The Great British Bake Off Season 15 Episode 3

Daily_Shows

Transcript

00:00:00Hey Alison, it's bread week. I know, which gives us a perfect chance to promote our brand new album

00:00:05Alison and Noel's Bake It Till You Make It. Side one's a cracker, is there loaf on Mars,

00:00:11crumb together, yeast a burden. Plus dough your own way, purple grain and you need me,

00:00:17I don't need you by Bread Sheeran. That's Alison and Noel's Bake It Till You Make It,

00:00:24coming soon. Available in all good bakeries. Welcome to the Great British Bake Off. Now we

00:00:31just need someone to promote this. You know Stormzy don't you? Yeah I was in his video. Yeah

00:00:35all right don't rub it in. Shall I text or call him? You got his number? I tried to get his number,

00:00:40he said get lost you goblin, I'll call the police. Last time. Can I hug you? No, bye bye.

00:00:47I love you. We've got a medic. In the most dramatic biscuit week ever.

00:00:53It dropped me like bloody flies. We had to bid an early farewell to Geoff. You've tried man,

00:00:58he tried. I have to go over to you. Christiane got a rare showstopper handshake.

00:01:04That's one of the best things I've ever seen in a tent. But it was the exquisite baking of Sir

00:01:09Meyer. Your artistry on that is fantastic. That earned the star baker crown. I don't know what

00:01:15I'm doing. Whilst Georgian Ilyin cracked. It's not gonna work. It was Hazel's bake off dreams.

00:01:22That crumbled. This week the bakers battle. Why is it 11 o'clock? On Hollywood's home turf. Oh

00:01:30oh dear. With a savoury signature. That's got a perfect goal. A tangled technical. Oh I hate

00:01:39bread week. And a super-sized showstopper. It's so big and the colour's amazing. Who will crack

00:01:45under the pressure? I gotta rush, I gotta rush. And who will rise to the occasion? Just wait,

00:01:51my time is coming.

00:02:09I am back for another week standing straight. Yeah I'm ready. Bread week, let's go. Bread week.

00:02:25Let's go. I'm looking forward to it but at the same time I'm not a professional. I'm just

00:02:30you know an amateur mechanic. Well not an amateur mechanic. I'm qualified fully.

00:02:36Done my apprenticeship but I haven't done it in bread making.

00:02:42Welcome back to the tent bakers for your first challenge of bread week. Now the judges would

00:02:48love you to make a batch of 12 tasty savoury buns. This is one of the few workplaces where you can

00:02:55compliment someone's buns. Without getting a visit from HR. Exactly. How are your buns Alison?

00:03:01They're juicy babes. Your buns need to be made from yeasted dough. But the shape and the style

00:03:08is entirely up to you. I'm actually looking forward to seeing some unusually shaped buns.

00:03:13You have two hours and 45 minutes. On your marks, get set, bake.

00:03:22I do like baking bread but I like baking bread for myself and my friends, not for Hollywood.

00:03:28No pressure. Oh gosh. It's bread week and we want the bakers to produce 12 identical savoury buns.

00:03:35We're testing the baker's knowledge on basic bread making so we want to see a good structure,

00:03:40a nice stretchy dough and a great flavour. When you're making bread you need to show that love

00:03:45but also at the same time you need to show the bread who's boss. You know what I mean? The nice

00:03:49thing about this bunch of bakers is that they are so imaginative that I think what I'd like

00:03:55is something original, something I've never tasted. But ultimately it's got to be good bread.

00:04:02Hi Andy. Hello Paul. Hello Andy. How are we? More important, how are you? Yeah not so bad,

00:04:08mustn't grumble. Tell us about your buns. The inspiration behind this is from my daughter.

00:04:14So once upon a time I was making bread, I was looking for chorizo, I didn't have any in the

00:04:18fridge so I was raiding through and one of her favourite little salami treats was sitting there

00:04:23looking at me and I thought happy days, I'll use them. Maisie's chopped salami sticks will be

00:04:28folded into Andy's dough along with cheddar cheese and chives. I like the idea of the flavours,

00:04:34it's all about getting the texture on the bread as well as getting the flavour through in every

00:04:37bite which is the key thing. What size are these buns? Are they based on Paul's buns? He's got

00:04:41lovely buns. You said that like you've been going out five years. Whilst Andy has raided his

00:04:50daughter's lunchbox. It's very close to my heart these flavours so and I'll be thinking of Maisie

00:04:55today whilst doing them and I'll miss her so much. Ileane has taken a leaf out of mum's recipe book.

00:05:02I am making a Jamaican cocoa bun. My mum used to make this for us. It's like a rich dough made

00:05:08with coconut milk. It's not exactly good for the waistline but great for joy. Ileane's cocoa

00:05:15buns will be filled with Jamaican brown stew chicken and topped with spiced crispy chicken

00:05:20skin. How are you feeling? Fine. Are you all right? You had me worried. You were on the floor

00:05:26for ages and I was like please come back. I'm so glad you're feeling better. I'm good. Feel good?

00:05:33Yeah. Strong? Ready to go. Okay. Is that kneaded enough? I don't know. It's crucial that the dough

00:05:43is sufficiently kneaded if the gluten proteins are to bond together creating a strong elastic

00:05:48structure. That's like perfect. So you can stretch it really thin and you can see light through it

00:05:55and it won't tear. So that's exactly like what you want. Once the bakers are happy with their dough

00:06:02they can start the first of two proves. Let's get that in. The first prove develops that gluten

00:06:08and stuff like that and gets you your flavour to come in. I just hope it proves. If it doesn't

00:06:14it won't be as light and fluffy as I'd like it to be. If anyone's going to pick up on it

00:06:18it's going to be the bread father. Morning Dylan. Morning Paul. Morning crew. Morning Noel. Dylan

00:06:26tell us about what you're doing. The dough is made with gochugang which is a Korean

00:06:30fermented chilli paste. It's a very pungent like chilli paste. Yeah that gives the dough like a

00:06:36orange colour as well. What does Hollywood think of that? Interested. As well as his fermented

00:06:42chilli paste Dylan will run confit of garlic throughout the dough of his buns which although

00:06:46simple he is hoping will prove he has what it takes to forge a career in the kitchen.

00:06:51I want to be a chef. Do you? Yeah. Chefs are always ugly. Chefs are always ugly? Yeah you're

00:06:57too handsome to be a chef. Have you seen Gordon Ramsay? It's like an omelette with human eyes.

00:07:04Don't put that in the show because he'll beat me up. I am scared of Gordon Ramsay. Actually he's

00:07:09got a sort of devil may care pirate sort of sexiness about him. Whilst the dough is proving.

00:07:14It smells so nice everywhere. Focus turns to fillings. Bacon, bacon, bacon. Crispy, crispy

00:07:21bacon. So I'm making an oregano pesto inspired by lots of holidays to Greece. I love Cephalonia.

00:07:30The food, the people, it's just the sun. Johnny's hoping his pesto red onion and feta stuffed buns

00:07:37will be enough to impress Paul today. He's going to be prodding, he's going to be tearing. Who does

00:07:42that? Who does that? Just get rid of Paul. Then you're an old judge. Then everyone would win.

00:07:48No one would go home. That's exactly what. No one would go home especially not you. You ain't

00:07:52going nowhere. Samaya good morning. Good morning Samaya. Right Samaya tell us all about your savoury

00:07:58buns. What are you doing? So they're going to be a milk bread stuffed with a spiced chicken filling.

00:08:04I'm going to shape them to look like sunflowers. Samaya's sunflowers will be glazed with a yellow

00:08:09turmeric oil and filled with a Bangladeshi chicken curry. So how do you feel about being

00:08:14Starbaker last week? It was, it was a shock. Like I was not expecting it at all. Well you might do

00:08:20it again this week. You never know. I don't think so. Good luck. Good luck to you. Thank you.

00:08:27But the reigning Starbaker's curry. Oh that's good. Spicy though. Has competition. I'm coming

00:08:33from Slovakia from Europe. My husband is Asian Pakistani. We have different cultures. So we kind

00:08:39of mix it. So the filling is very Pakistani and the dough is Slovakian. So and we are the perfect

00:08:46match. Nelly's celebration of her marriage will see her Slovakian milk bread filled with husband

00:08:52Chan's favorite veggie curry before being rolled and cut into triangles. Triangles? Yes. You roll

00:08:58whole pastry. You fill it in. Yeah. Roll it. Then you cut in triangles. Are you using egg wash on

00:09:05the top? Yes and a little bit of sesame seed just to make it a bit pretty. If there's any egg wash

00:09:10left can you use it on horse cheeks? But he's already shiny. That looks shiny. Yeah like you

00:09:16know you look beautiful just the way you are. Thank you Nelly. Thank you very much. Thank you.

00:09:22Thank you. Good luck. They don't trust me. They don't trust my triangles do they?

00:09:27Just wait. My time is coming. Nelly's not the only baker experimenting with fusion flavors.

00:09:36So this lamb is from our farm at home and then I'm adding soy sauce, cumin, five spice. My partner

00:09:43and I we love Asian fusion food so it just reminds me of Matt. So yeah he is here with me and my buns.

00:09:51Mike's bao buns will be a clash of Asian spices and traditional sundae rose flavors.

00:09:57What is it? Is lavender going in it? That's rosemary.

00:10:04Let's do that bit again. So is rosemary going in this? Yes. So I've got rosemary in the mincemeat

00:10:10and rosemary and mint from the garden. Yeah would you quite impress that? I knew that this was

00:10:13rosemary. I was so impressed actually because you know what I saw that and I thought is it lavender.

00:10:17Did you? Yeah. I don't know what made you think that. It's weird. I'm such an idiot. I'm making my

00:10:24mustard drizzle which is also known as mustard custard. Mustard custard. You just like saying

00:10:29mustard custard. I do love saying mustard custard. We all like saying mustard custard.

00:10:33I feel like that's gonna go viral. I can't believe I'm 50 and I've said it's gonna go viral. That's sad.

00:10:40Jill's tangy mustard custard will be drizzled over the top of her black pudding chorizo and

00:10:44goat's cheese savory Chelsea bun. You've got an amazing amount of filling. How much? How much bread

00:10:51is it? What's your dough weight? I've got 600 grams of flour. How much water? 360 ml. So you've got a kilo

00:10:57of dough. Yeah. And how much do all these weigh? So there's about 600 grams there. Yeah. There's

00:11:03to be 200 grams of that and about 200 grams of that. One to one? Northern portions Paul, northern

00:11:09portions. Whilst Jill is serving up a generous taste of the north. Oh my god is that all black

00:11:15pudding? Don't you start. It's not for me. George is packing her Chelsea buns with the flavours of

00:11:23Italy. So this is my pesto. So in here there is wild garlic, basil, pine nuts and parmesan cheese

00:11:32and normal garlic as well. So it's like ah. Alongside her garlic pat pesto, Georgie will fill

00:11:39her Chelsea bun style rolls with sun-dried tomatoes and mozzarella. Is bread week a good week for you?

00:11:45It's definitely more positive for me. I do make bread at home but it's just a standard

00:11:49you know batch loaf every week but I think compared to biscuit week this is definitely

00:11:54more my week. Yeah that's gone, that's gone. Goodbye. Nowhere to be seen. Goodbye.

00:12:01You look great today. Oh thanks. I'm wearing one of Paul's dresses. Yeah can you tell?

00:12:06Yeah it's lovely. I'm wearing Paul's pants.

00:12:13Bakers you are halfway through. With the first proof complete. That's got a perfect dough.

00:12:22It's doubled in size so let's go for it. The bakers now face a race to fill and shape their

00:12:29rolls. I think you've done that before. I have done it a couple of times.

00:12:35Never under that much pressure though. It's there to maximise the all-important second proof. You

00:12:40want it to expand and you get that fluffiness and lightness from the second proof. I think

00:12:45Paul's gonna watch this back and go what the hell is she talking about? Blue eyes at 11 o'clock.

00:12:50Oh oh dear. But introducing warm or wet fillings into delicate dough. I want to make sure that

00:12:59there's not too much liquid. Got a good bit of chicken there. Exactly how it should be. Can be

00:13:04problematic if the filling is sealed inside. There's additional moisture and steam within

00:13:08the rolls and because there's oil in the pesto we kind of just give it a bit of a lift as well.

00:13:13So I don't know if it's a good thing or a bad thing to be honest. I mean it always works at

00:13:17home let's just hope it works here. Famous last words in the tent. So while some are taking a

00:13:23chance on a moist middle others have opted to release the liquid in style. So I'm just cutting

00:13:29eight little slits into each bun to create the flower shape. You can literally see the filling

00:13:34when it bakes so I think that's quite nice. So I put the fillings in and now I'm doing my four

00:13:39strand plaits. It's not too difficult but you need to kind of like get into the rhythm. So I've got

00:13:44like a little like you swing with the strands. Right side to the inside, left side, right side,

00:13:50left side, right side and you're done. You need to get into the swing of it. Christiane's knotted

00:13:56plaits will be made up of an infused mushroom dough, hazelnut sage and truffle oil pesto and

00:14:02for an extra umami kick some porcini mushrooms. The only thing that worries me is you've got

00:14:08porcini and truffle. Yeah. I've never put the two together. I love mushroom like I like never run

00:14:14off mushrooms. You're a bit of a fun guy. With the bakers buns now weighed down with fillings.

00:14:22Holding their nerve during the second prove is crucial. It is a waiting game with bread. Like

00:14:28normally I'll go out and go down the shops or you know just go and do something. But every moment

00:14:32spent proving is a moment lost to baking. I was wondering about the hats. What do you mean? I was

00:14:39thinking about it all last night. I was thinking, have you been confident enough to bring 10 hats?

00:14:47Yeah, no. So how many hats have you got? This is the last one. This is an omen, isn't it?

00:14:56Now it's just do I take them out and bake them? That's what I'm like, when do I pull them out?

00:15:00Do I pull them out to the prove, you know? Bakers, you've got half an hour left. Yeah, I am.

00:15:06Guys, they're touching. So that's good. So if I push this, it will come back but just halfway.

00:15:15And so that means my bread is now proof. So I'm going to score it and then pop it in.

00:15:19Scoring the buns encourages them to open up in the oven, producing a scar-like crust known as an ear.

00:15:25I'm hoping to get a nice ear on my bread. I really, really want these to be good.

00:15:30If they're not, I'll be really upset. So that's going to go straight in now.

00:15:34I think they look good. I just hope they bake okay.

00:15:36As the buns hit the heat of the oven...

00:15:39We shall see if it's going to work or not. If it doesn't work, I know where is the exit.

00:15:43...the bakers face an anxious wait...

00:15:46Come on, darlings, do your thing.

00:15:48...to see if all they're needing and proving has paid off.

00:15:52You know what you always say, I'm not going to do the bake-off thing and sit by the oven.

00:15:55But there's nothing else to do.

00:15:56My bread is so simple. So, yeah, I'm really hoping this is good bread.

00:16:01Hopefully.

00:16:04Hello, Jill.

00:16:05Hello there.

00:16:06What are you just loitering about?

00:16:07I've got the calm before the storm. They're in. I just need them to bake now.

00:16:11Are you using pig's blood?

00:16:13Yes, I am.

00:16:14Nice.

00:16:14Does that meet with your approval?

00:16:16Well, human blood would be better.

00:16:17Better.

00:16:18Isn't pig's blood the closest to human blood?

00:16:21Yes.

00:16:26Oh, stop it. I'm salivating.

00:16:28Bakers, you've got five minutes left.

00:16:32Let's give them another little glaze, get a nice bit of shine and colour on them.

00:16:36Why are they always so pale?

00:16:38A couple of the cuts aren't quite deep enough, but they still taste great.

00:16:44Pray that they're just really soft.

00:16:46The best buns he's ever going to sink his teeth into.

00:16:51This is not like a traditional bread. It's like such a flaky outside.

00:16:55I think Paul might be like, where's the bread?

00:16:58But hopefully the fillings makes him go, don't worry about it, babes.

00:17:02Bakers, you have one minute left.

00:17:06And mine are coming out.

00:17:09It's like I collided with a genie.

00:17:12They are the most beautiful buns I've ever seen.

00:17:14That's how they should look.

00:17:16Some of them have an ear and other ones just look like a mess.

00:17:19That's so annoying.

00:17:20These are the bottom shelf buns. You can tell they kind of expanded a bit more.

00:17:24They look really fluffy, but I don't know. I feel like they might be underbaked.

00:17:28A couple of split, but rather than be filled properly, I'll put a bit of gold leaf on the top.

00:17:33There we go.

00:17:34You don't need gravy when you've got mustard custard.

00:17:36I'm in a rush. I'm in a rush.

00:17:37Trying to rotate them all so it minimises how bad they look.

00:17:41Bakers, that's it. Your time is up.

00:17:45Please step away from your buns.

00:17:47Well done, guys.

00:17:50Well done.

00:17:51Yours look absolutely beautiful.

00:17:53I hope they're not underbaked.

00:17:55Look at him, posh one with gold leaf on top.

00:18:03The baker's savoury buns now face the judgment of Paul and Prue.

00:18:08Hi, Georgie.

00:18:08Hi.

00:18:13I love the look of them. They look appetising.

00:18:16They do.

00:18:16These are garlic pesto, sun-dried tomato and mozzarella.

00:18:19That crumb looks lovely, doesn't it?

00:18:23I think it's just delicious. Very classic flavours.

00:18:26Yeah.

00:18:27But they're nice and punchy and there's enough of them.

00:18:30It needed more parmesan.

00:18:32So close. I would have given a handshake for that.

00:18:34Oh, my gosh.

00:18:36It's just not quite there, but that's one of the nicest choice ones I've had for a while.

00:18:41What was she doing? Just grated it on the top? Is that what you wanted?

00:18:44Yeah.

00:18:45So is that what she's been marked down for? Just a little bit of...

00:18:47She hasn't been marked down.

00:18:48Oh, OK.

00:18:49I'll tell you what I will do. I'll give you a little bit of that.

00:18:52I'll tell you what I will do. I'll give you a pat.

00:18:53Pat. Oh, I'll take that.

00:18:58Thank you so much.

00:19:00First ever Hollywood pat.

00:19:04You've just made history.

00:19:08I'm a bit nervous of this because when I saw your pan,

00:19:12it seemed to have a huge amount of chilli in it.

00:19:14It's got a lovely flavour, though. The spice level's perfect.

00:19:18The chicken's good. The heat's not too strong, so it's nice.

00:19:20No, it's not. It's perfect.

00:19:21No, it's nice. I like the crispy chicken skin as well

00:19:25because it's got a lovely blended texture that adds to the bread.

00:19:29Yeah, nice. I like them.

00:19:35It's a great-looking roll. The spiral's quite effective.

00:19:37They are filled with lamb, onion, garlic, pepper,

00:19:42they are filled with lamb, onions, and carrots,

00:19:45spiced with cumin, five spice, and then some rosemary and some mint.

00:19:49That lamb is delicious.

00:19:51The bread's a little bit tight, but it's sort of worse because it's very short.

00:19:55That with the filling is delicious.

00:19:57Mike, I'm slightly disappointed in the filling.

00:19:59I agree that it is delicious, but I'm getting more cumin than lamb.

00:20:04Yeah.

00:20:09I think they look quite nice.

00:20:10Very nice and shiny.

00:20:11So it is a oregano dough with an oregano and garlic pesto,

00:20:16caramelised red onion, and barrel-aged feta.

00:20:18Oh, dear.

00:20:21Anything that's in there that's got liquid in it, as it bakes, it produces steam,

00:20:26and then the steam creates the pocket.

00:20:29I actually like the flavour. I just think the texture's not perfect.

00:20:34Yeah.

00:20:35It's a bit dry.

00:20:37I think it's golden, just like you.

00:20:38Thanks, Bob.

00:20:39Thank you, John.

00:20:42Thanks, John.

00:20:46Ah, look at that.

00:20:47You must be pleased with that.

00:20:48Yeah.

00:20:51Do you know, I could just sit here and eat this all afternoon.

00:20:53Really?

00:20:54It is a very, very soft roll.

00:20:55It's got a nice flavour to it, and it is well balanced.

00:20:57I think it's decent. Yeah, well done.

00:20:59Thank you, Paul.

00:21:02I like the look of them. I do like the look of them.

00:21:04They're filled with black pudding, chorizo, goat's cheese,

00:21:08have mustard custard on the top, and bacon crumbles.

00:21:12I love the flavours. Chorizo works beautifully well with the black pudding,

00:21:17and the mustard gives it a nice light feel and another element to the flavour.

00:21:20It's all blended together.

00:21:22And I love the texture of the bread. It's quite soft.

00:21:25It is very soft.

00:21:27I think it's original, delicious, and witty too.

00:21:32Thank you, Jill.

00:21:37These are chicken milk buns inspired by sunflowers.

00:21:41You've certainly got the irregular look.

00:21:44Yeah.

00:21:45The variety of different shades, and they have split slightly in places.

00:21:50Let's have a look.

00:21:51They look really beautiful.

00:21:54Very original and delicious looking.

00:22:00Sumaya, the filling is absolutely delicious.

00:22:02It's a little dry.

00:22:03I also think it's underproved.

00:22:05Okay.

00:22:06It's a little bit dense, but I love the flavour of the curry.

00:22:09I think the filling is exceptional.

00:22:11Thank you, Sumaya.

00:22:14I like the shape. It's like a pizza slice.

00:22:16Yeah, it's kind of like a sweet, well,

00:22:19milky bun with curry inside with coriander and chilli chutney.

00:22:24Quite interesting, because it feels as if it would be quite heavy because it looks dense,

00:22:29but it's actually light in the mouth.

00:22:33I like it, but I was expecting more of a punch from it.

00:22:38Probably you will get it with that.

00:22:42Paul, take only a little bit.

00:22:43I know, I noticed.

00:22:44Oh, yeah, it was a click to it. It works.

00:22:46Yeah. Oh, thank you. I'm pleased you like it.

00:22:48Thank you, Nelly.

00:22:49Thank you very much.

00:22:51I like the look of them. There's a little small one there and a big one.

00:22:53They're a little bit odd in size, but they look quite nice.

00:22:56No, I think they look lovely.

00:22:57So I've chosen a porcini-infused dove.

00:23:00Wow.

00:23:02Then we've got a sage, hazelnut, truffle and cheddar pesto.

00:23:10I'm amazed, Christiane. I did not think that this was going to be so good.

00:23:15I'm amazed.

00:23:16I'm amazed.

00:23:17I'm amazed.

00:23:17I'm amazed, Christiane. I did not think the pesto bit and the mushrooms would be good together.

00:23:23And I was wrong. They go beautifully together and you can taste both.

00:23:30My concern was more the level of truffle oil compared with the porcini mushrooms.

00:23:35Because you've got the liquid from the porcini mushrooms going into the dove,

00:23:37you've also got just the right amount of truffle oil.

00:23:40So it blends really nicely together.

00:23:42It's a decent roll.

00:23:43Absolutely lovely.

00:23:44Well done.

00:23:46We're having a lovely day.

00:23:46Oh yeah, we are.

00:23:52I think they look really interesting. I love the colour.

00:23:55I really like the colour and I really like the shape.

00:23:58I wish I got a better ear. I'm not happy with that.

00:24:01That's lovely. It's a really nice look to them.

00:24:05Okay.

00:24:05Let's have a look.

00:24:09Still never tried this flavouring you put in it.

00:24:11Got you going.

00:24:12It's mostly chilli, is it?

00:24:13Yeah, so it's like a fermented chilli paste.

00:24:15It's amazing.

00:24:16Yeah.

00:24:20The spice levels in that are delicious.

00:24:23And I love the garlic because it's not particularly strong, but it's there.

00:24:27What impressed me more than anything else

00:24:30is that the crust that you've managed to achieve on such an enriched dough and the colour

00:24:35and the flavour is so much in your face.

00:24:40My goodness.

00:24:41Wow.

00:24:43Never had anything like it.

00:24:45Yeah.

00:24:45That's why you got the handshake.

00:24:47If you could probably sell a lot of them.

00:24:50But they're lovely.

00:24:51I really like, and I haven't been surprised by a flavour for a long time.

00:24:56Well done, Dylan.

00:24:57Cheers, son.

00:24:58He looks positively staggered.

00:25:01Well done, mate.

00:25:03Very good, well done.

00:25:05I can't wait to try it.

00:25:06I can't wait to try it.

00:25:07I can't wait to try it.

00:25:08I can't wait to try it.

00:25:09I can't wait to try it.

00:25:10I got a handshake, which is insane.

00:25:13I love travelling so I can pick up flavours and for it all just being knowledge right there.

00:25:18That is wild, like really wild.

00:25:20So by the first pile part, so I'm...

00:25:23I can't even speak.

00:25:24I'm just so happy.

00:25:27Oh God, yay.

00:25:28So I'm disappointed, of course, but going into the technical,

00:25:31I know I've really got to kind of pull it out the bag really to bring myself up there

00:25:35because everyone in there is amazing.

00:25:36Everyone's bakes look incredible and they've had really good feedback.

00:25:39So I'm at the bottom of the pile, really.

00:25:45The bakers were able to practice their buns,

00:25:48but they have no idea what's in store for them in the technical challenge.

00:25:52What is that?

00:25:53It's some type of demonstration, I'm telling you.

00:25:56Oh, is it going to be watch, watch and make?

00:25:58That'd be so cool if it is.

00:26:01Who's going to be doing it?

00:26:02I haven't even thought.

00:26:04He's not even got an apron on, there's no way.

00:26:06Welcome back, bakers.

00:26:07Now, your technical challenge has been set by Dr Denham himself, Paul Hollywood.

00:26:13Dr Denham would love you to make a seven-strand plaited wreath.

00:26:18Now, this is a bit of an unusual technical

00:26:20because Paul has given you no instructions on how to shape your bread.

00:26:25But he's not a complete monster.

00:26:26He's going to do a demonstration for you instead.

00:26:29So what, all of you have to come forward, come on.

00:26:32No way, that's sick.

00:26:34Not too fast, we don't want to spook him.

00:26:36I've done a nine-strand, I've never done a seven-strand.

00:26:40Okay, you start off with seven strands, four on one side, three on another.

00:26:47You work from the outside in.

00:26:48So you're in, this now has four and then over to the middle, this has four.

00:26:53So it's out, in, all the way down until you get down to the bottom.

00:27:01And then you invert it and then you work exactly the same.

00:27:06Go over, all the way down to the bottom.

00:27:13And then all you do is trim off the end.

00:27:18And you want to join the two pieces together, a little pinch.

00:27:24That's it.

00:27:29How's the handshake?

00:27:31As ever, this will be judged blind.

00:27:33So we're going to have to ask our lovely judges to leave the tent.

00:27:36Good luck, you pop.

00:27:38And now you guys just have to remember what poor Hollywood did and recreate it

00:27:43without the startling blue eyes and the sausagey fingers.

00:27:47You've got two hours and 30 minutes.

00:27:50On your marks.

00:27:51Get set.

00:27:52Bake.

00:27:55God, this is crazy.

00:27:57This is crazy.

00:27:59So we've got the full ingredient list but we've got no method.

00:28:02So it's 500 grams of strong bread flour, a sachet of fast action yeast,

00:28:07salt, a bit of olive oil and he's given us a bit of leeway on the water.

00:28:11I have done stranded plaited loaves before

00:28:14but with a picture in front of me and I'm not very good at memory games.

00:28:17I have a little bit of experience with plaits.

00:28:20Brioche you do like this in my country.

00:28:22So we can make some Slovakian style.

00:28:24Paul, it was such a pleasure seeing you plaiting a loaf

00:28:30and what's so beautiful about this is the perfect definition.

00:28:33Yeah, you can see each and every plait.

00:28:36If the dough's too soft, then you lose all definition in the plait.

00:28:40The other thing we've asked for is the hole in the middle.

00:28:43So you've got to get the strands a decent length.

00:28:45I think the other thing that is difficult

00:28:47is to know exactly when something has proved enough.

00:28:50Yeah, and sometimes if you under prove it,

00:28:52the yeast hasn't reached its full potential yet.

00:28:54So when it goes into the oven, the bread will expand quickly

00:28:56and it's going to rip and it's going to look terrible.

00:28:58So would you like to try some, Brioche?

00:28:59Yeah.

00:29:00Let's have a cut.

00:29:04There you go.

00:29:05Oh, doesn't that look lovely?

00:29:06They should have the light crust on the outside

00:29:08and the slight chewiness on the inside.

00:29:11God, it's gorgeous.

00:29:13I want to kiss it.

00:29:14You want to kiss the bread?

00:29:16Yeah.

00:29:16We need to talk, Brioche.

00:29:22So now I'm just kneading my dough.

00:29:24The key is just keep working it.

00:29:26There's no mixer and I am sporting a middle-aged injury

00:29:29from putting the wheelie bins out.

00:29:31So apologies to Janina, my physiotherapist.

00:29:34I'm getting a sweat on there,

00:29:35but obviously I really want to do well

00:29:37because I didn't have the best morning.

00:29:38The dough's ready.

00:29:39I'm just going to get a bowl and put it in the proving drawer.

00:29:42I assume it's going to be until it doubles in size?

00:29:45Now we wait.

00:29:46I'm just going to get ready for the egg wash.

00:29:48Oh, and you've got to give them one egg.

00:29:51Oh, shoot.

00:29:52I've put the egg in the bloody thing.

00:29:54I've got to do it again.

00:29:56Again?

00:29:56Yeah.

00:29:57Why?

00:29:58The glaze is the egg.

00:30:00And I've stuck it in.

00:30:01I did wonder why there was an egg in it.

00:30:03I'm going to practice doing the plaits with the cling film.

00:30:06That's a smart idea.

00:30:07Did you get a handshake?

00:30:08Yeah.

00:30:09You know what happens, don't you?

00:30:10He shakes your hand and he puts the microchip into your hand.

00:30:12You'll go faint and then you'll wake up outside his house.

00:30:16And then you'll be running errands for him.

00:30:18That's how he got me to do this show.

00:30:21Andy's really going for that bread now.

00:30:24Go, Andy, go.

00:30:25Be tender, though.

00:30:27That went out the window.

00:30:27Oh, there we go.

00:30:33Bakers, you are halfway through.

00:30:35All right, let's just do this.

00:30:37It looks all right, I think.

00:30:38It's definitely doubled in size from when I started.

00:30:41I'm splitting it to the sides.

00:30:42I think it should be quite long, the strength, not small.

00:30:45Will be vital.

00:30:47I know when you plait it, it's going to get shorter.

00:30:48Too short.

00:30:49The more you work it, the more it wants to spring back.

00:30:51And once plaited and joined, the reefs may lose the distinctive hole in the centre.

00:30:56I got it nice and long, so we shall see how I'm going to plait it.

00:30:59Were you watching Paul when he did this?

00:31:01I'm always watching Paul.

00:31:02He did it too fast, though, didn't he?

00:31:04You know those interesting things about plaiting, don't you?

00:31:06Yeah.

00:31:07I'm going to do the same thing.

00:31:08I'm going to do the same thing.

00:31:09I'm going to do the same thing.

00:31:10I'm going to do the same thing.

00:31:11I'm going to do the same thing.

00:31:12You know those Instagram videos of cats playing with wool?

00:31:14That's what it was like.

00:31:17What I gathered from Paul was you start at the halfway point,

00:31:21outer one goes to the centre, and just keep on doing it.

00:31:26But not all bakers...

00:31:27Why am I not doing this right?

00:31:29...have such a good memory.

00:31:30I think I've forgotten a few key details on what I saw.

00:31:33And starting with the strands in the wrong position...

00:31:35I think he had them overlapped in the middle.

00:31:37I can't actually remember how he started it off.

00:31:40...means that when they flip their dough...

00:31:43Oh, that didn't work, did it?

00:31:45...any dreams of replicating Paul's perfect plait...

00:31:48It's the invert that I'm like, uh...

00:31:50...might start to unravel.

00:31:52I'm having a mare.

00:31:53It's confused me now, upside down.

00:31:56Oh, I hate bread week.

00:31:59That just seems wrong, doesn't it?

00:32:01I guess this kind of looks like what he did.

00:32:03Christian, did you find yours had that bulge?

00:32:05No, I don't know if this is right.

00:32:08No, yours is definitely right.

00:32:09My look at that looks so bad.

00:32:12I'm going to have to go with this dough, I think.

00:32:14I'm going to be too far behind.

00:32:15I'm just going to marry it together

00:32:18in a happy little union of bread.

00:32:20Oh, it's not very neat.

00:32:22Bread is not my thing.

00:32:24I used my extra dough to make a little plait

00:32:26because I don't like the connection.

00:32:28I don't want to have that finesse.

00:32:30You're adding some extra bits.

00:32:31So you've elevated it to the next level.

00:32:34Because it's finesse.

00:32:35One day he's going to say, Nelly...

00:32:37You did it.

00:32:38What are we going to make with this?

00:32:39I don't know, I'm thinking about it.

00:32:40What about a nice massage?

00:32:43I got it ready, I just shaved it, leave it.

00:32:46That will never need to prove again.

00:32:48We'll start with 15, we'll probably take 20.

00:32:50I'll do 25 and then see.

00:32:54So I'm just trying to sort the join.

00:32:57Oh, nicely done, Andy.

00:32:59Fingers crossed, Nelly.

00:33:01I'm playing catch up with these guys.

00:33:05I'm just going to have a pee.

00:33:07Yeah, it's proving well.

00:33:08But I think staying there for longer.

00:33:10That proofs so quick, 15 minutes.

00:33:12Yeah, it's got a bit of a spring.

00:33:14It is rising.

00:33:16I'm just going to leave it five more minutes.

00:33:18Really important you proof it enough a second time.

00:33:21Otherwise, it expands too much when it goes in the oven

00:33:25and it can crack when it rises.

00:33:27Right, it's going in.

00:33:28Good luck, plaiting.

00:33:30I'll hold the pops up, Mark.

00:33:31How was the proof, did you check?

00:33:33I just put it in.

00:33:34How much time do we have left?

00:33:36Bakers, you've got half an hour left.

00:33:38I'm going to have to bang that up.

00:33:40This is going to be a big borrow and steal one time.

00:33:43That is springing back rather nicely.

00:33:45So egg wash time.

00:33:47I'm just annoyed with the shape of mine.

00:33:48It's kind of lost the plait there.

00:33:51OK, shove it in.

00:33:52Let's do this.

00:33:54Now we just wait.

00:33:56Peek-a-boo.

00:34:00How is he doing that?

00:34:01Andy, Georgie just said, how's he doing that?

00:34:03Magic man, me, I tell you.

00:34:06Isn't that one?

00:34:08It's proofed very well, though.

00:34:09Yeah, it's considering, babe.

00:34:10Could have been a hell of a lot worse than that.

00:34:13Bakers, you've got 10 minutes left.

00:34:16I think I'm coming out.

00:34:19This looks a mess.

00:34:20And I don't know how crusty they want it on the outside.

00:34:22I just want to give it another little glaze on.

00:34:24Just get a bit of shine.

00:34:24I need to do something to elevate it.

00:34:26It's looking OK, but I'm going to give it a little bit longer.

00:34:31I'd rather it be fully baked.

00:34:32I'd rather it be fully baked than under-baked.

00:34:35It looks all right, but it lost a bit of the definition.

00:34:37Bakers, you've got five minutes left.

00:34:40We are going out.

00:34:42They always say, lift it up and not go on the bottom.

00:34:45This dough should be done.

00:34:47I've no clue what I'm meant to be listening for.

00:34:50Jill, how have you got your egg wash so beautiful?

00:34:53That was precision egg washing, that, mate.

00:34:55You've got a nice wing.

00:34:56Don't touch it.

00:34:57Bakers, you have one minute left.

00:34:59OK, I'm going.

00:35:00It's really moulded into one bit of a wreath as a whole.

00:35:04My plait isn't the best, but it's got a glaze, it's shiny.

00:35:07It's nice rounded, and then it just loses a bit,

00:35:09but to be honest, compared to where I was...

00:35:11Bakers, your time is up.

00:35:15Get off the paper.

00:35:16Please bring your wreaths up and place them behind your photos.

00:35:21I don't know why on earth I thought that was ever right.

00:35:24It's not even round.

00:35:25Mellie's dough is amazing.

00:35:28Thank you, lovely.

00:35:28I would like to say it's tidy.

00:35:30That would make me really happy.

00:35:36It's time to judge the bakers' seven-strand plaited wreaths.

00:35:39Well, I'm impressed.

00:35:40He might not be impressed, but I'm impressed.

00:35:45Paul and Prue are looking for clearly defined plaits,

00:35:47a hole in the centre, a smooth glazed crust

00:35:50and a beautifully even crumb.

00:35:52And they have no idea whose is whose.

00:35:58OK, we start with this one.

00:36:00One of the criteria we're looking for is a hole in the middle,

00:36:03but it's just one big fancy-looking cottage loaf, really.

00:36:06It's got a shine on it, though.

00:36:07Yeah, it's a good colour.

00:36:09It's a bit tight inside.

00:36:11Not proved enough.

00:36:12Yes, but it's baked.

00:36:15This one's not too bad.

00:36:16It's got a good glaze and it has got a hole in the middle.

00:36:19It lost its way a bit here.

00:36:20When you're rolling out these strands,

00:36:22sometimes if they're not even, you get irregular shapes,

00:36:25but that's well baked, actually.

00:36:27Yeah, it's lighter.

00:36:28It's springy, but it's not so resistant.

00:36:32Now, this one's lost its way.

00:36:33There's just no definition in it at all, but the bake's OK.

00:36:37Yeah, I think that's nice bread.

00:36:41Moving on to this, again, it has lost some of the definition

00:36:44and it's a bit soft.

00:36:45And it's a bit pale.

00:36:47It tastes OK, it's just it wasn't proved enough.

00:36:50I don't think it's too bad, this.

00:36:52It's a nice strong colour.

00:36:54It feels lighter, but the plait lost its way a bit.

00:36:57It's a little uneven.

00:37:00Bacon, it's pretty good.

00:37:02It's quite a nice texture, isn't it?

00:37:05OK, moving on to this one.

00:37:06The plaiting's not bad.

00:37:08This is a nice looking loaf.

00:37:09It's nice and soft.

00:37:11It's decent.

00:37:13I like this.

00:37:14Someone's plaited before.

00:37:15It's got a plaited belt.

00:37:17To cover up the join.

00:37:18Yeah.

00:37:18It's a lovely way of doing it.

00:37:20It looks very good.

00:37:21There's definition there as well.

00:37:24I think that's lovely texture.

00:37:28Lovely toasted.

00:37:29Very good bread.

00:37:32Not much of a hole there.

00:37:33Plaiting's not quite long enough, so they've tried to pull it round

00:37:36and then it's blown up.

00:37:37But the definition's there.

00:37:40And the shine.

00:37:41Yes.

00:37:42It's OK.

00:37:44Moving on to this one.

00:37:45Some thin bits and some fat bits.

00:37:47But there is good definition in this.

00:37:51It's quite a nice structure.

00:37:52It's quite open.

00:37:54Nice texture.

00:37:55I think this one is underproved.

00:37:57A good indication of that is the tear there.

00:37:59The bread's trying to force its way up and it's not quite there.

00:38:02So it's split.

00:38:04Not much of a glaze on there.

00:38:05It's quite soft.

00:38:06Needed much longer in the oven.

00:38:08That's not a bad crumb.

00:38:09I think that's delicious.

00:38:10They all taste good actually.

00:38:12OK.

00:38:13The plaited wreaths will now be ranked.

00:38:17From worst to first.

00:38:19In 10th place is this one.

00:38:21That's me.

00:38:21Dylan.

00:38:22It's a little uneven.

00:38:23And underproved.

00:38:24OK.

00:38:25In 9th spot we have this one.

00:38:26John.

00:38:27Great definition.

00:38:28Where's the hole?

00:38:29Didn't stretch it enough.

00:38:31Christiane is 8th.

00:38:32Georgie 7th.

00:38:34Mike 6th.

00:38:35Jill 5th.

00:38:36Hélène is 4th.

00:38:38And Andy is 3rd.

00:38:39In 2nd place we have this one.

00:38:44Samaya, this is a really nice loaf of bread.

00:38:46Good colour.

00:38:47Very good.

00:38:48Thanks.

00:38:48Which means...

00:38:49In 1st place we have this one.

00:38:53Nelly, you've plaited before.

00:38:56The colour, the definition, the plaiting.

00:38:58Very, very good.

00:39:00It's very hard for me to take compliments

00:39:02because all my life I wasn't good enough.

00:39:04And from Paul, the king of bread.

00:39:06Well done, Nelly.

00:39:07Well done, Nelly.

00:39:08Thank you very much.

00:39:09It was the biggest compliment I ever could have.

00:39:11That went worse than I thought.

00:39:12I'm just not consistent, which is annoying

00:39:14because I know with bread normally I'm pretty consistent.

00:39:16I always knew that bread week wasn't going to be my week

00:39:18so I need to be consistent.

00:39:20I need to be consistent.

00:39:21Bread week wasn't going to be my week

00:39:23so I need to pull it out of the bag tomorrow.

00:39:28Just one final challenge before the judges

00:39:30will name Bread Week's star baker

00:39:32and decide who will be leaving the competition.

00:39:36Can we just talk about the new Paul Pat

00:39:38where you nearly get a handshake?

00:39:40Georgie, she was over the moon with it.

00:39:42It's the new thing.

00:39:43It's the thing.

00:39:43The Paul Pat.

00:39:44There's Postman Pat and there's the Paul Pat.

00:39:48They're talking about whether they'd rather get a handshake

00:39:50or a Paul Pat.

00:39:50Or a Pat.

00:39:51Yeah.

00:39:51I was surprised about the standard yesterday.

00:39:53I was really pleasantly surprised.

00:39:55I thought the standard and the signature

00:39:56are some of the best we've seen.

00:39:57Ever.

00:39:58Ever.

00:39:58The gotcha gang flavour inside Dylan's rolls,

00:40:01that was ingenious.

00:40:02But then in the technical he came last.

00:40:04I mean it was very tight in the technical.

00:40:06No one got it perfect.

00:40:07I think Nelly was the closest to it.

00:40:09She did a really good job.

00:40:11Exactly.

00:40:11And that put her ahead.

00:40:13I think John might be feeling a little bit nervous.

00:40:15He was second to last in the technical

00:40:17and he was right down the bottom for me in the signature.

00:40:19Because of the air hole.

00:40:20Usually he does something that saves him.

00:40:23He just has to not come last, right?

00:40:24To stay.

00:40:25You can't have a weak.

00:40:26Weak.

00:40:27And if you do, you could go.

00:40:29And he's one of the stronger bakers.

00:40:30I'm so glad it's not the same for us.

00:40:32Otherwise we'd all be gone.

00:40:38Right, bakers.

00:40:39Time for your bread wheat showstopper challenge.

00:40:42The judges would love you to make a bread cornucopia display.

00:40:47Or a horn of plenty, as it's widely known.

00:40:50Your horn must be beautifully shaped, like Paul's.

00:40:54And have at least two different breads inside.

00:40:57You have a staggering four hours and 30 minutes.

00:41:01On your marks.

00:41:02Get set.

00:41:03B to the A to the K to the E.

00:41:05Bake!

00:41:06Here we go.

00:41:08Traditionally a cornucopia is a horn-shaped basket

00:41:11overflowing with fruits and vegetables.

00:41:13But today the judges are expecting an abundance of breads.

00:41:17Yeah, we've got a massive production line on the go today.

00:41:20Everyone's like, bang, bang, bang.

00:41:21Get these loaves done.

00:41:22Get them proving.

00:41:24To produce their cornucopias,

00:41:26the bakers will need to shape their dough around formers.

00:41:30Calling Mike.

00:41:32Sorry, say that again.

00:41:37Now, this is quite a tricky challenge

00:41:39because they have to make the cornucopia

00:41:41and it has to be fairly big

00:41:43because you've got to think of all those breads

00:41:44they're going to put inside.

00:41:45But what's tricky is the whole bulk of the horn itself

00:41:48needs to be solid

00:41:49because you don't want it to collapse in the oven.

00:41:52Inside the cornucopia,

00:41:53we want at least two other kinds of breads.

00:41:56They can be sweet or savoury.

00:41:58We want something really original and delicious

00:42:01and that shows us their bread-making skills.

00:42:05I need to make sure I don't under-prove it this time

00:42:07after yesterday's comments.

00:42:09We've given the bakers four and a half hours

00:42:10to complete this cornucopia

00:42:12and they're going to need every single minute of that

00:42:14to be able to produce what we want,

00:42:16which is an amazing look, fantastic flavours

00:42:20and a real display of their workmanship.

00:42:24Good morning, Jill.

00:42:24Good morning, Sir Jill.

00:42:26Tell us about your cornucopia.

00:42:28So my cornucopia is a celebration of my Devonshire holidays.

00:42:32Jill's seaside-themed cornucopia

00:42:34will contain all the flavours of her favourite summer holiday.

00:42:37Onion and bacon plaits to represent her bacon butty breakfasts.

00:42:41Beer bread, mini loaves and Devonshire splits

00:42:43filled with strawberries and cream.

00:42:45That's basically my holiday.

00:42:46In a nutshell, bacon, beer and cream cheese.

00:42:49Wow.

00:42:51Where have you been all my life?

00:42:55Andy is also dedicating his bake to a memorable holiday.

00:42:58The missus took me to New York on my 40th birthday.

00:43:02Basically I had a fantastic time,

00:43:03best pizza I ever ate and was like in New York.

00:43:07So them flavours coming into it, it's going to be booming.

00:43:11Andy will be making pizza-style buns,

00:43:13cinnamon pretzels and focaccia muffins,

00:43:15all contained within his brightly painted horn.

00:43:18Do you know what was amazing I think?

00:43:20What?

00:43:21You should pat yourself on the back.

00:43:23You started, Gavin came third in the technical test.

00:43:26I was very impressed by that.

00:43:28Do you know what I'd done there?

00:43:29Just give them all a chance.

00:43:32He's given them a chance.

00:43:34Hello John.

00:43:35Good morning.

00:43:35Hello John.

00:43:36So tell us about your cornucopia.

00:43:38So my horn of plenty is celebrating pride.

00:43:42So the horn is in the pride colours.

00:43:44I love it.

00:43:45Like the pride flag.

00:43:47Filled with lemon and ginger buns and cinnamon raisin bagels,

00:43:50John is hoping to do himself proud today with his rainbow cornucopia.

00:43:55That's a very nice shape of a cornucopia, isn't it?

00:43:57Yeah.

00:43:58I'm looking around and people have got very big horns compared to mine.

00:44:02It's not about the size, it's about what you do with it.

00:44:05Absolutely, I've never had a problem before.

00:44:10Whilst John is hoping pride doesn't come before a fall.

00:44:14Paul likes our flavours, he thinks the idea is great.

00:44:17So it's just about executing it.

00:44:18Samaya is hoping some very special recipes will stand her in good stead.

00:44:22So my cornucopia is inspired by just recipes

00:44:27passed down from like friends and family and stuff.

00:44:30It's a bit uncreative.

00:44:31What are you grateful for?

00:44:32Friends and family.

00:44:34Samaya will be serving up cinnamon and star anise Mexican concha bread

00:44:39and a Middle Eastern fatayer bread filled with feta, dill and parsley.

00:44:43All contained within an intricately decorated spiced cornucopia.

00:44:47So this is my cornucopia dough and it's flavoured with sumac and paprika, cayenne.

00:44:53I'm wrapping this flat sheet of dough around it.

00:44:56The whole thing?

00:44:56Yeah and then I'm going to make a lattice and cut it into strips.

00:44:59Okay, that sounds interesting.

00:45:01Okay.

00:45:02Well done darling, good luck.

00:45:03Good luck, thank you.

00:45:05Using formers will ensure the colossal cornucopias hold their shape in the oven.

00:45:10I think I'm going to roll it up.

00:45:11I think that's the best course of action.

00:45:13I am wrapping my cornucopia like a mummy.

00:45:16However they decide to approach the design and construction.

00:45:20I also don't have braids or anything.

00:45:22I've just been doing black and white strokes.

00:45:24Every join must be robust if the bakers are to avoid collapse.

00:45:28So you can see at the bottom I've got like the gaps are too big.

00:45:31I just need to bring them together a little bit more.

00:45:33Definitely hoping that the horn holds its shape.

00:45:35The whole horn is going to be plaited and that's all my decoration.

00:45:38I love plaiting dough.

00:45:40I learned taking my sister to pony clubs and plaiting the tail of her pony.

00:45:45Mike's plaited horn will be filled with herbed olive and cheddar twists.

00:45:48Cheese, tomato, basil and bacon twists and rosemary fougasse.

00:45:52Why did I choose to plait?

00:45:54Especially after we had plaiting technically.

00:45:56Plaiting yesterday, did you see how fast Paul was plaiting?

00:45:58Oh my god, watching him handle dough is...

00:46:02Quite a treat.

00:46:04That's what this show is all about.

00:46:05You just want to see Paul Hollywood in gold wrestling pants handling dough.

00:46:13The horn itself is quite a basic dough recipe with rosemary.

00:46:17That's massive.

00:46:19It's a showstopper.

00:46:20It certainly is.

00:46:22Georgie's super-sized cornucopia will be filled with pumpkin and pecan buns,

00:46:26chocolate and hazelnut babka, tahini swells and decorated with autumnal leaves and mice.

00:46:32So have you got mice in your house?

00:46:34There's mice in the garden and there's rats in the roof.

00:46:37I love it, love it.

00:46:38Because we're in the countryside, you just can't get rid of them.

00:46:40There's just no way.

00:46:41So it's just pointless.

00:46:42So you might as well just embrace them.

00:46:44Just my little friends.

00:46:45I love animals.

00:46:46Georgie isn't the only baker paying tribute to her furry friends.

00:46:50Hello, you've made Tim Burton's horn.

00:46:53Yeah.

00:46:54Love it.

00:46:54Well, it's meant to be a cat tail.

00:46:56Have you got a cat?

00:46:57I've got two cats, yeah.

00:46:58Have you?

00:46:59Yeah, two cats, one dog.

00:47:01She's new.

00:47:02I didn't really want her, to be honest.

00:47:04It sounds harsh.

00:47:05She might be watching it.

00:47:09Yeah, now that you have her, I really like her.

00:47:11Wait, what did you say?

00:47:15Inside the belly of Dylan's cat cornucopia will sit amaretto creme brulee doughnuts,

00:47:20maple bacon, cinnamon knots and a country loaf, accompanied by whipped bone marrow.

00:47:25I'm going to tell you a secret, though.

00:47:26While you're on tour, said your signature was ingenious.

00:47:29Really?

00:47:30Just saying.

00:47:31Oh, that's quite cool.

00:47:32Yeah, thought I'd give you that little boost.

00:47:33Good luck.

00:47:34Cheers, Nom.

00:47:36As the super-sized showstoppers hit the ovens.

00:47:39Please fit.

00:47:40Let's just hope it doesn't melt off.

00:47:43The baker's attention can now turn to the bounty of breads that will fill their horns.

00:47:48I've got, like, so many bakes to go now.

00:47:50Really, I've got to push on.

00:47:52So, the bacon going into the onion bread now.

00:47:54So, this is just my cinnamon bagel dough.

00:47:56Smells delicious.

00:47:58These are little pumpkins.

00:48:00While I am finishing off these, I'm starting off the next dough.

00:48:04This is the poppy seed one with sugar, orange and a little bit butter I'm going to put now.

00:48:10That's a lot of poppy seeds.

00:48:11Yes, and you're going to love it, hopefully.

00:48:14Nelly's hoping to build on her bread week success with a potato and onion bread horn,

00:48:19which will be overflowing with her poppy seed and orange samosas,

00:48:22walnut wreaths and sweet cream cheese buns.

00:48:25How did it feel to come first in the technical?

00:48:28You cried, didn't you?

00:48:29Yeah.

00:48:29Did you cry quite a lot?

00:48:31No.

00:48:31I won't cry, but tomorrow I'll go to a cave and scream for an hour and a half

00:48:36until all the bats fly out of the cave.

00:48:38And then when you see the bats in the sky, it'll form your name, Nelly, number one.

00:48:43And what do you think about that?

00:48:44You've got one in your hair, actually.

00:48:46Good luck.

00:48:49Eileen, good morning.

00:48:50Good morning.

00:48:51How are you?

00:48:52Good.

00:48:53Right, tell us all about your cornucopia.

00:48:55So the sort of theme for mine is all about family and coming together.

00:48:58So each of the buns and the cornucopia itself will be sort of braided.

00:49:02So all of it is about togetherness.

00:49:05Eileen's plaited cornucopia will be filled with feta, parsley and harissa wreaths,

00:49:09jalapeno and sun-dried tomato babka and a halloumi, coriander and olive knotted bun.

00:49:15Do you eat bread with halloumi quite a bit?

00:49:17Yeah.

00:49:17Do you ever try it at home again?

00:49:19Just do halloumi.

00:49:20Yeah.

00:49:20And dried mint.

00:49:22Should I have done that today?

00:49:24I'm not saying you should have done that today,

00:49:25but say next time you try it, try it.

00:49:27It's delicious.

00:49:28Okay.

00:49:28It's really good.

00:49:31He's kind of giving me a bit of an idea.

00:49:34Oh, maybe I could add a little tiny bit of mint to that.

00:49:39Christian, good morning.

00:49:40Hello.

00:49:40Good morning.

00:49:41Good morning.

00:49:42Right, Christian, tell us all about your cornucopia.

00:49:44What are you doing?

00:49:45So this is my orchid bun.

00:49:46I've themed it around like one of my favourite like things to do on like a spring afternoon,

00:49:51which is go into like the British countryside, go and look at the wildflowers.

00:49:55Christian's floral themed cornucopia will be filled with garlic and stilton bread orchids

00:50:00and rose-shaped sweet buns filled with strawberry and cardamom jam.

00:50:04I like the idea of the flavours.

00:50:05It's about how it's going to look as well.

00:50:07So it's all about the decoration, but sounds good.

00:50:09Sound confident?

00:50:10Well, I'm good.

00:50:13We'll see.

00:50:13Good luck.

00:50:14Thank you very much.

00:50:15Thank you, guys.

00:50:16Bakers, you are halfway through.

00:50:23Two hours and 15 minutes left.

00:50:28With the cornucopias taking up all the oven space.

00:50:32Looking good.

00:50:33I'm happy.

00:50:34The bakers need to ensure their other breads are prepped and ready to hit the oven

00:50:38as soon as the cornucopias come out.

00:50:40Right, I really need to crack on here now.

00:50:42So this is the concha topping, which is basically like a sweet biscuit.

00:50:46And then when it bakes, it should like melt and crack.

00:50:50But there's a problem with John's bagels.

00:50:53They don't normally sink.

00:50:54Normally they float pretty well.

00:50:57I make bagels all the time and they've never sunk ever.

00:51:02Hello, darling.

00:51:02I'm not having a good day.

00:51:04My bagels aren't rising.

00:51:06So I make bagels all the time.

00:51:08Absolutely cry for you because you don't, you just, you smash it.

00:51:12I know.

00:51:12What do you think? It's just this bread.

00:51:13I think it's just this week.

00:51:15Please don't get upset.

00:51:15Don't make me cry.

00:51:16Don't get upset, please.

00:51:18Don't get upset, babe.

00:51:21Don't get upset.

00:51:23It's all right.

00:51:24It's just bread.

00:51:26It's just bread.

00:51:27Yeah, thanks.

00:51:28I just want to hug you.

00:51:29Can I just have a minute?

00:51:30Yeah.

00:51:31Oh, John.

00:51:34Oh, that breaks my heart now.

00:51:43Can I just say something?

00:51:44Come here.

00:51:45When I did Strictly, it was a dance-off and I knew I was going.

00:51:49I knew, it was in my heart I was going.

00:51:51But Ali Ash looked at me and went, she can still fall over.

00:51:57So I'm looking at you now and going, someone could still burn it.

00:52:01Go and hold your head up high.

00:52:02I am.

00:52:03Babe, enjoy yourself.

00:52:04Have a laugh and someone could still fall over.

00:52:07No.

00:52:08It's come off.

00:52:11It's the first time it's done it.

00:52:12I've done it four times.

00:52:13Never had a problem with it.

00:52:20How long's left?

00:52:21How long have we got to persevere this for?

00:52:23It's quite brief.

00:52:24Bakers, you've got one hour left.

00:52:27As the horns come out, it's the moment of truth for the bakers.

00:52:30Yeah, happy with that.

00:52:32Back on track.

00:52:33Now, squeeze it in.

00:52:34Squeeze it in.

00:52:35Squeeze it in.

00:52:36Squeeze it in.

00:52:37Squeeze it in.

00:52:38The bagels have smushed a little bit, but you're in the hands of the baking gods for those.

00:52:43And whilst most have survived the oven unscathed...

00:52:47Yeah, I'm happy with it.

00:52:48Now I just need to let it cool a bit.

00:52:50...Andy's has structural issues.

00:52:52Oh, shoot.

00:52:55What a deal that's happened in Zeeland.

00:52:58With at least two different breads needed to fill their cornucopias...

00:53:02They are not going to rise properly.

00:53:04...The bakers now face a race against time to prepare their bounty.

00:53:08So they're going in for 10 minutes, and I'm moving on to the babkas next.

00:53:11Okay, right.

00:53:14So this is a lemon and ginger buns.

00:53:15My hand is normally pretty steady, but today could be all over the place.

00:53:20Bit like the day.

00:53:24I'm doing amaretto, like, creme brulee doughnuts.

00:53:27So they're going to have like a crispy caramel on top.

00:53:29Is it really hot, that?

00:53:30Well, that is probably about 150 degrees Celsius.

00:53:33Should I keep my distance?

00:53:35This is all I've got, Dylan.

00:53:36This is all I've got.

00:53:39These cheek bags, there's this ghost.

00:53:41I've got nothing.

00:53:44Bakers, you have 15 minutes left.

00:53:48Make my way up.

00:53:50Oh, tahini, out.

00:53:53Fewer than knots broken, which is a bit annoying.

00:53:56Are you ready to see these terrible bagels?

00:53:58Oh, my God.

00:53:59They're just a disaster.

00:54:01They're a bit uneven, but I know they're going to taste fine.

00:54:06Dunking the pretzels in cinnamon and sugar.

00:54:10Yeah, that's whipped bone marrow.

00:54:11Oh, that looks so good, doesn't it?

00:54:13Yeah, it is meaty butter.

00:54:15I'm going to fill all the pumpkins with the creme pat.

00:54:19That's the lemon and ginger syrup, just to give it a glaze.

00:54:23This is my orchid bun.

00:54:25Just got to chill out, man.

00:54:27Chill out, it'll all be all right on night.

00:54:29These are my little dinosaur spikes for the Jurassic coastline.

00:54:34Bakers, you have five minutes left.

00:54:36I'm just painting some bronze onto some of the leaves.

00:54:39Everything's out of the oven, which is good.

00:54:43Now I just need to start putting stuff in.

00:54:53I'd love to just shove them in the bean rather than at the back.

00:54:56Tissue, tissue, tissues.

00:54:59OK, bakers, your time is up.

00:55:02Thank God.

00:55:03Please step away from your base.

00:55:06Well done, everyone.

00:55:10It's all right, it's all right.

00:55:12It's not awful.

00:55:20It's judgment time for the bakers' cornucopias.

00:55:24Nellie, would you like to bring up your showstopper, please?

00:55:27Yes.

00:55:33Well, straight off, I think the cornucopia is amazing.

00:55:36The detail on there is incredible.

00:55:37And you've got a continuity in colour as well.

00:55:40I think they look great.

00:55:42Yeah, it looks lovely.

00:55:43Let's have a look at one of these.

00:55:45Yeah, that's a poppy seed orange feeling.

00:55:48My God, that is such a...

00:55:50It's definitely poppy seed, isn't it?

00:55:52That's delicious.

00:55:53I think it's delicious.

00:55:53The bread texture complements that so well as well,

00:55:56and that's the key thing for me.

00:55:58It's nice and soft.

00:56:00This is my favourite.

00:56:01This is sweet cheese with cinnamon and lemon,

00:56:04and on top is walnuts and butter crumble.

00:56:09I like that.

00:56:10The zest lifts it.

00:56:11That is very good.

00:56:12I might take a little bit of this.

00:56:14Yeah, this is a savoury one.

00:56:16Yeah, onion and potato.

00:56:21Spectacular.

00:56:22I think you've done a really good job, Nellie.

00:56:28I love the cornucopia.

00:56:29It's a classic shape, and it's so big,

00:56:31and the colour is amazing,

00:56:33and I love what's pouring out the inside as well.

00:56:36Just fantastic.

00:56:37Let's try...

00:56:39This is the hazelnut.

00:56:40Hazelnut and chocolate, yeah.

00:56:45I love that.

00:56:46It goes nice and soft.

00:56:48It's really sweet and chocolatey.

00:56:50It's luxurious, isn't it?

00:56:51Great job with that.

00:56:52Let's have a look at one of these.

00:56:54I've got pumpkin rolls filled with a creme pate.

00:56:58The spice levels in the pumpkin are perfect.

00:57:02It needed more proving,

00:57:03and that would have opened it up.

00:57:05It's a bit stodgy inside.

00:57:06Yeah.

00:57:07But the flavour is beautiful.

00:57:09Great ideas, and well executed.

00:57:12Well done, Georgie.

00:57:14I love the cornucopia.

00:57:16It's a real treat on the eyes, isn't it?

00:57:18Let's try the kalamata first, shall we?

00:57:24That is lovely.

00:57:25That's a good amount of olives in there,

00:57:27and it comes through nice and sharp.

00:57:28And then lastly, I've got fougasse with rosemary from my garden.

00:57:32Rosemary level is perfect.

00:57:34The shape is very good.

00:57:36The texture is not good.

00:57:38OK.

00:57:38For a fougasse.

00:57:39But I do like the flavour.

00:57:43I love the bread's pouring out.

00:57:44It looks very good.

00:57:45Let's have a look at one of these.

00:57:47They're filled with coriander, spring onion,

00:57:49touch of mint, halloumi, and kalamata olives.

00:57:53That's delicious.

00:57:53This is the tomato?

00:57:55Yes.

00:57:56It's tomato and jalapeno.

00:57:57Tomato and jalapeno.

00:57:58That's delicious.

00:57:59It's got a nice kick to it as well.

00:58:01I think you've done really well, Ilyan.

00:58:04I think you've done a really nice job there.

00:58:07It's all neat as a pin.

00:58:08But let's see what they taste like.

00:58:09Shall we start with this one?

00:58:10This is what, sorry?

00:58:11Onion and bacon.

00:58:13I like that.

00:58:13It's quite mild flavoured, but it's delicious.

00:58:16Great flavour.

00:58:17More proven needed.

00:58:18OK.

00:58:19So this is the fougasse.

00:58:21More proven needed.

00:58:22OK.

00:58:23So this is my Devonshire splits with strawberry jam and cream.

00:58:26That is going to be delicious.

00:58:29That's a nice Devonshire split.

00:58:32Very good.

00:58:32I think you kept it pretty safe.

00:58:34OK.

00:58:35But it's worked, though.

00:58:36That's the thing.

00:58:36Everything you said has happened.

00:58:38It's all done.

00:58:43I think the little rose flowers look good.

00:58:46I worry a little bit about these.

00:58:49I don't know what that is.

00:58:51It's an orchid.

00:58:53That's not an orchid.

00:58:54I know what an orchid looks like, and that's not an orchid.

00:58:59So it's caramelised garlic and Stilton.

00:59:06Where's the Stilton?

00:59:08It sort of disappeared altogether.

00:59:10There's nothing there.

00:59:11Let's try this.

00:59:11The other buns are that sugar bread,

00:59:14and then it's got a strawberry and cardamom jam.

00:59:17It's delicious, but that's because it's mostly filling, no dough.

00:59:21I really like the flavour, actually.

00:59:23OK.

00:59:24I really like it.

00:59:27I think it looks spectacular.

00:59:29I love the colours.

00:59:31So these are the conchas, which is flavoured with cinnamon and star anise.

00:59:39It's a bit boring.

00:59:41It needs a lot more going on in that.

00:59:44Right.

00:59:44So the cornucopia is a spiced white dough with paprika,

00:59:49cayenne, rosemary, and then a garlic butter on top.

00:59:53Wow.

00:59:53Paprika's worked in that, hasn't it?

00:59:55I like that.

00:59:56That's really nice.

00:59:57Why did you bring that?

00:59:58Wow.

00:59:59That's great.

01:00:05I hope it tastes as good as it looks.

01:00:09It's exquisite.

01:00:10It's really neatly done.

01:00:12The doughnuts, they have a amaretto creme pat and like a sugar coating on top.

01:00:19Nothing like any doughnut I've ever had.

01:00:21It's lovely.

01:00:23Very good.

01:00:24I love the knot.

01:00:25It looks like something special.

01:00:27It looks expensive.

01:00:28Yeah.

01:00:31Yeah, it's quite indulgent, isn't it?

01:00:33Oh, it's lovely.

01:00:34It's moist, soft.

01:00:35You've got great cinnamon layers in there.

01:00:37That's really nice.

01:00:37I like that.

01:00:42OK, let's look at this.

01:00:44And then we dip it in that.

01:00:46Yeah.

01:00:46Nice.

01:00:47I've never heard of whipping bone marrow.

01:00:50And I love bone marrow.

01:00:57Very well done.

01:00:57That's a lovely little loaf.

01:00:59That crispiness has just rised.

01:01:02It smells lovely as well.

01:01:03Very clever.

01:01:05You're a decent bread baker, aren't you, Dylan?

01:01:07Cheers.

01:01:08Sure are.

01:01:11I think the cornucopia could have been a bit bigger.

01:01:14There's no possibility that any of those things could have got in there

01:01:17to spill out in that generous way.

01:01:19The pretzels are not what I would think of as a pretzel.

01:01:21They need to be much thinner, and the shaping needs to be much sharper.

01:01:25But you've managed to achieve probably a cinnamon bun.

01:01:27If you say, that's a cinnamon bun.

01:01:29It's a cinnamon bun.

01:01:30Right, OK.

01:01:33We've got a pizza, which is a Detroit-style pizza.

01:01:38Once you go past the filling and you hit the bread, it's a bit bland.

01:01:41Right.

01:01:42I would have had that half that thickness.

01:01:44Oh, right, OK.

01:01:45Yeah.

01:01:46Then you've got a focaccia with rosemary and olives.

01:01:52It's not a focaccia, is it?

01:01:54No.

01:01:55Andy, I don't have too much of a problem with the bread.

01:01:57I think they're all acceptable.

01:01:59But the problem is they're called pizza and focaccia.

01:02:03Yes, of course.

01:02:03So you've got something in your head.

01:02:05However, the cinnamon roll is delicious.

01:02:08Really unusual.

01:02:09I really like that.

01:02:09Yeah.

01:02:10Pretzel, it isn't.

01:02:11No.

01:02:12But cinnamon bun, it is.

01:02:14It's delicious.

01:02:18Well, it looks fantastic.

01:02:20Thanks.

01:02:20I love the shine.

01:02:21Love the color.

01:02:23The colored buns look a bit boring.

01:02:25Yeah.

01:02:25And as for the bagel.

01:02:27They sunk in the water.

01:02:28Sounds like you're over-proofing them.

01:02:30OK.

01:02:30So we're not going to do that.

01:02:31We're not going to do that.

01:02:32Sounds like you're over-proofing them.

01:02:34OK.

01:02:34So when they hit the hot water, it forces it, and then it drops.

01:02:37Yeah.

01:02:37So by the time you get them in the oven, they're flat.

01:02:39Yeah.

01:02:41This is a lemon and ginger bun.

01:02:44Quite tight.

01:02:44Yeah.

01:02:46There's not enough lemon in there.

01:02:47Yeah.

01:02:48A lot more proving.

01:02:49And a more interesting shape would have been nice.

01:02:52Yeah, no, absolutely.

01:02:53So I wouldn't even bother.

01:02:57Use it as a Frisbee.

01:02:59You can't eat that.

01:03:00Overall, I think you've made an impressive centerpiece.

01:03:05Pity about the bagels.

01:03:06Yeah, I totally agree.

01:03:07It went as to be expected.

01:03:10I was happy with how it looked.

01:03:12But I knew coming into today, it wasn't going to be my day.

01:03:16One person's got to go home.

01:03:17I just don't be home, mate.

01:03:18That's it, really.

01:03:19And to be totally honest, I love everyone in there.

01:03:22But at the end of the day, I'm here for me.

01:03:24And just, I've done enough.

01:03:26It went way better than I thought it would, to be honest.

01:03:28So that was nice.

01:03:30Well done, guys.

01:03:31When Paul said I was a decent little bread baker, that is wicked.

01:03:35That's really nice, yeah.

01:03:38Wow, what a week.

01:03:39I think over the three challenges, as a bread week, one of the best.

01:03:42This lot are just very talented bakers.

01:03:45John and Andy both struggled during the showstopper.

01:03:50Both of them knew that they'd made mistakes.

01:03:53Andy's focaccia just wasn't open enough to be a proper focaccia.

01:03:57And there wasn't enough oil in it.

01:03:58It wasn't oily enough.

01:03:59And there wasn't enough flavor in there, really.

01:04:01John, those buns of his were a bit feeble in flavor.

01:04:05Just a round roll with some colors on.

01:04:07And it just, you could have done so much more with that.

01:04:11So who's vying for the top spot at the moment there?

01:04:14Nellie.

01:04:15Nellie, for sure.

01:04:15Yeah.

01:04:16Nellie's on a different level.

01:04:17Nellie did a great job.

01:04:18I thought her design of flavors were spectacular.

01:04:20And Georgie is in and around that as well.

01:04:22So they could be star bakers.

01:04:23Yeah.

01:04:23And if you're going to throw her hat in the ring for star baker,

01:04:26which I think you can,

01:04:28I'm going to throw Dylan's in there as well.

01:04:29Because Dylan's showstopper was so elegant.

01:04:33Does he remind you of yourself?

01:04:35Was you making a roll like that at 20?

01:04:36No, I was not.

01:04:37Was you not?

01:04:38No.

01:04:38At what age did you get to a roll like that?

01:04:4056.

01:04:45I'd say you've still got that to come.

01:04:47Well done, bakers, for getting through bread week

01:04:49under the scrutiny of Mr. Poor Hollywood.

01:04:52You did so, so well.

01:04:54I'm really excited because I get the good news

01:04:56of announcing this week's star baker.

01:05:00This week's star baker is...

01:05:07...Nellie.

01:05:08Nellie.

01:05:09Nellie.

01:05:10Nellie.

01:05:11Nellie.

01:05:12Nellie.

01:05:13Nellie.

01:05:14Nellie.

01:05:15Nellie.

01:05:16Dylan!

01:05:22Amazing.

01:05:24That means I've got the horrible news of announcing

01:05:27which one of you will be leaving us.

01:05:29And the person who is leaving us this week is...

01:05:38...John.

01:05:39It's fine.

01:05:40It was expected.

01:05:43It's just a bad week this week.

01:05:46All right.

01:05:47Thank you so much.

01:05:48It wasn't your week.

01:05:49No, it just really wasn't.

01:05:50It's just how it is.

01:05:51I've just had a bad week.

01:05:52And because everyone is so talented,

01:05:55you dropped the ball.

01:05:57Then it's your time to go.

01:06:00Yeah, literally to be the first star baker of this season.

01:06:03Then I had a really good week last week as well.

01:06:06So you know what?

01:06:08The tears are tears of pride.

01:06:12Yeah.

01:06:13Well done, Dylan.

01:06:16More of that would be good.

01:06:19When they said it, the first thing that went through my head was like,

01:06:21I can't believe I'm here.

01:06:23Like, it's just crazy.

01:06:24I'm really happy I won it on Bread Week

01:06:26just because I really like bread.

01:06:27And also just because of Paul.

01:06:29He really knows bread.

01:06:30He's amazed me, actually.

01:06:31I think the standard that he took it to

01:06:34in the last couple of days has been exceptional.

01:06:36Well done, mate.

01:06:38Bread Week's been amazing.

01:06:39It's been certainly the best Bread Week I've been involved with.

01:06:42I will remember this week in particular for a long time.

01:06:45Don't know what all the panic was about, really.

01:06:49Flipping out.

01:06:51Brush myself down there, sort my life out

01:06:53and get on to Caramel Week.

01:06:57Week four.

01:06:58Who would have thought?

01:06:59Next time...

01:07:02Caramel Week.

01:07:03I love the sound of this.

01:07:05Seize the bakers in a Sticky Biscuit Signature.

01:07:07Just can't get them out.

01:07:08Take on a Tarte Tatin Technical.

01:07:10How many Tata Tatas are there in Tarte Tatin?

01:07:13And produce a Caramel Mousse Cake in the Showstopper.

01:07:17Who will smash the challenges?

01:07:21And who will be going home sweet home?

01:07:24It is truly, truly horrible, that flavour.

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