The Great Australian Bake Off S08 E02
The Great Australian Bake Off S08 E03 >>> https://dai.ly/x96mklq
The Great Australian Bake Off S08 E03 >>> https://dai.ly/x96mklq
Category
😹
FunTranscript
00:00You
00:20We're gonna get so rich this week how oh we're in the money
00:24We might even be able to get our own trailers think of the possibilities
00:27What are you talking about Rachel and dad's they said we're gonna be making lots of dough this week
00:32I don't think that's what they meant. I hope that's what they meant. I just ordered a car made of solid gold
00:37it's bread week a
00:39Bread like that kind of dough. Yeah, it was a non-refundable deposit. You bought the wrong sort of rolls
00:47Last time I'm having heaps of fun our fresh new bakers kicked off the competition with cake week time to pipe
00:55Impressing the judges with a bounty of captivating cake creations
01:00But it was Molly's mo cracker cake
01:03I'm speechless that won her star Baker while grandmother Jill's bake-off dreams toppled
01:09We are so sorry to say goodbye to Jill making her the first to say farewell
01:16This week our 11 remaining bakers are ready to rise to a new challenge
01:21This is really really tricky and while some miss the mark breadsticks
01:27Others prove themselves with some sumptuous showstoppers. Oh, look at that. I can't fault it really amazing
01:34That is a really great loaf of bread
01:51I
02:00Read we bread breads. Hope you brought your muscles for all the need
02:06I'm feeling so excited about bread week. I love bread. I
02:13Don't trust people that don't like bread. I just feel like there is nothing better hot bread butter. I can have that for every meal
02:22Oh
02:23Hello bakers and welcome to bread week the happy place where we carb load and don't do any exercise afterwards
02:31For our signature challenge today Rachel and Darren would like you to make 24 savory breadsticks
02:38Your 24 breadsticks must be identical and must be accompanied by a little something on the side
02:44My favorite little something on the side is obviously Natalie Tran, but she won't fit in the ramekin. So don't even think about it
02:52Rachel and Darren, do you have any advice for our bakers apart from don't wear white shoes to a tomato hurling festival?
03:01Breadsticks can be spiced up with all kinds of wonderful flavors and textures. So get creative
03:07I love breadsticks and I want them all the same size, please
03:12Bakers you have two hours to make your signature breadsticks with a side on your marks gets it
03:22This is where I feel most in my comfort zone, I'm really really excited to be here what makes a good breadstick
03:31The bakers will have to think about
03:34Kneading the dough to the right consistency and also to get them all to be the same size
03:40Breads tricky because if you don't activate the yeast properly yet, then it doesn't rise
03:46The breadsticks need to be accompanied with a dip and I want the flavor of that dip to marry together
03:52with the flavor of the breadstick
03:57Hello
03:59What are you making for us? I am making you some baobab breadsticks now
04:04Baobab is fruit which grows in like Zimbabwe many parts of Southern Africa a
04:09Spin on a classic Zimbabwean breakfast
04:12Melissa's breadsticks will be flavored with baobab and accompanied by a sweet peanut butter porridge
04:18I've heard you're cooking this porridge in an interesting pot. Yes
04:23So this is called a Kangal pot
04:25It's a traditional Shauna Zimbabwean pot every Zimbabwean woman worth her soul should have this pot. I love how you're always bringing
04:33It's your heritage and always trying to show us your flavors that you really love. So I really can't wait for that
04:39I'm doing a crispy breadstick today
04:41I grew up eating a lot of grissini and so I kind of wanted to reflect on that but put my own little spin on it
04:48Adrian will inject some Italian into his black garlic and sesame breadsticks and serve with a mortadella pate
04:55Nice snappy grissini. Yeah, I'm actually gonna plot them. So I've got two doughs today that I'm gonna put together
05:02Yeah, so we're gonna have contrasting color. Yeah, hopefully it is more work
05:06But I'm just hoping that I have some really quick hands when it comes to it
05:11Hi, Nan, and I used to use caraway
05:13It can be over the top so I'm not using too much today, but the dill and the lemon will definitely even that out
05:21Lorena's hoping to add some punch to her caraway breadsticks with a salmon and sun-dried tomato dip
05:31Bread is something that I haven't cooked with a lot. I love to eat it haven't baked with it so much
05:36I'm not gonna get true creative. I'll just stick to the simple I think for this one
05:41Government officer Vicki is a true sweetie through and through in her spare time
05:46She even volunteers at cake angels a local charity baker organization for sick kids
05:55Vicki is combining rosemary
05:57Parmesan cheese and garlic in her breadsticks with caramelized onion and bacon bringing the burst of flavor to her dip
06:05I'm one of those bakers. I'm not usually using measurements. It's just tuck it in hope for the best
06:13Oh my god
06:15Bread has been a huge part of my life and today. I'm definitely gonna prove it
06:21Prove it you get it
06:25Elliot's breadsticks will contain raisins and coriander seeds with roasted red capsicum forming the centerpiece of his dip
06:33All right, I'll do that by hand I think
06:40Whenever I think about savory first thing that comes to mind garlic and onion
06:44You can not cook Filipino food without them, and I want to incorporate it in bread today
06:52Alvin's garlic and onion breadsticks will be complemented with red wine shallots and a chicken liver parfait
06:59I'm gonna just caramelize the chicken liver making sure not to overcook them
07:04I'm gonna blitz them and just add melted butter into it
07:08I'm gonna eat a lot of cheese today. I've got like the leaning tower of cheese you have so many cheeses
07:15Molly's breadsticks will feature a mix of prosciutto and delicious cheeses with her dip containing blue cheese and fig
07:23Yeah, I hope nobody's lactose intolerant because today's not the day for it
07:27Bakers the good news is you are halfway the terrible news is you are halfway gosh
07:34Okay
07:40Just add a little bit more peanut butter I
07:43Decided to make peanut butter from scratch today because one of my surnames literally means the ones who make peanut butter. Yeah, we
07:52Need lemon. This is whipped feta. It is good dip. I'm excited to the Sun doesn't get to eat the leftovers
08:01Bartender Jason is a total tech head when it comes to baking
08:05Finessing his flavors with a technical flair, and he loves nothing more than sharing his sweet treats with friends and family
08:13Oh
08:15Jason's honey sesame and caraway breadsticks will be paired with a feta and harissa dip
08:31These are really puffed up
08:34I
08:36Didn't eat hello
08:38Nimson family, that's my family my two girls and my fiancee. Let me see if I can work out which is which
08:49Demi's coriander and sea salt racini will be paired with a spicy Sri Lankan style beetroot dip I
08:56Love the vibrancy of the beetroot dip because it always looks nice on a platter
09:01This is powdered bush tomatoes, it wouldn't be me cooking if it didn't have my bush cycle flavors in it to be honest
09:08Jaden's combining saltbush and native thyme in his breadsticks along with roasted bush tomato and pineapple in his chutney
09:16If I do say so myself, that's most delicious
09:19Bakers you have 30 minutes to go
09:2330 minutes left. Oh
09:25crazy, I
09:27Think the braiding in my head was going to take much less time jokes on me. He did not
09:33Look at the size of them
09:38I'd never seen her to a twist
09:42The flavor of Mexico is really important to me because I got married in Canada
09:47I eloped there and then we honeymooned in Mexico and
09:51It's now definitely my favorite food
09:54Self-professed nerd Ryan splits his downtime between gaming and baking
09:59So when he's not slaying dragons, he's cooking up cakes for his new hubby
10:06Ryan will use polenta flour for his corn chip racini and serve with a chunky guacamole a
10:12Mexican salsa and a cheesy queso
10:23I
10:39Don't know how to make them brown they are looking amazing just dusting with some baobab powder
10:48Slightly uneven just by like half a centimeter or so, but overall pretty happy
10:54Yeah, please it is smelling beautiful in here
11:02So these honey roasted walnuts gonna garnish my dip
11:07Things are looking really good
11:23I
11:33Smell so fragrant. Thank you. We've got different interpretations of what a breadstick is
11:40I'm worried man might be a little small
11:43Just a bit too big
11:53I think this is really inviting the bundle. It's got a beautiful color on the breadsticks
12:03Well, I love your breadsticks they're nice and crispy but they're also thin which is really important because otherwise be too hard to eat
12:10Getting extra dimension with the honey, but also with spelt flour that whipped feta
12:16Delicious you got that bright lemon zest and then the harissa has wonderful smoky taste a little fiery kick
12:23But I like that. Yeah, it's very more ish
12:27Wow, this is awesome
12:30I'm really impressed with these breadsticks. They're uniform size and evenly cooked. Yay. I
12:37I
12:39Get that soundness that babab I think it adds a really great dimension
12:44Let's try the dip you get a lovely peanut flavor coming through and that works so well with the breadstick very good job here
12:51Thank you
12:54Right, I love this Fiesta feel it's a Mexican party
12:58We asked you to produce something that was uniform in shape failed a little bit on some of the sizes
13:06The
13:09Palenta in the breadsticks gives it a wonderful crunch all of the dips work really well together. It's a good job. Thank you so much. I
13:19Love your display. I think it's very creative
13:24They're really delicious the crust on the outside and the slightly chewy center the
13:29Combination of the breadsticks with the chicken liver parfait and the red onion reduction all marry really well together
13:36And what a great idea just to divide them into three
13:40So that I can take my share
13:46It looks wonderful but breadsticks of a bread locks
13:51Very very generous, they're not quite the right size for a breadstick
13:59The
14:02Way you've put the garlic in it's wonderful because it's not overpowering and it goes so well with that
14:09Parmesan on top I would have liked a little bit more color on those, but it's a really delicious dip
14:14It's a little bit of chives on top. So I get that perfume and I just think it goes really well with this. Thank you
14:24Your breadsticks look pretty much the same size nice and thin as well. So well done. Thank you
14:30I
14:31Wasn't sure about raisins in a breadstick
14:33But actually it's a really nice addition because you get a bit of a chew and it has that lovely sweetness delicious
14:41Really great flavor on that dip. I think it all works really well
14:47They have a lovely twist to them
14:49I do wonder if you could have like left them in the oven a little bit longer get more color
14:55That dip it really is vibrant and it tastes really fresh. Thank you
15:00You've got all these different textures on top and a great bit of color on there
15:10Wow, what wonderful flavors the chutney is really rich
15:14I love the texture in it and with the breadsticks works very well. Thank you very much
15:21Such a good move combining all those different cheeses and that prosciutto adds a bit of smokiness really delicious
15:29It's a really great blue cheese dip with those candied nuts as well a nice contrast in texture. Thank you. I
15:39Am really impressed that you have made not only one grizzly neato you've made two and you've braided them so
15:47Beautifully. Thank you. I
15:50I
15:53Can't really distinguish flavor wise between the two days because the flavors are quite subtle
15:58But it's a really really well-made breadstick. I've never had a dip like this
16:02I was a little bit concerned, you know
16:04You'd get too much of the mortadella
16:06But actually combining it with a ricotta gives it that lovely creamy
16:10Consistency and it works so well with the breadsticks. You've done so well with the breading. You must have been played out
16:20The way you've twisted the breadsticks is really beautiful
16:25They're a little bit on the blonde side. I would like to have a bit more color
16:31You get a lovely warm caraway taste and then you have the poppy seed got a lovely aeration in here
16:37So good consistency in the bread. Excellent. Thank you on that dip
16:40It's really lovely great flavor on the smoked salmon and it works really well with your breadsticks. Thanks very much
16:47Yeah, I survived my first bread bae
16:51I
16:52Might not have had the best breadstick in the room, but there's still the technical in the showstopper
16:58So I've just really got a focus now
17:01Yep, I got it bread week could just be my week
17:17I guess it's your favorite time of the week the technical bay
17:23Sorry, no
17:24That's Rachel and Darren's favorite time of the week
17:26Because Rachel gets to put her feet up while dad's puts on his tiny running shorts and goes outside and shouts at me
17:34This bread week technical has been set by a very own fairy bread mother Rachel Koo
17:39Rachel any advice for our bakers preferably not half baked
17:42The
17:45Position is everything and
17:48Do get in a twist
17:50Thank You Rachel as always this will be judged blind. So Dez and Rachel. It's time to sling your hooks
17:57It's closing time off you go. Good luck. Good luck guys
18:03Okay, now I can tell you that Rachel would like you to make her
18:06stop a
18:08Traditional Zopf is a braided loaf made from three strands, but Rachel has added three extra strands
18:16Bakers you have two and a half hours to make Rachel's Zopf on your marks get set
18:28I've never heard of a Zopf before I don't even know if I'm saying it properly Zopf
18:33So you see that's the beauty of the technical. It's like embracing the unknown
18:39So Darren, this is my orange blossom Zopf
18:43Fantastic and look at that wave. Well, this Zopf has a very personal meaning to me
18:49So I ate this type of bread a lot as a child growing up in Austria
18:53So lots of special memories, so you want to be generous with your slice?
18:58This is a roasted vanilla Chantilly as a French say or Chantilly.
19:03I cannot wait to try this
19:09Oh
19:11Wow that bread is absolutely delicious a really fantastic texture as well
19:18Slight chewy crunch from the crusty exterior and then that middle is so light and fluffy
19:24What I'll be looking for with the braid is that it's neat it's even and it's not loose
19:30So you do want to create a nice tight braid the color of the loaf is also very important
19:36So I want that beautiful golden brown and that shine
19:39Well, you haven't made it easy for them. You really are gonna be able to tell exactly where they've gone wrong
19:45I think we'll both be able to tell
19:51The recipe calls for 10 minutes of kneading so that creates like a like a bigger fluffier loaf
19:5810 minutes is a very long time. Why this?
20:02Why Rachel?
20:05It's getting pretty hot in here
20:07Kneading is a workout
20:10used to handling heat in the kitchen
20:12Zimbabwe born Melissa is a true fake creative and was taught from the early age of four by her mother and aunties
20:20Nowadays she's known for her colorful creations
20:26Getting there
20:27form into a ball
20:29Place on a nonstick baking tray proof at 40 until dough has doubled in size
20:38In she goes
20:47With their dough rested the bakers move on to the trickiest part of the bake
20:52Okay, it's swollen off. See how it handles once it's been knocked back
20:59I'm portioning out my dough at the moment. You can't be too careful in a technical. Everything needs to be precise
21:07Doing my maths who needs to go to school when you've got a tech bake
21:12I'm good with braids in my own hair. So we might need to pick up the dough and put it here so I can braid it
21:20Take the strand in position two and cross it up into right-hand corner of your bench to become position six
21:29Oh
21:31This is really really tricky
21:34Why haven't I got this funny after breadsticks? I thought I'm never gonna break again. Thanks, Rachel
21:41When charismatic musical theatre performer Adrian isn't gracing the stage
21:45He's mixing it up in the kitchen and bringing the razzle-dazzle to all his baits
21:52Oh god, I have no idea what's going on anymore
21:54But
21:56Then that doesn't work
21:58You've got a little bit off-road
22:00Yeah, try to like seven or eight times and there was always two random strands hanging out. So she can do my own thing
22:06It's sort of looking a little bit like an octopus. Yeah, we're crazy. It's gonna get there
22:11And I don't think mine looks right to be honest, but I'm worried that I'm running out of time
22:16Bakers, this is the halfway mark. You are halfway
22:20Yeah, I think it looks
22:23Acceptable looks like a blade. Okay proving draw
22:30As they wait for their final proof the bakers turn their attention to the vanilla for their Chantilly cream
22:37It's nice and fresh cut into four to five small pieces
22:42Just placing in a small frypan to basically blister the vanilla bean and roast it
22:47Now I want to check my dough
22:50proof number two
22:53a
22:54Lumpy bumpy braid. It's definitely doubled in size
23:00Bit smaller than everyone else's
23:03The egg should give it a lovely golden color good look we're in the hands of the oven gods now I
23:12decided to chill my cream the ball and the beaters themselves because
23:17The secret to getting a great creme Chantilly is to chill everything so you get a really good whip
23:26Chantilly it's just a fancy word for whipped cream
23:31Early childhood teacher Demi likes to tap into her Sri Lankan roots when baking with flavors like cinnamon
23:38Cashew and nutmeg a stable in her sweet treats. I'm just gonna add in my roasted vanilla
23:45Cream is in the bowl icing sugars in the bowl powder and vanilla pastes in the bowl whip to medium peak medium peak
23:52Never heard that before. I've never ever
23:55cream so
23:58Firmish but wiggles a little so I think that's media
24:08Good good, it's really good actually damn ten minutes left
24:14There are ten minutes to go coming out
24:17I'm happy with that. Oh, yeah
24:26My cream's gonna stop I need a like George finishing touch bakers. No, it's just
24:35Yeah, I'm happy I don't really know what to do with that little spoon give it a nice little whoosh
24:44Seven six
24:55Looks great, please bring your socks up the front
25:00Darren
25:12And Rachel will now blind taste the bakers soft
25:18How was that very easy braiding technique
25:24Okay, I think we should try the first one
25:26This
25:28Baker has made a top which has a beautiful sheen. It is neatly braided and it's quite tight
25:40It looks pretty awesome, I'm liking that crumb
25:48And I was immediately
25:51Transported to my aunt's kitchen when I was a kid
25:54I can't fault it really amazing super soft light and fluffy in the inside if that's the first one
26:02I'll come wait for the rest
26:05This top is perfectly braided
26:12So so light and soft and pillowy
26:14Yeah
26:15The cream could have been whipped further, but the star is that loaf that really did hit the spot. I
26:23Love this think the shine on top is great. The baker has definitely got the braiding. I
26:34Think the dough is a little bit tight
26:36It's not as air rated as you would like, but the shanty is super smooth and airy
26:46Think the braiding has been done by a creative person shall we say
26:53All of the strands are in there, they're just kind of in a different order to yours
27:02What a beautiful flavor, I think they've just struggled with the braiding, but otherwise really spot-on
27:09Wow lovely looking loaf
27:11Beautiful braid part in the middle a little bit messy at the end
27:18It's a lovely flavor in the top the dough is it's not quite perfect
27:25It's not far off, but it's just a little bit doughy in places
27:30This top has a really lovely tight and neat braiding
27:37Flavors fantastic really is the cream is really well done
27:41The Baker's done a really good job here
27:43Wow, it's big really love the color on the outside
27:50There's a lightness to this top the crust may be a little bit too thick
27:56Room for improvement, but really good job
27:59The Baker here has many many different
28:03braiding techniques
28:06That orange blossom water is spot-on. It really is a good job. Perhaps just a touch over baked
28:15Fantastic color the braiding here is a bit higgledy-piggledy
28:23That's a fantastic flavor
28:25Out of all the shanty I have here. It is the fluffiest cloud like I've eaten so far
28:32Look the Baker here has gone for freestyle braiding
28:37It seems a little bit flatter than some of the other
28:40soft we have
28:46Although the flavors there unfortunately the texture is not as
28:50Aerated as I would like there's a bit more of a bread texture actually when you taste it. You do feel like it's quite dense
28:56I
29:05Think out of all of them is really spot-on. Yeah parents wise it looks fantastic
29:16This top looks beautiful and also when you bite into it
29:20It also tastes really delicious the Baker here has thought of all aspects of making this top a really great eating experience
29:30The judges will now rank the bakes from 11th to first in 11th position
29:38Whose is this
29:40Jason just a bit of a problem with the braiding and that's clearly led to some
29:45Overhanding and you can taste that in the result and in 10th position
29:48We have Arvin just a little bit too much color a little bit overbaked in ninth position
29:55Jimmy in eighth place
29:58Ryan in seventh place Lorena in sixth position
30:03Elliot in fifth place Vicky in fourth place Molly
30:09third place goes to
30:11Jaden
30:13Second place all the way at the end. Who's this?
30:17Adrian well done mate. Thank you
30:20Fantastic. It was so professional looking really great color great flavor. So that means in first position
30:27Melissa
30:35What a fantastic job you did did you enjoy the baking it was fun, I really had a great time
30:41Thank you for the precision challenge, I love that
30:52This feels great
30:53My approach is really to be methodical and remember the technical things and just go with the recipe
30:58And I'm glad that really paid off today as a strategy. So yeah, I'll keep doing that
31:04What Rachel and Aaron said about the bread was fair I did play with a little bit too much
31:09It just adds a little bit more pressure to do well for the showstopper
31:25Bakers welcome back to the shed for the final challenge of the week the bread showstopper
31:30today the judges would like you to make two scored loaves a
31:35Scored loaf has an intricate design cut or etched into the dough
31:39They can be any loaves you like but they must both be beautifully decorated
31:43Judges, is it true that all you need is loaf?
31:49Bakers I'm looking for art on a loaf
31:53The use of form texture and color should all combine to create a masterpiece
32:00This challenge is all about creativity, but not at the expense of the bread itself. I'm expecting perfectly textured loaves
32:10Bakers you have four and a half hours to bake your decorated scored loaves on your marks. It's it
32:25It's a beautiful day to make some beautiful dough
32:29Bread week is always the one that was gonna make me the most nervous. Hopefully the flavors might get me through
32:37What's really exciting to see is how the bakers are finally finding their place in the shed
32:43They're starting to enjoy themselves and we're really starting to see their character come through in their bakes
32:49Nope
32:52Let's talk about who's done well this week. Well in the signature Melissa's breadsticks were perfectly uniform
32:59She's a real precision baker and that showed again in the technical where she came top giving it some vitamin C
33:07Well, you know who surprised me this week Jaden. He has gone from bottom of the pack to the top of the pack
33:14His breadsticks have such wonderful flavors
33:18Yeah, and how about the technical certainly he can follow a recipe as well as be creative
33:24What do you think they're talking about?
33:25I reckon Darren is telling Rachel about the time he accidentally had a bath and I like it
33:30Had to dry himself on one of those blue bags. It was really scratchy
33:34Hi, and then he had to wear like one of the bags out
33:36Oh, I'm colds cut in it the little braces over the shoulders
33:40And unfortunately, we do need to talk about those who haven't done well this week Vicky, you know her breadsticks
33:47They were a bit more on the bread roll side. She's very open about not being so good with bread making. Oopsie
33:55And then there's Jason did really well in the signature those caraway
34:00Grissini with that dip was absolutely delicious
34:03But the technical had a difficult time braiding that top so he came last so it's hard to tell whatever happened yesterday
34:12Anyone can win showstopper and be style Baker
34:18I'm just mixing in this native oregano so that I can see it a little bit more
34:24My bake is inspired by
34:27Filipino giant lantern festival. It's part of our Christmas tradition
34:31So beer is always on the table during those times
34:36Using a beer infused white dough ovens eye-catching loaves will be designed to resemble Filipino giant lanterns
34:51How are you
34:53What are you making? I'm making charred corn jalapeno and cheese loaf
34:58So it's basically like Mexican street corn inspired
35:04Spicing it up with jalapeno cheese and charred corn
35:08Jason's loaves will be adorned with vivid corncob and jalapeno emblems
35:13It's a fine balance because you know all jalapenos. They've got different levels of you know
35:17Hey, so you don't want it too subtle where you still want that kick, but then you don't want your head to be blown
35:22Yeah, do you yeah? No definitely not but your flavors sound great. It's a jalapeno. Yes for me
35:28Thank you
35:33My loaves today are Gio loaves now
35:36Gio is a finger millet, and it is an ancient grain that is native to parts of Africa including Zimbabwe
35:45Melissa's loaves will contain finger millet and baobab and be decorated in traditional South African designs
35:51I can't wait to taste this finger millet because I haven't tried it before and
35:55Your design sounds so vibrant and colorful bright and bold seven colors minimum
36:01You're having such a good way. You've just got keep this going definitely
36:10So I've got a honeybee theme today by working in agricultural education and at the moment
36:16There's a really big issue with varroa mite. It's affecting bees right across Australia
36:21So it's just a nice time to emphasize how important bees are
36:25And just how beautiful they are
36:28Vicky's loaves will be made using a no-knead honey oat bread and painted with a floral bee theme
36:35My doughs look like porridge, but it's a wet dough. That's the beauty of no-knead. I know the flavors are really good
36:41I just hope that it's enough for the shed because I can see some people around me doing a lot of kneading and a lot
36:48of big flavors
36:51I
36:55It's making me want to get a message
37:00Using a homemade sourdough starter
37:03Elliot's loaves will display a rustic countryside theme. I really want it to highlight my sourdough
37:09I've had this one about me personally five years, but it's been going for about 20 years
37:12What's the name of your sourdough Susie?
37:15Susie
37:17Yeah, this is your sourdough so we're expecting perfection now you've got no excuses
37:21I've got no excuses. Let me just go and get that washed out for you. No, don't you dare?
37:29So I thought I'll try and keep the flavors a bit simple
37:34Molly's white loaves will have kalamata olives dotted throughout and have a colorful mandala flower style design
37:41So I'm gonna try score around the olives, but we'll see how that goes otherwise they're gonna have some crispy olives on there
37:52Today I'm baking a traditional style bush damper
37:55It's also the oldest way bread was ever baked on earth
37:58So I really want to be able to represent that and carry on that lineage of being old bakers
38:04Jaden will use native oregano and roasted bottle seed in his bush style dampers
38:10One loaf will feature the shield of the gun icon I tribe while the other will display the aboriginal flag
38:16I just love all the thought that's gone into it sounds like it really comes from the heart
38:21It definitely comes from the heart every day. I wake up and everything I try to do is to share culture
38:25That sounds amazing Jaden and damper. I reckon you're the damp Ian
38:34She goes to sleep
38:40I'm
38:42Currently just tying up the string so that when the bread expands in the oven you'll get a nice pumpkin shape because the bread will grow
38:47out of the strings
38:51Ryan's loaves will feature a pumpkin puree
38:53Cranberry and pumpkin spiced infused dough and be presented with a Halloween and Day of the Dead design
39:00So just want that nice and warm
39:03pop the lid in
39:05Close that up and get that preheated
39:09You
39:13Halfway bakers you're halfway through your base
39:18Okay
39:20Now my scoring is extremely basic because as you can see it's quite wet
39:26But I really like a rustic
39:28looking bridge
39:35Probably not old enough to be using a razor blade
39:40My grand has the most gorgeous garden to this day, it's her pride and joy, so I am dedicating this bake to her today
39:51Lorena will use a mix of rye and plain flour and decorate her loaves with a garden theme using flowers and butterflies
40:00This is my niche. I love
40:03Decorating and making stuff look pretty
40:06forget about the bread bit
40:09I'm scoring my bread into the Mexican flour. It's definitely gonna bring the theme of my bread to life
40:19Using a white dough infused with jalapeno and Mexican spices
40:24Dimi will decorate her loaves in a bright floral Mexican theme
40:28Yes, so I'm just getting ready to paint
40:31Paint my lips first, and then I'll start on the bread
40:38I'm just building a
40:40Sunset this isn't quite a Yorkshire sunset. This is more of an Australian sunset because the sunsets here are so much better
40:50I want my bake to have really bright colors and Christmas shapes is to get that sense of celebration and festivity
40:59I am decorating with my husband and I's star sign
41:03So I am a absolute typical cancer, and he's a very typical Scorpio
41:10Adrian will marble a lemon fennel and olive dough together with each loaf displaying a distinct astrological star sign
41:33Look I can't do anything, so I'm just gonna surrender
41:49Wish I could see the bottom one
41:51Let me guess Virgo no Pisces
41:56No, Leo. No
41:58I'm Ali. I was just messing with you of course such a Leo thing of me to do
42:12Bakers I was this age when I peaked 15 minutes. I was 15 minutes old and that's how long you have left
42:21Gosh it is down to the wire. I'm happy. I just got to get it onto the plate
42:28We're out 93 93 93 93 93 it's cooked
42:35Yeah, I think that's done smells pretty good looks pretty good
42:41Sounds pretty hollow echoing back
42:46All right, let's speed it off
42:52They're nice and toasty they smell great just adding a little bit of like highlight with the white and then they're done
42:59I'm really happy with it. It looks like a cute little pumpkin
43:02Is it's bush damper. I want to make it look like a bush sucker feet one minute to go
43:09It is he's placed on the stick, okay
43:29Oh
43:38My god
43:41The leaves could have been a bit cleaner
43:43There's a couple of like drag marks, but I'm really happy with the main flower
43:47This is a little memory of her and I'm really super happy with it
43:59You
44:02Bakers well done on your amazing decorated scored loaves
44:11Melissa we'd love to see your show stopper bring it up
44:21Melissa is spectacular. It's just so colorful. It's so fun
44:26Okay, I'm going in
44:32Look at that
44:38The crust
44:39Spot-on you've got that nice Christmas the texture of the bread. It's spongy
44:44You've really made a beautiful looking loaf not only in terms of the design, but also the consistency
44:52I think you've done a really good job in representing yourself here with these two loaves of bread definitely look like showstopper to me
44:57Thank you. Thank you. Oh
45:00My goodness, beautiful. Well, it looks fantastic
45:07That's pretty good you gotta be happy with that Elliot
45:11I
45:16Saw when you were slapping that dough that you were really developing the structure of your bread and the fact you brought your own
45:23Sourdough in is great. You can tell a good loaf by its crust you bite into it crackles in your mouth
45:30delicious tasting bread
45:33I
45:35Mean you've really captured the day of the dead theme with the colors you've picked with the scoring the pumpkins even spewing out
45:43cranberries
45:51That orange is really vibrant most cranberries I
45:56I
45:58Think with the texture, it's not as light as I would have liked flavor though. It's fantastic. Thank you
46:07Molly you've done a really good job with the scoring you haven't scored too deeply, but you still get that shape
46:17Oh those olives
46:20The
46:25Texture of your bread was really really good
46:28Spongy a little bit waxy the olives add that flavor to the bread and that's super tasty. Thank you
46:37What a burst of colors there it's so joyful and festive that looks fantastic
46:50Alvin the beer flavor just gives this umami this toastiness
46:55And it really does add a richer depth to the flavor of that loaf the crust is spot-on and the interior
47:02It's just so light. You've really baked a
47:06beautiful white loaf
47:11Vicki you have a real knack with the painting you managed to paint these very fine bees and flowers
47:19You did mention with the scoring it's not your forte you've got one long score there
47:26But it's not really defined. It looks like just split open a little bit
47:34Vicki I get that lovely taste of honey coming through in your bread. Yeah, honey is awesome. It's just the textures let you down
47:41There's just parts of that that are slightly under and I'm so sad for you because the flavor is great
47:48And I love your theme
47:51Jason fantastic you scored it so you get the texture of the corn with the bright colors of the yellow and the jalapeno
48:01That's a good sound Jason
48:07All of that cheese
48:09What
48:14I love about this is the way you've kind of tied the visual aspect with the jalapeno and the corn on the outside
48:21And then you get to taste that all on the inside this challenge was all about presentation
48:27But not only have you done a really fantastic looking loaf you've also thrown in really great flavor
48:33After what happened in the technical you should be really proud of the way you picked yourself up and come back certainly hit the brief
48:43Jimmy this is a showstopper so you can push the boat out with the size, but the colors they're really vibrant
48:52I can smell the Mexican spices. There's a really great aroma coming from this
48:58You
49:01Got lots of flavor packed in there because you've got the jalapeno, and you've got all of those spices
49:06It's just a little bit on the heavy side, but the decoration is really fun
49:10You just need to work on some of the technical elements. Just needed a tweak I
49:16Think it looks really fun. I can hear grass being cut I can hear birds chirping
49:27Look at that
49:33Marina using rye flour isn't very easy because it's so dark and dense and heavy, but this is delicious
49:41It's light. You've got an airiness to it. That is a really great loaf of bread. You should be proud of yourself
49:48Thank you. I am
49:50Jaden
49:53You've used texture here with the wattle seed you've used scoring the color
49:58So you've used all these different techniques to tell your story I?
50:04Love all those flakes in there I
50:11Love the toastiness of the wattle seed
50:14It's almost like coffee flavor the texture of the loaf has a lovely bounce to it
50:19Could have been a little bit neater in places, but a really excellent job
50:26Adrian this is so you there's no other person who would do bread this way I
50:31Love the scoring on the outside giving it that ball effect and the gilded zodiac signs. They're really smartly done
50:39Beautiful combination of flavors looks like you've got a couple of holes
50:43Which may be when you've kind of marbled them together. You haven't knocked all of the air pockets out
50:48You've put two doughs together, but one hasn't proved enough and that bit is just under baked just a little bit
50:55But the scoring is fantastic. Well done
51:03Well now that we're in our second week
51:05Well now that we're in our second week
51:08Bakers are settling in a lot of personality coming through it's true
51:11We've had three really different challenges this week
51:15But every single one has brought different bakers to the fore see anyone's standing out for you so far
51:22Melissa
51:24She has a knack of creating bold
51:28Vibrant designs and also making it delicious to eat. Yeah, I'm so proud of you
51:35I mean that showstopper was so eye-catching wasn't it and then Jason
51:40He showed so much promise with that signature, and then he finished bottom with the technical
51:45Oh my goodness that braid really undid him, but what a roller coaster
51:49I mean Jason showstopper
51:52Oh the flavors in that and then the design has anyone who's ever come last in a technical one-star Baker before no
52:00Never been done before so it's an awful question, but who are we worried about this week?
52:05I think we're gonna have to mention Vicky. Yeah bread isn't really Vicky's forte
52:11And you saw that also another person who struggled a little bit was Adrian
52:16He has such big spirit and drama. I love his personality it came through in the design
52:23But the bread itself was a little bit doughy so obviously it is a very tough decision
52:27But do you have any idea if he's going home this week?
52:30We do know yeah, we do yeah
52:36Bake has well done what an incredible bread week
52:45Tonight I'm in my happy place because I get to announce who has risen to the delicious heights of star Baker
52:52This Baker is careful
52:54measured precise
52:56Yet somehow still manages to be unpredictable
53:00Their personal bread week has bounced from the lowest of lows to the highest of highs and we have loved the roller coaster
53:10tonight star Baker is
53:12Jason
53:22And this brings us to the part that everybody struggles with
53:25Saying goodbye to somebody who we already consider our dear friend each day
53:30They filled the shed with sweetness and joy, and we are so sorry to say goodbye
53:37To Vicky
53:42I'm sad to be going but at the same time
53:45I'm just so excited that I've got the experience in the first place
53:48Meeting some amazing people and just giving it my all and having a great time
53:56I
53:57Am so sad Vicky's going cuz she is a tremendous Baker just bread isn't her forte and of course
54:04Jason this week star Baker
54:08Baker Jason he couldn't believe it, but that showstopper had loads of flavor
54:15Fantastic texture, and it looks absolutely amazing
54:20Super happy I really wanted to get star Baker at least once and
54:24I'm yeah, I'm ecstatic