1
00:00:02,000 --> 00:00:03,840
{\an2}Noel, I got a few questions for you.
Hit me up.
2
00:00:03,880 --> 00:00:07,160
{\an2}Flan or tart, what's the difference?
You'd have to ask Prue.
What's an even bake?
3
00:00:07,200 --> 00:00:10,200
{\an2}You'd have to ask Paul. Do you even
know anything about baking?
Not really.
4
00:00:10,240 --> 00:00:12,040
{\an2}How long you been on
this show? Seven years.
5
00:00:12,080 --> 00:00:14,960
{\an2}Do you still find a soggy bottom
funny? 'Course I do,
I'm not an idiot.
6
00:00:15,000 --> 00:00:18,400
{\an2}Has anyone ever been injured by a
Hollywood handshake? I'm not at
liberty to disclose
7
00:00:18,440 --> 00:00:20,840
{\an2}that information. Who's
Kate's Corner? It's Kate Corner.
8
00:00:20,880 --> 00:00:23,760
{\an2}Kate Corner's just a woman who lives
down my street. What's cake corner?
9
00:00:23,800 --> 00:00:26,720
{\an2}Cake corner's a corner where we eat
cake. What week is it?
It's Bread Week.
10
00:00:26,760 --> 00:00:30,240
{\an2}Can I do the fun part now?
Yes, you can. Welcome to
The Great British Bake Off.
11
00:00:30,280 --> 00:00:32,560
{\an2}Did you enjoy that?
I really loved it. Me too. Thanks.
12
00:00:32,600 --> 00:00:33,680
{\an2}Last time...
13
00:00:33,720 --> 00:00:35,280
{\an2}Come on, custard creams.
14
00:00:35,320 --> 00:00:37,320
{\an2}..the bakers battled biscuits...
SHE GASPS
15
00:00:37,360 --> 00:00:39,880
{\an2}..and while Josh served up
a stunning Showstopper...
16
00:00:39,920 --> 00:00:42,400
{\an2}Everything about it is spot on.
17
00:00:42,440 --> 00:00:43,440
{\an2}..it was Tasha...
18
00:00:43,480 --> 00:00:46,120
{\an2}I think they're delicate, I think
they're pretty and I have to...
19
00:00:46,160 --> 00:00:48,320
{\an1}ALISON GASPS
..shake your... Ah, good for you!
20
00:00:48,360 --> 00:00:50,160
{\an2}..that earned this year's
first handshake
21
00:00:50,200 --> 00:00:51,560
{\an2}and took home Star Baker...
22
00:00:51,600 --> 00:00:54,920
{\an2}Gotta put some peanuts on.
..but Keith's lack of finesse...
23
00:00:54,960 --> 00:00:57,240
{\an2}Ooh, dear.
..and underbaked Showstopper.
24
00:00:57,280 --> 00:00:59,680
{\an2}I shouldn't be able to push my
finger in like that. PRUE: No.
25
00:00:59,720 --> 00:01:01,560
{\an2}..meant he had to say goodbye
to the tent.
26
00:01:01,600 --> 00:01:03,680
{\an2}It's been so lovely to meet you,
Prue.
27
00:01:03,720 --> 00:01:05,280
{\an2}ALISON: This time, it's bread week.
28
00:01:05,320 --> 00:01:07,360
{\an2}I'm really nervous.
You nervous about this one?
29
00:01:07,400 --> 00:01:09,840
{\an2}I just don't want him to not like
it. Is it all about Paul? Yeah.
30
00:01:09,880 --> 00:01:13,040
{\an2}The bakers take on
a classic cottage loaf Signature...
31
00:01:13,080 --> 00:01:15,640
{\an2}Oh, I've never been
so stressed making bread.
32
00:01:15,680 --> 00:01:18,080
{\an2}SHE GASPS
It's enormous...
33
00:01:18,120 --> 00:01:19,960
{\an2}Oh, my God.
..a traditional Technical...
34
00:01:20,000 --> 00:01:21,000
{\an1}SHE CHUFFS
35
00:01:21,040 --> 00:01:23,520
{\an2}..that leaves some hot under
the collar... Cool those balls!
36
00:01:23,560 --> 00:01:25,600
{\an2}..and a plaited Showstopper...
37
00:01:25,640 --> 00:01:26,920
{\an2}Help me, lord.
38
00:01:26,960 --> 00:01:28,840
{\an2}..that has them tied up in knots.
39
00:01:28,880 --> 00:01:30,960
{\an2}Ah! Oh...
40
00:01:31,000 --> 00:01:32,600
{\an2}Stressful.
41
00:01:32,640 --> 00:01:34,640
{\an1}SMASH, SHE GASPS
42
00:01:34,680 --> 00:01:37,000
{\an2}Chuffing heck.
You just want an easy life.
43
00:01:59,680 --> 00:02:02,440
{\an2}Bread week is one of the most feared
weeks, isn't it,
44
00:02:02,480 --> 00:02:04,360
{\an2}cos Paul's gonna be coming round
45
00:02:04,400 --> 00:02:07,080
{\an2}poking all our loaves
seeing if they're cooked or not.
46
00:02:07,120 --> 00:02:09,800
{\an2}Love baking my bread, not too sure
about doing it in a tent
47
00:02:09,840 --> 00:02:12,040
{\an2}with Paul Hollywood looking at me,
but...!
48
00:02:12,080 --> 00:02:15,920
{\an2}Paul is the bread king.
Ah, so nervous.
49
00:02:15,960 --> 00:02:18,160
{\an2}I don't know if it's nerves or if
it was the dodgy prawn
50
00:02:18,200 --> 00:02:20,280
{\an2}I had last night,
but something's churning.
51
00:02:20,320 --> 00:02:22,160
{\an2}I've definitely got
the bread dread.
52
00:02:26,840 --> 00:02:29,400
{\an2}Hello, bakers,
welcome back to the tent.
53
00:02:29,440 --> 00:02:32,240
{\an2}It's bread week
and for your Signature Challenge,
54
00:02:32,280 --> 00:02:35,480
{\an2}the judges would love you
to make a cottage loaf.
55
00:02:35,520 --> 00:02:39,920
{\an2}Paul and Prue are looking for
a classic cottage loaf shape
56
00:02:39,960 --> 00:02:41,680
{\an2}that's two stacked cobs
57
00:02:41,720 --> 00:02:45,360
{\an2}and don't worry, it doesn't have to
be an actual cottage.
58
00:02:45,400 --> 00:02:46,720
{\an1}CHUCKLING
59
00:02:46,760 --> 00:02:49,640
{\an2}They are not gonna spend
a mini break inside your loaf.
60
00:02:49,680 --> 00:02:50,880
{\an1}ALISON LAUGHS
61
00:02:50,920 --> 00:02:53,480
{\an2}Your loaves can be flavour
and the style of bread dough
62
00:02:53,520 --> 00:02:55,680
{\an2}is entirely up to you, so go wild.
63
00:02:55,720 --> 00:02:57,760
{\an2}These are heady times we're
living in.
64
00:02:57,800 --> 00:03:00,880
{\an2}You've got two hours, and,
because we're feeling generous,
65
00:03:00,920 --> 00:03:02,720
{\an2}another 45 minutes.
66
00:03:02,760 --> 00:03:04,120
{\an2}On your marks... Get set...
67
00:03:04,160 --> 00:03:05,320
{\an2}Bake!
68
00:03:07,480 --> 00:03:09,920
{\an2}Right, let's get going
with this then.
69
00:03:09,960 --> 00:03:13,480
{\an2}I do like bread,
so hopefully Paul'll like it,
70
00:03:13,520 --> 00:03:15,320
{\an2}hopefully it'll all go to plan.
71
00:03:15,360 --> 00:03:17,760
{\an2}I don't make bread. I don't.
So this is not my week.
72
00:03:17,800 --> 00:03:20,600
{\an2}Everyone's scared of eating bread
now, aren't they? Not me.
73
00:03:20,640 --> 00:03:22,520
{\an2}No, not me. I love eating bread.
I love it!
74
00:03:22,560 --> 00:03:26,040
{\an2}That's my bread pouch,
muffin, crumpet, baguettes.
75
00:03:27,240 --> 00:03:29,360
{\an2}It's bread week and the
Signature Challenge
76
00:03:29,400 --> 00:03:30,560
{\an2}is a cottage loaf.
77
00:03:30,600 --> 00:03:32,680
{\an2}It's two loaves,
one on top of the other.
78
00:03:32,720 --> 00:03:34,200
{\an2}A little round one on the top
79
00:03:34,240 --> 00:03:35,720
{\an2}and a bigger round one underneath.
80
00:03:35,760 --> 00:03:38,120
{\an2}The lovely thing
about a cottage loaf,
81
00:03:38,160 --> 00:03:39,560
{\an2}simple though it is,
82
00:03:39,600 --> 00:03:42,920
{\an2}is it does cover all the skills
that really matter in bread making.
83
00:03:42,960 --> 00:03:45,560
{\an2}You need to spend a bit of time
developing that gluten,
84
00:03:45,600 --> 00:03:47,440
{\an2}mixing and kneading properly.
85
00:03:47,480 --> 00:03:49,320
{\an2}You don't want it to be too dense.
86
00:03:49,360 --> 00:03:51,000
{\an2}You want a little bit
of spring in it.
87
00:03:51,040 --> 00:03:52,720
{\an2}The joining of the two balls
is important
88
00:03:52,760 --> 00:03:56,040
{\an2}and they must be stable
and grow up rather than flat,
89
00:03:56,080 --> 00:03:57,760
{\an2}so you want a bit of height
to this.
90
00:03:57,800 --> 00:03:59,760
{\an2}We want perfection to impress us.
91
00:03:59,800 --> 00:04:01,600
{\an2}They've just gotta make good bread.
92
00:04:02,960 --> 00:04:05,320
{\an2}Morning, Cristy. Hello.
Hello, Cristy. Morning!
93
00:04:05,360 --> 00:04:08,040
{\an2}Right, Cristy, tell us all about
your cottage loaf.
94
00:04:08,080 --> 00:04:11,960
{\an2}So I'm doing dried cranberries,
chopped walnuts and rosemary.
95
00:04:12,000 --> 00:04:13,840
{\an2}Is this a favourite recipe?
96
00:04:13,880 --> 00:04:16,080
{\an2}Yeah. My kids love it. I love it.
97
00:04:16,120 --> 00:04:19,120
{\an2}NOEL: Always a hit at home, Cristy's
loaf packed full of
98
00:04:19,160 --> 00:04:21,880
{\an2}sweet cranberries, rosemary
and walnuts also contains
99
00:04:21,920 --> 00:04:24,920
{\an2}multigrain flour for an extra hit
of nutty flavour.
100
00:04:24,960 --> 00:04:27,200
{\an2}Do you think it hinders the growth
of the dough at all
101
00:04:27,240 --> 00:04:29,360
{\an2}if you add too much flavour?
102
00:04:29,400 --> 00:04:32,040
{\an2}Yeah. No. I don't know.
103
00:04:32,080 --> 00:04:34,480
{\an2}It's not a test!
OK, you make me nervous!
104
00:04:34,520 --> 00:04:36,280
{\an2}I just wanna impress you both.
105
00:04:36,320 --> 00:04:38,840
{\an2}Well, good luck, I think it sounds
great. Thank you. Oh, OK!
106
00:04:38,880 --> 00:04:41,560
{\an2}Thank you. Thanks, Alison.
It's not an exam!
107
00:04:41,600 --> 00:04:44,960
{\an2}I'm nervous. It's cos he just knows
everything about bread.
108
00:04:45,000 --> 00:04:47,400
{\an2}You've got this, you've made it
before. You've got it.
109
00:04:47,440 --> 00:04:49,520
{\an2}I'm full of bread. Not stopped
eating it. What,
110
00:04:49,560 --> 00:04:51,720
{\an2}have you been eating bread?
Oh, I love a bit of bread.
111
00:04:51,760 --> 00:04:52,880
{\an2}I can do it all day long.
112
00:04:52,920 --> 00:04:55,920
{\an2}Saku's also aiming to impress
with a family favourite.
113
00:04:55,960 --> 00:04:58,520
{\an2}My kids love cinnamon toast
with orange juice
114
00:04:58,560 --> 00:05:01,720
{\an2}so I'm making cinnamon
and orange cottage loaf.
115
00:05:01,760 --> 00:05:04,760
{\an2}She'll add orange zest
to her dough for a citrus kick
116
00:05:04,800 --> 00:05:06,840
{\an2}to complement the warmth of
the cinnamon
117
00:05:06,880 --> 00:05:09,000
{\an2}that she's sourced
from somewhere special.
118
00:05:09,040 --> 00:05:11,720
{\an2}Sri Lanka is very famous
for its spices.
119
00:05:11,760 --> 00:05:15,240
{\an2}Always my cinnamon coming from
Sri Lanka. This is from home.
120
00:05:17,680 --> 00:05:20,320
{\an2}I brought my own rosemary from home
121
00:05:20,360 --> 00:05:22,040
{\an2}so from my mum's garden.
122
00:05:22,080 --> 00:05:24,040
{\an2}She has a very small
vegetable garden.
123
00:05:24,080 --> 00:05:26,520
{\an2}She won't like
that I've said it was very small,
124
00:05:26,560 --> 00:05:28,280
{\an2}but it's her pride and joy.
125
00:05:28,320 --> 00:05:31,920
{\an2}Looking to build on last week's
success, reigning Star Baker Tasha
126
00:05:31,960 --> 00:05:34,160
{\an2}will roast her mum's rosemary
with garlic
127
00:05:34,200 --> 00:05:36,720
{\an2}before kneading it through her
seed-packed dough.
128
00:05:36,760 --> 00:05:39,640
{\an2}But her classic flavour combination
faces competition.
129
00:05:39,680 --> 00:05:41,360
{\an2}I was quietly confident
130
00:05:41,400 --> 00:05:44,400
{\an2}and then, there are four people
doing rosemary and garlic.
131
00:05:44,440 --> 00:05:46,800
{\an2}But it's fine.
It's just a battle of the garlic!
132
00:05:47,960 --> 00:05:50,840
{\an2}This is wild garlic.
Love picking my wild garlic.
133
00:05:50,880 --> 00:05:54,000
{\an2}Got a secret patch near me
no-one knows about.
134
00:05:55,200 --> 00:05:58,920
{\an2}Foraging fan Dan will add rosemary
and smoked bacon to his wild garlic
135
00:05:58,960 --> 00:06:00,520
{\an2}to flavour his main loaf
136
00:06:00,560 --> 00:06:04,000
{\an2}and he'll make a wild garlic pesto
to fold through his top cob.
137
00:06:04,040 --> 00:06:07,600
{\an2}Do you go foraging? I do, yeah.
Yeah, I do a bit of fungus.
138
00:06:07,640 --> 00:06:09,800
{\an2}Fungus. You got a basket? Yeah.
139
00:06:09,840 --> 00:06:12,840
{\an2}What do you wear, speedos?
Yeah, leopard skin speedos.
140
00:06:12,880 --> 00:06:15,760
{\an2}Massive top hat. Yeah, flippers.
With a door in it. Yeah!
141
00:06:15,800 --> 00:06:18,920
{\an2}And then throw the mushrooms in.
Goes in, yeah!
142
00:06:18,960 --> 00:06:23,040
{\an2}Just gonna check how the gluten is
doing. It feels pretty good.
143
00:06:23,080 --> 00:06:26,080
{\an2}Kneading the dough helps to develop
the strands of gluten,
144
00:06:26,120 --> 00:06:30,160
{\an2}crucial to producing the perfect
texture demanded by Paul and Prue.
145
00:06:30,200 --> 00:06:33,280
{\an2}Like a rocking motion just
to get right through the dough.
146
00:06:33,320 --> 00:06:35,720
{\an2}But it's a labour intensive task.
147
00:06:35,760 --> 00:06:38,360
{\an2}You warmed up now, Nicky? Have
I warmed up? You warmed up?
148
00:06:38,400 --> 00:06:40,760
{\an2}Yeah, I'm getting there.
I need to take my jumper off now.
149
00:06:40,800 --> 00:06:42,680
{\an2}I'm letting the machine do
the hard work
150
00:06:42,720 --> 00:06:45,880
{\an2}and then I'll put it out on
the bench for a couple of minutes
151
00:06:45,920 --> 00:06:47,600
{\an2}and just pretend that I've done it!
152
00:06:48,840 --> 00:06:52,120
{\an2}I like kneading by hand cos it gives
you more control over the dough
153
00:06:52,160 --> 00:06:55,000
{\an2}and you can feel when it's ready,
rather than just guess.
154
00:06:55,040 --> 00:06:59,920
{\an2}I've done 300 hand kneads.
I count them all to make sure.
155
00:06:59,960 --> 00:07:02,720
{\an2}Abbi taste-tested her garlic
and rosemary cottage loaf
156
00:07:02,760 --> 00:07:06,040
{\an2}with the local village community
lunch where it went down a storm.
157
00:07:06,080 --> 00:07:09,520
{\an2}A success that she puts down to the
addition of a special ingredient.
158
00:07:09,560 --> 00:07:15,000
{\an2}I'm using smoked garlic and it has
an absolutely amazing smell.
159
00:07:15,040 --> 00:07:17,200
{\an2}Garlic, rosemary...
Just really nice.
160
00:07:17,240 --> 00:07:20,320
{\an2}It's a great classic combo,
isn't it?
161
00:07:20,360 --> 00:07:23,720
{\an2}The roasting of the garlic
just enhances the flavour
162
00:07:23,760 --> 00:07:26,320
{\an2}and I've got Scottish sea salt.
163
00:07:26,360 --> 00:07:28,960
{\an2}Oops, look at that,
went in a bit too much.
164
00:07:29,000 --> 00:07:30,760
{\an2}Nicky will add her roast garlic,
165
00:07:30,800 --> 00:07:32,840
{\an2}rosemary and Scottish sea salt paste
166
00:07:32,880 --> 00:07:34,800
{\an2}to her dough after its first prove.
167
00:07:34,840 --> 00:07:38,320
{\an2}And to ensure even distribution,
she's taking no risks.
168
00:07:38,360 --> 00:07:42,120
{\an2}I am not going to use
the stand mixer.
169
00:07:42,160 --> 00:07:44,880
{\an2}I'm doing it by hand.
170
00:07:44,920 --> 00:07:48,160
{\an2}I'm doing the kneading in the mixer
just to save me some arm strength,
171
00:07:48,200 --> 00:07:52,120
{\an2}basically. I like heat,
so I'm doing chipotle,
172
00:07:52,160 --> 00:07:54,360
{\an2}smoked Cheddar and bacon.
173
00:07:54,400 --> 00:07:55,880
{\an2}This is smoked Cheddar.
174
00:07:55,920 --> 00:07:58,480
{\an2}It's literally just amplifying that
smoky taste,
175
00:07:58,520 --> 00:08:01,120
{\an2}so if he says he can't taste
the flavour, that's a lie!
176
00:08:01,160 --> 00:08:02,240
{\an1}SHE LAUGHS
177
00:08:02,280 --> 00:08:04,440
{\an2}Ooh...
RATTLE, SMASH
178
00:08:04,480 --> 00:08:05,640
{\an2}God.
179
00:08:05,680 --> 00:08:07,120
{\an1}SHE GASPS
180
00:08:07,160 --> 00:08:10,800
{\an2}I meant to do that! You can taste
shards of glass. Yummy.
181
00:08:10,840 --> 00:08:14,080
{\an2}Starting from scratch,
Dana will add smoked paprika
182
00:08:14,120 --> 00:08:16,600
{\an2}to her second batch
of spicy chipotle dough
183
00:08:16,640 --> 00:08:18,480
{\an2}for an extra hit of smoky heat.
184
00:08:18,520 --> 00:08:20,600
{\an2}Yeah, I think it should be great,
as long as it's not
185
00:08:20,640 --> 00:08:21,840
{\an2}totally overpowering.
186
00:08:21,880 --> 00:08:23,800
{\an2}I mean, sometimes, smoke can just be
too much.
187
00:08:23,840 --> 00:08:25,400
{\an2}Well, it's not like a bonfire smoke.
188
00:08:25,440 --> 00:08:27,360
{\an2}It's more like just a little subtle
kick, so...
189
00:08:27,400 --> 00:08:28,800
{\an2}Have you got a name for your bread?
190
00:08:28,840 --> 00:08:31,400
{\an2}Um, Bread-ley Cooper.
Bread-ley Cooper!
191
00:08:31,440 --> 00:08:33,560
{\an2}I just thought, a bit of spice.
LAUGHTER
192
00:08:33,600 --> 00:08:35,000
{\an2}I love that.
193
00:08:35,040 --> 00:08:37,200
{\an2}This is about the stage
I'm happy with now.
194
00:08:37,240 --> 00:08:40,320
{\an2}If you hold it up to the window,
it'll stretch out nice and thin
195
00:08:40,360 --> 00:08:42,640
{\an2}without tearing
so you can see through it.
196
00:08:42,680 --> 00:08:44,160
{\an2}That'll do us. Beautiful.
197
00:08:44,200 --> 00:08:47,840
{\an2}It's just gonna go now into
the proving drawer for an hour.
198
00:08:47,880 --> 00:08:49,560
{\an2}Will it fit? Yeah.
199
00:08:49,600 --> 00:08:51,320
{\an2}Now the waiting game.
200
00:08:51,360 --> 00:08:54,280
{\an2}This is the, like, sit about and
have a cup of tea part of the bake.
201
00:08:54,320 --> 00:08:57,200
{\an2}Which is very, very nice
for once in a challenge!
202
00:08:57,240 --> 00:09:00,360
{\an2}I didn't bring a book
to read or game to play.
203
00:09:00,400 --> 00:09:01,880
{\an2}Let's play tic, tac, toe.
204
00:09:03,560 --> 00:09:06,360
{\an2}Are you into cricket? Yes.
I'm such a good batter.
205
00:09:06,400 --> 00:09:08,920
{\an2}Really? So, so good.
So I'm a bowler, you are a batter.
206
00:09:08,960 --> 00:09:10,920
{\an2}If you could bowl, I could bat.
207
00:09:10,960 --> 00:09:13,320
{\an2}It's not gonna work, is it?
No. Oh, my God!
208
00:09:13,360 --> 00:09:15,600
{\an2}It's a complete disaster!
209
00:09:15,640 --> 00:09:17,920
{\an2}Go on. Oh!
210
00:09:19,360 --> 00:09:21,840
{\an2}Sorry!
SHE LAUGHS
211
00:09:21,880 --> 00:09:23,720
{\an2}Right in the thigh.
212
00:09:23,760 --> 00:09:26,640
{\an2}I thought you was gonna do it
softly!
213
00:09:26,680 --> 00:09:30,080
{\an2}I feel like everybody else
has got theirs...proving
214
00:09:30,120 --> 00:09:31,640
{\an2}and I'm still working on mine.
215
00:09:31,680 --> 00:09:32,920
{\an2}It's a big dough.
216
00:09:32,960 --> 00:09:35,360
{\an2}I've got, like,
700g of flour in here.
217
00:09:35,400 --> 00:09:38,120
{\an2}Rowan's large loaf filled
with kalamata olives
218
00:09:38,160 --> 00:09:42,640
{\an2}and sundried tomatoes is inspired
by a sun-strewn holiday to the Med.
219
00:09:42,680 --> 00:09:43,920
{\an2}I went to Amalfi.
220
00:09:43,960 --> 00:09:46,280
{\an2}The Amalfi coast, it were good...
It were expensive.
221
00:09:46,320 --> 00:09:49,560
{\an2}I mean a sorbet, you had to take out
a mortgage, so it was...
222
00:09:50,680 --> 00:09:52,680
{\an2}It was a place I'd never go back to.
223
00:09:52,720 --> 00:09:55,560
{\an2}Far from the glitz and glamour of
the Italian Riviera,
224
00:09:55,600 --> 00:09:59,240
{\an2}Josh is recreating one of his
Italy's most humble offerings.
225
00:09:59,280 --> 00:10:02,640
{\an2}I am making a pizza-inspired
nduja...
226
00:10:02,680 --> 00:10:05,080
{\an2}..and honey, cottage loaf.
227
00:10:05,120 --> 00:10:07,360
{\an2}So I've got nduja-spiced
spreadable sausage in there
228
00:10:07,400 --> 00:10:09,680
{\an2}which is gonna be spread over
the dough once it's proved.
229
00:10:09,720 --> 00:10:11,960
{\an2}You don't wanna put your flavours
in in the first prove.
230
00:10:12,000 --> 00:10:13,520
{\an2}It's gonna affect the way it rises,
231
00:10:13,560 --> 00:10:15,240
{\an2}so I'll mix it all in
on the second one.
232
00:10:15,280 --> 00:10:17,280
{\an2}Along with spicy nduja sausage,
233
00:10:17,320 --> 00:10:19,560
{\an2}Josh will throw handfuls
of black olives,
234
00:10:19,600 --> 00:10:21,440
{\an2}basil and Gruyere into his loaf
235
00:10:21,480 --> 00:10:23,880
{\an2}for that flavour-packed
pizza experience.
236
00:10:23,920 --> 00:10:26,200
{\an2}It's like a meal in your bread.
It is, yeah, you've got
237
00:10:26,240 --> 00:10:27,560
{\an2}a lot of things going on in there.
238
00:10:27,600 --> 00:10:29,360
{\an2}It doesn't inhibit
its rise or anything?
239
00:10:29,400 --> 00:10:31,680
{\an2}It gets a nice rise. I know it's a
bit more of a risk, maybe,
240
00:10:31,720 --> 00:10:34,400
{\an2}putting bits of cheese in there
as well, but I wanted to give myself
241
00:10:34,440 --> 00:10:37,760
{\an2}a bit of a challenge. All right.
Good luck. Thank you very much.
242
00:10:37,800 --> 00:10:40,360
{\an2}Bakers, you are halfway through.
243
00:10:40,400 --> 00:10:42,320
{\an2}You can do it guys. Maybe.
244
00:10:42,360 --> 00:10:44,000
{\an1}HE LAUGHS
245
00:10:44,040 --> 00:10:45,880
{\an2}I'm just gonna have to go with it.
246
00:10:45,920 --> 00:10:48,000
{\an2}Looks like all right. Yes.
247
00:10:48,040 --> 00:10:50,760
{\an2}A lovely first prove that.
You can see the bubbles there,
248
00:10:50,800 --> 00:10:53,400
{\an2}you can see a lot of
carbon...dioxide in there!
249
00:10:54,560 --> 00:10:56,120
{\an2}Remember my elements, then.
250
00:10:56,160 --> 00:10:57,880
{\an2}It's not as proved as I would like.
251
00:10:57,920 --> 00:11:00,600
{\an2}But I think the second prove is far
more important than the first one
252
00:11:00,640 --> 00:11:02,520
{\an2}because that's what
gives you the shape.
253
00:11:02,560 --> 00:11:05,280
{\an2}ALISON: But before shaping starts...
I'm gonna put my filling in.
254
00:11:05,320 --> 00:11:07,720
{\an2}..there's one last opportunity
for the bakers
255
00:11:07,760 --> 00:11:09,600
{\an2}to add even more flavour
to their dough.
256
00:11:09,640 --> 00:11:12,840
{\an2}So I've got Gruyere cheese, basil
and I've got some olives as well.
257
00:11:12,880 --> 00:11:15,040
{\an2}It looks like a pizza anyway so.
258
00:11:15,080 --> 00:11:18,680
{\an2}Who doesn't like a bit of roast
garlic? Oh, and with your meat.
259
00:11:18,720 --> 00:11:22,120
{\an2}This is the smoked Cheddar, so I'm
just gonna get that rolled in.
260
00:11:22,160 --> 00:11:24,920
{\an2}It's just making sure it all just
goes through the dough
261
00:11:24,960 --> 00:11:27,120
{\an2}and there's no sort of empty
pockets.
262
00:11:27,160 --> 00:11:29,480
{\an2}I'm really pleased with this.
Just want to be able to get
263
00:11:29,520 --> 00:11:32,960
{\an2}a really good bit of shaping on it
now. Key to creating the classic
264
00:11:33,000 --> 00:11:36,120
{\an2}cottage loaf shape is both size
and proportion.
265
00:11:36,160 --> 00:11:39,360
{\an2}The top is a bit smaller.
It has that little hat.
266
00:11:39,400 --> 00:11:41,920
{\an2}I'm gonna split it into
a third and two thirds.
267
00:11:41,960 --> 00:11:44,120
{\an2}They're quite big balls.
I don't want it to be like
268
00:11:44,160 --> 00:11:46,440
{\an2}a little stuck on ball
on top of the bottom.
269
00:11:46,480 --> 00:11:48,720
{\an2}Three quarters to a quarter.
You have gotta, like,
270
00:11:48,760 --> 00:11:50,920
{\an2}trust your instinct
which is easier said than done
271
00:11:50,960 --> 00:11:52,520
{\an2}when there's everyone else
around you
272
00:11:52,560 --> 00:11:54,080
{\an2}doing the same thing, but different.
273
00:11:54,120 --> 00:11:57,080
{\an2}Bursting with olives,
sundried tomato and Parmesan,
274
00:11:57,120 --> 00:11:59,680
{\an2}Matty's keen to add heat
to his loaf with the addition
275
00:11:59,720 --> 00:12:01,280
{\an2}of chilli flakes to his dough.
276
00:12:01,320 --> 00:12:03,040
{\an2}I think the flavours are
great inside.
277
00:12:03,080 --> 00:12:04,640
{\an2}When it comes to
the overall look of it,
278
00:12:04,680 --> 00:12:07,000
{\an2}tell us about the proportion,
your...ball size.
279
00:12:10,080 --> 00:12:13,120
{\an2}Three quarters bottom,
one quarter on top.
280
00:12:13,160 --> 00:12:15,160
{\an2}Oh, so you've got a little one on
top and then...
281
00:12:16,280 --> 00:12:18,880
{\an2}..a big ball underneath.Yeah!
HE CHUCKLES
282
00:12:18,920 --> 00:12:20,800
{\an2}LAUGHING: They're in proportion
though...
283
00:12:20,840 --> 00:12:23,040
{\an2}They seem slightly out of
proportion, the ball size.
284
00:12:24,600 --> 00:12:26,600
{\an2}Don't be naughty. I'm just saying!
285
00:12:26,640 --> 00:12:28,320
{\an2}Would you go two thirds, one third?
286
00:12:28,360 --> 00:12:30,200
{\an2}I don't know.
It's entirely up to you.
287
00:12:31,920 --> 00:12:35,680
{\an2}Not only does a cottage loaf require
perfectly proportioned balls...
288
00:12:35,720 --> 00:12:38,240
{\an2}Hello, wee man.
..but the bakers must ensure
289
00:12:38,280 --> 00:12:40,400
{\an2}that they stay firmly in place too.
290
00:12:40,440 --> 00:12:41,680
{\an2}Here we go.
291
00:12:41,720 --> 00:12:43,760
{\an2}Flour up the old fingers.
292
00:12:43,800 --> 00:12:45,560
{\an2}Ah, dear.
293
00:12:46,880 --> 00:12:48,120
{\an2}I'm a bit stuck!
294
00:12:49,200 --> 00:12:51,040
{\an2}Just three firm jabs.
295
00:12:51,080 --> 00:12:52,560
{\an2}I hope it will work.
296
00:12:52,600 --> 00:12:55,080
{\an2}SINGSONG: Going in the proving
drawer again.
297
00:12:55,120 --> 00:12:57,760
{\an2}That's the biggest loaf I have made
in a long time.
298
00:12:57,800 --> 00:13:00,320
{\an2}Right, half an hour in there.
299
00:13:00,360 --> 00:13:02,520
{\an2}Have you got a proving drawer
at home?
300
00:13:02,560 --> 00:13:05,920
{\an2}No. The kitchen's normally about
the right temperature.
301
00:13:05,960 --> 00:13:09,720
{\an2}Is it too cold in here? It's Baltic,
yeah. Do you get ever cold hands?
302
00:13:09,760 --> 00:13:11,000
{\an2}Yeah, I do get...
303
00:13:11,040 --> 00:13:13,160
{\an2}If you put your hands out like that,
304
00:13:13,200 --> 00:13:16,280
{\an2}and pump really hard up and down.
You don't get cold hands?!
305
00:13:16,320 --> 00:13:18,200
{\an2}You don't get cold hands! Really?
306
00:13:18,240 --> 00:13:20,400
{\an2}Yeah! And an egg comes out.
307
00:13:20,440 --> 00:13:21,680
{\an1}THEY LAUGH
308
00:13:23,280 --> 00:13:25,440
{\an2}Bakers, you only have one hour left.
309
00:13:29,000 --> 00:13:31,640
{\an2}Few more mins.
It's a lot of proving, innit, this.
310
00:13:31,680 --> 00:13:34,200
{\an2}It's a lot of proving. They don't
do anything in this, do they?
311
00:13:34,240 --> 00:13:36,840
{\an2}Yeah, just sort of wandering about,
waiting... Like what we do!
312
00:13:36,880 --> 00:13:38,760
{\an1}SHE CACKLES
313
00:13:38,800 --> 00:13:40,680
{\an2}It's just about holding your nerve.
314
00:13:41,960 --> 00:13:44,320
{\an2}If you don't give it the time
it needs to rise,
315
00:13:44,360 --> 00:13:46,480
{\an2}then it's gonna be more
like a flat bread!
316
00:13:52,440 --> 00:13:54,640
{\an2}Hmm, it's a bit flat, innit?
317
00:13:54,680 --> 00:13:56,040
{\an2}Oh, my gosh.
318
00:13:56,080 --> 00:13:58,360
{\an2}She's not very cottage
loaf-shaped any more.
319
00:13:59,680 --> 00:14:00,960
{\an2}Hmm...
320
00:14:01,000 --> 00:14:03,400
{\an2}I'm painting my lovely ball in red,
blue and green,
321
00:14:03,440 --> 00:14:06,360
{\an2}to make it look kind of Italian.
I wanted to add a bit of pop.
322
00:14:06,400 --> 00:14:09,440
{\an2}Did you pop it in the proving
drawer? Yes. Did it get bigger?
323
00:14:09,480 --> 00:14:12,240
{\an2}This is my problem - I can't
remember the size of it before
324
00:14:12,280 --> 00:14:16,560
{\an2}I put it in the proving drawer,
so...! Goldfish. I'm kind of like...
325
00:14:16,600 --> 00:14:19,480
{\an2}It's getting there. I know. Oh!
326
00:14:19,520 --> 00:14:21,440
{\an2}Wish I had a photogenic memory,
then I'd be like,
327
00:14:21,480 --> 00:14:23,680
{\an2}"Yes, you know what,
that's risen by an eighth..."
328
00:14:23,720 --> 00:14:27,920
{\an2}Can you have a photogenic memory?
No, a photographic...! However...
329
00:14:29,120 --> 00:14:30,240
{\an2}In it goes.
330
00:14:30,280 --> 00:14:33,840
{\an2}It'll bake for about 50 minutes
because it's so huge.
331
00:14:33,880 --> 00:14:35,160
{\an2}Three more minutes.
332
00:14:35,200 --> 00:14:37,880
{\an2}Pancakes for breakfast everybody.
Here she is.
333
00:14:37,920 --> 00:14:40,600
{\an2}What shall we name her? Janice.
334
00:14:40,640 --> 00:14:42,240
{\an2}Right, I'm gonna score it.
335
00:14:42,280 --> 00:14:44,680
{\an2}ALISON: Scoring the dough
is key to maintaining
336
00:14:44,720 --> 00:14:46,520
{\an2}the unique cottage loaf shape.
337
00:14:46,560 --> 00:14:48,120
{\an2}It's letting it breathe a little bit
338
00:14:48,160 --> 00:14:50,280
{\an2}so that, when it bakes,
it can expand out.
339
00:14:50,320 --> 00:14:53,720
{\an2}..and deep precise cuts
will produce better shaped loaves.
340
00:14:53,760 --> 00:14:55,520
{\an2}Are you scoring it with this?
341
00:14:55,560 --> 00:14:56,800
{\an2}I've got a lame.
342
00:14:56,840 --> 00:14:59,400
{\an2}I've just got a sharp knife that
I... Yeah, but that's all right.
343
00:14:59,440 --> 00:15:00,600
{\an1}SHE MIMES SLASHING
344
00:15:02,520 --> 00:15:06,000
{\an2}Looks cottagey.
We're going in for 30 minutes.
345
00:15:06,040 --> 00:15:08,080
{\an2}40 to 45 minutes IS what it usually
does at home.
346
00:15:08,120 --> 00:15:10,280
{\an2}Oh, there you go, Janice.
347
00:15:10,320 --> 00:15:13,640
{\an2}Maybe the oven will solve
all ailments.
348
00:15:13,680 --> 00:15:16,720
{\an2}Just, it's now gotta watch it bake.
Oh, God.
349
00:15:16,760 --> 00:15:20,280
{\an2}I'm going to sit here
and watch and pray.
350
00:15:20,320 --> 00:15:22,240
{\an1}SHE LAUGHS
351
00:15:22,280 --> 00:15:24,400
{\an2}Oh, it's looking great!
I've just turned it round.
352
00:15:24,440 --> 00:15:26,120
{\an2}I'm trying to give it a really good
colour.
353
00:15:26,160 --> 00:15:28,280
{\an2}I know Paul likes a lot of colour
on his bread. Yeah...
354
00:15:28,320 --> 00:15:30,400
{\an2}I'm excited. Are you excited?
I'm really nervous.
355
00:15:30,440 --> 00:15:32,960
{\an2}You nervous about this one? I just
don't want him to not like it.
356
00:15:33,000 --> 00:15:35,560
{\an2}Is it all about Paul? Yeah.
Good luck. Thank you.
357
00:15:35,600 --> 00:15:37,840
{\an2}I can't wait for this.
358
00:15:37,880 --> 00:15:40,640
{\an2}Bakers, you've got 15 minutes.
359
00:15:40,680 --> 00:15:43,520
{\an2}Till Paul Hollywood comes in
with his mahogany fists
360
00:15:43,560 --> 00:15:46,280
{\an2}and smashes your dreams.
361
00:15:46,320 --> 00:15:48,320
{\an2}Oh, mine's so lopsided.
362
00:15:48,360 --> 00:15:51,440
{\an2}I'm feeling happier than earlier.
363
00:15:51,480 --> 00:15:53,400
{\an2}I don't think Paul's gonna be
very happy.
364
00:15:53,440 --> 00:15:56,000
{\an2}The top's merged into the bottom.
I'm a bit annoyed.
365
00:15:57,200 --> 00:15:58,320
{\an2}Rise!
366
00:15:58,360 --> 00:16:01,640
{\an2}Oh, bloody hell she's massive.
It's really ballooned.
367
00:16:01,680 --> 00:16:04,400
{\an2}It's enormous bread! Oh, my God...
368
00:16:04,440 --> 00:16:05,760
{\an2}They're not done.
369
00:16:05,800 --> 00:16:07,160
{\an2}Oh, it's disastrous.
370
00:16:07,200 --> 00:16:09,680
{\an2}It's literally come off.
THEY GASP
371
00:16:09,720 --> 00:16:12,560
{\an2}What do I do? Shall I rod it?
372
00:16:12,600 --> 00:16:14,680
{\an2}Well, I'm a bit panicky about this.
373
00:16:14,720 --> 00:16:16,960
{\an2}He's rodding it.
Oh, that's a good shout.
374
00:16:17,000 --> 00:16:20,040
{\an2}Oh, I've never been
so stressed making bread.
375
00:16:20,080 --> 00:16:22,880
{\an2}Chuffing heck, this is a bit high
pressure.
376
00:16:22,920 --> 00:16:25,400
{\an2}You just want an easy life!
377
00:16:25,440 --> 00:16:27,640
{\an2}Oh, it's cooked. I think it's done.
378
00:16:27,680 --> 00:16:29,960
{\an2}I have to check temperatures
because a lot of bakers
379
00:16:30,000 --> 00:16:32,080
{\an2}tap the bottom
and listen to the sound.
380
00:16:32,120 --> 00:16:34,440
{\an2}Sounds hollow inside. Like that.
381
00:16:35,840 --> 00:16:37,880
{\an2}I can't do that. Oh, it's hollow.
382
00:16:39,040 --> 00:16:40,040
{\an2}Lovely!
383
00:16:41,080 --> 00:16:43,760
{\an2}Oh, my God this is actually
diabolical. I might scream.
384
00:16:43,800 --> 00:16:46,560
{\an2}Bakers, you've got one minute left,
just one minute.
385
00:16:46,600 --> 00:16:49,080
{\an2}Coming out in 30 seconds.
386
00:16:49,120 --> 00:16:51,280
{\an2}Just waiting till literally
the last second.
387
00:16:51,320 --> 00:16:53,560
{\an2}These are the flowers
from the wild garlic.
388
00:16:53,600 --> 00:16:55,360
{\an2}Oh, it's such a pancake.
389
00:16:55,400 --> 00:16:56,760
{\an2}It's coming out.
390
00:16:57,840 --> 00:16:59,200
{\an2}Here we are.
391
00:16:59,240 --> 00:17:02,480
{\an2}I don't know. Really happy with
that. Perfect.
392
00:17:02,520 --> 00:17:05,280
{\an2}Oh, my gosh. It's just so big.
393
00:17:05,320 --> 00:17:08,400
{\an2}Bakers, your time is up.
394
00:17:11,640 --> 00:17:13,360
{\an2}That looks amazing.
395
00:17:13,400 --> 00:17:16,640
{\an2}SAKU: I am happy with that.
Hopefully they will like the taste.
396
00:17:16,680 --> 00:17:18,760
{\an2}ROWAN: You look around the room,
you start going...
397
00:17:18,800 --> 00:17:22,560
{\an2}See, it's all...
They're all kind of perfect. Oh...
398
00:17:22,600 --> 00:17:25,760
{\an2}This is the failure corner.
399
00:17:25,800 --> 00:17:27,800
{\an8}Oh, dearie me.
400
00:17:31,280 --> 00:17:35,120
{\an2}The bakers' cottage loaves now face
the judgment of Paul and Prue.
401
00:17:35,160 --> 00:17:36,880
{\an2}Hello, Saku. Hello.
402
00:17:40,400 --> 00:17:42,320
{\an8}I think it looks pretty good.
403
00:17:42,360 --> 00:17:44,280
{\an2}The cuts have gone slightly awry,
404
00:17:44,320 --> 00:17:47,400
{\an2}but overall, I like the colour
and I like the height.
405
00:17:47,440 --> 00:17:50,240
{\an2}Go on, then, Hollywood.
Right, let's have a look. Cut it.
406
00:17:53,440 --> 00:17:55,920
{\an2}Smells good. It's really cinnamony.
407
00:17:59,160 --> 00:18:01,880
{\an2}I don't get the orange very much,
but the cinnamon's there.
408
00:18:01,920 --> 00:18:04,680
{\an2}I did get the orange. It's a hint.
Certainly there in the background.
409
00:18:04,720 --> 00:18:07,640
{\an2}The cinnamon is good. So your
flavour combinations are spot on.
410
00:18:07,680 --> 00:18:10,560
{\an2}But, your bread itself
is slightly underproved.
411
00:18:10,600 --> 00:18:12,600
{\an2}You can see where you've put your
finger in
412
00:18:12,640 --> 00:18:14,520
{\an2}and it's concertinaed down
at the bottom.
413
00:18:14,560 --> 00:18:15,720
{\an2}Overall, it's a nice loaf.
414
00:18:15,760 --> 00:18:18,440
{\an2}I think you were ten minutes away
from something that was very good.
415
00:18:18,480 --> 00:18:19,760
{\an2}Well done. Thank you.
416
00:18:21,320 --> 00:18:22,320
{\an2}Whew!
417
00:18:25,440 --> 00:18:26,920
{\an8}Well, it's certainly rustic.
418
00:18:26,960 --> 00:18:29,320
{\an2}I think you've fumbled
a little bit when you cut this
419
00:18:29,360 --> 00:18:30,960
{\an2}cos it's gone all over the place.
420
00:18:32,320 --> 00:18:33,400
{\an2}Doesn't look too bad.
421
00:18:35,160 --> 00:18:38,040
{\an2}It is a lot of filling,
but, actually, it works.
422
00:18:38,080 --> 00:18:40,040
{\an2}Nothing is overpowering
anything else.
423
00:18:40,080 --> 00:18:43,880
{\an2}Oh, chilli's coming in right at
the end. It's lovely. Thank you.
424
00:18:46,440 --> 00:18:47,680
{\an2}It's split here quite badly
425
00:18:47,720 --> 00:18:49,680
{\an2}and this is down
to underproving it... Mm-hm.
426
00:18:49,720 --> 00:18:51,440
{\an2}..so it needed another
ten minutes or so.
427
00:18:51,480 --> 00:18:53,640
{\an2}I think you've got
a great bake on it though.
428
00:18:55,840 --> 00:18:57,400
{\an2}Certainly cheesy.
DANA CHUCKLES
429
00:18:57,440 --> 00:19:00,360
{\an2}Smokiness comes through beautifully,
and the cheese and the chipotle
430
00:19:00,400 --> 00:19:03,080
{\an2}as well. It is a bit doughy,
but your flavours are good.
431
00:19:09,040 --> 00:19:10,760
{\an2}Hmm.
432
00:19:10,800 --> 00:19:13,320
{\an2}It looks monstrous.
433
00:19:13,360 --> 00:19:14,960
{\an2}How much flour did you use?
434
00:19:15,000 --> 00:19:17,400
{\an2}Uh... Nigh on 700g.
435
00:19:17,440 --> 00:19:18,840
{\an2}It's a big loaf.
436
00:19:18,880 --> 00:19:21,640
{\an2}But actually the structure
is spot on. Great colour.
437
00:19:23,680 --> 00:19:25,280
{\an2}The olives come through beautifully.
438
00:19:25,320 --> 00:19:27,200
{\an2}The sundried tomatoes not so much.
439
00:19:27,240 --> 00:19:29,040
{\an2}I can taste the sundried tomatoes,
440
00:19:29,080 --> 00:19:32,200
{\an2}but I don't think
the little S's add anything.
441
00:19:32,240 --> 00:19:35,480
{\an2}You should've just written
"Paul is king". Bread king.
442
00:19:35,520 --> 00:19:37,760
{\an2}Thank you, Rowan. Well, thank you.
443
00:19:37,800 --> 00:19:40,880
{\an2}"Monstrous". It's fine,
I've been called worse.
444
00:19:46,640 --> 00:19:48,360
{\an2}It's quite dense inside. Yes.
445
00:19:50,760 --> 00:19:52,920
{\an2}I'm getting...salt.
446
00:19:52,960 --> 00:19:55,600
{\an2}Hmm, quite a lot of salt. What's the
level of salt you put in?
447
00:19:55,640 --> 00:19:57,280
{\an2}The original prove was just 7g
448
00:19:57,320 --> 00:19:59,400
{\an2}and then after that I just went...
449
00:19:59,440 --> 00:20:02,440
{\an2}Oh, you added more?
In with the paste. Yeah, that's...
450
00:20:02,480 --> 00:20:04,960
{\an2}So just did a wee... ..probably
why we're picking it up then,
451
00:20:05,000 --> 00:20:07,320
{\an2}because you just went over
that balance. Yeah.
452
00:20:08,720 --> 00:20:10,920
{\an8}Colour, I love. Cuts, I like,
they're nice and deep.
453
00:20:10,960 --> 00:20:12,760
{\an2}I think it looks really appetising.
454
00:20:16,840 --> 00:20:18,560
{\an2}Think it needs a little of salt.
455
00:20:18,600 --> 00:20:20,880
{\an2}Considering you had cranberries,
walnuts in there,
456
00:20:20,920 --> 00:20:23,680
{\an2}it's just a little bit bland, but
overall, I think it's a decent loaf.
457
00:20:23,720 --> 00:20:24,720
{\an2}EXHALES SHAKILY
OK.
458
00:20:26,880 --> 00:20:28,640
{\an8}This is flat Janice.
459
00:20:28,680 --> 00:20:30,280
{\an2}Her cottage is a bungalow.
460
00:20:30,320 --> 00:20:31,840
{\an1}LAUGHTER
461
00:20:31,880 --> 00:20:33,000
{\an2}Let's have a look at it.
462
00:20:38,360 --> 00:20:40,440
{\an2}How much of the garlic did you put
in it? All of it?
463
00:20:40,480 --> 00:20:43,480
{\an2}Not all of it, I think I did, like,
six cloves. It's quite strong.
464
00:20:43,520 --> 00:20:46,040
{\an2}Can't taste the rosemary. Oh, OK.
Um...
465
00:20:47,240 --> 00:20:49,920
{\an2}When it comes to salt,
it's quite a bland loaf. Yeah.
466
00:20:49,960 --> 00:20:52,720
{\an2}All you get... Is garlic?
..is garlic.
467
00:20:52,760 --> 00:20:54,160
{\an2}You haven't got enough salt. Yeah.
468
00:20:54,200 --> 00:20:56,320
{\an2}And actually that,
it's affected the structure
469
00:20:56,360 --> 00:20:58,080
{\an2}and that's why it'll look
like this.
470
00:20:58,120 --> 00:21:01,400
{\an2}Taste it with a bit of the crust
though, cos that's really nice.
471
00:21:01,440 --> 00:21:04,000
{\an2}Ooh, yeah.
Bit of salt on it, it'll be lovely.
472
00:21:04,040 --> 00:21:05,440
{\an2}Hmm.
473
00:21:05,480 --> 00:21:06,600
{\an2}Good job, Janice.
474
00:21:13,120 --> 00:21:14,400
{\an2}Lovely colour.
475
00:21:16,400 --> 00:21:18,200
{\an2}It's turned out quite nicely.
476
00:21:18,240 --> 00:21:21,600
{\an2}You've pretty much
got the proving right.
477
00:21:21,640 --> 00:21:23,480
{\an2}I think the flavour is great. Mm-hm.
478
00:21:23,520 --> 00:21:25,400
{\an2}Nice balance of cheese and chilli.
479
00:21:25,440 --> 00:21:26,880
{\an2}There is considerable heat in that.
480
00:21:26,920 --> 00:21:28,960
{\an2}And I like it. I think it's lovely.
481
00:21:29,000 --> 00:21:31,480
{\an2}And I'm surprised because I thought
the cheese and olives
482
00:21:31,520 --> 00:21:34,240
{\an2}are going to hold it down,
it's going become claggy...
483
00:21:34,280 --> 00:21:36,400
{\an2}But it's really lovely. Well done,
Josh. Thank you.
484
00:21:36,440 --> 00:21:39,200
{\an2}Wonderful, thank you.Well done!
HE EXHALES
485
00:21:42,400 --> 00:21:44,840
{\an8}Do you know, if you saw that
in a baker's shop you'd buy it,
486
00:21:44,880 --> 00:21:47,320
{\an2}just because it looks so rustic
and so appetising.
487
00:21:47,360 --> 00:21:49,320
{\an2}Looks quite appealing doesn't
it, yeah. Hmm.
488
00:21:49,360 --> 00:21:50,360
{\an2}Let's have a look.
489
00:21:53,680 --> 00:21:56,040
{\an2}I think it's quite clever
the pesto going through it.
490
00:21:56,080 --> 00:21:58,320
{\an2}My issue is it only stays in
one place. Yeah.
491
00:21:58,360 --> 00:22:01,240
{\an2}You have to distribute it
amongst the whole loaf. Yeah...
492
00:22:03,200 --> 00:22:06,120
{\an2}I think it's a
really interesting delicious loaf.
493
00:22:06,160 --> 00:22:08,520
{\an2}Flavour-wise, and texture-wise,
you've done a great job.
494
00:22:08,560 --> 00:22:10,960
{\an2}It just needed to be more
uniform with... Distribute, yeah.
495
00:22:11,000 --> 00:22:13,640
{\an2}..your filling. Just pop it in the
mixer, all your ingredients,
496
00:22:13,680 --> 00:22:14,960
{\an2}once you've proved your dough
497
00:22:15,000 --> 00:22:17,400
{\an2}and just slowly turn it to
introduce it and then you shape it.
498
00:22:17,440 --> 00:22:20,280
{\an2}I should've belled you beforehand,
shouldn't I? You should've done,
499
00:22:20,320 --> 00:22:22,240
{\an2}yeah! I was only across there.
Oh, were ya?
500
00:22:22,280 --> 00:22:24,880
{\an2}Give you a shout next time.
Oh, thank you very much.
501
00:22:24,920 --> 00:22:26,200
{\an2}That'll do me.
502
00:22:31,040 --> 00:22:32,200
{\an2}Because you've put weight
503
00:22:32,240 --> 00:22:33,880
{\an2}in the dough as seeds,
504
00:22:33,920 --> 00:22:37,520
{\an2}I'm thinking that this
is gonna be quite dense inside.
505
00:22:37,560 --> 00:22:40,120
{\an2}But...the proof of the pudding
is in the eating.
506
00:22:41,160 --> 00:22:42,240
{\an2}Come on, then.
507
00:22:50,000 --> 00:22:53,640
{\an2}I would be so proud
of that if I'd done it!
508
00:22:53,680 --> 00:22:57,200
{\an2}It is dense, but nevertheless,
it's delicious.
509
00:22:57,240 --> 00:23:01,480
{\an2}It's not perfect.
But it is 90-odd-per cent there.
510
00:23:01,520 --> 00:23:03,600
{\an2}Mm-hm. I wish I'd made it.
511
00:23:03,640 --> 00:23:06,200
{\an2}Thank you. Well done. Thank you.
Thank you.
512
00:23:06,240 --> 00:23:10,080
{\an2}WHISPERED: Wow. She wishes she'd
made it! I'll take that!
513
00:23:12,680 --> 00:23:14,760
{\an2}Think that went pretty well!
514
00:23:14,800 --> 00:23:16,160
{\an2}That's good feedback.
515
00:23:16,200 --> 00:23:18,760
{\an2}Thank you, Prue. Oh, it was lovely!
516
00:23:19,960 --> 00:23:22,200
{\an2}It went well. Phew.
517
00:23:22,240 --> 00:23:25,960
{\an2}"Monstrous". I'd rather be monstrous
than mediocre.
518
00:23:26,000 --> 00:23:28,200
{\an2}That was pretty good.
He liked the look of it,
519
00:23:28,240 --> 00:23:30,720
{\an2}it had good colour on it,
one down, two to go.
520
00:23:30,760 --> 00:23:34,080
{\an2}Oh, flat Janice.
I'm definitely at the bottom.
521
00:23:34,120 --> 00:23:36,000
{\an2}But last week's Technical I won,
522
00:23:36,040 --> 00:23:38,840
{\an2}so hopefully, do a better job.
Smash it.
523
00:23:42,600 --> 00:23:45,320
{\an2}The bakers were able
to practise their first challenge,
524
00:23:45,360 --> 00:23:48,880
{\an2}but now, they face
a mystery shrouded in gingham.
525
00:23:48,920 --> 00:23:51,160
{\an2}Hello, bakers,
welcome back to the tent.
526
00:23:51,200 --> 00:23:53,960
{\an2}It's time for your
Technical Challenge, which, today,
527
00:23:54,000 --> 00:23:58,040
{\an2}has been set for you by the bad boy
of buns himself, Mr Paul Hollywood.
528
00:23:58,080 --> 00:24:01,680
{\an2}Paul has been preparing
some incredible words of wisdom.
529
00:24:01,720 --> 00:24:03,240
{\an2}Over to you, Paul.
530
00:24:03,280 --> 00:24:05,200
{\an2}It's all about the timing.
531
00:24:05,240 --> 00:24:06,760
{\an2}I'm gonna put that on my Instagram.
532
00:24:06,800 --> 00:24:07,960
{\an1}NOEL LAUGHS
533
00:24:08,000 --> 00:24:10,120
{\an2}As ever, this Technical will be
judged blind
534
00:24:10,160 --> 00:24:13,480
{\an2}so we're gonna have to ask our
judges to leave the tent. Bye-bye.
535
00:24:13,520 --> 00:24:14,640
{\an2}Thank you.
536
00:24:14,680 --> 00:24:16,240
{\an2}To make sure there's no cheating,
537
00:24:16,280 --> 00:24:18,760
{\an2}they will be lowered
into a medieval well.
538
00:24:20,280 --> 00:24:22,440
{\an2}Paul would like you to make a batch
539
00:24:22,480 --> 00:24:26,280
{\an2}of eight delicious
Devonshire splits.
540
00:24:26,320 --> 00:24:28,400
{\an2}Ooh, I love Devonshire splits.
541
00:24:28,440 --> 00:24:31,400
{\an2}I often do the splits
while I'm eating Devonshire splits.
542
00:24:31,440 --> 00:24:34,800
{\an2}Now, the judges are looking
for soft,
543
00:24:34,840 --> 00:24:37,680
{\an2}light, enriched dough buns
544
00:24:37,720 --> 00:24:41,600
{\an2}that are split and then filled with
a home-made strawberry jam
545
00:24:41,640 --> 00:24:43,760
{\an2}and freshly whipped cream.
546
00:24:43,800 --> 00:24:47,560
{\an2}Mmm. You have two hours
and 30 minutes.
547
00:24:47,600 --> 00:24:48,680
{\an2}On your marks...
548
00:24:48,720 --> 00:24:49,800
{\an2}..get set...
549
00:24:49,840 --> 00:24:50,880
{\an2}..bake!
550
00:24:53,440 --> 00:24:55,600
{\an2}That's not
a lot of ingredients, is it?
551
00:24:55,640 --> 00:24:59,840
{\an2}I'm familiar with the Devonshire
split. It's a bit like a doughnut
and I love doughnuts.
552
00:24:59,880 --> 00:25:01,600
{\an2}I live adjacent to Devon.
553
00:25:01,640 --> 00:25:03,800
{\an2}I've never seen one before.
554
00:25:03,840 --> 00:25:07,880
{\an2}Bit worried, I need a good technical
cos I had a mediocre signature,
555
00:25:07,920 --> 00:25:09,360
{\an2}so I'm just looking round.
556
00:25:09,400 --> 00:25:12,480
{\an2}"Do not confer," it says
but it doesn't say "don't look."
557
00:25:12,520 --> 00:25:16,240
{\an2}So, Paul, Devonshire splits,
what a treat.
558
00:25:16,280 --> 00:25:17,480
{\an2}I grew up on these.
559
00:25:17,520 --> 00:25:20,720
{\an2}My dad used to make these in his
bakery and they're just delicious
to eat.
560
00:25:20,760 --> 00:25:24,400
{\an2}Where they're going to come unstuck
on this particular challenge is
timing.
561
00:25:24,440 --> 00:25:26,360
{\an2}We've allowed for two proves
in this.
562
00:25:26,400 --> 00:25:27,680
{\an2}So for the first prove?
563
00:25:27,720 --> 00:25:29,560
{\an2}Well, you do it roughly 45 minutes.
564
00:25:29,600 --> 00:25:32,760
{\an2}As it starts to rise, carbon dioxide
begins to be formed
565
00:25:32,800 --> 00:25:34,520
{\an2}and a little bit
of flavour comes into it.
566
00:25:34,560 --> 00:25:36,880
{\an2}Then they can prepare the rolls.
So divide it into eight,
567
00:25:36,920 --> 00:25:38,880
{\an2}roll it into balls,
and prove it again.
568
00:25:38,920 --> 00:25:41,480
{\an2}45 minutes on the second one
and it stabilises the dough
569
00:25:41,520 --> 00:25:42,920
{\an2}and gives it better flavour.
570
00:25:42,960 --> 00:25:44,680
{\an2}It's all down to the proving.
571
00:25:44,720 --> 00:25:47,400
{\an2}The oven bake's for around
15 minutes.
572
00:25:47,440 --> 00:25:50,120
{\an2}We want them beautifully round
and symmetrical.
573
00:25:50,160 --> 00:25:52,200
{\an2}You don't want any tears in
the side at all
574
00:25:52,240 --> 00:25:55,200
{\an2}and you want a nice flash
of colour going all
the way down to the bottom.
575
00:25:55,240 --> 00:25:58,640
{\an2}I would not have thought a
Devonshire split could be
so complicated.
576
00:25:58,680 --> 00:26:00,280
{\an2}Now, there's no cutlery with this.
577
00:26:00,320 --> 00:26:02,280
{\an2}This is when we get cream all over
the show.
578
00:26:02,320 --> 00:26:03,600
{\an2}Mm-hm.
579
00:26:03,640 --> 00:26:04,840
{\an2}Oh, yeah.
580
00:26:04,880 --> 00:26:06,800
{\an2}It's soft in the mouth,
slightly chewy.
581
00:26:06,840 --> 00:26:07,960
{\an2}That is heaven.
582
00:26:08,000 --> 00:26:10,920
{\an2}Beautiful sweetness from
the strawberry and then
the cream as well.
583
00:26:10,960 --> 00:26:13,240
{\an2}I'm going to sit here
and eat the lot, I tell you.
584
00:26:13,280 --> 00:26:15,720
{\an2}Not all of those, but all of this.
All of this.
585
00:26:16,720 --> 00:26:18,800
{\an2}Step one, make the dough.
586
00:26:18,840 --> 00:26:21,320
{\an2}It's an enriched dough which means
it's enriched
587
00:26:21,360 --> 00:26:24,600
{\an2}with milk and butter
and I'm adding that to my flour,
588
00:26:24,640 --> 00:26:26,400
{\an2}yeast, salt and sugar,
589
00:26:26,440 --> 00:26:29,680
{\an2}then bring it together to form
a scraggly dough
and then I'll get that kneaded.
590
00:26:29,720 --> 00:26:31,160
{\an2}Get your hands in, get in there.
591
00:26:31,200 --> 00:26:32,840
{\an2}Going to need to work quite quickly.
592
00:26:32,880 --> 00:26:34,760
{\an2}I'm just very keen
to get my dough proving.
593
00:26:34,800 --> 00:26:37,480
{\an2}You all right, Abbi? Hello, Alison.
How you doing darling?
594
00:26:37,520 --> 00:26:38,960
{\an2}All right, thank you.
595
00:26:39,000 --> 00:26:41,800
{\an2}Devonshire splits, have you ever
made one of these before?
596
00:26:41,840 --> 00:26:44,760
{\an2}No, I haven't. Have you ever done
the splits before? No, I haven't.
597
00:26:46,160 --> 00:26:50,040
{\an2}But you've got to impress Paul with
this though, ain't ya? I know, need
to get myself back on track.
598
00:26:50,080 --> 00:26:53,440
{\an2}This is a big one. After flat
Janice. Well, do you know what?
Janice tasted amazing.
599
00:26:53,480 --> 00:26:56,720
{\an2}She was very garlicky, which is the
way I like it. Probably not what
Prue wanted.
600
00:26:56,760 --> 00:27:01,000
{\an2}So you've got to get this right
haven't ya? So, yeah. Keep kneading
babes, keep kneading. Thank you.
601
00:27:01,040 --> 00:27:02,680
{\an2}Perfect Devonshire split dough...
602
00:27:02,720 --> 00:27:04,760
{\an2}You can feel that changing already
under my hands.
603
00:27:04,800 --> 00:27:06,520
{\an2}..requires lots of kneading.
604
00:27:06,560 --> 00:27:08,360
{\an2}That's like a workout.
605
00:27:08,400 --> 00:27:11,720
{\an2}Not enough and they could end up
with tight buns.
606
00:27:11,760 --> 00:27:13,000
{\an2}Oh!
607
00:27:13,040 --> 00:27:15,440
{\an2}We're looking for something very
smooth and elastic.
608
00:27:15,480 --> 00:27:16,720
{\an2}You don't want it to tear.
609
00:27:16,760 --> 00:27:18,000
{\an2}It's looking all right, that.
610
00:27:18,040 --> 00:27:19,960
{\an2}Step five, prove.
611
00:27:20,000 --> 00:27:22,720
{\an2}Thank you very much.
For all that information.
612
00:27:22,760 --> 00:27:26,560
{\an2}I'll give it as long as I humanly
possibly can cos I want it to be
quite light and fluffy.
613
00:27:26,600 --> 00:27:28,920
{\an2}I'm going to leave this
for 50 minutes.
614
00:27:28,960 --> 00:27:30,800
{\an2}Start with 30 minutes, check.
615
00:27:30,840 --> 00:27:34,720
{\an2}It'll probably need longer than that
but whether we've got time to do it
longer than that...
616
00:27:36,320 --> 00:27:38,480
{\an2}There's going to be
a lot of underproved buns today.
617
00:27:39,520 --> 00:27:41,760
{\an2}Next is to make the strawberry jam.
618
00:27:41,800 --> 00:27:43,640
{\an2}I've chopped up my strawberries
619
00:27:43,680 --> 00:27:45,360
{\an2}and put them in a pan
with some jam sugar
620
00:27:45,400 --> 00:27:48,720
{\an2}and hopefully I have the setting
temperature branded into my brain.
621
00:27:48,760 --> 00:27:51,000
{\an2}I'm trying to get this
to 104 centigrade.
622
00:27:51,040 --> 00:27:53,320
{\an2}Here we go. It's bubbling away now.
623
00:27:53,360 --> 00:27:54,720
{\an2}Bit longer.
624
00:27:54,760 --> 00:27:56,120
{\an2}Looks all right.
625
00:27:56,160 --> 00:27:57,680
{\an2}Hopefully it will work.
626
00:27:57,720 --> 00:27:59,680
{\an2}Steaming up, yes.
627
00:27:59,720 --> 00:28:00,960
{\an1}SHE CHUCKLES
628
00:28:01,000 --> 00:28:02,000
{\an2}Jam is ready.
629
00:28:02,040 --> 00:28:03,160
{\an2}The dough's proving.
630
00:28:03,200 --> 00:28:04,560
{\an2}Jam cooling.
631
00:28:04,600 --> 00:28:05,960
{\an2}Should've been a rapper.
632
00:28:06,000 --> 00:28:09,840
{\an2}Wow, what's this? We're giving you a
double whammy. Oh, looks lovely.
That is my strawberry jam.
633
00:28:09,880 --> 00:28:11,120
{\an2}What's your favourite jam?
634
00:28:11,160 --> 00:28:13,160
{\an2}Mmm, Blueberry jam. Blueberry?
Yeah.
635
00:28:13,200 --> 00:28:17,440
{\an2}That is quite a bold statement.
Why? How often do you make
blueberry jam?
636
00:28:17,480 --> 00:28:20,200
{\an2}I don't make it,
I'm buying from shop.
637
00:28:23,400 --> 00:28:26,160
{\an2}Bakers, you are halfway through.
638
00:28:28,760 --> 00:28:30,880
{\an2}Sh. Love watching her work.
639
00:28:32,080 --> 00:28:33,640
{\an2}see how much it's grown.
640
00:28:33,680 --> 00:28:35,840
{\an2}If the bakers underprove
their dough...
641
00:28:35,880 --> 00:28:37,400
{\an2}We're looking pretty groovy there.
642
00:28:37,440 --> 00:28:38,760
{\an2}Looks good.
643
00:28:38,800 --> 00:28:40,320
{\an2}..They'll fail to produce the light
644
00:28:40,360 --> 00:28:42,760
{\an2}and springy texture Paul
and Prue expect.
645
00:28:42,800 --> 00:28:44,560
{\an2}Well, it could do with longer really
646
00:28:44,600 --> 00:28:46,840
{\an2}but I can see quite
a few people shaping
647
00:28:46,880 --> 00:28:48,360
{\an2}Which is a bit stressful.
648
00:28:48,400 --> 00:28:51,440
{\an2}Divide the dough into eight pieces
and shape into each ball.
649
00:28:51,480 --> 00:28:55,120
{\an2}604 divided by eight.
650
00:28:56,320 --> 00:28:58,520
{\an2}I can't do it,
I can't physically do the maths.
651
00:28:58,560 --> 00:29:00,560
{\an2}That's terrible, I'm gonna have
to book a course.
652
00:29:00,600 --> 00:29:02,680
{\an2}75.4 grams each.
653
00:29:02,720 --> 00:29:04,800
{\an2}I'm just going to eye it.
654
00:29:04,840 --> 00:29:07,880
{\an2}It could do with another ten minutes
but we don't have another
ten minutes
655
00:29:07,920 --> 00:29:10,440
{\an2}so now I'm going to shape them into
little balls.
656
00:29:10,480 --> 00:29:11,880
{\an2}Key to an even rise
657
00:29:11,920 --> 00:29:14,080
{\an2}and avoiding any tears in
their dough
658
00:29:14,120 --> 00:29:17,120
{\an2}the bakers must create
a smooth, taut skin.
659
00:29:17,160 --> 00:29:19,760
{\an2}I make a lot of bread rolls at home
so I'm quite used to this.
660
00:29:19,800 --> 00:29:21,320
{\an2}That looks a wee bit wrinkled.
661
00:29:22,360 --> 00:29:24,720
{\an2}Wrinkly balls. Wrinkly balls.
662
00:29:24,760 --> 00:29:27,480
{\an2}So we've got a pair for Prue
and a pair for Paul.
663
00:29:28,480 --> 00:29:30,440
{\an2}This is like a dream I've had.
664
00:29:30,480 --> 00:29:33,360
{\an2}Paul's balls are out on
a baking sheet.
665
00:29:34,600 --> 00:29:36,920
{\an2}I'm really pleased with those.
Nice and even.
666
00:29:36,960 --> 00:29:38,520
{\an2}Second prove, we're going in.
667
00:29:38,560 --> 00:29:40,160
{\an2}The most important prove in
my opinion.
668
00:29:40,200 --> 00:29:42,720
{\an2}I'm going to do the second prove
for half an hour.
669
00:29:42,760 --> 00:29:44,640
{\an2}I've just got to wait now.
670
00:29:47,640 --> 00:29:48,640
{\an2}Oh.
671
00:29:51,720 --> 00:29:55,280
{\an2}I'm just trying to stay zen before
it all goes crazy in a minute.
672
00:29:56,280 --> 00:29:57,960
{\an2}Omm.
673
00:29:58,000 --> 00:30:00,080
{\an2}Make them work.
674
00:30:00,120 --> 00:30:01,280
{\an2}Mmm.
675
00:30:01,320 --> 00:30:04,520
{\an2}I'm doing a dance for you just
to keep you occupied. Nice one.
676
00:30:04,560 --> 00:30:06,280
{\an2}Nice, nice.
677
00:30:07,520 --> 00:30:08,960
{\an2}Thank you.
678
00:30:10,440 --> 00:30:11,960
{\an2}They're getting there.
679
00:30:12,000 --> 00:30:14,520
{\an2}I'm giving them another
three minutes.
680
00:30:14,560 --> 00:30:18,960
{\an2}Five minutes left on the clock but
I'm going to live by the seat of my
pants I think and go for it.
681
00:30:19,000 --> 00:30:20,680
{\an2}We're going in with them, big boy.
682
00:30:23,480 --> 00:30:26,200
{\an2}Can't believe Dan's in, that's
so stressful?
683
00:30:26,240 --> 00:30:27,720
{\an2}Oh, my God.
684
00:30:30,960 --> 00:30:33,520
{\an2}Bakers, you've got half an hour
left.
685
00:30:34,720 --> 00:30:37,080
{\an2}Drama there, weren't it?
That cut through the tent.
686
00:30:37,120 --> 00:30:39,760
{\an2}Yeah.
Like a hot knife through butter.
687
00:30:39,800 --> 00:30:40,960
{\an2}Half an hour left.
688
00:30:41,000 --> 00:30:44,160
{\an2}I'm happy with the rise of
the dough balls.
689
00:30:44,200 --> 00:30:46,640
{\an2}They've risen up,
not as much as I would like.
690
00:30:46,680 --> 00:30:48,160
{\an2}I'm not that upset with them.
691
00:30:48,200 --> 00:30:50,240
{\an2}They're just a little on
the small side.
692
00:30:50,280 --> 00:30:51,720
{\an2}Going in.
693
00:30:51,760 --> 00:30:53,440
{\an2}In they go.
694
00:30:53,480 --> 00:30:56,560
{\an2}Don't know how long they'll take in
the oven. I reckon about
12, 15 minutes.
695
00:30:56,600 --> 00:30:58,920
{\an2}Going for 14 minutes cos that's
my lucky number.
696
00:30:58,960 --> 00:31:02,040
{\an2}So next, make the Chantilly cream.
This is whipped up,
697
00:31:02,080 --> 00:31:03,920
{\an2}bit of icing sugar, vanilla,
698
00:31:03,960 --> 00:31:05,760
{\an2}and lo and behold you'll have
a Chantilly.
699
00:31:07,160 --> 00:31:10,200
{\an2}I want it to be a little bit above
soft peaks.
700
00:31:10,240 --> 00:31:11,720
{\an2}Medium peaks.
701
00:31:11,760 --> 00:31:13,040
{\an2}Looks good.
702
00:31:18,680 --> 00:31:20,360
{\an2}Oh! Just joking.
703
00:31:23,040 --> 00:31:24,360
{\an2}That's looking quite good.
704
00:31:24,400 --> 00:31:25,800
{\an2}You're going to use this? Yeah.
705
00:31:25,840 --> 00:31:28,720
{\an2}In here? Fill it with Chantilly.
Should I just use a wooden spoon?
706
00:31:28,760 --> 00:31:31,240
{\an2}Just use a wooden spoon.
It's convenience, innit? Thank you.
707
00:31:31,280 --> 00:31:33,280
{\an2}What about a bigger one? What's
this?
708
00:31:33,320 --> 00:31:37,120
{\an2}That's what... that's where
I write my... Some poems in here.
Go on, read one of the poems.
709
00:31:37,160 --> 00:31:38,280
{\an2}"Dear Paul,
710
00:31:38,320 --> 00:31:40,600
{\an2}you look so good today in your
double denim.
711
00:31:40,640 --> 00:31:43,520
{\an2}I think about your desert boots
all the time."
712
00:31:44,600 --> 00:31:46,960
{\an2}That one gets a bit racy. Does it?
713
00:31:48,400 --> 00:31:49,560
{\an2}They're done.
714
00:31:49,600 --> 00:31:51,720
{\an2}They're not big anyway,
they're quite dainty.
715
00:31:51,760 --> 00:31:53,440
{\an2}Get them out,
get 'em nice and cool.
716
00:31:53,480 --> 00:31:55,960
{\an2}Dan's are out. I know, he's speedy
Gonzales.
717
00:31:56,000 --> 00:31:58,120
{\an2}Like he's so speedy.
Do you know what?
718
00:31:58,160 --> 00:32:00,680
{\an2}I'm pretty sure I've not put
the caster sugar in?
719
00:32:04,200 --> 00:32:06,840
{\an2}Hence why my buns are
a little bit small.
720
00:32:09,120 --> 00:32:10,560
{\an2}What a doughnut I am.
721
00:32:10,600 --> 00:32:11,760
{\an2}Dough-nut.
722
00:32:11,800 --> 00:32:13,880
{\an2}Bakers,
you've got ten minutes left.
723
00:32:14,960 --> 00:32:16,640
{\an2}Oh, my God.
724
00:32:16,680 --> 00:32:18,040
{\an2}OK, I'm getting them out.
725
00:32:19,280 --> 00:32:21,400
{\an2}OK. We're good, we're good,
we're good, we're good.
726
00:32:21,440 --> 00:32:24,560
{\an2}They've not baked very evenly.
Here is a little bit under.
727
00:32:24,600 --> 00:32:26,360
{\an2}All right,
now we've got to let them cool.
728
00:32:26,400 --> 00:32:28,440
{\an2}Is it all about cooling? Yeah.
Before assemblage.
729
00:32:28,480 --> 00:32:30,320
{\an2}You don't want to put cream into
a hot bun.
730
00:32:30,360 --> 00:32:32,200
{\an2}And drip out the other side, yeah.
731
00:32:32,240 --> 00:32:33,960
{\an2}Cool those balls.
732
00:32:34,000 --> 00:32:36,680
{\an2}You've not been on Bake Off until
you've done the waft.
733
00:32:39,600 --> 00:32:42,000
{\an2}Cut a deep slit through
the centre of each.
734
00:32:42,040 --> 00:32:44,560
{\an2}I think this is right,
I don't have a clue.
735
00:32:44,600 --> 00:32:46,280
{\an2}Oh, these are shocking.
736
00:32:46,320 --> 00:32:47,960
{\an2}No sugar in it.
737
00:32:48,000 --> 00:32:50,120
{\an2}I'll tell you one thing,
it's too late now.
738
00:32:51,200 --> 00:32:52,960
{\an2}Bakers, you've got five
minutes left.
739
00:32:53,000 --> 00:32:54,800
{\an2}Have we really?
740
00:32:54,840 --> 00:32:56,800
{\an2}You know when you feel sick?
741
00:32:56,840 --> 00:32:58,360
{\an2}Jam time.
742
00:32:58,400 --> 00:32:59,840
{\an2}Nice thick jam anyway.
743
00:33:00,840 --> 00:33:02,600
{\an2}The jam is perfect.
744
00:33:02,640 --> 00:33:04,520
{\an2}Generously fill each bun
with whipped cream.
745
00:33:04,560 --> 00:33:06,040
{\an2}I want it to look neat.
746
00:33:06,080 --> 00:33:07,880
{\an2}Pipe it directly into the bun.
747
00:33:07,920 --> 00:33:09,320
{\an2}Oh, gosh, it's splodging.
748
00:33:09,360 --> 00:33:11,480
{\an2}Oh, sodding hell. It's so bad.
749
00:33:11,520 --> 00:33:14,240
{\an2}Bakers, you have one minute left.
750
00:33:15,320 --> 00:33:17,400
{\an2}One minute, OK, we can do this.
751
00:33:17,440 --> 00:33:19,120
{\an2}Decorate with the strawberries.
752
00:33:19,160 --> 00:33:20,640
{\an2}Come on, strawbs.
753
00:33:20,680 --> 00:33:22,760
{\an2}Must move quicker.
754
00:33:22,800 --> 00:33:24,680
{\an2}I don't know this is the right way.
755
00:33:25,720 --> 00:33:27,080
{\an2}Oh, my gosh.
756
00:33:27,120 --> 00:33:29,200
{\an2}# Shaky hands. #
757
00:33:29,240 --> 00:33:31,680
{\an2}Oh, just hide the mistakes
with icing sugar.
758
00:33:31,720 --> 00:33:34,080
{\an2}That's monstrous to another level.
759
00:33:34,120 --> 00:33:37,560
{\an2}Bakers, your time is up.
760
00:33:37,600 --> 00:33:40,600
{\an2}Please come and bring your
Devonshire splits
761
00:33:40,640 --> 00:33:43,000
{\an2}and place them behind
your photographs.
762
00:33:43,040 --> 00:33:45,000
{\an2}Oh, dear.
763
00:33:46,200 --> 00:33:48,440
{\an2}The garish A&E look.
764
00:33:48,480 --> 00:33:50,280
{\an2}Forgot the icing sugar.
765
00:33:50,320 --> 00:33:53,400
{\an2}Wow, that was awful.
766
00:33:53,440 --> 00:33:55,520
{\an2}Well...
767
00:33:55,560 --> 00:33:56,640
{\an2}Did my best.
768
00:34:01,000 --> 00:34:04,200
{\an2}It's time to judge
the bakers' Devonshire splits.
769
00:34:04,240 --> 00:34:07,560
{\an2}Hmm.
We've got an array here, Prue.
770
00:34:07,600 --> 00:34:09,040
{\an2}We certainly have.
771
00:34:09,080 --> 00:34:11,720
{\an2}NOEL: Paul and Prue are looking
for eight equally sized,
772
00:34:11,760 --> 00:34:13,400
{\an2}light and springy buns
773
00:34:13,440 --> 00:34:16,920
{\an2}filled with perfectly-set strawberry
jam and Chantilly cream
774
00:34:16,960 --> 00:34:19,480
{\an2}And they have no idea whose
is whose.
775
00:34:19,520 --> 00:34:21,720
{\an2}OK, let's start down this side.
776
00:34:22,840 --> 00:34:24,760
{\an2}Bit irregular in shape these,
actually,
777
00:34:24,800 --> 00:34:26,200
{\an2}and it's underproved,
778
00:34:26,240 --> 00:34:28,080
{\an2}you can tell by the cracks on
the bottom.
779
00:34:30,000 --> 00:34:32,200
{\an2}They probably needed another ten,
15 minutes.
780
00:34:32,240 --> 00:34:34,560
{\an2}But they're soft inside.
They've got a lovely flavour.
781
00:34:34,600 --> 00:34:37,400
{\an2}Jam's lovely.
Some of these are a bit odd.
782
00:34:37,440 --> 00:34:38,680
{\an2}These are really small.
783
00:34:38,720 --> 00:34:40,160
{\an2}This one's a bit peculiar.
784
00:34:40,200 --> 00:34:41,640
{\an2}They're massively underproved.
785
00:34:41,680 --> 00:34:43,800
{\an2}Soon as you press it,
it goes back to dough again.
786
00:34:44,840 --> 00:34:46,600
{\an2}And they're very dense.
They are dense.
787
00:34:46,640 --> 00:34:49,720
{\an2}Right. Now, the size of these is
better, much better.
788
00:34:49,760 --> 00:34:51,760
{\an2}They're quite light, Paul. They are.
789
00:34:51,800 --> 00:34:53,680
{\an2}They're proved well.
They're big and light.
790
00:34:54,840 --> 00:34:55,880
{\an2}Good jam.
791
00:34:55,920 --> 00:34:57,320
{\an2}Yeah, the jam looks good.
792
00:34:57,360 --> 00:34:59,400
{\an2}That's a decent one, the size is
good. I like that.
793
00:34:59,440 --> 00:35:01,760
{\an2}It's just a shame the cream's not
looking nicer than it is.
794
00:35:01,800 --> 00:35:04,520
{\an2}But it does look like lots of cream,
which I like.
795
00:35:04,560 --> 00:35:07,880
{\an2}Too small. These are way too...
These are like golf balls.
796
00:35:07,920 --> 00:35:11,640
{\an2}This is... It's really dense.
Needed much longer proving.
797
00:35:11,680 --> 00:35:14,960
{\an2}You can tell when you look at
the bottom there. It's ripped.
798
00:35:15,000 --> 00:35:16,600
{\an2}And it tastes yeasty.
799
00:35:16,640 --> 00:35:17,800
{\an2}Mmm.
800
00:35:17,840 --> 00:35:19,640
{\an2}And now when you move on to this...
801
00:35:19,680 --> 00:35:21,360
{\an2}These are very neat. They are neat
802
00:35:21,400 --> 00:35:24,320
{\an2}and they are round
but they're a little bit small.
803
00:35:24,360 --> 00:35:26,800
{\an2}That's the old thing
of not proved enough.
804
00:35:26,840 --> 00:35:28,960
{\an2}I'm not quite sure what these are.
They're not round.
805
00:35:29,000 --> 00:35:30,400
{\an2}And they're...they're a bit flat.
806
00:35:30,440 --> 00:35:31,840
{\an2}They've almost been undermixed.
807
00:35:31,880 --> 00:35:34,280
{\an2}It crumbles rather than stretches.
808
00:35:35,760 --> 00:35:38,280
{\an2}Don't taste very good them.
Quite dry on the mouth.
809
00:35:38,320 --> 00:35:39,480
{\an2}I don't understand.
810
00:35:40,520 --> 00:35:42,200
{\an2}These are not bad, these buns.
811
00:35:42,240 --> 00:35:44,840
{\an2}Underproved slightly,
but it's got a good texture inside.
812
00:35:44,880 --> 00:35:46,520
{\an2}Lovely texture.
813
00:35:46,560 --> 00:35:48,320
{\an2}The jam's good. That's delicious.
814
00:35:48,360 --> 00:35:50,080
{\an2}They just needed icing sugar.
815
00:35:50,120 --> 00:35:52,840
{\an2}And moving on to this,
again underproved.
816
00:35:52,880 --> 00:35:55,720
{\an2}See the split but they are large.
817
00:35:57,080 --> 00:35:58,920
{\an2}Nice flavour. Nice jam. Yeah.
818
00:35:58,960 --> 00:36:00,440
{\an2}OK, moving on to these guys.
819
00:36:00,480 --> 00:36:01,600
{\an2}A bit underproved again.
820
00:36:01,640 --> 00:36:03,480
{\an2}You see it's blown there again,
it's ripped.
821
00:36:03,520 --> 00:36:05,080
{\an2}It's a little bit small.
822
00:36:06,200 --> 00:36:07,400
{\an2}Not bad, though.
823
00:36:07,440 --> 00:36:09,080
{\an2}Moving on to these,
824
00:36:09,120 --> 00:36:10,840
{\an2}again underproved, ripped.
825
00:36:10,880 --> 00:36:12,880
{\an2}That's quite dense that.
Look at that one.
826
00:36:12,920 --> 00:36:14,680
{\an2}They're neat but it's blown.
827
00:36:14,720 --> 00:36:16,840
{\an2}It's a shame. OK.
828
00:36:16,880 --> 00:36:19,880
{\an2}The Devonshire splits will now
be ranked...
829
00:36:19,920 --> 00:36:22,280
{\an2}All of them are slightly
underproved.
830
00:36:22,320 --> 00:36:23,600
{\an2}These are the best.
831
00:36:23,640 --> 00:36:25,720
{\an2}..from last place to first.
832
00:36:25,760 --> 00:36:27,680
{\an2}In 10th place we have this one.
833
00:36:27,720 --> 00:36:29,920
{\an2}Dan, they're too small,
834
00:36:29,960 --> 00:36:33,560
{\an2}underproved, bit tough, good jam.
Brilliant.
835
00:36:33,600 --> 00:36:34,880
{\an2}In ninth place we have this one.
836
00:36:34,920 --> 00:36:39,040
{\an2}When you look at it, it looks good,
but turn it upside down and you
realise there's a few issues there.
837
00:36:39,080 --> 00:36:40,320
{\an2}Yeah.
838
00:36:40,360 --> 00:36:41,520
{\an2}Abbi is eighth,
839
00:36:41,560 --> 00:36:42,800
{\an2}Matty is seventh,
840
00:36:42,840 --> 00:36:44,160
{\an2}Cristy sixth,
841
00:36:44,200 --> 00:36:45,240
{\an2}Nicky fifth,
842
00:36:45,280 --> 00:36:46,600
{\an2}Josh is fourth
843
00:36:46,640 --> 00:36:48,000
{\an2}and Dana is third.
844
00:36:48,040 --> 00:36:50,320
{\an2}In second place we have this one.
845
00:36:51,680 --> 00:36:52,920
{\an2}Tasha,
846
00:36:52,960 --> 00:36:54,200
{\an2}they were very, very good.
847
00:36:54,240 --> 00:36:56,360
{\an2}No icing sugar for some reason.
848
00:36:56,400 --> 00:36:58,360
{\an2}And in first place we have these.
849
00:36:58,400 --> 00:37:00,120
{\an1}APPLAUSE
850
00:37:03,080 --> 00:37:04,760
{\an2}The bun itself was excellent.
851
00:37:04,800 --> 00:37:07,720
{\an2}You've got a nice tension in there
and the flavour on the mouth
was good,
852
00:37:07,760 --> 00:37:08,960
{\an2}So it was well proved.
853
00:37:09,000 --> 00:37:10,160
{\an2}I think you did really well.
854
00:37:14,960 --> 00:37:16,440
{\an2}I'm so happy.
855
00:37:17,560 --> 00:37:20,200
{\an2}Disappointed that I forgot
to put the caster sugar in.
856
00:37:20,240 --> 00:37:22,680
{\an2}Just got to dust yourself down
and go again, haven't you?
857
00:37:22,720 --> 00:37:24,400
{\an2}I think they're too kind
to me actually.
858
00:37:24,440 --> 00:37:29,640
{\an2}It really was like eating cement
when I tried it so fair enough.
859
00:37:29,680 --> 00:37:34,120
{\an2}look, I know I'm crying it's just
cos I get really emotional
really easily.
860
00:37:34,160 --> 00:37:36,920
{\an2}I know that I'm definitely at
the bottom of the pack now.
861
00:37:36,960 --> 00:37:38,280
{\an2}Oh!
862
00:37:38,320 --> 00:37:40,880
{\an2}I just need to really smash
my Showstopper.
863
00:37:44,720 --> 00:37:49,320
{\an2}Just one challenge remains before
someone's named Star Baker
of bread week
864
00:37:49,360 --> 00:37:52,320
{\an2}and someone's time in
the competition is up.
865
00:37:52,360 --> 00:37:54,840
{\an2}This is your week Paul and...
It's all about Hollywood.
866
00:37:54,880 --> 00:37:56,360
{\an2}What did you think of the standard?
867
00:37:56,400 --> 00:37:58,640
{\an2}The standard's been pretty poor in
the technical.
868
00:37:58,680 --> 00:38:00,120
{\an1}THEY GIGGLE
869
00:38:00,160 --> 00:38:03,720
{\an2}Uh... Don't mince your words. But I
do think Tash is doing really well.
870
00:38:03,760 --> 00:38:06,880
{\an2}Josh is there or thereabouts.
I think Saku's the same.
871
00:38:06,920 --> 00:38:10,560
{\an2}OK, so going into the Showstopper
who needs to pull it out of the bag?
872
00:38:10,600 --> 00:38:12,720
{\an2}Abbi who had the problem with
the salt.
873
00:38:12,760 --> 00:38:15,480
{\an2}Yeah. And I think Abbi had a problem
with the technical as well
874
00:38:15,520 --> 00:38:17,360
{\an2}which puts her in a very precarious
position.
875
00:38:17,400 --> 00:38:21,200
{\an2}It's not just her, though, I think
Rowan, Dan, he had a terrible
technical.
876
00:38:21,240 --> 00:38:23,040
{\an2}He started well
but he's fallen off a cliff.
877
00:38:23,080 --> 00:38:25,520
{\an2}Which is crazy, right, cos he's been
so consistent. Yeah.
878
00:38:25,560 --> 00:38:28,880
{\an2}But they're all in trouble. I love
when you get really strict Paul.
Oh, right.
879
00:38:28,920 --> 00:38:30,680
{\an2}So nice. Turns you on, does it?
880
00:38:30,720 --> 00:38:32,000
{\an2}A little bit.
881
00:38:34,800 --> 00:38:36,000
{\an2}Wow.
882
00:38:40,720 --> 00:38:43,000
{\an2}Hello, bakers,
welcome back to the tent.
883
00:38:43,040 --> 00:38:45,000
{\an2}It's time for your
Showstopper challenge.
884
00:38:45,040 --> 00:38:47,360
{\an2}Today the judges would love you
to make
885
00:38:47,400 --> 00:38:49,720
{\an2}a visually stunning,
886
00:38:49,760 --> 00:38:51,880
{\an2}plaited bread centrepiece.
887
00:38:51,920 --> 00:38:55,240
{\an2}Now, your Showstopper can be sweet
or savoury,
888
00:38:55,280 --> 00:38:56,360
{\an2}it's entirely up to you,
889
00:38:56,400 --> 00:38:59,520
{\an2}but it must have two different types
of flour
890
00:38:59,560 --> 00:39:03,360
{\an2}and include your incredible bread
plaiting skills.
891
00:39:03,400 --> 00:39:04,960
{\an2}If you want to practise your
plaits,
892
00:39:05,000 --> 00:39:07,360
{\an2}me and Alison are going out on
the razz tonight so...
893
00:39:07,400 --> 00:39:09,560
{\an2}We are. ..you're welcome to sort our
barnets out.
894
00:39:09,600 --> 00:39:12,680
{\an2}We're going to be in the corner with
a tea towel round our shoulders
all right?
895
00:39:12,720 --> 00:39:15,880
{\an2}You've got four hours
for your Showstopper.
896
00:39:15,920 --> 00:39:16,960
{\an2}On your marks...
897
00:39:17,000 --> 00:39:18,920
{\an2}..get set... ..bake.
898
00:39:20,480 --> 00:39:21,800
{\an2}Pssh!
899
00:39:21,840 --> 00:39:23,520
{\an2}Oh, here we go again.
900
00:39:23,560 --> 00:39:26,240
{\an2}I'd say the hardest part about this
challenge is plaiting.
901
00:39:26,280 --> 00:39:28,600
{\an2}It's not something I've got much
experience of.
902
00:39:28,640 --> 00:39:30,720
{\an2}I've watched so many YouTube videos
903
00:39:30,760 --> 00:39:32,440
{\an2}and I still can't plait my own hair
904
00:39:32,480 --> 00:39:34,760
{\an2}so I'm hoping I can plait
bread today.
905
00:39:34,800 --> 00:39:38,560
{\an2}The Showstopper challenge is
a plaited centrepiece loaf.
906
00:39:38,600 --> 00:39:41,240
{\an2}Now, this is their chance
to really show off to Prue and I
907
00:39:41,280 --> 00:39:43,800
{\an2}what they can actually do
with dough.
908
00:39:43,840 --> 00:39:46,840
{\an2}The focus for this challenge is on
the plaiting.
909
00:39:46,880 --> 00:39:48,840
{\an2}Of course we want the bread
to be delicious.
910
00:39:48,880 --> 00:39:50,480
{\an2}It could be flavoured as they like.
911
00:39:50,520 --> 00:39:52,000
{\an2}They can put fillings in there.
912
00:39:52,040 --> 00:39:53,600
{\an2}God, it smells good, don't it?
913
00:39:53,640 --> 00:39:55,520
{\an2}I could just put my face in that.
914
00:39:55,560 --> 00:39:57,200
{\an2}But what we're really looking for
915
00:39:57,240 --> 00:40:00,480
{\an2}is some intricate and amazing
plaiting.
916
00:40:00,520 --> 00:40:02,600
{\an2}There are numerous plaits
they could do
917
00:40:02,640 --> 00:40:04,600
{\an2}to create an image that they want.
918
00:40:04,640 --> 00:40:06,920
{\an2}It's like painting a picture
with braids.
919
00:40:06,960 --> 00:40:09,120
{\an2}I want to see something that makes
me go,
920
00:40:09,160 --> 00:40:11,080
{\an2}"How did they do that?"
921
00:40:11,120 --> 00:40:13,640
{\an2}Morning, Abbi. Hello, morning.
Hello, Abbi.
922
00:40:13,680 --> 00:40:15,720
{\an2}Tell us about your
plaited Showstopper.
923
00:40:15,760 --> 00:40:18,040
{\an2}I am making a tree
924
00:40:18,080 --> 00:40:20,040
{\an2}because I love trees.
925
00:40:20,080 --> 00:40:23,560
{\an2}Wherever I go I always have like my
favourite tree so that's kind of
what it represents.
926
00:40:23,600 --> 00:40:26,960
{\an2}What is your favourite tree?
Right now that lovely pink horse
chestnut out there
927
00:40:27,000 --> 00:40:29,320
{\an2}that I can see from my bench.
Beautiful that one, isn't it?
928
00:40:29,360 --> 00:40:32,720
{\an2}So I'm making a walnut
and stilton trunk and branches.
929
00:40:32,760 --> 00:40:35,760
{\an2}The leaves are going to be made from
wild garlic and nettle
930
00:40:35,800 --> 00:40:40,080
{\an2}and then this is made with dock
flour from the seeds of dock leaves.
931
00:40:40,120 --> 00:40:43,840
{\an2}Have you been out foraging for these
yourself? Yes, I've picked these
this week. Brilliant.
932
00:40:43,880 --> 00:40:47,320
{\an8}Abbi will make dock flour dough
mushrooms to sit at the base of
her tree.
933
00:40:47,360 --> 00:40:50,600
{\an2}Its leaves made from nettle
and wild garlic three-strand plaits,
934
00:40:50,640 --> 00:40:53,360
{\an2}while its trunk will be plaited from
no less than nine.
935
00:40:53,400 --> 00:40:55,160
{\an2}Nine strands? Nine strands.
936
00:40:55,200 --> 00:40:56,840
{\an2}Nine, I've not done before.
937
00:40:56,880 --> 00:40:58,960
{\an2}Honestly, Abbi, it's
wonderfully ambitious.
938
00:40:59,000 --> 00:41:01,280
{\an2}And it sounds as if it
could be terrific.
939
00:41:01,320 --> 00:41:04,160
{\an2}I do need it. I'm really hoping that
today I can just smash it.
940
00:41:04,200 --> 00:41:05,360
{\an2}You want to stay, don't you?
941
00:41:05,400 --> 00:41:08,640
{\an2}I do. I've got so many more
different foraged things that I
want to.
942
00:41:08,680 --> 00:41:12,640
{\an2}Just concentrate on this and get it
done the best you can. Right now
this is what I'm focusing on.
943
00:41:12,680 --> 00:41:15,160
{\an2}And Abbi's favourite tree has
a friend.
944
00:41:15,200 --> 00:41:17,600
{\an2}I am making a rowan tree,
945
00:41:17,640 --> 00:41:18,800
{\an2}a bread rowan tree.
946
00:41:18,840 --> 00:41:20,640
{\an2}So I'm just popping the spices in
947
00:41:20,680 --> 00:41:22,680
{\an2}for my sweet curry wholemeal loaf.
948
00:41:22,720 --> 00:41:24,360
{\an2}I've got a hefty amount going in.
949
00:41:24,400 --> 00:41:27,600
{\an2}I want to punch 'em right in
the jaw with the flavour.
950
00:41:27,640 --> 00:41:29,400
{\an2}Fighting to stay in the competition
951
00:41:29,440 --> 00:41:31,680
{\an2}Rowan's flavour-packed tree also
features
952
00:41:31,720 --> 00:41:34,520
{\an8}a six-strand plaited marzipan
challah trunk
953
00:41:34,560 --> 00:41:37,080
{\an2}supporting a bacon and Parmesan
three-strand crown,
954
00:41:37,120 --> 00:41:39,080
{\an2}complete with red rowan berries.
955
00:41:39,120 --> 00:41:40,680
{\an2}How big is it going to be in total?
956
00:41:40,720 --> 00:41:42,120
{\an2}It's about this tall.
957
00:41:42,160 --> 00:41:45,000
{\an2}Wow. My goodness. It's huge. Proper
showstopper. Yeah.
958
00:41:45,040 --> 00:41:47,000
{\an2}And it's going to be
lying down not standing up?
959
00:41:47,040 --> 00:41:50,720
{\an2}Standing up. I got my dad to make me
a structure. A frame.
960
00:41:50,760 --> 00:41:52,720
{\an2}This is going to be colourful
and huge.
961
00:41:52,760 --> 00:41:54,560
{\an2}Massive. And delicious.
962
00:41:54,600 --> 00:41:56,320
{\an2}Yeah. I like it.
963
00:41:56,360 --> 00:41:57,680
{\an2}Ah!
964
00:41:57,720 --> 00:42:01,560
{\an2}This is one kilo of flour.
Which is quite a lot to do by hand.
965
00:42:01,600 --> 00:42:03,760
{\an2}With at least two different doughs
to make,
966
00:42:03,800 --> 00:42:06,160
{\an2}the bakers have their work cut out
to mix
967
00:42:06,200 --> 00:42:08,680
{\an2}and knead them before
the crucial first prove.
968
00:42:08,720 --> 00:42:12,160
{\an2}It's not easy kneading
with this great big lump.
969
00:42:12,200 --> 00:42:14,280
{\an2}Look at these. These been in the
proving drawer?
970
00:42:14,320 --> 00:42:17,440
{\an2}They've been in the proving
drawer. Yeah, they have. Look at the
guns on that.
971
00:42:17,480 --> 00:42:19,960
{\an2}I've never been to a gym in my life.
Just make bread every day.
972
00:42:21,000 --> 00:42:23,640
{\an2}The longer they take,
the less time they'll have
973
00:42:23,680 --> 00:42:26,800
{\an2}to create the intricate plaits Paul
and Prue want to see.
974
00:42:26,840 --> 00:42:28,360
{\an2}It's a lot of dough, yeah.
975
00:42:28,400 --> 00:42:30,400
{\an2}Just want to get it proving.
976
00:42:30,440 --> 00:42:33,800
{\an2}All right, it's going in.
It's my wholemeal bread.
977
00:42:33,840 --> 00:42:36,480
{\an2}I have decided to make today
978
00:42:36,520 --> 00:42:38,480
{\an2}a highland cow called Angus.
979
00:42:38,520 --> 00:42:40,560
{\an2}I always wanted one as a pet.
980
00:42:40,600 --> 00:42:43,880
{\an2}This big, hairy animal just in your
back garden,
981
00:42:43,920 --> 00:42:46,240
{\an2}chomping on your grass
and keeping it down.
982
00:42:46,280 --> 00:42:47,520
{\an2}I'd love one.
983
00:42:47,560 --> 00:42:50,400
{\an2}Nicky's highland heifer will
be both savoury and sweet,
984
00:42:50,440 --> 00:42:53,560
{\an8}with hair and ears containing Comte
cheese and lardons,
985
00:42:53,600 --> 00:42:57,720
{\an2}and the face and horns packed with
pecans and dates.
986
00:42:57,760 --> 00:42:59,600
{\an2}Two flours, what two flours have you
gone for?
987
00:42:59,640 --> 00:43:02,160
{\an2}I did wholemeal for his face.
Yeah. Healthy.
988
00:43:02,200 --> 00:43:05,440
{\an2}And his horns. "Horins"?
Horns. "Horins"?
989
00:43:05,480 --> 00:43:07,040
{\an2}I can't say...
990
00:43:07,080 --> 00:43:08,440
{\an2}Horns?
991
00:43:08,480 --> 00:43:10,360
{\an2}EXAGGERATED ENGLISH PRONUNCIATION:
Horns.
992
00:43:10,400 --> 00:43:13,520
{\an2}I love the way you say it.
Horns? "Horins".
993
00:43:13,560 --> 00:43:18,000
{\an2}I'm excited about this.
Especially seeing his horins.
994
00:43:18,040 --> 00:43:21,960
{\an2}Saku's also been inspired by
an animal close to her heart.
995
00:43:22,000 --> 00:43:23,760
{\an2}I am going to make a peacock.
996
00:43:23,800 --> 00:43:27,320
{\an2}I love peacocks. They are lovely,
colourful creatures.
997
00:43:27,360 --> 00:43:30,400
{\an2}Saku will recreate the peacock's
beautiful tail feathers
998
00:43:30,440 --> 00:43:33,720
{\an2}from white dough flavoured
with garlic and rosemary
999
00:43:33,760 --> 00:43:36,520
{\an2}and the branch her bird will sit
upon from seeded spelt dough.
1000
00:43:36,560 --> 00:43:38,840
{\an2}And she's hoping her years
of plaiting experience
1001
00:43:38,880 --> 00:43:40,320
{\an2}will give her an advantage.
1002
00:43:40,360 --> 00:43:42,600
{\an2}I'm doing this from aged 16.
1003
00:43:42,640 --> 00:43:44,400
{\an2}And my daughter's 21.
1004
00:43:44,440 --> 00:43:46,080
{\an2}Still I do her hair.
1005
00:43:46,120 --> 00:43:48,760
{\an2}Aw, my baby girl!
1006
00:43:48,800 --> 00:43:51,800
{\an2}Right, that's my wild garlic dough.
This is going in.
1007
00:43:51,840 --> 00:43:55,040
{\an2}As the last of the bakers' doughs
hit the proving drawer,
1008
00:43:55,080 --> 00:43:56,480
{\an2}some are ready to come out.
1009
00:43:56,520 --> 00:44:00,040
{\an2}It's risen. Looks really lovely.
All nice and bouncy.
1010
00:44:00,080 --> 00:44:02,240
{\an2}I don't know,
I don't want to underprove.
1011
00:44:02,280 --> 00:44:04,000
{\an2}I don't know,
I'm going to put it back in.
1012
00:44:04,040 --> 00:44:05,880
{\an2}But before plaiting starts...
1013
00:44:05,920 --> 00:44:07,760
{\an2}OK, we're going to add the stilton.
1014
00:44:07,800 --> 00:44:09,880
{\an2}..there's the chance
to add extra flavour.
1015
00:44:09,920 --> 00:44:11,680
{\an2}So, this is cranberry
and orange dough.
1016
00:44:11,720 --> 00:44:13,320
{\an2}Orange is coming only from the zest,
1017
00:44:13,360 --> 00:44:16,360
{\an2}and then I've got my cranberries
soaked in orange juice as well.
1018
00:44:16,400 --> 00:44:18,840
{\an2}I'm mixing in pastrami and cheese.
1019
00:44:18,880 --> 00:44:20,720
{\an2}Which is a little bit messy.
1020
00:44:20,760 --> 00:44:23,200
{\an2}While the rest of the bakers
add their fillings
1021
00:44:23,240 --> 00:44:24,800
{\an2}before rolling their strands...
1022
00:44:24,840 --> 00:44:28,480
{\an2}Just trying to distribute this
as evenly as we can.
1023
00:44:28,520 --> 00:44:32,040
{\an2}..Dan's decided to add his
one at a time.
1024
00:44:32,080 --> 00:44:34,240
{\an2}So, what I'm going to do is
individual strands in
1025
00:44:34,280 --> 00:44:35,560
{\an2}the fillings in each strand,
1026
00:44:35,600 --> 00:44:39,200
{\an2}and then roll it up to make
a lattice-type, braided loaf.
1027
00:44:39,240 --> 00:44:40,760
{\an2}So they crisscross each other.
1028
00:44:40,800 --> 00:44:43,160
{\an2}It's going to form two round,
circular wreaths,
1029
00:44:43,200 --> 00:44:46,280
{\an2}and I'm going to make my word
"pizza" out of the remaining dough.
1030
00:44:46,320 --> 00:44:49,640
{\an2}Looking to bounce back after
yesterday's disastrous technical,
1031
00:44:49,680 --> 00:44:52,760
{\an2}Dan's going all-out with an
ambitious, five-piece Showstopper.
1032
00:44:52,800 --> 00:44:55,880
{\an2}He'll pack his first plaited pizza
wreath with fennel and sausage,
1033
00:44:55,920 --> 00:44:58,880
{\an2}nduja and mozzarella,
and his second with truffle salami,
1034
00:44:58,920 --> 00:45:01,400
{\an2}truffle Cheddar
and smoked provolone.
1035
00:45:01,440 --> 00:45:04,800
{\an2}Love making pizzas, love cooking
outdoors, so I'm just bringing the
1036
00:45:04,840 --> 00:45:08,480
{\an2}flavours we've really enjoyed with
our pizzas to this bread, basically.
1037
00:45:08,520 --> 00:45:11,240
{\an2}And Dan won't be dining
al fresco alone.
1038
00:45:11,280 --> 00:45:13,760
{\an2}I'm doing a picnic basket.
1039
00:45:13,800 --> 00:45:15,080
{\an2}This is green chutney dough.
1040
00:45:15,120 --> 00:45:17,400
{\an2}It's just what we called sandwiches
growing up.
1041
00:45:17,440 --> 00:45:19,760
{\an2}So it's just a filling
of coriander paste
1042
00:45:19,800 --> 00:45:22,600
{\an2}with all the different spices
and everything, literally
1043
00:45:22,640 --> 00:45:25,240
{\an2}in two pieces of white bread,
and it was sensational.
1044
00:45:25,280 --> 00:45:28,720
{\an2}Filled with plaited wholemeal
bagels, Dana will weave plaits
1045
00:45:28,760 --> 00:45:31,360
{\an2}of her green chutney and sundried
tomato dough
1046
00:45:31,400 --> 00:45:34,600
{\an8}over a mixing bowl to give her
picnic basket its shape.
1047
00:45:34,640 --> 00:45:37,320
{\an2}I am just doing a
three-strand plait.
1048
00:45:37,360 --> 00:45:40,160
{\an2}Only cos it's what I know and it's
the fastest and I have to
1049
00:45:40,200 --> 00:45:41,440
{\an2}cover the whole basket.
1050
00:45:41,480 --> 00:45:43,400
{\an2}So I want to go for speed.
1051
00:45:44,600 --> 00:45:47,760
{\an2}I'm going to do an eight-stranded
plait.
1052
00:45:47,800 --> 00:45:51,560
{\an2}Which I thought was a good idea
at the time.
1053
00:45:51,600 --> 00:45:53,440
{\an2}To sit snugly inside her
complicated,
1054
00:45:53,480 --> 00:45:55,080
{\an2}eight-strand honeyed challah,
1055
00:45:55,120 --> 00:45:57,680
{\an2}Cristy will also bake
a chocolate and almond babka,
1056
00:45:57,720 --> 00:46:00,760
{\an2}both traditional Jewish
plaited sweetbreads.
1057
00:46:00,800 --> 00:46:02,520
{\an2}My grandpa's Jewish.
1058
00:46:02,560 --> 00:46:05,880
{\an2}When I was younger, my grandpa lived
in a beautiful home in Primrose Hill
1059
00:46:05,920 --> 00:46:08,520
{\an2}and after Sunday lunch, we used to
go and walk through the park,
1060
00:46:08,560 --> 00:46:10,960
{\an2}so it's like to represent all
the lovely memories.
1061
00:46:11,000 --> 00:46:12,480
{\an2}Hopefully, I can do it justice.
1062
00:46:12,520 --> 00:46:14,200
{\an2}Oh, gosh.
1063
00:46:14,240 --> 00:46:16,240
{\an2}Start plaiting.
1064
00:46:16,280 --> 00:46:17,840
{\an2}Help me, Lord.
1065
00:46:19,360 --> 00:46:22,880
{\an2}Bakers, two hours left,
you're halfway through.
1066
00:46:22,920 --> 00:46:26,400
{\an2}Is there anything
you'd like to say? No!
1067
00:46:26,440 --> 00:46:29,880
{\an2}If you want to speak to me,
you go through my lawyer.
1068
00:46:29,920 --> 00:46:31,680
{\an2}So, this is the trunk of the tree.
1069
00:46:31,720 --> 00:46:35,640
{\an2}It's quite long and remember, this
has got to stand up.
1070
00:46:35,680 --> 00:46:37,800
{\an2}So the nerves are setting in.
1071
00:46:37,840 --> 00:46:39,880
{\an2}Whether the bakers have been
ambitious
1072
00:46:39,920 --> 00:46:41,400
{\an2}with their choice of plait...
1073
00:46:41,440 --> 00:46:45,080
{\an2}There's six strands alternating,
some go above, some go below.
1074
00:46:45,120 --> 00:46:46,800
{\an2}Quite a complex one.
1075
00:46:46,840 --> 00:46:48,720
{\an2}..or have gone
for something simpler...
1076
00:46:48,760 --> 00:46:53,000
{\an2}These are three-strand plaits to
make the feathers of the peacock.
1077
00:46:53,040 --> 00:46:56,560
{\an2}..Paul and Prue will expect
to see beautifully even braids.
1078
00:46:56,600 --> 00:46:59,560
{\an2}This is going to be my central
trunk. So, I'm doing nine strands.
1079
00:46:59,600 --> 00:47:02,080
{\an2}I've really enjoyed
the bread plaiting aspect of this.
1080
00:47:02,120 --> 00:47:05,320
{\an2}You just learn the rhythm
and then it's easy.
1081
00:47:05,360 --> 00:47:07,080
{\an2}Uh...
1082
00:47:07,120 --> 00:47:08,600
{\an2}Go across there...
1083
00:47:08,640 --> 00:47:12,320
{\an2}This is like maths to me, I don't
know what's going on. Um...
1084
00:47:12,360 --> 00:47:14,400
{\an2}The basket is taking shape.
1085
00:47:14,440 --> 00:47:16,800
{\an2}I had a dream last night that my
bread picnic basket
1086
00:47:16,840 --> 00:47:17,960
{\an2}was going to collapse.
1087
00:47:18,000 --> 00:47:19,720
{\an2}It has once on practice.
1088
00:47:19,760 --> 00:47:21,440
{\an2}I'm hoping it doesn't.
1089
00:47:21,480 --> 00:47:23,960
{\an2}I'm just shoving pecans
in the horns.
1090
00:47:24,000 --> 00:47:26,320
{\an2}As the bakers put the finishing
touches to
1091
00:47:26,360 --> 00:47:28,000
{\an2}their first plaited pieces...
1092
00:47:28,040 --> 00:47:31,000
{\an2}That's it done. Get that to prove.
1093
00:47:31,040 --> 00:47:33,240
{\an2}I just hope it's big enough.
1094
00:47:33,280 --> 00:47:37,720
{\an2}..Dan and his ambitious,
five-piece Showstopper...
1095
00:47:37,760 --> 00:47:39,520
{\an2}I'm making my inside wreath.
1096
00:47:39,560 --> 00:47:42,440
{\an2}But I need to get my outside plaits
round them as well yet.
1097
00:47:42,480 --> 00:47:43,920
{\an2}..are falling behind.
1098
00:47:43,960 --> 00:47:46,680
{\an2}I am feeling pinched for time.
1099
00:47:46,720 --> 00:47:47,920
{\an8}There's a lot to do.
1100
00:47:47,960 --> 00:47:50,080
{\an8}So, yeah. Best get a wiggle on.
1101
00:47:51,400 --> 00:47:52,680
{\an8}Oh, what a day.
1102
00:47:54,360 --> 00:47:56,320
{\an8}The bakers have just 90 minutes
1103
00:47:56,360 --> 00:47:58,840
{\an8}to finish their plaited
bread Showstopper.
1104
00:47:58,880 --> 00:48:02,000
{\an8}One down. Not long enough left.
1105
00:48:02,040 --> 00:48:04,760
{\an2}So, these are going to prove.
Next is the leaves.
1106
00:48:04,800 --> 00:48:06,280
{\an2}What have I done?
1107
00:48:06,320 --> 00:48:07,880
{\an2}It's meant to be a four-strand plait
1108
00:48:07,920 --> 00:48:11,080
{\an2}and it's gone from a four-strand to
a three-strand into a four-strand.
1109
00:48:11,120 --> 00:48:13,080
{\an2}I've never messed something
up so badly.
1110
00:48:13,120 --> 00:48:17,000
{\an2}But it's a root, it's meant
to have informalities.
1111
00:48:17,040 --> 00:48:19,280
{\an2}How you feeling, you all right?
It's a marathon.
1112
00:48:19,320 --> 00:48:22,360
{\an2}Bit stressed, but just get it done.
Well, I've just walked in here
1113
00:48:22,400 --> 00:48:25,240
{\an2}and I'm not being funny, the
atmosphere is very tense, isn't it?
1114
00:48:25,280 --> 00:48:27,320
{\an2}Everybody's really concentrating
on this today.
1115
00:48:27,360 --> 00:48:30,280
{\an2}It's because of Paul. Yeah. He's the
bread king. Do you know what I mean?
1116
00:48:30,320 --> 00:48:33,840
{\an2}Everyone wants to
impress him, isn't it? Hmm.
1117
00:48:33,880 --> 00:48:35,400
{\an2}I'm plaiting snakes.
1118
00:48:35,440 --> 00:48:37,560
{\an2}I'm making a Medusa.
1119
00:48:37,600 --> 00:48:40,440
{\an2}Snakes. My grandma saw one
of my practice bakes
1120
00:48:40,480 --> 00:48:42,920
{\an2}and she thought they were prawns.
1121
00:48:42,960 --> 00:48:45,120
{\an2}My mum thought they were something
else entirely.
1122
00:48:45,160 --> 00:48:48,760
{\an2}So we'll see how they
turn out today!
1123
00:48:48,800 --> 00:48:51,200
{\an8}Inspired by a love
of Greek mythology,
1124
00:48:51,240 --> 00:48:54,040
{\an8}Tasha will plait Medusa's face
and hands from rye
1125
00:48:54,080 --> 00:48:57,240
{\an8}and wholemeal milk bread
filled with pastrami and cheese,
1126
00:48:57,280 --> 00:49:00,880
{\an8}while the green snakes will be made
from spelt dough
1127
00:49:00,920 --> 00:49:02,680
{\an8}flavoured with pistachio pesto.
1128
00:49:02,720 --> 00:49:05,840
{\an2}Are you hoping to turn
the judges to stone?
1129
00:49:07,240 --> 00:49:10,440
{\an2}So, I'm deliberately covering
her eyes.
1130
00:49:10,480 --> 00:49:14,600
{\an2}So, Paul and Prue are...
Are safe? Yes, exactly.
1131
00:49:14,640 --> 00:49:18,000
{\an2}Tasha's isn't the only Showstopper
likely to cause
1132
00:49:18,040 --> 00:49:20,000
{\an2}a few sleepless nights.
1133
00:49:20,040 --> 00:49:23,720
{\an2}I support West Ham,
so I'm going for a West Ham badge.
1134
00:49:23,760 --> 00:49:25,840
{\an2}Are you? Yeah.
And how they doing?
1135
00:49:25,880 --> 00:49:27,680
{\an2}We've had better days.
1136
00:49:27,720 --> 00:49:29,680
{\an2}They not doing good?
1137
00:49:29,720 --> 00:49:30,960
{\an2}Aw.
1138
00:49:31,000 --> 00:49:33,400
{\an2}By the time this airs,
they'll be smashing it.
1139
00:49:33,440 --> 00:49:36,280
{\an8}Keen to make a push
for top spot, Matty will plait
1140
00:49:36,320 --> 00:49:38,600
{\an8}the hammers from spiced,
wholegrain spelt dough,
1141
00:49:38,640 --> 00:49:41,600
{\an8}while the shield will be made from
two different plaited white doughs,
1142
00:49:41,640 --> 00:49:43,640
{\an8}one flavoured with Cheddar
and jalapenos,
1143
00:49:43,680 --> 00:49:46,600
{\an8}the other sundried tomato,
basil and red onion.
1144
00:49:46,640 --> 00:49:48,800
{\an2}I like the idea of this.
The flavours sound good.
1145
00:49:48,840 --> 00:49:51,400
{\an2}And what about colouring it?
What colours are West Ham?
1146
00:49:51,440 --> 00:49:54,000
{\an2}They're claret and blue,
and on practice it just looked like
1147
00:49:54,040 --> 00:49:55,320
{\an2}what you get at a fairground.
1148
00:49:55,360 --> 00:49:57,560
{\an2}You don't think West Ham is
a fairground?
1149
00:49:57,600 --> 00:50:00,040
{\an2}No, we're a serious team now, Prue.
Oh, I see. Hmm.
1150
00:50:03,480 --> 00:50:06,040
{\an2}And there's another sports fan in
the tent today.
1151
00:50:06,080 --> 00:50:09,800
{\an2}So, I'm doing a tiger cos
I'm a Leicester Tigers supporter,
1152
00:50:09,840 --> 00:50:12,400
{\an2}the rugby team. I've been followed
the Leicester Tigers
1153
00:50:12,440 --> 00:50:14,200
{\an2}for all my life.
We have a little tiger here.
1154
00:50:14,240 --> 00:50:16,840
{\an2}Which is what we'd often take
to games. I've had it for as long as
1155
00:50:16,880 --> 00:50:19,120
{\an2}I can remember going down.
It's an old tiger now.
1156
00:50:19,160 --> 00:50:21,800
{\an2}Josh will use two different
enriched doughs,
1157
00:50:21,840 --> 00:50:23,720
{\an2}one flavoured with cranberry
and orange,
1158
00:50:23,760 --> 00:50:25,120
{\an2}the other chocolate and orange,
1159
00:50:25,160 --> 00:50:28,120
{\an8}to create the tiger-stripe effect
once plaited.
1160
00:50:28,160 --> 00:50:29,760
{\an2}Is that your inspiration
over there?
1161
00:50:29,800 --> 00:50:32,000
{\an2}Yeah, that's my little tiger mascot.
Who is that?
1162
00:50:32,040 --> 00:50:34,440
{\an2}He's not really got a name, but...
Can I touch him?
1163
00:50:34,480 --> 00:50:37,000
{\an2}Course you can, yeah. He's not
got a name? Shall we name him?
1164
00:50:37,040 --> 00:50:39,520
{\an2}You can name him. What shall
we name him? Shall we go Paul?
1165
00:50:39,560 --> 00:50:41,760
{\an2}Well, it's Bread Week, isn't it?
Hmm, probably should.
1166
00:50:41,800 --> 00:50:44,240
{\an2}Let's call this Paul.
Let's get some water.
1167
00:50:44,280 --> 00:50:47,920
{\an2}We christen you...Paul Hollywood.
1168
00:50:47,960 --> 00:50:49,760
{\an2}There you go.
1169
00:50:49,800 --> 00:50:52,280
{\an2}Guys, one hour left.
You can do this.
1170
00:50:52,320 --> 00:50:55,640
{\an2}Right, last bit.
I'm just doing my letters,
1171
00:50:55,680 --> 00:50:58,960
{\an2}my I, Z and Z.
This needs to be done right now.
1172
00:50:59,000 --> 00:51:01,520
{\an2}I'm just going to make a couple of
ears. I'll just stick a nose on
1173
00:51:01,560 --> 00:51:03,600
{\an2}as well. I just think it looks like
a tiger head.
1174
00:51:03,640 --> 00:51:06,040
{\an2}These are for Angus' hair.
1175
00:51:06,080 --> 00:51:08,280
{\an2}What's happening here?
What are these...? Oh.
1176
00:51:08,320 --> 00:51:10,640
{\an2}It's Angus. It's a puzzle.
1177
00:51:10,680 --> 00:51:11,920
{\an2}Imagine if I couldn't do it.
1178
00:51:11,960 --> 00:51:13,280
{\an1}NICKY LAUGHS
1179
00:51:13,320 --> 00:51:15,520
{\an1}NOEL GROANS IN MOCK FRUSTRATION
1180
00:51:18,640 --> 00:51:21,640
{\an2}Yay!
1181
00:51:21,680 --> 00:51:25,880
{\an2}This is the base of a face which
mostly will be covered by her hands.
1182
00:51:25,920 --> 00:51:28,840
{\an2}This is worst part because the
plaits have to be so fine,
1183
00:51:28,880 --> 00:51:32,040
{\an2}otherwise they end up like
massive, club hands.
1184
00:51:32,080 --> 00:51:33,600
{\an2}My back is killing me.
1185
00:51:35,000 --> 00:51:36,120
{\an2}Oh!
1186
00:51:36,160 --> 00:51:37,680
{\an2}As the last plaits prove...
1187
00:51:37,720 --> 00:51:39,560
{\an2}OK, this is the hammers.
1188
00:51:39,600 --> 00:51:40,960
{\an2}Put that in now.
1189
00:51:41,000 --> 00:51:42,520
{\an2}..the first are ready for the oven.
1190
00:51:42,560 --> 00:51:45,320
{\an2}It's going to go in at 230,
for about ten minutes,
1191
00:51:45,360 --> 00:51:47,160
{\an2}then we're turning it down.
1192
00:51:47,200 --> 00:51:50,160
{\an2}I'll do 20 but it might be longer.
1193
00:51:50,200 --> 00:51:51,280
{\an2}Cheerio.
1194
00:51:51,320 --> 00:51:54,560
{\an2}The head of the tiger's gone in the
oven. That'll have half an hour.
1195
00:51:54,600 --> 00:51:57,160
{\an2}But the bakers have no time
to rest.
1196
00:51:57,200 --> 00:51:59,760
{\an2}Look at that, it's a little
mushroom. Isn't that cute?
1197
00:51:59,800 --> 00:52:02,200
{\an2}These are going to be the eyes
for my tiger.
1198
00:52:02,240 --> 00:52:04,040
{\an2}..and with so much still to bake...
1199
00:52:04,080 --> 00:52:05,280
{\an2}This is the babka.
1200
00:52:05,320 --> 00:52:08,320
{\an2}..their batch-baking skills are
being put to the test.
1201
00:52:08,360 --> 00:52:11,480
{\an2}We're going in. About 25 minutes.
1202
00:52:11,520 --> 00:52:14,720
{\an2}I've only got an hour to prove,
bake, assemble.
1203
00:52:14,760 --> 00:52:16,600
{\an2}So I'm feeling the stress.
1204
00:52:18,440 --> 00:52:20,600
{\an2}And Rowan's not alone.
1205
00:52:20,640 --> 00:52:24,160
{\an2}Dan's pizza is missing
a couple of crucial details.
1206
00:52:24,200 --> 00:52:26,560
{\an2}Not done me little bit
for P or me A.
1207
00:52:26,600 --> 00:52:28,280
{\an2}I've literally got no dough left.
1208
00:52:28,320 --> 00:52:29,560
{\an2}Absolute shocker.
1209
00:52:31,600 --> 00:52:33,520
{\an2}Trying to think how I can make
the letters.
1210
00:52:33,560 --> 00:52:37,120
{\an2}As the first bakes exit the oven...
1211
00:52:37,160 --> 00:52:39,160
{\an2}Oh, my gosh. She's enormous.
1212
00:52:39,200 --> 00:52:41,360
{\an2}Yeah, reckon that's about done.
1213
00:52:41,400 --> 00:52:45,520
{\an2}..Rowan's giant marzipan tree trunk
is finally ready to go in.
1214
00:52:45,560 --> 00:52:47,960
{\an2}This will be until it's
golden brown.
1215
00:52:48,000 --> 00:52:51,440
{\an2}I don't work in numbers,
I work in visuals.
1216
00:52:51,480 --> 00:52:53,800
{\an2}I'm painting the last of my snakes
and then I'm done,
1217
00:52:53,840 --> 00:52:55,080
{\an2}but they just need to bake.
1218
00:52:55,120 --> 00:52:58,040
{\an2}Last little bit of glossing.
1219
00:52:58,080 --> 00:52:59,120
{\an2}Oh.
1220
00:52:59,160 --> 00:53:02,400
{\an2}Go on matey. Do your business.
1221
00:53:02,440 --> 00:53:03,680
{\an2}I'm just going to bang 'em in.
1222
00:53:03,720 --> 00:53:06,040
{\an2}With the pizza wreaths
finally baking...
1223
00:53:06,080 --> 00:53:07,160
{\an2}Cross all fingers.
1224
00:53:07,200 --> 00:53:09,560
{\an2}..Dan has a plan for his
missing letters.
1225
00:53:09,600 --> 00:53:11,120
{\an2}I'm just going to do some
dead dough,
1226
00:53:11,160 --> 00:53:13,040
{\an2}which is essentially just flour
and water.
1227
00:53:13,080 --> 00:53:15,160
{\an2}Shape some bits coming off of a P
and two for the A.
1228
00:53:15,200 --> 00:53:16,560
{\an2}It's the only thing I can do.
1229
00:53:18,000 --> 00:53:21,240
{\an2}Bakers, you've got half
an hour left.
1230
00:53:23,880 --> 00:53:25,440
{\an2}Oh, it's going to be tight.
1231
00:53:25,480 --> 00:53:26,920
{\an2}Last one.
1232
00:53:26,960 --> 00:53:29,160
{\an2}Everything is in the oven,
I've just put in my leaves.
1233
00:53:29,200 --> 00:53:30,880
{\an2}This is the top of the tree.
1234
00:53:30,920 --> 00:53:33,760
{\an2}Making it green, otherwise it don't
look like owt, really, does it?
1235
00:53:33,800 --> 00:53:37,760
{\an2}With these on top. So, these are my
little rowan berries.
1236
00:53:37,800 --> 00:53:40,160
{\an2}It's looking nice.
I'm going to glaze it now.
1237
00:53:40,200 --> 00:53:41,280
{\an2}It looks really good.
1238
00:53:41,320 --> 00:53:43,840
{\an2}I'm just waiting for the last one
to come out.
1239
00:53:43,880 --> 00:53:45,280
{\an2}It's heavy.
1240
00:53:45,320 --> 00:53:46,720
{\an2}Do you have to take the bowl out?
1241
00:53:46,760 --> 00:53:49,120
{\an2}No. That's the thing, as soon as
the bowl comes out,
1242
00:53:49,160 --> 00:53:51,120
{\an2}if it's not cooled down,
it'll just collapse.
1243
00:53:51,160 --> 00:53:54,120
{\an2}Right, that's everything out.
These are my wild garlic flowers.
1244
00:53:54,160 --> 00:53:58,280
{\an2}I'm using them to illustrate
the tree being in blossom.
1245
00:53:58,320 --> 00:54:01,320
{\an2}The letters,
I'm going to put 'em in 20 minutes.
1246
00:54:01,360 --> 00:54:03,840
{\an2}Bakers, you've got 15 minutes left.
1247
00:54:05,360 --> 00:54:06,920
{\an2}No, I'm not.
1248
00:54:06,960 --> 00:54:08,120
{\an2}It's coming out.
1249
00:54:12,720 --> 00:54:13,720
{\an2}Should be patient.
1250
00:54:15,080 --> 00:54:16,800
{\an2}It's ever so slightly doughy,
1251
00:54:16,840 --> 00:54:20,120
{\an2}so I want it back in
for literally a minute.
1252
00:54:20,160 --> 00:54:22,920
{\an2}I'd rather Paul and Prue say,
1253
00:54:22,960 --> 00:54:27,360
{\an2}"Oh, they've cooked their edges
a bit," than go, "They're raw."
1254
00:54:27,400 --> 00:54:29,160
{\an2}Angus, mate, you've risen.
1255
00:54:29,200 --> 00:54:30,440
{\an2}Sounds good.
1256
00:54:30,480 --> 00:54:32,200
{\an2}We're just freestyling.
1257
00:54:32,240 --> 00:54:35,000
{\an2}Doing bits of blue and
then we'll do bits of claret.
1258
00:54:35,040 --> 00:54:37,920
{\an2}He's got all his stripes going down,
so I'm pleased, yeah.
1259
00:54:39,920 --> 00:54:42,000
{\an2}This is the babka. It's looking nice
1260
00:54:42,040 --> 00:54:44,480
{\an2}but I don't know if it's going to
go in the middle.
1261
00:54:46,960 --> 00:54:48,160
{\an2}Stressful.
1262
00:54:48,200 --> 00:54:51,720
{\an2}I can only go as fast as
the oven, unfortunately, can't I?
1263
00:54:51,760 --> 00:54:54,640
{\an2}Please be done, please be done,
please be done.
1264
00:54:54,680 --> 00:54:56,080
{\an2}Oh, you are done.
1265
00:54:56,120 --> 00:54:58,800
{\an2}Little Angus, come on, matey.
1266
00:54:58,840 --> 00:55:00,120
{\an2}Oh.
1267
00:55:00,160 --> 00:55:01,360
{\an2}Whoa.
1268
00:55:01,400 --> 00:55:03,600
{\an2}Bakers, you have one minute left.
1269
00:55:03,640 --> 00:55:05,080
{\an2}Tight.
1270
00:55:05,120 --> 00:55:07,080
{\an2}Come on.
1271
00:55:07,120 --> 00:55:09,240
{\an2}Ah!
1272
00:55:09,280 --> 00:55:11,360
{\an2}Maybe I should just present it
on the side?
1273
00:55:11,400 --> 00:55:14,240
{\an2}It's OK,
everything's still quite warm.
1274
00:55:14,280 --> 00:55:15,800
{\an2}Think that's a bit under.
1275
00:55:18,120 --> 00:55:21,000
{\an2}They do actually look like little
mushrooms, don't they?
1276
00:55:23,520 --> 00:55:26,680
{\an2}Bakers, that is your time up.
1277
00:55:26,720 --> 00:55:29,240
{\an2}Please step away from
your Showstoppers.
1278
00:55:32,760 --> 00:55:35,000
{\an2}Well, I'm happy with that.
1279
00:55:35,040 --> 00:55:36,560
{\an2}It's still up.
1280
00:55:36,600 --> 00:55:38,360
{\an2}I've managed to get it up
and keep it up.
1281
00:55:38,400 --> 00:55:40,280
{\an2}It's turned out exactly how
I wanted to.
1282
00:55:40,320 --> 00:55:42,560
{\an2}That's all I can ask for,
isn't it, every time.
1283
00:55:48,960 --> 00:55:53,000
{\an2}It's judgment time for the bakers'
plaited bread Showstoppers.
1284
00:55:53,040 --> 00:55:57,120
{\an2}Josh, bring your Showstopper to
the front, let's have a look.
1285
00:56:03,600 --> 00:56:04,840
{\an2}I think it's amazing.
1286
00:56:04,880 --> 00:56:05,920
{\an2}It's really effective
1287
00:56:05,960 --> 00:56:08,000
{\an2}and I think you've chosen wisely
with the doughs
1288
00:56:08,040 --> 00:56:10,360
{\an2}to give you that depth of colour
with the chocolate bread
1289
00:56:10,400 --> 00:56:12,280
{\an2}and then the cranberry
and orange one as well.
1290
00:56:12,320 --> 00:56:17,000
{\an2}And you get the face shape just by
plaiting. It's absolutely amazing.
1291
00:56:17,040 --> 00:56:18,640
{\an2}Does this mascot have a name?
1292
00:56:18,680 --> 00:56:21,480
{\an2}It was christened Paul
by Alison, so...
1293
00:56:21,520 --> 00:56:25,000
{\an2}It was a beautiful christening.
It was lovely.
1294
00:56:25,040 --> 00:56:26,680
{\an2}It's absolutely delicious.
1295
00:56:26,720 --> 00:56:29,280
{\an2}Fantastic flavour.
I think it's gorgeous.
1296
00:56:29,320 --> 00:56:31,000
{\an2}Phew. It's very much
an enriched dough
1297
00:56:31,040 --> 00:56:33,960
{\an2}but you've managed to achieve the
same texture in the two doughs
1298
00:56:34,000 --> 00:56:35,160
{\an2}and that's quite a trick.
1299
00:56:35,200 --> 00:56:37,360
{\an2}It's very clever.
I, I think it's ingenious.
1300
00:56:37,400 --> 00:56:40,320
{\an2}I think it's well thought out
and well executed. Excellent.
1301
00:56:40,360 --> 00:56:41,800
{\an2}Thank you.
1302
00:56:44,640 --> 00:56:46,680
{\an8}The overall look
of that I think is beautiful.
1303
00:56:46,720 --> 00:56:47,720
{\an2}It's really clever.
1304
00:56:47,760 --> 00:56:49,360
{\an2}Let's try this.
1305
00:56:51,840 --> 00:56:53,160
{\an2}Remind me of the flavours.
1306
00:56:53,200 --> 00:56:54,560
{\an2}It's pecan and date.
1307
00:56:54,600 --> 00:56:57,320
{\an2}I've had quite a big lump there
and there's just nothing in there.
1308
00:56:57,360 --> 00:56:59,320
{\an2}It tastes lovely if you get a pecan.
1309
00:56:59,360 --> 00:57:02,240
{\an2}So this is Comte cheese
and lardons.
1310
00:57:02,280 --> 00:57:03,520
{\an2}Certainly get the cheese.
1311
00:57:03,560 --> 00:57:05,040
{\an2}Do you? It's lovely.
1312
00:57:05,080 --> 00:57:07,800
{\an2}The cheese you get.
There is no bacon.
1313
00:57:07,840 --> 00:57:09,280
{\an2}I think your display's incredible.
1314
00:57:09,320 --> 00:57:12,640
{\an2}It's down to distribution
of your flavours inside.
1315
00:57:14,800 --> 00:57:17,600
{\an8}I hope you're, uh, allowed
back in the ground, mate.
1316
00:57:17,640 --> 00:57:19,720
{\an2}Oh!
1317
00:57:19,760 --> 00:57:21,920
{\an2}That's a bit unkind.
1318
00:57:21,960 --> 00:57:24,360
{\an2}I like your design, actually,
it's lovely.
1319
00:57:24,400 --> 00:57:26,000
{\an2}It's like a bit of art.
1320
00:57:26,040 --> 00:57:27,960
{\an2}Let's try this one first.
1321
00:57:28,000 --> 00:57:29,400
{\an2}This looks a bit biscuity.
1322
00:57:29,440 --> 00:57:32,360
{\an2}It's bone dry.
Now this looks more promising.
1323
00:57:32,400 --> 00:57:35,760
{\an2}You can see the structure on that
is so much better.
1324
00:57:35,800 --> 00:57:39,000
{\an2}I like the chillies.
And the bread is just beautiful.
1325
00:57:39,040 --> 00:57:40,480
{\an2}The bread is very good.
1326
00:57:40,520 --> 00:57:43,960
{\an2}Saku, would you like to bring up
your Showstopper, please.
1327
00:57:44,000 --> 00:57:45,160
{\an2}Do you want a hand?
1328
00:57:45,200 --> 00:57:47,720
{\an2}Come on, Saku. Stop messing around.
1329
00:57:53,320 --> 00:57:55,640
{\an2}I think it looks great.
It's quite striking.
1330
00:57:55,680 --> 00:57:57,120
{\an2}But this is underproved.
1331
00:57:57,160 --> 00:58:00,280
{\an2}You can see that by the split all
the way down the middle of it.
1332
00:58:00,320 --> 00:58:01,600
{\an2}Mm. Try that one.
1333
00:58:01,640 --> 00:58:03,800
{\an2}That is spelt seeded.
1334
00:58:03,840 --> 00:58:05,520
{\an2}It's quite gluey in the mouth.
1335
00:58:05,560 --> 00:58:07,920
{\an2}Mm, it's a bit bland
and a bit dense.
1336
00:58:07,960 --> 00:58:10,360
{\an2}Mm-hm. Remind us again
of the flavours of this?
1337
00:58:10,400 --> 00:58:13,240
{\an2}Rosemary and garlic.
1338
00:58:13,280 --> 00:58:17,120
{\an2}You've certainly got the flavour
but it's quite dry.
1339
00:58:17,160 --> 00:58:19,960
{\an2}I think it's really impressive
bread art.
1340
00:58:20,000 --> 00:58:22,280
{\an2}It's a little disappointing to eat.
1341
00:58:27,360 --> 00:58:30,040
{\an8}Well, I have to say it looks
absolutely fantastic.
1342
00:58:30,080 --> 00:58:32,840
{\an2}Thank you. And you should be proud
of your dad too.
1343
00:58:32,880 --> 00:58:34,480
{\an2}Yeah. Thanks, John.
1344
00:58:34,520 --> 00:58:39,120
{\an2}This is?
The wholemeal sweet curry.
1345
00:58:39,160 --> 00:58:40,560
{\an2}It is very strong.
1346
00:58:40,600 --> 00:58:43,480
{\an2}It's hideous, yeah.
The dough is raw inside.
1347
00:58:43,520 --> 00:58:45,200
{\an2}It's so, so dense.
1348
00:58:45,240 --> 00:58:46,840
{\an2}There's so much curry in there,
1349
00:58:46,880 --> 00:58:49,640
{\an2}the yeast is going,
"Help me I can't rise!"
1350
00:58:49,680 --> 00:58:51,120
{\an2}OK. Mm. This is the...?
1351
00:58:51,160 --> 00:58:54,880
{\an2}Smoked bacon, rosemary and Parmesan.
1352
00:58:54,920 --> 00:58:56,360
{\an2}It's quite heavy. OK.
1353
00:58:56,400 --> 00:58:57,920
{\an2}Over flavoured again.
1354
00:58:57,960 --> 00:59:01,480
{\an2}And yeast is going, "Not on the
second time, I still can't rise!"
1355
00:59:01,520 --> 00:59:03,440
{\an2}Is it going to be the same
for this, do you think?
1356
00:59:03,480 --> 00:59:04,520
{\an2}Who knows?
1357
00:59:04,560 --> 00:59:05,960
{\an2}This is the marzipan.
1358
00:59:06,000 --> 00:59:08,240
{\an2}Yeah. Now that's more open.
1359
00:59:08,280 --> 00:59:09,440
{\an2}Oh, that looks lovely.
1360
00:59:09,480 --> 00:59:12,880
{\an2}That is such a relief after
the strength of your other flavours.
1361
00:59:12,920 --> 00:59:15,840
{\an2}And the crust is
absolutely delicious.
1362
00:59:15,880 --> 00:59:19,120
{\an2}But it's not enough to compensate
for the other two.
1363
00:59:22,840 --> 00:59:24,480
{\an8}I'm just gonna...
1364
00:59:24,520 --> 00:59:26,320
{\an2}Absolutely, that's what I wanted
to do.
1365
00:59:26,360 --> 00:59:28,600
{\an2}The best of it is this
beautiful plaiting
1366
00:59:28,640 --> 00:59:31,640
{\an2}and frankly I think you've spoilt it
with all this tat.
1367
00:59:31,680 --> 00:59:35,360
{\an2}Tat?! I thought that was one of
your earrings, Prue.
1368
00:59:35,400 --> 00:59:36,680
{\an2}This one is...?
1369
00:59:36,720 --> 00:59:38,240
{\an2}Coriander and cumin.
1370
00:59:38,280 --> 00:59:39,840
{\an2}Dana, that is delicious.
1371
00:59:39,880 --> 00:59:42,440
{\an2}Your flavours are absolutely
spot on.
1372
00:59:42,480 --> 00:59:44,960
{\an2}I just would've liked
a little bit of crispiness on there.
1373
00:59:45,000 --> 00:59:46,560
{\an2}When you're doing a basket,
1374
00:59:46,600 --> 00:59:49,840
{\an2}take it off the bowl cos this
has now gone soggy. Yeah.
1375
00:59:49,880 --> 00:59:52,920
{\an2}The bread, as it's cooling,
is sweating on the bowl.
1376
00:59:52,960 --> 00:59:54,960
{\an2}But I think it tastes great.
1377
00:59:56,680 --> 00:59:59,280
{\an8}It's beautiful. My mouth's watering.
1378
00:59:59,320 --> 01:00:00,760
{\an2}I actually want to eat it.
1379
01:00:00,800 --> 01:00:03,200
{\an2}But because you didn't get that
in there,
1380
01:00:03,240 --> 01:00:05,840
{\an2}you don't see the glory
of the centrepiece.
1381
01:00:05,880 --> 01:00:08,000
{\an2}But let's have a quick look
at this one first.
1382
01:00:08,040 --> 01:00:10,960
{\an2}That looks beautiful, doesn't it?
It's very light.
1383
01:00:11,000 --> 01:00:12,320
{\an2}OK, good.
1384
01:00:12,360 --> 01:00:14,880
{\an2}It's a lovely challah,
the flavour's fantastic.
1385
01:00:14,920 --> 01:00:18,000
{\an2}I think the texture's good.
Let's just taste that.
1386
01:00:19,600 --> 01:00:21,520
{\an2}Mm, lovely flavour.
1387
01:00:21,560 --> 01:00:24,400
{\an2}The nuts and the chocolate
work really well together.
1388
01:00:24,440 --> 01:00:25,960
{\an2}They're both very good breads.
1389
01:00:30,240 --> 01:00:33,440
{\an8}I think overall
the design is rudimentary.
1390
01:00:34,880 --> 01:00:36,240
{\an8}This is a what plait?
1391
01:00:36,280 --> 01:00:38,400
{\an2}A nine.
That's the walnut and stilton.
1392
01:00:39,920 --> 01:00:41,400
{\an2}Needs to be more stilton in there.
1393
01:00:41,440 --> 01:00:43,040
{\an2}There is definitely a flavour,
1394
01:00:43,080 --> 01:00:45,920
{\an2}but you can get much,
much stronger flavour than that.
1395
01:00:45,960 --> 01:00:48,080
{\an2}This is the wild garlic and...?
And nettle.
1396
01:00:48,120 --> 01:00:50,080
{\an2}It's extremely green, isn't it?
1397
01:00:50,120 --> 01:00:52,040
{\an2}It feels as if it's doing you good.
1398
01:00:52,080 --> 01:00:54,240
{\an2}Yeah, I like the flavour
of that, it's really unusual.
1399
01:00:54,280 --> 01:00:56,880
{\an2}But needs to be more open.
It's a bit dense. Cake like.
1400
01:00:56,920 --> 01:01:00,600
{\an2}Mm-hm. I'm so interested in that
dock seed flour.
1401
01:01:00,640 --> 01:01:03,360
{\an2}There's a,
almost a pepperiness to it.
1402
01:01:03,400 --> 01:01:04,800
{\an2}I do like your flavours.
1403
01:01:04,840 --> 01:01:07,520
{\an2}They're unusual, some of them I've
never had before and I like that.
1404
01:01:07,560 --> 01:01:09,440
{\an2}Thank you very much.
Thank you, Abbi.
1405
01:01:14,280 --> 01:01:17,200
{\an8}These aren't baked
I mean, that colour's wrong.
1406
01:01:17,240 --> 01:01:20,520
{\an2}Did you just run out of time and
have to take them out of the oven
1407
01:01:20,560 --> 01:01:22,000
{\an2}before they were baked? Yeah.
1408
01:01:22,040 --> 01:01:23,720
{\an2}It's a shame. Is this all the same?
1409
01:01:23,760 --> 01:01:28,960
{\an2}Yeah. Tuscan sausage, nduja, tomato,
mozzarella and basil.
1410
01:01:30,360 --> 01:01:31,640
{\an2}Hmm, it's quite powerful.
1411
01:01:31,680 --> 01:01:34,120
{\an2}It's too doughy.
More air, more bake.
1412
01:01:34,160 --> 01:01:36,600
{\an2}I think this one might be
a little bit raw.
1413
01:01:38,720 --> 01:01:39,840
{\an2}It's such a pity
1414
01:01:39,880 --> 01:01:42,200
{\an2}because that has the makings
of a really good loaf.
1415
01:01:42,240 --> 01:01:44,040
{\an2}It's just so unlike you.
1416
01:01:44,080 --> 01:01:46,040
{\an2}You know, I know, we all know
1417
01:01:46,080 --> 01:01:48,440
{\an2}you can do a hell of a lot better
than that.
1418
01:01:54,360 --> 01:01:55,800
{\an2}OK?
1419
01:02:02,480 --> 01:02:03,800
{\an8}I think it's beautiful.
1420
01:02:03,840 --> 01:02:05,960
{\an8}I think it really is,
it's a work of art.
1421
01:02:06,000 --> 01:02:08,400
{\an2}The hands are the most beautifully
plaited,
1422
01:02:08,440 --> 01:02:10,080
{\an2}look at those little fingers.
1423
01:02:10,120 --> 01:02:12,680
{\an2}The face has real expression,
quite sinister.
1424
01:02:12,720 --> 01:02:15,080
{\an2}And the hair, very, very clever.
1425
01:02:15,120 --> 01:02:17,080
{\an2}You've caught some of them in
the oven.
1426
01:02:17,120 --> 01:02:19,080
{\an2}It's just gone a little bit
too dark. Yeah.
1427
01:02:19,120 --> 01:02:20,720
{\an2}Let's try the pesto one.
1428
01:02:22,320 --> 01:02:26,360
{\an2}Mm, it's a really strong fresh
pesto. Just delicious.
1429
01:02:27,960 --> 01:02:30,280
{\an2}That's very good.
Now let's try the face, shall we?
1430
01:02:30,320 --> 01:02:32,760
{\an2}That's pastrami and cheese.
1431
01:02:34,240 --> 01:02:37,680
{\an2}Tasha, you are one hell
of a bread baker.
1432
01:02:37,720 --> 01:02:39,600
{\an2}Wow. Thank you.
1433
01:02:39,640 --> 01:02:40,840
{\an2}That is beautiful.
1434
01:02:40,880 --> 01:02:42,200
{\an2}Stunning.
1435
01:02:45,240 --> 01:02:46,440
{\an2}Wow.
1436
01:02:46,480 --> 01:02:48,320
{\an2}Never seen anything
like that before.
1437
01:02:48,360 --> 01:02:50,640
{\an2}The flavours are good,
the textures are good.
1438
01:02:50,680 --> 01:02:53,800
{\an2}You understand bread
and I like that.
1439
01:02:53,840 --> 01:02:56,760
{\an2}Thank you. Thank you.
Well done, Tasha.
1440
01:02:56,800 --> 01:02:58,400
{\an2}Well done. Thank you.
1441
01:02:58,440 --> 01:03:00,840
{\an2}Well done, Tash, amazing.
1442
01:03:00,880 --> 01:03:02,520
{\an2}Well done, girl.
1443
01:03:05,240 --> 01:03:07,640
{\an2}Yeah, I'm so happy.
1444
01:03:07,680 --> 01:03:09,720
{\an2}That comment from Paul,
1445
01:03:09,760 --> 01:03:13,000
{\an2}I think that's the biggest win
of bread week for me.
1446
01:03:13,040 --> 01:03:14,360
{\an2}I understand bread.
1447
01:03:14,400 --> 01:03:15,800
{\an2}Flipping heck.
1448
01:03:15,840 --> 01:03:17,280
{\an2}That's amazing.
1449
01:03:18,800 --> 01:03:20,480
{\an2}Diabolical.
1450
01:03:20,520 --> 01:03:23,640
{\an2}Paul said monstrous yesterday,
hideous today.
1451
01:03:23,680 --> 01:03:25,320
{\an2}Gonna get that tattooed.
1452
01:03:25,360 --> 01:03:28,680
{\an2}They did have their criticisms
but they really liked my flavours.
1453
01:03:28,720 --> 01:03:31,640
{\an2}I'm aware that because of how
yesterday went,
1454
01:03:31,680 --> 01:03:33,080
{\an2}I still might not have done enough.
1455
01:03:33,120 --> 01:03:35,640
{\an2}Pretty gutted to be fair,
I was looking forward to bread week.
1456
01:03:35,680 --> 01:03:37,920
{\an2}Prue gave me some nice words
cos she knows I can do it.
1457
01:03:37,960 --> 01:03:40,200
{\an2}I know myself I can do it.
1458
01:03:40,240 --> 01:03:43,440
{\an2}But I have a sense I'm probably
gonna go today.
1459
01:03:45,160 --> 01:03:47,640
{\an2}Well, bread week's ended up as dread
week, didn't it?
1460
01:03:47,680 --> 01:03:49,520
{\an2}Well, some of it was
a bit disappointing.
1461
01:03:49,560 --> 01:03:52,240
{\an2}I think some of the bakers got a bit
caught up with the plaiting
1462
01:03:52,280 --> 01:03:54,120
{\an2}and ignored the flavour and the
texture.
1463
01:03:54,160 --> 01:03:56,280
{\an2}Point in question would be Rowan.
Yeah.
1464
01:03:56,320 --> 01:03:59,560
{\an2}Because however great that tree
looked, that curry bread was,
1465
01:03:59,600 --> 01:04:02,560
{\an2}I wouldn't say unedible
but it was certainly on the way.
1466
01:04:02,600 --> 01:04:05,600
{\an2}I was quite shocked with Dan.
Everything was raw. Is he in danger?
1467
01:04:05,640 --> 01:04:07,640
{\an2}He is. He did really well in the
signature.
1468
01:04:07,680 --> 01:04:09,920
{\an2}But nevertheless he's put himself
down there.
1469
01:04:09,960 --> 01:04:11,800
{\an2}Yeah. Can we talk about Abbi?
1470
01:04:11,840 --> 01:04:13,560
{\an2}Abbi's had a bit
of a shocker as well.
1471
01:04:13,600 --> 01:04:15,720
{\an2}The thing I loved was her foraging.
1472
01:04:15,760 --> 01:04:19,360
{\an2}Her flavours were unique but overall
it came down to textures.
1473
01:04:19,400 --> 01:04:22,080
{\an2}Who really surprised you today?
You loved Tasha's, didn't you?
1474
01:04:22,120 --> 01:04:24,640
{\an2}The flavours she achieved
was really, really nice.
1475
01:04:24,680 --> 01:04:26,360
{\an2}And she did it so beautifully.
1476
01:04:26,400 --> 01:04:28,200
{\an2}I mean, those hands are
just exquisite.
1477
01:04:28,240 --> 01:04:30,080
{\an2}Amazing. Same size as your hands.
1478
01:04:30,120 --> 01:04:32,800
{\an2}I know! And I felt like Josh
is really good.
1479
01:04:32,840 --> 01:04:34,200
{\an2}That was a great loaf.
1480
01:04:34,240 --> 01:04:37,840
{\an2}So now for Star Baker, I think it is
between Josh and Tasha.
1481
01:04:37,880 --> 01:04:42,600
{\an2}Going home, it's between Dan,
Abbi... Abbi. ..and Rowan.
1482
01:04:42,640 --> 01:04:45,640
{\an2}Well, you've definitely got some big
decisions to make. Mm-hm.
1483
01:04:45,680 --> 01:04:47,080
{\an2}Good luck. Thank you, Alison.
1484
01:04:47,120 --> 01:04:49,200
{\an2}If you didn't wrap it up,
we'd be here forever.
1485
01:05:00,600 --> 01:05:01,600
{\an2}Hi there, Bakers.
1486
01:05:01,640 --> 01:05:05,280
{\an2}I'm really, really excited to be
announcing this week's Star Baker,
1487
01:05:05,320 --> 01:05:09,040
{\an2}and according to the judges
they are absolutely smashing it.
1488
01:05:09,080 --> 01:05:11,680
{\an2}So this week's Star Baker is...
1489
01:05:16,440 --> 01:05:17,600
{\an2}..Tasha.
1490
01:05:17,640 --> 01:05:20,200
{\an1}APPLAUSE
1491
01:05:22,800 --> 01:05:25,840
{\an2}Which means I've got the horrible
job of announcing
1492
01:05:25,880 --> 01:05:28,160
{\an2}the person who is leaving us.
1493
01:05:28,200 --> 01:05:32,800
{\an2}And the person who is leaving us
this week is...
1494
01:05:40,920 --> 01:05:42,320
{\an2}..Abbi.
1495
01:05:42,360 --> 01:05:44,160
{\an2}Sorry. That's OK.
1496
01:05:45,840 --> 01:05:47,680
{\an2}Well done.
1497
01:05:47,720 --> 01:05:50,520
{\an2}I knew it was coming.
1498
01:05:51,760 --> 01:05:55,040
{\an2}You know what? I'm really proud
of myself, and...
1499
01:05:55,080 --> 01:05:57,600
{\an2}Sorry, got my hanky this time.
1500
01:05:58,840 --> 01:06:00,440
{\an2}I'm absolutely gutted. Oh, Abbi.
1501
01:06:00,480 --> 01:06:02,240
{\an2}I never thought I'd be able
to do this.
1502
01:06:02,280 --> 01:06:05,120
{\an2}It's given me such
a massive confidence boost
1503
01:06:05,160 --> 01:06:06,920
{\an2}and I met such amazing people.
1504
01:06:06,960 --> 01:06:10,080
{\an2}I'm going to remember it every day
for the rest of my life, honestly.
1505
01:06:11,440 --> 01:06:14,360
{\an2}But I'm quite looking forward to
getting back to my vegetables.
1506
01:06:14,400 --> 01:06:16,200
{\an2}What are we going to do without you?
1507
01:06:16,240 --> 01:06:19,600
{\an2}I do feel lucky. It's a
bit bittersweet.
1508
01:06:19,640 --> 01:06:21,480
{\an2}I'm devoed, because I love Abbi.
1509
01:06:21,520 --> 01:06:23,600
{\an2}You don't want your friends
to leave, do you?
1510
01:06:23,640 --> 01:06:25,720
{\an2}And we're all friends, it's awful.
1511
01:06:25,760 --> 01:06:27,280
{\an2}A lot better next time. Yeah.
1512
01:06:27,320 --> 01:06:28,720
{\an2}Abbi going's really tough.
1513
01:06:28,760 --> 01:06:31,560
{\an2}Love the girl, love her to bits.
She's absolutely brilliant.
1514
01:06:31,600 --> 01:06:34,640
{\an2}Did enough to go through but I can't
afford another week like this.
1515
01:06:34,680 --> 01:06:36,200
{\an2}Check you out!
1516
01:06:36,240 --> 01:06:37,760
{\an2}Thank you. Two in a row!
1517
01:06:37,800 --> 01:06:39,680
{\an2}Bloody hell.
1518
01:06:39,720 --> 01:06:41,120
{\an2}I got Star Baker again.
1519
01:06:41,160 --> 01:06:42,840
{\an2}What the hell?
1520
01:06:44,000 --> 01:06:46,600
{\an2}What the hell?
1521
01:06:46,640 --> 01:06:48,840
{\an2}Tash, that's amazing. Bloody hell.
1522
01:06:48,880 --> 01:06:53,600
{\an2}I go into things with quite low
expectations of myself and...
1523
01:06:56,280 --> 01:06:58,480
{\an2}..I think I need to stop doing that.
1524
01:06:59,680 --> 01:07:00,960
{\an2}Next time...
1525
01:07:01,000 --> 01:07:02,800
{\an2}Guess what? More chocolate.
1526
01:07:02,840 --> 01:07:04,280
{\an2}..it's chocolate week.
1527
01:07:04,320 --> 01:07:05,840
{\an2}I'm not worried, are you?
1528
01:07:05,880 --> 01:07:08,320
{\an2}The bakers are taught
a hard lesson in the signature...
1529
01:07:08,360 --> 01:07:10,720
{\an2}Because I don't like tortes,
I haven't actually tasted it.
1530
01:07:10,760 --> 01:07:11,880
{\an2}Good luck with this one.
1531
01:07:11,920 --> 01:07:14,080
{\an2}..feel the heat in a cheesecake
technical...
1532
01:07:16,000 --> 01:07:17,640
{\an2}..and must keep their temper...
1533
01:07:17,680 --> 01:07:19,800
{\an2}Oh, God. It's not tempering well
enough.
1534
01:07:19,840 --> 01:07:22,200
{\an2}..in a chocolate box Showstopper,
1535
01:07:22,240 --> 01:07:24,040
{\an2}that will push the bakers...
1536
01:07:24,080 --> 01:07:25,440
{\an2}My heart is breaking right now.
1537
01:07:25,480 --> 01:07:26,520
{\an2}..to their limit.
1538
01:07:26,560 --> 01:07:27,840
{\an2}Tasha, are you all right?
1539
01:07:27,880 --> 01:07:30,160
{\an2}You can take as much time as you
need, all right? OK.
1540
01:07:31,400 --> 01:07:33,840
{\an2}Are you a Star Baker in the making?
1541
01:07:33,880 --> 01:07:37,440
{\an2}If you'd like to apply for the next
series of Bake Off, visit...
1542
01:07:47,600 --> 01:07:50,600
{\an2}Subtitles by Red Bee Media