Bread The Great British Bake Off


Bread

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Transcript


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-'Ten people remain in The Great British Bake Off.'

-If I couldn't bake, I don't know what I'd do.

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-I'm doing it as well as I can.

-Just doing it this far is great.

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-'Last time...'

-Please!

-'..they pushed themselves to the limit.'

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-You can win it one week and be knocked out the next.

-'With pastry.'

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-It looks a mess.

-Really?

-Yeah.

-OK.

-'19-year-old Jason was crowned Star Baker.'

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-The salmon flavour is spectacular.

-'But for the first time in the Bake Off, Jo struggled.'

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-Sorry.

-'And yet again...'

-They're knackered, absolutely knackered.

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-'..Rob came close to leaving the competition.'

-You're lucky.

-You haven't seen the best of me.

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-'This week, it's bread.'

-I'm looking forward to a decent loaf.

-I'm looking forward to giving you one.

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-'Paul's lifelong obsession.'

-Someone hasn't followed my recipe.

-'And some bakers' nightmare.'

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Ian! Ian, Ian!

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-'Who will rise to the occasion?'

-I look mental just staring at the oven.

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-'And prove they have what it takes?'

-Does that sound hollow?

-I really don't know.

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'To win The Great British Bake Off.'

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You know what? This is one thing I might have up on you.

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This week, our bakers will be tackling bread.

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So dust down your baps. This is Paul's watch.

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'The ten remaining bakers are about to face three increasingly complex challenges over the next two days,

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'after which, whoever falls short will have to leave the Bake Off.'

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Good morning and welcome back, bakers. Now be afraid, be very afraid

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because you're on Paul's patch as this week, it's bread week.

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Bakers, your signature challenge today is to create a flavoured loaf which is free-form.

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That means not baked in a tin.

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-You've got three-and-a-quarter hours.

-Tighten up the apron strings, wash your hands. On your marks...

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-Get set...

-BOTH: Bake!

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This first challenge requires that the bakers create a loaf

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which looks good, tastes better and features innovative and complementary flavours.

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They have complete freedom with ingredients,

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but as this must be a free-form loaf, the only thing they can't use is a tin.

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Some of them have not the skill and they've been practising like mad all last week.

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Let's hope they achieve good results.

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Everybody who makes bread at home knows how tricky it can be.

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You've got to make the dough, rise the dough and bake the dough.

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Those three things they must do, each one they could fall down on.

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The winner last year was the guy that made the best bread on the day,

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so the consistency we're looking for is much higher than other weeks

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because technically, this is harder to do.

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I am feeling pretty relaxed. I've made this bread many times.

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And it tastes fabulous.

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Mary-Anne has three university degrees, but now devotes most of her time to studying baking.

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Everything she's learnt has gone into her ambitious and totally original recipe

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for a ploughman's loaf, featuring cheese, fresh onion and a bottle of beer.

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Imagine a ploughman out in the field taking his packed lunch.

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-This bread, an apple and a drink and you'd be set.

-You certainly would!

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How are you getting the cheese in there?

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I'm doing big chunks of a nice, really strong Welsh cheddar,

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so it doesn't disappear into the loaf when it cooks.

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-You do get a nugget of cheese.

-So again a nice, robust, rustic dish from you.

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Successful, basic bread dough is a carefully measured combination of yeast, flour, water and salt.

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The bakers are free to add any other ingredients they wish at any stage.

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And as usual, Holly is already aiming high.

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The flavours are Parma ham and caramelised onions in one side

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and then just chocolate and hazelnut in the other.

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-In the same dough?

-Yes.

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Sweet and savoury at either end?

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It's easy to take on a picnic. You've got enough to do with all the paraphernalia with babies.

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'Holly's obsession with home baking has forced her husband to build new shelves

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'for all her recipe books and often she reads them in bed.

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'Her signature sweet and savoury loaf is based on a complex brioche dough,

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'made by adding eggs and milk to a basic bread dough.'

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-The proof will be whether you take a mouthful and you get chocolate and onion.

-That would be a nightmare.

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-I prefer two separate things.

-Yeah, me too.

-But in this category, she couldn't do two loaves.

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You asked for one loaf. If it doesn't work, you'll say, "I told you so."

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-The silverback will attack.

-Yes. Let's wait and see.

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Kneading is one of the most critical elements of bread-making.

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It stretches molecules of gluten in the dough.

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If these are not forced to become elastic,

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the dough will not rise and the loaf's structure will be tough and inedible.

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A lot of it is having the strength to knead it.

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But I use a mixer. It's a lot easier. There's no point in kneading it unless you want muscles.

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Urvashi has developed her own short cut.

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I've tried different ways of kneading and this one works for me,

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so stick to it.

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Mum of two and full-time marketing executive,

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Urvashi dreams of one day baking for her own delicatessen.

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She aims to impress with her signature peppercorn loaf.

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It gets to this stage and you panic because you think, "It's sticking to the table!"

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-Is there anyone you're thinking about when you're doing that?

-I can name a few people, yeah.

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-Do you pretend that the dough is Paul's face?

-No.

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And you're just working your fists into his face?

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I think, for me, if you use it as something that's horrible,

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-you don't get quite so good a food.

-Oh, really?

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Climbing fanatic Ben also has a passion for musicals

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and has performed in shows across London's West End.

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He's hoping to dazzle the judges with his walnut, raisin and rosemary loaf.

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It's a very nerve-wracking week. It's Paul's thing.

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What I want to do is get something that he would find acceptable, I think is the goal of today.

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Hang on, hang on, hang on. Three o'clock, mate.

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Look as if you know what you're doing. You do know what you're doing. Hi, Paul!

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'With kneading complete, the dough must be proved.

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'If left covered in a warm place,

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'the yeast feeds on the flour, releasing bubbles of carbon dioxide, causing the dough to rise.

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'Unless the bakers factor in enough time for their dough to prove to twice its original size,

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'their loaf's crumb structure will be unacceptably tight.'

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Bread takes long, but it's not a long time of doing stuff. It's just waiting for it to rise.

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'For one of the bakers, this pause in the first challenge is welcome.'

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Ian! Ian, Ian!

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-This is the beginning of the Bake Off weekend.

-I know.

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When his partner Stephan fell ill ten years ago,

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Ian quit his job to care for him and while at home, developed his talent and passion for baking.

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His signature bake is one of Stephan's favourites -

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a courgette loaf flavoured with Caerphilly cheese and thyme.

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-What's happened?

-I cut my finger when I was chopping my thyme very delicately.

-Yeah.

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I cut the top of my finger. But I think I'm going to be OK.

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Will you have to do the whole challenge one-handed?

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No, I'm hoping the bleeding will be stemmed enough.

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-Do you like your elbow support?

-It's lovely. I think I might ask for that permanently.

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'The business of bread-making has always been one of Britain's most dangerous professions

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'and working in a mill could seriously damage your health.'

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Tom, I've heard that working in a mill is quite dangerous.

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-Should I be wearing a protective suit?

-Not today, no.

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But you could get mixed up in the machinery.

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There is no emergency "stop" button here.

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Medieval millers did occasionally lose legs or arms or even heads.

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'And if you weren't mangled by the machinery, you could be crushed by the millstone itself.'

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Some types of millstone were made not just of one piece of stone, but several smaller pieces of stone,

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all held together by a steel band. If that band breaks,

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then pieces of millstone would fly out in all directions.

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-Seriously?

-We're talking about millstone missiles.

-Have you got your steel band in place?

-Yes. Trust me.

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'Flying millstones and the risk of decapitation is just the beginning.'

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This flour is the main danger facing us in this mill.

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-Why is it dangerous?

-In the right concentration in the air, flour dust can explode.

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There would be no warning and the mill would be destroyed.

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'And we're not just talking medieval mills.

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'In 1965, a massive explosion tore through a mill in London's East End, costing the lives of four people.

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'It turns out that flour is a lethal and explosive carbohydrate.'

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Mike, why is flour so combustible?

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Because it's a carbohydrate

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and contains carbon and hydrogen and oxygen

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and that enables it to burn.

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Take me through how a mill actually explodes. What happens?

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There's a lot of flour, very fine particles suspended in the atmosphere.

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And if there's an ignition source like the millstones getting hot

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or machinery getting hot, you have an explosive mixture.

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'To test flour's flammability, Mike has created a replica mill,

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'complete with a dusting of flour and a candle to supply the ignition.'

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-Mike, much as I trust you, health and safety at all times...

-OK.

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-I'm going to use these bellows to force some air...

-OK.

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-..into the tubing and up through the funnel.

-Yeah.

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Whoa!

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Mike, that's, um... That's pretty impressive, Mike.

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It seems to have melted your mill. That's amazing.

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-So quick as well.

-So quick, yes.

-Scary.

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I felt that from back there. Seriously.

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'Don't try this at home.

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'The next time you bite into a sliced loaf, think of our early bread-makers.

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'To produce our daily bread, they were dicing with danger.'

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90 minutes to go in the signature bake.

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I think it is rising, but I don't want to push my luck.

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With their dough proving, most bakers have moved on to preparing any fillings

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for their signature bake.

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There's a lot of work, then there's a lull as you're waiting for it to prove.

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That's what puts people off making bread. It's time-consuming, then often it comes out as a brick.

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Yasmin works with her husband as a childminder, but has had jobs

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from receptionist to poetry magazine editor and paramedic.

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She hopes the diverse flavours in her North African-inspired loaf will impress.

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-It's a white loaf, but I'm adding an Egyptian spice mix called dukkah to it.

-Delicious.

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Is it salt, sesame seeds, coriander?

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It's cumin, coriander, thyme, sesame seeds, almonds.

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I just put it on meat and pizzas.

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You've roasted this because it's warm. And that makes the aroma. It's lovely. Hmm!

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Once risen, bread dough must be knocked back,

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a technique which disperses any large bubbles of carbon dioxide.

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This is my favourite bit when it comes out and you see all the little bubbles popping everywhere.

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Dough which hasn't been knocked back will produce bread of an uneven texture with tunnelling

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and large air holes.

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I'm adding green peppercorn. I don't want it to blow your mouth away.

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I want it to be a subtle flavour.

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Introducing any ingredients to a bread dough risks altering its delicate chemical balance.

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-I hope it impresses them.

-Incorrect proportions of an acidic ingredient like onion can retard the yeast,

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stopping any rise in its tracks.

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I'm intrigued because I've seen these neat little piles of cheese and neat little piles of fried onion.

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They're for my tear-and-share cheese and onion loaf.

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I'm making little balls. It's got a cheese and onion package inside.

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Hopefully, when they rise, they will stick together like a honeycomb shape.

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When he isn't studying, 19-year-old Jason is a passionate member of his university's baking society.

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His cheese and onion tear-and-share loaf will also feature a cheddar cheese crust.

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The dough pieces are too spread apart on the tray.

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I don't think they'll join together sufficiently. If you lift up one half, it'll collapse.

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I think those balls will struggle to rise.

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There's something so satisfying about bread. How old were you when you started baking bread?

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I started when we lived in West Africa and I had to cook the bread

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because the bread was awful, it was just like cotton wool.

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Globe-trotting grandma and retired teacher Janet has worked in Nigeria, Saudi Arabia and India,

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but her signature loaf is Swiss - a Zupfe loaf flavoured with Gruyere cheese.

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-I was going to weigh it, but I'm so rubbish at dividing in numbers.

-Into three?

-Into six.

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A six-strand plait? I want to see this.

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My friend in Switzerland makes this every Sunday.

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When we used to go and stay, she used to turn out about four of these for breakfast.

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-How are you going to do six?

-Over two, under one, over two, then over two, under one, over two.

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I'm absolutely enraptured. I could watch this for hours.

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Aw!

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That's really impressive. I like that plait.

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Jo has opted for a loaf that seems more straightforward.

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I'm just shaping it out into a rectangle,

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so that I can put my fillings in it. You pull it out, rather than roll it.

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I don't want to lose any air from it.

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Jo has spent 20 years raising her three sons.

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They persuaded their mum to enter the Bake Off, so she could do something for her,

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but her mozzarella, ham and pepper Stromboli loaf is still all about her boys.

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-Have you been working on this all week?

-I make this a lot cos Dylan loves it.

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-He has it for packed lunch for school, so sometimes I'll make one the night before.

-Oh, lucky boy!

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I used to have Wagon Wheels and a penny wafer if I was lucky.

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'To reduce the risk of a filling inhibiting the bread's rise, the dough is proved for a second time.'

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-It's a waiting game.

-It is, yeah.

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-OK then...

-One hour to go.

-Oh, gosh!

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Without a tin to contain it, the re-risen dough must now be shaped before baking.

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Oh, that's got a great wobble. It's like a deployed airbag.

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I'm looking forward to a decent loaf.

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I'm looking forward to giving you one.

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Dedicated foodie Rob lives in London and loves trying out new recipes on his friends.

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He's created a rye and coriander seed loaf in the bid to redeem his reputation.

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-How are you going to finish that?

-With a bit of flour, then I'll slash it.

-What blade?

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I'm going to use a bread knife. I've tried using scalpels before, but haven't found anything sharp enough.

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Scoring the loaf shapes it by controlling the direction in which it expands in the oven.

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-I'm not a confident slasher.

-Unless the cut is smooth, the bakers risk tearing their dough

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-which could cause the loaf to collapse.

-It's a bit scary. You just want it to be right.

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But you can never, never tell.

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Adding water to the oven creates steam, keeping the crust soft at the beginning of the bake

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-and allowing the loaf to rise more freely.

-Fingers crossed.

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The steam will also dissolve the sugars on the dough crust.

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-As the water evaporates, the sugars caramelise, leaving a glossy crust.

-That's it. It's done.

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I've done everything I can possibly do.

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I'm just going to have to hope now.

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Leaving bread to bake too long risks a burnt crust and dry texture.

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Too short and all you're left with is a wet, doughy disaster.

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I look slightly mental just staring at the oven,

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but it's seconds with this thing. It could just go.

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It won't win any beauty contests, but it's smelling really nice.

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We've got an amazing selection. We've got herbs, spices, cheese, onions.

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Different shapes, original methods. We couldn't have had a greater variety.

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Yeah.

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It should be done. I just don't want it to be under.

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There's only one test for a well-baked loaf -

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tapping its bottom.

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Does that sound hollow to you? I don't know.

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-What is it?

-It's like a rye.

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It's quite tense. It's not like a cake where you can put a skewer in and know when it's cooked.

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You've got to go on sound and I'm never entirely sure what a hollow sound sounds like.

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It did not sound hollow, so I'll pop it back in.

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TAPPING SOUNDS

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OK, I hate to be a "pan" in the backside, but time is up, so stop baking now.

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Done.

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It's like the worst week in a way. Paul's such an expert in this area. It is pretty nerve-wracking.

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It's judgment time.

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-Hi, Jason.

-Hello.

-Look at this!

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It's baked well. It's nice and soft.

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I was a bit concerned that they weren't going to touch sufficient enough to be classed as a loaf.

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It's a lovely texture, that, isn't it?

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Hmm. It's got a lovely flavour as well.

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-I think you've done quite well, Jason.

-Quite well. Notice he can't say "really well".

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That looks a fine-shaped loaf. Very bold, isn't it?

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It is, yeah.

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-It smells lovely.

-Have a smell.

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-The coriander comes out very strongly.

-Lovely.

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The flavours are excellent. I like that. I like that idea.

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What's left with me is strong, strong rosemary.

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-Overwhelmed totally by the rosemary.

-Really? I like the rosemary flavour in it.

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-Then don't put the raisins and walnut in there.

-OK.

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The shape and the seasoning are very good.

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You've got nice flavours, but unfortunately, you've left the bottom unbaked.

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You have a run of unbaked dough.

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-You've got a lovely look on that bloomer.

-Thanks.

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I like the crust on that. I'd like more salt in it. Would you?

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-Yeah.

-I normally put five grams of salt in a 500 gram of flour loaf.

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Personally, I would use 10 grams for 500.

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-Right.

-The texture's great, looks great. It's lacking with flavour.

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It doesn't look very neat.

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-No.

-But it works in so many ways because you haven't been afraid to put colour on it.

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With bread sometimes it's a good thing not to be neat. It's nice to be informal.

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-All the flavours are coming through.

-Smashing crust.

-Really good.

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-Thanks, Mary-Anne.

-Thank you.

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It falls apart when it cuts.

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-All this separation doesn't look very good.

-It's very tricky, doing this.

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-You've got some great flavours going on in there, but it's slightly underbaked.

-OK.

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The bake's excellent.

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-The coriander is not coming through.

-The coriander seeds aren't coming through.

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-It's more the smell I think you get from the coriander.

-Yeah, but I'll expect to taste it as well.

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The overall technical ability of making that loaf is very good.

0:21:390:21:44

-I hope you carry on in that vein.

-Cheers.

0:21:440:21:46

Gosh, this is a whopper, isn't it?

0:21:480:21:50

That heavy weight is to do with that.

0:21:520:21:56

It's not proved and baked enough. You can see how wet it is. A courgette will always do that.

0:21:560:22:01

It will introduce moisture. It will never take it away.

0:22:010:22:05

- How much courgette? - About 250...

0:22:050:22:08

-That's what's making it...

-It'll never bake.

0:22:080:22:11

It looks a great loaf. It's got a nice structure.

0:22:160:22:19

You've got the onion marmalade really well cooked. There are still the pieces there. It's a lovely texture.

0:22:190:22:26

You've got some nice flavours in there. You've done well.

0:22:260:22:29

Phew!

0:22:290:22:31

Holly, Jason, Mary-Anne and Yasmin have already staked their claim to become this week's Star Baker.

0:22:330:22:40

But Ian, Jo, Janet and Urvashi must improve over the next two challenges.

0:22:400:22:47

It's a bit ironic that I started out to create a loaf that wasn't bland and it ended up being quite bland,

0:22:470:22:54

so I'm a bit disappointed.

0:22:540:22:56

I've made it loads of times before.

0:22:560:22:58

I like it, my friends and family like it, so it won't put me off making it, but I was disappointed.

0:22:580:23:04

Paul was impressed. I thought it was going to work, so I am happy!

0:23:040:23:08

Be it a white, sliced loaf or a crusty cob,

0:23:090:23:13

British bread has classically been reliant on wheat.

0:23:130:23:17

Not so over the Irish Sea where their first bread was based on an entirely different crop.

0:23:170:23:23

"May the enemies of Ireland never eat bread, nor drink whiskey,

0:23:230:23:27

"but be tormented with itching without benefit of scratching."

0:23:270:23:32

That St Patrick's Day toast shows the Irish love of a good loaf,

0:23:320:23:36

but in the 19th century, it took a different form.

0:23:360:23:39

The wet Irish climate wasn't great for growing wheat,

0:23:390:23:42

so the working classes made their bread with the only crop they had.

0:23:420:23:47

The potato grew very well in Irish soils

0:23:470:23:50

and even on a small plot of land, you got excellent returns.

0:23:500:23:54

One acre would support a family for one year.

0:23:540:23:57

It's not surprising that Irish people started making potato breads.

0:23:570:24:01

The easiest one to make, and it tastes really good, is potato bread made from mashed potatoes,

0:24:010:24:06

a bit of flour, salt and so on,

0:24:060:24:08

mixed together and baked over the fire on a griddle.

0:24:080:24:13

For the underclasses, the potato was the only ingredient in a very monotonous diet.

0:24:130:24:18

The estimates are that an average person was consuming 14 pounds of potatoes per day.

0:24:180:24:23

In 1845, disaster struck. Over a warm, rainy summer, potato blight swept the country.

0:24:230:24:29

Not only did absentee English landlords prohibit farmers from varying their crop,

0:24:290:24:34

the British government failed to realise how serious the famine was and swathes of crops were destroyed.

0:24:340:24:40

In Ireland, close to three million people were without their main source of food.

0:24:400:24:46

Up to about a million people died of disease and malnutrition

0:24:460:24:49

and another million emigrated.

0:24:490:24:52

Together, that exodus represented about a quarter of the population.

0:24:520:24:56

Times remained desperate until the early 1850s

0:24:560:24:59

when hard wheat and bicarbonate of soda were shipped in from across the Atlantic,

0:24:590:25:04

giving birth to Irish soda bread.

0:25:040:25:07

Soda bread was cheap, easy and quick to make, instantly becoming an Irish favourite.

0:25:070:25:13

Even today, traditional bakeries produce up to 10,000 loaves a week, either griddled or baked.

0:25:130:25:19

I think we're the only region within the British Isles

0:25:190:25:22

that has an ethnic range of breads that people buy on a daily basis.

0:25:220:25:27

I would have said that ten years ago soda farls would have declined. In fact, the opposite has happened.

0:25:270:25:33

It's so important, I feel, to keep that tradition

0:25:330:25:37

and try and get another generation of people wanting to eat it, and we should be proud of it.

0:25:370:25:43

Unique, tasty, popular - the bread of Ireland has quite rightly become a national icon.

0:25:430:25:48

'The bakers' next challenge involves a bread from another part of Europe.

0:25:530:25:57

'It's become wildly popular in this country despite how difficult it is to bake correctly.'

0:25:580:26:04

Bakers, now it's time for the technical challenge.

0:26:040:26:08

As ever, this is judged blind,

0:26:080:26:10

so we're going to ask Paul and Mary to leave while the baking commences.

0:26:100:26:16

And breathe easy! I can now reveal to you bakers that your technical recipe for this challenge

0:26:160:26:22

is...focaccia,

0:26:220:26:24

and to add a little bit of pressure into the mix,

0:26:240:26:28

you will be working with Paul Hollywood's own recipe.

0:26:280:26:32

We're looking for the perfect focaccia and you've got three and a half hours in which to bake it.

0:26:320:26:38

-So on your marks...

-Get set...

-Bake!

0:26:380:26:40

Focaccia is an Italian flat bread which originated in Ancient Rome

0:26:400:26:46

where it was originally baked in the ashes of the fireplace.

0:26:460:26:50

All the bakers have access to identical, but unmeasured ingredients.

0:26:500:26:55

But certain details from Paul's recipe are missing.

0:26:550:27:00

And they will need all of their baking instinct to fill the gaps.

0:27:010:27:05

The crumb structure in a focaccia should look just like that.

0:27:050:27:10

It's a quite open structure with big holes, small holes, big holes, small holes.

0:27:100:27:15

English bread has very tight, small air holes.

0:27:150:27:18

This recipe has lots of water in it, causing this irregular crumb.

0:27:180:27:22

To start off with, you put three-quarters of the water into the dough,

0:27:220:27:26

then mix that up in the bowl, then you can introduce the rest of the water, a little at a time.

0:27:260:27:32

If they add all the water at the same time, it'll turn into a mush.

0:27:320:27:36

-That's strange.

-It is weird, isn't it?

-Oh, gosh.

0:27:360:27:41

I've got no idea if this is right.

0:27:410:27:43

-Will this make bread?

-Are you sure you should be adding more, Jason?

0:27:430:27:48

I've got to try and salvage what I can.

0:27:480:27:51

HE LAUGHS

0:27:510:27:53

I'll just go with it and see what happens.

0:27:530:27:56

Adding flour is risky. It can transform the wet, batter-like dough of a good focaccia

0:27:560:28:02

into a conventional bread mix.

0:28:020:28:04

Every drop of water should be used.

0:28:040:28:07

-I've kind of done that.

-So you are way... Have you got any more water to add?

0:28:070:28:12

I've got a bit there, but the dough was wetter than I would have liked.

0:28:120:28:17

"Tuck the sides of the dough into the centre. Turn the bowl 90 degrees."

0:28:170:28:21

You've got to have faith in the recipe.

0:28:210:28:24

The wet dough must be stretched to activate the gluten.

0:28:260:28:29

Only oil should be used to stop it from sticking.

0:28:290:28:33

-Can I just grab a bit of flour?

-Yeah. Sorry.

0:28:330:28:36

The more the dough is worked, the larger the air holes in the bread.

0:28:360:28:40

Obviously, Paul knows what he's doing, but at the minute... I really don't know.

0:28:400:28:47

Next, the dough must be proved for the yeast to release bubbles of carbon dioxide.

0:28:470:28:52

It's during this stage that the amount of water used

0:28:530:28:57

will determine just how irregular those bubbles are.

0:28:570:29:00

It's massive. Look!

0:29:020:29:05

I don't know if it's supposed to look like that.

0:29:060:29:10

CLATTER Oh!

0:29:110:29:13

Oops!

0:29:150:29:17

It's flattened a bit.

0:29:180:29:20

It's entirely up to the bakers when to stop proving.

0:29:220:29:25

I think that's probably fine.

0:29:260:29:29

Next, the dough must be flattened...

0:29:290:29:32

and dimpled.

0:29:320:29:35

I'm concerned because it says, "Flatten the dough on the tray and add dimples." But it's so wet still.

0:29:350:29:42

90 minutes to go.

0:29:420:29:44

Timing is now crucial.

0:29:440:29:47

During the second proving, the bakers need the dough to double in size again.

0:29:470:29:52

But they still need enough remaining time to bake the focaccia correctly.

0:29:520:29:57

- It's all right. - Let me see yours.

0:30:070:30:10

If it hasn't risen, I've just wasted an hour.

0:30:100:30:13

I don't think it's number one, but you never know.

0:30:140:30:18

Ladies and gentlemen, you've got 30 minutes to go before your breads must be finished.

0:30:180:30:25

The last two ingredients are olive oil...

0:30:250:30:28

I'm trying to drizzle, rather than have a flood.

0:30:280:30:32

-..and salt.

-I feel like a chef doing that.

0:30:320:30:36

These provide colour and a crisp texture as the focaccia bakes in the oven.

0:30:360:30:41

-Fingers crossed.

-No exact oven time has been specified. The bakers are on their own.

0:30:410:30:47

I think it's going to be really good because you can see the dimples. Mine's just completely flat.

0:30:510:30:57

Oh, this looks good, you know.

0:30:570:31:00

OK, that's one minute, please.

0:31:000:31:02

- You've got to be proud of that. - I am quite proud of that.

0:31:050:31:09

Oh, yes, Janet, yes!

0:31:090:31:12

Yeah, right(!)

0:31:120:31:14

Bakers, please bring your focaccia up towards the gingham altar to be judged.

0:31:140:31:20

The technical bake is judged blind.

0:31:240:31:27

Paul and Mary will have no idea whose focaccia is whose.

0:31:280:31:32

They're more similar than I thought they would be.

0:31:360:31:41

By slicing each focaccia, Paul and Mary will be able to discover

0:31:410:31:45

who has achieved the all-important, irregular crumb structure.

0:31:450:31:49

-We'll try this one, Mary.

-Mm-hm.

0:31:510:31:54

Someone's not been following my recipe. There's too much flour in there.

0:31:550:32:00

Those are all even, little tiny holes in that,

0:32:000:32:04

not the different sized aeration.

0:32:040:32:07

Someone's thought, "Paul's made a mistake here. I don't think I'll add all the water."

0:32:070:32:13

The flavour of that one is all right, but there's not enough water in there.

0:32:130:32:18

Or they added too much flour and kneaded it.

0:32:180:32:22

This has got a crisper top and the aeration is uneven.

0:32:220:32:26

-Again too much flour.

-Would you say that that is when they've been kneading it?

0:32:270:32:32

-They've added more flour as they thought it was too wet.

-Yeah.

0:32:320:32:36

It's the same with that one. It's a dry crumb. It's not wet enough.

0:32:360:32:40

This one's quite interesting, actually.

0:32:400:32:43

This one looks a bit better.

0:32:430:32:45

-You see the strata on that one?

-Yes, it's springy.

0:32:450:32:48

-And it tastes good.

-This is a wet dough.

0:32:480:32:51

Dimples would be good inside it as well, but don't just go... Put them in right the way down.

0:32:520:32:59

That's not bad though.

0:32:590:33:01

It's got a nice crust.

0:33:010:33:03

Mm-hm.

0:33:030:33:05

That's bread-like again.

0:33:060:33:09

-This one's a bit bready again.

-It has a nice crust, though.

0:33:090:33:13

Hmm.

0:33:130:33:15

Paul and Mary must now rank the focaccias from worst to best.

0:33:160:33:21

-I'm in total agreement.

-The person in last place is...

0:33:210:33:25

this one. That's yours.

0:33:250:33:27

-Do you understand why?

-Yeah, not enough water, too much flour.

0:33:270:33:32

Number nine, this one here.

0:33:320:33:34

When you look at that strata, it's not irregular enough. It's quite dry. It shouldn't be like that.

0:33:340:33:41

-For the third technical bake in a row, Janet finishes in the same position.

-Always number eight!

0:33:410:33:46

Followed by Jason in seventh place, Holly in sixth, Mary-Anne in fifth

0:33:460:33:51

and Rob just beaten by Ben in the battle for third.

0:33:510:33:55

-Number two.

-Very good.

0:33:550:33:58

-And number one is this.

-APPLAUSE

0:33:580:34:02

-She's back!

-That strata, these massive air holes you hit every now and again are great.

0:34:030:34:09

That's really nice. That's one of the best ones by far and away I've seen for quite a while. Well done.

0:34:090:34:15

APPLAUSE

0:34:150:34:18

Obviously, that's how Paul wanted it to come out

0:34:180:34:22

and that was the recipe, so thank you to the bread god. Is that Paul?

0:34:220:34:27

I can't tell you what made me deviate from the recipe.

0:34:270:34:31

I've got to put it behind me and crack on and do the best I can in the next challenge.

0:34:310:34:36

If I spoke to my husband, he would say, "You're there, you're good at this, you know you're good at this.

0:34:360:34:42

"You just need to forget about what he said and just focus on what you need to do."

0:34:420:34:48

'There's just one final bread challenge left for the bakers to impress the judges.'

0:34:530:34:58

-Who's in the running for Star Baker?

-I suppose it's Jo.

0:34:580:35:02

-I think Holly and Yasmin.

-Who's in the danger zone?

0:35:020:35:05

-Ian and also Urvashi.

-I think Janet's got to be in there as well.

0:35:050:35:11

The challenge that they've got coming is extremely difficult and this really will sort them out.

0:35:110:35:17

We'll ask you to do something a little bit different for the showstopper. It's a two-part bake.

0:35:180:35:24

We'll ask you for this first part to make a display bread basket.

0:35:240:35:28

For the second part, we need you to fill that display bread basket with 24 rolls.

0:35:280:35:33

Sweet or savoury and up to two varieties.

0:35:330:35:36

You've got five hours on the clock.

0:35:360:35:39

-On your marks...

-Get set...

-Bake!

0:35:390:35:41

'This final challenge is the ultimate test of planning, timing and precision.

0:35:420:35:47

'Individual rolls require even greater accuracy when it comes to proving,

0:35:470:35:52

'flavouring and baking.'

0:35:520:35:55

If I know I've done the best I possibly can, I'll be fine.

0:35:550:35:59

Urvashi's hopes of staying in the Bake Off rest on her chilli and halloumi rolls

0:35:590:36:04

and her lemon and coriander mini loaves.

0:36:040:36:07

-What other rolls are you doing?

-Lemon and coriander baguettinis, so little baguettes.

0:36:070:36:13

-Baguettinis!

-I like that word - "baguettini".

0:36:130:36:16

-Is that your word?

-Yeah.

-Very good.

0:36:160:36:19

- They should be quite different. - I hope so.

0:36:190:36:22

I'm back in the zone. Once you start bread making, it's quite relaxing.

0:36:220:36:26

Survival for Ian depends on his walnut and raisin rolls and cracked wheat logs.

0:36:260:36:33

- Nervous about not being wet enough. - Doesn't feel wet.

0:36:330:36:37

-Can you add it now?

-You can, but it's a nightmare.

0:36:370:36:41

What you're best off doing when you make doughs with additional flavour is to develop the dough first,

0:36:410:36:47

then after it's been resting for at least an hour, add your ingredient.

0:36:470:36:52

For the third Showstopper challenge in a row, Mary-Anne is experimenting.

0:36:520:36:58

I was reading a document I'd got saved on my computer by Eliza Acton.

0:36:580:37:03

She used to bake in earthenware pots.

0:37:030:37:07

I thought that sounds quite a nice idea.

0:37:070:37:10

I presume the clay gets hot and gives a nice crust.

0:37:100:37:14

Her herb and walnut flowerpot breads are just the start.

0:37:140:37:18

For dessert, there's chocolate and fresh chilli rolls.

0:37:180:37:22

It's chocolate dough with chocolate chips.

0:37:220:37:25

The overall flavour is chocolate, but there's a little afterglow of chilli.

0:37:250:37:30

-I think it works really well. Some of those will disappear. You'll find them in here.

-OK! Bye.

0:37:300:37:38

I think I am in control today.

0:37:380:37:40

I've written everything down, I've been doing the timing's again. I'm organised and hopefully OK.

0:37:400:37:46

It is yet again another ambitious Showstopper for Rob

0:37:460:37:50

with blueberry brioche buns and rolls featuring poppy seeds and fresh lemon.

0:37:500:37:56

Have you put any lemon juice in or just the rind?

0:37:560:37:59

It hasn't got salt! Em, I've put...

0:37:590:38:03

-seven lemon rinds and one-and-a-half juice.

-Wow.

-No salt in this dough?

0:38:030:38:08

I always add it in in the end. Do the dough and then knead it for, say, eight minutes

0:38:080:38:14

-and then the last two minutes, put the salt in.

-Be really careful.

0:38:140:38:18

You'll never get salt distributed enough in the dough by hand then.

0:38:180:38:22

That's been salted now? Still bland.

0:38:220:38:26

Rip a bit of dough out.

0:38:260:38:28

-Yeah.

-Don't eat it!

0:38:280:38:30

-I just did.

-Don't eat it! Can you taste salt?

0:38:300:38:34

-No.

-Can you taste salt?

-I swallowed it too quickly.

0:38:340:38:37

-You're not meant to swallow it.

-I know.

-The best way is to dilute the salt in water

0:38:370:38:43

and then put it in your dough. More liquid makes it softer, which is good, and it distributes better.

0:38:430:38:50

Consistency of size and shape is preoccupying some bakers more than others.

0:38:520:38:58

I am just doing my stilton and walnut rolls.

0:38:580:39:02

And I'm weighing individually the cheese that goes in, which is just a bit nuts, actually.

0:39:030:39:10

But it's got to be done to make sure you get the right amount in each one.

0:39:100:39:15

I'm guessing the amount of onion and sage to put in. It's a bit here or there.

0:39:150:39:20

I want every single roll to be, um, kind of the exact same shape.

0:39:200:39:25

And so I'm weighing out the dough.

0:39:260:39:29

I hate all this weighing. 12. Four 12s is 48. Five 12s is 40...

0:39:290:39:34

Uh!

0:39:340:39:36

Three hours to go in the final challenge.

0:39:380:39:43

One of the best things about bread is you can apply so many different creative ideas to one basic dough.

0:39:450:39:51

Through the centuries, every UK region had its own bread recipe, especially the Scots,

0:39:510:39:56

who even formulated one to sustain their fishermen at sea.

0:39:560:40:00

Scotland's fishing industry played a pivotal role in the economy, but an army marches on its stomach

0:40:020:40:09

and the creation of a unique bread roll in the 19th century helped to ensure its continuing success.

0:40:090:40:15

Fishermen needed high-energy,

0:40:150:40:18

long-lasting food for the days at sea. They called it ship's biscuit.

0:40:180:40:22

They were very hard and dry because they were basically flower and water and made to last for many weeks.

0:40:220:40:28

They used to refer to it as hardtack because these were hard as rocks and utterly tasteless.

0:40:280:40:34

No Scotsman will put up with that.

0:40:340:40:36

In the 1880s, the fishing industry of Aberdeenshire expanded rapidly

0:40:360:40:41

as the numbers of herring boomed. At its peak, 40,000 people worked in Scotland's fishing industry

0:40:410:40:48

and around 7,000 boats filled with hungry fishermen were setting sail.

0:40:480:40:52

According to Aberdonian legend, a local fisherman approached a baker

0:40:520:40:57

and asked him to create something less hard and dry.

0:40:570:41:01

What the baker did was take a lump of bread dough, he added some fat, and then he kneaded it.

0:41:010:41:07

The result was a high-fat, salty, croissant-like bread roll that would last much longer

0:41:070:41:13

than a conventional roll. The Aberdeen buttery was born.

0:41:130:41:17

The high fat content, crucial to the success of the buttery, was directly linked to one of Aberdeen's

0:41:170:41:24

-most famous exports.

-In the 1880s in Aberdeen,

0:41:240:41:28

there were lots of butchers. In their shops was dripping - ideal cheap fat that was readily available

0:41:280:41:35

for the buttery. The high fat meant it kept better and tasted better, whether one day old or three weeks.

0:41:350:41:41

The buttery was an instant hit. Its popularity soon extended beyond the fishing fleet,

0:41:420:41:47

gaining official recognition when it entered the Scottish dictionary in 1899.

0:41:470:41:53

And it continues to be a firm favourite amongst the fishermen during their time at sea.

0:41:530:41:59

It's got a lot of energy. You're always hungry, constantly.

0:41:590:42:03

All the fishing boats still eat them.

0:42:030:42:06

It's passed on, generation to generation. Folk like them.

0:42:060:42:11

With the average baker selling over 600 butteries a day,

0:42:110:42:15

the unique high-fat bread roll remains as popular as it was over 100 years ago.

0:42:150:42:21

They look really pretty.

0:42:250:42:27

With two hours to go, the rolls are ready to come out of the oven,

0:42:270:42:31

-but not all have gone according to plan.

-They're meant to have risen more. I think the yeast died.

0:42:310:42:37

-They should be double the size.

-A number of factors can affect this,

0:42:370:42:42

but the key addition to be wary of is salt.

0:42:420:42:46

When mixing it with yeast and flour, it's crucial that the salt and yeast do not mix as salt kills yeast.

0:42:460:42:53

The bakers must now turn their attention to their display baskets.

0:42:560:43:00

These can be made with a non-edible salt dough or an edible bread dough.

0:43:000:43:06

-I've made this three times at home. I'm just hoping it's neat enough and it works today.

-What are you doing?

0:43:060:43:13

Basically, there's a criss-cross, then circles and these will go in and out of them.

0:43:130:43:18

-Latticed within that?

-Yeah.

0:43:180:43:21

Hold your hands out.

0:43:210:43:23

Oh, no, no, no! We need to do some work on this.

0:43:230:43:27

I need some mantra, to workshop. Would an expressive dance help?

0:43:270:43:32

-I need to just find a way of calming...

-Calming me down.

-Calm the central nervous system down.

0:43:320:43:38

-Are you doing a round basket?

-On this thing.

0:43:380:43:42

I hope to have two ropes there.

0:43:420:43:44

And two ropes there. And in-between have three ears of corn that come down from the centre.

0:43:440:43:51

- I've got a pair of scissors! - It's totally different.

0:43:510:43:56

It's Planet Janet, Mary.

0:43:560:43:59

Janet is the only baker using a tricky wholemeal dough basket

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to go with her apple and walnut granary rolls and her sage and red onion cottage rolls.

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The basket is my only concern.

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In wholemeal flour, the gluten level's lower,

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which means the glue can break.

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-So this is the triumphant wreath that goes atop the basket?

-It'll be stuck over the top.

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This is great. Is this a heavy salt crust?

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-It's very, very salted to keep it together.

-It'll get a colour on it?

-No, it doesn't colour.

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-Will I be criticised for that? Probably.

-It's best not to wonder.

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Best to say everything will be criticised and then not to worry!

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-Wow!

-Hello.

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-That looks like a hat to go to Ascot!

-Yasmin's intricate basket will be filled with pesto bread

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and coconut rolls.

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-Is this a salt dough?

-It is. I've made it twice. I made it with bread flour

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and I could tell it was much stiffer because it's a stronger flour.

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-I've gone back to plain flour.

-Why?

-Because it was really stiff

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-and not pliable at all.

-Just add more water.

-..I like it like this.

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-Yeah, she wants to do it.

-You prefer plain flour?

-This is one thing I might have up on you.

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15 years of childcare teaches you something about salt dough.

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-Play-Doh!

-She's laying down the gauntlet.

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When I look at that basket, I'm not seeing overall master plan. What's the end goal?

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-I thought big and chunky actually looks more like bread.

-Yeah.

-And looks like a bread basket,

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which I figure is what they want. But I just want to get it in and started, then it holds its shape.

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The baskets are first baked at a low temperature so the dough hardens.

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After the initial bake, the basket should be solid and free-standing when the mould is removed.

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Whoa! Is that Janet's?

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That's amazing!

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Take a look at it - it's collapsing.

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I've got to try to put this piece on the top and put it back in the oven.

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Just say a prayer for me.

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OK, that's 10 minutes remaining, everyone. Just 10 minutes.

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Time may be running out, but remove the baskets too soon and they might not be strong enough for the rolls.

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Em...

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It's not as elegant or as lovely as I'd like it, but hopefully with a nice egg wash

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it'll look like bread.

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-Now what are those shapes there?

-Little duckies.

-Of course!

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Yes. So I'm hoping if my bread rolls aren't any good,

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my strategy is to create a diversion. Baking for survival, you know?

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I could be going out. All you can do is get in here and do your best.

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The whole thing's collapsed. I'm very disappointed.

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I don't know what I can do now. It's just gone completely.

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Don't worry. You see, these things are sent to try us.

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This basket is a thing of great beauty. Or do I wear it as a hat?

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It's like trying to make a jigsaw with no picture to go with it.

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I'm very sad, really.

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Some of these baskets are causing great trouble. They do need a different skill to make them.

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It's danger zone for a few people. You've got a few of them now.

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OK, that's one minute, everybody. One minute remaining.

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Ladies and gentlemen, this is it. Please move away from your baskets and the breads therein.

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Your time is up.

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Mary and Paul must now judge each baker's offering individually before discussing who they think

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should leave the Great British Bake Off.

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Yasmin, please step forward.

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Technically, your basket looks great. I was a bit worried about the amount of holes.

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-What have we got here, Yasmin?

-- Sweet bread with coconut. - Very light.

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They're delicious. They taste great. It's the texture and the smell of that crumb. It's really nice.

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-Are these the pesto?

-Yeah.

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Pesto goes well with bread, I think.

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-The bake is superb and the basket is really, really nice.

-Thank you.

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-What do we have here, Ian?

-The little ones are walnut and raisin

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and the back are cracked wheat.

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This was a very tight texture when you were rolling it out.

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And what have we got? A tight-textured roll.

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And these little fellas, I'm not getting flavour.

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The whole thing looks really posh, but the actual rolls when you get into them,

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that ones very close and there's not much flavour to that.

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The basket looks great. Technically, very good. It's very well done.

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It tastes very good, but for some it might be too crusty.

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-That's lovely.

-It's beautiful.

-It's well-baked.

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Looks good. I'd like to see them a little bit smaller, but technically all good.

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Wow!

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-Wow.

-You've nailed it.

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-On visual appearance.

-Thank you.

-It looks great.

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Those chocolate ones I'm fascinated to taste.

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The texture of it is moist, but it is, on your mouth, very, very dry.

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I don't find it dry. I find it a lovely texture.

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The only thing it needs is butter.

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Did you design the basket to lurch forward like that?

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I'd like to say yes, but no.

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-It needed more support.

-Remind us about them.

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A lemon and poppy seed roll.

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-Salt.

-Mm. As stated earlier, you need more salt.

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All I'm getting is lemon. That's it.

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These look sadly underproofed.

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They stopped proofing. I don't know if the yeast died.

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-They're absolutely solid.

-I have to do my job.

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-You've got too much salt in there.

-Oh? OK.

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The salt must have tipped in there.

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I must have put salt instead of sugar. That's what's caused it.

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The most important part of baking is weighing up. Mess up there, you mess up the whole line.

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It's a great-looking basket and it's edible.

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-Lots of flavours in there.

-A little bit over-baked on the ones at the back that you've tucked in.

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The basket looks a bit, em...

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sparse.

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-This is the lemon.

-The lemon and coriander.

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-The coriander doesn't come through.

-Do you remember the recipe?

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10 grams of salt... Actually, no, it would be 5 grams of salt.

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-Yes, that's more like it!

-Yes, it would be 5 grams of salt.

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I toyed with putting more in, but I don't like a lot of salt in it.

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I thought it was the right amount.

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Salt is your killer every time.

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-Chilli and halloumi.

-These are chilli rolls to me.

-Yeah, they are.

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Halloumi will just get murdered.

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-Last but not least...

-Ah, Janet.

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-Because of the gluten levels in wholemeal flour, it's not strong.

-OK.

-That's part of why it collapsed.

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- Sometimes disasters happen. - Yeah.

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-Can you tell me what we've got here?

-These are sage and onion.

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-That's lovely and springy.

-The bake is great, texture superb.

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-Thank you.

-It needs a little bit more salt and a few more onions.

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-Thanks, Janet.

-Thank you.

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'They have to make the decision,'

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but it should be on merit. And, you know, if I don't deserve to stay, that's fair enough.

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By no means a bad judging. Whether it's enough to keep me in remains to be seen.

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I would be slightly shocked if I went, but I did horrendously last week, so it wouldn't be unexpected.

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I'm disappointed, I'm scared now still that I'll be the one to go home. He didn't like the flavours.

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It does make me feel quite upset that I seem to be getting it right on the textures and construction

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and not right on the flavour.

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It's decision time for Paul and Mary.

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Have you had a chance to consider who this week's Star Baker is?

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I think that Yasmin has really pulled the stops out.

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She's finished with a finale of beautiful rolls

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-and a beautiful basket.

-Yes.

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I also think Mary-Anne has done particularly well. She's got some fantastic ideas.

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On the other end of the scale, who might be in danger?

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I think Urvashi performed not so well. She tried so hard. She was dedicated and dying to do well,

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-but she didn't quite get there.

-She was second from bottom on the focaccia.

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Rob has got to be in there again. After last week, I'm very aware of everything Rob does.

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His basket today collapsed and the flavours were not good.

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Ian's not had a brilliant weekend.

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-Ian was bottom in his focaccia. His courgette bread...

-So heavy, that loaf.

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I remember lifting it and I thought, "What's in this?"

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-And today we had two rolls which looked immaculate.

-What a disappointment!

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It's very important to us - as well as looking brilliant, it's got to taste good.

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Janet with the disaster of her basket has got to be in there. She's been middling.

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As we start reducing numbers down, you sharply become in the target zone.

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The pool of danger zone people is quite large - four, potentially.

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You have your choice between Rob, Janet, Urvashi and Ian.

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-For me, it's very, very close.

-Mm.

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-Do you think that two or one should go?

-Good question.

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You know the score by now.

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The judges have decided on their verdict. Let's start with the positive. The judges felt somebody

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really, really impressed so the person we are giving the title of Star Baker to is...

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Yasmin.

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Well done, Yasmin. well done.

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Sadly, of course, as you know,

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there is a person or maybe two people...

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that have failed to make the grade this week.

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And those two people are...

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Ian

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and Urvashi.

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We're very sorry to see you go.

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Urvashi went because, sadly, she was very poor on her flavours.

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She made a beautiful-looking loaf, but it didn't have enough flavours.

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I'd have loved to stay in the competition a little bit longer, but it is a competition.

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There's obviously things they've seen in other people, but not in me.

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I've given it my best shot every week.

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It has, in a funny kind of way, given me confidence, so overall I think I'm happy.

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Ian left today because he was ranked bottom in his signature loaf and bottom in the focaccia.

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Today, although his breads did look OK, there was no substance to them. There was no flavour.

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Yeah, I'm gutted and disappointed and I'm a bit sad,

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but I will always have a love of baking.

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If anything, this has added to it.

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I can't believe I got Star Baker on the bread week. It's the ultimate accolade.

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I am really proud of myself.

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And I can't wait to tell my husband!

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Losing two people has made it more real that it could be you at any point.

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Only one person won't go through it - the winner.

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Start practising in the morning.

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-Next time...

-You never know.

-..it's the battle of the biscuits.

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-Crunch time in the signature bake.

-I can't bear to look.

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'Mary Berry sets a tortuous technical challenge.' Brandy snaps!

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It's hard to fill in. Oh, no. God.

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And a Showstopper that features nearly 1,000 macaroons.

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I personally think that's enough.

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-Whose cookie is about to crumble?

-Jason's doesn't work, really.

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-And whose biscuits will bring an end to their Bake Off?

-The train is coming. I'll just let it hit me.

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