Advanced Dough The Great British Bake Off


Advanced Dough

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Transcript


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Welcome back to the tent.

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We are at the quarterfinal stage of Bake Off and with only five

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bakers left standing, who are Mary and Paul going to pick off next?

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They're like the velociraptors of the baking world.

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THEY SCREECH LIKE VELOCIRAPTORS

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BOTH: Welcome to the Great British Bake Off.

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Last time, the bakers strove for perfect pastry.

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Come on, pasties!

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Richard excelled at eclairs...

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-Great pastry.

-Thank you.

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..winning Star Baker for the third time. Others didn't fare so well.

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-This is awful.

-Ow!

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-Looks a little bit messy.

-Yeah.

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And Kate became the seventh baker to leave the tent.

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Now the five remaining bakers must impress Paul

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with fruity signatures...

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He just does that to scare me.

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..achieve the perfect coiled loaf in a tortuous technical...

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It's a funny-looking thing.

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'..and conjure up 36 mouth-watering doughnuts.'

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Curtain ring.

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SHE LAUGHS

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Who has the skill to stay the course?

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I think you've cracked it.

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And whose baking will fail to make the grade?

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-LIVERPUDLIAN ACCENT:

-"All right, it was overworked."

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That's the Paul we know.

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It's hard, isn't it? Because we've had bread week

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and this is an entirely different ball game.

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This is like bread week but better.

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It's like that was bread GCSEs, this is bread A-level.

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-It's like a PhD in bread.

-Nobel Prize-winning.

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So what do we call it?

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BOTH: It's advanced dough week.

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The eclairs have just haunted me.

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I just keep thinking back to how awful they were.

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I'm hoping that this week will be a lot more planned.

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Having won Star Baker

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and then have a nightmare week

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has almost become a bit of an MO for me.

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Hopefully that won't happen this week,

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but, yeah, I'm keeping an eye out for it.

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It's important you go in and execute

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everything to perfection, I think,

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otherwise you're on your bike.

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Morning, bakers.

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For your Signature Challenge, Paul

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and Mary would very much like you to make a sweet fruit loaf, please.

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This should be made from enriched dough which, as we know,

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is a dough that has won the butter lottery.

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And it can be any filling or any flavour that you like.

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The key thing about your sweet loaves, though, bakers, is this.

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It's got to be freeform.

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We don't want to see any baking in tins.

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You've got two and a half hours for your Signature Challenge.

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BOTH: Get set. Bake!

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Enriched dough benefits from a slow prove

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so the challenge for our bakers is to devise a fruit loaf

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they can successfully make in the time allowed.

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Paul's enriched dough takes three and a half hours,

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whereas we've only got two and a half, so it's quite difficult

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to get a good prove and a good bake in that kind of time.

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Enriched dough is a particularly difficult thing to master.

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The butter, eggs and sugar and milk, if you use it,

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sit on the yeast and just retard it.

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Doesn't kill it.

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It just slows it up, making it a little bit more difficult to

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make that perfect loaf.

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When it's an enriched dough, it does take that much longer to prove

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and it's no good being under-proved

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and hope it will be rescued in the oven - it won't.

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You've got to get your dough working quickly,

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so I'm using everything warm, and it's warm in the tent,

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which is good.

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My bake takes longer to bake because I bake it on low heat for longer.

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It's timing is the biggest problem.

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-Morning.

-Luis, what kind of sweet loaf have you chosen?

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I'm making what I've called a Black Forest Cherry Tree.

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-I'm using the bath bun principle...

-Really?

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..of lots of little buns which

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will prove to give you the top of the tree.

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Luis' tear-and-share cherry tree has a cinnamon-flavoured trunk

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and the buns which make the branches are packed with morello cherries

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and dark chocolate chips.

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What's this?

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That is some cherry brandy that I've brought.

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Every part of the tear-and-share tree

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has a sugar cube in the middle, and the brandy,

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I just soak the sugar cube - it's a good carrier for liquid without wetting the dough.

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I'm making a Spiced Plum Iced Bread Swirl.

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It's kind of a malty, cinnamon-y dough with some little prune

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pieces running through it, and then I'm making a spiced plum jam.

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Martha's jam will be the filling for her fruit loaf,

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which she's decorating with a plum-flavoured icing

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and flaked almonds.

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I've got some like cassis in the jam that my Auntie has made and lots

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of star anise and cloves in there as well - it's almost a bit Chinese-y.

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Think Christmas crossed Chinese New Year, in a bread.

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It's quite a sloppy dough, enriched dough, but after I've proved it

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and kneaded it with a bit of flour afterwards, it should come good.

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With their dough in the proving drawer slowly doubling in size,

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the bakers now start preparing the fruit they're using

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to fill and decorate their loaves.

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I've no idea how you get a green cherry.

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I need to look that up at some point.

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-Hello, Chetna.

-Hello.

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Right, what are you doing at the moment?

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I'm preparing the filling.

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I've taken inspiration from a Croatian bread which is

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called "potizza". Somewhere it's called "poatizza".

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Different names.

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Is it a pizza?

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No, "potizza".

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Chetna's take on the Eastern European bread, povitica,

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will be shaped using

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eight rolls of dough, filled with a rich paste of walnuts,

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cocoa and finely chopped dates.

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Do you slice it or do you pull it?

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When you slice it, it looks really pretty inside.

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Like snooker balls in a triangle.

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Yes, yes.

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I'm making...I'm actually calling it Lincolnshire plum braid.

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There is a Lincolnshire plum bread, but it's just a play on words.

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Rather than just standard mixed fruit, I'm using apricot,

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strawberries, putting some marzipan in there, bit of Marsala wine.

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Should be quite good. Should be very good.

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As well as dried fruit, Nancy's

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using cinnamon, nutmeg and orange and lemon zest

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to favour her plaited loaf.

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Morning!

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DEVICE BLEEPS

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-Is that your dough, Nancy?

-That's my dough.

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And I'm going to finish the first prove in the microwave.

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Have you tried this before?

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Yes, I've practised it.

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The big worry today is you're going to say this bread is under-proved.

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-It's a dangerous thing to do.

-It is.

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I think Paul's learnt something today.

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-You never use a microwave, do you?

-No, I never use a microwave.

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No, I never do but needs must.

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You've thought this one out, it's going to work.

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SHE LAUGHS

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I thought that was the Marsala.

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It's oil!

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While the others rely on their proving drawers,

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Nancy's trying to bypass the hour-and-a-half proving time her dough needs.

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-You microwaving it?

-Yeah.

-I've never seen that.

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He said it's a dangerous thing to do.

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-HE LAUGHS

-Did he? Not for our Nance.

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Not for me.

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She's using the microwave to inject that little bit of heat in there.

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There is an issue with that because it destroys the protein structure because you're forcing

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heat and it tends to break down so it can destabilise the dough.

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Bloody hell, Nancy!

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LAUGHTER

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So I've cut down my rising time by a good half.

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What stage are you up to?

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I'm just arranging all of my fruit to spread out.

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What I'll be doing is making essentially a Chelsea bun,

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I'm making a Swedish tea ring.

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So I'll be rolling out a Chelsea bun rectangle here, sprinkling it

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with all of my various ingredients, but instead of cutting it

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I'm going to roll it up and form it into a ring and slash the outside.

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Richard's fruit Swedish tea ring

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will be filled with a mixture of dried fruits and pecan nuts,

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glazed with apricot jam

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and topped with lemon water icing.

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So you're going to bring your dough out and pop it into all that flour?

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Do you not think that's a little bit excessive?

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My dough looking a little bit wet so

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-I'm going to suck a little bit of wet out of it.

-Where's your dough now?

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-It is quite...

-Oh, my God.

-It's got plenty of fun to be had.

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It's risen quite high as well.

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The carbon-dioxide...you can see the balloon on the top. Good luck, mate.

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Thank you.

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I always worry when Paul comes along and asks me

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a pointed question about my dough and then saunters off. I think

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I've let it over-prove to start with, so I've had to work it in

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and let it relax a little bit, but I think I've got enough time.

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Yeah, I've got enough time.

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HE LAUGHS

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The bakers' challenge now is to create a freeform loaf

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which will hold its shape

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and contain its filling without the aid of a tin.

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Are you advanced dough rolling?

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Yes, I am.

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So what are you doing?

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I'm doing eight mini rolls. I'm just going to...

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Even off the ends a bit?

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-No, no, no. That's the beauty of it.

-Is it?

-I like it.

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There's an uneven nature do you think Paul will like it?

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Well, I don't know but it is my bread.

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When I've done it at home, it's looked fairly

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attractive in a spirally shape.

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When you have jam on toast,

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because there's jam already in there,

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it's like toast with the jam already inside.

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I've just noticed I've not put my fruit in. That would help.

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Yeah. A sweet fruit loaf.

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Yeah, without the fruit.

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Dip your cherries in the dough and off we go.

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I'm adding chocolate now. Which I did also.

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I'm really glad I came along.

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If I hadn't, it would have literally been plain bed roll week.

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And also each bun has a sugar cube in the middle which is

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soaked in cherry brandy.

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So you just get a slight hit of sweetness in the centre.

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There's a polio vaccination going on in the middle of it?

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-Yeah, it's like that.

-I'm intrigued now.

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All right, I'll let you branch out and I'll see you later.

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Cool, thank you.

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Microwave for five minutes on 10% power.

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OK, amazing, I'm coming with you.

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How do you feel, my love?

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Bit scared, quite a bit scared

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because this could be my death knell.

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-It's done.

-OK, right.

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It's twice the size.

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Should be all right. It's been all right, I've tried it.

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-Good luck.

-I hope so.

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Definitely a bit of silence in the tent today.

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I think this task is really difficult for the time

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we've been given, so I think everyone's

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a little bit apprehensive about that.

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With a baking time of nearly an hour,

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Chetna's loaf is first in the oven.

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OK, guys, see you in 50 minutes.

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See you on the other side.

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It's enormous. Certainly bigger than one I've done before.

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It goes in there for about 25 minutes.

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Bakers, you've got half an hour left on this, stop loafing around,

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half an hour left.

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The pressure is definitely on now because everyone is so good

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and it only takes one bad bake or one mistake to make you go home.

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Don't know why I'm keeping an eye on it,

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there's nothing I can do now. Once it's in, it's in.

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But, yeah, it's looking OK at the moment.

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Enriched dough is really hard as it always looks like it's cooked.

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So that looks like it's done

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but I'm not convinced that it will be in the middle.

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Is it going to cook in the middle at that size?

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I think that's done.

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Five minutes, bakers, five minutes.

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I'm going to leave it for another maybe two, three minutes.

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It sounds pretty hollow and it's got a good colour on the bottom.

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-Nancy...

-Family loaf.

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Gosh! It's the size of a Labrador.

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He just does that to scare me. Brush that bit that

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he touched with a bit more apricot.

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SHE LAUGHS

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It's looking a little bit wrinkly on the outside,

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I hope that's not it all collapsing back in.

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Too late now, innit?

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Bakers, you've got one minute left, one minute left for your bread.

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Concentration here.

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Oh, yeah, I'm really happy with that.

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-One, two, three.

-Thank you.

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Right, the challenge is over! Step away from your bakes.

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It looks most tempting, I like the shiny finish.

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I think if I peer round the side,

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-there's a little bit of jam coming out.

-There's a little leak.

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I think the colour looks very attractive,

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it's got a nice, rich colour to it.

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Well, you can tell it's an enriched dough

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the way it's springing back as we cut through it.

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You have the nice swirls of the jam coming through.

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You've got some rawness here.

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Part of it is down to the fact it's still warm but you see how

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light it is there and how fluffy, and then there it goes quite dense.

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OK.

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-It's a very nice flavour.

-Thanks.

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But I would have liked to have some pieces of plum in it.

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-OK.

-I think it could have done with a slower bake

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-but I do like the flavour.

-Thank you.

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I like the look of it, but I think...

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It's very new, I've not seen anything like this before.

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It is unusual. What are we expecting to see when we cut into this?

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When you cut inside I'm hoping that you can see distinctive swirls.

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Oh!

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The weight of the top ones has rather squashed the ones

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underneath, but there's plenty of filling in there.

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I think you've got a little bit too much cinnamon.

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I tried with slightly less and it wouldn't come through

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and obviously I didn't want to...

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-Ooh, it's coming through.

-Oh, was it? OK.

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But it is baked and it looks good.

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I am quite happy with the cinnamon,

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-because, between you and me, I'm not that fond of dates.

-OK.

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-Very good idea. Well done.

-Thank you.

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Well, it does look very spectacular.

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I think it's a nice idea, it's very attractive.

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The crumb looks really nice, it's quite an open structure.

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Tear off a bun, Mary.

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That's what I was hoping you'd say.

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I do like the flavour. The sugar, I'm not sure about.

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Quirky, which I appreciate, but I don't think it needs it.

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I'm certainly not arguing with the sugar in the middle,

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I like a bit of originality.

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I think it goes well, I've got quite a sweet tooth.

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It's a beautiful bake, lovely texture,

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I'll have another mouthful, please.

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Thank you very much.

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-What you have is something that's under-proved.

-Really?

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Or the proteins have indeed been damaged.

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-And then it rips and falls apart.

-Heck. Right.

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It's got a good structure. I think it's slightly under-done.

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It's not awful, is it? It's not awful!

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-I haven't said anything yet!

-No!

-No, no, no.

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I think what it is, because it's so dense...

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If you'd made it longer and thinner...

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Yeah. I'd just use less stuff.

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I think it tastes absolutely scrumptious.

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You've got all these flavours going through. I like it.

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With a microwave, just using 500 grams of flour, you could feed an entire village.

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-Absolutely.

-It's like magic!

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It was a very, very wet dough.

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-It was.

-That's why it's sitting flat.

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How long was it in the oven for?

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22.

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Yeah, you nailed that one.

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-Absolutely beautiful.

-Well done.

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The structure's very good,

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got a nice blend of flavours in there as well.

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I think from that soft dough, you've managed to do extremely well to get

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the bake that you've got and a great flavour coming through. Well done.

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Thank you.

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They all taste good, they look great, everyone's on it!

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We're a good bunch now!

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I thought that went brilliantly!

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I was worried about the look of it but they both liked the look of it!

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Phew!

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Well, I'm feeling positive at the moment,

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but if you have a bad Technical, you're straight back down again,

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It's like a roller coaster here.

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Back in the tent,

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the bakers are preparing for their advanced dough technical challenge.

0:18:010:18:05

Bakers, good afternoon, welcome to your technical challenge.

0:18:080:18:12

Give me happy faces, bakers! There we go.

0:18:120:18:14

Now, Paul, you are the self-confessed King of Bread.

0:18:140:18:20

Would you mind leaving with Mary?

0:18:200:18:22

Otherwise you're going to put them off their stride.

0:18:220:18:25

-Is that all right? Tatty-byes. Good.

-They've gone.

0:18:250:18:29

What Paul and Mary would very much like you to make today

0:18:290:18:32

is something called a povitica...

0:18:320:18:35

Ooh, you little teaser.

0:18:350:18:36

Chetna's heard of it because she managed to make

0:18:360:18:39

a variant of one this morning by pure, pure chance.

0:18:390:18:41

But no longer Croatian-INSPIRED, we want the real thing.

0:18:410:18:45

-Now, it's an Eastern European cross between a bread and a pastry.

-Is it?

0:18:450:18:49

It's basically got hidden swirls within it. If you want to know what

0:18:490:18:53

it looks like, just remember a couple of hours ago and remember Chetna's.

0:18:530:18:56

Now, you've got two and a half hours in which to bake this.

0:18:560:18:59

Very, very good luck to you all.

0:18:590:19:01

On your marks.

0:19:010:19:02

-Get set.

-Baaake!

0:19:020:19:05

Oh, my God...this is...

0:19:070:19:10

I can't believe that they knew

0:19:140:19:16

I made that in the morning and nobody let it slip out.

0:19:160:19:20

I'm really excited!

0:19:200:19:22

Chetna's on it for this one, that was a stroke of luck from her point.

0:19:260:19:30

I might just watch over her and learn by watching.

0:19:300:19:34

It's not called copying, it's learning by watching.

0:19:340:19:36

I didn't even know what it was.

0:19:380:19:40

The only saving grace is Chetna's this morning,

0:19:400:19:43

so I've got a rough idea.

0:19:430:19:44

From the sounds of things, it's baked in a loaf tin.

0:19:440:19:47

It probably looks quite similar to a normal loaf of bread,

0:19:470:19:51

but I think, when you cut into it,

0:19:510:19:53

it will have all the spirals like Chetna's did this morning.

0:19:530:19:55

Gosh, that's a loaf and a half.

0:19:570:19:59

This is a povitica.

0:20:000:20:01

What makes it tricky, all that is one roll of dough that's been

0:20:010:20:05

rolled out so thin, filled with cocoa butter,

0:20:050:20:10

sugar and then walnuts, rolled up and then basically they've

0:20:100:20:13

got to lasso it around the tin to produce that shape.

0:20:130:20:18

And you can see those beautiful swirls on the inside.

0:20:200:20:24

Quite a long bake, actually -

0:20:240:20:25

an hour in the oven - but you need that to dry it all out.

0:20:250:20:29

Having all those walnuts and chocolate, it is very, very moist.

0:20:290:20:33

I wonder how the bakers will get on with it.

0:20:330:20:36

I'll tell you one thing for sure, Chetna's got a bit of a lift up.

0:20:360:20:40

It simply says, "Make the dough and prove."

0:20:400:20:43

But this is the quarterfinal technical,

0:20:430:20:46

it's hardly going to give you a walk-through, is it?

0:20:460:20:48

I used 300 grams in the morning and we're using 300 grams right now,

0:20:480:20:53

and we had two and a half hours in the morning,

0:20:530:20:55

we've got two and a half hours right now,

0:20:550:20:57

so I know how long to prove and things but this is one big roll.

0:20:570:21:01

I've never rolled a pastry so big.

0:21:010:21:03

You look mesmerised, Martha.

0:21:080:21:10

I'm just staring at my dough. I think that's there.

0:21:100:21:13

Now, when Chetna was making hers before,

0:21:130:21:16

could you have a good old gander?

0:21:160:21:17

I didn't pay enough attention, I'm annoyed,

0:21:170:21:19

-I should have watched really hard!

-Martha!

0:21:190:21:22

The biggest decision the bakers now face

0:21:220:21:24

is how to divide their time between proving and baking.

0:21:240:21:28

I'm going to give it an initial 30 minutes and see how it goes.

0:21:280:21:31

Realistically, it needs an hour's proving, but I tell you what,

0:21:350:21:39

if it's not rising I'll be down to that microwave.

0:21:390:21:43

It says, "Blitz the walnuts, vanilla seeds, sugar

0:21:490:21:52

"and cocoa powder together," so I'm just working my way through that.

0:21:520:21:55

For me, you wouldn't want to blitz it too much

0:21:550:21:57

because it could go a bit too mushy.

0:21:570:21:59

And I think you'd want some bite in this, so I don't know,

0:21:590:22:02

blitz it but don't over-blitz it.

0:22:020:22:05

HE LAUGHS

0:22:050:22:07

It looks very similar to what Chetna made this morning,

0:22:110:22:14

so I think that's probably right.

0:22:140:22:16

It's doubled in size, so that's all I wanted.

0:22:210:22:24

I don't want to over-prove it.

0:22:240:22:25

It's supposed to double in size.

0:22:250:22:27

I would have given it longer

0:22:270:22:29

but there's a lot of work to do with it, I think.

0:22:290:22:31

I know how it's supposed to look, so how long it should be,

0:22:310:22:34

so I've measured it out.

0:22:340:22:36

It says, "Stretch out dough to a large rectangle,

0:22:390:22:42

"as large as you can." I think that's where the clue is.

0:22:420:22:47

It probably needs to be the length of this cloth.

0:22:480:22:53

I'm going to go as big as I can.

0:22:560:23:00

I often put clingfilm down on the surfaces at home

0:23:020:23:05

because either I'm too lazy

0:23:050:23:06

to clean up all the flour from the kneading

0:23:060:23:09

or it's clean already, and my parents...

0:23:090:23:12

I just do it so I don't get quite so much mess everywhere.

0:23:120:23:15

I think that's probably as big as I dare go without ripping it.

0:23:180:23:22

The bakers' next challenge is to find the best way to evenly cover

0:23:240:23:28

their paper-thin dough with walnut filling.

0:23:280:23:30

The recipe says, "Spread the filling evenly over the dough."

0:23:300:23:35

It's as thick as toffee and the dough is so, so delicate.

0:23:370:23:43

I'm trying to spread it but it's not spreading

0:23:430:23:45

because of the butter on the dough which he asked us to put on it.

0:23:450:23:50

This is really odd.

0:23:510:23:54

Seriously.

0:23:550:23:57

Is it happening to everybody?

0:23:590:24:01

He'll go absolutely crazy if there's blobs of filling

0:24:010:24:05

when he cuts into it.

0:24:050:24:07

The microwave is the only way forward.

0:24:070:24:11

That's better.

0:24:150:24:17

I think the only way I can get this on there without destroying

0:24:170:24:23

the pastry is out of an icing bag.

0:24:230:24:27

Nancy seems to have hit on a fairly good idea

0:24:340:24:36

so it would be daft to not copy.

0:24:360:24:40

Try a piece of cling-film and then roll over the top of it.

0:24:400:24:43

You do know, by the way, that behind you is Richard

0:24:460:24:49

and everything you do, he looks at you, he's your wingman.

0:24:490:24:53

Yeah.

0:24:530:24:55

What I thought I'd do,

0:24:550:24:58

using more cling-film, is spread it out into a rectangle a similar size.

0:24:580:25:02

I must say, I'm actually really happy

0:25:110:25:13

with how the clingfilm did that stuff.

0:25:130:25:16

Everybody's really struggling to get it out on their thing, and I was,

0:25:160:25:19

"This is really smooth. This looks really cool!"

0:25:190:25:24

OK, guys, you've got one hour on your Eastern European bakes.

0:25:240:25:28

I hope your Croatian loaves don't split.

0:25:280:25:32

While the others are still shaping their loaves,

0:25:320:25:35

Chetna knows from experience

0:25:350:25:37

how important it is to leave enough time for baking.

0:25:370:25:41

The cooking time is so long I've got very little time to prove it,

0:25:410:25:45

so I am going to whack it in the proving drawer.

0:25:450:25:48

(This looks amazing!)

0:25:550:25:57

I've left the nuts quite chunky,

0:25:570:25:59

I don't know if that's a good thing...

0:25:590:26:01

-We love chunky nuts here.

-Do you?

0:26:010:26:03

You know we love chunky nuts on Bake Off.

0:26:030:26:05

HE LAUGHS

0:26:050:26:06

That is one hell of a snake.

0:26:060:26:08

The clingfilm's good now which means I don't have to touch the dough,

0:26:090:26:12

as it's so thin, I wouldn't want to break it.

0:26:120:26:15

You've done all this before.

0:26:150:26:18

That is a mucky end I've made of that.

0:26:180:26:20

-No, I have as well.

-What's to be done with that?

0:26:200:26:23

We'll sort that out.

0:26:230:26:24

Now I've seen you do it, I'm going to tell Richard,

0:26:240:26:26

cos it's much easier than him just watching, is that all right?

0:26:260:26:29

Then he can get on.

0:26:290:26:31

So what's she done, then?

0:26:310:26:32

Right, let me tell you what Nancy's done.

0:26:320:26:35

She's... She's sort of, yeah, she's chopped the ends.

0:26:350:26:38

You don't need to, you've done a nice job with yours.

0:26:380:26:40

I'm loving this.

0:26:400:26:42

-It's basically like a filled pop sock, isn't it, essentially?

-Exactly. Do you want to swap ends?

0:26:420:26:46

Come on, then. It's like a sort of pastry do-si-do.

0:26:460:26:48

-I like this.

-We're getting good length, aren't we?

0:26:510:26:54

How much length do you want?! The same as Nancy's.

0:26:540:26:57

It needs to wrap around, doesn't it?

0:26:570:26:59

Stop looking over!

0:26:590:27:00

You're terrible. Did you used to do this in your exams?

0:27:000:27:03

-Of course I did.

-His will be better than mine at the end of it.

0:27:030:27:07

Listen, it's not a competition. Hang on...

0:27:070:27:09

It should kind of lay in there.

0:27:090:27:14

This looks a bit unappetising.

0:27:170:27:18

It looks a bit like a Wurst, doesn't it?

0:27:180:27:21

What do we think? What do we think?

0:27:210:27:23

Proving bag.

0:27:230:27:25

So how long's that going to prove for?

0:27:250:27:27

As long as I dare, I think, is the key.

0:27:270:27:30

Whack it in.

0:27:300:27:31

With the rest of the bakers only just putting their loaves in

0:27:310:27:35

for a second prove,

0:27:350:27:36

Chetna's putting hers in the oven

0:27:360:27:38

after only ten minutes' rise.

0:27:380:27:41

Now, where is your dough? Where is it?

0:27:410:27:43

-Oh, it's baking.

-It's already...?

-Yes, because the key to this bake

0:27:430:27:48

is slow and long bake on low temperature.

0:27:480:27:52

You're the only person who knows that, that's the thing.

0:27:520:27:56

Because people haven't finished their second prove yet.

0:27:560:27:59

Baking is more important than the second prove.

0:27:590:28:02

It's a funny-looking thing.

0:28:040:28:06

I'll prove it for as long as I can

0:28:060:28:08

and then when I lose my nerve, I'll stick it in the oven.

0:28:080:28:11

-It might have to be thinner and longer.

-Can you do that at this stage?

-I could have a go.

0:28:110:28:15

Chetna's had loads of little whirls in it,

0:28:150:28:17

and if I do it like that, it will only have three.

0:28:170:28:20

Is it possible to make it much longer?

0:28:200:28:22

Can't really go much thinner than that, I don't think.

0:28:220:28:24

But that's a lot longer than it was.

0:28:240:28:26

There we go, we've got four, we're going to get five.

0:28:260:28:29

Yeah, we're going to get five, mate, that's it.

0:28:290:28:31

Back in the old cleaner's bag, and then how long to prove?

0:28:310:28:34

I think I've got about 40 minutes to go,

0:28:340:28:37

so I'm going to go about ten,

0:28:370:28:39

which isn't very many, but I haven't got much time left.

0:28:390:28:42

See, there's the mystery. "One egg white, beaten." It's not in there.

0:28:430:28:48

"Egg white, beaten." I used to put that in my hair in the '80s...

0:28:510:28:54

HE LAUGHS

0:28:540:28:56

..to give it proper rigidity,

0:28:560:28:58

that's all I know about egg white. "Meringue!"

0:28:580:29:00

-There's no meringue.

-There's no meringue, is there?

0:29:000:29:02

-She knows.

-Does she?

-She does.

-Yeah, she does.

0:29:020:29:05

"A beaten egg white and 100 grams of icing sugar and water."

0:29:050:29:08

So I thought, "We need a royal icing, then.

0:29:080:29:10

I'm not sure why on earth you'd need royal icing on something like this.

0:29:150:29:19

Because royal icing...

0:29:190:29:21

Hmm.

0:29:250:29:27

I think the egg white is just to brush on it for a glaze.

0:29:270:29:32

It's going in now.

0:29:320:29:34

I don't think this will take that long, to be honest.

0:29:340:29:37

SPEAKS CROATIAN

0:29:370:29:41

Which is "30 minutes" in Croatian.

0:29:410:29:44

In you go, Mr Loaf.

0:29:470:29:49

I'm not going to make royal icing now

0:30:040:30:06

because I don't see why royal icing should go on something like this.

0:30:060:30:09

I might open the oven and quickly egg wash my bread thing.

0:30:090:30:13

Bread cake? Cake bread.

0:30:130:30:15

Whatever it is, it's going to get some egg on it anyway.

0:30:150:30:17

So that's baking on high heat for 15 minutes

0:30:190:30:21

and then reduce the oven temperature so just keep an eye on it, I think.

0:30:210:30:26

Now I'm happy because it's got just the perfect brown

0:30:350:30:39

I'm looking for, so I don't want to ruin that.

0:30:390:30:42

-You all right?

-No, it's raw inside.

0:30:550:30:58

No? They've all got a similar amount of worry.

0:30:580:31:02

Have you just stabbed it with your stabber?

0:31:020:31:05

Yeah, I thought 30 minutes would be long enough, though.

0:31:050:31:07

-There's a lot of wet in there, I suppose.

-Yeah, there is.

0:31:070:31:10

It's collapsed a bit. It's a funny-looking thing, I don't know.

0:31:160:31:21

Presumably the wow is when you cut into it,

0:31:210:31:24

because there's not a lot of wow going on at the moment.

0:31:240:31:27

In the sense that I've absolutely no idea what it's meant to look like, I'm over the moon with it.

0:31:300:31:35

It's perfect, best one I've ever done.

0:31:350:31:37

That is a good colour, I'm pleased with that.

0:31:370:31:41

I'm going to get mine out.

0:31:410:31:42

I'm very happy with that.

0:31:480:31:51

It's looking all right, it's not looking amazing

0:31:570:32:00

but it's not looking awful.

0:32:000:32:01

OK, bakers, just two minutes left to lovingly

0:32:120:32:14

hand-fan your advanced Eastern European breads.

0:32:140:32:18

Two minutes.

0:32:180:32:20

Quarterfinalist bakers, the piping must stop.

0:32:390:32:42

Bring your bakes up,

0:32:420:32:44

pop them behind the photo of yourself on the gingham altar.

0:32:440:32:46

Now, what have we got here?

0:32:580:33:01

They look OK.

0:33:010:33:03

When we look at this one, the rise is a bit stunted, it's quite

0:33:030:33:08

heavy and it shouldn't be that heavy but it's really down to the middle.

0:33:080:33:12

Bated breath...

0:33:120:33:14

The filling has gone around some of it but it's a bit in blobs,

0:33:170:33:20

it should be evenly spread amongst the whole lot.

0:33:200:33:23

And also, it's quite doughy as well.

0:33:230:33:25

It hasn't been in the oven quite long enough.

0:33:250:33:28

The walnuts in there have got a nice crunch.

0:33:310:33:35

There's often a tendency to chop them too finely and it's a powder,

0:33:350:33:38

but you've got a lovely bit of texture from the walnuts there.

0:33:380:33:42

Let's move on to number two. Which is very interesting.

0:33:420:33:47

Royal icing on the top, no glaze on top of the loaf.

0:33:470:33:51

Massively under-proved, raw inside.

0:33:510:33:56

That is going to have a few issues.

0:33:560:33:58

You can tell as you cut through that's royal icing,

0:34:000:34:03

because it's all breaking up.

0:34:030:34:05

It hasn't proved up enough, the layers, there's thick and thin.

0:34:050:34:08

Irregular with the filling as well.

0:34:080:34:11

But ultimately, what you have is raw dough

0:34:110:34:15

because it simply wasn't in the oven long enough.

0:34:150:34:17

I wouldn't advise you eat it, either. Let's move onto the next one.

0:34:190:34:22

This looks better, the colour on it I quite like, let's have a look.

0:34:220:34:26

It's very warm.

0:34:320:34:36

(It's baked.)

0:34:360:34:37

And it looks...it looks pretty good, yeah.

0:34:370:34:41

The flavour here is good and the texture's good.

0:34:410:34:44

The paste itself is fairly equal, the colour's good,

0:34:440:34:47

the size is about right.

0:34:470:34:49

That's not bad at all, not bad at all.

0:34:490:34:51

Moving on.

0:34:510:34:53

-Good bake.

-Doesn't necessarily mean it's a good bake inside, though.

0:34:530:34:56

There you go, raw.

0:35:020:35:03

When you say it is totally raw, it is absolutely raw.

0:35:030:35:07

Now, that's to do with the baking,

0:35:070:35:09

it simply wasn't in there long enough.

0:35:090:35:11

You need to bake this for an hour,

0:35:110:35:12

anything less than that is going to be tricky.

0:35:120:35:14

So I wouldn't eat that, Mary, if I were you.

0:35:140:35:17

Now, moving onto the last one, the colour looks OK,

0:35:170:35:20

the icing is lovely.

0:35:200:35:21

I like the strength of the icing. Bit lop-sided...

0:35:210:35:24

It's drunk.

0:35:250:35:26

HE LAUGHS

0:35:260:35:28

This bit here in the middle is just raw.

0:35:300:35:34

And it's not very evenly mixed, is it?

0:35:340:35:37

We've got rather a big piece of dough there.

0:35:370:35:39

That's what's caused the problem with the bake.

0:35:390:35:41

Because it's sporadic and you had lumps of dough

0:35:410:35:44

and lumps of the paste, it was going to be a problem.

0:35:440:35:46

So, overall, we've had problems with the baking, getting them done in the time.

0:35:460:35:51

It comes down to understanding how you bake in an hour.

0:35:510:35:56

Not a stunning result for most of the bakers,

0:35:560:35:59

but who fared worst?

0:35:590:36:01

So in fifth place is this one.

0:36:010:36:05

Whose is this one? Well done, Martha, you couldn't even eat it.

0:36:050:36:08

-How long did you bake it for?

-25 minutes.

0:36:080:36:11

And in fourth place, who is this one?

0:36:110:36:13

-Very nice icing...

-Thank you.

-..but a bit raw inside.

0:36:130:36:16

Third is this one, and actually we could eat a little

0:36:160:36:19

-bit of this here, your paste is just all over the place.

-Yeah.

0:36:190:36:22

Royal icing, what were you thinking?

0:36:220:36:24

I know.

0:36:240:36:26

And in second place, who is that?

0:36:260:36:28

It was the baking on that.

0:36:280:36:30

Too high a temperature, not in there long enough.

0:36:300:36:32

And in first place is this one.

0:36:320:36:34

Almost like she'd done it before(!)

0:36:340:36:35

Weird that, isn't it? Weird!

0:36:350:36:37

It came down to the bake, how long did you leave it in for?

0:36:370:36:41

50 minutes.

0:36:410:36:42

Yeah, that's better, you were slightly...

0:36:420:36:45

Only another ten minutes, it would have dried it out beautifully.

0:36:450:36:48

-Well done, Chetna.

-Thank you.

0:36:480:36:49

Bakers, well done, the day is over.

0:36:490:36:51

Go rest up and we'll see you tomorrow.

0:36:510:36:53

And by the way, Chetna, tomorrow's bake isn't that, just in case

0:36:530:36:56

you're thinking you're going to get three in a row, not going to happen.

0:36:560:37:00

This is the first time I've come first on a technical,

0:37:000:37:02

but to be honest, if I had come anywhere

0:37:020:37:04

other than first, it would have been embarrassing.

0:37:040:37:07

I was convinced I was last.

0:37:070:37:09

And I'd decided that when Paul said, "And in fifth place..."

0:37:090:37:12

and it was me, I wasn't going to put my hand up.

0:37:120:37:15

SHE LAUGHS

0:37:150:37:17

You've got to be quite determined

0:37:170:37:19

if you come last in the Technical to turn it back around.

0:37:190:37:21

I've really got to produce something really good tomorrow or it's going to be goodbye to me.

0:37:210:37:26

So it's fair to say, Paul, that yesterday's bakes gave you a chance

0:37:340:37:38

to use your digit of doom. There was a lot of raw dough being prodded.

0:37:380:37:42

Well, I think there's one person

0:37:420:37:44

that's really sort of let herself down. That was Martha.

0:37:440:37:47

On her Signature Challenge, the bread was underdone,

0:37:470:37:50

on the technical, that was raw.

0:37:500:37:52

When you looked at Nancy, for instance,

0:37:520:37:54

who I would say is in trouble...

0:37:540:37:56

She had a tricky day yesterday, didn't she?

0:37:560:37:58

She did, she came third in the Technical,

0:37:580:38:00

and actually her massive plait was under-proved.

0:38:000:38:03

Nancy has to move herself up a bit, doesn't she, to be totally safe?

0:38:030:38:06

But I think Martha will have to do brilliantly today.

0:38:060:38:09

So she's got a lot of pressure on her young shoulders today.

0:38:090:38:12

Unfortunately, yes.

0:38:120:38:13

Good morning, bakers.

0:38:160:38:18

Now, for this, your special Showstopper day,

0:38:180:38:20

Mary and Paul would like you to create doughnuts.

0:38:200:38:24

We'd like you to make two different types of doughnuts, 18 of each.

0:38:240:38:28

That's 36 doughnuts each. That's 180 doughnuts in this room.

0:38:280:38:32

You've got four hours to do this bake. On your marks...

0:38:320:38:34

-Get set.

-Baaaake.

0:38:340:38:36

Yesterday was probably one of my worst days,

0:38:390:38:43

so this has got to be pretty good for me to stay.

0:38:430:38:46

Every Showstopper is pressure

0:38:480:38:50

because you think you've got ages but you haven't.

0:38:500:38:52

I've probably made in excess of 30,000, maybe 40,000 doughnuts in my time.

0:38:540:39:00

I know what a good doughnut should look like and taste like.

0:39:000:39:03

I'm looking for ambition

0:39:030:39:06

and I really can't wait to see what the bakers come up with.

0:39:060:39:09

-Morning.

-Morning, Luis.

0:39:110:39:12

Luis, tell us about your two kinds of doughnuts.

0:39:120:39:15

OK, I am making cocktail doughnuts,

0:39:150:39:17

so they are inspired with cocktail flavours.

0:39:170:39:20

And you've won. Thank you very much.

0:39:200:39:22

I'm making...

0:39:220:39:24

The first one is a mudslide and then the next one I'm making is

0:39:240:39:27

a ring doughnut which is a raspberry mojito.

0:39:270:39:30

Luis' mudslide doughnuts

0:39:300:39:33

have a creamy Irish liqueur centre, while his mojito doughnuts

0:39:330:39:36

will be filled with raspberry and mint jam.

0:39:360:39:38

If I'm right, that's the zest of seven limes in there.

0:39:380:39:42

That is quite a lot.

0:39:420:39:44

You remember a mojito, Mary, they have a hell of a kick.

0:39:440:39:46

It seems a lot but you need a lot in there to get the flavour coming through.

0:39:460:39:50

It's quite a big mix of dough so I can cut out 18 doughnuts.

0:39:500:39:53

In doughnut dough, what I really want is for it to be springy

0:39:530:39:58

and not too wet, so the doughnuts don't collapse after they'd proved.

0:39:580:40:02

It's an orange-flavoured doughnut dough

0:40:020:40:05

so I've put orange zests in there and some orange extract as well.

0:40:050:40:09

I've learnt if you say something's in something you've got to be able to taste it.

0:40:090:40:13

Good morning, Chetna. So, doughnuts, what have you decided to make?

0:40:130:40:18

I'm doing South African-inspired doughnuts which are called

0:40:180:40:21

koeksisters, I believe.

0:40:210:40:23

They are very spiced dough.

0:40:230:40:25

And then some potato goes in, and then you make braids out of it.

0:40:250:40:29

My other ones are round doughnuts which I'm going to fill

0:40:290:40:32

in with dark chocolate mousse.

0:40:320:40:35

Chetna's round doughnuts will be decorated

0:40:350:40:37

with white and dark chocolate, and for extra spice,

0:40:370:40:40

her South African braided doughnuts

0:40:400:40:42

will be dipped into a ginger and cinnamon syrup.

0:40:420:40:44

I've never had one of these before.

0:40:440:40:46

Great, he doesn't know how these are supposed to taste. Amazing!

0:40:460:40:49

You and I don't know how it's supposed to taste,

0:40:490:40:52

I've never had one. This weekend was all about doing something different.

0:40:520:40:55

I'm making a lemon and poppy-seed glazed ring doughnut

0:40:550:41:00

and a chocolate and passion fruit layered doughnut.

0:41:000:41:04

It's a bit of a hybrid between, like, a croissant and a doughnut.

0:41:040:41:09

Martha's ring doughnuts will be decorated with a lemon icing,

0:41:090:41:12

and she's making a passion fruit curd to fill her round doughnuts,

0:41:120:41:15

which should separate into distinctive layers when baked.

0:41:150:41:18

What are you up to?

0:41:180:41:20

I'm just laminating the dough for one of my doughnuts.

0:41:200:41:23

So you're doing a laminated fried doughnut?

0:41:230:41:25

It's basically quite light because you've got the different layers.

0:41:250:41:28

-Like the side of a vol-au-vent you want, but doughy?

-Yeah.

0:41:280:41:32

Martha's laminated dough

0:41:340:41:36

is put to prove in the fridge to avoid melting the butter,

0:41:360:41:38

while the others are using proving drawers.

0:41:380:41:41

It is the quarterfinals. I think you have to show you're a bit

0:41:450:41:48

interesting, that you can make exciting bakes that are a bit new.

0:41:480:41:52

Because if you just do a jam doughnut,

0:41:520:41:55

it doesn't really show a whole lot of inventiveness.

0:41:550:41:58

One of my doughnuts has jam in and I think you should have

0:42:010:42:04

jam in a doughnut, but that's just me.

0:42:040:42:06

Hello, Richard, what are you doing?

0:42:130:42:15

I'm doing fair-inspired doughnuts today.

0:42:150:42:19

I'm doing toffee apples with a kind of an apple innard.

0:42:190:42:23

My second one will be a heart-shaped punched-out doughnut

0:42:230:42:26

with a rhubarb jam inside it and custard on top.

0:42:260:42:29

Does it stay a heart shape in the deep fat?

0:42:290:42:32

It stays in the fat, it's lovely, my wife loves them.

0:42:320:42:35

Richard's doughnut hearts

0:42:350:42:37

will be topped with a swirl of cream and custard

0:42:370:42:39

and his apple doughnuts will be liberally coated

0:42:390:42:42

with cinnamon sugar and salted caramel.

0:42:420:42:44

And I see you are displaying them in a doughnut box.

0:42:440:42:46

They're orange boxes from the market but I thought I'd jazz them up and paint them.

0:42:460:42:51

When we were asked to do 36 doughnuts, I thought,

0:42:510:42:54

"That just makes me think of a family gathering."

0:42:540:42:57

I thought, "I'll do some adult ones with a limoncello cream,

0:42:570:43:00

"and some kiddie's ones, chocolate and orange, with faces decorated on."

0:43:000:43:06

Nancy's limoncello doughnuts will be topped with flaked almonds

0:43:060:43:10

and her children's doughnuts

0:43:100:43:12

will be coated in milk chocolate and decorated with royal icing.

0:43:120:43:15

What kind of faces are you going to pipe?

0:43:150:43:17

I thought about grey, spiky hair

0:43:170:43:20

-and piercing blue eyes...

-Right.

-And then a sort of a smile.

0:43:200:43:23

-A smile?

-Is that like a male judge?

0:43:230:43:25

Sort of a male judge.

0:43:250:43:27

Like a fictional male judge because the real male judge...

0:43:270:43:30

-Doesn't smile.

-..never smiles.

-They're getting at you.

0:43:300:43:32

It really proved, a good start.

0:43:330:43:36

I'm just knocking it back a bit to get rid of the extra air.

0:43:360:43:39

And then I'm going to roll it out, cut out my first doughnuts.

0:43:390:43:43

I love this dough, it's so much fun to work with because it's so stretchy.

0:43:450:43:49

I'm now rolling my dough out to make my first set of doughnuts,

0:43:490:43:53

these will be the heart-shaped ones.

0:43:530:43:56

Now, Luis, am I right in thinking there's going to be a doughnut in each glass?

0:43:560:44:00

There is going to be a doughnut in each glass.

0:44:000:44:03

That is marvellous! You're going for the pizzazz on this, aren't you?

0:44:030:44:08

Well, it said, "Think about how you're going to present your doughnuts,"

0:44:080:44:11

so I certainly did!

0:44:110:44:13

THEY LAUGH

0:44:130:44:15

What's this?

0:44:190:44:21

-It's a cupcake corer.

-Why would you want to core a cupcake?

0:44:210:44:24

-So you can put filling in the middle of it.

-I knew that.

0:44:240:44:27

It's called a key, this bit where you fold them all in on themselves

0:44:290:44:34

and then you have to...

0:44:340:44:36

That sort of twists in on itself and raises upwards to form a ball.

0:44:360:44:41

Took me ages to learn to do it.

0:44:430:44:45

How many doughnuts have come through your house this week, do you reckon?

0:44:470:44:50

-Hundreds of doughnuts have come through our house.

-Seriously?

0:44:500:44:53

-A lot of them have gone to work.

-Builders love a doughnut.

0:44:530:44:56

We love a doughnut, they're for builders.

0:44:560:44:58

It looks like he's making darts, are you making darts?

0:45:060:45:09

I'm taking out the judges today.

0:45:090:45:11

I'd love to step on the oche with those.

0:45:110:45:13

This is rhubarb and ginger for my rhubarb portion of the doughnuts.

0:45:160:45:20

Oh, no, those are huge! Oh, no. these are way over-proved.

0:45:220:45:28

I'm really kicking myself for that.

0:45:280:45:30

Oh, no!

0:45:330:45:35

These are absolutely awful.

0:45:350:45:38

Very, very delicate...

0:45:390:45:43

They take about a minute-and-a-half on each side, and they have to

0:45:510:45:54

come out golden brown with a nice white ring round

0:45:540:45:59

the middle, which I think it's kind of almost got.

0:45:590:46:02

Not used to deep fat fryers at all. This is the method to fry.

0:46:020:46:06

I've not known anything else.

0:46:060:46:09

It's just flat, at home they were about that high.

0:46:090:46:13

It's just a little pancake, which is so sad,

0:46:130:46:15

cos I know these taste really nice at home.

0:46:150:46:18

He's not going to like them. Bit hard?

0:46:180:46:21

Curtain ring.

0:46:210:46:23

SHE LAUGHS

0:46:230:46:24

I'll whack a few more.

0:46:240:46:26

I'd distribute it in four points

0:46:290:46:32

so it should get a good amount in each doughnut.

0:46:320:46:35

10ml in each one, I think.

0:46:380:46:40

I'm just kind of roughly seeing how much is going in,

0:46:400:46:43

so, you know, kind of by eye.

0:46:430:46:46

I've got numbers on the side of my syringe,

0:46:460:46:50

so I'm putting 25ml of apple in each one.

0:46:500:46:54

That's all the apple ones done.

0:46:540:46:57

Now I'm going to do the rhubarb ones.

0:46:570:46:59

Marth, talk to me, how's it going?

0:46:590:47:02

Rubbish.

0:47:020:47:03

Marth, don't say that word.

0:47:030:47:05

I've just over-proved them.

0:47:050:47:07

The more curds you put in there, you can sort of puff them out a bit.

0:47:070:47:13

-What are you going to fill these with?

-I was going to fill them with Bailey's.

0:47:240:47:27

So you'd have a little drink and then you'd have the doughnut.

0:47:300:47:32

Yeah. What do you reckon?

0:47:320:47:35

God, I need to decide.

0:47:380:47:40

The judges don't really like gimmicks, but you know what,

0:47:420:47:46

Mary will probably hate it but I'm going for it.

0:47:460:47:50

I don't want it to run down the sides, I want a clean line on it.

0:47:500:47:54

The best temperature to work with is about 40 degrees.

0:47:540:47:57

If it's going onto something cold, it shouldn't run down.

0:47:570:48:01

Yes, that's brilliant! What do you think of the bake, Paul?

0:48:050:48:09

-LIVERPUDLIAN ACCENT:

-"Totally nailed it, you absolutely nailed it.

0:48:090:48:12

"Come on, let me shake your hand."

0:48:120:48:14

What? Paul, what's happened to you? You're really happy.

0:48:140:48:16

"All right, it was overworked." Now that's the Paul we know.

0:48:160:48:19

OK, doughnutters, five minutes remaining!

0:48:190:48:23

Oh, dear, they're different sizes and they're a bit flat.

0:48:310:48:36

It's over! Step away, please, step away from your bakes, time's up.

0:48:400:48:45

The caramel glaze, which I was looking forward to,

0:48:590:49:01

seems to have gone in the tray.

0:49:010:49:04

I ran out of time, I didn't put them on racks,

0:49:040:49:07

I put them straight in the tray!

0:49:070:49:08

Let's start with rhubarb and custard.

0:49:080:49:10

It's got a nice fry on it, the colour looks good

0:49:100:49:13

and it feels actually quite light.

0:49:130:49:15

I was concerned whether the hearts would keep their shape

0:49:150:49:19

and they've kept them beautifully.

0:49:190:49:21

That's cracking that, yeah.

0:49:240:49:25

The blend of the cream,

0:49:250:49:27

you've got the little bit of zing coming from the rhubarb as well.

0:49:270:49:29

Yeah, that's a nice doughnut, that.

0:49:290:49:32

Thank you.

0:49:320:49:33

Let's try a caramel. Nice colour on the doughnut.

0:49:330:49:36

Not too dark. It's quite even on both sides as well.

0:49:360:49:40

Oh, I like that a lot.

0:49:430:49:45

As a package, it's a very professional doughnut actually.

0:49:450:49:48

-I think you've cracked it.

-I'll take that, I'm going to pocket that.

0:49:500:49:54

I think it looks fun for the children.

0:49:580:50:01

I think it's a great display. Let's start with one of the adult ones.

0:50:010:50:04

The irregular differences in colour is a little bit of a worry.

0:50:040:50:07

We're going to have lemon cream in the middle. Limoncello.

0:50:070:50:11

It does actually feel quite dry inside

0:50:110:50:14

-and I think you could have done with frying it slightly less.

-Yeah.

0:50:140:50:16

The limoncello cream is absolutely lovely.

0:50:160:50:19

You can get away with the slight dryness

0:50:190:50:22

because of the moisture of the cream.

0:50:220:50:24

Now, the children's one.

0:50:240:50:27

It's got a nice colour there.

0:50:270:50:29

There are some dark ones up there as well.

0:50:290:50:31

-Did you find you were getting irregular in colour?

-They all look all right to me.

0:50:310:50:35

-Would you say if they didn't?

-Of course(!)

0:50:350:50:38

The chocolate's been put on extremely well.

0:50:380:50:40

But I have a strong suspicion they're slightly overdone.

0:50:400:50:42

They're slightly overdone.

0:50:450:50:46

You are good at your flavours, I just think you let

0:50:460:50:49

-it down with the proving and the frying on this one.

-Yeah.

0:50:490:50:51

The layered ones,

0:50:560:50:58

I don't think they've done the rise that you wanted to.

0:50:580:51:01

I over-proved them massively.

0:51:010:51:03

Let's start with the poppy seed one.

0:51:030:51:05

Very light, I love the way you've got the icing on that, by the way.

0:51:050:51:08

It's over-proved.

0:51:080:51:10

As soon as you open it up, you see those massive air holes.

0:51:100:51:13

-Just the right amount of poppy seed...

-Thank you.

0:51:130:51:16

..but not quite right.

0:51:160:51:18

Let's have a look at the laminated one.

0:51:180:51:20

Chocolate's staying in one place which is good...ish.

0:51:200:51:24

SHE LAUGHS

0:51:240:51:25

-A very light colour.

-OK.

0:51:250:51:27

-I like the passion fruit filling.

-Thank you.

0:51:310:51:34

What you're got overall are two great-tasting doughnuts,

0:51:340:51:37

-but the textures and the look are all wrong.

-Yeah.

0:51:370:51:40

They're very, very fatty.

0:51:500:51:52

I think if you add more body to it then you would have more

0:51:520:51:55

dough with the syrup on top rather than soaked all the way through.

0:51:550:51:59

But I think the flavours are lovely.

0:51:590:52:02

Nice bit of chocolate work on the top.

0:52:040:52:06

Got a nice band running through the middle.

0:52:060:52:08

-It's more of a ganache than a mousse.

-OK.

-It's quite thick.

0:52:110:52:14

The actual doughnut itself is beautifully light, well-flavoured.

0:52:140:52:19

It's a pity that the mousse isn't more mousse-like.

0:52:190:52:22

You've given us a great display.

0:52:290:52:31

The raspberry ones, I can see you've injected them

0:52:310:52:34

on all four corners. The glaze is coating them nicely.

0:52:340:52:37

They are a little bit uneven.

0:52:370:52:39

These, pretty difficult to see sitting in here.

0:52:390:52:43

The proof will be in the eating.

0:52:430:52:45

-Let's try this guy here.

-OK.

0:52:450:52:47

Lovely shape for a ring doughnut, nice icing across the top as well.

0:52:470:52:51

I can taste the mint with the raspberry, which I like.

0:52:530:52:56

-I'm going to have a quick look at another one.

-OK.

0:52:560:52:59

-Yeah, I think they're all right, actually.

-OK!

0:53:030:53:06

I was worried they were over-proved, but you've got a nice

0:53:060:53:09

-consistency in there, the flavours are beautiful.

-Thank you.

0:53:090:53:12

I just think you've overdone a couple of them on the turns.

0:53:120:53:14

-Right.

-Cocktail, madam?

0:53:140:53:17

Ho-ho-ho!

0:53:190:53:20

Happy days, eh?

0:53:200:53:22

-Here we go.

-I mean, why are we bothering with the doughnuts?

0:53:220:53:25

SHE LAUGHS

0:53:250:53:27

Wow, they're full.

0:53:270:53:29

You've made the dough quite soggy

0:53:290:53:31

because of the amount of filling in there.

0:53:310:53:33

You haven't really got a doughnut, what you've got there is

0:53:330:53:36

a coffee bomb with alcohol in it.

0:53:360:53:38

But this one I love.

0:53:380:53:40

Well, I must say, I think this one's absolutely delicious.

0:53:400:53:43

Of course you do. Mary! Have another one, Mary.

0:53:430:53:45

There you go, love.

0:53:450:53:48

-Cheers!

-Good health!

0:53:480:53:50

Thank you very much, Luis.

0:53:500:53:52

Thank you.

0:53:520:53:53

So whose doughnuts, Paul, made you happy?

0:53:560:53:58

Well, one of the things which I really like...

0:53:580:54:01

Ooh, and that's a calendar right there.

0:54:010:54:05

You've only got about 130 more to go.

0:54:050:54:07

Richard's doughnut, the rhubarb and custard was fantastic,

0:54:070:54:11

and also his apple one as well.

0:54:110:54:12

The fresh apple inside the doughnut was delicious.

0:54:120:54:14

And, Mary, whose doughnuts made you happy?

0:54:140:54:17

I think she's sitting in front of the one that made her happy.

0:54:170:54:19

Well, you might as well say that.

0:54:190:54:22

Luis, I thought he really was pretty original.

0:54:220:54:24

Do you think we could be looking at a male Star Baker then this week?

0:54:240:54:27

I think we might.

0:54:270:54:29

Nancy... Her marvellous tree, did that put her out of danger?

0:54:290:54:32

I thought it went very well for her.

0:54:320:54:34

It was quite sensible to even start with having a children's one

0:54:340:54:38

and an adult one.

0:54:380:54:40

The issue I had was the dough itself.

0:54:400:54:42

They were taken under-proved, all the fat was slightly too hot

0:54:420:54:46

because they were so irregular on colours.

0:54:460:54:49

Martha's been in trouble all weekend long.

0:54:490:54:51

Did this bake do anything to help her out?

0:54:510:54:52

Martha's doughnuts tasted OK, especially the poppy and lemon.

0:54:520:54:57

But there were issues with the dough.

0:54:570:54:59

Do you have any idea who you think should leave this weekend?

0:54:590:55:01

I definitely have somebody.

0:55:010:55:03

-MEL: Paul?

-Yeah, I do have somebody.

0:55:030:55:06

It's whether, after one of Luis' doughnuts,

0:55:060:55:09

-we can remember the name of that person.

-Oh, gosh.

0:55:090:55:12

Bakers, what a weekend it's been.

0:55:180:55:20

Thank you for providing us with some superlative dough.

0:55:200:55:24

I've got the joyful job this time,

0:55:240:55:26

and it's a bit of a Bake Off first, I think,

0:55:260:55:29

because this person who we're going to award Star Baker to this week,

0:55:290:55:33

it's not the first time this person's received it,

0:55:330:55:36

nor the second, nor the third,

0:55:360:55:38

but the fourth time. Keep the badge on, Richard.

0:55:380:55:41

-You're Star Baker, Richard. Well done!

-Crikey!

0:55:410:55:46

As you know, we alternate good news and bad news,

0:55:460:55:48

so whilst Richard, we're sharing your delight,

0:55:480:55:51

it's really hard, cos I have to send somebody home today

0:55:510:55:54

and so, with huge sadness, the person leaving us today is...

0:55:540:56:00

..Martha.

0:56:030:56:05

You are 17 and you are so brilliant

0:56:050:56:07

and you are going to rule the world, my darling.

0:56:070:56:10

Let some old women hug you.

0:56:100:56:12

-Come on. You rock.

-Thank you.

0:56:120:56:16

I've loved every minute, I've loved all the people,

0:56:160:56:18

I've made inedible things and delicious things.

0:56:180:56:21

I've come last and I've come first, I feel like I've done pretty

0:56:210:56:24

much everything I came here to do and I'm so happy about that.

0:56:240:56:28

-Well done, Martha.

-Thank you.

-You're going to do really well.

0:56:280:56:31

It was so sad saying goodbye to Martha.

0:56:310:56:34

Aged 17, she's achieved so much.

0:56:340:56:36

I think her name will crop up again.

0:56:360:56:39

Well done!

0:56:390:56:40

I've already got a burst eardrum from last week!

0:56:400:56:43

That'll be four, racked 'em up.

0:56:430:56:44

Yeah, that feels pretty good, pretty surprising.

0:56:440:56:48

Richard winning Star Baker four times has probably got all

0:56:480:56:50

the others really worried.

0:56:500:56:52

They're probably thinking, "He's done it now,

0:56:520:56:54

"he's the judges' favourite."

0:56:540:56:56

We have no favourites

0:56:560:56:58

and any one of those four people in that tent could win Bake Off.

0:56:580:57:01

'Next time, the bakers battle it out...'

0:57:050:57:09

What are you making?

0:57:090:57:11

'..in a countdown to the final.'

0:57:110:57:13

-Number four.

-Three.

-I've already lost count of layers.

0:57:130:57:16

PHONE BEEPS

0:57:160:57:17

That is bone-dry.

0:57:170:57:19

This is all about top-notch patisserie.

0:57:190:57:21

My hands are shaking.

0:57:210:57:23

I've seen pastry chefs crumble at making these things, let alone

0:57:230:57:26

the bakers in the tent.

0:57:260:57:28

SHE SIGHS

0:57:280:57:29

I think I've messed up here.

0:57:290:57:30

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