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