0:00:03 > 0:00:07Three weeks in, 12 bakers down to ten. They're on a roll. As are we.
0:00:07 > 0:00:09And I'm wearing LOAFers.
0:00:09 > 0:00:11BOTH: Welcome to The Great British Bake Off.
0:00:11 > 0:00:13Last time...
0:00:13 > 0:00:14I've messed up massively.
0:00:14 > 0:00:17..gingerbread went up and came tumbling down.
0:00:17 > 0:00:19VAL GASPS For Louise...
0:00:19 > 0:00:22I can't believe this is happening to me. ..it spelt the end.
0:00:22 > 0:00:25But Candice's spectacular pub stood firm...
0:00:25 > 0:00:27I think it's smashing, well done.
0:00:27 > 0:00:30..and the Star Baker crown was hers.
0:00:30 > 0:00:32Now they face the wrath of Paul.
0:00:32 > 0:00:36I've been worrying all night about it. It's like wallpaper paste.
0:00:36 > 0:00:38It's Bread Week... I'm not going to eat it.
0:00:38 > 0:00:41..with a sweet signature that could turn sour...
0:00:41 > 0:00:43I think it's cooked. If Paul says it isn't...
0:00:43 > 0:00:47Answer to me. ..with a technical bake without an oven...
0:00:47 > 0:00:48This is just so weird.
0:00:48 > 0:00:50..and giant, plaited Showstoppers...
0:00:50 > 0:00:51This is the serpent...
0:00:51 > 0:00:54..with nowhere to hide. Do you want a little sip of this,
0:00:54 > 0:00:56Michael, before I tell you what I think?
0:00:56 > 0:00:59But who will be our next Star Baker? I have no idea what I'm looking for.
0:00:59 > 0:01:00And whose Bread Week...
0:01:00 > 0:01:03You are not alone. ..will be their last?
0:01:03 > 0:01:04CANDICE: Oh, no.
0:01:04 > 0:01:06I'm just a bit... BENJAMINA SQUEALS
0:01:27 > 0:01:30I'm feeling amazing about Star Baker, but new week this week,
0:01:30 > 0:01:32slate gets wiped clean.
0:01:32 > 0:01:35I'm quite nervous, cos it's bread and it's Paul Hollywood.
0:01:35 > 0:01:37He's going to be really, really picky.
0:01:37 > 0:01:39At home I've been prodding my bread in the centre,
0:01:39 > 0:01:41cos I know that Paul's going to do that.
0:01:41 > 0:01:44I tend to do basic bread, rather than faffed-about bread,
0:01:44 > 0:01:45so I'm more of a bloomers and baps girl.
0:01:45 > 0:01:47It's something I've been doing for years,
0:01:47 > 0:01:49so Bread Week is just another week.
0:01:51 > 0:01:53Bakers, it's Bread Week.
0:01:53 > 0:01:56This is your chance to get your dough prodded by
0:01:56 > 0:01:58Paul Hollywood's digits of doom.
0:01:58 > 0:01:59Now, for your Signature Challenge,
0:01:59 > 0:02:02we would love you to make a chocolate bread.
0:02:02 > 0:02:05The bread must contain chocolate in any form -
0:02:05 > 0:02:08cocoa powder, molten chocolate, chocolate chips,
0:02:08 > 0:02:10the choice is entirely yours.
0:02:10 > 0:02:13Shape and design it in any way you see fit.
0:02:13 > 0:02:15You have two and a half hours, bakers,
0:02:15 > 0:02:16for this Signature Challenge.
0:02:16 > 0:02:19On your marks. Get set. BOTH: Bake.
0:02:20 > 0:02:23I'm very excited about this chocolate bread challenge.
0:02:23 > 0:02:25We've never had one before.
0:02:25 > 0:02:29I'm looking for a bread texture with the flavour of chocolate.
0:02:29 > 0:02:31Considering they've only got two and a half hours,
0:02:31 > 0:02:33that is going to be a tall order.
0:02:33 > 0:02:36The last thing I want to see on this challenge is raw dough.
0:02:36 > 0:02:39All of the bakers have chosen to make an enriched dough as the base
0:02:39 > 0:02:42for their chocolate bread by adding ingredients like milk,
0:02:42 > 0:02:44butter, sugar and eggs.
0:02:44 > 0:02:47The richer your dough, the more you have in, the slower it is
0:02:47 > 0:02:51and it takes a long while for the yeast to react with the flour.
0:02:51 > 0:02:53Candice. Good morning. Morning.
0:02:53 > 0:02:55Where are you up to with your chocolate bread?
0:02:55 > 0:02:58This is my brioche dough with a little bit of cinnamon
0:02:58 > 0:03:00and a little bit of brown sugar and some Normandy butter.
0:03:00 > 0:03:04Candice's brioche bread will be formed from dozens of dough balls,
0:03:04 > 0:03:06filled with salted caramel and chocolate,
0:03:06 > 0:03:08topped with shards of pecan brittle.
0:03:08 > 0:03:11How much butter have you got in there? 250. Ohh. Really?!
0:03:11 > 0:03:13That's almost as enriched as I am.
0:03:13 > 0:03:16How many eggs have you got in there? Four.
0:03:16 > 0:03:19Are you trying to frighten her? Yeah, he really, really is.
0:03:19 > 0:03:22I've done it at home and it's been good and people have liked it.
0:03:22 > 0:03:24In two and a half hours? Mm-hm. Good luck. Thank you.
0:03:24 > 0:03:26I admire that philosophy.
0:03:31 > 0:03:34Bread needs a lot of muscle, so you've really got to get in there.
0:03:34 > 0:03:36Got to get in there.
0:03:36 > 0:03:38Kneading the dough helps develop the gluten,
0:03:38 > 0:03:40creating a good structure for the bread.
0:03:40 > 0:03:43I do 500 kneads.
0:03:43 > 0:03:46Five, six, seven, eight.
0:03:47 > 0:03:51Hi, guys. Morning. Can you tell us about your chocolate bread?
0:03:51 > 0:03:54Yeah. I'm making a chocolate, cardamom and hazelnut loaf.
0:03:54 > 0:03:57Is that all the dough? This is all the dough, yeah.
0:03:57 > 0:03:58It's a pretty small loaf. It is small,
0:03:58 > 0:04:00but I'm hoping for a good rise on it.
0:04:00 > 0:04:03Rav's chocolate, cardamom and hazelnut bread will be
0:04:03 > 0:04:06twisted into a spiral and then baked in a loaf tin.
0:04:06 > 0:04:09It's going to be like a babka. Oh, babka. I know what a babka...
0:04:09 > 0:04:11What's a babka? It's a twisty bread.
0:04:11 > 0:04:16Middle Eastern, what is it? I think it's Middle Eastern. Is it, Paul?
0:04:16 > 0:04:19It's Polish and it's normally a cake.
0:04:19 > 0:04:22So in no ways is this a babka. Good luck.
0:04:22 > 0:04:25Happy babka-ing, wherever it may take you. Thanks.
0:04:26 > 0:04:29Rav won't be alone on his travels.
0:04:29 > 0:04:32I'm making a chocolate, tahini and almond babka.
0:04:32 > 0:04:33And are you spiralling it through
0:04:33 > 0:04:35or is it flavouring the whole mixture?
0:04:35 > 0:04:38I'm going to roll this out, spread the paste on top, roll it up,
0:04:38 > 0:04:41slice it, twist it, stick it in the tin.
0:04:41 > 0:04:43That's a couronne.
0:04:43 > 0:04:45No, it's a babka. It's a couronne.
0:04:45 > 0:04:47What's your problem with this, you think it's a couronne?
0:04:47 > 0:04:49What you do with a couronne, you twist it and then join it.
0:04:49 > 0:04:51All they're doing is putting it in a tin
0:04:51 > 0:04:53by folding it up and putting it in there.
0:04:53 > 0:04:54Yes, but don't be grumpy about it.
0:04:54 > 0:04:57It's Benjamina's own... It'll taste good. Exactly. Yeah.
0:04:57 > 0:05:00Usually they take a lot longer to bake...
0:05:00 > 0:05:04Than two and a half hours. This is an express babka.
0:05:04 > 0:05:07Benjamina will be using dark chocolate and toasting her
0:05:07 > 0:05:09almonds for the filling of her express babka.
0:05:09 > 0:05:12Paul says it wasn't a babka, but I disagree.
0:05:12 > 0:05:15Paul's not in the best of moods, he's a bread guy,
0:05:15 > 0:05:19so obviously he's going to be a bit picky, but...
0:05:19 > 0:05:21BENJAMINA LAUGHS
0:05:21 > 0:05:23The bread that I'm making is called a cobbled loaf,
0:05:23 > 0:05:26named after my husband's grandmother who I was very close to,
0:05:26 > 0:05:29her name was Nanny Cobbled and it looks like cobblestone.
0:05:29 > 0:05:32Kate's the only baker making two doughs - cardamom and orange,
0:05:32 > 0:05:34chocolate and vanilla - and each
0:05:34 > 0:05:36cobble will contain a chunk of dark or white chocolate.
0:05:36 > 0:05:39This loaf's meant to keep everybody in my house happy, cos some people like dark
0:05:39 > 0:05:43chocolate, some people like white chocolate, some people like chocolate dough, some
0:05:43 > 0:05:46people like white dough, so it's a bread for everybody.
0:05:49 > 0:05:51I'm just doing something called the windowpane test,
0:05:51 > 0:05:53so I just want to see if enough gluten's been formed
0:05:53 > 0:05:55to stretch out the dough to be able to see through it
0:05:55 > 0:05:58without it breaking, which is the point at which I know
0:05:58 > 0:06:00it's ready to prove. Looks like we're there.
0:06:00 > 0:06:02I want to get two proves in,
0:06:02 > 0:06:04cos I like the texture of the bread better,
0:06:04 > 0:06:05it gets smaller bubbles.
0:06:05 > 0:06:07It should be about an hour for the first proving.
0:06:07 > 0:06:10The second one depends on how long I've got left.
0:06:10 > 0:06:13I've just got it in the oven at about 35 degrees.
0:06:13 > 0:06:15It's going to be in there for 25 minutes,
0:06:15 > 0:06:17cos it wants to chill out and do its thing.
0:06:17 > 0:06:22It's starting to move. Today I'm making a chocolate barmbrack.
0:06:22 > 0:06:26Barmbrack is a traditional Irish Halloween loaf.
0:06:26 > 0:06:29Andrew's substituting the Barmbrack's customary raisins
0:06:29 > 0:06:31for milk chocolate chips.
0:06:31 > 0:06:33He's the only baker adding all his ingredients
0:06:33 > 0:06:35before proving his dough.
0:06:35 > 0:06:38I'm just doing a single prove. A single prove?!
0:06:38 > 0:06:41Does it end up looking like that? Yeah.
0:06:41 > 0:06:43Yeah, it's because its got no strength, it's trying to grow,
0:06:43 > 0:06:46the knocking back is quite an important process.
0:06:46 > 0:06:50My justification is it's come from the traditional recipe, but...
0:06:50 > 0:06:53That old chestnut. Good luck. Thank you. Cheers, thanks.
0:06:53 > 0:06:57I'm not double proving, I'm not knocking it back. Are you not? OK.
0:06:57 > 0:06:59Which is unconventional.
0:06:59 > 0:07:00How long have we got left?
0:07:00 > 0:07:04We've got three, an hour and a half. An hour and a half, that's fine.
0:07:04 > 0:07:06It's chill time, relax a little bit.
0:07:08 > 0:07:09As they wait for their dough to prove,
0:07:09 > 0:07:12the bakers make a start on their fillings.
0:07:12 > 0:07:16As a child, chocolate was a rarity, so I'm trying to make up for it now.
0:07:16 > 0:07:20To indulge her sweet tooth, Val's using chocolate spread as well
0:07:20 > 0:07:24as dark chocolate chips to fill her twisted cinnamon and vanilla loaf.
0:07:24 > 0:07:29It's very rich chocolate, you don't need to buy bought chocolate
0:07:29 > 0:07:31spread, you can make your own.
0:07:31 > 0:07:35My loaf's called Tom's chocolate orange swirl bread, but I'm not
0:07:35 > 0:07:38going for huge amounts of chocolate and the chocolate I am using is
0:07:38 > 0:07:39very, very dark.
0:07:39 > 0:07:43Tom's Aztec-inspired bread will have a spicy swirl of dark chocolate,
0:07:43 > 0:07:46ginger, cinnamon and bird's eye chilli running through it.
0:07:46 > 0:07:48There's your chilli. Are you finely chopping it?
0:07:48 > 0:07:51Yes, with the seeds and the white taken out.
0:07:51 > 0:07:53Wow, OK, that's going to be fascinating.
0:07:53 > 0:07:55You're great with your flavours a lot of the time.
0:07:55 > 0:07:59But when you fail, you catastrophically fail.
0:08:00 > 0:08:02My dough has had its first prove.
0:08:02 > 0:08:05I'm just knocking the air out of the dough.
0:08:05 > 0:08:09Oh, yeah, see, he's happy. (Oh, this has not risen.)
0:08:09 > 0:08:12Good dough, well done.
0:08:12 > 0:08:14No, it hasn't risen as much as I would like it to.
0:08:14 > 0:08:16I'm hoping I'll get the height on the second rise.
0:08:16 > 0:08:21OK, bakers, one hour until the silverback of sourdough is unleashed from his pen.
0:08:21 > 0:08:23BENJAMINA FAKES CRYING
0:08:23 > 0:08:25First prove is done, which I'm quite happy with.
0:08:25 > 0:08:28Just going to roll it out now and spread the butter
0:08:28 > 0:08:31and the chocolate on it then get it back in for a second prove.
0:08:31 > 0:08:34I'm looking at everyone else and I see how much dough they have.
0:08:34 > 0:08:37I think that I don't have a lot, but this is how it was at home,
0:08:37 > 0:08:39so I'll just stick to my guns.
0:08:39 > 0:08:42Right, Michael. Can you tell us what you're up to and what you're making?
0:08:42 > 0:08:47I'm making a chilli chocolate and chia seed bread with cinnamon.
0:08:47 > 0:08:50Sort of Mexican inspired. That's quite an intense flavour. Yes.
0:08:50 > 0:08:53So that paste is going to go on top of that butter. Yeah.
0:08:53 > 0:08:55Then I'm going to roll it up, cut it in half,
0:08:55 > 0:08:57twist it and make it into a couronne.
0:08:57 > 0:08:58Michael is also adding
0:08:58 > 0:09:00cayenne pepper to bring even more
0:09:00 > 0:09:02heat to his bread, which he'll ice
0:09:02 > 0:09:03with a dark chocolate ganache.
0:09:03 > 0:09:05You're making a right pig's ear of that.
0:09:05 > 0:09:07It wasn't like this when I did it at home.
0:09:07 > 0:09:10This is one of the most manually explored breads I've ever seen.
0:09:10 > 0:09:11I know, I know.
0:09:11 > 0:09:15I'm making chocolate, cinnamon orange bread.
0:09:15 > 0:09:17I'm using dark chocolate so, obviously,
0:09:17 > 0:09:18when you bake dark chocolate it
0:09:18 > 0:09:21goes a bit bitter so the orange gives a bit of a sweet taste.
0:09:21 > 0:09:25Selasi's bread will be cut to expose the dark chocolate cinnamon
0:09:25 > 0:09:28and orange zest filling, then glazed with an orange syrup.
0:09:28 > 0:09:31You don't want too much chocolate because as it melts,
0:09:31 > 0:09:33it seeps out, so just enough.
0:09:33 > 0:09:35I'm a bit of a rogue baker,
0:09:35 > 0:09:37I don't usually stick to recipes.
0:09:37 > 0:09:39It looks about right to me.
0:09:39 > 0:09:40Hello, Jane. Good morning.
0:09:40 > 0:09:42Tell us about that mixture. How did you make it?
0:09:42 > 0:09:44Chocolate mixture is melted butter,
0:09:44 > 0:09:47dark chocolate with icing sugar and cocoa.
0:09:47 > 0:09:49It looks like chocolate spread. I want that.
0:09:49 > 0:09:53Jane's adding almond liqueur, poached cranberries and
0:09:53 > 0:09:55pecans to her crown-shaped loaf.
0:09:55 > 0:09:57Is it helping that we're all watching you?
0:09:57 > 0:10:01Never has a couronne been more monitored on this planet.
0:10:01 > 0:10:04Once filled, the dough must be shaped before proving for
0:10:04 > 0:10:05a second time.
0:10:05 > 0:10:08Most of the bakers are choosing to roll and then cut...
0:10:08 > 0:10:13I find in practice this works at home, so...disaster.
0:10:13 > 0:10:15..and then twist their dough. A lot of twisters...
0:10:15 > 0:10:19Jane. Hmm. Have you seen the film Alien?
0:10:19 > 0:10:21There's a hint of sort of John Hurt's exploded stomach
0:10:21 > 0:10:23to that, isn't there? JANE LAUGHS
0:10:23 > 0:10:25It is exploding a bit. King Kong behind you,
0:10:25 > 0:10:27let's see what he makes of it. What do you reckon?
0:10:27 > 0:10:30I mean, that's bursting in flavour. There's too much filling.
0:10:30 > 0:10:33Oh, God, don't listen. I got one of those looks, didn't I? Oh, well.
0:10:33 > 0:10:36But Candice and Kate aren't twisting.
0:10:36 > 0:10:41All these balls will prove and join together and make one nice loaf.
0:10:41 > 0:10:44I'm going to do a third of them with chocolate and caramel,
0:10:44 > 0:10:48a third with just caramel and a third with just chocolate.
0:10:48 > 0:10:51Just make sure they're amply filled, cos no-one likes a small,
0:10:51 > 0:10:53under-filled ball.
0:10:54 > 0:10:57While the other bakers shape their dough,
0:10:57 > 0:11:00Andrew's waiting for his bread to complete its one and only prove.
0:11:00 > 0:11:03There are some quite exotic things going on.
0:11:03 > 0:11:05I think mine is potentially the simplest - hopefully it
0:11:05 > 0:11:07makes up for that in taste.
0:11:07 > 0:11:11By proving for a second time, the bakers are giving the yeast another
0:11:11 > 0:11:14chance to grow, which should result in a better-textured loaf.
0:11:14 > 0:11:17Leave it ten, 15 minutes for the second prove.
0:11:17 > 0:11:19Haven't got a huge amount of time, but that's OK.
0:11:19 > 0:11:21We'll hope for the best.
0:11:23 > 0:11:2750 minutes to go and Andrew has already decided to stop proving.
0:11:27 > 0:11:30Quite flat, but I think that's OK, I'm very tight on time,
0:11:30 > 0:11:32so I just need to get it in the oven.
0:11:32 > 0:11:35For the rest of the bakers, the longer they continue to prove,
0:11:35 > 0:11:38the less time they'll have to bake.
0:11:38 > 0:11:41How's yours going? Not good, I'm running out of time.
0:11:41 > 0:11:42I need that rise, man.
0:11:42 > 0:11:44See, I'm going for better to have something under-proved and
0:11:44 > 0:11:47baked than serve him something raw.
0:11:47 > 0:11:50I fudged my timings hard, I don't understand.
0:11:50 > 0:11:52Another four minutes and it's got to go in the oven.
0:11:52 > 0:11:55BENJAMINA SIGHS
0:11:55 > 0:11:57These are not as proved as I would like them to be,
0:11:57 > 0:12:00but I haven't got time to wait any longer.
0:12:00 > 0:12:02It's more important that I get it baked now.
0:12:08 > 0:12:10Now quite tight for time - just need to make sure
0:12:10 > 0:12:12it's cooked in the middle.
0:12:12 > 0:12:15Sometimes this takes 30 minutes, sometimes it takes 40 minutes.
0:12:15 > 0:12:17If it takes 40 minutes, I haven't got time to bake it.
0:12:17 > 0:12:20It's in, there's nothing more I can do about it, it's just
0:12:20 > 0:12:21whether it cooks.
0:12:23 > 0:12:25Couronne, let's be having ya!
0:12:25 > 0:12:27You've got 10 minutes left. SQUEALS: No!
0:12:31 > 0:12:32SHE SIGHS Oh, I don't know.
0:12:32 > 0:12:35How do you know with bread that it's cooked on the inside?
0:12:35 > 0:12:39Can you do the needle? I'll use a thermometer. Aiming for 85 degrees.
0:12:39 > 0:12:4082. Not cooked.
0:12:40 > 0:12:43It's definitely spreading, hopefully I've got enough time to drizzle
0:12:43 > 0:12:46a bit of melted chocolate and caramel over it.
0:12:46 > 0:12:49The temperature is all right, but I feel like it could do with
0:12:49 > 0:12:50a little bit longer.
0:12:50 > 0:12:51It doesn't feel done.
0:12:53 > 0:12:55Oh, Jane's is out of the oven.
0:12:55 > 0:12:57Do you think it's cooked? I think it's cooked.
0:12:57 > 0:12:59If Paul says it isn't... Answer to me.
0:13:03 > 0:13:07Oh, it's large. It just want to check the bottom. Yeah, that'll do.
0:13:07 > 0:13:10OK, bakers, that's five minutes.
0:13:10 > 0:13:14Please be cooked, I beg you. It'll be what it will be.
0:13:14 > 0:13:16It's got to come out.
0:13:16 > 0:13:19Hopefully this hasn't stuck to the sides of the tin.
0:13:19 > 0:13:22That's not burning, is it? Just...sorry, sorry, sorry.
0:13:24 > 0:13:25Glaze, glaze, glaze.
0:13:28 > 0:13:31We've got, like, two minutes - is that right?
0:13:31 > 0:13:34Right, my bread-ren, you have one minute left.
0:13:34 > 0:13:35The question is, is it done?
0:13:39 > 0:13:41It's going to have to come out.
0:13:42 > 0:13:43I'm happy with how it looks.
0:13:43 > 0:13:45I've got to get it out of the tin, though.
0:13:45 > 0:13:47Cool, cool.
0:13:48 > 0:13:52I need to turn it, so...put that on top.
0:13:52 > 0:13:54Yeah, that's it. What can we do, Candice? Nothing.
0:13:54 > 0:13:56I hate oven gloves.
0:13:56 > 0:13:59Oh, no! It's all right, don't panic. I've squashed it!
0:13:59 > 0:14:02Don't panic. It's going to have to stay like that.
0:14:02 > 0:14:05Bready or not, here we come. Time is up!
0:14:05 > 0:14:08MEL: Move your breads to the end of your stations, please.
0:14:08 > 0:14:10It looks horrendous.
0:14:10 > 0:14:12Candice, step away from the couronne!
0:14:28 > 0:14:30I think the overall colour looks nice...
0:14:30 > 0:14:32Look at that. Oh.
0:14:32 > 0:14:36There's good distribution of your chocolate. It's pretty even.
0:14:41 > 0:14:43I love that.
0:14:43 > 0:14:46The flavour is excellent and it is baked well and I think the choice
0:14:46 > 0:14:49of proving it once was probably the right way. Well done.
0:14:49 > 0:14:52Phew. Really, very good.
0:14:56 > 0:14:59It is exceptionally heavy... Is it? ..which worries me a little bit.
0:14:59 > 0:15:02When you choose a flavour to go in a bread,
0:15:02 > 0:15:04you must choose something that imparts flavour but not weight -
0:15:04 > 0:15:06unless you've got plenty of time to make it.
0:15:06 > 0:15:10That's not cooked even on the top. Yeah.
0:15:10 > 0:15:12Is that wallpaper paste? No!
0:15:12 > 0:15:13Oh, no.
0:15:16 > 0:15:19It's spent a little bit too long in the oven, I think.
0:15:19 > 0:15:22See, I just hope you baked it all the way through.
0:15:25 > 0:15:28The orange flavour can trick you into thinking that it is burnt.
0:15:28 > 0:15:29I don't think it is burnt at all.
0:15:29 > 0:15:32I'm definitely getting an overcooked crust.
0:15:32 > 0:15:35I'd just like to have seen stronger flavours coming through.
0:15:38 > 0:15:40I think the colour of the loaf is good, but one of the things
0:15:40 > 0:15:42I can see is down at the bottom...
0:15:42 > 0:15:44Not quite done. Yeah, it's not quite done.
0:15:44 > 0:15:45..it is quite raw. Yeah.
0:15:45 > 0:15:47The chocolate is good but it's not done.
0:15:47 > 0:15:50What I would've done is put less chocolate in
0:15:50 > 0:15:51and had less curls in there.
0:15:55 > 0:15:57Nice colour, nice shape.
0:15:57 > 0:15:59And a little surprise in the middle of each one. Yeah.
0:15:59 > 0:16:02Going by what's on the knife, it's still melted.
0:16:02 > 0:16:04Oh, still melted in the middle. Yeah. Ooh, look. You're fine.
0:16:04 > 0:16:07Oh, no. Here we go. I can see it's a bit under-baked.
0:16:07 > 0:16:08I can tell you straightaway.
0:16:08 > 0:16:11As soon as you add liquid, you haven't got the time for this.
0:16:11 > 0:16:14No. You were probably about five minutes away.
0:16:14 > 0:16:16I knew I was close. I could kick myself. I knew I was close.
0:16:19 > 0:16:21I think it looks great. Oh, thank you. Love the colour.
0:16:21 > 0:16:23Let's have a quick look inside.
0:16:23 > 0:16:25Mmm.
0:16:25 > 0:16:27You're going to tell me it's not baked, aren't you?
0:16:27 > 0:16:29That's exactly what I'm going to say.
0:16:29 > 0:16:32You see how light it is there in texture? Yep.
0:16:32 > 0:16:33And there how dense it is?
0:16:33 > 0:16:37Absolutely delicious, but you had masses of filling.
0:16:37 > 0:16:40I did, yes. I did. A mountain of pecans.
0:16:40 > 0:16:43It's so big it's going to take a long time to cook. Yeah.
0:16:47 > 0:16:50It has collapsed, which makes it look a mess.
0:16:50 > 0:16:53Mm-hm. But it is down to the eat on this.
0:16:56 > 0:17:00It's such a shame it's not done. It really... Oh.
0:17:00 > 0:17:02Oh, Paul, do you have to do that?
0:17:02 > 0:17:06You can see the dough is still raw inside.
0:17:06 > 0:17:08With all the love in the world, I'm not going to eat it.
0:17:08 > 0:17:09It's so big.
0:17:09 > 0:17:12To try and get that done in the two and half hours
0:17:12 > 0:17:15is quite difficult. I'm really embarrassed. I'm really sorry.
0:17:15 > 0:17:17There's nothing to be embarrassed about.
0:17:17 > 0:17:20What it is is you tend to fly out there
0:17:20 > 0:17:21with lots of things going inside.
0:17:21 > 0:17:23Rein it in a little bit.. Rein it in.
0:17:23 > 0:17:26..and then slowly get your baking absolutely spot on. Yeah.
0:17:26 > 0:17:28All right? Yeah. Thank you very much.
0:17:28 > 0:17:30Thank you very much. Onwards and upwards.
0:17:30 > 0:17:34Onwards and upwards. Don't overanalyze. OK. Move on.
0:17:34 > 0:17:36That was mortifying.
0:17:36 > 0:17:38He wouldn't taste.
0:17:46 > 0:17:49You start off, you think, "Where's the chilli?"
0:17:49 > 0:17:52And now it is hitting me. Is it hitting you?
0:17:52 > 0:17:54Yeah. Ooh! PAUL COUGHS
0:17:54 > 0:17:56The chocolate flavour is good.
0:17:56 > 0:17:59The chilli is far too much. It's destroying the chocolate flavour.
0:17:59 > 0:18:01I think you slightly under-baked it, as well.
0:18:04 > 0:18:08Is it a loaf? I think it's a load of Chelsea buns glued together.
0:18:08 > 0:18:09That's what you've got.
0:18:09 > 0:18:12It's a nice idea, though. It's a very clever way of doing it.
0:18:12 > 0:18:14Really wise to choose something that's shallow
0:18:14 > 0:18:19because it's got time to cook through and have a rise.
0:18:19 > 0:18:21There's a hint of chilli there. It is not knocking me out.
0:18:21 > 0:18:23It's a very good bread.
0:18:23 > 0:18:26The chocolate is there, the hazelnut is there. Excellent.
0:18:26 > 0:18:28Thank you. Well done, Tom. Thank you.
0:18:28 > 0:18:31And breathe. HE EXHALES
0:18:36 > 0:18:38Happy with that? I hope so.
0:18:43 > 0:18:45Love it.
0:18:45 > 0:18:48Really? Yeah. Chocolate is strong all the way through.
0:18:48 > 0:18:50Cardamom is beautiful in that dough.
0:18:50 > 0:18:52It is a lovely flavour.
0:18:52 > 0:18:54The fact that Rav made a slightly smaller loaf
0:18:54 > 0:18:57than some of the other bakers... That helps. ..that helps, yeah.
0:18:57 > 0:19:00Thank you very much. You're blushing.
0:19:00 > 0:19:04Paul said he loved my bread - I was stunned into silence.
0:19:04 > 0:19:05Oh, my God.
0:19:05 > 0:19:07When he went, "I'm not sure I'd call this a loaf,"
0:19:07 > 0:19:09I was like, "Oh, but please do.
0:19:09 > 0:19:11"Please come to the conclusion it is."
0:19:11 > 0:19:15I knew when Paul raised his eyebrows when he saw me filling my bread
0:19:15 > 0:19:16that there might be an issue.
0:19:16 > 0:19:21It was slightly... I wouldn't say burnt, but I like it crispy.
0:19:21 > 0:19:23Well, that was a fall from grace, hey?
0:19:23 > 0:19:26THUNDER RUMBLES
0:19:27 > 0:19:30Bread Week isn't about to get any easier.
0:19:32 > 0:19:35Bakers, for our Technical Challenge today,
0:19:35 > 0:19:38we turned to the bread expert.
0:19:38 > 0:19:39But sadly, she wasn't available,
0:19:39 > 0:19:42so we asked Paul instead if he'd like to contribute a recipe.
0:19:42 > 0:19:44Paul, do you have any wise words?
0:19:44 > 0:19:48We've never done anything like this on Bake Off before.
0:19:48 > 0:19:50It's notoriously difficult.
0:19:50 > 0:19:52More scaremongering than anything else.
0:19:52 > 0:19:54If you'd like to both go back to your enclosures.
0:19:54 > 0:19:59Goodbye, Mary and Paul. Take care. Or should I say auf Wiedersehen?
0:19:59 > 0:20:02Because Paul and Mary would like you to make Dampfnudel.
0:20:02 > 0:20:04Dampfnudel? Yes.
0:20:04 > 0:20:07Paul would like you to make 12 Dampfnudel,
0:20:07 > 0:20:10and just to give you a little clue,
0:20:10 > 0:20:13the word Dampf in German means steam.
0:20:13 > 0:20:15Paul would like this served with two sauces.
0:20:15 > 0:20:18You've got two hours for this, so on your marks... Get set.
0:20:18 > 0:20:20BOTH: Bake.
0:20:24 > 0:20:26Oh!
0:20:26 > 0:20:30I was thinking crumpet, a bit of toast, be fine, hey?
0:20:30 > 0:20:31Dampfnudel.
0:20:31 > 0:20:34I have no idea what a Dampfnudel is.
0:20:34 > 0:20:36This is going to be purely based on intuition.
0:20:36 > 0:20:38This is just so weird.
0:20:40 > 0:20:43What do you think of them, Mary? Bit different, isn't it?
0:20:43 > 0:20:45Dampfnudel. They're a sort of dumpling.
0:20:45 > 0:20:47Why did you choose this?
0:20:47 > 0:20:51We've never actually steamed bread before on the Bake Off,
0:20:51 > 0:20:53so it's the first time that any of the bakers
0:20:53 > 0:20:56would've hit anything like this in their lives, probably.
0:20:56 > 0:20:58One of the problems with this is once the rolls are actually
0:20:58 > 0:21:00on the heat and beginning to steam,
0:21:00 > 0:21:02they may be tempted lift the lid off to have a quick look.
0:21:02 > 0:21:06The moment that they lift that lid off, they'll begin to drop.
0:21:06 > 0:21:09I'm intrigued to know what the underneath is like.
0:21:09 > 0:21:11Now, you can see the caramelisation underneath from the sugar,
0:21:11 > 0:21:13so it's browned underneath.
0:21:13 > 0:21:15I'm going to give you a little bit of plum sauce there
0:21:15 > 0:21:18and the custard, or the creme anglaise.
0:21:18 > 0:21:20So, what we're actually testing them on is knowing
0:21:20 > 0:21:22when dough is actually cooked through -
0:21:22 > 0:21:24in this case, steamed through.
0:21:24 > 0:21:27Just like an iced bun without the icing.
0:21:27 > 0:21:28That's exactly what it is.
0:21:30 > 0:21:31These are completely alien to me.
0:21:31 > 0:21:33I've never seen them, never heard of them.
0:21:33 > 0:21:36First instruction is, "Make a Dampfnudel dough."
0:21:36 > 0:21:38And that's all it says.
0:21:38 > 0:21:39It says to use warm milk,
0:21:39 > 0:21:41which should just get the yeast going
0:21:41 > 0:21:42with the melted butter in there,
0:21:42 > 0:21:44and then I'm going to knead it into a dough.
0:21:44 > 0:21:47It's didn't say anything about kneading it,
0:21:47 > 0:21:49but I'm going to give it a bit of a knead.
0:21:49 > 0:21:51I think it's going to be like a sweet dumpling.
0:21:51 > 0:21:54I've made dumplings loads of times.
0:21:54 > 0:21:56I'm going to knead until it's springy to the touch,
0:21:56 > 0:21:59and then I hope that it's correct.
0:22:01 > 0:22:06Selasi, you're very dramatic with that kneading. Unnecessary.
0:22:06 > 0:22:08Trying to intimidate the other bakers.
0:22:08 > 0:22:10LAUGHTER
0:22:10 > 0:22:13It says, "Prove," but it doesn't say how long to prove it for.
0:22:13 > 0:22:16I'm going to prove it till it's doubled in size.
0:22:16 > 0:22:20I might do it for an hour, so let's see how that goes.
0:22:20 > 0:22:21Boom.
0:22:21 > 0:22:24I've gone for a conservative 50 minutes.
0:22:24 > 0:22:26So, I'm going to save up 30 minutes
0:22:26 > 0:22:29and then I'm going to take a look at that point.
0:22:29 > 0:22:32Making Dampfnudel for Paul and Mary might be nerve-racking,
0:22:32 > 0:22:35but there was a time when these steamed buns
0:22:35 > 0:22:37were a matter of life or death.
0:22:39 > 0:22:42The Dampfnudel first came to prominence in the 17th century
0:22:42 > 0:22:45during one of the longest conflicts in European history -
0:22:45 > 0:22:47the Thirty Years' War.
0:22:47 > 0:22:48Unpaid and hungry,
0:22:48 > 0:22:50Swedish soldiers were ravaging Germany,
0:22:50 > 0:22:52looting towns as they went,
0:22:52 > 0:22:55until they reached the gates of Freckenfeld.
0:22:55 > 0:22:56Imagine the scene -
0:22:56 > 0:23:00a starving, angry army all set to pillage the village
0:23:00 > 0:23:03when up pops local baker Johannes Muck,
0:23:03 > 0:23:05who offers to feed them all himself.
0:23:05 > 0:23:06Brave bloke.
0:23:06 > 0:23:10All he has to do is knock up several hundred batches of Dampfnudel -
0:23:10 > 0:23:13by this afternoon, please - or the village gets it.
0:23:13 > 0:23:16He, his wife and one of his apprentices
0:23:16 > 0:23:21made 1,286 Dampfnudeln.
0:23:21 > 0:23:22That's a lot of Dampfnudeln.
0:23:22 > 0:23:26Yes, never before had so much Dampfnudeln been made in one day.
0:23:26 > 0:23:28A peace treaty through dumplings.
0:23:28 > 0:23:30It's the way forward, surely.
0:23:30 > 0:23:33To mark Johannes' yeast-laden heroism,
0:23:33 > 0:23:38his grandson built a monumental gate catchily known as das Dampfnudeltor.
0:23:38 > 0:23:40He made stone buns,
0:23:40 > 0:23:43the same quantity as they made in Dampfnudeln.
0:23:43 > 0:23:471,286. 86.
0:23:48 > 0:23:51400 years later, the Dampfnudel still holds a special place
0:23:51 > 0:23:54in the hearts of the Freckenfeld townsfolk.
0:23:54 > 0:23:56It's celebrated in an annual festival,
0:23:56 > 0:23:58and even features on their coat of arms.
0:23:58 > 0:24:00And if that wasn't enough...
0:24:00 > 0:24:03the Germans have also written a song about the Dampfnudel.
0:24:03 > 0:24:07Coldplay, watch your back. Take it away, lads.
0:24:07 > 0:24:10THEY SING IN GERMAN
0:24:21 > 0:24:24One hour remaining to make 12 Dampfnudel.
0:24:24 > 0:24:26A voyage of discovery.
0:24:26 > 0:24:28And as their dough proves,
0:24:28 > 0:24:32Paul's recipe demands they begin preparing the first of two sauces.
0:24:32 > 0:24:35And all it says is make a smooth plum sauce.
0:24:35 > 0:24:37Great.
0:24:37 > 0:24:39I've never made a plum sauce before.
0:24:39 > 0:24:41I'm just thinking this is how you would do it.
0:24:41 > 0:24:44Like, soften your plums with the juice,
0:24:44 > 0:24:46add in the sugar and then just cook it down.
0:24:46 > 0:24:48I think you want the colour from the skin to get any sort
0:24:48 > 0:24:50of colour and flavour out of that,
0:24:50 > 0:24:53and then just sieve it once it's done.
0:24:53 > 0:24:57It said smooth plum sauce, so smooth is what they'll get.
0:24:57 > 0:25:01It's quite thick. This is more like a puree.
0:25:03 > 0:25:05It's been in for about 40 minutes.
0:25:07 > 0:25:08I'm going to weigh it...
0:25:11 > 0:25:12It is 900.
0:25:12 > 0:25:15Now, I'm going to divide it into 12 bowls.
0:25:15 > 0:25:16I'm just working out what that will be,
0:25:16 > 0:25:18so I've got to try to do some maths.
0:25:21 > 0:25:23What's 900 divided by 12?
0:25:23 > 0:25:26900 divided by 12...
0:25:26 > 0:25:2750...
0:25:27 > 0:25:31Sort of... Eight... 80 something?
0:25:31 > 0:25:34Let's do it. Four, eight, 12, 16...
0:25:34 > 0:25:37900. 90... 75. Oh, I had 80, just over...
0:25:37 > 0:25:40The most painful, painful hour of television you will ever watch.
0:25:40 > 0:25:42Between us, we've got it. Thanks.
0:25:43 > 0:25:46Is there a way to roll it? Is there? I don't know.
0:25:47 > 0:25:50Kate. How are your balls? I'm just pinching their bottoms.
0:25:50 > 0:25:53Very, very good. No-one wants the seam showing.
0:25:53 > 0:25:56What is that? That's poaching liquid.
0:25:56 > 0:25:57Do they sit in that?
0:25:57 > 0:26:00It says, "Off the heat, add the dough balls to the poaching liquid,
0:26:00 > 0:26:02"and leave for a second prove." You're quite calm.
0:26:02 > 0:26:04I don't know what I'm doing, so if I get it horribly wrong,
0:26:04 > 0:26:07it doesn't really matter because... Well, no, that's right.
0:26:07 > 0:26:10Because these will always be the best Dampfnudel I've ever made.
0:26:10 > 0:26:11That is for sure.
0:26:11 > 0:26:14I have no idea how long the second prove will be.
0:26:17 > 0:26:21It's a juggle between longer to prove, and then less time to cook.
0:26:21 > 0:26:24I'm just going to put them back in for the second prove.
0:26:25 > 0:26:27GERMAN ACCENT: OK, my darlings.
0:26:27 > 0:26:31News just in, you have 30 minutes to complete your lovely Dampfnudel.
0:26:31 > 0:26:34You'll need to be steaming those buns and let them puff up
0:26:34 > 0:26:35like the golden balls of magic that they are.
0:26:35 > 0:26:37NORMAL ACCENT: I've never eaten one.
0:26:37 > 0:26:40I'm beginning to think I probably ought to get them cooking.
0:26:41 > 0:26:43Time to steam.
0:26:43 > 0:26:46I think I might give them a 15-minute cook?
0:26:46 > 0:26:49It doesn't say how long you're supposed to be steaming them for,
0:26:49 > 0:26:52so it's just going by eye.
0:26:52 > 0:26:53Step seven is steam the dough balls,
0:26:53 > 0:26:56and step eight is make a vanilla custard.
0:26:56 > 0:26:58I feel like making the custard is a hint as to how long
0:26:58 > 0:27:01to steam them for, so basically when the custard's done,
0:27:01 > 0:27:03I'm going to take the lid off.
0:27:06 > 0:27:08Even if they think they know
0:27:08 > 0:27:10what a cooked Dampfnudel should look like...
0:27:10 > 0:27:12Turn that up ever so slightly.
0:27:12 > 0:27:15..steaming makes it almost impossible to see.
0:27:17 > 0:27:18I have no idea what I'm looking for.
0:27:18 > 0:27:21You're not alone, you're not alone.
0:27:21 > 0:27:23I've estimated it at about 15 minutes.
0:27:23 > 0:27:24So, I've got about six minutes left.
0:27:24 > 0:27:26And I don't want to lift the lid before then,
0:27:26 > 0:27:28cos they're meant to be really humid, I think.
0:27:28 > 0:27:29Like dumplings.
0:27:34 > 0:27:37It's looking good. I should stop opening it, actually.
0:27:40 > 0:27:42Definitely on the move.
0:27:44 > 0:27:45Yeah.
0:27:47 > 0:27:49Three... Two... One.
0:27:52 > 0:27:53They're quite big.
0:27:53 > 0:27:55They've gone huge!
0:27:55 > 0:27:57They've been in 15 minutes.
0:27:58 > 0:28:01I'm amazed. I think they're wonderful.
0:28:01 > 0:28:03It says, "Cook until they're crisp."
0:28:03 > 0:28:05I'm not really going to know when they're crisp.
0:28:05 > 0:28:09Apart from stopping it before I smell a burning smell.
0:28:09 > 0:28:11I'm kind of touching them, they're dry on the top.
0:28:11 > 0:28:13So now we're just reducing this down
0:28:13 > 0:28:15and hopefully getting golden, crispy bottoms.
0:28:15 > 0:28:17But there's a lot of liquid still in here.
0:28:19 > 0:28:21Hopefully there's enough time to do it.
0:28:21 > 0:28:25You have got five minutes before the noodles of doom
0:28:25 > 0:28:26need to hit Paul's mouth.
0:28:26 > 0:28:29I'm struggling. They're cooking at different speeds.
0:28:29 > 0:28:31Just trying to make sure that I don't burn some bits
0:28:31 > 0:28:33and leave other bits raw.
0:28:33 > 0:28:35Might turn it down to number one.
0:28:35 > 0:28:37I can smell... Yeah. Going to turn it down a bit.
0:28:37 > 0:28:40It's definitely now starting to crispen it up.
0:28:40 > 0:28:41You can start to smell it.
0:28:41 > 0:28:43Is that coming from mine?
0:28:43 > 0:28:46There's a bit of smoke coming... Little bit of smoke, Selasi.
0:28:46 > 0:28:49It's like, the kind of burn that you like. Let's call it caramelised.
0:28:49 > 0:28:52That's it. Yeah. As long as you believe that, Selasi. Yeah.
0:28:55 > 0:28:58They're definitely not crisp underneath. I hate them.
0:28:58 > 0:28:59I absolutely hate them.
0:28:59 > 0:29:01That's horrible, isn't it?
0:29:02 > 0:29:06That one is certainly brown on the bottom. They're springing back.
0:29:06 > 0:29:08That's all I got to go on, currently.
0:29:08 > 0:29:10One of them looks a bit underdone.
0:29:10 > 0:29:13But the others are cooked, and are burning on the bottom.
0:29:13 > 0:29:16I don't know why I'm shaking them. Should they be separate?
0:29:16 > 0:29:17I don't know.
0:29:19 > 0:29:22They don't look particularly appetising.
0:29:22 > 0:29:24Please be good. Please.
0:29:24 > 0:29:27OK, bakers. That's it, your time is up.
0:29:27 > 0:29:29Rising fear in the tent.
0:29:29 > 0:29:31Also rising dampf.
0:29:31 > 0:29:33Please bring up the Dampfnudeln.
0:29:44 > 0:29:48Paul and Mary will have no idea whose Dampfnudel are whose.
0:29:48 > 0:29:52What we're looking for is 12 equal steamed buns,
0:29:52 > 0:29:56cooked all the way through, with a brown base.
0:29:56 > 0:29:58So we'll start from this side.
0:29:58 > 0:29:59It's got a bit bounce of to it,
0:29:59 > 0:30:02which means that they feel as though they're actually cooked there.
0:30:03 > 0:30:05They've overcooked it slightly.
0:30:05 > 0:30:07But it's actually cooked all the way through.
0:30:07 > 0:30:12The plum sauce looks beautifully clear, just the right consistency.
0:30:12 > 0:30:14That's pretty good.
0:30:14 > 0:30:17What makes those wrinkly, all on top?
0:30:17 > 0:30:20Could have brought them off too early, so they've shrunk back down.
0:30:20 > 0:30:23That is black. Oh, it is.
0:30:23 > 0:30:24It is black. It is.
0:30:24 > 0:30:28Now, that one is raw. Difficult to eat.
0:30:28 > 0:30:29I mean, you've got raw dough.
0:30:32 > 0:30:34Now, this looks smooth.
0:30:34 > 0:30:38They have that nice dome, which they should have. Yes.
0:30:38 > 0:30:40It is cooked. The plum sauce is good.
0:30:40 > 0:30:43And, actually, the Dampfnudel's got a great taste to it.
0:30:43 > 0:30:45These are...
0:30:45 > 0:30:48raw pieces of dough.
0:30:48 > 0:30:50So, you're going to have the dough on the top...
0:30:50 > 0:30:52Oh, there you go, dough underneath, too.
0:30:52 > 0:30:54So what you can actually do with this one,
0:30:54 > 0:30:55is turn it back into a dough.
0:30:58 > 0:30:59Massively under-proved.
0:30:59 > 0:31:02Well cooked through. But they're just minute.
0:31:02 > 0:31:05Let's have a quick look. Good colour underneath. Brown on the bottom.
0:31:05 > 0:31:07We have got that.
0:31:07 > 0:31:11It's very close-textured, and when I squeeze it, it stays down. Mm-hm.
0:31:11 > 0:31:15But it tastes great. And the sauces are pretty good, too.
0:31:15 > 0:31:19Now, these feel like they're cooked through.
0:31:19 > 0:31:20Undercooked at the top.
0:31:20 > 0:31:23Which means they may have opened the lid a little bit too early.
0:31:23 > 0:31:26This is really rather thick, this sauce.
0:31:26 > 0:31:28Do you want a hacksaw, Mary, to get it...? There it is.
0:31:28 > 0:31:31No, no, it's just a little bit overboiled.
0:31:31 > 0:31:35Now, this looks quite well-domed. And actually well cooked, as well.
0:31:39 > 0:31:40It's slightly underdone, this one.
0:31:41 > 0:31:44Oh, they were minutes away.
0:31:44 > 0:31:48Bit overcooked on the bottom. Yes. Massively overcooked on the bottom.
0:31:48 > 0:31:51The texture's not that bad. It is cooked through.
0:31:51 > 0:31:53Plum sauce is a little bit too thick.
0:31:53 > 0:31:56Custard is pretty good.
0:31:56 > 0:32:00Next one. We have a little bit of raw dough on the top.
0:32:00 > 0:32:03Nice colour underneath, though. Needed longer in the steamer.
0:32:03 > 0:32:05And you can see it straightaway.
0:32:05 > 0:32:09So, the top quarter is raw, but right down the bottom is OK.
0:32:10 > 0:32:12Last one. We have raw dough again.
0:32:12 > 0:32:13(Oh, no.)
0:32:13 > 0:32:16Good colour underneath. Lot of dough.
0:32:16 > 0:32:18It is cooked down at the bottom, though.
0:32:18 > 0:32:20Sauce consistency is fine.
0:32:20 > 0:32:22Good flavour.
0:32:22 > 0:32:23OK.
0:32:23 > 0:32:26Paul and Mary will now rank the Dampfnudel
0:32:26 > 0:32:27from the worst to the best.
0:32:27 > 0:32:29In 10th place, who's this?
0:32:29 > 0:32:31That's me.
0:32:31 > 0:32:32They're not done.
0:32:32 > 0:32:36In ninth place is this one. Whose was this?
0:32:36 > 0:32:37Oh, that's me.
0:32:37 > 0:32:40The size was good, but it was pretty inedible.
0:32:40 > 0:32:42Kate is eighth. Michael seventh.
0:32:42 > 0:32:45Benjamina sixth. Selasi fifth.
0:32:45 > 0:32:47And Tom is fourth.
0:32:47 > 0:32:49In third place is this one.
0:32:49 > 0:32:52Pretty good. Overall, the sauces were good.
0:32:52 > 0:32:53And it was edible.
0:32:53 > 0:32:55And in second place...
0:32:58 > 0:33:02Properly cooked through, and two nice sauces.
0:33:02 > 0:33:04And in first place.
0:33:04 > 0:33:06APPLAUSE
0:33:07 > 0:33:11Overall, it was the one I thought was closest to mine.
0:33:11 > 0:33:12Still a million miles away...
0:33:12 > 0:33:13LAUGHTER
0:33:13 > 0:33:16But closest to mine. I aspire, I aspire.
0:33:16 > 0:33:18Well done, Barb. Thank you. Well done.
0:33:18 > 0:33:21I'm absolutely amazed.
0:33:21 > 0:33:23It's pure luck that I'm older than everybody else,
0:33:23 > 0:33:26and maybe I've just made more dumplings than anybody else.
0:33:26 > 0:33:29It's nice to end the day on a high, for a change.
0:33:29 > 0:33:32I'm feeling better. I am feeling a lot better.
0:33:32 > 0:33:35The idea was that I'd get better as these two days progress,
0:33:35 > 0:33:36but actually I've got worse.
0:33:36 > 0:33:38The worst thing for me was when the dough was so raw
0:33:38 > 0:33:40that he formed it into a ball.
0:33:40 > 0:33:42I thought he was going to throw it at someone!
0:33:49 > 0:33:51So, the bakers had a bit of a mixed day yesterday.
0:33:51 > 0:33:54There seemed to be quite a lot of raw dough.
0:33:54 > 0:33:56There's a large group that are in trouble.
0:33:56 > 0:33:58Unusually, Jane.
0:33:58 > 0:34:01Oh, she was Star Baker in week one! What is Jane doing down there? Kate.
0:34:01 > 0:34:03Kate! She did so well last week.
0:34:03 > 0:34:07Michael. Benjamina, she's beginning to stumble a little bit.
0:34:07 > 0:34:08Andrew has fared really well.
0:34:08 > 0:34:12Would you see him in contention for Star Baker, Mary? He could be.
0:34:12 > 0:34:15As is Tom. Val seems to have done much better in the technical.
0:34:15 > 0:34:18Rav and Candice, they're both in the middle there. Yeah.
0:34:18 > 0:34:20So, if they have a good day today, it could save them,
0:34:20 > 0:34:23or could actually catapult them down again. You've gone from saying,
0:34:23 > 0:34:25"There's quite a large group of people in trouble,"
0:34:25 > 0:34:27to, "Everyone's in trouble." Pretty much.
0:34:27 > 0:34:29And a lot of it is resting on how they perform today.
0:34:29 > 0:34:32Well, it's all a huge surprise, what's happened up until now.
0:34:38 > 0:34:40Welcome to Showstopper Day.
0:34:40 > 0:34:43Now, Mary and Paul would love you to make
0:34:43 > 0:34:46a savoury plaited centrepiece.
0:34:46 > 0:34:48It can be any shape or size.
0:34:48 > 0:34:51It should have three flours within it.
0:34:51 > 0:34:54You have four hours to complete this challenge.
0:34:54 > 0:34:57On your marks, get set... Bake!
0:35:01 > 0:35:04This bake really needs to go really, really well.
0:35:04 > 0:35:06What am I going to do first?
0:35:06 > 0:35:08MARY: The Showstopper has to be spectacular.
0:35:08 > 0:35:10And it's got to be a whopping loaf.
0:35:10 > 0:35:13Imagine using three flours -
0:35:13 > 0:35:16if they're twisted together they rise at a different time.
0:35:16 > 0:35:19When you're doing your plait, you've got to make sure each of the strands
0:35:19 > 0:35:22are exactly the same shape and width.
0:35:22 > 0:35:25What you want is a beautiful, uniform plait,
0:35:25 > 0:35:27and that is quite tricky to do.
0:35:27 > 0:35:28The Star Baker of Bread Week
0:35:28 > 0:35:31has always gone on to the final of Bake Off. Watch this space.
0:35:34 > 0:35:37Good morning. Morning, Kate. Hello. Tell us all about your savoury loaf.
0:35:37 > 0:35:39I've combined two traditions that we have in the family.
0:35:39 > 0:35:42One's making corn dolls, and one's making the harvest loaf.
0:35:42 > 0:35:45What plaits are you doing? These are four-string plaits...
0:35:45 > 0:35:47They're four, yeah. And this is like an eight-string herringbone.
0:35:47 > 0:35:49Gracious me.
0:35:49 > 0:35:50Kate's ambitious corn maiden
0:35:50 > 0:35:53contains goat's cheese and onion focaccia,
0:35:53 > 0:35:54beer-flavoured rye plaits,
0:35:54 > 0:35:57and spelt ears of corn filled with Cheddar.
0:35:57 > 0:35:58Well, have you got a corn doll?
0:35:58 > 0:36:01I have, it's one my children made, so... Let's have a look.
0:36:01 > 0:36:03MEL: Isn't that a fertility symbol, Kate? I think it may be.
0:36:03 > 0:36:05This is very fertile, this, isn't it? Yeah.
0:36:05 > 0:36:08Do you want to have more children, Kate? Absolutely not.
0:36:08 > 0:36:11I love the ones I've got. Yes. But... You're not planning on any...
0:36:11 > 0:36:12No, no more, no.
0:36:13 > 0:36:17Michael's savoury plaited centrepiece is also a family affair.
0:36:17 > 0:36:20I'm making Cypriot-inspired plaited loaf bread.
0:36:20 > 0:36:23Drawing on my inspiration of my grandma,
0:36:23 > 0:36:25and baking at home with her, and stuff like that.
0:36:25 > 0:36:27So it definitely is like a traditional Cypriot
0:36:27 > 0:36:29flavour combination.
0:36:29 > 0:36:31If it goes down well with Paul, it would be good.
0:36:31 > 0:36:33I know he knows the flavours quite well.
0:36:33 > 0:36:36Michael will celebrate the year his family's homeland
0:36:36 > 0:36:39became independent by recreating the Cypriot flag
0:36:39 > 0:36:41with plaited breads flavoured with olives,
0:36:41 > 0:36:43coriander and sun-dried tomatoes.
0:36:43 > 0:36:45I heard, as well, that there's family alcohol. Yeah.
0:36:45 > 0:36:47Are you talking about zivania? Yeah. Zivania?
0:36:47 > 0:36:50It's about 99% proof. Could strip paint off a car.
0:36:50 > 0:36:53This one... This one probably is.
0:36:53 > 0:36:56It's from one of my aunts' villages. Wow. It's pretty strong. Oh.
0:36:56 > 0:36:58You'll be fine, Mary. Yeah.
0:36:58 > 0:37:01Just have it after your other breads, so can actually taste them.
0:37:01 > 0:37:03Thank you very much. Thank you very much. Good luck.
0:37:06 > 0:37:11Today, I'm making two types of rye and one kamut bread.
0:37:11 > 0:37:14The only thing I can liken it to is like a spelt-type flour.
0:37:14 > 0:37:16It's quite natty.
0:37:16 > 0:37:19Candice's plaited kamut will be filled with mozzarella and olives.
0:37:19 > 0:37:20It'll sit on top of
0:37:20 > 0:37:22a light and dark rye twist.
0:37:22 > 0:37:26So I do the knead three times over, knead it for ten seconds,
0:37:26 > 0:37:28leave it for ten minutes, knead it for ten seconds...
0:37:28 > 0:37:31Two... Three...
0:37:31 > 0:37:33It worked really nicely at home.
0:37:34 > 0:37:37Kneading is now more crucial than ever.
0:37:37 > 0:37:40The plaited centrepieces will only hold their shape
0:37:40 > 0:37:43if the bakers have built up enough gluten in the dough.
0:37:43 > 0:37:46So, the key thing is both managing time and making sure I get
0:37:46 > 0:37:49the right bits thick enough that it supports the loaf.
0:37:49 > 0:37:53Andrew's large woven rye basket will need to be strong enough
0:37:53 > 0:37:55to support a wholemeal pesto-filled rim
0:37:55 > 0:37:58and a giant handle flavoured with orange and cardamom.
0:37:58 > 0:38:01If it's not thick enough, it will lean.
0:38:01 > 0:38:03I don't want a Leaning Tower of Basket.
0:38:03 > 0:38:06But Andrew's centrepiece may not be the biggest.
0:38:06 > 0:38:08I'm doing a two-piece centrepiece.
0:38:08 > 0:38:12One is good to be a serpent, which is Jormungandr... Sorry?
0:38:12 > 0:38:16Jormungandr. And Mjolnir, which is Thor's hammer.
0:38:17 > 0:38:19The dark rye and spelt snake,
0:38:19 > 0:38:22filled with cranberries and walnuts, will feel the might of
0:38:22 > 0:38:23Thor's rye and spelt hammer,
0:38:23 > 0:38:25flavoured with ale and seaweed.
0:38:25 > 0:38:28What seaweed are you using? I'm using laver.
0:38:28 > 0:38:30Lava? Laver, yeah. As in a volcano?
0:38:30 > 0:38:32As in colour. It's a slightly out-there flavour.
0:38:32 > 0:38:34But one I thought was interesting to try.
0:38:34 > 0:38:37May the power of Thor be with you now. Indeed!
0:38:37 > 0:38:40But even Tom might not have the largest Showstopper.
0:38:40 > 0:38:42It's going to be a Noah's Ark.
0:38:42 > 0:38:43So, Two By Two?
0:38:43 > 0:38:46No, it's As They All Went Into The Ark For To Get Out Of The Rain.
0:38:46 > 0:38:49It's a hymn. As a plait?
0:38:49 > 0:38:52Yes. It's plaited. So it's a plaited ark hymn?
0:38:52 > 0:38:53Yes.
0:38:55 > 0:38:57A white and wholemeal bread ark,
0:38:57 > 0:38:59topped with a tomato and basil flavoured roof, will rescue
0:38:59 > 0:39:02an assortment of spelt bread animals.
0:39:02 > 0:39:05There'll be an elephant. One elephant? Or...?
0:39:05 > 0:39:07The whole point is...
0:39:07 > 0:39:08They've argued.
0:39:08 > 0:39:10Two giraffes. Of course.
0:39:10 > 0:39:11And there'll be a dove.
0:39:11 > 0:39:12A dove? A dove.
0:39:12 > 0:39:14Don't they need two? Need two doves?
0:39:14 > 0:39:16Well, one's flown away.
0:39:16 > 0:39:19I normally bake with very simple flours,
0:39:19 > 0:39:20nothing too complicated.
0:39:20 > 0:39:23I've never actually baked with spelt flour.
0:39:23 > 0:39:27Selasi's spelt tear-and-share loaf will be filled with dry-cured beef
0:39:27 > 0:39:29and sun-dried tomatoes.
0:39:29 > 0:39:31It will sit beneath a multi-seeded tree,
0:39:31 > 0:39:33and a star-shaped loaf topped with chillies.
0:39:33 > 0:39:35We seem to have a tree,
0:39:35 > 0:39:38and then a tear-and-share ball, but they're not actually related?
0:39:38 > 0:39:41On a trip to Egypt, we went to a Bedouin tent,
0:39:41 > 0:39:43and then we all sat under a tree
0:39:43 > 0:39:46and just ate together and it was just, like... Us sharing.
0:39:46 > 0:39:48That's the whole piece. It's a lovely story. Yeah. It is.
0:39:48 > 0:39:50It is a lovely story. Yeah - Jackanory.
0:39:52 > 0:39:56Proving multiple doughs requires careful planning.
0:39:56 > 0:39:58The variety of flours used will mean each batch
0:39:58 > 0:40:00will rise at a different rate.
0:40:01 > 0:40:03I will not be serving anyone raw dough today.
0:40:03 > 0:40:05I really want to prove it until it's doubled in size,
0:40:05 > 0:40:08but I will compromise the proving to make sure that my bread is
0:40:08 > 0:40:12baked right through. And if multiple proving wasn't hard enough...
0:40:12 > 0:40:14That going to fit? ..at the same time...
0:40:16 > 0:40:20..some bakers have set themselves the extra task of making fillings.
0:40:20 > 0:40:24This time I've gone a lot more conservative than I did yesterday.
0:40:24 > 0:40:26It was pretty hot.
0:40:26 > 0:40:28So normally pesto is with pine nuts,
0:40:28 > 0:40:30but I'm using walnuts and pistachios.
0:40:30 > 0:40:33Benjamina is pinning her hopes on her pesto and feta filled
0:40:33 > 0:40:38spelt spirals which will top her onion and tomato rye loaf.
0:40:38 > 0:40:41How are you feeling? Oh, this has got to be good. Do you feel that?
0:40:41 > 0:40:45I'm just a bit... I just want it to bake. It's just got to bake.
0:40:45 > 0:40:49Because the first one was raw. It would be good, wouldn't it?
0:40:49 > 0:40:50It would be good if it was cooked.
0:40:50 > 0:40:54I'm using ingredients that you won't necessarily find in pesto.
0:40:54 > 0:40:55Garlic, it's got ginger, coriander...
0:40:55 > 0:40:58It's got some chillies in it and it tastes good.
0:40:58 > 0:41:01Rav's spiced pesto will fill the bottom tier of his Diwali
0:41:01 > 0:41:02centrepiece.
0:41:02 > 0:41:05His other layers will be filled with a fragrant coconut and masala
0:41:05 > 0:41:09chutney. What's your favourite? I think that's my favourite. That.
0:41:09 > 0:41:12That? That is the coconut chutney. Shut your eyes.
0:41:12 > 0:41:15No, I've played Guess The Smell with you before and come a cropper.
0:41:15 > 0:41:17Can I say, this is a terribly difficult game.
0:41:17 > 0:41:20Let's play Melanie's Guess The Smell. Right, Guess The Smell.
0:41:21 > 0:41:22Tell me when the smell is present,
0:41:22 > 0:41:25cos I'm just getting you at the moment and it's really unpleasant.
0:41:26 > 0:41:27Is it there? Yep.
0:41:27 > 0:41:29That's nothing, that's metal.
0:41:29 > 0:41:32LAUGHTER
0:41:32 > 0:41:34Smell The Timer, that's my new game!
0:41:35 > 0:41:38I want to slowly cook down the chorizo to release
0:41:38 > 0:41:41all that lovely...aroma.
0:41:41 > 0:41:43Oh, it smells so good.
0:41:43 > 0:41:45Jane's chorizo and chilli
0:41:45 > 0:41:47will fill the plaited ring of her centrepiece.
0:41:47 > 0:41:49The middle will be stuffed with
0:41:49 > 0:41:50pecan, Parmesan and pesto.
0:41:50 > 0:41:53Showstopper day. Don't, I've been worrying all night about it.
0:41:53 > 0:41:57Did you sleep? Up until about four o'clock.
0:41:57 > 0:42:01Listen, there's a lot riding on this day for many people in this tent.
0:42:01 > 0:42:03There is. There really is.
0:42:03 > 0:42:05You're not alone in that.
0:42:05 > 0:42:08Well, I'm going to take advice from yesterday - turn the oven down,
0:42:08 > 0:42:10cook it for a bit longer.
0:42:10 > 0:42:13Long and low.
0:42:13 > 0:42:15Bye-bye, Jane. Bye-bye.
0:42:16 > 0:42:20All right, my arty Vincent van Doughs, you've got two hours left.
0:42:20 > 0:42:23I need to...
0:42:23 > 0:42:25turn this into a basket.
0:42:25 > 0:42:28The bakers now need to act fast.
0:42:28 > 0:42:29That's looking all right.
0:42:29 > 0:42:33They need to fill, plait and shape their loaves for a second prove...
0:42:35 > 0:42:38..but be careful to leave enough time for baking.
0:42:38 > 0:42:41Paul said yesterday about being careful not to overladen
0:42:41 > 0:42:42your bread with ingredients.
0:42:42 > 0:42:44I would at home probably shove all that in,
0:42:44 > 0:42:47but I'm going to be good, so I don't overstuff it.
0:42:48 > 0:42:51Adding my olives to my kamut.
0:42:52 > 0:42:55It's really important to be precise so that all the braids are
0:42:55 > 0:42:57the same size, so the braids look uniform.
0:42:57 > 0:43:01Just trying to remember how to plait, now. This one goes under...
0:43:01 > 0:43:03I won't say my plaiting skills are the best.
0:43:03 > 0:43:07Anything above three strands, I can't do.
0:43:09 > 0:43:11You've got to give it enough room to expand,
0:43:11 > 0:43:14otherwise it just gets into one big glob.
0:43:14 > 0:43:15Right over...
0:43:16 > 0:43:18Still not right! NERVOUS LAUGH
0:43:19 > 0:43:20Nope.
0:43:20 > 0:43:23This is the most concentrated I can ever be.
0:43:24 > 0:43:28It needs to have a flat base and a flat top. I haven't plaited a lot.
0:43:28 > 0:43:30I was busy playing football and watching the girls!
0:43:30 > 0:43:33You take the string on the left under the middle two strings,
0:43:33 > 0:43:35back over the last one.
0:43:35 > 0:43:37I don't think the four-string plaits are too difficult.
0:43:37 > 0:43:40I used to do this with my pony's tail.
0:43:40 > 0:43:44This is the serpent. It's a six-strand plait.
0:43:44 > 0:43:49Just poking in some mozzarella before it goes for its second prove.
0:43:49 > 0:43:52All the careful plaiting could be undone in the second prove.
0:43:52 > 0:43:55I'm going to leave it to prove for...40 minutes.
0:43:55 > 0:43:59The bakers need to ensure it doesn't expand too much and lose its shape,
0:43:59 > 0:44:04while at the same time continuing to plait their remaining elements.
0:44:04 > 0:44:06The shape that you've created here...
0:44:06 > 0:44:08It's very male, isn't it?
0:44:08 > 0:44:10Yes, it's a hammer, strong,
0:44:10 > 0:44:11it's also a T.
0:44:11 > 0:44:13T for Thor, T for Tom.
0:44:13 > 0:44:17I'm not being led. My mum's going to watch this!
0:44:17 > 0:44:20She's coming out, but I've got about six minutes before she needs to
0:44:20 > 0:44:23go in the oven, so I'm going to just start popping these on her.
0:44:23 > 0:44:26She will get as many plaits as I've made.
0:44:26 > 0:44:29Everyone apart from Kate has at least two loaves to bake...
0:44:29 > 0:44:32I've really got to crack on. I'm going to get that one in the oven.
0:44:32 > 0:44:34..and only one oven.
0:44:36 > 0:44:38That's it, the serpent in the oven.
0:44:39 > 0:44:42CUT GLASS ACCENT: Bakers, half an hour left on this challenge.
0:44:42 > 0:44:44Well BREAD(!)
0:44:44 > 0:44:47I don't know why I made such ruddy large loaves.
0:44:47 > 0:44:49Could really do with another oven!
0:44:49 > 0:44:52(You can do it.) She's in.
0:44:52 > 0:44:54So now the Jormungandr cools,
0:44:54 > 0:44:56and we'll bake the hammer.
0:44:56 > 0:44:59And we've got about 30 minutes left.
0:44:59 > 0:45:01These take about 25 minutes,
0:45:01 > 0:45:03so we're cutting it quite fine.
0:45:03 > 0:45:05It's a trade-off between having that one cooked
0:45:05 > 0:45:06or having this one cooked!
0:45:06 > 0:45:09Cos I think that could use another 5 minutes.
0:45:11 > 0:45:13Is it? Isn't it? It should be...
0:45:13 > 0:45:1785 to 90 degrees C in the middle.
0:45:17 > 0:45:19It should be cooked.
0:45:19 > 0:45:21Every time I've made it before, when it's been hollow, it's been cooked,
0:45:21 > 0:45:25but with all the raw dough that's been flying around, I'm just...
0:45:25 > 0:45:27hyper paranoid.
0:45:27 > 0:45:28I'm quite happy with that.
0:45:28 > 0:45:31I've got a bit of time for it to cool down.
0:45:31 > 0:45:32Not cooked.
0:45:33 > 0:45:36It's the problem when you've got a big lump of dough for an elephant,
0:45:36 > 0:45:38it does take a long while to cook.
0:45:38 > 0:45:41Yesterday Paul said my loaf was minutes off being cooked.
0:45:41 > 0:45:44So...I'm giving it the minutes.
0:45:44 > 0:45:46Bakers, you've got five minutes to get your plaits out.
0:45:50 > 0:45:53I'm going to go until we have one minute spare.
0:45:53 > 0:45:55Come on - cook. Cook!
0:45:55 > 0:45:57Come on, now.
0:45:57 > 0:45:59Be cooked.
0:45:59 > 0:46:02Is it an elephant or a tortoise, Val? And these are...
0:46:02 > 0:46:05Slugs? No...
0:46:05 > 0:46:07Giraffes! Oh, blast!
0:46:08 > 0:46:13Quick, Val - bandage it up, bandage it up, old girl. There we go.
0:46:13 > 0:46:18Val, health and safety, Val. Hold it. Look, I've got a big old split.
0:46:20 > 0:46:21HOLLOW THUDDING
0:46:26 > 0:46:28METALLIC CRASH Sh!
0:46:30 > 0:46:32It's coming out.
0:46:42 > 0:46:45This is the Cypriot flag. It's got to come out...
0:46:50 > 0:46:52..cooked or not.
0:46:58 > 0:47:01Bakers, let's put this challenge to BREAD.
0:47:01 > 0:47:04Time is up, move your bakes to the end of your work stations,
0:47:04 > 0:47:05thank you. Well done.
0:47:06 > 0:47:09(I'm worried about it. Don't be worried.)
0:47:23 > 0:47:27Jane, would you like to bring up your savoury plaited centrepiece?
0:47:35 > 0:47:37It is a beautiful colour. Thank you.
0:47:37 > 0:47:39The definition on the outside is there,
0:47:39 > 0:47:43but there's a lot of breaks in this. It is baked beautifully.
0:47:43 > 0:47:45This is the one with the chorizo in it.
0:47:46 > 0:47:48The paprika in there is lovely.
0:47:48 > 0:47:51The whole flavours on the outside are delicious and the texture
0:47:51 > 0:47:53is very good, as well. Oh, thank you.
0:47:53 > 0:47:55And this one is the pesto one. Yes.
0:47:55 > 0:47:57I like it. Oh, thank you. Mm!
0:47:57 > 0:48:00Nice bit of spring on there, lots of flavour, good plaiting.
0:48:00 > 0:48:04I think it's absolutely beautiful. Well done. Oh, thank you so much.
0:48:04 > 0:48:06What a splendid loaf to start with!
0:48:13 > 0:48:16I can't really see which is Noah's Ark and which is the animals.
0:48:18 > 0:48:21Is that a chicken? It's a giraffe, Paul. Ah.
0:48:21 > 0:48:23It's a bit...
0:48:23 > 0:48:25It's not a mess, it's informal.
0:48:27 > 0:48:28This is raw.
0:48:28 > 0:48:31The smell is amazing, though. Lovely flavour.
0:48:31 > 0:48:34Now, our elephant here also looks underbaked.
0:48:35 > 0:48:38Yeah, this one is raw.
0:48:38 > 0:48:41Getting to the ark, it's a bit doughy. Yep.
0:48:41 > 0:48:43Ooh, bit salty, as well.
0:48:43 > 0:48:47That was the idea of it. Good one, Val. Like the sea? Yep.
0:48:48 > 0:48:49Right, OK.
0:48:49 > 0:48:51You can do design.
0:48:51 > 0:48:52The idea is fantastic,
0:48:52 > 0:48:55but I don't think it was executed to a high standard.
0:49:03 > 0:49:06Your proving is very good cos it's very bold,
0:49:06 > 0:49:08it's round, it's shiny, it's equal.
0:49:08 > 0:49:10The plaiting is excellent.
0:49:10 > 0:49:12I think you've done a very good job from the outside.
0:49:17 > 0:49:20When you put some cranberries in there, walnuts in there,
0:49:20 > 0:49:23you expect to have at least that in every single bite and you're
0:49:23 > 0:49:24just not getting that.
0:49:24 > 0:49:28The texture is spot-on and the bake is very, very good, too.
0:49:28 > 0:49:31This has got stout... And seaweed, as well.
0:49:31 > 0:49:33The bake and texture on this is spot-on.
0:49:33 > 0:49:36I've never had seaweed in bread before.
0:49:36 > 0:49:38I like it.
0:49:44 > 0:49:46It certainly does look a centrepiece,
0:49:46 > 0:49:51which is what we've asked for. And it has a beautifully defined plait.
0:49:51 > 0:49:55It is a weave rather than a joined up... You have big gaps, there.
0:49:55 > 0:49:56These are too big.
0:50:07 > 0:50:09The flavour of the cardamom and orange is beautiful.
0:50:09 > 0:50:10Perfect balance between the two.
0:50:10 > 0:50:13But the flavour of all three are very, very good. OK.
0:50:13 > 0:50:15Well done, Andrew. Very good, well done.
0:50:17 > 0:50:20A pith helmet of bread. Just adorned...
0:50:20 > 0:50:22with our love.
0:50:26 > 0:50:30The design looks great. Bold, big beautiful. And a glorious colour.
0:50:32 > 0:50:34That's a lovely flavour. Very good.
0:50:34 > 0:50:37Feta and the herbs combination is stunning.
0:50:37 > 0:50:39Onions give it a good flavour.
0:50:41 > 0:50:43Gorgeous, gorgeous, gorgeous.
0:50:51 > 0:50:54Quite hot. It's got a bit of heat in there, hasn't it?
0:50:54 > 0:50:56Let's move onto the next one.
0:50:57 > 0:51:00It tastes lovely. You could have put more flavour in there, though.
0:51:00 > 0:51:01This was wholemeal? Yes.
0:51:02 > 0:51:04The filling is delicious,
0:51:04 > 0:51:07but the actual bread itself just doesn't have the spring.
0:51:11 > 0:51:13So this is the tree. Yes.
0:51:13 > 0:51:15And this is to represent...
0:51:15 > 0:51:17That was meant to be a star.
0:51:17 > 0:51:21I can't see a visible plait, it's all over the place.
0:51:21 > 0:51:23Very close texture.
0:51:23 > 0:51:25It's not strong enough on the flavour.
0:51:25 > 0:51:28You can toast some of the seeds to bring out the flavour.
0:51:28 > 0:51:32That looks good. It looks tempting, I want to eat it.
0:51:32 > 0:51:33When you get that bresaola,
0:51:33 > 0:51:35it's delicious, cos the texture is spot-on
0:51:35 > 0:51:37and the flavours are coming through beautifully.
0:51:37 > 0:51:40But you haven't driven it together as one centrepiece -
0:51:40 > 0:51:43what you've got is three loaves and sort of come up with a story,
0:51:43 > 0:51:45that, yeah, it comes together as a centrepiece.
0:51:45 > 0:51:47Which doesn't really wash with me!
0:51:51 > 0:51:54How do you think it went? Yiamas, by the way. Thank you.
0:51:56 > 0:51:58Um, it went all right, I think.
0:51:58 > 0:52:00LAUGHTER
0:52:00 > 0:52:02Brace, brace(!)
0:52:02 > 0:52:04Are you bribing the judges? No! I'll have it after.
0:52:04 > 0:52:07Do you want a little sip of this, before I tell you what I think?
0:52:07 > 0:52:09LAUGHTER Oh! Oh!
0:52:09 > 0:52:11It is a mess.
0:52:11 > 0:52:13They are sort of folded over,
0:52:13 > 0:52:15but not properly plaited.
0:52:20 > 0:52:24Olive, coriander and onion is a classic. Yeah.
0:52:24 > 0:52:27But you've mixed it with other flours and diluted it and
0:52:27 > 0:52:29you need more coriander in there. OK.
0:52:29 > 0:52:32It's rather sad you didn't glaze it, we didn't get the rise and we
0:52:32 > 0:52:35haven't got the definition of the plaiting.
0:52:44 > 0:52:50You've done really well to keep the plaiting so well contained.
0:52:50 > 0:52:53The overall effect on it is superb, it is very, very good.
0:53:00 > 0:53:04The textures and flavours in each of the layers are absolutely gorgeous.
0:53:04 > 0:53:07Especially in the focaccia with the onion in it, it's beautiful.
0:53:07 > 0:53:10The goat's cheese works exceptionally well in there.
0:53:10 > 0:53:11That is a fantastic loaf.
0:53:11 > 0:53:13I think you should be congratulated
0:53:13 > 0:53:16and I want to come on your next picnic! You're welcome!
0:53:27 > 0:53:31We asked for plaits in both, we've got a plait in your lower loaf,
0:53:31 > 0:53:34but the one above, it's all gone into one. Yes.
0:53:34 > 0:53:37You can look at the dark rye, how much it's broken up,
0:53:37 > 0:53:38and the light rye, too.
0:53:38 > 0:53:41Just work those doughs a little bit more.
0:53:47 > 0:53:50It's quite close textured. Yes.
0:53:50 > 0:53:52I can't SEE the green olives, I can't TASTE the green olives,
0:53:52 > 0:53:55I can't SMELL the green olives and mozzarella,
0:53:55 > 0:53:56I haven't hit any of them.
0:53:56 > 0:54:00The twist on the bottom is very good and it tastes lovely. Thank you.
0:54:00 > 0:54:02Really good. The top one is a mess, though,
0:54:02 > 0:54:03and when it comes to flavour,
0:54:03 > 0:54:07dough development, plaiting, proving, baking.
0:54:07 > 0:54:08I mean, all of it.
0:54:16 > 0:54:17Ta-dah, everybody(!)
0:54:26 > 0:54:29MEL: So who's going to be crowned Star Baker, Paul and Mary?
0:54:29 > 0:54:32If it was just today's performance, it would have been Kate.
0:54:32 > 0:54:34It certainly could be Tom.
0:54:34 > 0:54:36And it could be Andrew.
0:54:36 > 0:54:38The people who are a little bit in trouble is Val... No!
0:54:38 > 0:54:40Although she did come first in Technical,
0:54:40 > 0:54:44she was poor in the Signature and today wasn't good.
0:54:44 > 0:54:48I think Michael is in a little bit of trouble as well and Candice,
0:54:48 > 0:54:51as well. Last week's Star Baker. The curse of the Star Baker.
0:54:51 > 0:54:53Keep talking about it as if it's a real thing.
0:54:53 > 0:54:56(The curse of the Star Baker.) The curse of the Star Baker. Ooh!
0:54:56 > 0:54:57BIRDSONG
0:55:04 > 0:55:06Bakers, I get the great job.
0:55:06 > 0:55:09I get to announce who's this week's Star Baker.
0:55:09 > 0:55:12There were many great bakes in the Showstopper round,
0:55:12 > 0:55:14but this was the stuff of legend.
0:55:14 > 0:55:17A sight for Thor eyes.
0:55:17 > 0:55:20Yes, it's Hammertime.
0:55:20 > 0:55:22Congratulations, Tom.
0:55:22 > 0:55:24You're Star Baker! Well done, Tom!
0:55:27 > 0:55:30On this racecourse of bakery,
0:55:30 > 0:55:32you are all thorough-breads.
0:55:32 > 0:55:35But I'm so sorry, you know how this works...
0:55:36 > 0:55:38So I'm afraid the person...
0:55:38 > 0:55:41(Oh, it's going to be me.) ..who will not be joining us next time
0:55:41 > 0:55:43on Bake Off is...
0:55:47 > 0:55:49..Michael.
0:55:49 > 0:55:52I'm really sorry, Michael. So sorry to say goodbye.
0:55:52 > 0:55:53You're such a good 'un.
0:55:56 > 0:55:59The bake I went on is a bake that meant a lot to me,
0:55:59 > 0:56:02so, yeah, it is quite sad that I went based on that. So sorry.
0:56:04 > 0:56:06Going to be letting my mum know first.
0:56:06 > 0:56:09She's been the one with me right from the start.
0:56:09 > 0:56:10She'll still be proud of me.
0:56:10 > 0:56:11Happy I've got this far,
0:56:11 > 0:56:15but obviously I just wasn't sort of up to the standard.
0:56:15 > 0:56:18I'd like to see Michael carry on doing what he's doing.
0:56:18 > 0:56:20He is a great baker, actually, he's a nice lad as well.
0:56:20 > 0:56:22I'm sorry, my friend.
0:56:22 > 0:56:23I said I'll keep in touch with him.
0:56:23 > 0:56:26We'll meet in Cyprus and have a beer. Certainly not a zivania!
0:56:26 > 0:56:28I'm one very lucky lady again.
0:56:28 > 0:56:31Next week I need to have a little sort of rethink and really
0:56:31 > 0:56:33learn, because I don't want to feel like this again.
0:56:33 > 0:56:36I think you were a bit shocked about that! I was REALLY shocked!
0:56:36 > 0:56:41Tom has been consistently in the middle or slightly above, but
0:56:41 > 0:56:43he pulled out the stops this week and I was very pleased to see it.
0:56:43 > 0:56:46I did not expect that. At all. In any way.
0:56:46 > 0:56:48I was looking around thinking,
0:56:48 > 0:56:50"Did they make a pun about Thor's Hammer?"
0:56:50 > 0:56:52(Star Baker!)
0:56:52 > 0:56:54Obviously, it would have been nice to get Star Baker,
0:56:54 > 0:56:57but to be fair, thoroughly deserved by Tom today.
0:56:57 > 0:57:01My corn doll lucky charm is coming back next week, actually!
0:57:01 > 0:57:04I think she might become my baking mascot!
0:57:05 > 0:57:07I'm hanging in by the skin of my teeth.
0:57:07 > 0:57:10I've got to work on timing, consistency,
0:57:10 > 0:57:12and the challenge next week -
0:57:12 > 0:57:14my goodness, it is a challenge.
0:57:14 > 0:57:17Next time...
0:57:17 > 0:57:21For the first time in the history of Bake Off... Hot oil...
0:57:21 > 0:57:23It's batter week. All the colour has drained from you.
0:57:23 > 0:57:26But who can make identical Yorkshire puddings?
0:57:26 > 0:57:30They're not going to allow me into Yorkshire ever again. And fill them?
0:57:30 > 0:57:33Unbelievable. Who can flip a technically perfect pancake?
0:57:33 > 0:57:34Yeah!
0:57:34 > 0:57:37And who can produce a Showstopper... I am done.
0:57:37 > 0:57:39..without an oven?
0:57:39 > 0:57:41Hopefully!