0:00:02 > 0:00:08- 'Ten people remain in The Great British Bake Off.'- If I couldn't bake, I don't know what I'd do.
0:00:08 > 0:00:12- I'm doing it as well as I can. - Just doing it this far is great.
0:00:12 > 0:00:17- 'Last time...'- Please!- '..they pushed themselves to the limit.'
0:00:17 > 0:00:20- You can win it one week and be knocked out the next.- 'With pastry.'
0:00:20 > 0:00:26- It looks a mess.- Really?- Yeah.- OK. - '19-year-old Jason was crowned Star Baker.'
0:00:26 > 0:00:31- The salmon flavour is spectacular. - 'But for the first time in the Bake Off, Jo struggled.'
0:00:31 > 0:00:36- Sorry.- 'And yet again...'- They're knackered, absolutely knackered.
0:00:36 > 0:00:41- '..Rob came close to leaving the competition.'- You're lucky. - You haven't seen the best of me.
0:00:41 > 0:00:48- 'This week, it's bread.'- I'm looking forward to a decent loaf.- I'm looking forward to giving you one.
0:00:48 > 0:00:53- 'Paul's lifelong obsession.' - Someone hasn't followed my recipe. - 'And some bakers' nightmare.'
0:00:53 > 0:00:56Ian! Ian, Ian!
0:00:56 > 0:01:00- 'Who will rise to the occasion?' - I look mental just staring at the oven.
0:01:00 > 0:01:05- 'And prove they have what it takes?' - Does that sound hollow? - I really don't know.
0:01:05 > 0:01:08'To win The Great British Bake Off.'
0:01:08 > 0:01:12You know what? This is one thing I might have up on you.
0:01:35 > 0:01:39This week, our bakers will be tackling bread.
0:01:39 > 0:01:42So dust down your baps. This is Paul's watch.
0:01:42 > 0:01:49'The ten remaining bakers are about to face three increasingly complex challenges over the next two days,
0:01:49 > 0:01:54'after which, whoever falls short will have to leave the Bake Off.'
0:01:54 > 0:01:59Good morning and welcome back, bakers. Now be afraid, be very afraid
0:01:59 > 0:02:04because you're on Paul's patch as this week, it's bread week.
0:02:04 > 0:02:09Bakers, your signature challenge today is to create a flavoured loaf which is free-form.
0:02:09 > 0:02:12That means not baked in a tin.
0:02:12 > 0:02:18- You've got three-and-a-quarter hours.- Tighten up the apron strings, wash your hands. On your marks...
0:02:18 > 0:02:21- Get set... - BOTH: Bake!
0:02:21 > 0:02:25This first challenge requires that the bakers create a loaf
0:02:25 > 0:02:30which looks good, tastes better and features innovative and complementary flavours.
0:02:30 > 0:02:33They have complete freedom with ingredients,
0:02:33 > 0:02:39but as this must be a free-form loaf, the only thing they can't use is a tin.
0:02:39 > 0:02:44Some of them have not the skill and they've been practising like mad all last week.
0:02:44 > 0:02:47Let's hope they achieve good results.
0:02:47 > 0:02:51Everybody who makes bread at home knows how tricky it can be.
0:02:51 > 0:02:55You've got to make the dough, rise the dough and bake the dough.
0:02:55 > 0:02:59Those three things they must do, each one they could fall down on.
0:02:59 > 0:03:03The winner last year was the guy that made the best bread on the day,
0:03:03 > 0:03:07so the consistency we're looking for is much higher than other weeks
0:03:07 > 0:03:10because technically, this is harder to do.
0:03:10 > 0:03:15I am feeling pretty relaxed. I've made this bread many times.
0:03:15 > 0:03:17And it tastes fabulous.
0:03:17 > 0:03:23Mary-Anne has three university degrees, but now devotes most of her time to studying baking.
0:03:23 > 0:03:28Everything she's learnt has gone into her ambitious and totally original recipe
0:03:28 > 0:03:34for a ploughman's loaf, featuring cheese, fresh onion and a bottle of beer.
0:03:34 > 0:03:38Imagine a ploughman out in the field taking his packed lunch.
0:03:38 > 0:03:42- This bread, an apple and a drink and you'd be set.- You certainly would!
0:03:42 > 0:03:45How are you getting the cheese in there?
0:03:45 > 0:03:49I'm doing big chunks of a nice, really strong Welsh cheddar,
0:03:49 > 0:03:52so it doesn't disappear into the loaf when it cooks.
0:03:52 > 0:03:57- You do get a nugget of cheese. - So again a nice, robust, rustic dish from you.
0:03:58 > 0:04:06Successful, basic bread dough is a carefully measured combination of yeast, flour, water and salt.
0:04:06 > 0:04:11The bakers are free to add any other ingredients they wish at any stage.
0:04:11 > 0:04:15And as usual, Holly is already aiming high.
0:04:15 > 0:04:20The flavours are Parma ham and caramelised onions in one side
0:04:20 > 0:04:24and then just chocolate and hazelnut in the other.
0:04:24 > 0:04:26- In the same dough?- Yes.
0:04:26 > 0:04:28Sweet and savoury at either end?
0:04:28 > 0:04:34It's easy to take on a picnic. You've got enough to do with all the paraphernalia with babies.
0:04:34 > 0:04:39'Holly's obsession with home baking has forced her husband to build new shelves
0:04:39 > 0:04:43'for all her recipe books and often she reads them in bed.
0:04:43 > 0:04:48'Her signature sweet and savoury loaf is based on a complex brioche dough,
0:04:48 > 0:04:52'made by adding eggs and milk to a basic bread dough.'
0:04:52 > 0:04:58- The proof will be whether you take a mouthful and you get chocolate and onion.- That would be a nightmare.
0:04:58 > 0:05:04- I prefer two separate things. - Yeah, me too.- But in this category, she couldn't do two loaves.
0:05:04 > 0:05:09You asked for one loaf. If it doesn't work, you'll say, "I told you so."
0:05:09 > 0:05:12- The silverback will attack. - Yes. Let's wait and see.
0:05:12 > 0:05:16Kneading is one of the most critical elements of bread-making.
0:05:16 > 0:05:20It stretches molecules of gluten in the dough.
0:05:21 > 0:05:24If these are not forced to become elastic,
0:05:24 > 0:05:30the dough will not rise and the loaf's structure will be tough and inedible.
0:05:30 > 0:05:33A lot of it is having the strength to knead it.
0:05:33 > 0:05:39But I use a mixer. It's a lot easier. There's no point in kneading it unless you want muscles.
0:05:39 > 0:05:42Urvashi has developed her own short cut.
0:05:42 > 0:05:46I've tried different ways of kneading and this one works for me,
0:05:46 > 0:05:48so stick to it.
0:05:48 > 0:05:51Mum of two and full-time marketing executive,
0:05:51 > 0:05:55Urvashi dreams of one day baking for her own delicatessen.
0:05:55 > 0:06:00She aims to impress with her signature peppercorn loaf.
0:06:00 > 0:06:05It gets to this stage and you panic because you think, "It's sticking to the table!"
0:06:05 > 0:06:11- Is there anyone you're thinking about when you're doing that? - I can name a few people, yeah.
0:06:11 > 0:06:15- Do you pretend that the dough is Paul's face?- No.
0:06:15 > 0:06:18And you're just working your fists into his face?
0:06:18 > 0:06:23I think, for me, if you use it as something that's horrible,
0:06:23 > 0:06:26- you don't get quite so good a food. - Oh, really?
0:06:26 > 0:06:30Climbing fanatic Ben also has a passion for musicals
0:06:30 > 0:06:34and has performed in shows across London's West End.
0:06:34 > 0:06:39He's hoping to dazzle the judges with his walnut, raisin and rosemary loaf.
0:06:39 > 0:06:42It's a very nerve-wracking week. It's Paul's thing.
0:06:42 > 0:06:48What I want to do is get something that he would find acceptable, I think is the goal of today.
0:06:48 > 0:06:51Hang on, hang on, hang on. Three o'clock, mate.
0:06:51 > 0:06:57Look as if you know what you're doing. You do know what you're doing. Hi, Paul!
0:06:57 > 0:07:01'With kneading complete, the dough must be proved.
0:07:01 > 0:07:03'If left covered in a warm place,
0:07:03 > 0:07:09'the yeast feeds on the flour, releasing bubbles of carbon dioxide, causing the dough to rise.
0:07:09 > 0:07:15'Unless the bakers factor in enough time for their dough to prove to twice its original size,
0:07:15 > 0:07:19'their loaf's crumb structure will be unacceptably tight.'
0:07:19 > 0:07:25Bread takes long, but it's not a long time of doing stuff. It's just waiting for it to rise.
0:07:25 > 0:07:31'For one of the bakers, this pause in the first challenge is welcome.'
0:07:31 > 0:07:33Ian! Ian, Ian!
0:07:33 > 0:07:37- This is the beginning of the Bake Off weekend.- I know.
0:07:37 > 0:07:41When his partner Stephan fell ill ten years ago,
0:07:41 > 0:07:46Ian quit his job to care for him and while at home, developed his talent and passion for baking.
0:07:46 > 0:07:50His signature bake is one of Stephan's favourites -
0:07:50 > 0:07:54a courgette loaf flavoured with Caerphilly cheese and thyme.
0:07:54 > 0:08:00- What's happened?- I cut my finger when I was chopping my thyme very delicately.- Yeah.
0:08:00 > 0:08:04I cut the top of my finger. But I think I'm going to be OK.
0:08:04 > 0:08:07Will you have to do the whole challenge one-handed?
0:08:07 > 0:08:10No, I'm hoping the bleeding will be stemmed enough.
0:08:10 > 0:08:16- Do you like your elbow support? - It's lovely. I think I might ask for that permanently.
0:08:17 > 0:08:23'The business of bread-making has always been one of Britain's most dangerous professions
0:08:23 > 0:08:27'and working in a mill could seriously damage your health.'
0:08:27 > 0:08:31Tom, I've heard that working in a mill is quite dangerous.
0:08:31 > 0:08:35- Should I be wearing a protective suit?- Not today, no.
0:08:35 > 0:08:38But you could get mixed up in the machinery.
0:08:38 > 0:08:41There is no emergency "stop" button here.
0:08:41 > 0:08:45Medieval millers did occasionally lose legs or arms or even heads.
0:08:45 > 0:08:51'And if you weren't mangled by the machinery, you could be crushed by the millstone itself.'
0:08:51 > 0:08:57Some types of millstone were made not just of one piece of stone, but several smaller pieces of stone,
0:08:57 > 0:09:00all held together by a steel band. If that band breaks,
0:09:00 > 0:09:04then pieces of millstone would fly out in all directions.
0:09:04 > 0:09:11- Seriously?- We're talking about millstone missiles.- Have you got your steel band in place?- Yes. Trust me.
0:09:11 > 0:09:15'Flying millstones and the risk of decapitation is just the beginning.'
0:09:15 > 0:09:19This flour is the main danger facing us in this mill.
0:09:19 > 0:09:24- Why is it dangerous? - In the right concentration in the air, flour dust can explode.
0:09:24 > 0:09:28There would be no warning and the mill would be destroyed.
0:09:28 > 0:09:31'And we're not just talking medieval mills.
0:09:31 > 0:09:38'In 1965, a massive explosion tore through a mill in London's East End, costing the lives of four people.
0:09:39 > 0:09:45'It turns out that flour is a lethal and explosive carbohydrate.'
0:09:45 > 0:09:47Mike, why is flour so combustible?
0:09:47 > 0:09:49Because it's a carbohydrate
0:09:49 > 0:09:52and contains carbon and hydrogen and oxygen
0:09:52 > 0:09:55and that enables it to burn.
0:09:55 > 0:09:59Take me through how a mill actually explodes. What happens?
0:09:59 > 0:10:04There's a lot of flour, very fine particles suspended in the atmosphere.
0:10:04 > 0:10:08And if there's an ignition source like the millstones getting hot
0:10:08 > 0:10:12or machinery getting hot, you have an explosive mixture.
0:10:12 > 0:10:17'To test flour's flammability, Mike has created a replica mill,
0:10:17 > 0:10:22'complete with a dusting of flour and a candle to supply the ignition.'
0:10:24 > 0:10:28- Mike, much as I trust you, health and safety at all times...- OK.
0:10:33 > 0:10:38- I'm going to use these bellows to force some air...- OK.
0:10:38 > 0:10:42- ..into the tubing and up through the funnel.- Yeah.
0:10:45 > 0:10:47Whoa!
0:10:49 > 0:10:53Mike, that's, um... That's pretty impressive, Mike.
0:10:53 > 0:10:57It seems to have melted your mill. That's amazing.
0:10:57 > 0:11:00- So quick as well. - So quick, yes.- Scary.
0:11:00 > 0:11:03I felt that from back there. Seriously.
0:11:03 > 0:11:05'Don't try this at home.
0:11:05 > 0:11:10'The next time you bite into a sliced loaf, think of our early bread-makers.
0:11:10 > 0:11:14'To produce our daily bread, they were dicing with danger.'
0:11:17 > 0:11:2090 minutes to go in the signature bake.
0:11:20 > 0:11:24I think it is rising, but I don't want to push my luck.
0:11:24 > 0:11:29With their dough proving, most bakers have moved on to preparing any fillings
0:11:29 > 0:11:31for their signature bake.
0:11:31 > 0:11:36There's a lot of work, then there's a lull as you're waiting for it to prove.
0:11:36 > 0:11:42That's what puts people off making bread. It's time-consuming, then often it comes out as a brick.
0:11:42 > 0:11:46Yasmin works with her husband as a childminder, but has had jobs
0:11:46 > 0:11:49from receptionist to poetry magazine editor and paramedic.
0:11:49 > 0:11:54She hopes the diverse flavours in her North African-inspired loaf will impress.
0:11:54 > 0:12:00- It's a white loaf, but I'm adding an Egyptian spice mix called dukkah to it.- Delicious.
0:12:00 > 0:12:02Is it salt, sesame seeds, coriander?
0:12:02 > 0:12:06It's cumin, coriander, thyme, sesame seeds, almonds.
0:12:06 > 0:12:08I just put it on meat and pizzas.
0:12:08 > 0:12:15You've roasted this because it's warm. And that makes the aroma. It's lovely. Hmm!
0:12:17 > 0:12:21Once risen, bread dough must be knocked back,
0:12:21 > 0:12:25a technique which disperses any large bubbles of carbon dioxide.
0:12:25 > 0:12:31This is my favourite bit when it comes out and you see all the little bubbles popping everywhere.
0:12:31 > 0:12:36Dough which hasn't been knocked back will produce bread of an uneven texture with tunnelling
0:12:36 > 0:12:39and large air holes.
0:12:39 > 0:12:43I'm adding green peppercorn. I don't want it to blow your mouth away.
0:12:43 > 0:12:46I want it to be a subtle flavour.
0:12:46 > 0:12:52Introducing any ingredients to a bread dough risks altering its delicate chemical balance.
0:12:52 > 0:12:59- I hope it impresses them.- Incorrect proportions of an acidic ingredient like onion can retard the yeast,
0:12:59 > 0:13:01stopping any rise in its tracks.
0:13:01 > 0:13:07I'm intrigued because I've seen these neat little piles of cheese and neat little piles of fried onion.
0:13:07 > 0:13:10They're for my tear-and-share cheese and onion loaf.
0:13:10 > 0:13:14I'm making little balls. It's got a cheese and onion package inside.
0:13:14 > 0:13:19Hopefully, when they rise, they will stick together like a honeycomb shape.
0:13:19 > 0:13:25When he isn't studying, 19-year-old Jason is a passionate member of his university's baking society.
0:13:25 > 0:13:31His cheese and onion tear-and-share loaf will also feature a cheddar cheese crust.
0:13:31 > 0:13:34The dough pieces are too spread apart on the tray.
0:13:34 > 0:13:39I don't think they'll join together sufficiently. If you lift up one half, it'll collapse.
0:13:39 > 0:13:42I think those balls will struggle to rise.
0:13:42 > 0:13:48There's something so satisfying about bread. How old were you when you started baking bread?
0:13:48 > 0:13:52I started when we lived in West Africa and I had to cook the bread
0:13:52 > 0:13:56because the bread was awful, it was just like cotton wool.
0:13:56 > 0:14:02Globe-trotting grandma and retired teacher Janet has worked in Nigeria, Saudi Arabia and India,
0:14:02 > 0:14:07but her signature loaf is Swiss - a Zupfe loaf flavoured with Gruyere cheese.
0:14:07 > 0:14:13- I was going to weigh it, but I'm so rubbish at dividing in numbers. - Into three?- Into six.
0:14:13 > 0:14:16A six-strand plait? I want to see this.
0:14:16 > 0:14:19My friend in Switzerland makes this every Sunday.
0:14:19 > 0:14:25When we used to go and stay, she used to turn out about four of these for breakfast.
0:14:25 > 0:14:31- How are you going to do six? - Over two, under one, over two, then over two, under one, over two.
0:14:37 > 0:14:42I'm absolutely enraptured. I could watch this for hours.
0:14:43 > 0:14:45Aw!
0:14:49 > 0:14:53That's really impressive. I like that plait.
0:14:53 > 0:14:57Jo has opted for a loaf that seems more straightforward.
0:14:57 > 0:15:00I'm just shaping it out into a rectangle,
0:15:00 > 0:15:04so that I can put my fillings in it. You pull it out, rather than roll it.
0:15:04 > 0:15:07I don't want to lose any air from it.
0:15:07 > 0:15:10Jo has spent 20 years raising her three sons.
0:15:10 > 0:15:15They persuaded their mum to enter the Bake Off, so she could do something for her,
0:15:15 > 0:15:20but her mozzarella, ham and pepper Stromboli loaf is still all about her boys.
0:15:20 > 0:15:25- Have you been working on this all week?- I make this a lot cos Dylan loves it.
0:15:25 > 0:15:31- He has it for packed lunch for school, so sometimes I'll make one the night before.- Oh, lucky boy!
0:15:31 > 0:15:35I used to have Wagon Wheels and a penny wafer if I was lucky.
0:15:36 > 0:15:43'To reduce the risk of a filling inhibiting the bread's rise, the dough is proved for a second time.'
0:15:43 > 0:15:45- It's a waiting game.- It is, yeah.
0:15:48 > 0:15:51- OK then...- One hour to go. - Oh, gosh!
0:15:51 > 0:15:57Without a tin to contain it, the re-risen dough must now be shaped before baking.
0:15:57 > 0:16:01Oh, that's got a great wobble. It's like a deployed airbag.
0:16:01 > 0:16:04I'm looking forward to a decent loaf.
0:16:04 > 0:16:07I'm looking forward to giving you one.
0:16:07 > 0:16:13Dedicated foodie Rob lives in London and loves trying out new recipes on his friends.
0:16:13 > 0:16:19He's created a rye and coriander seed loaf in the bid to redeem his reputation.
0:16:19 > 0:16:24- How are you going to finish that? - With a bit of flour, then I'll slash it.- What blade?
0:16:24 > 0:16:30I'm going to use a bread knife. I've tried using scalpels before, but haven't found anything sharp enough.
0:16:30 > 0:16:36Scoring the loaf shapes it by controlling the direction in which it expands in the oven.
0:16:36 > 0:16:42- I'm not a confident slasher. - Unless the cut is smooth, the bakers risk tearing their dough
0:16:42 > 0:16:47- which could cause the loaf to collapse.- It's a bit scary. You just want it to be right.
0:16:47 > 0:16:50But you can never, never tell.
0:16:54 > 0:17:00Adding water to the oven creates steam, keeping the crust soft at the beginning of the bake
0:17:00 > 0:17:04- and allowing the loaf to rise more freely.- Fingers crossed.
0:17:04 > 0:17:08The steam will also dissolve the sugars on the dough crust.
0:17:08 > 0:17:13- As the water evaporates, the sugars caramelise, leaving a glossy crust. - That's it. It's done.
0:17:13 > 0:17:16I've done everything I can possibly do.
0:17:16 > 0:17:19I'm just going to have to hope now.
0:17:19 > 0:17:23Leaving bread to bake too long risks a burnt crust and dry texture.
0:17:23 > 0:17:28Too short and all you're left with is a wet, doughy disaster.
0:17:28 > 0:17:31I look slightly mental just staring at the oven,
0:17:31 > 0:17:35but it's seconds with this thing. It could just go.
0:17:35 > 0:17:39It won't win any beauty contests, but it's smelling really nice.
0:17:39 > 0:17:44We've got an amazing selection. We've got herbs, spices, cheese, onions.
0:17:44 > 0:17:49Different shapes, original methods. We couldn't have had a greater variety.
0:17:49 > 0:17:50Yeah.
0:17:51 > 0:17:55It should be done. I just don't want it to be under.
0:17:55 > 0:17:58There's only one test for a well-baked loaf -
0:17:58 > 0:18:00tapping its bottom.
0:18:01 > 0:18:05Does that sound hollow to you? I don't know.
0:18:05 > 0:18:07- What is it?- It's like a rye.
0:18:07 > 0:18:13It's quite tense. It's not like a cake where you can put a skewer in and know when it's cooked.
0:18:13 > 0:18:18You've got to go on sound and I'm never entirely sure what a hollow sound sounds like.
0:18:18 > 0:18:21It did not sound hollow, so I'll pop it back in.
0:18:21 > 0:18:24TAPPING SOUNDS
0:18:26 > 0:18:32OK, I hate to be a "pan" in the backside, but time is up, so stop baking now.
0:18:33 > 0:18:35Done.
0:18:35 > 0:18:41It's like the worst week in a way. Paul's such an expert in this area. It is pretty nerve-wracking.
0:18:46 > 0:18:49It's judgment time.
0:18:53 > 0:18:55- Hi, Jason.- Hello.- Look at this!
0:18:59 > 0:19:02It's baked well. It's nice and soft.
0:19:02 > 0:19:08I was a bit concerned that they weren't going to touch sufficient enough to be classed as a loaf.
0:19:08 > 0:19:11It's a lovely texture, that, isn't it?
0:19:11 > 0:19:15Hmm. It's got a lovely flavour as well.
0:19:15 > 0:19:20- I think you've done quite well, Jason.- Quite well. Notice he can't say "really well".
0:19:26 > 0:19:30That looks a fine-shaped loaf. Very bold, isn't it?
0:19:30 > 0:19:33It is, yeah.
0:19:33 > 0:19:35- It smells lovely.- Have a smell.
0:19:35 > 0:19:39- The coriander comes out very strongly.- Lovely.
0:19:39 > 0:19:43The flavours are excellent. I like that. I like that idea.
0:19:52 > 0:19:55What's left with me is strong, strong rosemary.
0:19:55 > 0:20:00- Overwhelmed totally by the rosemary.- Really? I like the rosemary flavour in it.
0:20:00 > 0:20:03- Then don't put the raisins and walnut in there.- OK.
0:20:09 > 0:20:12The shape and the seasoning are very good.
0:20:12 > 0:20:17You've got nice flavours, but unfortunately, you've left the bottom unbaked.
0:20:17 > 0:20:20You have a run of unbaked dough.
0:20:22 > 0:20:25- You've got a lovely look on that bloomer.- Thanks.
0:20:25 > 0:20:29I like the crust on that. I'd like more salt in it. Would you?
0:20:29 > 0:20:35- Yeah.- I normally put five grams of salt in a 500 gram of flour loaf.
0:20:35 > 0:20:38Personally, I would use 10 grams for 500.
0:20:38 > 0:20:42- Right.- The texture's great, looks great. It's lacking with flavour.
0:20:46 > 0:20:49It doesn't look very neat.
0:20:49 > 0:20:54- No.- But it works in so many ways because you haven't been afraid to put colour on it.
0:20:54 > 0:20:59With bread sometimes it's a good thing not to be neat. It's nice to be informal.
0:20:59 > 0:21:03- All the flavours are coming through. - Smashing crust.- Really good.
0:21:03 > 0:21:06- Thanks, Mary-Anne.- Thank you.
0:21:08 > 0:21:11It falls apart when it cuts.
0:21:11 > 0:21:15- All this separation doesn't look very good.- It's very tricky, doing this.
0:21:15 > 0:21:21- You've got some great flavours going on in there, but it's slightly underbaked.- OK.
0:21:25 > 0:21:28The bake's excellent.
0:21:28 > 0:21:33- The coriander is not coming through. - The coriander seeds aren't coming through.
0:21:33 > 0:21:39- It's more the smell I think you get from the coriander.- Yeah, but I'll expect to taste it as well.
0:21:39 > 0:21:44The overall technical ability of making that loaf is very good.
0:21:44 > 0:21:46- I hope you carry on in that vein. - Cheers.
0:21:48 > 0:21:50Gosh, this is a whopper, isn't it?
0:21:52 > 0:21:56That heavy weight is to do with that.
0:21:56 > 0:22:01It's not proved and baked enough. You can see how wet it is. A courgette will always do that.
0:22:01 > 0:22:05It will introduce moisture. It will never take it away.
0:22:05 > 0:22:08- How much courgette? - About 250...
0:22:08 > 0:22:11- That's what's making it... - It'll never bake.
0:22:16 > 0:22:19It looks a great loaf. It's got a nice structure.
0:22:19 > 0:22:26You've got the onion marmalade really well cooked. There are still the pieces there. It's a lovely texture.
0:22:26 > 0:22:29You've got some nice flavours in there. You've done well.
0:22:29 > 0:22:31Phew!
0:22:33 > 0:22:40Holly, Jason, Mary-Anne and Yasmin have already staked their claim to become this week's Star Baker.
0:22:40 > 0:22:47But Ian, Jo, Janet and Urvashi must improve over the next two challenges.
0:22:47 > 0:22:54It's a bit ironic that I started out to create a loaf that wasn't bland and it ended up being quite bland,
0:22:54 > 0:22:56so I'm a bit disappointed.
0:22:56 > 0:22:58I've made it loads of times before.
0:22:58 > 0:23:04I like it, my friends and family like it, so it won't put me off making it, but I was disappointed.
0:23:04 > 0:23:08Paul was impressed. I thought it was going to work, so I am happy!
0:23:09 > 0:23:13Be it a white, sliced loaf or a crusty cob,
0:23:13 > 0:23:17British bread has classically been reliant on wheat.
0:23:17 > 0:23:23Not so over the Irish Sea where their first bread was based on an entirely different crop.
0:23:23 > 0:23:27"May the enemies of Ireland never eat bread, nor drink whiskey,
0:23:27 > 0:23:32"but be tormented with itching without benefit of scratching."
0:23:32 > 0:23:36That St Patrick's Day toast shows the Irish love of a good loaf,
0:23:36 > 0:23:39but in the 19th century, it took a different form.
0:23:39 > 0:23:42The wet Irish climate wasn't great for growing wheat,
0:23:42 > 0:23:47so the working classes made their bread with the only crop they had.
0:23:47 > 0:23:50The potato grew very well in Irish soils
0:23:50 > 0:23:54and even on a small plot of land, you got excellent returns.
0:23:54 > 0:23:57One acre would support a family for one year.
0:23:57 > 0:24:01It's not surprising that Irish people started making potato breads.
0:24:01 > 0:24:06The easiest one to make, and it tastes really good, is potato bread made from mashed potatoes,
0:24:06 > 0:24:08a bit of flour, salt and so on,
0:24:08 > 0:24:13mixed together and baked over the fire on a griddle.
0:24:13 > 0:24:18For the underclasses, the potato was the only ingredient in a very monotonous diet.
0:24:18 > 0:24:23The estimates are that an average person was consuming 14 pounds of potatoes per day.
0:24:23 > 0:24:29In 1845, disaster struck. Over a warm, rainy summer, potato blight swept the country.
0:24:29 > 0:24:34Not only did absentee English landlords prohibit farmers from varying their crop,
0:24:34 > 0:24:40the British government failed to realise how serious the famine was and swathes of crops were destroyed.
0:24:40 > 0:24:46In Ireland, close to three million people were without their main source of food.
0:24:46 > 0:24:49Up to about a million people died of disease and malnutrition
0:24:49 > 0:24:52and another million emigrated.
0:24:52 > 0:24:56Together, that exodus represented about a quarter of the population.
0:24:56 > 0:24:59Times remained desperate until the early 1850s
0:24:59 > 0:25:04when hard wheat and bicarbonate of soda were shipped in from across the Atlantic,
0:25:04 > 0:25:07giving birth to Irish soda bread.
0:25:07 > 0:25:13Soda bread was cheap, easy and quick to make, instantly becoming an Irish favourite.
0:25:13 > 0:25:19Even today, traditional bakeries produce up to 10,000 loaves a week, either griddled or baked.
0:25:19 > 0:25:22I think we're the only region within the British Isles
0:25:22 > 0:25:27that has an ethnic range of breads that people buy on a daily basis.
0:25:27 > 0:25:33I would have said that ten years ago soda farls would have declined. In fact, the opposite has happened.
0:25:33 > 0:25:37It's so important, I feel, to keep that tradition
0:25:37 > 0:25:43and try and get another generation of people wanting to eat it, and we should be proud of it.
0:25:43 > 0:25:48Unique, tasty, popular - the bread of Ireland has quite rightly become a national icon.
0:25:53 > 0:25:57'The bakers' next challenge involves a bread from another part of Europe.
0:25:58 > 0:26:04'It's become wildly popular in this country despite how difficult it is to bake correctly.'
0:26:04 > 0:26:08Bakers, now it's time for the technical challenge.
0:26:08 > 0:26:10As ever, this is judged blind,
0:26:10 > 0:26:16so we're going to ask Paul and Mary to leave while the baking commences.
0:26:16 > 0:26:22And breathe easy! I can now reveal to you bakers that your technical recipe for this challenge
0:26:22 > 0:26:24is...focaccia,
0:26:24 > 0:26:28and to add a little bit of pressure into the mix,
0:26:28 > 0:26:32you will be working with Paul Hollywood's own recipe.
0:26:32 > 0:26:38We're looking for the perfect focaccia and you've got three and a half hours in which to bake it.
0:26:38 > 0:26:40- So on your marks...- Get set...- Bake!
0:26:40 > 0:26:46Focaccia is an Italian flat bread which originated in Ancient Rome
0:26:46 > 0:26:50where it was originally baked in the ashes of the fireplace.
0:26:50 > 0:26:55All the bakers have access to identical, but unmeasured ingredients.
0:26:55 > 0:27:00But certain details from Paul's recipe are missing.
0:27:01 > 0:27:05And they will need all of their baking instinct to fill the gaps.
0:27:05 > 0:27:10The crumb structure in a focaccia should look just like that.
0:27:10 > 0:27:15It's a quite open structure with big holes, small holes, big holes, small holes.
0:27:15 > 0:27:18English bread has very tight, small air holes.
0:27:18 > 0:27:22This recipe has lots of water in it, causing this irregular crumb.
0:27:22 > 0:27:26To start off with, you put three-quarters of the water into the dough,
0:27:26 > 0:27:32then mix that up in the bowl, then you can introduce the rest of the water, a little at a time.
0:27:32 > 0:27:36If they add all the water at the same time, it'll turn into a mush.
0:27:36 > 0:27:41- That's strange. - It is weird, isn't it?- Oh, gosh.
0:27:41 > 0:27:43I've got no idea if this is right.
0:27:43 > 0:27:48- Will this make bread?- Are you sure you should be adding more, Jason?
0:27:48 > 0:27:51I've got to try and salvage what I can.
0:27:51 > 0:27:53HE LAUGHS
0:27:53 > 0:27:56I'll just go with it and see what happens.
0:27:56 > 0:28:02Adding flour is risky. It can transform the wet, batter-like dough of a good focaccia
0:28:02 > 0:28:04into a conventional bread mix.
0:28:04 > 0:28:07Every drop of water should be used.
0:28:07 > 0:28:12- I've kind of done that. - So you are way... Have you got any more water to add?
0:28:12 > 0:28:17I've got a bit there, but the dough was wetter than I would have liked.
0:28:17 > 0:28:21"Tuck the sides of the dough into the centre. Turn the bowl 90 degrees."
0:28:21 > 0:28:24You've got to have faith in the recipe.
0:28:26 > 0:28:29The wet dough must be stretched to activate the gluten.
0:28:29 > 0:28:33Only oil should be used to stop it from sticking.
0:28:33 > 0:28:36- Can I just grab a bit of flour? - Yeah. Sorry.
0:28:36 > 0:28:40The more the dough is worked, the larger the air holes in the bread.
0:28:40 > 0:28:47Obviously, Paul knows what he's doing, but at the minute... I really don't know.
0:28:47 > 0:28:52Next, the dough must be proved for the yeast to release bubbles of carbon dioxide.
0:28:53 > 0:28:57It's during this stage that the amount of water used
0:28:57 > 0:29:00will determine just how irregular those bubbles are.
0:29:02 > 0:29:05It's massive. Look!
0:29:06 > 0:29:10I don't know if it's supposed to look like that.
0:29:11 > 0:29:13CLATTER Oh!
0:29:15 > 0:29:17Oops!
0:29:18 > 0:29:20It's flattened a bit.
0:29:22 > 0:29:25It's entirely up to the bakers when to stop proving.
0:29:26 > 0:29:29I think that's probably fine.
0:29:29 > 0:29:32Next, the dough must be flattened...
0:29:32 > 0:29:35and dimpled.
0:29:35 > 0:29:42I'm concerned because it says, "Flatten the dough on the tray and add dimples." But it's so wet still.
0:29:42 > 0:29:4490 minutes to go.
0:29:44 > 0:29:47Timing is now crucial.
0:29:47 > 0:29:52During the second proving, the bakers need the dough to double in size again.
0:29:52 > 0:29:57But they still need enough remaining time to bake the focaccia correctly.
0:30:07 > 0:30:10- It's all right. - Let me see yours.
0:30:10 > 0:30:13If it hasn't risen, I've just wasted an hour.
0:30:14 > 0:30:18I don't think it's number one, but you never know.
0:30:18 > 0:30:25Ladies and gentlemen, you've got 30 minutes to go before your breads must be finished.
0:30:25 > 0:30:28The last two ingredients are olive oil...
0:30:28 > 0:30:32I'm trying to drizzle, rather than have a flood.
0:30:32 > 0:30:36- ..and salt. - I feel like a chef doing that.
0:30:36 > 0:30:41These provide colour and a crisp texture as the focaccia bakes in the oven.
0:30:41 > 0:30:47- Fingers crossed.- No exact oven time has been specified. The bakers are on their own.
0:30:51 > 0:30:57I think it's going to be really good because you can see the dimples. Mine's just completely flat.
0:30:57 > 0:31:00Oh, this looks good, you know.
0:31:00 > 0:31:02OK, that's one minute, please.
0:31:05 > 0:31:09- You've got to be proud of that. - I am quite proud of that.
0:31:09 > 0:31:12Oh, yes, Janet, yes!
0:31:12 > 0:31:14Yeah, right(!)
0:31:14 > 0:31:20Bakers, please bring your focaccia up towards the gingham altar to be judged.
0:31:24 > 0:31:27The technical bake is judged blind.
0:31:28 > 0:31:32Paul and Mary will have no idea whose focaccia is whose.
0:31:36 > 0:31:41They're more similar than I thought they would be.
0:31:41 > 0:31:45By slicing each focaccia, Paul and Mary will be able to discover
0:31:45 > 0:31:49who has achieved the all-important, irregular crumb structure.
0:31:51 > 0:31:54- We'll try this one, Mary.- Mm-hm.
0:31:55 > 0:32:00Someone's not been following my recipe. There's too much flour in there.
0:32:00 > 0:32:04Those are all even, little tiny holes in that,
0:32:04 > 0:32:07not the different sized aeration.
0:32:07 > 0:32:13Someone's thought, "Paul's made a mistake here. I don't think I'll add all the water."
0:32:13 > 0:32:18The flavour of that one is all right, but there's not enough water in there.
0:32:18 > 0:32:22Or they added too much flour and kneaded it.
0:32:22 > 0:32:26This has got a crisper top and the aeration is uneven.
0:32:27 > 0:32:32- Again too much flour. - Would you say that that is when they've been kneading it?
0:32:32 > 0:32:36- They've added more flour as they thought it was too wet.- Yeah.
0:32:36 > 0:32:40It's the same with that one. It's a dry crumb. It's not wet enough.
0:32:40 > 0:32:43This one's quite interesting, actually.
0:32:43 > 0:32:45This one looks a bit better.
0:32:45 > 0:32:48- You see the strata on that one? - Yes, it's springy.
0:32:48 > 0:32:51- And it tastes good. - This is a wet dough.
0:32:52 > 0:32:59Dimples would be good inside it as well, but don't just go... Put them in right the way down.
0:32:59 > 0:33:01That's not bad though.
0:33:01 > 0:33:03It's got a nice crust.
0:33:03 > 0:33:05Mm-hm.
0:33:06 > 0:33:09That's bread-like again.
0:33:09 > 0:33:13- This one's a bit bready again. - It has a nice crust, though.
0:33:13 > 0:33:15Hmm.
0:33:16 > 0:33:21Paul and Mary must now rank the focaccias from worst to best.
0:33:21 > 0:33:25- I'm in total agreement. - The person in last place is...
0:33:25 > 0:33:27this one. That's yours.
0:33:27 > 0:33:32- Do you understand why?- Yeah, not enough water, too much flour.
0:33:32 > 0:33:34Number nine, this one here.
0:33:34 > 0:33:41When you look at that strata, it's not irregular enough. It's quite dry. It shouldn't be like that.
0:33:41 > 0:33:46- For the third technical bake in a row, Janet finishes in the same position.- Always number eight!
0:33:46 > 0:33:51Followed by Jason in seventh place, Holly in sixth, Mary-Anne in fifth
0:33:51 > 0:33:55and Rob just beaten by Ben in the battle for third.
0:33:55 > 0:33:58- Number two.- Very good.
0:33:58 > 0:34:02- And number one is this. - APPLAUSE
0:34:03 > 0:34:09- She's back!- That strata, these massive air holes you hit every now and again are great.
0:34:09 > 0:34:15That's really nice. That's one of the best ones by far and away I've seen for quite a while. Well done.
0:34:15 > 0:34:18APPLAUSE
0:34:18 > 0:34:22Obviously, that's how Paul wanted it to come out
0:34:22 > 0:34:27and that was the recipe, so thank you to the bread god. Is that Paul?
0:34:27 > 0:34:31I can't tell you what made me deviate from the recipe.
0:34:31 > 0:34:36I've got to put it behind me and crack on and do the best I can in the next challenge.
0:34:36 > 0:34:42If I spoke to my husband, he would say, "You're there, you're good at this, you know you're good at this.
0:34:42 > 0:34:48"You just need to forget about what he said and just focus on what you need to do."
0:34:53 > 0:34:58'There's just one final bread challenge left for the bakers to impress the judges.'
0:34:58 > 0:35:02- Who's in the running for Star Baker? - I suppose it's Jo.
0:35:02 > 0:35:05- I think Holly and Yasmin. - Who's in the danger zone?
0:35:05 > 0:35:11- Ian and also Urvashi.- I think Janet's got to be in there as well.
0:35:11 > 0:35:17The challenge that they've got coming is extremely difficult and this really will sort them out.
0:35:18 > 0:35:24We'll ask you to do something a little bit different for the showstopper. It's a two-part bake.
0:35:24 > 0:35:28We'll ask you for this first part to make a display bread basket.
0:35:28 > 0:35:33For the second part, we need you to fill that display bread basket with 24 rolls.
0:35:33 > 0:35:36Sweet or savoury and up to two varieties.
0:35:36 > 0:35:39You've got five hours on the clock.
0:35:39 > 0:35:41- On your marks...- Get set...- Bake!
0:35:42 > 0:35:47'This final challenge is the ultimate test of planning, timing and precision.
0:35:47 > 0:35:52'Individual rolls require even greater accuracy when it comes to proving,
0:35:52 > 0:35:55'flavouring and baking.'
0:35:55 > 0:35:59If I know I've done the best I possibly can, I'll be fine.
0:35:59 > 0:36:04Urvashi's hopes of staying in the Bake Off rest on her chilli and halloumi rolls
0:36:04 > 0:36:07and her lemon and coriander mini loaves.
0:36:07 > 0:36:13- What other rolls are you doing? - Lemon and coriander baguettinis, so little baguettes.
0:36:13 > 0:36:16- Baguettinis! - I like that word - "baguettini".
0:36:16 > 0:36:19- Is that your word?- Yeah.- Very good.
0:36:19 > 0:36:22- They should be quite different. - I hope so.
0:36:22 > 0:36:26I'm back in the zone. Once you start bread making, it's quite relaxing.
0:36:26 > 0:36:33Survival for Ian depends on his walnut and raisin rolls and cracked wheat logs.
0:36:33 > 0:36:37- Nervous about not being wet enough. - Doesn't feel wet.
0:36:37 > 0:36:41- Can you add it now? - You can, but it's a nightmare.
0:36:41 > 0:36:47What you're best off doing when you make doughs with additional flavour is to develop the dough first,
0:36:47 > 0:36:52then after it's been resting for at least an hour, add your ingredient.
0:36:52 > 0:36:58For the third Showstopper challenge in a row, Mary-Anne is experimenting.
0:36:58 > 0:37:03I was reading a document I'd got saved on my computer by Eliza Acton.
0:37:03 > 0:37:07She used to bake in earthenware pots.
0:37:07 > 0:37:10I thought that sounds quite a nice idea.
0:37:10 > 0:37:14I presume the clay gets hot and gives a nice crust.
0:37:14 > 0:37:18Her herb and walnut flowerpot breads are just the start.
0:37:18 > 0:37:22For dessert, there's chocolate and fresh chilli rolls.
0:37:22 > 0:37:25It's chocolate dough with chocolate chips.
0:37:25 > 0:37:30The overall flavour is chocolate, but there's a little afterglow of chilli.
0:37:30 > 0:37:38- I think it works really well. Some of those will disappear. You'll find them in here.- OK! Bye.
0:37:38 > 0:37:40I think I am in control today.
0:37:40 > 0:37:46I've written everything down, I've been doing the timing's again. I'm organised and hopefully OK.
0:37:46 > 0:37:50It is yet again another ambitious Showstopper for Rob
0:37:50 > 0:37:56with blueberry brioche buns and rolls featuring poppy seeds and fresh lemon.
0:37:56 > 0:37:59Have you put any lemon juice in or just the rind?
0:37:59 > 0:38:03It hasn't got salt! Em, I've put...
0:38:03 > 0:38:08- seven lemon rinds and one-and-a-half juice.- Wow.- No salt in this dough?
0:38:08 > 0:38:14I always add it in in the end. Do the dough and then knead it for, say, eight minutes
0:38:14 > 0:38:18- and then the last two minutes, put the salt in.- Be really careful.
0:38:18 > 0:38:22You'll never get salt distributed enough in the dough by hand then.
0:38:22 > 0:38:26That's been salted now? Still bland.
0:38:26 > 0:38:28Rip a bit of dough out.
0:38:28 > 0:38:30- Yeah.- Don't eat it!
0:38:30 > 0:38:34- I just did.- Don't eat it! Can you taste salt?
0:38:34 > 0:38:37- No.- Can you taste salt? - I swallowed it too quickly.
0:38:37 > 0:38:43- You're not meant to swallow it. - I know.- The best way is to dilute the salt in water
0:38:43 > 0:38:50and then put it in your dough. More liquid makes it softer, which is good, and it distributes better.
0:38:52 > 0:38:58Consistency of size and shape is preoccupying some bakers more than others.
0:38:58 > 0:39:02I am just doing my stilton and walnut rolls.
0:39:03 > 0:39:10And I'm weighing individually the cheese that goes in, which is just a bit nuts, actually.
0:39:10 > 0:39:15But it's got to be done to make sure you get the right amount in each one.
0:39:15 > 0:39:20I'm guessing the amount of onion and sage to put in. It's a bit here or there.
0:39:20 > 0:39:25I want every single roll to be, um, kind of the exact same shape.
0:39:26 > 0:39:29And so I'm weighing out the dough.
0:39:29 > 0:39:34I hate all this weighing. 12. Four 12s is 48. Five 12s is 40...
0:39:34 > 0:39:36Uh!
0:39:38 > 0:39:43Three hours to go in the final challenge.
0:39:45 > 0:39:51One of the best things about bread is you can apply so many different creative ideas to one basic dough.
0:39:51 > 0:39:56Through the centuries, every UK region had its own bread recipe, especially the Scots,
0:39:56 > 0:40:00who even formulated one to sustain their fishermen at sea.
0:40:02 > 0:40:09Scotland's fishing industry played a pivotal role in the economy, but an army marches on its stomach
0:40:09 > 0:40:15and the creation of a unique bread roll in the 19th century helped to ensure its continuing success.
0:40:15 > 0:40:18Fishermen needed high-energy,
0:40:18 > 0:40:22long-lasting food for the days at sea. They called it ship's biscuit.
0:40:22 > 0:40:28They were very hard and dry because they were basically flower and water and made to last for many weeks.
0:40:28 > 0:40:34They used to refer to it as hardtack because these were hard as rocks and utterly tasteless.
0:40:34 > 0:40:36No Scotsman will put up with that.
0:40:36 > 0:40:41In the 1880s, the fishing industry of Aberdeenshire expanded rapidly
0:40:41 > 0:40:48as the numbers of herring boomed. At its peak, 40,000 people worked in Scotland's fishing industry
0:40:48 > 0:40:52and around 7,000 boats filled with hungry fishermen were setting sail.
0:40:52 > 0:40:57According to Aberdonian legend, a local fisherman approached a baker
0:40:57 > 0:41:01and asked him to create something less hard and dry.
0:41:01 > 0:41:07What the baker did was take a lump of bread dough, he added some fat, and then he kneaded it.
0:41:07 > 0:41:13The result was a high-fat, salty, croissant-like bread roll that would last much longer
0:41:13 > 0:41:17than a conventional roll. The Aberdeen buttery was born.
0:41:17 > 0:41:24The high fat content, crucial to the success of the buttery, was directly linked to one of Aberdeen's
0:41:24 > 0:41:28- most famous exports. - In the 1880s in Aberdeen,
0:41:28 > 0:41:35there were lots of butchers. In their shops was dripping - ideal cheap fat that was readily available
0:41:35 > 0:41:41for the buttery. The high fat meant it kept better and tasted better, whether one day old or three weeks.
0:41:42 > 0:41:47The buttery was an instant hit. Its popularity soon extended beyond the fishing fleet,
0:41:47 > 0:41:53gaining official recognition when it entered the Scottish dictionary in 1899.
0:41:53 > 0:41:59And it continues to be a firm favourite amongst the fishermen during their time at sea.
0:41:59 > 0:42:03It's got a lot of energy. You're always hungry, constantly.
0:42:03 > 0:42:06All the fishing boats still eat them.
0:42:06 > 0:42:11It's passed on, generation to generation. Folk like them.
0:42:11 > 0:42:15With the average baker selling over 600 butteries a day,
0:42:15 > 0:42:21the unique high-fat bread roll remains as popular as it was over 100 years ago.
0:42:25 > 0:42:27They look really pretty.
0:42:27 > 0:42:31With two hours to go, the rolls are ready to come out of the oven,
0:42:31 > 0:42:37- but not all have gone according to plan.- They're meant to have risen more. I think the yeast died.
0:42:37 > 0:42:42- They should be double the size. - A number of factors can affect this,
0:42:42 > 0:42:46but the key addition to be wary of is salt.
0:42:46 > 0:42:53When mixing it with yeast and flour, it's crucial that the salt and yeast do not mix as salt kills yeast.
0:42:56 > 0:43:00The bakers must now turn their attention to their display baskets.
0:43:00 > 0:43:06These can be made with a non-edible salt dough or an edible bread dough.
0:43:06 > 0:43:13- I've made this three times at home. I'm just hoping it's neat enough and it works today.- What are you doing?
0:43:13 > 0:43:18Basically, there's a criss-cross, then circles and these will go in and out of them.
0:43:18 > 0:43:21- Latticed within that?- Yeah.
0:43:21 > 0:43:23Hold your hands out.
0:43:23 > 0:43:27Oh, no, no, no! We need to do some work on this.
0:43:27 > 0:43:32I need some mantra, to workshop. Would an expressive dance help?
0:43:32 > 0:43:38- I need to just find a way of calming...- Calming me down.- Calm the central nervous system down.
0:43:38 > 0:43:42- Are you doing a round basket? - On this thing.
0:43:42 > 0:43:44I hope to have two ropes there.
0:43:44 > 0:43:51And two ropes there. And in-between have three ears of corn that come down from the centre.
0:43:51 > 0:43:56- I've got a pair of scissors! - It's totally different.
0:43:56 > 0:43:59It's Planet Janet, Mary.
0:43:59 > 0:44:04Janet is the only baker using a tricky wholemeal dough basket
0:44:04 > 0:44:09to go with her apple and walnut granary rolls and her sage and red onion cottage rolls.
0:44:09 > 0:44:12The basket is my only concern.
0:44:12 > 0:44:15In wholemeal flour, the gluten level's lower,
0:44:15 > 0:44:17which means the glue can break.
0:44:17 > 0:44:24- So this is the triumphant wreath that goes atop the basket? - It'll be stuck over the top.
0:44:24 > 0:44:27This is great. Is this a heavy salt crust?
0:44:27 > 0:44:33- It's very, very salted to keep it together.- It'll get a colour on it? - No, it doesn't colour.
0:44:33 > 0:44:37- Will I be criticised for that? Probably.- It's best not to wonder.
0:44:37 > 0:44:43Best to say everything will be criticised and then not to worry!
0:44:43 > 0:44:45- Wow!- Hello.
0:44:45 > 0:44:51- That looks like a hat to go to Ascot!- Yasmin's intricate basket will be filled with pesto bread
0:44:51 > 0:44:53and coconut rolls.
0:44:53 > 0:44:59- Is this a salt dough?- It is. I've made it twice. I made it with bread flour
0:44:59 > 0:45:04and I could tell it was much stiffer because it's a stronger flour.
0:45:04 > 0:45:08- I've gone back to plain flour. - Why?- Because it was really stiff
0:45:08 > 0:45:14- and not pliable at all. - Just add more water. - ..I like it like this.
0:45:14 > 0:45:20- Yeah, she wants to do it.- You prefer plain flour?- This is one thing I might have up on you.
0:45:20 > 0:45:2415 years of childcare teaches you something about salt dough.
0:45:24 > 0:45:27- Play-Doh! - She's laying down the gauntlet.
0:45:29 > 0:45:36When I look at that basket, I'm not seeing overall master plan. What's the end goal?
0:45:36 > 0:45:42- I thought big and chunky actually looks more like bread.- Yeah. - And looks like a bread basket,
0:45:42 > 0:45:50which I figure is what they want. But I just want to get it in and started, then it holds its shape.
0:45:54 > 0:45:58The baskets are first baked at a low temperature so the dough hardens.
0:45:58 > 0:46:05After the initial bake, the basket should be solid and free-standing when the mould is removed.
0:46:05 > 0:46:08Whoa! Is that Janet's?
0:46:08 > 0:46:10That's amazing!
0:46:11 > 0:46:14Take a look at it - it's collapsing.
0:46:14 > 0:46:20I've got to try to put this piece on the top and put it back in the oven.
0:46:20 > 0:46:23Just say a prayer for me.
0:46:24 > 0:46:28OK, that's 10 minutes remaining, everyone. Just 10 minutes.
0:46:28 > 0:46:35Time may be running out, but remove the baskets too soon and they might not be strong enough for the rolls.
0:46:38 > 0:46:39Em...
0:46:39 > 0:46:45It's not as elegant or as lovely as I'd like it, but hopefully with a nice egg wash
0:46:45 > 0:46:48it'll look like bread.
0:46:48 > 0:46:52- Now what are those shapes there? - Little duckies.- Of course!
0:46:52 > 0:46:56Yes. So I'm hoping if my bread rolls aren't any good,
0:46:56 > 0:47:01my strategy is to create a diversion. Baking for survival, you know?
0:47:01 > 0:47:06I could be going out. All you can do is get in here and do your best.
0:47:07 > 0:47:11The whole thing's collapsed. I'm very disappointed.
0:47:13 > 0:47:17I don't know what I can do now. It's just gone completely.
0:47:17 > 0:47:23Don't worry. You see, these things are sent to try us.
0:47:27 > 0:47:32This basket is a thing of great beauty. Or do I wear it as a hat?
0:47:32 > 0:47:38It's like trying to make a jigsaw with no picture to go with it.
0:47:38 > 0:47:40I'm very sad, really.
0:47:45 > 0:47:52Some of these baskets are causing great trouble. They do need a different skill to make them.
0:47:52 > 0:47:57It's danger zone for a few people. You've got a few of them now.
0:48:02 > 0:48:06OK, that's one minute, everybody. One minute remaining.
0:48:18 > 0:48:24Ladies and gentlemen, this is it. Please move away from your baskets and the breads therein.
0:48:24 > 0:48:26Your time is up.
0:48:34 > 0:48:40Mary and Paul must now judge each baker's offering individually before discussing who they think
0:48:40 > 0:48:43should leave the Great British Bake Off.
0:48:43 > 0:48:45Yasmin, please step forward.
0:48:45 > 0:48:51Technically, your basket looks great. I was a bit worried about the amount of holes.
0:48:51 > 0:48:57- What have we got here, Yasmin? - - Sweet bread with coconut. - Very light.
0:48:57 > 0:49:04They're delicious. They taste great. It's the texture and the smell of that crumb. It's really nice.
0:49:04 > 0:49:07- Are these the pesto?- Yeah.
0:49:08 > 0:49:12Pesto goes well with bread, I think.
0:49:12 > 0:49:16- The bake is superb and the basket is really, really nice.- Thank you.
0:49:18 > 0:49:23- What do we have here, Ian?- The little ones are walnut and raisin
0:49:23 > 0:49:25and the back are cracked wheat.
0:49:25 > 0:49:30This was a very tight texture when you were rolling it out.
0:49:30 > 0:49:33And what have we got? A tight-textured roll.
0:49:35 > 0:49:38And these little fellas, I'm not getting flavour.
0:49:38 > 0:49:44The whole thing looks really posh, but the actual rolls when you get into them,
0:49:44 > 0:49:48that ones very close and there's not much flavour to that.
0:49:50 > 0:49:55The basket looks great. Technically, very good. It's very well done.
0:49:55 > 0:49:59It tastes very good, but for some it might be too crusty.
0:50:02 > 0:50:06- That's lovely. - It's beautiful.- It's well-baked.
0:50:06 > 0:50:13Looks good. I'd like to see them a little bit smaller, but technically all good.
0:50:13 > 0:50:15Wow!
0:50:15 > 0:50:18- Wow.- You've nailed it.
0:50:18 > 0:50:21- On visual appearance.- Thank you. - It looks great.
0:50:21 > 0:50:24Those chocolate ones I'm fascinated to taste.
0:50:25 > 0:50:32The texture of it is moist, but it is, on your mouth, very, very dry.
0:50:32 > 0:50:36I don't find it dry. I find it a lovely texture.
0:50:36 > 0:50:39The only thing it needs is butter.
0:50:41 > 0:50:46Did you design the basket to lurch forward like that?
0:50:46 > 0:50:48I'd like to say yes, but no.
0:50:48 > 0:50:52- It needed more support. - Remind us about them.
0:50:52 > 0:50:54A lemon and poppy seed roll.
0:50:54 > 0:50:59- Salt.- Mm. As stated earlier, you need more salt.
0:50:59 > 0:51:02All I'm getting is lemon. That's it.
0:51:04 > 0:51:06These look sadly underproofed.
0:51:06 > 0:51:10They stopped proofing. I don't know if the yeast died.
0:51:10 > 0:51:15- They're absolutely solid. - I have to do my job.
0:51:17 > 0:51:21- You've got too much salt in there. - Oh? OK.
0:51:21 > 0:51:23The salt must have tipped in there.
0:51:23 > 0:51:27I must have put salt instead of sugar. That's what's caused it.
0:51:27 > 0:51:33The most important part of baking is weighing up. Mess up there, you mess up the whole line.
0:51:34 > 0:51:37It's a great-looking basket and it's edible.
0:51:37 > 0:51:44- Lots of flavours in there. - A little bit over-baked on the ones at the back that you've tucked in.
0:51:46 > 0:51:48The basket looks a bit, em...
0:51:48 > 0:51:50sparse.
0:51:50 > 0:51:54- This is the lemon. - The lemon and coriander.
0:51:54 > 0:51:59- The coriander doesn't come through. - Do you remember the recipe?
0:51:59 > 0:52:0410 grams of salt... Actually, no, it would be 5 grams of salt.
0:52:04 > 0:52:08- Yes, that's more like it! - Yes, it would be 5 grams of salt.
0:52:08 > 0:52:12I toyed with putting more in, but I don't like a lot of salt in it.
0:52:12 > 0:52:15I thought it was the right amount.
0:52:15 > 0:52:18Salt is your killer every time.
0:52:18 > 0:52:24- Chilli and halloumi. - These are chilli rolls to me. - Yeah, they are.
0:52:24 > 0:52:27Halloumi will just get murdered.
0:52:29 > 0:52:32- Last but not least... - Ah, Janet.
0:52:32 > 0:52:39- Because of the gluten levels in wholemeal flour, it's not strong. - OK.- That's part of why it collapsed.
0:52:39 > 0:52:42- Sometimes disasters happen. - Yeah.
0:52:42 > 0:52:46- Can you tell me what we've got here? - These are sage and onion.
0:52:46 > 0:52:50- That's lovely and springy. - The bake is great, texture superb.
0:52:50 > 0:52:54- Thank you.- It needs a little bit more salt and a few more onions.
0:52:54 > 0:52:57- Thanks, Janet.- Thank you.
0:52:58 > 0:53:00'They have to make the decision,'
0:53:00 > 0:53:07but it should be on merit. And, you know, if I don't deserve to stay, that's fair enough.
0:53:07 > 0:53:13By no means a bad judging. Whether it's enough to keep me in remains to be seen.
0:53:13 > 0:53:20I would be slightly shocked if I went, but I did horrendously last week, so it wouldn't be unexpected.
0:53:20 > 0:53:26I'm disappointed, I'm scared now still that I'll be the one to go home. He didn't like the flavours.
0:53:26 > 0:53:32It does make me feel quite upset that I seem to be getting it right on the textures and construction
0:53:32 > 0:53:34and not right on the flavour.
0:53:36 > 0:53:40It's decision time for Paul and Mary.
0:53:40 > 0:53:45Have you had a chance to consider who this week's Star Baker is?
0:53:45 > 0:53:49I think that Yasmin has really pulled the stops out.
0:53:49 > 0:53:53She's finished with a finale of beautiful rolls
0:53:53 > 0:53:56- and a beautiful basket.- Yes.
0:53:56 > 0:54:02I also think Mary-Anne has done particularly well. She's got some fantastic ideas.
0:54:02 > 0:54:06On the other end of the scale, who might be in danger?
0:54:06 > 0:54:14I think Urvashi performed not so well. She tried so hard. She was dedicated and dying to do well,
0:54:14 > 0:54:19- but she didn't quite get there. - She was second from bottom on the focaccia.
0:54:19 > 0:54:25Rob has got to be in there again. After last week, I'm very aware of everything Rob does.
0:54:25 > 0:54:29His basket today collapsed and the flavours were not good.
0:54:29 > 0:54:31Ian's not had a brilliant weekend.
0:54:31 > 0:54:37- Ian was bottom in his focaccia. His courgette bread... - So heavy, that loaf.
0:54:37 > 0:54:40I remember lifting it and I thought, "What's in this?"
0:54:40 > 0:54:46- And today we had two rolls which looked immaculate. - What a disappointment!
0:54:46 > 0:54:52It's very important to us - as well as looking brilliant, it's got to taste good.
0:54:52 > 0:54:58Janet with the disaster of her basket has got to be in there. She's been middling.
0:54:58 > 0:55:04As we start reducing numbers down, you sharply become in the target zone.
0:55:04 > 0:55:08The pool of danger zone people is quite large - four, potentially.
0:55:08 > 0:55:13You have your choice between Rob, Janet, Urvashi and Ian.
0:55:13 > 0:55:16- For me, it's very, very close.- Mm.
0:55:16 > 0:55:22- Do you think that two or one should go?- Good question.
0:55:35 > 0:55:37You know the score by now.
0:55:37 > 0:55:45The judges have decided on their verdict. Let's start with the positive. The judges felt somebody
0:55:45 > 0:55:52really, really impressed so the person we are giving the title of Star Baker to is...
0:55:52 > 0:55:54Yasmin.
0:55:54 > 0:55:57Well done, Yasmin. well done.
0:56:00 > 0:56:02Sadly, of course, as you know,
0:56:02 > 0:56:07there is a person or maybe two people...
0:56:07 > 0:56:11that have failed to make the grade this week.
0:56:13 > 0:56:16And those two people are...
0:56:19 > 0:56:20Ian
0:56:22 > 0:56:25and Urvashi.
0:56:26 > 0:56:30We're very sorry to see you go.
0:56:34 > 0:56:39Urvashi went because, sadly, she was very poor on her flavours.
0:56:39 > 0:56:42She made a beautiful-looking loaf, but it didn't have enough flavours.
0:56:42 > 0:56:49I'd have loved to stay in the competition a little bit longer, but it is a competition.
0:56:49 > 0:56:53There's obviously things they've seen in other people, but not in me.
0:56:53 > 0:56:58I've given it my best shot every week.
0:56:58 > 0:57:03It has, in a funny kind of way, given me confidence, so overall I think I'm happy.
0:57:03 > 0:57:10Ian left today because he was ranked bottom in his signature loaf and bottom in the focaccia.
0:57:10 > 0:57:16Today, although his breads did look OK, there was no substance to them. There was no flavour.
0:57:16 > 0:57:20Yeah, I'm gutted and disappointed and I'm a bit sad,
0:57:20 > 0:57:24but I will always have a love of baking.
0:57:24 > 0:57:26If anything, this has added to it.
0:57:28 > 0:57:33I can't believe I got Star Baker on the bread week. It's the ultimate accolade.
0:57:33 > 0:57:35I am really proud of myself.
0:57:35 > 0:57:38And I can't wait to tell my husband!
0:57:39 > 0:57:44Losing two people has made it more real that it could be you at any point.
0:57:44 > 0:57:48Only one person won't go through it - the winner.
0:57:48 > 0:57:51Start practising in the morning.
0:57:51 > 0:57:55- Next time...- You never know. - ..it's the battle of the biscuits.
0:57:57 > 0:58:01- Crunch time in the signature bake. - I can't bear to look.
0:58:01 > 0:58:06'Mary Berry sets a tortuous technical challenge.' Brandy snaps!
0:58:06 > 0:58:09It's hard to fill in. Oh, no. God.
0:58:09 > 0:58:14And a Showstopper that features nearly 1,000 macaroons.
0:58:14 > 0:58:16I personally think that's enough.
0:58:16 > 0:58:21- Whose cookie is about to crumble? - Jason's doesn't work, really.
0:58:21 > 0:58:28- And whose biscuits will bring an end to their Bake Off?- The train is coming. I'll just let it hit me.