0:00:02 > 0:00:03- Week three in the Bake Off tent. - Woo!
0:00:03 > 0:00:06The ten remaining bakers face bread.
0:00:06 > 0:00:07Rise.
0:00:07 > 0:00:08Some achieve perfection...
0:00:08 > 0:00:10They look stunning.
0:00:10 > 0:00:12..while others don't.
0:00:12 > 0:00:14- The inside is raw.- It's raw?
0:00:18 > 0:00:19I'm Jo Brand.
0:00:19 > 0:00:21And, when it comes to Bake Off, I'm always wanting more.
0:00:21 > 0:00:24Welcome to An Extra Slice!
0:00:24 > 0:00:26APPLAUSE
0:00:50 > 0:00:51Good evening.
0:00:51 > 0:00:54Now, some people love a bit of brown and crusty,
0:00:54 > 0:00:56others can't get enough of white and fluffy -
0:00:56 > 0:00:59personally, I love Paul and Mary equally.
0:00:59 > 0:01:04And this week they set the bakers three challenges involving bread.
0:01:04 > 0:01:06I'm joined by a panel of celebrity fans,
0:01:06 > 0:01:09to take a "rye" look at the goings on in the tent this week.
0:01:09 > 0:01:11Plus, we'll be looking at some of the bread
0:01:11 > 0:01:13you've been making at home.
0:01:13 > 0:01:17And how about our amateur bakers here in the audience?
0:01:17 > 0:01:19Have you all risen to the occasion?
0:01:19 > 0:01:20ALL: Woo!
0:01:20 > 0:01:22Oh, yes.
0:01:22 > 0:01:24This is honestly the only show
0:01:24 > 0:01:26where someone can turn to a complete stranger
0:01:26 > 0:01:29and say, "Show us your baps" without getting arrested.
0:01:30 > 0:01:34Now, the third baker to leave the tent was Jordan.
0:01:34 > 0:01:36ALL: Ahh.
0:01:36 > 0:01:38As you know, I like to bring you moments from the tent
0:01:38 > 0:01:39that you haven't seen before.
0:01:39 > 0:01:42Here's Jordan showing that he may not have been focused
0:01:42 > 0:01:44entirely on his bakes.
0:01:44 > 0:01:46What does Paul smell like?
0:01:46 > 0:01:49LAUGHTER
0:01:49 > 0:01:51Hopefully, Jordan will have found out by now,
0:01:51 > 0:01:54and can give us the answer when he joins us.
0:01:54 > 0:01:57Meanwhile, I've rescued another bit of binned footage
0:01:57 > 0:02:00which demonstrates just how chatty Mary can be.
0:02:00 > 0:02:01Take a look at this.
0:02:01 > 0:02:03Sue just can't get her to stop talking.
0:02:03 > 0:02:06You think of biscuits as being rather easy things,
0:02:06 > 0:02:08that even an idiot like myself can knock up,
0:02:08 > 0:02:11but actually we've started to see cracks.
0:02:11 > 0:02:13Well, some of them are quite tricky.
0:02:13 > 0:02:14Hm.
0:02:15 > 0:02:17LAUGHTER
0:02:17 > 0:02:19So, join us tomorrow for more insights.
0:02:19 > 0:02:22Let's launch the Bake Off.
0:02:22 > 0:02:23Meanwhile, Paul revealed
0:02:23 > 0:02:26that he thought one of the bakes was possessed.
0:02:26 > 0:02:28I think overall the design is very good.
0:02:28 > 0:02:30I think the piping is excellent,
0:02:30 > 0:02:33and round the side I can see what you were trying to do.
0:02:33 > 0:02:35Cherries look great in it. Quite evil.
0:02:35 > 0:02:37- Evil!- Evil?!
0:02:40 > 0:02:43Time to meet tonight's panel of celebrity fans.
0:02:43 > 0:02:45First up, I don't often get the chance to say this,
0:02:45 > 0:02:47more tea, Vicar?
0:02:47 > 0:02:50- Wahey! - It's the Reverend Richard Coles!
0:02:50 > 0:02:51APPLAUSE
0:02:54 > 0:02:56Next, it's professional chef
0:02:56 > 0:02:59and cookery school doyenne Rosemary Shrager!
0:02:59 > 0:03:01APPLAUSE
0:03:04 > 0:03:07And a comedian who loves an innuendo,
0:03:07 > 0:03:09and is rightly proud of his clafoutis -
0:03:09 > 0:03:11Julian Clary!
0:03:11 > 0:03:12APPLAUSE
0:03:18 > 0:03:20Tell us about your clafoutis, Julian.
0:03:20 > 0:03:23Oh, it's a dessert with kind of ground almonds and cream.
0:03:23 > 0:03:27Very quick and easy to make, quite a showy thing.
0:03:27 > 0:03:28It's called "clah-foo-tay".
0:03:28 > 0:03:31- Ooh, pardon me! - LAUGHTER
0:03:31 > 0:03:33"Clah-foo-tay"? Really?
0:03:33 > 0:03:35What, me with an E and an acute accent?
0:03:35 > 0:03:36It's called "clah-foo-tay"!
0:03:36 > 0:03:39Well, if you were in France you might call it "clah-foo-tay".
0:03:39 > 0:03:42Welcome to a very boring programme about pronunciation.
0:03:42 > 0:03:43LAUGHTER
0:03:43 > 0:03:47- Rosemary, it's Bread Week.- Yes. - Always a really tough one, actually.
0:03:47 > 0:03:51- Love bread.- Now, you like a good kneading, don't you?
0:03:51 > 0:03:52You like making bread.
0:03:52 > 0:03:55Well, I like to tear my bread, and tearing is really important,
0:03:55 > 0:03:56because you're working it.
0:03:56 > 0:03:59You're working the whole gluten, sort of the whole - in the wheat...
0:03:59 > 0:04:02- Glu-TEN.- Glu-TEN!
0:04:02 > 0:04:04The glu-TEN.
0:04:04 > 0:04:06LAUGHTER
0:04:06 > 0:04:08You're working the gluten in it,
0:04:08 > 0:04:12so consequently, it's a lovely feel, and it's great, you know...
0:04:12 > 0:04:14Why not... Why tearing and not just kneading?
0:04:14 > 0:04:16Well, first of all, the more you tear it,
0:04:16 > 0:04:19the more you're working the strands within the gluten,
0:04:19 > 0:04:22so you're working the whole bread to get a different process,
0:04:22 > 0:04:24so you get the end product...
0:04:24 > 0:04:25Can we do the gluten thing later?
0:04:25 > 0:04:28I haven't got time to go into a coma at the moment.
0:04:28 > 0:04:30LAUGHTER
0:04:30 > 0:04:33Now, Richard, you cook rather than bake, don't you?
0:04:33 > 0:04:35Oh, yeah, it was a terrible confession, a heresy indeed
0:04:35 > 0:04:38for a clergyman to say, but I don't actually have a very sweet tooth.
0:04:38 > 0:04:41- Right, OK.- A pie. I can rise to a pie.
0:04:41 > 0:04:44- Can you?- My steak and kidney is talked about round the whole deanery.
0:04:44 > 0:04:46LAUGHTER
0:04:47 > 0:04:50Can someone play the Benny Hill theme?
0:04:52 > 0:04:54I preached about bread in my sermon the other day, too.
0:04:54 > 0:04:57- Did you?- Well, I preached about Bake Off, actually.
0:04:57 > 0:04:59Were they all excited, your congregation?
0:04:59 > 0:05:00Well, Miss Brown was a little muddled,
0:05:00 > 0:05:03and thought that I said I was going on Tumble instead.
0:05:03 > 0:05:05But, er... LAUGHTER
0:05:05 > 0:05:08That's the sort of gymnastic competition on BBC One.
0:05:08 > 0:05:11That's right. "I'm not going on that, Miss Brown," I said.
0:05:11 > 0:05:13She said, "Very wise, Vicar, very wise."
0:05:13 > 0:05:14LAUGHTER
0:05:14 > 0:05:16Now, let's find out how you've been coping at home
0:05:16 > 0:05:18with the challenge of Bread Week.
0:05:18 > 0:05:21You've been sending in pictures of your efforts,
0:05:21 > 0:05:22and Hannah from Tunbridge Wells
0:05:22 > 0:05:26has even sent us a clip of her gluten free rolls.
0:05:27 > 0:05:28KNOCKING
0:05:28 > 0:05:29LAUGHTER
0:05:31 > 0:05:34Unfortunately, she seems to have replaced the gluten with cement.
0:05:36 > 0:05:39Bethan got Mary to go all the way to Maidstone
0:05:39 > 0:05:42to judge her animal-shaped bread rolls.
0:05:43 > 0:05:44LAUGHTER
0:05:45 > 0:05:47Leila has also animal-shaped bread.
0:05:47 > 0:05:49She made an owl.
0:05:50 > 0:05:52LAUGHTER
0:05:52 > 0:05:53Is it just me,
0:05:53 > 0:05:57or does that owl bear a striking resemblance to Brian Blessed?
0:05:57 > 0:05:58LAUGHTER
0:05:58 > 0:06:02While Maureen sent a picture from her home in the Netherlands.
0:06:02 > 0:06:06She put a nicely shaped plaited loaf into the oven -
0:06:06 > 0:06:07by the time it came out,
0:06:07 > 0:06:10it had taken a completely different shape altogether.
0:06:11 > 0:06:13LAUGHTER
0:06:17 > 0:06:19Keep sending them in - details below.
0:06:19 > 0:06:21If you have a complete catastrophe,
0:06:21 > 0:06:23take a picture of it before you chuck it in the bin.
0:06:23 > 0:06:25Right, let's get down to business now.
0:06:25 > 0:06:29Here's a reminder of events in the tent during Bread Week.
0:06:29 > 0:06:32This week's Signature Bake was a right old tongue twister.
0:06:32 > 0:06:36We would very much like you to bake 12 right royal rye rolls.
0:06:36 > 0:06:38- On your marks, get set, bake. - Go, go, go.
0:06:38 > 0:06:42Oh, it's stressful! Just don't know, when's the right time?
0:06:42 > 0:06:44- Pure alchemy.- Wow, thank you!
0:06:44 > 0:06:47The Technical Bake required four perfect ciabattas,
0:06:47 > 0:06:50and one big question - to prove or not to prove?
0:06:50 > 0:06:53They're all using proving tools - I'm not.
0:06:53 > 0:06:57I'm going to pop it in the proving drawer just to bring it up a bit.
0:06:57 > 0:06:58Don't buckle.
0:06:58 > 0:07:00- Number one is this one. - APPLAUSE
0:07:00 > 0:07:02The Showstopper of a filled centrepiece loaf
0:07:02 > 0:07:04stretched everybody.
0:07:04 > 0:07:06It's got to look good and taste delicious.
0:07:06 > 0:07:08There is definitely apricot in there somewhere!
0:07:08 > 0:07:09Rip all the legs off!
0:07:09 > 0:07:12It proved too much for Jordan...
0:07:12 > 0:07:13Captain Chaos!
0:07:13 > 0:07:16..but Luis triumphed and won his first Star Baker.
0:07:16 > 0:07:19- It looks regal. - Luis, you're our Star Baker.
0:07:19 > 0:07:21APPLAUSE
0:07:23 > 0:07:26So, Luis became Star Baker - did he deserve it? Julian.
0:07:26 > 0:07:28Yes, Luis's very good,
0:07:28 > 0:07:32but he was at one point this week wearing a mustard-coloured hoodie.
0:07:34 > 0:07:35Which I think you should lose marks for.
0:07:35 > 0:07:37LAUGHTER
0:07:37 > 0:07:38Personally.
0:07:38 > 0:07:40I like Diana.
0:07:40 > 0:07:44She's got a nice sort of Mrs Bridges quality about her.
0:07:44 > 0:07:46And she's lacking in a bit of confidence,
0:07:46 > 0:07:48that you sort of want to help her along a bit.
0:07:48 > 0:07:52Yeah, I think Diana is worried that she's too old-fashioned.
0:07:52 > 0:07:54- Well, we like that.- Yes, absolutely.
0:07:54 > 0:07:56Rosemary, how about you?
0:07:56 > 0:07:58Well, actually, I've got two who I think are the same.
0:07:58 > 0:08:04I love Nancy and Martha, because I think Nancy is...
0:08:04 > 0:08:08You can see that she's gaining in confidence, and also Martha -
0:08:08 > 0:08:11she's always so surprised when she does anything so well!
0:08:11 > 0:08:13And I love it - and she's so talented!
0:08:13 > 0:08:15So I think they're both brilliant.
0:08:15 > 0:08:16I've got a real fondness for Norman.
0:08:16 > 0:08:19APPLAUSE
0:08:20 > 0:08:24- Norman... - Unflashy and also, he's not....
0:08:24 > 0:08:27No matter what they say to him, he's not going to bake a spangle
0:08:27 > 0:08:30in a crust or something, because he's going to do what Norman does.
0:08:30 > 0:08:33Because those farthing biscuits were absolutely perfect, I thought.
0:08:33 > 0:08:36- But that was one thing - it is a competition, remember.- Yes.
0:08:36 > 0:08:39And that we have to remember, because he is being quite
0:08:39 > 0:08:42careful, and he is being quite safe, isn't he?
0:08:42 > 0:08:46OK, but this week he really forced himself to go as far
0:08:46 > 0:08:48- out on a limb... - LAUGHTER
0:08:48 > 0:08:50..as he'd ever been.
0:08:50 > 0:08:52For me, this is very exotic.
0:08:52 > 0:08:53You know - pesto.
0:08:53 > 0:08:56LAUGHTER
0:08:56 > 0:08:59He's getting all exotic. Go, Norman!
0:08:59 > 0:09:01Now, for the Signature Bake this week,
0:09:01 > 0:09:03all the bakers got a ticket to ride to "rye"
0:09:03 > 0:09:07when they were asked to produce 12 identical rye rolls.
0:09:07 > 0:09:1012 rye rolls - sounds like a line from that carol,
0:09:10 > 0:09:13The 12 Slightly Depressing Days Of Christmas, isn't it?
0:09:15 > 0:09:18Now, Martha demonstrated some good technical knowledge in her bake.
0:09:18 > 0:09:21I think this is called the window pane test.
0:09:21 > 0:09:24If you can see through it, it means there's enough gluten developed.
0:09:24 > 0:09:26Well, either that or the dough's got a big hole in it.
0:09:26 > 0:09:28LAUGHTER
0:09:28 > 0:09:30- Is that what you do? - Where did this come from?
0:09:30 > 0:09:33Well, tell us - what is the point of doing the gluten test?
0:09:33 > 0:09:36- There's absolutely no point at all. - Stretchiness, isn't it?
0:09:36 > 0:09:37No, but stretchiness - why do that?
0:09:37 > 0:09:39You can do it by just looking at it.
0:09:39 > 0:09:41You just have to see the stretch lines in it.
0:09:41 > 0:09:43It's like when you buy a used car, you always kick the tyre.
0:09:43 > 0:09:46You've no idea why, but you kick the tyre.
0:09:46 > 0:09:47LAUGHTER
0:09:47 > 0:09:49No, but if I actually stood there in front of the window
0:09:49 > 0:09:52and looked every time I made some bread...
0:09:52 > 0:09:53Life's not worth living.
0:09:53 > 0:09:55LAUGHTER
0:09:55 > 0:09:58Julian, do you like to hold yours up to the window?
0:09:58 > 0:10:00- LAUGHTER - Only with the curtains drawn.
0:10:03 > 0:10:05- Now, Richard... - Yes.- Not you, Richard the builder.
0:10:05 > 0:10:09He made rye and cranberry rolls.
0:10:09 > 0:10:12But he failed to impress with his glaze, which Paul criticised,
0:10:12 > 0:10:16because there was too clear a line where it stopped.
0:10:16 > 0:10:18Although Richard, just being a builder, said,
0:10:18 > 0:10:20"Well, that's what the architect's plan said."
0:10:20 > 0:10:21LAUGHTER
0:10:21 > 0:10:24I have to say, I don't think these rolls were a great success.
0:10:24 > 0:10:26But that's actually because cranberries, for me, carry
0:10:26 > 0:10:29an unfortunate twin association with Christmas and cystitis.
0:10:29 > 0:10:32And that's... LAUGHTER
0:10:36 > 0:10:40And also Martha made date and walnut rye rolls.
0:10:40 > 0:10:42- They look very nice. - Mm, they look good.
0:10:42 > 0:10:44I didn't know rye bread could look so attractive.
0:10:44 > 0:10:48Whenever I've tried to make it it looks like a dark brown flat lump.
0:10:48 > 0:10:50Like a rat I've just killed with a spade.
0:10:50 > 0:10:52LAUGHTER
0:10:52 > 0:10:54Martha started out brimming with confidence
0:10:54 > 0:10:56and then - guess who turned up.
0:10:56 > 0:10:59- When you put them in the oven, are you expecting a shine?- Yes.
0:10:59 > 0:11:00Are you going to use any water, or...?
0:11:00 > 0:11:02I've got an egg wash to put on the top of it.
0:11:02 > 0:11:05- Makes it a bit shinier. - That's very daring.
0:11:05 > 0:11:06- Is it?- Yeah.
0:11:06 > 0:11:08Very.
0:11:08 > 0:11:10- Daring to put an egg wash on?- Yeah.
0:11:10 > 0:11:14I won't tell you why - I'll talk about it later. But good luck.
0:11:14 > 0:11:17Paul turned into a bit of a pantomime villain there,
0:11:17 > 0:11:18didn't he, really?
0:11:18 > 0:11:22I mean, we actually edited out the "Mwah-ha-ha-hah!"
0:11:22 > 0:11:25Because presumably Paul making that cryptic comment
0:11:25 > 0:11:30worried Martha so much she decided not to go ahead with her egg wash.
0:11:30 > 0:11:31Here she is talking to Nancy.
0:11:31 > 0:11:33He was like, "I'm not going to tell you why,
0:11:33 > 0:11:34- "but that's a bad idea."- Did he?
0:11:34 > 0:11:36And I was like...
0:11:36 > 0:11:37What did you do, then?
0:11:37 > 0:11:40I'm going to do it anyway. LAUGHTER
0:11:40 > 0:11:43Martha, there, basically saying, "Whatever."
0:11:43 > 0:11:45Let's see what happened.
0:11:45 > 0:11:47Because you put the glaze on the top -
0:11:47 > 0:11:50which has falsely accused the roll of being ready.
0:11:50 > 0:11:52- Yes.- You brought it out too early.
0:11:52 > 0:11:53OK.
0:11:53 > 0:12:00Martha's egg wash glaze "falsely accused" her rolls of being ready(!)
0:12:00 > 0:12:02I don't like the sound of that glaze,
0:12:02 > 0:12:07going around pointing the finger, making unfounded allegations.
0:12:07 > 0:12:10Apparently when questioned about this false accusation,
0:12:10 > 0:12:12Martha's glaze said, "Prove it."
0:12:12 > 0:12:14LAUGHTER
0:12:14 > 0:12:17Now, Rosemary, would you put an egg wash on a rye roll?
0:12:17 > 0:12:18No, never.
0:12:18 > 0:12:20Not ever? For no reason?
0:12:20 > 0:12:22The thing is, the rye is a dark bread anyway, and you don't
0:12:22 > 0:12:25want to have it this dark colour on the top, because it looks burnt.
0:12:25 > 0:12:28The other thing is, it can crack and look very unattractive,
0:12:28 > 0:12:30- so I would never do it on that. - Don't you put it on a pie, though?
0:12:30 > 0:12:32- A bit of wash... - Yes, that's different.
0:12:32 > 0:12:35- Oh, pardon me. - LAUGHTER
0:12:36 > 0:12:39Now, the bakers had to make four ciabatta loaves
0:12:39 > 0:12:40for the Technical Bake.
0:12:40 > 0:12:43- Rosemary, is ciabatta your favourite bread?- It is.
0:12:43 > 0:12:46- Yes.- I love it. I absolutely love it.
0:12:46 > 0:12:48And I love making it as well. Can I show you?
0:12:48 > 0:12:49Are you going to show us what you do with it?
0:12:49 > 0:12:52Yes, all right, come on. If you give me the dough...
0:12:52 > 0:12:53- Do you need that? I don't...- Well...
0:12:53 > 0:12:55That's a urine sample I did earlier.
0:12:55 > 0:12:59I'm going - I'm a bit worried. Can you pass me the flour instead?
0:12:59 > 0:13:01Cos I don't want to cover you all in oil, and I will,
0:13:01 > 0:13:02if you let me get away with it.
0:13:02 > 0:13:06What are you going to show us? See, there's three... Oh, God.
0:13:06 > 0:13:07LAUGHTER
0:13:08 > 0:13:12- Everyone gets a lump each, OK? - Come on - lump.
0:13:12 > 0:13:14Can't we have overalls or anything?
0:13:14 > 0:13:17Lump. Now, what I want you to do is follow me.
0:13:17 > 0:13:19So, first of all, stand up.
0:13:19 > 0:13:21- No! What have you done?- Oh...- Stop! - LAUGHTER
0:13:23 > 0:13:25- You're killing it!- Too much. - Far too much.
0:13:25 > 0:13:26- Sorry.- Here we are.
0:13:28 > 0:13:31Now, OK, what you do is hold it here, with this hand...
0:13:31 > 0:13:33- Yeah.- Push, push, and roll.
0:13:35 > 0:13:38- Let's just see your technique properly.- OK.
0:13:38 > 0:13:41- Push...- I love it!- ..roll, turn.
0:13:41 > 0:13:42OK, faster. Come on!
0:13:42 > 0:13:45LAUGHTER
0:13:45 > 0:13:47Come on - push, roll, turn.
0:13:47 > 0:13:49Come on - push, push. Roll, turn.
0:13:49 > 0:13:52Now, what I'm going to do - no, no, watch me.
0:13:52 > 0:13:54You take your hand like this...
0:13:54 > 0:13:56Can't we just go to the shop and buy one?
0:13:56 > 0:13:57- Hold it... - LAUGHTER
0:13:57 > 0:13:59- Hold it like that.- Yes. - And go...
0:14:00 > 0:14:02Except mine's normally...much...
0:14:02 > 0:14:04it goes way over.
0:14:04 > 0:14:05That's it.
0:14:05 > 0:14:09Now, what I'm actually trying to do is to make a ball here. So...
0:14:11 > 0:14:12Rosemary, um...
0:14:12 > 0:14:17- Right, bring it round....- Rosemary, can we have some sort of conclusion?
0:14:17 > 0:14:19LAUGHTER
0:14:19 > 0:14:20With this left hand...
0:14:20 > 0:14:22you do the opposite.
0:14:22 > 0:14:26Bring it under, and then bring it round. OK, like that.
0:14:26 > 0:14:30- You've got yours beautifully smooth. - There we are.- OK?
0:14:30 > 0:14:32LAUGHTER
0:14:32 > 0:14:33CHEERING
0:14:33 > 0:14:35Well done.
0:14:39 > 0:14:42OK, back to the Technical Challenge,
0:14:42 > 0:14:45and Mel had an interesting fact up her sleeve for Richard.
0:14:45 > 0:14:47You know what?
0:14:47 > 0:14:50They look a bit like slippers actually, I could hollow them out...
0:14:50 > 0:14:55Listen, the word for slipper in Italian is "ciabatta."
0:14:57 > 0:15:01Now, I don't understand that, I made two ciabattas this week
0:15:01 > 0:15:03and they don't look anything like slippers.
0:15:05 > 0:15:07LAUGHTER
0:15:13 > 0:15:16Jordan came last and needed a brilliant Showstopper to
0:15:16 > 0:15:18ensure that he stayed in the tent.
0:15:18 > 0:15:22How well did that go? Well, he'll be joining us later.
0:15:24 > 0:15:27Now we come to the part of the show where we discover the
0:15:27 > 0:15:29star bakers amongst our studio audience.
0:15:29 > 0:15:32When I was told we were going to have brioche, pumpernickel
0:15:32 > 0:15:34and focaccia in our audience, I thought
0:15:34 > 0:15:37Gwyneth Paltrow had brought her children along.
0:15:39 > 0:15:42So, first of all, where are Hannah and Tom? Hello!
0:15:42 > 0:15:47- You had a Bake Off themed wedding? - Yeah, about a week and a half ago.
0:15:47 > 0:15:48- Wow.- We got...
0:15:48 > 0:15:50CHEERING AND APPLAUSE
0:15:53 > 0:15:56Did you actually invite anyone? There's no-one there.
0:15:58 > 0:16:02It's just us. No, we had lots of friends and family there...
0:16:02 > 0:16:05LAUGHTER
0:16:05 > 0:16:08We did! They're just hiding.
0:16:08 > 0:16:10And even the pageboy made a cake as well,
0:16:10 > 0:16:12and he's three-and-a-half years old.
0:16:12 > 0:16:15- ALL: Aww.- Did he really make it?
0:16:16 > 0:16:20- He did, but then he dropped it, bless him.- And then the dog ate some of it.
0:16:22 > 0:16:26- Thank you. Where is Julia?- Here. - Oh, there's Julia.
0:16:26 > 0:16:31Is that a cupcake made specially for me, to be swallowed in one gulp?
0:16:31 > 0:16:34- LAUGHTER - I'm afraid it's not, no.
0:16:34 > 0:16:35What is it?
0:16:35 > 0:16:42It's actually a stout soda bread filled with a full Irish breakfast.
0:16:42 > 0:16:45Who'd like to have a go at that?
0:16:45 > 0:16:48Yes, Julian, can you go and collect that?
0:16:48 > 0:16:51Let's see inside it anyway.
0:16:51 > 0:16:55- Can we just...? Talk me through the actual dome thing.- It's cream cheese.
0:16:55 > 0:16:57RICHARD GASPS
0:16:57 > 0:16:59LAUGHTER
0:16:59 > 0:17:02And it has actually got Guinness in it, the cream cheese,
0:17:02 > 0:17:04and the topping is black pudding.
0:17:04 > 0:17:09- Crumbled on cream cheese, crumbled on a full Irish breakfast on bread?- Yes.
0:17:09 > 0:17:13- Right, there we go. Julian, do you want to try it?- Oh, yes.
0:17:13 > 0:17:15You might need a sharp knife.
0:17:15 > 0:17:18Is it supposed to look like the top of a Guinness?
0:17:18 > 0:17:19It wasn't really my vision,
0:17:19 > 0:17:22it was supposed to look like a pint of Guinness, but...
0:17:22 > 0:17:24Wow, look at that.
0:17:24 > 0:17:26- Open it up.- Oh, my goodness me.
0:17:26 > 0:17:31That looks amazing, it sort of looks like a pork pie.
0:17:31 > 0:17:35- What do you think, Richard? - This?- Yes. No(!)
0:17:35 > 0:17:38LAUGHTER
0:17:38 > 0:17:42It's very good. It's not a cupcake...
0:17:43 > 0:17:47Once you get in there it's a very rich but very sweet soda bread,
0:17:47 > 0:17:51and that goes very nicely with the smoked bacon, black pudding,
0:17:51 > 0:17:55egg, there's a whole breakfast thing happening, it's very good.
0:17:55 > 0:17:59- Do you like it, Julian?- Well...
0:17:59 > 0:18:01It's very inventive and everything,
0:18:01 > 0:18:04but I kind of wonder what the point is.
0:18:04 > 0:18:08- Know what I mean?- It's a whole meal, isn't it? It's brunch!
0:18:08 > 0:18:15It's a little bit stodgy and firm, it's a little bit heavy.
0:18:15 > 0:18:17But - no, no, no, I'm giving her criticism,
0:18:17 > 0:18:19but it's obviously done with...
0:18:19 > 0:18:23Rosemary, thank you very much, going to move on now.
0:18:23 > 0:18:25Richard, can you stop eating please?
0:18:28 > 0:18:31APPLAUSE
0:18:31 > 0:18:33OK, let's move on. Sarah, where are you?
0:18:33 > 0:18:37Sarah, you made a brioche bear for your grandson's birthday.
0:18:37 > 0:18:39Erm..yes, I suppose I did.
0:18:39 > 0:18:42It started out as a chocolate brioche
0:18:42 > 0:18:46and then I decided to make it into a character...
0:18:46 > 0:18:48LAUGHTER
0:18:48 > 0:18:52It was supposed to be a character from his favourite TV programme.
0:18:52 > 0:18:53Saw?
0:19:01 > 0:19:06- Is it true that its head fell off? - Yes. And its feet.
0:19:14 > 0:19:17And finally, Alice, where are you?
0:19:17 > 0:19:20Hello, what have you got there, Alice?
0:19:20 > 0:19:23Erm, it's supposed to be Paul Hollywood.
0:19:23 > 0:19:24LAUGHTER
0:19:29 > 0:19:31I have to say, Alice, that is uncanny.
0:19:33 > 0:19:36So, thank you very much to you and to all our bakers.
0:19:41 > 0:19:42Let's return to the tent now,
0:19:42 > 0:19:45where baker number three has had to say goodbye.
0:19:45 > 0:19:48He's been described as a maverick and has shown incredible daring,
0:19:48 > 0:19:53not only with his choice of bakes but also with his choice of shirts.
0:19:53 > 0:19:56Please give a massive welcome to Jordan!
0:19:56 > 0:19:58CHEERING
0:20:00 > 0:20:01Hi, Jordan.
0:20:04 > 0:20:06- Please sit down.- Thank you.
0:20:08 > 0:20:10Hello!
0:20:10 > 0:20:14- How you doing? - Welcome to An Extra Slice.
0:20:14 > 0:20:18What was your worst moment in the tent, would you say?
0:20:18 > 0:20:24It would probably be the first week Showstopper, the miniature cakes?
0:20:24 > 0:20:27Because at the very start of that bake - three-and-a-half,
0:20:27 > 0:20:30four hour bake - and in the first half hour they come up to you
0:20:30 > 0:20:33and go, "So what are you baking, Jordan?"
0:20:33 > 0:20:37And I go, "I'm baking blueberry and lemon cakes." And they go, "WHY?"
0:20:37 > 0:20:40"I really like blueberry and lemon, I think
0:20:40 > 0:20:42"they're quite classical flavours."
0:20:42 > 0:20:47And Mary goes, "Oh, no, no, they will never work together - bye",
0:20:47 > 0:20:49and walks off!
0:20:49 > 0:20:51And you're left to carry on the rest of your challenge thinking,
0:20:51 > 0:20:53"You're going to hate this.
0:20:53 > 0:20:54"You're really going to hate it."
0:20:54 > 0:20:56And sure enough, they didn't enjoy it.
0:20:56 > 0:20:59Now, you might not see me, but I often sneak round the tent
0:20:59 > 0:21:05finding some unseen moments, and I found a great bit of footage of you.
0:21:05 > 0:21:08Being a gentleman, you lend Chetna a helping hand
0:21:08 > 0:21:10when she can't get the lid off her blender.
0:21:10 > 0:21:13- Don't know if you remember that... - No.- ..let's have a look.
0:21:14 > 0:21:19Jordan? Do you mind? I can't open it!
0:21:19 > 0:21:22- Ready.- It's just too...
0:21:22 > 0:21:24Oh, thank you.
0:21:24 > 0:21:26But then it happened again,
0:21:26 > 0:21:30and I wondered if it was just a ploy to distract you.
0:21:36 > 0:21:41Oh, thank you so much. What will I do without you?
0:21:41 > 0:21:42HE LAUGHS
0:21:42 > 0:21:44Oh, crap!
0:21:52 > 0:21:55Now, Jordan, at the top of the show we had a clip of you saying your
0:21:55 > 0:21:59female friends wanted you to find out what Paul Hollywood smells like.
0:21:59 > 0:22:02- Apparently so. - We're dying to know, come on.
0:22:02 > 0:22:05Do you know hot dog sausages you sort of get at the cinema?
0:22:05 > 0:22:07LAUGHTER
0:22:12 > 0:22:16- He smells like a hot dog sausage at the cinema?- Yeah.
0:22:16 > 0:22:17Well, he's got me hooked.
0:22:19 > 0:22:22You said beforehand that Bread Week was going to be your week.
0:22:22 > 0:22:27It was a strange week really, cos the first challenge went
0:22:27 > 0:22:30rather well - not the worst I've ever had - the ciabatta was just
0:22:30 > 0:22:33an entertaining cock-up and then,
0:22:33 > 0:22:35by the time we got to the Showstopper,
0:22:35 > 0:22:37I was very happy with what I'd put up,
0:22:37 > 0:22:39but from the second I put it down it's like,
0:22:39 > 0:22:41"Well, that's underbaked - and I've run out of time."
0:22:41 > 0:22:44Oh, dear. No-one could accuse you of not putting in the effort,
0:22:44 > 0:22:45let's have a look at the moment when
0:22:45 > 0:22:48Mary and Paul arrived at your work station when you were
0:22:48 > 0:22:51kneading your rye dough, don't know if you remember that.
0:22:51 > 0:22:55By that time you'd been kneading that dough for 40 minutes.
0:22:55 > 0:22:59For some crazy reason I decided to use double the mix of
0:22:59 > 0:23:01everyone else in the tent.
0:23:01 > 0:23:04Well, you look exhausted, but then Mary arrived,
0:23:04 > 0:23:07and she's always got an encouraging word.
0:23:09 > 0:23:13Morning! Sorry, that's really worn me out, I've been doing that for...
0:23:13 > 0:23:15- Quite a work-out. - Yeah, about 30, 40 minutes.
0:23:15 > 0:23:16It's very dry.
0:23:16 > 0:23:18LAUGHTER
0:23:19 > 0:23:22But in fact your spelt and rye rolls turned out fine.
0:23:22 > 0:23:23Yeah, they did.
0:23:23 > 0:23:26Paul thought they could have been a bit slacker but he liked
0:23:26 > 0:23:29the blend of spelt and rye flours and thought the flavour was good.
0:23:29 > 0:23:31- Way!- Yeah.
0:23:31 > 0:23:34Now, let's talk about this week's Showstopper.
0:23:34 > 0:23:36You felt very confident about your sweet brioche
0:23:36 > 0:23:38when you were chatting to Sue about it.
0:23:38 > 0:23:40- Absolutely.- Let's have a look.
0:23:40 > 0:23:42- How many times have you made this? - More than I care to count.
0:23:42 > 0:23:45How many times has it worked?
0:23:45 > 0:23:46It's only not worked twice.
0:23:46 > 0:23:48And now three times.
0:23:50 > 0:23:53- So what went wrong there then? - I must say, I've never, ever
0:23:53 > 0:23:55made it at home before with raspberries and strawberries,
0:23:55 > 0:23:57I always make it with blueberries,
0:23:57 > 0:24:01but after my mauling in week one for using blueberries
0:24:01 > 0:24:03and any other flavour from Mary Berry, I went home
0:24:03 > 0:24:06and was like, "You know, I'm going to take the blueberries out."
0:24:06 > 0:24:09Cos I think I was using them almost every single week in something.
0:24:09 > 0:24:12So I went through and removed them from every recipe, thinking
0:24:12 > 0:24:14Mary Berry was just going to tell me off,
0:24:14 > 0:24:17- so I decided to change the recipe... - At the last minute.
0:24:17 > 0:24:20Yeah, great idea, cos it was far too loose and liquidy.
0:24:22 > 0:24:25Well, here on An Extra Slice we do like to give the bakers
0:24:25 > 0:24:29a chance to show what they can really do when they're out
0:24:29 > 0:24:33of the tent and in the more relaxing surroundings of their own home.
0:24:33 > 0:24:38- It's blueberry, there's no raspberry in it.- You can have a go, guys.
0:24:38 > 0:24:40- Hand me a knife and I'll lop you off a slice.- There we go.
0:24:42 > 0:24:46Can you do some more of your Mary Berry impersonations?
0:24:48 > 0:24:50Can you talk in the style of Mary while chopping that up, please?
0:24:50 > 0:24:52No.
0:24:52 > 0:24:54LAUGHTER
0:24:54 > 0:24:57- Can I ask you a question, Jordan? - You certainly can.
0:24:57 > 0:25:01You put so much liquid into the recipe that you must have
0:25:01 > 0:25:04known it wasn't going to work.
0:25:04 > 0:25:07I think it was because, like I say, I changed the recipe.
0:25:07 > 0:25:09Normally, as I have here,
0:25:09 > 0:25:14I cook the blueberries down with some sugar and a little cornflower.
0:25:14 > 0:25:18Which thickens it and absorbs a lot of the liquid.
0:25:18 > 0:25:21Whereas on the day, because I used raspberry and strawberries,
0:25:21 > 0:25:24it just turned into a juice.
0:25:24 > 0:25:26It's lovely, it could be a dessert.
0:25:26 > 0:25:28That's exactly what it is, obviously the only person to make
0:25:28 > 0:25:30sweetbread in there, which surprised me really,
0:25:30 > 0:25:34but I've got a sweet tooth, I'll always choose sweet food.
0:25:34 > 0:25:38Jordan, I think this has been a success. Did you like it, Rosemary?
0:25:38 > 0:25:39Yeah, I mean, I did...
0:25:39 > 0:25:40LAUGHTER
0:25:42 > 0:25:46OK, let's call it a day there.
0:25:46 > 0:25:50- Very nice.- Congratulations, Jordan, well done, it was lovely.
0:25:52 > 0:25:54AUDIENCE: Whoo!
0:25:58 > 0:26:00What's next for you?
0:26:00 > 0:26:03I think you want to open a traditional bakery, don't you?
0:26:03 > 0:26:07That's many moons down the line - once I've learnt to bake!
0:26:07 > 0:26:08Yeah, I'm planning...
0:26:08 > 0:26:10As soon as I left the show,
0:26:10 > 0:26:12the week after, I went straight went down to my
0:26:12 > 0:26:16local college and signed up to actually learn how to bake properly.
0:26:16 > 0:26:20Because this showed me it is what I really like to do.
0:26:20 > 0:26:23- That's great, isn't it?- But it also shows you have so much to learn.
0:26:23 > 0:26:26When you look at the other more experienced bakers.
0:26:26 > 0:26:29I've been baking for three years, and you go up against someone
0:26:29 > 0:26:32that's been baking for 33 years, they know a lot more.
0:26:32 > 0:26:33So, yeah, it's made me
0:26:33 > 0:26:35realise that's what I want to do with my life.
0:26:35 > 0:26:38Jordan, thank you so much for being here, it's been
0:26:38 > 0:26:41an absolute pleasure, we are really going to miss you on Bake Off,
0:26:41 > 0:26:46and as a token of our appreciation we have got you a little something,
0:26:46 > 0:26:50which my charming assistant Julian is bringing in.
0:26:50 > 0:26:52Thank you so much, Julian.
0:26:52 > 0:26:54- Thank you so much.- Ta-da.
0:26:54 > 0:26:57I never in my life thought I'd be served a cake by Julian Clary.
0:26:57 > 0:26:59Didn't you?
0:26:59 > 0:27:01I could fill your cheeks if you're not...
0:27:04 > 0:27:08And, can you stand another surprise?
0:27:08 > 0:27:10- Here is your cake.- ALL: Aww.
0:27:12 > 0:27:16That's you being chased by the monster from your 3D biscuit scene.
0:27:16 > 0:27:20- Well done, Jordan.- Thank you. - Ladies and gentlemen - Jordan.
0:27:25 > 0:27:28- I've got it.- All right, take care. Jordan, everyone.
0:27:28 > 0:27:29AUDIENCE: Whoo!
0:27:35 > 0:27:38Next week, it's desserts. I can't wait.
0:27:38 > 0:27:43- It's a sponge base and ice cream, what can possibly go wrong?- Uhhh!
0:27:43 > 0:27:47- Freezer, freezer, freezer, please! - Oh, no, it's all bubbling.
0:27:47 > 0:27:49That looks absolutely revolting.
0:27:49 > 0:27:51Could be the biggest thing I've ever done,
0:27:51 > 0:27:54apart from, you know, giving birth.
0:27:54 > 0:27:55Job's a good 'un.
0:27:55 > 0:27:58So, do feel free to send in all your pictures of desserts.
0:27:58 > 0:28:01Try a tiramisu or a self-saucing pudding,
0:28:01 > 0:28:04or go for the Baked Alaska option.
0:28:04 > 0:28:06Or feel free to do your own thing dessert-wise.
0:28:06 > 0:28:09Get your pictures up on Facebook and Twitter,
0:28:09 > 0:28:11details at the bottom of the screen.
0:28:11 > 0:28:15Big thank to our guest baker Jordan, to all our studio bakers
0:28:15 > 0:28:18and to tonight's panel - the Reverend Richard Coles...
0:28:18 > 0:28:21APPLAUSE
0:28:21 > 0:28:24- ..Rosemary Shrager... - APPLAUSE
0:28:24 > 0:28:25and Julian Clary!
0:28:25 > 0:28:27APPLAUSE
0:28:27 > 0:28:28See you next week, good night.