1 00:00:02,000 --> 00:00:04,840 Oh, hi. Cos of the hot weather, there's a hosepipe ban, 2 00:00:04,880 --> 00:00:07,160 which means there's a lot of unemployed hosepipes 3 00:00:07,200 --> 00:00:10,560 lying around feeling lost and alone without any purpose in life. 4 00:00:10,600 --> 00:00:12,280 {\an8}Oh, look, here's one. 5 00:00:12,320 --> 00:00:13,440 {\an8}Hi there. Jackie! 6 00:00:13,480 --> 00:00:14,920 {\an8}It's only me. 7 00:00:16,720 --> 00:00:17,720 How you doing? 8 00:00:19,040 --> 00:00:20,080 Everything OK? 9 00:00:22,080 --> 00:00:23,400 Great. 10 00:00:23,440 --> 00:00:25,680 Welcome to Junior Bake Off. 11 00:00:26,920 --> 00:00:27,920 You seen the others? 12 00:00:29,160 --> 00:00:30,560 Over that way? 13 00:00:30,600 --> 00:00:32,560 All right, I'll see if I can see them. 14 00:00:32,600 --> 00:00:34,640 See you a bit later then. All right, yeah. 15 00:00:36,840 --> 00:00:39,960 Last time, the bakers battled with biscuits... 16 00:00:40,000 --> 00:00:41,320 I got it, I got it... Go! 17 00:00:41,360 --> 00:00:43,040 ..Lyla didn't crumble... 18 00:00:43,080 --> 00:00:45,040 All of it - sensational. 19 00:00:45,080 --> 00:00:46,120 It's Lyla. 20 00:00:46,160 --> 00:00:48,200 ..becoming Star Baker. 21 00:00:48,240 --> 00:00:49,640 Oh, no. No. 22 00:00:49,680 --> 00:00:52,080 But Harvey snapped in the showstopper... 23 00:00:52,120 --> 00:00:54,840 It broke. Bad, bad, bad, bad, bad. 24 00:00:54,880 --> 00:00:58,080 I feel like you've added too much bicarb because I can taste it still. 25 00:00:58,120 --> 00:01:00,160 ..and was the first to leave the tent. 26 00:01:00,200 --> 00:01:01,840 It's Harvey, I'm afraid. 27 00:01:01,880 --> 00:01:04,200 Sorry, Harvey. 28 00:01:04,240 --> 00:01:07,600 I'm proud of myself for getting here and what I've done. 29 00:01:07,640 --> 00:01:09,080 This time... 30 00:01:09,120 --> 00:01:12,000 Kneading isn't fun to me - I'm just like, argh! 31 00:01:12,040 --> 00:01:13,400 ..it's bread day... 32 00:01:13,440 --> 00:01:15,000 This is the worst bit. 33 00:01:15,040 --> 00:01:17,440 ..and the bakers must reveal their inner animals... 34 00:01:17,480 --> 00:01:19,920 {\an1}HE IMITATES A MONKEY 35 00:01:19,960 --> 00:01:21,920 ..with bread-based beasts... 36 00:01:21,960 --> 00:01:24,040 It's my favourite bread of the day. 37 00:01:24,080 --> 00:01:26,720 ..and disentangle themselves from a technical... 38 00:01:26,760 --> 00:01:29,280 I've never been good at wrapping presents either. 39 00:01:29,320 --> 00:01:30,680 ..that's sure to confound... 40 00:01:30,720 --> 00:01:32,480 This is the hardest technical ever. 41 00:01:32,520 --> 00:01:34,320 ..even the most accomplished baker. 42 00:01:34,360 --> 00:01:37,080 I have never had to deal with this problem in my life until now. 43 00:01:44,000 --> 00:01:45,200 Ahead of the bakers... 44 00:01:45,240 --> 00:01:47,440 Oh, I see food processors, that's not good. 45 00:01:47,480 --> 00:01:49,320 ..are two bread-based challenges. 46 00:01:49,360 --> 00:01:52,120 I know my mum really likes the smell when I'm baking bread. 47 00:01:52,160 --> 00:01:53,840 It's like, she'll come down the stairs 48 00:01:53,880 --> 00:01:54,880 and suddenly she'll be like, 49 00:01:54,920 --> 00:01:56,520 "Oh, something smells really nice in here, Khadeejah." 50 00:01:56,560 --> 00:01:58,000 I'm like, "Yes, I'm making bread, Mum." 51 00:01:58,040 --> 00:02:00,800 Do you think it might be a sweet technical? Or iced buns? 52 00:02:00,840 --> 00:02:02,960 - Oh, those are nice, aren't they? - Yeah. 53 00:02:03,000 --> 00:02:04,480 It's one of those things I'm quite good at 54 00:02:04,520 --> 00:02:06,920 but I don't always knock out the park. 55 00:02:06,960 --> 00:02:08,840 There's a tall ingredient. 56 00:02:08,880 --> 00:02:10,480 When you're making bread, you have to look 57 00:02:10,520 --> 00:02:13,560 at the recipe quite a few times to definitely understand it. 58 00:02:13,600 --> 00:02:15,920 I've been trying bread technicals 59 00:02:15,960 --> 00:02:18,720 at home, and usually my bread goes flat. 60 00:02:18,760 --> 00:02:20,840 Is everybody excited? 61 00:02:20,880 --> 00:02:22,800 It's quite hard to explain really, 62 00:02:22,840 --> 00:02:25,640 but I think I will manage. 63 00:02:29,000 --> 00:02:32,560 Morning, bakers. It's bread day, and your technical challenge has 64 00:02:32,600 --> 00:02:35,200 been set by everyone's favourite loafer, Liam. 65 00:02:35,240 --> 00:02:36,720 Do you have any tips for our bakers? 66 00:02:36,760 --> 00:02:39,320 Think carefully before you squash and squeeze 67 00:02:39,360 --> 00:02:42,320 to perfectly achieve the shape I please. 68 00:02:42,360 --> 00:02:45,400 It is a technical challenge. It is, of course, judged blind, 69 00:02:45,440 --> 00:02:48,960 so please, make like an Uber driver with a broken sat nav and get lost. 70 00:02:51,160 --> 00:02:52,920 For your technical challenge, 71 00:02:52,960 --> 00:02:56,120 Liam would like you to make six pumpkin spice rolls - 72 00:02:56,160 --> 00:02:58,960 quick bread inspired by his favourite autumnal drink, 73 00:02:59,000 --> 00:03:01,080 the pumpkin spice latte. 74 00:03:01,120 --> 00:03:02,360 He's changed. 75 00:03:02,400 --> 00:03:04,720 Your bread rolls must be topped with 76 00:03:04,760 --> 00:03:08,000 a maple glaze and served with a cream cheese dip. 77 00:03:08,040 --> 00:03:12,320 You have one hour in which to make Liam's pumpkin spice rolls. 78 00:03:12,360 --> 00:03:13,480 On your marks, 79 00:03:13,520 --> 00:03:14,800 get set... 80 00:03:15,800 --> 00:03:16,800 ..bake. 81 00:03:19,320 --> 00:03:20,640 Oh, my goodness. 82 00:03:20,680 --> 00:03:22,200 I have to hurry cos it sounds hard. 83 00:03:22,240 --> 00:03:25,040 The bakers have each been given the same ingredients... 84 00:03:25,080 --> 00:03:27,960 I've never worked with pumpkin spice before, 85 00:03:28,000 --> 00:03:30,080 so I hope first time's the charm. 86 00:03:30,120 --> 00:03:31,320 ..and recipe... 87 00:03:31,360 --> 00:03:34,240 "Add the flour, sugar, salt." How much salt? 88 00:03:34,280 --> 00:03:36,480 ..to make Liam's pumpkin spice rolls. 89 00:03:36,520 --> 00:03:37,680 It's a lot of salt. 90 00:03:37,720 --> 00:03:39,280 "Half a teaspoon." 91 00:03:41,240 --> 00:03:43,040 This is really complicated. 92 00:03:43,080 --> 00:03:45,600 Excuse me, can I start again? 93 00:03:45,640 --> 00:03:47,000 The baking powder. 94 00:03:47,040 --> 00:03:48,600 "One level tablespoon." 95 00:03:48,640 --> 00:03:50,800 That's what makes it rise. 96 00:03:50,840 --> 00:03:54,080 "Blitz the mixture until it looks like breadcrumbs." 97 00:03:54,120 --> 00:03:55,160 Butter. 98 00:03:55,200 --> 00:03:57,480 I don't like pumpkin spice lattes, 99 00:03:57,520 --> 00:03:59,880 I don't like cream cheese dip. This is like... 100 00:03:59,920 --> 00:04:02,760 I don't like this technical, basically. 101 00:04:02,800 --> 00:04:05,880 I had a mishap with the salt. I added the whole jar when I was 102 00:04:05,920 --> 00:04:08,320 supposed to only add a quarter of a teaspoon. 103 00:04:08,360 --> 00:04:09,640 Whew! 104 00:04:11,400 --> 00:04:12,880 What do we have here, Liam? 105 00:04:12,920 --> 00:04:15,160 We have my pumpkin spice breads. 106 00:04:15,200 --> 00:04:16,200 It's bread day. 107 00:04:16,240 --> 00:04:18,200 I'm testing the bakers on a few things - 108 00:04:18,240 --> 00:04:20,120 their ability to make a scone dough, 109 00:04:20,160 --> 00:04:21,440 to make a glaze, 110 00:04:21,480 --> 00:04:22,760 and a cream cheese dip. 111 00:04:22,800 --> 00:04:24,760 But most importantly, it's all about the shaping 112 00:04:24,800 --> 00:04:27,200 cos we want that lovely pumpkin sort of design. 113 00:04:27,240 --> 00:04:28,520 They look beautiful. 114 00:04:28,560 --> 00:04:30,560 How do the bakers achieve this shaping? 115 00:04:30,600 --> 00:04:33,360 They have to equally divide the dough into six balls 116 00:04:33,400 --> 00:04:35,720 and then tie a string around the dough, 117 00:04:35,760 --> 00:04:36,920 cos when it goes into the oven, 118 00:04:36,960 --> 00:04:40,920 it should be able to create these sort of pumpkin wedges. 119 00:04:40,960 --> 00:04:43,480 If the string is too loose, we won't achieve this shape. 120 00:04:43,520 --> 00:04:45,040 If it's too tight, they could break. 121 00:04:45,080 --> 00:04:47,320 I mean, I guess there's not really anywhere to hide 122 00:04:47,360 --> 00:04:51,000 because if the shape is not correct, we'll be able to see immediately, 123 00:04:51,040 --> 00:04:53,120 and that's a huge part of this task. 124 00:04:53,160 --> 00:04:54,960 - Shall we try it? - Yeah. 125 00:04:55,000 --> 00:04:58,120 You know, I really like how they just break apart like this. 126 00:04:58,160 --> 00:05:00,720 Ooh, they smell good. You got to have some of this dip. 127 00:05:01,840 --> 00:05:03,080 Mm. 128 00:05:03,120 --> 00:05:06,160 Really good spice levels. They're super springy. 129 00:05:06,200 --> 00:05:09,280 - Mm-hm. - It complements the cream cheese dip so well. 130 00:05:09,320 --> 00:05:10,800 I just want to keep eating it! 131 00:05:10,840 --> 00:05:12,280 Do you think the bakers will do well today? 132 00:05:12,320 --> 00:05:15,280 - I'm concerned about their shaping. - 100%. - I'll be honest with you. 133 00:05:15,320 --> 00:05:18,160 - Yeah, yeah, yeah. That's the difficult part. - Mm. 134 00:05:18,200 --> 00:05:21,160 Rav, what's a pumpkin's favourite sport? 135 00:05:22,280 --> 00:05:23,640 Squash. 136 00:05:23,680 --> 00:05:25,200 Very good! 137 00:05:27,880 --> 00:05:30,200 "Add the pumpkin puree and milk..." 138 00:05:30,240 --> 00:05:31,600 Eu-gh. 139 00:05:31,640 --> 00:05:35,640 "..and then pulse until the mixture starts to form a dough." 140 00:05:35,680 --> 00:05:40,840 With technicals, the main thing is just to follow it precisely. 141 00:05:40,880 --> 00:05:43,480 Failure to adhere to this basic principle... 142 00:05:45,000 --> 00:05:46,760 ..will mean the dough won't become 143 00:05:46,800 --> 00:05:48,760 malleable enough to shape into balls. 144 00:05:48,800 --> 00:05:50,160 That's OK. 145 00:05:51,200 --> 00:05:53,000 Is the mixture supposed to look like this? 146 00:05:54,320 --> 00:05:56,440 So, "Lightly flour your surface." 147 00:05:57,880 --> 00:05:59,720 Morning, Lyla. Hello, Lyla. 148 00:05:59,760 --> 00:06:01,760 - How are you, Lyla? - Yeah, I'm good, thanks. 149 00:06:01,800 --> 00:06:04,880 Well, I should hope so too, because you're the Star Baker. 150 00:06:04,920 --> 00:06:06,040 How did it feel? 151 00:06:06,080 --> 00:06:08,760 Very exciting. I was very happy. 152 00:06:08,800 --> 00:06:12,160 Oh, that actually smells lovely. 153 00:06:12,200 --> 00:06:14,480 To repeat yesterday's feat, 154 00:06:14,520 --> 00:06:16,320 Lyla should avoid overworking the dough. 155 00:06:16,360 --> 00:06:17,960 You just want it to be a dough. 156 00:06:18,000 --> 00:06:21,400 Not that crumbly - just so, when you press it, it holds its shape. 157 00:06:21,440 --> 00:06:23,440 This will create a light, springy, quick bread. 158 00:06:23,480 --> 00:06:25,720 {\an8}Well, now this quick bread... What is quick bread? 159 00:06:25,760 --> 00:06:27,240 Surely bread is supposed to be a slow thing. 160 00:06:27,280 --> 00:06:29,600 {\an8}I think it's because there's so much bicarb in it. 161 00:06:29,640 --> 00:06:31,560 So it would be good if you had indigestion as well. 162 00:06:31,600 --> 00:06:32,680 Yeah, maybe. 163 00:06:32,720 --> 00:06:35,880 It's the cause of the indigestion, but it fixes it at the same time. 164 00:06:35,920 --> 00:06:37,800 - Yeah. - It's the perfect food. 165 00:06:39,400 --> 00:06:41,360 "Divide the dough into six pieces 166 00:06:41,400 --> 00:06:43,840 "and roll each into a neat ball." 167 00:06:43,880 --> 00:06:47,000 - One, two, three, four, five. - Now for the diciest part... 168 00:06:47,040 --> 00:06:49,600 {\an5}I'm trying to create the pumpkin shape, 169 00:06:49,640 --> 00:06:52,000 but it's very hard when I read the steps. 170 00:06:52,040 --> 00:06:53,600 ..of the entire challenge. 171 00:06:53,640 --> 00:06:55,760 "Lay a piece of string on the bench..." 172 00:06:55,800 --> 00:06:57,360 "And place one of the balls of dough 173 00:06:57,400 --> 00:06:59,480 "in the very centre of the string." 174 00:06:59,520 --> 00:07:01,120 So about there. 175 00:07:01,160 --> 00:07:02,240 "Cross the string over the 176 00:07:02,280 --> 00:07:03,360 "top of the dough." 177 00:07:05,040 --> 00:07:06,760 - Hey, Khadeejah. - Hello, Harry. 178 00:07:06,800 --> 00:07:08,960 {\an5}How's it going? You're tying up a little parcel. 179 00:07:09,000 --> 00:07:10,480 I have no idea what I'm doing. 180 00:07:10,520 --> 00:07:13,480 It's apparently meant to be looking like that at this stage. 181 00:07:13,520 --> 00:07:14,600 Have you done this before? 182 00:07:14,640 --> 00:07:17,760 - I haven't, no. Not with bread anyway. - Not with bread? 183 00:07:17,800 --> 00:07:19,680 You've done it with something else, then, tying packages? 184 00:07:19,720 --> 00:07:21,840 Yeah, I worked at the sorting office for a while. 185 00:07:21,880 --> 00:07:23,400 They used to tell me to untie the packages, 186 00:07:23,440 --> 00:07:25,640 see if there's anything of value in them. 187 00:07:25,680 --> 00:07:26,880 That's stealing. 188 00:07:26,920 --> 00:07:28,040 Yeah, it was stealing. 189 00:07:29,240 --> 00:07:33,240 "Bring the string down to divide the roll into quarters." 190 00:07:33,280 --> 00:07:35,160 This is the hardest technical ever. 191 00:07:35,200 --> 00:07:38,800 "Tie the string with a small knot." 192 00:07:38,840 --> 00:07:40,600 I'm obsessed with string for some reason. 193 00:07:40,640 --> 00:07:42,520 This is very easy for me. 194 00:07:42,560 --> 00:07:44,920 I've never been good at wrapping presents either 195 00:07:44,960 --> 00:07:46,360 and it's just like this. 196 00:07:46,400 --> 00:07:48,480 - Can you help? - Yeah, sure. 197 00:07:48,520 --> 00:07:50,560 Twist and make it into eighths. 198 00:07:50,600 --> 00:07:52,240 {\an5}- Oh, my God. Right, OK. - So you just keep doing it. 199 00:07:53,840 --> 00:07:56,000 There's no way that bread roll's getting out of that, is there? 200 00:07:56,040 --> 00:07:57,360 No, not really! 201 00:07:59,000 --> 00:08:00,360 One of my better attempts. 202 00:08:00,400 --> 00:08:01,600 Looks a bit like a basketball. 203 00:08:01,640 --> 00:08:03,000 One, two, three, four, 204 00:08:03,040 --> 00:08:05,560 five, six, seven, eight! We did it! 205 00:08:05,600 --> 00:08:06,960 Now I can speed up. 206 00:08:07,000 --> 00:08:08,120 String. 207 00:08:08,160 --> 00:08:09,160 Dough. 208 00:08:09,200 --> 00:08:10,200 Cross. 209 00:08:11,280 --> 00:08:12,840 I don't know how long we've got left. 210 00:08:15,240 --> 00:08:18,280 They do say plants have feelings just like us animals, 211 00:08:18,320 --> 00:08:20,840 which is why before I hollow out a pumpkin 212 00:08:20,880 --> 00:08:23,000 I always give it a local anaesthetic first. 213 00:08:25,680 --> 00:08:26,680 Sharp scratch. 214 00:08:28,520 --> 00:08:29,560 There. 215 00:08:30,920 --> 00:08:32,320 All done. 216 00:08:32,360 --> 00:08:33,680 30 minutes, bakers. 217 00:08:33,720 --> 00:08:35,960 Ah! Hurry up, Aiyla. 218 00:08:36,000 --> 00:08:38,360 - You've got 30 minutes left. - OK. 219 00:08:38,400 --> 00:08:42,120 You may find yourself feeling a little bit drowsy. 220 00:08:42,160 --> 00:08:44,240 They just need to get in the oven now. 221 00:08:44,280 --> 00:08:48,680 "Bake for 15 to 18 minutes until risen and golden brown." 222 00:08:48,720 --> 00:08:50,920 Done. 223 00:08:50,960 --> 00:08:52,360 These aren't half bad. 224 00:08:52,400 --> 00:08:53,800 There they go. 225 00:08:53,840 --> 00:08:55,400 And the string burns off, does it? 226 00:08:55,440 --> 00:08:57,960 No, it says, "Snip the string using scissors." 227 00:08:58,000 --> 00:08:59,880 Because you could floss your teeth at the same time 228 00:08:59,920 --> 00:09:01,280 - as eating, couldn't you? - Yeah, probably. Yeah. 229 00:09:02,520 --> 00:09:03,560 Do you floss? 230 00:09:05,120 --> 00:09:06,920 Yeah, I... Sometimes. 231 00:09:06,960 --> 00:09:10,120 Now I'm going to start making the maple glaze. 232 00:09:10,160 --> 00:09:11,920 "Four tablespoons of maple syrup." 233 00:09:12,920 --> 00:09:14,400 I love maple syrup. 234 00:09:14,440 --> 00:09:18,920 A glaze needs to be like a shiny, smooth consistency. 235 00:09:18,960 --> 00:09:20,400 The bakers achieve this 236 00:09:20,440 --> 00:09:22,600 by adding butter to their glaze mixture. 237 00:09:22,640 --> 00:09:23,960 It's just shoving it all in a pan 238 00:09:24,000 --> 00:09:25,160 and bringing it to a boil, so 239 00:09:25,200 --> 00:09:27,160 it's one of the easier steps. 240 00:09:28,840 --> 00:09:30,480 Why is there butter? 241 00:09:30,520 --> 00:09:32,640 Don't tell me. 242 00:09:32,680 --> 00:09:37,080 But Lyla's noticed she's got extra butter on her workbench. 243 00:09:37,120 --> 00:09:38,720 "And butter." 244 00:09:38,760 --> 00:09:40,640 I didn't add any butter. 245 00:09:40,680 --> 00:09:42,920 She failed to add any to her quick bread. 246 00:09:44,040 --> 00:09:45,560 I might make it again. 247 00:09:45,600 --> 00:09:48,280 Go, quick, Lyla, quick! Butter. 248 00:09:48,320 --> 00:09:50,320 {\an1}BLENDER WHIRS 249 00:09:50,360 --> 00:09:52,960 - Are you starting again? - Yeah, I didn't add the butter. - Oh. 250 00:09:54,000 --> 00:09:56,880 While she restarts the bread, everyone else... 251 00:09:56,920 --> 00:09:57,920 Are these golden? 252 00:09:57,960 --> 00:09:59,840 They look a little bit brown on the sides, 253 00:09:59,880 --> 00:10:01,320 so I don't know if they're done or not. 254 00:10:01,360 --> 00:10:04,000 - Another two minutes. - ..is checking on their pumpkins... 255 00:10:04,040 --> 00:10:06,960 I think some have slightly exploded outwards 256 00:10:07,000 --> 00:10:08,320 a bit more than I thought. 257 00:10:08,360 --> 00:10:10,400 ..while pressing ahead with their glazes... 258 00:10:10,440 --> 00:10:11,840 Smells quite nice. 259 00:10:11,880 --> 00:10:13,640 ..and cream cheese dips. 260 00:10:13,680 --> 00:10:16,960 "Beat together the cream cheese, double cream and icing sugar." 261 00:10:17,000 --> 00:10:18,840 This is called multitasking. 262 00:10:18,880 --> 00:10:20,000 Oh, bubbling. 263 00:10:20,040 --> 00:10:21,680 It kind of looks like caramel. 264 00:10:21,720 --> 00:10:22,960 - Hi, Penelope. - Hi. 265 00:10:23,000 --> 00:10:24,680 - All right, Pen? - Yeah. 266 00:10:24,720 --> 00:10:25,920 How was yesterday? 267 00:10:25,960 --> 00:10:28,480 Were you a little bit worried that it might be you going home? 268 00:10:28,520 --> 00:10:30,560 I was a little worried, but 269 00:10:30,600 --> 00:10:33,200 I think the judges really liked the biscuits, though. 270 00:10:34,680 --> 00:10:36,880 Ooh, that tastes really nice. 271 00:10:36,920 --> 00:10:40,160 Do you look for any clues when I come out there and say, 272 00:10:40,200 --> 00:10:42,680 you know, "The person going home is...?" 273 00:10:42,720 --> 00:10:43,880 Um. 274 00:10:43,920 --> 00:10:45,560 - No. - OK. 275 00:10:45,600 --> 00:10:48,680 Why is there a hose? 276 00:10:48,720 --> 00:10:50,160 Oh, the h...? Jackie, not... 277 00:10:50,200 --> 00:10:51,720 No, we haven't got any work for you. 278 00:10:51,760 --> 00:10:53,360 Yeah. 279 00:10:53,400 --> 00:10:54,480 Sorry, love. Yeah. 280 00:10:54,520 --> 00:10:55,600 Try s... I don't know. 281 00:10:55,640 --> 00:10:56,640 Try up the road. 282 00:10:58,000 --> 00:10:59,200 I'm not gonna string them. 283 00:11:02,000 --> 00:11:03,600 How much time do we have left? 284 00:11:04,800 --> 00:11:07,600 They do say that plants have feelings too, just like us animals, 285 00:11:07,640 --> 00:11:09,320 but is it true? 286 00:11:09,360 --> 00:11:10,720 Yes, it is. 287 00:11:10,760 --> 00:11:13,200 Well, there we have it, straight from the carrot's mouth. 288 00:11:13,240 --> 00:11:14,520 15 minutes, bakers. 289 00:11:15,800 --> 00:11:17,120 That's OK. 290 00:11:17,160 --> 00:11:18,400 All right, they're cooked. 291 00:11:19,960 --> 00:11:22,600 Bread is something that I'm very experienced with... 292 00:11:22,640 --> 00:11:23,880 I feel like they're done. 293 00:11:23,920 --> 00:11:27,320 ..so I'm hoping I can do quite well. 294 00:11:27,360 --> 00:11:28,920 Oh, yeah, that's hollow. Cool! 295 00:11:28,960 --> 00:11:31,880 I think they do need a little bit longer in the oven, 296 00:11:31,920 --> 00:11:34,800 but I've not really got time for that cos I need them to cool. 297 00:11:34,840 --> 00:11:38,240 If it's not cool, then the glaze is gonna melt 298 00:11:38,280 --> 00:11:39,880 and that's not what we want. 299 00:11:39,920 --> 00:11:41,680 How often would you make a loaf of bread? 300 00:11:41,720 --> 00:11:43,480 - Probably weekly, I would think. - Oh. 301 00:11:43,520 --> 00:11:45,600 {\an5}- Are you by hand like that? - Yeah. - The kneading. 302 00:11:45,640 --> 00:11:47,080 {\an5}It's a funny thing, kneading, cos you 303 00:11:47,120 --> 00:11:50,360 {\an5}don't really need your knees to do it, do you? 304 00:11:53,040 --> 00:11:54,560 I'll put them in the fridge. 305 00:11:54,600 --> 00:11:56,960 - Will they go soggy, do you think, in the fridge? - No. 306 00:11:58,000 --> 00:12:00,200 {\an1}KHADEEJAH CHUCKLES 307 00:12:00,240 --> 00:12:02,040 Actually, yeah. They might go soggy. 308 00:12:03,120 --> 00:12:04,560 Yeah, I'll take them out. 309 00:12:04,600 --> 00:12:05,760 You can put your knees on it 310 00:12:05,800 --> 00:12:07,040 to hold it down. 311 00:12:07,080 --> 00:12:09,320 I suppose that might be a little bit awkward... 312 00:12:09,360 --> 00:12:10,960 - Messy. - ..and a bit unhygienic. 313 00:12:11,000 --> 00:12:12,200 Oh, you think so? Yeah, I suppose... 314 00:12:12,240 --> 00:12:14,080 Yes, it is, cos it's quite close to the... 315 00:12:14,120 --> 00:12:15,800 - Yeah. - Um... Yes. 316 00:12:15,840 --> 00:12:17,920 I don't know what I'm doing. I'm flapping myself. 317 00:12:17,960 --> 00:12:19,680 It has hardened up. 318 00:12:19,720 --> 00:12:22,880 But actually, that's not a bad thing cos my buns will still be hot, so... 319 00:12:22,920 --> 00:12:24,800 Five minutes, bakers. 320 00:12:24,840 --> 00:12:26,680 You've got five minutes left. 321 00:12:26,720 --> 00:12:28,920 Come on, Lyla. Hurry your little bottom up. 322 00:12:30,000 --> 00:12:33,720 "Once they've cooled, snip away the string using scissors." 323 00:12:35,600 --> 00:12:37,360 This is the time-consuming bit. 324 00:12:37,400 --> 00:12:39,680 Yank on the string too vigorously... 325 00:12:39,720 --> 00:12:42,120 It's, like, getting tangled inside the bread. 326 00:12:42,160 --> 00:12:44,920 I have never had to deal with this problem in my life until now. 327 00:12:44,960 --> 00:12:47,000 ..and the pumpkin segments... 328 00:12:47,040 --> 00:12:48,080 That one's broken. 329 00:12:48,120 --> 00:12:49,400 ..might separate. 330 00:12:49,440 --> 00:12:51,280 Oh, my God, it looks horrible. 331 00:12:51,320 --> 00:12:53,640 I'll just say this is a harvested pumpkin. 332 00:12:53,680 --> 00:12:54,680 Is anyone done? 333 00:12:56,240 --> 00:12:58,840 "Brush over the maple glaze." 334 00:12:58,880 --> 00:13:03,320 Have to be quick, but we need to make it lovely at the same time. 335 00:13:06,120 --> 00:13:07,400 Five, six. 336 00:13:07,440 --> 00:13:09,160 I'm just gonna leave them as they are. 337 00:13:12,880 --> 00:13:15,480 "Push each slice of pecan onto 338 00:13:15,520 --> 00:13:18,120 "the top of the pumpkin and then add a mint leaf." 339 00:13:19,560 --> 00:13:21,960 What's the mint for? 340 00:13:22,000 --> 00:13:24,880 One minute, bakers. You've got one minute left. 341 00:13:24,920 --> 00:13:26,160 One minute left! 342 00:13:26,200 --> 00:13:27,320 All the string's not off. 343 00:13:28,560 --> 00:13:29,680 That looks nice. 344 00:13:29,720 --> 00:13:30,880 Who cares what they look like? 345 00:13:32,440 --> 00:13:34,240 Could get a bit more glaze on. 346 00:13:34,280 --> 00:13:36,080 One, two... 347 00:13:36,120 --> 00:13:37,880 Khadeejah, do you need help? I'm done. 348 00:13:37,920 --> 00:13:39,760 Yeah, yeah, yeah. Can you get the mint leaves off, please? 349 00:13:41,000 --> 00:13:43,280 OK, I'll pick these. 350 00:13:43,320 --> 00:13:46,360 They look good. They look a lot like pumpkins. 351 00:13:46,400 --> 00:13:47,800 Oh, I might actually do it! 352 00:13:47,840 --> 00:13:49,280 Three... 353 00:13:49,320 --> 00:13:51,000 Thank you so much. 354 00:13:51,040 --> 00:13:52,120 Ah! 355 00:13:52,160 --> 00:13:53,440 - Put these leaves on. - Yeah. 356 00:13:53,480 --> 00:13:55,000 - There we go. - It won't matter. 357 00:13:55,040 --> 00:13:56,600 That's it, bakers. Time's up. 358 00:13:56,640 --> 00:13:58,160 Step away from your bakes. 359 00:13:58,200 --> 00:13:59,360 Oh, my God, I finished! 360 00:14:01,000 --> 00:14:02,760 Right, bakers, if you could bring your pumpkin spiced rolls 361 00:14:02,800 --> 00:14:04,800 and place them behind the photographs of yourselves 362 00:14:04,840 --> 00:14:06,520 on the front table, please. 363 00:14:06,560 --> 00:14:09,080 Everyone walk really slowly and carefully. 364 00:14:09,120 --> 00:14:11,600 Yes. Everyone walk slowly... 365 00:14:12,680 --> 00:14:15,600 ..and very carefully. 366 00:14:15,640 --> 00:14:17,200 Look at those. They look like pumpkins, don't they? 367 00:14:17,240 --> 00:14:18,800 - I know, they're really cute, aren't they? - Yeah. 368 00:14:18,840 --> 00:14:21,120 - Mine are underdone. - You all right, Lyla? 369 00:14:21,160 --> 00:14:22,240 They look good. 370 00:14:22,280 --> 00:14:25,160 Don't worry, necessarily, about the look. It's about the taste. 371 00:14:25,200 --> 00:14:26,920 - Yeah? - It looks really, really good. 372 00:14:26,960 --> 00:14:28,600 {\an8}It's just the start of the day. 373 00:14:34,160 --> 00:14:37,320 The bakers' spiced pumpkin breads will now be judged. 374 00:14:38,320 --> 00:14:40,400 Nice to see 'em, it's Rav and Liam. 375 00:14:43,960 --> 00:14:47,160 OK. We were looking for six pumpkin breads topped with 376 00:14:47,200 --> 00:14:51,640 a maple glaze and served with a cream cheese dip. 377 00:14:51,680 --> 00:14:55,080 They have no idea whose pumpkins are whose. 378 00:14:55,120 --> 00:14:56,640 Overall, they look pretty good. 379 00:14:56,680 --> 00:14:58,400 {\an5}- Yeah. - There's some really good pumpkins here, yeah. 380 00:14:59,760 --> 00:15:01,480 You have the pumpkin shape. 381 00:15:01,520 --> 00:15:02,960 They look a little bit inconsistent, though. 382 00:15:03,000 --> 00:15:04,840 Nice glaze on there. 383 00:15:04,880 --> 00:15:06,600 And the dip looks good too. 384 00:15:06,640 --> 00:15:08,080 Texture looks nice. 385 00:15:08,120 --> 00:15:09,320 Yeah, it tears really well. 386 00:15:11,680 --> 00:15:13,640 The flavour of the pumpkin bread is really good. 387 00:15:13,680 --> 00:15:15,760 The consistency of your cream cheese dip 388 00:15:15,800 --> 00:15:17,200 is pretty much spot-on. 389 00:15:17,240 --> 00:15:18,720 We do have a little 390 00:15:18,760 --> 00:15:21,680 bit of underbaked-ness in the very middle, 391 00:15:21,720 --> 00:15:23,880 but they're nice and light 392 00:15:23,920 --> 00:15:25,240 and very pleasant to eat. 393 00:15:30,200 --> 00:15:32,160 Even though it's inconsistent in terms of shape... 394 00:15:33,360 --> 00:15:34,640 ..they do still look attractive. 395 00:15:38,760 --> 00:15:41,360 The flavour on these is good, the dip is delicious. 396 00:15:41,400 --> 00:15:42,600 I think they could have done with just 397 00:15:42,640 --> 00:15:43,720 a little bit longer in the oven... 398 00:15:43,760 --> 00:15:45,560 - Mm. - ..because they're just a touch doughy. 399 00:15:48,360 --> 00:15:49,560 Next one, 400 00:15:49,600 --> 00:15:51,200 we have cookies. 401 00:15:51,240 --> 00:15:53,040 They look more like rock cakes. 402 00:15:53,080 --> 00:15:54,480 - Or rock cakes. - Yeah. 403 00:15:54,520 --> 00:15:57,600 But I'm actually really happy that whoever did this 404 00:15:57,640 --> 00:15:59,760 presented us with six. 405 00:15:59,800 --> 00:16:01,120 They're quite underbaked. 406 00:16:01,160 --> 00:16:03,760 Texture of your cream cheese dip is pretty good though. 407 00:16:03,800 --> 00:16:05,000 Mm. 408 00:16:05,040 --> 00:16:06,720 On the outside of your bread, 409 00:16:06,760 --> 00:16:08,720 the parts that's baked, is really good. 410 00:16:08,760 --> 00:16:10,760 In the middle, it was completely raw. 411 00:16:15,640 --> 00:16:16,720 These look really beautiful - 412 00:16:16,760 --> 00:16:19,120 almost like Christmas ornaments. 413 00:16:19,160 --> 00:16:21,160 Look at that. 414 00:16:21,200 --> 00:16:23,920 - That's a good texture. - That looks really good. 415 00:16:26,200 --> 00:16:30,120 Texture of the pumpkin breads is great, it's well baked. 416 00:16:30,160 --> 00:16:32,560 The flavour of the maple glaze is spot-on, 417 00:16:32,600 --> 00:16:36,240 and the consistency of your cream cheese dip is beautiful. 418 00:16:36,280 --> 00:16:37,560 Excellent. 419 00:16:40,200 --> 00:16:42,320 These ones are slightly smaller. 420 00:16:42,360 --> 00:16:44,560 But I do like the patterning on the sides. 421 00:16:44,600 --> 00:16:46,760 {\an5}It looks like you took a lot of time to do that. 422 00:16:51,520 --> 00:16:52,880 They're just a touch underbaked 423 00:16:52,920 --> 00:16:55,960 because the middle is a little bit doughy still. 424 00:16:56,000 --> 00:16:57,920 Cream cheese dip is pretty much spot-on. 425 00:16:57,960 --> 00:16:59,760 I love the maple glaze on top. 426 00:16:59,800 --> 00:17:01,720 Your bread's just slightly underbaked. 427 00:17:04,560 --> 00:17:06,240 OK, next one. 428 00:17:06,280 --> 00:17:08,120 These look a bit more rough. 429 00:17:08,160 --> 00:17:11,520 We have one that's fallen apart, but we do have six. 430 00:17:13,200 --> 00:17:14,760 Looks baked, though. 431 00:17:18,240 --> 00:17:20,480 I think they're just a touch dry. 432 00:17:20,520 --> 00:17:23,000 - Mm. - The dip is good. 433 00:17:23,040 --> 00:17:24,920 I think that there could have been a bit more of it - 434 00:17:24,960 --> 00:17:26,320 I don't know where it went. 435 00:17:26,360 --> 00:17:28,080 But where's the maple glaze on top? 436 00:17:28,120 --> 00:17:29,960 We needed more glaze. 437 00:17:30,000 --> 00:17:31,200 Ooh. OK. 438 00:17:31,240 --> 00:17:32,800 - Last one. - Last one. 439 00:17:35,200 --> 00:17:36,960 Slightly inconsistent with size. 440 00:17:37,000 --> 00:17:38,080 This one in the middle, 441 00:17:38,120 --> 00:17:40,400 if you had six that looked like this... 442 00:17:41,560 --> 00:17:42,560 ..they would have been spot-on. 443 00:17:44,800 --> 00:17:46,360 Yeah. Springs back really nice. 444 00:17:48,960 --> 00:17:49,960 It's well spiced, 445 00:17:50,000 --> 00:17:51,720 decent amount of maple glaze as well, 446 00:17:51,760 --> 00:17:53,840 - and they're baked. - It's delicious. 447 00:17:54,880 --> 00:17:56,400 - Yeah. - And that one as well. 448 00:17:56,440 --> 00:17:59,240 Rav and Liam will now rank the spiced pumpkin breads 449 00:17:59,280 --> 00:18:01,240 from last to first. 450 00:18:01,280 --> 00:18:03,760 In seventh place, we have 451 00:18:03,800 --> 00:18:05,120 this one. 452 00:18:05,160 --> 00:18:07,560 OK. But do you know what? The dip was really good. 453 00:18:07,600 --> 00:18:09,800 It was just the bread. Showstopper next. 454 00:18:09,840 --> 00:18:11,520 In sixth place, we have.. 455 00:18:12,600 --> 00:18:13,600 ..this one. 456 00:18:13,640 --> 00:18:14,800 Ethan. 457 00:18:14,840 --> 00:18:17,320 {\an5}They were good, but I think that the dough was 458 00:18:17,360 --> 00:18:18,680 slightly drier. 459 00:18:18,720 --> 00:18:20,440 Aiyla is fifth, 460 00:18:20,480 --> 00:18:21,960 Khadeejah fourth, 461 00:18:22,000 --> 00:18:23,280 and Humphrey is third. 462 00:18:23,320 --> 00:18:24,320 Ooh! 463 00:18:25,600 --> 00:18:28,000 In second place, we have... 464 00:18:32,600 --> 00:18:33,640 ..this one. 465 00:18:36,840 --> 00:18:38,960 Penelope. Really good job. 466 00:18:39,000 --> 00:18:41,440 We loved the shaping on them. The taste was delicious. 467 00:18:41,480 --> 00:18:43,480 Lovely dip, lovely glaze. 468 00:18:43,520 --> 00:18:45,240 {\an5}Which means, in first place is this one. 469 00:18:45,280 --> 00:18:46,840 - Yeah. - Umayr, Well done. 470 00:18:51,080 --> 00:18:53,760 The shape, the glaze was brilliant, well flavoured. 471 00:18:53,800 --> 00:18:55,200 - Spot-on, bro. - Thank you. 472 00:18:55,240 --> 00:18:56,440 Well done, Umayr. 473 00:18:56,480 --> 00:18:58,120 Come up and try each other's bakes 474 00:18:58,160 --> 00:19:01,000 and we'll see you shortly for the showstopper challenge. 475 00:19:01,040 --> 00:19:02,120 Well done, everyone. 476 00:19:02,160 --> 00:19:03,840 How did you guys find that challenge? 477 00:19:03,880 --> 00:19:05,760 Terrible. 478 00:19:05,800 --> 00:19:08,320 Getting first place with a recipe 479 00:19:08,360 --> 00:19:10,320 and dough that I've not used before 480 00:19:10,360 --> 00:19:13,040 really makes me pleased and proud of myself. 481 00:19:13,080 --> 00:19:14,920 I would talk, but I've got stuff in my mouth. 482 00:19:14,960 --> 00:19:16,120 You did really well. 483 00:19:19,000 --> 00:19:20,200 Yes! 484 00:19:20,240 --> 00:19:23,520 I'm very happy, excited and... 485 00:19:24,640 --> 00:19:27,280 I don't know what other words to describe it. 486 00:19:27,320 --> 00:19:28,400 It's all right. 487 00:19:28,440 --> 00:19:31,040 And you did so well in the biscuit showstopper, remember? 488 00:19:31,080 --> 00:19:32,360 It is all to play for. 489 00:19:32,400 --> 00:19:34,440 So the competition is still open. 490 00:19:34,480 --> 00:19:36,760 My bread is really good, 491 00:19:36,800 --> 00:19:39,040 so let's just hope I can bring it back. 492 00:19:40,520 --> 00:19:43,520 The chance to bring it back comes with the showstopper challenge, 493 00:19:43,560 --> 00:19:46,640 after which Rav and Liam will decide who is today's Star Baker 494 00:19:46,680 --> 00:19:49,120 and who will be leaving the competition. 495 00:19:52,280 --> 00:19:53,880 Welcome back, bakers. 496 00:19:53,920 --> 00:19:55,840 For your showstopper challenge, 497 00:19:55,880 --> 00:19:59,160 Rav and Liam would like you to channel your inner beasts 498 00:19:59,200 --> 00:20:03,560 by baking animal breads to reveal who you really are on the inside. 499 00:20:03,600 --> 00:20:05,400 Me? I'm a pussycat on the outside, 500 00:20:05,440 --> 00:20:06,760 but inside I'm a Rottweiler - 501 00:20:06,800 --> 00:20:10,200 but a tender one that's learnt a lot of lessons and is ready to change. 502 00:20:11,320 --> 00:20:13,080 Your bread must be savoury, 503 00:20:13,120 --> 00:20:15,960 but the size and shape is entirely up to you. 504 00:20:16,000 --> 00:20:18,040 Our judges would also like a sauce, 505 00:20:18,080 --> 00:20:21,160 chutney or dip to be served alongside your bread. 506 00:20:21,200 --> 00:20:23,480 But whatever creature you choose, 507 00:20:23,520 --> 00:20:28,640 our judges are looking for bite and personality in every mouthful. 508 00:20:28,680 --> 00:20:30,840 You have two hours in which to make 509 00:20:30,880 --> 00:20:32,880 your "My Inner Animal" bread. 510 00:20:32,920 --> 00:20:34,880 On your marks... 511 00:20:34,920 --> 00:20:36,280 ..get set... 512 00:20:36,320 --> 00:20:37,720 ..bake! 513 00:20:37,760 --> 00:20:38,960 Start! 514 00:20:39,960 --> 00:20:41,680 I chose a chimpanzee 515 00:20:41,720 --> 00:20:46,120 because I'm a little bit cheeky, intelligent, and love to climb. 516 00:20:47,800 --> 00:20:49,280 What would your inner animal be? 517 00:20:50,320 --> 00:20:53,200 - Rat? - Yeah, rat! - Rat. - That's a rat? - Yeah. 518 00:20:53,240 --> 00:20:54,960 She's had that problem with her restaurant. 519 00:20:56,560 --> 00:20:59,160 Bang goes the hygiene star. No, of course not. 520 00:20:59,200 --> 00:21:02,120 It was very highly rated in the Sunday Times of London. 521 00:21:02,160 --> 00:21:03,720 Oh, wow. Right, let's go. 522 00:21:03,760 --> 00:21:05,000 It looks strange, I know, 523 00:21:05,040 --> 00:21:07,560 but once I knead it to knock it back, it should be fine. 524 00:21:07,600 --> 00:21:08,680 This is the worst bit. 525 00:21:08,720 --> 00:21:09,960 For today's showstopper, we want 526 00:21:10,000 --> 00:21:13,000 to see the bakers' inner animal in bread form. 527 00:21:13,040 --> 00:21:15,960 My inner animal is a Chinese dragon. 528 00:21:16,000 --> 00:21:18,200 Meow, meow, meow! 529 00:21:18,240 --> 00:21:20,600 Yesterday, the bakers had one hour to make their dough, 530 00:21:20,640 --> 00:21:23,080 and they have a further two hours today to complete the challenge. 531 00:21:23,120 --> 00:21:26,720 - Whoa. - Kneading isn't fun to me - I'm just like, argh! 532 00:21:26,760 --> 00:21:28,040 It has to be savoury... 533 00:21:28,080 --> 00:21:29,200 How much honey? 534 00:21:29,240 --> 00:21:30,320 ..highly decorative... 535 00:21:30,360 --> 00:21:31,560 Parsley. 536 00:21:31,600 --> 00:21:32,960 ..and it has to be served with something. 537 00:21:33,000 --> 00:21:35,760 I'm doing like six garlics in this recipe. 538 00:21:35,800 --> 00:21:38,520 - A dip... - Literally all I can smell is garlic. 539 00:21:38,560 --> 00:21:41,440 - ..a spread... - Oh, that's quite a lot of parsley. 540 00:21:41,480 --> 00:21:42,880 ..it's entirely up to them. 541 00:21:42,920 --> 00:21:45,160 {\an5}Would you like to try some pork floss? 542 00:21:45,200 --> 00:21:46,240 If they're using fillings, 543 00:21:46,280 --> 00:21:48,760 they should be cool when adding into the bread dough. 544 00:21:48,800 --> 00:21:50,000 And equally, they should think 545 00:21:50,040 --> 00:21:52,240 about how they're going to marry well together. 546 00:21:52,280 --> 00:21:53,600 That's delicious. 547 00:21:53,640 --> 00:21:56,040 It's an enriched dough with butter. 548 00:21:56,080 --> 00:21:58,160 One of the main difficulties with this challenge 549 00:21:58,200 --> 00:21:59,880 is with the bake on that bread, 550 00:21:59,920 --> 00:22:01,560 and guaranteeing that it's fully baked 551 00:22:01,600 --> 00:22:02,960 all the way through. 552 00:22:03,000 --> 00:22:05,680 My advice to the bakers, don't go for a massive loaf, 553 00:22:05,720 --> 00:22:08,680 because the bigger it is, the longer it takes for it to bake. 554 00:22:08,720 --> 00:22:10,400 Go for small and join it together 555 00:22:10,440 --> 00:22:12,800 {\an1}- like a little puzzle. - CLICKS TEETH 556 00:22:12,840 --> 00:22:14,960 With bread, you can't really tell 557 00:22:15,000 --> 00:22:16,760 if you're going right or you're going wrong. 558 00:22:16,800 --> 00:22:17,840 It's a tricky one. 559 00:22:17,880 --> 00:22:19,960 It's probably the hardest showstopper so far. 560 00:22:20,000 --> 00:22:23,680 There we go. Proving drawer, ready to go. Amazing! 561 00:22:23,720 --> 00:22:25,240 Would you like to try some pork floss? 562 00:22:28,040 --> 00:22:29,640 - Hello. - Hello. 563 00:22:29,680 --> 00:22:31,280 - How's it going? - Good, thanks, yeah. 564 00:22:31,320 --> 00:22:33,720 OK. Tell us about your inner animal bread. 565 00:22:33,760 --> 00:22:36,360 My inner animal bread is a cat... 566 00:22:36,400 --> 00:22:39,560 - Nice. - ..cos they're very intelligent, like myself, 567 00:22:39,600 --> 00:22:42,200 and they love snuggles, like myself. 568 00:22:42,240 --> 00:22:44,160 How are you feeling after today's technical? 569 00:22:44,200 --> 00:22:47,200 A little bit nervous, but I feel like I can definitely bring it back. 570 00:22:47,240 --> 00:22:49,520 - You've got it in you, I know you do. - Thank you. 571 00:22:50,600 --> 00:22:52,880 Lyla's hopes CATegorically rest on 572 00:22:52,920 --> 00:22:55,040 the quality of her foCATcia dough. 573 00:22:55,080 --> 00:22:56,440 It'll be a celebration of 574 00:22:56,480 --> 00:22:58,440 classic Italian pizza toppings 575 00:22:58,480 --> 00:23:00,960 with a heavy emphasis on garlic. 576 00:23:01,000 --> 00:23:03,480 - We actually love garlic. - Do you? 577 00:23:03,520 --> 00:23:05,280 - Ooh. - Yes. - We love garlic bread. 578 00:23:05,320 --> 00:23:07,200 We actually have a garlic bread song, you know? 579 00:23:07,240 --> 00:23:08,520 - Yeah. - Sing it. 580 00:23:08,560 --> 00:23:12,160 {\an1}- CHUCKLING - # Ga-aaa-arlic bre-e-ead 581 00:23:12,200 --> 00:23:16,280 - # Ga-aaa-arlic bre-e-ead! # - # Ga-aaa-arlic bre-e-ead! - # 582 00:23:17,480 --> 00:23:18,920 Nice one, Lyla! 583 00:23:18,960 --> 00:23:22,600 What gives Lyla a chance of singing a victory song later... 584 00:23:22,640 --> 00:23:25,040 We can't forget the butter this time. 585 00:23:25,080 --> 00:23:26,760 ..is that she is by far the quickest 586 00:23:26,800 --> 00:23:29,040 {\an5}to get her breads in for a second prove. 587 00:23:29,080 --> 00:23:31,280 Lots of pepperoni. 588 00:23:31,320 --> 00:23:34,680 And while she's going to add toppings just before baking... 589 00:23:34,720 --> 00:23:37,200 Every good pizza has cheese in it. 590 00:23:37,240 --> 00:23:39,200 ..most of the others are adding fillings... 591 00:23:39,240 --> 00:23:41,400 So... No. Penelope. 592 00:23:41,440 --> 00:23:44,440 I cannot shove all the pork floss into my mouth. 593 00:23:44,480 --> 00:23:47,040 ..and shaping their doughs first. 594 00:23:47,080 --> 00:23:49,640 118 for each one, then. 595 00:23:49,680 --> 00:23:52,600 I'm actually above my PB on this. 596 00:23:52,640 --> 00:23:54,920 Hi, Penelope. How's it going? 597 00:23:54,960 --> 00:23:56,160 It's going quite well. 598 00:23:56,200 --> 00:23:58,840 - What is the inner animal? - A Chinese dragon. 599 00:23:58,880 --> 00:24:03,120 So in the Lunar New Year zodiac, I am a goat, 600 00:24:03,160 --> 00:24:07,000 - but I love Chinese dragons. - I think I'm a goat as well. 601 00:24:07,040 --> 00:24:09,680 But I don't think we're the same age. 602 00:24:09,720 --> 00:24:11,080 - No? - I don't think we are. 603 00:24:13,680 --> 00:24:15,960 No, but it basically repeats itself. 604 00:24:16,000 --> 00:24:18,280 - Yeah, it keeps repeating. - So we could be the same. 605 00:24:18,320 --> 00:24:20,760 - Yeah, but not the same age. - Yeah. - Yeah. 606 00:24:20,800 --> 00:24:24,480 Made from a milk dough similar to that used in bao buns, 607 00:24:24,520 --> 00:24:26,760 Penelope will hope her pork floss 608 00:24:26,800 --> 00:24:29,560 and spring onion red dragon brings her luck. 609 00:24:29,600 --> 00:24:31,840 It's like a dragon, but it doesn't have any wings 610 00:24:31,880 --> 00:24:33,040 and it's more like a snake. 611 00:24:33,080 --> 00:24:34,480 Oh. How does he get around? 612 00:24:35,640 --> 00:24:38,120 - Magic. - I was going to say, because it would fit on a train, 613 00:24:38,160 --> 00:24:39,760 wouldn't it? Very unreliable way to 614 00:24:39,800 --> 00:24:41,560 - travel around these days as well. - Yeah. 615 00:24:41,600 --> 00:24:42,960 So often delayed, aren't they? 616 00:24:43,000 --> 00:24:44,360 "This train has been delayed." 617 00:24:44,400 --> 00:24:46,800 - Yes. IMITATING: - Ah, no, not again! 618 00:24:46,840 --> 00:24:48,160 Yeah, exactly. 619 00:24:48,200 --> 00:24:49,720 But also, there's no buffet service 620 00:24:49,760 --> 00:24:51,080 available on it either. 621 00:24:51,120 --> 00:24:53,640 Wait, there's buffet? In normal trains? 622 00:24:53,680 --> 00:24:57,520 While Penelope's inner beast is as mythical as reliable rail travel... 623 00:24:57,560 --> 00:24:59,440 I've never seen a chimpanzee in real life. 624 00:24:59,480 --> 00:25:01,960 - I'd love to, though. - ..across the room... 625 00:25:02,000 --> 00:25:03,520 They're not the world's smartest animal, 626 00:25:03,560 --> 00:25:07,240 they're the world's third smartest animal, ish. 627 00:25:07,280 --> 00:25:10,240 ..Ethan's channelling his passion for natural history. 628 00:25:10,280 --> 00:25:12,840 I like to watch documentaries. 629 00:25:12,880 --> 00:25:14,640 Mine's already in the proving drawer. 630 00:25:14,680 --> 00:25:16,600 Oh, so you're just being speedy, is that it? 631 00:25:16,640 --> 00:25:18,400 Yeah, like I always am. 632 00:25:18,440 --> 00:25:21,280 - Always so ahead of me. - I am. 633 00:25:21,320 --> 00:25:24,080 And what better way to celebrate chimpanzees 634 00:25:24,120 --> 00:25:26,000 than with a bread flavoured with turmeric, 635 00:25:26,040 --> 00:25:27,680 curry powder and runny honey, 636 00:25:27,720 --> 00:25:29,560 served with a side of raita? 637 00:25:30,560 --> 00:25:32,840 Do you do an impression of a chimpanzee? 638 00:25:32,880 --> 00:25:36,400 {\an1}ETHAN IMITATES A CHIMPANZEE 639 00:25:36,440 --> 00:25:37,680 That's very good! 640 00:25:37,720 --> 00:25:41,200 {\an1}HARRY IMITATES A CHIMPANZEE 641 00:25:41,240 --> 00:25:44,400 - Not bad. - Something weird's happening over there. 642 00:25:44,440 --> 00:25:48,000 {\an1}HARRY IMITATES A CHIMPANZEE 643 00:25:48,040 --> 00:25:49,040 Good. 644 00:25:52,200 --> 00:25:55,240 - You all right? - That monkey impression took it out of me. 645 00:25:55,280 --> 00:25:56,440 Yeah. 646 00:25:56,480 --> 00:25:58,720 While Ethan has opted for simplicity... 647 00:25:58,760 --> 00:26:00,680 I'm gonna score my dough. 648 00:26:00,720 --> 00:26:02,440 ..Humphrey's going the other way. 649 00:26:02,480 --> 00:26:03,600 I chose sourdough 650 00:26:03,640 --> 00:26:07,600 because I wanted to do something a little bit more complex. 651 00:26:07,640 --> 00:26:09,200 - That's my starter there. - Ooh! 652 00:26:09,240 --> 00:26:11,440 - I've had that for a month now. - Have you? 653 00:26:11,480 --> 00:26:13,200 It's been like a little child. 654 00:26:13,240 --> 00:26:16,120 - I've had to feed it every night. - Does it have a name? 655 00:26:16,160 --> 00:26:17,280 It's Sammy. 656 00:26:17,320 --> 00:26:19,480 And then this is going to be Sammy Jr. 657 00:26:19,520 --> 00:26:23,480 Have you been feeding this Sammy in your hotel room? 658 00:26:23,520 --> 00:26:25,840 - Yes. - That is really impressive. - Thank you. 659 00:26:27,360 --> 00:26:29,560 Humphrey's olive and rosemary sourdough 660 00:26:29,600 --> 00:26:30,680 {\an8}will be accompanied by 661 00:26:30,720 --> 00:26:31,800 {\an8}an olive tapenade 662 00:26:31,840 --> 00:26:32,960 {\an8}and shaped like a fish, 663 00:26:33,000 --> 00:26:34,440 {\an8}to reflect the many times he's 664 00:26:34,480 --> 00:26:36,040 {\an8}gone fishing with his brother. 665 00:26:37,080 --> 00:26:39,760 Do you watch that programme with the two comedians? 666 00:26:39,800 --> 00:26:42,720 - Bob Mortimer and... - I can't remember who they are really. 667 00:26:42,760 --> 00:26:43,800 ..Paul Whitehouse? Yeah. 668 00:26:44,920 --> 00:26:47,200 - Do you not like them? - Bit slow, innit? - Yeah. - Bit slow. 669 00:26:48,280 --> 00:26:51,760 And Humphrey's not alone embodying an aquatic being. 670 00:26:51,800 --> 00:26:52,920 It's Aiyla-worthy. 671 00:26:52,960 --> 00:26:55,680 I'm mixing all of my ingredients together for the filling now. 672 00:26:55,720 --> 00:26:58,480 Two tablespoons of buffalo sauce. 673 00:26:58,520 --> 00:26:59,880 You don't want it to be so spicy 674 00:26:59,920 --> 00:27:02,520 that it hits you at the end and doesn't actually leave. 675 00:27:02,560 --> 00:27:04,160 It's like an unwanted guest. 676 00:27:04,200 --> 00:27:07,160 Aiyla identifies as a sea turtle, 677 00:27:07,200 --> 00:27:09,600 and one of her favourite foods is buffalo chicken. 678 00:27:09,640 --> 00:27:11,080 She'll wrap that in a dough 679 00:27:11,120 --> 00:27:12,640 enriched with egg and milk 680 00:27:12,680 --> 00:27:14,160 and serve with a ranch dip. 681 00:27:14,200 --> 00:27:16,320 Do turtles like chicken? 682 00:27:16,360 --> 00:27:17,840 My turtle does. 683 00:27:17,880 --> 00:27:20,360 - I mean, it's quite a unique flavour pairing for us. - Yeah. 684 00:27:20,400 --> 00:27:23,320 I don't think we've ever had a buffalo chicken bread 685 00:27:23,360 --> 00:27:24,480 - with ranch. - I don't think we have. 686 00:27:24,520 --> 00:27:28,640 I mean, I love buffalo chicken wings and ranch sauce, so it could work. 687 00:27:28,680 --> 00:27:29,960 Thank you so much. 688 00:27:30,000 --> 00:27:31,760 Oh, yeah, that's really proved. 689 00:27:32,920 --> 00:27:35,280 When the bakers are happy with the shaping... 690 00:27:35,320 --> 00:27:37,400 I focus too much on one thing and forget about 691 00:27:37,440 --> 00:27:38,800 everything else that I have to do. 692 00:27:38,840 --> 00:27:40,000 ..the filling... 693 00:27:40,040 --> 00:27:43,040 So you have to pinch the bottom so that none of the filling comes out. 694 00:27:43,080 --> 00:27:45,000 ..and the topping of their breads... 695 00:27:45,040 --> 00:27:46,840 Whiskers. 696 00:27:46,880 --> 00:27:48,480 ..they can begin to hit the heat. 697 00:27:48,520 --> 00:27:49,960 Oh, my bread's so big. 698 00:27:51,240 --> 00:27:52,920 So I've put some water in the oven 699 00:27:52,960 --> 00:27:57,560 to create a bit of steam to stop it from going too hard on the crust. 700 00:27:58,760 --> 00:28:00,520 Your bread still not in the oven? 701 00:28:00,560 --> 00:28:02,280 My bread hasn't even proven yet, mate. 702 00:28:02,320 --> 00:28:03,880 How much time have we got left? 703 00:28:03,920 --> 00:28:05,680 Please don't do a time call. Please. 704 00:28:07,360 --> 00:28:10,280 I've got an inner animal that sometimes comes through me. 705 00:28:10,320 --> 00:28:11,560 Oh, here he comes. 706 00:28:13,920 --> 00:28:16,040 Sausage! I want sausage! 707 00:28:17,640 --> 00:28:19,720 Oh! 60 minutes, bakers. 708 00:28:20,800 --> 00:28:22,040 You're halfway through. 709 00:28:22,080 --> 00:28:23,360 Didn't he just say that? 710 00:28:23,400 --> 00:28:26,120 Hopefully, I haven't forgotten anything. 711 00:28:26,160 --> 00:28:27,200 I've done everything, 712 00:28:27,240 --> 00:28:29,880 and now I just need to wait for my bread to cook. 713 00:28:29,920 --> 00:28:31,840 Can you see there's a difference in time management 714 00:28:31,880 --> 00:28:33,320 between us two? He's not stressing at all 715 00:28:33,360 --> 00:28:35,160 and I'm stressing like my life depends on it. 716 00:28:35,200 --> 00:28:36,280 Nah, I'm so chilled. 717 00:28:36,320 --> 00:28:39,960 {\an5}It proved the smallest amount I've ever seen any dough prove. 718 00:28:40,000 --> 00:28:42,960 - I say, look at that. - Thank you. 719 00:28:43,000 --> 00:28:44,400 A little man... 720 00:28:44,440 --> 00:28:45,840 No, it's a turtle. 721 00:28:45,880 --> 00:28:47,320 {\an5}- Don't say that! - ..with short legs and... 722 00:28:47,360 --> 00:28:48,960 Don't say that. It is a turtle. 723 00:28:49,000 --> 00:28:51,520 You know that Aiyla's doing a turtle, don't you? 724 00:28:51,560 --> 00:28:54,080 I was like, "Nobody's gonna pick a turtle to do," 725 00:28:54,120 --> 00:28:55,680 and then here we come. 726 00:28:55,720 --> 00:28:57,800 Battle of the turtles, that's what they're calling it. 727 00:28:57,840 --> 00:29:00,000 - Who's calling it that, you? - It's like Oasis vs Blur. 728 00:29:00,040 --> 00:29:01,480 Just got to roll with it. 729 00:29:01,520 --> 00:29:03,640 - It's like the Britpop wars. Yeah. - Right. 730 00:29:03,680 --> 00:29:05,880 - Never heard of that in my life. - OK. 731 00:29:05,920 --> 00:29:07,440 Surely. 732 00:29:07,480 --> 00:29:08,880 - No? - No. 733 00:29:08,920 --> 00:29:12,320 Like a sea turtle, Khadeejah also likes to "roll with it", 734 00:29:12,360 --> 00:29:13,440 but she can't afford to 735 00:29:13,480 --> 00:29:14,640 "take her time" or 736 00:29:14,680 --> 00:29:16,640 "let anybody get in her way" 737 00:29:16,680 --> 00:29:17,960 because there is much too much 738 00:29:18,000 --> 00:29:19,560 turtle for her to bake. 739 00:29:19,600 --> 00:29:20,880 It should be in the oven, shouldn't it? 740 00:29:20,920 --> 00:29:22,800 I'm standing here talking to you, but all the time, 741 00:29:22,840 --> 00:29:25,880 - I want to scream, "Get it in the oven." - Yes. 742 00:29:25,920 --> 00:29:28,600 - While Khadeejah tries to catch up... - Can you help me? 743 00:29:28,640 --> 00:29:31,560 - Yeah. - Teamwork makes the dream work and all that, isn't it? - Yeah. 744 00:29:31,600 --> 00:29:33,520 - Yeah. - ..the rest of the bakers... 745 00:29:33,560 --> 00:29:35,880 Oh, I need another egg. 746 00:29:35,920 --> 00:29:37,840 ..are starting their accompaniments... 747 00:29:37,880 --> 00:29:40,320 Can never have too much oregano. 748 00:29:40,360 --> 00:29:41,760 I like to not be precise. 749 00:29:43,480 --> 00:29:45,600 Chinese cooking, you just shove it in and you go, 750 00:29:45,640 --> 00:29:47,200 "Yeah, that's enough." 751 00:29:47,240 --> 00:29:51,960 And you know when it's done because your ancestors tell you. 752 00:29:52,000 --> 00:29:53,720 Oh, that looks tasty. What is it? 753 00:29:53,760 --> 00:29:55,600 It's olive tapenade. 754 00:29:55,640 --> 00:29:58,000 {\an1}I went out with her for a while. HARRY CHUCKLES 755 00:29:58,040 --> 00:29:59,480 Course not. 756 00:30:01,760 --> 00:30:03,400 ..but all the while... 757 00:30:03,440 --> 00:30:05,920 It's exploded with pork floss. 758 00:30:05,960 --> 00:30:08,680 Cover it up with paint, nobody will know. 759 00:30:08,720 --> 00:30:10,080 ..keep a watchful eye... 760 00:30:10,120 --> 00:30:12,160 I'm so much more calm and relaxed, 761 00:30:12,200 --> 00:30:14,720 and I don't have to tie anything! 762 00:30:14,760 --> 00:30:16,320 ..on their ovens. 763 00:30:16,360 --> 00:30:18,440 {\an1}- AIYLA GASPS - Oh, no! 764 00:30:19,640 --> 00:30:21,640 Some of the filling has come out. 765 00:30:21,680 --> 00:30:23,520 Pretty upsetting actually. 766 00:30:25,880 --> 00:30:27,480 Just trying to think. What can I do? 767 00:30:34,720 --> 00:30:36,600 After careful consideration... 768 00:30:36,640 --> 00:30:38,960 - OK. - ..Aiyla has made a decision. 769 00:30:39,000 --> 00:30:40,440 I've got an idea. 770 00:30:40,480 --> 00:30:43,440 I'm gonna, like, take these bits off because they're really annoying. 771 00:30:45,520 --> 00:30:46,920 It just needs to go in the oven. 772 00:30:46,960 --> 00:30:48,640 How much time do we have left? 773 00:30:50,880 --> 00:30:53,280 My inner animal guide, Sam the Golden Retriever, 774 00:30:53,320 --> 00:30:55,720 can come through me at the strangest of times. 775 00:30:55,760 --> 00:30:56,880 Oh, here it goes. 776 00:30:58,560 --> 00:31:01,360 Sausage! I want sausage now! 777 00:31:01,400 --> 00:31:02,520 Ah, oh! 778 00:31:04,160 --> 00:31:05,960 It's mainly about sausages. 779 00:31:06,000 --> 00:31:07,360 30 minutes, bakers. 780 00:31:07,400 --> 00:31:08,800 {\an8}That's perfect time. 781 00:31:08,840 --> 00:31:10,200 You've got 30 minutes left. 782 00:31:13,000 --> 00:31:15,960 - It's going in the oven. - Go, go, go, go, go. 783 00:31:18,120 --> 00:31:19,960 - Yes! - Yes. 784 00:31:20,000 --> 00:31:22,280 That was the most stressed I've been in a while. 785 00:31:22,320 --> 00:31:25,640 Khadeejah might be relieved to finally be in the oven... 786 00:31:25,680 --> 00:31:28,600 - That actually is nearly done. - ..but the rest of the bakers... 787 00:31:28,640 --> 00:31:30,520 Do I want it a bit golden? 788 00:31:30,560 --> 00:31:32,840 ..have nearly finished baking their breads. 789 00:31:32,880 --> 00:31:34,280 Sounds hollow. 790 00:31:34,320 --> 00:31:36,280 Yeah, I think just a bit longer. 791 00:31:36,320 --> 00:31:38,640 Umayr, guess the animal. 792 00:31:38,680 --> 00:31:41,480 Ooh-ooh, ah-ah, ooh-ooh-ooh, ah-ah. 793 00:31:41,520 --> 00:31:42,680 An orangutan? 794 00:31:42,720 --> 00:31:45,520 No, it's a hamster, but it's on hot tarmac. 795 00:31:45,560 --> 00:31:47,600 Do hamsters end up on hot tarmac? 796 00:31:47,640 --> 00:31:49,520 They can do if they're trying to cross the road, yeah. 797 00:31:49,560 --> 00:31:51,840 - Why would they cross the road? - To get to the other side. 798 00:31:51,880 --> 00:31:53,440 OK. OK. 799 00:31:54,760 --> 00:31:57,000 Possessing an inner lion, and with the nickname 800 00:31:57,040 --> 00:31:58,760 of King Ums to live up to 801 00:31:58,800 --> 00:32:00,120 Umayr's brioche-ifying 802 00:32:00,160 --> 00:32:01,360 the king of the jungle, 803 00:32:01,400 --> 00:32:02,920 glazing it in garlic butter 804 00:32:02,960 --> 00:32:04,480 and flavouring it with za'atar. 805 00:32:05,640 --> 00:32:07,840 - So, technical... - Yep. 806 00:32:07,880 --> 00:32:09,320 - ..first place. - Yep. 807 00:32:09,360 --> 00:32:11,040 What we saying, potential Star Baker? 808 00:32:11,080 --> 00:32:12,280 Potentially, potentially. 809 00:32:12,320 --> 00:32:13,440 I think bread day is the day 810 00:32:13,480 --> 00:32:16,280 where I wanted to show you guys what I can do. 811 00:32:16,320 --> 00:32:17,760 All right, King Ums. 812 00:32:17,800 --> 00:32:20,760 - Yes. - Adios. Good luck. - Thank you, Liam. 813 00:32:20,800 --> 00:32:23,120 To be crowned king of bread day... 814 00:32:23,160 --> 00:32:24,400 It's a waiting game with bread. 815 00:32:24,440 --> 00:32:27,520 ..Umayr and the others must deliver well-baked loaves... 816 00:32:27,560 --> 00:32:28,680 They're nearly done. 817 00:32:28,720 --> 00:32:30,640 ..with the perfect colour and texture. 818 00:32:32,440 --> 00:32:33,440 Oh, my goodness. 819 00:32:33,480 --> 00:32:34,720 My gloves are full of pork floss. 820 00:32:35,840 --> 00:32:36,920 Very happy. 821 00:32:36,960 --> 00:32:38,280 How long left? 822 00:32:38,320 --> 00:32:40,600 I think my inner animal, Sam the Golden Retriever, 823 00:32:40,640 --> 00:32:43,000 has been taking over my body without me knowing it. 824 00:32:43,040 --> 00:32:45,040 Woke up this morning, this was in the bed. 825 00:32:45,080 --> 00:32:48,000 Delivery for Mr Harry Hill. Sign here. 826 00:32:48,040 --> 00:32:49,320 What is it? 827 00:32:49,360 --> 00:32:50,520 500 packets of sausages. 828 00:32:50,560 --> 00:32:52,800 Oh... 829 00:32:52,840 --> 00:32:56,080 15 minutes, bakers. You've got 15 minutes left. 830 00:32:56,120 --> 00:32:57,760 Uh, OK. 831 00:32:57,800 --> 00:32:59,920 Whew, that was a workout! 832 00:33:01,240 --> 00:33:02,800 That sounds hollow to me. 833 00:33:04,640 --> 00:33:05,920 That needs longer. 834 00:33:05,960 --> 00:33:08,560 If this one's not done, then the big ones aren't done. 835 00:33:11,280 --> 00:33:13,080 I normally do a second egg wash. 836 00:33:13,120 --> 00:33:14,440 It helps with the colour. 837 00:33:14,480 --> 00:33:16,480 {\an1}- SHE GASPS - Oh, no. 838 00:33:16,520 --> 00:33:17,840 That wasn't meant to happen. 839 00:33:17,880 --> 00:33:19,520 Yeah, that's why I paint it after. 840 00:33:19,560 --> 00:33:21,960 OK, don't tell that to me now. It's in the oven, mate. 841 00:33:22,000 --> 00:33:23,920 I mean, it was your choice. 842 00:33:23,960 --> 00:33:26,000 Those decorating outside the oven 843 00:33:26,040 --> 00:33:27,720 first need their bread to cool. 844 00:33:27,760 --> 00:33:29,480 Cooling me, 845 00:33:29,520 --> 00:33:31,280 cooling the bread. 846 00:33:31,320 --> 00:33:33,200 Oh, that's a good idea, Penelope, yeah. 847 00:33:33,240 --> 00:33:35,680 - Good way to cool it down. - Yeah. 848 00:33:35,720 --> 00:33:37,480 - Can you do an animal impression for me? - OK. 849 00:33:37,520 --> 00:33:39,320 - I know I'm putting you on the spot. - OK. 850 00:33:39,360 --> 00:33:40,440 Let me think. 851 00:33:43,240 --> 00:33:44,520 - Has it started? - No, so... - No. 852 00:33:44,560 --> 00:33:45,920 Let me just think. 853 00:33:47,160 --> 00:33:48,440 I know the bread's the main bit, 854 00:33:48,480 --> 00:33:51,160 but the cheese will help things go a long way. 855 00:33:51,200 --> 00:33:52,200 Errr. 856 00:33:54,240 --> 00:33:55,640 - A meerkat? - No. 857 00:33:55,680 --> 00:33:57,720 It's an egg-i-o-saurus. 858 00:33:57,760 --> 00:34:01,200 - Cos it's an egg-i-o-saurus. - Oh, I see now. Yeah. 859 00:34:01,240 --> 00:34:02,760 - Everybody knows that. - Yes. 860 00:34:03,880 --> 00:34:06,080 I'm just glazing it in a garlic butter 861 00:34:06,120 --> 00:34:08,880 just to add a bit more flavour. 862 00:34:08,920 --> 00:34:10,920 With their bread sufficiently cool... 863 00:34:10,960 --> 00:34:14,600 So careful, but so elegant. 864 00:34:14,640 --> 00:34:16,360 ..some bakers can start to add... 865 00:34:16,400 --> 00:34:18,560 Painting's going all right, to be honest. 866 00:34:18,600 --> 00:34:19,880 ..their finishing touches. 867 00:34:19,920 --> 00:34:23,040 Basically, turtles are tortoises that have learnt to swim. 868 00:34:23,080 --> 00:34:25,000 What other things swim apart from us? 869 00:34:25,040 --> 00:34:26,200 - Elephants. - Do they? 870 00:34:26,240 --> 00:34:29,600 Well, they like to go in water and they go, "Brrrrr!" 871 00:34:29,640 --> 00:34:31,640 {\an1}It's more.. TRUMPET NOISE 872 00:34:31,680 --> 00:34:32,680 How do you do that? 873 00:34:32,720 --> 00:34:35,400 {\an1}TRUMPET NOISE 874 00:34:35,440 --> 00:34:37,000 All right, nothing to see here. 875 00:34:38,480 --> 00:34:39,760 I'm basically finished. 876 00:34:39,800 --> 00:34:41,320 I'm quite happy with it. 877 00:34:41,360 --> 00:34:42,800 Coming out. 878 00:34:42,840 --> 00:34:45,240 Always happens. 879 00:34:45,280 --> 00:34:46,800 I'm gonna see if it's done. 880 00:34:48,480 --> 00:34:50,720 I actually don't know if it's done or not. 881 00:34:50,760 --> 00:34:53,080 It's not brown. How long's left? 882 00:34:53,120 --> 00:34:54,960 Five minutes, bakers. 883 00:34:55,000 --> 00:34:56,920 And I have six on the timer, 884 00:34:56,960 --> 00:34:58,920 so I'll just leave it in for the full time. 885 00:34:58,960 --> 00:35:01,200 OK, we'll put it in for an extra two. 886 00:35:01,240 --> 00:35:03,200 I am cutting it this fine. 887 00:35:03,240 --> 00:35:06,800 Same. Don't worry, Khadeejah, same. 888 00:35:06,840 --> 00:35:08,360 Right, now I just need to do the dips. 889 00:35:09,920 --> 00:35:11,400 Garlic mayo time. 890 00:35:11,440 --> 00:35:14,440 Served in the cat bowls, are they? 891 00:35:14,480 --> 00:35:17,160 - Yes. - Are you going to expect him to lick them up? 892 00:35:19,040 --> 00:35:20,160 Finished. 893 00:35:20,200 --> 00:35:22,280 I'm feeling quite pleased with it. 894 00:35:22,320 --> 00:35:23,840 Right, now is the hard part. 895 00:35:23,880 --> 00:35:25,920 Get it off the tricky tray. 896 00:35:27,160 --> 00:35:28,160 It's going to break. 897 00:35:29,760 --> 00:35:31,880 Oh, my goodness, it's perfect. 898 00:35:31,920 --> 00:35:33,360 Oh. 899 00:35:33,400 --> 00:35:35,600 I don't want my cat to be earless, do I? 900 00:35:35,640 --> 00:35:38,480 - How long left? - One minute, bakers. 901 00:35:39,920 --> 00:35:41,320 A minute? 902 00:35:41,360 --> 00:35:42,680 You've got one minute left. 903 00:35:43,680 --> 00:35:44,920 Oh, it broke there. 904 00:35:44,960 --> 00:35:46,480 - That's fine, that's fine. - It's tear and share. 905 00:35:46,520 --> 00:35:48,520 {\an1}LYLA MUMBLES 906 00:35:48,560 --> 00:35:50,200 His name's Gary. 907 00:35:50,240 --> 00:35:51,800 I think he's underbaked. 908 00:35:53,920 --> 00:35:55,000 Ha-ha! 909 00:35:56,040 --> 00:35:57,520 Whatever happens happens. 910 00:35:57,560 --> 00:35:58,840 But we're done. 911 00:36:00,080 --> 00:36:01,920 That's it, bakers, time's up. 912 00:36:01,960 --> 00:36:04,280 That was very loud, Harry. 913 00:36:04,320 --> 00:36:06,200 Step away from your bakes. 914 00:36:06,240 --> 00:36:08,000 I have stepped away. 915 00:36:08,040 --> 00:36:10,720 You have stepped. Thank you, Ethan, appreciate that. 916 00:36:11,840 --> 00:36:13,360 Looks so burnt. 917 00:36:13,400 --> 00:36:16,520 I'm worried that they're going to say, "It's not neat." 918 00:36:16,560 --> 00:36:19,160 - Are you joking? That looks amazing! - OK. 919 00:36:19,200 --> 00:36:21,160 Yeah, it looks terrible... 920 00:36:22,160 --> 00:36:23,920 ..but I just don't want to go home. 921 00:36:23,960 --> 00:36:26,920 Has your chimpanzee got a head deformity? 922 00:36:26,960 --> 00:36:27,960 Yep. 923 00:36:28,000 --> 00:36:30,960 - Nice. - I'll just say he's genetically mutated. 924 00:36:40,000 --> 00:36:41,920 The bakers' inner animal breads 925 00:36:41,960 --> 00:36:43,920 will now be judged by Rav and Liam. 926 00:36:44,960 --> 00:36:46,200 Penelope, could you please bring 927 00:36:46,240 --> 00:36:49,120 your inner animal bread forward for judging? 928 00:36:49,160 --> 00:36:50,240 Can I have some help? 929 00:36:50,280 --> 00:36:51,600 Yes, of course. 930 00:36:51,640 --> 00:36:53,520 - It's a very heavy slate, isn't it? - Yeah. 931 00:36:53,560 --> 00:36:55,480 - Sh! - Mm-hm. 932 00:36:55,520 --> 00:36:58,080 That looks fantastic. Look at that. I say. 933 00:36:58,120 --> 00:37:01,360 Penelope, tell us about your inner animal bread. 934 00:37:01,400 --> 00:37:04,080 My inner animal is a Chinese dragon 935 00:37:04,120 --> 00:37:05,520 stuffed with spring onions 936 00:37:05,560 --> 00:37:06,960 and pork floss. 937 00:37:12,200 --> 00:37:13,840 It looks brilliant. 938 00:37:13,880 --> 00:37:17,440 I love the detailing with the gold, the vibrancy of the bread, 939 00:37:17,480 --> 00:37:19,920 and I think that the dips look appetising. 940 00:37:19,960 --> 00:37:21,880 - Nice texture in there. - Yeah. 941 00:37:21,920 --> 00:37:23,480 You can see all, like, the pork floss. 942 00:37:23,520 --> 00:37:24,640 Ooh, it smells good. 943 00:37:26,880 --> 00:37:28,240 The bake is perfect. 944 00:37:28,280 --> 00:37:30,960 If anything, just give me more of that pork floss, 945 00:37:31,000 --> 00:37:32,160 - cos it was delicious. - Yeah, it's good. 946 00:37:32,200 --> 00:37:33,880 I like it with the little dipping sauce. 947 00:37:33,920 --> 00:37:36,320 It's really well done, very clever, 948 00:37:36,360 --> 00:37:38,080 and I think you've done great things today. 949 00:37:38,120 --> 00:37:39,160 Thank you. 950 00:37:44,160 --> 00:37:45,200 The fact that you've made 951 00:37:45,240 --> 00:37:47,480 sourdough today is really impressive. 952 00:37:47,520 --> 00:37:49,000 I think it looks really appetising. 953 00:37:49,040 --> 00:37:51,640 I like the way you've used colour and it's very neat. 954 00:37:51,680 --> 00:37:52,880 Thank you. 955 00:37:52,920 --> 00:37:56,840 The flavour is a olive and rosemary sourdough. 956 00:37:58,040 --> 00:38:01,240 Usually I'm not a fan of tapenade, but I really like the texture. 957 00:38:01,280 --> 00:38:03,680 The sourdough, it is baked, 958 00:38:03,720 --> 00:38:05,680 but it's just a bit too tight for me. 959 00:38:05,720 --> 00:38:07,200 But you can tell that you've 960 00:38:07,240 --> 00:38:09,200 nurtured that starter nicely. 961 00:38:09,240 --> 00:38:12,600 I think it maybe needed proving a little bit longer, 962 00:38:12,640 --> 00:38:15,600 but it is really impressive and I like the flavour a lot. 963 00:38:21,760 --> 00:38:23,360 You could have added just a little bit more detail 964 00:38:23,400 --> 00:38:24,440 when it comes to the shell. 965 00:38:24,480 --> 00:38:26,120 Maybe the scoring could have been a little bit better. 966 00:38:27,640 --> 00:38:29,040 - Ooh. - Ooh! 967 00:38:29,080 --> 00:38:30,680 Very nice colours. 968 00:38:30,720 --> 00:38:32,240 It has been filled with a 969 00:38:32,280 --> 00:38:34,800 buffalo chicken filling. 970 00:38:34,840 --> 00:38:36,920 Start with the negative, yeah? 971 00:38:36,960 --> 00:38:38,960 Just at the bottom, it looks a little bit underbaked. 972 00:38:39,000 --> 00:38:42,840 However, these buns, delicious. 973 00:38:42,880 --> 00:38:44,920 That buffalo chicken filling, 974 00:38:44,960 --> 00:38:46,880 the chicken's not overcooked, 975 00:38:46,920 --> 00:38:48,960 and you complemented that ranch sauce. 976 00:38:49,000 --> 00:38:50,040 It's really good. 977 00:38:50,080 --> 00:38:54,280 Aiyla, I think it's highly unusual bread, 978 00:38:54,320 --> 00:38:55,920 but it's really nice. 979 00:38:55,960 --> 00:38:57,440 Love the balance of flavours. 980 00:38:57,480 --> 00:38:59,520 - Great job. - Thank you so much. 981 00:38:59,560 --> 00:39:01,160 - Well done. - Thank you. 982 00:39:07,480 --> 00:39:09,480 It's not the neatest work, but I do really like the design. 983 00:39:09,520 --> 00:39:10,560 It's very fun. 984 00:39:13,000 --> 00:39:15,120 So what did you use? Did you use a powder through there? 985 00:39:15,160 --> 00:39:18,920 Yeah, I used two curry powders with a raita on the side. 986 00:39:21,600 --> 00:39:22,680 Mm. 987 00:39:22,720 --> 00:39:23,800 The bread is well baked, 988 00:39:23,840 --> 00:39:24,880 brilliant texture, 989 00:39:24,920 --> 00:39:27,000 but there's not enough curry in the bread. 990 00:39:27,040 --> 00:39:29,720 Could dial the flavour up a little bit more with the curry. 991 00:39:29,760 --> 00:39:31,280 Maybe add a paste in there. 992 00:39:31,320 --> 00:39:33,200 In terms of texture, technique, 993 00:39:33,240 --> 00:39:35,720 the dip on the side, it's really good. 994 00:39:35,760 --> 00:39:37,520 - Well done, Ethan. - Well done. 995 00:39:37,560 --> 00:39:38,560 Thanks. 996 00:39:43,960 --> 00:39:47,000 I really like the colour scheme, but where's the head? 997 00:39:48,000 --> 00:39:50,120 - There. - There. - Yeah. 998 00:39:50,160 --> 00:39:51,800 Well, for me, it's not that clear. 999 00:39:51,840 --> 00:39:53,520 It looks a little bit underbaked as well. 1000 00:39:53,560 --> 00:39:56,200 Yeah. It's a plain bread in the shell 1001 00:39:56,240 --> 00:39:57,480 with chia seeds on top, 1002 00:39:57,520 --> 00:40:00,240 and the head and flipper are garlic bread. 1003 00:40:00,280 --> 00:40:02,560 What style of sauce is this? 1004 00:40:02,600 --> 00:40:04,400 {\an1}THEY CHUCKLE 1005 00:40:04,440 --> 00:40:07,200 It's nice to dip but I also use it as a spread sometimes, 1006 00:40:07,240 --> 00:40:09,240 {\an1}- if it's thick enough. - OK. - KHADEEJAH CHUCKLES 1007 00:40:12,800 --> 00:40:14,720 It tastes a lot better than it looks. 1008 00:40:14,760 --> 00:40:17,040 {\an1}- That's how my bakes normally go. - THEY LAUGH 1009 00:40:17,080 --> 00:40:20,480 - But going forward, you need to bring the visual as well. - Yeah. 1010 00:40:25,960 --> 00:40:28,120 - It looks incredibly appetising. - Mm. 1011 00:40:28,160 --> 00:40:31,400 The bread looks really golden and evenly baked. 1012 00:40:31,440 --> 00:40:33,200 - Colour's beautiful. - Thank you. 1013 00:40:33,240 --> 00:40:37,000 - I just hope it tastes really good. - Thank you. 1014 00:40:37,040 --> 00:40:38,240 Yeah, it seems baked. 1015 00:40:38,280 --> 00:40:42,160 It's a brioche bread filled with lemon and lime zest, 1016 00:40:42,200 --> 00:40:44,920 spinach, mint and za'atar. 1017 00:40:44,960 --> 00:40:46,760 And the dip is a whipped feta. 1018 00:40:48,520 --> 00:40:49,960 The brioche is a perfect texture - 1019 00:40:50,000 --> 00:40:52,400 it pulls apart, it's buttery. Spot-on. 1020 00:40:52,440 --> 00:40:54,720 I just love how salty it is. Really good. 1021 00:40:54,760 --> 00:40:57,400 - Really, really good. - Love your whipped feta. 1022 00:40:57,440 --> 00:41:00,400 - I could see that as a small plate in a lot of restaurants... - Mm. 1023 00:41:00,440 --> 00:41:02,440 ..but the middle of that brioche is a little bit tight. 1024 00:41:02,480 --> 00:41:04,840 - But the rest of it is excellent. - Thank you. 1025 00:41:10,000 --> 00:41:12,040 I like, again, how you've pushed yourself 1026 00:41:12,080 --> 00:41:14,360 in the showstopper to deliver more than just one thing. 1027 00:41:14,400 --> 00:41:16,400 You've gone and given us three different 1028 00:41:16,440 --> 00:41:18,560 flavours, two different dips. 1029 00:41:18,600 --> 00:41:20,040 - Impressive. - Thank you. 1030 00:41:21,480 --> 00:41:22,520 Good crust. 1031 00:41:23,760 --> 00:41:26,760 The head is garlic, 1032 00:41:26,800 --> 00:41:30,120 the body is pizza and then the tail is herb. 1033 00:41:30,160 --> 00:41:31,960 Great texture in there. Sauces? 1034 00:41:32,000 --> 00:41:34,960 - That one that you're going into, Liam, is a pizza sauce. - Nice. 1035 00:41:35,000 --> 00:41:37,880 And then the other one is a garlic mayonnaise. 1036 00:41:39,920 --> 00:41:43,680 Lyla, I think you're foCATcia is triumphant. 1037 00:41:44,760 --> 00:41:45,920 Thank you so much. 1038 00:41:45,960 --> 00:41:48,480 It's my favourite bread of the day. 1039 00:41:48,520 --> 00:41:50,120 - Thank you so much. - It's stunning. 1040 00:41:50,160 --> 00:41:52,800 I would think that this was shop-bought. 1041 00:41:52,840 --> 00:41:54,480 - Oh, my goodness, thank you! - Yeah, it's very good. 1042 00:41:54,520 --> 00:41:55,600 Thank you so much. 1043 00:41:55,640 --> 00:41:57,400 How do you do this? 1044 00:41:57,440 --> 00:41:59,480 - I don't know. - And what happened in the technical? - Innit? 1045 00:41:59,520 --> 00:42:01,200 - I'm sorry. - You're doing this? 1046 00:42:04,960 --> 00:42:07,360 If anything, give me more pepperoni. 1047 00:42:07,400 --> 00:42:09,040 That was 12 slices, Liam. 1048 00:42:09,080 --> 00:42:10,920 Well, next time, do 24 slices! 1049 00:42:10,960 --> 00:42:12,560 - 24? - OK? 1050 00:42:12,600 --> 00:42:15,520 - You've made judging very difficult. - Yeah. - Thank you. 1051 00:42:15,560 --> 00:42:18,360 The majority of my family are watching at home. 1052 00:42:18,400 --> 00:42:19,680 They all will 1053 00:42:19,720 --> 00:42:23,720 probably think it's PURRRfect! 1054 00:42:23,760 --> 00:42:27,600 My chances of Star Baker have definitely been dented by Lyla, 1055 00:42:27,640 --> 00:42:29,800 but still, I think I'm in for a good chance, 1056 00:42:29,840 --> 00:42:31,520 especially after the technical. 1057 00:42:31,560 --> 00:42:34,360 I'm not feeling safe at all. 1058 00:42:34,400 --> 00:42:36,200 Yesterday I had a chance at Star Baker 1059 00:42:36,240 --> 00:42:38,320 and I think today I have a chance at going home. 1060 00:42:38,360 --> 00:42:39,640 I hope I'm safe 1061 00:42:39,680 --> 00:42:41,920 but I feel like I'm in the danger zone a bit. 1062 00:42:43,680 --> 00:42:46,800 Rav and Liam have decided who will be today's Star Baker 1063 00:42:46,840 --> 00:42:49,040 and who will be leaving the competition. 1064 00:42:53,280 --> 00:42:54,960 Well, bakers, that was bread day. 1065 00:42:55,000 --> 00:42:58,240 Rav and Liam have made their decisions. 1066 00:42:58,280 --> 00:43:00,880 First, today's Star Baker is... 1067 00:43:05,920 --> 00:43:07,560 ..Umayr. Well done. 1068 00:43:08,680 --> 00:43:09,720 Great job. 1069 00:43:12,520 --> 00:43:13,720 Now the bad news. 1070 00:43:13,760 --> 00:43:16,960 The person leaving us today is... 1071 00:43:23,160 --> 00:43:24,480 It's Khadeejah, I'm afraid. 1072 00:43:24,520 --> 00:43:27,520 Sorry, Khadeejah. 1073 00:43:27,560 --> 00:43:29,720 We don't want you to go. 1074 00:43:29,760 --> 00:43:32,760 Honestly, we really didn't want you to go. 1075 00:43:32,800 --> 00:43:35,520 Gutted. Absolutely gutted. 1076 00:43:35,560 --> 00:43:37,240 It's been amazing. 1077 00:43:37,280 --> 00:43:39,720 It's literally a once-in-a-lifetime experience. 1078 00:43:39,760 --> 00:43:40,800 But you know what? 1079 00:43:40,840 --> 00:43:43,760 I can go out of this tent knowing that I've tried my best. 1080 00:43:43,800 --> 00:43:45,120 Shall we give it up for Khadeejah, though? 1081 00:43:45,160 --> 00:43:47,360 - Well done, Khadeejah. - She's done such a good job. 1082 00:43:47,400 --> 00:43:49,040 It was really sad to see Khadeejah go, 1083 00:43:49,080 --> 00:43:52,120 and honestly, we didn't want to send any of the bakers home. 1084 00:43:52,160 --> 00:43:54,520 However, when it came down to the showstopper, 1085 00:43:54,560 --> 00:43:56,680 hers fell a little bit short with the decoration. 1086 00:43:56,720 --> 00:43:58,680 - Star Baker. - Well done. Star Baker today. 1087 00:44:01,440 --> 00:44:04,480 My friends and family, they'll also be really proud saying, 1088 00:44:04,520 --> 00:44:06,480 "Oh, I know him! That's my friend!" 1089 00:44:06,520 --> 00:44:07,720 Well done, you lot. 1090 00:44:07,760 --> 00:44:10,880 Umayr had a great day and his showstopper was top tier. 1091 00:44:10,920 --> 00:44:13,800 The design was class - it was simple, effective. 1092 00:44:13,840 --> 00:44:14,840 Great day for him. 1093 00:44:14,880 --> 00:44:17,120 - Lyla? - Woo! 1094 00:44:17,160 --> 00:44:19,640 I did pull it back exactly how I wanted to. 1095 00:44:19,680 --> 00:44:22,160 I was very pleased with myself. 1096 00:44:22,200 --> 00:44:23,480 Yeah? 1097 00:44:23,520 --> 00:44:25,320 It's dessert day next, which is going 1098 00:44:25,360 --> 00:44:27,440 to be harder than bread day for sure. 1099 00:44:27,480 --> 00:44:28,480 That would be fun. 1100 00:44:28,520 --> 00:44:29,920 It's all about the finer details. 1101 00:44:29,960 --> 00:44:31,520 The bakers just have to bring their A-game. 1102 00:44:31,560 --> 00:44:33,960 Next time, it's desserts. 1103 00:44:34,000 --> 00:44:35,320 - You've made doughnuts? - Nope. 1104 00:44:35,360 --> 00:44:36,680 - You've made brownies? - Nope. 1105 00:44:36,720 --> 00:44:38,560 - Uh-oh! - Uh-oh is right! 1106 00:44:38,600 --> 00:44:41,920 The bakers must pack a punch in a mashup technical... 1107 00:44:41,960 --> 00:44:45,280 I've never tried to make bronuts before. 1108 00:44:45,320 --> 00:44:47,560 ..and spend their time wisely in the showstopper. 1109 00:44:47,600 --> 00:44:49,520 Agh! If this doesn't work, 1110 00:44:49,560 --> 00:44:51,120 I'll cry. 1111 00:44:51,160 --> 00:44:53,880 But who has their sights set on Star Baker? 1112 00:44:53,920 --> 00:44:55,680 That filling is like a caramel custard 1113 00:44:55,720 --> 00:44:57,600 that you would get in a Michelin star restaurant. 1114 00:44:57,640 --> 00:44:59,280 And whose JBO dreams... 1115 00:44:59,320 --> 00:45:01,320 {\an1}- LYLA GASPS - That's not set! 1116 00:45:01,360 --> 00:45:02,840 ..will come crashing down. 1117 00:45:02,880 --> 00:45:04,880 {\an1}AIYLA GASPS 1118 00:45:20,000 --> 00:45:22,080 Subtitles by Red Bee Media