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