0:00:02 > 0:00:04'By now you've probably realised
0:00:04 > 0:00:07'there are two things that we really love in this world.
0:00:07 > 0:00:12- 'Biking and baking. - So we've decided to combine them...
0:00:12 > 0:00:16'In an epic 5,000 mile Bakeation.'
0:00:16 > 0:00:18Two legs in and we're really motoring.
0:00:18 > 0:00:22'Norway and the Low Countries were pretty awesome.'
0:00:22 > 0:00:24- Best bread I've ever tasted in my life.- Extraordinary.
0:00:24 > 0:00:26'So this week's journey has a lot to live up to.'
0:00:26 > 0:00:29- Oh, look at that! - Oh, wow!
0:00:29 > 0:00:31That's fine, because we've arrived
0:00:31 > 0:00:35at one of my favourite countries... Germany.
0:00:35 > 0:00:38You may know it, but it's all pretty new to me.
0:00:38 > 0:00:42Don't worry, Kingy, there's loads of great baking to be had.
0:00:42 > 0:00:44BOTH: Wow!
0:00:44 > 0:00:46And we're not even halfway yet.
0:00:46 > 0:00:48'We've got Eastern Europe and Austria.'
0:00:48 > 0:00:52I love you.
0:00:52 > 0:00:54'Italy and France.'
0:00:54 > 0:00:55C'est magnifique!
0:00:55 > 0:00:58'And finally, Spain still to come.'
0:00:58 > 0:01:01We love you more than you'll ever know.
0:01:01 > 0:01:04'At least it's not only us doing the cooking.
0:01:04 > 0:01:07'Yeah! We've lined up some of the world's very best bakers
0:01:07 > 0:01:09'to teach us a thing or two.
0:01:09 > 0:01:13'So get comfy, it's time for the next leg of our spectacular...
0:01:13 > 0:01:15'BOTH: Bakeation!'
0:01:21 > 0:01:26# I'm going to Germany,
0:01:26 > 0:01:29# I'll be back some old day
0:01:29 > 0:01:32# I'm going to Germany. #
0:01:32 > 0:01:35The thing is, Kingy, we can't do a Bakeation without coming to Germany,
0:01:35 > 0:01:38because bread or brot as they call it,
0:01:38 > 0:01:41is the cornerstone of German cooking.
0:01:41 > 0:01:46Did you know, they've got over 300 different types of bread here,
0:01:46 > 0:01:51- and they eat more of it than anywhere else in Europe? - Yes, I did. I read the book too.
0:01:51 > 0:01:54But there's no way we'll be able to taste them all.
0:01:54 > 0:01:57Well, we've got a week to try, mate.
0:02:00 > 0:02:03Where better to start our German odyssey
0:02:03 > 0:02:05than the Mosel Valley in the Rhineland?
0:02:05 > 0:02:09According to the book, it's all vineyards and sunshine around here.
0:02:09 > 0:02:12Wunderbar!
0:02:12 > 0:02:14More like yuck. Where did your sunshine go?
0:02:14 > 0:02:17Oh, it's probably good for the grapes.
0:02:24 > 0:02:27- Oh, it's nice to get out of that, isn't it?- Oh, isn't it?
0:02:27 > 0:02:29- Ha-hee!- The thing about Germany is,
0:02:29 > 0:02:33it has a wonder for all things foodie, I have a feeling.
0:02:33 > 0:02:36Do you know why? It has such regional diversity, you know.
0:02:36 > 0:02:38It's as different from north to south,
0:02:38 > 0:02:40as say Cornwall to Scotland.
0:02:40 > 0:02:42Everywhere has got its own specialities.
0:02:42 > 0:02:47You know, it's not all sauerkraut, sausages and fizzy lager.
0:02:47 > 0:02:49- No. I want beer. Proper beer. - Real beer. Yeah.
0:02:49 > 0:02:52As Bilbo said to Frodo,
0:02:52 > 0:02:55"Every great journey starts with a map."
0:02:55 > 0:02:59And there we are. 'Bavarian beer is what you want, Kingy,
0:02:59 > 0:03:02'but there's lots of baking and biking before we get there.'
0:03:02 > 0:03:06'After the Rhineland, we'll go through the regions Baden-Wurttemberg
0:03:06 > 0:03:08'and Swabia, before we hit Windischeschenbach.'
0:03:08 > 0:03:10The bit I'm looking forward to,
0:03:10 > 0:03:13is where we should be able to get Black Forest gateau...
0:03:13 > 0:03:16in the Black Forest. I've always wanted to go to the Black Forest.
0:03:16 > 0:03:19It's the land of carved bears, cuckoo clocks
0:03:19 > 0:03:21and the Brothers Grimm, you know.
0:03:21 > 0:03:27Well, I'm looking forward to some proper salty pretzels, all chewy and lovely. Mega.
0:03:27 > 0:03:31They're pretzel obsessed. They have door knockers shaped like pretzels.
0:03:31 > 0:03:33Pretzels shaped like pretzels.
0:03:33 > 0:03:36But, we'll still need to make some snacks to go with our beer.
0:03:36 > 0:03:38BOTH: Bierocks! Yes!
0:03:38 > 0:03:39Make a big bag of bierocks
0:03:39 > 0:03:42- before we hit Bavaria.- What's there?
0:03:42 > 0:03:44Beer, dude.
0:03:44 > 0:03:48But not any old beer. Bavarian beer is in a class of its own.
0:03:48 > 0:03:51I can't wait. It's going to be an amazing trip.
0:03:51 > 0:03:53ALL: Prost!
0:03:53 > 0:03:58It's one enormous bite taken out of Germany. I'm looking forward to it.
0:03:58 > 0:04:01So am I, man. I'm really, really up for this.
0:04:03 > 0:04:07Well, you can't start an epic journey on an empty stomach,
0:04:07 > 0:04:09- so let's get baking. - And we're in Germany,
0:04:09 > 0:04:12so let's kick off with some brot!
0:04:14 > 0:04:16Yeah! Something really German.
0:04:16 > 0:04:18Like kartoffelbrot.
0:04:18 > 0:04:21Spot on. A comforting potato bread.
0:04:21 > 0:04:24Just the thing in this weather.
0:04:26 > 0:04:30Ho-ho, wow! What a place to cook!
0:04:31 > 0:04:35Potato bread. A moist tasty bread which doesn't dry out.
0:04:35 > 0:04:38Perfect for a road trip.
0:04:38 > 0:04:42Do you know what? Sometimes we've been in piping hot countries and we cook a stew,
0:04:42 > 0:04:43and you feel really stupid.
0:04:43 > 0:04:46Or somewhere really cold and we do a salad.
0:04:46 > 0:04:48This time we've got it right.
0:04:48 > 0:04:51It's wonderful, it's German,
0:04:51 > 0:04:53it's kartoffel bread.
0:04:53 > 0:04:55- Kartoffelbrot.- Kartoffelbrot.
0:04:55 > 0:04:58- Brot of the Kartoffel.- Potato bread. - That's it.
0:04:58 > 0:04:59And it's traditional German.
0:04:59 > 0:05:03- Lots of cultures have potato bread, don't they?- Loads have it.
0:05:03 > 0:05:07Yeah. Sorry about that, I was trying to clean the table.
0:05:07 > 0:05:09I've got to knead on that!
0:05:13 > 0:05:16Right. Dry it off, dry it off!
0:05:18 > 0:05:21Calm. Calm. Right, they'll cut that out.
0:05:21 > 0:05:24- They won't.- They will.
0:05:24 > 0:05:27Do you know potato bread? It's wonderful stuff.
0:05:27 > 0:05:30It's soft and white, it's like a polar bear's paw.
0:05:30 > 0:05:33And you know what it's got in it? Potatoes.
0:05:33 > 0:05:35'Not only do spuds add flavour and tenderness,
0:05:35 > 0:05:39'but potato bread stays moist and keeps really well.
0:05:39 > 0:05:43'Just the thing to pop in your pannier.'
0:05:43 > 0:05:44And just poach your spuds.
0:05:44 > 0:05:48STOVE GURGLES
0:05:48 > 0:05:51- It's making a very odd noise, don't you think?- I got water in me jets.
0:05:53 > 0:05:55- Si?- What?
0:05:55 > 0:05:59I have an honest and fervently held belief that this will now work.
0:06:01 > 0:06:05Ha-ha! Yes! Myers!
0:06:05 > 0:06:09And simply poach the potatoes, 15 to 20 minutes, until soft.
0:06:09 > 0:06:12- Yeah.- But reserve the liquor.- Rrrh!
0:06:14 > 0:06:17These potatoes are nicely soft,
0:06:17 > 0:06:20and the water, it's just warm.
0:06:20 > 0:06:23- It's boiled, we've left it to cool. - Because...
0:06:23 > 0:06:26We want to activate the yeast with the potato water.
0:06:26 > 0:06:30So what we're going to do now is strain the potatoes,
0:06:30 > 0:06:32- like so.- Oh!
0:06:32 > 0:06:35Kartoffel-pan.
0:06:35 > 0:06:37The leavening process.
0:06:37 > 0:06:40The warm potato water goes in here.
0:06:40 > 0:06:44Remember, if that was too hot you'd kill the yeast, not create life.
0:06:44 > 0:06:47Take the yeast. Sprinkle it over the top.
0:06:47 > 0:06:50'Then to speed up the fermentation, we add some sugar
0:06:50 > 0:06:53'or zucker, as they call it here.'
0:06:53 > 0:06:57Give it a mix. And then what you want to do is you want to wait
0:06:57 > 0:07:03until that has a bubbling scum on the top of it.
0:07:03 > 0:07:06It's going to be nice and it's going to smell very nice...
0:07:06 > 0:07:09Because it's going to smell like beer, it's going to smell yeasty.
0:07:09 > 0:07:12While that's kind of coming to life, we need to mash the potatoes.
0:07:12 > 0:07:15And potato bread, it's mashed potatoes.
0:07:15 > 0:07:17Look at those, like Wotsits.
0:07:17 > 0:07:20'To make it even more moist, I'm adding a tablespoon
0:07:20 > 0:07:24'of sunflower oil, and then some salt.'
0:07:24 > 0:07:28Look at this, it's a bubbling, lovely mass of gorgeousness.
0:07:28 > 0:07:31The yeast goes into the potatoes.
0:07:33 > 0:07:34Nice.
0:07:34 > 0:07:38You can do this recipe with all white flour but we found that a third wholemeal
0:07:38 > 0:07:39- gives it a nicer texture.- Yes.
0:07:39 > 0:07:43Put the yeasty potatoes into the flour,
0:07:43 > 0:07:45- and stir it all into a ball. - A little at a time.
0:07:45 > 0:07:49Just to make sure that you get it all the way through.
0:07:49 > 0:07:53Do you think you'll get a dough out of that? Or shall we put some more water in?
0:07:53 > 0:07:55No, I'm going to get my hands in to feel of it,
0:07:55 > 0:07:57- which is a key to baking as well, isn't it?- Oh, it is.
0:07:57 > 0:07:59- Oh, yes, I am. - Coming together, isn't it?
0:07:59 > 0:08:02It's coming together with a little pressure. That, that's interesting.
0:08:02 > 0:08:07Now you put it on a nice clean, dry surface, and knead it.
0:08:07 > 0:08:11And that needs to be kneaded for about ten minutes.
0:08:11 > 0:08:14You begin to smell the bread,
0:08:14 > 0:08:18and smell what it's going to be like when it's cooking. Oh, it's fabulous.
0:08:18 > 0:08:20Lush.
0:08:20 > 0:08:22Cover that with cling film.
0:08:22 > 0:08:25But we need to put this somewhere out of the draught,
0:08:25 > 0:08:26for an hour to an hour and a half,
0:08:26 > 0:08:29until doubled in size.
0:08:29 > 0:08:32# Wonderful wonderful potato bread
0:08:32 > 0:08:35# Going in the top box
0:08:35 > 0:08:38# Da da da da da. #
0:08:38 > 0:08:40There's worse views.
0:08:40 > 0:08:44- Oh, you could sit here for hours, couldn't you?- You could.- Aye.
0:08:44 > 0:08:47RAIN PATTERS
0:08:47 > 0:08:49That yeast's got to be ready, dude, let's check it out.
0:08:49 > 0:08:52If it's not ready now, we're going to have to start again.
0:08:55 > 0:08:58- Yes.- Oh, yes!- Look at that.
0:08:59 > 0:09:02So that needs to be knocked back.
0:09:04 > 0:09:07And now we commence the German potato bread plait.
0:09:07 > 0:09:10This is one of those young ladies from the bierkeller.
0:09:10 > 0:09:12She's getting ready for a night out.
0:09:12 > 0:09:14# I will plait my locks! #
0:09:14 > 0:09:18'Making a plait, rather than a plain loaf creates more surface area,
0:09:18 > 0:09:22- 'and that means more crust. - Top tip that.
0:09:25 > 0:09:27Look at that. Done with the dexterity of a ballerina.
0:09:27 > 0:09:32Fantastic. We're adding onion seeds here, but you could use poppy,
0:09:32 > 0:09:35sesame, or anything that takes your fancy.
0:09:35 > 0:09:37So this needs to rest for about half an hour,
0:09:37 > 0:09:40and it will, indeed...
0:09:40 > 0:09:41..rise back again!
0:09:41 > 0:09:44'Just enough time for us to swot up on Germany.
0:09:44 > 0:09:49'Would it surprise you to know, Kingy, that they have over 10,000 bakeries here?
0:09:49 > 0:09:52'No. Not in the least, actually.
0:09:52 > 0:09:58'But, here, you're not on Mastermind now, you know.'
0:09:58 > 0:09:59Look at that.
0:09:59 > 0:10:04It's a very, very soft bread. It is a chewy bread, it's lovely.
0:10:04 > 0:10:07I'm just going to dust this with wholemeal flour,
0:10:07 > 0:10:09so it's got like a nice rustic-y feel to it.
0:10:09 > 0:10:12I don't need to be frugal. Me holes have blocked up in the rain.
0:10:12 > 0:10:14That's looking great, isn't it?
0:10:14 > 0:10:18- POSH ACCENT:- Simply pop into a pre-heated oven about 200 degrees Celsius,
0:10:18 > 0:10:21and bake for 30 to 35 minutes until golden and cooked through.
0:10:21 > 0:10:23- Oh, isn't it?- Oh, it is.
0:10:23 > 0:10:25'I don't mind the rain
0:10:25 > 0:10:29'when I know there's a slice of warm potato bread coming my way.'
0:10:31 > 0:10:35Oh, how fabulous. The smell of freshly baked bread drifting across the Mosel in the rain.
0:10:35 > 0:10:40- Look at this, Dave.- That's a hell of a handsome loaf.- Ah, man.
0:10:40 > 0:10:43- Beautiful, isn't it? - Isn't that beautiful?- It's soft.
0:10:43 > 0:10:46- It's how it should be. That's potato bread.- Let's wrap this up.
0:10:46 > 0:10:50- I don't want to eat it here, man, it's pouring.- Come on, mate.
0:10:50 > 0:10:54'Because the great thing about potato bread is that it keeps.
0:10:54 > 0:10:55'Which is fantastisch,
0:10:55 > 0:10:59'because tomorrow we're going to rustle up a very special...
0:10:59 > 0:11:03- 'And very German...- ..accompaniment to our kartoffelbrot.'
0:11:10 > 0:11:15'Here, dude, how far to the hotel? I'm getting wet in places I can't really talk about on telly.
0:11:15 > 0:11:21'Oh, stop your whingeing. You can't be a British biker if you're worried by a spot of drizzle.
0:11:21 > 0:11:25'Drizzle? I'm not, man. I really hope it cheers up tomorrow.'
0:11:35 > 0:11:37'And the following morning...
0:11:39 > 0:11:43- 'It has. It's cheered up! - Did we have them fooled, Kingy?
0:11:43 > 0:11:45'Nah, dude, not for a minute.'
0:11:50 > 0:11:54- The sun's come out.- Dude, we're dry.
0:11:54 > 0:11:56Today should be a good 'un, Si.
0:11:56 > 0:11:59What I'm excited about today is, we're on a mission, aren't we?
0:11:59 > 0:12:02It's our Bakeation. We're going to meet a man called Karsten.
0:12:02 > 0:12:06We've been banging on for years about, take your time making bread.
0:12:06 > 0:12:09The longer it takes to prove, the better the bread.
0:12:09 > 0:12:12Anyway, this fellow, he's taken it to whole new levels.
0:12:12 > 0:12:17It's slooooowwwwww baaaaaaakkkiiiiiiiinnnggg.
0:12:18 > 0:12:26'And heeee's oooonly a feeewww miiiles down the rooooaad.'
0:12:33 > 0:12:35This is it, mate, I think.
0:12:35 > 0:12:38- Look! It's even got a pretzel door handle.- That's it.
0:12:38 > 0:12:40IN GERMAN:
0:13:00 > 0:13:03- You must be Karsten. Hello, I'm Si. - Hello.
0:13:03 > 0:13:06- Nice to see you.- Hello, Karsten, I'm Dave.
0:13:06 > 0:13:12We know that you do the most fantastic selection of breads.
0:13:12 > 0:13:15I do my best. I make it like my grandfather have.
0:13:15 > 0:13:18He learn it in 1918
0:13:18 > 0:13:23and I make the most of my bread like he made it.
0:13:23 > 0:13:26'Germans absolutely love their bread.
0:13:26 > 0:13:28'With over 300 varieties nationwide,
0:13:28 > 0:13:31'they certainly appreciate a quality loaf.
0:13:31 > 0:13:36'But, as in the UK, artisan bakeries are disappearing in the face of competition from bakery chains.
0:13:36 > 0:13:41'So it's up to master bakers like Karsten to keep the tradition alive.
0:13:43 > 0:13:47- You do everything slowly, don't you? - I do everything with time.
0:13:47 > 0:13:51- Slow baking is my favourite, it's my opinion.- With the heart.
0:13:51 > 0:13:55Yes, with my heart. I make all of my bread with time.
0:13:55 > 0:13:58What's the longest that you would leave bread to prove?
0:13:58 > 0:14:02The longest time is this one. It's called wurzelbrot.
0:14:02 > 0:14:06Wurzelbrot is back to the roots, I call it.
0:14:06 > 0:14:10It's only water, salt, yeast.
0:14:10 > 0:14:15- And it have 48 hours time. - Wow.- Two days to prove.
0:14:15 > 0:14:19- Two days to go up.- Yeah, yeah.
0:14:19 > 0:14:22And I have make it now in this moment and, if you want, you can see how.
0:14:22 > 0:14:25- Yes, please. - That would be fantastic.
0:14:25 > 0:14:28- If you have a little bit time. - Oh, yeah.- Yes, we do.
0:14:30 > 0:14:36- Oh, wow.- So at first we clean our hands.- Oh, yes.
0:14:37 > 0:14:40'I feel like a surgeon.
0:14:41 > 0:14:43'Well, you look more like a sailor, dude.'
0:14:43 > 0:14:47- He looks good in a hat, doesn't he? - I tell you, I feel professional.
0:14:47 > 0:14:51'We want to see that dough that's been proving for two days.
0:14:51 > 0:14:53'In the fridge?!'
0:14:53 > 0:14:55- Wow!- Oh, wow!
0:14:55 > 0:14:59In England, your mother always says you put the bread by the fire.
0:14:59 > 0:15:03- Yes. And for this long time it must little bit cold, not too warm.- Yeah?
0:15:05 > 0:15:06'Ah, that's clever!
0:15:06 > 0:15:11'The cooler temperature means the dough can prove for longer, and the taste matures.'
0:15:11 > 0:15:14- Whoo-ooo-ooo!- Will you get... It's the same, innit?!
0:15:14 > 0:15:17It moves the same. It's wrong, isn't it?
0:15:17 > 0:15:19- Is it heavy?- Yes!
0:15:21 > 0:15:24Now I want to see something from you.
0:15:24 > 0:15:28- Urrrrr!- Go on, my lovely. Go on, muscles!
0:15:30 > 0:15:32- Wow!- Ah, look at that!
0:15:32 > 0:15:36Well, we've got this fine creature. But what's next, Karsten?
0:15:36 > 0:15:38So we must make "love" from it.
0:15:38 > 0:15:42- Loaves.- Loaves?- Yeah.- I thought you said love there!
0:15:42 > 0:15:45# Love is in the bread! Everywhere I look around... #
0:15:45 > 0:15:46THEY WHISTLE
0:15:46 > 0:15:51THEY HUM
0:16:00 > 0:16:02- # Love is in the bread... #- Come on!
0:16:02 > 0:16:05Let's make the dough, stop messing about!
0:16:05 > 0:16:08- You sing as well, don't you, Karsten?- Ohh.
0:16:08 > 0:16:14HE SINGS IN GERMAN
0:16:24 > 0:16:27- 'So we've heard a song. - And we've had a lovely waltz.
0:16:27 > 0:16:29'Now it's time for the dough to perform.'
0:16:29 > 0:16:31Ah, it's got the twist.
0:16:32 > 0:16:35So, it's your turn.
0:16:35 > 0:16:38'This dough is just flour, water, salt and yeast,
0:16:38 > 0:16:43'but it's that extra ingredient - time - that makes it so soft.'
0:16:43 > 0:16:47You must take it like a girl.
0:16:47 > 0:16:51Come with me, my darling. How about dinner? What about a drink?
0:16:51 > 0:16:53Oh, I love you. Ooh! There you go.
0:16:53 > 0:16:55'Leaving the dough to prove longer
0:16:55 > 0:16:59'means Karsten has to plan well ahead to ensure there's fresh bread
0:16:59 > 0:17:02'for his customers' breakfasts, or fruhstuck.'
0:17:02 > 0:17:04Nice one, Kingy.
0:17:07 > 0:17:09Oh, crikey.
0:17:09 > 0:17:13It's difficult to handle because it's so soft and wonderful.
0:17:13 > 0:17:16It's like caressing a giant slug.
0:17:16 > 0:17:20'So doing things slowly doesn't mean doing things easily.
0:17:20 > 0:17:23'Hard work it might be, but it's mightily rewarding.'
0:17:25 > 0:17:28- If we get that in the oven we can have a cup of coffee.- Yes.
0:17:28 > 0:17:30I love this bit of the show!
0:17:32 > 0:17:34'And, despite being two days in the making,
0:17:34 > 0:17:39'these finely-crafted loaves take a mere 40 minutes to bake.
0:17:43 > 0:17:46'Well, you can't hurry slow baking.'
0:17:50 > 0:17:53- Wow.- That smells good.
0:17:53 > 0:17:56- Yes!- Da, da-da-da, da-da!
0:17:56 > 0:17:58Wowzer!
0:17:58 > 0:18:02- That's perfect. You want to taste it? - God, yes, please.
0:18:03 > 0:18:05Whooaarr!
0:18:08 > 0:18:10That's wonderful.
0:18:10 > 0:18:12Oh, that's superb.
0:18:12 > 0:18:14- It's soft inside, isn't it?- Yes.
0:18:14 > 0:18:17Soft inside and outside... you can hear it.
0:18:17 > 0:18:23- A fantastic crust.- That's unreal. - That's perfect bread.- Yes.
0:18:23 > 0:18:25- Karsten, you must be very proud of that...- Yes.
0:18:25 > 0:18:28- ..because it is spectacular. - Wonderful bread.
0:18:31 > 0:18:33Wow.
0:18:38 > 0:18:41Oh, Karsten, what an experience. Thank you. Thank you.
0:18:41 > 0:18:43Thank you so much, dude. Thank you.
0:18:43 > 0:18:46Well, I think, our German Bakeation, it's got off to a grand style.
0:18:46 > 0:18:50- Happy days, man.- Yes. - See you, then. Cheers. Bye.- Bye.
0:18:50 > 0:18:52BIKE HORN HONKS
0:18:55 > 0:18:56'Happy days indeed.
0:19:01 > 0:19:06'We've got panniers stuffed full of bread - our potato bread and Karsten's loaf -
0:19:06 > 0:19:09'but we need something to eat it with.'
0:19:09 > 0:19:12'And nowt goes with bread quite like soup.
0:19:12 > 0:19:14'Kingy, that sounds like a plan.
0:19:16 > 0:19:19'So it's bye-bye to the Rhineland, and hello, Oberkirch,
0:19:19 > 0:19:22'in the neighbouring region of Baden-Wurttemberg.
0:19:22 > 0:19:25'As we leave the vineyards behind and head towards an area
0:19:25 > 0:19:28'known for a very different crop.
0:19:28 > 0:19:32'Yep. We should be hitting asparagus country just in time for lunch.
0:19:32 > 0:19:35'Well, I'm not just a pretty face. It's all in the planning.
0:19:35 > 0:19:38'And what I've got planned is asparagus soup.
0:19:38 > 0:19:41'Bread and soup. A classic the world over.'
0:19:43 > 0:19:44'The asparagus they grow here
0:19:44 > 0:19:47'is not the green kind we get at home.
0:19:47 > 0:19:49'No, it's white asparagus.
0:19:49 > 0:19:52'The Germans call it Spargel, and they go mad for it.'
0:19:54 > 0:19:56Wow!
0:19:56 > 0:19:58So this is the secret of white asparagus.
0:19:58 > 0:19:59Look here.
0:19:59 > 0:20:01- See there's one there. - Oh, wow! Look at that.
0:20:01 > 0:20:04'The thing that makes white asparagus white
0:20:04 > 0:20:09'is that unlike the green variety, it grows completely underground.
0:20:09 > 0:20:13'Harvesting is very hands-on. I can see why it's so expensive.'
0:20:13 > 0:20:16Phwoar! It's like finding buried treasure.
0:20:16 > 0:20:19We call it the white gold of the Rhine Valley.
0:20:19 > 0:20:23That's it, mate. I don't want my olive grove now, or my vineyard,
0:20:23 > 0:20:25I want an asparagus farm.
0:20:28 > 0:20:32'Let's knock up our very own spargel, or white gold soup.'
0:20:34 > 0:20:35Do you know, mate?
0:20:35 > 0:20:39- I'm so pleased that we've waited to eat this bread till today.- Yeah.
0:20:39 > 0:20:41Because it was miserable in the rain yesterday,
0:20:41 > 0:20:44and now we've got some of Karsten's bread to go with
0:20:44 > 0:20:48- the ultimate, freshly picked white asparagus soup.- Rrrh! Rrrh!
0:20:49 > 0:20:52'First, peel the asparagus from the tip to the cut end.
0:20:52 > 0:20:54'Cut off the tips and keep them to one side.'
0:20:56 > 0:20:59'This really is the Beluga caviar of the vegetable world.
0:21:00 > 0:21:02The shafts of asparagus
0:21:02 > 0:21:04cut into two centimetre lengths.
0:21:08 > 0:21:11The soup starts with melting some butter in a pan,
0:21:11 > 0:21:14and sweating down one shallot.
0:21:15 > 0:21:16Beautiful.
0:21:16 > 0:21:18Now just sweat that shallot down very gently,
0:21:18 > 0:21:24we don't want it to colour because the soup will taste ghastly.
0:21:24 > 0:21:26'Add the cut spears to the sizzling shallots,
0:21:26 > 0:21:29'and sweat them down for another five minutes.'
0:21:30 > 0:21:35Now, in an ideal world, we would have a pan of chicken jelly
0:21:35 > 0:21:38that's been rendered down from a chicken boiling for about four hours
0:21:38 > 0:21:41with a mirepoix of celery, carrots, onions and whatnot.
0:21:41 > 0:21:44But, we haven't. So we've got some water...
0:21:45 > 0:21:48And... one of those stock things.
0:21:49 > 0:21:52So, hey, we're in a field, that's what we're doing.
0:21:52 > 0:21:53Bring to the boil.
0:21:53 > 0:21:58Simmer for about 20 minutes until the asparagus stalks fall apart.
0:21:59 > 0:22:02'Now this is the clever bit of the soup, and, very German.
0:22:02 > 0:22:05'We're going to thicken it with egg yolk, creme fraiche
0:22:05 > 0:22:07'and a splash of sherry,
0:22:07 > 0:22:11'which is nice, because sherry goes really well with asparagus.'
0:22:12 > 0:22:17'But before we add the thickener, we've a couple more things to do.'
0:22:17 > 0:22:19- Look at the colour of that! - Oh, gorgeous.
0:22:21 > 0:22:23We return the pan to the heat, and drop the tips in.
0:22:23 > 0:22:25Only cook them for two minutes.
0:22:25 > 0:22:27We want that textural difference,
0:22:27 > 0:22:29so they won't cook all the way through. Be sweet and crunchy.
0:22:29 > 0:22:32Now the time has come, we can thicken it.
0:22:33 > 0:22:35Oh, the smell is fabulous.
0:22:35 > 0:22:37A bit of salt.
0:22:37 > 0:22:40And a bit of white pepper.
0:22:40 > 0:22:42With a sprinkling of parsley, that's ready to eat.
0:22:42 > 0:22:44I think you're right, mate.
0:22:45 > 0:22:49'Ah, soup and potato bread, a heavenly combination.'
0:22:50 > 0:22:52- Look at that. - Oh, that's beautiful, isn't it?
0:22:52 > 0:22:54And that was baked yesterday, in the rain.
0:22:54 > 0:22:57It's great textured bread, that.
0:22:59 > 0:23:01Oh, wow!
0:23:04 > 0:23:07- You've got to bake that at home. - Yeah.- It's fabulous.
0:23:09 > 0:23:12'Mm! Kartoffelbrot's going to make the ideal accompaniment
0:23:12 > 0:23:14'to our spargel soup.
0:23:14 > 0:23:17'You know, dude, I cannot decide who's the star of this late lunch.
0:23:17 > 0:23:21- 'This soup's incredible. - But so is the bread.'
0:23:21 > 0:23:25There's something primeval, isn't there, about bread and soup?
0:23:25 > 0:23:28Well, this is pretty special soup and bread.
0:23:28 > 0:23:31'It just goes to show that the humble loaf
0:23:31 > 0:23:35'with the right supporting cast, can be the centrepiece of any meal.
0:23:35 > 0:23:37'Mate, you're not wrong.'
0:23:39 > 0:23:41BIKE ENGINES REV
0:23:41 > 0:23:45'I don't fancy all that washing up, Kingy.
0:23:45 > 0:23:48'We've a long ride ahead, let's hit the road.
0:23:48 > 0:23:49'Aye, dude, and after that feed,
0:23:49 > 0:23:51'I'm good for a few hours in the saddle yet.
0:23:51 > 0:23:55'Well, let's hit the autobahn and get some miles under our belts before bedtime.
0:23:55 > 0:23:56'Cue Kraftwerk.'
0:23:56 > 0:23:59MUSIC: "Autobahn" by Kraftwerk
0:24:02 > 0:24:05# Fahren, fahren, fahren auf der autobahn
0:24:05 > 0:24:08# Fahren, fahren, fahren auf der autobahn... #
0:24:08 > 0:24:09'We're on our way to Bavaria,
0:24:09 > 0:24:12'but our next stop is in the Black Forest.
0:24:13 > 0:24:17'Autobahns are the pain-free way to eat up the miles in Germany.
0:24:17 > 0:24:18'Speak for yourself, mate.
0:24:18 > 0:24:21'They're no kinder to your bum than the roads at home.'
0:24:28 > 0:24:30Phwoar!
0:24:30 > 0:24:32It's about 100 miles into the trip, you know what I mean?
0:24:32 > 0:24:35- Yeah.- It's like that kind of autobahn-rictus.
0:24:36 > 0:24:38- Oh, but we've made it. - Yeah, we have.
0:24:38 > 0:24:43# I love to go wandering along the mountain pass.
0:24:43 > 0:24:46# And as I go wandering with my motorbike combi... #
0:24:49 > 0:24:50To bed.
0:24:52 > 0:24:54# Morgen!
0:24:54 > 0:24:57# Morgen! #
0:24:57 > 0:25:00There's something about this Black Forest air, it gives you an appetite,
0:25:00 > 0:25:02Can we have two?
0:25:02 > 0:25:04Aah! Woah!
0:25:04 > 0:25:06'It's gateau time!'
0:25:09 > 0:25:11Dude, just calm down, eh?
0:25:11 > 0:25:15- We got dumped on from the heavens, that first day. - No, you're not wrong dude, we did.
0:25:15 > 0:25:16Look at it, the blue skies.
0:25:16 > 0:25:18You saw the cherry trees on the way in.
0:25:18 > 0:25:20We're in the Black Forest making cake!
0:25:27 > 0:25:28I was an altar boy!
0:25:29 > 0:25:32I know it's hard to believe, but I was.
0:25:33 > 0:25:36'A timely reminder of our own pilgrimage
0:25:36 > 0:25:38'to create the perfect Black Forest gateau.
0:25:38 > 0:25:40'The Black Forest is a huge area,
0:25:40 > 0:25:44'so today we're heading deeper into the Forest, in search of the real deal.'
0:25:49 > 0:25:53'Now, dude, you wouldn't go to Italy and not eat spaghetti, would you?
0:25:53 > 0:25:57- 'You're right. When in Rome... - We're not in Rome, we're in the Black Forest.'
0:25:58 > 0:26:00'Where amongst the trees and cuckoo clocks
0:26:00 > 0:26:03'we're sure to find a cafe where we can sample
0:26:03 > 0:26:06'THE authentic, THE original Black Forest gateau.
0:26:06 > 0:26:08'The B-F-G!'
0:26:10 > 0:26:12- Hello.- Hello.
0:26:12 > 0:26:14Kingy, look...
0:26:14 > 0:26:17- Schwarzwalder Kirschtorte. - We're in, mate, get in there.
0:26:24 > 0:26:30Can we assume that this is the true home of the Schwarzwalder Kirschtorte?
0:26:30 > 0:26:32This is the home, the original place
0:26:32 > 0:26:35- where you can get the original Black Forest cake.- We've done it!
0:26:35 > 0:26:37OK. You find it.
0:26:37 > 0:26:39- That's it, it's the source, isn't it? - Yes. Right. OK.
0:26:39 > 0:26:41This is the place. Yes.
0:26:41 > 0:26:43The cake's here and the forest is there.
0:26:43 > 0:26:45Wow! Oh, that's amazing.
0:26:45 > 0:26:46Beautiful, isn't it?
0:26:48 > 0:26:49Oh, that is fantastic!
0:26:50 > 0:26:53'It's layers of rich chocolate cake, lashings of whipped cream...
0:26:53 > 0:26:56'And the cherry flavours giving the maximum revs...
0:26:56 > 0:26:59'That makes the Black Forest gateau so magical.'
0:27:00 > 0:27:03- Oh!- Oh, fantastic.
0:27:03 > 0:27:06'Oh, wondrous. A taste of the real McCoy!'
0:27:08 > 0:27:11- Wow!- The oldest recipe.
0:27:11 > 0:27:14- Fantastic.- It looks beautiful. - It does. Look at that.
0:27:14 > 0:27:16Oh, wow!
0:27:17 > 0:27:19That's the recipe book?
0:27:21 > 0:27:23How beautifully written.
0:27:23 > 0:27:25- Torte.- Torte?
0:27:25 > 0:27:27Well, I think we've truly succeeded in finding
0:27:27 > 0:27:31an authentic Schwarzwalder Kirschtorte.
0:27:31 > 0:27:33'Oh, this is torture. I'm going in!'
0:27:40 > 0:27:45This is so far away from the synthetic Black Forest gateau
0:27:45 > 0:27:47- we get in England.- Mm...
0:27:47 > 0:27:49They're full of synthetic cream and air.
0:27:49 > 0:27:52Do you know what I'm really surprised at? How light it is.
0:27:52 > 0:27:54Oh! This is lovely.
0:27:58 > 0:28:00Oh, yabba dabba do!
0:28:00 > 0:28:02That's going to be hard to live up to, isn't it?
0:28:02 > 0:28:04- Isn't it just? Isn't it just?- Yeah.
0:28:04 > 0:28:07That's it. That's the standard we're playing at now, dude.
0:28:07 > 0:28:09Let's go!
0:28:12 > 0:28:15'That BFG has certainly exorcised the ghosts
0:28:15 > 0:28:18'of the terrible 1970s cake trolley.
0:28:18 > 0:28:22'Blown out of the water, dude, blown out of the water.
0:28:22 > 0:28:26'As firm disciples of the BFG, I feel our own version coming on.
0:28:26 > 0:28:29'Let's immerse ourselves in the cathedral of cakes...
0:28:29 > 0:28:32'..the basilica of baking that is the Black Forest itself.
0:28:32 > 0:28:35'You mean get lost in the woods before baking a cake?
0:28:35 > 0:28:37- 'Er, yep!- Oh!'
0:28:38 > 0:28:42DRAMATIC MUSIC
0:28:45 > 0:28:50'And here it is, our Black Forest gateau!'
0:28:50 > 0:28:53# I love to go a-wandering along the... #
0:28:53 > 0:28:55Kingy, it's absolutely brilliant, isn't it?
0:28:55 > 0:28:58To think we can cook a Black Forest gateau
0:28:58 > 0:28:59in the middle of the Black Forest.
0:28:59 > 0:29:02How many people have this opportunity in their lives?
0:29:02 > 0:29:06Look at it, the air is so pure, the lichen is growing on the tree.
0:29:07 > 0:29:09Well, this is it.
0:29:09 > 0:29:10We're going to...
0:29:10 > 0:29:11Kingy?
0:29:13 > 0:29:14Si?
0:29:17 > 0:29:18Si?
0:29:20 > 0:29:21Where are you?
0:29:22 > 0:29:25Well, just leave us, I would! I only stopped for a wee!
0:29:28 > 0:29:29Have you not got a compass?
0:29:29 > 0:29:31No, I didn't bring it.
0:29:31 > 0:29:33You know where the kitchen is, it's here.
0:29:33 > 0:29:35- Have you wiped your hands?- Yeah.
0:29:35 > 0:29:39The Schwarzwalder Kirschtorte.
0:29:39 > 0:29:41Forget that 1970s abomination,
0:29:41 > 0:29:44- we're doing it proper, aren't we, dude?- Yeah.
0:29:44 > 0:29:46Like many cakes...
0:29:46 > 0:29:48and the Black Forest gateau is no exception...
0:29:48 > 0:29:49you start with flour.
0:29:49 > 0:29:54Believe it or not, Germans don't use self-raising flour,
0:29:54 > 0:29:58so you have to use ordinary flour and pep it up
0:29:58 > 0:29:59with a bit of baking powder.
0:29:59 > 0:30:01This is sugar, that is butter.
0:30:01 > 0:30:03That is a spoon.
0:30:03 > 0:30:06'So, whilst I bash the sugar and butter into shape...
0:30:06 > 0:30:08'I will add some cocoa.
0:30:08 > 0:30:10'Don't be tempted to use drinking chocolate here.
0:30:10 > 0:30:11'Only pure cocoa will do.'
0:30:11 > 0:30:13One...
0:30:13 > 0:30:16Too much baking powder, it'll erupt like Vesuvius, then collapse.
0:30:16 > 0:30:18Too little, and it won't. Huh!
0:30:18 > 0:30:21However, it still will make you pump.
0:30:21 > 0:30:23Six eggs.
0:30:26 > 0:30:29- Look at that.- Yeah, beautiful.
0:30:29 > 0:30:32And as Dave puts the dry goods in,
0:30:32 > 0:30:35all we're going to do is fold that in nicely, with a spatula.
0:30:35 > 0:30:38Well, this is one bowl you're going to want to lick out.
0:30:38 > 0:30:40Pop in the cocoa.
0:30:41 > 0:30:44'Grease and dust two cake tins, then divide the mixture.'
0:30:44 > 0:30:49And you can smooth this out, quite easily, with a hot spoon.
0:30:49 > 0:30:50Well, maybe not that easily!
0:30:52 > 0:30:55'And bung them in the oven for about 25 minutes.'
0:30:58 > 0:31:00The cherry filling...
0:31:01 > 0:31:03And you do this...
0:31:04 > 0:31:06..with some black cherry jam.
0:31:06 > 0:31:10Now try and buy the jam that has a lot of fruit content,
0:31:10 > 0:31:14because it's quite important this, because it's a very luxurious cake.
0:31:14 > 0:31:16You don't want to skimp on any ingredients.
0:31:18 > 0:31:21'The sourness of the Morello cherries will be complemented
0:31:21 > 0:31:23'by our magical ingredient.'
0:31:25 > 0:31:30'Earlier today, we secured our very own forest spirit.
0:31:30 > 0:31:33'There are hundreds of cherry orchards around here and Kirschwasser,
0:31:33 > 0:31:38a double distilled cherry spirit is vital for any self-respecting BFG.
0:31:38 > 0:31:41'They leave the cherry stones in during the distillation process,
0:31:41 > 0:31:45'and that gives it a slightly almondy flavour.
0:31:45 > 0:31:48'Alcohol and baking, go hand in hand.
0:31:48 > 0:31:51'But remember kids, alcohol and biking, certainly don't!'
0:31:57 > 0:31:59Now we need to heat this up.
0:31:59 > 0:32:03The jam will melt and the cherries will expand
0:32:03 > 0:32:05and soak up all that kirsch. Happy days.
0:32:08 > 0:32:12- Well, that's the cakes cooling. - That's them.
0:32:12 > 0:32:15The cherries just need to cool and they'll set solid.
0:32:15 > 0:32:19- All we need now, is whipped cream and chocolate.- Brrrch!
0:32:19 > 0:32:21The building blocks of a B-F-G.
0:32:21 > 0:32:23He-he-he!
0:32:23 > 0:32:25'We're going for an ambitious four-layer cake here.
0:32:25 > 0:32:29'But don't be tempted to cut your cake until it's cold.
0:32:29 > 0:32:32'Or, you'll end up with a pile of crumbs.'
0:32:32 > 0:32:34Nice dude. Keep it level. Oh, yes!
0:32:34 > 0:32:37'As well as the Kirsch, we also brought a cherry liquor
0:32:37 > 0:32:41'to sprinkle over the cake, sending our cherry flavours into overdrive.'
0:32:41 > 0:32:43But don't soak it.
0:32:43 > 0:32:47That's the jam, the cherries and the Kirsch.
0:32:48 > 0:32:53Now in Germany you buy cream, ready whipped.
0:32:53 > 0:32:55- 'This is the fun bit.- Aye.
0:32:55 > 0:32:58'The bit where the Schwarz, the walder, the Kirsch
0:32:58 > 0:33:00'and the torte all come together.'
0:33:01 > 0:33:04And if you can see little sprinkles on the edge, all to the good.
0:33:09 > 0:33:14'It's easy to think of the Black Forest gateau as a refugee from the 1970s sweet menu.
0:33:14 > 0:33:18'You know, to follow a prawn cocktail and a well done steak.
0:33:18 > 0:33:21'But before the carveries got their hands on it, the BFG
0:33:21 > 0:33:26'was a real culinary classic and ours is the business.
0:33:26 > 0:33:28'It's ironic, isn't it?
0:33:28 > 0:33:31'Rescuing a cake from its wilderness years, by making it in a forest.'
0:33:34 > 0:33:37The final...
0:33:37 > 0:33:38finishing touches...
0:33:39 > 0:33:41More chocolate.
0:33:45 > 0:33:48- Yes.- He-he!
0:33:48 > 0:33:51There we have it. How magical in the Black Forest, making a...
0:33:51 > 0:33:52Black Forest gateau.
0:33:52 > 0:33:54AKA, the Schwarzwalder Kirschtorte.
0:33:54 > 0:33:56- Yes!- Come on!
0:33:56 > 0:33:59Black Forest gateau...
0:33:59 > 0:34:00Welcome home!
0:34:06 > 0:34:09Oh, man.
0:34:11 > 0:34:12- Dude...- Mm...
0:34:14 > 0:34:16That's what you call a cake!
0:34:17 > 0:34:21And with all those cherries, that's at least three of our five a day!
0:34:33 > 0:34:37'Bavaria and my beer beckons, as we bid goodbye to Schwarzwalde.
0:34:38 > 0:34:41'Not so fast, Kingy, Bavaria's still two days away.
0:34:41 > 0:34:44'Next stop is Stuttgart, in a region called Swabia.
0:34:44 > 0:34:48'Famed as the cradle of the automobile,
0:34:48 > 0:34:52- 'it's still home of Mercedes and Porsche.- But we're here to sample Stuttgart's other
0:34:52 > 0:34:55'internationally-renowned export.
0:34:55 > 0:34:57'A chewy, bready snack that's familiar the world over.
0:34:59 > 0:35:00'The pretzel!'
0:35:02 > 0:35:06'Its distinctive shape has been the emblem of bakers here
0:35:06 > 0:35:07'for the last 700 years.
0:35:07 > 0:35:11'So before we do anything, we need to p-p-p-p pick up a pretzel!
0:35:11 > 0:35:14'And, I know just the p-p-p-place to get one.'
0:35:17 > 0:35:19There we are, the Golden Pretzel,
0:35:19 > 0:35:22the bakery of Horst Klinsmann.
0:35:22 > 0:35:25Now he produces something really special, doesn't he, mate?
0:35:25 > 0:35:28- Yeah, and it's well worth travelling for.- It is.
0:35:28 > 0:35:31- The pretzel. - But the perfect pretzels.
0:35:34 > 0:35:37'When I see Klinsmann, I think footy, not pretzels.
0:35:37 > 0:35:40'Bang on Kingy. Horst's brother is Jurgen.
0:35:41 > 0:35:43- 'The Jurgen Klinsmann?- Yeah.
0:35:43 > 0:35:47Horst is not a goal scoring machine, he's a pretzel-making machine
0:35:47 > 0:35:51'and right now the pretzel production line is in full flow.
0:35:51 > 0:35:55'And Horst has kindly taken five to show us how they're made.'
0:35:55 > 0:35:56- OK.- Wow!
0:35:56 > 0:35:59- Here.- Ooh! - This is our bakery.
0:35:59 > 0:36:03Pretzels are very important in Germany, aren't they?
0:36:03 > 0:36:04They are very important.
0:36:04 > 0:36:08- And your pretzels are very famous. - Yeah, they are well known.
0:36:08 > 0:36:11- How many do you sell a day? - Around 1,000.
0:36:11 > 0:36:13- 1,000?- Yeah.
0:36:13 > 0:36:16Horst, I can't wait any longer. Show us how to make pretzels, would you, please?
0:36:16 > 0:36:18We begin over there with the dough.
0:36:19 > 0:36:23'Pretzel dough has more fat than normal bread and it gives it a denser texture.
0:36:23 > 0:36:26'They get cracking on it early here, though.'
0:36:26 > 0:36:29What time do you start work, Horst?
0:36:29 > 0:36:31- Bruno starts at 2.30 during the week.- 2.30?!
0:36:31 > 0:36:34- Anton...- 2.20.- 2.20 to be precise.
0:36:34 > 0:36:35LAUGHTER
0:36:35 > 0:36:38Ten minutes he needs to open his eyes when he gets here.
0:36:40 > 0:36:42I don't pay these ten minutes.
0:36:42 > 0:36:43LAUGHTER
0:36:46 > 0:36:47Does Rudolph ever sleep, then?
0:36:53 > 0:36:55- See here is...- Oh, right.
0:36:55 > 0:36:59This is how we divide the dough now into small pieces.
0:36:59 > 0:37:01That'll be the perfect portion to make a pretzel.
0:37:01 > 0:37:04- For our pretzel, yes.- Yeah.
0:37:04 > 0:37:08'But the thing that makes it a pretzel is its unique shape.'
0:37:08 > 0:37:10- Get a wobble on in the middle. - That's how it is.
0:37:10 > 0:37:13- Oh, so the shape's perfect, yeah? - Yeah.
0:37:13 > 0:37:15- And all you do is this.- Right.
0:37:15 > 0:37:16One, two, three...
0:37:17 > 0:37:18Gah! Easy!
0:37:18 > 0:37:21- Do you want to go ahead? - No, go on, Dave.
0:37:23 > 0:37:27'Long regarded as having religious significance,
0:37:27 > 0:37:29'the twist is said to represent arms crossed in prayer,
0:37:29 > 0:37:32'whilst its three holes, the Holy Trinity.'
0:37:32 > 0:37:34It's not happening for me, Horst.
0:37:36 > 0:37:37I'm having a kerfuffle with my pretzel.
0:37:37 > 0:37:41'D'oh! I'm having trouble recreating both of them!
0:37:43 > 0:37:45'The truth is, this bread is so ancient
0:37:45 > 0:37:48'that its origins are lost in the mists of time.
0:37:48 > 0:37:51'And my interpretation doesn't make things any clearer!'
0:37:53 > 0:37:56I think we have a problem with quality control.
0:37:56 > 0:37:58- A big one.- Yeah.
0:37:59 > 0:38:03Wow! That's a good 'un. That's not bad, Horst.
0:38:04 > 0:38:06Horst's perfect pretzels,
0:38:06 > 0:38:09the Hairy Bikers' assemblage of mutant pretzels.
0:38:09 > 0:38:14'The next stage is what turns these pretzels into laugenbrezels,
0:38:14 > 0:38:16'a Swabian speciality.'
0:38:17 > 0:38:22- We have our pretzels, we have our certain types of beer or certain types of wine.- Yeah.
0:38:22 > 0:38:25But that's special to our region and that's the way, how it should be.
0:38:25 > 0:38:28Each region has its character and personality
0:38:28 > 0:38:32in the food that it produces and that's such a lovely discovery for us.
0:38:32 > 0:38:34What does this machine do, Horst?
0:38:34 > 0:38:35This machine has...
0:38:35 > 0:38:39..you know, how to say, like waterfalls with sodium hydroxide.
0:38:39 > 0:38:41'That's caustic soda to you and me.
0:38:41 > 0:38:43'Isn't that the stuff you clean your drains with?
0:38:43 > 0:38:46'Not quite. This is a special formula,
0:38:46 > 0:38:49'but you still need to bake it to make it safe to eat.
0:38:49 > 0:38:52'It'll not only add to the taste, but give the pretzels
0:38:52 > 0:38:57'that familiar nutty brown colour, and these cuts add the final touch to a Swabian laugenbrezel,
0:38:57 > 0:39:01'and, after baking, give them their unmistakable appearance.'
0:39:05 > 0:39:09- Cor, thanks, Horst. We've certainly learnt a lot. - Thanks, mate. Fantastic.- Thank you.
0:39:09 > 0:39:11Here are your pretzels, the ones you made.
0:39:11 > 0:39:15- You mean these are the pretzels you can't sell. - Yeah, the ones I don't want to sell!
0:39:15 > 0:39:16LAUGHTER
0:39:16 > 0:39:18And here are two of mine.
0:39:18 > 0:39:21So before you eat yours, try these so you know how they should taste.
0:39:23 > 0:39:26'They're crispy on the outside, and soft on the inside.'
0:39:30 > 0:39:32- Oh, they're fantastic.- They are.
0:39:32 > 0:39:38'The caustic soda gives these laugenbrezels an unmistakable tang.
0:39:38 > 0:39:42'But it's dangerous stuff, folks. Leave it to the professionals.'
0:39:44 > 0:39:45'Oh, man, I'm all baked out.
0:39:45 > 0:39:48'Me too, Kingy. Let's get the bikes parked up,
0:39:48 > 0:39:52'and this evening we can paint the town red, Stuttgart-style.
0:39:52 > 0:39:54'Does that mean we finally get a beer?
0:39:54 > 0:39:58'You'll get a drink, feller, but Stuttgart's all about wine.
0:39:58 > 0:40:00'And when in Stuttgart...
0:40:07 > 0:40:09'No more biking today, mate,
0:40:09 > 0:40:11'it's time for a bit of Stuttgart style.
0:40:11 > 0:40:15'You can forget your cheap liebfraumilch,
0:40:15 > 0:40:17'they've been making wine here since the Romans.
0:40:17 > 0:40:21'There are vineyards all over the place, even in the town.
0:40:21 > 0:40:24'It's the local wine we want to be drinking, then,
0:40:24 > 0:40:27'and I've read that the place to do it is called a besen.
0:40:27 > 0:40:30'Apparently, you have to look out for a broom.
0:40:30 > 0:40:32- 'A broom?- All will be revealed.'
0:40:32 > 0:40:36- Looking good, mate.- Well, you look sharp yourself, you know.
0:40:36 > 0:40:38That's it. We've found a besen.
0:40:38 > 0:40:40Oh, ho!
0:40:40 > 0:40:43# One night in Stuttgart and the world's your oyster! #
0:40:43 > 0:40:47Come on, let's cut it with the Stuttgart glitterati.
0:40:47 > 0:40:48Let's go, dude. Boom!
0:40:53 > 0:40:56'Besen is German for broom.
0:40:56 > 0:40:59'It symbolises the fact that the winemakers are clearing out their cellars.
0:40:59 > 0:41:02'For a limited time they're allowed to turn their homes into pubs
0:41:02 > 0:41:04'to clear out their surplus wine stock.
0:41:04 > 0:41:08'Now that's the sort of housework I could get used to.
0:41:10 > 0:41:11I'm glad we spruced up a bit.
0:41:11 > 0:41:14Oh, yes. Well, I mean, it's very...you know.
0:41:14 > 0:41:15Oh, this is lovely.
0:41:15 > 0:41:18'Hey, they brush up well, these Stuttgart folks.'
0:41:20 > 0:41:23I dunno. But it's waitress service, it's got to be, hasn't it?
0:41:23 > 0:41:25- Oh, hello.- Hello.- Hello.
0:41:25 > 0:41:28'Oh, this isn't the waitress, Dave, it's the boss.
0:41:28 > 0:41:32'Tania and her mum run this particularly swanky besen.'
0:41:32 > 0:41:35- We'd like whatever the house has to offer.- The house wine.
0:41:35 > 0:41:38Yes. Well, we have a very good Riesling, which is a white one.
0:41:38 > 0:41:40You can try one, they're very good.
0:41:40 > 0:41:43And with a besen, you have the wine in the house?
0:41:43 > 0:41:46If you don't have your own wine, you don't open a besen.
0:41:46 > 0:41:51'Well, if it's good enough for the locals, it's good enough for us.'
0:41:51 > 0:41:53- Prost.- Prost.
0:41:55 > 0:41:58- Oh, that's good wine.- Ho, ho, ho!
0:41:58 > 0:41:59It's dry, it's fresh.
0:41:59 > 0:42:01And it pulls the back of your palate as it should.
0:42:01 > 0:42:04And it doesn't give you a headache, because it's a very good wine.
0:42:04 > 0:42:09How did the family arrive at having what is clearly a fantastic,
0:42:09 > 0:42:11busy, popular besen?
0:42:11 > 0:42:13We had a vineyard.
0:42:13 > 0:42:17I mean, we drink wine but not that much, so...
0:42:17 > 0:42:19And we had this... we have this house.
0:42:19 > 0:42:23We had this house. We had the possibility to invite people.
0:42:23 > 0:42:26- Yeah.- And so my mother started to open up the besen.
0:42:26 > 0:42:30At first it was all friends, and then it went on and on and on.
0:42:30 > 0:42:34- It's quite a chic affair, isn't it?- Yes. Well, we have a little bit of a different besen.
0:42:34 > 0:42:37We look for the flowers, we look for the candles.
0:42:37 > 0:42:39The wine is a little bit more expensive, but...
0:42:39 > 0:42:44In the old days, were the besens quite rustic, quite domestic in people's houses?
0:42:44 > 0:42:47Where it really comes from is that the besen is in the living room.
0:42:47 > 0:42:50Mama is in the kitchen, cooking. Papa is bringing the wine
0:42:50 > 0:42:54and daughters are clearing up the tables. So we do everything here, it's all homemade.
0:42:54 > 0:42:57And is it particularly a seasonal thing or...?
0:42:57 > 0:42:59You're only allowed four months a year.
0:42:59 > 0:43:01So you're not allowed to go full season.
0:43:01 > 0:43:03What's the last night in a besen like?
0:43:03 > 0:43:07Is it a time of sadness, or do people just get outrageously drunk?
0:43:07 > 0:43:09The last night is always...
0:43:09 > 0:43:11It's always a big...ah, brilliant.
0:43:11 > 0:43:12Let's empty the bottles.
0:43:12 > 0:43:15- Can we come back?- Yes, please.
0:43:15 > 0:43:18- Prost!- Prost!- Prost!
0:43:18 > 0:43:19I love Germany.
0:43:32 > 0:43:35The wine last night was lovely, but I've come to Germany
0:43:35 > 0:43:38for baking and beer, and I'm still waiting for the beer.
0:43:38 > 0:43:41Not long now, Kingy. We'll cross the Bavarian border later today,
0:43:41 > 0:43:44and stay in Nuremberg,
0:43:44 > 0:43:47a stone's throw from your special pint.
0:43:47 > 0:43:50But you wouldn't want to be drinking that perfect pint, dude,
0:43:50 > 0:43:53without a little nibble to go with it, now, would you?
0:43:53 > 0:43:57Agreed. Which is why I've arranged for us to borrow an oven en route.
0:43:57 > 0:44:01But it's no ordinary oven, it's a communal village bakehouse,
0:44:01 > 0:44:03in a little place called Winterbach.
0:44:03 > 0:44:05It looks like the locals have fired it up for us.
0:44:09 > 0:44:12- Hello, Heidi.- Hello!- I'm Dave. - Nice to meet you.
0:44:12 > 0:44:15Now, this is cooking our beer snacks in style, isn't it?
0:44:15 > 0:44:16What a great place this is.
0:44:16 > 0:44:18- I can show you all the things. - Thank you.
0:44:18 > 0:44:23- Oh!- OK, come in. Here's the fire.
0:44:23 > 0:44:26It's just as well we've got changed, man, because...
0:44:26 > 0:44:28It's a hot day, a hot oven. Phew!
0:44:28 > 0:44:31'And you can't just turn on a wood-fired oven, you know.'
0:44:31 > 0:44:34'No. They take a bit of graft to get it up to temperature.'
0:44:34 > 0:44:37'And people have been grafting away using these ovens
0:44:37 > 0:44:40'since the time of the Romans.
0:44:40 > 0:44:42'This one is a couple of hundred years old,
0:44:42 > 0:44:47'and the townsfolk still keep up the tradition of communal baking.'
0:44:47 > 0:44:49So Heidi, these are community ovens, aren't they?
0:44:49 > 0:44:54Yes. You can... each people can take it.
0:44:54 > 0:44:57It's great, isn't it, German hospitality?
0:44:57 > 0:45:01We keep getting given food, coffee, wine.
0:45:01 > 0:45:05- And now we even get the use of an oven.- Yeah. It's just been superb.
0:45:05 > 0:45:11'And in that oven, we'll be cooking bierocks, meat-filled bread snacks.'
0:45:11 > 0:45:16They're just the thing when you've had a couple of beers and want something to munch on.
0:45:16 > 0:45:18We'd better get on with the job.
0:45:18 > 0:45:20Yep. Pretty straightforward stuff.
0:45:20 > 0:45:23'The thing that makes bierocks different
0:45:23 > 0:45:25'to something like a Cornish pasty
0:45:25 > 0:45:27'is that they're encased in bread and not pastry.
0:45:27 > 0:45:31'It's actually more like an all-in-one hamburger.'
0:45:31 > 0:45:34'Another fine German invention.'
0:45:34 > 0:45:39Mix the dry with the wet, thus forming...
0:45:39 > 0:45:40A dough.
0:45:40 > 0:45:44'As always, with yeasty dough, the hands-on approach is the only way.'
0:45:44 > 0:45:48The usual business now, just knead the living daylights out of it...
0:45:49 > 0:45:51For about ten minutes.
0:45:54 > 0:45:55Voila.
0:45:57 > 0:45:59That'll be through the roof in an hour,
0:45:59 > 0:46:02- which gives us just time enough to make...- The filling.
0:46:08 > 0:46:11Here are the ingredients for the filling.
0:46:11 > 0:46:13And one of Germany's favourite ingredients,
0:46:13 > 0:46:16and this is a mighty fine looking cabbage.
0:46:16 > 0:46:19The president's brain is missing.
0:46:19 > 0:46:24This needs the outer leaves trimming off, quartering, coring
0:46:24 > 0:46:26and slicing finely.
0:46:29 > 0:46:32It's a culinary building block, chopped onion.
0:46:32 > 0:46:38Sweat that onion down, and we'll add the beef to this. Look at that.
0:46:40 > 0:46:43I wish we had communal ovens at home. Imagine.
0:46:43 > 0:46:46- I'm building one round our house. - People of Rowlands Gill,
0:46:46 > 0:46:50you're welcome to knock on the door and use his oven anytime you want.
0:46:50 > 0:46:54- You heard it here on the telly.- If you can get past the electric fence,
0:46:54 > 0:46:56the five dogs, the searchlights,
0:46:56 > 0:46:58the machine gun turrets, the tank,
0:46:58 > 0:47:01the small armoured vehicle and 15 armed guards.
0:47:01 > 0:47:05If you come, you're more than welcome. Do you have communal ovens in Barrow,
0:47:05 > 0:47:07or do you keep burning houses down?
0:47:07 > 0:47:11Funny you should mention that. Remember what Heidi said to us?
0:47:11 > 0:47:14The houses are made of wood and in King William's time in the 1840s,
0:47:14 > 0:47:18they kept burning their houses down. Everybody had a wood-fired oven.
0:47:18 > 0:47:21So what he did, he banned them and he built communal ovens.
0:47:21 > 0:47:23There's two in this village.
0:47:23 > 0:47:26And he made people just go to the centralised communal oven,
0:47:26 > 0:47:29so they wouldn't burn their houses down,
0:47:29 > 0:47:33and it became rural tradition in this part of Germany. And it's mighty fabulous, too.
0:47:33 > 0:47:36The meat has browned, the onion is translucent.
0:47:36 > 0:47:39Time to pop in the cabbage for five minutes,
0:47:39 > 0:47:43and let that sweat down as well. Cabbage is great, we eat loads of it in our house.
0:47:43 > 0:47:45It's good for you, it's full in high fibre,
0:47:45 > 0:47:47and it's great for your colon.
0:47:47 > 0:47:48Mmm.
0:47:48 > 0:47:53Water goes in first. Then we add the salt. Cracked black pepper.
0:47:53 > 0:47:57Bring out the savoury. The white pepper.
0:47:57 > 0:48:02- It makes you want to drink more beer. - It's food you want to eat when you're smashed.
0:48:02 > 0:48:03They're very easy to make up,
0:48:03 > 0:48:06and they're very easy to stick in your gob in a oner.
0:48:06 > 0:48:10Ground cumin. Now we've got three types of seeds -
0:48:10 > 0:48:12caraway seeds, fennel seeds and cumin seeds,
0:48:12 > 0:48:16just to kind of temper up that wonderful ground cumin.
0:48:16 > 0:48:19And we just give this a stir.
0:48:19 > 0:48:23The Germans aren't really famed for ramping up their spices.
0:48:23 > 0:48:25But we definitely are.
0:48:25 > 0:48:28And all of those dry seeds are going to plump up.
0:48:28 > 0:48:31Just like you when you've been in a bierkeller for a fortnight.
0:48:31 > 0:48:34Getting plumper and plumper. It's a great word.
0:48:34 > 0:48:36Plump!
0:48:36 > 0:48:41Now, we let our filling cook away for another five minutes
0:48:41 > 0:48:43and then set it aside to cool.
0:48:44 > 0:48:46That's cold.
0:48:46 > 0:48:47Yes.
0:48:47 > 0:48:50Let's build bierocks!
0:48:50 > 0:48:51I'll get the dough.
0:48:54 > 0:48:58That's enough dough for about 20 bierocks.
0:48:59 > 0:49:01Put a bit of flour on.
0:49:01 > 0:49:04We just knock it back a little bit. Very gently.
0:49:04 > 0:49:10- Portion that up into 20 pieces. - Three, four...
0:49:10 > 0:49:13eight, nine, ten, eleven, twelve...
0:49:13 > 0:49:15Why didn't you just cut it in half,
0:49:15 > 0:49:18then the two halves into little halves, then that into two...
0:49:18 > 0:49:20and you would have got 20 exact ones?
0:49:20 > 0:49:24Well, I know that now, don't I? Look at that. It'll be all right.
0:49:24 > 0:49:27- Look, one, two... - It's all over the place.
0:49:27 > 0:49:30- They're not. Look. Look.- Don't keep handling it.- There, look. Look.
0:49:30 > 0:49:34So, this makes about 26 small bierocks.
0:49:34 > 0:49:36Oh, he's a one, isn't he?
0:49:40 > 0:49:44Bierocks appear to be as well-travelled as we are.
0:49:44 > 0:49:47They're thought to have originated in Eastern Europe, maybe Russia.
0:49:47 > 0:49:51But now the bierock has cousins all over the world.
0:49:51 > 0:49:54They're big in America, and in Argentina they have a bierock fiesta.
0:49:54 > 0:49:57But whether it's calzone in Italy, empanadas in Spain,
0:49:57 > 0:49:59or the pirogs we baked in Norway...
0:49:59 > 0:50:03Chances are, you'll be washing them down with the local tipple.
0:50:06 > 0:50:08We're not going to brush these with egg or milk
0:50:08 > 0:50:11or any sort of glaze, we're just going to bake them like this.
0:50:11 > 0:50:13But when they're cooked,
0:50:13 > 0:50:16- you brush them over with melted butter. Mmm!- Ho-ho!
0:50:19 > 0:50:20Hey-hey! To the oven.
0:50:23 > 0:50:27- Kingy?- What, mate? - Oh, very nice.- Lovely Heidi!
0:50:27 > 0:50:29- Hi, Heidi. What do you think? - Very nice.
0:50:29 > 0:50:32Do you think they'd be better baked with the seam side down?
0:50:32 > 0:50:34Then we get a nice finish on the top.
0:50:34 > 0:50:39'Whilst we do that, the oven's made ready for our Pilsner pebbles.'
0:50:39 > 0:50:43'It's not the fire that'll cook our bierocks, it's the heat in the bricks.'
0:50:43 > 0:50:47Flame or no flame, it's still proper hot in there.
0:50:48 > 0:50:51Fingers crossed. Mate, this is an oven that we definitely don't know.
0:50:51 > 0:50:54It's always a surprise.
0:50:54 > 0:50:57Well, we love a surprise, but fingers crossed.
0:50:58 > 0:51:02Yes! Oh, they look great, dude.
0:51:02 > 0:51:04Bierocks!
0:51:04 > 0:51:07Yes! Oh, look at them, man.
0:51:11 > 0:51:14That's what you call a beer blotter.
0:51:14 > 0:51:18'And as promised, the melted butter.'
0:51:18 > 0:51:20- Shall we?- Yes.
0:51:20 > 0:51:22- Oh, they're good.- Are they?
0:51:22 > 0:51:23Oh, it's great.
0:51:25 > 0:51:27Mmm! Oh, yeah!
0:51:27 > 0:51:31'That searing hot wood oven's made a great job of our bierocks.
0:51:31 > 0:51:34'And with all that stored up heat on tap,
0:51:34 > 0:51:37'Heidi's also managed to turn out quite a spread.
0:51:37 > 0:51:41'That's why when the wood oven was king, baking had to be an all-day event.'
0:51:41 > 0:51:42Thanks, Heidi.
0:51:46 > 0:51:47Thanks, Heidi.
0:51:47 > 0:51:50See you! Bye-bye!
0:51:52 > 0:51:55Hey, Dave, that was a long baking session.
0:51:55 > 0:51:58And it's still 140 miles to our overnight stop in Nuremberg.
0:51:58 > 0:52:02But we'll be in Bavaria! And you know what that means.
0:52:02 > 0:52:04Yes, mate.
0:52:04 > 0:52:06One more sleep till beer time!
0:52:11 > 0:52:14Nuremberg, centre of the gingerbread universe.
0:52:14 > 0:52:16Last time I was here, it was Christmas
0:52:16 > 0:52:21- and you couldn't move for the stuff. - I know, but it's not Christmas now. So we'll just go and find a beer.
0:52:21 > 0:52:25You know what they say, Kingy, the best things come to those who wait.
0:52:25 > 0:52:26Let's get our heads down
0:52:26 > 0:52:30and save that special beer for our last day tomorrow.
0:52:41 > 0:52:44CHURCH BELLS TOLL
0:52:51 > 0:52:54- Hark! The sonorous tones of a Sunday morning.- Oh, yes.
0:52:54 > 0:52:59Even with your eyes closed, you couldn't be anywhere else. It appears
0:52:59 > 0:53:01that the Germans take their Sundays seriously.
0:53:01 > 0:53:03Where is everybody?
0:53:03 > 0:53:05Well, everything else might be closed,
0:53:05 > 0:53:07but I know that at our final stop
0:53:07 > 0:53:11in Windischeschenbach, there's a pint waiting for us.
0:53:11 > 0:53:14Shouldn't that be a litre?
0:53:14 > 0:53:18Half of all breweries in Germany are here in Bavaria.
0:53:18 > 0:53:22And this corner of Bavaria has developed its very own beer tradition.
0:53:22 > 0:53:24Zoigl!
0:53:24 > 0:53:29- It's beer brewed by the local community.- And whether it's in a front room or the village hall,
0:53:29 > 0:53:31they get together to drink it too.
0:53:31 > 0:53:35Now, that's the kind of community I want to be part of.
0:53:35 > 0:53:38And to take part, we need to seek the star.
0:53:38 > 0:53:42No, it's not the star of David, it's the zoigl star,
0:53:42 > 0:53:45and it's been the symbol of brewing here since the Middle Ages.
0:53:45 > 0:53:49One triangle symbolises the three elements of brewing -
0:53:49 > 0:53:50fire, water and air.
0:53:50 > 0:53:55And the other, the ingredients - malt, hops and water.
0:53:55 > 0:53:58And the age-old way brew houses combine these ingredients
0:53:58 > 0:54:01makes for a beer unique to these parts.
0:54:01 > 0:54:06Well, that's about as far east as we can get, we're nearly in the Czech Republic. Where are we?
0:54:06 > 0:54:11- Windischeschenbach.- Oh, you can get some ointment for that, you know. - Tell you what, though, dude,
0:54:11 > 0:54:13I've got a terrible thirst on.
0:54:13 > 0:54:16Oh, me too. If you can't get a good pint here, where can we get a drink?
0:54:16 > 0:54:18And we're only here for the beer, after all.
0:54:18 > 0:54:21Absolutely. But first, we do have to look the part.
0:54:23 > 0:54:24Ya-hoo!
0:54:33 > 0:54:35- Ha-hey!- Look at that, hey.
0:54:35 > 0:54:37A fine pair of hairy 'uns, dressed up as Bavarians.
0:54:37 > 0:54:39Here, where's my bierocks?
0:54:39 > 0:54:43- I don't know, but they're damn cosy, your knees.- They're good, aren't they?
0:54:43 > 0:54:47Here, Dave, that sky's not looking a good colour.
0:54:47 > 0:54:49These lederhosen aren't fancy dress.
0:54:49 > 0:54:52They are to Bavaria what the kilt is to Scotland.
0:54:52 > 0:54:53And about as waterproof.
0:54:55 > 0:54:58Well, we've followed our star...
0:54:58 > 0:55:00And I can hear a band.
0:55:00 > 0:55:03We've made it, mate. Let's get in there!
0:55:06 > 0:55:10- It's absolutely buzzing, isn't it? - It's fabulous, isn't it? - Tell you what,
0:55:10 > 0:55:13Germans know how to have a good time, don't they?
0:55:13 > 0:55:18- You're not wrong. Look at them. The place is jumping. - Well, we're not far behind. Come on.
0:55:31 > 0:55:32Hello, gentlemen.
0:55:32 > 0:55:34'I've got the bierocks!'
0:55:34 > 0:55:36'But first things first.'
0:55:36 > 0:55:39Wa-hey! Oh, beer.
0:55:42 > 0:55:43Oh, here we go. Danke schon.
0:55:43 > 0:55:45Bavaria!
0:55:45 > 0:55:50'We've travelled a long way for this.'
0:55:50 > 0:55:52'Oh, worth every mile, Dave. Every mile.'
0:55:54 > 0:55:56- Prost!- Prost!
0:55:56 > 0:55:59And like in pubs at home, if you want to know the form,
0:55:59 > 0:56:01ask the locals.
0:56:01 > 0:56:03That's good beer.
0:56:03 > 0:56:05The first time is the best time.
0:56:05 > 0:56:09Cheers! But it's worth a second go as well.
0:56:09 > 0:56:13The beer is not just something for drinking, but it's a feeling.
0:56:13 > 0:56:15- Oh, yeah.- You come in, and you get this special feeling.
0:56:15 > 0:56:18The zoigl feeling, we call it.
0:56:18 > 0:56:20- The zoigl way of life.- It's beer,
0:56:20 > 0:56:25- it's music and companionship, and something good to eat. - The complete package.
0:56:25 > 0:56:27That's the special thing about zoigl.
0:56:27 > 0:56:31This is what we've found about our travels through Germany. There is a real community feel,
0:56:31 > 0:56:36and the hospitality in Germany has been fabulous.
0:56:36 > 0:56:40You can come in, you can go to a table, you can sit down,
0:56:40 > 0:56:41you can start to talk.
0:56:41 > 0:56:44- No problem.- Gentlemen, would you like to try the bierocks?
0:56:47 > 0:56:49Don't forget the band, man.
0:56:51 > 0:56:54The band love them.
0:56:54 > 0:56:58'These will hopefully help keep the music and the drinks flowing tonight.'
0:57:00 > 0:57:04They are good with beer. They're spicy, aren't they, and salty.
0:57:04 > 0:57:05I can taste the pepper.
0:57:05 > 0:57:09'Beer, food, good company and the band
0:57:09 > 0:57:13'have pulled out all the stops to make us feel at home.'
0:57:13 > 0:57:16BAND PLAY "LAND OF HOPE AND GLORY"
0:57:17 > 0:57:19We have travelled some miles, haven't we?
0:57:19 > 0:57:22Hey, dude, and what miles and what fabulous hospitality.
0:57:22 > 0:57:25Oh, we've had amazing food, amazing drinks,
0:57:25 > 0:57:27and we've had the most amazing welcome.
0:57:27 > 0:57:30Our trip has been wunderbar!
0:57:30 > 0:57:33From the rainy Mosel hillside and our kartoffelbrot...
0:57:33 > 0:57:37To Karsten's slow baking and our asparagus soup.
0:57:37 > 0:57:42And the Black Forest. The BFG, a classic reclaimed.
0:57:42 > 0:57:47Then there was Stuttgart, pretzels and our night at the besen.
0:57:47 > 0:57:51And we couldn't have come here without Heidi's help with the bierocks.
0:57:51 > 0:57:54The whole country has been a revelation.
0:57:54 > 0:57:56Germany, I raise my glass to you.
0:57:56 > 0:58:01Do you know what? This beer's worth travelling for as well.
0:58:01 > 0:58:05And I'll tell you what, I'm having a very, very, very nice time.
0:58:05 > 0:58:08- Prost!- Prost!- Prost!- Prost!
0:58:10 > 0:58:14Next time, we're pushing into eastern Europe.
0:58:14 > 0:58:17We're drawing back the old Iron Curtain...
0:58:17 > 0:58:21And letting in the light on some eastern European baking.
0:58:21 > 0:58:24- We'll visit Slovakia and Hungary. - And finish up in Romania,
0:58:24 > 0:58:27at a party hosted by my in-laws.
0:58:27 > 0:58:29So why not join us for the next leg...
0:58:29 > 0:58:32Of our fantastic Bakeation!
0:58:34 > 0:58:38- Our German pronunciation needs a bit of work.- But if you've been inspired
0:58:38 > 0:58:41to master your Schwarzwalder Kirschtorte...
0:58:41 > 0:58:43And your kartoffelbrot, go to:
0:58:47 > 0:58:49Follow the links to the Open University.
0:59:09 > 0:59:13Subtitles by Red Bee Media Ltd