Hey, Alison, it's bread week.
I know, which gives us a perfect chance
to promote our brand-new album,
Alison and Noel's Bake It Til You Make It.
Side one's a cracker. Is there Loaf on Mars?
Crumb Together. Yeast of Burden.
Plus Dough Your Own Way, Purple Grain
and You Knead me, I don't Knead You by Bread Sheeran.
That's Alison and Noel's Bake It Til you Make It. Coming soon.
Available in all good bakeries.
Welcome to The Great British Bake Off.
Now we just need someone to promote this.
You know Stormzy, don't you?
Yeah, I was in his video. Yeah, all right, don't rub it in.
Shall I text or call him? You got his number?
I tried to get his number,
he said, "Get lost you goblin. I'll call the police."
Last time...
Can I hug you?
No, bye-bye!
I love you!
We got a medic?
..in the most dramatic biscuit week ever...
They're dropping like bloody flies.
..we had to bid an early farewell to Jeff.
You've tried, man. You've tried. Yeah, that's all.
I have to come over to you.
Christiaan got a rare show stopper handshake.
That's one of the best things I've ever seen in the tent.
But it was the exquisite baking of Sumayah...
Your artistry on that is fantastic.
..that earned the star baker crown.
I don't know what I'm doing.
Whilst Georgie and Illiyin cracked...
It's not going to work.
..it was Hazel's Bake Off dreams...
Oh, no.
..that crumbled.
This week, the bakers battle...
Blue eyes at 11 o'clock.
..on Hollywood's home turf...
Oh... Oh, dear.
..with a savoury signature...
That's got a perfect dough!
..a tangled technical...
Oh, I hate bread week.
..and a supersized show stopper.
It's so big and the colour's amazing.
Who will crack under the pressure?
I've got to rush. I've got to rush.
And who will rise to the occasion?
Just wait. My time is coming.
I am back for another week, standing straight.
Yeah, I'm ready. Bread week, let's go.
Bread week! Ah!
Ah. Let's go.
I am looking forward to it,
but at the same time I'm not a professional.
I'm just a, you know, an amateur mechanic who's....
Well, I'm not an amateur mechanic.
I am, I am qualified fully.
Done my apprenticeship.
But I haven't done it in bread making.
Welcome back to the tent, bakers,
for your first challenge of bread week.
Now, the judges would love you to make a batch
of 12 tasty savoury buns.
This is one of the few work places
where you can compliment someone's buns.
Without getting a visit from HR.
Exactly. How are your buns, Alison?
They're juicy, babes.
Your buns need to be made from yeasted dough.
But the shape and the style is entirely up to you.
I'm actually looking forward to seeing some unusually shaped buns.
You have two hours and 45 minutes.
On your marks.
Get set. Bake.
I do like baking bread.
But I like baking bread for myself and my friends, not Paul Hollywood.
No pressure.
Oh, gosh.
It's bread week and we want the bakers
to produce 12 identical savoury buns.
We're testing the bakers' knowledge on basic bread making
so we want to see a good structure,
a nice stretchy dough and a great flavour.
When you're making bread, you need to show that love,
but also at the same time you need to show the bread who's boss,
you know what I mean.
The nice thing about this bunch of bakers is that they are
so imaginative that I think what I'd like is something original,
something I've never tasted.
But ultimately it's got to be good bread.
Hi, Andy. Hello, Paul.
Hello, Andy. Hello, Prue. How are we?
More important, how are you?
Yeah, not too bad. Mustn't grumble.
Mind that, that's going a bit.
Right, tell us about your buns.
The inspiration behind this is for my daughter.
So once upon a time I was making bread.
I was looking for chorizo.
I didn't have any in the fridge so I was raiding through
and one of her favourite little salami treats was sitting there
looking at me and I thought, "Hmm, happy days, I'll use them."
Maisie's chopped salami sticks will be folded into Andy's dough
along with cheddar cheese and chives.
I like the idea of the flavours.
It's all about getting the texture on the bread as well as getting
the flavour through in every bite which is the key thing.
What size are these buns? They based on Paul's buns?
He's got lovely buns.
You said that like you knew. You've been going out five years.
Whilst Andy has raided his daughter's lunchbox...
It's very close to my heart, these flavours.
So I'll be thinking of Maisie today whilst doing 'em
and I miss her so much.
Illiyin has taken a leaf out of mum's recipe book.
I am making a Jamaican cocoa bun.
So my mum used to make this for us.
It's like an enriched dough made with coconut milk.
It's not exactly good for the waistline, but great for joy.
Illiyin's cocoa buns will be filled with Jamaican brown stewed chicken
and topped with spiced crispy chicken skin.
How are you feeling? Fine.
Are you all right? Yeah, I'm much better now that I'm seeing you.
Cos you had me worried. You were on the floor for absolutely ages. Yeah.
I know! And I was like, "Oh, please, please come back." I know.
But I'm so glad you're feeling better. Yeah, I'm good.
Yeah? I'm good, yeah. Feel good? Yeah. Strong? Ready to go.
OK.
Is that kneaded enough?
I don't know.
It's crucial that the dough is sufficiently kneaded
if the gluten proteins are to bond together
creating a strong elastic structure.
That's like perfect.
So you can stretch it really thin
and you can see the light through it and it won't tear.
So that's exactly like what you want.
Once the bakers are happy with their dough...
Done!
..they can start the first of two proves.
Let's get that in.
The first prove develops that gluten and stuff like that
and gets you your flavours coming in, you know.
I just hope it proves.
If it doesn't, it won't be as light and fluffy as I'd like it to be.
If anyone's going to pick up on it,
it's going to be the bread father.
Morning, Dylan. Morning, Paul. Hello, Dylan.
Morning, Prue. Morning, Noel.
Dylan, tell us about what you're doing.
The dough's flavoured with gochujang
which is a Korean fermented chilli paste.
It's a very pungent like chilli paste.
Wow, it's punchy, that, yeah. Yeah. That gives the dough
like a really nice orange colour as well.
What does Hollywood think of that? Interesting.
As well as his fermented chilli paste, Dylan will run confit
of garlic throughout the dough of his buns,
which although simple, he is hoping will prove he has what it takes
to forge a career in the kitchen.
I want to be a chef.
Do you? Yeah.
Chefs... Chefs are always ugly.
Chefs are always ugly?
Yeah, you're too handsome to be a chef. You seen Gordon Ramsay?
It's like an omelette with human eyes.
Don't put that in the show cos he'll beat me up.
I am scared of Gordon Ramsay. Looks like an omelette!
Actually he's got a sort of devil may care pirate
sort of sexiness about him.
Whilst the dough is proving...
Smells so nice everywhere, it's like, mm, yeah.
..focus turns to fillings.
Bacon, bacon, bacon. Crispy, crispy bacon.
So I'm making an oregano pesto
inspired by lots of holidays to Greece.
Ah, I love Kefalonia.
The food, the people it's just... The sun.
John is hoping his pesto, red onion and feta stuffed buns
will be enough to impress Paul today.
He's going to be prodding, he's going to be tearing. Oh, yeah.
Who does that? He'll be tearing. Who does that? Just get rid of Paul
then you and Noel can judge. And everything'd be all right.
And then it'd be fine. But everyone would win.
No-one would go home. That's exactly what we want.
No-one would go home especially not you. You ain't going nowhere.
Sumayah, good morning. Oh, hello. Good morning.
Morning, Sumayah. Right, Sumayah, tell us all about your savoury buns,
what are you doing? So they're going to be a milk bread
stuffed with a spiced chicken filling and I'm going to shape them
to look like sunflowers.
Sumayah's sunflowers will be glazed with a yellow turmeric oil
and filled with a Bangladeshi chicken curry.
So how'd you feel about being star baker last week?
It was, it was a shock.
Like, I was not expecting it at all.
Well, you might do it again this week, you never know.
I don't think so!
Good luck.
Good luck, Sumayah. Thank you.
But the reigning star baker's curry...
Oh, that's good. Spicy, though. Whoo.
..has competition.
I come from Slovakia from here, my husband's Asian, Pakistani.
We have different cultures,
so we kind of mix it, so the filling is very Pakistani
and the dough is Slovakian, and we are the perfect match.
Nelly's celebration of her marriage will see her Slovakian milk bread
filled with husband Shand's favourite veggie curry
before being rolled and cut into triangles.
Triangles? Yes. You roll whole pastry, you fill it in,
roll it then you cut in triangles.
Oh, on an angle. Are you using egg wash on the top?
Yes, and a little bit sesame.
Sesame. Just make it a bit pretty.
If there's any egg wash left, can you use it on Paul's cheeks?
But he's already shiny.
That's a compliment. I look shiny!
Yeah, like, you know, you look beautiful just the way you are.
Thank you, Nelly.
Thank you very much. Thank you. Thank you. Good luck.
They don't trust me, they do not trust my triangles,
do they? Just wait.
My time is coming.
Nelly's not the only baker experimenting with fusion flavours.
So this lamb is from our farm at home
and then I'm adding soy sauce, cumin, five spice.
My partner and I, we love Asian fusion food
so it just reminds me of Matt.
So, yeah, he is here with me and my buns.
Mike's baa-o buns will be a clash of Asian spices
and traditional Sunday roast flavours.
What is, is lavender going in it? That's rosemary.
Let's do that bit again. No-one will know.
So is rosemary going in this as well?
Yes, so I've got rosemary in the mincemeat. Oh.
Rosemary and mint from the garden at home. Yeah, was you quite impressed
that I knew that this was rosemary?
I was so impressed actually cos you know what? I saw that
and I thought is it lavender? Did you? Yeah.
I don't know what made you think that. Weird.
I'm such an idiot.
I'm making my mustard drizzle
which is also known as mustard custard.
Mustard custard. Mustard custard.
You just like saying mustard custard, don't you?
I do love saying mustard custard, yeah.
We all like saying mustard custard.
I feel like that's going to go viral.
Can't believe I'm 50 and I've said it's going to go viral.
That is sad.
Gill's tangy mustard custard will be drizzled over the top
of her black pudding, chorizo and goat's cheese savoury Chelsea buns.
You've got an amazing amount of filling.
How, how much... How much bread are you making?
What's your dough weight? I've got 600g of flour.
How much water? 360 mil.
So you've got a kilo of dough. Yeah.
And how much do all these weigh?
So there's about 600g there.
Yeah. There's 200g of that and about 200g of that.
One to one? Northern portions, Paul, northern portions.
Whilst Gill is serving up a generous taste of the north...
Oh, my God, is that all black pudding?
Don't you start!
It's not for me.
..Georgie's packing her Chelsea buns with the flavours of Italy.
So this is my pesto,
so in here there is wild garlic,
basil, pine nuts and Parmesan cheese.
And normal garlic as well so it's like, ah!
Alongside her garlic-packed pesto,
Georgie will fill her Chelsea bun-style rolls
with sundried tomatoes and mozzarella.
Is bread week a good week for you?
It's definitely more positive for me. I do make bread at home
but it's just a standard, you know, batch loaf every week,
but I think compared to biscuit week this is definitely more my week.
Don't even need to think about biscuit week.
Yeah, that's gone. That's gone. Goodbye.
Nowhere to be seen. No. Bye! Goodbye.
You look great today.
Ah, thanks. You wearing one of Prue's dresses?
Yeah, can you tell? Yeah, it's lovely. I'm wearing Paul's pants.
Just do halfway through.
Bakers, you are halfway through.
With the first prove complete...
That's got a perfect dough.
It's doubled in size, so let's go for it.
..the bakers now face a race to fill and shape their rolls...
I think you've done that before.
I have done it a couple of times. Ooh!
Never under that much pressure, though.
..if they're to maximise the all-important second prove.
You want it to expand and you get that fluffiness
and lightness from the second prove.
I think. Paul's going to watch this back and go,
"What the hell is she talking about?"
Blue eyes at 11 o'clock.
Oh... Oh, dear.
But introducing warm or wet fillings into delicate dough...
I want to make sure that there's not too much liquid,
got a good bit of chicken there. Exactly how it should be.
..can be problematic if the filling is sealed inside.
There's additional moisture and steam within the rolls,
because there's oil in the pesto
but it kind of does give it a bit of a lift as well. So I don't know
if it's a good thing or a bad thing, to be honest.
I mean, it always works at home, let's just hope it works here.
Famous last words in the tent.
So while some are taking a chance on a moist middle,
others have opted to release the liquid in style.
So I'm just cutting eight little slits into each bun
to create the flower shape.
You can literally see the filling when you,
when it bakes so I think that's quite nice.
So I've put the fillings in and now I'm doing my four strand plaits.
It's not too difficult but you need to kind of like get into the rhythm
so I've got like a little, like, you swing with the strands.
Right side to the inside, left side, right side, left side, right side.
And you're done.
You need to get into the swing of it.
Christiaan's knotted plaits will be made up of
an infused mushroom dough, hazelnut, sage and truffle oil pesto,
and for an extra umami kick, some porcini mushrooms.
The only thing that worries me is you've got porcini and truffle.
Yeah. And I've never put the two together.
I love mushroom. Like, never enough mushrooms.
You're a bit of a fungi.
Basically.
With the bakers' buns now weighed down with fillings...
Looking good so far.
..holding their nerve during the second prove is crucial.
It is a waiting game with bread.
Like, normally I'd go out and go down the shops
or, you know, just go and do something.
But every moment spent proving is a moment lost to baking.
I was wondering about the hats.
What do you mean? I was thinking about it all last night.
I was thinking are, have you been... Hmm.
..confident enough to bring ten hats?
Yeah, no.
So how many hats have you got?
Three.
So this is the only, this is the last one?
This is an omen, innit.
Now it's just the, do I take them out and baste them
and start them baking? That's what I'm like, when do I pull 'em out,
do I pull them out of the prover now?
Bakers, you've got half an hour left.
Yeah, I am. Yeah, I'm going.
They're touching, so that's good.
And so if I push this, it'll come back but just halfway.
And so that, that means my bread is now proved so I'm going to score it
and then pop it in.
Scoring the buns encourages them to open up in the oven
producing a scar-like crust known as an ear.
I'm hoping to get a nice ear on my bread.
I really, really want these to be good.
If they're not, I'll be really upset.
So that's going to go straight in now.
I think they look good, I just hope they bake OK.
As the buns hit the heat of the oven...
We shall see if it's going to work or not.
If it doesn't going to work, I know where is exit.
..the bakers face an anxious wait...
Oh. Come on, darlings, do your thing.
..to see if all their kneading and proving has paid off.
You know what, you always say I'm not going to do the Bake Off thing
and sit by the oven but there's nothing else to do.
My bread is so simple. So, yeah, I'm really hoping
this is good bread. Hopefully.
Hello, Gill.
Hello, there. What are you, just loitering about?
I've got the calm before the storm. They're in.
Just need them to, to bake now.
Are you using pig's blood?
Yes, I am.
Nice. Is that, does that meet with your approval?
Well, human blood would be better. Better.
Isn't pig's blood the closest to human blood?
Yes!
Oh, stop it. I'm salivating.
Bakers, you've got five minutes left.
Give 'em another little glaze.
Get a nice bit of shine and colour on 'em.
Why are they all so pale?
Could be the cuts aren't quite deep enough
but they still taste great.
Well, I think they do.
Pray that they're just really soft.
The best buns he's ever going to sink his teeth into.
This is not like a traditional bread.
It's like such a flaky outside.
I think Paul might be like, where's the bread?
I hope the fillings makes him go, "Don't worry about it, babes."
Bakers, you have one minute left.
Mine are coming out.
Woo-hee!
It's like I collided with a genie.
They are the most beautiful buns I've ever seen.
That's how they should look.
Some of them have an ear
but other ones just look like a mess. That's so annoying.
These are the bottom shelf ones.
You can tell they kind of expanded a bit more.
They look really fluffy. But I don't know if,
I feel like they might be underbaked.
Couple have split, but I'd rather them be filled properly.
I'll put a bit of gold leaf on the top.
Here we go. You don't need gravy when you've got mustard custard.
I've got to rush, I've got to rush.
Trying to rotate them all so it minimises how bad they look.
Bakers, that's it. Your time is up.
Ah!
Please step away from your buns.
APPLAUSE Well done, guys. Well done.
Well done. Yours look absolutely beautiful.
I hope they're not underbaked.
Oh, look at him posh man with gold leaf on top.
The bakers' savoury buns now face the judgment of Paul and Prue.
Hi, Georgie. Hi. Hi, Georgie.
I love the look of them. They look appetising. They do.
These are garlic pesto, sundried tomato and mozzarella.
That crumb looks lovely, doesn't it?
Hmm.
I think it's just delicious. Very classic flavours.
Yeah. But they're nice and punchy and there's enough of them.
It needed more Parmesan. So close,
I would've given a handshake for that. Um...
Didn't quite... Gosh. Not quite there. But that is,
that's one of the nicest Chelsea buns I've had for a while.
I love the bread. What'd she have done? Just grated it on the top?
Is that what you wanted? Yeah.
So is that what she's been marked down for, just a little bit of...
She hasn't been marked down. Oh, OK.
I'll tell you what I will do, I'll give you a pat.
Pat. Oh, I'll take that! Whoo!
APPLAUSE
Well done.
Thank you so much.
First-ever Hollywood pat!
You've just made history.
I'm a bit nervous of this because when I saw your pan,
it seemed to have a huge amount of chilli in it.
It's got a lovely flavour, though,
the spice level's perfect. The chicken's good.
The heat's not too strong so it's nice.
No, it's not, it's perfect. No, it's nice.
And I like the, the crispy chicken skin as well, cos it's got
a lovely blend of textures that adds to the bread.
Yeah, nice. Like them.
Thank you.
It's a great looking roll. The spiral's quite effective.
They are filled with lamb,
onions and carrots spiced with cumin,
five spice and then some rosemary and some mint.
That lamb is delicious. Ah.
The bread's a little bit tight, but it sort of works
cos it's very short.
That with the filling is delicious.
Mike, I'm slightly disappointed in the filling. Mm-hm.
I agree that it's delicious,
but I'm, I'm getting more cumin than lamb.
Yeah.
I think they look quite nice. Very nice and shiny. Yeah.
So it is a oregano dough with an oregano and garlic pesto,
caramelised red onion and barrel aged feta.
Ooh, dear. Oh, and that's not good.
Anything that's in there that's got liquid in...
Yeah. ..as it bakes, it produces steam
and then the steam creates the pocket. Uh-huh.
I actually like the flavour. I just think the textures aren't perfect.
Yeah. Hmm, it's a bit dry.
I think it's golden just like you.
Thanks, bab.
Thank you, John. Thank you. Thank you. Thanks, John.
Oh, look at that. You must be pleased with that. Yeah.
Do you know I could just sit here and eat this all afternoon?
Really? It is a very, very soft roll and it's got a nice flavour to it
and it is well balanced. I think it's decent. Yeah, well done.
Thank you, Paul.
Like the look of 'em, I do like the look of them.
They're filled with black pudding, chorizo, goat's cheese,
have mustard custard on the top and bacon crumbles.
I love the flavours.
Chorizo works beautifully well with the black pudding
and the mustard gives it a nice,
light feel and another element to the flavour.
It's all blended together.
And I love the texture of the bread. It's quite soft.
Hmm, it is. Very soft. Thank you.
I think it's original, delicious, and witty too.
Thank you.
Thank you, Gill.
These are chicken milk buns inspired by sunflowers.
You've certainly got the, uh, irregular look.
Yeah. Uh... Um, the, the variety of different shades.
Yeah. And they have split slightly in places. Mm.
Let's have a look.
They look really beautiful. Thank you.
Very original and delicious looking.
Sumayah, the filling is absolutely delicious. It's a little dry.
I also think it's underproved.
OK. Yeah, yeah. It's a little bit dense.
But I love the flavour of the curry.
I think the filling is exceptional. Thank you, Sumayah.
Thank you.
I like the shape. It's like a pizza slice.
Yeah. It's kind of like a sweet, uh,
well, milky bun with, uh, curry inside
with coriander and chilli chutney.
Hmm, quite interesting,
because it feels as if it would be quite heavy
because it looks dense,
but it's actually light in the mouth.
Um... Oh, no.
I like it.
But I was expecting more of a punch from it.
Probably you will get it with that.
Paul take only a little bit.
I know, I noticed.
Oh, yeah, there's a kick to it. It works.
Yeah, oh, thank you, I'm pleased you like it.
Thank you, Nelly. Thank you very much. Appreciate it.
Delicious, Nelly. Thank you, thank you, Prue.
I like the look of them, there's a little small one there
and a big one. I know. They're a little bit odd in size.
But they look quite nice, yeah, I like them.
No, I think they look lovely. So I've chosen a porcini infused dough.
Hmm.
Then we've got, a sage, hazelnut, truffle and cheddar pesto.
I'm amazed, Christiaan. I did not think the pesto bit
and the mushrooms would be good together.
And I was wrong.
They go beautifully together. And you can taste both.
Thank you.
My concern was more the level of truffle oil
compared with the porcini mushrooms.
Because you've got the liquid from the porcini mushrooms
going into the dough, you've also got just the right amount
of truffle oil so it blends really nicely together. It's a decent roll.
Absolutely lovely. Well done. Thank you, thank you.
We're having a lovely day. Oh, yeah we are.
I think they look really interesting. I love the colour.
I really like the colour.
And I really like the shape.
I, I wish I got a better ear, I'm not happy with that.
That's, that's lovely. It's a really nice look to them.
OK. Let's have a look.
Still never tried this flavouring you put in it.
Gochujang. It's mostly chilli, is it?
Yeah, so it's like a fermented chilli paste.
It's amazing.
The spice levels in that are delicious.
And I love the garlic cos it's, it's not particularly strong
but it's there. What impressed me more than anything else
is that the crust that you've managed to achieve on such
an enriched dough and the colour
and the flavour is so much in your face.
My goodness.
APPLAUSE
Wow.
Never had anything like it.
Yeah? And that's why you got the handshake.
You could probably sell a lot of them. Yeah.
They're lovely. I really like and I,
I haven't been surprised by a flavour for a long time.
Well done, Dylan.
Cheers.
He looks positively staggered.
Thank you.
Well done, mate.
Very good, well done.
I got a handshake which is insane.
I love travelling so I can pick up flavours
and for it all just being knowledge right there
and it's like, that is wild, like really wild.
So I've had the first Paul pat so I'm...
I can't even speak. I'm just so happy.
Oh, God.
Yay!
So I'm disappointed, of course, but going into the technical
I know I've really got to kind of pull it out the bag, really,
to bring myself up there cos everyone in there is amazing.
Everyone's bakes look incredible and they, they've had really good
feedback, so I'm at the bottom of the pile, really.
The bakers were able to practise their buns
but they have no idea what's in store for them
in the technical challenge.
What is that?
It's some type of demonstration I'm telling you.
Oh, is it going to be watch?
Watch and make? That'd be so cool if it is.
Who's going to be doing it? I think maybe, Paul.
He's not even got an apron on. There's no way.
Welcome back, bakers.
Now, your technical challenge has been set by Dr Denim himself,
Paul Hollywood.
Dr Denim would love you to make a seven-strand plaited wreath.
Now this is a bit of an unusual technical cos Paul has given
you no instructions on how to shape your bread.
But he's not a complete monster.
He's going to do a demonstration for you instead.
So I want all of you to come forward. Come on.
No way, that's sick.
Not too fast, we don't want to spook him.
I've done a nine-strand. I've never done a seven-strand.
OK. You start off with seven strands.
Four on one side. Three on another.
You work from the outside in so you're in,
this now has four and then over to the middle.
This has four. So it's out, in, all the way down.
Till you get down to the bottom.
And then you invert it.
Oh. And then you work exactly the same, go over.
All the way down to the bottom.
And then all you do is trim off the end.
And you want to join
the two pieces together.
A little pinch.
That's it.
APPLAUSE
Here's the handshake. Thanks.
As ever, this will be judged blind so we're going to have
to ask our lovely judges to leave the tent.
Good luck. Off you pop.
And now you guys just have to remember what Paul Hollywood did
and recreate it without the startling blue eyes
and the sausagey fingers.
You've got two hours and 30 minutes.
On your marks.
Get set.
Bake.
God. This is crazy.
So we've got the full ingredient list but we've got no method.
So it's 500g of strong bread flour,
a sachet of fast action yeast, salt, bit of olive oil,
and he's given us a bit of leeway on the water.
I have done stranded plaited loaves before,
but with a picture in front of me
and I'm not very good at memory games.
I have a little bit experience with plaits.
Brioche you do like this in my country.
So we can make some Slovakian style.
Paul, it was such a pleasure seeing you plaiting a loaf.
And what's so beautiful about this is the perfect definition.
Yeah, you can see each and every plait,
and if the dough's too soft then you lose all definition in the plait.
The other thing we've asked for is the hole in the middle,
so you've got to get the strands a decent length.
I think the other thing that is difficult is to know exactly when
something has proved enough.
Yeah, and sometimes if they underprove it,
the yeast hasn't reached its full potential yet
so when it goes into the oven the bread'll expand quickly,
and it's going to rip and it's going to look terrible.
So would you like to try some, Prue? Yeah. Let's have a cut.
There you go.
Oh, doesn't that look lovely.
They should have the light crust on the outside
and the slight chewiness on the inside.
The colour's gorgeous. I want to kiss it.
You want to kiss the bread? Yeah.
We need to talk, Prue.
So now I'm just kneading my dough. The key is just keep working it.
There's no mixer and I am sporting a middle age injury
from putting the wheelie bins out.
So apologies to Jenina, my physiotherapist.
I'm getting a sweat on now
but obviously I really want to do well
cos I didn't have the best morning.
The dough's ready.
I'm just going to get a bowl and put it in the proving drawer.
I assume it's going to be until it doubles in size.
Now we wait.
Just going to get ready for the egg wash.
I only got given one egg.
Oh, shoot.
I've put the egg in the bloody thing.
I'm going to have to do it again.
Again? Yeah. Why?
The glaze is the egg and I've stuck it in it.
I did wonder why there was an egg in it.
I'm going to practise doing the plait with the clingfilm.
That's a smart idea. Did you get a handshake?
Yeah. You know what happens, don't you? He shakes your hand,
he puts a microchip into your hand.
You'll go faint and then you'll wake up outside his house.
And then you'll be running errands for him.
It's how he got me to do this show.
Andy's really going for that bread now.
Go, Andy, go!
Be tender, though.
That went out the window half an hour ago.
Bakers, you are halfway through.
All right, let's just do this.
It looks all right, I think.
It's definitely doubled in size from when I started.
I'm splitting it to make seven strands.
Getting the seven strands to the correct length...
I think should be quite long, the strands, not small.
..will be vital.
I know when you plait it it's going to get shorter.
Too short...
The more you work it, the more it wants to spring back.
..and once plaited and joined,
the wreaths may lose the distinctive hole in the centre.
I've got it nice and long so we shall see how I'm going to plait it.
Were you watching Paul when he did this?
I'm always watching Paul.
He did it too fast, though, didn't he?
You know those Instagram videos of cats playing with like wool,
that's what it was like. Sh-sh-sh-sh-sh.
What I gathered from Paul was we start at the halfway point,
outer one goes to the centre.
And just keep on doing it.
But not all bakers...
Why am I not doing this right?
..have such a good memory.
I think I've forgotten a few key details on what I saw.
And starting with the strands in the wrong position...
I think he had them overlapped in the middle.
Can't actually remember how he started it off.
..means that when they flip their dough...
Oh, that didn't work, did it?
..any dreams of replicating Paul's perfect plait...
It's the invert that I'm like, uhh...
..might start to unravel.
I'm having a mare.
It's confused me now, upside-down?
Oh, I hate bread week!
That just seems wrong, doesn't it?
I guess this kind of looks like what he did.
Christiaan, did you find yours had that bulge?
No. I don't know if this is right.
No, yours is definitely right.
Look at that. Just looks so bad.
I'm going to have to go with this dough, I think.
I'm going to be too far behind.
I'm just going to marry it together in a happy little union of bread.
Oh, it's not very neat. Bread is not my thing.
I used my extra dough to make a little plait
because I don't like the connection and I want to have that finesse.
You're adding some extra bits.
So you've elevated it to the next level.
Because it's finesse.
One day he going to says, "Nelly, you did it."
What we going to make with this?
I don't know. I'm thinking about it.
What about a nice moustache?
I've got already. I just shave it, leave it.
That one now needs to prove again.
We'll start at 15. It'll probably take 20.
I'll do 25 and then see.
So I'm just trying to sort the join.
Oh, nicely done, Andy.
Fingers crossed, really.
I'm playing catch up with these guys.
I'm just going to have a peep. Yeah, it's proving well.
But I think stay in there for longer.
That proved so quick. 15 minutes.
Yeah, it's got a bit of a spring.
It is rising. I'm just going to leave it five more minutes.
Really important you prove it enough a second time.
Otherwise it expands too much when it goes in the oven
and it can crack when it rises.
Right, it's going in. Good luck, plaity.
I hope it puffs up more.
How was the prove, did you check?
I just put it in.
How much time do we have left?
Bakers, you've got half an hour left.
I'll have to bang that up.
This is going to be beg, borrow and steal on time.
That is springing back rather nicely, so egg wash time.
I'm just annoyed with the shape of mine.
It's kind of lost the plait there.
OK, shove it in.
Let's do this.
Now we just wait.
Peekaboo!
Ooh!
How is he doing that?
Andy, Georgie just said, "How's he doing that?"
Magic, mate, I tell you.
It's in the oven? Mm.
It's proved very well. Yeah, it has considering, babe.
Could've been a hell of a lot worse than that.
Bakers, you've got ten minutes left.
I think I'm coming out.
Just looks a mess.
And I don't know how crusty they wanted the outside.
Just want to give it another little glaze on.
Just get a bit of shine, I need to do something to elevate it.
It's looking OK.
But I'm going to give it a little bit longer.
I'd rather it be fully baked than underbaked.
And it looks all right but it lost a bit of the definition.
Bakers, you've got five minutes left.
We are going out.
They always says lift it up and knock on the bottom.
It's, it's dull. Should be done.
I haven't got a clue what I'm meant to be listening for.
Gill, how have you got your egg wash so beautiful?
That was precision egg washing that, mate.
See you've got a nice wreath. Don't touch it.
Bakers, you have one minute left.
OK, I'm going.
It's really moulded into one,
but it's a wreath cos there's a hole.
My plait isn't the best but it's got a glaze, it's shiny.
It's nice round here and then it just loses a bit.
But to be honest, compared to how I was.
Bakers, your time is up.
Get off the paper!
Please bring your wreaths up and place them behind your photos.
I don't know why on earth I thought that was ever right.
It's not even round.
Nelly, yours is amazing.
Thank you, lovely. I would like to him says it's tidy.
That would make me really happy.
It's time to judge the bakers' seven strand plaited wreaths.
Well, I'm impressed.
He might not be impressed but I'm impressed.
Paul and Prue are looking for clearly defined plaits,
a hole in the centre,
a smooth glazed crust and a beautifully even crumb,
and they have no idea whose is whose.
OK, let's start with this one.
One of the criteria we're looking for is a hole in the middle,
but it's just one big fancy looking cottage loaf, really.
It's got a shine on it, though.
Yeah, it's a good colour.
It's a bit tight inside.
Not proved enough. Yeah. But it's baked.
This one's not too bad.
It's got a good glaze and it has got a hole in the middle.
It lost its way a bit here.
When you're rolling out these strands,
sometimes if they're not even, you get irregular shapes
but that's well baked, actually.
Yeah, it's lighter.
It's springy but it's not so resistant.
Now this one's lost its way.
There's just no definition in it at all. But the bake's OK.
Yeah. I think that's nice bread.
Hmm. Moving on to this, again it has lost some of the definition.
And it's a bit soft. And it's a bit pale. Hmm.
It tastes OK. It's just it wasn't proved enough.
I don't think it's too bad, this.
It's a nice strong colour.
It feels lighter but the plait's lost its way a bit.
It's a little uneven.
Bake on it's pretty good.
Hmm. It's quite a nice texture, isn't it?
Mm. OK, moving on to this one.
The plaiting's not bad.
It is a nice looking loaf. It's nice and soft.
It's decent.
I like this. Someone's plaited before.
It's got a plaited belt.
To cover up the join. Yeah.
It's a lovely way of doing it. It looks very good.
There's definition there as well.
I think that's a lovely texture.
Hmm. Lovely tasting.
Very good bread.
Not much of a hole there.
Plaiting's not quite long enough so they've tried to pull it round.
And then it's blown up. But the definition's there.
And the shine.
Yes. Tastes OK.
Moving on to this one.
Some thin bits and some fat bits.
But there is good definition in this.
It's quite a nice structure. It's quite open.
Nice texture. Hmm.
I think this one is underproved.
A good indication of that is the tear there,
the bread's trying to force its way up
and it's not quite there so it's split.
Not much of a glaze on that.
It's quite soft, needed much longer in the oven. That's not a bad crumb.
I think that's delicious.
They all taste good, actually. OK.
The plaited wreaths will now be ranked...
That is definitely the nicest one. It's a nice shape.
..from worst to first.
In tenth place is this one.
That's me. Dylan, it's a little uneven and underproved. OK.
In ninth spot we have this one.
John, great definition. Where's the hole?
Didn't stretch it enough.
Christiaan is eighth, Georgie seventh,
Mike sixth, Gill fifth,
Illiyin is fourth
and Andy is third.
In second place we have this one.
Sumayah, this is a really nice loaf of bread. Good colour, very good.
Thanks. Which means...
In first place we have this one.
APPLAUSE
Nelly, you've plaited before.
The colour, the definition, the plaiting, very, very good.
It's very hard for me to take compliments
because all my life I wasn't good enough.
And from Paul, the king of bread.
Well done, Nelly. Well done, Nelly. Thank you very much.
That was the biggest compliment I ever could have.
That went worse than I thought.
I'm just not consistent, which is annoying cos I know
with bread normally I'm pretty consistent.
I always knew that bread week wasn't going to be my week.
So I need to pull it out the bag tomorrow.
Just one final challenge before the judges will name
bread week's star baker
and decide who will be leaving the competition.
Can we just talk about the new Paul pat
where you nearly get a handshake?
Georgie, she was over the moon with it. It's the new thing.
It's a thing. The Paul pat.
There's Postman Pat and there's the Paul pat.
They're talking about whether they'd rather get a handshake
or a Paul pat. Or a pat. Yeah.
I was really surprised about the standard yesterday,
I was really pleasantly surprised.
I thought the standard in the signature was some of the best
we've seen in bread week. Ever? Ever. Ever.
The gochujang flavour inside Dylan's rolls, that was ingenious,
but then in the technical he came last.
I mean, it was very tight in the technical.
No-one got it perfect.
I think, uh, Nelly was the closest to it.
Yes. I think she did a really good job.
Exactly, and that put her ahead.
I think John might be feeling a little bit nervous.
He was second to last in the technical
and he was right down at the bottom for me in the signature.
Because of the air hole.
Usually he does something that saves him.
He just has to not come last, right? To stay.
You can't have a weak week. Uh, and if you do you could go,
and that, and he's one of the stronger bakers.
So glad it's not the same for us otherwise we'd all be gone.
Right, bakers, time for your bread week show stopper challenge.
The judges would love you to make a bread cornucopia display.
Or a horn of plenty, as it's widely known.
Your horn must be beautifully shaped. Like Paul's.
And have at least two different breads inside.
You have a staggering four hours and 30 minutes.
On your marks.
Get set.
B to the A to the K to the E. Bake!
Here we go.
Traditionally, a cornucopia is a horn-shaped basket
overflowing with fruits and vegetables,
but today the judges are expecting an abundance of breads.
Yeah, we've got a massive production line on the go today.
Everyone's like bang, bang, bang,
get these doughs done, get 'em proving.
To produce their cornucopias, the bakers will need to shape
their dough around formers.
Calling Mike - too-too-doo-doo.
Sorry, say that again?
Now this is quite a tricky challenge
because they have to make the cornucopia
and it has to be fairly big, because you've got to think
of all those breads they're going to put inside.
But what's tricky is the whole bulk of the horn itself
needs to be solid, cos you don't want it to collapse in the oven.
Inside the cornucopia, we want at least two other kind of breads.
They can be sweet or savoury.
But we want something really original and delicious
and which shows us their bread making skills.
I need to make sure I don't underprove them this time
after yesterday's comments.
We've given the bakers four
and a half hours to complete this cornucopia
and they're going to need every single minute of that
to be able to produce what we want,
which is an amazing look, fantastic flavours
and a real display of their workmanship.
Good morning, Gill. Good morning.
So, Gill, tell us about your cornucopia.
So my cornucopia is a celebration of my Devonshire holidays.
Ooh.
Gill's seaside-themed cornucopia will contain all the flavours
of her favourite summer holiday.
Onion and bacon plaits to represent her bacon buttie breakfasts,
beer bread mini loaves
and Devonshire splits filled with strawberries and cream.
That's basically my holiday in a nutshell.
Love it. Bacon, beer and cream teas.
Wow.
Where have you been all my life?
Andy is also dedicating his bake to a memorable holiday.
The Mrs took me to New York on my 40th birthday.
Basically I had a fantastic time,
the best pizza I ever eaten was like, uh, in New York.
So them flavours coming into it.
It's going to be booming.
Andy will be making pizza style buns,
cinnamon pretzels and focaccia muffins.
All contained within his brightly painted horn.
Do you know what's amazing, I think?
And you should pat yourself on the back.
You started again and came third in the technical.
I know. I was very impressed by that.
Do you know why I done that, just give them all a chance.
He's given them a chance.
Hello, John.
Good morning. Hello, John.
So tell us about your cornucopia.
So my horn of plenty is celebrating Pride.
Um, so the horn is in the Pride colours.
Love it. Like the Pride flag.
Filled with lemon and ginger buns and cinnamon raisin bagels,
John is hoping to do himself proud today
with his rainbow cornucopia.
That's a very nice shape of a cornucopia, isn't it?
Yeah. I'm looking around and people have got very big horns
compared to mine, but...
It's not, it's not about the size, babe. Exactly.
It's about what you do with it.
Absolutely. I've never had a problem before.
Whilst John is hoping pride doesn't come before a fall.
Paul likes my flavours,
he thinks the idea is great,
so it's just about executing it now.
Sumayah is hoping some very special recipes
will stand her in good stead.
So my cornucopia is inspired by just recipes passed down from like
friends and family and stuff.
It's a bit uncreative.
What are you grateful for? Uh, friends and family.
Sumayah will be serving up cinnamon and star anise Mexican concha bread
and a Middle Eastern fatayer bread filled with feta, dill and parsley,
all contained within an intricately decorated spiced cornucopia.
So this is my cornucopia dough
and it's flavoured with, like, sumac and paprika, cayenne.
I'm wrapping this flat sheet of dough around it.
The whole thing? Yeah, and then I'm going to make a lattice
and cut it into strips.
OK that... Yeah, that sounds interesting. Yeah, like that.
OK. Well done, darling, good luck.
Good luck, thank you. Thank you.
Using formers will ensure the colossal cornucopias
hold their shape in the oven.
I think I'm going to roll it up.
I think that's the best course of action.
I am wrapping my cornucopia like a mummy.
However they decide to approach the design and construction...
I also don't have braids or anything.
I'm just doing black and white stripes.
..every join must be robust if the bakers are to avoid collapse.
So you can see at the bottom I've got, like, the gaps are too big.
So I just need to bring them together a little bit more.
I'm definitely hoping that the horn holds its shape.
The whole horn is going to be plaited
and that's sort of my decoration. I love plaiting dough.
I learnt taking my sister to pony club
and plaiting the tail of her pony.
Mike's plaited horn will be filled with herbed olive
and cheddar twists,
cheese, tomato, basil and bacon twists and rosemary fougasse.
Why did I choose to plait?
Especially after we had plaiting technical yesterday.
Plaiting yesterday. I was like...
Did you see how fast Paul was plaiting? Oh, my God.
Watching him handle dough is...
Is quite a treat. That's what this show's all about.
You just want to see Paul Hollywood
in gold wrestling pants handling dough.
The horn itself, it's quite a basic dough recipe
but with rosemary.
It's massive!
It's a show stopper.
It certainly is.
Georgie's supersize cornucopia will be filled
with pumpkin and pecan buns, chocolate and hazelnut babka,
tahini swirls and decorated with autumnal leaves and mice.
So have you got mice in your house?
There's mice in the garden. Yeah.
And there's rats in the roof. Love it. Love it.
Because we're in the countryside you just can't get rid of them.
You can't get rid of them. There's just no way, so it's just pointless
so you might as well just embrace them. Just live with them.
Just my little friends. I love animals.
Georgie isn't the only baker paying tribute to her furry friends.
Hello. Hi. It's like you made Tim Burton's horn.
Yeah. Love it.
Well, it's meant to be a cat tail.
Have you got a cat?
I've got two cats, yeah. Have you?
Yeah. Two cats, one dog. She's new.
I didn't really want her, to be honest.
It sounds harsh but I...
She might be watching this! "Dylan! Oh!"
Yeah, now we have her I really Like her.
"Please! I heard what you said on the baking show!"
Inside the belly of Dylan's cat cornucopia
will sit amaretto creme brulee doughnuts,
maple bacon cinnamon knots
and a country loaf accompanied by whipped bone marrow.
I'm going to tell you a secret now.
What? Earlier on Paul said your signature was ingenious.
Really? Just saying.
Oh, that's quite cool.
Yeah. I thought I'd give you that little boost. Good luck.
Cheers, Noel.
As the supersized show stoppers hit the ovens...
Please fit.
Let's just hope it doesn't melt off.
..the bakers' attention can now turn to the bounty of breads
that will fill their horns.
I've got like so many bakes to do now. Really have got to push on.
So this is the bacon going into the onion bread now.
So this is just my cinnamon bagel dough. It smells delicious.
These are little pumpkins.
While I am finishing off these, I'm starting off the next dough.
This is the poppy seed one with sugar, orange
and a little bit butter I'm going to put now.
That's a lot of poppy seeds.
Yes, and you're going to love it. Hopefully.
Nelly's hoping to build on her bread week success
with a potato and onion bread horn which will be overflowing
with her poppy seed and orange samosas,
walnut wreaths and sweet cream cheese buns.
How did it feel to come first in the technical?
You cried, didn't you? Yeah.
Do you cry quite a lot? No.
I won't cry but tomorrow I'll go to a cave
and scream for an hour and a half.
Until all the bats fly out of the cave.
And then when you see the bats in the sky, it'll form your name.
"Nelly number one." Aww.
What do you think about that?
You've got one in your hair, actually. Good luck.
Illiyin, good morning.
Good morning. How are you?
Good. Right, tell us all about your cornucopia.
So the sort of theme for mine is all about like family
and coming together, so each of the buns and the cornucopia itself
will be sort of braided so all of it is about togetherness.
Illiyin's plaited cornucopia will be filled with feta,
parsley and harissa wreaths,
jalapeno and sundried tomato babka
and a halloumi, coriander and olive knotted bun.
Do you eat bread with halloumi quite a bit? Yeah.
If you ever try it at home again, just do halloumi...
Yeah. ..and dried mint.
Should I have done that today?
I'm not saying you should've done that today.
But I'm saying next time you try it at home, try it. It's delicious.
OK. No, it's really good. Thank you.
No worries. Thank you. Thank you.
He's kind of given me a bit of an idea.
Like, ooh, maybe I could add a little tiny bit of mint to that.
Christiaan, good morning. Hello.
Good morning, good morning, good morning. How are you?
Right, Christiaan, tell us all about your cornucopia. What you doing?
So this is my orchid bun.
I've themed it around like one of my favourite like things
to do on like a spring afternoon, which is go into like
the British countryside. Go and look at the wild flowers. Nice.
Christiaan's floral themed cornucopia will be filled
with garlic and stilton bread orchids
and rose-shaped sweet buns filled with strawberry and cardamom jam.
I like the idea of the flavours. It's about how it's going to look
as well so it's all about the decoration. Yeah.
But sounds good. Yeah. You sound confident. Well...
Yeah, I'm sure it'll... We'll see.
Good luck. Thank you very much.
Thank you very much. Thank you, guys. Thank you.
Bakers, you are halfway through.
W...
Two hours and 15 minutes left.
Wu... Wu...
With the cornucopias taking up all the oven space...
Looking good. I'm happy.
..the bakers need to ensure their other breads are prepped
and ready to hit the oven as soon as the cornucopias come out.
Right, I really need to crack on here now.
So this is the concha topping,
which is basically like a sweet biscuit
and when it bakes it should like melt and crack.
But there's a problem with John's bagels.
They don't normally sink.
Normally they float pretty, uh, well.
I make bagels all the time. And they've never sank. Ever.
Hello, darling.
I'm not having a good day.
My bagels aren't rising.
So I make bagels all the time. John. I could absolutely cry for you.
Because you've done, you're just, you smashed it.
I know. What do you think, it's just it's bread week?
I think it's just this week. Please don't get upset. Don't make me cry.
Don't get upset, please. Don't get upset, babes.
Don't, don't get upset.
Thanks.
It's all right. It's just bread. Mwah. It's just bread.
Yeah. Thanks. I just want to hug ya.
Can I just have a minute? Yeah.
Oh, John.
Oh, that breaks my heart now.
Can I just say something? Come here.
When I did Strictly, right, it was a dancer.
Yeah. And I knew I was going,
I knew like in my heart I was going. Yeah.
But Alijaz looked at me and went, "She can still fall over."
So I'm looking at you now
and going, someone could still burn it.
I know. Go and hold your head up high. I am.
Bake. Enjoy yourself. Have a laugh. And someone could still fall over.
No!
It's come off.
It's first time it's done it,
I've done it four times. Never had a problem with it.
How long's left?
How long have we got to persevere this for?
Right, breathe.
Bakers, you've got one hour left.
As the horns come out, it's the moment of truth for the bakers.
Yeah, happy with that. Back on track.
My squiggles have smushed a little bit, but that,
you're in the hands of the baking gods for those.
And whilst most have survived the oven unscathed...
Yeah, I'm happy with it.
Now I just need to let it cool a bit.
..Andy's has structural issues.
Oh, shoot.
What I didn't want to happen then has happened.
Hmm.
With at least two different breads needed to fill their cornucopias...
They are not going to rise properly.
..the bakers now face a race against time to prepare their bounty.
So they're going in for ten minutes
and I'm moving on to the babkas next.
OK, right.
So this is the lemon and ginger buns.
My hand is normally pretty steady,
but today could be all over the place.
Bit like, bit like the day.
I'm doing amaretto, like, creme brulee doughnuts
so they're going to have like a crispy caramel on top.
Is it really hot, that?
Well, that is probably about 150 degrees Celsius.
Shall I keep my distance?
This is all I've got, Dylan. This is all I've got.
These cheek bones, if this goes I've got nothing.
Bakers, you have 15 minutes left.
Need to hurry up.
Oh, tahini out.
A few of the knots are broken which is a bit annoying.
Are you ready to see these terrible bagels?
Oh, my God. They're just a disaster.
They're a bit uneven, but I know they're going to taste fine.
Dunking the pretzels in cinnamon and sugar.
Yeah, that's whipped bone marrow. Oh, that looks so good, doesn't it?
Yeah, it is meaty butter.
I'm going to fill the pumpkins with the creme pat.
So it's a lemon and ginger syrup just to give it a glaze.
This is my orchid bun.
Just got to chill out, man.
Chill out, it'll all be all right on the night.
These are my little dinosaur spikes for the Jurassic coastline.
Bakers, you have five minutes left.
I'm just painting some bronze on to some of the leaves.
Everything's out of the oven.
Which is good.
Now I just need to start putting stuff in.
Fudge.
I'd love to just shove them in the bin rather than at the back.
Tissue, tissue, tissues.
OK, bakers, your time is up.
Thank God.
Please step away from your bakes.
APPLAUSE Well done, everyone.
Yeah, it's all right, it's all right. It's not awful.
It's judgment time for the bakers' cornucopias.
Nelly, would you like to bring up your show stopper, please?
Yes.
Well, straight off I think the cornucopia's amazing.
The detail on there's incredible.
Thank you. And you've got a continuity in colour as well.
I think they look great.
Yeah. Looks lovely. Let's have a look at one of these.
Yeah, that's a poppy seed, orange filling.
My God that is such a...
Wow, there's definitely poppy seed in here. That's delicious.
That is delicious.
The bread texture complements that so well as well
and that's the key thing for me.
It's nice and soft. Hmm.
This is my favourite. This is sweet cheese with cinnamon and lemon
and on top is walnuts and a butter crumble.
I like that.
Oh, thank you. The zest lifts it. That is very good.
I might take a little bit of this.
Oh, this is the savoury one.
Yeah, uh, onion and potato.
Spectacular.
I think you've done a really good job, Nelly. Thank you.
I love the cornucopia.
It's a classic shape and it's so big and the colour is amazing,
and I love what's pouring out the inside as well.
Just fantastic.
Let's try. This is the hazelnut.
Hazelnut and chocolate, yeah.
I love that.
Dough's nice and soft. It's really sweet and chocolaty.
It's luxurious, isn't it? Great job with that.
Let's have a look at one of these.
I've got pumpkin rolls filled with a creme pat.
The spice levels in the pumpkin are perfect.
It needed more proving and that would've opened it up.
It's a bit stodgy inside. Yeah.
But the flavour is beautiful.
Great ideas and well executed.
Well done, Georgie.
I love the cornucopia. It's a real treat on the eyes, isn't it?
Let's try the kalamata first, shall we?
Hmm, I love it.
It's a good amount of olives in there
and it comes through nice and sharp.
And then lastly I've got fougasse with rosemary from my garden.
Rosemary level is perfect. The shape is very good.
The texture is not good.
OK. For a fougasse. Yeah.
But I do like the flavour.
I love the breads pouring out, it looks very good.
Let's have a look at one of these.
They're filled with coriander, spring onion,
touch of mint, halloumi and kalamata olives.
That's delicious.
Thank you.
This is a tomato?
Yes, uh, it's tomato...
Tomato and jalapeno. Tomato and jalapeno.
That's delicious.
That's got a nice kick to it as well.
I think you've done really well, Illiyin.
I think you've done a, a really nice job there.
It's all neat as a pin.
But let's see what they taste like.
Shall we start with this one. This is what, sorry?
Onion and bacon. I like that.
It's quite mild flavoured but it's delicious.
Great flavour. More proving needed.
OK. So this is my Devonshire splits with strawberry jam and cream.
That is going to be delicious.
That's a nice Devonshire split.
Very good. I think you kept it pretty safe.
OK. But it's worked, though. That's the thing. Yeah.
Everything you said has happened, well done. Thank you.
I think the little rose flowers look good.
I worry a little bit about these cos I don't know what that is.
It's an orchid.
That's not an orchid!
I know what an orchid looks like, and that's not an orchid.
Uh, so it's, caramelised garlic and stilton.
Where's the stilton?
Sort of disappeared altogether.
There's nothing there. Let's try this.
The other buns are, like, that's sugar bread
and then it's got a strawberry and cardamom jam.
It's delicious but that's because it's mostly filling with no dough.
I really like the flavour, actually.
OK. I really like it.
I think it looks spectacular. I love the colours.
So these are the conchas which is flavoured
with cinnamon and star anise.
It's a bit boring. Mm-hm.
It, it needs a lot more going on in that, right.
So the cornucopia is a spiced white dough with paprika,
cayenne, rosemary and a garlic butter on top.
Ah, paprika's worked in that, hasn't it? I like that.
Thank you. That's really nice.
Spicy bread. Wow! That's great.
I hope it tastes as good as it looks.
It's exquisite. It's really neatly done.
OK. The doughnuts, they have a amaretto creme pat
and a, like a sugar coating on top.
Nothing like any doughnut I've ever had but it's lovely.
Very good.
Hmm. I love the knot. It looks like something special.
It looks expensive.
Yeah.
Yeah, it's, it's quite indulgent, isn't it?
Oh, it's lovely. It's moist, soft,
you've got great cinnamon layers in there. That's really nice,
I like that. OK.
Let's look at this.
And then we dip it in that.
Yeah. Nice. I've never heard of whipping bone marrow
and I love bone marrow.
Very well done. That's a, that's a lovely little loaf, that.
Crispiness is just right. Smells lovely as well.
Very clever.
You're a decent bread baker, aren't you, Dylan?
Cheers. Sure are.
I think the cornucopia could've been a bit bigger.
There's no possibility that any
of those things could've got in there to spill out
in that generous way. The pretzels are not what I would think of
as a pretzel. They need to be much thinner
and the shaping needs to be much sharper.
But you've managed to achieve probably a cinnamon bun.
If you'd say that's a cinnamon bun.
It's a cinnamon bun.
Right, OK.
We've got a pizza which is a Detroit style pizza.
Once you've got past the filling and you hit the bread,
it's a bit bland. Right.
I would've had that half that thickness.
Oh, right, OK, yeah.
And then you've got a focaccia with rosemary and olives.
It's not a focaccia, is it?
No. Andy, I don't have too much of a problem with the bread,
I think they're all acceptable,
but the problem is they're called pizza and focaccia
so you've got something in your head. Yes, of course. Yeah.
About what you're expecting. Of what you're expecting to have.
However, the cinnamon roll is delicious.
Thank you. Really unusual and I really like that. Yeah.
Pretzel it isn't. No.
But cinnamon bun it is. It's delicious. Thank you. Thank you.
Well, it looks fantastic.
Thanks. Love the shine, love the colour.
The coloured buns look a bit boring.
Yeah. And as for the bagel...
They sunk in the water.
Sounds like you're overproving them. Oh, OK.
So when you hit the hot water, it forces the air and then it drops.
Yeah. So by the time you get them in the oven, they're flat. Yeah.
It is a lemon and ginger bun.
Quite tight. Yeah.
There's not enough lemon in there. Yeah.
A lot more proving and a more interesting shape...
Yeah. ..would've been nice.
Yeah, no, absolutely.
Don't, I, I wouldn't even bother.
Use it as a frisbee.
You can't eat that.
Overall I think you've made an impressive centrepiece.
Mm-hm.
Pity about the bagels.
Yeah, I totally agree.
It went as to be expected.
I was happy with how it looked.
But I knew coming into today, it wasn't going to be my day.
One person's got to go home.
I just hope it ain't me. That's it, really.
And I'll be totally honest I, uh, I love everyone in there
but at the end of the day I'm here for me.
And just hope I done enough.
It went way better than I thought it would, to be honest.
So that was nice.
Well done, geez.
When Paul said I was a decent little bread baker, that is wicked.
That is really nice, yeah.
Wow, what a week.
I think over the three challenges, as a bread week, one of the best.
This lot are just very talented bakers.
John and Andy both struggled during the show stopper.
Hmm. Both of them knew that they'd made mistakes.
Andy's focaccia just wasn't open enough to be a proper focaccia
and there wasn't enough oil in it. Or oil. It wasn't oily enough.
And there wasn't enough flavour in there, really.
John, those buns of his, they were a bit feeble in labour.
Just a round roll with some colours on.
Yeah. And it, it just,
you could've done so much more with that.
So who's vying for the top spot at the moment, then?
Nelly. Nelly for sure. Yeah.
Nelly's on a different level, isn't she?
Nelly did a great job. I thought her design and flavours
were spectacular. And Georgie. is in and around that as well.
So they could be star bakers? Yeah, and if you're going to throw
her hat in the ring for star baker, which I think you can...
Absolutely. ..I'm going to throw Dylan's in there as well,
because Dylan's show stopper was so elegant.
Does he remind you of yourself,
was you making a roll like that at 20?
No, I was not. Was you not? No.
At what age did you get to a roll like that?
About 56.
I'd say you've still got that to come.
Well done, bakers, for getting through bread week
under the scrutiny of Mr Paul Hollywood.
You did so, so well.
I'm really excited because I get the good news
of announcing this week's Star Baker.
This week's Star Baker is...
..Dylan!
APPLAUSE
That means I've got the horrible news of announcing
which one of you will be leaving us,
and the person who is leaving us this week is...
..John.
It's fine, it was expected.
It's just a bad week, this week.
Sorry, mate. Thank you so much, Paul.
It wasn't your week. No, it just really wasn't.
It's just how it is. I've just had a bad week
and because everyone is so talented,
you drop the ball then it's your time to go.
Yeah, literally to be the first star baker of this season
then I had a really good week last week as well, so you know what?
The tears are tears of pride.
Yeah.
Well done, Dylan.
Well done. More of that would be good.
Cheers.
When they said it, the first thing that went through my head
was I can't believe I'm here. It's just crazy.
I'm really happy I got it on bread week, just cos I really like bread
and also Paul, he really knows bread.
He's amazed me, actually.
I think the standard that he took it to in the last couple of days
has been exceptional.
Well done, mate.
Bread week has been amazing,
it's been certainly the best bread week I've been involved with.
I will remember this week in particular for a long time.
Don't know what all the panic was about, really.
Flipping hell!
Brush myself down now, sort my life out and get onto caramel week.
Week four. Who would have thought?
Next time...
Ba-ba-ba!
..caramel week...
I love the sound of this.
..sees the bakers in a sticky biscuit signature...
Can't get them out.
..take on a tarte tatin technical...
How many ta-ta-ta-tas are there in tar-ta-tar-tin?
..and produce a caramel mousse cake in the show stopper.
Uh-oh.
Who will smash the challenges?
And who will be going home sweet home?
It is truly, truly horrible, that flavour.
Are you a star baker in the making?
If you'd like to apply for the next series of Bake off visit...
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