0:00:02 > 0:00:03At least the weather's good this year.
0:00:03 > 0:00:05Perfect for a picnic, isn't it?
0:00:05 > 0:00:08- Have you got your thermal girdle on? - Never off.- Me too, I sleep in it.
0:00:08 > 0:00:10Welcome to the Great British Bake Off.
0:00:13 > 0:00:17Last time, the bakers tackled biscuits.
0:00:18 > 0:00:19Perfectly round.
0:00:19 > 0:00:22Richard's building skills prevailed in the Showstopper...
0:00:22 > 0:00:25Absolutely ingenious.
0:00:25 > 0:00:27..winning him Star Baker.
0:00:27 > 0:00:30- It's not something I ever thought I'd get.- Ah-ha.
0:00:30 > 0:00:32For others, it was a different story.
0:00:32 > 0:00:36- I'm not happy with them, they're going back in.- It tastes burnt.
0:00:37 > 0:00:41- Welded.- To de-stress, do you have any good sort of techniques?
0:00:41 > 0:00:44- BEEPING SOUND - Yeah, bake properly.
0:00:44 > 0:00:45And Enwezor...
0:00:45 > 0:00:47You can almost bend it, see?
0:00:47 > 0:00:48That's an issue for a biscuit.
0:00:48 > 0:00:52..became the second baker to leave the Bake Off tent.
0:00:53 > 0:00:56Now the ten remaining bakers are taking on bread.
0:00:56 > 0:00:57Rise!
0:00:58 > 0:01:02Can they meet Paul's exacting standards with their rolls?
0:01:02 > 0:01:03I've got to keep in the zone,
0:01:03 > 0:01:05otherwise he'll shake me off balance.
0:01:06 > 0:01:09Master the technically demanding ciabatta?
0:01:09 > 0:01:10Oh, it's so stretchy!
0:01:12 > 0:01:15And produce show-stopping filled loaves?
0:01:15 > 0:01:18My last chance to rise to the challenge.
0:01:18 > 0:01:20Who will achieve bread perfection?
0:01:20 > 0:01:22I think it's a bit of a success.
0:01:22 > 0:01:25And who's Bake Off will come to a sticky end?
0:01:25 > 0:01:28It'll either be great or a complete disaster.
0:01:29 > 0:01:30Woo!
0:01:30 > 0:01:33I don't think bread week holds any fear for you.
0:01:33 > 0:01:35Does now!
0:02:01 > 0:02:03The hair's silly, the glasses annoy me,
0:02:03 > 0:02:06even your profile against that leaf is somewhat irking.
0:02:06 > 0:02:08Are you trying to get a RISE out of me?
0:02:08 > 0:02:09- BOTH:- It's bread week.
0:02:17 > 0:02:18Morning, bakers.
0:02:18 > 0:02:20Welcome back to the high humidity
0:02:20 > 0:02:23of a classic British summer and, um, today's challenge.
0:02:23 > 0:02:27We would very much like you to bake 12 right royal rye rolls
0:02:27 > 0:02:30which is our most alliterative challenge to date.
0:02:30 > 0:02:32Now, this can be a German pumpernickel,
0:02:32 > 0:02:35or you can go Nordic noir, or something Scandi and make a Killing.
0:02:35 > 0:02:38It does not matter as long as they're beautifully presented,
0:02:38 > 0:02:41and ready for Paul and Mary to get their choppers into.
0:02:41 > 0:02:43Paul and Mary would like 12 of them, please,
0:02:43 > 0:02:46and, above all else, they must be identical.
0:02:46 > 0:02:49You've got three and a half hours on the clock, so,
0:02:49 > 0:02:51- on your marks.- Get set. - BOTH:- Bake!
0:02:55 > 0:02:57I haven't baked much with rye flour at all,
0:02:57 > 0:03:00so, it's concentrated the mind, I think.
0:03:02 > 0:03:06Rye bread has gained in popularity as a healthy alternative to wheat.
0:03:06 > 0:03:09But the flour's low gluten content
0:03:09 > 0:03:12could present a real challenge to our bakers.
0:03:12 > 0:03:14I love rye, it just takes a little bit longer,
0:03:14 > 0:03:17which is why I need to really rush!
0:03:17 > 0:03:20Rye is an extremely difficult flour to work with.
0:03:20 > 0:03:23Because it has less gluten, it's very tricky,
0:03:23 > 0:03:26because you really have to work that protein to build the gluten up
0:03:26 > 0:03:29to create the sacks that the air will sit inside.
0:03:31 > 0:03:34Many of them will be adding black treacle,
0:03:34 > 0:03:38honey and even cocoa, because they want it to be dark.
0:03:38 > 0:03:42But the real danger is when they glaze it
0:03:42 > 0:03:46and it gets too dark before the middle is done.
0:03:50 > 0:03:52- Morning, Martha.- Good morning.
0:03:52 > 0:03:54So, what are you doing for your rye rolls?
0:03:54 > 0:03:57I'm making date and walnut rye rolls.
0:03:57 > 0:03:59Classic combination and you've got quite a dark colour there,
0:03:59 > 0:04:04- what are you putting in there? - I've got treacle, I've put treacle in it.- Using black treacle?- Yes.
0:04:04 > 0:04:07Martha's also adding honey to her date and walnut rye rolls.
0:04:07 > 0:04:10When you put them in the oven, are you expecting a shine?
0:04:10 > 0:04:13Yes, I've got an egg wash to put on the top of it,
0:04:13 > 0:04:16- makes them a bit shinier. - That's very daring.
0:04:16 > 0:04:18- Is it?- Yeah, very.
0:04:18 > 0:04:22- Daring to put an egg wash on? - Yeah. I won't tell you why,
0:04:22 > 0:04:25I'll talk about it later, but good luck.
0:04:25 > 0:04:27I don't think bread week holds any fear for you.
0:04:27 > 0:04:29Does now!
0:04:30 > 0:04:33I've got a wee touch of black treacle in them.
0:04:33 > 0:04:37Gives them a nice, mild sweetness and a bit of colour as well.
0:04:37 > 0:04:40Norman's bakes have already been criticised for their simplicity,
0:04:40 > 0:04:43but with his caraway seed and sultana rye rolls,
0:04:43 > 0:04:46he's staying in his comfort zone.
0:04:46 > 0:04:48I'm a traditional baker more than anything.
0:04:48 > 0:04:50I'm no Heston Blumenthal.
0:04:50 > 0:04:54While Martha and Norman have stuck to flavours traditionally added to rye,
0:04:54 > 0:04:58Louis is going all-out to create something unique.
0:04:58 > 0:05:00They're called opposites attract rolls,
0:05:00 > 0:05:03which are two types of dough.
0:05:03 > 0:05:06One of the doughs is pale
0:05:06 > 0:05:10and the other dough is quite dark.
0:05:10 > 0:05:14Luis is hoping that his marriage of pale fennel and parsnip dough,
0:05:14 > 0:05:17with a darker dough made from carrots, coffee and chocolate
0:05:17 > 0:05:18will pay off.
0:05:18 > 0:05:20I'm on the Bake Off and you're here once,
0:05:20 > 0:05:24so I want to do something that's a little bit different than just a normal roll,
0:05:24 > 0:05:27so they'll either be great or a complete disaster.
0:05:32 > 0:05:35If you're feeling a bit angry about something,
0:05:35 > 0:05:37it's quite good to take it out on a bread dough,
0:05:37 > 0:05:39rather than the dog.
0:05:41 > 0:05:44This is an awful, awful dough to knead.
0:05:44 > 0:05:46It has a really low gluten naturally,
0:05:46 > 0:05:48which means that it takes a good, good while
0:05:48 > 0:05:52for it to really start to come together like a dough.
0:05:52 > 0:05:54Can you tell us about your rolls, please?
0:05:54 > 0:05:58Yes, I'm making orange and cardamom knots,
0:05:58 > 0:06:01with two different types of dough, then I'm knotting them together.
0:06:01 > 0:06:04Kate's combined doughs will form her two-toned knots,
0:06:04 > 0:06:07which she'll glaze with a sticky orange syrup.
0:06:07 > 0:06:10That looks a nice, soft dough. Not too tight.
0:06:10 > 0:06:13It's much easier, especially Kate, look at little Kate...
0:06:13 > 0:06:16Yes, but I have big muscles, Mary.
0:06:16 > 0:06:18My God, woman. You've got the face of a wood nymph
0:06:18 > 0:06:21and the body of Ryan Gosling, look at that.
0:06:24 > 0:06:26Morning!
0:06:26 > 0:06:27Sorry, that's really worn me out...
0:06:27 > 0:06:30- That's quite a work-out you're doing there.- Yeah, about 13, 14 minutes.
0:06:30 > 0:06:33It's very dry, but do you think you'll get the result from it?
0:06:33 > 0:06:37Absolutely, this is how I've done it at home and I'm been very happy with my results.
0:06:37 > 0:06:40Jordan's flavoured his dough with lemon, honey and poppy seeds.
0:06:40 > 0:06:43Lemon and poppy seed is a very much a sort of muffin flavour.
0:06:43 > 0:06:45They're really floral, which I quite like in my bread.
0:06:45 > 0:06:46Well, we shall see.
0:06:47 > 0:06:50I'm doing an American pumpernickel today.
0:06:50 > 0:06:52You have a lot less rye, but a lot of extra flavouring
0:06:52 > 0:06:56so I'm filling it with treacle and coffee and cinnamon.
0:06:56 > 0:06:58Richard's also put cranberries in his dough
0:06:58 > 0:07:01and the rolls will be sprinkled with caraway seeds.
0:07:01 > 0:07:03Isn't pumpernickel a German brot?
0:07:03 > 0:07:04Well, there's two types.
0:07:04 > 0:07:07The American one is one they invented that was a quicker version.
0:07:07 > 0:07:10There is only one pumpernickel, and that comes from Germany.
0:07:10 > 0:07:14- Well, in that case I'm doing a poor facsimile of a pumpernickel.- Yes!
0:07:14 > 0:07:18Rye dough does take longer to knead but it shouldn't be over-worked.
0:07:18 > 0:07:20I think this is called the window pane test.
0:07:20 > 0:07:24You can see through it, means there's enough gluten developed.
0:07:24 > 0:07:27Can you tell us about your bread rolls?
0:07:27 > 0:07:29Yes, they are cheese and walnut rye rolls.
0:07:29 > 0:07:31So what sort of cheeses have you got here?
0:07:31 > 0:07:34There's some Shropshire Blue and a bit of Stilton.
0:07:34 > 0:07:36- Will it melt?- Yes.
0:07:36 > 0:07:39Will that slow it down with the rising?
0:07:39 > 0:07:42- I can't say that, Mary, because Diana's listening.- Oh.
0:07:44 > 0:07:46As well as cheese inside her dough,
0:07:46 > 0:07:50Diana will top her flowerpot rolls with a cheese and nut butter.
0:07:51 > 0:07:53I have not made much bread at all
0:07:53 > 0:07:58but I've made more this week than I made for ever, really. Ha-ha!
0:07:58 > 0:08:01The bakers must now leave their bread dough to rise
0:08:01 > 0:08:04for at least an hour, until it's doubled in size.
0:08:05 > 0:08:09Diana's the only one who's risked adding her fillings at this stage.
0:08:09 > 0:08:10Go, go, go.
0:08:18 > 0:08:19I hate the waiting.
0:08:19 > 0:08:22I actually thought it'd be great, but I don't like it at all.
0:08:24 > 0:08:28When you're a little bit nervous and edgy,
0:08:28 > 0:08:30you need to be doing something.
0:08:34 > 0:08:36Rise!
0:08:36 > 0:08:38Another ten minutes should do it.
0:08:39 > 0:08:42Ten minutes of waiting, doubting!
0:08:44 > 0:08:46The dough is in the proving drawer
0:08:46 > 0:08:49so I'm just doing the filling, which is onion and pine nuts.
0:08:49 > 0:08:51Chetna has introduced pine nuts
0:08:51 > 0:08:53to give an extra crunch to her onion rolls,
0:08:53 > 0:08:55which she's serving with a lentil chutney.
0:08:55 > 0:08:57What sort of consistency are you looking for?
0:08:57 > 0:08:58It's not very light,
0:08:58 > 0:09:02but it's slightly dense, but not extremely dense, I don't know.
0:09:02 > 0:09:05That's a get-out-of-jail free card, that one.
0:09:05 > 0:09:07That's covering all the bases, that one!
0:09:14 > 0:09:17I'm going to do pear, cider and walnut.
0:09:17 > 0:09:21And I'm putting a few dried pears in that have been soaked in some cider
0:09:21 > 0:09:24but you don't actually see them, they just give you a sweetness.
0:09:24 > 0:09:28Nancy's also incorporating pears into the topping for her rolls,
0:09:28 > 0:09:30combining pear cider, walnut oil and rye flour
0:09:30 > 0:09:31to form a yeasted crust.
0:09:31 > 0:09:34The idea of putting the crust on the top, nice.
0:09:34 > 0:09:36How long are you going to bake these for in the oven?
0:09:36 > 0:09:3911-15 minutes How big are they? 70 grams.
0:09:39 > 0:09:41They might need longer to crust the top
0:09:41 > 0:09:44but 15 minutes, that's what I want to go for, really.
0:09:44 > 0:09:46Whatever he says, you're not going to listen.
0:09:46 > 0:09:47I've got to keep in the zone,
0:09:47 > 0:09:49otherwise he'll shake me off balance.
0:09:51 > 0:09:53I'm panicking about everything.
0:09:54 > 0:09:58I know, and then I put an egg wash on mine and he was like,
0:09:58 > 0:10:01"I'm not going to tell you why, but that's a bad idea."
0:10:01 > 0:10:03- Did he?- And I was like...
0:10:03 > 0:10:05- What do you do, then? - I'm going to do it anyway.
0:10:08 > 0:10:11With it being rye, it doesn't grow that much,
0:10:11 > 0:10:14you need to leave it for hours and hours,
0:10:14 > 0:10:16but it's definitely got air in it.
0:10:16 > 0:10:18I'm just mixing the onion and pine nuts,
0:10:18 > 0:10:21which are my main flavours.
0:10:21 > 0:10:23Not an easy task.
0:10:23 > 0:10:25As soon I start, it all keeps coming out!
0:10:33 > 0:10:35The bakers' next hurdle
0:10:35 > 0:10:39is to achieve 12 equal-sized, meticulously-shaped rolls.
0:10:39 > 0:10:42Good little action going on there. It's a twist and fold, is it?
0:10:42 > 0:10:44How would you describe that?
0:10:44 > 0:10:48The more folds you can get in, the better, when you're on a time thing.
0:10:50 > 0:10:52- Nice technique.- Yeah?- Unusual.
0:10:52 > 0:10:53Good or bad unusual?
0:10:53 > 0:10:55I've never seen rolls made like that before.
0:10:55 > 0:10:57I think it's good, the sort of very gentlemanly way
0:10:57 > 0:11:01you're approaching the dough. There's no slapping and crushing.
0:11:01 > 0:11:03Iain's making cranberry and walnut rye bread rolls
0:11:03 > 0:11:05with a hint of orange zest.
0:11:05 > 0:11:09He's the only baker to use a sourdough starter to form his dough.
0:11:09 > 0:11:10Has this been made today?
0:11:10 > 0:11:12No, I made it, it's about five months old
0:11:12 > 0:11:15- So you're going to keep it? - I'm going to keep it, yes.
0:11:15 > 0:11:18It's like a little pet. Where do you leave it then, normally?
0:11:18 > 0:11:20I leave it in a closet in my house.
0:11:20 > 0:11:22You leave your pet in your closet?!
0:11:22 > 0:11:24What kind of a dough owner are you?
0:11:46 > 0:11:50The idea is, as the buns prove, this paste will crack,
0:11:50 > 0:11:53so you get a really nice finish.
0:11:53 > 0:11:56Right, now I'm going to put them in the proving drawer.
0:12:03 > 0:12:04Let me see what temperature this is.
0:12:04 > 0:12:06Oh, I love that!
0:12:06 > 0:12:08What temperature am I, Norman?
0:12:08 > 0:12:11- Slightly scared by that. Stun.- 35.
0:12:11 > 0:12:13- 35? Could I do you? - Yeah, I don't know what I am.
0:12:13 > 0:12:15What do I do, just press?
0:12:15 > 0:12:17- Press the button?- Yep.
0:12:17 > 0:12:18And let it go.
0:12:18 > 0:12:2135.1, very good.
0:12:21 > 0:12:24I'm a bit hotter, you're sending my temperature up just a wee bit.
0:12:24 > 0:12:27By 0.1 degree! Thanks, Norman(!)
0:12:29 > 0:12:33You're watering your pots. They're coming up nicely.
0:12:33 > 0:12:36Well, let's hope so, cos Paul didn't think they would.
0:12:37 > 0:12:40Bakers, just 30 minutes! 30 minutes left.
0:12:41 > 0:12:43Fingers crossed.
0:12:54 > 0:12:57I put the egg wash on. I think it makes it look nicer.
0:12:57 > 0:13:00But Paul might not think that, which is a bit scary.
0:13:05 > 0:13:07I'm doing an egg-white wash, rather than a yolk.
0:13:07 > 0:13:09There'll probably be an incredibly obvious reason
0:13:09 > 0:13:10why you shouldn't do this,
0:13:10 > 0:13:14but I ain't going to find out unless I do it and get told off for it.
0:13:20 > 0:13:24As well as a hot oven, the bread needs steam.
0:13:24 > 0:13:25This stops the crust drying out,
0:13:25 > 0:13:28so the bread can rise higher and move evenly.
0:13:28 > 0:13:32With a rye roll, if it's got a little bit of a tinge,
0:13:32 > 0:13:37it's probably not too bad, but under-baked, they'll be disgusting.
0:13:42 > 0:13:44It's comparable to the start line of a marathon.
0:13:44 > 0:13:47I've only done one, but I felt this frightened then.
0:13:49 > 0:13:50Yeah.
0:13:52 > 0:13:55They're looking browner with each second.
0:13:57 > 0:14:00Stressful! Just don't know - when's the right time?
0:14:02 > 0:14:03I think they sound hollow.
0:14:05 > 0:14:07This is not cooked.
0:14:07 > 0:14:09Oh, no, a bit longer.
0:14:09 > 0:14:10Don't know what I'm doing.
0:14:13 > 0:14:15OK, bakers, five minutes
0:14:15 > 0:14:18before we unleash Mary Berry and the Mahogany Tiger.
0:14:20 > 0:14:21I'm happy with them.
0:14:23 > 0:14:26Perfect, perfect.
0:14:27 > 0:14:29They're like lovely apples, aren't they?
0:14:29 > 0:14:32- Rolled rolls, aren't they? That's the...- Beautiful.
0:14:34 > 0:14:35Whoo!
0:14:35 > 0:14:38Dropped rolls, never good.
0:14:49 > 0:14:51Some of them are a little bit too dark
0:14:51 > 0:14:54but the majority of them are OK.
0:14:54 > 0:14:57I don't think perhaps I could have done any better
0:14:57 > 0:14:59but they're not bad.
0:15:02 > 0:15:05Oh, everybody's baskets are ready.
0:15:05 > 0:15:07Bakers, I hope you're rocking and rolling.
0:15:07 > 0:15:09You've got one minute left on your rolls.
0:15:21 > 0:15:26OK, bakers, that's it. Stand away from your hot baps! Stand away!
0:15:27 > 0:15:28They WILL be tasty.
0:15:40 > 0:15:42Well, Nancy, you've cracked it. They look stunning.
0:15:42 > 0:15:44Thank you.
0:15:44 > 0:15:45It comes down to the bake
0:15:45 > 0:15:48cos, again, putting the crust on it hides what the bread is all about.
0:15:50 > 0:15:54The pear that you've got in there, the cider, it tastes beautiful.
0:15:54 > 0:15:57It's slightly under-baked. Needed about another five,
0:15:57 > 0:15:59possibly ten minutes wouldn't have done it any harm,
0:15:59 > 0:16:02- and they would have been almost perfection.- Thank you.
0:16:07 > 0:16:09It does look rather flat,
0:16:09 > 0:16:12and I would have thought they should have been more dome-like. OK.
0:16:12 > 0:16:14The reason why it flattens out is down to the mixing.
0:16:14 > 0:16:17You haven't mixed the gluten strong enough, so it collapses,
0:16:17 > 0:16:19or you haven't shaped it.
0:16:19 > 0:16:23Having said all that, the flavour is absolutely delicious. Well done.
0:16:23 > 0:16:24Thank you.
0:16:28 > 0:16:30It's a nice texture inside, isn't it?
0:16:33 > 0:16:35It's well baked, you've got a lovely flavour.
0:16:35 > 0:16:39The orange is coming through with the cranberry. That is a nice roll.
0:16:39 > 0:16:40Thank you.
0:16:47 > 0:16:48It's a good flavour.
0:16:48 > 0:16:49(Thank you.)
0:16:49 > 0:16:51But...
0:16:51 > 0:16:53because you put the glaze on the top,
0:16:53 > 0:16:56which has falsely accused the roll of being ready,
0:16:56 > 0:16:58- you brought it out too early.- OK.
0:17:02 > 0:17:03Open this fella up.
0:17:06 > 0:17:08I think it's just a little bit simple.
0:17:08 > 0:17:11- Mm.- It kind of reflects my personality a wee bit, then.
0:17:11 > 0:17:15Nothing, Norman. Son of a baker like me, nothing wrong with that at all.
0:17:18 > 0:17:21- The appearance is not very appealing.- No.
0:17:21 > 0:17:23If you were to take one of these
0:17:23 > 0:17:27- and get rid of all the extra bit on the side, like that.- Yes.
0:17:27 > 0:17:29- See how much prettier that looks? - Yeah.
0:17:29 > 0:17:32I think the flavour's pretty good, actually,
0:17:32 > 0:17:35- and you've got a lovely bake.- Yes. - Actually, that is a nice roll.
0:17:39 > 0:17:41I think they look OK.
0:17:41 > 0:17:42I don't like these lines when you see
0:17:42 > 0:17:45where the glaze finishes and the roll starts.
0:17:46 > 0:17:47Let's open it up.
0:17:48 > 0:17:53- Looks good.- It does, to me, look a little bit under-baked inside.
0:17:53 > 0:17:56When you push it down, it sticks to the bottom.
0:18:03 > 0:18:05- I love the crust on it.- Thank you.
0:18:05 > 0:18:08- Probably could do with being a little bit slacker.- Mm-hm.
0:18:08 > 0:18:10But the flavour's good.
0:18:10 > 0:18:13I like that blend of spelt and rye as well.
0:18:13 > 0:18:15Thank you very, very much.
0:18:19 > 0:18:21They look very inviting.
0:18:21 > 0:18:23Yeah, they've got a nice bake.
0:18:23 > 0:18:25The blend you've got between the orange and cardamom
0:18:25 > 0:18:27is absolutely spot-on.
0:18:27 > 0:18:31It's really scrumptious, and the orange is just perfect.
0:18:31 > 0:18:35And it's coming through just a little with the other spice.
0:18:35 > 0:18:38You've just made my year!
0:18:38 > 0:18:39SHE LAUGHS
0:18:44 > 0:18:46That's so pretty on the inside, isn't it? Look at that.
0:18:46 > 0:18:50Very clever. And it is baked very well, I can see that.
0:18:53 > 0:18:54- I like that.- Mmm.
0:18:58 > 0:18:59Pure alchemy.
0:19:00 > 0:19:02I was thinking "too many flavours".
0:19:02 > 0:19:04But, actually...
0:19:04 > 0:19:06- well done, mate. - Wow! Thank you very much!
0:19:09 > 0:19:10I was really delighted.
0:19:10 > 0:19:13For Paul Hollywood to shake your hand in Bread Week,
0:19:13 > 0:19:14job's a good 'un.
0:19:14 > 0:19:16Every week so far, I've been thinking
0:19:16 > 0:19:20"When am I going to go? This is terrible, terrifying."
0:19:20 > 0:19:23But now, for the first time, I don't feel like that.
0:19:23 > 0:19:25I feel...delighted.
0:19:27 > 0:19:28In the 17th century,
0:19:28 > 0:19:31all you really needed to mark a special occasion was a wig.
0:19:31 > 0:19:35No, not like the one I'm wearing, but a spiced dough.
0:19:35 > 0:19:38For centuries, the spice trade was dominated
0:19:38 > 0:19:40by nations like the Dutch and the Portuguese
0:19:40 > 0:19:43and spices were an expensive luxury.
0:19:43 > 0:19:45Then Britain got in on the action.
0:19:46 > 0:19:49Thanks to a royal charter issued in 1600 by Queen Elizabeth I,
0:19:49 > 0:19:52the East India Company was formed in London,
0:19:52 > 0:19:55and Britain slowly saw the rise in affordable spices
0:19:55 > 0:19:57such as mace, cinnamon and nutmeg.
0:19:58 > 0:20:00As they became more readily available,
0:20:00 > 0:20:04spices began to make their way into everyday British food
0:20:04 > 0:20:06and, in particular, bread.
0:20:06 > 0:20:09One of the spiced breads that gained a huge following during the period
0:20:09 > 0:20:10were wigs.
0:20:10 > 0:20:13This isn't the Great British Hair Piece, this is a baking show!
0:20:13 > 0:20:14What's a wig?
0:20:14 > 0:20:16Well, apart from the thing you put on your head,
0:20:16 > 0:20:19it's a fortified bread with a lot of spice in.
0:20:19 > 0:20:21Delicious. Now I notice you have a spice dungeon.
0:20:21 > 0:20:24What kind of spices would I use for this wig?
0:20:24 > 0:20:27Bit of mace, and a bit of nutmeg, we're also going to use cloves.
0:20:27 > 0:20:30The other things we also need to use is caraway seeds
0:20:30 > 0:20:32but we won't crush those up, we will put those in whole.
0:20:32 > 0:20:35Which recipe book is this one from, this wig?
0:20:35 > 0:20:37This is from E Smith, The Compleat Housewife,
0:20:37 > 0:20:39which was first published in 1758.
0:20:39 > 0:20:41Let's pop this in here.
0:20:41 > 0:20:43So am I going to knead this?
0:20:43 > 0:20:45Yes, you're just going to knead it all in.
0:20:45 > 0:20:49Spiced doughs, such as wigs, were the start of British fascination
0:20:49 > 0:20:51with sweet breads, cakes and puddings.
0:20:51 > 0:20:54Famous diarist Samuel Pepys was partial to a wig.
0:20:54 > 0:20:57He wrote of eating one with his ale.
0:20:57 > 0:20:59So, happy with that. Let's taste these.
0:21:03 > 0:21:06- Amazing. It's like a proto-hot cross bun.- Yeah.
0:21:06 > 0:21:07Right, well...
0:21:08 > 0:21:11..you get back with all the other cooks into quarters,
0:21:11 > 0:21:13I'm going to stay up here and just binge myself witless.
0:21:18 > 0:21:22The next challenge is the nerve-inducing technical.
0:21:22 > 0:21:25With only a basic recipe to follow, the bakers must rely
0:21:25 > 0:21:27on their own bread-baking knowledge to get it right.
0:21:29 > 0:21:33Bakers, this is your bread technical challenge.
0:21:33 > 0:21:36Now, you're going to be baking one of Paul's recipes.
0:21:36 > 0:21:38So, Paul, as the voice of bread,
0:21:38 > 0:21:42any advice or words of encouragement for the gang?
0:21:42 > 0:21:43Be patient.
0:21:45 > 0:21:47- "Be patient".- Yeah.
0:21:47 > 0:21:51All right, we're now going to ask Paul and Mary to leave the tent.
0:21:51 > 0:21:54- Off you go, Bez. - Everything will come, Grasshopper.
0:21:54 > 0:21:58Today, we would like you to bake
0:21:58 > 0:22:00four
0:22:00 > 0:22:02perfect
0:22:02 > 0:22:03ciabatta.
0:22:03 > 0:22:07It should be a crisp, floury surface
0:22:07 > 0:22:10and, inside, you want big, visible air holes.
0:22:10 > 0:22:13You've got three hours to get your four perfect ciabatta out.
0:22:13 > 0:22:15- On your marks.- Get set. BOTH:- Bake!
0:22:15 > 0:22:16Be patient!
0:22:20 > 0:22:23Italian bakers became worried that the French baguette
0:22:23 > 0:22:25was becoming too popular in Italy.
0:22:25 > 0:22:29So they developed a rival bread - ciabatta.
0:22:29 > 0:22:30I've never made it.
0:22:30 > 0:22:32It's kind of like,
0:22:32 > 0:22:34long,
0:22:34 > 0:22:36oblong-shaped bread.
0:22:37 > 0:22:41I have made it a while ago, and I know the pitfalls.
0:22:41 > 0:22:43I don't know if I know how to avoid those pitfalls.
0:22:45 > 0:22:47There's a reason why I said "be patient".
0:22:47 > 0:22:49Because take this dough too early
0:22:49 > 0:22:51and the air holes will be very small.
0:22:51 > 0:22:53Take it too late and it'll go flat as a pancake.
0:22:53 > 0:22:56So it's all about the timing.
0:22:56 > 0:22:57There you go, Mary.
0:22:58 > 0:23:00And, see, you've got an irregular structure
0:23:00 > 0:23:01all the way through the loaf,
0:23:01 > 0:23:04it's a sign that you've made a decent ciabatta.
0:23:04 > 0:23:06I don't know when I've enjoyed bread more.
0:23:09 > 0:23:12I know it's meant to be a wet dough
0:23:12 > 0:23:15but, beyond that, I'm all at sea.
0:23:17 > 0:23:19The dough's really slack,
0:23:19 > 0:23:22so the yeast can push air bubbles a lot easier
0:23:22 > 0:23:23than a thick, heavy dough.
0:23:27 > 0:23:29If I put a spatula in and pull it out,
0:23:29 > 0:23:32you get this massive, like, sticky trail.
0:23:32 > 0:23:35And I think that means there's enough gluten developed.
0:23:36 > 0:23:41It says "oil a container, tip this into there and then leave it."
0:23:41 > 0:23:43For an undisclosed amount of time.
0:23:43 > 0:23:45So thanks, Paul. Nice one(!)
0:23:49 > 0:23:52The first rise is crucial for the success of ciabatta.
0:23:56 > 0:23:58Well, it says prove at room temperature,
0:23:58 > 0:23:59so I'm going to keep it out.
0:24:02 > 0:24:04The proving drawer is for proving,
0:24:04 > 0:24:07so you'd think that you would use it.
0:24:07 > 0:24:09But maybe that's completely wrong.
0:24:09 > 0:24:11What some of the bakers don't realise
0:24:11 > 0:24:14is that the proving drawer will over-activate the dough.
0:24:14 > 0:24:17It will rise, but it won't hold its shape.
0:24:24 > 0:24:29It said to prove it at room temperature.
0:24:29 > 0:24:32Which is the only reason I've not put it in, so...
0:24:32 > 0:24:34I thought, "The sun's out..."
0:24:34 > 0:24:35God, it's changing in a second.
0:24:37 > 0:24:40It's just got a bit rainy, got a bit cold in here,
0:24:40 > 0:24:42so I'm going to pop it in there, in the proving drawer,
0:24:42 > 0:24:45just to bring it up a bit and I might take it out again later on.
0:24:45 > 0:24:48Really, I'm just going to go with my heart and see what happens.
0:24:48 > 0:24:50I'm not going to look at everybody else's,
0:24:50 > 0:24:54cos they're all using proving drawers and I'm not.
0:24:54 > 0:24:57I'm going to stick with my guns.
0:24:57 > 0:24:58Yeah.
0:24:59 > 0:25:01Most people are using proving drawers.
0:25:01 > 0:25:03In fact there's one, two, three, four...
0:25:06 > 0:25:07Don't buckle.
0:25:12 > 0:25:14Did his advice make any sense to you
0:25:14 > 0:25:17when he said the rather enigmatic, "Be patient"?
0:25:17 > 0:25:19- Does that make sense? - Afterwards, yes.
0:25:19 > 0:25:22- So what was he referring to? - This bit, wait. Wait.- OK.
0:25:22 > 0:25:25So who's going to be the first to start doing something, though?
0:25:25 > 0:25:26Not me.
0:25:28 > 0:25:30That's the chat round the tent.
0:25:30 > 0:25:32Who's going to crack first and shape it?
0:25:35 > 0:25:36See, that's an hour.
0:25:36 > 0:25:38ALARM SOUNDS
0:25:38 > 0:25:40Someone's going to break the seal, someone's got to do it
0:25:40 > 0:25:42so just keep an eye out.
0:25:43 > 0:25:47Martha's thinking about it, Nancy's tempted.
0:25:48 > 0:25:50- Chetna's flouring!- What?!
0:25:50 > 0:25:54Chetna's flouring! Are you just going to wait, just hang on?
0:25:54 > 0:25:55Till the last second.
0:25:58 > 0:26:00Jordan's taken his out.
0:26:00 > 0:26:01Oh, yes!
0:26:01 > 0:26:04- That's like something out of a John Carpenter film!- It is.
0:26:04 > 0:26:06I don't know if that's what's supposed to happen.
0:26:06 > 0:26:10It's slightly better than I thought. I expected it just to go "bleurgh!"
0:26:15 > 0:26:18I want to maintain as many bubbles as possible,
0:26:18 > 0:26:21which is why I've just tipped it out.
0:26:21 > 0:26:24Oh, it's so stretchy! Ahh!
0:26:32 > 0:26:34- The Blob is about to be bisected. - It is.
0:26:34 > 0:26:37- Have they given you a clue as to the shape?- Nope.
0:26:37 > 0:26:40Make it pretty, make it pretty.
0:26:40 > 0:26:43The things you need to do are flour your board very well,
0:26:43 > 0:26:46and give a good dust of semolina top and bottom
0:26:46 > 0:26:49before you cut up the ciabatta.
0:26:52 > 0:26:57I don't know how to make it not stick! Oh, please-ah!
0:27:00 > 0:27:03I'm not thinking that oil's the right thing.
0:27:03 > 0:27:05No oil in the recipe.
0:27:05 > 0:27:08The less you handle it, the less air you'll knock out of it.
0:27:08 > 0:27:09Don't touch it too much.
0:27:12 > 0:27:13Something like that?
0:27:17 > 0:27:18HE SIGHS
0:27:18 > 0:27:20I don't even know how to pick it up.
0:27:25 > 0:27:27You've really taken this whole "be patient" mantra
0:27:27 > 0:27:30- to its fullest conclusion, cos you're the last to tip out.- I am.
0:27:30 > 0:27:31Ooh, what?!
0:27:31 > 0:27:33I'm thinking tip gently...
0:27:33 > 0:27:37Ooh! That is bubblicious, girl!
0:27:40 > 0:27:42They've got lots of air in them already,
0:27:42 > 0:27:45so I think it's just a case of a short prove
0:27:45 > 0:27:48just to let the air build up again, cos they've been handled.
0:27:52 > 0:27:53IN ITALIAN:
0:28:01 > 0:28:03Cook my pretties, cook!
0:28:23 > 0:28:25I'm just keeping a close eye on these ciabattas,
0:28:25 > 0:28:28so they go golden but not too far.
0:28:31 > 0:28:32I was going to go with 20.
0:28:34 > 0:28:36I'm now thinking 15.
0:28:39 > 0:28:42OK, bakers, after sitting on your backsides for two hours 55 minutes,
0:28:42 > 0:28:44being patient,
0:28:44 > 0:28:47I can now bring you the drama of just five minutes remaining!
0:28:48 > 0:28:50OK...
0:28:56 > 0:28:59They look a bit like slippers, actually. I could hollow them out...
0:28:59 > 0:29:02The word in Italian for slipper is "ciabatta"!
0:29:04 > 0:29:07- That's it - slip those on your feet. - Slip them on.
0:29:14 > 0:29:15I think they're all right.
0:29:15 > 0:29:17Look like ciabattas - I don't know.
0:29:18 > 0:29:21I think they look quite golden brown.
0:29:21 > 0:29:24Quite a lot of flour on them, it's quite hard to tell.
0:29:24 > 0:29:26Oh, lovely.
0:29:26 > 0:29:28Oh, that's a good aroma!
0:29:30 > 0:29:33I'm happy with everything apart from the shape.
0:29:38 > 0:29:41OK, bakers, the ciabatta challenge is done.
0:29:41 > 0:29:43If you'd like to bring your bakes up to the table of doom
0:29:43 > 0:29:46and place them behind the photograph of yourself.
0:29:54 > 0:29:57Paul and Mary are looking for a ciabatta with a strong crust,
0:29:57 > 0:29:59good dome and an airy structure.
0:30:01 > 0:30:02And they'll have no idea
0:30:02 > 0:30:04whose loaf they're judging.
0:30:04 > 0:30:05Right.
0:30:05 > 0:30:07We'll start with this one.
0:30:07 > 0:30:11We were actually looking for a ciabatta rather than a pitta.
0:30:11 > 0:30:15If you try and speed up the growth of a ciabatta in a warmer,
0:30:15 > 0:30:17you will have a problem,
0:30:17 > 0:30:18because you're forcing heat into it
0:30:18 > 0:30:21and it should be a slow rise in a normal heat.
0:30:21 > 0:30:24The next one, however, looks a little bit more like a ciabatta.
0:30:24 > 0:30:29- And it's got this nice, floury top. - It's chewy. Good flavour.
0:30:29 > 0:30:33Now these look very flat and over-proved.
0:30:34 > 0:30:36- But it tastes good... - It's a good flavour.
0:30:36 > 0:30:38But we've got a pitta bread again.
0:30:38 > 0:30:40And here we have one
0:30:40 > 0:30:41that is much higher
0:30:41 > 0:30:43- than all the others.- Mm-hm.
0:30:43 > 0:30:45The structure's OK, I'm just wondering...
0:30:45 > 0:30:48It's almost been pounded again, all the air's gone out of it again,
0:30:48 > 0:30:49it's been shaped.
0:30:49 > 0:30:51- Tastes all right.- Mm, tastes good.
0:30:51 > 0:30:53These aren't too bad,
0:30:53 > 0:30:54the length is good on this one.
0:30:54 > 0:30:56It could have done with longer proving, though.
0:30:56 > 0:30:58I like the colour, it's got a very good crust.
0:30:58 > 0:31:01Yeah, the crust is good, it's nice, it's strong.
0:31:01 > 0:31:04The next one, similar problem, could have been forced into heat.
0:31:04 > 0:31:06And, also, this one in particular
0:31:06 > 0:31:09looks a rather uneven shape.
0:31:09 > 0:31:10The height of this one's better
0:31:10 > 0:31:12cos the structure's very good.
0:31:12 > 0:31:14The skin's good, the colour's good.
0:31:14 > 0:31:16- Again...- Nice flavour. - ..it tastes right.
0:31:16 > 0:31:18Moving onto this one, we've got a pitta,
0:31:18 > 0:31:20it's probably been forced, again, in heat.
0:31:20 > 0:31:22This has got a very strange appearance -
0:31:22 > 0:31:24could this be oil here?
0:31:24 > 0:31:25Yeah, it is olive oil.
0:31:25 > 0:31:28- It just doesn't look right, does it?- Mm-mm.
0:31:28 > 0:31:30OK, I think this has been handled again,
0:31:30 > 0:31:33tried to be shaped into a size rather than just stretched.
0:31:33 > 0:31:35Now, this one has got a nice colour.
0:31:35 > 0:31:38It's got a lovely crumb structure at the top.
0:31:38 > 0:31:40- It's got a lovely crust.- Mm.
0:31:42 > 0:31:44It seems right except for the shape.
0:31:44 > 0:31:47It just needed to be slightly longer again.
0:31:49 > 0:31:52Paul and Mary must now decide who they rank bottom
0:31:52 > 0:31:53and who's come top.
0:31:55 > 0:32:00So, in tenth position, this one - who's that?
0:32:00 > 0:32:01It's me. Exactly as you said,
0:32:01 > 0:32:04I didn't want to use flour, so I used olive oil.
0:32:04 > 0:32:07And turns out that was the wrong thing to do!
0:32:07 > 0:32:09In number ninth place is this one.
0:32:09 > 0:32:11Too flat.
0:32:11 > 0:32:13Number eight is this one.
0:32:13 > 0:32:16A little misshapen, and a bit flat.
0:32:16 > 0:32:18Diana is seventh,
0:32:18 > 0:32:19Richard sixth,
0:32:19 > 0:32:20Nancy fifth
0:32:20 > 0:32:22and Norman is fourth.
0:32:23 > 0:32:25Number three is this one.
0:32:25 > 0:32:27Lovely shape, it was a good size, actually,
0:32:27 > 0:32:30but it just needed to be left a little bit longer to prove
0:32:30 > 0:32:31before you put it in the oven.
0:32:31 > 0:32:34And number two is here.
0:32:34 > 0:32:35A bit too big, but a nice flavour.
0:32:35 > 0:32:37- Thank you.- That was very good.
0:32:37 > 0:32:39It was a toss-up, actually,
0:32:39 > 0:32:41because obviously number one is this one, who's this?
0:32:41 > 0:32:43It's me.
0:32:43 > 0:32:44- Well done.- Well done, Kate.
0:32:44 > 0:32:46APPLAUSE
0:32:46 > 0:32:47I can't believe it!
0:32:47 > 0:32:49Might have been handled a little bit,
0:32:49 > 0:32:51but you had a nice structure on the top,
0:32:51 > 0:32:54good height to it as well, and a good consistency.
0:32:54 > 0:32:57And guess what, Paul? She WAS the most patient.
0:32:58 > 0:33:01I had it in my head what I was going to do
0:33:01 > 0:33:06and, for some reason, a calm came over me and I did it.
0:33:06 > 0:33:08I'm going to do that again.
0:33:08 > 0:33:14So far I've been 11th, 10th and now 4th, so that's a result.
0:33:14 > 0:33:16Next week, first.
0:33:16 > 0:33:19Like last week, game of two halves, one good one and one bad one.
0:33:19 > 0:33:21So, still tomorrow.
0:33:21 > 0:33:23I shall hopefully get a good one in again.
0:33:35 > 0:33:38Who's at the top of the pile? Who's looking really good this week?
0:33:38 > 0:33:40Luis and Kate, definitely.
0:33:40 > 0:33:42She seems to have just got better and better each week.
0:33:42 > 0:33:45She has great skills and she's very calm.
0:33:45 > 0:33:47And Luis - very inventive.
0:33:47 > 0:33:51I think the rest of them are all pretty much bunched together,
0:33:51 > 0:33:52so I think...
0:33:52 > 0:33:54You know, they have a bad day,
0:33:54 > 0:33:56it's going to be tricky.
0:33:56 > 0:33:57Says Paul, and then smiles.
0:34:02 > 0:34:06Good morning, bakers, and welcome to your bread Showstopper.
0:34:06 > 0:34:08Now, for this challenge,
0:34:08 > 0:34:10Paul and Mary would like you to make a bread centrepiece -
0:34:10 > 0:34:13forget flowers and candles, think dough.
0:34:13 > 0:34:15Now, we'd like you to make a filled loaf.
0:34:15 > 0:34:18It could be stuffed, it could be rolled,
0:34:18 > 0:34:21you could do a tear and share, or a keep and weep.
0:34:21 > 0:34:24The most important things to remember are these -
0:34:24 > 0:34:27spectacular on the outside, it's got to look good on the inside,
0:34:27 > 0:34:29and taste delicious.
0:34:29 > 0:34:31You've got four hours on the clock.
0:34:31 > 0:34:33- On your marks.- Get set.- Bake!
0:34:39 > 0:34:41My last chance to rise to the challenge,
0:34:41 > 0:34:45because if I don't have a strong Showstopper here, I'm going out.
0:34:48 > 0:34:50There's certain pitfalls which the bakers could have
0:34:50 > 0:34:53during this challenge, and the main one is moisture.
0:34:53 > 0:34:57If you use a vegetable or any fruit that releases moisture,
0:34:57 > 0:34:59produces steam as it bakes,
0:34:59 > 0:35:00you end up with a big, huge air hole -
0:35:00 > 0:35:02and you don't want that.
0:35:04 > 0:35:08The very first thing we'll be looking for is the appearance,
0:35:08 > 0:35:11the design, the crust,
0:35:11 > 0:35:14and we want the dough to be cooked all the way through.
0:35:14 > 0:35:16So we are seeking perfection.
0:35:20 > 0:35:21- Morning, Kate.- Hi!
0:35:21 > 0:35:24What are you doing for your Showstopper?
0:35:24 > 0:35:27I am doing a prosciutto, olive and coriander bread.
0:35:27 > 0:35:30It's a very Greek dish. Having lived out there for six years
0:35:30 > 0:35:32- making bread out there for six years...- OK.
0:35:32 > 0:35:33..coriander is all over the place.
0:35:33 > 0:35:36- I've been worried about it. - Coriander and olive...- Together?
0:35:36 > 0:35:38..is what they always, always do -
0:35:38 > 0:35:40- they also add onion to it as well. - Oh, really?
0:35:40 > 0:35:42- You're adding prosciutto - that's the difference.- Yeah.
0:35:42 > 0:35:44It'll be fascinating to see how the texture turns out
0:35:44 > 0:35:46- with all those ingredients in.- Yeah.
0:35:46 > 0:35:48I'm quite interested to see that, too!
0:35:51 > 0:35:54All the bakers have chosen a strong white flour for their dough,
0:35:54 > 0:35:59but Luis has added saffron to create a very special kind of bread.
0:35:59 > 0:36:02I'm making a Roscon de Reyes today,
0:36:02 > 0:36:05which is a traditional Spanish bread
0:36:05 > 0:36:09which is usually eaten around Epiphany,
0:36:09 > 0:36:11which is just after Christmas,
0:36:11 > 0:36:13which is when the three kings visited Jesus.
0:36:13 > 0:36:18Luis' Spanish loaf will be packed full of flavours, and form a crown.
0:36:18 > 0:36:20It's always a really ornately decorated bread,
0:36:20 > 0:36:24because it's supposed to be a celebration of the gifts.
0:36:24 > 0:36:26Jordan's also making a white flour dough
0:36:26 > 0:36:30but he's adding sugar, milk and butter.
0:36:30 > 0:36:34I'm making a strawberry and raspberry cheesecake brioche.
0:36:34 > 0:36:36As for why, er, it's my favourite bread.
0:36:36 > 0:36:40It turns out I'm the only one doing sweet, as well, in the ten -
0:36:40 > 0:36:42which will hopefully play to my advantage.
0:36:42 > 0:36:44Jordan's sweet centrepiece
0:36:44 > 0:36:46will feature layers of cream cheese
0:36:46 > 0:36:47and raspberry and strawberry compote.
0:36:47 > 0:36:50I like to take the best bits of different foods
0:36:50 > 0:36:52and push them together.
0:36:52 > 0:36:53So I really like cheesecake,
0:36:53 > 0:36:57I really like brioche and I really like strawberries and raspberries.
0:36:57 > 0:37:00So if you mash them all together in one big loaf,
0:37:00 > 0:37:01it's tasty.
0:37:01 > 0:37:03- At least- I- think it's tasty.
0:37:03 > 0:37:06- So, Diana, tell us all about your loaf.- Yes.
0:37:06 > 0:37:11I'm calling it UK/Italian Pinwheel and making five pinwheels in there.
0:37:11 > 0:37:14When I take that off we'll make a sunburst.
0:37:14 > 0:37:18- Wow.- And in the middle of that I'm going to put a pot of chilli jam.
0:37:18 > 0:37:21'Diana has used the Italian Tricolore as inspiration
0:37:21 > 0:37:25'for her savoury pinwheel containing Parmesan spinach and ham.'
0:37:25 > 0:37:27So, the overall idea - you're building it in there,
0:37:27 > 0:37:30creating the whole image and then popping the ring off
0:37:30 > 0:37:33- and then pulling out the end bits of the wheel.- The tail...
0:37:33 > 0:37:34Now, you may be able to tell me -
0:37:34 > 0:37:36no, you're not going to tell me, are you? -
0:37:36 > 0:37:38but the last inch of that tail,
0:37:38 > 0:37:42either oil or flour to stop it sticking to the pinwheel
0:37:42 > 0:37:44so that it comes out.
0:37:44 > 0:37:47- Good luck.- Yes.- I've tried... You're not going to tell me!
0:37:47 > 0:37:50I'm going to make a white bread loaf.
0:37:50 > 0:37:54It'll be stuffed with chicken and pesto
0:37:54 > 0:37:58with roasted vegetables and sun-dried tomatoes.
0:37:59 > 0:38:04Nothing too fancy, just enough to satisfy the most discerning palate.
0:38:04 > 0:38:06Norman's aiming for a sophisticated finish,
0:38:06 > 0:38:09coating his picnic loaf with rosemary-infused olive oil,
0:38:09 > 0:38:11sea salt and oregano.
0:38:11 > 0:38:16Goes nice with a glass of Chateauneuf-du-Pape.
0:38:18 > 0:38:22I'm making a pinwheel shaped tear and share
0:38:22 > 0:38:25with pesto and roasted veg.
0:38:25 > 0:38:26This is my normal loaf bread
0:38:26 > 0:38:30so, if I muck this one up, I'm really off my game today.
0:38:30 > 0:38:34Richard's pesto pinwheel with feta and walnuts is a family favourite.
0:38:34 > 0:38:37I think I've probably made this one about 20 or 30 times.
0:38:37 > 0:38:39You practised it 20 times?!
0:38:39 > 0:38:42I haven't practised it, I've made it to eat!
0:38:42 > 0:38:44That's fine.
0:38:47 > 0:38:48Now what comes next?
0:38:49 > 0:38:50The vegetables.
0:38:52 > 0:38:55Whilst Norman, Richard and Luis have drawn on Mediterranean flavours
0:38:55 > 0:38:59for their fillings, Martha's inspiration is decidedly Gallic.
0:39:01 > 0:39:04I've got a small Epoisses cheese I'm going to bake into the middle of it,
0:39:04 > 0:39:07and I'm going to make it like a sunflower, hopefully.
0:39:07 > 0:39:08- Epoisses?- Yes.- Never heard of it.
0:39:08 > 0:39:11- You've never tried Epoisses? - No, I've never tried it, Martha!
0:39:11 > 0:39:14- It's one of the smelliest cheeses. - Oh, my days, it's one of those,
0:39:14 > 0:39:15- in the, um...- Yep.
0:39:15 > 0:39:18- I think it's banned from public transport in France.- It is indeed.
0:39:18 > 0:39:20I took it on the train here and I was like, "Sorry, everybody!"
0:39:20 > 0:39:22The smellier the better!
0:39:22 > 0:39:24Martha's sunflower is designed to be cut open
0:39:24 > 0:39:26to reveal an Epoisses fondue
0:39:26 > 0:39:28with petals filled with apricot
0:39:28 > 0:39:29or fig chutney.
0:39:29 > 0:39:31It's a nice idea, where did you get the idea for this?
0:39:31 > 0:39:33I don't know - I've made camembert baked in a bread
0:39:33 > 0:39:35- for my family before.- Mm-hm. - So I just thought...
0:39:35 > 0:39:36SHE LAUGHS
0:39:36 > 0:39:40That is like essence of a thousand students' socks.
0:39:46 > 0:39:50I'm making a Moroccan-themed plait.
0:39:50 > 0:39:53I'm going to wrap it round a tagine and have a dip in the tagine,
0:39:53 > 0:39:56and the bread will be round the outside of it.
0:39:56 > 0:40:00Iain's plait will be studded with black olives and served with a dip
0:40:00 > 0:40:03made from broad beans, lemon, cumin and paprika.
0:40:03 > 0:40:05I visited Morocco a couple of years ago
0:40:05 > 0:40:08and spent a couple of weeks travelling around,
0:40:08 > 0:40:10so I just really enjoyed the food there
0:40:10 > 0:40:12and I really enjoyed the flavours.
0:40:23 > 0:40:24Can you tell us about your bread?
0:40:24 > 0:40:27Yes, I'm doing white bread
0:40:27 > 0:40:28and I'm going to stuff it
0:40:28 > 0:40:32with a cauliflower, potato, tomato kind of mixture
0:40:32 > 0:40:38with onion and fresh curry leaves and a lot of spices.
0:40:38 > 0:40:39Surprise, surprise!
0:40:39 > 0:40:41Lovely.
0:40:41 > 0:40:44This time, Chetna is incorporating her chutney into her bake.
0:40:44 > 0:40:47She's decorating her loaf with a bread spiral
0:40:47 > 0:40:48filled with mango chutney.
0:40:48 > 0:40:49Are you going to get a gap?
0:40:49 > 0:40:52Because what tends to happen is when you get a filling in a loaf
0:40:52 > 0:40:55and you're using the dome you've got bread, bread,
0:40:55 > 0:40:57- you will have this gap sort of in the middle.- Oh!
0:41:03 > 0:41:05Ooh, there's a good smell.
0:41:05 > 0:41:09Lovely sausages, bacon, mushrooms - breakfast?
0:41:09 > 0:41:10- Yes.- Tell us.
0:41:10 > 0:41:16I'm going to do a stromboli, which is an Italian rolled bread,
0:41:16 > 0:41:18but I've called it a full English stromboli.
0:41:18 > 0:41:21So I'm doing bacon, eggs, sausage, mushrooms,
0:41:21 > 0:41:23tomatoes and home-made ketchup.
0:41:23 > 0:41:26Please hurry up, cos we're hungry!
0:41:26 > 0:41:28For an added twist,
0:41:28 > 0:41:30Nancy's using quail's eggs in her full English
0:41:30 > 0:41:33and her ketchup is made from home-grown damsons.
0:41:33 > 0:41:35One of the issues is, you get big gaps.
0:41:35 > 0:41:37I'm going to try and roll it fairly tightly,
0:41:37 > 0:41:40and I'm trying not to have a lot of moisture going on.
0:41:40 > 0:41:42- Are there baked beans in it, Nancy? - No baked beans, no.
0:41:42 > 0:41:45- Black pudding?- They're on the side. - Good, baked beans on the side.
0:41:45 > 0:41:46I can't wait.
0:41:47 > 0:41:51By the time the dough has risen to the bakers' satisfaction...
0:41:51 > 0:41:52It's looking huge!
0:41:52 > 0:41:56- It's bigger than your head!- It is!
0:41:56 > 0:41:57Cool.
0:41:57 > 0:41:59..they only have two hours left
0:41:59 > 0:42:01to shape, fill and bake their Showstoppers.
0:42:05 > 0:42:07Are you a competitive person?
0:42:07 > 0:42:08Oh, gosh.
0:42:08 > 0:42:09Little bit.
0:42:09 > 0:42:12- I have entered the local competitions a bit recently...- Yes.
0:42:12 > 0:42:15- ..and quite enjoyed that, so... - Does that mean you won?
0:42:15 > 0:42:17- Yeah, I did. - SHE LAUGHS
0:42:17 > 0:42:19Oh, I love the euphemism! "I quite enjoyed that."
0:42:25 > 0:42:27I'm just doing loads of coriander.
0:42:27 > 0:42:31I want the fragrance of the coriander to punch through a bit.
0:42:39 > 0:42:42I'm just wrapping the cheese up in the dough.
0:42:42 > 0:42:44It's really important that it's a good seal,
0:42:44 > 0:42:47because if the cheese leaks out, the bread will be rubbish.
0:42:55 > 0:42:57My wife and I are both quite OCD
0:42:57 > 0:42:59about things being the right shape and size,
0:42:59 > 0:43:01so, yeah, it's a bit of a hangover from home
0:43:01 > 0:43:05but it helps in being a builder, everyone wants things to fit.
0:43:07 > 0:43:09Jordan did say he was doing another twisty shape,
0:43:09 > 0:43:12but he's doing his sweet, I'm doing mine savoury.
0:43:12 > 0:43:14So mine can be dinner and his can be pudding.
0:43:17 > 0:43:22One...two. You look it at, and it looks so pink and messy,
0:43:22 > 0:43:25but actually when it bakes, you don't notice that,
0:43:25 > 0:43:27I don't know, it seems to absorb into the bread
0:43:27 > 0:43:29far more than you would think.
0:43:40 > 0:43:42I'm going for the posh rustic look.
0:43:42 > 0:43:44If it's home-made, it should look home-made.
0:44:00 > 0:44:02I'm feeling a bit more tense now
0:44:02 > 0:44:04because this is the most crucial part -
0:44:04 > 0:44:06just getting the plait right.
0:44:08 > 0:44:09There's a lot of petal on the top,
0:44:09 > 0:44:12and there's slightly sparse petal action at the bottom.
0:44:12 > 0:44:14- Oh, no, I think I might have put... - Have I distracted you?
0:44:14 > 0:44:17- What have you done?- Well, some of them are fig and some are apricot
0:44:17 > 0:44:19and it's meant to alternate...
0:44:19 > 0:44:20but I think I've forgotten where I put them.
0:44:20 > 0:44:22Oh, no! I have no idea.
0:44:22 > 0:44:24Um...smell them, smell them.
0:44:24 > 0:44:26Smell - fig, apricot.
0:44:26 > 0:44:30- , I've got flour on my nose now... - I'm just getting dough!
0:44:30 > 0:44:32Martha! What are we going to do?
0:44:34 > 0:44:36Just giving it a light spray
0:44:36 > 0:44:38just to keep the dough moist while it proves,
0:44:38 > 0:44:39so I'm going to pop it in a bag
0:44:39 > 0:44:41and then pop it back in the proving drawer.
0:44:48 > 0:44:51I've never glazed any fruit in my life,
0:44:51 > 0:44:52this was me going home last week
0:44:52 > 0:44:57and thinking, "How do I take my loaf that I know tastes really nice
0:44:57 > 0:44:59"and make it look Showstoppery?"
0:44:59 > 0:45:02Because that's what I struggled on every single week,
0:45:02 > 0:45:06is just making it look as pretty as everyone else's.
0:45:15 > 0:45:17Thanks, Kate, you're a legend.
0:45:17 > 0:45:21- I can smell that saffron, it's lovely!- Yeah.
0:45:21 > 0:45:22That's amazing.
0:45:22 > 0:45:24It's a lot stronger than the one I had at home.
0:45:27 > 0:45:28The final task before baking
0:45:28 > 0:45:32is the all-important decoration of the centrepiece loaves.
0:45:47 > 0:45:48Enormous bread is going in.
0:45:57 > 0:45:59All I can do is sit on the floor and stare at my bread
0:45:59 > 0:46:01and hope that it bakes properly.
0:46:01 > 0:46:03We'll see. Keep your fingers crossed for me.
0:46:08 > 0:46:13There's really not a way to tell if it's cooked inside,
0:46:13 > 0:46:15because you can't tap and check,
0:46:15 > 0:46:18it's filled inside - you can't do the temperature check because...
0:46:18 > 0:46:19Oh, it's just...
0:46:23 > 0:46:25- It's looking splendid, isn't it? - Yeah.
0:46:25 > 0:46:30Who'd have thought that a browning plait could be so interesting?
0:46:31 > 0:46:33It's huge!
0:46:35 > 0:46:37With bread, that's good, though.
0:46:40 > 0:46:42It hasn't broken through the sides, so...
0:46:42 > 0:46:45Actually, I quite like it broken through the sides,
0:46:45 > 0:46:49but it's not good when you're under scrutiny, is it, really?
0:46:50 > 0:46:52Pleased with the way it looks?
0:46:52 > 0:46:55Yes. Once it's nicely browned, I'll take it out of the oven,
0:46:55 > 0:46:58and then I'll coat it with the rosemary-infused olive oil
0:46:58 > 0:46:59- to give it a...- Very, very nice..
0:46:59 > 0:47:02Because Mr Hollywood likes lots of flavour, you know?
0:47:02 > 0:47:06Now, I sense that, um, Mr Hollywood has irked you, somewhat.
0:47:06 > 0:47:11Not at all! He did say my rolls were a bit bland.
0:47:11 > 0:47:14For me this is very exotic. You know - pesto.
0:47:16 > 0:47:18OK, bakers, you've got five minutes.
0:47:26 > 0:47:29If you listen to it, you can hear the cheese on the inside bubbling.
0:47:30 > 0:47:32FAINT BUBBLING
0:47:32 > 0:47:34- I can hear the cheese. - That's the cheese.
0:47:37 > 0:47:39- That is artistry.- Thank you!
0:47:44 > 0:47:47I was really fearful that it was going to burst
0:47:47 > 0:47:51and the filling come out. Somebody must be watching over me.
0:47:51 > 0:47:53That's quite simply the biggest bread table decoration
0:47:53 > 0:47:54I've ever seen.
0:47:58 > 0:48:00SINGS: Doo, doo, doo, doo...
0:48:00 > 0:48:03So, Captain Chaos, how many times have you made this?
0:48:03 > 0:48:05- You said that you've made it a lot. - Yeah, more than I care to count.
0:48:05 > 0:48:07How many times has it worked?
0:48:07 > 0:48:09Er, it's only not worked twice.
0:48:09 > 0:48:12Which was actually this week, when I was practising.
0:48:12 > 0:48:14This is not good, this is not good,
0:48:14 > 0:48:15I feel like the angel of doom.
0:48:22 > 0:48:25Five - come on - four, three,
0:48:25 > 0:48:28two - stop touching your dough-balls - one...
0:48:28 > 0:48:30OK, the bake's over. We're done.
0:48:42 > 0:48:44Richard, do you want to bring
0:48:44 > 0:48:45your lovely bread up, please?
0:48:49 > 0:48:51Well, we can see that precision is part of you.
0:48:51 > 0:48:53It looks very neat.
0:48:58 > 0:49:00You baked it really well, actually.
0:49:00 > 0:49:03- (Phew).- The flavour and the texture works extremely well.
0:49:03 > 0:49:06And I love the pesto - you made your own pesto, didn't you?
0:49:06 > 0:49:07- I did.- It's nice.
0:49:07 > 0:49:09That's a very, very nice loaf.
0:49:09 > 0:49:10- Thank you.- Very nice.
0:49:16 > 0:49:18What are we expecting just inside there?
0:49:18 > 0:49:22They're kind of alternating fig chutney and apricot chutney.
0:49:22 > 0:49:24I don't think I've alternated them!
0:49:24 > 0:49:27Think I might have had a mix-up... with alternation.
0:49:27 > 0:49:29- You got two the same.- Oh!
0:49:29 > 0:49:32- There is definitely apricot in there somewhere!- Rip all the legs off!
0:49:32 > 0:49:34- Ah, there's one.- There's one.
0:49:34 > 0:49:36- I've got one - Oh, that's embarrassing.
0:49:36 > 0:49:38I quite like the idea of the figs with it.
0:49:38 > 0:49:40I like figs and cheese together.
0:49:40 > 0:49:42I think the idea was very good.
0:49:42 > 0:49:45I just think you could have neatened up slightly on the legs,
0:49:45 > 0:49:47- and a little bit longer in the oven.- OK.
0:49:51 > 0:49:52Norman,
0:49:52 > 0:49:54we're looking for something very spectacular.
0:49:54 > 0:49:58Now to me, that looks like a very nice family pie.
0:49:58 > 0:50:00I'm just hoping that there's more excitement
0:50:00 > 0:50:02when we get inside that you've described.
0:50:02 > 0:50:04I don't think you'll be disappointed.
0:50:08 > 0:50:10I think the issue is down at the bottom,
0:50:10 > 0:50:13- where it is just raw dough.- Uh-huh.
0:50:17 > 0:50:19It doesn't...
0:50:19 > 0:50:21- you know, excite me.- OK.
0:50:21 > 0:50:23Um, it's a bit messy on the top.
0:50:28 > 0:50:30Your dough's not been mixed enough.
0:50:30 > 0:50:32It doesn't take much to turn that back to dough.
0:50:32 > 0:50:35Wonderful flavours, and they all blend together.
0:50:35 > 0:50:38It's just a bit cakey, rather than bready.
0:50:45 > 0:50:46Nice and crispy.
0:50:49 > 0:50:50You've got a lovely crisp to it,
0:50:50 > 0:50:53and the texture of the crumb is very good.
0:50:56 > 0:50:57I think it tastes great.
0:50:57 > 0:50:59And the plait's pretty good, too.
0:50:59 > 0:51:01I think it's a bit of a success.
0:51:01 > 0:51:02- Thank you.- Very good.
0:51:09 > 0:51:11Dying to see what it's like inside.
0:51:15 > 0:51:18I thought it would be quite moist,
0:51:18 > 0:51:21but the middle has all sunk together.
0:51:21 > 0:51:24I think the biggest issue is - the outside is OK,
0:51:24 > 0:51:25I think just this bit here,
0:51:25 > 0:51:28and as you go a sort of a third in, it then becomes raw dough,
0:51:28 > 0:51:30there's so much liquid in there.
0:51:30 > 0:51:35Nice idea, but unfortunately it's not been executed that well.
0:51:35 > 0:51:36Sorry about that.
0:51:41 > 0:51:42As a filled loaf, it's there.
0:51:42 > 0:51:45As a centrepiece, it ain't. I mean, it looks...
0:51:45 > 0:51:48- Poor on presentation?- Yeah.
0:51:48 > 0:51:50MEL: (Oh, wow!)
0:51:50 > 0:51:52I don't like the big gaps.
0:51:52 > 0:51:54And actually, in many ways, you've overfilled it.
0:51:54 > 0:51:56I think I would have left the tomato out,
0:51:56 > 0:52:00- which is what has made it come away from the top, is the tomato.- OK.
0:52:00 > 0:52:03- I quite like all the filling. - I think the flavour's lovely.
0:52:03 > 0:52:05It's lovely. Very breakfasty.
0:52:09 > 0:52:11It's bold and beautiful, you know.
0:52:11 > 0:52:12It's a nice idea.
0:52:12 > 0:52:14I think it's quite fun to be able to rip off.
0:52:14 > 0:52:15THEY LAUGH
0:52:15 > 0:52:16Bit of a soggy bottom.
0:52:16 > 0:52:17Oh, dear!
0:52:19 > 0:52:22The flavour of the ingredients inside is delicious.
0:52:22 > 0:52:23- It is very, very good.- Good, good.
0:52:23 > 0:52:26- However, there's just not enough of it.- Right.
0:52:36 > 0:52:39It's a very clever presentation.
0:52:39 > 0:52:42That twist - I don't think I could do it without a map.
0:52:51 > 0:52:53I know Paul was thinking there might be a gap
0:52:53 > 0:52:56between the ham and the bread.
0:52:56 > 0:52:58There is no gap...
0:52:58 > 0:53:00because inside is raw.
0:53:00 > 0:53:01- It's raw?- What?
0:53:10 > 0:53:14The problem is when you create a dough, and then wrap it up,
0:53:14 > 0:53:15it's got nowhere to go.
0:53:15 > 0:53:18You've shown us great skill - just get the middle cooked.
0:53:18 > 0:53:19Yeah. OK.
0:53:26 > 0:53:29Well, it looks right royal and regal.
0:53:29 > 0:53:32- Great presentation, you're good at that.- Thank you.
0:53:39 > 0:53:40Looks very good.
0:53:40 > 0:53:42You've got a little bit of a gap, but not much.
0:53:44 > 0:53:45Not that keen on the flavours.
0:53:45 > 0:53:47It could be the dough.
0:53:47 > 0:53:48- You know, that saffron.- Mm-hm.
0:53:48 > 0:53:49It's quite strong.
0:53:49 > 0:53:52- But very, very well decorated. - Thank you.
0:53:52 > 0:53:54I like the flavours, it's very Spanish to me -
0:53:54 > 0:53:56- figs and Serrano ham. - Thank you very much, Lu.
0:53:56 > 0:53:59- Thanks, guys. - Well done, Lu. Thank you.- Thank you.
0:54:10 > 0:54:12So the bread Showstoppers today -
0:54:12 > 0:54:15on the whole, on the outside, they looked pretty good.
0:54:15 > 0:54:18Did they deliver on the inside for you?
0:54:18 > 0:54:23Several of them had a problem, with the base being soggy.
0:54:23 > 0:54:25Kate did the, sort of, Serrano ham.
0:54:25 > 0:54:28But she swirled it so tight that it couldn't actually move.
0:54:28 > 0:54:30It was restricted. However, the outside wasn't,
0:54:30 > 0:54:32- and then it opened up and it tasted fantastic.- Yeah.
0:54:32 > 0:54:34Looking at Luis, he did really well in the technical,
0:54:34 > 0:54:36I thought his Signature rolls were very good.
0:54:36 > 0:54:38- He was second in the technical. - He was.
0:54:38 > 0:54:40- And Kate was first in the technical...- Yeah.
0:54:40 > 0:54:43- ..so surely that puts both of them...- Very, very high indeed.
0:54:43 > 0:54:44They're our leaders, I think.
0:54:44 > 0:54:46Who didn't have such a good day at the office,
0:54:46 > 0:54:48and who's therefore in contention to leave?
0:54:48 > 0:54:51I don't think Jordan had a particularly good day.
0:54:51 > 0:54:55I think it was a bad choice to try and make such a wet fruity filling
0:54:55 > 0:54:59- and expect the base to be cooked. - I thought Norman was very simple.
0:54:59 > 0:55:02We've mentioned to him before, it needs to be a bit more creative.
0:55:02 > 0:55:04You've now got quite an interesting dilemma.
0:55:04 > 0:55:06You've got a couple of people at the bottom -
0:55:06 > 0:55:09Norman, who's played it safe every time.
0:55:09 > 0:55:12And another who's way more maverick. One of them has got to go,
0:55:12 > 0:55:14so I don't envy you that task.
0:55:22 > 0:55:23OK, bakers, well...
0:55:23 > 0:55:25Paul and Mary have been deliberating,
0:55:25 > 0:55:27and this week I get the fun job.
0:55:27 > 0:55:29I get to say who is this week's Star Baker.
0:55:29 > 0:55:33Now, I have to say, this Star Baker just pummels dough
0:55:33 > 0:55:35and then slashes it and then forms it into a ring
0:55:35 > 0:55:37and shoves every ingredient known to man in it.
0:55:37 > 0:55:39Luis, you're our Star Baker.
0:55:39 > 0:55:40- APPLAUSE - Thank you very much.
0:55:40 > 0:55:42Thank you, thank you.
0:55:44 > 0:55:45Finally!
0:55:45 > 0:55:46Yes!
0:55:46 > 0:55:49OK, now for the difficult bit.
0:55:50 > 0:55:54We can't take all of you with us next week.
0:55:54 > 0:55:56And I'm really sad to have to tell you
0:55:56 > 0:55:59that the person who will not be joining us
0:55:59 > 0:56:01for next week's Bake Off is...
0:56:04 > 0:56:06..Jordan.
0:56:06 > 0:56:07Very sad.
0:56:07 > 0:56:10- Ahh, thank you very much for the chance.- Captain chaos!
0:56:10 > 0:56:13- Captain chaos.- He's straight in.
0:56:13 > 0:56:16I'm disappointed, of course. I wanted to stay in.
0:56:16 > 0:56:19There's other things that I really wanted to bake
0:56:19 > 0:56:20and, you know, get out there,
0:56:20 > 0:56:22things that I really enjoy and really like.
0:56:22 > 0:56:24You've been a sheer joy
0:56:24 > 0:56:26and we really will miss you.
0:56:26 > 0:56:28I'm really sad that Jordan's gone.
0:56:28 > 0:56:32He was inventive, he was creative, he was flamboyant,
0:56:32 > 0:56:34and so were his bakes.
0:56:34 > 0:56:36- Well done!- Thank you.
0:56:36 > 0:56:38I'm totally ecstatic,
0:56:38 > 0:56:41I-I dunno, I'm so cynical, you never expect it, really.
0:56:41 > 0:56:43But, yeah, to get Star Baker,
0:56:43 > 0:56:46that's the Bake Off dream ticked off, to be honest.
0:56:46 > 0:56:49Thank you so much, thank you very much, I appreciate that
0:56:49 > 0:56:50- Well done, mate.- Thank you.
0:56:50 > 0:56:52The whole attention to detail
0:56:52 > 0:56:55that Luis puts into his work throughout all of his bakes
0:56:55 > 0:56:56have been stunning.
0:56:56 > 0:56:59And a well-deserved Star Baker.
0:57:06 > 0:57:10Next time, the bakers tackle desserts...
0:57:10 > 0:57:11Don't make a mess.
0:57:12 > 0:57:14Don't make a mess.
0:57:14 > 0:57:18Probably won't be fancy enough for the judges, but there you go.
0:57:18 > 0:57:20..and, as the temperature rises...
0:57:20 > 0:57:22It's so hot.
0:57:22 > 0:57:23Freezer, freezer, please, freezer!
0:57:23 > 0:57:25I just need to get this on really quick.
0:57:25 > 0:57:28..there's a meltdown in the Bake Off tent.
0:57:28 > 0:57:30I think that's sort of unacceptable.