Extra 2024 ep. 3
Extra 2024 ep. 3
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00:00HE BREATHES HEAVILY
00:03The week the bakers dread, bread.
00:06Bread week! Ah!
00:08I hate bread week.
00:10And there was a shocking turn of events.
00:15That's delicious.
00:16Well, straight off, I think the cornucopia is amazing.
00:18The detail on there is incredible.
00:20Spectacular.
00:26Amazing! Who would have thought it?
00:28Joining us to cheer over bread week, junior Bake Off judge
00:32Ravneet Gill.
00:33Comedian Josh Blue.
00:35And Bake Off superfan Jonathan Ross.
00:38CHEERING
00:39Time for Exercise.
00:58CHEERING AND APPLAUSE
01:08Hello and welcome.
01:09It was bread week in the tent and, yes, headline news.
01:13Paul said the standard was the highest of any bread week
01:17Bake Off has ever had.
01:19Now, people either seem to love bread or hate it.
01:23What are you? I've never met a loaf I didn't love.
01:27I can eat a lot of bread.
01:28I mean, I've eaten more than one baguette at a time,
01:31but not like a small...
01:32You know when you're older and you sometimes get a baguette
01:34and you think, that's not a baguette? That's a baguette.
01:37I've eaten, like, one and a half on my own with cheese and pickle.
01:39Lightweight. Yeah.
01:42Personally, I've never met anybody that doesn't love bread.
01:45Do people hate bread?
01:47No. I think people hate...
01:48Look, they just can't eat as much of it as they would like.
01:51Yeah. A minimum four slices a day.
01:55And I'm also...
01:56Breakfast buffet, I'll take the ends as well.
01:59You know, when they get discarded, I'll pick those guys up and come with me.
02:02Tell us you hate bread.
02:04Well, I love bread, but my mum's a celiac,
02:07so she shouldn't eat bread, but she still loves it, she still eats it.
02:10Good for her, then. Yeah, good for her.
02:12Yeah.
02:13And good for whoever cleans up after you.
02:17Have you had a sugar sandwich?
02:19I have. I have. That's good, isn't it?
02:21That is good. Can I add a fried bread sandwich?
02:25Yes. I love fried bread.
02:26Can I add a toast sandwich?
02:28Bread, toast, bread.
02:31Honestly, it works. It honestly works.
02:33It's heartwarming to see friendships blossom in the tent,
02:37even under the pressure of the bread wreath technical challenge.
02:41You've got a nice ring. Don't touch it.
02:46It wasn't just Paul having a great time in Bread Week.
02:49Mike was heartily enjoying a joke.
02:54LAUGHTER
02:58Oh, God!
03:00And, as ever, Andy was very much enjoying his own joke.
03:05WHISTLE BLOWS
03:10And, outside the tent, the squirrel was telling the geese a joke,
03:13which they obviously found hysterical.
03:17WHISTLE BLOWS
03:23Meanwhile, Dylan failed in his effort to casually sit on his worktop.
03:28I'm really hoping this is good bread.
03:31Hopefully.
03:36God bless him.
03:39Now, which of the bakers are you all rooting for?
03:42I love Dylan. And Andy.
03:44I love Andy and Nellie.
03:46I think Nellie's going to be on everyone's list. We all love Nellie.
03:49I also really like... I like Giorgio a lot as well.
03:52I mean, to be honest, I like all of them at this stage.
03:55I haven't yet grown to hate anyone yet.
03:58Who do you like, Giorgio?
03:59I'd rather love Andy.
04:01A backwards cap on a 40-something-year-old bloke shouldn't work,
04:05but it doesn't offend me at all.
04:08Given that the standard of the baking in the tent
04:11reached a whole new level, I wonder if our studio bakers
04:14will reach dizzying heights this week.
04:16Tom will be back in a bit to inspect their offerings.
04:20Plus, we've been sent some brilliant pictures of your baking at home,
04:23like this one Gemma from Stoke-on-Trent sent in,
04:25which definitely deserves a victory lap.
04:28She made it for her uncle, a Formula One fanatic.
04:32She even put a photo of him inside the helmet.
04:38On the first photograph, I didn't know it was a car.
04:40Yeah. I thought she'd sent her relative up in the Hindenburg.
04:46Also, if he was driving that car, he's driving it like that.
04:50It's incredibly dangerous.
04:53There'll be more of those later,
04:55along with details of where to send your pictures.
04:57OK, let's remind ourselves what else happened in Bread Week.
05:00Take it away, Nellie.
05:02Go on, action.
05:06Paul was on the prowl.
05:07Blue eyes at 11 o'clock.
05:09Oh! Oh, dear.
05:11As Bread Week kicked off.
05:13If there's any egg wash left, can you use it on Paul's cheeks?
05:16But he's already shiny.
05:17That's a good sign!
05:19With a savoury bun signature.
05:21The crust that he managed to achieve on such an enriched dough.
05:24And a handshake for Dylan.
05:26My goodness.
05:28In the technical, the bakers had to watch and learn.
05:32So it's out, in, all the way down.
05:35With a masterclass led by the breadfather himself.
05:39Why am I not doing this right?
05:41In first place, we have this one.
05:42And Nellie came out on top.
05:45You've plaited before. Very, very good.
05:47An epic cornucopia showstopper.
05:50I'd love to just shove them in the bean rather than at the back.
05:53Tested the baker's skills.
05:55I think it looks spectacular.
05:57I love the colours.
05:59Former star baker, John, left the tent.
06:01It's fine. It was expected.
06:04And Dylan was crowned star baker.
06:09CHEERING AND APPLAUSE
06:15As ever, the bakers were feeling the pressure from Paul this week.
06:19Now, Ravni, Paul makes a big fuss about bread,
06:22but you're a pastry chef.
06:23Isn't that kind of much harder than doing bread?
06:26I think there's a lot more to pastry.
06:29Bread is a different skill.
06:31Yes, quite a shock when, in bread week,
06:33the person to leave the tent was former Cake Week star baker, John.
06:37AUDIENCE GROANS
06:39Were you surprised that he left so soon?
06:42It was just the bread week, wasn't it?
06:44He's obviously a fantastic baker.
06:45And if bread week was week 11,
06:47John probably would have been here until week 11.
06:49And I think bread is such a different skill to something like cake,
06:52that if you nail cake, you might not be as good at it.
06:55Rav, we've got it. Pastry is harder. Sorry.
06:57LAUGHTER
06:59You're better than Paul Hollywood.
07:01We all understand what you're saying.
07:03LAUGHTER
07:04But the good news is, we'll get to meet John
07:07as he'll be here later in the show.
07:09CHEERING AND APPLAUSE
07:16Now, the signature was to make 12 savoury buns
07:19and it saw a bake-off first.
07:22Georgie's pesto rolls with mozzarella and sun-dried tomatoes
07:25provoked this reaction from Paul.
07:28I'll tell you what I will do, I'll give you a pat.
07:30Oh, I'll take that!
07:31CHEERING AND APPLAUSE
07:34Thank you, Paul.
07:36Yes, Georgie got the first Paul pat.
07:39Apparently, had Georgie just grated a bit of parmesan on the top,
07:43she'd have got a handshake.
07:44Oh, well, hard cheese.
07:46LAUGHTER
07:47I think Prue should be given a sort of, like,
07:49a trademark thing to give out.
07:51I don't think it should be all about Paul,
07:52it should be Prue should have...
07:53What about a dab? A Prue dab, one of them.
07:55LAUGHTER
07:57Or, if it's really good, a Prue twerk.
07:59I don't know.
08:01Well, let's talk about Jill, then,
08:03who is a woman of many talents,
08:05a bell ringer and, as it turns out, a gifted songwriter.
08:09Bacon, bacon, bacon, crispy, crispy bacon!
08:11LAUGHTER
08:13Jill's buns, they contain black pudding,
08:17chorizo and goat's cheese.
08:20How do you feel about black pudding in a bun?
08:22If it's disguised, I'll eat it.
08:24As what?
08:26You know, if we don't see the black pudding and it's in,
08:30mixed in, I wouldn't want to see it in its form.
08:32I don't like black pudding. No.
08:34Yeah, I'll get it in.
08:36Maybe not to the quantity Jill was putting in,
08:38but, yeah, I'd certainly be up for that, definitely.
08:40I would eat it because I would eat anything.
08:43Is that right? Yeah, I've eaten bread that's been dropped
08:45on the floor, it's got gravel in it, it's still fine.
08:48I'd rather eat bread that's been dropped on the floor
08:51than black pudding. Really? Why black pudding in particular?
08:54Because, if you called it by what it really was...
08:57Blood. Yes.
08:58Do you want a piece of blood on your fry-up?
09:02Well, you do say tongue, don't you? People eat tongue, yeah.
09:06Do you like tongue? Oh, no!
09:08LAUGHTER
09:09Oh, I see, well, it depends.
09:11No, that was a perfectly innocent remark.
09:13LAUGHTER
09:15It was not...
09:18It was not a common one.
09:19APPLAUSE
09:21Oh...
09:23Late-night podcast for us, yes, indeed.
09:26Jill also made this intriguing statement.
09:29There's no mixer and I am sporting a middle-age injury
09:33from putting the wheelie bins out.
09:37A wheelie bin-related injury?
09:39If she's filled her wheelie bin to the extent she's filled that bonn,
09:42you can see how it's happened.
09:44It's going to be a hell of a weight to shift down the driveway.
09:47Have you ever been involved in any wheelie bins?
09:49I've never had a wheelie bin injury.
09:51I had a wheelie-bad knee once.
09:52LAUGHTER
09:56That laid me up for a while, Joe.
09:58APPLAUSE
10:01Wheelie bin ever injured you?
10:04I didn't touch the bins.
10:06That's why I got married.
10:07Oh, I see.
10:08She's a pastry chef, she leaves that to the bakers.
10:11LAUGHTER
10:13Now, Illeane's Jamaican buns stuffed with chicken
10:16sounded amazing, I thought.
10:18Oh, they looked amazing, didn't they? Yeah.
10:19And Paul said they had a lovely flavour right up my street.
10:22There was one ingredient that Illeane was determined not to include.
10:27I've never tasted feta. In fact, I hate feta.
10:30Who's going to pass over a brie for feta?
10:32No-one's doing it.
10:33Put that on a cheese board, it's in a world of trouble.
10:36Yeah.
10:37But how can you hate something that you've never even tasted?
10:40I hate the idea of jellied eels.
10:43And I think what's put me off there is the words jellied and eels.
10:47LAUGHTER
10:50Meanwhile, if Channel 4 commission a new quiz called
10:53Name That Herb, I know someone who might struggle.
10:57Love it.
10:59Is lavender going in it? That's rosemary.
11:01LAUGHTER
11:04Now, Ravni, do herbs actually really make that much of a difference
11:08to a dish?
11:09Because they don't seem to when I use them.
11:11I'd say, yeah.
11:13Right. Yeah.
11:14Do you have any opinions on herbs?
11:16Do you like a herb? I'm a big fan of dill.
11:18Are you? Yes.
11:20I think too much dill can ruin a dish.
11:22Yeah, well, that's where you're wrong.
11:24Do you like a herb?
11:26Do you like a herb?
11:27Yeah, I just kind of, um...
11:29I like the... Mixed.
11:31Mixed herb.
11:32LAUGHTER
11:34Yeah, I use that a lot.
11:35In the jar? In the jar, yeah, that works for me.
11:39Now, Nellie was creating a very unusual combination for her buns.
11:43Nellie's celebration of her marriage will see her Slovakian milk bread
11:46filled with husband Chan's favourite veggie curry
11:49before being rolled and cut into triangles.
11:52Triangles?
11:54LAUGHTER
11:56Yes, Paul was baffled by one aspect in particular.
12:01MUSIC
12:04Triangles?
12:15On to the showstopper when the bakers had to produce a cornucopia.
12:20Did you get that, Mike?
12:22Sorry, say that again?
12:24A cornucopia!
12:27Cornucopias symbolise abundance and are popular centrepieces
12:31at celebrations in America.
12:33Is Paul, in some exclusive footage, winning the Extra Slice Award
12:37for most succinct criticism of a focaccia?
12:49No.
12:51LAUGHTER
12:56Brutal, but it had all started so well for Christian.
13:00He'd welcome Paul and Prue to his workbench like a chief steward
13:03welcoming guests to the breakfast buffet on the first day of their cruise.
13:08Good morning, good morning, good morning. How are you?
13:14Meanwhile, Nellie spent most of the allotted four and a half hours
13:17having fun saying cornucopia.
13:19This my cornucopia!
13:22LAUGHTER
13:24One of my favourite showstoppers was Georgie's.
13:26Her plump-looking bread rolls reminded me of something.
13:30Just can't put my finger on it.
13:32LAUGHTER
13:36Finally, Dylan.
13:38Having used gochujang in his signature,
13:40he produced another unusual ingredient in his Horn Of Plenty
13:44showstopper.
13:45It sounded fairly disgusting to me.
13:47Whipped bone marrow?
13:50Maybe there's a way of making it sound more appetising.
13:53It is meaty butter.
13:56Meaty butter, yes or no?
13:58Yes, please.
14:00I think bone marrow's nice if you have it with it.
14:02It's quite rich, isn't it, bone marrow?
14:04Very rich, but I think he's on his way to open a restaurant.
14:07It's very fancy, isn't he, with his flavours?
14:09I don't know what's worse, bone marrow or marrow.
14:13Because marrow's so boring, isn't it?
14:15Marrow's nice. If you roast a marrow and you put the right stuff on it,
14:18it's nice. Like what?
14:19Bar of chocolate.
14:22Dylan's flavours went on to win him this week's Star Baker.
14:27CHEERING AND APPLAUSE
14:37More heated debate to come, because after the break,
14:39Tom Allen will be here to terrorise our studio bakers.
14:43Back in a bit.
14:50APPLAUSE
14:59Welcome back.
15:00I'm here chewing over Bread Week with junior Bake Off judge
15:03Ravneet Gill, comedian Josh Pugh, and superfan Jonathan Ross.
15:07Now, Ravneet, tell us what the secret is to making bread,
15:11but briefly, because obviously I'm never going to do it, but...
15:14I think making good bread is all about patience and practice.
15:18You have to keep practising.
15:19Even when I'm out of practice of bread, I've got to go and do a week
15:22of bread, and then I'm back in practice again.
15:24Well, it's the secret to get a machine that does it for you.
15:27That's what I have.
15:29I tell you, those bread machines, it's really good bread.
15:33But it's one type of bread, isn't it, that it will make?
15:35No, it makes loads of breads.
15:37Yeah, it's expensive.
15:41It makes cakes as well.
15:43But all in the shape of a loaf.
15:45LAUGHTER
15:47So, we've got one top baking expert here, of course, in Ravneet,
15:51but it's time to welcome another,
15:53or that's how he thinks of himself, anyway.
15:55It's Tom, everyone!
15:56Yes!
15:57CHEERING AND APPLAUSE
15:59Hi!
16:00Hi!
16:01Hi!
16:02Hi, everyone!
16:04Oh!
16:05APPLAUSE
16:06Oh!
16:07Oh!
16:08Have you hurt your neck?
16:09Well, I was going to say, why do you think I'm wearing a neckerchief?
16:12Because you've hurt your neck?
16:14Is it a weeping sore?
16:16Maybe.
16:17I actually thought it was a bandana you'd just taken off.
16:19You just had nothing to grip onto?
16:21Yeah.
16:22LAUGHTER
16:23I'd love to see you with a bandana, you look very Tupac.
16:25LAUGHTER
16:27Toupee.
16:28LAUGHTER
16:32What a week, what a week it's been, eh?
16:34Andy's becoming so cockney, isn't he?
16:37He's like Chas and Deg.
16:39LAUGHTER
16:40It's like watching EastEnders on steroids
16:42and you just know he's got a dirty den.
16:44LAUGHTER
16:46Clean it up, Andy.
16:47What's he even saying here?
16:51I'm going to have a go with this dough, I think.
16:53LAUGHTER
16:54I'm going to have a go with this dough, I think.
16:56LAUGHTER
16:58That's the problem with cockneys, isn't it?
17:01You see, when they say dough, are they talking about bread or money?
17:05I mean, imagine being held up by a cockney.
17:07Give us all your dough!
17:08Well, I can give you my focaccia, but it's not fully risen.
17:11LAUGHTER
17:13Oh, I miss these, then.
17:15But apparently I've got to talk about the other bakers as well,
17:18so I got to really thinking about fellow neckerchief aficionado, Mike.
17:23That's why I'm wearing it.
17:24That man just doesn't stop laughing, does he?
17:27Right, Mike?
17:28LAUGHTER
17:31He even planted me a ponytail.
17:33LAUGHTER
17:38Serves me right for growing my hair out.
17:42Or maybe he just thought I was his sister's pony.
17:44I mean, it's happened before.
17:45LAUGHTER
17:47A big laugher like Mike is a perfect companion
17:50for a comedian like me,
17:52especially when I'm trying out lots of new material all the time.
17:56Like this.
17:57Why was the baker so grumpy?
17:59Because he got out of the wrong side of the bread.
18:02LAUGHTER
18:06Thanks, Mike!
18:07But it hasn't all been fun and games this week, Mike.
18:10I mean, my sister's poor hamster passed away.
18:13LAUGHTER
18:17Mike, that's not supposed to be funny.
18:18She was so upset she couldn't go to work, she lost her job,
18:21she couldn't afford her mortgage.
18:22She's lost everything, Mike!
18:24LAUGHTER
18:26Oh, what a week it's been, hanging out with Mike.
18:29And I can't wait to find out what all the other ones
18:31get up to next week.
18:33APPLAUSE
18:40I love your plait, Tom, actually.
18:42It's quite nice to have the memory of hair.
18:44I suppose I could wear it sort of over like that.
18:46Quite nice, wouldn't it? You could grow that, though,
18:49because it grows down here still, doesn't it?
18:50Yeah, I still have it round here. I could grow it.
18:52You could do that. Maybe I should bring that look back.
18:55You know when men used to have, like, hair just round the middle,
18:57like they were in Guess Who?
18:59Well, I hope you're all hungry,
19:01because it's time for a real treat now,
19:03because Jonathan has baked us something.
19:06What have you made? OK, this is a cake.
19:09Delicious chocolate cake, and it's decorated to look like
19:12one of my favourite monsters.
19:13It is not, though, for copyright reasons,
19:15the monster you think it is.
19:17It's not actually Godzilla, it's just a relative.
19:19It's another giant radioactive lizard from the sea.
19:22Look at that, a cake I made for you.
19:24Oh! That's pretty good.
19:26That's pretty good. Thank you.
19:29Thank you. Thank you, Joel.
19:32It's amazing. What part would you like to eat first?
19:34I like those sort of jelly sweets up the top.
19:37No, you can't just have the sweets. I didn't make the sweets.
19:40You've got to have a bit of leg or something.
19:42I definitely don't like that bit of black ground at the bottom.
19:45That's the ground. What's that meant to be?
19:47It's the ground he's standing on.
19:48The ground, he's got to stand on something.
19:50Looks like he's had very bad black diarrhoea.
19:54He's celiac, OK?
19:58So, a massive round of applause for Jonathan.
20:00APPLAUSE
20:03Now, how about a few home-baking pictures sent in by viewers?
20:07Seeing as it's Bread Week, let's start across the pond
20:09with Lauren in Florida, who took inspiration
20:12from her local marine life and sent in some sourdough turtles.
20:16AUDIENCE GROANS
20:18They're good. Yeah, they're sweet, aren't they?
20:20And to viewers in this country, please don't send in a bake
20:23inspired by anything you might find in our coastal waters, OK?
20:26LAUGHTER
20:28Next, it's Kathy from Houston, Texas.
20:31Is this like a US special or something?
20:33Anyway, Kathy sent in this fabulous flowery focaccia.
20:37Lovely. I'm not sure if I want to eat it or frame it.
20:40Great work, Kathy.
20:42Over in Kent, Andrea sent in this cake she made with the help
20:46of her daughter for a fish-themed baking competition.
20:49LAUGHTER
20:52It's a bit like, what, Becky?
20:54And finally, friends, Molly and Gwen attempted to recreate
20:58an iconic actor in cake form.
21:00Yes.
21:02Danny DeVito.
21:03No idea why they wanted to depict him in cake, but here it is.
21:07LAUGHTER
21:12Yeah, that could be anyone, really, couldn't it?
21:15But there we go.
21:16Molly and Gwen sent in this lovely,
21:18I think it's a little bit like a Christmas tree,
21:21but it could be anyone, really, couldn't it?
21:23But there we go.
21:24More of your pictures coming up later,
21:26and if you want to send us your delights or your disasters,
21:29we'd love to see them, details below.
21:32Right, it's time for Tom to interrogate our studio audience
21:36on the bakes they've brought along.
21:37Tom, over to you.
21:40Thanks, Jo, and I'm thrilled to be joined by this week's
21:43studio bakers.
21:44First up, it's Bansley and Neil.
21:47Where's Bansley and Neil? Bansley and Neil, over here.
21:49Hi, yes. Hi, nice to see you. And Neil, lovely to see you.
21:52Now, what have you brought here, Bansley?
21:55So, this is a cake, obviously.
21:58But it's a circus-inspired cake where you've got Prue
22:00in her fashion show outfit.
22:02Oh, yes!
22:03Ooh!
22:04There she... Oh, look!
22:06Wow!
22:08Exactly the same!
22:11That's wonderful. What else is there, Bansley?
22:13You've got Paul as a lion, cos I felt like in that outfit
22:15she would definitely dominate him.
22:17So, it's a sort of... Whoa!
22:19Less of a circus, more of a sort of Berlin club.
22:23And then that's you falling out of the tent,
22:24trying to do a bit of acrobatics.
22:26Oh! Not just drunk, as I normally am.
22:28Neil is being kind, so...
22:30Oh, that's very nice. There I am.
22:32Oh, that's lovely, Bansley.
22:33That's very clever. What do you do for a living?
22:35I'm a management consultant. Oh, that's interesting.
22:38Not really. No, no, it's not really.
22:40And what do you do, Neil? I'm an accountant.
22:42Oh, gosh, you guys must be a lot of fun!
22:47LAUGHTER
22:49I'd hate to see you with all this sugar inside you,
22:52you guys would be wild!
22:53What sort of accountancy do you do, Neil?
22:56Financial. Financial?
22:57It usually is, isn't it?
22:59LAUGHTER
23:01Nothing that interesting. And you're writing, I think?
23:03I am, yeah, I'm writing a novel. Oh!
23:05Yeah. That's interesting.
23:07Yeah, it's a historical fantasy fiction novel.
23:09Historical fantasy fiction? Which is it?
23:12Everything. It's a bit of everything.
23:14It's definitely an adult novel. An adult novel?
23:16Oh, I see.
23:17Yeah.
23:18Tell us what it's about so we don't have to bother reading it.
23:21LAUGHTER
23:22Oh, no, no.
23:24Thanks very much, well done, that's lovely.
23:25Thank you very much. Thank you very much for bringing that in.
23:28OK, Max and girlfriend Becca, where are you?
23:31I've got to do my steps.
23:33Max, Max and...
23:35Becca. Becca. Nice to see you.
23:36Now, Max and Becca, what is this?
23:40So, these are some vet-inspired bakes we've done.
23:42Vet-inspired bakes? Yeah.
23:44Why are they vet-inspired?
23:47So, we are both vet students studying at Cambridge.
23:50Lovely, and you're a vet student too? Yeah, yeah.
23:52Lovely, lovely.
23:53And so, you guys met on the veterinary course?
23:56So, we actually met a bit beforehand, so...
23:59Yeah, we met at an open day for a different university.
24:02Oh, a different university you met at? Yeah.
24:04And you thought, oh, we both hate this place.
24:07Yeah. We deserve better, we're going to go to Cambridge.
24:11What was the other place?
24:12Liverpool.
24:15Thank goodness, poor Hollywood isn't here right now.
24:19And so, what have you brought? What's this thing?
24:21So, this is a cow's behind with... A cow's behind.
24:24..an examination glove that can insert.
24:27Oh!
24:29That's wonderful.
24:32That's great, and what does that taste of, dare we ask?
24:36That's just a plain biscuit, but the cake is a lemon.
24:38Lemon. Lemon cake.
24:40Delicious like a cow would taste, probably, yeah.
24:42And then, what have you brought here?
24:44This is a working cow's udder.
24:46Oh, I see.
24:49It's milkable. Milkable? Yeah.
24:51Really? A milkable cake? Yeah.
24:53What a lovely idea.
24:56You just go in like this and then just squeeze it.
24:59Oh!
25:06Oh!
25:09I feel like Mary from The Dairy.
25:11Yeah.
25:13Wow, what a lovely insight that was in,
25:15well, less into veterinary science,
25:17more into the workings of your mind.
25:19Yeah.
25:20Oh!
25:21All the best with your studies.
25:23Lord knows, the countryside needs you.
25:25OK, very good, very good.
25:27OK, Lisa is here with Isabel, Jill and Kirsty.
25:30Where's Lisa and her friends?
25:32All the way over here, all the way over here.
25:35Lisa. Isabel.
25:36Isabel. Lisa.
25:37Lisa, Jill, the other one.
25:39Hello!
25:41Hello.
25:42Lisa, what have you brought along here,
25:44apart from your entire friends and family network?
25:46Yes, I have. This is a chocolate Guinness cake.
25:48Chocolate Guinness, oh, great.
25:50Yeah. Nice.
25:51And it's got decorations on that represent my village
25:56in Sherwood Forest.
25:57Goodness.
25:58Edwinstow.
26:00Are they edible?
26:01Yes.
26:02You said that with a little pause.
26:04You could eat them.
26:05I could eat them and be high as a kite.
26:09And this is activated charcoal.
26:11Why is it activated charcoal, not inactivated charcoal?
26:14Because activated charcoal is really good for your teeth.
26:18Oh, is it? Yeah.
26:19It's what people clean their teeth with to make them bright white.
26:22What do the rest of you do?
26:23Are you miners?
26:24Musician.
26:25Musician, classic.
26:26Yeah, what the world needs more of.
26:28Yes.
26:30What do you do?
26:31I'm a folk musician.
26:32I could sort of tell.
26:33Yeah.
26:34I don't know why.
26:35I don't like one, though.
26:36You brought some sort of folky bread, something?
26:38Bread, yes.
26:39Bread, of course.
26:40It's supposed to be a milk loaf.
26:42Oh, it sounds delicious.
26:44I always think it's great when bread can break a window.
26:47LAUGHTER
26:49Thank you so much.
26:50CHEERING AND APPLAUSE
26:52Now, Wilmari and Robin.
26:54Where's Wilmari and Robin?
26:55Wilmari, is that right?
26:57Wilmari.
26:58Wilmari.
26:59And Robin.
27:00Robin, nice to see you.
27:01Wilmari.
27:02Now, what have we got here, Wilmari?
27:04So, we've got a mille bread.
27:06A mille bread.
27:07Mille bread, South African.
27:08What's a mille bread?
27:09Corn bread.
27:10Corn bread from South Africa?
27:11Yes.
27:12Are you from South Africa?
27:13Yes, originally.
27:14Oh, how interesting.
27:15Yeah, so this is something you'd eat with the braai,
27:17with the barbecue.
27:18Oh, yes.
27:19And it's just so easy.
27:20It's condensed milk and corn and flour.
27:22And you have that with the braai?
27:23Yes.
27:24You call it the barbecue?
27:25Yes.
27:26It's a schwenker, actually.
27:27I beg your pardon.
27:28LAUGHTER
27:29No, it's actually...
27:30It's where they do all the sausages on.
27:31Oh, please.
27:32We've had enough of that smut and...
27:34LAUGHTER
27:35What does schwenker mean?
27:36Is it just barbecue?
27:37It's just a grill.
27:38Oh, just a grill.
27:40Oh, fine, fine, fine.
27:41I see.
27:42And did you bring anything here?
27:43No.
27:44Great.
27:45OK.
27:46Are you from South Africa as well?
27:47I am, yes.
27:48Oh, is that how you know each other?
27:49No, we met here.
27:50Oh.
27:51Yeah, we're both teachers.
27:52Oh.
27:53And we taught at the same school.
27:54Oh, that's nice.
27:55What do you teach?
27:56I'm a food tech teacher.
27:57Oh, and you didn't bring any?
27:58LAUGHTER
27:59I'm too busy cooking at school.
28:00You're too busy cooking at school.
28:01What do you teach, then?
28:02English and psychology.
28:03Oh!
28:04How...
28:05Sort of interesting.
28:06LAUGHTER
28:07What's your favourite book?
28:09My favourite book?
28:10It's hard to say, but The Alchemist.
28:11The Alchemist?
28:12Yeah, Paolo Coelho.
28:13Yeah.
28:14Yours?
28:15The Time Traveller's Wife.
28:16Have you seen it?
28:17Oh, I love it.
28:18I've read it a couple of times.
28:19I saw it in the...
28:20You saw it in the...
28:21Yeah, but I'd love to stand here and chit-chat about books.
28:22LAUGHTER
28:23Thank you so much, both of you, and good luck back at school.
28:25Thank you very much.
28:27APPLAUSE
28:28Oh.
28:29Oh.
28:30Well, thanks, everybody.
28:31And I am delighted to be here.
28:32I'm delighted to be here.
28:33I'm delighted to be here.
28:34I'm delighted to be here.
28:35I'm delighted to be here.
28:36Thanks, everybody.
28:37And I am delighted to announce that this week's star baker is...
28:42..Banstree and Neil!
28:44CHEERING AND APPLAUSE
28:48A wonderful circus gem.
28:51The person who will be leaving the studio this week is...
28:59..it's Max and Becca with that disgusting cowardice!
29:01LAUGHTER AND APPLAUSE
29:03Weirdos.
29:06Suddenly, we're all vegan.
29:08But the good news is they all take away one of our extra-sliced wooden spoons!
29:13CHEERING AND APPLAUSE
29:17Mmm.
29:20Oh, yes.
29:21And if you'd like to come along to the show carrying your precious bake
29:24on public transport crammed into a bag for life,
29:27then go to channel4.com forward slash take part.
29:30Details below.
29:31But a big thank you to all of our studio bakers!
29:35CHEERING AND APPLAUSE
29:39Great. Thank you, Tom.
29:41Coming up after the break,
29:42we'll be chatting to the latest baker to leave the tent.
29:45John, back shortly.
29:47APPLAUSE
30:01Welcome back.
30:02It's bread week alongside Ravneet Gill, Josh Pugh and Jonathan Ross.
30:06And we come now to a test of skill.
30:09For the first time ever, this week's technicals
30:12saw Paul demonstrate plaiting a seven-strand wreath,
30:15which the bakers had to replicate.
30:18You start off with seven strands, four on one side, three on another.
30:23You work from the outside in.
30:25So you're in, this now has four,
30:27and then over to the middle, this has four.
30:29You work it out, in, all the way down.
30:33Until you get down to the bottom.
30:37And then you invert it.
30:39And then you work exactly the same.
30:42Go over.
30:45All the way down to the bottom.
30:47CHEERING AND APPLAUSE
30:51Well, I hope you were paying attention, Jonathan and Josh,
30:54because working as a team, you're making a three-stranded plait.
30:58Easy. Yes.
30:59Jonathan, you'll be giving instructions,
31:02and Josh will be doing the handiwork from behind.
31:05I see, from behind.
31:07Yes, from behind, Jonathan.
31:09This takes me back.
31:15Ravneet's going to be judging your efforts, OK?
31:18So, are you ready?
31:20It's like the end of Titanic.
31:24On your marks, get set, and plait.
31:27OK, so, no, we need three, don't we?
31:29We need three plaits, so put a chunk off.
31:31That's it. Put that chunk over there somewhere.
31:33I'm not allowed to touch. No, put that...
31:35Jonathan, keep your hands out of the way.
31:37I'm not touching anything. I think we've got three decent...
31:40Roll it, roll it. Roll it, baby. OK.
31:42Flatter. No, do one at a time. What's wrong with you, Josh?
31:50It's weirdly uncomfortable. OK.
31:52What are you doing, the middle one?
31:54They're nowhere near long enough.
31:56Get it nice and long, nice and long.
31:58You've got to plait it. Keep going, keep going, keep going.
32:01Pull them apart while you... No, not like that.
32:03Spread pressure to the outside of the lump.
32:05Flatter, flatter, longer, longer, longer, longer, longer.
32:08Longer, longer, like it's a spaghetti or something.
32:10Keep going, keep going. Oh, this is really hard.
32:12Look, put the left hand on top of the one with the right hand.
32:15No, don't hold the other one as well.
32:17Roll it, roll it. Oh, yes.
32:19Keep your hands apart while you're doing it,
32:21so that you lengthen... Oh, this is...
32:23..the whatever it's called. What is that called?
32:25A strand of dough. A strand.
32:27Now this is getting good. That's good.
32:29Now this is getting good. Yeah, that's good.
32:31Keep going, keep going. That's doing wonderful.
32:33I love handles, though. It's like a gentle...
32:35It's like one of those vibrating things.
32:37OK, it's time to start plaiting. Put that in the middle.
32:39All the end bits have to touch, so put them in a triangular shape.
32:42Move it up more. OK. Right angles.
32:44Yeah, that one there and that one there.
32:46Yes, we're ready to go now.
32:47Pinch them together at the top. A little pinch.
32:49OK, and now the right one goes over to the middle one.
32:53That's it. And the left one... That's it.
32:55It looks like a man crossing his legs.
32:57And then... Oh, I don't know what's happening now.
32:59What do we do with the middle one?
33:01The middle goes back over the top like that.
33:03You fold it right over like that. That's good.
33:05And then you put that one over there.
33:07No, the other one, left one, goes over there.
33:09That's it. And then that one goes over there.
33:12Perfect. Perfect.
33:15Well done. Good work.
33:17Yes.
33:23Raphne, it's over to you. Mark's out of ten.
33:26It looks more like a structural piece of art.
33:30I would actually give you a four out of ten.
33:33Four out of ten. Well done, Jonathan and Josh.
33:36CHEERING AND APPLAUSE
33:39APPLAUSE
33:44OK, it's time to welcome the man of the hour.
33:47As we say, all right, bab, it's Jon!
33:50Yes!
33:51CHEERING AND APPLAUSE
33:55Hello. Hiya.
33:57Hello.
34:07Oh, thanks.
34:09Welcome, Jon, to the show. Thank you.
34:11Now, when Alison was with us,
34:13she said you two had a special connection.
34:16Was the feeling mutual? It was.
34:18You know, both from the West Midlands, we got on instantly.
34:21Like, this connection that was lovely. Yeah.
34:24You weren't fussed about Noel, then?
34:26Not really, to be honest.
34:28When Hazel was with us last week,
34:31she said you were her BFF in the tent.
34:34Have you two managed to hang out much?
34:36You know what we speak every day, on the telephone or on messages.
34:39Do you? Yeah. I love her to pieces.
34:41Yeah, she's my BFF as well. Aw. You know.
34:44Now, here's an unseen moment where you were having to reassure
34:47the Bake Off medic that the blister you got from kneading
34:50so much bread was fine.
34:52It doesn't really ooze.
34:56Now, any idea what you were actually talking about there?
34:59No, bread week is literally erased from my memory. Triggered.
35:03Aw. Was it really that stressful?
35:06When you're there, it's like a different vibe and things go wrong
35:10and you end up crying and walking out of the tent,
35:13which, at home, you'd just be like, oh, well, start again.
35:16But, yeah, it was stressful, but I just embraced it and it's what it is.
35:21Yeah. Now, you were involved in one of my favourite moments
35:24of the series so far. Take a look at this.
35:28HE GASPS
35:30I went to grab my water bottle.
35:34It seems like you had a little bit of a while to notice.
35:36What was happening there? Were you just having a little look
35:38round the room and then suddenly...? Yeah, it was mid-judging,
35:41so we were, like, having a little bit of break, grabbing a water,
35:44and then I just saw, out the corner of my eye, this thing move.
35:47I was like, what is that? And then, poof, on the floor.
35:50He would trip over... Well, he fell off a chair doing nothing,
35:52so he would trip over his own shoes every day.
35:55But we love him dearly.
35:57Aw. Well, Breadweek, your savoury buns look pretty delicious
36:01and they were inspired by the time you spent in Cephalonia.
36:05Yes. Which is surprising, when you also had the option
36:08of Wolverhampton, really.
36:10What do you like about Cephalonia?
36:12It was such a lovely, small island.
36:15Hyde Park went round the entire island in the day.
36:19If that makes sense. Not as many tourists.
36:21It was just nice to just relax and it was nice and peaceful.
36:25Been there? I've never been to Cephalonia.
36:27I've been to Athens. That doesn't count.
36:30This was years before Uber and I got in a cab on that
36:33and there was mad congestion everywhere.
36:35I'm sitting in a cab and two men got in the cab on either side of me.
36:39I thought, am I being arrested? And they were just sharing the cab
36:41and that's what they used to do in Athens.
36:43You'd just climb in and you'd hijack someone else's cab
36:45and you'd share the fare.
36:46They'd go out first, I paid for everything.
36:49My one memory of Athens.
36:51There was a heartbreaking moment in the Showstopper
36:54when your bagels sank.
36:56It was like watching Titanic all over again.
36:59Now, what was actually going through your mind
37:01when you realised that's what had happened to them?
37:04Oh, God.
37:06I felt like I wish I was on the Titanic myself.
37:08It was like, as that sank, I was like, I'm going home.
37:11The further it went to the bottom, I was like, this is it now.
37:14No salvaging it, so we'll just do what I can.
37:17Was that a big thump or...? Oh, sorry.
37:19I think that was one of the bagels falling down.
37:23Now, despite the bagels,
37:25your horn of plenty Showstopper did look amazing.
37:28Thank you. I mean, you must have been pleased
37:30with how the cornucopia came out.
37:32Yeah, it was really important to me to kind of get the message across
37:36of probably something, obviously, I'm really proud of
37:39and it's the movement that we really need to make everyone aware of
37:43that pride is there for a reason still,
37:46so to show my community that we're supported
37:50on national television is really important to me,
37:52so I'm glad I got that message across.
37:54Aw.
38:01Back to your soapy buns, right?
38:03You had a bit of an issue with your buns when Paul said the steam
38:06from your red onion and feta filling had created a pocket.
38:09Yes. And it's a shame because a pocket is just
38:12what you could have done with a couple of weeks ago
38:15when you made your Cake Week Showstopper.
38:19Hey, your jeans did well, didn't they?
38:21They did. I'm really pleased with those.
38:24Whilst my journey was short, I've kind of ticked a few boxes
38:27within that period, so I'm not sad.
38:29I would have liked to have gone further, of course,
38:32but getting Star Baker in Cake Week, which is, like, my week,
38:35I'm really proud of myself. No, I bet.
38:37Thank you. And just to get there,
38:39these days, you know, the level of skill involved to actually
38:42just get considered to be part of it is enormous now,
38:45because everyone's learned from watching the show,
38:47and as everyone said, this year in the tent,
38:49Paul said it, Pru said it, the standards are so high.
38:51All of you in there are amazing, so it's amazing you made it in.
38:53Congratulations to you for being there. Thank you.
38:55And you deserve to be proud.
39:04Thanks, guys. Now, stay with us.
39:06Coming up, Tom will be here with a special gift for John,
39:09and we'll be finding out which of our guests will be
39:12this week's top wafter.
39:14Back in a bit.
39:27Welcome back.
39:29I'm here with Ravneet, Josh and Jonathan, plus John's with us too.
39:33Let's take one more look at pictures of your home baking,
39:36starting with Mandy and Brighton, who sent in this classy creation.
39:40Wow.
39:42I know, I can't even believe that's not real.
39:44It's a cake, obviously, in the form of a cheese board,
39:47and everything is made from cake with added icing.
39:49Has anyone gone round to check, though,
39:51that she didn't just send a picture?
39:54Next up, Rona, a practice nurse from Edinburgh,
39:57made a cake for a GP of a medical bag.
40:03Yes, and a lot of drugs by the look of it.
40:07But that's not all Rona sent in.
40:09She also made a cake for a friend who had had surgery on her foot
40:13that her friend could give to the surgeon before he operated.
40:17Brace yourselves.
40:22Completely edible, by the way, including the toenails.
40:26Is her friend Dobby the house elf?
40:30Katie from West Sussex sent in the cake she made
40:33for her husband's birthday.
40:35He'd asked for a chocolate mousse cake.
40:40Nice use of Curly Whirlies for the antlers.
40:44It does look delicious. It does.
40:47And finally, Megan from Scotland made a cake for her friend's 30th,
40:51a friend who happens to be obsessed by worms.
41:00Thanks to everyone who sent their pictures in.
41:02Keep them coming.
41:03Use the hashtag...
41:08OK, without further ado, here's Tom and his trolley.
41:13CHEERING AND APPLAUSE
41:16Oh! Oh!
41:19Hi! Oh!
41:22Hi, John. Hi, John.
41:24Now, tell us, what was your favourite bit about being in Bake Off?
41:28And don't you dare say that you've made 11 new friends.
41:31My favourite bit was probably learning
41:33to always buy bagels from the shop.
41:36Oh, John!
41:38We'll miss you very much and I think, though, you had to go
41:41because, as everyone knows,
41:42poor Hollywood has it written in his contract,
41:44no-one's allowed to have bluer eyes than he does.
41:47So thank you, though, for being such a great part of Bake Off this year.
41:50We've absolutely loved seeing you.
41:52CHEERING AND APPLAUSE
41:59Thanks, Tom.
42:01And now let's enjoy a look back at your time in the tent, John.
42:05I just know this is going to be the adventure of a lifetime.
42:09Well done, mate. Like, so excited.
42:11Cherries are sour and you've imparted that into the sponge,
42:14which is quite tricky to do.
42:16The texture's perfect.
42:17Sorry, I'm quite distracted by your blue eyes.
42:19I think they look quite nice. Very nice and shiny.
42:21They are really blue, aren't they?
42:23They're small, they're cute. Below me.
42:25In second place we have these. John, these are pretty good.
42:28First showstopper, done.
42:30That's a really well-executed cake.
42:32Who doesn't like a marg or a tequila? Really nice.
42:34Being on Bake Off has always been a dream.
42:36That orange comes through lovely.
42:38People have got very big horns compared to mine.
42:40It's not about the size, babe, it's about what you do with it.
42:42I'm so proud of what I've achieved. It looks fantastic.
42:45This week's star baker is only John.
42:48I've had the best time of my life.
42:50CHEERING AND APPLAUSE
42:56Oh!
42:59OK, Tom, time for the big reveal.
43:07CHEERING AND APPLAUSE
43:10Lovely. Beautiful.
43:12Very well, Tom, with a margarita, your brilliant jeans cake,
43:16and, of course, Stanley the dog.
43:18It's been absolutely great to meet you.
43:20It's John, everyone. Yeah.
43:22CHEERING AND APPLAUSE
43:26CHEERING AND APPLAUSE
43:30Right, baking trays at the ready,
43:32because it's time for our grand finale.
43:35Yes, it's Celebrity Waft Off.
43:37CHEERING AND APPLAUSE
43:42You know how it works by now.
43:44They're all up against the clock to see how quickly
43:46they can get their baking bean across the finish line
43:49simply by wafting it.
43:50Three seconds is still the time to beat
43:52if you want to knock John Richardson off the top spot.
43:55Tom is our referee. Over to you, Tom.
43:57Thanks, Joe.
43:58WHISTLE BLOWS
43:59Are you ready? Yes.
44:01Hold it, before we do it.
44:02If Josh should do really well with a waft,
44:04if I was to accidentally waft his ball that way...
44:06That's cheating.
44:07No, but not if it was an accident, Joe.
44:09You'll be disqualified, Jonathan. You'll be disqualified.
44:17Any more questions, Jonathan? I've got lots of questions.
44:23OK, well, we'll save those for afterwards.
44:26OK, everyone, on your marks, get set...
44:30WHISTLE BLOWS
44:32CHEERING AND APPLAUSE
44:34Oh, no, that's gone.
44:36CHEERING AND APPLAUSE
44:49I don't know. This is anarchy.
44:52Absolute anarchy.
44:53It's come back.
44:55It's a homing beam.
44:57What's up in there?
44:59Wow.
45:01Wow!
45:02How did you do that?
45:04Is that the script?
45:05Yeah, I think...
45:06OK, rejoin us.
45:09Oh, dear, yes.
45:12The results are in.
45:14Here's that winning moment again.
45:19CHEERING AND APPLAUSE
45:23APPLAUSE
45:28Now, Jonathan was first with 6.8 seconds.
45:32Josh was second with 8.05.
45:35And, Ravni, God bless you, was third with 21.69 seconds.
45:39LAUGHTER
45:41You have a disadvantage.
45:43So, let's take a look at the leaderboard.
45:46Top wafter is still John Richardson,
45:49but I'm afraid our new bottom wafter now is Ravni!
45:53CHEERING AND APPLAUSE
45:56That could all change next week,
45:58when we're very much hoping that Dame Prue
46:01will reveal herself to be a champion wafter.
46:04So, that's it for this week.
46:06A big thank you to Tom, to John, to all our studio bakers
46:09and to our celebrity panel, Ravni Gill, Josh Pugh and Jonathan Roth.
46:13CHEERING AND APPLAUSE
46:15We'll see you the same time next week
46:17when the bakers get stuck into caramel.
46:20Goodbye.