, Laura is sixth,

Lottie, fifth, and Peter, fourth.

In third, we have this one.

Not bad at all. You've managed to get a nice colour.

It's got the nice twist in there.

And in second place...

..we have this one.

Who's that? Marc, they are really nice bagels.

They're properly risen, good effort.

And in first place, we have this one.

Well done, Linda. It's nice and chewy.

You've got lovely colours inside with the flavour as well.

Thank you. They tasted really good.

Well done, Linda.

Oh, wow! What a high.

Can't wait to tell my family. I can't wait to tell Richard.

I'll ring him up and I'll just go, "Argh!"

That was a good result for me.

The last two Technicals, I've not fared too well,

so, yeah, I was really happy with that one.

Well, I had a fabulous time.

It was a really good challenge. The result wasn't great.

Tomorrow, we can do better. Got to do better.

Just one challenge remains.

So, Bread Week, something very close to your heart, Paul.

I think, overall, the standards have been pretty good.

It was nice to give out a handshake to Hermine.

I think she did really well. Yeah. Very clever.

She invented a new genre of bread.

But, for Star Baker, I think

she struggled a little bit in the Technical.

I'm not saying she's not. There are a couple of other people.

Both Marks have done well in Signature and Technical. Yeah.

And, actually, Lottie as well.

Lottie described herself as a swan.

She said, "Oh, you don't know what's going on beneath the surface."

She is not swan like.

She's always just going, "Urgh...!"

I've never seen a swan panicking that hard.

"Urgh...!"

Who's in trouble?

I think Rowan, he's in difficulty this week again.

Those soda breads, one was a polenta cake.

One was a sandpit.

It was very sandy.

I think David's actually done OK, but he is slipping down there.

Curse of the Star Baker!

Ultimately, it's quite a tricky Showstopper today,

but what I'd like to see is all the bakers complete the task -

including Rowan.

Interesting. Interesting.

I think I'm in love with you.

Shall we talk about this later? I think we should talk about it now.

Hello, bakers, welcome back to the tent.

It's time for your Showstopper Challenge.

Today, the judges would like you to make a large decorative bread plaque

in the style of a traditional harvest festival sheaf.

Giving your own take on the sheaf, your bread plaque must portray

the one thing you are most grateful for.

Your bread must be impressive in size, visually powerful

and, of course, it's got to be delish-delosh.

You have three hours and 30 minutes.

Don't seem long enough!

I know, they've been done up like a kipper!

On your marks... ..get set...

..bake!

Feeling nervous today. It's a big one.

Traditionally the harvest plaque is completely inedible

and rock hard and varnished,

so to have to make it utterly delicious,

it's quite a challenge, really.

Bricking it.

Now, the bread plaque itself must be

a celebration of something that the bakers are thankful for.

It could be your house, it could be their health - it could be anything.

But it's really easy to sit there

and design something elaborate on paper.

It's not anything like easy to make it in bread.

It's about manipulating dough itself, using knife techniques,

plaiting, twisting, spiralling the bread.

I think it's a great challenge

because it'll give me the indication

of how far these bakers have travelled on their bread journey.

And I hope they've practised it

because they'll never get it right if they haven't.

To give their elaborate plaques different flavours, textures

and shapes, all of the bakers have chosen to make multiple breads.

I'm making three breads,

there's a lot of multitasking going on.

There's no time for faffery today.

So, I'm doing two breads - a basic white bread, a wholemeal bread

and then, around the edges, I've got this Tibetan monastery bread.

Flavoured with fennel, coriander and caraway seeds,

Marc's bread will be swirled together

to form a Buddhist dharma wheel.

Are you a Buddhist? Is this what you're grateful for?

I'm not a Buddhist, no, but after I had the accident where I lost my leg

and I wasn't in a very good place...

..and just trying to come to terms with what had happened,

I picked up a wonderful book.

It was about the philosophy of Buddhism.

It made it a lot clearer what I needed to do to kind of still

live a life and make my life worth living, you know?

So this, yeah, it means a lot to me, this one.

I'm going to knead it for about ten minutes.

It's not too sticky.

More smooth and silky.

Nowhere near ready. Give it some real welly.

Good bit of exercise, which I'm slightly missing at the moment.

I just absolutely love this part about bread.

You can put so much feeling into it.

Can put a lot of love into it, you know?

Linda's putting her love into two family favourite.

A black olive plait will frame tiger bread animals that she helped

look after on her uncle's farm.

As a kid, I used to milk the cows

and we used to carry the buckets of milk up through the farm

to my auntie's kitchen, where she made beautiful cakes.

So rural idyll, isn't it? Beautiful. Oh, yeah.

You've really gone for the harvest theme, then, haven't you?

Absolutely, yeah. It's all about that circle of life.

All right, thank you, Linda. Thank you. Thank you. Good luck.

Shape of that bottle even reminds me of the milk churns.

It's a wonderful memory. Mm!

I'll have a little pipe in a minute.

La-la, la-la, la-la, la...

Linda's not the only baker celebrating the good life.

I'm feeling very grateful for my life in Worcestershire

and the wonderful countryside and the theatre, literature

and music that form such a big part of my life there.

Rowan's huge plaque will be made of three flavoured breads

and shaped into Worcestershire's coat of arms - the pear tree.

He's hoping it'll be enough

to make up for yesterday's Technical disaster.

Did you come...? Last!

Did you? Of course, yeah.

But if you smash this, then...

But it's probably curtains, but I'm going to have fun anyway.

I love your attitude. And also - look at your boots.

This is strong boot game right here.

Look at that, look at that. Look at these two guys.

While Rowan's taking on the biggest bread plaque...

It seems to be enormous compared with everybody else's.

..Hermine might have the most ambitious plan of them all.

The plan is to make an enriched dough.

Something to close a brioche.

It can't be a brioche in three and a half hours.

What have you cut back on to get it done in the time?

I haven't cut back on anything.

It's supposed to stay in the fridge overnight,

but I'm going to put it in the freezer on both sides

for about 15 minutes to harden the butter so that I can then work.

Quite risky.

I agree.

Hermine's brioche will form the border of her focaccia

and breadstick plaque recreating her annual road trips

from London to Paris to visit family and friends.

They might say it's risky, doing an enriched dough,

but I like doing it, so I'm going to do it anyway.

We shall see.

While Hermine is heading to the freezer...

Think that's probably done now.

Yeah, can you see, the light's coming through?

So that's good to go.

Proving drawer - there it is.

..the other bakers are ready to start proving.

Grow. So that's in for an hour.

Quite warm in here today,

so hopefully it'll just rise without having to force it up.

I'm going to go by eye today.

Set the timer for 40 minutes and just see how it looks.

With one dough down...

Right back to some kneading.

..the process starts all over again.

I've added fresh yeast.

The first load will go 15.

We'll give this one 20, just to let it kind of catch up a little bit.

So, in theory, this should all be proved around the same time.

And if juggling multiple doughs wasn't tricky enough...

This is the most manic bit.

..some of the bakers have chosen to make fillings as well.

The mango, lime and chilli taste is, like,

my signature flavour for bread.

It's just fantastic.

That smells delish.

I've got a focaccia base which is stuffed with pancetta,

Padano and Gruyere cheese.

It's basically a posh cheese and ham sandwich.

Laura's stuffed focaccia will take centre stage

of her musical-themed plaque

which will be adorned with spicy fougasse curtains and masks.

I've probably seen about 70 shows in the West End.

And I've seen none. Really?

You've never been to a West End musical? No, never.

Call yourself a gay man?! Honestly, terrible.

When this show is over, we are hitting the town! OK.

We're going to take him to Wicked... Yeah.

..Mamma Mia, Phantom, Les Mis...

We'll make a list. OK.

We'll make a list. Sounds good. It's a date.

So, I'm just pureeing my apples.

I grew up in County Armagh in Northern Ireland,

which is known as Orchard County because of all the apple orchards.

I'm going to freeze the apple puree in straws

and then I will braid around the frozen puree.

I hope it works. Fingers crossed.

Mark's also taking a chance with his flavours,

combining his apple-filled trees with hazelnut and wild garlic.

Will Prue and Paul love apple and wild garlic? I'm not sure.

But I love it. I think it's such an amazing taste

So I'm going to put that in for its first prove now.

As more dough begins proving...

Ready to go.

..Hermine's brioche dough is finally cold enough to shape.

I'm twisting. I'm a bit pushed for time.

Cos I don't want the butter melting.

But I think it will be fine to go prove now.

Just on time.

Might be ready in time to bake.

I hope so.

Ah!

90 minutes remain for the bakers to complete their decorative

bread plaques...

This is such enormous fun.

It's just a shame it's a competition, really.

..and their first batch of dough has risen to the occasion.

The focaccia has doubled in size.

Good rise.

And any additional ingredients...

..can now be added.

I need that.

Hazelnuts going in, I want to really make sure I get it in

and just not on the top. It smells amazing, doesn't it?

Oh!

I'm just putting in very mature Somerset Cheddar

and a Spanish chorizo.

This is going to be an incorporated dough.

It's a tricky one to get right.

I've warmed the pre-soaked pear.

I didn't want it to cool the dough and impede the rise.

It doesn't want to go as flat as a pancake and stodgy,

which is another of my trademarks.

This is the canvas for the bread plaque.

I'm just going to start shaping it.

Oh, that's stuck. Well done, Sura!

Once her canvas is ready, Sura's recreating one of her

most cherished childhood memories,

picking tomatoes off the vine her mum grew in their London flat.

It was huge.

It was behind the TV in the living room...like that.

It was on the ceiling and so whenever I see a tomato vine,

I remember my mum.

She's like my favourite person on the Earth.

Very thankful for her.

Dave is also giving thanks to his family...

So, I'm making a bread plaque of my house,

with the family stood outside the front.

..which is soon getting a new addition.

Very excited about being a dad, yeah, really looking forward to it.

We're expecting a boy. Stacey says I'm very laidback with kids.

It will be baking, DIY, driving.

Dave's giving his Hampshire home far flung flavours

inspired by a holiday to Mexico.

Woven hibiscus and guava bread will sit under a mango, chilli roof.

Are you doing like a shed?

No shed that's in the back garden. Garden shed? So from....

What about a driveway? No driveway, no.

Garage? Recycling bins? No.

Anything else, Matt? Decking outside?

No decking, no.

I just think cos it's 2020, maybe some solar panels.

But we don't have solar panels on our house at the moment, so...

You don't? No. I might get a solar panel on my head,

just to give me more energy.

Over the long run, it'd be cheaper than coffee.

Dave's not the only baker...

What part of my house is that?

..grateful for their humble abode.

I live with aunt and my uncle and my two cousins.

It's by the beach, it's a lovely place to be,

so I am making my house.

Lottie's sun-dried tomato and chorizo beach house

will be surrounded by pesto palm trees and bushes.

I am doing this in a proving bag, so that I can work on it

whilst it's proving.

But while Lottie and Dave are finding it hard enough

to build one house...

It's not easy when you're restricted.

This makes it look like I'm performing some bizarre operation.

..Peter's taking on an entire city.

I'm making an Edinburgh cityscape bread plaque.

I made these and did the drawing myself.

But he's got one more step before construction can begin.

I've chosen to make a bagel dough because after you've boiled it,

then it sets its shape and you're actually able to get

pretty precise cuts out of it.

A seeded multigrain dough will form the rocky backdrop

to his poppy seed covered Edinburgh landmarks.

We did have a little practice on bagels yesterday.

I think I'm going to slightly change how I do it,

in response to their comments.

I want to try and make it slightly lighter.

Bakers, you have one hour left.

Ah, Matthew!

God this time's disappearing already, isn't it?

Just have to crack on.

This is the trunk of the tree.

Bit concerned about Rowan.

He seems confident that he'll get this finished in the time

but he is taking on a lot - again.

Crack on with the decoration.

I agree with you, there's such a lot going on.

I just hope to goodness he finishes.

There is a plan - I know that's surprising -

and, so far, I think I'm going to it.

I'm not happy with the rise.

It needs a bit more time.

Hermine is doing brioche.

Brioche in three and a half hours is tricky to do. Yeah.

So it's going to be interesting to see, certainly with her

French background, what she can come up with.

I'm going to carry on proving this.

While Hermine's wait goes on...

That's looking good.

..the rest of the bakers' dough has finished proving...

I'm happy with my tiger bread, that's come up lovely.

Oh!

..and their intricate designs can now begin to take shape.

So, here we go.

The judges are expecting a variety of bread shaping techniques.

I've tried to show twists and some plaits,

but just hoping that my flavours will make up for the fact

that I'm not the most intricate of bakers.

This is just my frozen apple puree.

I'll push them out of the straws and braid it over the top.

Just want to sure I've got that good definition in there.

But the bakers need to work quickly.

Your bread's going to continue to prove, so you're not going to get

anything defined enough if you don't get your move on.

I'm not very good at plaiting...

..so it is a little bit tricky.

It's not as good looking as the other one.

I'm really happy with the way that that's come round, yeah.

Hopefully, when it bakes, it won't get too many pfft...

..like a hernia.

This is the canopy of the tree.

It looks just like a bit of a shambles at the moment

but a few well-placed details can bring a whole thing to life.

The pears go on next.

Does that look like a tractor? Not quite, does it?!

These are the tomatoes with feta inside.

This is the Forth rail bridge.

I'm going to give it a red eggwash before it goes in the oven.

It comes out rusty red colour that looks fairly similar

to the real thing.

The ties are going to be sprayed gold.

I think Paul's going to hate it but he doesn't like glitter,

he doesn't like the theatre, I mean, pretty sad life if you ask me.

Have you see Matt in Les Mis? I did. He was amazing!

I genuinely mean it when I say it was the best thing

I've ever seen in the West End. Really?!

I've seen it about five times. Wow.

It's quite a mess over here. Look at it.

I know! I think I'm the messy one out of the group, to be fair.

Wow, look at it. I'm all right with that. I've got loads to do.

Yeah, I know sorry. Bye-bye. Love you!

I have a wheel. This is starting to come together now.

This is my twist to go on the outside.

How far can I make that stretch?

Oh, well that's sad.

What about if I just do that? No-one would ever know.

This is a tiger glaze and I've tamed it down so that it doesn't

crack up too much.

I'm painting it with spirulina and then I've got some beetroot powder

on the tomatoes.

Stacey's pregnant and a furlough belly for me.

Hopefully, the dough will rise in the right places.

I am going in... For possibly the last time.

Please be good to me, little bread.

Don't drop it, don't drop it, don't drop it.

I'm going to put it in for... 35.

Yeah, in she goes!

Oh, oh, oh, oh!

I'm going to have about four minutes to spare, I think.

I'm having to rush these.

I'm really out of time now and I need to get this in the oven.

Bakers, you have half an hour left.

Right, it's going in.

That's 30 minutes.

Oh, crumbs, right, I'm going in.

Let's get on with some baking!

That was really close.

It needs 30 minutes. I've got exactly 30 minutes.

My brioche, it hasn't proved as well as I wanted.

I'm going to give it a bit more time.

Oh, it feels like that's the challenge over though.

It's really weird.

Have a little clean up now.

I take every opportunity that I can just to try and take

a mindful breath.

Just like bring me back to the present moment,

cos when you think about it, when we're worrying,

we're worrying about things that have happened in our past...

Don't think I should've floured it, to be honest.

..or we're worrying about the future.

Have you got enough time to cook it? I hope so.

And, ultimately, we've got no control over that, have we?

But, of course, it's easier said than done.

Bakers, you've got 15 minutes.

Paul Hollywood wants bread and if he doesn't get it,

he's going to be furious.

You ain't baking, you're going to be quaking!

That should take about 15 minutes, hopefully.

It's going to be really close.

I'm just worried about the base, so I think I might up it, you know.

That's coming out now.

# Ah, ah, ah-ah! #

Not bad!

Hopefully, it's baked.

That does sound hollow. That sounds brilliant.

We're good, we're good, we're good.

Let's trim those bits off.

There're an awful lot of leaves to paint green,

so I need to get busy with that.

I'll give it a make-up job.

Bakers, you have one minute left.

I think it's cooked.

Is it just us three in the ovens? Just us three, yeah.

Hmm, that's too big.

Just take it carefully and slowly.

So, there's a lot to trim.

Going in!

Urgh! Everyone's is out.

This is my chilli oil.

Bakers, your time is up.

Please step away from your bread.

I've done it. Amazing.

Well done, Hermine. Oh!

It'll probably taste appalling but I'm quite pleased with the look.

We'll go with it.

Just hope I've done enough.

It's judgement time for our bakers' decorative bread plaques.

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

Looks a bit abstract.

You're driving through vineyards, are you? Yes.

So there's grapes. These?

Um, that's supposed to be a farmer's field and there's a tractor.

Oh, that's a tractor. Yes.

Oh, it's there, OK.

You've lost a bit of definition in the swirl on the outside,

but, overall, it looks good.

OK, well, let's have a look at the frame to start with.

This is the brioche.

Yes.

And then the main bit is the focaccia.

Yeah.

The brioche doesn't hold much flavour.

I knew you were going to struggle to get that out in time.

It's an enriched dough, but it's certainly not a brioche.

Focaccia's lovely. Thank you.

It's springy, I like both, actually.

The focaccia's not bad.

But I do like the design.

It's very, very good. Thank you.

I think it looks quite

dramatic and effective.

The plait on the outside's not bad.

I like the effect you've got by interlacing the two.

Texture looks good.

I think that is beautifully seasoned.

The tomato bread is nice as well - it's got a nice zing to it.

But, more importantly, it's the structure,

the air bubbles,

it's regular and it's even all the way down.

It's a nice loaf. Thank you.

Did you try one of the balls?

They've got feta inside.

Mm.

That is delicious.

Can I go? Yes, absolutely. Thank you.

Your agony is over.

Well done, Sura. Well done. Thank you.

I love your Victorian swags

of great velvet curtains,

your gilded tassels are wonderful.

It's simple but effective.

Shall we have a look at it, then? Yeah.

It's a focaccia base with pancetta and cheese.

It's got quite a punch, hasn't it?

Your ingredient choices are good.

The problem is focaccia's a very, very light dough

and you put that on the top of it,

so it couldn't rise, so what it did is

concertina back down again and so it feels quite raw.

It is a pity,

because, when you get a bit of the edge of the focaccia,

it's really nice bread.

The chilli bread's got a kick to it.

Yeah, it's not bad at all. I think it's full of flavour,

but the textures weren't right.

It's simple.

It's sort of effective.

I think you could've done more with it, though.

All your flavours are coming from the seeds on the top,

the dried herbs.

They sort of carry through. It's a nice eat, isn't it?

It tastes very nice. I just feel it's a little dense and tough.

You made a bagel like a pitta. It's a little weird.

It is, isn't it?

You shouldn't be able to do that with bread.

It's like a piece of leather.

Oh, Peter...

I think the design's pretty good.

You've kept some definition in there as well, which is nice.

That bread's beautifully risen.

It feels great, but it lacks flavour. OK.

And this is tomato and paprika?

That's, yeah, tomato, paprika and chorizo.

That packs a punch. That's nice. Very nice.

Nice balance of flavour with it as well.

That's a nice bread - you should've done more with that... Very nice.

..rather than the white.

I like the concept, I like the design, I love the cow.

We drank milk straight from the cow when we was children.

From the udders? Not quite, Noel.

Wow.

Remind me of the flavour again?

It's olive and tiger bread.

But that's not the tiger bread topping.

It's the flavours of it but not so much the cracking.

OK.

It's quite dense.

More olives are needed, more proving's needed,

more flavour's needed.

Interesting trees.

Little bit bulky, compared with the rest of it.

I like the little bee.

The plaiting's a little bit irregular, thick and then thin.

The structure's not bad,

because, actually, you do have a light crust

and it is wetter on the mouth which is what you want.

Flavour's not that strong, though,

considering you're using wild garlic,

you should be getting a serious kick from that. Hm. Hm.

This one's got apple and cinnamon in it.

Apple and cinnamon in the middle, yeah, yeah.

Hm, the apple and cinnamon's really nice.

It's a bit basic, the picture, but the bread is OK.

Well, it looks really surprising

and pretty and quite neat.

Certainly colourful.

If you dig a little deeper around the edges,

it's a little bit weak on the plaiting. Yes.

It's slightly underproved so it's ripped in the oven. OK.

But this particular area here is gorgeous. Thank you.

Really nice, neat, clever.

- It's intricate detail, isn't it? - Lovely colours.

Ah, look.

And that looks nice bread.

The flavour of the brown's not bad.

It could do with a little bit more salt. OK.

Fennel one, particularly, is nice. But, overall, I like those flavours.

Thank you very much.

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

It looks good, tastes good, smells good, it is good.

That's great. Thank you very much. Thank you. Thank you.

Well done. OK, thanks, thank you very much.

Your wife's pregnant?

Yes, yeah, although I do look more pregnant than she does.

I was going to say.

It's called sympathetic pregnancy.

I would've spent time cutting bricks out

and placed them on,

and just built up that brickwork look.

I mean, you sort of get it, but it would look nice with that. OK.

This is the one with mango.

Mango, lime and chilli paste running through.

Well, you certainly get the mango and the chilli.

I like the flavour. I've never had anything quite like that.

But I just think the bread's a little bit too dry,

it's overbaked. OK.

And the flavour of the base?

That is hibiscus and guava flavour drops.

I've never met guava flavour.

Never had an Um Bongo, Prue?

You've never been to the Congo.

Oh, no, I know guavas well, but I've never known it as an essence.

Right. And I can't really taste it.

But the ideas are unique.

I've never tried either of them before.

It's just that the baking was a little bit too far.

Yeah, all right, fair enough. Thank you.

You need a hand, right? I do, please.

Let's do this.

Is that going to fit?

Let's hope.

Well, Rowan...

Overall, I think it looks great. I think it looks quite attractive.

Very big. What's the bread there?

Worcestershire blue cheese and pears soaked in local cider.

Get the cider.

And where's the blue cheese? Well, I pressed it in.

You pressed it in, OK, that's why we're not getting the taste. Right.

And, actually, I would've mixed it in the dough

and you needed much more proving in that.

Keeping these restrained to keep the look,

you've gone for all style and no substance.

You've ended up with a bread which is actually quite bland.

Right. What's the flavour of that one?

That is chestnut and walnut.

Again, walnuts, a lot more.

It's such a pity cos that's a much nicer bread.

Shall we try the earthy one?

I can smell the truffle.

It definitely has more flavour, but it could do with some salt.

OK. Thank you very much.

Many thanks.

All style, no substance - that's me.

I'd rather be all style, no substance, anyway.

Somewhat disappointed, I was very happy with the look of it,

and, so, I'm glad to have done what I could do.

Feeling a little uneasy.

I might be home tomorrow, but I haven't phoned her yet.

Oh, it'd mean a lot to be able to come back next week.

That went better than expected.

Usually, I hear these things from my parents

and I just thought, "It's cos you're my parents."

But it's nice to hear it from them.

Really happy with that, really happy.

Oh, it'd feel amazing, I think,

if they called out that I was star baker for the week.

Uh, but, yeah, I don't know how I'd handle it.

So how do you think that went? I think overall,

the standard wasn't particularly good. I think they feel

a lot of pressure on Bread Week to impress you,

and often, they implode.

They needed to come in strong, didn't they?

If you're not confident, it'll always show.

Sura and Marc E, those two had terrific confidence

and they're bang in your face.

They both managed to get the right texture,

the right flavour, the right look.

So star baker, Marc E and Sura. Yeah.

What about Hermine? She had a handshake yesterday.

Hermine has a possibility.

Didn't do brilliant in the technical.

And her showstopper, I didn't like the enriched dough.

Who do you think is down the bottom?

Obviously, Rowan is. Anyone else?

I think Peter's in trouble I also think David's in trouble as well.

Our two previous star bakers. Yeah.

In defence of Rowan,

his showstopper really looked like a showstopper, didn't it? It did.

Again, style and substance. It lacked flavour.

But how much flavour do breads really need?

You've crossed the line. I've crossed the line.

Do you want a fight, Matt?

So bakers, congratulations. I know it's been a long couple of days.

One of you is star baker,

and that person is...

Marc E.

Oh, bakers, that means I've got the horrible job

of sending someone home.

The person who is leaving us is...

Rowan.

Oh! That's fine.

These boots were made for walking.

I feel very content, really. I've had a wonderful time.

Um, it is exhausting, but very rewarding.

Bring it in, bring it in, kids. Sorry, Rowan.

And I was also quite pleased that Noel said to me,

"Well, I'm all style and no substance".

He said, "It's on my CV!"

I'm going to miss those laughs. Oh.

Rowan has been such a character.

I'm sorry to see him go because he is so ambitious

and so imaginative and he puts so much thought into this baking.

He delivered a showstopper which was very impressive to look at,

but it just didn't taste good.

Going to miss you, Rowan.

Such mixed emotions.

Sad for Rowan, ecstatic for Marc because he really deserved

and needed that for his confidence.

I just got star baker, didn't I? On Bread Week.

It's the thing that I enjoy making,

it's the thing that started me on this whole baking experience.

To get star baker, that is amazing.

Well done, Marc. Thank you.

It was good, it was really good.

Marc E did really well in the signature,

pretty well in the technical as well

and in the showstopper,

he managed to get his dough risen and tasting good,

so the whole Buddhist ethos really worked for him.

Hey! Well done for getting star baker.

Thank you very much.

Hey, Gibbygibs. Thank you, girls.

Love you. I love you too. You're the best. Thank you.

Oh, you've made me get all emotional now.

Next time... Oh, my God. It's Chocolate Week. Sweet.

And there's tension in the tent... Oh, come on.

..as the bakers face a nerve-wracking signature.

Don't drop, don't drop, don't drop.

It's a waiting game as they prove themselves...

High five. There you go. ..In a tough technical.

Never heard of one. I wish I knew what it looked like.

And the temperature rises...

It's starting to really heat up in here now.

..with a triple-tiered showstopper

which will lead to one of the bakers coming off the tracks.

We're getting hammered.

Ruthless.

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