0:00:02 > 0:00:03It's the semifinals of Junior Bake Off.
0:00:03 > 0:00:06After two tense and closely fought quarterfinals, six bakers remain.
0:00:06 > 0:00:08Only four will face tomorrow's final.
0:00:08 > 0:00:11Baking just got even more serious, because in the heats, it was
0:00:11 > 0:00:14a little bit serious, and then the quarterfinals, it got a bit
0:00:14 > 0:00:16more serious, and now it's the semifinals, it's really serious.
0:00:16 > 0:00:18- Welcome... BOTH:- To Junior Bake Off.
0:00:40 > 0:00:45Today, Amari, Megan, Alice, join Euan, Freddie and Alyth to prove to
0:00:45 > 0:00:49the judges, Graham and Allegra, that they deserve a place in the final.
0:00:50 > 0:00:52The six semifinalists that we have,
0:00:52 > 0:00:55they've got there through merit, but it's only going to get harder today.
0:00:55 > 0:00:57They need to really show us
0:00:57 > 0:01:00what they can do as the best young baker in the country.
0:01:00 > 0:01:03Two baking challenges stand in their way.
0:01:03 > 0:01:06First, a gruelling technical knowledge test.
0:01:06 > 0:01:08Cherry...Cherry Bakewell.
0:01:08 > 0:01:11Followed by show-stopping bread buns.
0:01:11 > 0:01:12They look amazing.
0:01:12 > 0:01:14Flavour-wise, this is a nice roll.
0:01:19 > 0:01:22To get to the semifinal, Euan's impressed the judges
0:01:22 > 0:01:24with his complex yet well-delivered creations.
0:01:24 > 0:01:27Technically it's a great bake because you've managed to keep
0:01:27 > 0:01:29all that moisture in and give us a crisp pie.
0:01:29 > 0:01:33It feels amazing to be back here for the semifinals today.
0:01:33 > 0:01:37My plan of attack is to bake and conquer.
0:01:37 > 0:01:41Alyth has shown her ability to master sophisticated techniques.
0:01:41 > 0:01:43Looks amazing.
0:01:43 > 0:01:45The choux ring is very good.
0:01:45 > 0:01:48Baking is taking over my life because I'm dreaming about baking,
0:01:48 > 0:01:53I'm just baking every day and it's just so fun.
0:01:53 > 0:01:56Freddie's risk-taking has made his bakes stand out.
0:01:56 > 0:01:59To eat, it's the best pie I've tasted today.
0:01:59 > 0:02:02In the past rounds I've impressed the judges by my flavours
0:02:02 > 0:02:04and my presentation.
0:02:04 > 0:02:07I'll try and do all the same things I've done in the past again today.
0:02:07 > 0:02:11Amari has proved herself to be a visionary baker.
0:02:11 > 0:02:14I've got an avocado and mango filling.
0:02:14 > 0:02:15Wow!
0:02:15 > 0:02:18I think the judges will have a lot higher expectations.
0:02:18 > 0:02:22It's the semifinals, they will expect bigger flavours
0:02:22 > 0:02:25and better designs.
0:02:25 > 0:02:29Despite timing issues, Megan's perfectionism has seen her through.
0:02:29 > 0:02:33You haven't completed it, but to look at, you have the best kisses.
0:02:33 > 0:02:35Very important for me to keep on top of my time,
0:02:35 > 0:02:38especially this being my one critique through the whole
0:02:38 > 0:02:40of the competition, so I just hope that I can keep it under control.
0:02:40 > 0:02:44Alice has consistently shown finesse in her finishing skills.
0:02:44 > 0:02:46Very nice, gorgeous, what a set of mummies.
0:02:46 > 0:02:50Now I'm in the semifinal, the final seems really close,
0:02:50 > 0:02:52and it's going to be a tough battle to get through.
0:03:00 > 0:03:03Bakers, welcome to the semifinal.
0:03:03 > 0:03:06This is so exciting, but there's a lot more work to do yet.
0:03:06 > 0:03:10And we're going to do things slightly differently today.
0:03:10 > 0:03:13Yes, one by one we're going to ask you to come up to the judges' table
0:03:13 > 0:03:15and have your baking knowledge put to the test.
0:03:15 > 0:03:17So while we get set up for that,
0:03:17 > 0:03:20could we ask you please to make your way outside?
0:03:21 > 0:03:23We've seen that they can follow recipes,
0:03:23 > 0:03:27but really we wanted to get a sense of their general baking knowledge.
0:03:27 > 0:03:29At their age, I'm expecting them to know certain things.
0:03:29 > 0:03:32Not everything, but if they do, all the better.
0:03:34 > 0:03:37The bakers will face three very different challenges designed
0:03:37 > 0:03:39to test their technical knowledge.
0:03:39 > 0:03:42First, they must identify a series of bakes
0:03:42 > 0:03:43and the pastry used to make them.
0:03:44 > 0:03:47Starting with a traditional pork pie, which is
0:03:47 > 0:03:50made using a strong, rigid hot water crust pastry.
0:03:52 > 0:03:53First up is Amari.
0:03:54 > 0:03:59This is a pork pie and I think it's hot water crust pastry.
0:04:00 > 0:04:04That's a pork pie and it has hot water crust pastry.
0:04:05 > 0:04:08Don't know what kind of pastry it is.
0:04:08 > 0:04:11The pastry it has, was used is hot water crust.
0:04:13 > 0:04:15I'm not too sure what that pastry is.
0:04:17 > 0:04:19Pork pie and hot water crust.
0:04:20 > 0:04:24Next is baklava, a sweet Middle Eastern delicacy which
0:04:24 > 0:04:27requires paper-thin, light and layered filo pastry.
0:04:29 > 0:04:31I don't know what these are called,
0:04:31 > 0:04:35but I think it uses filo pastry.
0:04:37 > 0:04:40That's baklava, and that's filo pastry.
0:04:40 > 0:04:42This one, I'm not sure what it is,
0:04:42 > 0:04:45but it looks like it's made with puff pastry.
0:04:46 > 0:04:49I think this is rough puff.
0:04:49 > 0:04:52And then this is just a guess, but I think it might be baklava.
0:04:54 > 0:04:57I think this might be rough puff pastry.
0:04:57 > 0:05:00Don't know what the name is.
0:05:00 > 0:05:04Puff, pistachio...bites?
0:05:04 > 0:05:05I don't know.
0:05:05 > 0:05:08Chocolate eclairs are made with a strong but light
0:05:08 > 0:05:09and airy choux pastry.
0:05:11 > 0:05:16This is an eclair with choux pastry.
0:05:16 > 0:05:17They're eclairs...
0:05:18 > 0:05:20..so that's choux pastry.
0:05:20 > 0:05:24This one's an eclair and it's made with choux pastry.
0:05:24 > 0:05:29This is a chocolate eclair. Choux pastry.
0:05:29 > 0:05:32That's an eclair and that's choux pastry.
0:05:32 > 0:05:35Well, that's an eclair and it's choux pastry.
0:05:36 > 0:05:39Classic French patisserie millefeuille is made with flaky
0:05:39 > 0:05:42and delicate layered puff pastry.
0:05:42 > 0:05:44This tower is puff pastry.
0:05:47 > 0:05:51I think those are petit fours and they are puff pastry.
0:05:51 > 0:05:55Oh, they're rough puff, but I don't know what it is.
0:05:57 > 0:06:01I think this one is flaky pastry,
0:06:01 > 0:06:03I'm not sure what it is.
0:06:03 > 0:06:06I think that might be flake pastry
0:06:06 > 0:06:09and I've got no idea what the name is for that.
0:06:09 > 0:06:11That's filo pastry, I think.
0:06:11 > 0:06:14It's like a creme patissiere tower or stack.
0:06:16 > 0:06:18And finally, a British classic -
0:06:18 > 0:06:22Bakewell tart, which is made with crumbly and dense shortcrust pastry.
0:06:23 > 0:06:28This one's Bakewell tart, shortcrust pastry?
0:06:30 > 0:06:34This is a Bakewell tart and the pastry is shortcrust pastry.
0:06:35 > 0:06:40This one just shortcrust pastry and it's a Bakewell tart.
0:06:40 > 0:06:45I think this is a Bakewell tart, shortcrust pastry?
0:06:45 > 0:06:49Cherry...Cherry Bakewell. It's sweet pastry.
0:06:50 > 0:06:53For the second test, Graham has piped individual rosette
0:06:53 > 0:06:56shapes onto a cake to create an intricate design.
0:06:56 > 0:06:59The bakers must replicate this in under a minute.
0:06:59 > 0:07:01On your marks, get set, pipe!
0:07:15 > 0:07:19Almost got to the rosette stage. She's finished with a semi-rosette.
0:07:34 > 0:07:37- What I liked about him was not only did he turn the plate...- Yeah.
0:07:37 > 0:07:40..but also he then went round for a second round at the end.
0:07:40 > 0:07:42Not very neat, though.
0:07:42 > 0:07:43No, it's not very neat.
0:07:43 > 0:07:45But that never was Freddie's strong point.
0:08:02 > 0:08:05Alice has got an attempt at a rose design here, you can see that,
0:08:05 > 0:08:07it's almost the same.
0:08:07 > 0:08:09What you do have to say about it is that she's the first
0:08:09 > 0:08:13one of our bakers who's got that it's lots of individual
0:08:13 > 0:08:14movements, not one long one.
0:08:25 > 0:08:28He started off well. I thought he was going to start turning it,
0:08:28 > 0:08:29he didn't.
0:08:29 > 0:08:32Everything inside me was going, "Just turn it, Euan, turn it!"
0:08:47 > 0:08:52She started off well, lifting off, saw that she had to turn.
0:08:52 > 0:08:54Yeah, I mean you can see there are moments here that are lovely
0:08:54 > 0:08:57and there are moments that are fairly disastrous.
0:09:11 > 0:09:14She's got a full rosette. Good effort.
0:09:14 > 0:09:16More than a good effort, I was really impressed.
0:09:16 > 0:09:19For the final and last test, the bakers must spot
0:09:19 > 0:09:23and suggest how to avoid the deliberate mistake in Allegra's
0:09:23 > 0:09:26blueberry muffins, where the blueberries are all at the bottom.
0:09:27 > 0:09:30To ensure an even distribution of fruit, you should coat
0:09:30 > 0:09:35the blueberries in flour and layer the fruit into the mix.
0:09:35 > 0:09:39What's wrong with it is the fruit has all sunk to the bottom.
0:09:41 > 0:09:44I would probably chop up the fruit.
0:09:49 > 0:09:54I think you've got too little liquid in there because it was quite
0:09:54 > 0:09:57hard to swallow, and you add more liquid to make it better.
0:10:02 > 0:10:06All the fruit's at the bottom, so chop them up a bit.
0:10:10 > 0:10:14The blueberries have all sunk to the bottom and what I would do to
0:10:14 > 0:10:19make it better is roll them in flour so that they don't sink.
0:10:23 > 0:10:27I think the blueberries are supposed to be in it.
0:10:27 > 0:10:31I would probably mix the blueberries in with the mixture.
0:10:33 > 0:10:36Maybe just use the dried fruit rather than the compote
0:10:36 > 0:10:38so it doesn't bleed through the muffin.
0:10:41 > 0:10:44So, which bakers have proved their baking knowledge?
0:10:47 > 0:10:49Here he is. Mark's on his way with the result. Hiya, mate.
0:10:49 > 0:10:52- I look incredibly important. - You really do!
0:10:52 > 0:10:56All right. Bakers, the first baker in the top three is...
0:10:58 > 0:11:00..Amari. Well done.
0:11:00 > 0:11:03ALL CLAP
0:11:03 > 0:11:06The second baker in the top three is...
0:11:08 > 0:11:10..Euan.
0:11:10 > 0:11:11Well done, Euan, well done.
0:11:12 > 0:11:15And the third and final baker in the top three is...
0:11:17 > 0:11:20- ..Megan. Well done.- Whey!
0:11:20 > 0:11:23Well done, guys. That was a very, very, very difficult challenge.
0:11:23 > 0:11:25But you've got your Showstopper still to come,
0:11:25 > 0:11:28- and it is for a place in the final, OK?- Yeah.
0:11:28 > 0:11:30Best of luck. You didn't need that, did you?
0:11:30 > 0:11:31I didn't, there was nothing on it.
0:11:31 > 0:11:33Right, brilliant. ALL LAUGH
0:11:34 > 0:11:37I am really, really happy that I got in the top three
0:11:37 > 0:11:39cos I wasn't really expecting it.
0:11:40 > 0:11:42Getting in the top three does actually make me feel a bit
0:11:42 > 0:11:44more relaxed about going into the Showstopper.
0:11:46 > 0:11:50Someone from the bottom three has to go through to the final.
0:11:50 > 0:11:53You can't be in the top two all the time, the others have
0:11:53 > 0:11:54to have a chance.
0:11:56 > 0:11:58I don't think it's given me any more confidence than I had before,
0:11:58 > 0:12:00just because this is the one I was worried about.
0:12:02 > 0:12:06Hey, Mark, for your baking knowledge test, I want you to identify these.
0:12:06 > 0:12:08- What's this?- Chocolate eclair. Next.
0:12:08 > 0:12:10- What's this?- Some bread, next.
0:12:10 > 0:12:12- What's this?- A sausage bap, next.
0:12:12 > 0:12:13What's the next Showstopper?
0:12:13 > 0:12:15- Argentinian tango. - Wrong show.- Right.
0:12:15 > 0:12:18SAM SIGHS Come on!
0:12:18 > 0:12:19- Right, yeah.- This way!
0:12:19 > 0:12:22- Which... Yeah. - Follow my voice!- OK.
0:12:28 > 0:12:31Welcome back. It is time for your Showstopper.
0:12:31 > 0:12:36Graham and Allegra would like you to make animal bread buns.
0:12:36 > 0:12:41Now, the 12 buns should be in the shape of three different animals,
0:12:41 > 0:12:45could be any bread that you see fit, but it should contain yeast.
0:12:45 > 0:12:47- You've got two hours. On your marks. - Get set.
0:12:47 > 0:12:48- BOTH:- Bake!
0:12:54 > 0:12:59The bakers start by mixing flour, water, salt and yeast.
0:12:59 > 0:13:01They have to make the dough, they have to knead the dough,
0:13:01 > 0:13:03they have to prove it, they then have to shape it,
0:13:03 > 0:13:06then bake it, and they've only got two hours to make 12 animals.
0:13:06 > 0:13:07This is tough.
0:13:07 > 0:13:12You can overbake it, underbake it, overprove it, underprove it,
0:13:12 > 0:13:15so there is quite a lot of things that you need
0:13:15 > 0:13:17to get right for bread.
0:13:17 > 0:13:21I'm making a hedgehog, an owl and a fish.
0:13:21 > 0:13:26What the animals are is things that I have right outside my house
0:13:26 > 0:13:30because an owl comes out at night, and hedgehogs,
0:13:30 > 0:13:32they live in the woods.
0:13:32 > 0:13:34Alyth's hedgehogs will be flavoured with cheese.
0:13:34 > 0:13:38Her owls will have sunflower seeds as feathers and her fish,
0:13:38 > 0:13:39pumpkin seed scales.
0:13:39 > 0:13:41Afternoon, Alyth.
0:13:41 > 0:13:44- Morning... Oh, yeah, afternoon. - THEY LAUGH
0:13:44 > 0:13:46What have you flavoured your fish with?
0:13:46 > 0:13:48Sundried tomatoes and cranberry.
0:13:48 > 0:13:51Wow, where do you get that combination from?
0:13:51 > 0:13:53Well, I was just trying flavours, really,
0:13:53 > 0:13:58and they went really well together, so I just used them.
0:14:00 > 0:14:02Once all the ingredients are combined,
0:14:02 > 0:14:04the dough has to be kneaded.
0:14:04 > 0:14:07My technique for kneading dough is to grab it
0:14:07 > 0:14:09and push it away from you,
0:14:09 > 0:14:12making sure that it'll have a nice texture.
0:14:12 > 0:14:16I stretch it out, then I fold it over,
0:14:16 > 0:14:20and stretch it out again and keep stretching and folding.
0:14:22 > 0:14:25I'm making under-the-sea animal bread buns,
0:14:25 > 0:14:29and I'm making one basic dough. After it's proved,
0:14:29 > 0:14:34I'm splitting it into three and adding three different flavours.
0:14:34 > 0:14:37Freddie's buns include sundried tomato octopus,
0:14:37 > 0:14:40beetroot turtles, starfish decorated with poppy seeds
0:14:40 > 0:14:43and the flavours in his fish reflect his seaside theme.
0:14:45 > 0:14:46Hey, Freddie, how we doing?
0:14:46 > 0:14:48Fine, thanks.
0:14:48 > 0:14:53I'm making fish, and that one's flavoured with anchovies and olives.
0:14:53 > 0:14:56Great salty sea flavours, those, aren't they?
0:14:56 > 0:14:57I really like salty things.
0:14:57 > 0:15:00- Yeah, me too, yeah.- Yay! - Anchovies are fantastic.
0:15:00 > 0:15:02- Doing all right?- I'm not sure.
0:15:02 > 0:15:04I don't want to, like, jinx it or anything.
0:15:07 > 0:15:10For my Showstopper, I'm doing just one flavour.
0:15:10 > 0:15:13I've been listening to what the other bakers are doing
0:15:13 > 0:15:17and I think all of them are doing more than one flavour,
0:15:17 > 0:15:22but hopefully my presentation will be nice.
0:15:22 > 0:15:26Alice's dough will be flavoured with rosemary, thyme, parsley
0:15:26 > 0:15:29and garlic to make her frogs, mice and hedgehogs.
0:15:29 > 0:15:32They're a detailed construction, but she has a plan.
0:15:32 > 0:15:34What's your chart about?
0:15:34 > 0:15:36- It's just for all the extra bits. - Right, OK.
0:15:36 > 0:15:39I'm trying to make the main shape with the dough and then
0:15:39 > 0:15:45I keep a bit and use it just to do the legs and feet and eyes.
0:15:45 > 0:15:46Got you.
0:15:48 > 0:15:52Well, I'm making a sundried tomato, feta and chilli bread.
0:15:52 > 0:15:56They are going to be in the shape of caterpillars, butterflies
0:15:56 > 0:15:58and ladybirds.
0:15:58 > 0:16:01Amari's caterpillars will be topped with pesto.
0:16:01 > 0:16:03Her ladybirds will have red pepper wings,
0:16:03 > 0:16:06and the butterflies will be decorated with pepperoni.
0:16:06 > 0:16:10You get the sundried tomato and then you get the kick of the chilli,
0:16:10 > 0:16:13so they go really well together.
0:16:13 > 0:16:17Bakers, you've had 30 minutes, you've got one hour and 30 minutes left.
0:16:19 > 0:16:23After the dough's been kneaded, it's into the special proving drawer
0:16:23 > 0:16:26which is warmed to a temperature that helps it rise.
0:16:26 > 0:16:31My dough's in the proving drawer and the reason you do that is
0:16:31 > 0:16:34because it has yeast, which is a living thing.
0:16:34 > 0:16:37The oxygen in the dough takes out carbon dioxide,
0:16:37 > 0:16:39which leave bubbles in.
0:16:39 > 0:16:41Very technical.
0:16:41 > 0:16:45I am making two different bread doughs,
0:16:45 > 0:16:48fougasse and pide.
0:16:48 > 0:16:52Inspired by his holidays, Euan's cheesy French fougasse
0:16:52 > 0:16:54flatbreads will be shaped into peacocks.
0:16:54 > 0:16:58His Turkish pide flatbreads will be turned into sesame seed
0:16:58 > 0:17:01turtles, along with his Scottish haggis hedgehog buns.
0:17:01 > 0:17:03- Hi, Euan.- Hi. - What you got there?
0:17:03 > 0:17:06Oh, just before they go in, let's have a quick look.
0:17:06 > 0:17:08These are my fougasse peacocks.
0:17:08 > 0:17:09Yes, of course.
0:17:09 > 0:17:11You say that like you do it every single day.
0:17:11 > 0:17:13Of course they're your fougasse peacocks.
0:17:13 > 0:17:16- What went into the dough? - Lardons and thyme.
0:17:16 > 0:17:18What's the difference between a normal peacock
0:17:18 > 0:17:20and the ones that you're doing?
0:17:20 > 0:17:23- Normal peacocks have feathers.- Right.
0:17:23 > 0:17:26And these peacocks have cheese.
0:17:31 > 0:17:33- Afternoon, Megan.- Hello.
0:17:33 > 0:17:34What are you doing?
0:17:34 > 0:17:37I'm doing four different flavours and four different animals.
0:17:37 > 0:17:41Smoked paprika, onion seed and poppy seed, chilli powder and basil pesto.
0:17:41 > 0:17:43Mmm!
0:17:43 > 0:17:46Megan's poppy and onion seeds will go into her wholemeal turtle
0:17:46 > 0:17:50and hedgehog buns, and her white dough will be shaped into frogs
0:17:50 > 0:17:53and snails, flavoured with pesto and chilli.
0:17:53 > 0:17:55My proving is going OK. I haven't got anything to do now cos
0:17:55 > 0:17:58all my flavours don't need to be cooked or anything, just added.
0:17:58 > 0:18:01My thing is time management, so I've just got to stand,
0:18:01 > 0:18:02I can't do anything.
0:18:02 > 0:18:04- What are you doing? - TIMER BEEPS
0:18:04 > 0:18:05I'm getting my things out the proving drawer.
0:18:05 > 0:18:07This is a momentous occasion.
0:18:07 > 0:18:08SHE EXHALES That's huge!
0:18:08 > 0:18:10That's touching the top almost.
0:18:10 > 0:18:12Your bench smells amazing. I can smell the pesto,
0:18:12 > 0:18:14cos you're making fresh pesto, aren't you?
0:18:14 > 0:18:18It's going as stripes on the caterpillar, and it's also being
0:18:18 > 0:18:21served at the side so the judges can dip the bread into the pesto.
0:18:21 > 0:18:23- Beautiful.- I like that.
0:18:23 > 0:18:26Hey, Amari, PROVE to us that you can do it.
0:18:28 > 0:18:29Prove?
0:18:29 > 0:18:31Yeah!
0:18:31 > 0:18:33Yeah? OK, she got it, she got it, she got it.
0:18:35 > 0:18:37Once the dough is proved, it's time to shape the animals
0:18:37 > 0:18:39and add the toppings.
0:18:39 > 0:18:42The bakers can choose to glaze the bread with egg or
0:18:42 > 0:18:43milk for a shiny finish.
0:18:44 > 0:18:49I am just sprinkling them with my cheese,
0:18:49 > 0:18:51and then I'm just about to eggwash them.
0:18:51 > 0:18:55It's to make sure they turn out golden brown.
0:19:00 > 0:19:03If you're going to bake, make sure an adult knows what you're up to.
0:19:07 > 0:19:10Starfish are in the oven. I'm making my beetroot
0:19:10 > 0:19:15and cheese turtles. My fish are going to go into the proving
0:19:15 > 0:19:18drawer very soon, and everything is going OK.
0:19:23 > 0:19:25Ooh.
0:19:25 > 0:19:27Yeah, I've got a spare bit.
0:19:27 > 0:19:30Did you do that especially for us?
0:19:30 > 0:19:31No, I did it for me.
0:19:31 > 0:19:33Right, OK. Fair enough, that's fair enough.
0:19:33 > 0:19:34What's next?
0:19:34 > 0:19:37I need to get the rest of my dough proved.
0:19:37 > 0:19:38OK.
0:19:38 > 0:19:41What's happening, you don't seem as confident as you did earlier?
0:19:41 > 0:19:43My drawer isn't proving as fast as I wanted it to.
0:19:43 > 0:19:47- Right, OK.- I need to get them in the oven in at least ten minutes.
0:19:49 > 0:19:51Kneaded, proved and shaped,
0:19:51 > 0:19:54the bakers move onto getting their next batch into the oven.
0:19:54 > 0:19:56SHE GASPS
0:19:56 > 0:19:59I forgot to put the egg white on them.
0:20:01 > 0:20:05It just doesn't have a nice shine to it.
0:20:05 > 0:20:08But hopefully, it will taste good.
0:20:08 > 0:20:11- What do you think those are?- Snakes.
0:20:11 > 0:20:12No.
0:20:12 > 0:20:14That is a good bread, though.
0:20:14 > 0:20:17Cos you've got that thing in the bread, what is it?
0:20:17 > 0:20:18Try it.
0:20:21 > 0:20:23Mmm. That's nice.
0:20:26 > 0:20:29Bakers, you have just ten minutes left.
0:20:29 > 0:20:33I've got ten minutes left and my timer says 12 minutes.
0:20:33 > 0:20:35So...
0:20:35 > 0:20:37Hopefully these will cook faster.
0:20:39 > 0:20:42I'm going to leave those in there for about another two minutes
0:20:42 > 0:20:45cos I don't think they're quite ready.
0:20:45 > 0:20:48I'm just going to take them out in six seconds.
0:20:48 > 0:20:51Five, four, three...two, one.
0:20:51 > 0:20:53Let's take them out.
0:20:58 > 0:21:00They're not ready, so...
0:21:02 > 0:21:04- 60 seconds, 60 seconds left... - 60 seconds, 60 seconds.
0:21:04 > 0:21:06..before we eat bread. I mean, look at bread.
0:21:11 > 0:21:13You've got 30 seconds now.
0:21:22 > 0:21:26Bakers, that's it - time is up. Step away from your bread.
0:21:26 > 0:21:28SHE EXHALES
0:21:30 > 0:21:32Graham and Allegra are looking for flavoursome,
0:21:32 > 0:21:35well-risen breads with imaginative designs.
0:21:39 > 0:21:41- They look amazing. - Oh, thank you.
0:21:41 > 0:21:42And they're on time.
0:21:44 > 0:21:46Flavour-wise, this is a nice roll.
0:21:46 > 0:21:48Could have done with a bit more proving, as we said,
0:21:48 > 0:21:51a bit more air, but I didn't know about black onion seeds
0:21:51 > 0:21:54as a flavour till I was in my 20s, and you're 12 years old and you're
0:21:54 > 0:21:56putting them in your dough, so I really like the flavour of that.
0:21:56 > 0:21:57Thank you.
0:22:02 > 0:22:05It's under. I've got to cut it.
0:22:05 > 0:22:07You see as I cut it it's still quite doughy.
0:22:09 > 0:22:12If I put my finger into it, you see it holds.
0:22:13 > 0:22:16It's a shame, cos that haggis is really quite nice.
0:22:16 > 0:22:19You've got some good breads here, just a shame you ran out of time.
0:22:19 > 0:22:20Yeah.
0:22:24 > 0:22:25A little soft.
0:22:25 > 0:22:27I forgot to put my egg white on.
0:22:29 > 0:22:31Your imagination is shown again
0:22:31 > 0:22:34and your personality through what you've given us.
0:22:34 > 0:22:37- I just think they could have been slightly cooked better.- OK.
0:22:37 > 0:22:40Great idea, great flavours, just not enough baking.
0:22:40 > 0:22:41OK.
0:22:47 > 0:22:49I'm interested to taste the cranberry.
0:22:49 > 0:22:52We weren't sure about your sundried tomato and cranberry.
0:22:52 > 0:22:54But I'm smiling.
0:22:54 > 0:22:56I like your sundried and cranberry.
0:22:56 > 0:22:58We like your bread, Alyth.
0:22:58 > 0:23:00Thank you very much.
0:23:00 > 0:23:03Very well-flavoured pieces of bread.
0:23:03 > 0:23:04Thank you.
0:23:09 > 0:23:11That's very imaginative, very nicely done.
0:23:11 > 0:23:13I like all the detailing you've got here.
0:23:13 > 0:23:15If I turn it upside down, I can see four feet, I see two legs.
0:23:18 > 0:23:20I would've liked a bit more of your flavour in the middle.
0:23:20 > 0:23:22Yeah, a bit of a heavier hand with the herbs,
0:23:22 > 0:23:24maybe if you'd used a few more of them inside it.
0:23:24 > 0:23:27Needs more impact, maybe roasted garlic through the mix.
0:23:27 > 0:23:31- I'd have liked to have seen you go a little bit further.- Yeah.
0:23:35 > 0:23:38That was ambitious, wasn't it?
0:23:38 > 0:23:40There was a lot to do there, Freddie.
0:23:40 > 0:23:43Great imagination as always with you.
0:23:43 > 0:23:45Crisp on the outside here, but on the actual main body,
0:23:45 > 0:23:47it's a completely different sound, yeah?
0:23:47 > 0:23:50Mm-hmm, I was going to cook it for longer but just didn't have time.
0:23:50 > 0:23:52You just ran out of time, mate. Flavour-wise it's really nice.
0:23:52 > 0:23:54Yeah, it is really, really nice.
0:23:54 > 0:23:56That's very good. It just would have been...
0:23:56 > 0:23:58It just needed more time in the oven.
0:23:59 > 0:24:02Bakers, when you come back,
0:24:02 > 0:24:04Graham and Allegra will pick their four finalists.
0:24:04 > 0:24:06You've all done absolutely brilliant.
0:24:06 > 0:24:09All you can do now is take a little break. Off you go.
0:24:14 > 0:24:18Wow, judges, you turned it up a notch today, didn't you,
0:24:18 > 0:24:19semifinal day?
0:24:19 > 0:24:22In the piping test this morning, the best person for us was Megan.
0:24:22 > 0:24:25Who did best in your muffin test?
0:24:25 > 0:24:27Most of them picked out the fact that all the fruit
0:24:27 > 0:24:29was at the bottom, but it was only Euan who gave us
0:24:29 > 0:24:31a good answer as to how we could correct that.
0:24:31 > 0:24:33Moving into the afternoon...
0:24:33 > 0:24:37Euan's bread was a bread too far in terms of timings,
0:24:37 > 0:24:40execution of a fougasse and cooking.
0:24:40 > 0:24:43I mean, it was slightly raw but the flavour delivery is really,
0:24:43 > 0:24:45- really quite good. - Yeah. What about Megan?
0:24:45 > 0:24:47She showed that she can be organised,
0:24:47 > 0:24:49she has delivered a good product,
0:24:49 > 0:24:52albeit she may have rushed slightly because, you know, she could
0:24:52 > 0:24:56have done with an extra five minutes in the prover on some of her bakes.
0:24:56 > 0:24:57Amari.
0:24:57 > 0:25:00She has a vision, and then she tries to make it,
0:25:00 > 0:25:01and it doesn't always work out.
0:25:01 > 0:25:03When I looked at her bread this afternoon,
0:25:03 > 0:25:06that butterfly and that ladybird, they didn't quite come off,
0:25:06 > 0:25:09but they are an interesting and original vision.
0:25:09 > 0:25:10What about Alice?
0:25:10 > 0:25:12I think that you cannot stretch yourself enough
0:25:12 > 0:25:18if you then deliver a 100% knockout, amazing product to us.
0:25:18 > 0:25:22With Alice, for the simplicity, it's not absolutely on the money.
0:25:22 > 0:25:24Moving onto Alyth.
0:25:24 > 0:25:26- Best bread on the table. - Yeah?- Wow.
0:25:26 > 0:25:29It's got the best structure, it's well-cooked, the flavours are nice.
0:25:29 > 0:25:32The sundried tomato and cranberry, who'd have thought? Brilliant.
0:25:32 > 0:25:34Yeah. Freddie.
0:25:34 > 0:25:35Freddie's an all-heart baker.
0:25:35 > 0:25:39Today, he's tried to do four different sizes of bread.
0:25:39 > 0:25:41Under pressure, it just hasn't paid off.
0:25:41 > 0:25:44If you do four different sizes, you've got to understand
0:25:44 > 0:25:47that those four different sizes will take different times to cook.
0:25:47 > 0:25:48He hasn't accounted for that.
0:25:48 > 0:25:52So, judges, I know it's a difficult question, but do you have any idea
0:25:52 > 0:25:54which four are making our Junior Bake Off final?
0:25:54 > 0:25:56Well, there's some people at either end,
0:25:56 > 0:25:59and there's a whole lot in the middle. Does that help you?
0:25:59 > 0:26:01- No. - THEY LAUGH
0:26:01 > 0:26:02But I like your honesty.
0:26:09 > 0:26:10Bakers.
0:26:10 > 0:26:13On behalf of all of us, thank you for all your hard work over
0:26:13 > 0:26:16the past few weeks. We really do appreciate the amount of time
0:26:16 > 0:26:18and effort you've put into all your bakes.
0:26:18 > 0:26:23But this is the semifinal and we are looking for our four finalists.
0:26:23 > 0:26:26Our first baker going through to the final is...
0:26:29 > 0:26:31..Megan. Yay!
0:26:31 > 0:26:33ALL CLAP
0:26:36 > 0:26:38Our second finalist is...
0:26:42 > 0:26:43..Euan.
0:26:43 > 0:26:45ALL CLAP
0:26:49 > 0:26:52Our third finalist is...
0:26:56 > 0:26:57..Amari.
0:26:57 > 0:26:59ALL CLAP
0:27:01 > 0:27:05And our final baker going through to the final is...
0:27:08 > 0:27:10..Alyth.
0:27:10 > 0:27:12ALL CLAP
0:27:12 > 0:27:16I'm going through to the final, I'm going through to the final!
0:27:16 > 0:27:17Awesome, awesome.
0:27:17 > 0:27:19I didn't think I would get this far,
0:27:19 > 0:27:23and I can't wait to get back into the tent and bake my socks off.
0:27:23 > 0:27:25- Such a tough job today. - You did brilliantly.
0:27:25 > 0:27:27The trophy's obviously in sight
0:27:27 > 0:27:30cos we're in the final now, which is amazing, but, yeah,
0:27:30 > 0:27:33I think everyone's going for it, it's just who gets there first.
0:27:33 > 0:27:36Bring the final on!
0:27:37 > 0:27:41In the final, the bakers have extra mouths to feed.
0:27:41 > 0:27:44One of the biggest bands in Britain.
0:27:44 > 0:27:45Oh, my God.
0:27:45 > 0:27:48And the toughest pastry challenge so far.
0:27:48 > 0:27:51I've got no idea how to do it.
0:27:51 > 0:27:52I need help.