Oh, hi. Cos of the hot weather, there's a hosepipe ban,
which means there's a lot of unemployed hosepipes
lying around feeling lost and alone without any purpose in life.
Oh, look, here's one.
Hi there. Jackie!
It's only me.
How you doing?
Everything OK?
Great.
Welcome to Junior Bake Off.
You seen the others?
Over that way?
All right, I'll see if I can see them.
See you a bit later then. All right, yeah.
Last time, the bakers battled with biscuits...
I got it, I got it... Go!
..Lyla didn't crumble...
All of it - sensational.
It's Lyla.
..becoming Star Baker.
Oh, no. No.
But Harvey snapped in the showstopper...
It broke. Bad, bad, bad, bad, bad.
I feel like you've added too much bicarb because I can taste it still.
..and was the first to leave the tent.
It's Harvey, I'm afraid.
Sorry, Harvey.
I'm proud of myself for getting here and what I've done.
This time...
Kneading isn't fun to me - I'm just like, argh!
..it's bread day...
This is the worst bit.
..and the bakers must reveal their inner animals...
HE IMITATES A MONKEY
..with bread-based beasts...
It's my favourite bread of the day.
..and disentangle themselves from a technical...
I've never been good at wrapping presents either.
..that's sure to confound...
This is the hardest technical ever.
..even the most accomplished baker.
I have never had to deal with this problem in my life until now.
Ahead of the bakers...
Oh, I see food processors, that's not good.
..are two bread-based challenges.
I know my mum really likes the smell when I'm baking bread.
It's like, she'll come down the stairs
and suddenly she'll be like,
"Oh, something smells really nice in here, Khadeejah."
I'm like, "Yes, I'm making bread, Mum."
Do you think it might be a sweet technical? Or iced buns?
- Oh, those are nice, aren't they? - Yeah.
It's one of those things I'm quite good at
but I don't always knock out the park.
There's a tall ingredient.
When you're making bread, you have to look
at the recipe quite a few times to definitely understand it.
I've been trying bread technicals
at home, and usually my bread goes flat.
Is everybody excited?
It's quite hard to explain really,
but I think I will manage.
Morning, bakers. It's bread day, and your technical challenge has
been set by everyone's favourite loafer, Liam.
Do you have any tips for our bakers?
Think carefully before you squash and squeeze
to perfectly achieve the shape I please.
It is a technical challenge. It is, of course, judged blind,
so please, make like an Uber driver with a broken sat nav and get lost.
For your technical challenge,
Liam would like you to make six pumpkin spice rolls -
quick bread inspired by his favourite autumnal drink,
the pumpkin spice latte.
He's changed.
Your bread rolls must be topped with
a maple glaze and served with a cream cheese dip.
You have one hour in which to make Liam's pumpkin spice rolls.
On your marks,
get set...
..bake.
Oh, my goodness.
I have to hurry cos it sounds hard.
The bakers have each been given the same ingredients...
I've never worked with pumpkin spice before,
so I hope first time's the charm.
..and recipe...
"Add the flour, sugar, salt." How much salt?
..to make Liam's pumpkin spice rolls.
It's a lot of salt.
"Half a teaspoon."
This is really complicated.
Excuse me, can I start again?
The baking powder.
"One level tablespoon."
That's what makes it rise.
"Blitz the mixture until it looks like breadcrumbs."
Butter.
I don't like pumpkin spice lattes,
I don't like cream cheese dip. This is like...
I don't like this technical, basically.
I had a mishap with the salt. I added the whole jar when I was
supposed to only add a quarter of a teaspoon.
Whew!
What do we have here, Liam?
We have my pumpkin spice breads.
It's bread day.
I'm testing the bakers on a few things -
their ability to make a scone dough,
to make a glaze,
and a cream cheese dip.
But most importantly, it's all about the shaping
cos we want that lovely pumpkin sort of design.
They look beautiful.
How do the bakers achieve this shaping?
They have to equally divide the dough into six balls
and then tie a string around the dough,
cos when it goes into the oven,
it should be able to create these sort of pumpkin wedges.
If the string is too loose, we won't achieve this shape.
If it's too tight, they could break.
I mean, I guess there's not really anywhere to hide
because if the shape is not correct, we'll be able to see immediately,
and that's a huge part of this task.
- Shall we try it? - Yeah.
You know, I really like how they just break apart like this.
Ooh, they smell good. You got to have some of this dip.
Mm.
Really good spice levels. They're super springy.
- Mm-hm. - It complements the cream cheese dip so well.
I just want to keep eating it!
Do you think the bakers will do well today?
- I'm concerned about their shaping. - 100%. - I'll be honest with you.
- Yeah, yeah, yeah. That's the difficult part. - Mm.
Rav, what's a pumpkin's favourite sport?
Squash.
Very good!
"Add the pumpkin puree and milk..."
Eu-gh.
"..and then pulse until the mixture starts to form a dough."
With technicals, the main thing is just to follow it precisely.
Failure to adhere to this basic principle...
..will mean the dough won't become
malleable enough to shape into balls.
That's OK.
Is the mixture supposed to look like this?
So, "Lightly flour your surface."
Morning, Lyla. Hello, Lyla.
- How are you, Lyla? - Yeah, I'm good, thanks.
Well, I should hope so too, because you're the Star Baker.
How did it feel?
Very exciting. I was very happy.
Oh, that actually smells lovely.
To repeat yesterday's feat,
Lyla should avoid overworking the dough.
You just want it to be a dough.
Not that crumbly - just so, when you press it, it holds its shape.
This will create a light, springy, quick bread.
Well, now this quick bread... What is quick bread?
Surely bread is supposed to be a slow thing.
I think it's because there's so much bicarb in it.
So it would be good if you had indigestion as well.
Yeah, maybe.
It's the cause of the indigestion, but it fixes it at the same time.
- Yeah. - It's the perfect food.
"Divide the dough into six pieces
"and roll each into a neat ball."
- One, two, three, four, five. - Now for the diciest part...
I'm trying to create the pumpkin shape,
but it's very hard when I read the steps.
..of the entire challenge.
"Lay a piece of string on the bench..."
"And place one of the balls of dough
"in the very centre of the string."
So about there.
"Cross the string over the
"top of the dough."
- Hey, Khadeejah. - Hello, Harry.
How's it going? You're tying up a little parcel.
I have no idea what I'm doing.
It's apparently meant to be looking like that at this stage.
Have you done this before?
- I haven't, no. Not with bread anyway. - Not with bread?
You've done it with something else, then, tying packages?
Yeah, I worked at the sorting office for a while.
They used to tell me to untie the packages,
see if there's anything of value in them.
That's stealing.
Yeah, it was stealing.
"Bring the string down to divide the roll into quarters."
This is the hardest technical ever.
"Tie the string with a small knot."
I'm obsessed with string for some reason.
This is very easy for me.
I've never been good at wrapping presents either
and it's just like this.
- Can you help? - Yeah, sure.
Twist and make it into eighths.
- Oh, my God. Right, OK. - So you just keep doing it.
There's no way that bread roll's getting out of that, is there?
No, not really!
One of my better attempts.
Looks a bit like a basketball.
One, two, three, four,
five, six, seven, eight! We did it!
Now I can speed up.
String.
Dough.
Cross.
I don't know how long we've got left.
They do say plants have feelings just like us animals,
which is why before I hollow out a pumpkin
I always give it a local anaesthetic first.
Sharp scratch.
There.
All done.
30 minutes, bakers.
Ah! Hurry up, Aiyla.
- You've got 30 minutes left. - OK.
You may find yourself feeling a little bit drowsy.
They just need to get in the oven now.
"Bake for 15 to 18 minutes until risen and golden brown."
Done.
These aren't half bad.
There they go.
And the string burns off, does it?
No, it says, "Snip the string using scissors."
Because you could floss your teeth at the same time
- as eating, couldn't you? - Yeah, probably. Yeah.
Do you floss?
Yeah, I... Sometimes.
Now I'm going to start making the maple glaze.
"Four tablespoons of maple syrup."
I love maple syrup.
A glaze needs to be like a shiny, smooth consistency.
The bakers achieve this
by adding butter to their glaze mixture.
It's just shoving it all in a pan
and bringing it to a boil, so
it's one of the easier steps.
Why is there butter?
Don't tell me.
But Lyla's noticed she's got extra butter on her workbench.
"And butter."
I didn't add any butter.
She failed to add any to her quick bread.
I might make it again.
Go, quick, Lyla, quick! Butter.
BLENDER WHIRS
- Are you starting again? - Yeah, I didn't add the butter. - Oh.
While she restarts the bread, everyone else...
Are these golden?
They look a little bit brown on the sides,
so I don't know if they're done or not.
- Another two minutes. - ..is checking on their pumpkins...
I think some have slightly exploded outwards
a bit more than I thought.
..while pressing ahead with their glazes...
Smells quite nice.
..and cream cheese dips.
"Beat together the cream cheese, double cream and icing sugar."
This is called multitasking.
Oh, bubbling.
It kind of looks like caramel.
- Hi, Penelope. - Hi.
- All right, Pen? - Yeah.
How was yesterday?
Were you a little bit worried that it might be you going home?
I was a little worried, but
I think the judges really liked the biscuits, though.
Ooh, that tastes really nice.
Do you look for any clues when I come out there and say,
you know, "The person going home is...?"
Um.
- No. - OK.
Why is there a hose?
Oh, the h...? Jackie, not...
No, we haven't got any work for you.
Yeah.
Sorry, love. Yeah.
Try s... I don't know.
Try up the road.
I'm not gonna string them.
How much time do we have left?
They do say that plants have feelings too, just like us animals,
but is it true?
Yes, it is.
Well, there we have it, straight from the carrot's mouth.
15 minutes, bakers.
That's OK.
All right, they're cooked.
Bread is something that I'm very experienced with...
I feel like they're done.
..so I'm hoping I can do quite well.
Oh, yeah, that's hollow. Cool!
I think they do need a little bit longer in the oven,
but I've not really got time for that cos I need them to cool.
If it's not cool, then the glaze is gonna melt
and that's not what we want.
How often would you make a loaf of bread?
- Probably weekly, I would think. - Oh.
- Are you by hand like that? - Yeah. - The kneading.
It's a funny thing, kneading, cos you
don't really need your knees to do it, do you?
I'll put them in the fridge.
- Will they go soggy, do you think, in the fridge? - No.
KHADEEJAH CHUCKLES
Actually, yeah. They might go soggy.
Yeah, I'll take them out.
You can put your knees on it
to hold it down.
I suppose that might be a little bit awkward...
- Messy. - ..and a bit unhygienic.
Oh, you think so? Yeah, I suppose...
Yes, it is, cos it's quite close to the...
- Yeah. - Um... Yes.
I don't know what I'm doing. I'm flapping myself.
It has hardened up.
But actually, that's not a bad thing cos my buns will still be hot, so...
Five minutes, bakers.
You've got five minutes left.
Come on, Lyla. Hurry your little bottom up.
"Once they've cooled, snip away the string using scissors."
This is the time-consuming bit.
Yank on the string too vigorously...
It's, like, getting tangled inside the bread.
I have never had to deal with this problem in my life until now.
..and the pumpkin segments...
That one's broken.
..might separate.
Oh, my God, it looks horrible.
I'll just say this is a harvested pumpkin.
Is anyone done?
"Brush over the maple glaze."
Have to be quick, but we need to make it lovely at the same time.
Five, six.
I'm just gonna leave them as they are.
"Push each slice of pecan onto
"the top of the pumpkin and then add a mint leaf."
What's the mint for?
One minute, bakers. You've got one minute left.
One minute left!
All the string's not off.
That looks nice.
Who cares what they look like?
Could get a bit more glaze on.
One, two...
Khadeejah, do you need help? I'm done.
Yeah, yeah, yeah. Can you get the mint leaves off, please?
OK, I'll pick these.
They look good. They look a lot like pumpkins.
Oh, I might actually do it!
Three...
Thank you so much.
Ah!
- Put these leaves on. - Yeah.
- There we go. - It won't matter.
That's it, bakers. Time's up.
Step away from your bakes.
Oh, my God, I finished!
Right, bakers, if you could bring your pumpkin spiced rolls
and place them behind the photographs of yourselves
on the front table, please.
Everyone walk really slowly and carefully.
Yes. Everyone walk slowly...
..and very carefully.
Look at those. They look like pumpkins, don't they?
- I know, they're really cute, aren't they? - Yeah.
- Mine are underdone. - You all right, Lyla?
They look good.
Don't worry, necessarily, about the look. It's about the taste.
- Yeah? - It looks really, really good.
It's just the start of the day.
The bakers' spiced pumpkin breads will now be judged.
Nice to see 'em, it's Rav and Liam.
OK. We were looking for six pumpkin breads topped with
a maple glaze and served with a cream cheese dip.
They have no idea whose pumpkins are whose.
Overall, they look pretty good.
- Yeah. - There's some really good pumpkins here, yeah.
You have the pumpkin shape.
They look a little bit inconsistent, though.
Nice glaze on there.
And the dip looks good too.
Texture looks nice.
Yeah, it tears really well.
The flavour of the pumpkin bread is really good.
The consistency of your cream cheese dip
is pretty much spot-on.
We do have a little
bit of underbaked-ness in the very middle,
but they're nice and light
and very pleasant to eat.
Even though it's inconsistent in terms of shape...
..they do still look attractive.
The flavour on these is good, the dip is delicious.
I think they could have done with just
a little bit longer in the oven...
- Mm. - ..because they're just a touch doughy.
Next one,
we have cookies.
They look more like rock cakes.
- Or rock cakes. - Yeah.
But I'm actually really happy that whoever did this
presented us with six.
They're quite underbaked.
Texture of your cream cheese dip is pretty good though.
Mm.
On the outside of your bread,
the parts that's baked, is really good.
In the middle, it was completely raw.
These look really beautiful -
almost like Christmas ornaments.
Look at that.
- That's a good texture. - That looks really good.
Texture of the pumpkin breads is great, it's well baked.
The flavour of the maple glaze is spot-on,
and the consistency of your cream cheese dip is beautiful.
Excellent.
These ones are slightly smaller.
But I do like the patterning on the sides.
It looks like you took a lot of time to do that.
They're just a touch underbaked
because the middle is a little bit doughy still.
Cream cheese dip is pretty much spot-on.
I love the maple glaze on top.
Your bread's just slightly underbaked.
OK, next one.
These look a bit more rough.
We have one that's fallen apart, but we do have six.
Looks baked, though.
I think they're just a touch dry.
- Mm. - The dip is good.
I think that there could have been a bit more of it -
I don't know where it went.
But where's the maple glaze on top?
We needed more glaze.
Ooh. OK.
- Last one. - Last one.
Slightly inconsistent with size.
This one in the middle,
if you had six that looked like this...
..they would have been spot-on.
Yeah. Springs back really nice.
It's well spiced,
decent amount of maple glaze as well,
- and they're baked. - It's delicious.
- Yeah. - And that one as well.
Rav and Liam will now rank the spiced pumpkin breads
from last to first.
In seventh place, we have
this one.
OK. But do you know what? The dip was really good.
It was just the bread. Showstopper next.
In sixth place, we have..
..this one.
Ethan.
They were good, but I think that the dough was
slightly drier.
Aiyla is fifth,
Khadeejah fourth,
and Humphrey is third.
Ooh!
In second place, we have...
..this one.
Penelope. Really good job.
We loved the shaping on them. The taste was delicious.
Lovely dip, lovely glaze.
Which means, in first place is this one.
- Yeah. - Umayr, Well done.
The shape, the glaze was brilliant, well flavoured.
- Spot-on, bro. - Thank you.
Well done, Umayr.
Come up and try each other's bakes
and we'll see you shortly for the showstopper challenge.
Well done, everyone.
How did you guys find that challenge?
Terrible.
Getting first place with a recipe
and dough that I've not used before
really makes me pleased and proud of myself.
I would talk, but I've got stuff in my mouth.
You did really well.
Yes!
I'm very happy, excited and...
I don't know what other words to describe it.
It's all right.
And you did so well in the biscuit showstopper, remember?
It is all to play for.
So the competition is still open.
My bread is really good,
so let's just hope I can bring it back.
The chance to bring it back comes with the showstopper challenge,
after which Rav and Liam will decide who is today's Star Baker
and who will be leaving the competition.
Welcome back, bakers.
For your showstopper challenge,
Rav and Liam would like you to channel your inner beasts
by baking animal breads to reveal who you really are on the inside.
Me? I'm a pussycat on the outside,
but inside I'm a Rottweiler -
but a tender one that's learnt a lot of lessons and is ready to change.
Your bread must be savoury,
but the size and shape is entirely up to you.
Our judges would also like a sauce,
chutney or dip to be served alongside your bread.
But whatever creature you choose,
our judges are looking for bite and personality in every mouthful.
You have two hours in which to make
your "My Inner Animal" bread.
On your marks...
..get set...
..bake!
Start!
I chose a chimpanzee
because I'm a little bit cheeky, intelligent, and love to climb.
What would your inner animal be?
- Rat? - Yeah, rat! - Rat. - That's a rat? - Yeah.
She's had that problem with her restaurant.
Bang goes the hygiene star. No, of course not.
It was very highly rated in the Sunday Times of London.
Oh, wow. Right, let's go.
It looks strange, I know,
but once I knead it to knock it back, it should be fine.
This is the worst bit.
For today's showstopper, we want
to see the bakers' inner animal in bread form.
My inner animal is a Chinese dragon.
Meow, meow, meow!
Yesterday, the bakers had one hour to make their dough,
and they have a further two hours today to complete the challenge.
- Whoa. - Kneading isn't fun to me - I'm just like, argh!
It has to be savoury...
How much honey?
..highly decorative...
Parsley.
..and it has to be served with something.
I'm doing like six garlics in this recipe.
- A dip... - Literally all I can smell is garlic.
- ..a spread... - Oh, that's quite a lot of parsley.
..it's entirely up to them.
Would you like to try some pork floss?
If they're using fillings,
they should be cool when adding into the bread dough.
And equally, they should think
about how they're going to marry well together.
That's delicious.
It's an enriched dough with butter.
One of the main difficulties with this challenge
is with the bake on that bread,
and guaranteeing that it's fully baked
all the way through.
My advice to the bakers, don't go for a massive loaf,
because the bigger it is, the longer it takes for it to bake.
Go for small and join it together
- like a little puzzle. - CLICKS TEETH
With bread, you can't really tell
if you're going right or you're going wrong.
It's a tricky one.
It's probably the hardest showstopper so far.
There we go. Proving drawer, ready to go. Amazing!
Would you like to try some pork floss?
- Hello. - Hello.
- How's it going? - Good, thanks, yeah.
OK. Tell us about your inner animal bread.
My inner animal bread is a cat...
- Nice. - ..cos they're very intelligent, like myself,
and they love snuggles, like myself.
How are you feeling after today's technical?
A little bit nervous, but I feel like I can definitely bring it back.
- You've got it in you, I know you do. - Thank you.
Lyla's hopes CATegorically rest on
the quality of her foCATcia dough.
It'll be a celebration of
classic Italian pizza toppings
with a heavy emphasis on garlic.
- We actually love garlic. - Do you?
- Ooh. - Yes. - We love garlic bread.
We actually have a garlic bread song, you know?
- Yeah. - Sing it.
- CHUCKLING - # Ga-aaa-arlic bre-e-ead
- # Ga-aaa-arlic bre-e-ead! # - # Ga-aaa-arlic bre-e-ead! - #
Nice one, Lyla!
What gives Lyla a chance of singing a victory song later...
We can't forget the butter this time.
..is that she is by far the quickest
to get her breads in for a second prove.
Lots of pepperoni.
And while she's going to add toppings just before baking...
Every good pizza has cheese in it.
..most of the others are adding fillings...
So... No. Penelope.
I cannot shove all the pork floss into my mouth.
..and shaping their doughs first.
118 for each one, then.
I'm actually above my PB on this.
Hi, Penelope. How's it going?
It's going quite well.
- What is the inner animal? - A Chinese dragon.
So in the Lunar New Year zodiac, I am a goat,
- but I love Chinese dragons. - I think I'm a goat as well.
But I don't think we're the same age.
- No? - I don't think we are.
No, but it basically repeats itself.
- Yeah, it keeps repeating. - So we could be the same.
- Yeah, but not the same age. - Yeah. - Yeah.
Made from a milk dough similar to that used in bao buns,
Penelope will hope her pork floss
and spring onion red dragon brings her luck.
It's like a dragon, but it doesn't have any wings
and it's more like a snake.
Oh. How does he get around?
- Magic. - I was going to say, because it would fit on a train,
wouldn't it? Very unreliable way to
- travel around these days as well. - Yeah.
So often delayed, aren't they?
"This train has been delayed."
- Yes. IMITATING: - Ah, no, not again!
Yeah, exactly.
But also, there's no buffet service
available on it either.
Wait, there's buffet? In normal trains?
While Penelope's inner beast is as mythical as reliable rail travel...
I've never seen a chimpanzee in real life.
- I'd love to, though. - ..across the room...
They're not the world's smartest animal,
they're the world's third smartest animal, ish.
..Ethan's channelling his passion for natural history.
I like to watch documentaries.
Mine's already in the proving drawer.
Oh, so you're just being speedy, is that it?
Yeah, like I always am.
- Always so ahead of me. - I am.
And what better way to celebrate chimpanzees
than with a bread flavoured with turmeric,
curry powder and runny honey,
served with a side of raita?
Do you do an impression of a chimpanzee?
ETHAN IMITATES A CHIMPANZEE
That's very good!
HARRY IMITATES A CHIMPANZEE
- Not bad. - Something weird's happening over there.
HARRY IMITATES A CHIMPANZEE
Good.
- You all right? - That monkey impression took it out of me.
Yeah.
While Ethan has opted for simplicity...
I'm gonna score my dough.
..Humphrey's going the other way.
I chose sourdough
because I wanted to do something a little bit more complex.
- That's my starter there. - Ooh!
- I've had that for a month now. - Have you?
It's been like a little child.
- I've had to feed it every night. - Does it have a name?
It's Sammy.
And then this is going to be Sammy Jr.
Have you been feeding this Sammy in your hotel room?
- Yes. - That is really impressive. - Thank you.
Humphrey's olive and rosemary sourdough
will be accompanied by
an olive tapenade
and shaped like a fish,
to reflect the many times he's
gone fishing with his brother.
Do you watch that programme with the two comedians?
- Bob Mortimer and... - I can't remember who they are really.
..Paul Whitehouse? Yeah.
- Do you not like them? - Bit slow, innit? - Yeah. - Bit slow.
And Humphrey's not alone embodying an aquatic being.
It's Aiyla-worthy.
I'm mixing all of my ingredients together for the filling now.
Two tablespoons of buffalo sauce.
You don't want it to be so spicy
that it hits you at the end and doesn't actually leave.
It's like an unwanted guest.
Aiyla identifies as a sea turtle,
and one of her favourite foods is buffalo chicken.
She'll wrap that in a dough
enriched with egg and milk
and serve with a ranch dip.
Do turtles like chicken?
My turtle does.
- I mean, it's quite a unique flavour pairing for us. - Yeah.
I don't think we've ever had a buffalo chicken bread
- with ranch. - I don't think we have.
I mean, I love buffalo chicken wings and ranch sauce, so it could work.
Thank you so much.
Oh, yeah, that's really proved.
When the bakers are happy with the shaping...
I focus too much on one thing and forget about
everything else that I have to do.
..the filling...
So you have to pinch the bottom so that none of the filling comes out.
..and the topping of their breads...
Whiskers.
..they can begin to hit the heat.
Oh, my bread's so big.
So I've put some water in the oven
to create a bit of steam to stop it from going too hard on the crust.
Your bread still not in the oven?
My bread hasn't even proven yet, mate.
How much time have we got left?
Please don't do a time call. Please.
I've got an inner animal that sometimes comes through me.
Oh, here he comes.
Sausage! I want sausage!
Oh! 60 minutes, bakers.
You're halfway through.
Didn't he just say that?
Hopefully, I haven't forgotten anything.
I've done everything,
and now I just need to wait for my bread to cook.
Can you see there's a difference in time management
between us two? He's not stressing at all
and I'm stressing like my life depends on it.
Nah, I'm so chilled.
It proved the smallest amount I've ever seen any dough prove.
- I say, look at that. - Thank you.
A little man...
No, it's a turtle.
- Don't say that! - ..with short legs and...
Don't say that. It is a turtle.
You know that Aiyla's doing a turtle, don't you?
I was like, "Nobody's gonna pick a turtle to do,"
and then here we come.
Battle of the turtles, that's what they're calling it.
- Who's calling it that, you? - It's like Oasis vs Blur.
Just got to roll with it.
- It's like the Britpop wars. Yeah. - Right.
- Never heard of that in my life. - OK.
Surely.
- No? - No.
Like a sea turtle, Khadeejah also likes to "roll with it",
but she can't afford to
"take her time" or
"let anybody get in her way"
because there is much too much
turtle for her to bake.
It should be in the oven, shouldn't it?
I'm standing here talking to you, but all the time,
- I want to scream, "Get it in the oven." - Yes.
- While Khadeejah tries to catch up... - Can you help me?
- Yeah. - Teamwork makes the dream work and all that, isn't it? - Yeah.
- ..the rest of the bakers...
Oh, I need another egg.
..are starting their accompaniments...
Can never have too much oregano.
I like to not be precise.
Chinese cooking, you just shove it in and you go,
"Yeah, that's enough."
And you know when it's done because your ancestors tell you.
Oh, that looks tasty. What is it?
It's olive tapenade.
I went out with her for a while. HARRY CHUCKLES
Course not.
..but all the while...
It's exploded with pork floss.
Cover it up with paint, nobody will know.
..keep a watchful eye...
I'm so much more calm and relaxed,
and I don't have to tie anything!
..on their ovens.
- AIYLA GASPS - Oh, no!
Some of the filling has come out.
Pretty upsetting actually.
Just trying to think. What can I do?
After careful consideration...
- OK. - ..Aiyla has made a decision.
I've got an idea.
I'm gonna, like, take these bits off because they're really annoying.
It just needs to go in the oven.
How much time do we have left?
My inner animal guide, Sam the Golden Retriever,
can come through me at the strangest of times.
Oh, here it goes.
Sausage! I want sausage now!
Ah, oh!
It's mainly about sausages.
30 minutes, bakers.
That's perfect time.
You've got 30 minutes left.
- It's going in the oven. - Go, go, go, go, go.
- Yes! - Yes.
That was the most stressed I've been in a while.
Khadeejah might be relieved to finally be in the oven...
- That actually is nearly done. - ..but the rest of the bakers...
Do I want it a bit golden?
..have nearly finished baking their breads.
Sounds hollow.
Yeah, I think just a bit longer.
Umayr, guess the animal.
Ooh-ooh, ah-ah, ooh-ooh-ooh, ah-ah.
An orangutan?
No, it's a hamster, but it's on hot tarmac.
Do hamsters end up on hot tarmac?
They can do if they're trying to cross the road, yeah.
- Why would they cross the road? - To get to the other side.
OK. OK.
Possessing an inner lion, and with the nickname
of King Ums to live up to
Umayr's brioche-ifying
the king of the jungle,
glazing it in garlic butter
and flavouring it with za'atar.
- So, technical... - Yep.
- ..first place. - Yep.
What we saying, potential Star Baker?
Potentially, potentially.
I think bread day is the day
where I wanted to show you guys what I can do.
All right, King Ums.
- Yes. - Adios. Good luck. - Thank you, Liam.
To be crowned king of bread day...
It's a waiting game with bread.
..Umayr and the others must deliver well-baked loaves...
They're nearly done.
..with the perfect colour and texture.
Oh, my goodness.
My gloves are full of pork floss.
Very happy.
How long left?
I think my inner animal, Sam the Golden Retriever,
has been taking over my body without me knowing it.
Woke up this morning, this was in the bed.
Delivery for Mr Harry Hill. Sign here.
What is it?
500 packets of sausages.
Oh...
15 minutes, bakers. You've got 15 minutes left.
Uh, OK.
Whew, that was a workout!
That sounds hollow to me.
That needs longer.
If this one's not done, then the big ones aren't done.
I normally do a second egg wash.
It helps with the colour.
- SHE GASPS - Oh, no.
That wasn't meant to happen.
Yeah, that's why I paint it after.
OK, don't tell that to me now. It's in the oven, mate.
I mean, it was your choice.
Those decorating outside the oven
first need their bread to cool.
Cooling me,
cooling the bread.
Oh, that's a good idea, Penelope, yeah.
- Good way to cool it down. - Yeah.
- Can you do an animal impression for me? - OK.
- I know I'm putting you on the spot. - OK.
Let me think.
- Has it started? - No, so... - No.
Let me just think.
I know the bread's the main bit,
but the cheese will help things go a long way.
Errr.
- A meerkat? - No.
It's an egg-i-o-saurus.
- Cos it's an egg-i-o-saurus. - Oh, I see now. Yeah.
- Everybody knows that. - Yes.
I'm just glazing it in a garlic butter
just to add a bit more flavour.
With their bread sufficiently cool...
So careful, but so elegant.
..some bakers can start to add...
Painting's going all right, to be honest.
..their finishing touches.
Basically, turtles are tortoises that have learnt to swim.
What other things swim apart from us?
- Elephants. - Do they?
Well, they like to go in water and they go, "Brrrrr!"
It's more.. TRUMPET NOISE
How do you do that?
TRUMPET NOISE
All right, nothing to see here.
I'm basically finished.
I'm quite happy with it.
Coming out.
Always happens.
I'm gonna see if it's done.
I actually don't know if it's done or not.
It's not brown. How long's left?
Five minutes, bakers.
And I have six on the timer,
so I'll just leave it in for the full time.
OK, we'll put it in for an extra two.
I am cutting it this fine.
Same. Don't worry, Khadeejah, same.
Right, now I just need to do the dips.
Garlic mayo time.
Served in the cat bowls, are they?
- Yes. - Are you going to expect him to lick them up?
Finished.
I'm feeling quite pleased with it.
Right, now is the hard part.
Get it off the tricky tray.
It's going to break.
Oh, my goodness, it's perfect.
Oh.
I don't want my cat to be earless, do I?
- How long left? - One minute, bakers.
A minute?
You've got one minute left.
Oh, it broke there.
- That's fine, that's fine. - It's tear and share.
LYLA MUMBLES
His name's Gary.
I think he's underbaked.
Ha-ha!
Whatever happens happens.
But we're done.
That's it, bakers, time's up.
That was very loud, Harry.
Step away from your bakes.
I have stepped away.
You have stepped. Thank you, Ethan, appreciate that.
Looks so burnt.
I'm worried that they're going to say, "It's not neat."
- Are you joking? That looks amazing! - OK.
Yeah, it looks terrible...
..but I just don't want to go home.
Has your chimpanzee got a head deformity?
Yep.
- Nice. - I'll just say he's genetically mutated.
The bakers' inner animal breads
will now be judged by Rav and Liam.
Penelope, could you please bring
your inner animal bread forward for judging?
Can I have some help?
Yes, of course.
- It's a very heavy slate, isn't it? - Yeah.
- Sh! - Mm-hm.
That looks fantastic. Look at that. I say.
Penelope, tell us about your inner animal bread.
My inner animal is a Chinese dragon
stuffed with spring onions
and pork floss.
It looks brilliant.
I love the detailing with the gold, the vibrancy of the bread,
and I think that the dips look appetising.
- Nice texture in there. - Yeah.
You can see all, like, the pork floss.
Ooh, it smells good.
The bake is perfect.
If anything, just give me more of that pork floss,
- cos it was delicious. - Yeah, it's good.
I like it with the little dipping sauce.
It's really well done, very clever,
and I think you've done great things today.
Thank you.
The fact that you've made
sourdough today is really impressive.
I think it looks really appetising.
I like the way you've used colour and it's very neat.
Thank you.
The flavour is a olive and rosemary sourdough.
Usually I'm not a fan of tapenade, but I really like the texture.
The sourdough, it is baked,
but it's just a bit too tight for me.
But you can tell that you've
nurtured that starter nicely.
I think it maybe needed proving a little bit longer,
but it is really impressive and I like the flavour a lot.
You could have added just a little bit more detail
when it comes to the shell.
Maybe the scoring could have been a little bit better.
- Ooh. - Ooh!
Very nice colours.
It has been filled with a
buffalo chicken filling.
Start with the negative, yeah?
Just at the bottom, it looks a little bit underbaked.
However, these buns, delicious.
That buffalo chicken filling,
the chicken's not overcooked,
and you complemented that ranch sauce.
It's really good.
Aiyla, I think it's highly unusual bread,
but it's really nice.
Love the balance of flavours.
- Great job. - Thank you so much.
- Well done. - Thank you.
It's not the neatest work, but I do really like the design.
It's very fun.
So what did you use? Did you use a powder through there?
Yeah, I used two curry powders with a raita on the side.
Mm.
The bread is well baked,
brilliant texture,
but there's not enough curry in the bread.
Could dial the flavour up a little bit more with the curry.
Maybe add a paste in there.
In terms of texture, technique,
the dip on the side, it's really good.
- Well done, Ethan. - Well done.
Thanks.
I really like the colour scheme, but where's the head?
- There. - There. - Yeah.
Well, for me, it's not that clear.
It looks a little bit underbaked as well.
Yeah. It's a plain bread in the shell
with chia seeds on top,
and the head and flipper are garlic bread.
What style of sauce is this?
THEY CHUCKLE
It's nice to dip but I also use it as a spread sometimes,
- if it's thick enough. - OK. - KHADEEJAH CHUCKLES
It tastes a lot better than it looks.
- That's how my bakes normally go. - THEY LAUGH
- But going forward, you need to bring the visual as well. - Yeah.
- It looks incredibly appetising. - Mm.
The bread looks really golden and evenly baked.
- Colour's beautiful. - Thank you.
- I just hope it tastes really good. - Thank you.
Yeah, it seems baked.
It's a brioche bread filled with lemon and lime zest,
spinach, mint and za'atar.
And the dip is a whipped feta.
The brioche is a perfect texture -
it pulls apart, it's buttery. Spot-on.
I just love how salty it is. Really good.
- Really, really good. - Love your whipped feta.
- I could see that as a small plate in a lot of restaurants... - Mm.
..but the middle of that brioche is a little bit tight.
- But the rest of it is excellent. - Thank you.
I like, again, how you've pushed yourself
in the showstopper to deliver more than just one thing.
You've gone and given us three different
flavours, two different dips.
- Impressive. - Thank you.
Good crust.
The head is garlic,
the body is pizza and then the tail is herb.
Great texture in there. Sauces?
- That one that you're going into, Liam, is a pizza sauce. - Nice.
And then the other one is a garlic mayonnaise.
Lyla, I think you're foCATcia is triumphant.
Thank you so much.
It's my favourite bread of the day.
- Thank you so much. - It's stunning.
I would think that this was shop-bought.
- Oh, my goodness, thank you! - Yeah, it's very good.
Thank you so much.
How do you do this?
- I don't know. - And what happened in the technical? - Innit?
- I'm sorry. - You're doing this?
If anything, give me more pepperoni.
That was 12 slices, Liam.
Well, next time, do 24 slices!
- 24? - OK?
- You've made judging very difficult. - Yeah. - Thank you.
The majority of my family are watching at home.
They all will
probably think it's PURRRfect!
My chances of Star Baker have definitely been dented by Lyla,
but still, I think I'm in for a good chance,
especially after the technical.
I'm not feeling safe at all.
Yesterday I had a chance at Star Baker
and I think today I have a chance at going home.
I hope I'm safe
but I feel like I'm in the danger zone a bit.
Rav and Liam have decided who will be today's Star Baker
and who will be leaving the competition.
Well, bakers, that was bread day.
Rav and Liam have made their decisions.
First, today's Star Baker is...
..Umayr. Well done.
Great job.
Now the bad news.
The person leaving us today is...
It's Khadeejah, I'm afraid.
Sorry, Khadeejah.
We don't want you to go.
Honestly, we really didn't want you to go.
Gutted. Absolutely gutted.
It's been amazing.
It's literally a once-in-a-lifetime experience.
But you know what?
I can go out of this tent knowing that I've tried my best.
Shall we give it up for Khadeejah, though?
- Well done, Khadeejah. - She's done such a good job.
It was really sad to see Khadeejah go,
and honestly, we didn't want to send any of the bakers home.
However, when it came down to the showstopper,
hers fell a little bit short with the decoration.
- Star Baker. - Well done. Star Baker today.
My friends and family, they'll also be really proud saying,
"Oh, I know him! That's my friend!"
Well done, you lot.
Umayr had a great day and his showstopper was top tier.
The design was class - it was simple, effective.
Great day for him.
- Lyla? - Woo!
I did pull it back exactly how I wanted to.
I was very pleased with myself.
Yeah?
It's dessert day next, which is going
to be harder than bread day for sure.
That would be fun.
It's all about the finer details.
The bakers just have to bring their A-game.
Next time, it's desserts.
- You've made doughnuts? - Nope.
- You've made brownies? - Nope.
- Uh-oh! - Uh-oh is right!
The bakers must pack a punch in a mashup technical...
I've never tried to make bronuts before.
..and spend their time wisely in the showstopper.
Agh! If this doesn't work,
I'll cry.
But who has their sights set on Star Baker?
That filling is like a caramel custard
that you would get in a Michelin star restaurant.
And whose JBO dreams...
- LYLA GASPS - That's not set!
..will come crashing down.
AIYLA GASPS
Subtitles by Red Bee Media