1
00:00:02,000 --> 00:00:03,040
Hey, Alison, it's bread week.

2
00:00:03,080 --> 00:00:04,960
I know, which gives us
a perfect chance

3
00:00:05,000 --> 00:00:06,600
to promote our brand-new album,

4
00:00:06,640 --> 00:00:08,720
Alison and Noel's
Bake It Til You Make It.

5
00:00:08,760 --> 00:00:11,280
Side one's a cracker.
Is there Loaf on Mars?

6
00:00:11,320 --> 00:00:13,200
Crumb Together. Yeast of Burden.

7
00:00:13,240 --> 00:00:16,080
Plus Dough Your Own Way,
Purple Grain

8
00:00:16,120 --> 00:00:20,720
and You Knead me, I don't Knead You
by Bread Sheeran.

9
00:00:20,760 --> 00:00:25,160
That's Alison and Noel's Bake It
Til you Make It. Coming soon.

10
00:00:25,200 --> 00:00:27,360
Available in all good bakeries.

11
00:00:27,400 --> 00:00:31,120
Welcome to The Great British
Bake Off.

12
00:00:31,160 --> 00:00:33,240
Now we just need someone
to promote this.

13
00:00:33,280 --> 00:00:34,360
You know Stormzy, don't you?

14
00:00:34,400 --> 00:00:36,400
Yeah, I was in his video.
Yeah, all right, don't rub it in.

15
00:00:36,440 --> 00:00:39,360
Shall I text or call him?
You got his number?

16
00:00:39,400 --> 00:00:40,680
I tried to get his number,

17
00:00:40,720 --> 00:00:43,360
he said, "Get lost you goblin.
I'll call the police."

18
00:00:43,400 --> 00:00:44,480
Last time...

19
00:00:44,520 --> 00:00:46,000
Can I hug you?

20
00:00:46,040 --> 00:00:47,520
No, bye-bye!

21
00:00:47,560 --> 00:00:49,040
I love you!

22
00:00:49,080 --> 00:00:50,240
We got a medic?

23
00:00:50,280 --> 00:00:53,600
..in the most dramatic biscuit
week ever...

24
00:00:53,640 --> 00:00:55,400
They're dropping like bloody flies.

25
00:00:55,440 --> 00:00:57,840
..we had to bid an early farewell
to Jeff.

26
00:00:57,880 --> 00:00:59,840
You've tried, man. You've tried.
Yeah, that's all.

27
00:00:59,880 --> 00:01:01,280
I have to come over to you.

28
00:01:01,320 --> 00:01:04,920
Christiaan got a rare
show stopper handshake.

29
00:01:04,960 --> 00:01:07,520
That's one of the best things
I've ever seen in the tent.

30
00:01:07,560 --> 00:01:10,160
But it was the exquisite baking
of Sumayah...

31
00:01:10,200 --> 00:01:12,320
Your artistry on that is fantastic.

32
00:01:12,360 --> 00:01:14,600
..that earned the star baker crown.

33
00:01:14,640 --> 00:01:15,920
I don't know what I'm doing.

34
00:01:15,960 --> 00:01:17,880
Whilst Georgie and Illiyin
cracked...

35
00:01:17,920 --> 00:01:19,240
It's not going to work.

36
00:01:19,280 --> 00:01:21,160
..it was Hazel's Bake Off dreams...

37
00:01:21,200 --> 00:01:22,320
Oh, no.

38
00:01:22,360 --> 00:01:24,000
..that crumbled.

39
00:01:24,040 --> 00:01:26,440
This week, the bakers battle...

40
00:01:26,480 --> 00:01:27,880
Blue eyes at 11 o'clock.

41
00:01:27,920 --> 00:01:29,600
..on Hollywood's home turf...

42
00:01:29,640 --> 00:01:31,520
Oh... Oh, dear.

43
00:01:31,560 --> 00:01:33,200
..with a savoury signature...

44
00:01:33,240 --> 00:01:35,800
That's got a perfect dough!

45
00:01:35,840 --> 00:01:38,280
..a tangled technical...

46
00:01:38,320 --> 00:01:40,200
Oh, I hate bread week.

47
00:01:40,240 --> 00:01:42,640
..and a supersized show stopper.

48
00:01:42,680 --> 00:01:44,040
It's so big and
the colour's amazing.

49
00:01:44,080 --> 00:01:46,120
Who will crack under the pressure?

50
00:01:46,160 --> 00:01:47,600
I've got to rush. I've got to rush.

51
00:01:47,640 --> 00:01:49,720
And who will rise to the occasion?

52
00:01:49,760 --> 00:01:52,600
Just wait. My time is coming.

53
00:02:14,160 --> 00:02:17,760
I am back for another week,
standing straight.

54
00:02:19,600 --> 00:02:21,960
Yeah, I'm ready.
Bread week, let's go.

55
00:02:22,000 --> 00:02:24,280
Bread week! Ah!

56
00:02:24,320 --> 00:02:26,120
Ah. Let's go.

57
00:02:26,160 --> 00:02:27,400
I am looking forward to it,

58
00:02:27,440 --> 00:02:29,520
but at the same time
I'm not a professional.

59
00:02:29,560 --> 00:02:32,000
I'm just a, you know, an amateur
mechanic who's....

60
00:02:32,040 --> 00:02:34,760
Well, I'm not an amateur mechanic.

61
00:02:34,800 --> 00:02:36,920
I am, I am qualified fully.

62
00:02:36,960 --> 00:02:38,440
Done my apprenticeship.

63
00:02:38,480 --> 00:02:41,600
But I haven't done it in
bread making.

64
00:02:41,640 --> 00:02:42,760
Welcome back to the tent, bakers,

65
00:02:42,800 --> 00:02:46,760
for your first challenge
of bread week.

66
00:02:46,800 --> 00:02:50,960
Now, the judges would love you
to make a batch

67
00:02:51,000 --> 00:02:53,400
of 12 tasty savoury buns.

68
00:02:53,440 --> 00:02:55,280
This is one of the few work places

69
00:02:55,320 --> 00:02:57,720
where you can compliment
someone's buns.

70
00:02:57,760 --> 00:02:59,680
Without getting a visit from HR.

71
00:02:59,720 --> 00:03:01,920
Exactly. How are your buns, Alison?

72
00:03:01,960 --> 00:03:03,560
They're juicy, babes.

73
00:03:03,600 --> 00:03:06,960
Your buns need to be made
from yeasted dough.

74
00:03:07,000 --> 00:03:09,960
But the shape and the style
is entirely up to you.

75
00:03:10,000 --> 00:03:13,800
I'm actually looking forward to
seeing some unusually shaped buns.

76
00:03:13,840 --> 00:03:16,480
You have two hours and 45 minutes.

77
00:03:16,520 --> 00:03:17,960
On your marks.

78
00:03:18,000 --> 00:03:19,480
Get set. Bake.

79
00:03:22,680 --> 00:03:24,160
I do like baking bread.

80
00:03:24,200 --> 00:03:28,200
But I like baking bread for myself
and my friends, not Paul Hollywood.

81
00:03:28,240 --> 00:03:29,760
No pressure.

82
00:03:29,800 --> 00:03:31,000
Oh, gosh.

83
00:03:31,040 --> 00:03:33,400
It's bread week and we want the
bakers

84
00:03:33,440 --> 00:03:35,920
to produce 12 identical
savoury buns.

85
00:03:35,960 --> 00:03:38,480
We're testing the bakers' knowledge
on basic bread making

86
00:03:38,520 --> 00:03:40,240
so we want to see a good structure,

87
00:03:40,280 --> 00:03:42,920
a nice stretchy dough
and a great flavour.

88
00:03:42,960 --> 00:03:45,960
When you're making bread,
you need to show that love,

89
00:03:46,000 --> 00:03:48,400
but also at the same time you need
to show the bread who's boss,

90
00:03:48,440 --> 00:03:49,480
you know what I mean.

91
00:03:49,520 --> 00:03:51,520
The nice thing about this bunch
of bakers is that they are

92
00:03:51,560 --> 00:03:56,600
so imaginative that I think what
I'd like is something original,

93
00:03:56,640 --> 00:03:58,320
something I've never tasted.

94
00:03:58,360 --> 00:04:02,160
But ultimately it's got
to be good bread.

95
00:04:02,200 --> 00:04:04,040
Hi, Andy. Hello, Paul.

96
00:04:04,080 --> 00:04:05,640
Hello, Andy. Hello, Prue.
How are we?

97
00:04:05,680 --> 00:04:07,240
More important, how are you?

98
00:04:07,280 --> 00:04:09,600
Yeah, not too bad. Mustn't grumble.

99
00:04:09,640 --> 00:04:11,080
Mind that, that's going a bit.

100
00:04:11,120 --> 00:04:12,120
Right, tell us about your buns.

101
00:04:12,160 --> 00:04:14,360
The inspiration behind this is
for my daughter.

102
00:04:14,400 --> 00:04:16,240
So once upon a time I was
making bread.

103
00:04:16,280 --> 00:04:17,760
I was looking for chorizo.

104
00:04:17,800 --> 00:04:19,640
I didn't have any in the fridge
so I was raiding through

105
00:04:19,680 --> 00:04:23,240
and one of her favourite little
salami treats was sitting there

106
00:04:23,280 --> 00:04:26,800
looking at me and I thought,
"Hmm, happy days, I'll use them."

107
00:04:26,840 --> 00:04:30,320
Maisie's chopped salami sticks
will be folded into Andy's dough

108
00:04:30,360 --> 00:04:32,640
along with cheddar cheese
and chives.

109
00:04:32,680 --> 00:04:33,960
I like the idea of the flavours.

110
00:04:34,000 --> 00:04:36,720
It's all about getting the texture
on the bread as well as getting

111
00:04:36,760 --> 00:04:39,120
the flavour through in every bite
which is the key thing.

112
00:04:39,160 --> 00:04:41,360
What size are these buns?
They based on Paul's buns?

113
00:04:41,400 --> 00:04:44,120
He's got lovely buns.

114
00:04:44,160 --> 00:04:49,120
You said that like you knew.
You've been going out five years.

115
00:04:49,160 --> 00:04:51,880
Whilst Andy has raided his
daughter's lunchbox...

116
00:04:51,920 --> 00:04:54,080
It's very close
to my heart, these flavours.

117
00:04:54,120 --> 00:04:56,760
So I'll be thinking
of Maisie today whilst doing 'em

118
00:04:56,800 --> 00:04:59,080
and I miss her so much.

119
00:04:59,120 --> 00:05:01,920
Illiyin has taken
a leaf out of mum's recipe book.

120
00:05:01,960 --> 00:05:04,680
I am making a Jamaican cocoa bun.

121
00:05:04,720 --> 00:05:06,800
So my mum used to make this for us.

122
00:05:06,840 --> 00:05:09,120
It's like an enriched dough
made with coconut milk.

123
00:05:09,160 --> 00:05:14,560
It's not exactly good for
the waistline, but great for joy.

124
00:05:14,600 --> 00:05:18,200
Illiyin's cocoa buns will be filled
with Jamaican brown stewed chicken

125
00:05:18,240 --> 00:05:21,160
and topped with spiced crispy
chicken skin.

126
00:05:21,200 --> 00:05:23,080
How are you feeling? Fine.

127
00:05:23,120 --> 00:05:25,200
Are you all right? Yeah, I'm much
better now that I'm seeing you.

128
00:05:25,240 --> 00:05:27,640
Cos you had me worried. You were on
the floor for absolutely ages. Yeah.

129
00:05:27,680 --> 00:05:29,680
I know! And I was like, "Oh, please,
please come back." I know.

130
00:05:29,720 --> 00:05:32,160
But I'm so glad you're feeling
better. Yeah, I'm good.

131
00:05:32,200 --> 00:05:35,000
Yeah? I'm good, yeah. Feel good?
Yeah. Strong? Ready to go.

132
00:05:35,040 --> 00:05:36,400
OK.

133
00:05:37,880 --> 00:05:40,280
Is that kneaded enough?

134
00:05:40,320 --> 00:05:42,000
I don't know.

135
00:05:42,040 --> 00:05:44,840
It's crucial that the dough
is sufficiently kneaded

136
00:05:44,880 --> 00:05:48,000
if the gluten proteins
are to bond together

137
00:05:48,040 --> 00:05:50,880
creating a strong elastic structure.

138
00:05:50,920 --> 00:05:52,280
That's like perfect.

139
00:05:52,320 --> 00:05:54,200
So you can stretch it really thin

140
00:05:54,240 --> 00:05:57,560
and you can see the light through it
and it won't tear.

141
00:05:57,600 --> 00:05:59,000
So that's exactly like what
you want.

142
00:05:59,040 --> 00:06:00,640
Once the bakers are happy
with their dough...

143
00:06:00,680 --> 00:06:02,240
Done!

144
00:06:02,280 --> 00:06:04,320
..they can start the first
of two proves.

145
00:06:04,360 --> 00:06:05,920
Let's get that in.

146
00:06:05,960 --> 00:06:08,960
The first prove develops that gluten
and stuff like that

147
00:06:09,000 --> 00:06:11,480
and gets you your flavours
coming in, you know.

148
00:06:11,520 --> 00:06:12,840
I just hope it proves.

149
00:06:12,880 --> 00:06:16,800
If it doesn't, it won't be as light
and fluffy as I'd like it to be.

150
00:06:16,840 --> 00:06:19,560
If anyone's going to pick up on it,

151
00:06:19,600 --> 00:06:22,320
it's going to be the bread father.

152
00:06:22,360 --> 00:06:24,680
Morning, Dylan. Morning, Paul.
Hello, Dylan.

153
00:06:24,720 --> 00:06:26,200
Morning, Prue. Morning, Noel.

154
00:06:26,240 --> 00:06:28,120
Dylan, tell us about
what you're doing.

155
00:06:28,160 --> 00:06:30,000
The dough's flavoured
with gochujang

156
00:06:30,040 --> 00:06:32,080
which is
a Korean fermented chilli paste.

157
00:06:32,120 --> 00:06:34,360
It's a very pungent like
chilli paste.

158
00:06:34,400 --> 00:06:36,280
Wow, it's punchy, that, yeah.
Yeah. That gives the dough

159
00:06:36,320 --> 00:06:38,280
like a really nice orange colour
as well.

160
00:06:38,320 --> 00:06:40,760
What does Hollywood think of that?
Interesting.

161
00:06:40,800 --> 00:06:44,160
As well as his fermented chilli
paste, Dylan will run confit

162
00:06:44,200 --> 00:06:46,360
of garlic throughout the dough
of his buns,

163
00:06:46,400 --> 00:06:49,800
which although simple, he is hoping
will prove he has what it takes

164
00:06:49,840 --> 00:06:51,560
to forge a career in the kitchen.

165
00:06:51,600 --> 00:06:52,680
I want to be a chef.

166
00:06:52,720 --> 00:06:54,000
Do you? Yeah.

167
00:06:54,040 --> 00:06:56,520
Chefs... Chefs are always ugly.

168
00:06:56,560 --> 00:06:57,560
Chefs are always ugly?

169
00:06:57,600 --> 00:07:01,920
Yeah, you're too handsome to be
a chef. You seen Gordon Ramsay?

170
00:07:01,960 --> 00:07:04,560
It's like an omelette
with human eyes.

171
00:07:04,600 --> 00:07:07,040
Don't put that in the show
cos he'll beat me up.

172
00:07:07,080 --> 00:07:09,240
I am scared of Gordon Ramsay.
Looks like an omelette!

173
00:07:09,280 --> 00:07:12,120
Actually he's got a sort of devil
may care pirate

174
00:07:12,160 --> 00:07:13,800
sort of sexiness about him.

175
00:07:13,840 --> 00:07:15,840
Whilst the dough is proving...

176
00:07:15,880 --> 00:07:18,400
Smells so nice everywhere, it's
like, mm, yeah.

177
00:07:18,440 --> 00:07:20,120
..focus turns to fillings.

178
00:07:20,160 --> 00:07:24,800
Bacon, bacon, bacon.
Crispy, crispy bacon.

179
00:07:24,840 --> 00:07:26,640
So I'm making an oregano pesto

180
00:07:26,680 --> 00:07:29,120
inspired by lots of holidays
to Greece.

181
00:07:29,160 --> 00:07:30,560
Ah, I love Kefalonia.

182
00:07:30,600 --> 00:07:33,920
The food, the people it's just...
The sun.

183
00:07:33,960 --> 00:07:37,520
John is hoping his pesto,
red onion and feta stuffed buns

184
00:07:37,560 --> 00:07:40,120
will be enough to impress
Paul today.

185
00:07:40,160 --> 00:07:42,160
He's going to be prodding,
he's going to be tearing. Oh, yeah.

186
00:07:42,200 --> 00:07:44,720
Who does that? He'll be tearing.
Who does that? Just get rid of Paul

187
00:07:44,760 --> 00:07:47,080
then you and Noel can judge.
And everything'd be all right.

188
00:07:47,120 --> 00:07:49,440
And then it'd be fine.
But everyone would win.

189
00:07:49,480 --> 00:07:52,120
No-one would go home.
That's exactly what we want.

190
00:07:52,160 --> 00:07:54,000
No-one would go home especially not
you. You ain't going nowhere.

191
00:07:54,040 --> 00:07:56,080
Sumayah, good morning.
Oh, hello. Good morning.

192
00:07:56,120 --> 00:07:58,960
Morning, Sumayah. Right, Sumayah,
tell us all about your savoury buns,

193
00:07:59,000 --> 00:08:01,960
what are you doing? So they're going
to be a milk bread

194
00:08:02,000 --> 00:08:06,000
stuffed with a spiced chicken
filling and I'm going to shape them

195
00:08:06,040 --> 00:08:07,640
to look like sunflowers.

196
00:08:07,680 --> 00:08:10,720
Sumayah's sunflowers will be glazed
with a yellow turmeric oil

197
00:08:10,760 --> 00:08:13,440
and filled with
a Bangladeshi chicken curry.

198
00:08:13,480 --> 00:08:16,200
So how'd you feel about being
star baker last week?

199
00:08:16,240 --> 00:08:17,520
It was, it was a shock.

200
00:08:17,560 --> 00:08:20,000
Like, I was not expecting it at all.

201
00:08:20,040 --> 00:08:22,480
Well, you might do it again
this week, you never know.

202
00:08:22,520 --> 00:08:24,040
I don't think so!

203
00:08:24,080 --> 00:08:25,520
Good luck.

204
00:08:25,560 --> 00:08:26,960
Good luck, Sumayah. Thank you.

205
00:08:27,000 --> 00:08:29,280
But the reigning star
baker's curry...

206
00:08:29,320 --> 00:08:31,960
Oh, that's good.
Spicy, though. Whoo.

207
00:08:32,000 --> 00:08:33,360
..has competition.

208
00:08:33,400 --> 00:08:37,200
I come from Slovakia from here,
my husband's Asian, Pakistani.

209
00:08:37,240 --> 00:08:39,080
We have different cultures,

210
00:08:39,120 --> 00:08:43,240
so we kind of mix it, so the filling
is very Pakistani

211
00:08:43,280 --> 00:08:47,520
and the dough is Slovakian,
and we are the perfect match.

212
00:08:47,560 --> 00:08:51,120
Nelly's celebration of her marriage
will see her Slovakian milk bread

213
00:08:51,160 --> 00:08:54,000
filled with husband Shand's
favourite veggie curry

214
00:08:54,040 --> 00:08:57,000
before being rolled
and cut into triangles.

215
00:08:57,040 --> 00:09:00,680
Triangles? Yes. You roll whole
pastry, you fill it in,

216
00:09:00,720 --> 00:09:02,720
roll it then you cut in triangles.

217
00:09:02,760 --> 00:09:05,600
Oh, on an angle.
Are you using egg wash on the top?

218
00:09:05,640 --> 00:09:07,400
Yes, and a little bit sesame.

219
00:09:07,440 --> 00:09:09,360
Sesame. Just make it a bit pretty.

220
00:09:09,400 --> 00:09:12,080
If there's any egg wash left,
can you use it on Paul's cheeks?

221
00:09:12,120 --> 00:09:13,520
But he's already shiny.

222
00:09:13,560 --> 00:09:15,640
That's a compliment. I look shiny!

223
00:09:15,680 --> 00:09:19,360
Yeah, like, you know, you look
beautiful just the way you are.

224
00:09:19,400 --> 00:09:21,000
Thank you, Nelly.

225
00:09:21,040 --> 00:09:23,520
Thank you very much. Thank you.
Thank you. Good luck.

226
00:09:23,560 --> 00:09:26,200
They don't trust me,
they do not trust my triangles,

227
00:09:26,240 --> 00:09:28,440
do they? Just wait.

228
00:09:28,480 --> 00:09:30,560
My time is coming.

229
00:09:30,600 --> 00:09:36,040
Nelly's not the only baker
experimenting with fusion flavours.

230
00:09:36,080 --> 00:09:39,240
So this lamb is from our farm
at home

231
00:09:39,280 --> 00:09:42,840
and then I'm adding soy
sauce, cumin, five spice.

232
00:09:42,880 --> 00:09:44,960
My partner and I,
we love Asian fusion food

233
00:09:45,000 --> 00:09:46,680
so it just reminds me of Matt.

234
00:09:46,720 --> 00:09:50,960
So, yeah, he is here with me
and my buns.

235
00:09:51,000 --> 00:09:55,080
Mike's baa-o buns will be
a clash of Asian spices

236
00:09:55,120 --> 00:09:57,760
and traditional Sunday
roast flavours.

237
00:09:57,800 --> 00:10:00,040
What is, is lavender going in it?
That's rosemary.

238
00:10:04,640 --> 00:10:07,120
Let's do that bit again.
No-one will know.

239
00:10:07,160 --> 00:10:08,400
So is rosemary going in this
as well?

240
00:10:08,440 --> 00:10:10,160
Yes, so I've got rosemary in the
mincemeat. Oh.

241
00:10:10,200 --> 00:10:12,840
Rosemary and mint from the garden at
home. Yeah, was you quite impressed

242
00:10:12,880 --> 00:10:14,200
that I knew that this was rosemary?

243
00:10:14,240 --> 00:10:16,480
I was so impressed actually cos
you know what? I saw that

244
00:10:16,520 --> 00:10:18,880
and I thought is it lavender?
Did you? Yeah.

245
00:10:18,920 --> 00:10:21,400
I don't know what made you think
that. Weird.

246
00:10:21,440 --> 00:10:23,240
I'm such an idiot.

247
00:10:23,280 --> 00:10:24,960
I'm making my mustard drizzle

248
00:10:25,000 --> 00:10:27,160
which is also known as
mustard custard.

249
00:10:27,200 --> 00:10:28,720
Mustard custard. Mustard custard.

250
00:10:28,760 --> 00:10:30,840
You just like saying mustard
custard, don't you?

251
00:10:30,880 --> 00:10:32,520
I do love saying mustard custard,
yeah.

252
00:10:32,560 --> 00:10:34,120
We all like saying mustard custard.

253
00:10:34,160 --> 00:10:35,960
I feel like that's going
to go viral.

254
00:10:36,000 --> 00:10:38,880
Can't believe I'm 50 and I've said
it's going to go viral.

255
00:10:38,920 --> 00:10:40,120
That is sad.

256
00:10:40,160 --> 00:10:43,360
Gill's tangy mustard custard will be
drizzled over the top

257
00:10:43,400 --> 00:10:47,280
of her black pudding, chorizo and
goat's cheese savoury Chelsea buns.

258
00:10:47,320 --> 00:10:49,920
You've got an amazing amount
of filling.

259
00:10:49,960 --> 00:10:52,080
How, how much... How much bread are
you making?

260
00:10:52,120 --> 00:10:54,400
What's your dough weight?
I've got 600g of flour.

261
00:10:54,440 --> 00:10:56,480
How much water? 360 mil.

262
00:10:56,520 --> 00:10:58,520
So you've got a kilo of dough.
Yeah.

263
00:10:58,560 --> 00:11:00,360
And how much do all these weigh?

264
00:11:00,400 --> 00:11:02,920
So there's about 600g there.

265
00:11:02,960 --> 00:11:06,800
Yeah. There's 200g of that
and about 200g of that.

266
00:11:06,840 --> 00:11:11,280
One to one? Northern portions, Paul,
northern portions.

267
00:11:11,320 --> 00:11:14,120
Whilst Gill is serving up
a generous taste of the north...

268
00:11:14,160 --> 00:11:15,720
Oh, my God, is that all
black pudding?

269
00:11:15,760 --> 00:11:17,120
Don't you start!

270
00:11:17,160 --> 00:11:20,400
It's not for me.

271
00:11:20,440 --> 00:11:23,960
..Georgie's packing her Chelsea buns
with the flavours of Italy.

272
00:11:24,000 --> 00:11:26,160
So this is my pesto,

273
00:11:26,200 --> 00:11:29,760
so in here there is wild garlic,

274
00:11:29,800 --> 00:11:32,840
basil, pine nuts
and Parmesan cheese.

275
00:11:32,880 --> 00:11:35,920
And normal garlic as well
so it's like, ah!

276
00:11:35,960 --> 00:11:38,080
Alongside her garlic-packed pesto,

277
00:11:38,120 --> 00:11:41,000
Georgie will fill her
Chelsea bun-style rolls

278
00:11:41,040 --> 00:11:43,360
with sundried tomatoes
and mozzarella.

279
00:11:43,400 --> 00:11:45,160
Is bread week a good week for you?

280
00:11:45,200 --> 00:11:47,680
It's definitely more positive
for me. I do make bread at home

281
00:11:47,720 --> 00:11:51,280
but it's just a standard,
you know, batch loaf every week,

282
00:11:51,320 --> 00:11:54,240
but I think compared to biscuit week
this is definitely more my week.

283
00:11:54,280 --> 00:11:56,240
Don't even
need to think about biscuit week.

284
00:11:56,280 --> 00:11:58,560
Yeah, that's gone. That's gone.
Goodbye.

285
00:11:58,600 --> 00:12:00,640
Nowhere to be seen. No. Bye!
Goodbye.

286
00:12:00,680 --> 00:12:02,600
You look great today.

287
00:12:02,640 --> 00:12:05,240
Ah, thanks.
You wearing one of Prue's dresses?

288
00:12:05,280 --> 00:12:08,480
Yeah, can you tell? Yeah, it's
lovely. I'm wearing Paul's pants.

289
00:12:11,840 --> 00:12:13,560
Just do halfway through.

290
00:12:13,600 --> 00:12:17,200
Bakers, you are halfway through.

291
00:12:17,240 --> 00:12:19,160
With the first prove complete...

292
00:12:19,200 --> 00:12:21,680
That's got a perfect dough.

293
00:12:21,720 --> 00:12:26,280
It's doubled in size,
so let's go for it.

294
00:12:26,320 --> 00:12:29,520
..the bakers now face a race
to fill and shape their rolls...

295
00:12:29,560 --> 00:12:31,680
I think you've done that before.

296
00:12:31,720 --> 00:12:35,800
I have done it a couple
of times. Ooh!

297
00:12:35,840 --> 00:12:37,600
Never under that much
pressure, though.

298
00:12:37,640 --> 00:12:40,480
..if they're to maximise
the all-important second prove.

299
00:12:40,520 --> 00:12:43,000
You want it to expand
and you get that fluffiness

300
00:12:43,040 --> 00:12:44,640
and lightness from the second prove.

301
00:12:44,680 --> 00:12:46,920
I think. Paul's going to watch this
back and go,

302
00:12:46,960 --> 00:12:48,720
"What the hell is she
talking about?"

303
00:12:48,760 --> 00:12:50,800
Blue eyes at 11 o'clock.

304
00:12:50,840 --> 00:12:54,840
Oh... Oh, dear.

305
00:12:54,880 --> 00:12:58,560
But introducing warm or wet fillings
into delicate dough...

306
00:12:58,600 --> 00:13:00,520
I want to make sure that there's
not too much liquid,

307
00:13:00,560 --> 00:13:03,720
got a good bit of chicken there.
Exactly how it should be.

308
00:13:03,760 --> 00:13:06,680
..can be problematic if
the filling is sealed inside.

309
00:13:06,720 --> 00:13:09,240
There's additional moisture
and steam within the rolls,

310
00:13:09,280 --> 00:13:10,960
because there's oil in the pesto

311
00:13:11,000 --> 00:13:13,960
but it kind of does give it a bit of
a lift as well. So I don't know

312
00:13:14,000 --> 00:13:16,240
if it's a good thing or a bad thing,
to be honest.

313
00:13:16,280 --> 00:13:19,920
I mean, it always works at home,
let's just hope it works here.

314
00:13:19,960 --> 00:13:21,800
Famous last words in the tent.

315
00:13:21,840 --> 00:13:24,880
So while some are taking a chance
on a moist middle,

316
00:13:24,920 --> 00:13:27,960
others have opted to release
the liquid in style.

317
00:13:28,000 --> 00:13:31,040
So I'm just cutting eight little
slits into each bun

318
00:13:31,080 --> 00:13:32,480
to create the flower shape.

319
00:13:32,520 --> 00:13:34,600
You can literally see
the filling when you,

320
00:13:34,640 --> 00:13:37,120
when it bakes so I think that's
quite nice.

321
00:13:37,160 --> 00:13:41,040
So I've put the fillings in and now
I'm doing my four strand plaits.

322
00:13:41,080 --> 00:13:44,560
It's not too difficult but you need
to kind of like get into the rhythm

323
00:13:44,600 --> 00:13:47,400
so I've got like a little, like, you
swing with the strands.

324
00:13:47,440 --> 00:13:50,960
Right side to the inside, left side,
right side, left side, right side.

325
00:13:51,000 --> 00:13:52,560
And you're done.

326
00:13:52,600 --> 00:13:55,760
You need to get into
the swing of it.

327
00:13:55,800 --> 00:13:57,760
Christiaan's knotted plaits will be
made up of

328
00:13:57,800 --> 00:14:02,120
an infused mushroom dough, hazelnut,
sage and truffle oil pesto,

329
00:14:02,160 --> 00:14:06,080
and for an extra umami kick,
some porcini mushrooms.

330
00:14:06,120 --> 00:14:09,920
The only thing that worries me is
you've got porcini and truffle.

331
00:14:09,960 --> 00:14:12,680
Yeah. And I've never put
the two together.

332
00:14:12,720 --> 00:14:15,200
I love mushroom. Like,
never enough mushrooms.

333
00:14:15,240 --> 00:14:17,240
You're a bit of a fungi.

334
00:14:17,280 --> 00:14:18,960
Basically.

335
00:14:19,000 --> 00:14:22,000
With the bakers' buns now weighed
down with fillings...

336
00:14:22,040 --> 00:14:23,080
Looking good so far.

337
00:14:23,120 --> 00:14:26,200
..holding their nerve during
the second prove is crucial.

338
00:14:26,240 --> 00:14:27,920
It is a waiting game with bread.

339
00:14:27,960 --> 00:14:30,240
Like, normally I'd go out
and go down the shops

340
00:14:30,280 --> 00:14:32,080
or, you know, just go and do
something.

341
00:14:32,120 --> 00:14:36,480
But every moment spent proving
is a moment lost to baking.

342
00:14:36,520 --> 00:14:38,000
I was wondering about the hats.

343
00:14:38,040 --> 00:14:41,040
What do you mean? I was thinking
about it all last night.

344
00:14:41,080 --> 00:14:43,960
I was thinking are, have you been...
Hmm.

345
00:14:44,000 --> 00:14:47,520
..confident enough to bring
ten hats?

346
00:14:47,560 --> 00:14:48,760
Yeah, no.

347
00:14:48,800 --> 00:14:50,480
So how many hats have you got?

348
00:14:50,520 --> 00:14:52,080
Three.

349
00:14:52,120 --> 00:14:55,080
So this is the only,
this is the last one?

350
00:14:55,120 --> 00:14:56,760
This is an omen, innit.

351
00:14:56,800 --> 00:14:58,840
Now it's just the, do I take them
out and baste them

352
00:14:58,880 --> 00:15:01,640
and start them baking? That's what
I'm like, when do I pull 'em out,

353
00:15:01,680 --> 00:15:03,120
do I pull them out of the prover
now?

354
00:15:03,160 --> 00:15:04,720
Bakers, you've got half an hour
left.

355
00:15:04,760 --> 00:15:07,320
Yeah, I am.
Yeah, I'm going.

356
00:15:08,680 --> 00:15:10,880
They're touching, so that's good.

357
00:15:10,920 --> 00:15:14,680
And so if I push this,
it'll come back but just halfway.

358
00:15:14,720 --> 00:15:17,960
And so that, that means my bread is
now proved so I'm going to score it

359
00:15:18,000 --> 00:15:19,080
and then pop it in.

360
00:15:19,120 --> 00:15:22,680
Scoring the buns encourages them
to open up in the oven

361
00:15:22,720 --> 00:15:25,600
producing a scar-like crust known as
an ear.

362
00:15:25,640 --> 00:15:27,640
I'm hoping to get
a nice ear on my bread.

363
00:15:27,680 --> 00:15:30,160
I really, really want
these to be good.

364
00:15:30,200 --> 00:15:31,960
If they're not, I'll be
really upset.

365
00:15:32,000 --> 00:15:33,640
So that's going to go straight in
now.

366
00:15:33,680 --> 00:15:36,840
I think they look good,
I just hope they bake OK.

367
00:15:36,880 --> 00:15:38,800
As the buns hit the heat of
the oven...

368
00:15:38,840 --> 00:15:41,280
We shall see if
it's going to work or not.

369
00:15:41,320 --> 00:15:43,680
If it doesn't going to work,
I know where is exit.

370
00:15:43,720 --> 00:15:45,880
..the bakers face an anxious wait...

371
00:15:45,920 --> 00:15:48,760
Oh. Come on, darlings,
do your thing.

372
00:15:48,800 --> 00:15:52,120
..to see if all their kneading
and proving has paid off.

373
00:15:52,160 --> 00:15:55,280
You know what, you always say I'm
not going to do the Bake Off thing

374
00:15:55,320 --> 00:15:57,640
and sit by the oven but there's
nothing else to do.

375
00:15:57,680 --> 00:16:01,280
My bread is so simple. So, yeah,
I'm really hoping

376
00:16:01,320 --> 00:16:03,640
this is good bread. Hopefully.

377
00:16:03,680 --> 00:16:05,480
Hello, Gill.

378
00:16:05,520 --> 00:16:07,280
Hello, there.
What are you, just loitering about?

379
00:16:07,320 --> 00:16:09,920
I've got the calm before
the storm. They're in.

380
00:16:09,960 --> 00:16:11,360
Just need them to, to bake now.

381
00:16:11,400 --> 00:16:12,960
Are you using pig's blood?

382
00:16:13,000 --> 00:16:14,080
Yes, I am.

383
00:16:14,120 --> 00:16:16,160
Nice. Is that, does that meet
with your approval?

384
00:16:16,200 --> 00:16:18,000
Well, human blood would be better.
Better.

385
00:16:18,040 --> 00:16:21,000
Isn't pig's blood the closest
to human blood?

386
00:16:21,040 --> 00:16:23,040
Yes!

387
00:16:26,120 --> 00:16:28,000
Oh, stop it. I'm salivating.

388
00:16:29,480 --> 00:16:32,240
Bakers, you've got
five minutes left.

389
00:16:32,280 --> 00:16:34,040
Give 'em another little glaze.

390
00:16:34,080 --> 00:16:36,240
Get a nice bit of shine
and colour on 'em.

391
00:16:36,280 --> 00:16:38,960
Why are they all so pale?

392
00:16:39,000 --> 00:16:41,000
Could be the cuts
aren't quite deep enough

393
00:16:41,040 --> 00:16:42,800
but they still taste great.

394
00:16:42,840 --> 00:16:44,200
Well, I think they do.

395
00:16:44,240 --> 00:16:46,160
Pray that they're just really soft.

396
00:16:46,200 --> 00:16:50,160
The best buns he's ever going
to sink his teeth into.

397
00:16:51,440 --> 00:16:53,160
This is not like
a traditional bread.

398
00:16:53,200 --> 00:16:55,160
It's like such a flaky outside.

399
00:16:55,200 --> 00:16:58,040
I think Paul might be like,
where's the bread?

400
00:16:58,080 --> 00:17:02,840
I hope the fillings makes him go,
"Don't worry about it, babes."

401
00:17:02,880 --> 00:17:05,400
Bakers, you have one minute left.

402
00:17:05,440 --> 00:17:07,800
Mine are coming out.

403
00:17:07,840 --> 00:17:08,880
Woo-hee!

404
00:17:08,920 --> 00:17:10,640
It's like I collided with a genie.

405
00:17:10,680 --> 00:17:14,280
They are the most beautiful buns
I've ever seen.

406
00:17:14,320 --> 00:17:16,280
That's how they should look.

407
00:17:16,320 --> 00:17:17,320
Some of them have an ear

408
00:17:17,360 --> 00:17:20,440
but other ones just look like
a mess. That's so annoying.

409
00:17:20,480 --> 00:17:21,680
These are the bottom shelf ones.

410
00:17:21,720 --> 00:17:24,160
You can tell they kind of expanded
a bit more.

411
00:17:24,200 --> 00:17:26,280
They look really fluffy.
But I don't know if,

412
00:17:26,320 --> 00:17:28,400
I feel like they might
be underbaked.

413
00:17:28,440 --> 00:17:31,360
Couple have split, but I'd rather
them be filled properly.

414
00:17:31,400 --> 00:17:33,560
I'll put a bit of gold leaf on
the top.

415
00:17:33,600 --> 00:17:35,840
Here we go. You don't need gravy
when you've got mustard custard.

416
00:17:35,880 --> 00:17:37,440
I've got to rush, I've got to rush.

417
00:17:37,480 --> 00:17:41,560
Trying to rotate them all
so it minimises how bad they look.

418
00:17:41,600 --> 00:17:44,600
Bakers, that's it. Your time is up.

419
00:17:44,640 --> 00:17:45,960
Ah!

420
00:17:46,000 --> 00:17:47,400
Please step away from your buns.

421
00:17:47,440 --> 00:17:51,400
APPLAUSE
Well done, guys. Well done.

422
00:17:51,440 --> 00:17:53,040
Well done. Yours look
absolutely beautiful.

423
00:17:53,080 --> 00:17:55,240
I hope they're not underbaked.

424
00:17:55,280 --> 00:17:58,280
Oh, look at him posh man with gold
leaf on top.

425
00:18:03,560 --> 00:18:07,800
The bakers' savoury buns now face
the judgment of Paul and Prue.

426
00:18:07,840 --> 00:18:09,160
Hi, Georgie. Hi. Hi, Georgie.

427
00:18:14,160 --> 00:18:16,400
I love the look of them.
They look appetising. They do.

428
00:18:16,440 --> 00:18:19,480
These are garlic pesto,
sundried tomato and mozzarella.

429
00:18:19,520 --> 00:18:21,720
That crumb looks lovely,
doesn't it?

430
00:18:21,760 --> 00:18:22,760
Hmm.

431
00:18:26,920 --> 00:18:29,240
I think it's just delicious.
Very classic flavours.

432
00:18:29,280 --> 00:18:32,520
Yeah. But they're nice and punchy
and there's enough of them.

433
00:18:32,560 --> 00:18:34,840
It needed more Parmesan. So close,

434
00:18:34,880 --> 00:18:37,800
I would've given a handshake
for that. Um...

435
00:18:39,200 --> 00:18:41,760
Didn't quite... Gosh. Not quite
there. But that is,

436
00:18:41,800 --> 00:18:43,720
that's one of the nicest Chelsea
buns I've had for a while.

437
00:18:43,760 --> 00:18:45,880
I love the bread. What'd she have
done? Just grated it on the top?

438
00:18:45,920 --> 00:18:47,360
Is that what you wanted? Yeah.

439
00:18:47,400 --> 00:18:50,040
So is that what she's been marked
down for, just a little bit of...

440
00:18:50,080 --> 00:18:51,640
She hasn't been marked down. Oh, OK.

441
00:18:51,680 --> 00:18:53,880
I'll tell you what I will do,
I'll give you a pat.

442
00:18:53,920 --> 00:18:55,680
Pat. Oh, I'll take that! Whoo!

443
00:18:55,720 --> 00:18:57,840
APPLAUSE

444
00:18:57,880 --> 00:18:59,320
Well done.

445
00:18:59,360 --> 00:19:00,880
Thank you so much.

446
00:19:00,920 --> 00:19:04,160
First-ever Hollywood pat!

447
00:19:04,200 --> 00:19:05,520
You've just made history.

448
00:19:08,600 --> 00:19:11,760
I'm a bit nervous of this because
when I saw your pan,

449
00:19:11,800 --> 00:19:14,520
it seemed to have
a huge amount of chilli in it.

450
00:19:19,080 --> 00:19:20,720
It's got a lovely flavour, though,

451
00:19:20,760 --> 00:19:22,920
the spice level's perfect.
The chicken's good.

452
00:19:22,960 --> 00:19:24,800
The heat's not too strong
so it's nice.

453
00:19:24,840 --> 00:19:26,960
No, it's not, it's perfect.
No, it's nice.

454
00:19:27,000 --> 00:19:29,640
And I like the, the crispy chicken
skin as well, cos it's got

455
00:19:29,680 --> 00:19:33,080
a lovely blend of textures
that adds to the bread.

456
00:19:33,120 --> 00:19:34,480
Yeah, nice. Like them.

457
00:19:34,520 --> 00:19:36,200
Thank you.

458
00:19:39,560 --> 00:19:42,080
It's a great looking roll.
The spiral's quite effective.

459
00:19:42,120 --> 00:19:44,160
They are filled with lamb,

460
00:19:44,200 --> 00:19:46,840
onions and carrots
spiced with cumin,

461
00:19:46,880 --> 00:19:49,400
five spice and then some rosemary
and some mint.

462
00:19:49,440 --> 00:19:51,120
That lamb is delicious. Ah.

463
00:19:51,160 --> 00:19:54,480
The bread's a little bit tight,
but it sort of works

464
00:19:54,520 --> 00:19:55,880
cos it's very short.

465
00:19:55,920 --> 00:19:57,360
That with the filling is delicious.

466
00:19:57,400 --> 00:19:59,840
Mike, I'm slightly disappointed in
the filling. Mm-hm.

467
00:19:59,880 --> 00:20:01,560
I agree that it's delicious,

468
00:20:01,600 --> 00:20:04,200
but I'm, I'm getting more cumin
than lamb.

469
00:20:04,240 --> 00:20:05,240
Yeah.

470
00:20:09,120 --> 00:20:11,480
I think they look quite nice.
Very nice and shiny. Yeah.

471
00:20:11,520 --> 00:20:16,360
So it is a oregano dough with an
oregano and garlic pesto,

472
00:20:16,400 --> 00:20:18,880
caramelised red onion
and barrel aged feta.

473
00:20:18,920 --> 00:20:21,120
Ooh, dear.
Oh, and that's not good.

474
00:20:21,160 --> 00:20:23,760
Anything that's in there
that's got liquid in...

475
00:20:23,800 --> 00:20:26,520
Yeah. ..as it bakes,
it produces steam

476
00:20:26,560 --> 00:20:29,840
and then the steam creates
the pocket. Uh-huh.

477
00:20:29,880 --> 00:20:34,160
I actually like the flavour. I just
think the textures aren't perfect.

478
00:20:34,200 --> 00:20:36,680
Yeah. Hmm, it's a bit dry.

479
00:20:36,720 --> 00:20:38,880
I think it's golden just like you.

480
00:20:38,920 --> 00:20:40,200
Thanks, bab.

481
00:20:40,240 --> 00:20:43,080
Thank you, John. Thank you.
Thank you. Thanks, John.

482
00:20:45,760 --> 00:20:49,360
Oh, look at that. You must be
pleased with that. Yeah.

483
00:20:49,400 --> 00:20:53,080
Do you know I could just sit here
and eat this all afternoon?

484
00:20:53,120 --> 00:20:56,920
Really? It is a very, very soft roll
and it's got a nice flavour to it

485
00:20:56,960 --> 00:20:59,560
and it is well balanced. I think
it's decent. Yeah, well done.

486
00:20:59,600 --> 00:21:01,080
Thank you, Paul.

487
00:21:01,120 --> 00:21:04,200
Like the look of 'em,
I do like the look of them.

488
00:21:04,240 --> 00:21:08,000
They're filled with black
pudding, chorizo, goat's cheese,

489
00:21:08,040 --> 00:21:12,440
have mustard custard on the top
and bacon crumbles.

490
00:21:12,480 --> 00:21:14,040
I love the flavours.

491
00:21:14,080 --> 00:21:17,240
Chorizo works beautifully well
with the black pudding

492
00:21:17,280 --> 00:21:18,680
and the mustard gives it a nice,

493
00:21:18,720 --> 00:21:20,920
light feel and another element
to the flavour.

494
00:21:20,960 --> 00:21:22,600
It's all blended together.

495
00:21:22,640 --> 00:21:25,800
And I love the texture of
the bread. It's quite soft.

496
00:21:25,840 --> 00:21:27,640
Hmm, it is. Very soft. Thank you.

497
00:21:27,680 --> 00:21:31,120
I think it's original, delicious,
and witty too.

498
00:21:31,160 --> 00:21:32,400
Thank you.

499
00:21:32,440 --> 00:21:33,680
Thank you, Gill.

500
00:21:37,080 --> 00:21:41,440
These are chicken milk buns inspired
by sunflowers.

501
00:21:41,480 --> 00:21:43,880
You've certainly got the,
uh, irregular look.

502
00:21:43,920 --> 00:21:47,280
Yeah. Uh... Um, the, the variety
of different shades.

503
00:21:47,320 --> 00:21:50,600
Yeah. And they have split slightly
in places. Mm.

504
00:21:50,640 --> 00:21:51,880
Let's have a look.

505
00:21:51,920 --> 00:21:54,040
They look really beautiful.
Thank you.

506
00:21:54,080 --> 00:21:56,640
Very original and delicious looking.

507
00:21:59,840 --> 00:22:03,720
Sumayah, the filling is absolutely
delicious. It's a little dry.

508
00:22:03,760 --> 00:22:05,680
I also think it's underproved.

509
00:22:05,720 --> 00:22:07,400
OK. Yeah, yeah.
It's a little bit dense.

510
00:22:07,440 --> 00:22:08,960
But I love the flavour of the curry.

511
00:22:09,000 --> 00:22:11,880
I think the filling is exceptional.
Thank you, Sumayah.

512
00:22:11,920 --> 00:22:13,320
Thank you.

513
00:22:13,360 --> 00:22:17,360
I like the shape.
It's like a pizza slice.

514
00:22:17,400 --> 00:22:19,480
Yeah. It's kind of like a sweet, uh,

515
00:22:19,520 --> 00:22:22,000
well, milky bun with, uh,
curry inside

516
00:22:22,040 --> 00:22:24,400
with coriander and chilli chutney.

517
00:22:28,080 --> 00:22:29,560
Hmm, quite interesting,

518
00:22:29,600 --> 00:22:32,680
because it feels as if it
would be quite heavy

519
00:22:32,720 --> 00:22:34,000
because it looks dense,

520
00:22:34,040 --> 00:22:35,800
but it's actually light in
the mouth.

521
00:22:35,840 --> 00:22:37,360
Um... Oh, no.

522
00:22:37,400 --> 00:22:38,680
I like it.

523
00:22:38,720 --> 00:22:41,920
But I was expecting
more of a punch from it.

524
00:22:41,960 --> 00:22:43,400
Probably you will get it with that.

525
00:22:46,120 --> 00:22:47,160
Paul take only a little bit.

526
00:22:47,200 --> 00:22:48,680
I know, I noticed.

527
00:22:48,720 --> 00:22:50,520
Oh, yeah, there's a kick to it.
It works.

528
00:22:50,560 --> 00:22:52,680
Yeah, oh, thank you,
I'm pleased you like it.

529
00:22:52,720 --> 00:22:54,640
Thank you, Nelly.
Thank you very much. Appreciate it.

530
00:22:54,680 --> 00:22:56,760
Delicious, Nelly.
Thank you, thank you, Prue.

531
00:22:58,920 --> 00:23:00,680
I like the look of them, there's a
little small one there

532
00:23:00,720 --> 00:23:02,400
and a big one. I know.
They're a little bit odd in size.

533
00:23:02,440 --> 00:23:05,360
But they look quite nice, yeah, I
like them.

534
00:23:05,400 --> 00:23:08,600
No, I think they look lovely. So
I've chosen a porcini infused dough.

535
00:23:08,640 --> 00:23:10,280
Hmm.

536
00:23:10,320 --> 00:23:14,600
Then we've got, a sage, hazelnut,
truffle and cheddar pesto.

537
00:23:17,640 --> 00:23:21,600
I'm amazed, Christiaan. I did not
think the pesto bit

538
00:23:21,640 --> 00:23:23,920
and the mushrooms would be
good together.

539
00:23:23,960 --> 00:23:25,800
And I was wrong.

540
00:23:25,840 --> 00:23:28,600
They go beautifully together.
And you can taste both.

541
00:23:28,640 --> 00:23:30,160
Thank you.

542
00:23:30,200 --> 00:23:32,720
My concern was more
the level of truffle oil

543
00:23:32,760 --> 00:23:35,040
compared with the porcini mushrooms.

544
00:23:35,080 --> 00:23:37,480
Because you've got the liquid from
the porcini mushrooms

545
00:23:37,520 --> 00:23:40,240
going into the dough, you've also
got just the right amount

546
00:23:40,280 --> 00:23:43,560
of truffle oil so it blends really
nicely together. It's a decent roll.

547
00:23:43,600 --> 00:23:46,680
Absolutely lovely. Well done.
Thank you, thank you.

548
00:23:46,720 --> 00:23:49,200
We're having a lovely day.
Oh, yeah we are.

549
00:23:53,080 --> 00:23:56,120
I think they look really
interesting. I love the colour.

550
00:23:56,160 --> 00:23:57,400
I really like the colour.

551
00:23:57,440 --> 00:23:58,880
And I really like the shape.

552
00:23:58,920 --> 00:24:01,760
I, I wish I got a better ear,
I'm not happy with that.

553
00:24:01,800 --> 00:24:05,200
That's, that's lovely.
It's a really nice look to them.

554
00:24:05,240 --> 00:24:07,200
OK. Let's have a look.

555
00:24:09,200 --> 00:24:11,400
Still never tried this flavouring
you put in it.

556
00:24:11,440 --> 00:24:13,520
Gochujang.
It's mostly chilli, is it?

557
00:24:13,560 --> 00:24:15,600
Yeah, so it's like
a fermented chilli paste.

558
00:24:15,640 --> 00:24:16,960
It's amazing.

559
00:24:21,080 --> 00:24:23,320
The spice levels in that
are delicious.

560
00:24:23,360 --> 00:24:26,240
And I love the garlic cos it's,
it's not particularly strong

561
00:24:26,280 --> 00:24:31,000
but it's there. What impressed me
more than anything else

562
00:24:31,040 --> 00:24:33,640
is that the crust that you've
managed to achieve on such

563
00:24:33,680 --> 00:24:35,880
an enriched dough and the colour

564
00:24:35,920 --> 00:24:38,320
and the flavour is
so much in your face.

565
00:24:39,840 --> 00:24:41,040
My goodness.

566
00:24:41,080 --> 00:24:43,920
APPLAUSE

567
00:24:46,440 --> 00:24:47,760
Wow.

568
00:24:47,800 --> 00:24:49,960
Never had anything like it.

569
00:24:50,000 --> 00:24:52,200
Yeah? And that's why you got
the handshake.

570
00:24:52,240 --> 00:24:55,720
You could probably sell
a lot of them. Yeah.

571
00:24:55,760 --> 00:24:57,400
They're lovely. I really like and I,

572
00:24:57,440 --> 00:25:01,280
I haven't been surprised
by a flavour for a long time.

573
00:25:01,320 --> 00:25:02,960
Well done, Dylan.

574
00:25:03,000 --> 00:25:04,000
Cheers.

575
00:25:04,040 --> 00:25:06,360
He looks positively staggered.

576
00:25:06,400 --> 00:25:07,400
Thank you.

577
00:25:07,440 --> 00:25:08,720
Well done, mate.

578
00:25:08,760 --> 00:25:10,760
Very good, well done.

579
00:25:10,800 --> 00:25:13,200
I got a handshake which is insane.

580
00:25:13,240 --> 00:25:14,920
I love travelling
so I can pick up flavours

581
00:25:14,960 --> 00:25:17,120
and for it all just being knowledge
right there

582
00:25:17,160 --> 00:25:20,560
and it's like, that is wild,
like really wild.

583
00:25:20,600 --> 00:25:23,480
So I've had the first Paul pat
so I'm...

584
00:25:23,520 --> 00:25:26,720
I can't even speak.
I'm just so happy.

585
00:25:26,760 --> 00:25:28,000
Oh, God.

586
00:25:28,040 --> 00:25:29,200
Yay!

587
00:25:29,240 --> 00:25:31,720
So I'm disappointed, of course,
but going into the technical

588
00:25:31,760 --> 00:25:34,120
I know I've really got to kind of
pull it out the bag, really,

589
00:25:34,160 --> 00:25:36,680
to bring myself up there cos
everyone in there is amazing.

590
00:25:36,720 --> 00:25:39,480
Everyone's bakes look incredible
and they, they've had really good

591
00:25:39,520 --> 00:25:42,080
feedback, so I'm at the bottom of
the pile, really.

592
00:25:45,760 --> 00:25:48,320
The bakers were able
to practise their buns

593
00:25:48,360 --> 00:25:50,760
but they have no idea
what's in store for them

594
00:25:50,800 --> 00:25:52,400
in the technical challenge.

595
00:25:52,440 --> 00:25:54,000
What is that?

596
00:25:54,040 --> 00:25:55,920
It's some type of demonstration
I'm telling you.

597
00:25:55,960 --> 00:25:57,960
Oh, is it going to be watch?

598
00:25:58,000 --> 00:26:01,480
Watch and make? That'd be
so cool if it is.

599
00:26:01,520 --> 00:26:04,000
Who's going to be doing it?
I think maybe, Paul.

600
00:26:04,040 --> 00:26:06,280
He's not even got an apron on.
There's no way.

601
00:26:06,320 --> 00:26:07,600
Welcome back, bakers.

602
00:26:07,640 --> 00:26:12,320
Now, your technical challenge
has been set by Dr Denim himself,

603
00:26:12,360 --> 00:26:13,520
Paul Hollywood.

604
00:26:13,560 --> 00:26:18,200
Dr Denim would love you to make
a seven-strand plaited wreath.

605
00:26:18,240 --> 00:26:21,920
Now this is a bit of an unusual
technical cos Paul has given

606
00:26:21,960 --> 00:26:25,200
you no instructions on how
to shape your bread.

607
00:26:25,240 --> 00:26:26,800
But he's not a complete monster.

608
00:26:26,840 --> 00:26:29,840
He's going to do a demonstration
for you instead.

609
00:26:29,880 --> 00:26:31,960
So I want all of you
to come forward. Come on.

610
00:26:32,000 --> 00:26:34,360
No way, that's sick.

611
00:26:34,400 --> 00:26:36,120
Not too fast,
we don't want to spook him.

612
00:26:36,160 --> 00:26:40,240
I've done a nine-strand.
I've never done a seven-strand.

613
00:26:40,280 --> 00:26:44,160
OK. You start off
with seven strands.

614
00:26:44,200 --> 00:26:47,120
Four on one side. Three on another.

615
00:26:47,160 --> 00:26:49,840
You work from the outside in
so you're in,

616
00:26:49,880 --> 00:26:52,520
this now has four
and then over to the middle.

617
00:26:52,560 --> 00:26:56,120
This has four. So it's out,
in, all the way down.

618
00:26:57,280 --> 00:27:00,320
Till you get down to the bottom.

619
00:27:00,360 --> 00:27:02,640
And then you invert it.

620
00:27:02,680 --> 00:27:06,720
Oh. And then you work exactly
the same, go over.

621
00:27:09,560 --> 00:27:11,640
All the way down to the bottom.

622
00:27:13,720 --> 00:27:17,240
And then all you do
is trim off the end.

623
00:27:17,280 --> 00:27:19,480
And you want to join

624
00:27:19,520 --> 00:27:21,400
the two pieces together.

625
00:27:21,440 --> 00:27:23,720
A little pinch.

626
00:27:23,760 --> 00:27:25,400
That's it.

627
00:27:25,440 --> 00:27:28,600
APPLAUSE

628
00:27:28,640 --> 00:27:31,960
Here's the handshake. Thanks.

629
00:27:33,160 --> 00:27:36,160
As ever, this will be judged blind
so we're going to have

630
00:27:36,200 --> 00:27:38,600
to ask our lovely judges
to leave the tent.

631
00:27:38,640 --> 00:27:40,040
Good luck. Off you pop.

632
00:27:40,080 --> 00:27:44,360
And now you guys just have
to remember what Paul Hollywood did

633
00:27:44,400 --> 00:27:47,200
and recreate it without
the startling blue eyes

634
00:27:47,240 --> 00:27:49,360
and the sausagey fingers.

635
00:27:49,400 --> 00:27:52,080
You've got two hours
and 30 minutes.

636
00:27:52,120 --> 00:27:53,280
On your marks.

637
00:27:53,320 --> 00:27:54,320
Get set.

638
00:27:54,360 --> 00:27:55,560
Bake.

639
00:27:57,520 --> 00:27:59,400
God. This is crazy.

640
00:27:59,440 --> 00:28:02,040
So we've got the full ingredient
list but we've got no method.

641
00:28:02,080 --> 00:28:05,160
So it's 500g
of strong bread flour,

642
00:28:05,200 --> 00:28:08,960
a sachet of fast action yeast, salt,
bit of olive oil,

643
00:28:09,000 --> 00:28:10,920
and he's given us
a bit of leeway on the water.

644
00:28:10,960 --> 00:28:14,760
I have done stranded plaited
loaves before,

645
00:28:14,800 --> 00:28:16,040
but with a picture in front of me

646
00:28:16,080 --> 00:28:17,880
and I'm not very good at
memory games.

647
00:28:17,920 --> 00:28:20,560
I have a little bit experience
with plaits.

648
00:28:20,600 --> 00:28:22,840
Brioche you do like this
in my country.

649
00:28:22,880 --> 00:28:25,720
So we can make some
Slovakian style.

650
00:28:26,760 --> 00:28:30,360
Paul, it was such a pleasure seeing
you plaiting a loaf.

651
00:28:30,400 --> 00:28:33,600
And what's so beautiful about this
is the perfect definition.

652
00:28:33,640 --> 00:28:36,320
Yeah, you can see each
and every plait,

653
00:28:36,360 --> 00:28:40,800
and if the dough's too soft then you
lose all definition in the plait.

654
00:28:40,840 --> 00:28:43,440
The other thing we've asked
for is the hole in the middle,

655
00:28:43,480 --> 00:28:45,760
so you've got to get the strands
a decent length.

656
00:28:45,800 --> 00:28:48,960
I think the other thing that is
difficult is to know exactly when

657
00:28:49,000 --> 00:28:50,520
something has proved enough.

658
00:28:50,560 --> 00:28:52,320
Yeah, and sometimes if they
underprove it,

659
00:28:52,360 --> 00:28:54,360
the yeast hasn't reached
its full potential yet

660
00:28:54,400 --> 00:28:56,560
so when it goes into the oven
the bread'll expand quickly,

661
00:28:56,600 --> 00:29:00,360
and it's going to rip
and it's going to look terrible.

662
00:29:00,400 --> 00:29:04,440
So would you like to try some, Prue?
Yeah. Let's have a cut.

663
00:29:04,480 --> 00:29:05,640
There you go.

664
00:29:05,680 --> 00:29:06,920
Oh, doesn't that look lovely.

665
00:29:06,960 --> 00:29:08,880
They should have
the light crust on the outside

666
00:29:08,920 --> 00:29:11,560
and the slight chewiness
on the inside.

667
00:29:11,600 --> 00:29:14,640
The colour's gorgeous.
I want to kiss it.

668
00:29:14,680 --> 00:29:16,880
You want to kiss the bread? Yeah.

669
00:29:16,920 --> 00:29:18,400
We need to talk, Prue.

670
00:29:22,720 --> 00:29:26,120
So now I'm just kneading my dough.
The key is just keep working it.

671
00:29:26,160 --> 00:29:29,520
There's no mixer and I am sporting a
middle age injury

672
00:29:29,560 --> 00:29:31,360
from putting the wheelie bins out.

673
00:29:31,400 --> 00:29:34,240
So apologies to Jenina,
my physiotherapist.

674
00:29:34,280 --> 00:29:35,680
I'm getting a sweat on now

675
00:29:35,720 --> 00:29:37,200
but obviously I really want to do
well

676
00:29:37,240 --> 00:29:38,680
cos I didn't have the best morning.

677
00:29:38,720 --> 00:29:39,720
The dough's ready.

678
00:29:39,760 --> 00:29:42,720
I'm just going to get a bowl and put
it in the proving drawer.

679
00:29:42,760 --> 00:29:45,240
I assume it's going to be
until it doubles in size.

680
00:29:45,280 --> 00:29:46,720
Now we wait.

681
00:29:46,760 --> 00:29:49,120
Just going to get ready
for the egg wash.

682
00:29:49,160 --> 00:29:52,840
I only got given one egg.

683
00:29:52,880 --> 00:29:54,560
Oh, shoot.

684
00:29:54,600 --> 00:29:56,720
I've put the egg in the bloody
thing.

685
00:29:56,760 --> 00:29:58,600
I'm going to have to do it again.

686
00:29:58,640 --> 00:30:00,560
Again? Yeah. Why?

687
00:30:00,600 --> 00:30:03,280
The glaze is the egg
and I've stuck it in it.

688
00:30:03,320 --> 00:30:05,520
I did wonder why there was
an egg in it.

689
00:30:05,560 --> 00:30:08,400
I'm going to practise doing
the plait with the clingfilm.

690
00:30:08,440 --> 00:30:10,560
That's a smart idea.
Did you get a handshake?

691
00:30:10,600 --> 00:30:13,080
Yeah. You know what happens,
don't you? He shakes your hand,

692
00:30:13,120 --> 00:30:14,880
he puts a microchip into your hand.

693
00:30:14,920 --> 00:30:17,800
You'll go faint and then you'll wake
up outside his house.

694
00:30:20,560 --> 00:30:23,080
And then you'll be running errands
for him.

695
00:30:23,120 --> 00:30:24,960
It's how he got me to do this show.

696
00:30:25,000 --> 00:30:27,600
Andy's really going
for that bread now.

697
00:30:27,640 --> 00:30:29,480
Go, Andy, go!

698
00:30:29,520 --> 00:30:31,240
Be tender, though.

699
00:30:31,280 --> 00:30:33,120
That went out the window
half an hour ago.

700
00:30:36,800 --> 00:30:39,320
Bakers, you are halfway through.

701
00:30:39,360 --> 00:30:41,120
All right, let's just do this.

702
00:30:41,160 --> 00:30:42,280
It looks all right, I think.

703
00:30:42,320 --> 00:30:44,560
It's definitely doubled in size
from when I started.

704
00:30:44,600 --> 00:30:48,080
I'm splitting it
to make seven strands.

705
00:30:48,120 --> 00:30:50,600
Getting the seven strands
to the correct length...

706
00:30:50,640 --> 00:30:53,680
I think should be quite long,
the strands, not small.

707
00:30:53,720 --> 00:30:54,720
..will be vital.

708
00:30:54,760 --> 00:30:56,840
I know when you plait it
it's going to get shorter.

709
00:30:56,880 --> 00:30:57,880
Too short...

710
00:30:57,920 --> 00:31:00,080
The more you work it, the more
it wants to spring back.

711
00:31:00,120 --> 00:31:01,320
..and once plaited and joined,

712
00:31:01,360 --> 00:31:03,600
the wreaths may lose the distinctive
hole in the centre.

713
00:31:03,640 --> 00:31:07,200
I've got it nice and long so we
shall see how I'm going to plait it.

714
00:31:07,240 --> 00:31:09,280
Were you watching Paul
when he did this?

715
00:31:09,320 --> 00:31:10,360
I'm always watching Paul.

716
00:31:10,400 --> 00:31:12,000
He did it too fast, though,
didn't he?

717
00:31:12,040 --> 00:31:14,440
You know those Instagram videos of
cats playing with like wool,

718
00:31:14,480 --> 00:31:17,400
that's what it was like.
Sh-sh-sh-sh-sh.

719
00:31:17,440 --> 00:31:21,840
What I gathered from Paul was we
start at the halfway point,

720
00:31:21,880 --> 00:31:24,080
outer one goes to the centre.

721
00:31:24,120 --> 00:31:26,440
And just keep on doing it.

722
00:31:26,480 --> 00:31:27,840
But not all bakers...

723
00:31:27,880 --> 00:31:29,120
Why am I not doing this right?

724
00:31:29,160 --> 00:31:31,040
..have such a good memory.

725
00:31:31,080 --> 00:31:33,080
I think I've forgotten
a few key details on what I saw.

726
00:31:33,120 --> 00:31:35,520
And starting with the strands in
the wrong position...

727
00:31:35,560 --> 00:31:37,440
I think he had them overlapped in
the middle.

728
00:31:37,480 --> 00:31:40,040
Can't actually remember how he
started it off.

729
00:31:40,080 --> 00:31:43,600
..means that when they flip
their dough...

730
00:31:43,640 --> 00:31:45,320
Oh, that didn't work, did it?

731
00:31:45,360 --> 00:31:48,400
..any dreams of replicating Paul's
perfect plait...

732
00:31:48,440 --> 00:31:50,800
It's the invert that
I'm like, uhh...

733
00:31:50,840 --> 00:31:52,800
..might start to unravel.

734
00:31:52,840 --> 00:31:54,160
I'm having a mare.

735
00:31:54,200 --> 00:31:56,760
It's confused me now, upside-down?

736
00:31:56,800 --> 00:31:59,520
Oh, I hate bread week!

737
00:31:59,560 --> 00:32:01,520
That just seems wrong, doesn't it?

738
00:32:01,560 --> 00:32:03,360
I guess this kind
of looks like what he did.

739
00:32:03,400 --> 00:32:05,800
Christiaan, did you find yours
had that bulge?

740
00:32:05,840 --> 00:32:08,000
No. I don't know if this is right.

741
00:32:08,040 --> 00:32:09,120
No, yours is definitely right.

742
00:32:09,160 --> 00:32:12,240
Look at that.
Just looks so bad.

743
00:32:12,280 --> 00:32:14,360
I'm going to have to go
with this dough, I think.

744
00:32:14,400 --> 00:32:15,880
I'm going to be too far behind.

745
00:32:15,920 --> 00:32:20,600
I'm just going to marry it together
in a happy little union of bread.

746
00:32:20,640 --> 00:32:24,040
Oh, it's not very neat.
Bread is not my thing.

747
00:32:24,080 --> 00:32:26,880
I used my extra dough to make
a little plait

748
00:32:26,920 --> 00:32:30,040
because I don't like the connection
and I want to have that finesse.

749
00:32:30,080 --> 00:32:31,800
You're adding some extra bits.

750
00:32:31,840 --> 00:32:34,080
So you've elevated it to
the next level.

751
00:32:34,120 --> 00:32:35,560
Because it's finesse.

752
00:32:35,600 --> 00:32:38,560
One day he going to says,
"Nelly, you did it."

753
00:32:38,600 --> 00:32:39,720
What we going to make with this?

754
00:32:39,760 --> 00:32:41,680
I don't know.
I'm thinking about it.

755
00:32:41,720 --> 00:32:43,320
What about a nice moustache?

756
00:32:43,360 --> 00:32:45,760
I've got already.
I just shave it, leave it.

757
00:32:45,800 --> 00:32:48,760
That one now needs to prove again.

758
00:32:48,800 --> 00:32:50,760
We'll start at 15.
It'll probably take 20.

759
00:32:50,800 --> 00:32:52,520
I'll do 25 and then see.

760
00:32:54,560 --> 00:32:57,040
So I'm just trying to sort
the join.

761
00:32:57,080 --> 00:32:59,840
Oh, nicely done, Andy.

762
00:32:59,880 --> 00:33:01,440
Fingers crossed, really.

763
00:33:01,480 --> 00:33:03,320
I'm playing catch up
with these guys.

764
00:33:05,720 --> 00:33:08,520
I'm just going to have a peep.
Yeah, it's proving well.

765
00:33:08,560 --> 00:33:10,760
But I think stay in there
for longer.

766
00:33:10,800 --> 00:33:12,840
That proved so quick. 15 minutes.

767
00:33:12,880 --> 00:33:14,640
Yeah, it's got a bit of a spring.

768
00:33:14,680 --> 00:33:18,240
It is rising. I'm just going
to leave it five more minutes.

769
00:33:18,280 --> 00:33:21,600
Really important you prove it enough
a second time.

770
00:33:21,640 --> 00:33:25,440
Otherwise it expands too much
when it goes in the oven

771
00:33:25,480 --> 00:33:27,520
and it can crack when it rises.

772
00:33:27,560 --> 00:33:30,280
Right, it's going in.
Good luck, plaity.

773
00:33:30,320 --> 00:33:31,520
I hope it puffs up more.

774
00:33:31,560 --> 00:33:33,640
How was the prove, did you check?

775
00:33:33,680 --> 00:33:34,720
I just put it in.

776
00:33:34,760 --> 00:33:36,280
How much time do we have left?

777
00:33:36,320 --> 00:33:38,680
Bakers, you've got half
an hour left.

778
00:33:38,720 --> 00:33:40,200
I'll have to bang that up.

779
00:33:40,240 --> 00:33:43,120
This is going to be beg,
borrow and steal on time.

780
00:33:43,160 --> 00:33:47,360
That is springing back rather
nicely, so egg wash time.

781
00:33:47,400 --> 00:33:49,080
I'm just annoyed with
the shape of mine.

782
00:33:49,120 --> 00:33:51,480
It's kind of lost the plait there.

783
00:33:51,520 --> 00:33:52,560
OK, shove it in.

784
00:33:52,600 --> 00:33:54,520
Let's do this.

785
00:33:54,560 --> 00:33:56,080
Now we just wait.

786
00:33:56,120 --> 00:33:57,800
Peekaboo!

787
00:33:57,840 --> 00:33:59,920
Ooh!

788
00:33:59,960 --> 00:34:01,400
How is he doing that?

789
00:34:01,440 --> 00:34:05,880
Andy, Georgie just said,
"How's he doing that?"

790
00:34:05,920 --> 00:34:08,200
Magic, mate, I tell you.

791
00:34:08,240 --> 00:34:10,000
It's in the oven? Mm.

792
00:34:10,040 --> 00:34:13,280
It's proved very well.
Yeah, it has considering, babe.

793
00:34:13,320 --> 00:34:16,080
Could've been a hell of a lot worse
than that.

794
00:34:16,120 --> 00:34:18,480
Bakers, you've got
ten minutes left.

795
00:34:18,520 --> 00:34:19,960
I think I'm coming out.

796
00:34:20,000 --> 00:34:22,240
Just looks a mess.

797
00:34:22,280 --> 00:34:24,160
And I don't know how crusty
they wanted the outside.

798
00:34:24,200 --> 00:34:25,880
Just want to give it
another little glaze on.

799
00:34:25,920 --> 00:34:28,480
Just get a bit of shine, I need
to do something to elevate it.

800
00:34:28,520 --> 00:34:29,920
It's looking OK.

801
00:34:29,960 --> 00:34:31,960
But I'm going to give it
a little bit longer.

802
00:34:32,000 --> 00:34:34,680
I'd rather it be fully baked
than underbaked.

803
00:34:34,720 --> 00:34:37,520
And it looks all right but it lost
a bit of the definition.

804
00:34:37,560 --> 00:34:40,520
Bakers, you've got
five minutes left.

805
00:34:40,560 --> 00:34:42,320
We are going out.

806
00:34:42,360 --> 00:34:46,200
They always says lift it up
and knock on the bottom.

807
00:34:46,240 --> 00:34:47,720
It's, it's dull. Should be done.

808
00:34:47,760 --> 00:34:50,480
I haven't got a clue what I'm meant
to be listening for.

809
00:34:50,520 --> 00:34:53,280
Gill, how have you got your egg wash
so beautiful?

810
00:34:53,320 --> 00:34:55,040
That was precision egg washing
that, mate.

811
00:34:55,080 --> 00:34:57,360
See you've got a nice wreath.
Don't touch it.

812
00:34:57,400 --> 00:34:58,960
Bakers, you have one minute left.

813
00:34:59,000 --> 00:35:00,080
OK, I'm going.

814
00:35:00,120 --> 00:35:02,240
It's really moulded into one,

815
00:35:02,280 --> 00:35:05,000
but it's a wreath
cos there's a hole.

816
00:35:05,040 --> 00:35:08,200
My plait isn't the best
but it's got a glaze, it's shiny.

817
00:35:08,240 --> 00:35:11,000
It's nice round here
and then it just loses a bit.

818
00:35:11,040 --> 00:35:12,880
But to be honest, compared
to how I was.

819
00:35:12,920 --> 00:35:15,640
Bakers, your time is up.

820
00:35:15,680 --> 00:35:17,520
Get off the paper!

821
00:35:17,560 --> 00:35:21,440
Please bring your wreaths up
and place them behind your photos.

822
00:35:21,480 --> 00:35:25,200
I don't know why on earth I thought
that was ever right.

823
00:35:25,240 --> 00:35:26,760
It's not even round.

824
00:35:26,800 --> 00:35:29,080
Nelly, yours is amazing.

825
00:35:29,120 --> 00:35:31,880
Thank you, lovely.
I would like to him says it's tidy.

826
00:35:31,920 --> 00:35:33,680
That would make me really happy.

827
00:35:37,240 --> 00:35:40,920
It's time to judge the bakers'
seven strand plaited wreaths.

828
00:35:40,960 --> 00:35:43,200
Well, I'm impressed.

829
00:35:43,240 --> 00:35:45,880
He might not be impressed
but I'm impressed.

830
00:35:45,920 --> 00:35:49,200
Paul and Prue are looking
for clearly defined plaits,

831
00:35:49,240 --> 00:35:50,720
a hole in the centre,

832
00:35:50,760 --> 00:35:54,200
a smooth glazed crust
and a beautifully even crumb,

833
00:35:54,240 --> 00:35:58,040
and they have no idea
whose is whose.

834
00:35:58,080 --> 00:36:00,680
OK, let's start with this one.

835
00:36:00,720 --> 00:36:03,640
One of the criteria we're looking
for is a hole in the middle,

836
00:36:03,680 --> 00:36:06,400
but it's just one big fancy looking
cottage loaf, really.

837
00:36:06,440 --> 00:36:07,760
It's got a shine on it, though.

838
00:36:07,800 --> 00:36:09,440
Yeah, it's a good colour.

839
00:36:09,480 --> 00:36:11,600
It's a bit tight inside.

840
00:36:11,640 --> 00:36:15,000
Not proved enough. Yeah.
But it's baked.

841
00:36:15,040 --> 00:36:16,960
This one's not too bad.

842
00:36:17,000 --> 00:36:19,520
It's got a good glaze
and it has got a hole in the middle.

843
00:36:19,560 --> 00:36:20,960
It lost its way a bit here.

844
00:36:21,000 --> 00:36:22,960
When you're rolling out these
strands,

845
00:36:23,000 --> 00:36:25,800
sometimes if they're not even, you
get irregular shapes

846
00:36:25,840 --> 00:36:27,120
but that's well baked, actually.

847
00:36:27,160 --> 00:36:28,320
Yeah, it's lighter.

848
00:36:28,360 --> 00:36:31,720
It's springy but it's not
so resistant.

849
00:36:31,760 --> 00:36:33,560
Now this one's lost its way.

850
00:36:33,600 --> 00:36:37,640
There's just no definition in it
at all. But the bake's OK.

851
00:36:37,680 --> 00:36:39,840
Yeah. I think that's nice bread.

852
00:36:39,880 --> 00:36:44,200
Hmm. Moving on to this, again it has
lost some of the definition.

853
00:36:44,240 --> 00:36:47,680
And it's a bit soft.
And it's a bit pale. Hmm.

854
00:36:47,720 --> 00:36:50,720
It tastes OK.
It's just it wasn't proved enough.

855
00:36:50,760 --> 00:36:52,840
I don't think it's too bad, this.

856
00:36:52,880 --> 00:36:54,080
It's a nice strong colour.

857
00:36:54,120 --> 00:36:57,720
It feels lighter
but the plait's lost its way a bit.

858
00:36:57,760 --> 00:36:59,600
It's a little uneven.

859
00:36:59,640 --> 00:37:01,960
Bake on it's pretty good.

860
00:37:02,000 --> 00:37:03,800
Hmm. It's quite a nice texture,
isn't it?

861
00:37:03,840 --> 00:37:06,160
Mm. OK, moving on to this one.

862
00:37:06,200 --> 00:37:08,160
The plaiting's not bad.

863
00:37:08,200 --> 00:37:11,160
It is a nice looking loaf.
It's nice and soft.

864
00:37:11,200 --> 00:37:13,120
It's decent.

865
00:37:13,160 --> 00:37:15,600
I like this.
Someone's plaited before.

866
00:37:15,640 --> 00:37:17,280
It's got a plaited belt.

867
00:37:17,320 --> 00:37:18,760
To cover up the join. Yeah.

868
00:37:18,800 --> 00:37:21,600
It's a lovely way of doing it.
It looks very good.

869
00:37:21,640 --> 00:37:23,800
There's definition there as well.

870
00:37:26,160 --> 00:37:27,960
I think that's a lovely texture.

871
00:37:28,000 --> 00:37:29,760
Hmm. Lovely tasting.

872
00:37:29,800 --> 00:37:31,720
Very good bread.

873
00:37:31,760 --> 00:37:33,320
Not much of a hole there.

874
00:37:33,360 --> 00:37:36,360
Plaiting's not quite long enough so
they've tried to pull it round.

875
00:37:36,400 --> 00:37:38,680
And then it's blown up.
But the definition's there.

876
00:37:38,720 --> 00:37:40,800
And the shine.

877
00:37:40,840 --> 00:37:43,440
Yes. Tastes OK.

878
00:37:43,480 --> 00:37:45,360
Moving on to this one.

879
00:37:45,400 --> 00:37:47,480
Some thin bits and some fat bits.

880
00:37:47,520 --> 00:37:50,160
But there is good definition
in this.

881
00:37:51,400 --> 00:37:54,560
It's quite a nice structure.
It's quite open.

882
00:37:54,600 --> 00:37:55,680
Nice texture. Hmm.

883
00:37:55,720 --> 00:37:57,600
I think this one is underproved.

884
00:37:57,640 --> 00:37:59,720
A good indication of that
is the tear there,

885
00:37:59,760 --> 00:38:01,920
the bread's trying
to force its way up

886
00:38:01,960 --> 00:38:04,040
and it's not quite there
so it's split.

887
00:38:04,080 --> 00:38:05,520
Not much of a glaze on that.

888
00:38:05,560 --> 00:38:09,480
It's quite soft, needed much longer
in the oven. That's not a bad crumb.

889
00:38:09,520 --> 00:38:10,760
I think that's delicious.

890
00:38:10,800 --> 00:38:12,880
They all taste good, actually. OK.

891
00:38:12,920 --> 00:38:15,360
The plaited wreaths will now
be ranked...

892
00:38:15,400 --> 00:38:17,600
That is definitely the nicest one.
It's a nice shape.

893
00:38:17,640 --> 00:38:19,440
..from worst to first.

894
00:38:19,480 --> 00:38:21,160
In tenth place is this one.

895
00:38:21,200 --> 00:38:25,200
That's me. Dylan, it's a little
uneven and underproved. OK.

896
00:38:25,240 --> 00:38:26,840
In ninth spot we have this one.

897
00:38:26,880 --> 00:38:29,200
John, great definition.
Where's the hole?

898
00:38:29,240 --> 00:38:31,040
Didn't stretch it enough.

899
00:38:31,080 --> 00:38:34,240
Christiaan is eighth,
Georgie seventh,

900
00:38:34,280 --> 00:38:36,400
Mike sixth,
Gill fifth,

901
00:38:36,440 --> 00:38:38,120
Illiyin is fourth

902
00:38:38,160 --> 00:38:39,880
and Andy is third.

903
00:38:39,920 --> 00:38:42,400
In second place we have this one.

904
00:38:44,400 --> 00:38:48,080
Sumayah, this is a really nice loaf
of bread. Good colour, very good.

905
00:38:48,120 --> 00:38:49,480
Thanks. Which means...

906
00:38:49,520 --> 00:38:51,120
In first place we have this one.

907
00:38:51,160 --> 00:38:53,840
APPLAUSE

908
00:38:57,920 --> 00:39:00,080
Nelly, you've plaited before.

909
00:39:00,120 --> 00:39:04,200
The colour, the definition,
the plaiting, very, very good.

910
00:39:04,240 --> 00:39:06,480
It's very hard for me
to take compliments

911
00:39:06,520 --> 00:39:08,680
because all my life
I wasn't good enough.

912
00:39:08,720 --> 00:39:10,920
And from Paul, the king of bread.

913
00:39:10,960 --> 00:39:13,120
Well done, Nelly. Well done, Nelly.
Thank you very much.

914
00:39:13,160 --> 00:39:15,120
That was the biggest compliment
I ever could have.

915
00:39:15,160 --> 00:39:16,800
That went worse than I thought.

916
00:39:16,840 --> 00:39:19,000
I'm just not consistent, which is
annoying cos I know

917
00:39:19,040 --> 00:39:20,720
with bread normally
I'm pretty consistent.

918
00:39:20,760 --> 00:39:22,880
I always knew that bread week
wasn't going to be my week.

919
00:39:22,920 --> 00:39:24,560
So I need to pull it out
the bag tomorrow.

920
00:39:27,760 --> 00:39:30,840
Just one final challenge before
the judges will name

921
00:39:30,880 --> 00:39:32,280
bread week's star baker

922
00:39:32,320 --> 00:39:35,520
and decide who will be leaving
the competition.

923
00:39:35,560 --> 00:39:37,880
Can we just talk about the new
Paul pat

924
00:39:37,920 --> 00:39:40,040
where you nearly get a handshake?

925
00:39:40,080 --> 00:39:42,400
Georgie, she was over the moon
with it. It's the new thing.

926
00:39:42,440 --> 00:39:43,720
It's a thing. The Paul pat.

927
00:39:43,760 --> 00:39:46,720
There's Postman Pat
and there's the Paul pat.

928
00:39:46,760 --> 00:39:49,520
They're talking about whether they'd
rather get a handshake

929
00:39:49,560 --> 00:39:51,160
or a Paul pat. Or a pat. Yeah.

930
00:39:51,200 --> 00:39:53,160
I was really surprised about
the standard yesterday,

931
00:39:53,200 --> 00:39:55,200
I was really pleasantly surprised.

932
00:39:55,240 --> 00:39:57,520
I thought the standard in the
signature was some of the best

933
00:39:57,560 --> 00:39:59,600
we've seen in bread week.
Ever? Ever. Ever.

934
00:39:59,640 --> 00:40:02,400
The gochujang flavour inside
Dylan's rolls, that was ingenious,

935
00:40:02,440 --> 00:40:04,280
but then in the technical
he came last.

936
00:40:04,320 --> 00:40:06,320
I mean, it was very tight in
the technical.

937
00:40:06,360 --> 00:40:07,440
No-one got it perfect.

938
00:40:07,480 --> 00:40:09,880
I think, uh,
Nelly was the closest to it.

939
00:40:09,920 --> 00:40:11,640
Yes. I think she did
a really good job.

940
00:40:11,680 --> 00:40:13,160
Exactly, and that put her ahead.

941
00:40:13,200 --> 00:40:15,280
I think John might be feeling
a little bit nervous.

942
00:40:15,320 --> 00:40:17,080
He was second to last
in the technical

943
00:40:17,120 --> 00:40:19,680
and he was right down at the bottom
for me in the signature.

944
00:40:19,720 --> 00:40:20,840
Because of the air hole.

945
00:40:20,880 --> 00:40:23,200
Usually he does something that
saves him.

946
00:40:23,240 --> 00:40:25,120
He just has to not come last,
right? To stay.

947
00:40:25,160 --> 00:40:28,760
You can't have a weak week. Uh,
and if you do you could go,

948
00:40:28,800 --> 00:40:31,080
and that, and he's one of the
stronger bakers.

949
00:40:31,120 --> 00:40:33,560
So glad it's not the same
for us otherwise we'd all be gone.

950
00:40:39,000 --> 00:40:42,680
Right, bakers, time for your bread
week show stopper challenge.

951
00:40:42,720 --> 00:40:47,560
The judges would love you
to make a bread cornucopia display.

952
00:40:47,600 --> 00:40:50,680
Or a horn of plenty,
as it's widely known.

953
00:40:50,720 --> 00:40:54,600
Your horn must be beautifully
shaped. Like Paul's.

954
00:40:54,640 --> 00:40:57,880
And have at least two
different breads inside.

955
00:40:57,920 --> 00:41:01,160
You have a staggering four hours
and 30 minutes.

956
00:41:01,200 --> 00:41:02,320
On your marks.

957
00:41:02,360 --> 00:41:03,480
Get set.

958
00:41:03,520 --> 00:41:06,280
B to the A to the K to the E. Bake!

959
00:41:06,320 --> 00:41:08,480
Here we go.

960
00:41:08,520 --> 00:41:11,320
Traditionally, a cornucopia
is a horn-shaped basket

961
00:41:11,360 --> 00:41:13,800
overflowing with fruits
and vegetables,

962
00:41:13,840 --> 00:41:17,360
but today the judges are expecting
an abundance of breads.

963
00:41:17,400 --> 00:41:20,120
Yeah, we've got a massive production
line on the go today.

964
00:41:20,160 --> 00:41:22,080
Everyone's like bang, bang, bang,

965
00:41:22,120 --> 00:41:24,320
get these doughs done,
get 'em proving.

966
00:41:24,360 --> 00:41:28,160
To produce their cornucopias,
the bakers will need to shape

967
00:41:28,200 --> 00:41:30,040
their dough around formers.

968
00:41:30,080 --> 00:41:32,960
Calling Mike - too-too-doo-doo.

969
00:41:33,000 --> 00:41:34,680
Sorry, say that again?

970
00:41:37,880 --> 00:41:39,920
Now this is quite a tricky challenge

971
00:41:39,960 --> 00:41:41,760
because they have to make
the cornucopia

972
00:41:41,800 --> 00:41:44,200
and it has to be fairly big,
because you've got to think

973
00:41:44,240 --> 00:41:45,840
of all those breads they're going
to put inside.

974
00:41:45,880 --> 00:41:48,800
But what's tricky is the whole bulk
of the horn itself

975
00:41:48,840 --> 00:41:52,240
needs to be solid, cos you don't
want it to collapse in the oven.

976
00:41:52,280 --> 00:41:55,840
Inside the cornucopia, we want at
least two other kind of breads.

977
00:41:55,880 --> 00:41:57,480
They can be sweet or savoury.

978
00:41:57,520 --> 00:42:01,880
But we want something really
original and delicious

979
00:42:01,920 --> 00:42:05,480
and which shows us their bread
making skills.

980
00:42:05,520 --> 00:42:07,920
I need to make sure I don't
underprove them this time

981
00:42:07,960 --> 00:42:09,400
after yesterday's comments.

982
00:42:09,440 --> 00:42:10,600
We've given the bakers four

983
00:42:10,640 --> 00:42:12,680
and a half hours
to complete this cornucopia

984
00:42:12,720 --> 00:42:15,240
and they're going to need every
single minute of that

985
00:42:15,280 --> 00:42:17,200
to be able to produce
what we want,

986
00:42:17,240 --> 00:42:20,360
which is an amazing look,
fantastic flavours

987
00:42:20,400 --> 00:42:23,520
and a real display
of their workmanship.

988
00:42:23,560 --> 00:42:26,120
Good morning, Gill.
Good morning.

989
00:42:26,160 --> 00:42:28,320
So, Gill, tell us about
your cornucopia.

990
00:42:28,360 --> 00:42:31,360
So my cornucopia is a celebration
of my Devonshire holidays.

991
00:42:31,400 --> 00:42:32,960
Ooh.

992
00:42:33,000 --> 00:42:36,080
Gill's seaside-themed cornucopia
will contain all the flavours

993
00:42:36,120 --> 00:42:37,720
of her favourite summer holiday.

994
00:42:37,760 --> 00:42:41,480
Onion and bacon plaits to represent
her bacon buttie breakfasts,

995
00:42:41,520 --> 00:42:42,640
beer bread mini loaves

996
00:42:42,680 --> 00:42:45,480
and Devonshire splits filled
with strawberries and cream.

997
00:42:45,520 --> 00:42:47,640
That's basically my holiday
in a nutshell.

998
00:42:47,680 --> 00:42:49,960
Love it. Bacon, beer and cream teas.

999
00:42:50,000 --> 00:42:51,760
Wow.

1000
00:42:51,800 --> 00:42:53,560
Where have you been all my life?

1001
00:42:55,280 --> 00:42:58,360
Andy is also dedicating his bake
to a memorable holiday.

1002
00:42:58,400 --> 00:43:02,360
The Mrs took me to New York
on my 40th birthday.

1003
00:43:02,400 --> 00:43:04,120
Basically I had a fantastic time,

1004
00:43:04,160 --> 00:43:07,200
the best pizza I ever eaten
was like, uh, in New York.

1005
00:43:07,240 --> 00:43:09,160
So them flavours coming into it.

1006
00:43:09,200 --> 00:43:11,200
It's going to be booming.

1007
00:43:11,240 --> 00:43:13,440
Andy will be making
pizza style buns,

1008
00:43:13,480 --> 00:43:16,120
cinnamon pretzels
and focaccia muffins.

1009
00:43:16,160 --> 00:43:18,400
All contained within his brightly
painted horn.

1010
00:43:18,440 --> 00:43:20,280
Do you know what's amazing, I think?

1011
00:43:20,320 --> 00:43:22,840
And you should pat yourself
on the back.

1012
00:43:22,880 --> 00:43:26,120
You started again and came third
in the technical.

1013
00:43:26,160 --> 00:43:28,400
I know. I was very impressed by
that.

1014
00:43:28,440 --> 00:43:32,120
Do you know why I done that,
just give them all a chance.

1015
00:43:32,160 --> 00:43:33,880
He's given them a chance.

1016
00:43:33,920 --> 00:43:35,200
Hello, John.

1017
00:43:35,240 --> 00:43:36,800
Good morning. Hello, John.

1018
00:43:36,840 --> 00:43:38,760
So tell us about your cornucopia.

1019
00:43:38,800 --> 00:43:42,040
So my horn of plenty is
celebrating Pride.

1020
00:43:42,080 --> 00:43:44,720
Um, so the horn is in
the Pride colours.

1021
00:43:44,760 --> 00:43:47,080
Love it.
Like the Pride flag.

1022
00:43:47,120 --> 00:43:50,560
Filled with lemon and ginger buns
and cinnamon raisin bagels,

1023
00:43:50,600 --> 00:43:52,840
John is hoping to do himself
proud today

1024
00:43:52,880 --> 00:43:55,120
with his rainbow cornucopia.

1025
00:43:55,160 --> 00:43:57,880
That's a very nice shape of
a cornucopia, isn't it?

1026
00:43:57,920 --> 00:44:00,800
Yeah. I'm looking around and people
have got very big horns

1027
00:44:00,840 --> 00:44:01,920
compared to mine, but...

1028
00:44:01,960 --> 00:44:04,320
It's not, it's not about
the size, babe. Exactly.

1029
00:44:04,360 --> 00:44:05,680
It's about what you do with it.

1030
00:44:05,720 --> 00:44:08,840
Absolutely.
I've never had a problem before.

1031
00:44:11,080 --> 00:44:14,360
Whilst John is hoping pride
doesn't come before a fall.

1032
00:44:14,400 --> 00:44:16,000
Paul likes my flavours,

1033
00:44:16,040 --> 00:44:17,720
he thinks the idea is great,

1034
00:44:17,760 --> 00:44:19,320
so it's just about executing
it now.

1035
00:44:19,360 --> 00:44:21,480
Sumayah is hoping some very special
recipes

1036
00:44:21,520 --> 00:44:22,960
will stand her in good stead.

1037
00:44:23,000 --> 00:44:28,240
So my cornucopia is inspired by just
recipes passed down from like

1038
00:44:28,280 --> 00:44:30,000
friends and family and stuff.

1039
00:44:30,040 --> 00:44:31,360
It's a bit uncreative.

1040
00:44:31,400 --> 00:44:34,600
What are you grateful for?
Uh, friends and family.

1041
00:44:34,640 --> 00:44:39,080
Sumayah will be serving up cinnamon
and star anise Mexican concha bread

1042
00:44:39,120 --> 00:44:43,080
and a Middle Eastern fatayer bread
filled with feta, dill and parsley,

1043
00:44:43,120 --> 00:44:47,200
all contained within an intricately
decorated spiced cornucopia.

1044
00:44:47,240 --> 00:44:49,400
So this is my cornucopia dough

1045
00:44:49,440 --> 00:44:53,880
and it's flavoured with, like, sumac
and paprika, cayenne.

1046
00:44:53,920 --> 00:44:56,360
I'm wrapping this flat sheet
of dough around it.

1047
00:44:56,400 --> 00:44:58,680
The whole thing? Yeah, and then I'm
going to make a lattice

1048
00:44:58,720 --> 00:44:59,960
and cut it into strips.

1049
00:45:00,000 --> 00:45:02,360
OK that... Yeah, that sounds
interesting. Yeah, like that.

1050
00:45:02,400 --> 00:45:03,760
OK. Well done, darling, good luck.

1051
00:45:03,800 --> 00:45:06,000
Good luck, thank you. Thank you.

1052
00:45:06,040 --> 00:45:08,720
Using formers will ensure the
colossal cornucopias

1053
00:45:08,760 --> 00:45:10,280
hold their shape in the oven.

1054
00:45:10,320 --> 00:45:11,400
I think I'm going to roll it up.

1055
00:45:11,440 --> 00:45:13,920
I think that's the best course
of action.

1056
00:45:13,960 --> 00:45:17,000
I am wrapping my cornucopia
like a mummy.

1057
00:45:17,040 --> 00:45:20,280
However they decide to approach
the design and construction...

1058
00:45:20,320 --> 00:45:22,080
I also don't have braids
or anything.

1059
00:45:22,120 --> 00:45:24,200
I'm just doing black
and white stripes.

1060
00:45:24,240 --> 00:45:28,440
..every join must be robust if
the bakers are to avoid collapse.

1061
00:45:28,480 --> 00:45:31,080
So you can see at the bottom I've
got, like, the gaps are too big.

1062
00:45:31,120 --> 00:45:33,440
So I just need to bring them
together a little bit more.

1063
00:45:33,480 --> 00:45:35,520
I'm definitely hoping that
the horn holds its shape.

1064
00:45:35,560 --> 00:45:37,080
The whole horn is going
to be plaited

1065
00:45:37,120 --> 00:45:40,160
and that's sort of my decoration.
I love plaiting dough.

1066
00:45:40,200 --> 00:45:42,000
I learnt taking my sister
to pony club

1067
00:45:42,040 --> 00:45:44,840
and plaiting the tail of her pony.

1068
00:45:44,880 --> 00:45:47,640
Mike's plaited horn will be filled
with herbed olive

1069
00:45:47,680 --> 00:45:48,920
and cheddar twists,

1070
00:45:48,960 --> 00:45:52,840
cheese, tomato, basil and bacon
twists and rosemary fougasse.

1071
00:45:52,880 --> 00:45:54,560
Why did I choose to plait?

1072
00:45:54,600 --> 00:45:56,440
Especially after we had plaiting
technical yesterday.

1073
00:45:56,480 --> 00:45:58,000
Plaiting yesterday. I was like...

1074
00:45:58,040 --> 00:46:00,160
Did you see how fast Paul
was plaiting? Oh, my God.

1075
00:46:00,200 --> 00:46:02,040
Watching him handle dough is...

1076
00:46:02,080 --> 00:46:05,240
Is quite a treat.
That's what this show's all about.

1077
00:46:05,280 --> 00:46:07,560
You just want to see Paul Hollywood

1078
00:46:07,600 --> 00:46:10,640
in gold wrestling pants
handling dough.

1079
00:46:13,120 --> 00:46:16,600
The horn itself, it's quite
a basic dough recipe

1080
00:46:16,640 --> 00:46:18,040
but with rosemary.

1081
00:46:18,080 --> 00:46:19,680
It's massive!

1082
00:46:19,720 --> 00:46:20,880
It's a show stopper.

1083
00:46:20,920 --> 00:46:21,920
It certainly is.

1084
00:46:21,960 --> 00:46:24,640
Georgie's supersize cornucopia
will be filled

1085
00:46:24,680 --> 00:46:27,600
with pumpkin and pecan buns,
chocolate and hazelnut babka,

1086
00:46:27,640 --> 00:46:32,040
tahini swirls and decorated
with autumnal leaves and mice.

1087
00:46:32,080 --> 00:46:34,000
So have you got mice in your house?

1088
00:46:34,040 --> 00:46:35,920
There's mice in the garden.
Yeah.

1089
00:46:35,960 --> 00:46:38,560
And there's rats in the roof.
Love it. Love it.

1090
00:46:38,600 --> 00:46:40,560
Because we're in the countryside you
just can't get rid of them.

1091
00:46:40,600 --> 00:46:42,720
You can't get rid of them. There's
just no way, so it's just pointless

1092
00:46:42,760 --> 00:46:44,600
so you might as well just embrace
them. Just live with them.

1093
00:46:44,640 --> 00:46:46,880
Just my little friends.
I love animals.

1094
00:46:46,920 --> 00:46:50,680
Georgie isn't the only baker paying
tribute to her furry friends.

1095
00:46:50,720 --> 00:46:53,720
Hello. Hi. It's like
you made Tim Burton's horn.

1096
00:46:53,760 --> 00:46:55,000
Yeah. Love it.

1097
00:46:55,040 --> 00:46:56,280
Well, it's meant to be a cat tail.

1098
00:46:56,320 --> 00:46:58,000
Have you got a cat?

1099
00:46:58,040 --> 00:47:00,200
I've got two cats, yeah. Have you?

1100
00:47:00,240 --> 00:47:02,480
Yeah. Two cats, one dog. She's new.

1101
00:47:02,520 --> 00:47:04,800
I didn't really want her,
to be honest.

1102
00:47:04,840 --> 00:47:06,160
It sounds harsh but I...

1103
00:47:06,200 --> 00:47:10,000
She might be watching this!
"Dylan! Oh!"

1104
00:47:10,040 --> 00:47:11,760
Yeah, now we have her I really
Like her.

1105
00:47:11,800 --> 00:47:15,040
"Please! I heard what you said on
the baking show!"

1106
00:47:15,080 --> 00:47:17,560
Inside the belly of Dylan's cat
cornucopia

1107
00:47:17,600 --> 00:47:20,120
will sit amaretto creme brulee
doughnuts,

1108
00:47:20,160 --> 00:47:21,680
maple bacon cinnamon knots

1109
00:47:21,720 --> 00:47:24,840
and a country loaf accompanied by
whipped bone marrow.

1110
00:47:24,880 --> 00:47:26,640
I'm going to tell you a secret now.

1111
00:47:26,680 --> 00:47:29,880
What? Earlier on Paul said
your signature was ingenious.

1112
00:47:29,920 --> 00:47:31,120
Really? Just saying.

1113
00:47:31,160 --> 00:47:32,200
Oh, that's quite cool.

1114
00:47:32,240 --> 00:47:34,600
Yeah. I thought I'd give you that
little boost. Good luck.

1115
00:47:34,640 --> 00:47:36,520
Cheers, Noel.

1116
00:47:36,560 --> 00:47:39,320
As the supersized show stoppers hit
the ovens...

1117
00:47:39,360 --> 00:47:40,880
Please fit.

1118
00:47:40,920 --> 00:47:43,760
Let's just hope it doesn't
melt off.

1119
00:47:43,800 --> 00:47:46,840
..the bakers' attention can now
turn to the bounty of breads

1120
00:47:46,880 --> 00:47:48,320
that will fill their horns.

1121
00:47:48,360 --> 00:47:52,120
I've got like so many bakes to do
now. Really have got to push on.

1122
00:47:52,160 --> 00:47:54,720
So this is the bacon going into
the onion bread now.

1123
00:47:54,760 --> 00:47:58,480
So this is just my cinnamon bagel
dough. It smells delicious.

1124
00:47:58,520 --> 00:48:00,280
These are little pumpkins.

1125
00:48:00,320 --> 00:48:04,000
While I am finishing off these,
I'm starting off the next dough.

1126
00:48:04,040 --> 00:48:07,320
This is the poppy seed one
with sugar, orange

1127
00:48:07,360 --> 00:48:10,560
and a little bit butter
I'm going to put now.

1128
00:48:10,600 --> 00:48:11,960
That's a lot of poppy seeds.

1129
00:48:12,000 --> 00:48:14,680
Yes, and you're going to love
it. Hopefully.

1130
00:48:14,720 --> 00:48:17,240
Nelly's hoping to build on her bread
week success

1131
00:48:17,280 --> 00:48:20,400
with a potato and onion bread horn
which will be overflowing

1132
00:48:20,440 --> 00:48:22,640
with her poppy seed
and orange samosas,

1133
00:48:22,680 --> 00:48:25,880
walnut wreaths
and sweet cream cheese buns.

1134
00:48:25,920 --> 00:48:28,360
How did it feel to come first in
the technical?

1135
00:48:28,400 --> 00:48:30,320
You cried, didn't you? Yeah.

1136
00:48:30,360 --> 00:48:32,040
Do you cry quite a lot? No.

1137
00:48:32,080 --> 00:48:34,280
I won't cry but tomorrow I'll go
to a cave

1138
00:48:34,320 --> 00:48:36,640
and scream for an hour and a half.

1139
00:48:36,680 --> 00:48:38,800
Until all the bats
fly out of the cave.

1140
00:48:38,840 --> 00:48:41,760
And then when you see the bats in
the sky, it'll form your name.

1141
00:48:41,800 --> 00:48:43,280
"Nelly number one." Aww.

1142
00:48:43,320 --> 00:48:44,720
What do you think about that?

1143
00:48:44,760 --> 00:48:47,520
You've got one in your hair,
actually. Good luck.

1144
00:48:49,600 --> 00:48:51,680
Illiyin, good morning.

1145
00:48:51,720 --> 00:48:53,200
Good morning. How are you?

1146
00:48:53,240 --> 00:48:55,800
Good. Right, tell us all about
your cornucopia.

1147
00:48:55,840 --> 00:48:58,040
So the sort of theme for mine
is all about like family

1148
00:48:58,080 --> 00:49:01,720
and coming together, so each of the
buns and the cornucopia itself

1149
00:49:01,760 --> 00:49:05,120
will be sort of braided
so all of it is about togetherness.

1150
00:49:05,160 --> 00:49:08,040
Illiyin's plaited cornucopia
will be filled with feta,

1151
00:49:08,080 --> 00:49:09,800
parsley and harissa wreaths,

1152
00:49:09,840 --> 00:49:12,120
jalapeno and sundried tomato babka

1153
00:49:12,160 --> 00:49:15,320
and a halloumi, coriander
and olive knotted bun.

1154
00:49:15,360 --> 00:49:17,840
Do you eat bread
with halloumi quite a bit? Yeah.

1155
00:49:17,880 --> 00:49:20,720
If you ever try it at home again,
just do halloumi...

1156
00:49:20,760 --> 00:49:22,520
Yeah. ..and dried mint.

1157
00:49:22,560 --> 00:49:23,800
Should I have done that today?

1158
00:49:23,840 --> 00:49:25,920
I'm not saying you should've done
that today.

1159
00:49:25,960 --> 00:49:28,560
But I'm saying next time you try it
at home, try it. It's delicious.

1160
00:49:28,600 --> 00:49:30,160
OK. No, it's really good. Thank you.

1161
00:49:30,200 --> 00:49:31,680
No worries. Thank you. Thank you.

1162
00:49:31,720 --> 00:49:33,960
He's kind of given me a bit
of an idea.

1163
00:49:34,000 --> 00:49:38,080
Like, ooh, maybe I could add
a little tiny bit of mint to that.

1164
00:49:38,120 --> 00:49:40,000
Christiaan, good morning. Hello.

1165
00:49:40,040 --> 00:49:43,040
Good morning, good morning, good
morning. How are you?

1166
00:49:43,080 --> 00:49:45,440
Right, Christiaan, tell us all about
your cornucopia. What you doing?

1167
00:49:45,480 --> 00:49:47,080
So this is my orchid bun.

1168
00:49:47,120 --> 00:49:49,600
I've themed it around like one
of my favourite like things

1169
00:49:49,640 --> 00:49:52,080
to do on like a spring afternoon,
which is go into like

1170
00:49:52,120 --> 00:49:55,680
the British countryside. Go and look
at the wild flowers. Nice.

1171
00:49:55,720 --> 00:49:58,200
Christiaan's floral themed
cornucopia will be filled

1172
00:49:58,240 --> 00:50:00,280
with garlic and stilton
bread orchids

1173
00:50:00,320 --> 00:50:04,360
and rose-shaped sweet buns filled
with strawberry and cardamom jam.

1174
00:50:04,400 --> 00:50:07,160
I like the idea of the flavours.
It's about how it's going to look

1175
00:50:07,200 --> 00:50:09,240
as well so it's all about the
decoration. Yeah.

1176
00:50:09,280 --> 00:50:11,760
But sounds good. Yeah. You sound
confident. Well...

1177
00:50:11,800 --> 00:50:13,640
Yeah, I'm sure it'll...
We'll see.

1178
00:50:13,680 --> 00:50:15,080
Good luck. Thank you very much.

1179
00:50:15,120 --> 00:50:17,960
Thank you very much.
Thank you, guys. Thank you.

1180
00:50:18,000 --> 00:50:21,400
Bakers, you are halfway through.

1181
00:50:21,440 --> 00:50:22,920
W...

1182
00:50:22,960 --> 00:50:25,880
Two hours and 15 minutes left.

1183
00:50:25,920 --> 00:50:28,400
Wu... Wu...

1184
00:50:28,440 --> 00:50:32,520
With the cornucopias taking up all
the oven space...

1185
00:50:32,560 --> 00:50:34,120
Looking good. I'm happy.

1186
00:50:34,160 --> 00:50:37,160
..the bakers need to ensure their
other breads are prepped

1187
00:50:37,200 --> 00:50:40,440
and ready to hit the oven as soon as
the cornucopias come out.

1188
00:50:40,480 --> 00:50:42,600
Right, I really need
to crack on here now.

1189
00:50:42,640 --> 00:50:44,280
So this is the concha topping,

1190
00:50:44,320 --> 00:50:46,560
which is basically like
a sweet biscuit

1191
00:50:46,600 --> 00:50:50,840
and when it bakes it should like
melt and crack.

1192
00:50:50,880 --> 00:50:53,440
But there's a problem
with John's bagels.

1193
00:50:53,480 --> 00:50:54,760
They don't normally sink.

1194
00:50:54,800 --> 00:50:57,560
Normally they float
pretty, uh, well.

1195
00:50:57,600 --> 00:51:02,200
I make bagels all the time.
And they've never sank. Ever.

1196
00:51:02,240 --> 00:51:03,280
Hello, darling.

1197
00:51:03,320 --> 00:51:05,040
I'm not having a good day.

1198
00:51:05,080 --> 00:51:06,800
My bagels aren't rising.

1199
00:51:06,840 --> 00:51:09,680
So I make bagels all the time. John.
I could absolutely cry for you.

1200
00:51:09,720 --> 00:51:12,040
Because you've done,
you're just, you smashed it.

1201
00:51:12,080 --> 00:51:13,960
I know. What do you think, it's just
it's bread week?

1202
00:51:14,000 --> 00:51:16,600
I think it's just this week. Please
don't get upset. Don't make me cry.

1203
00:51:16,640 --> 00:51:20,400
Don't get upset, please.
Don't get upset, babes.

1204
00:51:20,440 --> 00:51:22,440
Don't, don't get upset.

1205
00:51:22,480 --> 00:51:23,520
Thanks.

1206
00:51:23,560 --> 00:51:27,920
It's all right. It's just bread.
Mwah. It's just bread.

1207
00:51:27,960 --> 00:51:29,800
Yeah. Thanks.
I just want to hug ya.

1208
00:51:29,840 --> 00:51:32,040
Can I just have a minute? Yeah.

1209
00:51:32,080 --> 00:51:33,560
Oh, John.

1210
00:51:33,600 --> 00:51:36,120
Oh, that breaks my heart now.

1211
00:51:45,960 --> 00:51:47,720
Can I just say something? Come here.

1212
00:51:47,760 --> 00:51:50,160
When I did Strictly,
right, it was a dancer.

1213
00:51:50,200 --> 00:51:52,040
Yeah. And I knew I was going,

1214
00:51:52,080 --> 00:51:54,360
I knew like in my heart I was going.
Yeah.

1215
00:51:54,400 --> 00:51:59,400
But Alijaz looked at me and went,
"She can still fall over."

1216
00:51:59,440 --> 00:52:01,600
So I'm looking at you now

1217
00:52:01,640 --> 00:52:04,040
and going,
someone could still burn it.

1218
00:52:04,080 --> 00:52:07,120
I know. Go and hold
your head up high. I am.

1219
00:52:07,160 --> 00:52:09,720
Bake. Enjoy yourself. Have a laugh.
And someone could still fall over.

1220
00:52:09,760 --> 00:52:12,160
No!

1221
00:52:12,200 --> 00:52:14,600
It's come off.

1222
00:52:14,640 --> 00:52:16,760
It's first time it's done it,

1223
00:52:16,800 --> 00:52:19,600
I've done it four times.
Never had a problem with it.

1224
00:52:24,400 --> 00:52:25,600
How long's left?

1225
00:52:25,640 --> 00:52:28,200
How long have we got to persevere
this for?

1226
00:52:28,240 --> 00:52:29,280
Right, breathe.

1227
00:52:29,320 --> 00:52:31,400
Bakers, you've got one hour left.

1228
00:52:31,440 --> 00:52:35,080
As the horns come out, it's
the moment of truth for the bakers.

1229
00:52:35,120 --> 00:52:37,760
Yeah, happy with that.
Back on track.

1230
00:52:37,800 --> 00:52:41,720
My squiggles have smushed
a little bit, but that,

1231
00:52:41,760 --> 00:52:43,960
you're in the hands of
the baking gods for those.

1232
00:52:44,000 --> 00:52:47,320
And whilst most have survived
the oven unscathed...

1233
00:52:47,360 --> 00:52:48,480
Yeah, I'm happy with it.

1234
00:52:48,520 --> 00:52:50,440
Now I just need to let it cool
a bit.

1235
00:52:50,480 --> 00:52:52,800
..Andy's has structural issues.

1236
00:52:52,840 --> 00:52:54,520
Oh, shoot.

1237
00:52:54,560 --> 00:52:58,120
What I didn't want to happen then
has happened.

1238
00:52:58,160 --> 00:52:59,440
Hmm.

1239
00:52:59,480 --> 00:53:03,040
With at least two different breads
needed to fill their cornucopias...

1240
00:53:03,080 --> 00:53:04,720
They are not going to rise properly.

1241
00:53:04,760 --> 00:53:08,760
..the bakers now face a race against
time to prepare their bounty.

1242
00:53:08,800 --> 00:53:10,320
So they're going in for ten minutes

1243
00:53:10,360 --> 00:53:11,960
and I'm moving on to
the babkas next.

1244
00:53:12,000 --> 00:53:14,280
OK, right.

1245
00:53:14,320 --> 00:53:15,920
So this is the lemon
and ginger buns.

1246
00:53:15,960 --> 00:53:17,720
My hand is normally pretty steady,

1247
00:53:17,760 --> 00:53:20,640
but today could be all over
the place.

1248
00:53:20,680 --> 00:53:22,760
Bit like, bit like the day.

1249
00:53:24,360 --> 00:53:27,360
I'm doing amaretto, like,
creme brulee doughnuts

1250
00:53:27,400 --> 00:53:29,320
so they're going to have like
a crispy caramel on top.

1251
00:53:29,360 --> 00:53:30,680
Is it really hot, that?

1252
00:53:30,720 --> 00:53:33,840
Well, that is probably about
150 degrees Celsius.

1253
00:53:33,880 --> 00:53:35,240
Shall I keep my distance?

1254
00:53:35,280 --> 00:53:37,800
This is all I've got, Dylan.
This is all I've got.

1255
00:53:39,920 --> 00:53:43,000
These cheek bones, if this goes
I've got nothing.

1256
00:53:45,200 --> 00:53:48,040
Bakers, you have 15 minutes left.

1257
00:53:48,080 --> 00:53:50,040
Need to hurry up.

1258
00:53:50,080 --> 00:53:52,920
Oh, tahini out.

1259
00:53:52,960 --> 00:53:56,160
A few of the knots are broken
which is a bit annoying.

1260
00:53:56,200 --> 00:53:58,840
Are you ready to see these
terrible bagels?

1261
00:53:58,880 --> 00:54:01,240
Oh, my God.
They're just a disaster.

1262
00:54:01,280 --> 00:54:05,880
They're a bit uneven, but I know
they're going to taste fine.

1263
00:54:05,920 --> 00:54:10,080
Dunking the pretzels
in cinnamon and sugar.

1264
00:54:10,120 --> 00:54:14,280
Yeah, that's whipped bone marrow.
Oh, that looks so good, doesn't it?

1265
00:54:14,320 --> 00:54:15,880
Yeah, it is meaty butter.

1266
00:54:15,920 --> 00:54:19,480
I'm going to fill the pumpkins
with the creme pat.

1267
00:54:19,520 --> 00:54:23,040
So it's a lemon and ginger syrup
just to give it a glaze.

1268
00:54:23,080 --> 00:54:25,640
This is my orchid bun.

1269
00:54:25,680 --> 00:54:27,480
Just got to chill out, man.

1270
00:54:27,520 --> 00:54:30,720
Chill out, it'll all be all right
on the night.

1271
00:54:30,760 --> 00:54:34,040
These are my little dinosaur spikes
for the Jurassic coastline.

1272
00:54:34,080 --> 00:54:36,920
Bakers, you have five minutes left.

1273
00:54:36,960 --> 00:54:40,080
I'm just painting some bronze on
to some of the leaves.

1274
00:54:40,120 --> 00:54:42,240
Everything's out of the oven.

1275
00:54:42,280 --> 00:54:43,320
Which is good.

1276
00:54:43,360 --> 00:54:46,600
Now I just need to start
putting stuff in.

1277
00:54:48,320 --> 00:54:49,520
Fudge.

1278
00:54:53,200 --> 00:54:56,320
I'd love to just shove them in
the bin rather than at the back.

1279
00:54:56,360 --> 00:54:59,160
Tissue, tissue, tissues.

1280
00:54:59,200 --> 00:55:02,720
OK, bakers, your time is up.

1281
00:55:02,760 --> 00:55:04,080
Thank God.

1282
00:55:04,120 --> 00:55:05,840
Please step away from your bakes.

1283
00:55:05,880 --> 00:55:09,280
APPLAUSE
Well done, everyone.

1284
00:55:10,760 --> 00:55:13,920
Yeah, it's all right,
it's all right. It's not awful.

1285
00:55:20,760 --> 00:55:24,440
It's judgment time for
the bakers' cornucopias.

1286
00:55:24,480 --> 00:55:27,360
Nelly, would you like to bring up
your show stopper, please?

1287
00:55:27,400 --> 00:55:28,400
Yes.

1288
00:55:33,800 --> 00:55:36,200
Well, straight off I think
the cornucopia's amazing.

1289
00:55:36,240 --> 00:55:37,960
The detail on there's incredible.

1290
00:55:38,000 --> 00:55:41,200
Thank you. And you've got a
continuity in colour as well.

1291
00:55:41,240 --> 00:55:42,760
I think they look great.

1292
00:55:42,800 --> 00:55:45,640
Yeah. Looks lovely.
Let's have a look at one of these.

1293
00:55:45,680 --> 00:55:48,640
Yeah, that's a poppy seed,
orange filling.

1294
00:55:48,680 --> 00:55:50,200
My God that is such a...

1295
00:55:50,240 --> 00:55:52,880
Wow, there's definitely poppy seed
in here. That's delicious.

1296
00:55:52,920 --> 00:55:54,080
That is delicious.

1297
00:55:54,120 --> 00:55:56,960
The bread texture complements
that so well as well

1298
00:55:57,000 --> 00:55:58,240
and that's the key thing for me.

1299
00:55:58,280 --> 00:56:00,200
It's nice and soft. Hmm.

1300
00:56:00,240 --> 00:56:04,320
This is my favourite. This is sweet
cheese with cinnamon and lemon

1301
00:56:04,360 --> 00:56:08,760
and on top is walnuts
and a butter crumble.

1302
00:56:08,800 --> 00:56:10,360
I like that.

1303
00:56:10,400 --> 00:56:13,160
Oh, thank you. The zest lifts it.
That is very good.

1304
00:56:13,200 --> 00:56:14,880
I might take a little bit of this.

1305
00:56:14,920 --> 00:56:16,760
Oh, this is the savoury one.

1306
00:56:16,800 --> 00:56:18,880
Yeah, uh, onion and potato.

1307
00:56:21,360 --> 00:56:22,440
Spectacular.

1308
00:56:22,480 --> 00:56:25,840
I think you've done
a really good job, Nelly. Thank you.

1309
00:56:28,560 --> 00:56:30,320
I love the cornucopia.

1310
00:56:30,360 --> 00:56:33,400
It's a classic shape and it's so big
and the colour is amazing,

1311
00:56:33,440 --> 00:56:36,160
and I love what's pouring out
the inside as well.

1312
00:56:36,200 --> 00:56:38,000
Just fantastic.

1313
00:56:38,040 --> 00:56:40,760
Let's try. This is the hazelnut.

1314
00:56:40,800 --> 00:56:42,560
Hazelnut and chocolate, yeah.

1315
00:56:45,840 --> 00:56:47,040
I love that.

1316
00:56:47,080 --> 00:56:50,400
Dough's nice and soft.
It's really sweet and chocolaty.

1317
00:56:50,440 --> 00:56:53,240
It's luxurious, isn't it?
Great job with that.

1318
00:56:53,280 --> 00:56:54,600
Let's have a look at one of these.

1319
00:56:54,640 --> 00:56:57,320
I've got pumpkin rolls filled
with a creme pat.

1320
00:57:01,080 --> 00:57:04,160
The spice levels in
the pumpkin are perfect.

1321
00:57:04,200 --> 00:57:06,840
It needed more proving
and that would've opened it up.

1322
00:57:06,880 --> 00:57:09,320
It's a bit stodgy inside. Yeah.

1323
00:57:09,360 --> 00:57:11,640
But the flavour is beautiful.

1324
00:57:11,680 --> 00:57:13,880
Great ideas and well executed.

1325
00:57:13,920 --> 00:57:14,960
Well done, Georgie.

1326
00:57:17,000 --> 00:57:20,120
I love the cornucopia. It's a real
treat on the eyes, isn't it?

1327
00:57:20,160 --> 00:57:23,080
Let's try the kalamata first,
shall we?

1328
00:57:26,800 --> 00:57:28,120
Hmm, I love it.

1329
00:57:28,160 --> 00:57:29,640
It's a good amount of olives
in there

1330
00:57:29,680 --> 00:57:31,160
and it comes through
nice and sharp.

1331
00:57:31,200 --> 00:57:35,040
And then lastly I've got fougasse
with rosemary from my garden.

1332
00:57:35,080 --> 00:57:38,560
Rosemary level is perfect.
The shape is very good.

1333
00:57:38,600 --> 00:57:40,120
The texture is not good.

1334
00:57:40,160 --> 00:57:41,720
OK. For a fougasse. Yeah.

1335
00:57:41,760 --> 00:57:43,320
But I do like the flavour.

1336
00:57:45,280 --> 00:57:47,680
I love the breads pouring out,
it looks very good.

1337
00:57:47,720 --> 00:57:49,040
Let's have a look at one of these.

1338
00:57:49,080 --> 00:57:51,960
They're filled with coriander,
spring onion,

1339
00:57:52,000 --> 00:57:54,520
touch of mint,
halloumi and kalamata olives.

1340
00:57:54,560 --> 00:57:56,400
That's delicious.

1341
00:57:56,440 --> 00:57:57,640
Thank you.

1342
00:57:57,680 --> 00:57:59,200
This is a tomato?

1343
00:57:59,240 --> 00:58:00,520
Yes, uh, it's tomato...

1344
00:58:00,560 --> 00:58:02,400
Tomato and jalapeno.
Tomato and jalapeno.

1345
00:58:02,440 --> 00:58:03,680
That's delicious.

1346
00:58:03,720 --> 00:58:05,440
That's got a nice kick
to it as well.

1347
00:58:05,480 --> 00:58:07,120
I think you've done really
well, Illiyin.

1348
00:58:08,600 --> 00:58:10,720
I think you've done a,
a really nice job there.

1349
00:58:10,760 --> 00:58:12,320
It's all neat as a pin.

1350
00:58:12,360 --> 00:58:13,520
But let's see what they taste like.

1351
00:58:13,560 --> 00:58:15,400
Shall we start with this one.
This is what, sorry?

1352
00:58:15,440 --> 00:58:17,120
Onion and bacon. I like that.

1353
00:58:17,160 --> 00:58:20,400
It's quite mild flavoured
but it's delicious.

1354
00:58:20,440 --> 00:58:22,440
Great flavour. More proving needed.

1355
00:58:22,480 --> 00:58:26,640
OK. So this is my Devonshire splits
with strawberry jam and cream.

1356
00:58:26,680 --> 00:58:28,840
That is going to be delicious.

1357
00:58:30,080 --> 00:58:31,880
That's a nice Devonshire split.

1358
00:58:31,920 --> 00:58:34,320
Very good.
I think you kept it pretty safe.

1359
00:58:34,360 --> 00:58:36,800
OK. But it's worked, though.
That's the thing. Yeah.

1360
00:58:36,840 --> 00:58:39,880
Everything you said has happened,
well done. Thank you.

1361
00:58:43,240 --> 00:58:46,680
I think the little rose flowers
look good.

1362
00:58:46,720 --> 00:58:51,200
I worry a little bit about these
cos I don't know what that is.

1363
00:58:51,240 --> 00:58:52,960
It's an orchid.

1364
00:58:53,000 --> 00:58:54,960
That's not an orchid!

1365
00:58:55,000 --> 00:58:58,000
I know what an orchid looks like,
and that's not an orchid.

1366
00:58:59,680 --> 00:59:03,120
Uh, so it's, caramelised garlic
and stilton.

1367
00:59:06,640 --> 00:59:08,400
Where's the stilton?

1368
00:59:08,440 --> 00:59:10,200
Sort of disappeared altogether.

1369
00:59:10,240 --> 00:59:12,080
There's nothing there.
Let's try this.

1370
00:59:12,120 --> 00:59:14,800
The other buns are, like,
that's sugar bread

1371
00:59:14,840 --> 00:59:17,360
and then it's got a strawberry
and cardamom jam.

1372
00:59:20,040 --> 00:59:23,840
It's delicious but that's because
it's mostly filling with no dough.

1373
00:59:23,880 --> 00:59:25,560
I really like the flavour, actually.

1374
00:59:25,600 --> 00:59:26,840
OK. I really like it.

1375
00:59:29,840 --> 00:59:32,960
I think it looks spectacular.
I love the colours.

1376
00:59:33,000 --> 00:59:35,160
So these are the conchas
which is flavoured

1377
00:59:35,200 --> 00:59:37,080
with cinnamon and star anise.

1378
00:59:41,680 --> 00:59:43,800
It's a bit boring. Mm-hm.

1379
00:59:43,840 --> 00:59:46,920
It, it needs a lot more going on
in that, right.

1380
00:59:46,960 --> 00:59:52,360
So the cornucopia is
a spiced white dough with paprika,

1381
00:59:52,400 --> 00:59:56,200
cayenne, rosemary
and a garlic butter on top.

1382
00:59:56,240 --> 00:59:58,880
Ah, paprika's worked in that,
hasn't it? I like that.

1383
00:59:58,920 --> 01:00:00,840
Thank you. That's really nice.

1384
01:00:00,880 --> 01:00:02,960
Spicy bread.
Wow! That's great.

1385
01:00:09,120 --> 01:00:12,800
I hope it tastes as good
as it looks.

1386
01:00:12,840 --> 01:00:15,400
It's exquisite.
It's really neatly done.

1387
01:00:15,440 --> 01:00:18,680
OK. The doughnuts, they have
a amaretto creme pat

1388
01:00:18,720 --> 01:00:21,320
and a, like a sugar coating on top.

1389
01:00:23,640 --> 01:00:26,760
Nothing like any doughnut
I've ever had but it's lovely.

1390
01:00:26,800 --> 01:00:28,040
Very good.

1391
01:00:28,080 --> 01:00:31,280
Hmm. I love the knot.
It looks like something special.

1392
01:00:31,320 --> 01:00:32,760
It looks expensive.

1393
01:00:32,800 --> 01:00:34,720
Yeah.

1394
01:00:34,760 --> 01:00:37,560
Yeah, it's, it's quite indulgent,
isn't it?

1395
01:00:37,600 --> 01:00:39,320
Oh, it's lovely. It's moist, soft,

1396
01:00:39,360 --> 01:00:41,880
you've got great cinnamon layers
in there. That's really nice,

1397
01:00:41,920 --> 01:00:43,120
I like that. OK.

1398
01:00:43,160 --> 01:00:44,720
Let's look at this.

1399
01:00:44,760 --> 01:00:46,240
And then we dip it in that.

1400
01:00:46,280 --> 01:00:49,960
Yeah. Nice. I've never heard of
whipping bone marrow

1401
01:00:50,000 --> 01:00:51,640
and I love bone marrow.

1402
01:00:57,520 --> 01:01:00,680
Very well done. That's a,
that's a lovely little loaf, that.

1403
01:01:00,720 --> 01:01:03,800
Crispiness is just right.
Smells lovely as well.

1404
01:01:03,840 --> 01:01:05,400
Very clever.

1405
01:01:05,440 --> 01:01:08,240
You're a decent bread baker,
aren't you, Dylan?

1406
01:01:08,280 --> 01:01:09,880
Cheers. Sure are.

1407
01:01:12,200 --> 01:01:14,560
I think the cornucopia could've been
a bit bigger.

1408
01:01:14,600 --> 01:01:16,280
There's no possibility that any

1409
01:01:16,320 --> 01:01:18,560
of those things could've got
in there to spill out

1410
01:01:18,600 --> 01:01:21,400
in that generous way. The pretzels
are not what I would think of

1411
01:01:21,440 --> 01:01:23,760
as a pretzel.
They need to be much thinner

1412
01:01:23,800 --> 01:01:25,600
and the shaping needs
to be much sharper.

1413
01:01:25,640 --> 01:01:28,040
But you've managed to achieve
probably a cinnamon bun.

1414
01:01:28,080 --> 01:01:29,680
If you'd say that's a cinnamon bun.

1415
01:01:29,720 --> 01:01:30,760
It's a cinnamon bun.

1416
01:01:30,800 --> 01:01:32,280
Right, OK.

1417
01:01:34,120 --> 01:01:37,480
We've got a pizza which is
a Detroit style pizza.

1418
01:01:40,560 --> 01:01:43,600
Once you've got past the filling
and you hit the bread,

1419
01:01:43,640 --> 01:01:45,200
it's a bit bland. Right.

1420
01:01:45,240 --> 01:01:47,160
I would've had that half
that thickness.

1421
01:01:47,200 --> 01:01:48,880
Oh, right, OK, yeah.

1422
01:01:48,920 --> 01:01:52,080
And then you've got a focaccia
with rosemary and olives.

1423
01:01:55,520 --> 01:01:57,160
It's not a focaccia, is it?

1424
01:01:57,200 --> 01:02:00,320
No. Andy, I don't have too much of a
problem with the bread,

1425
01:02:00,360 --> 01:02:01,840
I think they're all acceptable,

1426
01:02:01,880 --> 01:02:05,600
but the problem is they're called
pizza and focaccia

1427
01:02:05,640 --> 01:02:07,560
so you've got something in your
head. Yes, of course. Yeah.

1428
01:02:07,600 --> 01:02:09,920
About what you're expecting.
Of what you're expecting to have.

1429
01:02:09,960 --> 01:02:12,480
However, the cinnamon roll
is delicious.

1430
01:02:12,520 --> 01:02:15,440
Thank you. Really unusual
and I really like that. Yeah.

1431
01:02:15,480 --> 01:02:16,880
Pretzel it isn't. No.

1432
01:02:16,920 --> 01:02:20,200
But cinnamon bun it is. It's
delicious. Thank you. Thank you.

1433
01:02:22,640 --> 01:02:24,640
Well, it looks fantastic.

1434
01:02:24,680 --> 01:02:27,400
Thanks.
Love the shine, love the colour.

1435
01:02:27,440 --> 01:02:29,480
The coloured buns
look a bit boring.

1436
01:02:29,520 --> 01:02:31,800
Yeah. And as for the bagel...

1437
01:02:31,840 --> 01:02:33,080
They sunk in the water.

1438
01:02:33,120 --> 01:02:35,040
Sounds like you're overproving them.
Oh, OK.

1439
01:02:35,080 --> 01:02:37,640
So when you hit the hot water,
it forces the air and then it drops.

1440
01:02:37,680 --> 01:02:40,760
Yeah. So by the time you get them
in the oven, they're flat. Yeah.

1441
01:02:40,800 --> 01:02:44,040
It is a lemon and ginger bun.

1442
01:02:44,080 --> 01:02:46,120
Quite tight. Yeah.

1443
01:02:46,160 --> 01:02:48,400
There's not enough lemon in there.
Yeah.

1444
01:02:48,440 --> 01:02:51,240
A lot more proving
and a more interesting shape...

1445
01:02:51,280 --> 01:02:52,920
Yeah. ..would've been nice.

1446
01:02:52,960 --> 01:02:54,560
Yeah, no, absolutely.

1447
01:02:54,600 --> 01:02:57,000
Don't, I, I wouldn't even bother.

1448
01:02:57,040 --> 01:02:59,400
Use it as a frisbee.

1449
01:02:59,440 --> 01:03:00,560
You can't eat that.

1450
01:03:00,600 --> 01:03:03,960
Overall I think you've made
an impressive centrepiece.

1451
01:03:04,000 --> 01:03:05,080
Mm-hm.

1452
01:03:05,120 --> 01:03:06,160
Pity about the bagels.

1453
01:03:06,200 --> 01:03:07,880
Yeah, I totally agree.

1454
01:03:07,920 --> 01:03:10,600
It went as to be expected.

1455
01:03:10,640 --> 01:03:12,400
I was happy with how it looked.

1456
01:03:12,440 --> 01:03:16,440
But I knew coming into today,
it wasn't going to be my day.

1457
01:03:16,480 --> 01:03:18,200
One person's got to go home.

1458
01:03:18,240 --> 01:03:20,120
I just hope it ain't me.
That's it, really.

1459
01:03:20,160 --> 01:03:23,000
And I'll be totally honest I, uh,
I love everyone in there

1460
01:03:23,040 --> 01:03:24,960
but at the end of
the day I'm here for me.

1461
01:03:25,000 --> 01:03:26,440
And just hope I done enough.

1462
01:03:26,480 --> 01:03:28,800
It went way better than
I thought it would, to be honest.

1463
01:03:28,840 --> 01:03:30,240
So that was nice.

1464
01:03:30,280 --> 01:03:31,800
Well done, geez.

1465
01:03:31,840 --> 01:03:36,280
When Paul said I was a decent little
bread baker, that is wicked.

1466
01:03:36,320 --> 01:03:37,840
That is really nice, yeah.

1467
01:03:37,880 --> 01:03:39,280
Wow, what a week.

1468
01:03:39,320 --> 01:03:42,680
I think over the three challenges,
as a bread week, one of the best.

1469
01:03:42,720 --> 01:03:45,800
This lot are just very
talented bakers.

1470
01:03:45,840 --> 01:03:49,880
John and Andy both struggled during
the show stopper.

1471
01:03:49,920 --> 01:03:53,400
Hmm. Both of them knew
that they'd made mistakes.

1472
01:03:53,440 --> 01:03:56,800
Andy's focaccia just wasn't open
enough to be a proper focaccia

1473
01:03:56,840 --> 01:03:59,440
and there wasn't enough oil in it.
Or oil. It wasn't oily enough.

1474
01:03:59,480 --> 01:04:02,320
And there wasn't enough flavour
in there, really.

1475
01:04:02,360 --> 01:04:05,480
John, those buns of his, they were
a bit feeble in labour.

1476
01:04:05,520 --> 01:04:07,480
Just a round roll
with some colours on.

1477
01:04:07,520 --> 01:04:09,040
Yeah. And it, it just,

1478
01:04:09,080 --> 01:04:11,720
you could've done so much more
with that.

1479
01:04:11,760 --> 01:04:14,440
So who's vying for
the top spot at the moment, then?

1480
01:04:14,480 --> 01:04:16,440
Nelly. Nelly for sure. Yeah.

1481
01:04:16,480 --> 01:04:17,960
Nelly's on a different level,
isn't she?

1482
01:04:18,000 --> 01:04:20,200
Nelly did a great job. I thought her
design and flavours

1483
01:04:20,240 --> 01:04:22,960
were spectacular. And Georgie.
is in and around that as well.

1484
01:04:23,000 --> 01:04:25,720
So they could be star bakers?
Yeah, and if you're going to throw

1485
01:04:25,760 --> 01:04:28,160
her hat in the ring for star baker,
which I think you can...

1486
01:04:28,200 --> 01:04:31,440
Absolutely. ..I'm going to throw
Dylan's in there as well,

1487
01:04:31,480 --> 01:04:34,040
because Dylan's show stopper
was so elegant.

1488
01:04:34,080 --> 01:04:35,160
Does he remind you of yourself,

1489
01:04:35,200 --> 01:04:36,760
was you making a roll like that
at 20?

1490
01:04:36,800 --> 01:04:38,760
No, I was not. Was you not? No.

1491
01:04:38,800 --> 01:04:40,840
At what age did you get
to a roll like that?

1492
01:04:40,880 --> 01:04:42,360
About 56.

1493
01:04:45,240 --> 01:04:47,120
I'd say you've still got
that to come.

1494
01:04:57,000 --> 01:04:59,840
Well done, bakers,
for getting through bread week

1495
01:04:59,880 --> 01:05:01,960
under the scrutiny
of Mr Paul Hollywood.

1496
01:05:02,000 --> 01:05:04,000
You did so, so well.

1497
01:05:04,040 --> 01:05:07,080
I'm really excited
because I get the good news

1498
01:05:07,120 --> 01:05:09,720
of announcing this week's
Star Baker.

1499
01:05:09,760 --> 01:05:11,560
This week's Star Baker is...

1500
01:05:17,120 --> 01:05:18,400
..Dylan!

1501
01:05:18,440 --> 01:05:21,160
APPLAUSE

1502
01:05:24,280 --> 01:05:27,840
That means I've got the horrible
news of announcing

1503
01:05:27,880 --> 01:05:30,320
which one of you will be leaving us,

1504
01:05:30,360 --> 01:05:34,360
and the person who is leaving us
this week is...

1505
01:05:37,920 --> 01:05:39,480
..John.

1506
01:05:39,520 --> 01:05:42,360
It's fine, it was expected.

1507
01:05:44,000 --> 01:05:45,960
It's just a bad week, this week.

1508
01:05:46,000 --> 01:05:48,360
Sorry, mate.
Thank you so much, Paul.

1509
01:05:48,400 --> 01:05:50,800
It wasn't your week.
No, it just really wasn't.

1510
01:05:50,840 --> 01:05:53,400
It's just how it is.
I've just had a bad week

1511
01:05:53,440 --> 01:05:55,760
and because everyone is so talented,

1512
01:05:55,800 --> 01:05:59,880
you drop the ball
then it's your time to go.

1513
01:05:59,920 --> 01:06:03,880
Yeah, literally to be the first star
baker of this season

1514
01:06:03,920 --> 01:06:08,280
then I had a really good week last
week as well, so you know what?

1515
01:06:08,320 --> 01:06:12,120
The tears are tears of pride.

1516
01:06:12,160 --> 01:06:13,560
Yeah.

1517
01:06:13,600 --> 01:06:15,280
Well done, Dylan.

1518
01:06:15,320 --> 01:06:18,280
Well done.
More of that would be good.

1519
01:06:18,320 --> 01:06:19,680
Cheers.

1520
01:06:19,720 --> 01:06:22,400
When they said it, the first thing
that went through my head

1521
01:06:22,440 --> 01:06:24,520
was I can't believe I'm here.
It's just crazy.

1522
01:06:24,560 --> 01:06:28,040
I'm really happy I got it on bread
week, just cos I really like bread

1523
01:06:28,080 --> 01:06:29,880
and also Paul,
he really knows bread.

1524
01:06:29,920 --> 01:06:32,800
He's amazed me, actually.

1525
01:06:32,840 --> 01:06:35,800
I think the standard that he took it
to in the last couple of days

1526
01:06:35,840 --> 01:06:36,920
has been exceptional.

1527
01:06:36,960 --> 01:06:38,120
Well done, mate.

1528
01:06:38,160 --> 01:06:39,240
Bread week has been amazing,

1529
01:06:39,280 --> 01:06:42,600
it's been certainly the best bread
week I've been involved with.

1530
01:06:42,640 --> 01:06:45,600
I will remember this week in
particular for a long time.

1531
01:06:45,640 --> 01:06:49,200
Don't know what all the panic
was about, really.

1532
01:06:49,240 --> 01:06:51,320
Flipping hell!

1533
01:06:51,360 --> 01:06:56,720
Brush myself down now, sort my life
out and get onto caramel week.

1534
01:06:56,760 --> 01:06:59,240
Week four. Who would have thought?

1535
01:06:59,280 --> 01:07:00,440
Next time...

1536
01:07:00,480 --> 01:07:01,960
Ba-ba-ba!

1537
01:07:02,000 --> 01:07:04,000
..caramel week...

1538
01:07:04,040 --> 01:07:05,280
I love the sound of this.

1539
01:07:05,320 --> 01:07:07,880
..sees the bakers
in a sticky biscuit signature...

1540
01:07:07,920 --> 01:07:09,360
Can't get them out.

1541
01:07:09,400 --> 01:07:10,960
..take on a tarte tatin technical...

1542
01:07:11,000 --> 01:07:13,760
How many ta-ta-ta-tas are there in
tar-ta-tar-tin?

1543
01:07:13,800 --> 01:07:17,120
..and produce a caramel mousse
cake in the show stopper.

1544
01:07:17,160 --> 01:07:18,240
Uh-oh.

1545
01:07:18,280 --> 01:07:21,040
Who will smash the challenges?

1546
01:07:21,080 --> 01:07:24,440
And who will be going
home sweet home?

1547
01:07:24,480 --> 01:07:27,360
It is truly, truly horrible,
that flavour.

1548
01:07:29,320 --> 01:07:31,560
Are you a star baker in the making?

1549
01:07:31,600 --> 01:07:35,040
If you'd like to apply for the next
series of Bake off visit...

1550
01:07:49,200 --> 01:07:52,200
Subtitles by Red Bee Media