Bread Week The Great British Bake Off


Bread Week

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Transcript


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Three weeks in, 12 bakers down to ten. They're on a roll. As are we.

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And I'm wearing LOAFers.

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BOTH: Welcome to The Great British Bake Off.

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Last time...

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I've messed up massively.

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..gingerbread went up and came tumbling down.

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VAL GASPS For Louise...

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I can't believe this is happening to me. ..it spelt the end.

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But Candice's spectacular pub stood firm...

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I think it's smashing, well done.

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..and the Star Baker crown was hers.

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Now they face the wrath of Paul.

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I've been worrying all night about it. It's like wallpaper paste.

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It's Bread Week... I'm not going to eat it.

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..with a sweet signature that could turn sour...

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I think it's cooked. If Paul says it isn't...

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Answer to me. ..with a technical bake without an oven...

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This is just so weird.

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..and giant, plaited Showstoppers...

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This is the serpent...

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..with nowhere to hide. Do you want a little sip of this,

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Michael, before I tell you what I think?

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But who will be our next Star Baker? I have no idea what I'm looking for.

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And whose Bread Week...

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You are not alone. ..will be their last?

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CANDICE: Oh, no.

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I'm just a bit... BENJAMINA SQUEALS

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I'm feeling amazing about Star Baker, but new week this week,

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slate gets wiped clean.

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I'm quite nervous, cos it's bread and it's Paul Hollywood.

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He's going to be really, really picky.

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At home I've been prodding my bread in the centre,

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cos I know that Paul's going to do that.

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I tend to do basic bread, rather than faffed-about bread,

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so I'm more of a bloomers and baps girl.

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It's something I've been doing for years,

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so Bread Week is just another week.

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Bakers, it's Bread Week.

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This is your chance to get your dough prodded by

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Paul Hollywood's digits of doom.

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Now, for your Signature Challenge,

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we would love you to make a chocolate bread.

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The bread must contain chocolate in any form -

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cocoa powder, molten chocolate, chocolate chips,

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the choice is entirely yours.

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Shape and design it in any way you see fit.

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You have two and a half hours, bakers,

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for this Signature Challenge.

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On your marks. Get set. BOTH: Bake.

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I'm very excited about this chocolate bread challenge.

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We've never had one before.

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I'm looking for a bread texture with the flavour of chocolate.

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Considering they've only got two and a half hours,

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that is going to be a tall order.

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The last thing I want to see on this challenge is raw dough.

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All of the bakers have chosen to make an enriched dough as the base

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for their chocolate bread by adding ingredients like milk,

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butter, sugar and eggs.

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The richer your dough, the more you have in, the slower it is

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and it takes a long while for the yeast to react with the flour.

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Candice. Good morning. Morning.

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Where are you up to with your chocolate bread?

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This is my brioche dough with a little bit of cinnamon

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and a little bit of brown sugar and some Normandy butter.

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Candice's brioche bread will be formed from dozens of dough balls,

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filled with salted caramel and chocolate,

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topped with shards of pecan brittle.

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How much butter have you got in there? 250. Ohh. Really?!

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That's almost as enriched as I am.

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How many eggs have you got in there? Four.

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Are you trying to frighten her? Yeah, he really, really is.

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I've done it at home and it's been good and people have liked it.

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In two and a half hours? Mm-hm. Good luck. Thank you.

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I admire that philosophy.

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Bread needs a lot of muscle, so you've really got to get in there.

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Got to get in there.

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Kneading the dough helps develop the gluten,

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creating a good structure for the bread.

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I do 500 kneads.

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Five, six, seven, eight.

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Hi, guys. Morning. Can you tell us about your chocolate bread?

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Yeah. I'm making a chocolate, cardamom and hazelnut loaf.

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Is that all the dough? This is all the dough, yeah.

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It's a pretty small loaf. It is small,

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but I'm hoping for a good rise on it.

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Rav's chocolate, cardamom and hazelnut bread will be

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twisted into a spiral and then baked in a loaf tin.

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It's going to be like a babka. Oh, babka. I know what a babka...

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What's a babka? It's a twisty bread.

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Middle Eastern, what is it? I think it's Middle Eastern. Is it, Paul?

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It's Polish and it's normally a cake.

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So in no ways is this a babka. Good luck.

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Happy babka-ing, wherever it may take you. Thanks.

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Rav won't be alone on his travels.

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I'm making a chocolate, tahini and almond babka.

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And are you spiralling it through

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or is it flavouring the whole mixture?

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I'm going to roll this out, spread the paste on top, roll it up,

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slice it, twist it, stick it in the tin.

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That's a couronne.

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No, it's a babka. It's a couronne.

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What's your problem with this, you think it's a couronne?

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What you do with a couronne, you twist it and then join it.

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All they're doing is putting it in a tin

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by folding it up and putting it in there.

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Yes, but don't be grumpy about it.

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It's Benjamina's own... It'll taste good. Exactly. Yeah.

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Usually they take a lot longer to bake...

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Than two and a half hours. This is an express babka.

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Benjamina will be using dark chocolate and toasting her

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almonds for the filling of her express babka.

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Paul says it wasn't a babka, but I disagree.

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Paul's not in the best of moods, he's a bread guy,

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so obviously he's going to be a bit picky, but...

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BENJAMINA LAUGHS

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The bread that I'm making is called a cobbled loaf,

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named after my husband's grandmother who I was very close to,

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her name was Nanny Cobbled and it looks like cobblestone.

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Kate's the only baker making two doughs - cardamom and orange,

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chocolate and vanilla - and each

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cobble will contain a chunk of dark or white chocolate.

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This loaf's meant to keep everybody in my house happy, cos some people like dark

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chocolate, some people like white chocolate, some people like chocolate dough, some

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people like white dough, so it's a bread for everybody.

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I'm just doing something called the windowpane test,

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so I just want to see if enough gluten's been formed

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to stretch out the dough to be able to see through it

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without it breaking, which is the point at which I know

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it's ready to prove. Looks like we're there.

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I want to get two proves in,

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cos I like the texture of the bread better,

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it gets smaller bubbles.

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It should be about an hour for the first proving.

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The second one depends on how long I've got left.

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I've just got it in the oven at about 35 degrees.

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It's going to be in there for 25 minutes,

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cos it wants to chill out and do its thing.

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It's starting to move. Today I'm making a chocolate barmbrack.

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Barmbrack is a traditional Irish Halloween loaf.

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Andrew's substituting the Barmbrack's customary raisins

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for milk chocolate chips.

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He's the only baker adding all his ingredients

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before proving his dough.

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I'm just doing a single prove. A single prove?!

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Does it end up looking like that? Yeah.

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Yeah, it's because its got no strength, it's trying to grow,

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the knocking back is quite an important process.

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My justification is it's come from the traditional recipe, but...

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That old chestnut. Good luck. Thank you. Cheers, thanks.

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I'm not double proving, I'm not knocking it back. Are you not? OK.

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Which is unconventional.

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How long have we got left?

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We've got three, an hour and a half. An hour and a half, that's fine.

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It's chill time, relax a little bit.

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As they wait for their dough to prove,

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the bakers make a start on their fillings.

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As a child, chocolate was a rarity, so I'm trying to make up for it now.

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To indulge her sweet tooth, Val's using chocolate spread as well

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as dark chocolate chips to fill her twisted cinnamon and vanilla loaf.

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It's very rich chocolate, you don't need to buy bought chocolate

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spread, you can make your own.

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My loaf's called Tom's chocolate orange swirl bread, but I'm not

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going for huge amounts of chocolate and the chocolate I am using is

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very, very dark.

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Tom's Aztec-inspired bread will have a spicy swirl of dark chocolate,

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ginger, cinnamon and bird's eye chilli running through it.

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There's your chilli. Are you finely chopping it?

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Yes, with the seeds and the white taken out.

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Wow, OK, that's going to be fascinating.

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You're great with your flavours a lot of the time.

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But when you fail, you catastrophically fail.

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My dough has had its first prove.

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I'm just knocking the air out of the dough.

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Oh, yeah, see, he's happy. (Oh, this has not risen.)

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Good dough, well done.

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No, it hasn't risen as much as I would like it to.

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I'm hoping I'll get the height on the second rise.

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OK, bakers, one hour until the silverback of sourdough is unleashed from his pen.

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BENJAMINA FAKES CRYING

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First prove is done, which I'm quite happy with.

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Just going to roll it out now and spread the butter

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and the chocolate on it then get it back in for a second prove.

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I'm looking at everyone else and I see how much dough they have.

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I think that I don't have a lot, but this is how it was at home,

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so I'll just stick to my guns.

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Right, Michael. Can you tell us what you're up to and what you're making?

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I'm making a chilli chocolate and chia seed bread with cinnamon.

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Sort of Mexican inspired. That's quite an intense flavour. Yes.

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So that paste is going to go on top of that butter. Yeah.

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Then I'm going to roll it up, cut it in half,

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twist it and make it into a couronne.

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Michael is also adding

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cayenne pepper to bring even more

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heat to his bread, which he'll ice

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with a dark chocolate ganache.

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You're making a right pig's ear of that.

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It wasn't like this when I did it at home.

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This is one of the most manually explored breads I've ever seen.

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I know, I know.

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I'm making chocolate, cinnamon orange bread.

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I'm using dark chocolate so, obviously,

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when you bake dark chocolate it

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goes a bit bitter so the orange gives a bit of a sweet taste.

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Selasi's bread will be cut to expose the dark chocolate cinnamon

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and orange zest filling, then glazed with an orange syrup.

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You don't want too much chocolate because as it melts,

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it seeps out, so just enough.

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I'm a bit of a rogue baker,

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I don't usually stick to recipes.

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It looks about right to me.

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Hello, Jane. Good morning.

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Tell us about that mixture. How did you make it?

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Chocolate mixture is melted butter,

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dark chocolate with icing sugar and cocoa.

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It looks like chocolate spread. I want that.

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Jane's adding almond liqueur, poached cranberries and

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pecans to her crown-shaped loaf.

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Is it helping that we're all watching you?

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Never has a couronne been more monitored on this planet.

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Once filled, the dough must be shaped before proving for

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a second time.

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Most of the bakers are choosing to roll and then cut...

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I find in practice this works at home, so...disaster.

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..and then twist their dough. A lot of twisters...

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Jane. Hmm. Have you seen the film Alien?

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There's a hint of sort of John Hurt's exploded stomach

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to that, isn't there? JANE LAUGHS

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It is exploding a bit. King Kong behind you,

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let's see what he makes of it. What do you reckon?

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I mean, that's bursting in flavour. There's too much filling.

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Oh, God, don't listen. I got one of those looks, didn't I? Oh, well.

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But Candice and Kate aren't twisting.

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All these balls will prove and join together and make one nice loaf.

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I'm going to do a third of them with chocolate and caramel,

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a third with just caramel and a third with just chocolate.

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Just make sure they're amply filled, cos no-one likes a small,

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under-filled ball.

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While the other bakers shape their dough,

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Andrew's waiting for his bread to complete its one and only prove.

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There are some quite exotic things going on.

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I think mine is potentially the simplest - hopefully it

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makes up for that in taste.

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By proving for a second time, the bakers are giving the yeast another

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chance to grow, which should result in a better-textured loaf.

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Leave it ten, 15 minutes for the second prove.

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Haven't got a huge amount of time, but that's OK.

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We'll hope for the best.

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50 minutes to go and Andrew has already decided to stop proving.

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Quite flat, but I think that's OK, I'm very tight on time,

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so I just need to get it in the oven.

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For the rest of the bakers, the longer they continue to prove,

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the less time they'll have to bake.

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How's yours going? Not good, I'm running out of time.

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I need that rise, man.

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See, I'm going for better to have something under-proved and

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baked than serve him something raw.

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I fudged my timings hard, I don't understand.

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Another four minutes and it's got to go in the oven.

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BENJAMINA SIGHS

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These are not as proved as I would like them to be,

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but I haven't got time to wait any longer.

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It's more important that I get it baked now.

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Now quite tight for time - just need to make sure

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it's cooked in the middle.

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Sometimes this takes 30 minutes, sometimes it takes 40 minutes.

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If it takes 40 minutes, I haven't got time to bake it.

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It's in, there's nothing more I can do about it, it's just

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whether it cooks.

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Couronne, let's be having ya!

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You've got 10 minutes left. SQUEALS: No!

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SHE SIGHS Oh, I don't know.

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How do you know with bread that it's cooked on the inside?

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Can you do the needle? I'll use a thermometer. Aiming for 85 degrees.

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82. Not cooked.

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It's definitely spreading, hopefully I've got enough time to drizzle

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a bit of melted chocolate and caramel over it.

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The temperature is all right, but I feel like it could do with

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a little bit longer.

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It doesn't feel done.

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Oh, Jane's is out of the oven.

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Do you think it's cooked? I think it's cooked.

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If Paul says it isn't... Answer to me.

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Oh, it's large. It just want to check the bottom. Yeah, that'll do.

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OK, bakers, that's five minutes.

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Please be cooked, I beg you. It'll be what it will be.

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It's got to come out.

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Hopefully this hasn't stuck to the sides of the tin.

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That's not burning, is it? Just...sorry, sorry, sorry.

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Glaze, glaze, glaze.

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We've got, like, two minutes - is that right?

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Right, my bread-ren, you have one minute left.

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The question is, is it done?

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It's going to have to come out.

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I'm happy with how it looks.

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I've got to get it out of the tin, though.

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Cool, cool.

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I need to turn it, so...put that on top.

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Yeah, that's it. What can we do, Candice? Nothing.

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I hate oven gloves.

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Oh, no! It's all right, don't panic. I've squashed it!

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Don't panic. It's going to have to stay like that.

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Bready or not, here we come. Time is up!

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MEL: Move your breads to the end of your stations, please.

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It looks horrendous.

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Candice, step away from the couronne!

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I think the overall colour looks nice...

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Look at that. Oh.

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There's good distribution of your chocolate. It's pretty even.

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I love that.

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The flavour is excellent and it is baked well and I think the choice

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of proving it once was probably the right way. Well done.

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Phew. Really, very good.

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It is exceptionally heavy... Is it? ..which worries me a little bit.

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When you choose a flavour to go in a bread,

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you must choose something that imparts flavour but not weight -

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unless you've got plenty of time to make it.

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That's not cooked even on the top. Yeah.

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Is that wallpaper paste? No!

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Oh, no.

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It's spent a little bit too long in the oven, I think.

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See, I just hope you baked it all the way through.

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The orange flavour can trick you into thinking that it is burnt.

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I don't think it is burnt at all.

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I'm definitely getting an overcooked crust.

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I'd just like to have seen stronger flavours coming through.

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I think the colour of the loaf is good, but one of the things

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I can see is down at the bottom...

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Not quite done. Yeah, it's not quite done.

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..it is quite raw. Yeah.

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The chocolate is good but it's not done.

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What I would've done is put less chocolate in

0:15:470:15:50

and had less curls in there.

0:15:500:15:51

Nice colour, nice shape.

0:15:550:15:57

And a little surprise in the middle of each one. Yeah.

0:15:570:15:59

Going by what's on the knife, it's still melted.

0:15:590:16:02

Oh, still melted in the middle. Yeah. Ooh, look. You're fine.

0:16:020:16:04

Oh, no. Here we go. I can see it's a bit under-baked.

0:16:040:16:07

I can tell you straightaway.

0:16:070:16:08

As soon as you add liquid, you haven't got the time for this.

0:16:080:16:11

No. You were probably about five minutes away.

0:16:110:16:14

I knew I was close. I could kick myself. I knew I was close.

0:16:140:16:16

I think it looks great. Oh, thank you. Love the colour.

0:16:190:16:21

Let's have a quick look inside.

0:16:210:16:23

Mmm.

0:16:230:16:25

You're going to tell me it's not baked, aren't you?

0:16:250:16:27

That's exactly what I'm going to say.

0:16:270:16:29

You see how light it is there in texture? Yep.

0:16:290:16:32

And there how dense it is?

0:16:320:16:33

Absolutely delicious, but you had masses of filling.

0:16:330:16:37

I did, yes. I did. A mountain of pecans.

0:16:370:16:40

It's so big it's going to take a long time to cook. Yeah.

0:16:400:16:43

It has collapsed, which makes it look a mess.

0:16:470:16:50

Mm-hm. But it is down to the eat on this.

0:16:500:16:53

It's such a shame it's not done. It really... Oh.

0:16:560:17:00

Oh, Paul, do you have to do that?

0:17:000:17:02

You can see the dough is still raw inside.

0:17:020:17:06

With all the love in the world, I'm not going to eat it.

0:17:060:17:08

It's so big.

0:17:080:17:09

To try and get that done in the two and half hours

0:17:090:17:12

is quite difficult. I'm really embarrassed. I'm really sorry.

0:17:120:17:15

There's nothing to be embarrassed about.

0:17:150:17:17

What it is is you tend to fly out there

0:17:170:17:20

with lots of things going inside.

0:17:200:17:21

Rein it in a little bit.. Rein it in.

0:17:210:17:23

..and then slowly get your baking absolutely spot on. Yeah.

0:17:230:17:26

All right? Yeah. Thank you very much.

0:17:260:17:28

Thank you very much. Onwards and upwards.

0:17:280:17:30

Onwards and upwards. Don't overanalyze. OK. Move on.

0:17:300:17:34

That was mortifying.

0:17:340:17:36

He wouldn't taste.

0:17:360:17:38

You start off, you think, "Where's the chilli?"

0:17:460:17:49

And now it is hitting me. Is it hitting you?

0:17:490:17:52

Yeah. Ooh! PAUL COUGHS

0:17:520:17:54

The chocolate flavour is good.

0:17:540:17:56

The chilli is far too much. It's destroying the chocolate flavour.

0:17:560:17:59

I think you slightly under-baked it, as well.

0:17:590:18:01

Is it a loaf? I think it's a load of Chelsea buns glued together.

0:18:040:18:08

That's what you've got.

0:18:080:18:09

It's a nice idea, though. It's a very clever way of doing it.

0:18:090:18:12

Really wise to choose something that's shallow

0:18:120:18:14

because it's got time to cook through and have a rise.

0:18:140:18:19

There's a hint of chilli there. It is not knocking me out.

0:18:190:18:21

It's a very good bread.

0:18:210:18:23

The chocolate is there, the hazelnut is there. Excellent.

0:18:230:18:26

Thank you. Well done, Tom. Thank you.

0:18:260:18:28

And breathe. HE EXHALES

0:18:280:18:31

Happy with that? I hope so.

0:18:360:18:38

Love it.

0:18:430:18:45

Really? Yeah. Chocolate is strong all the way through.

0:18:450:18:48

Cardamom is beautiful in that dough.

0:18:480:18:50

It is a lovely flavour.

0:18:500:18:52

The fact that Rav made a slightly smaller loaf

0:18:520:18:54

than some of the other bakers... That helps. ..that helps, yeah.

0:18:540:18:57

Thank you very much. You're blushing.

0:18:570:19:00

Paul said he loved my bread - I was stunned into silence.

0:19:000:19:04

Oh, my God.

0:19:040:19:05

When he went, "I'm not sure I'd call this a loaf,"

0:19:050:19:07

I was like, "Oh, but please do.

0:19:070:19:09

"Please come to the conclusion it is."

0:19:090:19:11

I knew when Paul raised his eyebrows when he saw me filling my bread

0:19:110:19:15

that there might be an issue.

0:19:150:19:16

It was slightly... I wouldn't say burnt, but I like it crispy.

0:19:160:19:21

Well, that was a fall from grace, hey?

0:19:210:19:23

THUNDER RUMBLES

0:19:230:19:26

Bread Week isn't about to get any easier.

0:19:270:19:30

Bakers, for our Technical Challenge today,

0:19:320:19:35

we turned to the bread expert.

0:19:350:19:38

But sadly, she wasn't available,

0:19:380:19:39

so we asked Paul instead if he'd like to contribute a recipe.

0:19:390:19:42

Paul, do you have any wise words?

0:19:420:19:44

We've never done anything like this on Bake Off before.

0:19:440:19:48

It's notoriously difficult.

0:19:480:19:50

More scaremongering than anything else.

0:19:500:19:52

If you'd like to both go back to your enclosures.

0:19:520:19:54

Goodbye, Mary and Paul. Take care. Or should I say auf Wiedersehen?

0:19:540:19:59

Because Paul and Mary would like you to make Dampfnudel.

0:19:590:20:02

Dampfnudel? Yes.

0:20:020:20:04

Paul would like you to make 12 Dampfnudel,

0:20:040:20:07

and just to give you a little clue,

0:20:070:20:10

the word Dampf in German means steam.

0:20:100:20:13

Paul would like this served with two sauces.

0:20:130:20:15

You've got two hours for this, so on your marks... Get set.

0:20:150:20:18

BOTH: Bake.

0:20:180:20:20

Oh!

0:20:240:20:26

I was thinking crumpet, a bit of toast, be fine, hey?

0:20:260:20:30

Dampfnudel.

0:20:300:20:31

I have no idea what a Dampfnudel is.

0:20:310:20:34

This is going to be purely based on intuition.

0:20:340:20:36

This is just so weird.

0:20:360:20:38

What do you think of them, Mary? Bit different, isn't it?

0:20:400:20:43

Dampfnudel. They're a sort of dumpling.

0:20:430:20:45

Why did you choose this?

0:20:450:20:47

We've never actually steamed bread before on the Bake Off,

0:20:470:20:51

so it's the first time that any of the bakers

0:20:510:20:53

would've hit anything like this in their lives, probably.

0:20:530:20:56

One of the problems with this is once the rolls are actually

0:20:560:20:58

on the heat and beginning to steam,

0:20:580:21:00

they may be tempted lift the lid off to have a quick look.

0:21:000:21:02

The moment that they lift that lid off, they'll begin to drop.

0:21:020:21:06

I'm intrigued to know what the underneath is like.

0:21:060:21:09

Now, you can see the caramelisation underneath from the sugar,

0:21:090:21:11

so it's browned underneath.

0:21:110:21:13

I'm going to give you a little bit of plum sauce there

0:21:130:21:15

and the custard, or the creme anglaise.

0:21:150:21:18

So, what we're actually testing them on is knowing

0:21:180:21:20

when dough is actually cooked through -

0:21:200:21:22

in this case, steamed through.

0:21:220:21:24

Just like an iced bun without the icing.

0:21:240:21:27

That's exactly what it is.

0:21:270:21:28

These are completely alien to me.

0:21:300:21:31

I've never seen them, never heard of them.

0:21:310:21:33

First instruction is, "Make a Dampfnudel dough."

0:21:330:21:36

And that's all it says.

0:21:360:21:38

It says to use warm milk,

0:21:380:21:39

which should just get the yeast going

0:21:390:21:41

with the melted butter in there,

0:21:410:21:42

and then I'm going to knead it into a dough.

0:21:420:21:44

It's didn't say anything about kneading it,

0:21:440:21:47

but I'm going to give it a bit of a knead.

0:21:470:21:49

I think it's going to be like a sweet dumpling.

0:21:490:21:51

I've made dumplings loads of times.

0:21:510:21:54

I'm going to knead until it's springy to the touch,

0:21:540:21:56

and then I hope that it's correct.

0:21:560:21:59

Selasi, you're very dramatic with that kneading. Unnecessary.

0:22:010:22:06

Trying to intimidate the other bakers.

0:22:060:22:08

LAUGHTER

0:22:080:22:10

It says, "Prove," but it doesn't say how long to prove it for.

0:22:100:22:13

I'm going to prove it till it's doubled in size.

0:22:130:22:16

I might do it for an hour, so let's see how that goes.

0:22:160:22:20

Boom.

0:22:200:22:21

I've gone for a conservative 50 minutes.

0:22:210:22:24

So, I'm going to save up 30 minutes

0:22:240:22:26

and then I'm going to take a look at that point.

0:22:260:22:29

Making Dampfnudel for Paul and Mary might be nerve-racking,

0:22:290:22:32

but there was a time when these steamed buns

0:22:320:22:35

were a matter of life or death.

0:22:350:22:37

The Dampfnudel first came to prominence in the 17th century

0:22:390:22:42

during one of the longest conflicts in European history -

0:22:420:22:45

the Thirty Years' War.

0:22:450:22:47

Unpaid and hungry,

0:22:470:22:48

Swedish soldiers were ravaging Germany,

0:22:480:22:50

looting towns as they went,

0:22:500:22:52

until they reached the gates of Freckenfeld.

0:22:520:22:55

Imagine the scene -

0:22:550:22:56

a starving, angry army all set to pillage the village

0:22:560:23:00

when up pops local baker Johannes Muck,

0:23:000:23:03

who offers to feed them all himself.

0:23:030:23:05

Brave bloke.

0:23:050:23:06

All he has to do is knock up several hundred batches of Dampfnudel -

0:23:060:23:10

by this afternoon, please - or the village gets it.

0:23:100:23:13

He, his wife and one of his apprentices

0:23:130:23:16

made 1,286 Dampfnudeln.

0:23:160:23:21

That's a lot of Dampfnudeln.

0:23:210:23:22

Yes, never before had so much Dampfnudeln been made in one day.

0:23:220:23:26

A peace treaty through dumplings.

0:23:260:23:28

It's the way forward, surely.

0:23:280:23:30

To mark Johannes' yeast-laden heroism,

0:23:300:23:33

his grandson built a monumental gate catchily known as das Dampfnudeltor.

0:23:330:23:38

He made stone buns,

0:23:380:23:40

the same quantity as they made in Dampfnudeln.

0:23:400:23:43

1,286. 86.

0:23:430:23:47

400 years later, the Dampfnudel still holds a special place

0:23:480:23:51

in the hearts of the Freckenfeld townsfolk.

0:23:510:23:54

It's celebrated in an annual festival,

0:23:540:23:56

and even features on their coat of arms.

0:23:560:23:58

And if that wasn't enough...

0:23:580:24:00

the Germans have also written a song about the Dampfnudel.

0:24:000:24:03

Coldplay, watch your back. Take it away, lads.

0:24:030:24:07

THEY SING IN GERMAN

0:24:070:24:10

One hour remaining to make 12 Dampfnudel.

0:24:210:24:24

A voyage of discovery.

0:24:240:24:26

And as their dough proves,

0:24:260:24:28

Paul's recipe demands they begin preparing the first of two sauces.

0:24:280:24:32

And all it says is make a smooth plum sauce.

0:24:320:24:35

Great.

0:24:350:24:37

I've never made a plum sauce before.

0:24:370:24:39

I'm just thinking this is how you would do it.

0:24:390:24:41

Like, soften your plums with the juice,

0:24:410:24:44

add in the sugar and then just cook it down.

0:24:440:24:46

I think you want the colour from the skin to get any sort

0:24:460:24:48

of colour and flavour out of that,

0:24:480:24:50

and then just sieve it once it's done.

0:24:500:24:53

It said smooth plum sauce, so smooth is what they'll get.

0:24:530:24:57

It's quite thick. This is more like a puree.

0:24:570:25:01

It's been in for about 40 minutes.

0:25:030:25:05

I'm going to weigh it...

0:25:070:25:08

It is 900.

0:25:110:25:12

Now, I'm going to divide it into 12 bowls.

0:25:120:25:15

I'm just working out what that will be,

0:25:150:25:16

so I've got to try to do some maths.

0:25:160:25:18

What's 900 divided by 12?

0:25:210:25:23

900 divided by 12...

0:25:230:25:26

50...

0:25:260:25:27

Sort of... Eight... 80 something?

0:25:270:25:31

Let's do it. Four, eight, 12, 16...

0:25:310:25:34

900. 90... 75. Oh, I had 80, just over...

0:25:340:25:37

The most painful, painful hour of television you will ever watch.

0:25:370:25:40

Between us, we've got it. Thanks.

0:25:400:25:42

Is there a way to roll it? Is there? I don't know.

0:25:430:25:46

Kate. How are your balls? I'm just pinching their bottoms.

0:25:470:25:50

Very, very good. No-one wants the seam showing.

0:25:500:25:53

What is that? That's poaching liquid.

0:25:530:25:56

Do they sit in that?

0:25:560:25:57

It says, "Off the heat, add the dough balls to the poaching liquid,

0:25:570:26:00

"and leave for a second prove." You're quite calm.

0:26:000:26:02

I don't know what I'm doing, so if I get it horribly wrong,

0:26:020:26:04

it doesn't really matter because... Well, no, that's right.

0:26:040:26:07

Because these will always be the best Dampfnudel I've ever made.

0:26:070:26:10

That is for sure.

0:26:100:26:11

I have no idea how long the second prove will be.

0:26:110:26:14

It's a juggle between longer to prove, and then less time to cook.

0:26:170:26:21

I'm just going to put them back in for the second prove.

0:26:210:26:24

GERMAN ACCENT: OK, my darlings.

0:26:250:26:27

News just in, you have 30 minutes to complete your lovely Dampfnudel.

0:26:270:26:31

You'll need to be steaming those buns and let them puff up

0:26:310:26:34

like the golden balls of magic that they are.

0:26:340:26:35

NORMAL ACCENT: I've never eaten one.

0:26:350:26:37

I'm beginning to think I probably ought to get them cooking.

0:26:370:26:40

Time to steam.

0:26:410:26:43

I think I might give them a 15-minute cook?

0:26:430:26:46

It doesn't say how long you're supposed to be steaming them for,

0:26:460:26:49

so it's just going by eye.

0:26:490:26:52

Step seven is steam the dough balls,

0:26:520:26:53

and step eight is make a vanilla custard.

0:26:530:26:56

I feel like making the custard is a hint as to how long

0:26:560:26:58

to steam them for, so basically when the custard's done,

0:26:580:27:01

I'm going to take the lid off.

0:27:010:27:03

Even if they think they know

0:27:060:27:08

what a cooked Dampfnudel should look like...

0:27:080:27:10

Turn that up ever so slightly.

0:27:100:27:12

..steaming makes it almost impossible to see.

0:27:120:27:15

I have no idea what I'm looking for.

0:27:170:27:18

You're not alone, you're not alone.

0:27:180:27:21

I've estimated it at about 15 minutes.

0:27:210:27:23

So, I've got about six minutes left.

0:27:230:27:24

And I don't want to lift the lid before then,

0:27:240:27:26

cos they're meant to be really humid, I think.

0:27:260:27:28

Like dumplings.

0:27:280:27:29

It's looking good. I should stop opening it, actually.

0:27:340:27:37

Definitely on the move.

0:27:400:27:42

Yeah.

0:27:440:27:45

Three... Two... One.

0:27:470:27:49

They're quite big.

0:27:520:27:53

They've gone huge!

0:27:530:27:55

They've been in 15 minutes.

0:27:550:27:57

I'm amazed. I think they're wonderful.

0:27:580:28:01

It says, "Cook until they're crisp."

0:28:010:28:03

I'm not really going to know when they're crisp.

0:28:030:28:05

Apart from stopping it before I smell a burning smell.

0:28:050:28:09

I'm kind of touching them, they're dry on the top.

0:28:090:28:11

So now we're just reducing this down

0:28:110:28:13

and hopefully getting golden, crispy bottoms.

0:28:130:28:15

But there's a lot of liquid still in here.

0:28:150:28:17

Hopefully there's enough time to do it.

0:28:190:28:21

You have got five minutes before the noodles of doom

0:28:210:28:25

need to hit Paul's mouth.

0:28:250:28:26

I'm struggling. They're cooking at different speeds.

0:28:260:28:29

Just trying to make sure that I don't burn some bits

0:28:290:28:31

and leave other bits raw.

0:28:310:28:33

Might turn it down to number one.

0:28:330:28:35

I can smell... Yeah. Going to turn it down a bit.

0:28:350:28:37

It's definitely now starting to crispen it up.

0:28:370:28:40

You can start to smell it.

0:28:400:28:41

Is that coming from mine?

0:28:410:28:43

There's a bit of smoke coming... Little bit of smoke, Selasi.

0:28:430:28:46

It's like, the kind of burn that you like. Let's call it caramelised.

0:28:460:28:49

That's it. Yeah. As long as you believe that, Selasi. Yeah.

0:28:490:28:52

They're definitely not crisp underneath. I hate them.

0:28:550:28:58

I absolutely hate them.

0:28:580:28:59

That's horrible, isn't it?

0:28:590:29:01

That one is certainly brown on the bottom. They're springing back.

0:29:020:29:06

That's all I got to go on, currently.

0:29:060:29:08

One of them looks a bit underdone.

0:29:080:29:10

But the others are cooked, and are burning on the bottom.

0:29:100:29:13

I don't know why I'm shaking them. Should they be separate?

0:29:130:29:16

I don't know.

0:29:160:29:17

They don't look particularly appetising.

0:29:190:29:22

Please be good. Please.

0:29:220:29:24

OK, bakers. That's it, your time is up.

0:29:240:29:27

Rising fear in the tent.

0:29:270:29:29

Also rising dampf.

0:29:290:29:31

Please bring up the Dampfnudeln.

0:29:310:29:33

Paul and Mary will have no idea whose Dampfnudel are whose.

0:29:440:29:48

What we're looking for is 12 equal steamed buns,

0:29:480:29:52

cooked all the way through, with a brown base.

0:29:520:29:56

So we'll start from this side.

0:29:560:29:58

It's got a bit bounce of to it,

0:29:580:29:59

which means that they feel as though they're actually cooked there.

0:29:590:30:02

They've overcooked it slightly.

0:30:030:30:05

But it's actually cooked all the way through.

0:30:050:30:07

The plum sauce looks beautifully clear, just the right consistency.

0:30:070:30:12

That's pretty good.

0:30:120:30:14

What makes those wrinkly, all on top?

0:30:140:30:17

Could have brought them off too early, so they've shrunk back down.

0:30:170:30:20

That is black. Oh, it is.

0:30:200:30:23

It is black. It is.

0:30:230:30:24

Now, that one is raw. Difficult to eat.

0:30:240:30:28

I mean, you've got raw dough.

0:30:280:30:29

Now, this looks smooth.

0:30:320:30:34

They have that nice dome, which they should have. Yes.

0:30:340:30:38

It is cooked. The plum sauce is good.

0:30:380:30:40

And, actually, the Dampfnudel's got a great taste to it.

0:30:400:30:43

These are...

0:30:430:30:45

raw pieces of dough.

0:30:450:30:48

So, you're going to have the dough on the top...

0:30:480:30:50

Oh, there you go, dough underneath, too.

0:30:500:30:52

So what you can actually do with this one,

0:30:520:30:54

is turn it back into a dough.

0:30:540:30:55

Massively under-proved.

0:30:580:30:59

Well cooked through. But they're just minute.

0:30:590:31:02

Let's have a quick look. Good colour underneath. Brown on the bottom.

0:31:020:31:05

We have got that.

0:31:050:31:07

It's very close-textured, and when I squeeze it, it stays down. Mm-hm.

0:31:070:31:11

But it tastes great. And the sauces are pretty good, too.

0:31:110:31:15

Now, these feel like they're cooked through.

0:31:150:31:19

Undercooked at the top.

0:31:190:31:20

Which means they may have opened the lid a little bit too early.

0:31:200:31:23

This is really rather thick, this sauce.

0:31:230:31:26

Do you want a hacksaw, Mary, to get it...? There it is.

0:31:260:31:28

No, no, it's just a little bit overboiled.

0:31:280:31:31

Now, this looks quite well-domed. And actually well cooked, as well.

0:31:310:31:35

It's slightly underdone, this one.

0:31:390:31:40

Oh, they were minutes away.

0:31:410:31:44

Bit overcooked on the bottom. Yes. Massively overcooked on the bottom.

0:31:440:31:48

The texture's not that bad. It is cooked through.

0:31:480:31:51

Plum sauce is a little bit too thick.

0:31:510:31:53

Custard is pretty good.

0:31:530:31:56

Next one. We have a little bit of raw dough on the top.

0:31:560:32:00

Nice colour underneath, though. Needed longer in the steamer.

0:32:000:32:03

And you can see it straightaway.

0:32:030:32:05

So, the top quarter is raw, but right down the bottom is OK.

0:32:050:32:09

Last one. We have raw dough again.

0:32:100:32:12

(Oh, no.)

0:32:120:32:13

Good colour underneath. Lot of dough.

0:32:130:32:16

It is cooked down at the bottom, though.

0:32:160:32:18

Sauce consistency is fine.

0:32:180:32:20

Good flavour.

0:32:200:32:22

OK.

0:32:220:32:23

Paul and Mary will now rank the Dampfnudel

0:32:230:32:26

from the worst to the best.

0:32:260:32:27

In 10th place, who's this?

0:32:270:32:29

That's me.

0:32:290:32:31

They're not done.

0:32:310:32:32

In ninth place is this one. Whose was this?

0:32:320:32:36

Oh, that's me.

0:32:360:32:37

The size was good, but it was pretty inedible.

0:32:370:32:40

Kate is eighth. Michael seventh.

0:32:400:32:42

Benjamina sixth. Selasi fifth.

0:32:420:32:45

And Tom is fourth.

0:32:450:32:47

In third place is this one.

0:32:470:32:49

Pretty good. Overall, the sauces were good.

0:32:490:32:52

And it was edible.

0:32:520:32:53

And in second place...

0:32:530:32:55

Properly cooked through, and two nice sauces.

0:32:580:33:02

And in first place.

0:33:020:33:04

APPLAUSE

0:33:040:33:06

Overall, it was the one I thought was closest to mine.

0:33:070:33:11

Still a million miles away...

0:33:110:33:12

LAUGHTER

0:33:120:33:13

But closest to mine. I aspire, I aspire.

0:33:130:33:16

Well done, Barb. Thank you. Well done.

0:33:160:33:18

I'm absolutely amazed.

0:33:180:33:21

It's pure luck that I'm older than everybody else,

0:33:210:33:23

and maybe I've just made more dumplings than anybody else.

0:33:230:33:26

It's nice to end the day on a high, for a change.

0:33:260:33:29

I'm feeling better. I am feeling a lot better.

0:33:290:33:32

The idea was that I'd get better as these two days progress,

0:33:320:33:35

but actually I've got worse.

0:33:350:33:36

The worst thing for me was when the dough was so raw

0:33:360:33:38

that he formed it into a ball.

0:33:380:33:40

I thought he was going to throw it at someone!

0:33:400:33:42

So, the bakers had a bit of a mixed day yesterday.

0:33:490:33:51

There seemed to be quite a lot of raw dough.

0:33:510:33:54

There's a large group that are in trouble.

0:33:540:33:56

Unusually, Jane.

0:33:560:33:58

Oh, she was Star Baker in week one! What is Jane doing down there? Kate.

0:33:580:34:01

Kate! She did so well last week.

0:34:010:34:03

Michael. Benjamina, she's beginning to stumble a little bit.

0:34:030:34:07

Andrew has fared really well.

0:34:070:34:08

Would you see him in contention for Star Baker, Mary? He could be.

0:34:080:34:12

As is Tom. Val seems to have done much better in the technical.

0:34:120:34:15

Rav and Candice, they're both in the middle there. Yeah.

0:34:150:34:18

So, if they have a good day today, it could save them,

0:34:180:34:20

or could actually catapult them down again. You've gone from saying,

0:34:200:34:23

"There's quite a large group of people in trouble,"

0:34:230:34:25

to, "Everyone's in trouble." Pretty much.

0:34:250:34:27

And a lot of it is resting on how they perform today.

0:34:270:34:29

Well, it's all a huge surprise, what's happened up until now.

0:34:290:34:32

Welcome to Showstopper Day.

0:34:380:34:40

Now, Mary and Paul would love you to make

0:34:400:34:43

a savoury plaited centrepiece.

0:34:430:34:46

It can be any shape or size.

0:34:460:34:48

It should have three flours within it.

0:34:480:34:51

You have four hours to complete this challenge.

0:34:510:34:54

On your marks, get set... Bake!

0:34:540:34:57

This bake really needs to go really, really well.

0:35:010:35:04

What am I going to do first?

0:35:040:35:06

MARY: The Showstopper has to be spectacular.

0:35:060:35:08

And it's got to be a whopping loaf.

0:35:080:35:10

Imagine using three flours -

0:35:100:35:13

if they're twisted together they rise at a different time.

0:35:130:35:16

When you're doing your plait, you've got to make sure each of the strands

0:35:160:35:19

are exactly the same shape and width.

0:35:190:35:22

What you want is a beautiful, uniform plait,

0:35:220:35:25

and that is quite tricky to do.

0:35:250:35:27

The Star Baker of Bread Week

0:35:270:35:28

has always gone on to the final of Bake Off. Watch this space.

0:35:280:35:31

Good morning. Morning, Kate. Hello. Tell us all about your savoury loaf.

0:35:340:35:37

I've combined two traditions that we have in the family.

0:35:370:35:39

One's making corn dolls, and one's making the harvest loaf.

0:35:390:35:42

What plaits are you doing? These are four-string plaits...

0:35:420:35:45

They're four, yeah. And this is like an eight-string herringbone.

0:35:450:35:47

Gracious me.

0:35:470:35:49

Kate's ambitious corn maiden

0:35:490:35:50

contains goat's cheese and onion focaccia,

0:35:500:35:53

beer-flavoured rye plaits,

0:35:530:35:54

and spelt ears of corn filled with Cheddar.

0:35:540:35:57

Well, have you got a corn doll?

0:35:570:35:58

I have, it's one my children made, so... Let's have a look.

0:35:580:36:01

MEL: Isn't that a fertility symbol, Kate? I think it may be.

0:36:010:36:03

This is very fertile, this, isn't it? Yeah.

0:36:030:36:05

Do you want to have more children, Kate? Absolutely not.

0:36:050:36:08

I love the ones I've got. Yes. But... You're not planning on any...

0:36:080:36:11

No, no more, no.

0:36:110:36:12

Michael's savoury plaited centrepiece is also a family affair.

0:36:130:36:17

I'm making Cypriot-inspired plaited loaf bread.

0:36:170:36:20

Drawing on my inspiration of my grandma,

0:36:200:36:23

and baking at home with her, and stuff like that.

0:36:230:36:25

So it definitely is like a traditional Cypriot

0:36:250:36:27

flavour combination.

0:36:270:36:29

If it goes down well with Paul, it would be good.

0:36:290:36:31

I know he knows the flavours quite well.

0:36:310:36:33

Michael will celebrate the year his family's homeland

0:36:330:36:36

became independent by recreating the Cypriot flag

0:36:360:36:39

with plaited breads flavoured with olives,

0:36:390:36:41

coriander and sun-dried tomatoes.

0:36:410:36:43

I heard, as well, that there's family alcohol. Yeah.

0:36:430:36:45

Are you talking about zivania? Yeah. Zivania?

0:36:450:36:47

It's about 99% proof. Could strip paint off a car.

0:36:470:36:50

This one... This one probably is.

0:36:500:36:53

It's from one of my aunts' villages. Wow. It's pretty strong. Oh.

0:36:530:36:56

You'll be fine, Mary. Yeah.

0:36:560:36:58

Just have it after your other breads, so can actually taste them.

0:36:580:37:01

Thank you very much. Thank you very much. Good luck.

0:37:010:37:03

Today, I'm making two types of rye and one kamut bread.

0:37:060:37:11

The only thing I can liken it to is like a spelt-type flour.

0:37:110:37:14

It's quite natty.

0:37:140:37:16

Candice's plaited kamut will be filled with mozzarella and olives.

0:37:160:37:19

It'll sit on top of

0:37:190:37:20

a light and dark rye twist.

0:37:200:37:22

So I do the knead three times over, knead it for ten seconds,

0:37:220:37:26

leave it for ten minutes, knead it for ten seconds...

0:37:260:37:28

Two... Three...

0:37:280:37:31

It worked really nicely at home.

0:37:310:37:33

Kneading is now more crucial than ever.

0:37:340:37:37

The plaited centrepieces will only hold their shape

0:37:370:37:40

if the bakers have built up enough gluten in the dough.

0:37:400:37:43

So, the key thing is both managing time and making sure I get

0:37:430:37:46

the right bits thick enough that it supports the loaf.

0:37:460:37:49

Andrew's large woven rye basket will need to be strong enough

0:37:490:37:53

to support a wholemeal pesto-filled rim

0:37:530:37:55

and a giant handle flavoured with orange and cardamom.

0:37:550:37:58

If it's not thick enough, it will lean.

0:37:580:38:01

I don't want a Leaning Tower of Basket.

0:38:010:38:03

But Andrew's centrepiece may not be the biggest.

0:38:030:38:06

I'm doing a two-piece centrepiece.

0:38:060:38:08

One is good to be a serpent, which is Jormungandr... Sorry?

0:38:080:38:12

Jormungandr. And Mjolnir, which is Thor's hammer.

0:38:120:38:16

The dark rye and spelt snake,

0:38:170:38:19

filled with cranberries and walnuts, will feel the might of

0:38:190:38:22

Thor's rye and spelt hammer,

0:38:220:38:23

flavoured with ale and seaweed.

0:38:230:38:25

What seaweed are you using? I'm using laver.

0:38:250:38:28

Lava? Laver, yeah. As in a volcano?

0:38:280:38:30

As in colour. It's a slightly out-there flavour.

0:38:300:38:32

But one I thought was interesting to try.

0:38:320:38:34

May the power of Thor be with you now. Indeed!

0:38:340:38:37

But even Tom might not have the largest Showstopper.

0:38:370:38:40

It's going to be a Noah's Ark.

0:38:400:38:42

So, Two By Two?

0:38:420:38:43

No, it's As They All Went Into The Ark For To Get Out Of The Rain.

0:38:430:38:46

It's a hymn. As a plait?

0:38:460:38:49

Yes. It's plaited. So it's a plaited ark hymn?

0:38:490:38:52

Yes.

0:38:520:38:53

A white and wholemeal bread ark,

0:38:550:38:57

topped with a tomato and basil flavoured roof, will rescue

0:38:570:38:59

an assortment of spelt bread animals.

0:38:590:39:02

There'll be an elephant. One elephant? Or...?

0:39:020:39:05

The whole point is...

0:39:050:39:07

They've argued.

0:39:070:39:08

Two giraffes. Of course.

0:39:080:39:10

And there'll be a dove.

0:39:100:39:11

A dove? A dove.

0:39:110:39:12

Don't they need two? Need two doves?

0:39:120:39:14

Well, one's flown away.

0:39:140:39:16

I normally bake with very simple flours,

0:39:160:39:19

nothing too complicated.

0:39:190:39:20

I've never actually baked with spelt flour.

0:39:200:39:23

Selasi's spelt tear-and-share loaf will be filled with dry-cured beef

0:39:230:39:27

and sun-dried tomatoes.

0:39:270:39:29

It will sit beneath a multi-seeded tree,

0:39:290:39:31

and a star-shaped loaf topped with chillies.

0:39:310:39:33

We seem to have a tree,

0:39:330:39:35

and then a tear-and-share ball, but they're not actually related?

0:39:350:39:38

On a trip to Egypt, we went to a Bedouin tent,

0:39:380:39:41

and then we all sat under a tree

0:39:410:39:43

and just ate together and it was just, like... Us sharing.

0:39:430:39:46

That's the whole piece. It's a lovely story. Yeah. It is.

0:39:460:39:48

It is a lovely story. Yeah - Jackanory.

0:39:480:39:50

Proving multiple doughs requires careful planning.

0:39:520:39:56

The variety of flours used will mean each batch

0:39:560:39:58

will rise at a different rate.

0:39:580:40:00

I will not be serving anyone raw dough today.

0:40:010:40:03

I really want to prove it until it's doubled in size,

0:40:030:40:05

but I will compromise the proving to make sure that my bread is

0:40:050:40:08

baked right through. And if multiple proving wasn't hard enough...

0:40:080:40:12

That going to fit? ..at the same time...

0:40:120:40:14

..some bakers have set themselves the extra task of making fillings.

0:40:160:40:20

This time I've gone a lot more conservative than I did yesterday.

0:40:200:40:24

It was pretty hot.

0:40:240:40:26

So normally pesto is with pine nuts,

0:40:260:40:28

but I'm using walnuts and pistachios.

0:40:280:40:30

Benjamina is pinning her hopes on her pesto and feta filled

0:40:300:40:33

spelt spirals which will top her onion and tomato rye loaf.

0:40:330:40:38

How are you feeling? Oh, this has got to be good. Do you feel that?

0:40:380:40:41

I'm just a bit... I just want it to bake. It's just got to bake.

0:40:410:40:45

Because the first one was raw. It would be good, wouldn't it?

0:40:450:40:49

It would be good if it was cooked.

0:40:490:40:50

I'm using ingredients that you won't necessarily find in pesto.

0:40:500:40:54

Garlic, it's got ginger, coriander...

0:40:540:40:55

It's got some chillies in it and it tastes good.

0:40:550:40:58

Rav's spiced pesto will fill the bottom tier of his Diwali

0:40:580:41:01

centrepiece.

0:41:010:41:02

His other layers will be filled with a fragrant coconut and masala

0:41:020:41:05

chutney. What's your favourite? I think that's my favourite. That.

0:41:050:41:09

That? That is the coconut chutney. Shut your eyes.

0:41:090:41:12

No, I've played Guess The Smell with you before and come a cropper.

0:41:120:41:15

Can I say, this is a terribly difficult game.

0:41:150:41:17

Let's play Melanie's Guess The Smell. Right, Guess The Smell.

0:41:170:41:20

Tell me when the smell is present,

0:41:210:41:22

cos I'm just getting you at the moment and it's really unpleasant.

0:41:220:41:25

Is it there? Yep.

0:41:260:41:27

That's nothing, that's metal.

0:41:270:41:29

LAUGHTER

0:41:290:41:32

Smell The Timer, that's my new game!

0:41:320:41:34

I want to slowly cook down the chorizo to release

0:41:350:41:38

all that lovely...aroma.

0:41:380:41:41

Oh, it smells so good.

0:41:410:41:43

Jane's chorizo and chilli

0:41:430:41:45

will fill the plaited ring of her centrepiece.

0:41:450:41:47

The middle will be stuffed with

0:41:470:41:49

pecan, Parmesan and pesto.

0:41:490:41:50

Showstopper day. Don't, I've been worrying all night about it.

0:41:500:41:53

Did you sleep? Up until about four o'clock.

0:41:530:41:57

Listen, there's a lot riding on this day for many people in this tent.

0:41:570:42:01

There is. There really is.

0:42:010:42:03

You're not alone in that.

0:42:030:42:05

Well, I'm going to take advice from yesterday - turn the oven down,

0:42:050:42:08

cook it for a bit longer.

0:42:080:42:10

Long and low.

0:42:100:42:13

Bye-bye, Jane. Bye-bye.

0:42:130:42:15

All right, my arty Vincent van Doughs, you've got two hours left.

0:42:160:42:20

I need to...

0:42:200:42:23

turn this into a basket.

0:42:230:42:25

The bakers now need to act fast.

0:42:250:42:28

That's looking all right.

0:42:280:42:29

They need to fill, plait and shape their loaves for a second prove...

0:42:290:42:33

..but be careful to leave enough time for baking.

0:42:350:42:38

Paul said yesterday about being careful not to overladen

0:42:380:42:41

your bread with ingredients.

0:42:410:42:42

I would at home probably shove all that in,

0:42:420:42:44

but I'm going to be good, so I don't overstuff it.

0:42:440:42:47

Adding my olives to my kamut.

0:42:480:42:51

It's really important to be precise so that all the braids are

0:42:520:42:55

the same size, so the braids look uniform.

0:42:550:42:57

Just trying to remember how to plait, now. This one goes under...

0:42:570:43:01

I won't say my plaiting skills are the best.

0:43:010:43:03

Anything above three strands, I can't do.

0:43:030:43:07

You've got to give it enough room to expand,

0:43:090:43:11

otherwise it just gets into one big glob.

0:43:110:43:14

Right over...

0:43:140:43:15

Still not right! NERVOUS LAUGH

0:43:160:43:18

Nope.

0:43:190:43:20

This is the most concentrated I can ever be.

0:43:200:43:23

It needs to have a flat base and a flat top. I haven't plaited a lot.

0:43:240:43:28

I was busy playing football and watching the girls!

0:43:280:43:30

You take the string on the left under the middle two strings,

0:43:300:43:33

back over the last one.

0:43:330:43:35

I don't think the four-string plaits are too difficult.

0:43:350:43:37

I used to do this with my pony's tail.

0:43:370:43:40

This is the serpent. It's a six-strand plait.

0:43:400:43:44

Just poking in some mozzarella before it goes for its second prove.

0:43:440:43:49

All the careful plaiting could be undone in the second prove.

0:43:490:43:52

I'm going to leave it to prove for...40 minutes.

0:43:520:43:55

The bakers need to ensure it doesn't expand too much and lose its shape,

0:43:550:43:59

while at the same time continuing to plait their remaining elements.

0:43:590:44:04

The shape that you've created here...

0:44:040:44:06

It's very male, isn't it?

0:44:060:44:08

Yes, it's a hammer, strong,

0:44:080:44:10

it's also a T.

0:44:100:44:11

T for Thor, T for Tom.

0:44:110:44:13

I'm not being led. My mum's going to watch this!

0:44:130:44:17

She's coming out, but I've got about six minutes before she needs to

0:44:170:44:20

go in the oven, so I'm going to just start popping these on her.

0:44:200:44:23

She will get as many plaits as I've made.

0:44:230:44:26

Everyone apart from Kate has at least two loaves to bake...

0:44:260:44:29

I've really got to crack on. I'm going to get that one in the oven.

0:44:290:44:32

..and only one oven.

0:44:320:44:34

That's it, the serpent in the oven.

0:44:360:44:38

CUT GLASS ACCENT: Bakers, half an hour left on this challenge.

0:44:390:44:42

Well BREAD(!)

0:44:420:44:44

I don't know why I made such ruddy large loaves.

0:44:440:44:47

Could really do with another oven!

0:44:470:44:49

(You can do it.) She's in.

0:44:490:44:52

So now the Jormungandr cools,

0:44:520:44:54

and we'll bake the hammer.

0:44:540:44:56

And we've got about 30 minutes left.

0:44:560:44:59

These take about 25 minutes,

0:44:590:45:01

so we're cutting it quite fine.

0:45:010:45:03

It's a trade-off between having that one cooked

0:45:030:45:05

or having this one cooked!

0:45:050:45:06

Cos I think that could use another 5 minutes.

0:45:060:45:09

Is it? Isn't it? It should be...

0:45:110:45:13

85 to 90 degrees C in the middle.

0:45:130:45:17

It should be cooked.

0:45:170:45:19

Every time I've made it before, when it's been hollow, it's been cooked,

0:45:190:45:21

but with all the raw dough that's been flying around, I'm just...

0:45:210:45:25

hyper paranoid.

0:45:250:45:27

I'm quite happy with that.

0:45:270:45:28

I've got a bit of time for it to cool down.

0:45:280:45:31

Not cooked.

0:45:310:45:32

It's the problem when you've got a big lump of dough for an elephant,

0:45:330:45:36

it does take a long while to cook.

0:45:360:45:38

Yesterday Paul said my loaf was minutes off being cooked.

0:45:380:45:41

So...I'm giving it the minutes.

0:45:410:45:44

Bakers, you've got five minutes to get your plaits out.

0:45:440:45:46

I'm going to go until we have one minute spare.

0:45:500:45:53

Come on - cook. Cook!

0:45:530:45:55

Come on, now.

0:45:550:45:57

Be cooked.

0:45:570:45:59

Is it an elephant or a tortoise, Val? And these are...

0:45:590:46:02

Slugs? No...

0:46:020:46:05

Giraffes! Oh, blast!

0:46:050:46:07

Quick, Val - bandage it up, bandage it up, old girl. There we go.

0:46:080:46:13

Val, health and safety, Val. Hold it. Look, I've got a big old split.

0:46:130:46:18

HOLLOW THUDDING

0:46:200:46:21

METALLIC CRASH Sh!

0:46:260:46:28

It's coming out.

0:46:300:46:32

This is the Cypriot flag. It's got to come out...

0:46:420:46:45

..cooked or not.

0:46:500:46:52

Bakers, let's put this challenge to BREAD.

0:46:580:47:01

Time is up, move your bakes to the end of your work stations,

0:47:010:47:04

thank you. Well done.

0:47:040:47:05

(I'm worried about it. Don't be worried.)

0:47:060:47:09

Jane, would you like to bring up your savoury plaited centrepiece?

0:47:230:47:27

It is a beautiful colour. Thank you.

0:47:350:47:37

The definition on the outside is there,

0:47:370:47:39

but there's a lot of breaks in this. It is baked beautifully.

0:47:390:47:43

This is the one with the chorizo in it.

0:47:430:47:45

The paprika in there is lovely.

0:47:460:47:48

The whole flavours on the outside are delicious and the texture

0:47:480:47:51

is very good, as well. Oh, thank you.

0:47:510:47:53

And this one is the pesto one. Yes.

0:47:530:47:55

I like it. Oh, thank you. Mm!

0:47:550:47:57

Nice bit of spring on there, lots of flavour, good plaiting.

0:47:570:48:00

I think it's absolutely beautiful. Well done. Oh, thank you so much.

0:48:000:48:04

What a splendid loaf to start with!

0:48:040:48:06

I can't really see which is Noah's Ark and which is the animals.

0:48:130:48:16

Is that a chicken? It's a giraffe, Paul. Ah.

0:48:180:48:21

It's a bit...

0:48:210:48:23

It's not a mess, it's informal.

0:48:230:48:25

This is raw.

0:48:270:48:28

The smell is amazing, though. Lovely flavour.

0:48:280:48:31

Now, our elephant here also looks underbaked.

0:48:310:48:34

Yeah, this one is raw.

0:48:350:48:38

Getting to the ark, it's a bit doughy. Yep.

0:48:380:48:41

Ooh, bit salty, as well.

0:48:410:48:43

That was the idea of it. Good one, Val. Like the sea? Yep.

0:48:430:48:47

Right, OK.

0:48:480:48:49

You can do design.

0:48:490:48:51

The idea is fantastic,

0:48:510:48:52

but I don't think it was executed to a high standard.

0:48:520:48:55

Your proving is very good cos it's very bold,

0:49:030:49:06

it's round, it's shiny, it's equal.

0:49:060:49:08

The plaiting is excellent.

0:49:080:49:10

I think you've done a very good job from the outside.

0:49:100:49:12

When you put some cranberries in there, walnuts in there,

0:49:170:49:20

you expect to have at least that in every single bite and you're

0:49:200:49:23

just not getting that.

0:49:230:49:24

The texture is spot-on and the bake is very, very good, too.

0:49:240:49:28

This has got stout... And seaweed, as well.

0:49:280:49:31

The bake and texture on this is spot-on.

0:49:310:49:33

I've never had seaweed in bread before.

0:49:330:49:36

I like it.

0:49:360:49:38

It certainly does look a centrepiece,

0:49:440:49:46

which is what we've asked for. And it has a beautifully defined plait.

0:49:460:49:51

It is a weave rather than a joined up... You have big gaps, there.

0:49:510:49:55

These are too big.

0:49:550:49:56

The flavour of the cardamom and orange is beautiful.

0:50:070:50:09

Perfect balance between the two.

0:50:090:50:10

But the flavour of all three are very, very good. OK.

0:50:100:50:13

Well done, Andrew. Very good, well done.

0:50:130:50:15

A pith helmet of bread. Just adorned...

0:50:170:50:20

with our love.

0:50:200:50:22

The design looks great. Bold, big beautiful. And a glorious colour.

0:50:260:50:30

That's a lovely flavour. Very good.

0:50:320:50:34

Feta and the herbs combination is stunning.

0:50:340:50:37

Onions give it a good flavour.

0:50:370:50:39

Gorgeous, gorgeous, gorgeous.

0:50:410:50:43

Quite hot. It's got a bit of heat in there, hasn't it?

0:50:510:50:54

Let's move onto the next one.

0:50:540:50:56

It tastes lovely. You could have put more flavour in there, though.

0:50:570:51:00

This was wholemeal? Yes.

0:51:000:51:01

The filling is delicious,

0:51:020:51:04

but the actual bread itself just doesn't have the spring.

0:51:040:51:07

So this is the tree. Yes.

0:51:110:51:13

And this is to represent...

0:51:130:51:15

That was meant to be a star.

0:51:150:51:17

I can't see a visible plait, it's all over the place.

0:51:170:51:21

Very close texture.

0:51:210:51:23

It's not strong enough on the flavour.

0:51:230:51:25

You can toast some of the seeds to bring out the flavour.

0:51:250:51:28

That looks good. It looks tempting, I want to eat it.

0:51:280:51:32

When you get that bresaola,

0:51:320:51:33

it's delicious, cos the texture is spot-on

0:51:330:51:35

and the flavours are coming through beautifully.

0:51:350:51:37

But you haven't driven it together as one centrepiece -

0:51:370:51:40

what you've got is three loaves and sort of come up with a story,

0:51:400:51:43

that, yeah, it comes together as a centrepiece.

0:51:430:51:45

Which doesn't really wash with me!

0:51:450:51:47

How do you think it went? Yiamas, by the way. Thank you.

0:51:510:51:54

Um, it went all right, I think.

0:51:560:51:58

LAUGHTER

0:51:580:52:00

Brace, brace(!)

0:52:000:52:02

Are you bribing the judges? No! I'll have it after.

0:52:020:52:04

Do you want a little sip of this, before I tell you what I think?

0:52:040:52:07

LAUGHTER Oh! Oh!

0:52:070:52:09

It is a mess.

0:52:090:52:11

They are sort of folded over,

0:52:110:52:13

but not properly plaited.

0:52:130:52:15

Olive, coriander and onion is a classic. Yeah.

0:52:200:52:24

But you've mixed it with other flours and diluted it and

0:52:240:52:27

you need more coriander in there. OK.

0:52:270:52:29

It's rather sad you didn't glaze it, we didn't get the rise and we

0:52:290:52:32

haven't got the definition of the plaiting.

0:52:320:52:35

You've done really well to keep the plaiting so well contained.

0:52:440:52:50

The overall effect on it is superb, it is very, very good.

0:52:500:52:53

The textures and flavours in each of the layers are absolutely gorgeous.

0:53:000:53:04

Especially in the focaccia with the onion in it, it's beautiful.

0:53:040:53:07

The goat's cheese works exceptionally well in there.

0:53:070:53:10

That is a fantastic loaf.

0:53:100:53:11

I think you should be congratulated

0:53:110:53:13

and I want to come on your next picnic! You're welcome!

0:53:130:53:16

We asked for plaits in both, we've got a plait in your lower loaf,

0:53:270:53:31

but the one above, it's all gone into one. Yes.

0:53:310:53:34

You can look at the dark rye, how much it's broken up,

0:53:340:53:37

and the light rye, too.

0:53:370:53:38

Just work those doughs a little bit more.

0:53:380:53:41

It's quite close textured. Yes.

0:53:470:53:50

I can't SEE the green olives, I can't TASTE the green olives,

0:53:500:53:52

I can't SMELL the green olives and mozzarella,

0:53:520:53:55

I haven't hit any of them.

0:53:550:53:56

The twist on the bottom is very good and it tastes lovely. Thank you.

0:53:560:54:00

Really good. The top one is a mess, though,

0:54:000:54:02

and when it comes to flavour,

0:54:020:54:03

dough development, plaiting, proving, baking.

0:54:030:54:07

I mean, all of it.

0:54:070:54:08

Ta-dah, everybody(!)

0:54:160:54:17

MEL: So who's going to be crowned Star Baker, Paul and Mary?

0:54:260:54:29

If it was just today's performance, it would have been Kate.

0:54:290:54:32

It certainly could be Tom.

0:54:320:54:34

And it could be Andrew.

0:54:340:54:36

The people who are a little bit in trouble is Val... No!

0:54:360:54:38

Although she did come first in Technical,

0:54:380:54:40

she was poor in the Signature and today wasn't good.

0:54:400:54:44

I think Michael is in a little bit of trouble as well and Candice,

0:54:440:54:48

as well. Last week's Star Baker. The curse of the Star Baker.

0:54:480:54:51

Keep talking about it as if it's a real thing.

0:54:510:54:53

(The curse of the Star Baker.) The curse of the Star Baker. Ooh!

0:54:530:54:56

BIRDSONG

0:54:560:54:57

Bakers, I get the great job.

0:55:040:55:06

I get to announce who's this week's Star Baker.

0:55:060:55:09

There were many great bakes in the Showstopper round,

0:55:090:55:12

but this was the stuff of legend.

0:55:120:55:14

A sight for Thor eyes.

0:55:140:55:17

Yes, it's Hammertime.

0:55:170:55:20

Congratulations, Tom.

0:55:200:55:22

You're Star Baker! Well done, Tom!

0:55:220:55:24

On this racecourse of bakery,

0:55:270:55:30

you are all thorough-breads.

0:55:300:55:32

But I'm so sorry, you know how this works...

0:55:320:55:35

So I'm afraid the person...

0:55:360:55:38

(Oh, it's going to be me.) ..who will not be joining us next time

0:55:380:55:41

on Bake Off is...

0:55:410:55:43

..Michael.

0:55:470:55:49

I'm really sorry, Michael. So sorry to say goodbye.

0:55:490:55:52

You're such a good 'un.

0:55:520:55:53

The bake I went on is a bake that meant a lot to me,

0:55:560:55:59

so, yeah, it is quite sad that I went based on that. So sorry.

0:55:590:56:02

Going to be letting my mum know first.

0:56:040:56:06

She's been the one with me right from the start.

0:56:060:56:09

She'll still be proud of me.

0:56:090:56:10

Happy I've got this far,

0:56:100:56:11

but obviously I just wasn't sort of up to the standard.

0:56:110:56:15

I'd like to see Michael carry on doing what he's doing.

0:56:150:56:18

He is a great baker, actually, he's a nice lad as well.

0:56:180:56:20

I'm sorry, my friend.

0:56:200:56:22

I said I'll keep in touch with him.

0:56:220:56:23

We'll meet in Cyprus and have a beer. Certainly not a zivania!

0:56:230:56:26

I'm one very lucky lady again.

0:56:260:56:28

Next week I need to have a little sort of rethink and really

0:56:280:56:31

learn, because I don't want to feel like this again.

0:56:310:56:33

I think you were a bit shocked about that! I was REALLY shocked!

0:56:330:56:36

Tom has been consistently in the middle or slightly above, but

0:56:360:56:41

he pulled out the stops this week and I was very pleased to see it.

0:56:410:56:43

I did not expect that. At all. In any way.

0:56:430:56:46

I was looking around thinking,

0:56:460:56:48

"Did they make a pun about Thor's Hammer?"

0:56:480:56:50

(Star Baker!)

0:56:500:56:52

Obviously, it would have been nice to get Star Baker,

0:56:520:56:54

but to be fair, thoroughly deserved by Tom today.

0:56:540:56:57

My corn doll lucky charm is coming back next week, actually!

0:56:570:57:01

I think she might become my baking mascot!

0:57:010:57:04

I'm hanging in by the skin of my teeth.

0:57:050:57:07

I've got to work on timing, consistency,

0:57:070:57:10

and the challenge next week -

0:57:100:57:12

my goodness, it is a challenge.

0:57:120:57:14

Next time...

0:57:140:57:17

For the first time in the history of Bake Off... Hot oil...

0:57:170:57:21

It's batter week. All the colour has drained from you.

0:57:210:57:23

But who can make identical Yorkshire puddings?

0:57:230:57:26

They're not going to allow me into Yorkshire ever again. And fill them?

0:57:260:57:30

Unbelievable. Who can flip a technically perfect pancake?

0:57:300:57:33

Yeah!

0:57:330:57:34

And who can produce a Showstopper... I am done.

0:57:340:57:37

..without an oven?

0:57:370:57:39

Hopefully!

0:57:390:57:41

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