0:00:02 > 0:00:05So far on Bake Off, we've seen a tomato ketchup upside-down cake, a boiled baba
0:00:05 > 0:00:08and a sponge so massive, only Hagrid could've polished it off.
0:00:08 > 0:00:09And it's only week two.
0:00:09 > 0:00:12What else could possibly happen in that tent? Welcome...
0:00:12 > 0:00:14BOTH: To The Great British Bake Off.
0:00:16 > 0:00:18Last week, they tackled cakes.
0:00:20 > 0:00:23- Very impressed. - And Victoria was crowned star baker.
0:00:24 > 0:00:28- But for Natasha, it was one disaster after another.- It's all gone wrong!
0:00:28 > 0:00:30This has literally been boiled to death.
0:00:30 > 0:00:33So she was the first to leave The Great British Bake Off.
0:00:34 > 0:00:37This, week the remaining 11 are under extra pressure
0:00:37 > 0:00:39as they face bread.
0:00:39 > 0:00:41There's no turning back now.
0:00:41 > 0:00:43Understand bread, understand baking.
0:00:43 > 0:00:46But who will "rise to the occasion"?
0:00:46 > 0:00:48- Amazing.- I'm happy.
0:00:49 > 0:00:52- Yes.- Oh, hello.- Get in there.
0:00:53 > 0:00:57- And who will fall flat?- It's recovery from disaster at the moment.
0:00:57 > 0:00:59It's different. I don't know that I like it.
0:01:03 > 0:01:06# If you're happy and you know it Clap your hands. #
0:01:28 > 0:01:32It's the second week in the search to find Britain's best amateur baker.
0:01:34 > 0:01:36The 11 remaining bakers have a weekend of bread-making
0:01:36 > 0:01:40before Mary and Paul decide who will be this week's star baker
0:01:40 > 0:01:43and who will leave.
0:01:46 > 0:01:48Bakers, welcome to the Bake Off tent again
0:01:48 > 0:01:52and this week, we've got two days of bread-making,
0:01:52 > 0:01:54which of course is Mr Hollywood's passion.
0:01:54 > 0:01:56Today, it's the Signature Bake
0:01:56 > 0:02:00and what we're looking for are flatbreads.
0:02:00 > 0:02:03Now, these can be tortilla, naan, roti, anything you like,
0:02:03 > 0:02:04just 12 flavoured breads,
0:02:04 > 0:02:08six with yeast and six without.
0:02:08 > 0:02:10You can bake them anywhere you want.
0:02:10 > 0:02:13On the oven floor, on the wall, on the griddle,
0:02:13 > 0:02:15the choice is absolutely up to you.
0:02:15 > 0:02:18You've got two-and-a-half hours to complete your flatbreads, so...
0:02:18 > 0:02:20- On your marks.- Get set.
0:02:20 > 0:02:21BOTH: Bake!
0:02:26 > 0:02:29Flatbreads have been popular for centuries all over the world.
0:02:29 > 0:02:32Almost all cultures have devised a type of flatbread
0:02:32 > 0:02:35based on modest ingredients and cooking methods readily available.
0:02:37 > 0:02:40This one's the trickiest one cos it contains yeast
0:02:40 > 0:02:42so it's all about making sure
0:02:42 > 0:02:45that I get the rise right, the proving right,
0:02:45 > 0:02:47so yeah, that's... Tricky one first.
0:02:49 > 0:02:52We're going to learn a lot about our bakers from this challenge
0:02:52 > 0:02:56because they are mostly used to general baking,
0:02:56 > 0:02:59you know, cakes, biscuits and puddings,
0:02:59 > 0:03:02and not all of them are good at bread.
0:03:05 > 0:03:07Flatbread shouldn't have an envelope inside it.
0:03:07 > 0:03:10Traditionally, it's quite a sponge dough all the way through it
0:03:10 > 0:03:11and not too thick.
0:03:15 > 0:03:19The key ingredients for most flatbreads are flour, water and salt
0:03:19 > 0:03:22which when mixed into a dough, is then rolled or flattened
0:03:22 > 0:03:24to give them their distinctive shape.
0:03:24 > 0:03:26Bread is a very satisfying thing to make.
0:03:26 > 0:03:29There's this lovely tactile feel about it
0:03:29 > 0:03:31as you're kneading and proving it,
0:03:31 > 0:03:33and then you get this wonderful flavour at the end of it.
0:03:35 > 0:03:38Flatbreads don't need to prove as long as a regular loaf
0:03:38 > 0:03:39as they don't rise as much,
0:03:39 > 0:03:42so the main challenge is to produce a flatbread
0:03:42 > 0:03:45which is soft and easy to tear and not snap like a cracker.
0:03:48 > 0:03:50Morning, James.
0:03:50 > 0:03:52All right. How's it going?
0:03:52 > 0:03:54- Good. I'm captivated by your yeast slapping.- Yes.
0:03:54 > 0:03:56Your method you're using,
0:03:56 > 0:03:59- what yeast have you in there to start with?- I've got fresh yeast.
0:04:00 > 0:04:03Medical student James likens baking to medicine,
0:04:03 > 0:04:05saying both involve care and chemistry.
0:04:05 > 0:04:08James is a keen and experienced bread-baker
0:04:08 > 0:04:11and today he's using his own wild yeast
0:04:11 > 0:04:15to leaven the tomato, garlic and parmesan flatbread he's serving
0:04:15 > 0:04:17alongside his tattie scones.
0:04:17 > 0:04:20If you're in the Shetlands they know how to make a sourdough,
0:04:20 > 0:04:21so you won't need to buy yeast in.
0:04:21 > 0:04:24Yep, well, this is my Shetlandic sourdough.
0:04:24 > 0:04:26- Can I have a smell?- Go for it.
0:04:26 > 0:04:28- It's eight years old, that one. - Eight years old?- No way!
0:04:31 > 0:04:34Yeah, that's nice, that, it's nice and active.
0:04:34 > 0:04:38- How did you start it?- Started originally in Islay in a distillery,
0:04:38 > 0:04:39so it's started with brewer's yeast.
0:04:39 > 0:04:42So you've got totally different things for us
0:04:42 > 0:04:45and we're going to have these lovely tattie scones.
0:04:45 > 0:04:47I'm interested to see how they'll be - something different.
0:04:49 > 0:04:54I'm doing some coriander and lemon naan bread
0:04:54 > 0:05:00and then some garlic, parsnip and black cardamom chapatis.
0:05:00 > 0:05:02Charity head Victoria
0:05:02 > 0:05:05enjoys experimenting with different flavour combinations
0:05:05 > 0:05:09and turns to her large collection of recipes for inspiration.
0:05:09 > 0:05:14I don't make bread, so I feel like I'm sort of an imposter,
0:05:14 > 0:05:16but I do like Indian food
0:05:16 > 0:05:18and I've never cooked it,
0:05:18 > 0:05:21so it's been adding to my repertoire.
0:05:23 > 0:05:24- Morning.- Morning.- How are you?
0:05:24 > 0:05:27- Not so bad, not so bad. - So what are you doing for us?
0:05:27 > 0:05:30This is my coriander and chilli rotis.
0:05:30 > 0:05:32What's in that?
0:05:32 > 0:05:34A bit of butter and some natural yoghurt.
0:05:36 > 0:05:4022-year-old law graduate John dreams of being a pastry chef in Paris.
0:05:40 > 0:05:43He's baking coriander and chilli rotis
0:05:43 > 0:05:47and garlic and pomegranate pittas topped with potato.
0:05:48 > 0:05:51The beauty of the potato with the pomegranate molasses
0:05:51 > 0:05:53is that it absorbs the sweetness and the tanginess
0:05:53 > 0:05:55but also, it absorbs the ras el hanout
0:05:55 > 0:05:59- and it becomes almost meaty... - I love ras el hanout.- ..the potato,
0:05:59 > 0:06:01- so it's a great dish, you know, for vegetarians.- Yeah.
0:06:01 > 0:06:04Whenever my veggie mates come over, I always do this, you know,
0:06:04 > 0:06:08as a meze, because the potatoes just go so meaty.
0:06:08 > 0:06:11- You make a meze for your vegetarian friends?- I do.- I love you.
0:06:11 > 0:06:13- Nice action, by the way.- Thank you.
0:06:13 > 0:06:15- Very nice action.- Cheers.
0:06:16 > 0:06:20It's very, very easy to overwork dough
0:06:20 > 0:06:23if you use the dough hook on the blender,
0:06:23 > 0:06:25whereas it's a lot more difficult to do that
0:06:25 > 0:06:27when you're doing it by hand.
0:06:27 > 0:06:31Sales manager Peter likes to collect recipes from magazines
0:06:31 > 0:06:33to bake with his son Harry.
0:06:35 > 0:06:37Yummy.
0:06:37 > 0:06:41A bread novice, he's baking fennel and nigella seed naan
0:06:41 > 0:06:44and a bannock bread with a little something extra.
0:06:44 > 0:06:48You've got a photograph of Mel and Sue, is that right?
0:06:48 > 0:06:52There's a very fine line here between love and literally stalking.
0:06:52 > 0:06:55I need to ask you a question. Was it you
0:06:55 > 0:06:58with the infrared night-vision goggles by the bins last night?
0:06:58 > 0:07:00- I think he's seeking favour. - That'll be me.
0:07:00 > 0:07:04He knows I'm not a judge. I'm just there loving everything you bake,
0:07:04 > 0:07:07eating everything you bake. This will help you hugely.
0:07:07 > 0:07:09I was young once. Tell everyone.
0:07:09 > 0:07:13- Tell your friends.- And good-looking. Thanks very much indeed.- Thank you.
0:07:15 > 0:07:18Many flatbreads are characterised by their flavours
0:07:18 > 0:07:21and Stuart is taking inspiration from one of his favourite snacks.
0:07:21 > 0:07:24One is going to be like Bombay bread
0:07:24 > 0:07:28so if you've ever had Bombay Mix, it's kind of the same flavour
0:07:28 > 0:07:31and then the other one is chorizo and spring onion naan bread.
0:07:31 > 0:07:32Flavours that seem to work
0:07:32 > 0:07:35and hopefully, Paul and Mary will agree with that as well.
0:07:40 > 0:07:44I'm doing a spiced mango naan bread
0:07:44 > 0:07:46and a chill, lime and coriander
0:07:46 > 0:07:49kind of soft flour tortilla type flatbread.
0:07:49 > 0:07:52Just making sure that I don't miss any steps out of the recipe,
0:07:52 > 0:07:53and keep an eye on the time.
0:07:55 > 0:07:56- So, Sarah-Jane.- Yes.
0:07:56 > 0:07:58What have you chosen for us?
0:07:58 > 0:08:01These are the toasted coconut and lime rotis
0:08:01 > 0:08:05and I've got the oat cakes in the drawer at the moment.
0:08:05 > 0:08:08They're bubbling up, getting ready to pour into the frying pan.
0:08:08 > 0:08:10Ah, you're doing it like a batter pancake?
0:08:10 > 0:08:13- Yes, like a pancake. - Have you beer in there?
0:08:13 > 0:08:15I have, just a really nice sort of pale real ale.
0:08:15 > 0:08:17I'm looking forward to that one
0:08:17 > 0:08:19cos obviously there will be a pint of beer for me.
0:08:19 > 0:08:21I have actually got one underneath.
0:08:21 > 0:08:24Fantastic! You'll go a long way!
0:08:26 > 0:08:29This is my mum's recipe that I'm using
0:08:29 > 0:08:31and I've not changed anything
0:08:31 > 0:08:34so hopefully it should still work, fingers crossed.
0:08:35 > 0:08:3927-year-old nursery nurse Manisha lives in Leicester,
0:08:39 > 0:08:42but spent five formative years in India
0:08:42 > 0:08:46So she's making her family's favourite Indian flatbread
0:08:46 > 0:08:47with cumin and garlic,
0:08:47 > 0:08:50as well as Italian flatbread with sundried tomato and cheese.
0:08:50 > 0:08:52What cheese have you got?
0:08:52 > 0:08:53- Mature cheddar.- Oh!- Mature cheddar.
0:08:53 > 0:08:55So not a mozzarella? You've gone for a...
0:08:55 > 0:08:57- No, no.- Or a dolcelatte?
0:08:57 > 0:08:59- Mature cheddar.- OK.- Always good.
0:08:59 > 0:09:02And what about your non-yeasted flatbread?
0:09:02 > 0:09:05The non-yeast one is an Indian dough...
0:09:05 > 0:09:07You just going to keep it on the griddle to bake it?
0:09:07 > 0:09:11- Yeah, cos I normally do cook it on a tava at home.- Lovely.- Lovely.
0:09:11 > 0:09:13So hopefully this should be OK.
0:09:13 > 0:09:16- Can't wait.- Looking forward to it. - OK, thank you.
0:09:23 > 0:09:25After proving and shaping the flatbread,
0:09:25 > 0:09:28the bakers now have the challenge of baking them.
0:09:29 > 0:09:32Flatbreads can be baked in various ways,
0:09:32 > 0:09:37but the key is to bake them quickly and at a very high temperature.
0:09:37 > 0:09:39The intense heat encourages the dough to expand,
0:09:39 > 0:09:43turning moisture inside the dough to steam, which helps the bread rise.
0:09:46 > 0:09:47For the past two years,
0:09:47 > 0:09:51I've been pursuing a project of making breads of the world.
0:09:51 > 0:09:54So far, I've achieved about 90 of them.
0:09:54 > 0:09:56Couple of hundred more to go.
0:09:56 > 0:10:0063-year-old Brendan is a keen gardener,
0:10:00 > 0:10:03often helped by his labradoodle Monty.
0:10:03 > 0:10:04He has a huge bread repertoire,
0:10:04 > 0:10:08and today is baking Middle Eastern taboon bread and Indian roti
0:10:08 > 0:10:10in a rather unconventional manner.
0:10:10 > 0:10:13Brendan. They're calling you "Hot Rocks" Brendan.
0:10:13 > 0:10:14HE LAUGHS
0:10:14 > 0:10:16Show me your hot rocks.
0:10:16 > 0:10:19- I'm trying to...- Look at that! - What I'm trying to reproduce here,
0:10:19 > 0:10:22I suppose it's a bit like the equivalent of our stone bake.
0:10:22 > 0:10:23- Stone bake pizza?- Yeah, exactly.
0:10:23 > 0:10:27- There's just an extra quality, isn't there? An extra taste...- Yeah, yeah.
0:10:27 > 0:10:29- It looks so nice.- Thank you.
0:10:29 > 0:10:32- It's aesthetically very pleasing, Brendan.- Thank you.
0:10:32 > 0:10:35Did you dig those up from your garden, the rocks?
0:10:35 > 0:10:37No, I went off to a certain DIY shop
0:10:37 > 0:10:39and they're river-washed,
0:10:39 > 0:10:43- and I brought them home and washed them and...- River-washed hot rocks.
0:10:43 > 0:10:47- That's it!- Only the best, only the best for Brendan.
0:10:53 > 0:10:56Bakers, you've got one hour to go.
0:10:56 > 0:10:59- Crikey.- 60 minutes left on your flatbreads.
0:10:59 > 0:11:00Need to hurry up.
0:11:00 > 0:11:06I've got six oat cakes to do and they take about ten minutes each.
0:11:06 > 0:11:09My maths is not great but I think that's about right.
0:11:11 > 0:11:14The griddle, or oven, must be at optimum temperature.
0:11:14 > 0:11:16Too high and the heat can burn the outside of the bread
0:11:16 > 0:11:19whilst the inside remains untouched.
0:11:19 > 0:11:22Too low, and the bread can be over-baked.
0:11:27 > 0:11:29That's how it's meant to look, sort of, isn't it?
0:11:29 > 0:11:31A few sort of spots and things.
0:11:33 > 0:11:35Perhaps that's a bit overdone.
0:11:37 > 0:11:40The inspiration for the flatbreads was thinking about
0:11:40 > 0:11:43the sort of flavours I would like, so I like Middle Eastern flavours
0:11:43 > 0:11:45cos I've travelled a lot,
0:11:45 > 0:11:47and the flour I'm using is a kind called kamut flour
0:11:47 > 0:11:50which, again, is a Middle Eastern type flour.
0:11:50 > 0:11:54Intensive care consultant Danny likes to keep herself fit
0:11:54 > 0:11:58and regularly plays racketball with her partner Richard.
0:11:58 > 0:12:02She's hoping to hit the mark with lime, coriander and coconut tortilla
0:12:02 > 0:12:05and zaatar naan with dukkah.
0:12:05 > 0:12:08If they puff up like they are doing here, then they're cooked.
0:12:08 > 0:12:11The puffing up is key, really, you want to see them puff up.
0:12:11 > 0:12:14With such a large batch of flatbreads,
0:12:14 > 0:12:19- managing their time is crucial. - I'm trying to juggle lots of things.
0:12:19 > 0:12:21I've got the griddle on the go
0:12:21 > 0:12:24and the pizza stone, and I'm trying to remember which I put in first
0:12:24 > 0:12:26and which needs to come out or be turned over.
0:12:26 > 0:12:31Keen runner Cathryn is affectionately known at home as Last-Minute Larry
0:12:31 > 0:12:34so she's meticulously planned her time today.
0:12:34 > 0:12:38She's making spiced mango naan and lime, coriander and chilli tortillas.
0:12:38 > 0:12:40- Hello.- She's on the griddle.
0:12:41 > 0:12:43- Cathryn's on the griddle.- I am.
0:12:43 > 0:12:45- I think...- I'm quite scared. - That's very damp.
0:12:45 > 0:12:48- That's quite unpleasant. I won't lean on that.- There's bread under there.
0:12:48 > 0:12:51- There's not bread... Oh, there is! I'm so sorry, Cathryn.- No, it's fine.
0:12:51 > 0:12:55- I was going... I'm so sorry.- They need to be flat, they're flatbreads.
0:12:55 > 0:12:57- You're just helping the process! - I'm really sorry.
0:12:57 > 0:12:59No, that's fine, that's lovely.
0:12:59 > 0:13:0130 minutes remaining, bakers.
0:13:01 > 0:13:03Make sure it's done in 30 minutes
0:13:03 > 0:13:05because Paul won't feel any "pitta" for you.
0:13:05 > 0:13:07Ohh!
0:13:07 > 0:13:09LAUGHTER
0:13:09 > 0:13:11Ohhh, come on.
0:13:11 > 0:13:13I'm going to tell your "naan" about you.
0:13:26 > 0:13:30The grid I'm using now is meant to recreate the clay pot of a tandoor,
0:13:30 > 0:13:32and the blow torch, I'm recreating the flames.
0:13:32 > 0:13:3538-year-old photographer Ryan
0:13:35 > 0:13:37takes his young family travelling every year,
0:13:37 > 0:13:41keen for them to experience new cultures, sights and foods.
0:13:41 > 0:13:43Oh! Molly!
0:13:43 > 0:13:47He's making Shanghai paratha and garlic and coriander naan.
0:13:47 > 0:13:48Ooh, look at this!
0:13:49 > 0:13:51So here I just give it a charred effect.
0:13:54 > 0:13:55Oh, dear! I charred it again.
0:13:55 > 0:13:58At the moment it's a bit risky because if it's too low,
0:13:58 > 0:14:01- I'll be cooking it longer, then they go dry.- Yeah.
0:14:01 > 0:14:03And if it's too hot, you can see what happens.
0:14:13 > 0:14:14Oh! I'm reasonably happy.
0:14:15 > 0:14:18Who'd have thought?
0:14:18 > 0:14:21Usually I work with three frying pans at a time at home,
0:14:21 > 0:14:24whereas here I've only just got one and I've got six to do,
0:14:24 > 0:14:27so I've used one here, two things at once.
0:14:29 > 0:14:31Oh, hell's teeth.
0:14:31 > 0:14:32All my tatties have come off.
0:14:33 > 0:14:36The potatoes came off the pittas
0:14:36 > 0:14:40and now they've got bits of flour on them, but...
0:14:41 > 0:14:42It'll be fine!
0:14:55 > 0:14:58OK, time to slap those baps down! Ten minutes.
0:14:58 > 0:15:00Who is that?
0:15:03 > 0:15:06Are you all done, Manisha?
0:15:06 > 0:15:08Yep, just got to take these off.
0:15:09 > 0:15:12It's sticking!
0:15:15 > 0:15:18# If you're happy and you know it Clap your hands. #
0:15:19 > 0:15:21They're not coming out great.
0:15:21 > 0:15:22- Come on.- Done!
0:15:22 > 0:15:25Looks good to me. See, perfect, no bother.
0:15:25 > 0:15:28The final countdown, it's one minute to go, please.
0:15:47 > 0:15:50OK, bakers, that's time. Step away.
0:15:50 > 0:15:52Step away now from the flatbreads.
0:15:52 > 0:15:54Step away from the flatbreads.
0:16:21 > 0:16:22Let's have a look at the texture.
0:16:24 > 0:16:26Looks a nice texture.
0:16:28 > 0:16:31I like the crunchy cheese on the side.
0:16:33 > 0:16:37- I think I'd like more seasoning in that.- Mmm.
0:16:37 > 0:16:40I really like the look of these tattie scones.
0:16:44 > 0:16:49- It's a strange consistency, isn't it?- It needed longer.- Mmm.
0:16:49 > 0:16:50It's sort of a giveaway
0:16:50 > 0:16:52when you feel it that it is very dough-like.
0:16:52 > 0:16:54- But what a lovely flavour. - The flavour's lovely.
0:16:54 > 0:16:56Absolutely lovely and totally different.
0:17:10 > 0:17:13- The flavour's OK, but it is quite bland.- OK.
0:17:13 > 0:17:17OK, your chapatis! Actually, overall, the colour's not bad,
0:17:17 > 0:17:18you expect this sort of colour.
0:17:20 > 0:17:23- Under-seasoned.- OK.
0:17:29 > 0:17:31Very salty.
0:17:31 > 0:17:34- Mmm. They are salty. - Taste that.
0:17:34 > 0:17:35It should be half that.
0:17:35 > 0:17:39- I mean, really, really salty, that is.- Mmm.
0:17:47 > 0:17:49- They're tasty. - The flavours are good,
0:17:49 > 0:17:52- but I don't think you need the salt on top.- No.
0:17:52 > 0:17:55These are my chilli and coriander tortillas or rotis.
0:17:57 > 0:17:59Pretty hot, pretty fiery, isn't it?
0:17:59 > 0:18:01- But I like them.- Very good. - Thank you.
0:18:01 > 0:18:04- Good combination of flavours on both of them.- Thank you very much.
0:18:04 > 0:18:05- Well done.- Thanks, guys.
0:18:09 > 0:18:13They look inviting with this nice colour.
0:18:15 > 0:18:18- I'm loving that.- SUE: It's delicious.- It's got a great structure
0:18:18 > 0:18:21and I love that garlic. Comes through perfectly.
0:18:21 > 0:18:23- Good, good, thank you. - That's really tasty.
0:18:29 > 0:18:30It's nice and thin.
0:18:32 > 0:18:34They're fantastic, really good. Very, very nice
0:18:34 > 0:18:37and the flavour of that lime, I adore.
0:18:37 > 0:18:41It's a bit over-baked, but it's a lovely texture inside.
0:18:41 > 0:18:43OK. Thank you very much for that.
0:18:53 > 0:18:56You have to really find the chorizo in it,
0:18:56 > 0:18:59because it's a shame it's not coming through.
0:18:59 > 0:19:03Every bite should contain what you said has gone in there.
0:19:03 > 0:19:06- But the bake's good, you've got a nice bake.- They're nice and moist.
0:19:06 > 0:19:08Thank you.
0:19:16 > 0:19:18I think you've done it.
0:19:19 > 0:19:22- Really nice.- Thank you. - I mean, really good.
0:19:22 > 0:19:24I like this texture.
0:19:24 > 0:19:28- It makes it very moist.- The colour lets it down a little bit.
0:19:28 > 0:19:31You should've blowtorched it a bit more. Don't be afraid.
0:19:31 > 0:19:33- That blowtorch won't bake it. - Right.- It'll colour it,
0:19:33 > 0:19:35- but it can't bake it.- OK.
0:19:44 > 0:19:46I like the structure, I like the flavour.
0:19:46 > 0:19:48It's unique, it's consistent.
0:19:51 > 0:19:55- Great flavour.- Oh, good.- Delicious. - Absolutely, it's balanced well,
0:19:55 > 0:19:57the colour's good, the texture's good.
0:19:57 > 0:20:00- It's full of flavour, it's lovely. - Yeah, you've got...- Delicious.
0:20:00 > 0:20:04- ..two great textures and some unique flavours.- Good, thank you.
0:20:04 > 0:20:06- Well done. - Thanks, Paul. Thank you, Mary.
0:20:11 > 0:20:13Spicy mango.
0:20:14 > 0:20:18- Mmm, yes.- Oh, hello.- Get in there.
0:20:18 > 0:20:22- Oh, my goodness.- That's great, isn't it? Mmm.- That's really nice.
0:20:22 > 0:20:26- Thank you.- Really good.- And pretty unusual.- Mmm.- Thank you.- Like that.
0:20:26 > 0:20:31- Your use of flavours are very good, you've thought this through.- And it just works.- Yeah, it does.
0:20:31 > 0:20:34- It could've been the other way round, so that's good, isn't it? - Thank you.
0:20:34 > 0:20:36- Yeah, absolutely, well done. - Thanks.- Good.
0:20:41 > 0:20:43These are the oatcakes,
0:20:43 > 0:20:45and these are the ones that have beer in there.
0:20:45 > 0:20:49- I really enjoy it cos it's unique, it's very different.- Do you like it? - It's very adult.
0:20:49 > 0:20:52They're very strong of beer aren't they?
0:20:52 > 0:20:54Is that going down in one?
0:20:54 > 0:20:57Well done, cos no one's thought of that,
0:20:57 > 0:20:58and that for me makes it a unique point.
0:20:58 > 0:21:01- Thank you very much. - Thank you.- Thank you.
0:21:01 > 0:21:05They really liked them. I was really surprised.
0:21:05 > 0:21:09I can't really complain. I mean, get a positive from Paul is like, amazing.
0:21:09 > 0:21:11I don't think I've done very well at all.
0:21:11 > 0:21:14The question is have I done enough to avoid being the worst?
0:21:14 > 0:21:16I don't know that I have.
0:21:16 > 0:21:20Was simply complimentary. I just stood there and blushed.
0:21:20 > 0:21:22It's good to know that I still can!
0:21:25 > 0:21:29With the individual style of the Signature Bake behind them,
0:21:29 > 0:21:32the second challenge is specifically designed
0:21:32 > 0:21:35so their bread-making ability can be directly compared.
0:21:37 > 0:21:39So, bakers as you know,
0:21:39 > 0:21:42next up is the technical challenge and this one is judged blind.
0:21:42 > 0:21:45So Paul and Mary, I'm going to ask you now to leave the tent.
0:21:47 > 0:21:52OK, now you all know that this is the challenge where you all
0:21:52 > 0:21:56bake from the same surprise recipe.
0:21:56 > 0:21:59And this week no surprises,
0:21:59 > 0:22:02Paul has chosen a particularly complicated one.
0:22:02 > 0:22:05We're asking you today to prepare
0:22:05 > 0:22:10and bake an eight strand plaited loaf.
0:22:10 > 0:22:14Yep, we are calling this the Rapunzel challenge.
0:22:14 > 0:22:20OK, the deal with this is we want each plait to be the even width
0:22:20 > 0:22:24and length with a nice golden crust and a soft crumb.
0:22:24 > 0:22:28You've got two hours for this bake, OK, so...
0:22:28 > 0:22:30- On your marks...- Get set...
0:22:30 > 0:22:31BOTH: Bake!
0:22:34 > 0:22:39All the bakers have the same ingredients and same basic recipe.
0:22:39 > 0:22:41But the results could vary dramatically.
0:22:48 > 0:22:53What I'm looking for is a nice equal plait running
0:22:53 > 0:22:55right the way down the length of the bread.
0:22:55 > 0:22:56And what about the texture?
0:22:57 > 0:23:00It's crispy. Lovely crisp.
0:23:02 > 0:23:06This is a great thing to make for a sort of festive occasion.
0:23:06 > 0:23:08It's a skill which is dying off.
0:23:08 > 0:23:12A good baker should be able to do at least one plait.
0:23:12 > 0:23:15Yes we've thrown them in at the deep end,
0:23:15 > 0:23:21but we are trying to find the best amateur baker in this country.
0:23:23 > 0:23:27To start, the bakers make a simple bread mix of flour, water,
0:23:27 > 0:23:28yeast and salt.
0:23:32 > 0:23:36John, James and Brendan are all keen breadmakers.
0:23:36 > 0:23:39For others, bread presents more of a challenge.
0:23:39 > 0:23:42I heard a plait and then heard eight
0:23:42 > 0:23:44and I didn't even know there was such a thing.
0:23:44 > 0:23:47The added element of plaiting, and the strong bread flour
0:23:47 > 0:23:50used in this bake makes it tougher for the dough to rise,
0:23:50 > 0:23:55and requires a longer kneading period to make it soft and flexible.
0:23:55 > 0:23:58Well, it's nice to take the sort of disappointment of the morning
0:23:58 > 0:24:03and just get into a physical rhythm by kneading the dough.
0:24:10 > 0:24:14Ah, as I was kneading that it accidentally stuck a little bit
0:24:14 > 0:24:17too much to my wrist and it fell on the floor, so had to start again.
0:24:23 > 0:24:26I'll prove it for one hour, shape it...
0:24:26 > 0:24:30Well, I say shape it, I'll be, like, knitting it.
0:24:35 > 0:24:37TIMER BEEPS
0:24:37 > 0:24:42- Ever made an eight strand plait before?- Never in my life.
0:24:42 > 0:24:45I am a constant source of disappointment to my daughter
0:24:45 > 0:24:46that I cannot plait her hair.
0:24:46 > 0:24:49- Not even a three plait? - Not even a three plait.
0:24:49 > 0:24:51Mum to Poppy and Jacob,
0:24:51 > 0:24:5428 year old Sarah-Jane is very comfortable baking cakes,
0:24:54 > 0:24:56biscuits and desserts,
0:24:56 > 0:24:58but is a novice when it comes to bread.
0:24:58 > 0:25:00We've give you a slight pattern here...
0:25:00 > 0:25:02Yeah, but what does this mean? AO52U3O8?
0:25:02 > 0:25:04You've run ahead with yourself.
0:25:04 > 0:25:09Look, for the following sequence O equals over and U equals under...
0:25:09 > 0:25:12- Oh, OK.- So place the eighth under the seventh,
0:25:12 > 0:25:14and then over the first.
0:25:14 > 0:25:15What, the seventh...
0:25:15 > 0:25:18- I can tell you no more than that. - And the eighth?
0:25:18 > 0:25:20What does it mean? I don't understand.
0:25:20 > 0:25:22I'm just going to end up with a lump.
0:25:23 > 0:25:25While their dough is proving,
0:25:25 > 0:25:28so called because the reaction of the dough rising proves
0:25:28 > 0:25:31the yeast is working, the bakers practise the plaiting technique.
0:25:31 > 0:25:36And six, seven over one.
0:25:36 > 0:25:39This is complicated.
0:25:39 > 0:25:43How come you've got extra dough with which to practise
0:25:43 > 0:25:46- this fiendish plait? - Because I accidentally dropped it on the floor. However...
0:25:46 > 0:25:49Was that accidentally on the floor? "Oh, I've dropped it,
0:25:49 > 0:25:51"I'll have to use to experiment with!"
0:25:51 > 0:25:53- It's kind of gone to my favour really, so...- It has, yeah.
0:25:55 > 0:25:56When he's not teaching PE,
0:25:56 > 0:25:5926-year-old Stuart hits the recipe books to come up
0:25:59 > 0:26:01with new flavour combinations
0:26:01 > 0:26:05to test out on his fellow teachers in the staff room.
0:26:05 > 0:26:07Ever plaited anything before?
0:26:07 > 0:26:10- Big plaiter?- I've done a three plaited loaf before...
0:26:10 > 0:26:12- Yeah? - ..but never an eight.
0:26:12 > 0:26:14- Eight's quite an ask isn't it? - It is.
0:26:14 > 0:26:15This to me...
0:26:17 > 0:26:19..looks like a knitting pattern.
0:26:19 > 0:26:21- I can't knit either.- Nor can I.- No.
0:26:21 > 0:26:25Stu might be a knitter, look, he's done quite a neat job.
0:26:28 > 0:26:32- I think Stu might be a knitter, I think you're absolutely right. - Secret knitter Stu.
0:26:32 > 0:26:35Hobbies include PE and knitting.
0:26:37 > 0:26:41When happy that the dough is proved, the bakers focus on the most technical -
0:26:41 > 0:26:44and, for most, unfamiliar - part of the recipe.
0:26:44 > 0:26:46To achieve an even plait,
0:26:46 > 0:26:47each strand should be exactly the same length
0:26:47 > 0:26:51and width before attempting the complicated plaiting instructions.
0:26:51 > 0:26:54It's 106 grams per portion.
0:26:54 > 0:26:58OK, that's pretty precise, yep. So this is per strand is it?
0:26:58 > 0:27:00- Per strand. - Right, to make the octopus.
0:27:00 > 0:27:02Per strand, and it needs to be that long.
0:27:02 > 0:27:05I haven't done any of the kind of fancy weighing out,
0:27:05 > 0:27:09but I figure if they're all roughly the same thickness,
0:27:09 > 0:27:12but I might've completely stuffed it up.
0:27:12 > 0:27:16I'm feeling like this could go horribly, horribly wrong.
0:27:16 > 0:27:18Eight under seven over one.
0:27:18 > 0:27:20Eight over five,
0:27:20 > 0:27:24two...under three.
0:27:28 > 0:27:32Eight under seven...
0:27:34 > 0:27:39..and then seven...over one.
0:27:41 > 0:27:43Don't know.
0:27:46 > 0:27:50Seven goes over one which is over here, no,
0:27:50 > 0:27:53is that right?
0:27:53 > 0:27:55How can I mess that up?
0:27:55 > 0:27:57Six over one.
0:27:57 > 0:27:59What I love about this particular challenge is after a while
0:27:59 > 0:28:01everyone sounds like Rain Man.
0:28:01 > 0:28:03OK!
0:28:03 > 0:28:05Eight over five, five over two.
0:28:05 > 0:28:09- Two under three. Over eight.- That's it.
0:28:09 > 0:28:11One, two, three, four, five.
0:28:11 > 0:28:14SHE LAUGHS
0:28:14 > 0:28:21- Oh, dear.- This is like the Generation Game gone bad.- Oh, no.
0:28:21 > 0:28:26Look at everybody. I'm going again. Look at the state of my tentacles.
0:28:26 > 0:28:29Poor tentacles!
0:28:29 > 0:28:33It's a long time since I've seen tentacles like that.
0:28:37 > 0:28:39Two under three. Over eight.
0:28:39 > 0:28:42Two under three.
0:28:48 > 0:28:52I don't know if it's right or not. I kind of free-styled a bit towards the end.
0:28:55 > 0:28:59Really disappointed, it's a disaster.
0:28:59 > 0:29:02Oh, look at James's. It's really long.
0:29:04 > 0:29:07The final part does look reasonably plait-esque.
0:29:07 > 0:29:11Not as pretty as John's, but it'll do the job.
0:29:11 > 0:29:14I'm a bit worried. This is where I scrunched it together to start it off.
0:29:14 > 0:29:17If I give it a quick Paul Hollywood nip and tuck,
0:29:17 > 0:29:19it should be all right.
0:29:19 > 0:29:25'Once complete, the plait should be proved again for at least 30 minutes and for some, time is tight.'
0:29:25 > 0:29:29Two under three. I'm running out of time.
0:29:41 > 0:29:45I just did a bit of guesswork, more than following the instructions.
0:29:45 > 0:29:51'Before going into the oven, the egg the bread should be egg washed to give the crust colour and shine.'
0:29:53 > 0:29:54There's no turning back now.
0:29:54 > 0:30:00As long as one of the plaits don't un-ping and the whole thing will unravel.
0:30:01 > 0:30:03Oh, go in!
0:30:04 > 0:30:08Just hoping that taste, texture,
0:30:08 > 0:30:12will overcome the shortcomings in presentation.
0:30:16 > 0:30:19Ladies and gentlemen of the baking community,
0:30:19 > 0:30:24you have got ten minutes left on your plaited technical challenge.
0:30:30 > 0:30:32Technically, this is absolutely rubbish.
0:30:32 > 0:30:36There is nothing good about this loaf. He's going to hate it.
0:30:36 > 0:30:40'The recipe requires the loaf to be baked until ready,
0:30:40 > 0:30:43'which could be anything between 20 and 30 minutes.'
0:30:43 > 0:30:49It should be done, but I just do not know. Getting the oven glove ready!
0:30:51 > 0:30:52Right.
0:30:52 > 0:30:54Oh, hello!
0:30:54 > 0:30:57- Bring her over.- Done.
0:31:01 > 0:31:05- Oh! Lovely. Good sound.- Yes.
0:31:05 > 0:31:06Very good, Brendan.
0:31:08 > 0:31:12I'm not convinced it's the best looking plait in the world.
0:31:15 > 0:31:20Get off, get off! Argh! It's got stuck.
0:31:20 > 0:31:23Got a bit of a hole in it there, but it's all right.
0:31:25 > 0:31:27Oh, my giddy aunt!
0:31:27 > 0:31:29Let's present it.
0:31:29 > 0:31:32Honestly, it's really not bad. What's wrong with that?
0:31:35 > 0:31:38Sounds hollow.
0:31:43 > 0:31:46Oh, dear!
0:31:50 > 0:31:53Worked! Yay!
0:31:53 > 0:31:56Come on, you beauty!
0:31:56 > 0:32:00OK, bakers, the bread braiding tournament is now over.
0:32:00 > 0:32:02If you'd like to bring up your loaves
0:32:02 > 0:32:06and place them behind the picture of yourself on the altar. Thank you.
0:32:15 > 0:32:18'Mary and Paul are looking for a rich colour on top,
0:32:18 > 0:32:22'an even plait and a crumb structure that springs back into shape.'
0:32:26 > 0:32:30There's a spread of varying grades of plaiting.
0:32:30 > 0:32:32We'll start with this one.
0:32:32 > 0:32:36It's not too bad, this one. But you can see it's ruined at the bottom.
0:32:42 > 0:32:44- It's good flavour.- Tastes OK.
0:32:44 > 0:32:48This one seems to have got rather a large bit at the end.
0:32:51 > 0:32:55- It's got a nice crust. - Now this one...
0:32:55 > 0:32:59- It's dancing about a bit, isn't it?- Yes.
0:32:59 > 0:33:03The plait's lost its way pretty much from the start.
0:33:04 > 0:33:07There's been a little mouse underneath here, a little hole.
0:33:07 > 0:33:10A little rat's boring in there. This one is not too bad.
0:33:10 > 0:33:14See how straight it is down the middle? Not bad at all.
0:33:14 > 0:33:17- Nice crust on it. - I'm quite impressed with that one.
0:33:17 > 0:33:19It's not bad at all.
0:33:19 > 0:33:21And, again, good flavour.
0:33:21 > 0:33:25This one's gone awry again. It needed longer baking.
0:33:25 > 0:33:30Tastes OK, but no crust and that's down to the bake.
0:33:30 > 0:33:34- What do you reckon on that one, Mary?- I think it's unusual. But they got it right down the middle.
0:33:34 > 0:33:39Yeah, they started off poorly. The middle was pretty good and then tailed off badly at the end.
0:33:39 > 0:33:42A lot of flour's been used on this. See the line.
0:33:42 > 0:33:47- Yes, it's quite divided there. - Now...- Nice glaze on it.
0:33:47 > 0:33:49Go on, say something nice.
0:33:49 > 0:33:54It's got a nice glaze on it, but it's like raw dough in the middle.
0:33:54 > 0:33:57That is dough. The plait is...
0:33:57 > 0:34:02To say it was a disaster would be a humiliation to disaster.
0:34:02 > 0:34:06It just looks a little bit informal, not quite what we're asking for.
0:34:06 > 0:34:09Let's have a look inside. It's barely baked.
0:34:09 > 0:34:14I know that if you squeeze it like that, it's sticking in a ball.
0:34:14 > 0:34:15It's going back to dough. Yeah.
0:34:15 > 0:34:17Um...
0:34:17 > 0:34:20Not bad. It's quite uniform, the shape.
0:34:20 > 0:34:23It's pretty good in the middle.
0:34:26 > 0:34:31Tastes OK. This one looks as though it hasn't been kneaded long enough, or it's been rushed.
0:34:33 > 0:34:36It's breaking up far too easily.
0:34:36 > 0:34:41Yeah, it's had a few problems, this one. Very dense inside.
0:34:41 > 0:34:47- Bordering on raw.- It's underdone, isn't it?- It actually tastes OK. - It's lovely.
0:34:47 > 0:34:50Now...
0:34:50 > 0:34:54- Oh, dear.- What happened there? - It stuck to the tray, basically.
0:34:54 > 0:34:56It's probably going to be quite raw inside.
0:34:58 > 0:34:59Yeah.
0:34:59 > 0:35:03Which moves me onto this one, which is near perfect. Nice colour.
0:35:05 > 0:35:08There's a bit of folding underneath. It's got a nice crust to it.
0:35:10 > 0:35:15- The plait should look like wood. - Lovely crust on it, good flavour.
0:35:15 > 0:35:18It's the best looking. Very good-looking bread.
0:35:18 > 0:35:22'Paul and Mary will now reveal how the bakers have fared.'
0:35:26 > 0:35:30In last place is this person here.
0:35:30 > 0:35:32That's me.
0:35:32 > 0:35:36Obviously, you know the problems that you had. OK.
0:35:36 > 0:35:38In tenth place is this one.
0:35:38 > 0:35:42- That's me.- What happened to the bottom? It got stuck?
0:35:42 > 0:35:46- It got stuck on the baking tray. - OK, just be careful with your plaits as well.
0:35:46 > 0:35:51In ninth place is Stuart, followed by Cathryn in eighth, Victoria is seventh
0:35:51 > 0:35:55and for the second week in a row, Manisha is sixth.
0:35:55 > 0:35:57In fifth place is Ryan.
0:35:57 > 0:36:02- A little bit under-baked. - Yeah, the dough needed a little bit more working.
0:36:02 > 0:36:06And in fourth is Brendan and in third place is Danny.
0:36:06 > 0:36:09In second place is this one. It's pretty good. Well done.
0:36:09 > 0:36:11So, we all know who is number one.
0:36:11 > 0:36:14APPLAUSE
0:36:22 > 0:36:27That went phenomenally well, amazingly well. Yeah.
0:36:27 > 0:36:29It didn't look perfect, but it was a plait.
0:36:29 > 0:36:33You would look at it and say, "That's a plaited loaf."
0:36:33 > 0:36:36Paul just said it was pretty disastrous and it was.
0:36:36 > 0:36:41I'm going in tomorrow with the attitude that I'm going to be relaxed about it
0:36:41 > 0:36:44and I hope that dough feels the love!
0:36:50 > 0:36:56'With just one challenge to go, before Mary and Paul's decision, how are the bakers faring?'
0:36:56 > 0:37:02- Who's doing well, Mary? - Brendan is doing rather well. His flatbreads were good.
0:37:02 > 0:37:07- And also Ryan. He did very well. - He did.
0:37:07 > 0:37:10And also, we should perhaps point out John,
0:37:10 > 0:37:12who came first in the plait.
0:37:12 > 0:37:13He really got the plait right.
0:37:13 > 0:37:18Looking at the other end of the group, who do we think is in danger this week?
0:37:18 > 0:37:23Peter. His plait was under proved and inside, a bit doughy.
0:37:23 > 0:37:27I'd throw Victoria in there. Ironically, star baker from last week.
0:37:27 > 0:37:31I think the winner of Bake Off will be somebody who is consistent.
0:37:31 > 0:37:37They've got a bagel challenge now. I've think that will separate the wheat from the chaff,
0:37:37 > 0:37:41if you'll excuse the pun. And by your face, you won't. And I accept that.
0:37:43 > 0:37:48Bakers, welcome back for the final challenge of this weekend, the Showstopper Challenge.
0:37:48 > 0:37:52We're asking you to attempt a technique that has never been done on this show before,
0:37:52 > 0:37:55icing a cupcake whilst bungee jumping.
0:37:55 > 0:37:58I jest. Of course, it's bread week.
0:37:58 > 0:38:02We're asking you to use poaching techniques, as well as baking.
0:38:02 > 0:38:08We're asking you today to bake and present 24 bagels,
0:38:08 > 0:38:1112 savoury and 12 sweet.
0:38:11 > 0:38:15And you can work your own special flavours into the dough
0:38:15 > 0:38:18or you can bake them on the top, or you can do both.
0:38:18 > 0:38:20- Just remains to say... - On your marks...- Get set...
0:38:20 > 0:38:21BOTH: Bake.
0:38:24 > 0:38:28'Bagels are a type of bread, but their unique chewy texture
0:38:28 > 0:38:31'presents the bakers with a new challenge.
0:38:31 > 0:38:34'The bagels are poached before they go into the oven.'
0:38:34 > 0:38:37'The texture of a bagel should be chewy,'
0:38:37 > 0:38:40soft, good skin on the outside, a beautiful golden brown.
0:38:40 > 0:38:43More importantly, have a hole in the middle.
0:38:43 > 0:38:47All the bakers start off in the same way,
0:38:47 > 0:38:51by preparing a basic dough, containing a strong wheat flour.
0:38:51 > 0:38:53It's always good to get going.
0:38:53 > 0:38:58Glad to be in the final straight, as it were. All to play for still.
0:38:59 > 0:39:02Both of these recipes in their current manifestations,
0:39:02 > 0:39:06these are the first times I am making both of them.
0:39:06 > 0:39:10Paul and Mary are going to be the guinea pigs for these recipes, yeah.
0:39:10 > 0:39:14That's a bit scary actually. Probably should have practised.
0:39:14 > 0:39:18James's sweet offering is flavoured with orange, mint and chocolate.
0:39:18 > 0:39:24And for his savoury Millers' bagels, he's attempting a tricky and time-consuming sourdough.
0:39:24 > 0:39:28- A sourdough bagel with no yeast in it at all.- No yeast in it at all. - That's brave.
0:39:28 > 0:39:31- In four hours, yeah!- It is, very.
0:39:31 > 0:39:35Some of my sours will take up to eight or nine hours throughout, some of the bigger ones.
0:39:35 > 0:39:38To do it in four, and sweet ones as well...
0:39:38 > 0:39:43You're the first one on Bake Off to actually use sours in this way. So well done.
0:39:48 > 0:39:50'By adding different flavours to their bagels,
0:39:50 > 0:39:55'the bakers must adjust their recipes to prevent any reactions that may occur
0:39:55 > 0:39:57'whilst they prove, boil and bake.'
0:40:00 > 0:40:04I had a sticky situation whereby I soaked the dates overnight,
0:40:04 > 0:40:08made sure it's moist, but then over-soaked too much liquid.
0:40:08 > 0:40:12As soon as I put the dates into the dough, it went too wet. It's really sticky dough.
0:40:12 > 0:40:16Ryan's sweet bagels are made with cinnamon and dates.
0:40:16 > 0:40:20And his savoury bagels with tarragon and rosemary.
0:40:20 > 0:40:23- Can I have a look at it? Do you mind?- Of course.
0:40:23 > 0:40:26- It's quite soft.- Is that the date one?- Yes, I was a bit worried.
0:40:26 > 0:40:31- It stuck and it would affect the texture of the dough.- It can.
0:40:31 > 0:40:34It might be denser. I'm worried, but it's done now.
0:40:34 > 0:40:36- Good luck with it all. - Thank you.
0:40:36 > 0:40:37< See you in a bit.
0:40:42 > 0:40:46'After the dough has proved, the bagels are ready to take shape.
0:40:46 > 0:40:51'There are various methods to achieve this and Brendan is adding an unconventional twist.'
0:40:53 > 0:40:54You simply pinch the ends
0:40:54 > 0:40:57and then you gently rock backwards and forwards.
0:40:59 > 0:41:03For my savoury bagels, I'm going to shape them
0:41:03 > 0:41:07in the modern way of piercing the thumb and that way.
0:41:07 > 0:41:10I thought one traditional, one modern.
0:41:10 > 0:41:13To complement his chocolate and vanilla sweet bagels,
0:41:13 > 0:41:17Brendan's savoury bagels are flavoured with cumin and Gruyere.
0:41:17 > 0:41:19What inspired this?
0:41:19 > 0:41:24You could have done just a classic one flavour plain bagel, but no.
0:41:24 > 0:41:28I thought I might as well learn how to make a bagel twist at the same time.
0:41:28 > 0:41:32That sounds like the beginning of joke, how do you make a bagel twist?
0:41:32 > 0:41:35I'll come back to you with a punchline!
0:41:35 > 0:41:37The best way of doing it is the most traditional.
0:41:37 > 0:41:41Traditional ways are often the best and they can often be forgotten.
0:41:41 > 0:41:45This way, although it doesn't give the most even of rings,
0:41:45 > 0:41:49I think I quite like it. It looks quite rustic, homely,
0:41:49 > 0:41:51sign of a home-made bagel.
0:41:51 > 0:41:54It's important to get a nice even ring, I think,
0:41:54 > 0:41:59just for the look factor. It's that finesse they do look for. And they do mark you on that.
0:41:59 > 0:42:03John's savoury fig bagels will be topped with walnut and Gruyere cheese
0:42:03 > 0:42:07and his blueberry bagels will be lightly covered in white chocolate.
0:42:07 > 0:42:09- Hello, John.- Hello.
0:42:09 > 0:42:13I want to talk about your action. You're using the middle finger spin, I noticed.
0:42:13 > 0:42:18It's more of a spin and squeeze, so you can try and get uneven consistency all the way round.
0:42:18 > 0:42:21- And then I just sort of... - The double-hander.
0:42:21 > 0:42:24Just so you can try and get an even consistency.
0:42:28 > 0:42:29'Poaching the dough before baking
0:42:29 > 0:42:33'gives the bagels their dense, chewy texture
0:42:33 > 0:42:36'and creates a skin that will brown and crisp when baked.
0:42:36 > 0:42:40'Over boiling will result in the crust being too thick and too chewy,
0:42:40 > 0:42:42'but if the dough is not solidified,
0:42:42 > 0:42:46'it will rise in the oven and produce bread rolls, not bagels.'
0:42:48 > 0:42:52If you're not careful in putting it in the water, it's got a tendency
0:42:52 > 0:42:55to actually collapse on itself.
0:42:55 > 0:42:57They don't puff up as much as they should.
0:43:11 > 0:43:14- So, bagels, how confident are you feeling?- Not very. ..three.
0:43:14 > 0:43:20- Count again. Four, five.- Six, seven. Sorry, eight.- Welcome to technology.
0:43:20 > 0:43:26- Does that do seconds?- Yes. Let's reset. There you go, poppet.
0:43:26 > 0:43:30- What are you on now?- 20. Ten seconds.- We'll do the next one.
0:43:30 > 0:43:33- So this is the part cooking and puffing of the bagel.- Yes.
0:43:33 > 0:43:36Can we press that? One, two.
0:43:36 > 0:43:38There you go, excellent.
0:43:38 > 0:43:45- I can...- Relax.- Relax, yeah. - Let technology take the strain now.
0:43:45 > 0:43:49It's because they're so soft, I'm worried that when I boil them
0:43:49 > 0:43:51and mess around with them, they'll break up.
0:43:54 > 0:43:56I'm not... Oops!
0:43:58 > 0:43:59Oh, my God!
0:44:08 > 0:44:12Once in the oven, it's a nervous wait, as the bake will reveal
0:44:12 > 0:44:16whether the bagels will hold their shape or rise like regular bread.
0:44:16 > 0:44:20I don't know. The holes have closed up loads. They look like rolls.
0:44:22 > 0:44:26It's impossible to know what they're like until you cut into them.
0:44:26 > 0:44:30And they're probably going to be completely wrong.
0:44:30 > 0:44:33I am worried that I'm always last.
0:44:33 > 0:44:36I haven't messed around today though.
0:44:36 > 0:44:38I've done what I needed to do,
0:44:38 > 0:44:42but obviously I needed all the time that I had.
0:44:43 > 0:44:46It's not exactly going to plan.
0:44:46 > 0:44:50It's more like a recovery from disaster at the moment.
0:44:52 > 0:44:55They're as synonymous with New York as yellow taxi cabs,
0:44:55 > 0:45:00Andy Warhol and loud, short, bad-tempered comedians.
0:45:00 > 0:45:03But we Brits have actually been brunching on the bagels
0:45:03 > 0:45:06for a lot longer than our Stateside cousins.
0:45:06 > 0:45:10So where do bagels actually come from? Tell me, already!
0:45:13 > 0:45:19'The earliest recorded bagels were baked by the Jewish communities in 17th century Poland.
0:45:19 > 0:45:21'Given as gifts at circumcisions and funerals,
0:45:21 > 0:45:26'their shape was said to represent the circle of life.'
0:45:26 > 0:45:30So when did bagels first go international?
0:45:30 > 0:45:35In the late 19th century, millions of Jews left Eastern Europe.
0:45:35 > 0:45:38They were escaping persecution and economic hardship.
0:45:38 > 0:45:43For many, the first port of call was London.
0:45:43 > 0:45:44Jewish communities sprang up,
0:45:44 > 0:45:48particularly in the East End of London and in Manchester.
0:45:48 > 0:45:52What do we know about the early British bagel traders?
0:45:52 > 0:45:54They tended to be street-sellers.
0:45:54 > 0:45:58They were a cheap bread that was sold in the street, usually by women.
0:45:58 > 0:46:03They became known as the Bagel Queens of the Lane.
0:46:03 > 0:46:05The lane being Petticoat Lane in the East End.
0:46:05 > 0:46:09There's one rather wonderful description of the bagels themselves
0:46:09 > 0:46:13as being always oven-fresh, geometric in their roundness
0:46:13 > 0:46:17and shining like a good deed in an iniquitous world.
0:46:17 > 0:46:19'These bagels were made to be kosher,
0:46:19 > 0:46:22'made in strict accordance to Jewish dietary laws.
0:46:22 > 0:46:25'A procedure that's still followed today.
0:46:25 > 0:46:28'A local rabbi closely monitors this bakery in North London.'
0:46:28 > 0:46:32Rabbi Conway, how do you ensure the bagels
0:46:32 > 0:46:34are being made in a kosher way?
0:46:34 > 0:46:36Well, first of all, we have an inspector
0:46:36 > 0:46:38who comes in at least once a day.
0:46:38 > 0:46:42First thing he does is he has to make sure that all the ingredients,
0:46:42 > 0:46:45all the products, everything being used here
0:46:45 > 0:46:49is firstly not of animal origin and secondly not of dairy origin.
0:46:49 > 0:46:53And how does Sabbath affect the bagel making process?
0:46:53 > 0:46:54It doesn't affect it at all,
0:46:54 > 0:46:57because there's no baking of kosher bagels on the Sabbath.
0:46:57 > 0:47:01This bakery, for example, they have to close at sundown on the Friday
0:47:01 > 0:47:03and they have to stay closed until Saturday night
0:47:03 > 0:47:06when three stars can be seen in the sky.
0:47:06 > 0:47:08So for 25 hours, there is no baking.
0:47:08 > 0:47:12'By the mid-20th century, the bagel in Britain was still largely
0:47:12 > 0:47:14'the preserve of Jewish communities,
0:47:14 > 0:47:18'but over in New York, had become mainstream.'
0:47:18 > 0:47:21When the bagel making machine was invented in 1963,
0:47:21 > 0:47:24this meant that American bakers could mass produce
0:47:24 > 0:47:28and distribute their bagels nationwide.
0:47:28 > 0:47:30Their popularity increased.
0:47:30 > 0:47:34These new American-style bagels were bigger and sweeter
0:47:34 > 0:47:38and available in a huge variety of different flavours.
0:47:39 > 0:47:42They were soon rebranded and marketed back to us
0:47:42 > 0:47:43as an American speciality.
0:47:43 > 0:47:45The '80s and '90s
0:47:45 > 0:47:48saw a bagel boom in the UK.
0:47:48 > 0:47:52So if you asked a New York cabbie to follow that bagel home,
0:47:52 > 0:47:55he might have a bigger fare than he expected.
0:48:03 > 0:48:05Well, some are split on the top. They've risen up a bit.
0:48:05 > 0:48:09They've got not a bad crust, slightly over-cooked there.
0:48:09 > 0:48:11Like the curate's egg - good in parts.
0:48:11 > 0:48:13SHE SIGHS
0:48:13 > 0:48:16- They look lovely. - Ah, that smells great!
0:48:19 > 0:48:22Oh, I don't know!
0:48:24 > 0:48:27To be honest, there's so many issues with these.
0:48:28 > 0:48:31I think I'm in trouble today, yes.
0:48:35 > 0:48:38- Amazing.- I'm happy. I'm really happy with them.
0:48:39 > 0:48:43- Paul just gave them a little bit of a glance.- I know, I saw that.
0:48:43 > 0:48:45Doesn't give anything away though.
0:48:54 > 0:48:55Really unnerving, yeah.
0:49:00 > 0:49:04OK, bakers. That's ten minutes left, please. Ten minutes remaining.
0:49:10 > 0:49:11String 'em up!
0:49:11 > 0:49:13Like a bagel-y washing line.
0:49:16 > 0:49:17I think that's marvellous.
0:49:17 > 0:49:21That's the best use I've seen for a mug tree since mugs went on it.
0:49:23 > 0:49:26- Do you think quite a lot about your presentation, James?- No.
0:49:26 > 0:49:28- Just put them on a board? - Put them on a board.
0:49:28 > 0:49:30I'm not sure what it looks like.
0:49:30 > 0:49:34It looks like twelve beautiful bagels on a board, James.
0:49:41 > 0:49:44OK, bagels shmagels. This challenge is over.
0:49:56 > 0:49:59'Each baker's offering will be individually judged
0:49:59 > 0:50:03'before Mary and Paul make the decision as to who is leaving
0:50:03 > 0:50:05'The Great British Bake-Off.'
0:50:21 > 0:50:25The porcini mushroom flavour is coming through and the cheese too.
0:50:25 > 0:50:28The way they look is a bit...
0:50:28 > 0:50:30They're a bit weak, a bit flat.
0:50:30 > 0:50:32But the taste and texture is all right.
0:50:32 > 0:50:34And your sweet one.
0:50:36 > 0:50:39I like the flavour of those.
0:50:39 > 0:50:41The shape of those are better than your savoury ones.
0:50:54 > 0:50:57They're more like bread rolls than they are a bagel.
0:50:57 > 0:50:58You overbaked them.
0:51:01 > 0:51:03It's a very close texture
0:51:03 > 0:51:05and a rather hard crust.
0:51:05 > 0:51:07It's a bread roll with salt and herbs on top,
0:51:07 > 0:51:09not a bagel unfortunately.
0:51:18 > 0:51:20They've all been over-proved. They all look...
0:51:20 > 0:51:23You've got a very bread-like... and it's quite flat.
0:51:23 > 0:51:26- And you've lost the shape.- Yeah.
0:51:26 > 0:51:28These are the cranberry ones.
0:51:31 > 0:51:32I'm not getting strong cinnamon.
0:51:32 > 0:51:35If you get a bit of a cranberry, it kind of...
0:51:35 > 0:51:38- I've got a lot of cranberry. - Oh, OK. Fair enough.
0:51:38 > 0:51:41They're both over-proved. They look...not like bagels.
0:51:51 > 0:51:55You've got a very good batch, all matching.
0:51:55 > 0:51:59- You rather like that, don't you?- Mm. Gruyere's lovely, and the cumin.
0:51:59 > 0:52:03If we move onto your sweet "bagels".
0:52:03 > 0:52:06In inverted commas, because that to me is like a bread ring.
0:52:06 > 0:52:09- It's not a bagel.- Right. - It's different.- Mm.
0:52:09 > 0:52:13- I don't know that I like it.- It just needed some added sweetness for me.
0:52:13 > 0:52:16The sour and the bitterness of the chocolate...
0:52:16 > 0:52:20- You could class that as a savoury, if you pushed it.- Oh, right.
0:52:20 > 0:52:23Great idea, but needs to be thought through a little bit more.
0:52:23 > 0:52:24Worked on.
0:52:30 > 0:52:32I felt the dough and I thought it was a bit soft.
0:52:32 > 0:52:35It's pretty much what's gone wrong.
0:52:35 > 0:52:39It's just concertinaed up into a flatbread, which was earlier.
0:52:44 > 0:52:47You're very good with your flavours. I like that.
0:52:49 > 0:52:53It's an interesting flavour, but it's not exactly a bagel.
0:52:53 > 0:52:56It's a new bread you've invented. A flagel!
0:53:06 > 0:53:10The crunch is lovely from walnuts and cheese.
0:53:10 > 0:53:13I like the idea of the white chocolate on top.
0:53:14 > 0:53:19- Did you have sugar with that dough? - No, just honey.- It's overbaked then.
0:53:19 > 0:53:22- Overbaked? OK.- But the flavours are lovely.- Absolutely lovely.
0:53:29 > 0:53:33The fact that you've managed to come up with something
0:53:33 > 0:53:36related to sour in four hours is admirable.
0:53:40 > 0:53:41That's interesting.
0:53:49 > 0:53:51Yeah, well done.
0:53:51 > 0:53:53LAUGHTER
0:53:53 > 0:53:56He finds it painful to say that!
0:53:56 > 0:53:58Very tricky to do.
0:53:58 > 0:54:01I think out of all of them, it was probably the hardest one to make.
0:54:01 > 0:54:04Now, orange and mint?
0:54:04 > 0:54:07- Yeah.- Overbaked. - Yeah.- Too much colour underneath.
0:54:09 > 0:54:13You had an awful lot of orange in here.
0:54:13 > 0:54:16I can certainly taste it, and I like it.
0:54:16 > 0:54:18And the mint is now coming through.
0:54:18 > 0:54:20The overall flavour, I think it's good. It's a nice bagel.
0:54:20 > 0:54:24They look great, but I'm more impressed with them.
0:54:24 > 0:54:26- Well done.- Thank you.
0:54:28 > 0:54:30That went absolutely fantastic.
0:54:30 > 0:54:32Better than I could have possibly hoped.
0:54:32 > 0:54:36It was absolutely brilliant. Yeah, there are no words.
0:54:36 > 0:54:39Oh dear, oh dear! Disaster!
0:54:39 > 0:54:41'Paul thought my bread rolls were really good,'
0:54:41 > 0:54:44but unfortunately we were doing bagels this afternoon.
0:54:44 > 0:54:48I think I'm probably the one to go today.
0:54:48 > 0:54:51I really do think it could be anybody.
0:54:57 > 0:54:59So, Paul and Mary, who is in the arena this week
0:54:59 > 0:55:01for star baker, do you think?
0:55:01 > 0:55:03John has got to have a mention.
0:55:03 > 0:55:06In the technical challenge, he made a beautiful loaf.
0:55:06 > 0:55:09- And good bagels, good texture, good toppings.- Yeah.
0:55:09 > 0:55:12I actually think James has done exceptionally well.
0:55:12 > 0:55:16These sour bagels are really difficult to do.
0:55:16 > 0:55:20Brendan delivered certainly one extremely good bagel.
0:55:20 > 0:55:22The only issue I did have was with the chocolate one.
0:55:22 > 0:55:24It was far too bitter.
0:55:24 > 0:55:27Let's talk about people who haven't done quite so well this week.
0:55:27 > 0:55:29Stuart is in a bit of trouble.
0:55:29 > 0:55:32Didn't really do well in the technical challenge.
0:55:32 > 0:55:35Look at the bagels, they're quite flat.
0:55:35 > 0:55:39And then Peter didn't do so well with his flatbreads.
0:55:39 > 0:55:43- We had that problem with salt. - He was last in the technical challenge yesterday.
0:55:43 > 0:55:46Which automatically puts you in a very precarious position.
0:55:46 > 0:55:51But, I mean, Victoria. They're not the best bagels in the world.
0:55:51 > 0:55:53You've got three in contention for Star Baker
0:55:53 > 0:55:56- and three very much in contention for the drop zone.- Yeah.
0:55:56 > 0:56:00- We'll leave it to you to figure it out.- Go decide, Paul and Mary.
0:56:14 > 0:56:17Bakers, an exceptionally busy weekend
0:56:17 > 0:56:20and you've all excelled yourself. You should be very proud.
0:56:20 > 0:56:21Of course, every week,
0:56:21 > 0:56:25we like to award one of you with the accolade of Star Baker.
0:56:27 > 0:56:29This week, that accolade goes to...
0:56:30 > 0:56:33..John. Well done, John.
0:56:35 > 0:56:37Thank you.
0:56:38 > 0:56:42And, of course, sadly we have to announce
0:56:42 > 0:56:44who will not be joining us
0:56:44 > 0:56:47for next week's Bake Off.
0:56:49 > 0:56:52And I'm sorry to say that the person is...
0:57:00 > 0:57:02..Peter.
0:57:02 > 0:57:06Can we give you a massive Mel and Sue sandwich,
0:57:06 > 0:57:10the like of which you could only have in your worst nightmare?
0:57:10 > 0:57:14It's been fantastic. I've had a great time, thank you.
0:57:16 > 0:57:18I'm going home and I'm absolutely gutted.
0:57:19 > 0:57:24Everybody has to be experimental and it has to be sheer perfection,
0:57:24 > 0:57:26and he didn't quite reach that.
0:57:27 > 0:57:30I feel very lucky. Very lucky.
0:57:30 > 0:57:35I just want to show what I can do and instead of being at the bottom, be at the top.
0:57:38 > 0:57:39Completely elated. I feel amazing.
0:57:39 > 0:57:43A massive shock, to be honest. I'm chuffed to bits.
0:57:43 > 0:57:45All past winners of Bake Off have done well on the bread week,
0:57:45 > 0:57:49so I'll be watching John very closely.
0:57:49 > 0:57:53I'm going to come away from this and it's going to be my challenge
0:57:53 > 0:57:57in the next few months to become a better bread baker.
0:58:03 > 0:58:05'Next time, the bakers take on tarts...'
0:58:05 > 0:58:09You need biceps for that. Puff the magic pastry, here it comes.
0:58:09 > 0:58:12'..with a Signature Challenge that turns everything upside down...'
0:58:12 > 0:58:14Look at that!
0:58:14 > 0:58:17'..a technical treacle tart that gets them in a twist.'
0:58:17 > 0:58:20If you don't get it right, it could be the end of it.
0:58:20 > 0:58:24'..and a fruity Showstopper that pushes their pastry limits.'
0:58:24 > 0:58:27It's the one who can keep their nerves in check who will win.
0:58:27 > 0:58:30Arrgh!
0:58:44 > 0:58:49Subtitles by Red Bee Media Ltd