0:00:02 > 0:00:04- Melly, I'm absolutely shattered - I'm absolutely pooped, Susie.
0:00:04 > 0:00:07Do you think we could go and get some tea in the tent?
0:00:07 > 0:00:11Absolutely, I'm hoping for oodles of scones and pastries.
0:00:11 > 0:00:12Absolutely.
0:00:12 > 0:00:16And I'm hoping for lashings of harsh judgment from Paul and Mary.
0:00:16 > 0:00:19Will there be a life-size statue of the Taj Mahal
0:00:19 > 0:00:20made out of cheese straws?
0:00:20 > 0:00:22BOTH: Absolutely.
0:00:22 > 0:00:24Welcome to the Great British Bake Off.
0:00:24 > 0:00:26Last time...
0:00:26 > 0:00:28I wish I'd made it a lot more simple now.
0:00:28 > 0:00:29- Fireman Mat... - HE BLOWS
0:00:29 > 0:00:31..and care worker Sandy's biscuits...
0:00:31 > 0:00:33I do all the loving.
0:00:33 > 0:00:36..were no match for stay-at-home Dad Ian's...
0:00:36 > 0:00:37That is a fantastic biscotti.
0:00:37 > 0:00:40..as he became this year's second Star Baker.
0:00:40 > 0:00:41That was a good result.
0:00:41 > 0:00:43And despite prison governor Paul...
0:00:43 > 0:00:45It's starting to look a bit like a snail.
0:00:45 > 0:00:48..and project accountant Dorret struggling...
0:00:48 > 0:00:49I'm not getting much flavour there.
0:00:49 > 0:00:52- ..problems with biscotti... - (Oh, don't.)
0:00:52 > 0:00:53..and disaster with arlettes...
0:00:53 > 0:00:56- They're not cooked at all. - ..meant that the first Star Baker,
0:00:56 > 0:00:58Marie, had to leave the tent.
0:00:58 > 0:01:00I'm a silly-silly.
0:01:01 > 0:01:03Now, it's bread week.
0:01:03 > 0:01:06It's got dough everywhere. Dough-verload.
0:01:06 > 0:01:08Who'll meet Paul's high standards
0:01:08 > 0:01:09with their quick bread?
0:01:09 > 0:01:11Put me out of my misery.
0:01:11 > 0:01:14Can anyone technically master a French classic?
0:01:14 > 0:01:15I know what one looks like.
0:01:15 > 0:01:17Question is, can I make one?
0:01:17 > 0:01:21And who makes a Showstopper so monumental...
0:01:21 > 0:01:23- No pressure.- None at all.
0:01:23 > 0:01:26..it's worthy of a Bake Off first?
0:01:26 > 0:01:29And we'll start with something we've actually never done before.
0:01:29 > 0:01:30It makes me feel uneasy.
0:01:57 > 0:02:00All right, it's television.
0:02:00 > 0:02:02Oh, I don't know what that is.
0:02:02 > 0:02:04Massaging a guinea pig?
0:02:04 > 0:02:06Very bad '80s manoeuvres?
0:02:06 > 0:02:07Bingo wings?
0:02:07 > 0:02:09My waistline?
0:02:09 > 0:02:12Look, I don't have time for this. It's bread week.
0:02:19 > 0:02:20Morning, bakers.
0:02:20 > 0:02:22Very exciting this morning,
0:02:22 > 0:02:24we've got a new category of bread
0:02:24 > 0:02:26never before seen on Bake Off.
0:02:26 > 0:02:28Quick breads.
0:02:28 > 0:02:30Quick breads, of course, are just very speedy breads
0:02:30 > 0:02:32made without yeast.
0:02:32 > 0:02:35Paul and Mary would like you to make two of these,
0:02:35 > 0:02:37any flavour you like but they have to be free form,
0:02:37 > 0:02:39ie not in a tin.
0:02:39 > 0:02:41So, you've got one and a half hours,
0:02:41 > 0:02:42very good luck. On your marks...
0:02:42 > 0:02:44- Get set...- BOTH: Bake!
0:02:47 > 0:02:50I am shaky as anything.
0:02:50 > 0:02:52It turned out well at home.
0:02:52 > 0:02:54Just has to turn out really well now.
0:02:54 > 0:02:56A quick bread is a bread risen without yeast
0:02:56 > 0:02:59so the only thing they're going to be able to use to rise
0:02:59 > 0:03:00is bicarb or baking powder.
0:03:00 > 0:03:02You throw your bicarb in, which is your alkaline,
0:03:02 > 0:03:06and then you throw your buttermilk in, which is essentially acid.
0:03:06 > 0:03:09The reaction between the two creates a gas and grows your bread.
0:03:09 > 0:03:12If they use too much bicarb or baking powder,
0:03:12 > 0:03:13it's very bitter,
0:03:13 > 0:03:15and the moment you eat into it, you know it.
0:03:17 > 0:03:19- Hello, Flora.- Morning.
0:03:19 > 0:03:21Right, what are you up to?
0:03:21 > 0:03:24I am making fig and hazelnut soda bread today.
0:03:25 > 0:03:27Flora's using a blend of plain, wholemeal
0:03:27 > 0:03:30and rye flours in her quick breads.
0:03:30 > 0:03:33I quite like rye flour with figs.
0:03:33 > 0:03:36Rye flour often gives a very close texture.
0:03:36 > 0:03:38So, how much liquid to flour?
0:03:38 > 0:03:40I use 600 mls of buttermilk.
0:03:40 > 0:03:43- How much flour in total?- 670 grams.
0:03:43 > 0:03:45So, it's almost 100% liquid then?
0:03:45 > 0:03:46Yeah, pretty much.
0:03:46 > 0:03:48Interesting, this should be good.
0:03:48 > 0:03:51It doesn't look promising, does it?
0:03:51 > 0:03:53- Good morning.- Good morning.
0:03:53 > 0:03:55Mat, tell us about your loaves.
0:03:55 > 0:03:57OK, so I'm doing a smoked salt
0:03:57 > 0:04:00and Mexican Cheddar soda bread.
0:04:00 > 0:04:02Oh, "Andale, Andale."
0:04:02 > 0:04:04As the Mexican carpet-fitter once said.
0:04:04 > 0:04:09Mat's also adding jalapeno peppers to increase the heat.
0:04:09 > 0:04:11And what shape are you doing these two?
0:04:11 > 0:04:13Just round with a traditional...
0:04:13 > 0:04:15- Cut or slash?- Slice.
0:04:15 > 0:04:17- OK. Good luck, mate.- Thank you.
0:04:17 > 0:04:20- What difference does it...? - I'm not going to tell him.
0:04:20 > 0:04:22Mat's not the only baker hoping to add
0:04:22 > 0:04:25a touch of Mexican heat to their quick bread.
0:04:25 > 0:04:29So, I'm making a Mexican-style bread with cumin, coriander...
0:04:29 > 0:04:31Quite similar to the kind of flavours
0:04:31 > 0:04:35that I would use at home when I'm making a curry.
0:04:35 > 0:04:36Nadiya's Mexican quick bread
0:04:36 > 0:04:38will also be served
0:04:38 > 0:04:40with a warm tomato salsa.
0:04:40 > 0:04:44Now, old Mat is also doing a, sort of, Mexican thing...
0:04:44 > 0:04:46He copied me. Look into my eyes.
0:04:46 > 0:04:49- He knew...- There's a bit of a Mexican face-off.
0:04:49 > 0:04:50Have you got a lot of the same ingredients?
0:04:50 > 0:04:52Pretty much the same ingredients.
0:04:52 > 0:04:55- Yeah, but he's totally copying me. - Yeah.
0:04:55 > 0:04:56- Good morning, Dorret.- Morning.
0:04:56 > 0:04:58Tell us all about your quick bread.
0:04:58 > 0:05:02OK, I've chosen Waldorf-inspired flavours.
0:05:02 > 0:05:04Dorret's bready version of the classic Waldorf salad
0:05:04 > 0:05:08will include walnuts, sultanas and blue cheese.
0:05:08 > 0:05:12Just making sure that the cheese is evenly dispersed.
0:05:12 > 0:05:14- And that gives you the texture that you're looking for.- Yeah.
0:05:14 > 0:05:16I love Stilton in a loaf.
0:05:16 > 0:05:18Yes, me too. That slightly melty, delicious tang.
0:05:18 > 0:05:19A lot of butter on it.
0:05:19 > 0:05:22And then a trip to the coronary heart.
0:05:22 > 0:05:23- Thank you.- Thank you.
0:05:24 > 0:05:26Tamal is also using cheese -
0:05:26 > 0:05:29but he's less concerned about its dispersal.
0:05:29 > 0:05:31I want there to be big chunks of cheese.
0:05:31 > 0:05:33It's really nice, like goat's cheese,
0:05:33 > 0:05:35so when I been practising at home, I've just been like...
0:05:35 > 0:05:36the whole time, yeah.
0:05:36 > 0:05:39Buying a little bit extra...for "research."
0:05:39 > 0:05:42Tamal is using figs, ground oats and walnuts
0:05:42 > 0:05:44to complement his goat's cheese.
0:05:44 > 0:05:49The final bread is quite a nice, sort of, rustic, hearty loaf.
0:05:49 > 0:05:52The sort of thing you'd want with soup.
0:05:52 > 0:05:55Good morning, Alvin. Can you tell us about your quick breads, please?
0:05:55 > 0:05:57It's going to be packed full of flavours
0:05:57 > 0:06:02from prosciutto, Manchego cheese, basil and some balsamic onion.
0:06:02 > 0:06:05Alvin's using Spanish cheese, Italian prosciutto
0:06:05 > 0:06:09and basil to create loaves with a European flavour.
0:06:09 > 0:06:10Quite a strong flavour, Manchego.
0:06:10 > 0:06:14So, I make sure I mix it and distribute it into the flour...
0:06:14 > 0:06:15- Right...- Equal pieces, hopefully.
0:06:15 > 0:06:17What shape are they when in the oven?
0:06:17 > 0:06:19They're going to be circular.
0:06:19 > 0:06:20Good luck.
0:06:23 > 0:06:25Achieving the correct crumbly texture in a soda bread
0:06:25 > 0:06:29depends on getting the ratio of bicarb to buttermilk spot on.
0:06:34 > 0:06:37If there's not enough liquid, the loaf will be too dense.
0:06:37 > 0:06:40Too much and it won't hold its shape.
0:06:40 > 0:06:42How much flour are you using in this?
0:06:42 > 0:06:45- 800 grams of flour. - 800 grams. How much liquid?
0:06:45 > 0:06:47300 to 350 of buttermilk.
0:06:47 > 0:06:49Not a lot of liquid.
0:06:50 > 0:06:52- So, it's quite a tight structure inside?- Yeah.
0:06:53 > 0:06:54It is.
0:06:56 > 0:06:59Paul's close-textured quick bread is a break with tradition
0:06:59 > 0:07:02as it's sweetened with orange and cranberry.
0:07:02 > 0:07:04Why did you choose sweet?
0:07:04 > 0:07:07I just like the texture, like the taste, like the flavours.
0:07:07 > 0:07:09So, how long are you baking this for?
0:07:09 > 0:07:11This is for 50 to 55 minutes.
0:07:11 > 0:07:13OK, that's quite a long time.
0:07:13 > 0:07:15Good luck, mate.
0:07:15 > 0:07:16Thank you.
0:07:17 > 0:07:20One baker is going even sweeter.
0:07:20 > 0:07:23I am making chocolate quick bread
0:07:23 > 0:07:25with salted caramel sauce.
0:07:25 > 0:07:27I'm loving chocolate all the way,
0:07:27 > 0:07:30so it's a little bit untraditional, I would say.
0:07:30 > 0:07:33Ugne will top her quick bread with caramelised pecans
0:07:33 > 0:07:37and she's doing everything she can to ensure it will rise.
0:07:37 > 0:07:41I'm using both baking powder and bicarbonate of soda.
0:07:42 > 0:07:45It tends to work when I use both.
0:07:45 > 0:07:48It looks a lot more neater when I have done it at home.
0:07:48 > 0:07:49It's such a mess.
0:07:49 > 0:07:52Quick bread shouldn't be kneaded.
0:07:52 > 0:07:56The more the dough is worked, the closer the texture becomes...
0:07:56 > 0:07:58I just don't want it to fall apart, really.
0:07:58 > 0:08:02..and overworked dough makes for a tough, chewy loaf.
0:08:02 > 0:08:05I'm using Tipo 00, a very fine flour,
0:08:05 > 0:08:08to try and make it a nice light soda bread.
0:08:08 > 0:08:09Does that work?
0:08:09 > 0:08:12It does, yeah.
0:08:12 > 0:08:15Once again, Ian's brought a little bit of Cambridgeshire to the tent
0:08:15 > 0:08:18and added it to the dough for his pesto soda bread.
0:08:18 > 0:08:20Did you pick your wild garlic?
0:08:20 > 0:08:23I did, yes. Yeah, went out to the woods a couple of days ago.
0:08:23 > 0:08:25Very relieved to see it was still there.
0:08:25 > 0:08:29There's only a certain time of year that you can find it and use it.
0:08:29 > 0:08:32Do you find that it goes quite a dark colour when you bake it?
0:08:32 > 0:08:34It's got a lot of green in there, but it's...
0:08:34 > 0:08:36- So, it's quite Martian in its... - Yes, exactly.
0:08:36 > 0:08:37- Its look.- Yeah.
0:08:39 > 0:08:42The bakers are at the halfway point
0:08:42 > 0:08:46and their next move could make or break their soda bread.
0:08:46 > 0:08:49What I'm doing now is just crossing the soda bread.
0:08:49 > 0:08:51Cutting straight through.
0:08:51 > 0:08:55The idea is to try and help get the heat into the middle...
0:08:59 > 0:09:04..otherwise it can quite easily end up being quite doughy inside.
0:09:04 > 0:09:08I've been told already by Paul that I'm cutting it in the wrong way.
0:09:10 > 0:09:13It does need to go a fair way down, much more than a normal bread.
0:09:20 > 0:09:23A lot of people slice the edges, with a sort of...
0:09:28 > 0:09:29How bad's that cutting?
0:09:32 > 0:09:33Bad.
0:09:34 > 0:09:35It's going to look great.
0:09:35 > 0:09:38Don't you find, the further you get in, the more competitive you get?
0:09:38 > 0:09:40- Maybe so.- You just have to.
0:09:40 > 0:09:42It's the nature of the beast, isn't it?
0:09:42 > 0:09:45Yeah, except I did run the 800 metres once at school
0:09:45 > 0:09:47but waited for the last lap and waited for a friend.
0:09:47 > 0:09:50- Oh, San... Oh, Sandy - So, that's how competitive I'm not.
0:09:50 > 0:09:53- No, Sandy, no.- I've got to change that thinking, haven't I?
0:09:53 > 0:09:55Wait for nobody in this tent.
0:09:55 > 0:09:57It's about you.
0:09:57 > 0:09:59Sandy's aiming to get the better of everyone
0:09:59 > 0:10:01with a bacon-and-onion soda bread
0:10:01 > 0:10:04that's straight from the family recipe book.
0:10:04 > 0:10:07It's part of my Irish ancestry.
0:10:07 > 0:10:10I go to Ireland a lot and I make it on a range in Ireland.
0:10:10 > 0:10:11In we go.
0:10:15 > 0:10:19I'm hoping that they rise the way they're supposed to.
0:10:20 > 0:10:23With a quick bread, there's no proving.
0:10:23 > 0:10:25The dough will only rise when it's in the oven.
0:10:28 > 0:10:30They have a mind of their own
0:10:30 > 0:10:31and they just, kind of,
0:10:31 > 0:10:34puff up wherever they feel like puffing up.
0:10:40 > 0:10:43There's an element of faith here.
0:10:43 > 0:10:44He said to me, "How long for?"
0:10:44 > 0:10:47I says, "55 minutes," I said "180." "That long?"
0:10:47 > 0:10:48THEY LAUGH
0:11:02 > 0:11:04They're looking like monsters.
0:11:04 > 0:11:06They've grown.
0:11:08 > 0:11:10Ten minutes early.
0:11:13 > 0:11:14Happy.
0:11:18 > 0:11:20Properly done? Done?
0:11:20 > 0:11:22- SHE GASPS - So...
0:11:22 > 0:11:24I love the way you divvy it up into four,
0:11:24 > 0:11:26- so you can just break it. - That locks the devil out.
0:11:26 > 0:11:27- Oh, does it?- Yeah.
0:11:27 > 0:11:30- So, there's no devil in that bread? - There's no devil in there.
0:11:30 > 0:11:31Good. Good to know.
0:11:32 > 0:11:35Yeah, I think that's going to be all right.
0:11:35 > 0:11:37Just a couple of minutes more
0:11:37 > 0:11:39and then it's going to come out.
0:11:41 > 0:11:44Bakers, panic, you've got one minute left.
0:11:44 > 0:11:47Yeah, holding my nerve at the moment, it's all right.
0:11:50 > 0:11:52I hope they're done in the middle.
0:11:52 > 0:11:54I just hope that they're cooked.
0:11:54 > 0:11:56Is that hollow?
0:12:03 > 0:12:07So...da quick bread-making challenge is over.
0:12:07 > 0:12:10Bring your breads to the end of the...
0:12:10 > 0:12:13You've done it. Drama. Exciting.
0:12:22 > 0:12:23They look so tempting,
0:12:23 > 0:12:25I can hardly keep my hands off them.
0:12:25 > 0:12:28- I'm sure you put slashes across it. - I have, but they disappeared.
0:12:28 > 0:12:31But of course, with all those exciting toppings, they've all...
0:12:31 > 0:12:32- Disappeared.- ..gone together.
0:12:37 > 0:12:40Manchego's... It's such a pungent cheese.
0:12:40 > 0:12:42But the fact that you got all those layers in there
0:12:42 > 0:12:44with the balsamic onion as well -
0:12:44 > 0:12:46it's a thing of beauty, my friend.
0:12:46 > 0:12:49I told you it looked terribly tempting
0:12:49 > 0:12:52and I couldn't wait to get into it, well, now I'm into it, I want more.
0:12:57 > 0:13:03How nice and bright, and green. The wild garlic has stayed.
0:13:03 > 0:13:04MEL: Wow.
0:13:06 > 0:13:08It's a nice light texture.
0:13:08 > 0:13:11- Mm-hmm.- The garlic comes through.
0:13:11 > 0:13:12MEL: It's delish.
0:13:12 > 0:13:14The intensity of the flavours is about right.
0:13:14 > 0:13:16The bake is beautifully done too.
0:13:16 > 0:13:19- Nice little work of magic there. - Cool.
0:13:23 > 0:13:25They look, sort of, homely.
0:13:27 > 0:13:29The overall texture of it is quite tight
0:13:29 > 0:13:30and that's because of the cheese.
0:13:30 > 0:13:33Could have done with, probably,
0:13:33 > 0:13:35LUMPS of Stilton in there.
0:13:35 > 0:13:36- I am getting the flavour...- Yep.
0:13:36 > 0:13:38..but I think it could be more intense.
0:13:41 > 0:13:43Looks more like a conventionally-yeasted bread
0:13:43 > 0:13:45than it does a soda bread.
0:13:45 > 0:13:48It's split there because it's trying to find a place to grow.
0:13:48 > 0:13:50I like the nice, original shape.
0:13:58 > 0:14:00A little bit of heat in there.
0:14:01 > 0:14:03The coriander comes through.
0:14:03 > 0:14:06I think you've done well with the flavour and the shape and the bake.
0:14:06 > 0:14:08Which, to be honest, I was really concerned about -
0:14:08 > 0:14:10but, actually, you've got away with it.
0:14:14 > 0:14:15- You did do a cut through the... - I did.
0:14:15 > 0:14:17- We've lost that a bit.- Yeah.
0:14:17 > 0:14:19Let's have a look inside.
0:14:23 > 0:14:25Lovely crust.
0:14:29 > 0:14:30One of my concerns is,
0:14:30 > 0:14:32it's just more, you see,
0:14:32 > 0:14:34bread-like than soda bread-like.
0:14:34 > 0:14:36It doesn't crumble at all, it holds together.
0:14:36 > 0:14:39I think you've just worked that dough a little bit too much.
0:14:39 > 0:14:41- Yeah, sure.- Is it overworked?
0:14:41 > 0:14:42- It's overworked.- Overworked.
0:14:47 > 0:14:50I like to be able to see the filling pouring out.
0:14:54 > 0:14:55I like that.
0:14:55 > 0:14:57The figs come through strongly.
0:15:04 > 0:15:06Put me out of my misery.
0:15:07 > 0:15:08It's baked OK.
0:15:08 > 0:15:12The blend between the goat's cheese and the nuts as well, particularly,
0:15:12 > 0:15:15- is gorgeous.- Thank you, thank you.
0:15:19 > 0:15:22- It looks as though it was quite a wet dough...- Yes.
0:15:22 > 0:15:25..and, of course, it will change the texture
0:15:25 > 0:15:27because you've added extra fat from the bacon.
0:15:33 > 0:15:35I like the flavour very much.
0:15:35 > 0:15:38But it just crumbles when you touch it. I like it.
0:15:38 > 0:15:40- Thank you.- SUE: It's delish.
0:15:51 > 0:15:53The hazelnuts work exceptionally well in -
0:15:53 > 0:15:56but the one that really works is the blend of flours together.
0:15:56 > 0:15:59I think you've got that bang on.
0:15:59 > 0:16:00Excellent.
0:16:07 > 0:16:10I can smell a lot of baking powder.
0:16:13 > 0:16:14Here we go.
0:16:15 > 0:16:18- It's baked beautifully and it tastes fantastic.- Oh, yes.
0:16:18 > 0:16:21One of the things is, it's not overly sweet either.
0:16:21 > 0:16:22It's about right.
0:16:22 > 0:16:25I was expecting it to be bitter
0:16:25 > 0:16:27having both those raising agents.
0:16:27 > 0:16:30- You've obviously done it lightly - it works and it's right.- Yes.
0:16:36 > 0:16:39I can smell the orange, it's coming up and hitting me,
0:16:39 > 0:16:41which I like in a bread.
0:16:50 > 0:16:52- Well, that's excellent.- Thank you.
0:16:52 > 0:16:54The orange comes through, the texture's good,
0:16:54 > 0:16:55the bake's pretty much perfect,
0:16:55 > 0:16:57for a sweet soda bread...
0:16:57 > 0:17:00- Yeah, I'll have another piece of that.- Thank you very much.
0:17:00 > 0:17:03- Oh, the handshake.- Nice one, Paul. Thank you.- Well done.
0:17:03 > 0:17:05Bread week is Paul's week - the king of the baking.
0:17:05 > 0:17:08For him to give you a handshake at the end for your...
0:17:08 > 0:17:11quick bread... I know it sounds a bit soppy but that was good.
0:17:11 > 0:17:12That was a really good feeling.
0:17:12 > 0:17:14I'm feeling dangerously happy.
0:17:17 > 0:17:19What Paul said about my soda bread
0:17:19 > 0:17:23is going to stay for the rest of my natural life.
0:17:23 > 0:17:26Well, I think I'm struggling to please the judges.
0:17:26 > 0:17:28Overworked, apparently.
0:17:28 > 0:17:29So...
0:17:29 > 0:17:32yeah, not a clean sweep.
0:17:35 > 0:17:37For bread week's technical challenge,
0:17:37 > 0:17:39Paul has asked for a classic
0:17:39 > 0:17:42never seen before on the Bake Off.
0:17:42 > 0:17:46Bakers, for today's technical, we're all going to France.
0:17:46 > 0:17:48Not literally, we don't have the budget.
0:17:48 > 0:17:51Paul and Mary - they're off to a Morris dancing class.
0:17:51 > 0:17:54Paul, before you do, any words of wisdom for the bakers?
0:17:54 > 0:17:55Good luck.
0:17:55 > 0:17:58That really wasn't a word of wisdom.
0:17:58 > 0:18:00That was just saying, "I hope it all goes well."
0:18:00 > 0:18:01Au revoir, a bientot.
0:18:01 > 0:18:03FRENCH ACCENT: See you later, my darlings.
0:18:03 > 0:18:07Today's challenge - four identical crusty baguettes.
0:18:07 > 0:18:10If you don't know what a baguette is, it's over, you should leave now.
0:18:10 > 0:18:11You've got two-and-a-half hours.
0:18:11 > 0:18:14- On your marks...- Get set... - BOTH: Bake!
0:18:20 > 0:18:22I have made baguettes before...
0:18:22 > 0:18:25I know what one looks like, I know what one tastes like.
0:18:25 > 0:18:27The question is, can I make one?
0:18:27 > 0:18:29I've tried them, they're not easy to make.
0:18:29 > 0:18:31How hard can it be?
0:18:33 > 0:18:37A baguette is all about having that crisp on the outside.
0:18:37 > 0:18:39- This one here has got a nice... - HOLLOW TAPPING
0:18:39 > 0:18:44- A good crust.- You get that by using steam in the oven.
0:18:44 > 0:18:47See, the structure's very irregular, it's not like a tin bread,
0:18:47 > 0:18:48it's not tight little air holes.
0:18:48 > 0:18:51It's open, it's chewy, it's crispy.
0:18:51 > 0:18:52Mmm.
0:18:52 > 0:18:56- Have you suggested that they create steam in the oven?- No.
0:18:56 > 0:18:59I expect them to know how to get a great crust on bread.
0:18:59 > 0:19:01One of the other things I'll be looking for is
0:19:01 > 0:19:02whether it's proved enough.
0:19:02 > 0:19:05Take it too early and pop it in the oven, it'll split down the side.
0:19:05 > 0:19:08I really think you have been...
0:19:08 > 0:19:09THEY LAUGH
0:19:09 > 0:19:11..particularly nasty on this one.
0:19:11 > 0:19:14Mary, we're looking for the best amateur bakers in the country.
0:19:14 > 0:19:17And I think this is a really tough challenge.
0:19:20 > 0:19:22The recipe is, kind of, basic.
0:19:22 > 0:19:26"Add three quarters of the water to the flour, salt and yeast."
0:19:26 > 0:19:27That's it.
0:19:29 > 0:19:32The bakers may not realise that a baguette dough
0:19:32 > 0:19:34needs a high water content
0:19:34 > 0:19:37in order to produce the open texture the judges require.
0:19:39 > 0:19:41It's very sticky dough.
0:19:41 > 0:19:42It's very hard to work with.
0:19:42 > 0:19:45It's getting there, you can see it.
0:19:46 > 0:19:48Potentially haven't put enough water in.
0:19:48 > 0:19:51See, other peoples look more wet than mine.
0:19:51 > 0:19:53It says 370 ml.
0:19:53 > 0:19:58I think I put about 300 in, but is it the wrong thing to do to add it now?
0:19:58 > 0:19:59Probably.
0:20:03 > 0:20:05It doesn't say how long to knead it for
0:20:05 > 0:20:06or how long to prove it for,
0:20:06 > 0:20:08that's the fun bit.
0:20:08 > 0:20:11- "Oil a plastic container." - "Oil a plastic container."
0:20:11 > 0:20:12This is definitely a plastic container.
0:20:12 > 0:20:14That bit, I'm going to get right.
0:20:14 > 0:20:16"Cover and prove." It doesn't give you
0:20:16 > 0:20:17- any timings or anything, does it?- No.
0:20:17 > 0:20:19The first prove is critical,
0:20:19 > 0:20:22as it's when the baguette's airy texture is created.
0:20:23 > 0:20:25This is what I do at home.
0:20:25 > 0:20:28I just noticed that, "Oil a plastic container."
0:20:28 > 0:20:30I didn't realise what it's for.
0:20:32 > 0:20:34I don't want to take it out because it's already in there.
0:20:34 > 0:20:37So, I don't know how that would be any different from that.
0:20:37 > 0:20:40I'm taking it out. Silly mistake, never mind.
0:20:45 > 0:20:47- Hmmm.- I'm not sure where to prove it.
0:20:47 > 0:20:50In the oven, on the proving setting -
0:20:50 > 0:20:53or if I should leave it at room temperature.
0:20:53 > 0:20:56I'm putting my faith in the oven proving setting.
0:20:56 > 0:20:59Proving drawer, not in the oven, cos the oven's too hot.
0:20:59 > 0:21:00In the oven.
0:21:00 > 0:21:01I'm sticking to what I do at home,
0:21:01 > 0:21:05I never put my bread into proving drawers or ovens.
0:21:05 > 0:21:07It just says prove it, doesn't say how long.
0:21:07 > 0:21:09It'll probably be about an hour.
0:21:15 > 0:21:17Not confident in this at all.
0:21:17 > 0:21:18Not rising.
0:21:18 > 0:21:20I haven't put enough liquid in.
0:21:26 > 0:21:29One hour and 15 minutes remaining.
0:21:29 > 0:21:31I'm not going to leave it for an hour.
0:21:33 > 0:21:35Got a little bit of rise.
0:21:41 > 0:21:43- Massive.- I'm happy with that.
0:21:47 > 0:21:50"Divide and shape the dough into four equal baguettes." So...
0:21:51 > 0:21:54800 divided by four.
0:21:54 > 0:21:57The shaping's really important. If you don't do it properly,
0:21:57 > 0:22:00you just get bread that just slops out as it rises.
0:22:02 > 0:22:04- I want to keep the air bubbles.- OK.
0:22:04 > 0:22:06I want a good crumb which has got good...
0:22:06 > 0:22:07Yeah, crisp.
0:22:07 > 0:22:09Or am I thinking about ciabatta? I don't know.
0:22:09 > 0:22:12Don't think about ciabatta, Alvin. This is baguettes, not ciabatta.
0:22:12 > 0:22:14What's with the pinching?
0:22:14 > 0:22:16I am pinching my bottom seam...
0:22:16 > 0:22:20- Right.- ..so, when you've got it on top, you should have no seams.
0:22:21 > 0:22:23I wonder if I could roll it.
0:22:23 > 0:22:25This is a lot trickier than I thought it would be.
0:22:29 > 0:22:32Place it into the coachy or whatever it's called.
0:22:32 > 0:22:36"Couche" - which is a bed, innit? So it's just a linen bed.
0:22:36 > 0:22:37SHE CHUCKLES
0:22:37 > 0:22:39I think.
0:22:39 > 0:22:43The 100% linen couche is a traditional French cloth
0:22:43 > 0:22:47that helps the baguette's shape stay intact during the second prove.
0:22:47 > 0:22:51- FRENCH ACCENT:- You go to sleep, my babies, for a few minutes.
0:22:51 > 0:22:52Well done, Sandy.
0:22:54 > 0:22:55Come on.
0:22:58 > 0:23:0140 minutes remaining.
0:23:01 > 0:23:03You know, it's worked so hard to rise,
0:23:03 > 0:23:05I don't want to upset it.
0:23:05 > 0:23:06Oh, don't fall off.
0:23:08 > 0:23:10My heart is just going boom, boom, boom, boom.
0:23:13 > 0:23:14"Flash each baguette."
0:23:14 > 0:23:16Do you have to score it...
0:23:16 > 0:23:17for it to look like a baguette?
0:23:17 > 0:23:19That's the tricky bit.
0:23:19 > 0:23:21Have to be careful with this one.
0:23:21 > 0:23:24Slash the bread and the whole thing will just collapse.
0:23:40 > 0:23:42I'm just basing it on, kind of,
0:23:42 > 0:23:44a traditional baguette in the diagonal slashes.
0:23:47 > 0:23:49Trying to think, in my head, of a baguette.
0:23:49 > 0:23:50A baguette doesn't have that,
0:23:50 > 0:23:51a baguette has that.
0:23:58 > 0:24:00Right or wrong, soon find out.
0:24:02 > 0:24:06There's no mention of steam in Paul's instructions
0:24:06 > 0:24:09and only some of the bakers have spotted this.
0:24:09 > 0:24:12The water's just to give it a nice bit of steam in there,
0:24:12 > 0:24:15which gives it a nice, good crust to it.
0:24:18 > 0:24:21Professional bread ovens have steam injectors.
0:24:21 > 0:24:25So, this is, like, how you can replicate it at home, apparently.
0:24:28 > 0:24:31It's really good for your complexion.
0:24:31 > 0:24:34Not all of the bakers have realised the secret
0:24:34 > 0:24:36to Paul's perfectly crisp baguette.
0:24:37 > 0:24:39Mais oui.
0:24:39 > 0:24:41Right, I think I'll start with 15 minutes
0:24:41 > 0:24:43and take it from there, really.
0:24:43 > 0:24:46"Bake until golden brown." That's all it says.
0:24:46 > 0:24:47Bear in mind what my wife says.
0:24:47 > 0:24:50"Always leave it in for an extra 10 minutes."
0:24:50 > 0:24:54I think baguettes are slightly under golden than over golden.
0:24:54 > 0:24:57Can't do anything now, it's all in there, so have to wait.
0:25:00 > 0:25:02I wished I baked a baguette before at home.
0:25:08 > 0:25:10They have to be four mini baguettes, don't they?
0:25:10 > 0:25:13- I don't know, actually. - What does it say?
0:25:16 > 0:25:17So, I imagined it then.
0:25:17 > 0:25:19You did. I was really happy when you said that.
0:25:19 > 0:25:21I'm sure it said mini ones.
0:25:26 > 0:25:27Ten minutes, bakers.
0:25:27 > 0:25:29I'm using every minute there is.
0:25:29 > 0:25:31I'm not rushing.
0:25:34 > 0:25:37No, that's all right, bit longer.
0:25:37 > 0:25:38Second guessing myself now.
0:25:39 > 0:25:43I want to brown them a little bit more than they are.
0:25:43 > 0:25:46Might have to stick it in another minute or so.
0:25:46 > 0:25:48TIMER BEEPS
0:25:48 > 0:25:49Time's up.
0:25:52 > 0:25:54Let's look at these babies.
0:25:57 > 0:25:59Golden.
0:25:59 > 0:26:01I'm going to have a gander.
0:26:04 > 0:26:06Yeah, let's go with those.
0:26:07 > 0:26:10OK, bakers, just two minute before we release the man gorilla
0:26:10 > 0:26:12that is Paul Hollywood.
0:26:12 > 0:26:14Two minutes to go, that's OK.
0:26:18 > 0:26:22Well, they look a little bit like baguettes.
0:26:24 > 0:26:27That line, sort of, shows that it's under-proven.
0:26:27 > 0:26:29I've got it on four of them,
0:26:29 > 0:26:32so at least that's consistently under-proved.
0:26:32 > 0:26:34They look all right, them.
0:26:36 > 0:26:39Cutting it a little bit fine here.
0:26:49 > 0:26:52Looks like I'm the last person to be taking something out the oven.
0:26:54 > 0:26:56OK, bakers, baguette time is up.
0:26:56 > 0:26:58HE WHISTLES
0:26:58 > 0:27:03Please bring them up to the gingham altar in front of your photo.
0:27:06 > 0:27:10What will Paul and Mary make of the Bake Off's first ever baguettes?
0:27:10 > 0:27:16What we're looking for are four equal-sized baguettes -
0:27:16 > 0:27:19crispy, cut on the top, good colour,
0:27:19 > 0:27:21as opposed to ciabattas.
0:27:21 > 0:27:23These look pretty good.
0:27:24 > 0:27:26I can hear a nice crunch there.
0:27:27 > 0:27:30It's crispy, good structure inside.
0:27:33 > 0:27:36- Yeah, they're nice, they are. - You can't fault that.
0:27:36 > 0:27:39Right. See underneath, the line,
0:27:39 > 0:27:41normally means it's slightly under-proved,
0:27:41 > 0:27:42but they're not bad.
0:27:44 > 0:27:46- The flavour's good.- Just needed more crisping on the outside.
0:27:46 > 0:27:49These look a bit more like ciabattas than they do baguettes.
0:27:49 > 0:27:51The cuts are there.
0:27:51 > 0:27:53Open structure. You can see.
0:27:53 > 0:27:54Overall, they're not bad.
0:27:57 > 0:27:59Soft. A million cuts down the middle,
0:27:59 > 0:28:02variety of shapes, under-proved...
0:28:05 > 0:28:07Flavour's there.
0:28:07 > 0:28:10Moving on. Well, at least they're all the same size, Mary.
0:28:10 > 0:28:13Split there, it's under-proved, see, both sides.
0:28:13 > 0:28:14Soft...
0:28:14 > 0:28:17and the colour's pretty bad too.
0:28:17 > 0:28:20I think they look really good, the problem is, it's underbaked.
0:28:20 > 0:28:22It needed another five, ten minutes in the oven.
0:28:22 > 0:28:24You see how soft they are?
0:28:25 > 0:28:27It's fine to eat.
0:28:28 > 0:28:31Soft again, not long enough in the oven.
0:28:31 > 0:28:33Fairly even shape. This side's fine.
0:28:34 > 0:28:36Oh, dear.
0:28:36 > 0:28:39Four soft...pieces of bread.
0:28:39 > 0:28:42Which, actually, haven't been steamed in the oven.
0:28:42 > 0:28:44Cuts are terrible.
0:28:44 > 0:28:46I'm just feeling very sorry for whoever it is.
0:28:46 > 0:28:49Right, this one has had steam.
0:28:49 > 0:28:52The cuts are all wrong, the slashes should be on a diagonal.
0:28:52 > 0:28:54They're too short.
0:28:54 > 0:28:56- And they're not crisp, are they? - No.
0:28:56 > 0:28:57Tastes OK.
0:28:59 > 0:29:01We're back in Italy now making half-baked ciabattas.
0:29:01 > 0:29:04Shape's all wrong, it's too fat. It needs to be long for a baguette.
0:29:04 > 0:29:07It's got a nice colour underneath, come on.
0:29:07 > 0:29:09It's barely baked.
0:29:10 > 0:29:13Will anyone come out well from such a brutal judging?
0:29:14 > 0:29:18So, in tenth place, whose is this?
0:29:18 > 0:29:19It looks half-baked
0:29:19 > 0:29:21and it's rather wide and short.
0:29:21 > 0:29:23In ninth place is this one.
0:29:23 > 0:29:25Nadiya, if you'd put steam in the oven,
0:29:25 > 0:29:27it would have helped a little bit.
0:29:27 > 0:29:30Mat is eighth, Sandy seventh, Dorret sixth,
0:29:30 > 0:29:33Ugne is fifth and Alvin is fourth.
0:29:33 > 0:29:35Number three is this one.
0:29:36 > 0:29:38Good steam in the oven,
0:29:38 > 0:29:40nice and equal baguette -
0:29:40 > 0:29:42but you just brought them out far too early.
0:29:42 > 0:29:44Who is two, here?
0:29:44 > 0:29:46They've got good slashes,
0:29:46 > 0:29:48they were a pretty good bake.
0:29:48 > 0:29:50So, number one is this one.
0:29:50 > 0:29:54- APPLAUSE - Well done, Ian.- Well done, Ian.
0:29:54 > 0:29:56Don't get too cocky though.
0:29:56 > 0:29:59Little bit longer would have been better, if I'm honest -
0:29:59 > 0:30:03but they're a nice, equal, crispy, good texture.
0:30:03 > 0:30:04Well done.
0:30:06 > 0:30:09Might just have a little fizzy pop in the bar this evening.
0:30:09 > 0:30:11Not too many though, just the one-off.
0:30:11 > 0:30:12Maybe two.
0:30:12 > 0:30:14I got second...again.
0:30:14 > 0:30:16Paul Hollywood - he was punching bread
0:30:16 > 0:30:18and shattering dreams in there.
0:30:18 > 0:30:20It was nasty.
0:30:21 > 0:30:24I think...I'm potentially in trouble.
0:30:24 > 0:30:26That went badly, obviously.
0:30:26 > 0:30:29I've done well in the signature,
0:30:29 > 0:30:31I've done awful on the technical.
0:30:31 > 0:30:34I seem to bring it back in the Showstopper.
0:30:34 > 0:30:37It's a bit of a common theme with me at the moment.
0:30:37 > 0:30:40Kristy Turlington, Linda Evangelista and Lily Cole...
0:30:40 > 0:30:44That's great. When I said sculpt...roll models.
0:30:44 > 0:30:46I didn't mean...
0:30:46 > 0:30:48roll "models".
0:30:48 > 0:30:49Roll models.
0:30:49 > 0:30:51A lot of work went into those.
0:30:51 > 0:30:53Here's how the Ukrainians do it.
0:30:53 > 0:30:56The Ukrainians really love their bread.
0:30:56 > 0:30:59So much so, that their flag represents a field of wheat
0:30:59 > 0:31:01under a clear blue sky.
0:31:01 > 0:31:03And a bread sculpture is the centrepiece
0:31:03 > 0:31:05of any traditional wedding.
0:31:05 > 0:31:08Ukrainian chef Olya Hercules
0:31:08 > 0:31:12is trail-blazing a new wave of eastern European baking in Britain.
0:31:12 > 0:31:14- Morning, all.- Morning.
0:31:14 > 0:31:16Olya, good to see you. What's going on?
0:31:16 > 0:31:20We're making a korovai, which is a traditional Ukrainian wedding bread.
0:31:20 > 0:31:23So, instead of a cake, we normally make a massive,
0:31:23 > 0:31:24lavishly-decorated bread.
0:31:24 > 0:31:26And who's getting married?
0:31:26 > 0:31:27Xenia's getting married.
0:31:27 > 0:31:28Xenia, are you sure?
0:31:28 > 0:31:30Yes, I'm very sure, yes.
0:31:30 > 0:31:32Sure you want to do it? Go through with it?
0:31:32 > 0:31:34- Do you always do this in a group? - Yes.
0:31:34 > 0:31:36Traditionally, it's done by seven women
0:31:36 > 0:31:39coming from seven different places.
0:31:39 > 0:31:43It's all about transferring positive energy and vibes
0:31:43 > 0:31:46into the bread for the bride and groom.
0:31:46 > 0:31:49- Oh, really? Great, symbolically... - Yep.
0:31:49 > 0:31:51..joining the main bread. Lovely.
0:31:51 > 0:31:54So, is this the equivalent, then, of a Ukrainian hen do?
0:31:54 > 0:31:56Kind of, yeah, just without the booze.
0:31:56 > 0:31:58THEY CHUCKLE
0:31:58 > 0:32:00We... Traditionally, women sing songs.
0:32:00 > 0:32:03Could you start us off with something?
0:32:03 > 0:32:04Not looking that keen over here.
0:32:04 > 0:32:06LAUGHTER
0:32:06 > 0:32:11SHE SINGS IN UKRAINIAN
0:32:15 > 0:32:19And that, ladies, is the Eurovision entry for 2016.
0:32:19 > 0:32:20What were you singing about?
0:32:20 > 0:32:22About a girl dumping a guy.
0:32:24 > 0:32:26Oh, not the best song.
0:32:26 > 0:32:29A sweetened-enriched bread flavoured with vanilla,
0:32:29 > 0:32:32korovai is decorated with dough figurines.
0:32:32 > 0:32:34Pine cones represent fertility,
0:32:34 > 0:32:35poppies for serenity
0:32:35 > 0:32:37and birds are created in the likeness
0:32:37 > 0:32:39of the guests at the wedding.
0:32:39 > 0:32:42- Now, Slava, you're Xenia's aunt. - I am.
0:32:42 > 0:32:44Have you been done already?
0:32:44 > 0:32:46I actually haven't been done yet, Mel,
0:32:46 > 0:32:49- so you've got an opportunity here to do...- I was hoping you say that.
0:32:49 > 0:32:52- ..a Slava dove.- You've got lovely hair, Slava.- Thank you.
0:32:52 > 0:32:54The pressure is on to get the bake correct,
0:32:54 > 0:32:56as folklore says,
0:32:56 > 0:32:59"If the loaf cracks, the marriage will end in divorce."
0:32:59 > 0:33:01Oh, it looks brilliant.
0:33:01 > 0:33:03Do you want to do these ones?
0:33:03 > 0:33:05Ukrainians aren't alone celebrating weddings with wheat.
0:33:05 > 0:33:08On the island of Crete, breads shaped in floral wreathes
0:33:08 > 0:33:11are presented as gifts to the wedding guests...
0:33:11 > 0:33:13You're determined to get that Slava one in, aren't you?
0:33:13 > 0:33:16..and in Poland, a loaf is sprinkled with salt,
0:33:16 > 0:33:18said to represent tears,
0:33:18 > 0:33:19hopefully, of joy.
0:33:21 > 0:33:24Seven ladies. We rock.
0:33:27 > 0:33:29The omens are good for Xenia's marriage.
0:33:29 > 0:33:32I just feel sorry for whoever ends up eating the Slava dove.
0:33:38 > 0:33:40Only one challenge left
0:33:40 > 0:33:42before Paul and Mary decide who's excelled this week
0:33:42 > 0:33:44and who will be going home.
0:33:44 > 0:33:46Who's in line for Star Baker do you think, Mary?
0:33:46 > 0:33:50It could be Alvin, he's done particularly well.
0:33:50 > 0:33:52With the Manchego and the prosciutto, that was beautiful.
0:33:52 > 0:33:54Flora did really well.
0:33:54 > 0:33:55I think Ian's up there.
0:33:55 > 0:33:56Absolutely.
0:33:56 > 0:33:58So many different flavours.
0:33:58 > 0:34:02Nadiya is having a nightmare in technical challenges -
0:34:02 > 0:34:04right down the bottom in all three so far.
0:34:04 > 0:34:07She's always better at things that she's practised at home.
0:34:07 > 0:34:09For me, Dorret's in trouble.
0:34:09 > 0:34:11I didn't particularly like her Signature Bake -
0:34:11 > 0:34:13with the Stilton, I don't think it was good enough.
0:34:13 > 0:34:15I think Mat has to be down there too
0:34:15 > 0:34:17and anyone that comes in the bottom of a technical challenge,
0:34:17 > 0:34:21such as Paul, automatically puts you in a very difficult position.
0:34:23 > 0:34:26Morning, bakers. It's Showstopper day.
0:34:26 > 0:34:30Paul and Mary are searching for the new Michelangel-dough.
0:34:31 > 0:34:35We want you to make 3D bread sculptures.
0:34:35 > 0:34:38So, you need to make up to three types of dough.
0:34:38 > 0:34:39One of them needs to be filled and
0:34:39 > 0:34:42you have five hours for your creations.
0:34:42 > 0:34:45- So, on your marks...- Get set... - Bake!
0:34:49 > 0:34:52I think I've definitely got to do well in this.
0:34:52 > 0:34:53Yeah, I'm right down the bottom.
0:34:53 > 0:34:56This is one of the trickiest challenges we've ever had.
0:34:56 > 0:34:59They've really got to know their dough to create a sculpture.
0:34:59 > 0:35:03As the dough grows, it can lose its definition.
0:35:03 > 0:35:06We know our bakers can make one dough,
0:35:06 > 0:35:07but can they manage three
0:35:07 > 0:35:09AND a filling as well?
0:35:09 > 0:35:11If they don't come prepared,
0:35:11 > 0:35:13they're going to come unstuck.
0:35:15 > 0:35:16- Morning.- Good morning.
0:35:16 > 0:35:18MEL: Morning, Tamal.
0:35:18 > 0:35:19MARY: Tell us about your sculpture.
0:35:19 > 0:35:22I'm making a bread bicycle - or a bread-cycle.
0:35:23 > 0:35:25So, the wheels are Chelsea buns
0:35:25 > 0:35:28and the filling is marzipan and cranberries.
0:35:28 > 0:35:30The frame of Tamal's two-wheeler
0:35:30 > 0:35:33will be made from a woven fennel and lemon dough.
0:35:33 > 0:35:36His third dough will make chai-spiced loaves
0:35:36 > 0:35:37to go in the bike's basket.
0:35:37 > 0:35:39So, the overall bike's going to be standing upright.
0:35:39 > 0:35:41The weight on those Chelsea buns,
0:35:41 > 0:35:44which are, essentially, a soft bread...
0:35:44 > 0:35:47I'm trying to visualise how the whole things stands together.
0:35:47 > 0:35:49So am I.
0:35:49 > 0:35:54For my Showstopper, I'm making a cornucopia or a corn-of-plenty.
0:35:54 > 0:35:56It's the first thing that came into my mind
0:35:56 > 0:35:57when I heard a bread sculpture
0:35:57 > 0:35:59because I've got relatives in the States -
0:35:59 > 0:36:02and they have Thanksgiving, and they always have it there.
0:36:02 > 0:36:04Alvin's planning an ambitious bake.
0:36:04 > 0:36:08Inside his bread cornucopia will be five balsamic onion rolls,
0:36:08 > 0:36:10three enriched dough plaits,
0:36:10 > 0:36:13followed by pumpkins, a wheat sheath and pain de Provence.
0:36:13 > 0:36:15So, this one is pain de Provence.
0:36:15 > 0:36:18It's a fascination from growing in the Philippines.
0:36:18 > 0:36:20It's a bread that you only get in patisseries
0:36:20 > 0:36:23and French bakeries back home.
0:36:23 > 0:36:27And, yeah, probably, it's that fixation from it.
0:36:27 > 0:36:30Alvin's not the only highly ambitious baker.
0:36:30 > 0:36:31Do better.
0:36:32 > 0:36:34I know I can do it, I've just got to do it.
0:36:34 > 0:36:37I'm making a lion sculpture
0:36:37 > 0:36:38and it's called King Of The Jungle.
0:36:38 > 0:36:41Paul's predator will have a white bread head,
0:36:41 > 0:36:44a wholemeal tail and a body filled with figs and walnuts.
0:36:44 > 0:36:46You've got to bring out those features of a lion -
0:36:46 > 0:36:48which is the ears, it's the eyes,
0:36:48 > 0:36:50it's the nose, it's the teeth, it's the claws.
0:36:50 > 0:36:53If you say you're going to do a lion, it's got to look like a lion
0:36:53 > 0:36:55and not like a dog or something like that.
0:36:55 > 0:36:58Mat's sculpture also has to be accurate...
0:36:58 > 0:36:59- Morning.- Morning.
0:36:59 > 0:37:02..as it's one of Britain's most recognisable landmarks.
0:37:02 > 0:37:05I'm making the Brighton Pavilion in bread.
0:37:05 > 0:37:06Good gracious, me.
0:37:06 > 0:37:09I know, they're all curry-inspired breads.
0:37:09 > 0:37:11Mat's bready Brighton Pavilion
0:37:11 > 0:37:13will have buildings stuffed with sag aloo,
0:37:13 > 0:37:14curry-spiced domes
0:37:14 > 0:37:17and lime pickle breadstick columns.
0:37:17 > 0:37:19Sag aloo, which is going to be rolled in the dough
0:37:19 > 0:37:21like a Chelsea bun.
0:37:21 > 0:37:24Is there a danger that the building itself will "sag aloo."
0:37:24 > 0:37:26I hope not, it hasn't so far.
0:37:26 > 0:37:28How are you bonding them together?
0:37:28 > 0:37:29- Gravity.- You... OK.
0:37:29 > 0:37:33I'm pretty sure that's how they worked the actual pavilion, just...
0:37:33 > 0:37:34Yeah, probably.
0:37:34 > 0:37:38I'm making a snake charmer's basket with a snake and some flutes.
0:37:38 > 0:37:41It was inspired by my travels to my grandad's village
0:37:41 > 0:37:43in Bangladesh.
0:37:43 > 0:37:46Like Mat, Nadiya's creating a spicy Showstopper.
0:37:46 > 0:37:48Hers will include a woven basket
0:37:48 > 0:37:51flavoured with za'atar, garlic and parsley flutes,
0:37:51 > 0:37:53plus a snake packed with fried onions and chilli.
0:37:53 > 0:37:55I've tried the snake loads of times
0:37:55 > 0:37:58and he just does explode in the oven. He's enormous.
0:37:58 > 0:38:01So, I think after doing him six times,
0:38:01 > 0:38:04the trick is to just keep him small to begin with.
0:38:09 > 0:38:11The challenges are once again
0:38:11 > 0:38:13flavour, texture, design -
0:38:13 > 0:38:16which is bottom of my list, actually.
0:38:16 > 0:38:18Sandy's making a blue cheese and walnut basket
0:38:18 > 0:38:22filled with wholemeal flours on pesto breadstick stalks.
0:38:22 > 0:38:25My inspiration are the poppies from the Tower of London
0:38:25 > 0:38:27to commemorate the war.
0:38:27 > 0:38:29I thinks it's the simplicity of a poppy
0:38:29 > 0:38:32that is so inspiring really.
0:38:35 > 0:38:37Kind of waiting for stuff to rise
0:38:37 > 0:38:39makes me feel uneasy.
0:38:44 > 0:38:48So, I'm making three different herb breads
0:38:48 > 0:38:52and then I'm doing courgette bread as well - so a green theme.
0:38:52 > 0:38:54Flora's fashioning a three-tiered skirt
0:38:54 > 0:38:58from white, wholemeal and courgette baguettes filled with pesto.
0:38:58 > 0:39:01A corset, made from dough, completes the outfit.
0:39:01 > 0:39:04In practises, I've broken the corset, I just dropped it.
0:39:04 > 0:39:06It's very, very fragile.
0:39:06 > 0:39:08This looks all very interesting.
0:39:08 > 0:39:10Tell me what you're going to sculpt then.
0:39:10 > 0:39:14It's basically a black olive and Parmesan plant.
0:39:14 > 0:39:16The earth is going to be baked in a flowerpot,
0:39:16 > 0:39:20so it's going to be my classic every-day seedy loaf
0:39:20 > 0:39:22that I make at home for the family.
0:39:22 > 0:39:24Ian's black olive and Parmesan plant
0:39:24 > 0:39:26will feature brioche flowers
0:39:26 > 0:39:28filled with a rose and raspberry marzipan.
0:39:28 > 0:39:31And your flowerpot? They are quite tricky things to bake in.
0:39:31 > 0:39:35- I've cooked in it several times but I'm still lining it as well.- OK.
0:39:35 > 0:39:38Ian, you are Bake Off's first flowerpot man...
0:39:38 > 0:39:40and for that, I commend you.
0:39:41 > 0:39:43It's got dough everywhere. Dough-verload.
0:39:48 > 0:39:51Don't want leave it too long because it will start going out of shape
0:39:51 > 0:39:54and then your features are gone, so it's a bit of a time issue there.
0:39:54 > 0:39:56I find you sculpting a lion's mouth.
0:39:56 > 0:39:58- As you do.- As you do.
0:39:58 > 0:40:00If Aslan ever needs facial reconstructive surgery,
0:40:00 > 0:40:02you're the man.
0:40:02 > 0:40:04I haven't actually practised this baked.
0:40:04 > 0:40:07This is completely theoretical.
0:40:07 > 0:40:11Dorret's taking inspiration from artist Tracey Emin's unmade bed.
0:40:11 > 0:40:14Her sculpture will feature a raisin and fennel headboard,
0:40:14 > 0:40:17a mattress stuffed with marzipan and glace cherries,
0:40:17 > 0:40:19and an enriched dough duvet.
0:40:19 > 0:40:22I'm making a stuffed dough with nuts
0:40:22 > 0:40:26and fruit to look like that puffy mattress sort of effect.
0:40:26 > 0:40:28Have you ever made this before?
0:40:28 > 0:40:30I've made lots of beds.
0:40:30 > 0:40:32None out of bread.
0:40:32 > 0:40:34Have you made beds out of dough?
0:40:34 > 0:40:35No. The doughs, I've made.
0:40:35 > 0:40:38As you would say, you're winging it a bit today.
0:40:38 > 0:40:39Yeah.
0:40:39 > 0:40:42- Good luck.- Thank you.
0:40:42 > 0:40:45Like Dorret, Ugne's making a sweet, enriched dough
0:40:45 > 0:40:49which produces a softer bread that's harder to sculpt.
0:40:49 > 0:40:51I'm making a Easter basket,
0:40:51 > 0:40:55I'm going to fill it with truffle-infused brioche bunnies.
0:40:55 > 0:40:57Cover them with a maple syrup frosting...
0:40:57 > 0:40:59Truffle with maple frosting as well?
0:40:59 > 0:41:01Yeah, and...
0:41:01 > 0:41:03- crispy bacon bits on top. - PAUL SIGHS
0:41:03 > 0:41:05It taste amazing.
0:41:05 > 0:41:09Ugne's unique Easter bake will also include a coffee and cardamom
0:41:09 > 0:41:13woven basket, plus brioche red roses filled with prunes.
0:41:13 > 0:41:15It's one of those things that's wait and see.
0:41:15 > 0:41:17- Thank you.- Thank you.
0:41:17 > 0:41:21I love truffle oil in anything really.
0:41:21 > 0:41:22I'm going to stick to my guns.
0:41:27 > 0:41:29Stuffed breads can be tricky.
0:41:29 > 0:41:31The more filling the bakers add,
0:41:31 > 0:41:34the longer the loaves need in the oven.
0:41:34 > 0:41:36These are my Chelsea buns.
0:41:36 > 0:41:39This is definitely out of everyone's comfort zone.
0:41:39 > 0:41:41If it's not encased properly in the centre,
0:41:41 > 0:41:43I find that it just spills out everywhere -
0:41:43 > 0:41:46so I'm trying to keep it, sort of, uniform.
0:41:46 > 0:41:49So, I've done the filling, this is marzipan.
0:41:49 > 0:41:52It's nutty, it's fruity, it's zesty.
0:41:52 > 0:41:54It's a nice stuffed mattress,
0:41:54 > 0:41:57just the kind you'd like to lie on.
0:41:57 > 0:41:59In each of the pestles for the flowers,
0:41:59 > 0:42:03I'm going to have freeze-dried raspberry marzipan.
0:42:03 > 0:42:06It looks more like a snake and less like roadkill now.
0:42:07 > 0:42:10Problem with dough is, it's got a life of its own.
0:42:10 > 0:42:11It'll start to move around.
0:42:11 > 0:42:15I have to support some areas with foil while it's baking.
0:42:15 > 0:42:17Oh, let's do it.
0:42:17 > 0:42:18The first bake is crucial.
0:42:18 > 0:42:20Only when their bread is in the oven,
0:42:20 > 0:42:22will the bakers know if it's held its shape
0:42:22 > 0:42:25or if the fillings have spilled out.
0:42:28 > 0:42:30And now the duvet.
0:42:30 > 0:42:32This is where theory meets reality.
0:42:32 > 0:42:35OK, bread-ren. It's halfway. Halfway gone.
0:42:39 > 0:42:43It's a lovely calm countryside out here. In here, it's just...
0:42:48 > 0:42:50My bunnies losing their eyes.
0:42:50 > 0:42:51They will be blind bunnies.
0:42:53 > 0:42:57To guard against any mishap with the next stage of his Showstopper,
0:42:57 > 0:43:01yet again, Ian's brought something from home.
0:43:01 > 0:43:04So, I've been out with my angle grinder again.
0:43:04 > 0:43:07Carving out this sheet of steel into a mould.
0:43:07 > 0:43:09Believe it or not, it's going to turn into a black olive
0:43:09 > 0:43:12and Parmesan, sort of, plant.
0:43:12 > 0:43:17But for her poppies, Sandy hasn't gone quite so hi-tech.
0:43:17 > 0:43:20I'm going to just scrunch up some tinfoil a bit more.
0:43:22 > 0:43:23Artisan.
0:43:30 > 0:43:32I'm glad you got the brief that
0:43:32 > 0:43:35- we wanted enough bread to feed the whole of the South West.- Yes.
0:43:40 > 0:43:41One out...
0:43:43 > 0:43:44..one in.
0:43:48 > 0:43:51I think happy with the colour and bake.
0:43:51 > 0:43:54The head's relatively small, so that's good.
0:43:55 > 0:43:57I'm really pleased with that.
0:44:01 > 0:44:02I think I'm up against it.
0:44:02 > 0:44:04I just need a bigger oven.
0:44:12 > 0:44:15Yeah, it needs to come off the mould.
0:44:19 > 0:44:21That is always a nightmare
0:44:21 > 0:44:24and I've broken them several times before doing this.
0:44:36 > 0:44:38So, the first time, the first time I practise it,
0:44:38 > 0:44:42when I pull the mould out, the whole thing just caved in.
0:45:10 > 0:45:12Ta-da.
0:45:15 > 0:45:16Yay.
0:45:18 > 0:45:21Oh, blimey. Oh, don't look behind.
0:45:21 > 0:45:24I'm working on that "less is more" kind of attitude.
0:45:28 > 0:45:30I've never seen so much bread,
0:45:30 > 0:45:33you can open your own bread shop right here, right now.
0:45:39 > 0:45:41Split a bit. I didn't want that to happen.
0:45:48 > 0:45:50Didn't need that.
0:45:50 > 0:45:52Good catch. He took a dive for his roll.
0:45:54 > 0:45:56This is a mattress.
0:45:56 > 0:45:58It's fine. Just going to put it back in to make sure
0:45:58 > 0:46:00it's baked all the way through.
0:46:00 > 0:46:02I really don't like these bunnies.
0:46:02 > 0:46:03Which bunnies?
0:46:03 > 0:46:05Which ones? Thank you, it means you don't see them.
0:46:05 > 0:46:08I like... They are...
0:46:08 > 0:46:09I'm not doing very well, am I?
0:46:12 > 0:46:16Bakers, time to scream like Bread-vard Munch, 15 minutes.
0:46:16 > 0:46:1815? Argh.
0:46:20 > 0:46:22I love this - high fashion and baking.
0:46:24 > 0:46:27I'm going to start doing a bit of assembly stuff.
0:46:29 > 0:46:31I just want to get it on there now.
0:46:39 > 0:46:42Time to...spike my flowers.
0:46:49 > 0:46:52It just feels simple compared to some others.
0:46:52 > 0:46:55You know what, if it tastes good, you'll be fine.
0:46:55 > 0:46:56Yeah, that's what I'm hoping.
0:47:06 > 0:47:08Bakers, one minute left on your sculpting.
0:47:15 > 0:47:17I'm not functioning any more.
0:47:19 > 0:47:21Oh!
0:47:21 > 0:47:23It just looks like a lot of man-handled bread.
0:47:26 > 0:47:27OK, Bakers, that's it. Time's up.
0:47:27 > 0:47:29Step away from your bakes, please.
0:47:53 > 0:47:55I think that looks spectacular.
0:47:55 > 0:47:57What impresses me about your three different breads is,
0:47:57 > 0:47:59there's almost a different technique in each.
0:47:59 > 0:48:01I would be very proud if I'd made that.
0:48:01 > 0:48:04Let's have a look at the Chelsea bun.
0:48:04 > 0:48:06Lovely and chewy.
0:48:06 > 0:48:09As a bake, it doesn't get much better than a Chelsea bun.
0:48:09 > 0:48:10Well done, Tamal.
0:48:10 > 0:48:12MEL: Ride off into the sunset.
0:48:19 > 0:48:23- The whole thing, to me, is just a little but clumsy.- OK.
0:48:23 > 0:48:26- Right, the poppies - cardboard. - Bitter.
0:48:28 > 0:48:31You could take each petal off like that
0:48:31 > 0:48:32and put it in a dip,
0:48:32 > 0:48:35- and that...- Yep. - ..would be absolutely fine.
0:48:35 > 0:48:38The star of the show, really. is your pesto grissinis -
0:48:38 > 0:48:39they taste fantastic.
0:48:43 > 0:48:47Alvin, would you like to bring your bakery up, please?
0:48:47 > 0:48:48Do you need a hand, Alvin?
0:48:48 > 0:48:51Yes, please.
0:48:51 > 0:48:53- INDISTINCT CHAT - All right.
0:48:53 > 0:48:54And guard it with your life.
0:48:54 > 0:48:56- I'm very frightened right now. - Thank you.
0:48:56 > 0:48:59Vehicle reversing.
0:48:59 > 0:49:02MARY: You've achieved an awful lot in your five hours.
0:49:02 > 0:49:03This is the pain de Provence.
0:49:05 > 0:49:09The texture that you've got on that...is beautiful.
0:49:09 > 0:49:12The craft on that is really perfect.
0:49:12 > 0:49:14There's no questioning your bread-making skills.
0:49:14 > 0:49:17Each individual piece is baked to perfection.
0:49:17 > 0:49:20Just be aware of the brief in future.
0:49:20 > 0:49:21If we ask you to make A sculpture,
0:49:21 > 0:49:23try not to do too many.
0:49:29 > 0:49:32The moment you lift it up, you smell the truffle oil.
0:49:32 > 0:49:34Yeah. Got it.
0:49:34 > 0:49:38I'm not sure about truffle oil with brioche.
0:49:38 > 0:49:39PAUL SIGHS
0:49:43 > 0:49:47It's too musty to go with something so sweet and so delicate.
0:49:47 > 0:49:50Right. All the bakes are pretty good.
0:49:50 > 0:49:52But just leave out the truffle oil.
0:49:58 > 0:50:01That's a sculpture. That's one piece, it's uniform, it's simple.
0:50:01 > 0:50:03It's truly magnificent.
0:50:03 > 0:50:06I think what we need to do is, try one of the flowers.
0:50:07 > 0:50:08It's lovely.
0:50:11 > 0:50:13Flowerpots can be quite tricky things to bake in.
0:50:13 > 0:50:14Lovely flavour.
0:50:18 > 0:50:22I think you've got away with it. It is baked. But...just.
0:50:22 > 0:50:24- I think your family are very lucky to have this every week.- OK.
0:50:24 > 0:50:27- I think you've really thought it through.- Cool.
0:50:35 > 0:50:39I love the way that you have made things so delicate, so perfect.
0:50:44 > 0:50:46I think the pesto tastes amazing.
0:50:46 > 0:50:50To get that much flavour in such a small amount of bread,
0:50:50 > 0:50:52you've got it absolutely spot on.
0:50:52 > 0:50:54- It's really good.- Thank you.
0:50:59 > 0:51:02The colour of that snake is just unbelievable.
0:51:02 > 0:51:03I think it's fantastic.
0:51:09 > 0:51:11It certainly tastes smoky.
0:51:11 > 0:51:14It's fiery. It's got a bit of heat in there.
0:51:14 > 0:51:16The wholemeal basket with the za'atar,
0:51:16 > 0:51:19it probably could have done with a little bit longer in the oven.
0:51:19 > 0:51:21- It's a little bit too soft.- OK.
0:51:21 > 0:51:24I think the whole thing together is good.
0:51:24 > 0:51:26I think the problem is with the basket.
0:51:32 > 0:51:33MEL ROARS
0:51:39 > 0:51:42THAT is one of the best things I've seen in bread, ever.
0:51:42 > 0:51:45- HE EXHALES - That is absolutely fantastic.
0:51:45 > 0:51:47It's knowledge of dough, it's how you manipulate it,
0:51:47 > 0:51:49it's got yeast in it, it's edible.
0:51:49 > 0:51:52Just to do that with a salt dough is hard enough.
0:51:52 > 0:51:54To do it with a risen dough...
0:51:54 > 0:51:58I wouldn't have attempted anything like that. That is exceptional.
0:51:58 > 0:52:00The detail that you've done,
0:52:00 > 0:52:01the almonds in the claws...
0:52:01 > 0:52:02Chunk off this.
0:52:04 > 0:52:05That is packed with flavour.
0:52:05 > 0:52:07Very, very good indeed.
0:52:07 > 0:52:08- I'm pleased.- Thank you.
0:52:15 > 0:52:18It is really effective because you just simplified everything
0:52:18 > 0:52:20and I love that.
0:52:20 > 0:52:22So, we've got one.
0:52:23 > 0:52:25It's under-proved and it's underbaked.
0:52:28 > 0:52:30It's a lovely flavour.
0:52:30 > 0:52:32So you got a sag aloo inside the bread?
0:52:32 > 0:52:34- Inside all four of those, yeah. - It's a clever idea.
0:52:34 > 0:52:36The flavours are nice.
0:52:36 > 0:52:39- It just came down to like ten minutes in an oven.- Yeah.
0:52:49 > 0:52:52To choose something that's untidy to start with
0:52:52 > 0:52:56doesn't give us a good impression when we actually first look at it.
0:52:58 > 0:53:00Is that five hours work?
0:53:00 > 0:53:02- No, it isn't.- OK.
0:53:02 > 0:53:04I like the idea of this sitting on the top.
0:53:04 > 0:53:06When you managed to get that shape out of it.
0:53:06 > 0:53:08The bedhead - it's not defined enough.
0:53:11 > 0:53:14Raisin and fennel works well.
0:53:14 > 0:53:16It's a very good tasting bedhead.
0:53:16 > 0:53:17OK.
0:53:17 > 0:53:19Let's take the side off this.
0:53:23 > 0:53:24It's just about baked.
0:53:24 > 0:53:27As you move into the middle...
0:53:30 > 0:53:31..it's raw.
0:53:31 > 0:53:33Because you got layers of marzipan and apricots,
0:53:33 > 0:53:35and all sorts of things going on,
0:53:35 > 0:53:38the heat can't penetrate into the middle.
0:53:39 > 0:53:41It needed more careful planning, I think,
0:53:41 > 0:53:42- on the whole thing.- Sure.
0:53:51 > 0:53:55I think it's fair to say that was a memorable Showstopper.
0:53:55 > 0:53:57Paul's lion face was SO detailed.
0:53:57 > 0:53:59Absolutely amazing.
0:53:59 > 0:54:00Paul was in trouble before this,
0:54:00 > 0:54:02which just seems a light-year away.
0:54:02 > 0:54:04He failed in the technical challenge
0:54:04 > 0:54:06but then he's bounced back in a massive way.
0:54:06 > 0:54:09I think when you look at Nadiya, who was ninth in the technical,
0:54:09 > 0:54:12today, the thing that saved her was the flavour of that snake.
0:54:12 > 0:54:13- And the look of it.- MEL: Yeah.
0:54:13 > 0:54:16I think the people who did best today,
0:54:16 > 0:54:17did a sculpture...
0:54:17 > 0:54:19Something simple, something complete.
0:54:19 > 0:54:22I did actually like Ian's idea of the plant pot.
0:54:22 > 0:54:24The flavours that he got through there so...
0:54:24 > 0:54:26You know, Ian's had another strong week.
0:54:26 > 0:54:29Could you mention Alvin? I mean, fourth in the technical.
0:54:29 > 0:54:32Top, as far as I was concerned, in the signature.
0:54:32 > 0:54:36Now, Mat and Dorret were both in trouble
0:54:36 > 0:54:39as we went into the Showstopper, are they still there for you, Paul?
0:54:39 > 0:54:41Well, they both needed to really pick their game up
0:54:41 > 0:54:43and I don't think either of them did, really.
0:54:43 > 0:54:46I think Dorret's just seemed a bit chucked together.
0:54:46 > 0:54:48I know, when you add so much filling,
0:54:48 > 0:54:50- you're never going to get it baked.- Yeah.
0:54:50 > 0:54:52When you went in the middle, it was raw.
0:54:52 > 0:54:54When you look at Mat, the flavours were good
0:54:54 > 0:54:57and the design, I thought, was fantastic -
0:54:57 > 0:54:58but Mat's bake it was OK.
0:54:58 > 0:55:01- I think it was ten minutes away. - Hmm.
0:55:01 > 0:55:03Do you think you might know who is going today?
0:55:03 > 0:55:06I've sort of made up my mind but I would like to talk to Paul about it.
0:55:06 > 0:55:10- Shall we allow that?- Let's allow it. - I think we might.- Yeah.
0:55:16 > 0:55:19Bakers, I have the fun job this week.
0:55:19 > 0:55:22I'm going to start with something we've actually never done before,
0:55:22 > 0:55:25which is give out a special commendation...
0:55:26 > 0:55:28..and this goes to Paul.
0:55:28 > 0:55:33Because Paul has never, ever, in his life seen a bread sculpture...
0:55:33 > 0:55:36a magnificent as that one - so round of applause and congratulations.
0:55:36 > 0:55:39APPLAUSE
0:55:39 > 0:55:41And now to Star Baker.
0:55:41 > 0:55:43This week's Star Baker...
0:55:43 > 0:55:46created a flower so delicious,
0:55:46 > 0:55:49I want to eat the entire herbaceous border.
0:55:49 > 0:55:52Once again, it's Ian.
0:55:52 > 0:55:56APPLAUSE
0:55:56 > 0:55:58I've got the sadder job this week.
0:56:00 > 0:56:02We can't take everyone with us...
0:56:02 > 0:56:06so I'm afraid that we will be saying goodbye this week...
0:56:09 > 0:56:11..to Dorret.
0:56:11 > 0:56:13We're very sad to see you go, Dorret.
0:56:14 > 0:56:16It's been great. Thank you.
0:56:16 > 0:56:19It would have been nice to stay a little bit longer.
0:56:19 > 0:56:23I've got some recipes that I have actually practised.
0:56:23 > 0:56:25But, yeah, it's been awesome.
0:56:25 > 0:56:26Have you enjoyed it?
0:56:26 > 0:56:28Oh, yeah, it's been fantastic.
0:56:28 > 0:56:34To not test and try the Showstopper at home is a mistake -
0:56:34 > 0:56:37and Dorret has found that out.
0:56:37 > 0:56:39But I did have a word with Mat and said,
0:56:39 > 0:56:41"You've got to raise your game, mate."
0:56:41 > 0:56:42Well done.
0:56:42 > 0:56:43Thank you very much.
0:56:43 > 0:56:44This is getting weird now.
0:56:44 > 0:56:46Star Baker again.
0:56:46 > 0:56:49I feel like chucking myself in that river and...
0:56:49 > 0:56:51You're learning, you're producing things,
0:56:51 > 0:56:54you're meeting new friends, meeting new people - the whole process.
0:56:54 > 0:56:57But to get, then, on top, a commendation from Paul
0:56:57 > 0:56:59of how good it was, yeah...
0:56:59 > 0:57:00Fantastic.
0:57:00 > 0:57:03My wife told me before I came up for bread week that
0:57:03 > 0:57:06I had to bake everything for at least 10 minutes longer
0:57:06 > 0:57:10than I normally would and, yeah, she's right, so...
0:57:10 > 0:57:12I'll be in trouble when this goes out.
0:57:12 > 0:57:13Next time...
0:57:13 > 0:57:15This always gets messy.
0:57:15 > 0:57:16..it's desserts...
0:57:16 > 0:57:17Burning flesh.
0:57:18 > 0:57:21..with a Signature that sends the bakers into a wobble...
0:57:21 > 0:57:24The right wobble would be...that.
0:57:24 > 0:57:27They've just not set at all, damn.
0:57:27 > 0:57:30..a technical challenge of crumbling construction...
0:57:30 > 0:57:33It's the most feminine version of plastering you could imagine.
0:57:33 > 0:57:35..and a monumental Showstopper...
0:57:35 > 0:57:37Tell me, please that you don't use that on your patients.
0:57:37 > 0:57:39..that might just push them...
0:57:39 > 0:57:40The challenge is souffles, yeah?
0:57:40 > 0:57:42..over the edge.
0:57:42 > 0:57:43What have I done?
0:57:44 > 0:57:46I feel like I'm sat here like David Attenborough.
0:57:46 > 0:57:49"And if we just sit very quietly, here,
0:57:49 > 0:57:52"we'll soon see the brulees coming out."