Bread The Great British Bake Off


Bread

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Transcript


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-Melly, I'm absolutely shattered

-I'm absolutely pooped, Susie.

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Do you think we could go and get some tea in the tent?

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Absolutely, I'm hoping for oodles of scones and pastries.

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Absolutely.

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And I'm hoping for lashings of harsh judgment from Paul and Mary.

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Will there be a life-size statue of the Taj Mahal

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made out of cheese straws?

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BOTH: Absolutely.

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Welcome to the Great British Bake Off.

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Last time...

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I wish I'd made it a lot more simple now.

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-Fireman Mat...

-HE BLOWS

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..and care worker Sandy's biscuits...

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I do all the loving.

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..were no match for stay-at-home Dad Ian's...

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That is a fantastic biscotti.

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..as he became this year's second Star Baker.

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That was a good result.

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And despite prison governor Paul...

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It's starting to look a bit like a snail.

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..and project accountant Dorret struggling...

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I'm not getting much flavour there.

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-..problems with biscotti...

-(Oh, don't.)

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..and disaster with arlettes...

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-They're not cooked at all.

-..meant that the first Star Baker,

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Marie, had to leave the tent.

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I'm a silly-silly.

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Now, it's bread week.

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It's got dough everywhere. Dough-verload.

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Who'll meet Paul's high standards

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with their quick bread?

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Put me out of my misery.

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Can anyone technically master a French classic?

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I know what one looks like.

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Question is, can I make one?

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And who makes a Showstopper so monumental...

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-No pressure.

-None at all.

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..it's worthy of a Bake Off first?

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And we'll start with something we've actually never done before.

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It makes me feel uneasy.

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All right, it's television.

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Oh, I don't know what that is.

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Massaging a guinea pig?

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Very bad '80s manoeuvres?

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Bingo wings?

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My waistline?

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Look, I don't have time for this. It's bread week.

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Morning, bakers.

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Very exciting this morning,

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we've got a new category of bread

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never before seen on Bake Off.

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Quick breads.

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Quick breads, of course, are just very speedy breads

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made without yeast.

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Paul and Mary would like you to make two of these,

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any flavour you like but they have to be free form,

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ie not in a tin.

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So, you've got one and a half hours,

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very good luck. On your marks...

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-Get set...

-BOTH: Bake!

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I am shaky as anything.

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It turned out well at home.

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Just has to turn out really well now.

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A quick bread is a bread risen without yeast

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so the only thing they're going to be able to use to rise

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is bicarb or baking powder.

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You throw your bicarb in, which is your alkaline,

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and then you throw your buttermilk in, which is essentially acid.

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The reaction between the two creates a gas and grows your bread.

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If they use too much bicarb or baking powder,

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it's very bitter,

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and the moment you eat into it, you know it.

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-Hello, Flora.

-Morning.

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Right, what are you up to?

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I am making fig and hazelnut soda bread today.

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Flora's using a blend of plain, wholemeal

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and rye flours in her quick breads.

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I quite like rye flour with figs.

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Rye flour often gives a very close texture.

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So, how much liquid to flour?

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I use 600 mls of buttermilk.

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-How much flour in total?

-670 grams.

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So, it's almost 100% liquid then?

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Yeah, pretty much.

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Interesting, this should be good.

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It doesn't look promising, does it?

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-Good morning.

-Good morning.

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Mat, tell us about your loaves.

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OK, so I'm doing a smoked salt

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and Mexican Cheddar soda bread.

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Oh, "Andale, Andale."

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As the Mexican carpet-fitter once said.

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Mat's also adding jalapeno peppers to increase the heat.

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And what shape are you doing these two?

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Just round with a traditional...

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-Cut or slash?

-Slice.

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-OK. Good luck, mate.

-Thank you.

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-What difference does it...?

-I'm not going to tell him.

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Mat's not the only baker hoping to add

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a touch of Mexican heat to their quick bread.

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So, I'm making a Mexican-style bread with cumin, coriander...

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Quite similar to the kind of flavours

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that I would use at home when I'm making a curry.

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Nadiya's Mexican quick bread

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will also be served

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with a warm tomato salsa.

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Now, old Mat is also doing a, sort of, Mexican thing...

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He copied me. Look into my eyes.

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-He knew...

-There's a bit of a Mexican face-off.

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Have you got a lot of the same ingredients?

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Pretty much the same ingredients.

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-Yeah, but he's totally copying me.

-Yeah.

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-Good morning, Dorret.

-Morning.

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Tell us all about your quick bread.

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OK, I've chosen Waldorf-inspired flavours.

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Dorret's bready version of the classic Waldorf salad

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will include walnuts, sultanas and blue cheese.

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Just making sure that the cheese is evenly dispersed.

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-And that gives you the texture that you're looking for.

-Yeah.

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I love Stilton in a loaf.

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Yes, me too. That slightly melty, delicious tang.

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A lot of butter on it.

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And then a trip to the coronary heart.

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-Thank you.

-Thank you.

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Tamal is also using cheese -

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but he's less concerned about its dispersal.

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I want there to be big chunks of cheese.

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It's really nice, like goat's cheese,

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so when I been practising at home, I've just been like...

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the whole time, yeah.

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Buying a little bit extra...for "research."

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Tamal is using figs, ground oats and walnuts

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to complement his goat's cheese.

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The final bread is quite a nice, sort of, rustic, hearty loaf.

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The sort of thing you'd want with soup.

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Good morning, Alvin. Can you tell us about your quick breads, please?

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It's going to be packed full of flavours

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from prosciutto, Manchego cheese, basil and some balsamic onion.

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Alvin's using Spanish cheese, Italian prosciutto

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and basil to create loaves with a European flavour.

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Quite a strong flavour, Manchego.

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So, I make sure I mix it and distribute it into the flour...

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-Right...

-Equal pieces, hopefully.

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What shape are they when in the oven?

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They're going to be circular.

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Good luck.

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Achieving the correct crumbly texture in a soda bread

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depends on getting the ratio of bicarb to buttermilk spot on.

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If there's not enough liquid, the loaf will be too dense.

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Too much and it won't hold its shape.

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How much flour are you using in this?

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-800 grams of flour.

-800 grams. How much liquid?

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300 to 350 of buttermilk.

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Not a lot of liquid.

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-So, it's quite a tight structure inside?

-Yeah.

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It is.

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Paul's close-textured quick bread is a break with tradition

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as it's sweetened with orange and cranberry.

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Why did you choose sweet?

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I just like the texture, like the taste, like the flavours.

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So, how long are you baking this for?

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This is for 50 to 55 minutes.

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OK, that's quite a long time.

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Good luck, mate.

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Thank you.

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One baker is going even sweeter.

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I am making chocolate quick bread

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with salted caramel sauce.

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I'm loving chocolate all the way,

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so it's a little bit untraditional, I would say.

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Ugne will top her quick bread with caramelised pecans

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and she's doing everything she can to ensure it will rise.

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I'm using both baking powder and bicarbonate of soda.

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It tends to work when I use both.

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It looks a lot more neater when I have done it at home.

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It's such a mess.

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Quick bread shouldn't be kneaded.

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The more the dough is worked, the closer the texture becomes...

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I just don't want it to fall apart, really.

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..and overworked dough makes for a tough, chewy loaf.

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I'm using Tipo 00, a very fine flour,

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to try and make it a nice light soda bread.

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Does that work?

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It does, yeah.

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Once again, Ian's brought a little bit of Cambridgeshire to the tent

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and added it to the dough for his pesto soda bread.

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Did you pick your wild garlic?

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I did, yes. Yeah, went out to the woods a couple of days ago.

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Very relieved to see it was still there.

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There's only a certain time of year that you can find it and use it.

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Do you find that it goes quite a dark colour when you bake it?

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It's got a lot of green in there, but it's...

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-So, it's quite Martian in its...

-Yes, exactly.

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-Its look.

-Yeah.

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The bakers are at the halfway point

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and their next move could make or break their soda bread.

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What I'm doing now is just crossing the soda bread.

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Cutting straight through.

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The idea is to try and help get the heat into the middle...

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..otherwise it can quite easily end up being quite doughy inside.

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I've been told already by Paul that I'm cutting it in the wrong way.

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It does need to go a fair way down, much more than a normal bread.

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A lot of people slice the edges, with a sort of...

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How bad's that cutting?

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Bad.

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It's going to look great.

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Don't you find, the further you get in, the more competitive you get?

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-Maybe so.

-You just have to.

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It's the nature of the beast, isn't it?

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Yeah, except I did run the 800 metres once at school

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but waited for the last lap and waited for a friend.

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-Oh, San... Oh, Sandy

-So, that's how competitive I'm not.

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-No, Sandy, no.

-I've got to change that thinking, haven't I?

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Wait for nobody in this tent.

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It's about you.

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Sandy's aiming to get the better of everyone

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with a bacon-and-onion soda bread

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that's straight from the family recipe book.

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It's part of my Irish ancestry.

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I go to Ireland a lot and I make it on a range in Ireland.

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In we go.

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I'm hoping that they rise the way they're supposed to.

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With a quick bread, there's no proving.

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The dough will only rise when it's in the oven.

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They have a mind of their own

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and they just, kind of,

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puff up wherever they feel like puffing up.

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There's an element of faith here.

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He said to me, "How long for?"

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I says, "55 minutes," I said "180." "That long?"

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THEY LAUGH

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They're looking like monsters.

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They've grown.

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Ten minutes early.

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Happy.

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Properly done? Done?

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-SHE GASPS

-So...

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I love the way you divvy it up into four,

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-so you can just break it.

-That locks the devil out.

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-Oh, does it?

-Yeah.

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-So, there's no devil in that bread?

-There's no devil in there.

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Good. Good to know.

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Yeah, I think that's going to be all right.

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Just a couple of minutes more

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and then it's going to come out.

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Bakers, panic, you've got one minute left.

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Yeah, holding my nerve at the moment, it's all right.

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I hope they're done in the middle.

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I just hope that they're cooked.

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Is that hollow?

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So...da quick bread-making challenge is over.

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Bring your breads to the end of the...

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You've done it. Drama. Exciting.

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They look so tempting,

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I can hardly keep my hands off them.

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-I'm sure you put slashes across it.

-I have, but they disappeared.

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But of course, with all those exciting toppings, they've all...

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-Disappeared.

-..gone together.

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Manchego's... It's such a pungent cheese.

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But the fact that you got all those layers in there

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with the balsamic onion as well -

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it's a thing of beauty, my friend.

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I told you it looked terribly tempting

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and I couldn't wait to get into it, well, now I'm into it, I want more.

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How nice and bright, and green. The wild garlic has stayed.

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MEL: Wow.

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It's a nice light texture.

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-Mm-hmm.

-The garlic comes through.

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MEL: It's delish.

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The intensity of the flavours is about right.

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The bake is beautifully done too.

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-Nice little work of magic there.

-Cool.

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They look, sort of, homely.

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The overall texture of it is quite tight

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and that's because of the cheese.

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Could have done with, probably,

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LUMPS of Stilton in there.

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-I am getting the flavour...

-Yep.

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..but I think it could be more intense.

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Looks more like a conventionally-yeasted bread

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than it does a soda bread.

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It's split there because it's trying to find a place to grow.

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I like the nice, original shape.

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A little bit of heat in there.

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The coriander comes through.

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I think you've done well with the flavour and the shape and the bake.

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Which, to be honest, I was really concerned about -

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but, actually, you've got away with it.

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-You did do a cut through the...

-I did.

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-We've lost that a bit.

-Yeah.

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Let's have a look inside.

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Lovely crust.

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One of my concerns is,

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it's just more, you see,

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bread-like than soda bread-like.

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It doesn't crumble at all, it holds together.

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I think you've just worked that dough a little bit too much.

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-Yeah, sure.

-Is it overworked?

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-It's overworked.

-Overworked.

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I like to be able to see the filling pouring out.

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I like that.

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The figs come through strongly.

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Put me out of my misery.

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It's baked OK.

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The blend between the goat's cheese and the nuts as well, particularly,

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-is gorgeous.

-Thank you, thank you.

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-It looks as though it was quite a wet dough...

-Yes.

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..and, of course, it will change the texture

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because you've added extra fat from the bacon.

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I like the flavour very much.

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But it just crumbles when you touch it. I like it.

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-Thank you.

-SUE: It's delish.

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The hazelnuts work exceptionally well in -

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but the one that really works is the blend of flours together.

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I think you've got that bang on.

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Excellent.

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I can smell a lot of baking powder.

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Here we go.

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-It's baked beautifully and it tastes fantastic.

-Oh, yes.

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One of the things is, it's not overly sweet either.

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It's about right.

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I was expecting it to be bitter

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having both those raising agents.

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-You've obviously done it lightly - it works and it's right.

-Yes.

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I can smell the orange, it's coming up and hitting me,

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which I like in a bread.

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-Well, that's excellent.

-Thank you.

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The orange comes through, the texture's good,

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the bake's pretty much perfect,

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for a sweet soda bread...

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-Yeah, I'll have another piece of that.

-Thank you very much.

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-Oh, the handshake.

-Nice one, Paul. Thank you.

-Well done.

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Bread week is Paul's week - the king of the baking.

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For him to give you a handshake at the end for your...

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quick bread... I know it sounds a bit soppy but that was good.

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That was a really good feeling.

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I'm feeling dangerously happy.

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What Paul said about my soda bread

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is going to stay for the rest of my natural life.

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Well, I think I'm struggling to please the judges.

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Overworked, apparently.

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So...

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yeah, not a clean sweep.

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For bread week's technical challenge,

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Paul has asked for a classic

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never seen before on the Bake Off.

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Bakers, for today's technical, we're all going to France.

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Not literally, we don't have the budget.

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Paul and Mary - they're off to a Morris dancing class.

0:17:480:17:51

Paul, before you do, any words of wisdom for the bakers?

0:17:510:17:54

Good luck.

0:17:540:17:55

That really wasn't a word of wisdom.

0:17:550:17:58

That was just saying, "I hope it all goes well."

0:17:580:18:00

Au revoir, a bientot.

0:18:000:18:01

FRENCH ACCENT: See you later, my darlings.

0:18:010:18:03

Today's challenge - four identical crusty baguettes.

0:18:030:18:07

If you don't know what a baguette is, it's over, you should leave now.

0:18:070:18:10

You've got two-and-a-half hours.

0:18:100:18:11

-On your marks...

-Get set...

-BOTH: Bake!

0:18:110:18:14

I have made baguettes before...

0:18:200:18:22

I know what one looks like, I know what one tastes like.

0:18:220:18:25

The question is, can I make one?

0:18:250:18:27

I've tried them, they're not easy to make.

0:18:270:18:29

How hard can it be?

0:18:290:18:31

A baguette is all about having that crisp on the outside.

0:18:330:18:37

-This one here has got a nice...

-HOLLOW TAPPING

0:18:370:18:39

-A good crust.

-You get that by using steam in the oven.

0:18:390:18:44

See, the structure's very irregular, it's not like a tin bread,

0:18:440:18:47

it's not tight little air holes.

0:18:470:18:48

It's open, it's chewy, it's crispy.

0:18:480:18:51

Mmm.

0:18:510:18:52

-Have you suggested that they create steam in the oven?

-No.

0:18:520:18:56

I expect them to know how to get a great crust on bread.

0:18:560:18:59

One of the other things I'll be looking for is

0:18:590:19:01

whether it's proved enough.

0:19:010:19:02

Take it too early and pop it in the oven, it'll split down the side.

0:19:020:19:05

I really think you have been...

0:19:050:19:08

THEY LAUGH

0:19:080:19:09

..particularly nasty on this one.

0:19:090:19:11

Mary, we're looking for the best amateur bakers in the country.

0:19:110:19:14

And I think this is a really tough challenge.

0:19:140:19:17

The recipe is, kind of, basic.

0:19:200:19:22

"Add three quarters of the water to the flour, salt and yeast."

0:19:220:19:26

That's it.

0:19:260:19:27

The bakers may not realise that a baguette dough

0:19:290:19:32

needs a high water content

0:19:320:19:34

in order to produce the open texture the judges require.

0:19:340:19:37

It's very sticky dough.

0:19:390:19:41

It's very hard to work with.

0:19:410:19:42

It's getting there, you can see it.

0:19:420:19:45

Potentially haven't put enough water in.

0:19:460:19:48

See, other peoples look more wet than mine.

0:19:480:19:51

It says 370 ml.

0:19:510:19:53

I think I put about 300 in, but is it the wrong thing to do to add it now?

0:19:530:19:58

Probably.

0:19:580:19:59

It doesn't say how long to knead it for

0:20:030:20:05

or how long to prove it for,

0:20:050:20:06

that's the fun bit.

0:20:060:20:08

-"Oil a plastic container."

-"Oil a plastic container."

0:20:080:20:11

This is definitely a plastic container.

0:20:110:20:12

That bit, I'm going to get right.

0:20:120:20:14

"Cover and prove." It doesn't give you

0:20:140:20:16

-any timings or anything, does it?

-No.

0:20:160:20:17

The first prove is critical,

0:20:170:20:19

as it's when the baguette's airy texture is created.

0:20:190:20:22

This is what I do at home.

0:20:230:20:25

I just noticed that, "Oil a plastic container."

0:20:250:20:28

I didn't realise what it's for.

0:20:280:20:30

I don't want to take it out because it's already in there.

0:20:320:20:34

So, I don't know how that would be any different from that.

0:20:340:20:37

I'm taking it out. Silly mistake, never mind.

0:20:370:20:40

-Hmmm.

-I'm not sure where to prove it.

0:20:450:20:47

In the oven, on the proving setting -

0:20:470:20:50

or if I should leave it at room temperature.

0:20:500:20:53

I'm putting my faith in the oven proving setting.

0:20:530:20:56

Proving drawer, not in the oven, cos the oven's too hot.

0:20:560:20:59

In the oven.

0:20:590:21:00

I'm sticking to what I do at home,

0:21:000:21:01

I never put my bread into proving drawers or ovens.

0:21:010:21:05

It just says prove it, doesn't say how long.

0:21:050:21:07

It'll probably be about an hour.

0:21:070:21:09

Not confident in this at all.

0:21:150:21:17

Not rising.

0:21:170:21:18

I haven't put enough liquid in.

0:21:180:21:20

One hour and 15 minutes remaining.

0:21:260:21:29

I'm not going to leave it for an hour.

0:21:290:21:31

Got a little bit of rise.

0:21:330:21:35

-Massive.

-I'm happy with that.

0:21:410:21:43

"Divide and shape the dough into four equal baguettes." So...

0:21:470:21:50

800 divided by four.

0:21:510:21:54

The shaping's really important. If you don't do it properly,

0:21:540:21:57

you just get bread that just slops out as it rises.

0:21:570:22:00

-I want to keep the air bubbles.

-OK.

0:22:020:22:04

I want a good crumb which has got good...

0:22:040:22:06

Yeah, crisp.

0:22:060:22:07

Or am I thinking about ciabatta? I don't know.

0:22:070:22:09

Don't think about ciabatta, Alvin. This is baguettes, not ciabatta.

0:22:090:22:12

What's with the pinching?

0:22:120:22:14

I am pinching my bottom seam...

0:22:140:22:16

-Right.

-..so, when you've got it on top, you should have no seams.

0:22:160:22:20

I wonder if I could roll it.

0:22:210:22:23

This is a lot trickier than I thought it would be.

0:22:230:22:25

Place it into the coachy or whatever it's called.

0:22:290:22:32

"Couche" - which is a bed, innit? So it's just a linen bed.

0:22:320:22:36

SHE CHUCKLES

0:22:360:22:37

I think.

0:22:370:22:39

The 100% linen couche is a traditional French cloth

0:22:390:22:43

that helps the baguette's shape stay intact during the second prove.

0:22:430:22:47

-FRENCH ACCENT:

-You go to sleep, my babies, for a few minutes.

0:22:470:22:51

Well done, Sandy.

0:22:510:22:52

Come on.

0:22:540:22:55

40 minutes remaining.

0:22:580:23:01

You know, it's worked so hard to rise,

0:23:010:23:03

I don't want to upset it.

0:23:030:23:05

Oh, don't fall off.

0:23:050:23:06

My heart is just going boom, boom, boom, boom.

0:23:080:23:10

"Flash each baguette."

0:23:130:23:14

Do you have to score it...

0:23:140:23:16

for it to look like a baguette?

0:23:160:23:17

That's the tricky bit.

0:23:170:23:19

Have to be careful with this one.

0:23:190:23:21

Slash the bread and the whole thing will just collapse.

0:23:210:23:24

I'm just basing it on, kind of,

0:23:400:23:42

a traditional baguette in the diagonal slashes.

0:23:420:23:44

Trying to think, in my head, of a baguette.

0:23:470:23:49

A baguette doesn't have that,

0:23:490:23:50

a baguette has that.

0:23:500:23:51

Right or wrong, soon find out.

0:23:580:24:00

There's no mention of steam in Paul's instructions

0:24:020:24:06

and only some of the bakers have spotted this.

0:24:060:24:09

The water's just to give it a nice bit of steam in there,

0:24:090:24:12

which gives it a nice, good crust to it.

0:24:120:24:15

Professional bread ovens have steam injectors.

0:24:180:24:21

So, this is, like, how you can replicate it at home, apparently.

0:24:210:24:25

It's really good for your complexion.

0:24:280:24:31

Not all of the bakers have realised the secret

0:24:310:24:34

to Paul's perfectly crisp baguette.

0:24:340:24:36

Mais oui.

0:24:370:24:39

Right, I think I'll start with 15 minutes

0:24:390:24:41

and take it from there, really.

0:24:410:24:43

"Bake until golden brown." That's all it says.

0:24:430:24:46

Bear in mind what my wife says.

0:24:460:24:47

"Always leave it in for an extra 10 minutes."

0:24:470:24:50

I think baguettes are slightly under golden than over golden.

0:24:500:24:54

Can't do anything now, it's all in there, so have to wait.

0:24:540:24:57

I wished I baked a baguette before at home.

0:25:000:25:02

They have to be four mini baguettes, don't they?

0:25:080:25:10

-I don't know, actually.

-What does it say?

0:25:100:25:13

So, I imagined it then.

0:25:160:25:17

You did. I was really happy when you said that.

0:25:170:25:19

I'm sure it said mini ones.

0:25:190:25:21

Ten minutes, bakers.

0:25:260:25:27

I'm using every minute there is.

0:25:270:25:29

I'm not rushing.

0:25:290:25:31

No, that's all right, bit longer.

0:25:340:25:37

Second guessing myself now.

0:25:370:25:38

I want to brown them a little bit more than they are.

0:25:390:25:43

Might have to stick it in another minute or so.

0:25:430:25:46

TIMER BEEPS

0:25:460:25:48

Time's up.

0:25:480:25:49

Let's look at these babies.

0:25:520:25:54

Golden.

0:25:570:25:59

I'm going to have a gander.

0:25:590:26:01

Yeah, let's go with those.

0:26:040:26:06

OK, bakers, just two minute before we release the man gorilla

0:26:070:26:10

that is Paul Hollywood.

0:26:100:26:12

Two minutes to go, that's OK.

0:26:120:26:14

Well, they look a little bit like baguettes.

0:26:180:26:22

That line, sort of, shows that it's under-proven.

0:26:240:26:27

I've got it on four of them,

0:26:270:26:29

so at least that's consistently under-proved.

0:26:290:26:32

They look all right, them.

0:26:320:26:34

Cutting it a little bit fine here.

0:26:360:26:39

Looks like I'm the last person to be taking something out the oven.

0:26:490:26:52

OK, bakers, baguette time is up.

0:26:540:26:56

HE WHISTLES

0:26:560:26:58

Please bring them up to the gingham altar in front of your photo.

0:26:580:27:03

What will Paul and Mary make of the Bake Off's first ever baguettes?

0:27:060:27:10

What we're looking for are four equal-sized baguettes -

0:27:100:27:16

crispy, cut on the top, good colour,

0:27:160:27:19

as opposed to ciabattas.

0:27:190:27:21

These look pretty good.

0:27:210:27:23

I can hear a nice crunch there.

0:27:240:27:26

It's crispy, good structure inside.

0:27:270:27:30

-Yeah, they're nice, they are.

-You can't fault that.

0:27:330:27:36

Right. See underneath, the line,

0:27:360:27:39

normally means it's slightly under-proved,

0:27:390:27:41

but they're not bad.

0:27:410:27:42

-The flavour's good.

-Just needed more crisping on the outside.

0:27:440:27:46

These look a bit more like ciabattas than they do baguettes.

0:27:460:27:49

The cuts are there.

0:27:490:27:51

Open structure. You can see.

0:27:510:27:53

Overall, they're not bad.

0:27:530:27:54

Soft. A million cuts down the middle,

0:27:570:27:59

variety of shapes, under-proved...

0:27:590:28:02

Flavour's there.

0:28:050:28:07

Moving on. Well, at least they're all the same size, Mary.

0:28:070:28:10

Split there, it's under-proved, see, both sides.

0:28:100:28:13

Soft...

0:28:130:28:14

and the colour's pretty bad too.

0:28:140:28:17

I think they look really good, the problem is, it's underbaked.

0:28:170:28:20

It needed another five, ten minutes in the oven.

0:28:200:28:22

You see how soft they are?

0:28:220:28:24

It's fine to eat.

0:28:250:28:27

Soft again, not long enough in the oven.

0:28:280:28:31

Fairly even shape. This side's fine.

0:28:310:28:33

Oh, dear.

0:28:340:28:36

Four soft...pieces of bread.

0:28:360:28:39

Which, actually, haven't been steamed in the oven.

0:28:390:28:42

Cuts are terrible.

0:28:420:28:44

I'm just feeling very sorry for whoever it is.

0:28:440:28:46

Right, this one has had steam.

0:28:460:28:49

The cuts are all wrong, the slashes should be on a diagonal.

0:28:490:28:52

They're too short.

0:28:520:28:54

-And they're not crisp, are they?

-No.

0:28:540:28:56

Tastes OK.

0:28:560:28:57

We're back in Italy now making half-baked ciabattas.

0:28:590:29:01

Shape's all wrong, it's too fat. It needs to be long for a baguette.

0:29:010:29:04

It's got a nice colour underneath, come on.

0:29:040:29:07

It's barely baked.

0:29:070:29:09

Will anyone come out well from such a brutal judging?

0:29:100:29:13

So, in tenth place, whose is this?

0:29:140:29:18

It looks half-baked

0:29:180:29:19

and it's rather wide and short.

0:29:190:29:21

In ninth place is this one.

0:29:210:29:23

Nadiya, if you'd put steam in the oven,

0:29:230:29:25

it would have helped a little bit.

0:29:250:29:27

Mat is eighth, Sandy seventh, Dorret sixth,

0:29:270:29:30

Ugne is fifth and Alvin is fourth.

0:29:300:29:33

Number three is this one.

0:29:330:29:35

Good steam in the oven,

0:29:360:29:38

nice and equal baguette -

0:29:380:29:40

but you just brought them out far too early.

0:29:400:29:42

Who is two, here?

0:29:420:29:44

They've got good slashes,

0:29:440:29:46

they were a pretty good bake.

0:29:460:29:48

So, number one is this one.

0:29:480:29:50

-APPLAUSE

-Well done, Ian.

-Well done, Ian.

0:29:500:29:54

Don't get too cocky though.

0:29:540:29:56

Little bit longer would have been better, if I'm honest -

0:29:560:29:59

but they're a nice, equal, crispy, good texture.

0:29:590:30:03

Well done.

0:30:030:30:04

Might just have a little fizzy pop in the bar this evening.

0:30:060:30:09

Not too many though, just the one-off.

0:30:090:30:11

Maybe two.

0:30:110:30:12

I got second...again.

0:30:120:30:14

Paul Hollywood - he was punching bread

0:30:140:30:16

and shattering dreams in there.

0:30:160:30:18

It was nasty.

0:30:180:30:20

I think...I'm potentially in trouble.

0:30:210:30:24

That went badly, obviously.

0:30:240:30:26

I've done well in the signature,

0:30:260:30:29

I've done awful on the technical.

0:30:290:30:31

I seem to bring it back in the Showstopper.

0:30:310:30:34

It's a bit of a common theme with me at the moment.

0:30:340:30:37

Kristy Turlington, Linda Evangelista and Lily Cole...

0:30:370:30:40

That's great. When I said sculpt...roll models.

0:30:400:30:44

I didn't mean...

0:30:440:30:46

roll "models".

0:30:460:30:48

Roll models.

0:30:480:30:49

A lot of work went into those.

0:30:490:30:51

Here's how the Ukrainians do it.

0:30:510:30:53

The Ukrainians really love their bread.

0:30:530:30:56

So much so, that their flag represents a field of wheat

0:30:560:30:59

under a clear blue sky.

0:30:590:31:01

And a bread sculpture is the centrepiece

0:31:010:31:03

of any traditional wedding.

0:31:030:31:05

Ukrainian chef Olya Hercules

0:31:050:31:08

is trail-blazing a new wave of eastern European baking in Britain.

0:31:080:31:12

-Morning, all.

-Morning.

0:31:120:31:14

Olya, good to see you. What's going on?

0:31:140:31:16

We're making a korovai, which is a traditional Ukrainian wedding bread.

0:31:160:31:20

So, instead of a cake, we normally make a massive,

0:31:200:31:23

lavishly-decorated bread.

0:31:230:31:24

And who's getting married?

0:31:240:31:26

Xenia's getting married.

0:31:260:31:27

Xenia, are you sure?

0:31:270:31:28

Yes, I'm very sure, yes.

0:31:280:31:30

Sure you want to do it? Go through with it?

0:31:300:31:32

-Do you always do this in a group?

-Yes.

0:31:320:31:34

Traditionally, it's done by seven women

0:31:340:31:36

coming from seven different places.

0:31:360:31:39

It's all about transferring positive energy and vibes

0:31:390:31:43

into the bread for the bride and groom.

0:31:430:31:46

-Oh, really? Great, symbolically...

-Yep.

0:31:460:31:49

..joining the main bread. Lovely.

0:31:490:31:51

So, is this the equivalent, then, of a Ukrainian hen do?

0:31:510:31:54

Kind of, yeah, just without the booze.

0:31:540:31:56

THEY CHUCKLE

0:31:560:31:58

We... Traditionally, women sing songs.

0:31:580:32:00

Could you start us off with something?

0:32:000:32:03

Not looking that keen over here.

0:32:030:32:04

LAUGHTER

0:32:040:32:06

SHE SINGS IN UKRAINIAN

0:32:060:32:11

And that, ladies, is the Eurovision entry for 2016.

0:32:150:32:19

What were you singing about?

0:32:190:32:20

About a girl dumping a guy.

0:32:200:32:22

Oh, not the best song.

0:32:240:32:26

A sweetened-enriched bread flavoured with vanilla,

0:32:260:32:29

korovai is decorated with dough figurines.

0:32:290:32:32

Pine cones represent fertility,

0:32:320:32:34

poppies for serenity

0:32:340:32:35

and birds are created in the likeness

0:32:350:32:37

of the guests at the wedding.

0:32:370:32:39

-Now, Slava, you're Xenia's aunt.

-I am.

0:32:390:32:42

Have you been done already?

0:32:420:32:44

I actually haven't been done yet, Mel,

0:32:440:32:46

-so you've got an opportunity here to do...

-I was hoping you say that.

0:32:460:32:49

-..a Slava dove.

-You've got lovely hair, Slava.

-Thank you.

0:32:490:32:52

The pressure is on to get the bake correct,

0:32:520:32:54

as folklore says,

0:32:540:32:56

"If the loaf cracks, the marriage will end in divorce."

0:32:560:32:59

Oh, it looks brilliant.

0:32:590:33:01

Do you want to do these ones?

0:33:010:33:03

Ukrainians aren't alone celebrating weddings with wheat.

0:33:030:33:05

On the island of Crete, breads shaped in floral wreathes

0:33:050:33:08

are presented as gifts to the wedding guests...

0:33:080:33:11

You're determined to get that Slava one in, aren't you?

0:33:110:33:13

..and in Poland, a loaf is sprinkled with salt,

0:33:130:33:16

said to represent tears,

0:33:160:33:18

hopefully, of joy.

0:33:180:33:19

Seven ladies. We rock.

0:33:210:33:24

The omens are good for Xenia's marriage.

0:33:270:33:29

I just feel sorry for whoever ends up eating the Slava dove.

0:33:290:33:32

Only one challenge left

0:33:380:33:40

before Paul and Mary decide who's excelled this week

0:33:400:33:42

and who will be going home.

0:33:420:33:44

Who's in line for Star Baker do you think, Mary?

0:33:440:33:46

It could be Alvin, he's done particularly well.

0:33:460:33:50

With the Manchego and the prosciutto, that was beautiful.

0:33:500:33:52

Flora did really well.

0:33:520:33:54

I think Ian's up there.

0:33:540:33:55

Absolutely.

0:33:550:33:56

So many different flavours.

0:33:560:33:58

Nadiya is having a nightmare in technical challenges -

0:33:580:34:02

right down the bottom in all three so far.

0:34:020:34:04

She's always better at things that she's practised at home.

0:34:040:34:07

For me, Dorret's in trouble.

0:34:070:34:09

I didn't particularly like her Signature Bake -

0:34:090:34:11

with the Stilton, I don't think it was good enough.

0:34:110:34:13

I think Mat has to be down there too

0:34:130:34:15

and anyone that comes in the bottom of a technical challenge,

0:34:150:34:17

such as Paul, automatically puts you in a very difficult position.

0:34:170:34:21

Morning, bakers. It's Showstopper day.

0:34:230:34:26

Paul and Mary are searching for the new Michelangel-dough.

0:34:260:34:30

We want you to make 3D bread sculptures.

0:34:310:34:35

So, you need to make up to three types of dough.

0:34:350:34:38

One of them needs to be filled and

0:34:380:34:39

you have five hours for your creations.

0:34:390:34:42

-So, on your marks...

-Get set...

-Bake!

0:34:420:34:45

I think I've definitely got to do well in this.

0:34:490:34:52

Yeah, I'm right down the bottom.

0:34:520:34:53

This is one of the trickiest challenges we've ever had.

0:34:530:34:56

They've really got to know their dough to create a sculpture.

0:34:560:34:59

As the dough grows, it can lose its definition.

0:34:590:35:03

We know our bakers can make one dough,

0:35:030:35:06

but can they manage three

0:35:060:35:07

AND a filling as well?

0:35:070:35:09

If they don't come prepared,

0:35:090:35:11

they're going to come unstuck.

0:35:110:35:13

-Morning.

-Good morning.

0:35:150:35:16

MEL: Morning, Tamal.

0:35:160:35:18

MARY: Tell us about your sculpture.

0:35:180:35:19

I'm making a bread bicycle - or a bread-cycle.

0:35:190:35:22

So, the wheels are Chelsea buns

0:35:230:35:25

and the filling is marzipan and cranberries.

0:35:250:35:28

The frame of Tamal's two-wheeler

0:35:280:35:30

will be made from a woven fennel and lemon dough.

0:35:300:35:33

His third dough will make chai-spiced loaves

0:35:330:35:36

to go in the bike's basket.

0:35:360:35:37

So, the overall bike's going to be standing upright.

0:35:370:35:39

The weight on those Chelsea buns,

0:35:390:35:41

which are, essentially, a soft bread...

0:35:410:35:44

I'm trying to visualise how the whole things stands together.

0:35:440:35:47

So am I.

0:35:470:35:49

For my Showstopper, I'm making a cornucopia or a corn-of-plenty.

0:35:490:35:54

It's the first thing that came into my mind

0:35:540:35:56

when I heard a bread sculpture

0:35:560:35:57

because I've got relatives in the States -

0:35:570:35:59

and they have Thanksgiving, and they always have it there.

0:35:590:36:02

Alvin's planning an ambitious bake.

0:36:020:36:04

Inside his bread cornucopia will be five balsamic onion rolls,

0:36:040:36:08

three enriched dough plaits,

0:36:080:36:10

followed by pumpkins, a wheat sheath and pain de Provence.

0:36:100:36:13

So, this one is pain de Provence.

0:36:130:36:15

It's a fascination from growing in the Philippines.

0:36:150:36:18

It's a bread that you only get in patisseries

0:36:180:36:20

and French bakeries back home.

0:36:200:36:23

And, yeah, probably, it's that fixation from it.

0:36:230:36:27

Alvin's not the only highly ambitious baker.

0:36:270:36:30

Do better.

0:36:300:36:31

I know I can do it, I've just got to do it.

0:36:320:36:34

I'm making a lion sculpture

0:36:340:36:37

and it's called King Of The Jungle.

0:36:370:36:38

Paul's predator will have a white bread head,

0:36:380:36:41

a wholemeal tail and a body filled with figs and walnuts.

0:36:410:36:44

You've got to bring out those features of a lion -

0:36:440:36:46

which is the ears, it's the eyes,

0:36:460:36:48

it's the nose, it's the teeth, it's the claws.

0:36:480:36:50

If you say you're going to do a lion, it's got to look like a lion

0:36:500:36:53

and not like a dog or something like that.

0:36:530:36:55

Mat's sculpture also has to be accurate...

0:36:550:36:58

-Morning.

-Morning.

0:36:580:36:59

..as it's one of Britain's most recognisable landmarks.

0:36:590:37:02

I'm making the Brighton Pavilion in bread.

0:37:020:37:05

Good gracious, me.

0:37:050:37:06

I know, they're all curry-inspired breads.

0:37:060:37:09

Mat's bready Brighton Pavilion

0:37:090:37:11

will have buildings stuffed with sag aloo,

0:37:110:37:13

curry-spiced domes

0:37:130:37:14

and lime pickle breadstick columns.

0:37:140:37:17

Sag aloo, which is going to be rolled in the dough

0:37:170:37:19

like a Chelsea bun.

0:37:190:37:21

Is there a danger that the building itself will "sag aloo."

0:37:210:37:24

I hope not, it hasn't so far.

0:37:240:37:26

How are you bonding them together?

0:37:260:37:28

-Gravity.

-You... OK.

0:37:280:37:29

I'm pretty sure that's how they worked the actual pavilion, just...

0:37:290:37:33

Yeah, probably.

0:37:330:37:34

I'm making a snake charmer's basket with a snake and some flutes.

0:37:340:37:38

It was inspired by my travels to my grandad's village

0:37:380:37:41

in Bangladesh.

0:37:410:37:43

Like Mat, Nadiya's creating a spicy Showstopper.

0:37:430:37:46

Hers will include a woven basket

0:37:460:37:48

flavoured with za'atar, garlic and parsley flutes,

0:37:480:37:51

plus a snake packed with fried onions and chilli.

0:37:510:37:53

I've tried the snake loads of times

0:37:530:37:55

and he just does explode in the oven. He's enormous.

0:37:550:37:58

So, I think after doing him six times,

0:37:580:38:01

the trick is to just keep him small to begin with.

0:38:010:38:04

The challenges are once again

0:38:090:38:11

flavour, texture, design -

0:38:110:38:13

which is bottom of my list, actually.

0:38:130:38:16

Sandy's making a blue cheese and walnut basket

0:38:160:38:18

filled with wholemeal flours on pesto breadstick stalks.

0:38:180:38:22

My inspiration are the poppies from the Tower of London

0:38:220:38:25

to commemorate the war.

0:38:250:38:27

I thinks it's the simplicity of a poppy

0:38:270:38:29

that is so inspiring really.

0:38:290:38:32

Kind of waiting for stuff to rise

0:38:350:38:37

makes me feel uneasy.

0:38:370:38:39

So, I'm making three different herb breads

0:38:440:38:48

and then I'm doing courgette bread as well - so a green theme.

0:38:480:38:52

Flora's fashioning a three-tiered skirt

0:38:520:38:54

from white, wholemeal and courgette baguettes filled with pesto.

0:38:540:38:58

A corset, made from dough, completes the outfit.

0:38:580:39:01

In practises, I've broken the corset, I just dropped it.

0:39:010:39:04

It's very, very fragile.

0:39:040:39:06

This looks all very interesting.

0:39:060:39:08

Tell me what you're going to sculpt then.

0:39:080:39:10

It's basically a black olive and Parmesan plant.

0:39:100:39:14

The earth is going to be baked in a flowerpot,

0:39:140:39:16

so it's going to be my classic every-day seedy loaf

0:39:160:39:20

that I make at home for the family.

0:39:200:39:22

Ian's black olive and Parmesan plant

0:39:220:39:24

will feature brioche flowers

0:39:240:39:26

filled with a rose and raspberry marzipan.

0:39:260:39:28

And your flowerpot? They are quite tricky things to bake in.

0:39:280:39:31

-I've cooked in it several times but I'm still lining it as well.

-OK.

0:39:310:39:35

Ian, you are Bake Off's first flowerpot man...

0:39:350:39:38

and for that, I commend you.

0:39:380:39:40

It's got dough everywhere. Dough-verload.

0:39:410:39:43

Don't want leave it too long because it will start going out of shape

0:39:480:39:51

and then your features are gone, so it's a bit of a time issue there.

0:39:510:39:54

I find you sculpting a lion's mouth.

0:39:540:39:56

-As you do.

-As you do.

0:39:560:39:58

If Aslan ever needs facial reconstructive surgery,

0:39:580:40:00

you're the man.

0:40:000:40:02

I haven't actually practised this baked.

0:40:020:40:04

This is completely theoretical.

0:40:040:40:07

Dorret's taking inspiration from artist Tracey Emin's unmade bed.

0:40:070:40:11

Her sculpture will feature a raisin and fennel headboard,

0:40:110:40:14

a mattress stuffed with marzipan and glace cherries,

0:40:140:40:17

and an enriched dough duvet.

0:40:170:40:19

I'm making a stuffed dough with nuts

0:40:190:40:22

and fruit to look like that puffy mattress sort of effect.

0:40:220:40:26

Have you ever made this before?

0:40:260:40:28

I've made lots of beds.

0:40:280:40:30

None out of bread.

0:40:300:40:32

Have you made beds out of dough?

0:40:320:40:34

No. The doughs, I've made.

0:40:340:40:35

As you would say, you're winging it a bit today.

0:40:350:40:38

Yeah.

0:40:380:40:39

-Good luck.

-Thank you.

0:40:390:40:42

Like Dorret, Ugne's making a sweet, enriched dough

0:40:420:40:45

which produces a softer bread that's harder to sculpt.

0:40:450:40:49

I'm making a Easter basket,

0:40:490:40:51

I'm going to fill it with truffle-infused brioche bunnies.

0:40:510:40:55

Cover them with a maple syrup frosting...

0:40:550:40:57

Truffle with maple frosting as well?

0:40:570:40:59

Yeah, and...

0:40:590:41:01

-crispy bacon bits on top.

-PAUL SIGHS

0:41:010:41:03

It taste amazing.

0:41:030:41:05

Ugne's unique Easter bake will also include a coffee and cardamom

0:41:050:41:09

woven basket, plus brioche red roses filled with prunes.

0:41:090:41:13

It's one of those things that's wait and see.

0:41:130:41:15

-Thank you.

-Thank you.

0:41:150:41:17

I love truffle oil in anything really.

0:41:170:41:21

I'm going to stick to my guns.

0:41:210:41:22

Stuffed breads can be tricky.

0:41:270:41:29

The more filling the bakers add,

0:41:290:41:31

the longer the loaves need in the oven.

0:41:310:41:34

These are my Chelsea buns.

0:41:340:41:36

This is definitely out of everyone's comfort zone.

0:41:360:41:39

If it's not encased properly in the centre,

0:41:390:41:41

I find that it just spills out everywhere -

0:41:410:41:43

so I'm trying to keep it, sort of, uniform.

0:41:430:41:46

So, I've done the filling, this is marzipan.

0:41:460:41:49

It's nutty, it's fruity, it's zesty.

0:41:490:41:52

It's a nice stuffed mattress,

0:41:520:41:54

just the kind you'd like to lie on.

0:41:540:41:57

In each of the pestles for the flowers,

0:41:570:41:59

I'm going to have freeze-dried raspberry marzipan.

0:41:590:42:03

It looks more like a snake and less like roadkill now.

0:42:030:42:06

Problem with dough is, it's got a life of its own.

0:42:070:42:10

It'll start to move around.

0:42:100:42:11

I have to support some areas with foil while it's baking.

0:42:110:42:15

Oh, let's do it.

0:42:150:42:17

The first bake is crucial.

0:42:170:42:18

Only when their bread is in the oven,

0:42:180:42:20

will the bakers know if it's held its shape

0:42:200:42:22

or if the fillings have spilled out.

0:42:220:42:25

And now the duvet.

0:42:280:42:30

This is where theory meets reality.

0:42:300:42:32

OK, bread-ren. It's halfway. Halfway gone.

0:42:320:42:35

It's a lovely calm countryside out here. In here, it's just...

0:42:390:42:43

My bunnies losing their eyes.

0:42:480:42:50

They will be blind bunnies.

0:42:500:42:51

To guard against any mishap with the next stage of his Showstopper,

0:42:530:42:57

yet again, Ian's brought something from home.

0:42:570:43:01

So, I've been out with my angle grinder again.

0:43:010:43:04

Carving out this sheet of steel into a mould.

0:43:040:43:07

Believe it or not, it's going to turn into a black olive

0:43:070:43:09

and Parmesan, sort of, plant.

0:43:090:43:12

But for her poppies, Sandy hasn't gone quite so hi-tech.

0:43:120:43:17

I'm going to just scrunch up some tinfoil a bit more.

0:43:170:43:20

Artisan.

0:43:220:43:23

I'm glad you got the brief that

0:43:300:43:32

-we wanted enough bread to feed the whole of the South West.

-Yes.

0:43:320:43:35

One out...

0:43:400:43:41

..one in.

0:43:430:43:44

I think happy with the colour and bake.

0:43:480:43:51

The head's relatively small, so that's good.

0:43:510:43:54

I'm really pleased with that.

0:43:550:43:57

I think I'm up against it.

0:44:010:44:02

I just need a bigger oven.

0:44:020:44:04

Yeah, it needs to come off the mould.

0:44:120:44:15

That is always a nightmare

0:44:190:44:21

and I've broken them several times before doing this.

0:44:210:44:24

So, the first time, the first time I practise it,

0:44:360:44:38

when I pull the mould out, the whole thing just caved in.

0:44:380:44:42

Ta-da.

0:45:100:45:12

Yay.

0:45:150:45:16

Oh, blimey. Oh, don't look behind.

0:45:180:45:21

I'm working on that "less is more" kind of attitude.

0:45:210:45:24

I've never seen so much bread,

0:45:280:45:30

you can open your own bread shop right here, right now.

0:45:300:45:33

Split a bit. I didn't want that to happen.

0:45:390:45:41

Didn't need that.

0:45:480:45:50

Good catch. He took a dive for his roll.

0:45:500:45:52

This is a mattress.

0:45:540:45:56

It's fine. Just going to put it back in to make sure

0:45:560:45:58

it's baked all the way through.

0:45:580:46:00

I really don't like these bunnies.

0:46:000:46:02

Which bunnies?

0:46:020:46:03

Which ones? Thank you, it means you don't see them.

0:46:030:46:05

I like... They are...

0:46:050:46:08

I'm not doing very well, am I?

0:46:080:46:09

Bakers, time to scream like Bread-vard Munch, 15 minutes.

0:46:120:46:16

15? Argh.

0:46:160:46:18

I love this - high fashion and baking.

0:46:200:46:22

I'm going to start doing a bit of assembly stuff.

0:46:240:46:27

I just want to get it on there now.

0:46:290:46:31

Time to...spike my flowers.

0:46:390:46:42

It just feels simple compared to some others.

0:46:490:46:52

You know what, if it tastes good, you'll be fine.

0:46:520:46:55

Yeah, that's what I'm hoping.

0:46:550:46:56

Bakers, one minute left on your sculpting.

0:47:060:47:08

I'm not functioning any more.

0:47:150:47:17

Oh!

0:47:190:47:21

It just looks like a lot of man-handled bread.

0:47:210:47:23

OK, Bakers, that's it. Time's up.

0:47:260:47:27

Step away from your bakes, please.

0:47:270:47:29

I think that looks spectacular.

0:47:530:47:55

What impresses me about your three different breads is,

0:47:550:47:57

there's almost a different technique in each.

0:47:570:47:59

I would be very proud if I'd made that.

0:47:590:48:01

Let's have a look at the Chelsea bun.

0:48:010:48:04

Lovely and chewy.

0:48:040:48:06

As a bake, it doesn't get much better than a Chelsea bun.

0:48:060:48:09

Well done, Tamal.

0:48:090:48:10

MEL: Ride off into the sunset.

0:48:100:48:12

-The whole thing, to me, is just a little but clumsy.

-OK.

0:48:190:48:23

-Right, the poppies - cardboard.

-Bitter.

0:48:230:48:26

You could take each petal off like that

0:48:280:48:31

and put it in a dip,

0:48:310:48:32

-and that...

-Yep.

-..would be absolutely fine.

0:48:320:48:35

The star of the show, really. is your pesto grissinis -

0:48:350:48:38

they taste fantastic.

0:48:380:48:39

Alvin, would you like to bring your bakery up, please?

0:48:430:48:47

Do you need a hand, Alvin?

0:48:470:48:48

Yes, please.

0:48:480:48:51

-INDISTINCT CHAT

-All right.

0:48:510:48:53

And guard it with your life.

0:48:530:48:54

-I'm very frightened right now.

-Thank you.

0:48:540:48:56

Vehicle reversing.

0:48:560:48:59

MARY: You've achieved an awful lot in your five hours.

0:48:590:49:02

This is the pain de Provence.

0:49:020:49:03

The texture that you've got on that...is beautiful.

0:49:050:49:09

The craft on that is really perfect.

0:49:090:49:12

There's no questioning your bread-making skills.

0:49:120:49:14

Each individual piece is baked to perfection.

0:49:140:49:17

Just be aware of the brief in future.

0:49:170:49:20

If we ask you to make A sculpture,

0:49:200:49:21

try not to do too many.

0:49:210:49:23

The moment you lift it up, you smell the truffle oil.

0:49:290:49:32

Yeah. Got it.

0:49:320:49:34

I'm not sure about truffle oil with brioche.

0:49:340:49:38

PAUL SIGHS

0:49:380:49:39

It's too musty to go with something so sweet and so delicate.

0:49:430:49:47

Right. All the bakes are pretty good.

0:49:470:49:50

But just leave out the truffle oil.

0:49:500:49:52

That's a sculpture. That's one piece, it's uniform, it's simple.

0:49:580:50:01

It's truly magnificent.

0:50:010:50:03

I think what we need to do is, try one of the flowers.

0:50:030:50:06

It's lovely.

0:50:070:50:08

Flowerpots can be quite tricky things to bake in.

0:50:110:50:13

Lovely flavour.

0:50:130:50:14

I think you've got away with it. It is baked. But...just.

0:50:180:50:22

-I think your family are very lucky to have this every week.

-OK.

0:50:220:50:24

-I think you've really thought it through.

-Cool.

0:50:240:50:27

I love the way that you have made things so delicate, so perfect.

0:50:350:50:39

I think the pesto tastes amazing.

0:50:440:50:46

To get that much flavour in such a small amount of bread,

0:50:460:50:50

you've got it absolutely spot on.

0:50:500:50:52

-It's really good.

-Thank you.

0:50:520:50:54

The colour of that snake is just unbelievable.

0:50:590:51:02

I think it's fantastic.

0:51:020:51:03

It certainly tastes smoky.

0:51:090:51:11

It's fiery. It's got a bit of heat in there.

0:51:110:51:14

The wholemeal basket with the za'atar,

0:51:140:51:16

it probably could have done with a little bit longer in the oven.

0:51:160:51:19

-It's a little bit too soft.

-OK.

0:51:190:51:21

I think the whole thing together is good.

0:51:210:51:24

I think the problem is with the basket.

0:51:240:51:26

MEL ROARS

0:51:320:51:33

THAT is one of the best things I've seen in bread, ever.

0:51:390:51:42

-HE EXHALES

-That is absolutely fantastic.

0:51:420:51:45

It's knowledge of dough, it's how you manipulate it,

0:51:450:51:47

it's got yeast in it, it's edible.

0:51:470:51:49

Just to do that with a salt dough is hard enough.

0:51:490:51:52

To do it with a risen dough...

0:51:520:51:54

I wouldn't have attempted anything like that. That is exceptional.

0:51:540:51:58

The detail that you've done,

0:51:580:52:00

the almonds in the claws...

0:52:000:52:01

Chunk off this.

0:52:010:52:02

That is packed with flavour.

0:52:040:52:05

Very, very good indeed.

0:52:050:52:07

-I'm pleased.

-Thank you.

0:52:070:52:08

It is really effective because you just simplified everything

0:52:150:52:18

and I love that.

0:52:180:52:20

So, we've got one.

0:52:200:52:22

It's under-proved and it's underbaked.

0:52:230:52:25

It's a lovely flavour.

0:52:280:52:30

So you got a sag aloo inside the bread?

0:52:300:52:32

-Inside all four of those, yeah.

-It's a clever idea.

0:52:320:52:34

The flavours are nice.

0:52:340:52:36

-It just came down to like ten minutes in an oven.

-Yeah.

0:52:360:52:39

To choose something that's untidy to start with

0:52:490:52:52

doesn't give us a good impression when we actually first look at it.

0:52:520:52:56

Is that five hours work?

0:52:580:53:00

-No, it isn't.

-OK.

0:53:000:53:02

I like the idea of this sitting on the top.

0:53:020:53:04

When you managed to get that shape out of it.

0:53:040:53:06

The bedhead - it's not defined enough.

0:53:060:53:08

Raisin and fennel works well.

0:53:110:53:14

It's a very good tasting bedhead.

0:53:140:53:16

OK.

0:53:160:53:17

Let's take the side off this.

0:53:170:53:19

It's just about baked.

0:53:230:53:24

As you move into the middle...

0:53:240:53:27

..it's raw.

0:53:300:53:31

Because you got layers of marzipan and apricots,

0:53:310:53:33

and all sorts of things going on,

0:53:330:53:35

the heat can't penetrate into the middle.

0:53:350:53:38

It needed more careful planning, I think,

0:53:390:53:41

-on the whole thing.

-Sure.

0:53:410:53:42

I think it's fair to say that was a memorable Showstopper.

0:53:510:53:55

Paul's lion face was SO detailed.

0:53:550:53:57

Absolutely amazing.

0:53:570:53:59

Paul was in trouble before this,

0:53:590:54:00

which just seems a light-year away.

0:54:000:54:02

He failed in the technical challenge

0:54:020:54:04

but then he's bounced back in a massive way.

0:54:040:54:06

I think when you look at Nadiya, who was ninth in the technical,

0:54:060:54:09

today, the thing that saved her was the flavour of that snake.

0:54:090:54:12

-And the look of it.

-MEL: Yeah.

0:54:120:54:13

I think the people who did best today,

0:54:130:54:16

did a sculpture...

0:54:160:54:17

Something simple, something complete.

0:54:170:54:19

I did actually like Ian's idea of the plant pot.

0:54:190:54:22

The flavours that he got through there so...

0:54:220:54:24

You know, Ian's had another strong week.

0:54:240:54:26

Could you mention Alvin? I mean, fourth in the technical.

0:54:260:54:29

Top, as far as I was concerned, in the signature.

0:54:290:54:32

Now, Mat and Dorret were both in trouble

0:54:320:54:36

as we went into the Showstopper, are they still there for you, Paul?

0:54:360:54:39

Well, they both needed to really pick their game up

0:54:390:54:41

and I don't think either of them did, really.

0:54:410:54:43

I think Dorret's just seemed a bit chucked together.

0:54:430:54:46

I know, when you add so much filling,

0:54:460:54:48

-you're never going to get it baked.

-Yeah.

0:54:480:54:50

When you went in the middle, it was raw.

0:54:500:54:52

When you look at Mat, the flavours were good

0:54:520:54:54

and the design, I thought, was fantastic -

0:54:540:54:57

but Mat's bake it was OK.

0:54:570:54:58

-I think it was ten minutes away.

-Hmm.

0:54:580:55:01

Do you think you might know who is going today?

0:55:010:55:03

I've sort of made up my mind but I would like to talk to Paul about it.

0:55:030:55:06

-Shall we allow that?

-Let's allow it.

-I think we might.

-Yeah.

0:55:060:55:10

Bakers, I have the fun job this week.

0:55:160:55:19

I'm going to start with something we've actually never done before,

0:55:190:55:22

which is give out a special commendation...

0:55:220:55:25

..and this goes to Paul.

0:55:260:55:28

Because Paul has never, ever, in his life seen a bread sculpture...

0:55:280:55:33

a magnificent as that one - so round of applause and congratulations.

0:55:330:55:36

APPLAUSE

0:55:360:55:39

And now to Star Baker.

0:55:390:55:41

This week's Star Baker...

0:55:410:55:43

created a flower so delicious,

0:55:430:55:46

I want to eat the entire herbaceous border.

0:55:460:55:49

Once again, it's Ian.

0:55:490:55:52

APPLAUSE

0:55:520:55:56

I've got the sadder job this week.

0:55:560:55:58

We can't take everyone with us...

0:56:000:56:02

so I'm afraid that we will be saying goodbye this week...

0:56:020:56:06

..to Dorret.

0:56:090:56:11

We're very sad to see you go, Dorret.

0:56:110:56:13

It's been great. Thank you.

0:56:140:56:16

It would have been nice to stay a little bit longer.

0:56:160:56:19

I've got some recipes that I have actually practised.

0:56:190:56:23

But, yeah, it's been awesome.

0:56:230:56:25

Have you enjoyed it?

0:56:250:56:26

Oh, yeah, it's been fantastic.

0:56:260:56:28

To not test and try the Showstopper at home is a mistake -

0:56:280:56:34

and Dorret has found that out.

0:56:340:56:37

But I did have a word with Mat and said,

0:56:370:56:39

"You've got to raise your game, mate."

0:56:390:56:41

Well done.

0:56:410:56:42

Thank you very much.

0:56:420:56:43

This is getting weird now.

0:56:430:56:44

Star Baker again.

0:56:440:56:46

I feel like chucking myself in that river and...

0:56:460:56:49

You're learning, you're producing things,

0:56:490:56:51

you're meeting new friends, meeting new people - the whole process.

0:56:510:56:54

But to get, then, on top, a commendation from Paul

0:56:540:56:57

of how good it was, yeah...

0:56:570:56:59

Fantastic.

0:56:590:57:00

My wife told me before I came up for bread week that

0:57:000:57:03

I had to bake everything for at least 10 minutes longer

0:57:030:57:06

than I normally would and, yeah, she's right, so...

0:57:060:57:10

I'll be in trouble when this goes out.

0:57:100:57:12

Next time...

0:57:120:57:13

This always gets messy.

0:57:130:57:15

..it's desserts...

0:57:150:57:16

Burning flesh.

0:57:160:57:17

..with a Signature that sends the bakers into a wobble...

0:57:180:57:21

The right wobble would be...that.

0:57:210:57:24

They've just not set at all, damn.

0:57:240:57:27

..a technical challenge of crumbling construction...

0:57:270:57:30

It's the most feminine version of plastering you could imagine.

0:57:300:57:33

..and a monumental Showstopper...

0:57:330:57:35

Tell me, please that you don't use that on your patients.

0:57:350:57:37

..that might just push them...

0:57:370:57:39

The challenge is souffles, yeah?

0:57:390:57:40

..over the edge.

0:57:400:57:42

What have I done?

0:57:420:57:43

I feel like I'm sat here like David Attenborough.

0:57:440:57:46

"And if we just sit very quietly, here,

0:57:460:57:49

"we'll soon see the brulees coming out."

0:57:490:57:52

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