0:00:02 > 0:00:04So far, we've eaten a sandwich cake in the shape of an actual sandwich,
0:00:04 > 0:00:07angel food cake that tasted like the devil incarnate,
0:00:07 > 0:00:11and a chocolate shard that's made me insulin-dependent. How will we survive nine more weeks?
0:00:11 > 0:00:13More importantly, how are the bakers going to survive
0:00:13 > 0:00:16this week's challenge, and will their fingers remain intact?
0:00:16 > 0:00:19Welcome to The Great British Bake Off.
0:00:19 > 0:00:21Right. Game on. Ha!
0:00:21 > 0:00:24Last week, our baker's dozen tackled cakes.
0:00:24 > 0:00:26Oh, my God. I can't do it.
0:00:26 > 0:00:28Please don't break, please don't break. Oh!
0:00:28 > 0:00:30Oh, no!
0:00:30 > 0:00:33While the pressure of the tent was too much for some...
0:00:33 > 0:00:35Holy...
0:00:35 > 0:00:38- I'm, er, behind...- Yep.
0:00:38 > 0:00:39- ..stressed...- Yep.
0:00:39 > 0:00:42'..it got the better of Toby...'
0:00:42 > 0:00:43Don't try that, Mary.
0:00:43 > 0:00:46'..and he was the first to leave the Bake Off tent.'
0:00:46 > 0:00:48MEL WHISPERS: Oh, that looks so good!
0:00:48 > 0:00:49But others excelled...
0:00:49 > 0:00:51Success! Ha-ha!
0:00:51 > 0:00:54The overall appearance and the thought of it is exceptional.
0:00:54 > 0:00:57..and Rob was crowned this year's first Star Baker.
0:00:57 > 0:00:58APPLAUSE Fantastic.
0:01:00 > 0:01:02This week, it's Paul's passion.
0:01:02 > 0:01:05It's bread week, and as far as I'm concerned,
0:01:05 > 0:01:07it's one of the hardest things to master.
0:01:07 > 0:01:08Welcome to yeast.
0:01:08 > 0:01:11'I'll be watching them every step of the way.'
0:01:11 > 0:01:13There'll be no place to hide.
0:01:13 > 0:01:17I might just give it an extra few minutes, on reflection.
0:01:17 > 0:01:19I'll be on them like a rash.
0:01:20 > 0:01:22But who will survive...
0:01:22 > 0:01:23Arghhh!
0:01:23 > 0:01:24..and who will succumb?
0:01:24 > 0:01:26Oh, no!
0:01:26 > 0:01:29What will it take to stay in The Great British Bake Off?
0:01:29 > 0:01:32It's a Paul the Psychic Octopus tribute loaf.
0:01:32 > 0:01:33Of course it is.
0:01:35 > 0:01:38I said I wouldn't be one of those lunatics
0:01:38 > 0:01:40kneeling on the floor by the oven.
0:01:40 > 0:01:42And here I am.
0:02:06 > 0:02:09Um... Ooh... Er, Bohemian Bap-sidy.
0:02:09 > 0:02:13That's good. Um... Why Don't You Come Over...Granary?
0:02:13 > 0:02:15- Ohhh!- Um...
0:02:15 > 0:02:17Er... Battenberg...
0:02:17 > 0:02:20- It's... It's bread week. - It's bread week, isn't it?
0:02:27 > 0:02:31Ah, bakers. Welcome back to the Bake Off tent.
0:02:31 > 0:02:35Now, for your Signature Bake today, please, we'd like you to make
0:02:35 > 0:02:3736 breadsticks.
0:02:37 > 0:02:39They should all be made using yeast
0:02:39 > 0:02:42but you can choose any flavours that you like.
0:02:42 > 0:02:44It's completely up to you.
0:02:44 > 0:02:46Now, we'd like these breadsticks to be 25cm,
0:02:46 > 0:02:48or ten inches, in length.
0:02:48 > 0:02:50Mary and Paul are looking for a crisp, dry texture -
0:02:50 > 0:02:53something that you can just snap in half when you break it.
0:02:53 > 0:02:56A little bit like one of Paul's hair shards.
0:02:56 > 0:02:58You've got two hours in which to bake, so - on your marks...
0:02:58 > 0:02:59..get set...
0:02:59 > 0:03:01..bake!
0:03:03 > 0:03:06Breadsticks are made all over the world.
0:03:06 > 0:03:11They were first invented in Italy, where they're known as grissini.
0:03:11 > 0:03:15A breadstick is all down to the proving and the baking.
0:03:15 > 0:03:19The first thing we're looking for is a good snap. No bend.
0:03:19 > 0:03:22No chewiness. Consistency in the colour.
0:03:22 > 0:03:26Some will be round, some will be straight, but they've got to
0:03:26 > 0:03:29look professional, be original and taste good.
0:03:30 > 0:03:33The key ingredients for most breadsticks
0:03:33 > 0:03:35are flour, water and yeast.
0:03:35 > 0:03:40I've just added my yeast to the milk and butter.
0:03:40 > 0:03:43If I can be patient, I'll wait for a few bubbles. If I can't,
0:03:43 > 0:03:46I'll just chuck it straight in and get on with the kneading.
0:03:46 > 0:03:48Yeah, no - I can't be patient.
0:03:48 > 0:03:49OK, go.
0:03:49 > 0:03:52Glenn is head of sixth form at a school in Exeter
0:03:52 > 0:03:55and is on a mission to get all of his students baking.
0:03:55 > 0:03:56So try rolling that...
0:03:56 > 0:04:00His rosemary and Parmesan grissini are made with milk and butter.
0:04:00 > 0:04:03- Do you usually make grissini with butter?- Butter, no.
0:04:03 > 0:04:05Olive oil?
0:04:05 > 0:04:08Olive oil. Butter makes things soft. You're fighting that as well.
0:04:08 > 0:04:11- Yeah, and the quantity of cheese does the same.- Yeah, good luck.
0:04:11 > 0:04:13You don't make it easy for yourself, do you?
0:04:13 > 0:04:18One of the biggest challenges in producing the perfect breadstick
0:04:18 > 0:04:19is making sure it's crisp.
0:04:19 > 0:04:22You want to get rid of all the moisture during baking,
0:04:22 > 0:04:25so if you don't put it in in the first place,
0:04:25 > 0:04:27it's easier to get rid of - that's what I figure.
0:04:28 > 0:04:31Rob is a scientist who designs satellites,
0:04:31 > 0:04:35but his hobby is more down-to-earth - mushroom foraging.
0:04:35 > 0:04:39His signature breadsticks are flavoured with poppy seeds,
0:04:39 > 0:04:41caraway seeds and kalamata olives.
0:04:41 > 0:04:44I was watching your knife-work. Doesn't that look attractive?
0:04:44 > 0:04:47- It does.- It's also, because I've got a thin stick,
0:04:47 > 0:04:49I'm going to lay them across the sticks,
0:04:49 > 0:04:51so that they actually stay in there,
0:04:51 > 0:04:54whereas if it was a lump, it might fall outside a bit more readily.
0:04:54 > 0:04:56So you've scientifically worked it out that in every bite...
0:04:56 > 0:04:58You get that flavour combination.
0:04:58 > 0:05:00You get your olive, all the caraway and everything.
0:05:00 > 0:05:03- That's the idea. - Marvellous. Have you counted those?
0:05:03 > 0:05:04Yeah - there's 47. Too many.
0:05:04 > 0:05:06I'll have some, then. I won't.
0:05:06 > 0:05:07- Thank you.- Thanks.
0:05:07 > 0:05:10I'm doing a Moroccan-style breadstick.
0:05:10 > 0:05:15It's got preserved lemons and rosemary in the breadstick itself,
0:05:15 > 0:05:19and then I'm drizzling them with ras el hanout,
0:05:19 > 0:05:22which is a spice blend.
0:05:22 > 0:05:25Howard is a creative baker, as well as a keen painter.
0:05:26 > 0:05:28Today he's experimenting
0:05:28 > 0:05:31with flavours inspired by a Moroccan tagine.
0:05:31 > 0:05:34How did you incorporate the lemon? That's very wet, isn't it?
0:05:34 > 0:05:35It is.
0:05:35 > 0:05:37Do you worry that'll retard the yeast?
0:05:37 > 0:05:39SUE MOUTHS I don't think so. I think...
0:05:39 > 0:05:41I am very impressed.
0:05:41 > 0:05:43It's amazing what can come out of my mouth without
0:05:43 > 0:05:47any knowledge behind it. It's just words. It's just words.
0:05:48 > 0:05:51Since it's an Italian recipe, I thought I'd give it
0:05:51 > 0:05:53some Italian flavours.
0:05:53 > 0:05:55Ali works for a local marketing company in Birmingham.
0:05:55 > 0:06:00He's a skilled cake-maker, but baking bread is new to him.
0:06:00 > 0:06:03His breadsticks are flavoured with garlic, Parmesan and blue cheese.
0:06:03 > 0:06:06To be honest, bread isn't my forte, so, like...
0:06:06 > 0:06:08Don't tell him that.
0:06:08 > 0:06:11No, to be honest, I don't really know the science behind bread.
0:06:11 > 0:06:14I know what I'm doing but I don't necessarily know why I'm doing it.
0:06:14 > 0:06:16That's literally the story of my life, Ali.
0:06:16 > 0:06:17Thank you very much. Thank you.
0:06:19 > 0:06:23Kneading the dough is crucial to build gluten strands,
0:06:23 > 0:06:26but how it's done is up to the baker.
0:06:26 > 0:06:30This technique is about all you can do with a stiff dough.
0:06:30 > 0:06:34You see some of the others using the slapping technique -
0:06:34 > 0:06:37you wouldn't do that with this. It's too stiff.
0:06:42 > 0:06:47I like kneading dough. I have knocked drinks over.
0:06:47 > 0:06:51I have hit people in the face with dough.
0:06:51 > 0:06:53I don't know whether it's an accepted way of doing it or not -
0:06:53 > 0:06:56it's just very satisfying.
0:06:57 > 0:07:02I've tried a couple of different ways of kneading and I quite like this one.
0:07:02 > 0:07:05Since I've discovered this way of doing it...
0:07:05 > 0:07:07Sorry - look out for flying dough!
0:07:07 > 0:07:10..I've seen my bread improve massively.
0:07:10 > 0:07:11See you later.
0:07:11 > 0:07:14Military wife Beca keeps her husband's regiment
0:07:14 > 0:07:16regularly supplied with Beca cake.
0:07:16 > 0:07:18Ooh, chocolate cake!
0:07:18 > 0:07:20Her fennel and chilli breadsticks
0:07:20 > 0:07:23will be coated in semolina to give them extra crunch.
0:07:23 > 0:07:25Did you realise that you're wearing
0:07:25 > 0:07:26exactly the same top as Mary Berry today?
0:07:26 > 0:07:28Cos we look exactly the same.
0:07:28 > 0:07:31I mean, the camera men have been confused already as to who's who...
0:07:31 > 0:07:34Mary was here earlier - she did all my breadsticks for me
0:07:34 > 0:07:36while I popped out back for a cuppa, so it's all good.
0:07:36 > 0:07:39- She's your double.- She is! - She is literally your body double.
0:07:39 > 0:07:41Body double!
0:07:42 > 0:07:47I'm making Nigella seed, Parmesan and paprika breadsticks.
0:07:47 > 0:07:48They're just flavours that I really love
0:07:48 > 0:07:50and use quite a lot in my own baking.
0:07:50 > 0:07:52Kimberly says she's a flavour magpie,
0:07:52 > 0:07:55and regularly tries out new flavours and recipes on her flatmates.
0:07:55 > 0:07:56Wow.
0:07:56 > 0:08:00She's being meticulous about every stage of her Nigella seed
0:08:00 > 0:08:01and Parmesan breadsticks.
0:08:04 > 0:08:06- Hi, Kimberley. How are you doing? - I'm very good.
0:08:06 > 0:08:08I saw you looking as if through a stained glass of dough.
0:08:08 > 0:08:10What was all that about?
0:08:10 > 0:08:12I was checking for windowpane stage, to check whether
0:08:12 > 0:08:14the gluten is strengthened enough.
0:08:14 > 0:08:17You're looking for a kind of translucent,
0:08:17 > 0:08:20very, very, very thin dough that you can see the light through.
0:08:20 > 0:08:21Ooh.
0:08:21 > 0:08:22I think.
0:08:22 > 0:08:24Paul's looking suspicious.
0:08:24 > 0:08:26Good luck. Thank you.
0:08:27 > 0:08:30The next crucial decision is how long to prove the dough.
0:08:30 > 0:08:34Not long. Probably about 20 minutes.
0:08:34 > 0:08:36Leaving the dough for too long
0:08:36 > 0:08:38could result in unacceptably thick breadsticks.
0:08:38 > 0:08:43I saw what everyone else had done last week and I just thought, "I need to pull it out the bag.
0:08:43 > 0:08:45"I need to do something a little bit different."
0:08:45 > 0:08:47Philosophy student Ruby loves making bread
0:08:47 > 0:08:51and it's her mission to perfect the skill. Her breadsticks are made
0:08:51 > 0:08:53by entwining two separate flavoured doughs.
0:08:53 > 0:08:57One half of the dough has actually got the spices in
0:08:57 > 0:09:01and the other half in going to have all the chillies and everything in.
0:09:01 > 0:09:03It's going to kind of be like a candy cane.
0:09:03 > 0:09:05Yeah. It's how they adhere, so you've got one stiff
0:09:05 > 0:09:07rather than two stuck together.
0:09:07 > 0:09:10- They will adhere.- OK. - Excellent. Cheers, Ruby.
0:09:14 > 0:09:16That will do nicely.
0:09:16 > 0:09:19I'm going to get them out because I want to start shaping.
0:09:19 > 0:09:23To ensure a perfectly even batch, precision is key,
0:09:23 > 0:09:27and everyone has a different approach.
0:09:27 > 0:09:30The pasta machine is just to give me an even thickness of dough.
0:09:30 > 0:09:33I'm not going to turn it into tagliatelle strips.
0:09:35 > 0:09:37I'm layering one on top of the other. Rolling them out together
0:09:37 > 0:09:41just helps them meld, so that they don't separate.
0:09:42 > 0:09:44I read that it was the traditional way that grissini were made -
0:09:44 > 0:09:47stretched rather than rolled - so I thought I' give that a go.
0:09:47 > 0:09:51Horticulturist Lucy likes to use things she's grown in her baking.
0:09:51 > 0:09:54Hoping less will be more, she's making simple grissini
0:09:54 > 0:09:56seasoned with sea salt.
0:09:56 > 0:09:59- Very plain.- Yeah. They're simple in term of flavour
0:09:59 > 0:10:01but I'm hoping that they'll be technically quite good.
0:10:01 > 0:10:03And it's quite a wet dough, isn't that?
0:10:03 > 0:10:06- Are you having problems moving it? - Yes.- Because, you will get
0:10:06 > 0:10:09some really thin bits, quite thick bits, because the dough's soft.
0:10:09 > 0:10:11Yeah, that's exactly the problem that I am having.
0:10:11 > 0:10:14- There is a way to get round that. - Oh...?
0:10:14 > 0:10:16- But I can't tell you.- What...? Don't be a tease, Paul.
0:10:16 > 0:10:18What now? Maybe a sprinkling of flour?
0:10:18 > 0:10:19No.
0:10:21 > 0:10:23Cold...
0:10:23 > 0:10:24fridge.
0:10:24 > 0:10:27- But it's too late - you've already cut them anyway, so...- That's it.
0:10:30 > 0:10:32MEL: Bakers, I don't want to put the wind up you...
0:10:32 > 0:10:34I do. You've got an hour to go.
0:10:34 > 0:10:37You're halfway through your Signature Bake.
0:10:43 > 0:10:46These have to be at least ten inches,
0:10:46 > 0:10:48so that's my ten-inch marker.
0:10:51 > 0:10:54Everyone's measuring theirs. I'm not measuring mine.
0:10:54 > 0:10:56Living on the edge.
0:10:59 > 0:11:02- You've made spaghetti.- Yeah. And I can just trim it down the edge.
0:11:02 > 0:11:04That's the idea, once its relaxed,
0:11:04 > 0:11:06and hopefully it won't spring in too much.
0:11:06 > 0:11:08- So it's on a sort of chill-plinth? - A chill-plinth. I'm not!
0:11:08 > 0:11:10No. If only I was.
0:11:11 > 0:11:14I've seen what everyone else is doing and everyone else's
0:11:14 > 0:11:16look better, so my confidence level is down here now.
0:11:16 > 0:11:19It was up here this morning - now it's down here somewhere.
0:11:21 > 0:11:23- Hello.- Hello, hello.
0:11:23 > 0:11:26- Frances, you're the only one doing a sweet bread...- Yes.
0:11:26 > 0:11:27..so tell us about it.
0:11:27 > 0:11:30Well, it's basically a giant matchstick. What am I thinking?
0:11:30 > 0:11:34Breadstick. So I like to play with words, so I thought of matchstick
0:11:34 > 0:11:38and then I thought of heat, so it's sort of being laced with ginger.
0:11:38 > 0:11:43Everything Frances makes has a concept, and today's idea is...
0:11:43 > 0:11:46giant matchsticks dipped in chilli chocolate.
0:11:46 > 0:11:48- Do you want to see the box?- Yeah.
0:11:48 > 0:11:50How do you DO this?
0:11:50 > 0:11:52I can't even get out of bed of a morning.
0:11:52 > 0:11:55They're all going to be lying in here, and there'll be a few on the side as well.
0:11:55 > 0:11:57You've been busy, young lady.
0:11:57 > 0:11:58- Thank you.- Thank you, darling.
0:11:58 > 0:12:01I'm going to just do the salt and then put them in.
0:12:03 > 0:12:05- SHE WHISPERS:- There we go.
0:12:07 > 0:12:10Oh, look at them in there. They look so sweet.
0:12:11 > 0:12:14All 36 breadsticks should be identical.
0:12:14 > 0:12:1624 more to go.
0:12:18 > 0:12:2210, 12, 14. All present and correct.
0:12:22 > 0:12:26The final hurdle is deciding on the oven temperature.
0:12:26 > 0:12:28You don't want any fluffy breadsticks.
0:12:30 > 0:12:34Get it wrong and the result will be soft or bendy breadsticks.
0:12:34 > 0:12:38I've turned the oven up a bit to try and get them to cook quicker,
0:12:38 > 0:12:40which is probably the wrong thing to do.
0:12:40 > 0:12:43I'm doing a slow bake, to drive all the moisture out. We'll see.
0:12:43 > 0:12:46I'll test the moisture, actually, because normally...
0:12:49 > 0:12:50No. Needs more.
0:12:50 > 0:12:54OK, bakers! Just 15 minutes...till you snap!
0:12:56 > 0:13:00Two, four, six, eight, ten. So there's ten there.
0:13:00 > 0:13:04There's 12 in there, so that's 22. Wow.
0:13:07 > 0:13:08SHE EXHALES HARD
0:13:10 > 0:13:13I don't know whether to turn the oven up.
0:13:13 > 0:13:14Sod it.
0:13:14 > 0:13:16Up. We're going hotter, we're going hotter.
0:13:17 > 0:13:19Needs more time.
0:13:19 > 0:13:2231, 32, 33, 34. Bugger.
0:13:22 > 0:13:27My maths GCSE has failed me. I'm two short.
0:13:29 > 0:13:31God, that smells good.
0:13:31 > 0:13:33How many of these have you cooked this week in preparation?
0:13:33 > 0:13:35About 200.
0:13:35 > 0:13:37HE EXHALES
0:13:37 > 0:13:40They're not done. They're not done.
0:13:40 > 0:13:43They need to obviously set, don't they? Have you got enough time for them to set?
0:13:43 > 0:13:47That's why this is happening. It's just ice cooling it.
0:13:47 > 0:13:48Oh, that's very clever.
0:13:48 > 0:13:5011, 12, 13, 14.
0:13:51 > 0:13:53Jeez - I can't count. I do have enough.
0:13:53 > 0:13:56Bakers, you've only got a minute to go.
0:13:58 > 0:14:00Arghhh!
0:14:04 > 0:14:06- Ooh, ooh, ooh!- Oh, well caught!
0:14:06 > 0:14:08Hey, well held, that man.
0:14:14 > 0:14:17Oh, oh, oh - oh, no! Casualty.
0:14:23 > 0:14:26- Have they got to come out? They've got to come out. - They've got to come out.
0:14:26 > 0:14:28They look slightly more albino but, you know...
0:14:35 > 0:14:37A little bit bendy, but hey - it's a breadstick.
0:14:37 > 0:14:39Ow, ow, ow, ow, ow, ow, ow, ow.
0:14:39 > 0:14:41Time's up.
0:14:41 > 0:14:44Your Signature Challenge is over.
0:14:44 > 0:14:46Step away from the ovens.
0:14:46 > 0:14:48OK. Sorry, sorry.
0:15:07 > 0:15:09- Nice snap.- I like that finish.
0:15:09 > 0:15:12- They're delicious. They are. - (That's a really good flavour.)
0:15:12 > 0:15:15The garlic is lovely in there. I also like the Parmesan.
0:15:15 > 0:15:16The curls on that are beautiful, as well.
0:15:16 > 0:15:19- You were worried about doing these as well.- Very.
0:15:19 > 0:15:23And the cheese, the blue cheese, Roquefort. Just there. Well done.
0:15:23 > 0:15:26- Thank you so much.- They're lovely. - Thank you very much.
0:15:34 > 0:15:36They're so irregular in colour -
0:15:36 > 0:15:38there's not one uniform colour through all of them.
0:15:38 > 0:15:42My third batch, which I think is pretty obvious which one it was...
0:15:42 > 0:15:43I ran out of time.
0:15:43 > 0:15:45It's like a bread. If you drop the temperature a little bit,
0:15:45 > 0:15:47that'll give you more of an even bake
0:15:47 > 0:15:49and dry it out a little bit more.
0:15:53 > 0:15:56- But I think your flavours are excellent.- I like the Parmesan.
0:15:56 > 0:15:59It's really coming through and there's rosemary there
0:15:59 > 0:16:00and I like that.
0:16:07 > 0:16:10By the sound of you next to me, they're crisp.
0:16:11 > 0:16:12Nice, good bake.
0:16:12 > 0:16:15I like the fennel. There's not too much.
0:16:15 > 0:16:16It's a lovely combination.
0:16:16 > 0:16:17Thank you.
0:16:21 > 0:16:23- So...- Oh, God.
0:16:23 > 0:16:24Perfect.
0:16:24 > 0:16:25SHE LAUGHS
0:16:25 > 0:16:28Oh!
0:16:28 > 0:16:30The flavours in there... Wow.
0:16:30 > 0:16:32I think they're very nice.
0:16:36 > 0:16:39I like the look of them - they're very neat, very precise, very you.
0:16:39 > 0:16:40Oh, good.
0:16:41 > 0:16:45That's not chewy, it does break and it crumbles in your mouth.
0:16:45 > 0:16:46Which is fantastic.
0:16:46 > 0:16:48Good for playing Spillikins with, as well.
0:16:48 > 0:16:49Yes, I remember that.
0:16:49 > 0:16:51Yes, do you remember that game? Come on, Bez...
0:16:51 > 0:16:55- Then you take one without moving any...- You're breaking them! Move away!
0:16:55 > 0:16:56No, I want to play now.
0:16:56 > 0:16:58Go away. Leave them alone. Well done, mate. Well done.
0:16:58 > 0:17:00OK, cheers.
0:17:04 > 0:17:07Aw, look at those.
0:17:07 > 0:17:10So, what do we give for presentation?
0:17:11 > 0:17:13You've got them beautifully even.
0:17:13 > 0:17:15I could take a little bit more ginger.
0:17:15 > 0:17:18The flavours, I'm not sure should be in a breadstick.
0:17:18 > 0:17:20I think the box is fantastic, though.
0:17:20 > 0:17:21Thank you very much.
0:17:25 > 0:17:26- Oh, did you hear that?- Oh.
0:17:26 > 0:17:29- Oh, I did. Thank God. - I wasn't expecting that.
0:17:29 > 0:17:31Do you know what? I was half expecting for it to bend.
0:17:31 > 0:17:34- Yeah. So was I. - That's a great snap.
0:17:34 > 0:17:36They're snapping lovely. They look so pretty.
0:17:36 > 0:17:39- To get those different colours in there with the bands...- Yeah.
0:17:39 > 0:17:41..is very clever. I was concerned about them
0:17:41 > 0:17:43splitting apart, but that's not the case.
0:17:43 > 0:17:46The bake is perfect, the flavour's got a great kick to it.
0:17:46 > 0:17:50- The chilli's coming through.- It's hot!- It's good though, isn't it?
0:17:54 > 0:17:56- Nice.- I think you've got the flavours right, but I think
0:17:56 > 0:17:58the dough needed a bit more attention -
0:17:58 > 0:17:59a bit more care when you're rolling out.
0:17:59 > 0:18:03They went into the oven much more even than they came out.
0:18:03 > 0:18:05- Welcome to yeast! - SHE CHUCKLES
0:18:09 > 0:18:10- There's a snap. - There is a snap?
0:18:10 > 0:18:14I like the rosemary very much. I don't go on the raisin...
0:18:14 > 0:18:15I really like them.
0:18:15 > 0:18:17I think the raisin does bring something to the party.
0:18:17 > 0:18:20It brings that moisture to it. Overall, I'm impressed, yeah.
0:18:23 > 0:18:24They needed longer in the oven.
0:18:24 > 0:18:26That's why they're chewy, rather than...
0:18:26 > 0:18:28- That one especially. - Yeah, yeah.
0:18:28 > 0:18:32What interesting flavours. That lemon is coming through.
0:18:32 > 0:18:34You are very powerful with your flavours,
0:18:34 > 0:18:37- but I think, on this, the baking's caught you out.- Yeah.
0:18:42 > 0:18:44They're very plain.
0:18:44 > 0:18:46It's irregular, when you look at that.
0:18:46 > 0:18:49What you've technically got there is a baseball bat.
0:18:49 > 0:18:53Erm... Again, that comes down to the roll and the cutting itself.
0:18:53 > 0:18:55If you'd done twists on it and left it with a little bit of salt
0:18:55 > 0:18:57at the end or sesame or Parmesan
0:18:57 > 0:18:59or something to give it a bit of a kick.
0:18:59 > 0:19:02- They're just a little bit boring. - OK.
0:19:08 > 0:19:11They're all a bit strange shapes, aren't they? What happened?
0:19:11 > 0:19:13- They just went a little bit bendy. - Are they meant to be like that?
0:19:13 > 0:19:17Whenever I've made them in the week, they've always come out like that.
0:19:18 > 0:19:20- Good snap.- Nice.- Good.
0:19:20 > 0:19:24That little bit of flavour coming from that fennel is delicious.
0:19:24 > 0:19:26- Good. - And not too much heat, just right.
0:19:26 > 0:19:28- And there isn't too much heat, no. - No.
0:19:28 > 0:19:29- Thank you.- Thank you.
0:19:29 > 0:19:31Paul picked up that they all bent a little bit
0:19:31 > 0:19:33which I quite like, actually,
0:19:33 > 0:19:36because they look more home-made than opened a packet.
0:19:37 > 0:19:42I'm so relieved they're OK. I feel almost euphoric.
0:19:42 > 0:19:45The crack was there, the bake was even, the flavours were good.
0:19:45 > 0:19:47I'm... I'm thumbs up. Happy.
0:19:47 > 0:19:50I was pleased with the structure of them, had a good snap, but I chose
0:19:50 > 0:19:56to go for something more simple, so that's the way the breadstick snaps.
0:20:04 > 0:20:10One bake down. The 12 bakers now head into uncharted territory.
0:20:15 > 0:20:20Bakers. Welcome back. It's time for your bread Technical Challenge.
0:20:20 > 0:20:24Now, Paul and Mary, we really don't want you to be around to see whose
0:20:24 > 0:20:29bake is whose, so if you wouldn't mind please leaving the tent.
0:20:29 > 0:20:31- Thank you.- Better be good.
0:20:32 > 0:20:38Today, we're asking you to make eight identical English muffins.
0:20:38 > 0:20:41Now, what we're looking for is an even bake, a chewy texture
0:20:41 > 0:20:45and light air holes in the actual crumb texture.
0:20:45 > 0:20:49And I should say there was a bit of a glint in Paul's eye as he left -
0:20:49 > 0:20:50it's one of his recipes.
0:20:50 > 0:20:51So, no biggie.
0:20:51 > 0:20:57You've got two and three quarter hours to make English muffins.
0:20:57 > 0:20:59- On your marks.- Get set.- Bake!
0:21:00 > 0:21:03With only basic instructions, the Technical Challenge is
0:21:03 > 0:21:05a test of their baking instincts.
0:21:05 > 0:21:07Is there anything they've given us?
0:21:07 > 0:21:12Add the yeast, salt, sugar, butter, egg, milk and mix together.
0:21:12 > 0:21:14The distinct texture
0:21:14 > 0:21:17and the flavour of a muffin comes from making an enriched dough.
0:21:17 > 0:21:20The only thing that's going to help me on this is the fact that
0:21:20 > 0:21:22I know what the end result should be like.
0:21:22 > 0:21:24This is a journey into the unknown.
0:21:24 > 0:21:28I have made them before, but they were a complete disaster.
0:21:28 > 0:21:31My husband still ate them though. Bless him.
0:21:31 > 0:21:33Well, there they are, Mary - muffins.
0:21:33 > 0:21:37Oh, do you know, I love the feel as I touch that.
0:21:37 > 0:21:39It's sort of squidgy at the sides.
0:21:39 > 0:21:44The ones that get it right will have that beautifully brown top,
0:21:44 > 0:21:45a brown bottom.
0:21:45 > 0:21:48It'll be white around the edges.
0:21:48 > 0:21:51The texture's soft, it's got a good crumb structure on there.
0:21:51 > 0:21:53It's baked all the way through.
0:21:53 > 0:21:55Let's see who's going to use their nous
0:21:55 > 0:21:58and make some perfectly formed English muffins.
0:22:01 > 0:22:06The high liquid content of enriched dough makes it very difficult to knead.
0:22:06 > 0:22:09I have no idea what I'm doing, because this looks disgusting.
0:22:11 > 0:22:14It's really sticky and actually it's quite nice working with.
0:22:14 > 0:22:16I love kneading.
0:22:18 > 0:22:20I should go to the gym more often.
0:22:20 > 0:22:22I can see it's building up.
0:22:22 > 0:22:24- Is it?- The gluten.- What can you see?
0:22:24 > 0:22:25It's got a bit of stretch.
0:22:25 > 0:22:26It's like a sixth sense.
0:22:26 > 0:22:29Instead of dead people, you see gluten all the time.
0:22:32 > 0:22:35This dough is very wet and I know to keep adding more flour
0:22:35 > 0:22:38would be a mistake. So, you've just got to keep working it
0:22:38 > 0:22:40until it becomes smooth and doesn't stick any more.
0:22:40 > 0:22:41It's getting there.
0:22:43 > 0:22:46Baking has been a hobby of Christine's for 60 years,
0:22:46 > 0:22:49but since retiring it's become an obsession.
0:22:49 > 0:22:50This is the hard bit, I think.
0:22:50 > 0:22:52It's the bit you've got to get right.
0:22:52 > 0:22:55That's much better. That's more like it.
0:22:55 > 0:22:59Place the dough in a bowl and prove. Prove.
0:22:59 > 0:23:03Doesn't say how long, nothing. But when in doubt -
0:23:03 > 0:23:04one hour.
0:23:08 > 0:23:10The butter and sugar in enriched dough
0:23:10 > 0:23:15slows down the formation of gluten producing a softer structure.
0:23:15 > 0:23:18Knowing when it's proved enough can be tricky.
0:23:19 > 0:23:23You can see the air holes in it, so the yeast is happy.
0:23:24 > 0:23:27I'm going to take that out. It's springing back when I touch it.
0:23:27 > 0:23:30Yeah, I just think it looks right.
0:23:30 > 0:23:33It would have been nice if it had puffed up a little more,
0:23:33 > 0:23:35but I can work with it.
0:23:37 > 0:23:40To maintain the muffins' characteristic air holes,
0:23:40 > 0:23:42the dough should be handled with care.
0:23:42 > 0:23:45Very gently. Love the dough.
0:23:47 > 0:23:49It says roll it out,
0:23:49 > 0:23:52but I really don't want to take a rolling pin to this.
0:23:52 > 0:23:55A builder by trade, when Mark's not decorating houses,
0:23:55 > 0:23:57he's decorating cakes.
0:23:57 > 0:23:59The only muffin I've had before,
0:23:59 > 0:24:02it's from a popular fast food burger restaurant.
0:24:03 > 0:24:06So, they're about this size.
0:24:07 > 0:24:11The instructions don't stipulate what size the muffins should be.
0:24:13 > 0:24:16Probably like... How large are muffins?
0:24:16 > 0:24:18I probably would too.
0:24:18 > 0:24:21I'm thinking this size, based purely on the fact that I think it's
0:24:21 > 0:24:23an appealing size for a muffin.
0:24:24 > 0:24:27Trying to think what size they are when you buy them.
0:24:27 > 0:24:30So, I'm probably that one really, if I'm honest.
0:24:30 > 0:24:32I'm still undecided!
0:24:32 > 0:24:36Deborah is an experienced baker who likes to give every recipe
0:24:36 > 0:24:38her own twist.
0:24:38 > 0:24:40What you might do, if you get it wrong, is to have one massive
0:24:40 > 0:24:42muffin and seven small ones.
0:24:42 > 0:24:45They might be also be too thick, because you choose the wrong one.
0:24:45 > 0:24:49The difficulty is going be not having them raw, isn't it?
0:24:49 > 0:24:52That would be good - not to have them raw, because I tell you what...
0:24:52 > 0:24:55Let me think - would Paul Hollywood like it raw?
0:24:55 > 0:24:58Having committed to the size of cutter...
0:24:58 > 0:25:01That's barely even round.
0:25:01 > 0:25:04...they'll need to get eight muffins from the dough.
0:25:04 > 0:25:07I think I've made it a bit too thin, because I can get nine out of this.
0:25:07 > 0:25:09There's going to be a bit left over.
0:25:09 > 0:25:11So maybe this should have been bigger.
0:25:11 > 0:25:14The muffins are then coated in semolina
0:25:14 > 0:25:16and proved for a second time.
0:25:18 > 0:25:20Now, we play the waiting game.
0:25:21 > 0:25:23Do you know the muffin man?
0:25:23 > 0:25:24- The muffin man?- Muffin man.
0:25:24 > 0:25:25Do you know the muffin man?
0:25:25 > 0:25:27He lives on Drury Lane.
0:25:27 > 0:25:28No.
0:25:30 > 0:25:32Right, well, if you'd lived in the Industrial Revolution,
0:25:32 > 0:25:36you'd know of course who the muffin man was, because you'd encounter him on a regular basis.
0:25:36 > 0:25:39- You've made a mess of that.- Sounds creepy. What, loads of muffin men?
0:25:39 > 0:25:41Much easier if you work with me.
0:25:41 > 0:25:45In the 19th century, the muffin man was just one of an army of sellers
0:25:45 > 0:25:49who hawked food in the UK's busiest towns and cities.
0:25:49 > 0:25:52The muffin had humble beginnings, developed by the working classes
0:25:52 > 0:25:55to use up left-over bits of dough and yeast.
0:25:55 > 0:25:58They were shaped and baked on a hot griddle.
0:25:58 > 0:26:01We believe that servants were baking them
0:26:01 > 0:26:04in the kitchens below stairs, some of the masters got to try this tasty
0:26:04 > 0:26:07snack and liked it so much that they started to ask for it to be
0:26:07 > 0:26:10served at tea time and it became quite popular.
0:26:10 > 0:26:12The trend spread.
0:26:12 > 0:26:16During the Industrial Revolution, the muffin's popularity grew as
0:26:16 > 0:26:18urban areas became increasingly crowded
0:26:18 > 0:26:21with rural workers seeking employment.
0:26:21 > 0:26:24Often, their accommodation wasn't great, so they didn't necessarily
0:26:24 > 0:26:27have the cooking facilities or equipment, so street sellers
0:26:27 > 0:26:31were in a great position to feed the labouring population and muffins
0:26:31 > 0:26:35at a ha'penny each were perfect for people to buy as a filling snack.
0:26:35 > 0:26:37Competing against other street traders,
0:26:37 > 0:26:41the muffin man had a unique way of drumming up business.
0:26:41 > 0:26:42The muffin man carried a bell
0:26:42 > 0:26:46and he would call people from their houses to come and buy his muffins.
0:26:46 > 0:26:49If you're thinking about the noisy streets of the 19th century,
0:26:49 > 0:26:51many other sellers of food,
0:26:51 > 0:26:55you have to make yourself stand out and get noticed.
0:26:55 > 0:26:58Muffin men often became local popular characters.
0:26:59 > 0:27:02An example of this would be John of Cheltenham.
0:27:02 > 0:27:04He stood only three foot tall and apparently he became
0:27:04 > 0:27:08so famous that he sold portraits of himself alongside his muffins.
0:27:09 > 0:27:13But in 1829, the newly-introduced police made trading
0:27:13 > 0:27:17increasingly difficult, eventually banning the muffin man's bell,
0:27:17 > 0:27:20so this iconic figure gradually faded from our streets.
0:27:25 > 0:27:28Oh, they're just not rising enough.
0:27:28 > 0:27:31I'm looking round to see if anyone's got thicker ones than I have.
0:27:31 > 0:27:35- Mega muffins.- Mega muffins. - Mega muffin!
0:27:35 > 0:27:39Two of mine aren't as big, but I just need to let that go
0:27:39 > 0:27:42and just try and make sure that they're all evenly baked.
0:27:42 > 0:27:45Muffins are baked on a griddle or hot plate.
0:27:45 > 0:27:48I don't even know what a hot plate is.
0:27:48 > 0:27:50- A griddle is...- A griddle is a hot plate.- Oh, look, there you go.
0:27:50 > 0:27:54Oh, yeah, you've got one, but to me baking stuff goes in the oven.
0:27:54 > 0:27:57In Roman times, they'd have done it on an open fire, yeah?
0:27:57 > 0:28:00- But did they make English muffins in Roman times? - Well, they made Roman...
0:28:00 > 0:28:01They made blooming Roman muffins!
0:28:02 > 0:28:07OK, bakers. Your muffins, my mush, 30 minutes!
0:28:07 > 0:28:10Judging the temperature of the hot plate is vital.
0:28:10 > 0:28:14I've been putting my face over it to test the heat coming off.
0:28:14 > 0:28:15It does feel warm, yeah.
0:28:16 > 0:28:19It's a bit of an unknown quantity, this bit.
0:28:20 > 0:28:23A high heat might bake the outside too quickly...
0:28:23 > 0:28:26Oh, that one's sizzling a bit. I don't know what happened there.
0:28:26 > 0:28:28..leaving the middle raw.
0:28:28 > 0:28:32I'm going to keep on looking at their bottoms
0:28:32 > 0:28:34to make sure they're not catching.
0:28:34 > 0:28:38But a lower temperature could dry out the muffin.
0:28:38 > 0:28:41How the heck do you know that they're done inside?
0:28:41 > 0:28:42Is it just guessing?
0:28:42 > 0:28:43- No.- Science?
0:28:43 > 0:28:47I put a little bit on the stove at the same time.
0:28:47 > 0:28:49It's much smaller, but it was cooked all the way through.
0:28:49 > 0:28:52- But the same thickness. - Same thickness.- Very clever.
0:28:52 > 0:28:54(I don't think anyone else has done that.)
0:28:56 > 0:28:59# Ain't nobody love you like I love you. #
0:28:59 > 0:29:01We're just all looking round going...
0:29:01 > 0:29:05"Has anyone else got more to finish?" Size, colour. It's crazy.
0:29:05 > 0:29:06They're muffins.
0:29:10 > 0:29:12No, it's good, it's good. Just be patient.
0:29:14 > 0:29:16It's not quite an even bake, is it?
0:29:16 > 0:29:19Because that one there is still showing a bit of the yellow.
0:29:19 > 0:29:22It's hard to say. Oh, right.
0:29:22 > 0:29:25- And these ones just muffins-in-waiting?- Yes, they are.
0:29:25 > 0:29:27Now, I hate to be the bearer of bad news...
0:29:28 > 0:29:31Oh, no!
0:29:31 > 0:29:34Has it been leaned on? When did that happen?
0:29:34 > 0:29:36Howard, I need to break something to you...
0:29:36 > 0:29:38I think that's my elbow.
0:29:38 > 0:29:39I think that's my elbow on your muffin.
0:29:39 > 0:29:41I think I've elbowed your...
0:29:41 > 0:29:42How can I make this right?
0:29:42 > 0:29:45Right, I'm going to have to elbow everyone's muffins
0:29:45 > 0:29:46and make it an even playing field.
0:29:46 > 0:29:48I'm going to put a knee in some, head-butt a few others
0:29:48 > 0:29:50and then it's all good.
0:29:52 > 0:29:56Bakers, you've got five minutes left on your muffins.
0:29:59 > 0:30:01I'm in danger of overcooking them
0:30:01 > 0:30:04but I really don't want them to be doughy in the middle.
0:30:05 > 0:30:07Not sure if they're done or not.
0:30:07 > 0:30:10They actually look better than I thought they were going to
0:30:10 > 0:30:13but that one still isn't cooked on the outside.
0:30:13 > 0:30:16Oh, how do you know? How do you know?
0:30:18 > 0:30:21- Are you confident?- As long as I'm not last, I'm happy.
0:30:21 > 0:30:24- Is that confidence? - That's all right, that's OK.
0:30:27 > 0:30:29Going to give that one fraction more.
0:30:30 > 0:30:32That's it, best I can do.
0:30:36 > 0:30:38Oh, I feel quite moved by them.
0:30:38 > 0:30:39I hope it doesn't rip them apart.
0:30:45 > 0:30:47That's it, time's up.
0:30:50 > 0:30:51OK, bakers, you know the drill -
0:30:51 > 0:30:54if you'd like to bring your hot muffins up to the altar
0:30:54 > 0:30:56and pop them behind the photo of yourself.
0:30:56 > 0:31:01Mary and Paul are looking for eight identical English muffins.
0:31:01 > 0:31:04A rich colour on both sides and a chewy texture.
0:31:11 > 0:31:13If you have a look at these...
0:31:13 > 0:31:16The size, I think, for me, is a little bit too small.
0:31:16 > 0:31:18I'd like to see them a little bit bigger.
0:31:18 > 0:31:20It's quite doughy inside.
0:31:20 > 0:31:22Especially with your big thumb pushing it down -
0:31:22 > 0:31:24you can make it really doughy.
0:31:24 > 0:31:26The hot plate was just a little bit too hot.
0:31:26 > 0:31:27I'm not going to eat this one
0:31:27 > 0:31:29because its raw dough and I'll have a stomach ache.
0:31:29 > 0:31:32I don't fancy that, thank you very much. OK, so we'll move on.
0:31:32 > 0:31:34We've got some irregular sizes here
0:31:34 > 0:31:36and that's to do with the resting of the dough itself.
0:31:37 > 0:31:38It tastes OK.
0:31:38 > 0:31:40Moving on to the next one.
0:31:40 > 0:31:41It's not bad, it's got a strong colour,
0:31:41 > 0:31:44it's just a little bit too thin for me but it tastes good.
0:31:44 > 0:31:45Yeah, this one's baked.
0:31:45 > 0:31:49- I think it has to be because it's so thin.- They taste lovely.- Mm.
0:31:51 > 0:31:52Tastes good.
0:31:52 > 0:31:55Would be better with a little less heat underneath though.
0:31:55 > 0:31:58Now, we've got an issue with size difference.
0:31:58 > 0:32:02Some of them are very overcooked, over-browned.
0:32:02 > 0:32:04But moving on to the next one...
0:32:04 > 0:32:07It needs to be much bigger, nearly double the height.
0:32:09 > 0:32:10It's just, just done.
0:32:12 > 0:32:15Next one. It's a bigger size, it's a good-size cutter.
0:32:16 > 0:32:18It's a good colour, though, it's not too dark.
0:32:18 > 0:32:20Yeah, it is a nice colour.
0:32:21 > 0:32:22It tastes good.
0:32:23 > 0:32:26That had an injury... Uh, blunt force trauma, but...
0:32:26 > 0:32:29- Was this one of you two? - It involved my elbow.
0:32:30 > 0:32:32Unfortunately, this is slightly raw.
0:32:32 > 0:32:36You see what I mean? It just leaves that dough mark in the middle of it.
0:32:36 > 0:32:37That's a pity.
0:32:37 > 0:32:41These look quite consistent - good size, good colour.
0:32:41 > 0:32:44Good temperature on the hot plate there and it tastes good.
0:32:44 > 0:32:46Let's have a look at these.
0:32:46 > 0:32:49Bit of irregularity - some of them are thin, some are thick.
0:32:51 > 0:32:53I'm getting parts of it that are under-baked
0:32:53 > 0:32:54and parts that are baked.
0:32:54 > 0:32:56Finally, the last one - these look OK.
0:32:59 > 0:33:02- Nice taste. - I think they're a very good batch.
0:33:05 > 0:33:10After the final taste, Paul and Mary will now mark the bakers.
0:33:10 > 0:33:14- So in 12th place is this one. Who's that?- Mine.
0:33:14 > 0:33:18It was a little doughy in the middle, not quite done.
0:33:18 > 0:33:21In 11th place is...this one.
0:33:22 > 0:33:24It's down to the irregular sizes.
0:33:24 > 0:33:26- Very, very different. - I know, I know.
0:33:28 > 0:33:32In tenth place is Howard, followed by Ali in ninth,
0:33:32 > 0:33:34Deborah is eighth...
0:33:34 > 0:33:37Glenn finishes seventh and Mark is sixth.
0:33:37 > 0:33:39In fifth place is Rob.
0:33:39 > 0:33:42And in fourth place, a good batch
0:33:42 > 0:33:45but again, a little uneven in size...
0:33:45 > 0:33:47And third is Ruby.
0:33:47 > 0:33:51In second place, these were a lovely regular size.
0:33:52 > 0:33:54(Thank you.)
0:33:54 > 0:33:56So, number one is this one.
0:33:57 > 0:33:58Well done.
0:33:58 > 0:33:59APPLAUSE
0:34:01 > 0:34:03Good, regular size...
0:34:03 > 0:34:05all nice and even.
0:34:05 > 0:34:07Nice light brown colour as well, actually,
0:34:07 > 0:34:11and the inside of that was very, very good. Well done.
0:34:11 > 0:34:12I'm feeling really pleased.
0:34:12 > 0:34:15It feels really good to have such a good result on something
0:34:15 > 0:34:16that was brand new to me.
0:34:16 > 0:34:19I feel like it puts me in a nice position for tomorrow.
0:34:19 > 0:34:20Ah, rubbish.
0:34:20 > 0:34:24And I'm just annoyed with myself and I feel like... It's just annoying.
0:34:26 > 0:34:28SHE SOBS
0:34:29 > 0:34:31I think Paul thinks, after today,
0:34:31 > 0:34:34that I'm probably not a very good baker.
0:34:34 > 0:34:39So I need to pull that back, I need to regain some reputation.
0:34:39 > 0:34:42I know I'm good and it's just annoying
0:34:42 > 0:34:44that when I do a stupid mistake like that,
0:34:44 > 0:34:47it could potentially get me out of the competition
0:34:47 > 0:34:49and I'm so NOT ready to go. Oh.
0:34:53 > 0:34:55SHEEP BAAS
0:34:58 > 0:35:01Just the Showstopper Challenge remains.
0:35:01 > 0:35:04Who's looking good so far?
0:35:04 > 0:35:09For me, there's two people that have stepped away - Kimberley and Ruby.
0:35:09 > 0:35:12They both had a beautiful finish and flavour in their breadsticks
0:35:12 > 0:35:15and then first and third, respectively, in the technical.
0:35:15 > 0:35:17So I think both of them are looking pretty strong.
0:35:19 > 0:35:21What we saw in that challenge was the breadsticks -
0:35:21 > 0:35:24that you think of as just very simple, very plain.
0:35:24 > 0:35:27- And we had that from Lucy. - She didn't have a good day.
0:35:27 > 0:35:29And then she was last on the Technical
0:35:29 > 0:35:31so that automatically puts her in a very precarious position
0:35:31 > 0:35:33going into the Showstopper.
0:35:33 > 0:35:35Beca did some bendy breadsticks.
0:35:35 > 0:35:39And also, she didn't do so well with her muffins.
0:35:39 > 0:35:43Howard did so brilliantly last week - slightly fallen away.
0:35:43 > 0:35:47His flavours are unbelievable but tenth on technical.
0:35:47 > 0:35:49It really puts the pressure on.
0:35:50 > 0:35:54Every single baker in the tent goes into the Showstopper
0:35:54 > 0:35:55needing it to be really, really good.
0:35:55 > 0:35:58- Was that a pun?- Oh, was that a pun? - No, it actually wasn't.
0:35:58 > 0:36:02It felt a bit awkward. I didn't know if you needed supportive laughter.
0:36:02 > 0:36:04- Let's just leave a silence, shall we?- Yeah.
0:36:11 > 0:36:14Morning, bakers, great to see you all here
0:36:14 > 0:36:16on Showstopper Challenge day.
0:36:16 > 0:36:19Now, we would really like you, please,
0:36:19 > 0:36:24to create a beautifully, decoratively shaped loaf.
0:36:24 > 0:36:26It can be any shape that you choose.
0:36:26 > 0:36:28It could be a plaited Jewish challah bread,
0:36:28 > 0:36:32it could be in the shape of an ear of corn, your favourite pet,
0:36:32 > 0:36:34or the Leatherhead Leisure Centre.
0:36:34 > 0:36:39And the flavours, flowers, the froufrou is all up to you.
0:36:39 > 0:36:41Of course, we want something extraordinary,
0:36:41 > 0:36:43we want something memorable.
0:36:43 > 0:36:46Paul and Mary have asked for perfect fermentation,
0:36:46 > 0:36:49perfect dough, perfect crust perfect crumb structure -
0:36:49 > 0:36:51how perfectly irritating of you both.
0:36:51 > 0:36:54So you've got four hours to bake this.
0:36:54 > 0:36:56- On your marks. - Get set.- And bake.
0:36:59 > 0:37:02To produce the perfect show-stopping decorative loaf,
0:37:02 > 0:37:04the bakers will need to know how dough reacts
0:37:04 > 0:37:07when twisted, shaped and moulded.
0:37:07 > 0:37:10We're looking for innovative flavours,
0:37:10 > 0:37:12we're looking for fantastic shapes that I've never seen before,
0:37:12 > 0:37:15which is going to be difficult.
0:37:15 > 0:37:18I know some of them will be very ambitious.
0:37:18 > 0:37:21We're hoping that the personality will come through
0:37:21 > 0:37:23of the bakers with what they've chosen.
0:37:24 > 0:37:28The key to a good decorative loaf is the dough.
0:37:28 > 0:37:30I'm using flour from a local mill.
0:37:30 > 0:37:31It's just a small place
0:37:31 > 0:37:34and they usually make it from all-local wheat.
0:37:35 > 0:37:36It's good luck.
0:37:38 > 0:37:42Their base recipe will affect the bake, as well as the flavour.
0:37:42 > 0:37:43I've just scalded my milk
0:37:43 > 0:37:46because I heard somewhere that there's something in milk
0:37:46 > 0:37:50that might make the structure for bread a little bit tighter
0:37:50 > 0:37:52but if you boil it, or just scald it,
0:37:52 > 0:37:54then that changes the structure of the milk,
0:37:54 > 0:37:56so it helps the bread stay light.
0:37:56 > 0:37:59Ruby is the only baker making a sweet bread.
0:37:59 > 0:38:01She's kneading white chocolate and orange zest
0:38:01 > 0:38:05into her enriched dough and shaping it into a peacock.
0:38:05 > 0:38:07- Wowsers.- I say, that's quite...
0:38:07 > 0:38:09- We've never had a peacock, have we? - No.
0:38:09 > 0:38:12Did you do any mixing in a mixer or have you done it all by hand?
0:38:12 > 0:38:14- By hand.- Why have you done it by hand rather than in a mixer?
0:38:14 > 0:38:16Because I don't have a mixer at home
0:38:16 > 0:38:20and I'm not going to start using one at this crucial moment, so...
0:38:20 > 0:38:23Kimberley is also using enriched dough.
0:38:23 > 0:38:24It's really lovely dough to work with.
0:38:24 > 0:38:27Hopefully it'll have a very, very soft crumb,
0:38:27 > 0:38:29which is why I used it for this recipe.
0:38:29 > 0:38:32She's making a tear-and-share loaf by layering individual slices
0:38:32 > 0:38:36of her rolled dough into a intricate circular pattern.
0:38:36 > 0:38:38I call it my peace bread because it combines
0:38:38 > 0:38:41traditional Jewish and Arabic food.
0:38:41 > 0:38:43So it's a saffron-flavoured base,
0:38:43 > 0:38:45which I'm filling with a mixture
0:38:45 > 0:38:48of onions, garlic and za'atar spice blend
0:38:48 > 0:38:52and then I'm decorating that with Iranian rose petals.
0:38:58 > 0:39:01Mary and Paul are expecting a wide variety of flavours.
0:39:02 > 0:39:03Oregano.
0:39:04 > 0:39:06Smells amazing.
0:39:07 > 0:39:10Adding the ingredients at the kneading stage
0:39:10 > 0:39:14gives the flavours a chance to develop while the dough proves.
0:39:14 > 0:39:16What I'm wanting to do is concentrate
0:39:16 > 0:39:19on getting a nice smooth dough with an even texture,
0:39:19 > 0:39:21putting some of the flavours in
0:39:21 > 0:39:24and then using that to shape the finished object.
0:39:25 > 0:39:28Inspired by a Picasso print he has at home,
0:39:28 > 0:39:31Howard's decorative loaf will be shaped like the sun.
0:39:31 > 0:39:36I'm trying to do something which is a bit Mediterranean in flavour.
0:39:36 > 0:39:40I've added some orange zest to it and some fresh oregano.
0:39:40 > 0:39:42I think you've got to be careful
0:39:42 > 0:39:44when you're adding a lot of flavour, that it doesn't overwhelm...
0:39:44 > 0:39:46Orange with oregano?
0:39:46 > 0:39:49I'll be interested to see how that sharpness comes through
0:39:49 > 0:39:52- with all that herb, but good luck. - OK, thank you.
0:39:52 > 0:39:54I'm roasting my tomatoes at the moment.
0:39:54 > 0:39:56I'm going to just squeeze them
0:39:56 > 0:39:59and then use that as the liquid in my bread.
0:39:59 > 0:40:02To give added flavour to her roasted tomato and garlic bread,
0:40:02 > 0:40:05Lucy is using her home-grown yeast.
0:40:05 > 0:40:07That is my sour dough starter.
0:40:07 > 0:40:09I made that with an apple from my garden.
0:40:09 > 0:40:11So I've just added a little bit of that
0:40:11 > 0:40:13to add a bit of depth of flavour to my bread.
0:40:13 > 0:40:15It's a nice idea, but what shape are you doing them?
0:40:15 > 0:40:18It's just quite a simple shape. Broadly like a tomato.
0:40:18 > 0:40:22Round, cutting on the top and then with the tomatoes on the top.
0:40:22 > 0:40:25- So you've got four hours to do that in?- Yes.
0:40:25 > 0:40:28And so you could have done just a little bit more
0:40:28 > 0:40:31in the way of shaping or something.
0:40:31 > 0:40:34Well, I could have done...
0:40:34 > 0:40:36but I think it looks quite glamorous.
0:40:36 > 0:40:39- Obviously, you'll give me your opinions on it, so...- OK.
0:40:39 > 0:40:40Good luck.
0:40:40 > 0:40:43- Yeah, good luck, Lucy. See you later.- Thank you.
0:40:48 > 0:40:51- SUE:- So it can hold its shape, the dough will need to prove
0:40:51 > 0:40:53so the gluten can strengthen...
0:40:55 > 0:40:58..giving one baker time to contemplate the work ahead.
0:40:58 > 0:41:03There's a red card, a couple of flags, various types.
0:41:03 > 0:41:06I've got a knife that I need to cut the gills.
0:41:06 > 0:41:08Tape measure because the tentacles have to be all the same length.
0:41:08 > 0:41:11There's a football and a siphon.
0:41:11 > 0:41:15Otherwise, I've got nowhere to paint the whistle.
0:41:15 > 0:41:16Rob's decorative bread
0:41:16 > 0:41:20is in honour of an eight-tentacled football legend.
0:41:20 > 0:41:24- It's a Paul the Psychic Octopus tribute loaf.- Of course it is.
0:41:24 > 0:41:26This was the octopus that they thought predicted
0:41:26 > 0:41:29- the scores during the World Cup? - That's right, yes.
0:41:29 > 0:41:31The octopus, is it having its legs joined on
0:41:31 > 0:41:34while it's baking, or are they being baked separately?
0:41:34 > 0:41:36No, it's all going in as one.
0:41:36 > 0:41:39So you're limited in size according to the oven?
0:41:39 > 0:41:41- I shall fill it. - Will it be able to predict?
0:41:41 > 0:41:46It's holding a red card, I hope it's not predicting anything for me.
0:41:46 > 0:41:49I'm really happy with that prove and just now...
0:41:49 > 0:41:54I've given myself half an hour now to weigh it and plait it.
0:41:54 > 0:41:57- SUE:- Once proved, the dough can begin to take shape.
0:42:02 > 0:42:05I've created 16 segments.
0:42:05 > 0:42:09These will rise and expand and look like petals.
0:42:09 > 0:42:12Well, the plaits are the peacock's feathers.
0:42:12 > 0:42:14I'm just trying to fit them all on.
0:42:14 > 0:42:16I just wanted something ridiculous and over the top
0:42:16 > 0:42:18and that fits the bill.
0:42:18 > 0:42:21So you're making a tomato bread in the shape of a tomato?
0:42:21 > 0:42:24Broadly, it's going to be a tomato with a slight twist.
0:42:24 > 0:42:26What's the twist? It looks like a banana.
0:42:26 > 0:42:28- It's got some more tomatoes on the top.- OK.
0:42:28 > 0:42:31You could make it into the Brighton Pavilion,
0:42:31 > 0:42:33or you could make it into...the gherkin,
0:42:33 > 0:42:37or you could do any number of fantastical things with it.
0:42:37 > 0:42:39But you're determined to keep it simple.
0:42:39 > 0:42:41Yeah, I am determined to keep it simple.
0:42:41 > 0:42:42I've got to get the eyes in.
0:42:42 > 0:42:46This is the head, I forgot to roll them in the excitement.
0:42:48 > 0:42:50I've made it loads of times -
0:42:50 > 0:42:53it never really comes out exactly how I'd like it.
0:42:53 > 0:42:57I need to make sure that the dough is within the lines
0:42:57 > 0:43:00after it's relaxed rather than before it's relaxed.
0:43:00 > 0:43:02See, I'm learning about bread.
0:43:02 > 0:43:03Ali's Showstopper is based
0:43:03 > 0:43:07on the ancient Chinese concept of yin and yang.
0:43:07 > 0:43:09White chocolate and apricot flavour on one side
0:43:09 > 0:43:12and chicken tikka and paneer on the other.
0:43:13 > 0:43:15Where did you get the inspiration for this?
0:43:15 > 0:43:19It sounds weird but it actually came in a dream.
0:43:19 > 0:43:21I was dreaming and there was bread in my head
0:43:21 > 0:43:23and it had a yin-yang symbol
0:43:23 > 0:43:25and I woke up, I was like, "Yin and yang bread."
0:43:25 > 0:43:27It's original, and that's what we're after.
0:43:27 > 0:43:30Yeah, I had a dream that it went quite well...as well.
0:43:31 > 0:43:33Christine, Beca and Mark
0:43:33 > 0:43:36are all incorporating traditional plaits into their design.
0:43:36 > 0:43:40I find creating really fun.
0:43:40 > 0:43:42Christine's onion, cheese and bacon loaf
0:43:42 > 0:43:45is made up of two three-strand plaits.
0:43:46 > 0:43:48You know, the making of the dough is great
0:43:48 > 0:43:51but this is the bit that is the exciting bit.
0:43:51 > 0:43:53Mark is attempting a Paul Hollywood special.
0:43:53 > 0:43:56- OK, shall I read and you do? - Eight...- And a seven.
0:43:56 > 0:43:58The eight-strand plait.
0:43:58 > 0:44:02If I was into subterfuge, I could really mess you up right now.
0:44:02 > 0:44:0411 over 16...
0:44:04 > 0:44:07and that's really the end of my attention span.
0:44:07 > 0:44:09Oh, look, a thing.
0:44:12 > 0:44:15- Watch you don't stretch the legs. - No, I don't know...
0:44:15 > 0:44:18Beca is turning her five-strand cinnamon and honey plait
0:44:18 > 0:44:20into a Christmas wreath.
0:44:20 > 0:44:24I haven't looked around to see how anybody else is doing their dough
0:44:24 > 0:44:26because I don't want to be influenced
0:44:26 > 0:44:29or swayed from how I bake at home.
0:44:29 > 0:44:33I'm just not thinking, I'm just getting through it.
0:44:33 > 0:44:35- One, two, right. - God, that was like Casualty.
0:44:37 > 0:44:39Bring him in.
0:44:39 > 0:44:42So the loaves can rise again into their new shape,
0:44:42 > 0:44:44they go back into the proving drawer.
0:44:44 > 0:44:47Providing, of course, that they fit.
0:44:47 > 0:44:49The tentacles are much too long to go in the drawer.
0:44:49 > 0:44:51To heat it I'm blowing hot air underneath.
0:44:51 > 0:44:55If I can get this surface at 22, 23, it'll liven up the dough.
0:44:55 > 0:44:57- Infrared thermometer? - Yes, they're great things.
0:44:57 > 0:45:00If you do chocolate work, they're the best.
0:45:00 > 0:45:02- Shall I check your thermometer? - No, it's got a laser in it.
0:45:02 > 0:45:03Oh, it's got a laser. OK.
0:45:06 > 0:45:09OK, bakers, that's one hour left, one hour left to cook your peacock,
0:45:09 > 0:45:12adjust the exact balance of yin and yang
0:45:12 > 0:45:15and to get the octopus's blowhole right. One hour.
0:45:16 > 0:45:19Before baking, the last intricate details are added.
0:45:22 > 0:45:26I'm behind a man who's making the most infernally complicated
0:45:26 > 0:45:28loaf of bread I've ever seen in my life,
0:45:28 > 0:45:31and I'm baking ears of corn.
0:45:31 > 0:45:35Assuming I get through this week, which is a big assumption
0:45:35 > 0:45:38at this point, I really have to do something spectacular next week.
0:45:42 > 0:45:45I have to say, it's actually looking quite demure for a peacock.
0:45:45 > 0:45:48It's definitely not understated, though, is it?
0:45:48 > 0:45:50No, it's very much in the room.
0:45:50 > 0:45:52There's a presence to it, do you know what I mean?
0:45:52 > 0:45:54I can't believe I'm faffing around with feet.
0:45:55 > 0:45:57I'm just cutting the top of it,
0:45:57 > 0:45:59because that dictates where the steam will come out.
0:45:59 > 0:46:02If you don't cut it, it will just find its own way out,
0:46:02 > 0:46:04and so you can control the shape in that way.
0:46:04 > 0:46:06Right, oven.
0:46:09 > 0:46:11Go. Spring.
0:46:18 > 0:46:19That's better.
0:46:21 > 0:46:25That is the sexiest gluten psychic cephalopod I've ever seen.
0:46:25 > 0:46:28Hopefully it will come out a little bit sexier.
0:46:30 > 0:46:31Rise, cephalopod!
0:46:36 > 0:46:37As soon as the bread enters the oven,
0:46:37 > 0:46:42it faces a final burst of rising before the crust hardens.
0:46:42 > 0:46:44I said this is what I wouldn't do.
0:46:44 > 0:46:46I said I wouldn't be one of those lunatics
0:46:46 > 0:46:48kneeling on the floor by the oven.
0:46:50 > 0:46:51And here I am.
0:46:52 > 0:46:55If the bread rises too quickly it can split,
0:46:55 > 0:46:57ruining the intricate designs.
0:46:58 > 0:47:00I don't know why that has dropped.
0:47:00 > 0:47:03It's like the whole thing has just sunk.
0:47:03 > 0:47:05Aaargh!
0:47:10 > 0:47:11Two more minutes.
0:47:12 > 0:47:15I've sort of forgotten which side is the savoury
0:47:15 > 0:47:17and which side is the sweet.
0:47:17 > 0:47:19I thought because they were different colours, it would show,
0:47:19 > 0:47:21but they turned the same colour.
0:47:21 > 0:47:22OK, bakers. Ten minutes left.
0:47:22 > 0:47:24Just ten minutes, thank you.
0:47:26 > 0:47:28It's a little bit stuck...
0:47:31 > 0:47:33Oh, why's that stuck?
0:47:39 > 0:47:41That's sweet, because it smells like it.
0:47:41 > 0:47:42Oh, no.
0:47:47 > 0:47:49Do you want me to hold something?
0:47:49 > 0:47:50No, I'm fine, thank you.
0:47:52 > 0:47:54Hollywood at 12 o'clock.
0:47:56 > 0:47:58Oh, dear!
0:48:02 > 0:48:03Pretty pleased with that.
0:48:11 > 0:48:13Oh, that's hollow-sounding, isn't it?
0:48:16 > 0:48:19It so looked like ears of corn when it went in.
0:48:26 > 0:48:30I might just give it an extra few minutes, on reflection.
0:48:43 > 0:48:46It's fine... don't give me a round of applause.
0:48:46 > 0:48:48It bloody stuck to the tray!
0:48:53 > 0:48:57Bakers, that's time. Please step away from your bakes.
0:48:57 > 0:48:59Rob, stop touching up that octopus!
0:49:04 > 0:49:07All of the decorative loaves now need to be judged
0:49:07 > 0:49:12before Mary and Paul decide who is leaving The Great British Bake Off.
0:49:12 > 0:49:13Kimberley.
0:49:13 > 0:49:15I left my bread in just a little bit over.
0:49:15 > 0:49:17I was worried it would be underbaked,
0:49:17 > 0:49:19so it's a bit darker than I would have liked it.
0:49:19 > 0:49:20Otherwise, I'm really pleased.
0:49:20 > 0:49:23Hopefully Paul and Mary will think that I've tried to do
0:49:23 > 0:49:25something a little bit different.
0:49:27 > 0:49:28It covers all the bases.
0:49:28 > 0:49:31We were looking for a highly decorative, creative loaf.
0:49:31 > 0:49:36It's got a lovely structure on it. The crumb is fantastic.
0:49:39 > 0:49:40It's very aromatic.
0:49:41 > 0:49:43That is delicious.
0:49:45 > 0:49:47Absolutely delicious.
0:49:51 > 0:49:57I'm really hoping that Paul and Mary forgive my muffin mayhem
0:49:57 > 0:50:01of yesterday and that they will fall in love with my wreath.
0:50:13 > 0:50:15- It's quite raw inside.- Is it?
0:50:15 > 0:50:19Hmm. You could have tightened up the plait to give it more body
0:50:19 > 0:50:21and it would have gone up and given it more structure
0:50:21 > 0:50:23and it would have opened up in the oven more.
0:50:23 > 0:50:27I was worried when I was plaiting it that I would be overworking it.
0:50:27 > 0:50:30Maybe I was a bit too gentle, a bit too careful.
0:50:30 > 0:50:34The flavour is absolutely lovely, but it is underdone, isn't it?
0:50:43 > 0:50:44Oregano and orange, I would never
0:50:44 > 0:50:46have put together in a million years.
0:50:51 > 0:50:53Howard, you're great with your flavours normally.
0:50:54 > 0:50:56And you've done it again. That's really good.
0:50:56 > 0:51:00But more than that, the structure and the bake is fantastic.
0:51:00 > 0:51:02It's lovely.
0:51:06 > 0:51:08Now we can see the two colours....
0:51:10 > 0:51:13It's full of vanilla, I like the apricots.
0:51:13 > 0:51:16It's certainly original. What you've done is very clever.
0:51:16 > 0:51:17Thank you.
0:51:21 > 0:51:24It's quite difficult when you've got a bread that colour
0:51:24 > 0:51:26to know when it's done.
0:51:27 > 0:51:29It is underbaked.
0:51:29 > 0:51:32It needed about another ten minutes.
0:51:32 > 0:51:33OK.
0:51:37 > 0:51:40It tastes great. Moist dough, but baked.
0:51:40 > 0:51:42I think it's good. I think you pulled it off.
0:51:46 > 0:51:48I think it looks wonderful.
0:51:48 > 0:51:50It has this lovely bacon-y taste.
0:51:50 > 0:51:53- I think you've got a nice loaf. - Thank you very much.- Well done.
0:51:57 > 0:51:58You got a great bake on it.
0:51:58 > 0:52:00That's really good. I'll tell you why -
0:52:00 > 0:52:02to intertwine two different types of dough,
0:52:02 > 0:52:05that's quite tricky to do. I'm impressed, well done.
0:52:11 > 0:52:13OK, they're the eyes.
0:52:13 > 0:52:15- Er...- That's the football. - That's the football. Ah.
0:52:15 > 0:52:17- That's a whistle.- What's that?
0:52:17 > 0:52:18It's coming out of its blowhole, Mary.
0:52:18 > 0:52:20That's the technical term, blowhole.
0:52:20 > 0:52:24- I like the idea. I think it's lost a bit in translation.- Yes.
0:52:24 > 0:52:25Straight between the eyes.
0:52:25 > 0:52:27It's quite doughy down at the bottom.
0:52:27 > 0:52:31It's a very, very tight structure. It needed longer proving.
0:52:31 > 0:52:33Probably another 20 minutes, half an hour.
0:52:33 > 0:52:37To me, it tastes just like a good white loaf,
0:52:37 > 0:52:39but that's exactly what it is.
0:52:39 > 0:52:41You've rather gone for the design.
0:52:42 > 0:52:44Mark.
0:52:44 > 0:52:46The look of it is not where I wanted it to be.
0:52:46 > 0:52:48It could have been straighter and more even,
0:52:48 > 0:52:51and I'm dead sure Paul is going to pick up on that.
0:52:53 > 0:52:56They look like rather posh little slugs.
0:52:56 > 0:52:59I'm not the man to show an eight-strand plait to.
0:52:59 > 0:53:00No, probably not.
0:53:00 > 0:53:03It needed more colour, really. It needed more life.
0:53:03 > 0:53:05It's a bit bland.
0:53:05 > 0:53:06Right.
0:53:08 > 0:53:11The garlic is there, but the sage is not there.
0:53:11 > 0:53:14That's a little bit disappointing.
0:53:14 > 0:53:16OK.
0:53:16 > 0:53:18Lucy.
0:53:18 > 0:53:20I'm really happy with it and I'm excited,
0:53:20 > 0:53:23because it's the kind of bread that I like,
0:53:23 > 0:53:26and I'm genuinely interested to hear what Paul and Mary have to say.
0:53:28 > 0:53:32- My issue is, and I think you know what I'm going to say...- Mm-hm.
0:53:32 > 0:53:36Four hours to produce a creative loaf.
0:53:36 > 0:53:39When I look at that, I see a cob with tomatoes on top.
0:53:47 > 0:53:50And you look inside, you see how dense it is down at the bottom.
0:53:50 > 0:53:52It's an indication it was underproved.
0:53:55 > 0:53:58That's a really good tomato flavour,
0:53:58 > 0:54:01and the garlic is coming through too.
0:54:01 > 0:54:03It's exactly what you say it is.
0:54:03 > 0:54:05It's a tomato and garlic loaf.
0:54:05 > 0:54:07Thank you.
0:54:09 > 0:54:10Ruby.
0:54:12 > 0:54:15I feel good about how it looks, but I'm not 100% sure on the bake.
0:54:16 > 0:54:20I put it in there for ages, so hopefully it'll be all right.
0:54:22 > 0:54:27It tastes delicious. It doesn't need anything on it.
0:54:27 > 0:54:30Very clever. You've added white chocolate to this in lumps,
0:54:30 > 0:54:32and because you mixed it by hand,
0:54:32 > 0:54:34you've kept the pieces in there, so every now and again
0:54:34 > 0:54:37you get that beautiful flavour and then bang,
0:54:37 > 0:54:38you get some white chocolate.
0:54:38 > 0:54:41That's a good bake. The flavour's good, the texture's excellent.
0:54:41 > 0:54:43Please don't take that away from me!
0:54:43 > 0:54:44- She must.- Don't take it away from me.
0:54:51 > 0:54:53With all three challenges complete,
0:54:53 > 0:54:58it's now up to Mary and Paul to decide who stays and who goes.
0:55:00 > 0:55:02Bread week is often nemesis week,
0:55:02 > 0:55:04so who do you think struggled and slightly disappointed you?
0:55:04 > 0:55:07Poor Lucy had a really tough time.
0:55:07 > 0:55:11We were expecting something creative, something different.
0:55:11 > 0:55:13I thought Rob was a bit disappointing.
0:55:13 > 0:55:16I didn't really see an octopus, to be honest.
0:55:16 > 0:55:18What about Mark's slug plait?
0:55:18 > 0:55:21Mark's was really disappointing.
0:55:21 > 0:55:24Beca's tasted good, but the bake was poor and, you know,
0:55:24 > 0:55:26she was 11th on the technical as well.
0:55:26 > 0:55:28Let's look at the more positive end of the spectrum,
0:55:28 > 0:55:31- who's really excelled? - Kimberley's use of the za'atar
0:55:31 > 0:55:34was inspired. Great idea. Likewise, Ruby.
0:55:34 > 0:55:36I thought Ruby's flavours, using white chocolate,
0:55:36 > 0:55:38she kneaded it by hand without a machine.
0:55:38 > 0:55:40I've never seen anything like that before.
0:55:40 > 0:55:42It's happy bread, that.
0:55:42 > 0:55:44- Yes.- Do you know who's going to be Star Baker?
0:55:44 > 0:55:47We've got one that's standing out, as far as I'm concerned.
0:55:47 > 0:55:49So, obviously, you can send one or two people away.
0:55:49 > 0:55:53Have you made up your mind as to who will leave this week?
0:55:53 > 0:55:56- I have.- I think we have, actually, yeah. Yeah.
0:56:09 > 0:56:11Well done, bakers. You've battled bread week,
0:56:11 > 0:56:13and what a week it's been. Brilliant stuff.
0:56:13 > 0:56:16We've seen a Picasso, a glazed celebratory ring,
0:56:16 > 0:56:18and my own personal favourite, a psychic cephalopod.
0:56:18 > 0:56:22But every week, Paul and Mary get to pick the best of the bunch
0:56:22 > 0:56:25and award the accolade of Star Baker.
0:56:25 > 0:56:26And this week it was a tough choice,
0:56:26 > 0:56:28cos so many of you were so very good.
0:56:28 > 0:56:30But we've decided to give it to somebody
0:56:30 > 0:56:32with a perfectly worked muffin,
0:56:32 > 0:56:35somebody who gives Mexico a twist
0:56:35 > 0:56:38and somebody who delivers the best damn peacock I've ever eaten.
0:56:38 > 0:56:39Well done, Ruby, you're Star Baker.
0:56:39 > 0:56:42Well done, Ruby.
0:56:42 > 0:56:45APPLAUSE
0:56:50 > 0:56:53OK, you all know how the Bake Off works.
0:56:54 > 0:56:59Sadly, we can't take everybody with us next time.
0:56:59 > 0:57:02So I'm afraid this week,
0:57:02 > 0:57:04we will be saying goodbye
0:57:04 > 0:57:05to one person.
0:57:12 > 0:57:13And that person is...
0:57:22 > 0:57:23..Lucy.
0:57:25 > 0:57:27- We're very sorry, Lucy. - Sorry to see you go, Lucy.
0:57:27 > 0:57:30- Sad to see you go.- Come on. Mel-Sue sandwich. In you come.
0:57:30 > 0:57:32Mel-Sue sandwich.
0:57:35 > 0:57:36Well done you.
0:57:36 > 0:57:37Thank you. It's all right.
0:57:37 > 0:57:40I feel a bit disappointed, but do you know,
0:57:40 > 0:57:44I'm kind of OK with it. It's been really fun.
0:57:45 > 0:57:47Poor Lucy, but yay me!
0:57:47 > 0:57:51I need to go home and practise, practise, practise.
0:57:51 > 0:57:54And for goodness' sake, don't do any more of Paul's recipes!
0:57:55 > 0:57:57Can't believe I did it!
0:57:57 > 0:58:00I'm so proud of myself to do well on the things that I enjoy the most,
0:58:00 > 0:58:02it's just like...
0:58:02 > 0:58:05Yeah, it's like Christmas has come early.
0:58:06 > 0:58:09This weekend was just a blip, I'm hoping.
0:58:09 > 0:58:14Next weekend I go back to my normal self.
0:58:14 > 0:58:15I'm through!
0:58:15 > 0:58:18'Oh, thank God for that!'
0:58:18 > 0:58:20Next time...
0:58:20 > 0:58:21I'm living dangerously here.
0:58:21 > 0:58:23..we make room for dessert.
0:58:23 > 0:58:25Oh, dear.
0:58:25 > 0:58:26With tantalising trifles...
0:58:26 > 0:58:29Nice that you're making a succession of wizard's hats.
0:58:29 > 0:58:31- That is a wizard's hat.- Gandalf.
0:58:31 > 0:58:33..faultless floating islands...
0:58:33 > 0:58:37They're misshapen icebergs, and the Titanic is heading for them.
0:58:37 > 0:58:39..and perfect petits fours.
0:58:39 > 0:58:42We have to make them small. It goes against all my instincts!
0:58:42 > 0:58:44Only one can be Star Baker.
0:58:44 > 0:58:47Ohhh, please...!
0:58:47 > 0:58:49But how many will go home?
0:58:49 > 0:58:50Oh, no!
0:58:50 > 0:58:52Nasty, messy chocolate...
0:58:52 > 0:58:54Oh, no.
0:58:58 > 0:58:59Can't do this.
0:59:15 > 0:59:18Subtitles by Red Bee Media Ltd