0:00:02 > 0:00:03We're over halfway through the bake off
0:00:03 > 0:00:05and a good half-stone heavier.
0:00:05 > 0:00:08So far, we have consumed 13 sandwich cakes, 497,000 breadsticks,
0:00:08 > 0:00:1111 tartlets, two tray bakes and a large macaroon.
0:00:11 > 0:00:15I say we, it's just me, but I have an excellent truss maker. Welcome...
0:00:15 > 0:00:17To the Great British Bake Off!
0:00:17 > 0:00:18'Last time...'
0:00:18 > 0:00:22I literally just want to shove the whole spoon in my mouth.
0:00:22 > 0:00:25'..Frances' dreams of becoming Star Baker...' Oh!
0:00:25 > 0:00:27'..collapsed!'
0:00:27 > 0:00:31- 'Christine triumphed...' - I am feeling ecstatic!
0:00:31 > 0:00:34'..Kimberley, Ruby and Howard clung on...'
0:00:34 > 0:00:36Oh, I just don't want to be in that position again.
0:00:36 > 0:00:39I'm pleased that they like my bakes more than I seem to.
0:00:39 > 0:00:41I'd already booked my cab home.
0:00:41 > 0:00:44'..but it was Rob's biscuits that saw him "exterminated!"'
0:00:44 > 0:00:46I'm going to take a few days off from baking.
0:00:46 > 0:00:51- I suspect that is fairly normal. - 'Now the seven remaining bakers...'
0:00:51 > 0:00:53I'm scared this is a sign.
0:00:53 > 0:00:55'..must put their signature on tea-time...'
0:00:55 > 0:00:58Ooh! Slightly scary when you did that, mate.
0:00:58 > 0:01:01'..unravel Paul's twisted technical...'
0:01:01 > 0:01:03Am I reading this right? Oh, gosh!
0:01:03 > 0:01:05'..and deliver 168...'
0:01:05 > 0:01:09I never bake with this sort of concentration or speed ever.
0:01:09 > 0:01:13- '..show-stopping sweet buns.' - There is going to be no panic.
0:01:13 > 0:01:14Who am I kidding?
0:01:14 > 0:01:16'But whose dough will be sweetest...'
0:01:16 > 0:01:18It is kind of hypnotic after a while, isn't it?
0:01:18 > 0:01:20'..and whose bake off...'
0:01:20 > 0:01:23- Mine has gone splat. - '..is about to come to a bitter end?'
0:01:23 > 0:01:28- I can't eat this.- I think it's probably inevitable.
0:01:50 > 0:01:53Due to a new ruling from the BBC, we are
0:01:53 > 0:01:57no longer allowed to make puns about buns.
0:01:57 > 0:02:00- Welcome to sweet dough week. - Thank you.
0:02:01 > 0:02:03There are seven of us left now,
0:02:03 > 0:02:06and all seven of us want to get to the final.
0:02:06 > 0:02:09Although it is a competition, we do help each other out.
0:02:09 > 0:02:12It is a learning and sharing experience at the minute.
0:02:12 > 0:02:14Feel free to throw up at any point.
0:02:14 > 0:02:16I am just putting my family
0:02:16 > 0:02:18and friends through the mill at the moment.
0:02:18 > 0:02:20Each week I say, "This might be the week I go,"
0:02:20 > 0:02:23and then I've been like, "No, actually, I've got through,"
0:02:23 > 0:02:26and it has been causing such a lot of stress for them.
0:02:26 > 0:02:29Everyone at school is sort of really proud and chuffed.
0:02:29 > 0:02:31"You're still in! You're still in!"
0:02:31 > 0:02:37And then just the odd person that is, "Really? Still in? Hmm."
0:02:48 > 0:02:51Hello, bakers. Welcome to this, your signature sweet tea loaf.
0:02:51 > 0:02:53You can make any loaf you like.
0:02:53 > 0:02:56It could be the classic Welsh Bara Brith, apologies for pronunciation,
0:02:56 > 0:03:00or the Barm Brack from Ireland, or - my own favourite - the Croydon cob,
0:03:00 > 0:03:04which also doubles up as a weapon for close hand-to-hand combat.
0:03:04 > 0:03:06Paul and Mary would like you to use yeast.
0:03:06 > 0:03:09Any other ingredients are completely up to you.
0:03:09 > 0:03:12It can be baked in a tin or free-form and you've got three hours
0:03:12 > 0:03:15on your Signature Challenge, so on your marks...
0:03:15 > 0:03:16- Get set...- Bake!
0:03:19 > 0:03:23A tea loaf is a sweet yeasted bread, traditionally served at tea-time
0:03:23 > 0:03:26and often flavoured with fruits and spices.
0:03:26 > 0:03:29All of our bakers have chosen to make theirs with enriched dough.
0:03:29 > 0:03:31The difficulty with a tea loaf is, because most of the time
0:03:31 > 0:03:34you're going to put sugar in or butter or eggs,
0:03:34 > 0:03:37any one of those things retards the yeast, it just slows it up,
0:03:37 > 0:03:40so they have got to utilise the time perfectly.
0:03:41 > 0:03:45I think three hours is absolutely fine to make a tea loaf.
0:03:45 > 0:03:48If they are sensible, they will do it in one pound tins.
0:03:48 > 0:03:54I want ones that look evenly baked and are absolutely full of flavour.
0:03:54 > 0:03:59I've got my sultanas here, infusing in some Assam tea.
0:03:59 > 0:04:00I won't be doing the apricots
0:04:00 > 0:04:02because they're quite plump-cious anyway.
0:04:02 > 0:04:05Plump-cious, it's a nice word, isn't it?
0:04:05 > 0:04:08Don't know if it exists but it sounds good.
0:04:08 > 0:04:11Christine's recipe for an Oxford nutty tea loaf has been created
0:04:11 > 0:04:15to perfectly complement a cheese made near her home town.
0:04:15 > 0:04:17I am creating it and I come from near Oxford,
0:04:17 > 0:04:20hence it is going to be the Oxford loaf.
0:04:20 > 0:04:23It would be lovely if it took off, wouldn't it?
0:04:23 > 0:04:25This is sort of like a chai latte I have got
0:04:25 > 0:04:27going on in here at the moment.
0:04:27 > 0:04:31Chai is a spiced Indian tea drink flavoured with, like, cinnamon,
0:04:31 > 0:04:33cardamom and ginger.
0:04:33 > 0:04:37When cut, Frances' chai tea loaf will reveal a cinnamon swirl
0:04:37 > 0:04:41and, unsurprisingly, she has also given some thought to presentation.
0:04:41 > 0:04:44Here we go. Here we go.
0:04:44 > 0:04:46The idea is it just sits in there
0:04:46 > 0:04:48and then its little head just sort of pops up.
0:04:48 > 0:04:51So it looks like a massive, mad, cinnamon cappuccino bun.
0:04:51 > 0:04:53Getting a great texture on the bread is key
0:04:53 > 0:04:56and when you start folding dough, in the time that you've got,
0:04:56 > 0:04:58you've got to make sure that the structure is good.
0:04:58 > 0:05:01- Good luck with that one.- Thank you.
0:05:03 > 0:05:06Frances is not the only baker using chai tea.
0:05:06 > 0:05:08I think I'd call myself a bit of a flavour magpie.
0:05:08 > 0:05:10There are so many flavours and spices
0:05:10 > 0:05:13and food experiences out there that if I go back to a recipe,
0:05:13 > 0:05:16I will always shift it up a little bit.
0:05:16 > 0:05:19Kimberley is making a chai spiced date and ginger tea loaf,
0:05:19 > 0:05:22and adding an extra layer of flavour.
0:05:22 > 0:05:25I'm going to ripple chai spiced butter through it, which is
0:05:25 > 0:05:29a mixture of green cardamom, ginger, black cardamom, cinnamon
0:05:29 > 0:05:31and some palm sugar. When you cut through it,
0:05:31 > 0:05:35you'll see the kind of ripples of the spices through it.
0:05:35 > 0:05:40I've just realised that I've put my mix into the bowl
0:05:40 > 0:05:44of my weighing scale, instead of into a mixing bowl.
0:05:44 > 0:05:47Howard's tea loaf features a controversial ingredient,
0:05:47 > 0:05:50which has never before appeared on the bake off.
0:05:50 > 0:05:52I've just put the ordinary bread flour in here
0:05:52 > 0:05:57and I am now adding some hemp flour, which is from Yorkshire.
0:05:57 > 0:05:59It is locally-sourced hemp flour.
0:06:00 > 0:06:03Howard's healthy hemp and date loaf is made with yoghurt
0:06:03 > 0:06:07- and will be kneaded with hemp oil. - I know nothing about hemp.
0:06:07 > 0:06:12- Is it a grass?- It is.- How can we describe hemp to you, Mary?
0:06:12 > 0:06:15Let's just say this is the legal side of hemp, so there's
0:06:15 > 0:06:18an illegal side and a legal side and it is very, very good for you.
0:06:18 > 0:06:20- You've got loads of omega-3... - It has, yeah.
0:06:20 > 0:06:24- The seeds here but the leaf, as Sue said...- Is naughty cigarettes, Mary.
0:06:24 > 0:06:30- And the flour is the ground-up inside of the seed?- It is, yeah.
0:06:30 > 0:06:31The oil is extracted.
0:06:31 > 0:06:35I am using some hemp oil as well, for actually rolling it out.
0:06:35 > 0:06:38I think the whole idea of using hemp is going to be fascinating -
0:06:38 > 0:06:41to see what type of flavour is going to come through.
0:06:41 > 0:06:44I have never had one before, so it is going to be different for me.
0:06:50 > 0:06:52Time is not on the bakers' side.
0:06:54 > 0:06:58The additional ingredients in a tea loaf risk retarding the yeast
0:06:58 > 0:07:02and weighing down the dough, dramatically slowing the rise.
0:07:02 > 0:07:04I know the bread has got to go in the oven,
0:07:04 > 0:07:0850 minutes before the end of the time, so then I work
0:07:08 > 0:07:13backwards on proving for this, proving for that, mixing for this.
0:07:13 > 0:07:15The quicker they can combine their ingredients...
0:07:15 > 0:07:18Just check that it's reached the right stage in terms of
0:07:18 > 0:07:20the development of the gluten. That's quite good.
0:07:20 > 0:07:23..the more precious time they will have for their dough to prove.
0:07:23 > 0:07:25I even got my clingfilm ready for my bowl,
0:07:25 > 0:07:27so I am trying to be organised.
0:07:27 > 0:07:29The panic time actually has to be now.
0:07:29 > 0:07:31I really have to be focused now.
0:07:31 > 0:07:35It needs to be properly proven, it needs to be proving very soon.
0:07:35 > 0:07:37This is barely a dough, it is a batter.
0:07:37 > 0:07:40If it rises properly, it ends up being quite light.
0:07:41 > 0:07:45Glenn lives in Devon, so his saffron and nutmeg tea loaf is
0:07:45 > 0:07:48a West Country take on a classic Italian sweet bread.
0:07:48 > 0:07:50I wanted to do something that was regional,
0:07:50 > 0:07:54so I married the flavours of the Cornish saffron bun with panettone.
0:07:54 > 0:07:57- That sounds like an adventure to me. - It is, yeah.
0:07:57 > 0:08:00True panettone - how are you going to cool it?
0:08:00 > 0:08:03I am not going to cool it upside down,
0:08:03 > 0:08:05because I haven't got the structure.
0:08:05 > 0:08:06So when you say panettone,
0:08:06 > 0:08:09what you're actually talking about is a panettone tin.
0:08:09 > 0:08:13Calling it panettone, you're in trouble from him.
0:08:13 > 0:08:16I like to do signature bakes that are true to me
0:08:16 > 0:08:17and true to my upbringing.
0:08:17 > 0:08:19I think Mary would have been a little bit upset
0:08:19 > 0:08:22and disappointed if I wasn't going to make Bara Brith,
0:08:22 > 0:08:23to be honest with you.
0:08:23 > 0:08:25Beca's classic Welsh Bara Brith is straight out of her
0:08:25 > 0:08:28grandmother's cookbook, but the pressure of the bake off is
0:08:28 > 0:08:32beginning to make her question her family recipes.
0:08:32 > 0:08:33I find it difficult to mix
0:08:33 > 0:08:36the fruit into the dough after its first prove.
0:08:36 > 0:08:39Does it matter when I add the fruit to the dough?
0:08:39 > 0:08:43- Yeah, I've got my way of doing it. - Care to share that?
0:08:43 > 0:08:45- He's not going to tell you! - I can't tell you.
0:08:45 > 0:08:46- It's not fair for me to tell you now.- OK.
0:08:46 > 0:08:51- I'll tell you after, and the reason why. Good luck, Beca.- Thank you.
0:08:51 > 0:08:53- Thank you.- Maybe, if you're lucky,
0:08:53 > 0:08:55- he'll give you the answers later on.- Doubt it!
0:08:55 > 0:08:57- I'm on tenterhooks! - I doubt it very much!
0:08:57 > 0:08:59To be honest, you've put it in already,
0:08:59 > 0:09:03- I would've put it in later. - Well, there we go. I knew you were going to say that.
0:09:03 > 0:09:06Kneading enriched dough is even more important
0:09:06 > 0:09:07than with a standard bread dough.
0:09:07 > 0:09:09My dad used to say to me
0:09:09 > 0:09:12when I was making dough, "Son, you've got two hands.
0:09:12 > 0:09:14"I am going to half your wages
0:09:14 > 0:09:16"because you are not using the other one."
0:09:16 > 0:09:20The gluten takes longer to build and must support the heavier,
0:09:20 > 0:09:22wetter dough as it rises.
0:09:22 > 0:09:25And then it needs to prove for at least an hour.
0:09:25 > 0:09:27Whoopsie!
0:09:27 > 0:09:31Now I just hope that the yeast was happy and it's all going to work.
0:09:46 > 0:09:49It hasn't proved as much as I was hoping.
0:09:49 > 0:09:51"You shouldn't have put the fruit in first."
0:09:51 > 0:09:56I think the fruit has inhibited the first rise a little bit.
0:09:58 > 0:10:01I think you can put fruit in before it has its first prove,
0:10:01 > 0:10:04but it slows it down because it, literally, weighs it down
0:10:04 > 0:10:06and as well, because I have so much citrus zest,
0:10:06 > 0:10:09that acidity can interfere with the yeast, so it's better for me
0:10:09 > 0:10:12to leave it till after that first prove.
0:10:12 > 0:10:16Ruby's citrus tea loaf is flavoured with oranges and lemons,
0:10:16 > 0:10:18glazed with a bitter orange marmalade
0:10:18 > 0:10:21and topped with freshly candied orange and lemon slices.
0:10:21 > 0:10:24I have had to plan it down to the second because I don't want another
0:10:24 > 0:10:27one of those challenges where I am rushing around at the last-minute.
0:10:27 > 0:10:28At the moment,
0:10:28 > 0:10:33I am actually a couple of minutes ahead of schedule, so that's good.
0:10:33 > 0:10:38Ruby, Christine and Beca are all relying on traditional bread tins
0:10:38 > 0:10:40to shape their loaves.
0:10:40 > 0:10:42This is quite important. I want a nice smooth top.
0:10:42 > 0:10:45Howard has bravely opted for a looser approach.
0:10:45 > 0:10:49Just get this into a reasonably round cob shape.
0:10:49 > 0:10:54But Kimberley and Frances are even more ambitious.
0:10:54 > 0:10:58I'm going to flatten it out, spread a spice butter through it.
0:10:58 > 0:11:01I am just going to spread over the sugar, cinnamon,
0:11:01 > 0:11:03a bit of cardamom, a bit of ginger -
0:11:03 > 0:11:06all the flavours you would get in chai.
0:11:06 > 0:11:09And now I'm just going to make a sausage,
0:11:09 > 0:11:14cut that into three, plait it and then shape that into the tin.
0:11:14 > 0:11:17Now I sort of coil it up, a bit like a fan.
0:11:17 > 0:11:19The key thing is to try and keep it quite tight,
0:11:19 > 0:11:22but I have been finding at home, sometimes the swirl is so tight,
0:11:22 > 0:11:24it disappears.
0:11:24 > 0:11:25Perfect!
0:11:28 > 0:11:33- After one final prove...- Urgh! It doesn't look enough at all.
0:11:33 > 0:11:38I suppose it's there. And I want it to come to there.
0:11:38 > 0:11:41..the bakers should've ensured they have enough remaining time
0:11:41 > 0:11:45- for their tea loaves to bake evenly.- Go on, little bun.
0:11:51 > 0:11:58I can just hear his voice now. "Under-proved. Under-worked."
0:12:00 > 0:12:03The Welsh speciality Bara Brith is not just a tea loaf,
0:12:03 > 0:12:04it is a source of national pride.
0:12:04 > 0:12:08In 1865, the speckled loaf was transformed in a place far,
0:12:08 > 0:12:11far from the green valleys of home.
0:12:12 > 0:12:15During the late 1700s, towns like Blaenavon
0:12:15 > 0:12:17in the Welsh Valleys were transformed into centres
0:12:17 > 0:12:21of industry, mined for their natural resources.
0:12:21 > 0:12:23Families came from all over Wales to find work
0:12:23 > 0:12:26and lived in purpose-built houses.
0:12:26 > 0:12:28Families were packed into these
0:12:28 > 0:12:31tiny cottages with a tiny little fireplace,
0:12:31 > 0:12:34boiling water on one side and an oven on the other side,
0:12:34 > 0:12:37as the cooking facilities were really limited.
0:12:37 > 0:12:40With such a small oven, it was impossible to bake enough bread
0:12:40 > 0:12:45to feed the whole family, so the workers shared big communal ovens.
0:12:45 > 0:12:47They would bake lots of bread for the whole week
0:12:47 > 0:12:50and at the end of baking day, there was a tiny bit of dough left
0:12:50 > 0:12:53and currants and sultanas, raisins and spice
0:12:53 > 0:12:55and sugar were poked into the dough,
0:12:55 > 0:12:59and that is the beginning of Bara Brith, or speckled bread.
0:13:00 > 0:13:05The recipe for Bara Brith has many regional variations across Wales.
0:13:05 > 0:13:07However, the core ingredients of tea,
0:13:07 > 0:13:09raisins and currants remain the same.
0:13:09 > 0:13:12But one variation of Bara Brith can trace its origins much
0:13:12 > 0:13:13further afield.
0:13:14 > 0:13:17My great-grandfather Thomas Austin was one of
0:13:17 > 0:13:24153 people who emigrated from Wales to Patagonia in 1865.
0:13:24 > 0:13:27The majority of the settlers had come from industrial towns
0:13:27 > 0:13:30and had little knowledge of how to work the land.
0:13:30 > 0:13:32They relied on trade with two local tribes,
0:13:32 > 0:13:34the Pampas and the Tehuelches
0:13:34 > 0:13:36to provide them with everyday ingredients,
0:13:36 > 0:13:39resulting in a reinvention of the Bara Brith.
0:13:41 > 0:13:46As you can see, this cake is much darker than the Bara Brith.
0:13:46 > 0:13:51That is why the settlers called it torta negra, which means black cake.
0:13:53 > 0:13:56Wheat was in short supply so to help it last in the heat,
0:13:56 > 0:13:59the torta negra was filled with molasses and even more fruit
0:13:59 > 0:14:02and nuts than the Bara Brith. But this wasn't the only difference.
0:14:02 > 0:14:06To make Bara Brith, they soak the fruit in tea.
0:14:06 > 0:14:11The new version is soaked overnight in rum.
0:14:11 > 0:14:14Recipes for Bara Brith and torta negra have been
0:14:14 > 0:14:16passed down through generations and are still enjoyed
0:14:16 > 0:14:19today in both the Welsh Valleys and the plains of Patagonia.
0:14:23 > 0:14:29Bakers, that's half an hour left on your loaves. Half an hour left.
0:14:32 > 0:14:34Oh, that looks lovely!
0:14:34 > 0:14:37- I could cry.- Why? - It should be higher than that.
0:14:37 > 0:14:41Should it? I think mine's spread. Mine has gone splat.
0:14:51 > 0:14:53You have said in the past, "This is going to be terrible,"
0:14:53 > 0:14:55and it has come out fine.
0:14:55 > 0:14:58No, it won't, Mel. It's not going to be fine.
0:14:58 > 0:15:02- It is so frustrating!- Come on, punch it out. Right. I'll hold him.
0:15:02 > 0:15:05Come on! That's good. Get out the tension.
0:15:06 > 0:15:09Glenn has also found a way to distract himself.
0:15:09 > 0:15:11I have changed my plans.
0:15:11 > 0:15:14I am rigging up a contraption to allow me
0:15:14 > 0:15:16to cool my panettone upside down
0:15:16 > 0:15:20in the traditional style, hinted at by Paul's question,
0:15:20 > 0:15:23"How will you be cooling your panettone?"
0:15:23 > 0:15:26Panettone is lighter than standard sweet breads,
0:15:26 > 0:15:29so unless Glenn can rest it upside down,
0:15:29 > 0:15:31he risks it sinking as it cools.
0:15:32 > 0:15:33My late stepdad,
0:15:33 > 0:15:37he had boundless belief in the ability of a bloke and some
0:15:37 > 0:15:44string or some gaffer tape or a wire clothes hook and he would fix, or
0:15:44 > 0:15:49attempt to fix, and usually manage to fix pretty much anything with
0:15:49 > 0:15:51one or all of those three ingredients.
0:15:51 > 0:15:55Linton, if you are watching, this botched job is in your honour.
0:15:55 > 0:15:56Beautiful!
0:15:58 > 0:16:00OK, bakers, glaze those sweet breads,
0:16:00 > 0:16:02you have 15 minutes. Just 15 minutes left.
0:16:03 > 0:16:07Oh, no. It's terribly wrong. It has split.
0:16:07 > 0:16:10It's under-proved, that's why it's split.
0:16:11 > 0:16:17- Oh, that has come out clean.- Yes! - Right.- That looks amazing.
0:16:19 > 0:16:21Is it going to fall through?
0:16:23 > 0:16:27Slightly scary when you did that, mate. Is that... Is that...
0:16:27 > 0:16:30- deep in enough? It's not just all going to...- It's going to be fine.
0:16:30 > 0:16:32- It's going to be fine.- OK.
0:16:36 > 0:16:40It just looks very amateurish, not what I wanted.
0:16:45 > 0:16:49All in all, not a good bake.
0:16:52 > 0:16:55Look. It's like a little bottom!
0:16:57 > 0:16:59That is marvellous!
0:17:09 > 0:17:12OK, bakers, time is up on your Signature Challenge.
0:17:12 > 0:17:15Please put the tea loaves at the end of your benches.
0:17:21 > 0:17:23Give me a hug, Howard. Give me a hug.
0:17:23 > 0:17:26HOWARD CHUCKLES
0:17:31 > 0:17:34Each of the tea loaves will now be judged by Paul and Mary.
0:17:38 > 0:17:41You start with your eyes and that looks... Wow! I want to taste that.
0:17:48 > 0:17:50I love this deep citrus flavour.
0:17:52 > 0:17:55I think your oven was too hot
0:17:55 > 0:17:57because it's slightly doughy inside,
0:17:57 > 0:17:59but the flavours are excellent
0:17:59 > 0:18:01and it is a great flavour inside and it looks good.
0:18:01 > 0:18:03Thank you very much, Ruby.
0:18:12 > 0:18:15- It looks as though it's going to be rather good for me.- Right.
0:18:22 > 0:18:26The hemp itself is quite pungent in the end in spice, which
0:18:26 > 0:18:29- I don't like. It sort of dries out your palate.- It is different.
0:18:29 > 0:18:31- OK, thank you.- Thank you.
0:18:43 > 0:18:46- There is a bit of spring back. - It has been mixed properly.
0:18:48 > 0:18:51I like the addition of the cranberries.
0:18:51 > 0:18:53That is the best bake you could have done
0:18:53 > 0:18:56- with the prove that you had.- OK.
0:19:03 > 0:19:05It's a lovely colour.
0:19:08 > 0:19:11It is definitely under-baked.
0:19:11 > 0:19:15As soon as you put it in your mouth...it just goes to dough.
0:19:15 > 0:19:17- But the flavours are there. - I like that sharpness.
0:19:17 > 0:19:19I like the saffron, I like the orange,
0:19:19 > 0:19:21but unfortunately it is under-baked.
0:19:21 > 0:19:24- It needed longer in the oven, longer proving for sure.- OK.
0:19:35 > 0:19:39- Oh, dear, it's so doughy inside and it's not well risen.- Horrible.
0:19:39 > 0:19:42- I can't eat this. - No, I'm not surprised.
0:19:42 > 0:19:44It will not do my insides very good at all.
0:19:44 > 0:19:47The key point with an enriched dough is the proving.
0:19:47 > 0:19:50Several people have had difficulty in getting it done in the time.
0:19:50 > 0:19:53A smaller loaf takes a shorter time to rise -
0:19:53 > 0:19:55therefore choose a smaller loaf.
0:20:09 > 0:20:11- See in there?- Mmm.
0:20:15 > 0:20:18- I love the flavour. - I love spices.- It's delicious.
0:20:18 > 0:20:20The flavour is good, the idea is good,
0:20:20 > 0:20:23but it is under-proved and under-baked.
0:20:36 > 0:20:37Look at that.
0:20:40 > 0:20:43I really like it, just a bit boring on the outside,
0:20:43 > 0:20:45but inside it's well baked.
0:20:45 > 0:20:47The flavour of the cinnamon is good, it doesn't overwhelm
0:20:47 > 0:20:49because of the blend of the sugar as well.
0:20:49 > 0:20:51I think it's a very attractive loaf.
0:20:51 > 0:20:54We are always very excited when you do something totally original.
0:20:54 > 0:20:58- Thank you.- Lovely. - Thank you very much.
0:21:01 > 0:21:02I think for once, actually,
0:21:02 > 0:21:05I could have done with a bit more style as far as the bit on the top.
0:21:05 > 0:21:07I was thinking icing sugar.
0:21:07 > 0:21:09I did it at home a little bit, with an icing sugar stencil,
0:21:09 > 0:21:13but I think I was just like, "It might over-gild that teacup."
0:21:13 > 0:21:16Ugh! It's really frustrating. Just...
0:21:18 > 0:21:21So frustrated that I just don't seem to be able to
0:21:21 > 0:21:23nail the signature bakes.
0:21:23 > 0:21:25It didn't work at all at home,
0:21:25 > 0:21:27so at least it's an improvement on that.
0:21:27 > 0:21:30Positives, find the positives.
0:21:30 > 0:21:32I have no idea what went wrong.
0:21:32 > 0:21:35I made it exactly the same as I had at home,
0:21:35 > 0:21:37both times it's gone right.
0:21:37 > 0:21:41It's bread, it's baking, it's what it does.
0:21:49 > 0:21:52'One sweet dough challenge down, two remaining for the bakers.
0:21:52 > 0:21:55'Their next is a total mystery.'
0:21:59 > 0:22:03Welcome to your beloved technical challenge.
0:22:03 > 0:22:06You will be pleased to hear this afternoon
0:22:06 > 0:22:08that it is one of Paul's recipes.
0:22:08 > 0:22:11So, before he says something that we all might regret,
0:22:11 > 0:22:14Paul, Mary, off you go.
0:22:14 > 0:22:18So, the technical challenge this afternoon is an apricot couronne.
0:22:18 > 0:22:21A traditional French sweet loaf.
0:22:21 > 0:22:23We need enriched dough, apricots, twisted,
0:22:23 > 0:22:24then formed into a crown shape.
0:22:24 > 0:22:27You have got two-and-three-quarter hours in which to bake it,
0:22:27 > 0:22:30- so on your marks...- Get set... BOTH:- Bake.
0:22:33 > 0:22:36I know what they look like, so hopefully I can replicate one.
0:22:36 > 0:22:40I think it's like a sort of twisted, round thing.
0:22:40 > 0:22:42I think you do it a bit like a Swiss roll or a Chelsea bun
0:22:42 > 0:22:44and then you split it in half.
0:22:44 > 0:22:47I might as well be doing this entire challenge like this,
0:22:47 > 0:22:49because that is how much of an idea I have.
0:22:53 > 0:22:56An old favourite, Mary. An apricot couronne.
0:22:56 > 0:22:58It looks absolutely beautiful.
0:22:58 > 0:23:00- Would you like to try some, Mary? - I would.
0:23:00 > 0:23:03- It's absolutely delicious. - I hope they don't mess up my recipe.
0:23:03 > 0:23:06The first thing they have got to do is prepare the dough.
0:23:06 > 0:23:08Once it's risen, they have to roll it out into a rectangle,
0:23:08 > 0:23:12then they smother the filling on the top. This is the tricky bit.
0:23:12 > 0:23:14I knew there must be something tricky.
0:23:14 > 0:23:18Once the filling has gone in, they have to cut down the middle
0:23:18 > 0:23:20of the length of the bread dough itself
0:23:20 > 0:23:23and expose all the interior, and then twist it together
0:23:23 > 0:23:25and then join it together to form a halo.
0:23:25 > 0:23:28Have you told them how long to bake it, or is that up to them?
0:23:28 > 0:23:31- No, that is entirely up to them. - You're very cruel.- Oh, yes.
0:23:34 > 0:23:39This doesn't fill me with dread like others do. So, that's positive.
0:23:39 > 0:23:42'Enriched couronne dough is a mixture of flour,
0:23:42 > 0:23:43'yeast, salt, butter and eggs.'
0:23:46 > 0:23:47Have you got any more milk?
0:23:47 > 0:23:51'Milk is used instead of water to break down the chemical structure
0:23:51 > 0:23:53'which should result in a light dough.'
0:23:54 > 0:23:59I think it needs to be working for 8-10 minutes. It feels nice.
0:24:00 > 0:24:03'The bakers must knead their dough well, or their sweet couronnes
0:24:03 > 0:24:05'will spread out flat instead of rise.'
0:24:08 > 0:24:10It is getting there, but it's not there yet.
0:24:10 > 0:24:12Do you think they'll notice those two grams
0:24:12 > 0:24:13I just threw on the floor?
0:24:19 > 0:24:21I'm scared this is a sign.
0:24:21 > 0:24:23'As their dough proves...
0:24:23 > 0:24:25Can I use the oven, rather than the drawer?
0:24:25 > 0:24:27'..the bakers should prepare their filling.'
0:24:27 > 0:24:30Cream, butter and sugar, and mix in the remaining ingredients.
0:24:30 > 0:24:33So, we've got apricots, there's flour,
0:24:33 > 0:24:35raisins, walnuts and orange zest.
0:24:38 > 0:24:39We have ignition.
0:24:41 > 0:24:43It is such a relief to see my dough rising,
0:24:43 > 0:24:45which I didn't see this morning.
0:24:46 > 0:24:50'Paul's recipe doesn't state how long to prove the dough.'
0:24:52 > 0:24:56I'm just debating whether to be the first one
0:24:56 > 0:24:58to get my dough out or not.
0:24:58 > 0:25:01If everybody is waiting for somebody else to do it,
0:25:01 > 0:25:02then we might be here all night.
0:25:02 > 0:25:08So, I'm thinking, should I go for it?
0:25:12 > 0:25:15I'm thinking that's probably ready to start working.
0:25:24 > 0:25:26It just says, roll out the dough into a rectangle.
0:25:28 > 0:25:30Near enough a rectangle to me.
0:25:30 > 0:25:34Then it says, spread the apricot mixture over the dough.
0:25:34 > 0:25:36It's all guesswork.
0:25:37 > 0:25:39Roll up the dough and then cut it in half.
0:25:39 > 0:25:43How do you roll it up and then cut it into two?
0:25:43 > 0:25:48Do you roll it that way, am I reading this right? Oh, gosh.
0:25:48 > 0:25:52I think I am going to have to go with it.
0:25:52 > 0:25:55'Unless they roll the dough tightly and evenly...'
0:25:55 > 0:26:00You won't want to be chewing through half an inch of filling.
0:26:00 > 0:26:03'..the couronne will lose its distinctive layers.'
0:26:06 > 0:26:08OK, rolled, all good.
0:26:08 > 0:26:11- What's next?- Cut. - So, you're leaving a bit at the top.
0:26:11 > 0:26:14Twist the two dough lengths together.
0:26:14 > 0:26:19Does it mean twist over each other, twist round?
0:26:19 > 0:26:22I hadn't thought about that. Twist the two together.
0:26:22 > 0:26:25- Twist the two together, my love. - OK, so that means do that.
0:26:32 > 0:26:34Why are you keeping the filling upright?
0:26:34 > 0:26:36Because that's just the way I've seen it.
0:26:36 > 0:26:38That looks crown-like, doesn't it?
0:26:38 > 0:26:41Something that Robert Powell would be happy to wear.
0:26:41 > 0:26:42Do it tight.
0:26:42 > 0:26:45'Without a second prove, the twist will inhibit the dough's
0:26:45 > 0:26:48'rise in the oven, resulting in a dense couronne.'
0:26:48 > 0:26:52I believe this giant bag may have something to do with it.
0:26:52 > 0:26:54'But without a cover,
0:26:54 > 0:26:56'a skin will form, causing the surface
0:26:56 > 0:26:58'to become tough and leathery when baked.'
0:26:58 > 0:27:01- Is that going to work? - Yeah.- Prove it.
0:27:01 > 0:27:03THEY LAUGH
0:27:08 > 0:27:10Oh, hello. That's a crown and a half.
0:27:10 > 0:27:12It's a bit big, isn't it?
0:27:12 > 0:27:14I've just seen Howard's.
0:27:19 > 0:27:22It's not big enough. Howard's - twice as big.
0:27:23 > 0:27:26That's what it should look like, not that.
0:27:26 > 0:27:28How long have you got left?
0:27:28 > 0:27:31I don't know how long I've got left cos I don't know how long I need.
0:27:31 > 0:27:32From the picture I remember,
0:27:32 > 0:27:35I don't remember seeing loads of filling coming out.
0:27:35 > 0:27:39- I could be wrong. - It sounds harder than it is.
0:27:39 > 0:27:42It's just a Chelsea bun by any other name.
0:27:42 > 0:27:44Yeah. Truly.
0:27:45 > 0:27:48Of course, it says "bake".
0:27:48 > 0:27:51What does that mean, bake?
0:28:02 > 0:28:05Bakers, that's half an hour left on your couronnes.
0:28:07 > 0:28:10I put a hat on it because it was browning too quickly,
0:28:10 > 0:28:12which worries me.
0:28:12 > 0:28:16I think because I've got more cuts on it than some people,
0:28:16 > 0:28:18so my filling is more exposed,
0:28:18 > 0:28:22it means the sugar in the filling is browning more quickly.
0:28:22 > 0:28:24I just need to keep an eye on that.
0:28:24 > 0:28:28I've not done too bad for time, which is why I am slightly
0:28:28 > 0:28:32unsure why everybody else seems to be a little bit behind me.
0:28:32 > 0:28:36- Heaven forbid, I might have got it right!- Couronne, that looks good.
0:28:36 > 0:28:39That's quite a turban-esque type of crown.
0:28:39 > 0:28:44- Yes, I didn't want it to spill out too much filling.- Sure.
0:28:45 > 0:28:47I'm happy the shape has got a nice twist to it.
0:28:53 > 0:28:54Five minutes left, bakers,
0:28:54 > 0:28:57and the crowns need to be at the ends of the benches.
0:29:01 > 0:29:05Doesn't glazing transform everything?
0:29:08 > 0:29:11It's kind of hypnotic after a while, isn't it?
0:29:24 > 0:29:28Bakers, time is up. Couronnes on your boards, please.
0:29:28 > 0:29:31Now your rings must face the judgment of Paul.
0:29:39 > 0:29:42'Paul and Mary will have no idea who made which couronne.'
0:29:47 > 0:29:50Actually, looking at these, they all look pretty good,
0:29:50 > 0:29:52but we have got to try it first.
0:29:52 > 0:29:55- For you to say they're all looking pretty good...- Don't start, Mary.
0:29:55 > 0:29:57Let's just start over here.
0:29:57 > 0:30:00I quite like this one, see the way the filling is all exposed,
0:30:00 > 0:30:04- the icing is good on it, as well. - It's a good bake underneath too.
0:30:04 > 0:30:06Good amount of filling in there,
0:30:06 > 0:30:09great texture, good bake, nice colour.
0:30:09 > 0:30:12Moving onto the next one, not much filling exposed,
0:30:12 > 0:30:13you can see little bits.
0:30:13 > 0:30:16They could have done with slightly more open twists.
0:30:16 > 0:30:20Not quite as even, this end is thin, this end is thick.
0:30:20 > 0:30:22Not as much orange coming through in that one.
0:30:22 > 0:30:26Again, this is a little bit too thin, it needs to be thicker.
0:30:26 > 0:30:29They have rolled it out too much. The bake looks good.
0:30:31 > 0:30:32It's really full of fruit.
0:30:32 > 0:30:36Moving onto this one, the icing is good, almonds, good.
0:30:36 > 0:30:39It's exposing the filling, which I like as well.
0:30:39 > 0:30:41Nice texture, the fruit is fairly even.
0:30:43 > 0:30:44A bit thin, this one.
0:30:44 > 0:30:47You can see where the filling is exposed on the outside
0:30:47 > 0:30:48and not all the way through.
0:30:48 > 0:30:51It just goes to show that it wasn't spread evenly.
0:30:51 > 0:30:54Now this one, with all this open side
0:30:54 > 0:30:57showing through, makes it look more tempting and delicious.
0:30:57 > 0:31:00Nice size, and it's quite even all the way round.
0:31:00 > 0:31:04- Good icing, that is a nice couronne. - It looks almost perfect.
0:31:05 > 0:31:06Moving on to the last one.
0:31:06 > 0:31:09A bit too much icing on that, you can't see what is going on.
0:31:09 > 0:31:14- It needs to be lighter, it's a bit clumsy on the icing.- Well baked.
0:31:14 > 0:31:17It is well baked, yeah. You can see the filling, it's unusual.
0:31:17 > 0:31:21- It's not really even.- But what a good batch we've had this time.
0:31:21 > 0:31:24I'm impressed, they're all baked, they all tasted good.
0:31:24 > 0:31:26This is going to be difficult to judge.
0:31:26 > 0:31:29'But whose couronne will see them crowned winner
0:31:29 > 0:31:31'of the sweet dough technical challenge?'
0:31:32 > 0:31:35In seventh place is this one, whose is this?
0:31:35 > 0:31:38It was too thin, all the filling was round the outside
0:31:38 > 0:31:41and it could have done with a slightly deeper colour as well.
0:31:41 > 0:31:44And in sixth place, this one here.
0:31:44 > 0:31:46This is a little bit clumsy
0:31:46 > 0:31:49and the distribution of the fruit is not very even.
0:31:49 > 0:31:54'Glenn is fifth, Christine fourth, and Kimberley secures third place.'
0:31:54 > 0:31:56In second place, who is that?
0:31:56 > 0:31:59The flavour was there, lovely finish, good colour.
0:31:59 > 0:32:02And in first place is this one.
0:32:02 > 0:32:04APPLAUSE
0:32:04 > 0:32:05Well done, Ruby.
0:32:06 > 0:32:10Excellent ripple all the way through, filling's all exposed.
0:32:10 > 0:32:12That looks like the one I would have done, well done.
0:32:17 > 0:32:19I'm so proud of myself,
0:32:19 > 0:32:23I never thought I would get first in a technical, so I'm really happy.
0:32:23 > 0:32:27They all looked and tasted great so a good technical all-round.
0:32:27 > 0:32:31All-round a couronne. That's how you say it.
0:32:31 > 0:32:35Mary said it was a bit clumsy, but I'm not bothered, to be honest.
0:32:35 > 0:32:37It was baked, it tasted good, there was a good colour.
0:32:37 > 0:32:40I think they just didn't like the thick icing, which is fine.
0:32:40 > 0:32:42I quite like the thick icing.
0:32:42 > 0:32:44Oh! That was really annoying!
0:32:44 > 0:32:49So frustrating because it was the first technical bake that I've enjoyed.
0:32:51 > 0:32:56'For their third and final challenge, Paul and Mary have made a change.'
0:32:56 > 0:32:59Now, bakers, normally after the technical challenge
0:32:59 > 0:33:01we would send you home.
0:33:01 > 0:33:04But it's sweet dough week and we know these take time,
0:33:04 > 0:33:05so we are going to set you off
0:33:05 > 0:33:09on your Showstopper Challenge right now, this evening.
0:33:09 > 0:33:12We need you to make two different varieties of European sweet buns.
0:33:12 > 0:33:1512 of each.
0:33:15 > 0:33:18These can be either French brioche or a German schnecken.
0:33:18 > 0:33:21Basically, this challenge is Nigel Farage's worst nightmare.
0:33:21 > 0:33:23You have 30 minutes to start your dough tonight
0:33:23 > 0:33:26and that's in advance of a four-hour bake tomorrow.
0:33:26 > 0:33:29- So, on your marks...- Get set... BOTH:- Bake.
0:33:31 > 0:33:34'Most of the bakers are attempting brioche.
0:33:34 > 0:33:37'The large amount of eggs and butter in the dough
0:33:37 > 0:33:39'means a long, slow prove is crucial.'
0:33:39 > 0:33:42By the time you have added all the eggs, all the butter,
0:33:42 > 0:33:45the dough is sloppy. It's like a batter.
0:33:45 > 0:33:48So you chill the dough for 12 hours, that solidifies the butter,
0:33:48 > 0:33:51then it becomes a malleable dough, then you can shape it.
0:33:51 > 0:33:54It needs to rest for a minimum 8-12 hours, realistically.
0:33:54 > 0:33:57They have got to be organised and creative.
0:33:57 > 0:33:59They have got to make full use of this half-hour.
0:33:59 > 0:34:02Would have liked longer, but, you know...
0:34:02 > 0:34:04I am adding in the zest of an orange and lemon.
0:34:04 > 0:34:08I think the flavours help, sitting there overnight.
0:34:08 > 0:34:13I am making a apricot and almond brioche.
0:34:13 > 0:34:15The chocolate one is a brioche,
0:34:15 > 0:34:18but I have added melted chocolate to the mix.
0:34:19 > 0:34:21I have got saffron in my dough
0:34:21 > 0:34:23which gives it quite a nice, yellowy colour.
0:34:23 > 0:34:25It has been a very long day
0:34:25 > 0:34:28and I think we are all a little bit tired and a bit weary now.
0:34:29 > 0:34:31Hopefully, it'll have a good night.
0:34:36 > 0:34:37'Four hours remaining.
0:34:39 > 0:34:41'By making their fillings first,
0:34:41 > 0:34:44'the bakers can allow their dough even more time to prove.'
0:34:44 > 0:34:47I'm toasting my almonds at the moment, which
0:34:47 > 0:34:49I must not forget about, otherwise they will burn.
0:34:49 > 0:34:55These are my prunes that have been soaking in rum for about five days.
0:34:57 > 0:35:00When I was thinking about flavours I wanted something quite rich.
0:35:00 > 0:35:04I just thought, let's use a bit of booze.
0:35:04 > 0:35:07'As well as her prune and chocolate brioche buns,
0:35:07 > 0:35:11'Beca is making a British tea-time favourite with a twist.'
0:35:11 > 0:35:14It's a traditional English lemon iced finger, spiced with cardamoms.
0:35:14 > 0:35:18- That works? The cardamom?- It's beautiful.- He's an expert in buns.
0:35:18 > 0:35:19I like iced buns, yeah.
0:35:19 > 0:35:23I am an expert in eating them as well, if I'm honest.
0:35:23 > 0:35:25I'm just measuring out some golden syrup
0:35:25 > 0:35:29and that's going into this, which is butter and brown sugar.
0:35:29 > 0:35:31You can't always be good in life.
0:35:31 > 0:35:33You've got to go naughty sometimes.
0:35:33 > 0:35:37'Christine's naughty buns are cherry and raisin German schnecken,
0:35:37 > 0:35:39'named after their snail shape.
0:35:39 > 0:35:41'The second batch are skolebrod from Norway,
0:35:41 > 0:35:44'filled with vanilla custard and home-made strawberry jam.'
0:35:45 > 0:35:47It's a traditional school bun
0:35:47 > 0:35:50that children took to school in their lunchboxes.
0:35:50 > 0:35:52- So it means school bun?- It does. - Lovely.
0:35:52 > 0:35:55- Lucky children...- I know. - ..to have such lovely buns.
0:35:55 > 0:35:59- Well, we'll see, won't we? - Hopefully we will, Mary, we will.
0:36:00 > 0:36:04'The fillings should now be added to the rested dough.'
0:36:04 > 0:36:06It looks good, happy with it.
0:36:07 > 0:36:09I needed it to double in size - it has,
0:36:09 > 0:36:13although it's a little bit too cold, I think, in that fridge, actually.
0:36:17 > 0:36:20I can't get it out. It's wedged in.
0:36:20 > 0:36:23I'm feeling focused and determined, but I don't think
0:36:23 > 0:36:26I need to flap, I just need to do everything really well.
0:36:26 > 0:36:28'Glenn is using a vanilla-infused dough for his almond
0:36:28 > 0:36:30'and apricot brioche buns.
0:36:30 > 0:36:34'He is also making Swedish cinnamon swirls or kanelbullen
0:36:34 > 0:36:37'with the addition of a sticky caramel topping.'
0:36:37 > 0:36:40I put some of the caramel in the bottom with some hazelnuts.
0:36:40 > 0:36:44They are twisted like a ball of yarn, it's weird, but it works.
0:36:44 > 0:36:46- Full of confidence?- Well...
0:36:46 > 0:36:49- It's about consistency with this one.- Yeah.
0:36:51 > 0:36:52I'm making peachy buns.
0:36:52 > 0:36:56The peachy buns have pieces of peach inside wrapped in a marzipan.
0:36:56 > 0:37:01'Howard is hoping to create peach-filled brioche buns
0:37:01 > 0:37:03'that look like real peaches.
0:37:03 > 0:37:06'And German-inspired cinnamon baumschnecken.'
0:37:06 > 0:37:08- What is a schnecken, Howard? - It is basically a snail shape.
0:37:08 > 0:37:11- Aww.- Cute.
0:37:11 > 0:37:14You're a little schnecken, Howard. You are.
0:37:14 > 0:37:16- Thank you.- Thank you?
0:37:16 > 0:37:21- You are a little snail, and you say thank you?- I need compliments.
0:37:23 > 0:37:25I'm going to be making a kumquat marmalade
0:37:25 > 0:37:27to fill my chocolate brioche.
0:37:27 > 0:37:29They are kind of perfect for a quick marmalade
0:37:29 > 0:37:30because they are both sweet and sour.
0:37:30 > 0:37:34And the skins are so thin, they are edible anyway.
0:37:34 > 0:37:36You are supposed to eat them whole.
0:37:36 > 0:37:39So I don't have to boil them down for two hours before I get started,
0:37:39 > 0:37:42I can just make a very quick marmalade in about half an hour.
0:37:43 > 0:37:48'Kimberley is making double chocolate brioche filled with kumquat marmalade
0:37:48 > 0:37:50'along with her Danish kanelsnurrer filled with
0:37:50 > 0:37:53'chamomile, apricot and swirled with almond cream.'
0:37:54 > 0:37:58Are you feeling quietly confident? You look around and think,
0:37:58 > 0:38:00"Hello, I can take this lot down."
0:38:01 > 0:38:05People have, like, stealth-baking personalities.
0:38:05 > 0:38:09- Everybody has this kind of quiet style.- Who is Beca?
0:38:09 > 0:38:13Beca is just solid. Beca all the way through, boom, boom.
0:38:13 > 0:38:15We are just psychologically profiling you.
0:38:15 > 0:38:19She is a trained health care professional. Fact.
0:38:19 > 0:38:23Ruby is like the baking ninja, she's amazing.
0:38:23 > 0:38:27Do you think it's all just like really random, done it?
0:38:27 > 0:38:31- What is Glenn?- A flavour machine, and lots of skill.- Howard?
0:38:31 > 0:38:35Howard is really interesting flavour combinations.
0:38:35 > 0:38:38I like to see Howard as a maverick.
0:38:38 > 0:38:40He will not be tamed.
0:38:40 > 0:38:42He is the wild one. Christine?
0:38:42 > 0:38:45Christine, absolutely consistent.
0:38:45 > 0:38:48Your intonation slightly changed there, I think
0:38:48 > 0:38:51Christine might worry you. And what about Frances?
0:38:51 > 0:38:55Frances is just our design guru - gem, she's amazing.
0:38:55 > 0:38:58- You really have profiled everyone, haven't you?- Yeah.
0:38:58 > 0:38:59There really is...
0:38:59 > 0:39:03I'm imagining a dungeon, or a basement level, certainly. Just faces.
0:39:03 > 0:39:05I'm not going to look you in the eye now,
0:39:05 > 0:39:07I'm just going to walk away slowly.
0:39:07 > 0:39:08- Listen, have a good bake.- Thanks.
0:39:10 > 0:39:12OK, bakers, you're halfway through.
0:39:12 > 0:39:14It's very much in the baking interval.
0:39:14 > 0:39:17Bring out the dancing girls with the segmented oranges. Half-time.
0:39:17 > 0:39:20'The sweet dough has to be rolled, filled
0:39:20 > 0:39:24'and shaped quickly enough to allow time for a crucial second prove.'
0:39:26 > 0:39:28I am just going to spread on the prune.
0:39:30 > 0:39:34Look at that, that's like a visual of nappy change time, isn't it?
0:39:34 > 0:39:37- Smell it.- Oh, is there alcohol in that? Goodbye.
0:39:39 > 0:39:42This is the dough for my cardamom buns.
0:39:42 > 0:39:45That's like a cardamom butter.
0:39:45 > 0:39:47When I'm at home, I'm kind of watching TV
0:39:47 > 0:39:50and that whilst I'm baking.
0:39:50 > 0:39:53I take a break every now and again, then I get distracted.
0:39:53 > 0:39:58I never bake with this sort of concentration or speed, ever.
0:39:58 > 0:40:01'Ruby's lemon and chocolate twisted buns are her
0:40:01 > 0:40:03'take on the Swedish kanelbullar.
0:40:03 > 0:40:08'She's also making saffron-scented St Lucia buns filled with currants.'
0:40:08 > 0:40:13Just about to start shaping, I have to twist like this
0:40:13 > 0:40:18and then cross them over. And then they keep that twist.
0:40:18 > 0:40:21I might just make them a tiny bit smaller,
0:40:21 > 0:40:22I just need to cut off the ends.
0:40:24 > 0:40:27Paul and Mary will be expecting both sets of buns to be
0:40:27 > 0:40:30uniform in both appearance and size.
0:40:30 > 0:40:33Half of nine is four and a half.
0:40:33 > 0:40:36Threes into four and a half is one and a half, isn't it?
0:40:36 > 0:40:39Oh, that's worked out perfectly.
0:40:39 > 0:40:42Five, six, seven, eight, nine, ten, eleven.
0:40:42 > 0:40:45But where's the twelfth one gone? What's wrong with me?
0:40:46 > 0:40:49One, two, three, four, five, six, seven, eight,
0:40:49 > 0:40:51nine, ten, eleven, twelve.
0:40:51 > 0:40:54You're playing with my mind!
0:40:55 > 0:40:58I feel good coming on the back of yesterday's bakes,
0:40:58 > 0:41:01but I just seem to have a track record of doing two out of three,
0:41:01 > 0:41:04so it would be nice to sort of get the hat-trick.
0:41:04 > 0:41:08Frances has devised a giant baked game of noughts and crosses.
0:41:08 > 0:41:10Her fruity cinnamon hot-cross brioche
0:41:10 > 0:41:12will be joined by her kolache noughts.
0:41:12 > 0:41:15- Tell me about the kolache. - Yes, what is a kolache?
0:41:15 > 0:41:18So, it's a Czech sweet bun and I'm filling that with rhubarb
0:41:18 > 0:41:21and then a little bit of strawberry, just to get a bit more colour
0:41:21 > 0:41:23going on in there, and then covering it in a creme pat,
0:41:23 > 0:41:27baking them in the oven and then glazing them slightly, as well.
0:41:27 > 0:41:28- Good luck, see you later.- Thank you.
0:41:31 > 0:41:33The bakers have just one hour left to prove
0:41:33 > 0:41:37and bake all 24 of their shaped and filled sweet buns.
0:41:37 > 0:41:38I'm looking for elevation.
0:41:38 > 0:41:41Well, don't you forget, they're going in here. Oh, hello.
0:41:42 > 0:41:44That was a kolache on the head.
0:41:44 > 0:41:45Erm...
0:41:45 > 0:41:49I don't know what you're talking about.
0:41:49 > 0:41:51Bath is famous for its history, architecture
0:41:51 > 0:41:53and of course, its baths.
0:41:53 > 0:41:57But it's also become renowned for a brioche-type bake which was
0:41:57 > 0:42:01the bun de jour for the Georgian chattering classes.
0:42:01 > 0:42:03Throughout the 18th century,
0:42:03 > 0:42:07the aristocracy flocked to spa towns like Bath for the healing waters
0:42:07 > 0:42:12and to indulge in fine food in exclusive surroundings.
0:42:12 > 0:42:14For the Georgian glitterati, there was
0:42:14 > 0:42:18only one bun to be seen eating and that was the Sally Lunn.
0:42:18 > 0:42:20A brioche whose life, it is said,
0:42:20 > 0:42:23began in Lilliput Alley 100 years earlier.
0:42:25 > 0:42:27The Sally Lunn is said to be named after
0:42:27 > 0:42:29its French creator, Solange Luyon,
0:42:29 > 0:42:33who changed her name to make it easier for the English to understand.
0:42:33 > 0:42:36Who was Sally Lunn and why were her buns so famous?
0:42:36 > 0:42:39The legend is that she was a French Huguenot refugee,
0:42:39 > 0:42:42- fleeing the troubles in France... - OK.- ..who arrived here at some point
0:42:42 > 0:42:46at the end of the 17th century, set up shop here, started selling
0:42:46 > 0:42:50fortified French brioche-style buns and thus a legend was born.
0:42:50 > 0:42:55So, how did Sally, or Solange, go about actually making these buns?
0:42:55 > 0:42:57They are basically a brioche dough,
0:42:57 > 0:43:00so, butter, milk or cream, eggs, sugar and then baking them in
0:43:00 > 0:43:02what we call today a faggot oven,
0:43:02 > 0:43:04which is effectively a brick-built structure,
0:43:04 > 0:43:07put in your buns, let your buns cook, open the door...
0:43:07 > 0:43:09- Boom.- Bun heaven.- Hot buns.
0:43:09 > 0:43:12100 years after its introduction to Bath,
0:43:12 > 0:43:16the Sally Lunn went on to become the toast of the town when it became
0:43:16 > 0:43:18the bun of choice for those who visited the
0:43:18 > 0:43:20pleasure gardens of Georgian Bath.
0:43:20 > 0:43:23So, what was the deal with pleasure gardens and the Georgians?
0:43:23 > 0:43:24Why were they such a sensation?
0:43:24 > 0:43:27They were sort of a unique space where everybody would come for
0:43:27 > 0:43:29public breakfasts or evening galas.
0:43:29 > 0:43:31It is all about wearing your finest clothes and
0:43:31 > 0:43:34coming and meeting people, all of Bath society coming here.
0:43:34 > 0:43:36- And showing off. - And showing off.
0:43:36 > 0:43:39Wealthy visitors paid to enter these landscaped gardens
0:43:39 > 0:43:43and were entertained with live music, fairground rides and a labyrinth.
0:43:43 > 0:43:45They would dine outdoors, eating fine food,
0:43:45 > 0:43:48served at what were known as public breakfasts.
0:43:48 > 0:43:52I'm guessing that the Sally Lunn bun would have featured quite
0:43:52 > 0:43:55heavily in the public breakfasts, is that right?
0:43:55 > 0:43:58- Absolutely, the Sally Lunn bun was served here.- How was it served?
0:43:58 > 0:44:01- They would split them open... - Oh, ripping?- Rip them open.
0:44:01 > 0:44:02Oh, I like that.
0:44:02 > 0:44:05- Oh, that's a lovely smell, isn't it? - Yes, it's lovely.
0:44:05 > 0:44:07- And what would you have eaten with it?- Lots of lovely, fresh butter.
0:44:07 > 0:44:11Which was very expensive in the 18th century, so very fine, white bread,
0:44:11 > 0:44:12lovely, fresh butter.
0:44:12 > 0:44:16Matthew, I'm going in, I'm sorry, do you mind?
0:44:16 > 0:44:20- Good?- That's really nice. They're very, very delicious.
0:44:20 > 0:44:22Sally Lunn, I salute you and your hot buns.
0:44:25 > 0:44:27- GERMAN ACCENT:- Achtung, my lovely bakers,
0:44:27 > 0:44:29you have half an hour for your sweet buns.
0:44:30 > 0:44:32They are ready for the oven.
0:44:33 > 0:44:36I'm laying some spoons across the top of these,
0:44:36 > 0:44:38so that when they're baked in the oven,
0:44:38 > 0:44:41you get a little bit of the cleft that you would normally
0:44:41 > 0:44:42get in a peach.
0:44:43 > 0:44:45Due to their small size,
0:44:45 > 0:44:47baking times for buns is perilously short.
0:44:48 > 0:44:52Just one minute out could ruin both colour and texture.
0:44:54 > 0:44:58And both batches will bake at a completely different speed.
0:45:01 > 0:45:04- Hello.- Some are browning at a different rate than others,
0:45:04 > 0:45:06so I'm going to swap them over.
0:45:13 > 0:45:16I wouldn't usually mess around with this,
0:45:16 > 0:45:18but I'd like them all to be as similar as possible.
0:45:22 > 0:45:24Never known buns that big.
0:45:29 > 0:45:32Five minutes - the bun countdown has begun.
0:45:34 > 0:45:38Everything is still fine, time wise. There's going to be no panic.
0:45:39 > 0:45:41Who am I kidding?
0:45:46 > 0:45:49I'm going to be close to the wire with my schnecken.
0:45:49 > 0:45:53Look how much smaller mine are than other people's!
0:45:53 > 0:45:55I'm happy with those, but those are monsters, so...
0:45:55 > 0:45:57- How beastly are they?- Very.
0:46:03 > 0:46:06Bakers, you've got one minute left on your buns.
0:46:23 > 0:46:25They aren't out.
0:46:25 > 0:46:27Just do it upside down now.
0:46:28 > 0:46:34- Oh, no, that was a crap idea.- Sorry. - OK.- I'm stepping out.
0:46:34 > 0:46:38Bakers, that's it, time is literally up.
0:46:42 > 0:46:46Come on, over the bench. Some over-bench loving.
0:46:46 > 0:46:48- Thank you.- Go on.
0:47:01 > 0:47:05I came into today thinking that I've got to have a good showstopper.
0:47:05 > 0:47:07And I feel I've done that.
0:47:16 > 0:47:18The flavours in that, the textures are good.
0:47:18 > 0:47:21- Almost like a doughnut, only much more fun.- Yes, yes.
0:47:21 > 0:47:22And of course, baked in the oven.
0:47:22 > 0:47:25You've got that hit of the jam and the custard, as well.
0:47:25 > 0:47:26I do like them a lot.
0:47:33 > 0:47:36You've got a lovely whack of fruit in there.
0:47:36 > 0:47:40I think those are absolutely scrummy, really moist, nice texture.
0:47:40 > 0:47:43That's delicious and a nice blend of the cinnamon as well,
0:47:43 > 0:47:45and the caramel really works as a sugar.
0:47:45 > 0:47:48- I'm impressed, I think they're very nice.- Thank you.- Well done.
0:47:48 > 0:47:51- Thank you very much.- Thank you.
0:47:53 > 0:47:56I have never, ever created buns as big as that.
0:47:56 > 0:47:57They're like buns on steroids.
0:47:57 > 0:47:59You'd certainly get your money's worth if I was
0:47:59 > 0:48:01selling them in a bakery.
0:48:06 > 0:48:08It does taste lovely and they are baked well,
0:48:08 > 0:48:10but they are over-proved. You can see that,
0:48:10 > 0:48:14because they've risen and obviously they've just collapsed.
0:48:14 > 0:48:15Oh.
0:48:18 > 0:48:23That's good. Quite different. Really nice.
0:48:23 > 0:48:26- It's just a shame about the hot cross bun.- I know.
0:48:31 > 0:48:34The peachy buns turned out better than they've done in practice,
0:48:34 > 0:48:37so I'm quite pleased with that.
0:48:37 > 0:48:42I'm hoping that the flavour is as good as the appearance.
0:48:46 > 0:48:48They really look inviting, don't they?
0:48:48 > 0:48:51They do look just like peaches, I think they're fantastic.
0:49:01 > 0:49:04- I can't taste the peach. - Oh, right.- It's dissolved.
0:49:04 > 0:49:06- No, there's definitely no peach. - Right.
0:49:06 > 0:49:09- The bake's good, though, but it is quite bland.- Right, OK.
0:49:15 > 0:49:16It's very dry.
0:49:16 > 0:49:18All the butter's fallen out the dough
0:49:18 > 0:49:19and left a biscuit-like finish.
0:49:19 > 0:49:22- Right, OK.- Thank you.- Thanks.
0:49:37 > 0:49:40- I'm sorry.- Why?
0:49:40 > 0:49:43I don't know what I was thinking, I just left them in the oven and they're like biscuits.
0:49:43 > 0:49:45They would have been good last week.
0:49:45 > 0:49:49You always come looking forlorn and saying, "If only..."
0:49:49 > 0:49:52- Don't tell us too much, we'll make up our minds.- Hold it back, Rubes.
0:49:52 > 0:49:53Yeah, exactly.
0:50:01 > 0:50:05- They're delicious.- They are.
0:50:05 > 0:50:08The flavours in there are amazing, you've got the crunch, as well.
0:50:08 > 0:50:12- I don't think they're over-baked, actually.- Wow.
0:50:12 > 0:50:15- I was expecting them to be really dry.- So was I.
0:50:15 > 0:50:18Especially as you'd warned us that they were going to be dry.
0:50:18 > 0:50:20- Let that be a lesson learnt.- OK.
0:50:26 > 0:50:29I like these. I do.
0:50:29 > 0:50:32- I'm impressed.- Thank you. - Thanks, Ruby.
0:50:47 > 0:50:51I would say they needed longer proving, they needed more rise.
0:50:51 > 0:50:53- Not overwhelmed with the flavour. - OK.
0:50:53 > 0:50:56- I'm not getting the almond cream, are you getting it?- No, no.
0:50:56 > 0:50:58I'm not getting almond cream at all.
0:50:58 > 0:51:01Let's have a look at one of these chocolate brioches.
0:51:01 > 0:51:03I love the chocolate flavour.
0:51:03 > 0:51:07- But I think they're a little under-baked in the middle.- OK.
0:51:14 > 0:51:17I feel absolutely idiotic.
0:51:19 > 0:51:20They just look shocking.
0:51:23 > 0:51:25I'll give you a fair crack of the whip
0:51:25 > 0:51:27and go for the one in the middle.
0:51:40 > 0:51:44Sadly, this is something that really hasn't worked.
0:51:44 > 0:51:48What you've actually got is a very, very sharp, sour-tasting cinnamon.
0:51:48 > 0:51:51- It doesn't taste good, have you tried one of these yet?- No.
0:51:51 > 0:51:54You need to try one of these.
0:51:54 > 0:51:56Let's try the brioche.
0:51:56 > 0:52:00Apricot has just been plonked on the top like that. They look awful.
0:52:00 > 0:52:02Let's hope they taste good.
0:52:09 > 0:52:13They taste good, but they're dry. Even with that lovely filling.
0:52:13 > 0:52:17It's a pity. Overcooked.
0:52:17 > 0:52:18- Thank you.- Thank you.
0:52:32 > 0:52:35I do like the look of these guys, these look fantastic.
0:52:35 > 0:52:37Let's have a look at the brioche.
0:52:46 > 0:52:47Great brioche.
0:52:47 > 0:52:51Adding a prune, which is sharp and hits it, just overwhelms everything.
0:52:51 > 0:52:55- It doesn't go with a very, very nice brioche.- Yeah.
0:52:57 > 0:52:59I'm not sure about that sort of look on top of an iced bun.
0:52:59 > 0:53:02- I love iced buns. - Traditionalist, yeah?
0:53:10 > 0:53:12I like the lemon icing.
0:53:12 > 0:53:14The bake on it is excellent, the texture's good -
0:53:14 > 0:53:17- it's a nice iced bun. - Good, thank you.
0:53:27 > 0:53:30Paul and Mary must now decide who will be this week's Star Baker
0:53:30 > 0:53:32and whose Bake Off has come to an end.
0:53:34 > 0:53:37OK, so, overall, there are a couple of people that excelled.
0:53:37 > 0:53:38Firstly, Frances.
0:53:38 > 0:53:41Has she still done enough to merit potentially Star Baker?
0:53:41 > 0:53:43I think she's done well. Her rhubarb and custard were delicious.
0:53:43 > 0:53:46But I think Ruby, too, you know, there she arrived,
0:53:46 > 0:53:49all forlorn, telling us she'd burnt her chocolate buns,
0:53:49 > 0:53:52she had not and they were absolutely scrummy.
0:53:52 > 0:53:55Howard, he needed to pull something out of the bag today,
0:53:55 > 0:53:58- do you think he's done that? - Those things there are over-proved.
0:53:58 > 0:54:02- And the peach ones didn't taste of peach!- The peach had disappeared.
0:54:02 > 0:54:04How disappointing was that?
0:54:04 > 0:54:06Poor Glenn had a bit of a shocker today.
0:54:06 > 0:54:10He started off really well and he thought he was pacing himself.
0:54:10 > 0:54:16But he had such trouble turning out his spiral buns, they were a mess.
0:54:16 > 0:54:19Glenn's apricot buns were just too dry, you can't just stick apricot
0:54:19 > 0:54:21on the top of icing and expect it to be good.
0:54:21 > 0:54:23So, Paul and Mary, in terms of who leaves today,
0:54:23 > 0:54:27it seems as if there are possibly two that are up for debate?
0:54:27 > 0:54:31- Yeah.- That might be going. - I definitely agree with that. - Yeah, I think so.
0:54:33 > 0:54:37If I'm not getting the bakes right on important things
0:54:37 > 0:54:39like this showstopper, it's inevitable
0:54:39 > 0:54:43that I'll be up for consideration, at least, to go this week.
0:54:47 > 0:54:49I think it's probably inevitable.
0:54:50 > 0:54:52And...
0:54:55 > 0:54:58Sorry.
0:55:06 > 0:55:09In about... I can't actually talk.
0:55:18 > 0:55:20Still can't.
0:55:26 > 0:55:31Well done, bakers. Really long, arduous weekend, awful lot of buns.
0:55:31 > 0:55:32Congratulations.
0:55:32 > 0:55:37As you know, every week, we award the accolade of Star Baker.
0:55:37 > 0:55:40And this week, Mary and Paul are a bit worried, because the person
0:55:40 > 0:55:43we wanted to give that accolade to is already pretty confident.
0:55:43 > 0:55:46I'd say almost cocky. If we gave that person this award, then maybe
0:55:46 > 0:55:50they'd just tip over into being such a grandiose and arrogant soul,
0:55:50 > 0:55:52but we're going to take that risk, so,
0:55:52 > 0:55:55congratulations, Ruby, you're Star Baker.
0:55:55 > 0:55:58APPLAUSE
0:56:00 > 0:56:03Bakers, you know very well how this works.
0:56:03 > 0:56:08We can't take everybody with us on our journey into next week.
0:56:08 > 0:56:14So, I'm afraid the person that we will be saying goodbye to is...
0:56:24 > 0:56:26Howard.
0:56:26 > 0:56:29- So sorry, Howard.- Oh, Howard.
0:56:29 > 0:56:33Whose sponges will I elbow? I don't know.
0:56:33 > 0:56:38- Aww, it's been a pleasure. It's been a real pleasure.- Thank you.
0:56:38 > 0:56:39Howard, unfortunately, had to go.
0:56:39 > 0:56:42It was such a shame, I like Howard and at the beginning
0:56:42 > 0:56:46he was showing real promise of being a fantastic baker.
0:56:46 > 0:56:50We don't look back - it's on the two days
0:56:50 > 0:56:54and if you don't do well throughout, I'm afraid you have to leave.
0:56:54 > 0:56:57Gosh, we'll miss you so much.
0:56:57 > 0:57:01It's been an absolute fantastic experience.
0:57:01 > 0:57:05There are people in there who I have grown very, very close to -
0:57:05 > 0:57:09Frances, Christine, Ruby, Glenn. But Kimberley and Beca, as well.
0:57:09 > 0:57:11They are all such fantastic bakers
0:57:11 > 0:57:15and I'm just dead chuffed that I was there with them.
0:57:18 > 0:57:19- PAUL:- Well done, Ruby.
0:57:19 > 0:57:22Bread's the thing I like doing most, I absolutely love it,
0:57:22 > 0:57:24especially doing buns and stuff like this.
0:57:24 > 0:57:26So to get Star Baker doing something that
0:57:26 > 0:57:29I actually really love doing, it just feels really great.
0:57:29 > 0:57:31If we'd listened to you, you wouldn't be Star Baker.
0:57:31 > 0:57:34- You tell us too much.- I know. - Keep it to yourself.- I will.
0:57:36 > 0:57:38Oh, bless.
0:57:39 > 0:57:43- I just don't think that's fair, I'm so sorry.- No, no, it's absolutely...
0:57:43 > 0:57:45I feel terrible, it should have been me.
0:57:46 > 0:57:49So now I have to do it, I have to carry on and do well.
0:57:49 > 0:57:51I have to get my act together. Because...
0:57:52 > 0:57:55..he's worked so hard and done so well.
0:57:55 > 0:57:57And he's gone home.
0:57:59 > 0:58:04Next time, the six remaining bakers face pastry.
0:58:04 > 0:58:08- It's going to be very tight.- With a suet signature...- That's perfecto.
0:58:08 > 0:58:13- ..that revives school dinner nightmares.- I feel physically sick.
0:58:14 > 0:58:15Oh.
0:58:15 > 0:58:19- A holy technical... - Eight religieuses.
0:58:19 > 0:58:23- ..that's hell on earth. - What an ugly bunch of nuns.
0:58:23 > 0:58:25- And a- showstopper... Oh, God.
0:58:25 > 0:58:28..leaves them out of puff.
0:58:28 > 0:58:29This is so stressful.
0:58:29 > 0:58:34But only five can make it through to the Bake Off quarterfinal.
0:58:34 > 0:58:37- Get a grip.- Thanks.- Just get a grip. - Thank you.- OK?- Thank you.
0:58:37 > 0:58:38Get a ruddy grip.
0:58:44 > 0:58:47Subtitles by Red Bee Media Ltd