The Great British Bake Off (2010) s10e03 Episode Script
Bread Week
I like to think I bring something unique - I tell jokes, wear one-off fashion pieces.
Morning, Noel.
Hang on, Mum.
I'll have to put you on hold.
Are you wearing the same shirt as me? Morning, Prue.
Hi, guys.
You're both wearing the sa At least Paul's still my friend.
Oh, my Lord.
Actually that looks good in green.
Should we start the show? PAUL, PRUE and SANDI: Welcome to The Great British Bake Off.
I usually do that! Last time I love eating biscuits.
I'm not sure about making them.
.
.
it was biscuit week.
He looks like a sheep.
Alice's macaroon masterpiece I think that's a fine piece of work.
.
.
ensured she took Star Baker.
But when it came to Jamie Oh, what a dog's dinner that is.
Nah.
.
.
the judges didn't like the way his cookies crumbled.
It's pretty sickly.
And at the end of the day Jamie.
.
.
he went home.
Now it's bread week.
Paul will definitely prod it and say under-proved, over-cooked, over-baked.
Bad.
And the judges are upping the ante Ah! .
.
with a signature designed to be torn apart.
Do a bit of tearing and sharing, Paul.
A technical sliced into chunks.
Let's just hope they're soft and cooked.
And an arty Show Stopper I don't want to take this step.
It's too nerve-racking.
.
.
that demands creativity.
Don't overthink it.
.
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as it's slashed to pieces.
I'm trying not to rush too much and completely mess up my design.
Pressure! This is the most sick I've felt.
Be calm.
It's fine, it's just bread.
Oh, I feel mixed about bread week.
Ah! Bread! I feel like that painting with the scream mask - I'm, like, no! If someone says, "What's your favourite food?" I'll go, "Bread.
" But I don't actually bake it that often.
Not particularly confident on bread.
I've got a bit of bread dread.
This week I want to show what I can do, prove myself - bread pun.
I've learnt to make bread in the past sort of week or two.
You can learn a lot in four days, I've discovered.
Morning, bakers.
Welcome to bread week and your signature challenge.
Now you probably don't know this but, uh, bread's quite a big deal for Paul.
What Paul doesn't know about bread can be written on a tiny crouton.
Yeah, I don't think he'd ever deface a crouton.
No.
No, it's like a religion to him so, you know, no pressure.
Now for your signature challenge, the judges would like you to make a filled tear-and-share loaf.
Your loaf can be sweet or savoury but it must be made with yeasted bread dough and then shaped and baked as one loaf ready to be torn apart by the judges.
The flavours and the fillings are entirely up to you and you have three hours.
On your marks Get set.
Bake.
Oh, this is the most sick I've felt.
Bread, bread.
Right, OK, bread.
Need to be on it, I just need to kind of really breathe.
Tear and share - it's not as simple as you think.
It's got to be a big tear and share.
It has to be a yeasted dough and it has to be filled with something delicious.
I think if the bakers keep it simple - simple flavours and a good base dough - they'll do really well.
Make it any more complicated, they're probably going to struggle.
This is charcoal, which is a nightmare cos it goes on everything and I don't want to get it on my jumper.
If this gets on my clothes, I'll be very unhappy.
That is not bad.
That is a work of art.
When not slicing up humungous home-made cakes for dad Simon, Henry can be found wielding another set of blades in the local park.
Today he's getting adventurous with a chicken and pesto tear and share in the form of a striking chequerboard of black and white brioche-style bread.
Have you tried this out with your student friends? I've tried it with my parents.
Yeah, they said it was all right.
Oh, "all right"? My mum's quite a harsh critic.
LAUGHTER Nice to meet you, mate.
This is the only time that's happening.
We need a photograph of that.
Yeah.
Ooh, get a still of that, please do.
But he's got competition when it comes to packing powerful flavours into the first prove.
It's looking OK at the minute.
I'm just going to add my seaweed.
Seaweed from Pembrokeshire.
My tear and share is called Noson Caws which is cheese night in Welsh.
I just like cheese so I've gone with that sort of flavour.
Born and raised in Cymru, highly accomplished baker Michelle's primary passions are Welsh cheese and Welsh rugby.
Oh! He dropped it.
Opting for the cheesy, cheesy tastes of home, Michelle's tear and share will have two different breads baked around two different Welsh cheeses.
One's an Angiddy and one's a Golden Cenarth so they're from quite close to me.
I'm going down the Welsh theme again.
You're not Welsh by any chance, are you? Having travelled all over the globe, Michael's taking his inspiration from a little further afield.
It's based on flavours from Kerala down in the south of India and it's completely invented, which makes me a bit nervous.
OK, so, steady pace.
When at home in Warwickshire, Michael's day job as a fitness instructor helps him burn off any exotic bread calories.
His decorative red and white Keralan star bread will be flavoured with coconut and what's rapidly becoming his trademark - a kick of chilli.
Michael, are you going to go a little easier on the chilli? I've taken out one of the chilies in the filling.
Do you remember his gingerbread? Yeah.
But today the judges have got chilli on all sides.
I'm making a brioche dough-style chilli and manchego tear and share, so gone very Spanish.
Want a biscuit? When animal lover and vet Rosie isn't tending to her pets, she can be found sticking surgical equipment from work into her bakes.
In addition to spicy red chilies, her manchego tear and share will be filled with Mediterranean vegetables in a tangy balsamic reduction.
Can you tell us a bit about your dough? That's very wet.
It's a brioche-style dough.
I'm calling it a style because I have to add more flour.
But it still comes up with quite a light sort of very buttery structure.
I tried it with some other doughs, it just wasn't as nice.
It'll be interesting to see what the texture's going to be like.
Oh, dear.
I'm kneading the dough now so I'm trying to build up gluten.
That sounds legit, doesn't it? So that's what I'm doing now.
I need to calm down, that's what I need to do.
I KNEAD to calm down.
Yeah.
I just want baked bread, that's all I want.
Come on.
Can you juggle? Yeah.
Oh, this is a challenge, isn't it? Oh, you can.
Course I can.
You have to be able to if you're a comedian.
Round about ten minutes you knead it for.
This is a focaccia representing my family heritage from Italy.
Grazie, grazie.
Phil's ancestors How close do you want to be? .
.
eventually settled in Essex, where he's lived all his life and now raises two daughters with wife Angela.
Phil's focaccia tear and share will be packed with garlic, herbs, cheese and smoked pancetta.
I'm a sweet guy.
I do like a bit of cake, but I could walk past a sweet counter straight to the savoury section.
Going in to prove.
I'm going to prove for about an hour.
During the prove, the live yeast ferments away, creating gas that causes the dough to rise.
Prove number one, hopefully double in size.
But overdo it and it will collapse in on itself.
Start.
I'm on time as well.
This is amazing, this has never happened.
Once it's risen I can put the filling in, which I'm going to make now.
It'll be pesto time next.
These are just olives going in with pesto.
We've got a nice pesto corner going on over here.
It's lovely.
He'll do it better as well.
When Steph isn't pounding the treadmill in trainers, she's selling them in just one of her three part-time jobs.
You OK there? Steph's star-shaped Parmesan, sundried tomato and pesto tear and share will be packed with zesty ingredients - including her own very special basil sauce.
To be honest, there's an element of me that thought it was a bit of a faff but it does taste better than shop-bought pesto.
Staying with Italy, we move from Genovese pesto to a Neapolitan classic.
For the filings with, like, the pepper and the onion in the filling, it's almost like pizza-ish but that is I could eat pizza five days a week.
Mum-of-two Priya lives in Leicester and regularly bakes for large extended family get-togethers.
Her flower-shaped smokey jalapeno tear and share will be packed with spicy cheese flavours and the titular Mexican chilies.
How much jalapeno? When I first made it, my dad was loving it, he thought it was really great, but my dad eats chilies on the side of a curry so as I've moved away from my parents, I've had less and less spice in my food.
So I've cut the jalapeno down a little bit.
Yet another baker treading a fine line with spice is Amelia.
Got harissa paste, chorizo, peppers, onions, a bit of garlic.
It's got a bit of a kick, but it's really tasty.
When she's not using spicy Spanish pork, proud Yorkshire lass Amelia Can we touch them? .
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loves to source local produce for her bakes.
Oh, they're so cute.
Her brunch tear and share will be laden with punchy flavours, spices and harissa.
Are you scared of bread week? Yeah, like You know Paul's going to come in hard.
I mean, bread's his thing.
He's part bread.
Have you seen his chest? No.
His torso - it's just like a baguette.
I often just reach in and pull a tuft out and then just chow down.
Right, how long have we got left? Bakers, you are halfway through, halfway through.
I think it's nearly ready.
The bakers must juggle proving versus baking time.
But if the first prove hasn't done its job, their loaves will be too small and uneven.
Yeah, it's got a bit of aeration.
It'll be all right.
Be all right.
Be all right, she says.
Oh! It's got quite big, hasn't it? That's just about the right size for me, yeah.
Definitely doubled in size, so happy with that.
I'm going to roll it into a rectangle and then fill it and roll it.
The problem with the filling, you don't want it to be wet because if it's wet it'll just make the dough soggy and then Paul will definitely prod it and say under-proved, over-cooked, over-baked, under-proved, over-kneaded, wet, bad.
Chicken's looking good.
If all else fails, I'm just going to give them the filling in a bowl.
I've put the manchego cheese in and now I'm just adding my caramelised peppers and onions.
Cheese gone in, pancetta's gone in.
Okey-doke.
This is my cheese, my pancetta, my onion.
And then I'm going to top it with walnuts and then roll her up.
Actually, this is kind of like a pizza.
Obviously not mozzarella, but still.
What's wrong with a pizza? Who doesn't like pizza? But not all the bakers are making savoury tear and shares.
It's kind of baklava flavour.
Baklava? Yes.
I think it originates from Turkey.
Don't quote me on that.
You're a geography teacher, darling, I think which country it comes from is probably quite important.
Alice herself comes from Essex and both her parents are dentists.
So teenager rebellion for her took the form of a sweet tooth.
You think Paul and Prue would approve? Mm.
Alice's baklava-inspired tear and share ring will be flavoured with honey, orange blossom, spices and nuts.
My problem with baklava generally is that it is so sweet, but perhaps with bread dough Hmm.
.
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it would tone down some of that.
Yeah.
I've just got such a sweet tooth.
She's not the only baker trying to seduce the judges with sugar.
I'm making cinnamon rolls.
I love cinnamon rolls, absolutely love them.
And I'm doing it quite simple, really.
The issue then is it has to be perfect, I think.
When he's not knocking up bread and cakes, super creative David likes to make inedible items he has to bake.
It's a bit wonky, actually.
His cinnamon tear and share will be made of twisted bread rosettes and topped with vanilla buttercream.
So it's quite classic.
Hang on, where'd you say buttercream's classic? On top of a cinnamon roll.
Buttercream or cream cheese frosting or something.
I'm putting it in the middle so you don't have to eat it.
OK.
But there's a baker here that's willing to take on David's cinnamon challenge.
I'm making cinnamon rolls.
I love them, yeah.
I have them for breakfast.
It's great to cook them at night-time and then wake up, put them in the microwave, delicious.
Helena developed a taste for American bakes when she lived in Las Vegas.
Good boy.
She's now settled near Leeds with her husband Will, daughter Flora and rescue dog Cato.
Helena's tear and share cinnamon rolls will be smothered in an unctuous layer of cream cheese frosting.
My preference is to have them very gooey.
This might have to be tear and share with a couple of forks or something.
And a bib.
Oh, get in there, Prue.
It is a messy This is the bit I'm nervous about.
I'm just trying to keep it fairly tight.
Roughly I'm going to cut them into one inch.
It has loads of cinnamon in.
You've got to put enough cinnamon on to get a really good cinnamon hit, but too much, it'll taste bitter.
Twist away.
With fillings integrated, the bakers shape and style their doughs.
This is the family tree.
It all ties in.
What they do now will ultimately determine how good their baked bread looks.
I've just gotta be quite careful when I'm putting them in, really, so it's not obvious that they're very different sizes.
They're smaller than they normally are cos normally it sort of fills the tin.
I don't know.
I'm doing art here, I'll have you know.
I am borderline thrilled with that.
Come on.
Let's go in the proving drawer.
This is the prove before it gets baked.
It doesn't need that long.
Maybe 20 minutes will be fine but I'll just keep checking on it.
See how they go.
Happy enough.
Bakers, you have one hour left.
One hour.
It's bread week, kids.
It's like a sauna in there.
Oh, and it is, it's doing something.
So the yeast is working but I could give it an extra five, ten minutes maybe.
Timing is critical.
The bakers have to give their second prove long enough to develop volume and texture whilst making sure they have enough remaining time to bake their loaves to perfection.
It is rising.
Slowly but surely.
Did I sound confident enough? I totally know what I'm doing.
Oh, gosh, it's tense, isn't it? Right, I'm taking them out.
Got to come out, hasn't it? It looks all right.
It looks pretty good.
I don't know until it comes out the bag.
Resembles what it looked like at home.
It's definitely puffed up.
It's not proved very well but it will rise a bit more in the oven.
That's really quite disappointing, actually.
Bakers, you've only got half an hour left, I HIGH-PITCHED: .
.
hope that's enough.
Wow, just the voice broke at the end there.
LAUGHTER I'm so emotional! They look the way they should, so I'm just going to bake them now.
I'm going to go in.
I'm going in.
It's happening.
They do look like breasts.
They look all right.
That's going in at 170 for about half an hour and then hopefully it'll be done, cos we've run out of time.
Please just do your thing.
I'm going to say half an hour.
But I'm going to check on it cos it's got a sneaky habit of not cooking in the middle and teasing me.
Andchill.
I'm going to have a lie down.
Just going to sit here and watch it and wait.
I'm just going to go to sleep down here.
Have a nap, have a siesta.
Aim is not to stare at it the entire time.
That's not going to help the situation.
Oh, come on, balls.
Come on, balls, cook nicely.
I don't like waiting.
I'm so impatient.
Ah! Cheese looks amazing.
Look at it bubbling out the top.
All I can smell is cheese, Michelle, and I hate cheese so much.
It's not It looks beautiful and I'm sure if you like cheese it tastes great.
Bakers, you have 15 minutes.
Paul did it for me.
Nice.
It's very gentle actually.
It's annoying cos I would normally take them out of the oven now cos that's the way I like them but I know Paul will say they're undercooked.
It's that finger that prods in the middle.
It's looking more like it normally does now in the oven, but it's done that through baking, not proving, coming up so I think I don't know what that's going to do to them.
Probably something that Paul's going to hate.
Yeah, they're not quite ready.
How long have we got left now? Bakers, you have five minutes left.
Right, I'm taking them out.
Think they're basically done, actually.
Ready.
Got to come out, hasn't it? Would like it a bit more golden but I just won't tell anyone else that.
They look fairly done.
Looking good, smelling fine.
Yeah! That looks all right.
Yeah, that's fine, actually.
It's a dark dough anyway.
It's really pale.
I don't know why it's so pale.
Oh, it looks all right.
Looks good to me, very satisfied.
Just checking that it's cooked and I think it is, by some miracle.
I'm pretty happy, I think it's gone all right.
Oh, gosh.
Oh, God.
Oh, God.
Oh, God.
Oh, God.
Oh, yes, that's the noise we wanted to hear.
Ooh, yeah, that looks all right.
Maybe you should do that with a bit more of a flourish.
Have you ever seen Paul baking? He's like a ballet dancer.
Really? He's very light on his feet.
Oh, interesting.
He's got tiny, tiny feet.
I can't say I've ever noticed.
It's like Fred Astaire.
Bakers, you have one minute.
Oh, it looks all right, this, doesn't it? Just need to decorate slightly.
I think I'm good now.
Bakers, that is it.
Your time is up.
Please place your tear and share at the end of your benches.
Bon appetit.
Arrivederci.
Grazie, grazie, ciao, Bella.
The bakers' tear and share breads Hello, Henry.
You OK? .
.
will now face the judgment of Paul and Prue.
The black and white really works.
Yeah.
It's very dramatic and nice.
Can taste the pesto.
Yeah.
In fact, it's really difficult to taste anything else.
It's not bad, the bread.
It's a little bit bland.
I don't really like the flavour, and I don't know how you've managed to do that, cos you've got all the things in there which should taste amazing.
I think it's quite attractive.
And the colour is lovely.
It's bone dry.
If you'd brought that out five, ten minutes earlier OK, yeah.
.
.
you would have been laughing.
The pesto comes through.
It's beautifully shaped and so over-baked.
Yeah.
I think that's heaven.
SHE EXHALES I like the fact that it's soft, I like the flavour.
I could eat a lot of it.
I think your flavours are fantastic.
Thank you very much indeed.
Thank you.
It's quite attractive.
It's quite dry.
You've just over-baked it slightly, but the flavours, I like.
It is very delicious.
Thank you.
They're a bit irregular in sizes.
That one's massive, that one's minute.
It does look a bit thrown together, but it may taste fantastic.
I hope it does.
Certainly hearty chorizo.
SHE COUGHS Bit of chilli there, Prue.
Oh, yeah.
Uh-oh.
That was not my intention.
It's delicious, but it Got a bit of a kick to it.
What you need is to chop everything up much, much smaller.
That's part of the problem, cos you've got so much going on, it's so big.
Yeah, she's big on flavour.
Interesting texture.
It's a bit too doughy for me, but who doesn't like cinnamon and sugar in spades? The dried fruit in there, you need to put much more in.
Your actual bake, I think, is perfect.
That ain't no tear and share.
The problem is, it's covered.
Right, well, it Yeah, you'll get messy.
But the rolls are proved individually.
It is exactly like an American cinnamon roll, a good one.
I think you've slightly over-baked it.
Yeah.
I was too scared you telling me that it was raw.
Dammit, Paul, it's your fault.
It's a bit messy.
Rustic.
I'll go with that.
It's wonderfully cheesy.
I like the texture.
So that's one, is that the other one? That's the black garlic and truffle oil.
Really nice.
I think the blend of the two are good.
You've baked them well.
I think you've come up with some nice ideas.
It looks very tempting, like home-made bread you want to eat.
Hm.
I think your flavours that you achieve are beautiful.
Thank you.
Really, really nice flavours.
Nice loaf, that.
It's very cheesy.
You've got loads of flavour and loads of texture in there as well.
It's a beautifully-baked dough.
It's slightly over-proved, but otherwise, I think it tastes lovely.
Well done.
I love the effect of that.
I think it's very clever.
Very pretty.
Oh, that's brilliant.
Got a nice looking bake on the other side.
I like the coconut.
I think the coconut works really well with it.
The kick from the chilli's enough.
I just love the red round there.
GASPING APPLAUSE I really like that, and I tell you why I like it - it's because I've never had anything like it before Oh, thank you.
.
.
and that's what makes it special.
Yeah, I got the first handshake.
That's crazy.
My mum's going to cry.
She's going to be so excited and I can't wait.
I can't wait to tell my friends and my mum.
It's official, Paul Hollywood likes my bread.
I am a baker.
Not looking forward to Technical.
I never look forward to Technical.
Does anyone enjoy the Technicals? SANDI: The bakers were able to practise their Signature Bakes, but with ingredients shrouded in gingham, the next challenge will be a total mystery.
Right, bakers, time for your Technical Challenge, and in a shock twist, it has been set for you by the bread king, Paul himself.
It'll be judged blind, of course.
I'm going to have to ask these two lovelies to leave the tent.
Before they go, Paul, any words of wisdom? It's not as easy as you think.
Well, that's comforting.
Right, off you go.
Off you pop.
They are racing off to do some competitive dog grooming.
There is a poodle that Paul cannot wait to get stuck into.
We'd better move along.
For your Technical Challenge, Paul would like you to make eight white burger baps.
Now, what is a burger bap crying out for, people? Its mummy? No, a burger.
So, Paul would also like you to make four veggie burgers to go inside four of your floury baps.
You have two and a half hours.
On your marks.
Get set.
Bake! Oh, dear.
Well, it sounds easy, but I've never done them before.
I have never made a floury bap before.
So if this works, then it'll be, like, a new thing that I can make, and if it doesn't, then I'll just buy them like everyone else.
Burger buns, Paul.
When I said before, it's not as easy as you think, it really isn't, because you've gotta develop the gluten properly.
If you don't, it'll be very cake-like and not stringy.
So good kneading? Good bit of kneading, and then leave it to prove for a good half an hour, 40 minutes.
Look at the texture.
See how light it is? It's lovely.
The burgers are important, to a degree.
90% of our judging will be done on the rolls.
Yeah, this is Bread Week, not Burger Week.
Exactly.
And this is the Bake Off, not the Cook Off.
Number one, for the floury baps, make the dough.
Cheers, Paul.
He might as well just have said, "Make a bap.
" So we've got the usual ingredients, which is yeast, salt, flour and water, but then on top of it, we've got vegetarian lard.
Have you made floury white soft baps? Floury white baps? I've never made baps before.
I can't imagine you're a bap kind of character.
What sort of character, am I? Wholemeal pitta bread? OK, I'll take that.
Prue's a crumpet.
This has gone weird.
Sordid.
Let's take that out.
Step two, knead the dough.
My kneading technique is I don't really have one.
Oh, God, I think I'm nearly there.
I'm getting a bit tired.
It's elasticky, smooth, done.
Knead the dough, prove the dough.
I'm going to prove it for half an hour.
See what occurs.
Right, veggie burgers.
Never made veggie burger in my life.
I'm a meat man.
Number five is tip the black beans into the bowl of a food processor and pulse to a rough mash.
You didn't see that.
I kind of want it to be lumpy, cos otherwise it is just mush.
I've had these veggie burgers a lot and bad ones can be slop.
I'm making man-size burgers, half a pounders.
It could be like a fast-food burger where it's, like, really thin, or like a good burger where it's, like, really thick.
And I'm going to go for in the middle.
Right, freeze.
Bakers, in Morse code you have What the hell? You are halfway through, my beauties.
It's weirdly pleasurable.
Feel nice? Yeah.
I'm having a look at my dough.
It's double the size.
It's all I can ask for, really.
Feels nice! It's a new game that we invented.
It looks like a bread dough.
I'm about to shape my buns.
I need to divide the dough into eight equal pieces and then shape them into burger buns.
Don't know where to begin, really.
Let's make it an even number.
Maths.
85g per ball.
So I've got this much dough left, which is roughly seven grams of dough per bun and I'm working out whether it's worth putting seven grams of dough back into each bun or not.
I don't want them to be too small.
I mean, it's less than 10%.
Oh, less than 10%, sod it.
"Gently flatten each ball of dough and place on prepared trays.
" To me, if I have a burger, I want a big bap.
I like quite a pert bun.
Going to give it another prove for about 15, 20 minutes.
Where's my proving bag? Is this it? No.
This is it, isn't it? Where's it gone? Is that your proving bag? David, can I take this proving bag from you? Are you using it? Sell that later.
I'm going to prove them for half an hour.
An hour and ten left.
I'll prove them for about half an hour.
Noel, I want a veggie burger in about half an hour.
Could you make that happen? Bakers, you've got half an hour left, half an hour.
Thanks.
Well, I've given my baps half an hour to prove.
I'm just about to have a look at 'em.
They look quite big.
Still small.
The ones at the bottom have proved slightly more.
They haven't really changed, but I'm going with it.
"12, lightly dust the baps with flour and bake.
" Doesn't say for how long.
Hmm.
Right, they're going in t'oven.
Do good things.
I'm going to do 12 minutes, and then keep an eye.
Let's go for eight minutes and see what happens.
Because they're these soft ones, I don't really know how you tell when they're done.
Right, I'm going to fry my burgers.
I'll cook them until they've browned.
They're purple, so it's hard to tell.
These burgers are not ideal.
Right, how do I know how long these are meant to be in for, do you reckon? Look at them, rising.
They're like buttocks.
I think Paul'll like that.
He's quite manly, isn't he? What about Prue, though? Prue might be alarmed by the size.
Posh people tend to like small things, don't they? Yeah.
Right, out they come.
Oooh, nearly.
Still too small for my burgers.
I am fairly happy.
Mine are a bit overdone.
Bakers, you have five minutes left.
I'm going to build 'em up.
Now, this is the moment of truth.
Let's just hope they're soft and cooked.
The knife is dragging through the roll.
They wanted soft, they're definitely blooming soft.
But so is dough.
Assemble the burgers.
My burgers are massive compared to my buns.
And mine.
I didn't use all my dough, did I? "10% less won't hurt, Amelia!" I'm trying to think what goes first, though, burger Lettuce I don't know what I'm doing.
I don't eat burgers.
After this, I definitely don't eat burgers.
I'd be happy to eat that.
Even with a veggie burger inside it.
Any skewers? Bakers, your time is up.
Please bring your burgers and baps up to the table and place them behind your photograph.
My roll's tiny.
Paul and Prue are looking for eight beautiful floury white baps with four perfectly-cooked burgers.
And they have no idea whose is whose.
Right.
These, they're all pretty much the same.
They could've been a little bit wider but they've got some height to it, though.
Quite chewy.
Hmm.
The bun tastes pretty good.
These burgers It's got a nice blend of spices in there.
I quite like that.
Yeah.
Right, bringing in the second one.
Let's have a quick look inside.
Breaking a little bit.
That comes down to the mix.
Nice flavour.
Now the burger itself.
It's nice.
Moving on to number three.
The burgers are too big for the bun and the buns are pretty irregular and actually quite small.
Nice flavour, though, on the bun.
It's a massive burger.
It's not very tasty.
No, it's not.
Moving on.
Too dark.
It's got too much of a heavy colour.
It is a bit tight, that, inside.
This is a very crumbly burger.
Hmm.
Right, moving on to the next one.
The colour of this is good.
You look down at the bottom, it's quite doughy, that line that sits underneath.
Proof they were under-proved.
Again, the burgers are much too big for the buns.
Now, these Nice shape.
It's got a bit more size to this.
Now, see how much more open it is and irregular? Yes.
That's a nice roll, that.
A quick taste of this.
Not a bad burger, that, either as well.
Yeah.
Now this one's been very kindly cut already.
Quite tight and down at the bottom quite doughy.
Massively under-proved.
They're quite small and squat, these, aren't they? You can see that when you look at the burger.
It's like a Scooby-Doo burger, innit? Apart from chilli I don't think there's a lot of flavour.
Oh, there's chilli in that! A lot.
Oh, wow.
Uh, moving on.
Let's have a quick look.
It's a bit too chewy.
But I think that's a well-flavoured burger.
Right, moving on.
Nice colour.
Again, small.
The flavour's nice but the texture's a little bit tough.
Hmm.
Moving on.
Been rolled up well, and actually, the structure for the top two-thirds isn't bad.
I like the burger.
It's not too spicy.
I like the look of these.
They're much bigger, aren't they? These look really good.
They're the right shape.
Let's have a look.
Look at that.
That's what you're looking for.
That's open all the way through.
It's a nice roll, that.
And the bun fits over the burger.
Hooray! That is really nice.
All round it's nice.
Good.
Interesting.
Paul and Prue will now rank the burger baps from worst to best.
In 11th place is this one.
Amelia, not mixed enough, too small, a little bit doughy.
Fair enough.
In tenth place is this one.
Phil, rather uneven sized buns, a little bit too small, little over-cooked.
Still a good burger.
Thank you.
Rosie is ninth, Helena eighth, Alice seventh, Michael sixth, Michelle is fifth and Priya is fourth.
Third spot is this one.
Steph, actually, this was quite nice.
The only reason why you're in third is it needed to be slightly bigger.
In second place is this one.
David, it's an excellent burger bun.
Perhaps just a tiny bit tight but very good.
So in first place, Henry.
APPLAUSE That is a very, very, VERY good burger bun.
The structure was good.
It was well-baked, the burger was good.
Well done.
He looked at me deep in my eyes, he said nice things, and after being tortured by their words this morning, that was soothing.
Turns out 10% of your dough could make more difference than I thought it would.
Obviously, it's gutting.
You always want to do well but it just means I need to, like, do something good tomorrow.
Right, burger? OK, the people who seem to be doing steadily, quite nicely - David, Priya perhaps, Michelle.
Yes.
There's a couple of them that could do really well today and end up with Star Baker, but there's quite a group gathering down at the bottom.
I think Amelia's in trouble.
I think Rosie's in trouble.
Alice.
It genuinely is going to come down to the show stopper.
Yeah.
Are you going to send two people home today? It is a possibility.
It's a very strong possibility, yeah.
Hello, bakers.
Welcome back to the tent.
It's time for your show stopper challenge.
The judges would like you to create a display of artistically-scored decorative loaves.
Your display should be themed, so, for example, if it was a woodland floor, there could be curling oak leaves, acorns, conkers.
A squirrel grappling with a wet crisp bag.
That's the sort of thing.
Your display must contain at least two impressively-sized loaves but this is really about the decoration, it's about the scoring.
Basically they want it to be the best thing since, uh What's that expression? Can't remember.
You've got five hours.
On your marks.
Get set.
Bake.
I'm not particularly confident today.
The stress is going to be pretty evenly spread across the next five hours of my life.
Five hours seems like a long time but it really isn't.
It's a five-hour challenge, which sounds a huge amount but, first of all, you want them to bake several beautiful loaves.
They have to get them all kneaded, they have to get them proved and then of course the actual scoring.
I don't usually score bread.
If I do, it'll just be like a pfft on the top.
It's quite a tricky thing to do with dough.
Cos you want to cut just through the skin of the dough so that when it rises in the oven all those cracks will open up a tiny bit.
You don't want the heat to open it up like a great wound.
This is a really tricky challenge.
Probably one of the hardest ones we've set.
It's really skilful stuff.
Although only tasked with making two large loaves to impress the judges, all the ambitious bakers are making multiple breads for their show stopper.
It's hard to sort of figure out the timings for this.
To actually make the dough doesn't really take that long but there's no space for them all to go in the oven at the same time so you need to sort of stagger them a bit.
You want to kind of get everything going half an hour apart so I think it's all about timing today.
It's all about timing.
I'm just going as quick as I can right now.
I think this is all or nothing.
It's go big or go home.
Or go big, make a mistake and go home.
Inspired by his time in Africa, David's making tribal masks.
Each coloured dough will be carefully scored to reveal the one beneath.
He's also going to try and achieve a deep sourdough flavour.
So I've been researching how to do it quite quickly.
Yeast? Yeah, I'm using more yeast.
With a high yeast it often tears, doesn't it? That's the danger.
By adding the yeast and scoring, they're not really conducive to creating the delicate scoring that you need because it can just blow open in the oven.
Yeah.
He's not the only baker who's making life hard for himself.
This is the fougasse that I'm making at the moment.
You wouldn't normally score fougasse, however I wanted to do it because it's a quick bread to do.
Henry's opted for two flavours of fougasse with distinctive decorative holes.
He'll also be making two hearty rye breads as well as sage and poppy seed flowers.
How are you scoring the fougasse? They'll have the big slashes in, obviously, but then what dough there is I will also just lightly score - hopefully little corn ear patterns.
Fougasse is not really conducive for heavy scoring.
And it's quite a small amount of food to score.
It is, yeah.
But that's the plan.
Haven't been to the gym this week.
That's OK, cos I've been kneading bread.
Nice texture at the minute.
Get your guns pumping.
I'm kneading again.
Oh, here he comes.
Does it feel OK? Not going to tell me, are you? No.
Whoo! You ready? Whoa! OK, good luck, yeah.
It's nice to see you, yeah.
Cool.
Nice to see you.
So this dough is done now.
It smells so yeasty.
That looks very smooth.
Bounces back when I prod it so that's going to go and prove until it's doubled in size, hopefully about an hour.
Number one.
Oh, still two more to go.
This is my rosemary, garlic and rye dough.
So it's quite sticky.
Kind of tastes like stuffing.
If you like stuffing.
Alice's scored loaves will celebrate her love of geography with a beetroot and walnut Union Jack, a carrot and coriander compass and a rye, garlic and rosemary globe.
Is it going to spin? Unfortunately not, no.
Never met anyone who loves geography.
I think it's wonderful.
I think geography's much underrated.
Alice's plan for world domination has got competition.
Priya has designs on a large stretch of the equator.
I'm going for a tropical theme.
I've got a flamingo and some sort of palm trees, tropical leaves and a hummingbird .
.
is the plan.
That's what they're supposed to look like.
Priya's tropical ensemble will also squeeze in a peacock amid foliage rolls.
Once baked, she's adding extra details with natural food colouring.
It's more watercolour-like so it's going to be quite a pale pastel.
Yeah.
I honestly thought I cannot present artificially-decorated globes to Paul cos it looks like felt tip pen on bread.
But Priya hasn't got the muted colour combos all to herself.
I am doing a hand-tied bouquet of flowers.
I'm just going with subtle, nice blush pink.
Steph's floral arrangement will have a beetroot and rosemary loaf, a rosemary and wholemeal lily, a sunny sunflower and breadstick stems.
It seems to be simple in its approach but it's about keeping that scoring and that accuracy and the way that it looks overall.
Thank you very much, Steph.
Good luck.
Simple's all right, innit? If they didn't have to be here, that would be quite a lot nicer, wouldn't it, really? More used to tending pets and farmyard animals, today, vet Rosie's exploring the exotics.
I'm making a bread safari.
So I've got a truffle elephant, a black garlic giraffe and a sundried tomato lion.
Animals are just kind of my life anyway, so Rosie's African bread fauna will be presented in a baked savanna of turmeric and coriander flora with beetroot and chilli wheat stalks.
I've never actually been on a real safari but there's a local safari park where I grew up and we always loved going there.
Handshake baker Michael's also celebrating one of his favourite destinations.
The flavours remind me of Mediterranea.
Mediterraneum? Mediterranea.
Italy.
He's creating a bread campfire with paprika and sundried tomato sharing loaves, red pepper rolls, ember rolls and olive breadstick kindling.
Has the adrenaline worn off yet from your handshake? Let's recreate that.
Whoo! Do you know what? If I think you need a handshake, I'd just dig him in the left buttock.
What happens if you do it in the right one? That's for the private times.
Michael's not the only baker inspired by fire - Helena's using it in her continued commitment to all things spooky.
Halloween is my favourite holiday.
Every day is Halloween in my house.
Every bake is Halloween in my house.
Lava stone rolls and Parmesan bread bones will sit beneath a cauldron of sesame snakes with a pumpkin-shaped bread on top.
HOARSELY: I want to impress you.
What do you think? Voice - what's happened? It's laryngitis.
So it's just bad luck.
I'm going to order you a voice off the internet.
What voice would you like? GEORDIE ACCENT: What about a sort of Geordie one like that? I actually love the Geordie accent.
You like the Geordie accent? Yeah.
Give me a Scottish accent.
SCOTTISH ACCENT: Och, look at these baps.
Will you not look at those baps? Oh, time to get it out.
An hour and a half in and the first dough's prove is up.
It looks really good.
It's full of bubbles.
So I'm just going to knock it back and then shape it.
Well, you're supposed to knock it back but not vigorously.
You've gotta be gentle with it, you know.
Got to treat it like a lady.
Determined to land a win today, Phil's opted for a victory wreath.
It'll be made of spelt, beetroot and a herby green bread scored with laurel leaves.
The challenge is the scoring of it first.
That's the main aspect but then you've gotta have something that looks good but also tastes good.
Hoping to tick both boxes I've gone with flavours that we like as a family.
.
.
Michelle's baking a whole bunch of breads.
I've got two loaves.
One symbolises a tree, the other one is a flower.
And then I've got a hedgehog, a snail, butterfly and some ladybirds and some bees cos that's what we've got in our garden.
Michelle's making semi-sourdough loaves scored with elaborate tree designs, a white and rye butterfly and a rye bread hedgehog and snail.
I'm all rye but it's quite dense.
It's really chewy and doughy.
I'm hoping Paul likes it, but I love it.
God, I just hope it works.
Amelia is also inspired by garden life, but on a micro level.
I'm just shaping my caterpillar.
So that's like a not-to-scale sketch of the whole thing.
And then that's the caterpillar.
He's very happy.
That's the butterfly and that's the cocoon.
Amelia's baking a green spinach caterpillar, a plain white cocoon and a roasted red pepper butterfly sitting amidst garlic breadsticks adorned with leaves and flowers.
I don't really know the science of bread.
Like nothing's gone wrong, so I've got no reason to panic.
But this is the sort of thing where you don't really know if it's gone wrong until it's baked.
And by then it's too late.
Before the bakers can even think about getting their dough in the oven.
I think I might have to score it now.
.
.
they must attempt what this challenge is all about.
Oh, God, am I ready for this? I don't want to take this step.
It's too nerve-racking.
You know when you feel so sick with nerves.
Don't overthink it.
Just do what you did at home, Priya.
Be calm.
It's fine.
It's just bread.
Here goes nothing.
Ah, pressure.
This is fine when I'm at home and I'm, like, not shaking.
Ah, shaky hands.
Why are there shaky hands? You don't want to go too deep but you don't want to go too shallow.
You've don't want to go straight down but you don't want to go right at an angle.
Lots of don'ts.
Not sure about any dos.
But the longer the bakers take with their elaborate designs This is my giraffe but I'm trying not to rush too much and completely mess up my design.
.
.
the more risk of the bread deflating.
Oh, no.
I didn't actually look where I was going with that line, I just drew.
You don't want to go too deep.
I don't want them to split open.
Is that deep enough? Do these look like leaves? This is a spider web.
Scoring's not ideal, but it was always going to be hard to score fougasse.
I think I just need to get it in the oven.
We're going in the oven.
Do me proud, little peacock.
That's a recognisable flame, times one.
About 35 minutes, this one.
It's crucial the bakers have taken account of the size of their loaves and calculated their oven times accurately.
That's going to go in for about 40 minutes.
I feel more nervous now, now that it's gone in, I'm like, "Ah!" Just my timings.
I can't figure out what's what.
Let's give it 20 to 25 minutes and see what happens.
Got a good colour.
The scoring's not very defined but that's all right cos the main scoring is going to be on my rye loaves.
I've scored one of them too deeply and it's opened up a lot.
I'm having an absolute disaster.
This one's done a lovely split completely in half.
Sandi, I've made us eggs.
Oh, brilliant.
Which one's mine? This one obviously.
Thank you.
Bakers, you have two hours left, two hours left.
As yet more doughs reach the end of their prove This is my elephant who has proved quite nicely.
It's really, really nice and stretchy.
.
.
the bakers prepare for their next bout of scoring.
You seen my blade anywhere? Uh, wow.
That's not a good thing to lose.
Oh, it's there, it's there.
I found it, I found it.
OK.
I'm going to go cos you don't know where you keep your razor blade.
Seems dangerous to me.
Scoring needs to go well on these.
Not feeling great, but there's still going to be some bread at the end of it.
The key to getting this one right is the angle of the cuts.
I want my ears standing up.
They haven't deflated, which is a nice surprise.
I'm trying to score a little less hard.
Once carefully scored, to avoid deflating, it's essential the dough goes in the oven within minutes .
.
once the earlier batches are out.
Look quite good.
It's been much better at home.
I think it's baked OK.
Does it look like the world, kind of? Doesn't look too bad at the minute.
You can see what it's supposed to be.
I'm happy with that.
I want it to be a bit green, like pumpkins are green before they go orange.
Course it's stuck to thesheet.
Argh! Wow, that's, uh, one ugly mask.
I've got two scores here that are actually just scores but everything else is basically torn and looks terrible.
My bread might not be cooked.
Bakers, you have one hour.
Here goes nothing for the last one.
Last things to go in the oven, they shouldn't take too long.
I know we've almost run out of time now.
The final batches of loaves, both big and small, go in to bake.
I put the pumpkin loaf in the oven in a cast-iron pot because it gives you the perfect humidity for a really crusty crust.
This is going in for about half an hour.
In the meantime I can de-paper these breads.
Right, need to start painting now.
The added bonus of painting is that they cover up what they can see in the grooves.
It's a bit of decoration but I don't want it to be style over substance.
That's, I'd say, 89% bread.
Paul does not like eating paper.
He'll make a big fuss.
He'll go, "Urgh, urgh, argh, help me!" Just gotta wait now.
It's the waiting game.
Quite a comfortable position as well actually.
This one's already tearing.
I think this potentially could be the worst one yet.
I'll direct this.
You ready? Go, go, go.
Bakers, you have 15 minutes.
Argh! It looks done.
These might be a bit overdone actually.
They're quite dark.
Whether it's overdone, I don't know, but I'd rather it was slightly over than slightly under.
It looks all right.
I can take that.
Luckily, they're ready.
Well, they'd better be ready.
That looks great.
What is it meant to be, darling? It's meant to be an African mask.
Yeah, there he is.
Totally working for you, rocking it.
Look at that rip.
Oh, is that a rip? It's not intentional.
Though the universe.
I thought it was supposed to be like that.
If Paul says these are ripped, say, "They're rips in time, you idiot.
" Should be fine.
Then comes the judgment day.
Bakers, you have five minutes.
This is my garden.
Now just gotta fit everything on.
I hope they're baked.
I've not checked.
This is just the design that's on the award.
If something's edible at the end of the day, that's fine.
The bread itself, I think, is good.
I think it's a good bake.
I won't know if they're baked inside until they open them.
Bakers, that is the end of your show stopper.
The scoring could be better.
Oh, well, it's done now.
It's not quite the disaster it seemed earlier in the day but it is still pretty much a disaster.
I don't know if it's cooked though.
I think it is.
But if they're not cooked, there's absolutely sod all I can do about it now.
It's judgment time for the bakers' show stoppers.
Rosie, would you like to bring up your show stopper? I think the scoring is very good.
What a fantastic effect you've managed to get.
Likewise with the giraffe - very clever.
And it's very original and I like the different way that you've scored them all and different depths so that you've got thicker lines and thinner lines, and it's really clever.
It's a very nice grey loaf.
I've never had a grey bread before.
Um, could've done with a little bit more salt.
Don't be afraid to add a bit more flavour.
I have to say - I think this is delicious.
They're baked beautifully, actually.
They look great.
Very artistic.
And lots of perfect scoring.
Thank you.
Well done, Rosie.
Thanks.
I love the definition in that one.
It's a nice looking loaf.
And this one's really clever.
I mean, that's pretty good recognisable globe.
That's very nice.
Of course, the nuts and the seeds give it a lovely flavour too.
For me, it could do with a bit more seasoning.
Hm, it's a little bit bland, but the cuts are very good.
It's a nice looking loaf, that.
I think, overall, you haven't done too bad.
Thank you very much, Alice.
Thanks, Alice, well done.
They are obviously African masks, but this one - which is sort of broken - it looks brilliant.
It looks like some artistic rendering of a scary mask, but that wasn't the challenge.
The challenge was to do really good scoring.
It's barely done.
Mm-hm.
The idea was sound enough.
Disappointed.
And there's not enough salt in it.
All style and no substance.
Cool.
Thank you very much.
Thank you.
The whole thing is so imaginative and so wonderful - it's fantastic.
You've lost a lot of the definition, haven't you, in the cuts with these? I think it's because I baked them in a pot.
Could've left them in the pot a little bit longer.
It's a dense old loaf, that.
And quite heavy.
The only flavour you get from the bread is from the crust where it's caramelised, and the cuts are not good enough, you know - I wanted more emphasis on the cuts.
Got a nice bit of um Little bit of paper.
It's very typical fougasse - quite tough.
I think it's got great, great flavour, but I have seen more decorative fougasses.
Fougasse is not really conducive for heavy scoring.
Is it quite soft? I think that needs more in the oven.
Yeah.
More proving, more time in the oven.
Nice flavour.
The flavour's good.
The cuts are just a little bit ripped rather than sliced through.
It's a shame.
Yeah.
Thank you, Henry.
Thank you.
I think it's highly effective.
It hasn't blown anywhere.
You could've even left it in there a bit longer.
Hm, I was scared of that after yesterday.
The rosemary flavouring is just right.
You've well-baked and well-proved your loaf.
Your structure's beautiful inside.
Love the cuts.
Love the design.
It's excellent, Steph.
Oh, bless you.
Yeah, well done, Steph.
Thank you.
That's very, very good.
You can see the cuts, but what you want to see is a little bit more definition in there.
I think you could've done more scoring and less painting.
Great structure inside.
You could've been a little bit more potent with the flavours and the cuts a little bit deeper, but, nevertheless, two nice loaves.
It's very ingenious.
The scoring on the laurel leaves around the edge is beautiful.
That's beautifully baked.
Wow, it's light.
I think it's all baked well, and you have got some scoring going on - not a huge amount.
But you've sort of made up for it because the bread is so delicious.
Thank you.
I think it's really effective.
Some of your scoring is really neat and beautiful, and I quite like the way you've coloured the bigger scores.
You've lost some of the definition in this.
Yeah.
You know, it's quite smooth.
You expect these to be slightly risen up.
Mm-hm.
I like the flavour.
I would've liked it a bit crustier.
I quite like the crust on it, actually, cos you see it goes all the way round about the same.
Let's try the hedgehog.
So, this is rye, is it? Yeah.
It's stodgy.
Quite dense.
I mean, rye is always going to be.
However, they taste delicious.
Thank you.
It does look a bit clumsy, your scoring.
There's no finesse to it.
Love the design.
I think your design's very good, but the baking is terrible.
Oh, dear.
Why did you bring them out so early? You see this one here? How soft they've gone.
They've always been quite soft when I've practised them.
Is there any flavour in this? That one's just a plain one.
Are you sure this is under-baked? The colour.
It needs more colour.
How long was it in there for? Um 25, half an hour? Yeah, 25 minutes tops.
Wow, a loaf that big? It's 40 minutes before you start.
There's not much flavour to any of these - nothing.
You need to put flavours with them, put big punchy flavours in there.
This one's had a bit of a burst out, hasn't it? Yeah, it's burst quite badly there.
Cut it slightly deep and it just blew the whole thing out.
This one looks much nicer.
I think, overall, the actual image of what you're trying to do is amazing.
I think the red in there looks attractive.
You've painted that in.
It looks really nice.
Looks good.
Nice loaf there.
The flavour of that is really nice.
Design's good, the bake's all right.
I like it, yeah, even though you have blown out slightly there.
I think it didn't go horribly, which is good.
He said it was style over substance.
That's pretty brutal.
I'm definitely at risk to go home this week, which is absolutely gutting.
Keeping everything crossed, and I don't even know if that'll be enough.
Steph did very well.
Great display.
The scoring on everything was fantastic.
And Michael? I think Michael's done well.
He managed to colour the inside, but he had definition there.
You could see there were flames.
He did really well, I think.
Who's at the bottom? Who are we worrying about? Henry.
I think Henry You can't discount it, even though he won the technical challenge.
Amelia.
I think Amelia's in trouble.
I think you can put Alice in there as well.
Still the possibility that two people will go home? I think so.
Hello, bakers.
I've got the great job this week of announcing the person who's won Star Baker.
The person who's won Star Baker this week is .
.
Michael.
That means I have the horrible job of sending somebody home.
It gets tougher and tougher each week.
Uh, I'm afraid the person who is leaving us is .
.
Amelia.
I'm so sorry.
I know.
I'm absolutely gutted.
I've always, always said bread week, for me, will be about survival, and I just didn't survive.
Amelia's a decent baker, and it showed in her showstopper.
The idea was sound enough, but it just wasn't executed very well.
She struggled in the signature, and she was very low down in the technical as well.
Sorry to see you go.
Thank you.
I'm sorry it wasn't a good showstopper.
I did try.
Bread can take a hike.
I live to fight another day.
Phew.
That was good, wasn't it? I'm a little overwhelmed.
Good man, well done.
Maybe I will try and make him bread again.
Maybe I'll do it a couple more times, but I'll never score it again.
Overall, I think Michael had a great week.
He did well in the technical and the showstopper, he did really well.
He deserves Star Baker.
I can go home now - tick, done, Bake Off sorted, finished.
Next time: Oh.
A Bake Off first with Dairy Week.
It's disgusting.
The bakers try and keep afloat It's gonna sink, it's gonna sink, it's gonna sink.
.
.
and avoid getting stuck in the signature.
They face a testing Tudor technical challenge.
What the heck does an English rose look like? I'm Welsh.
The temperature rises as the tent goes East Oof.
.
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and one of the bakers will be found wanting.
Henry obviously thinks size matters.
Morning, Noel.
Hang on, Mum.
I'll have to put you on hold.
Are you wearing the same shirt as me? Morning, Prue.
Hi, guys.
You're both wearing the sa At least Paul's still my friend.
Oh, my Lord.
Actually that looks good in green.
Should we start the show? PAUL, PRUE and SANDI: Welcome to The Great British Bake Off.
I usually do that! Last time I love eating biscuits.
I'm not sure about making them.
.
.
it was biscuit week.
He looks like a sheep.
Alice's macaroon masterpiece I think that's a fine piece of work.
.
.
ensured she took Star Baker.
But when it came to Jamie Oh, what a dog's dinner that is.
Nah.
.
.
the judges didn't like the way his cookies crumbled.
It's pretty sickly.
And at the end of the day Jamie.
.
.
he went home.
Now it's bread week.
Paul will definitely prod it and say under-proved, over-cooked, over-baked.
Bad.
And the judges are upping the ante Ah! .
.
with a signature designed to be torn apart.
Do a bit of tearing and sharing, Paul.
A technical sliced into chunks.
Let's just hope they're soft and cooked.
And an arty Show Stopper I don't want to take this step.
It's too nerve-racking.
.
.
that demands creativity.
Don't overthink it.
.
.
as it's slashed to pieces.
I'm trying not to rush too much and completely mess up my design.
Pressure! This is the most sick I've felt.
Be calm.
It's fine, it's just bread.
Oh, I feel mixed about bread week.
Ah! Bread! I feel like that painting with the scream mask - I'm, like, no! If someone says, "What's your favourite food?" I'll go, "Bread.
" But I don't actually bake it that often.
Not particularly confident on bread.
I've got a bit of bread dread.
This week I want to show what I can do, prove myself - bread pun.
I've learnt to make bread in the past sort of week or two.
You can learn a lot in four days, I've discovered.
Morning, bakers.
Welcome to bread week and your signature challenge.
Now you probably don't know this but, uh, bread's quite a big deal for Paul.
What Paul doesn't know about bread can be written on a tiny crouton.
Yeah, I don't think he'd ever deface a crouton.
No.
No, it's like a religion to him so, you know, no pressure.
Now for your signature challenge, the judges would like you to make a filled tear-and-share loaf.
Your loaf can be sweet or savoury but it must be made with yeasted bread dough and then shaped and baked as one loaf ready to be torn apart by the judges.
The flavours and the fillings are entirely up to you and you have three hours.
On your marks Get set.
Bake.
Oh, this is the most sick I've felt.
Bread, bread.
Right, OK, bread.
Need to be on it, I just need to kind of really breathe.
Tear and share - it's not as simple as you think.
It's got to be a big tear and share.
It has to be a yeasted dough and it has to be filled with something delicious.
I think if the bakers keep it simple - simple flavours and a good base dough - they'll do really well.
Make it any more complicated, they're probably going to struggle.
This is charcoal, which is a nightmare cos it goes on everything and I don't want to get it on my jumper.
If this gets on my clothes, I'll be very unhappy.
That is not bad.
That is a work of art.
When not slicing up humungous home-made cakes for dad Simon, Henry can be found wielding another set of blades in the local park.
Today he's getting adventurous with a chicken and pesto tear and share in the form of a striking chequerboard of black and white brioche-style bread.
Have you tried this out with your student friends? I've tried it with my parents.
Yeah, they said it was all right.
Oh, "all right"? My mum's quite a harsh critic.
LAUGHTER Nice to meet you, mate.
This is the only time that's happening.
We need a photograph of that.
Yeah.
Ooh, get a still of that, please do.
But he's got competition when it comes to packing powerful flavours into the first prove.
It's looking OK at the minute.
I'm just going to add my seaweed.
Seaweed from Pembrokeshire.
My tear and share is called Noson Caws which is cheese night in Welsh.
I just like cheese so I've gone with that sort of flavour.
Born and raised in Cymru, highly accomplished baker Michelle's primary passions are Welsh cheese and Welsh rugby.
Oh! He dropped it.
Opting for the cheesy, cheesy tastes of home, Michelle's tear and share will have two different breads baked around two different Welsh cheeses.
One's an Angiddy and one's a Golden Cenarth so they're from quite close to me.
I'm going down the Welsh theme again.
You're not Welsh by any chance, are you? Having travelled all over the globe, Michael's taking his inspiration from a little further afield.
It's based on flavours from Kerala down in the south of India and it's completely invented, which makes me a bit nervous.
OK, so, steady pace.
When at home in Warwickshire, Michael's day job as a fitness instructor helps him burn off any exotic bread calories.
His decorative red and white Keralan star bread will be flavoured with coconut and what's rapidly becoming his trademark - a kick of chilli.
Michael, are you going to go a little easier on the chilli? I've taken out one of the chilies in the filling.
Do you remember his gingerbread? Yeah.
But today the judges have got chilli on all sides.
I'm making a brioche dough-style chilli and manchego tear and share, so gone very Spanish.
Want a biscuit? When animal lover and vet Rosie isn't tending to her pets, she can be found sticking surgical equipment from work into her bakes.
In addition to spicy red chilies, her manchego tear and share will be filled with Mediterranean vegetables in a tangy balsamic reduction.
Can you tell us a bit about your dough? That's very wet.
It's a brioche-style dough.
I'm calling it a style because I have to add more flour.
But it still comes up with quite a light sort of very buttery structure.
I tried it with some other doughs, it just wasn't as nice.
It'll be interesting to see what the texture's going to be like.
Oh, dear.
I'm kneading the dough now so I'm trying to build up gluten.
That sounds legit, doesn't it? So that's what I'm doing now.
I need to calm down, that's what I need to do.
I KNEAD to calm down.
Yeah.
I just want baked bread, that's all I want.
Come on.
Can you juggle? Yeah.
Oh, this is a challenge, isn't it? Oh, you can.
Course I can.
You have to be able to if you're a comedian.
Round about ten minutes you knead it for.
This is a focaccia representing my family heritage from Italy.
Grazie, grazie.
Phil's ancestors How close do you want to be? .
.
eventually settled in Essex, where he's lived all his life and now raises two daughters with wife Angela.
Phil's focaccia tear and share will be packed with garlic, herbs, cheese and smoked pancetta.
I'm a sweet guy.
I do like a bit of cake, but I could walk past a sweet counter straight to the savoury section.
Going in to prove.
I'm going to prove for about an hour.
During the prove, the live yeast ferments away, creating gas that causes the dough to rise.
Prove number one, hopefully double in size.
But overdo it and it will collapse in on itself.
Start.
I'm on time as well.
This is amazing, this has never happened.
Once it's risen I can put the filling in, which I'm going to make now.
It'll be pesto time next.
These are just olives going in with pesto.
We've got a nice pesto corner going on over here.
It's lovely.
He'll do it better as well.
When Steph isn't pounding the treadmill in trainers, she's selling them in just one of her three part-time jobs.
You OK there? Steph's star-shaped Parmesan, sundried tomato and pesto tear and share will be packed with zesty ingredients - including her own very special basil sauce.
To be honest, there's an element of me that thought it was a bit of a faff but it does taste better than shop-bought pesto.
Staying with Italy, we move from Genovese pesto to a Neapolitan classic.
For the filings with, like, the pepper and the onion in the filling, it's almost like pizza-ish but that is I could eat pizza five days a week.
Mum-of-two Priya lives in Leicester and regularly bakes for large extended family get-togethers.
Her flower-shaped smokey jalapeno tear and share will be packed with spicy cheese flavours and the titular Mexican chilies.
How much jalapeno? When I first made it, my dad was loving it, he thought it was really great, but my dad eats chilies on the side of a curry so as I've moved away from my parents, I've had less and less spice in my food.
So I've cut the jalapeno down a little bit.
Yet another baker treading a fine line with spice is Amelia.
Got harissa paste, chorizo, peppers, onions, a bit of garlic.
It's got a bit of a kick, but it's really tasty.
When she's not using spicy Spanish pork, proud Yorkshire lass Amelia Can we touch them? .
.
loves to source local produce for her bakes.
Oh, they're so cute.
Her brunch tear and share will be laden with punchy flavours, spices and harissa.
Are you scared of bread week? Yeah, like You know Paul's going to come in hard.
I mean, bread's his thing.
He's part bread.
Have you seen his chest? No.
His torso - it's just like a baguette.
I often just reach in and pull a tuft out and then just chow down.
Right, how long have we got left? Bakers, you are halfway through, halfway through.
I think it's nearly ready.
The bakers must juggle proving versus baking time.
But if the first prove hasn't done its job, their loaves will be too small and uneven.
Yeah, it's got a bit of aeration.
It'll be all right.
Be all right.
Be all right, she says.
Oh! It's got quite big, hasn't it? That's just about the right size for me, yeah.
Definitely doubled in size, so happy with that.
I'm going to roll it into a rectangle and then fill it and roll it.
The problem with the filling, you don't want it to be wet because if it's wet it'll just make the dough soggy and then Paul will definitely prod it and say under-proved, over-cooked, over-baked, under-proved, over-kneaded, wet, bad.
Chicken's looking good.
If all else fails, I'm just going to give them the filling in a bowl.
I've put the manchego cheese in and now I'm just adding my caramelised peppers and onions.
Cheese gone in, pancetta's gone in.
Okey-doke.
This is my cheese, my pancetta, my onion.
And then I'm going to top it with walnuts and then roll her up.
Actually, this is kind of like a pizza.
Obviously not mozzarella, but still.
What's wrong with a pizza? Who doesn't like pizza? But not all the bakers are making savoury tear and shares.
It's kind of baklava flavour.
Baklava? Yes.
I think it originates from Turkey.
Don't quote me on that.
You're a geography teacher, darling, I think which country it comes from is probably quite important.
Alice herself comes from Essex and both her parents are dentists.
So teenager rebellion for her took the form of a sweet tooth.
You think Paul and Prue would approve? Mm.
Alice's baklava-inspired tear and share ring will be flavoured with honey, orange blossom, spices and nuts.
My problem with baklava generally is that it is so sweet, but perhaps with bread dough Hmm.
.
.
it would tone down some of that.
Yeah.
I've just got such a sweet tooth.
She's not the only baker trying to seduce the judges with sugar.
I'm making cinnamon rolls.
I love cinnamon rolls, absolutely love them.
And I'm doing it quite simple, really.
The issue then is it has to be perfect, I think.
When he's not knocking up bread and cakes, super creative David likes to make inedible items he has to bake.
It's a bit wonky, actually.
His cinnamon tear and share will be made of twisted bread rosettes and topped with vanilla buttercream.
So it's quite classic.
Hang on, where'd you say buttercream's classic? On top of a cinnamon roll.
Buttercream or cream cheese frosting or something.
I'm putting it in the middle so you don't have to eat it.
OK.
But there's a baker here that's willing to take on David's cinnamon challenge.
I'm making cinnamon rolls.
I love them, yeah.
I have them for breakfast.
It's great to cook them at night-time and then wake up, put them in the microwave, delicious.
Helena developed a taste for American bakes when she lived in Las Vegas.
Good boy.
She's now settled near Leeds with her husband Will, daughter Flora and rescue dog Cato.
Helena's tear and share cinnamon rolls will be smothered in an unctuous layer of cream cheese frosting.
My preference is to have them very gooey.
This might have to be tear and share with a couple of forks or something.
And a bib.
Oh, get in there, Prue.
It is a messy This is the bit I'm nervous about.
I'm just trying to keep it fairly tight.
Roughly I'm going to cut them into one inch.
It has loads of cinnamon in.
You've got to put enough cinnamon on to get a really good cinnamon hit, but too much, it'll taste bitter.
Twist away.
With fillings integrated, the bakers shape and style their doughs.
This is the family tree.
It all ties in.
What they do now will ultimately determine how good their baked bread looks.
I've just gotta be quite careful when I'm putting them in, really, so it's not obvious that they're very different sizes.
They're smaller than they normally are cos normally it sort of fills the tin.
I don't know.
I'm doing art here, I'll have you know.
I am borderline thrilled with that.
Come on.
Let's go in the proving drawer.
This is the prove before it gets baked.
It doesn't need that long.
Maybe 20 minutes will be fine but I'll just keep checking on it.
See how they go.
Happy enough.
Bakers, you have one hour left.
One hour.
It's bread week, kids.
It's like a sauna in there.
Oh, and it is, it's doing something.
So the yeast is working but I could give it an extra five, ten minutes maybe.
Timing is critical.
The bakers have to give their second prove long enough to develop volume and texture whilst making sure they have enough remaining time to bake their loaves to perfection.
It is rising.
Slowly but surely.
Did I sound confident enough? I totally know what I'm doing.
Oh, gosh, it's tense, isn't it? Right, I'm taking them out.
Got to come out, hasn't it? It looks all right.
It looks pretty good.
I don't know until it comes out the bag.
Resembles what it looked like at home.
It's definitely puffed up.
It's not proved very well but it will rise a bit more in the oven.
That's really quite disappointing, actually.
Bakers, you've only got half an hour left, I HIGH-PITCHED: .
.
hope that's enough.
Wow, just the voice broke at the end there.
LAUGHTER I'm so emotional! They look the way they should, so I'm just going to bake them now.
I'm going to go in.
I'm going in.
It's happening.
They do look like breasts.
They look all right.
That's going in at 170 for about half an hour and then hopefully it'll be done, cos we've run out of time.
Please just do your thing.
I'm going to say half an hour.
But I'm going to check on it cos it's got a sneaky habit of not cooking in the middle and teasing me.
Andchill.
I'm going to have a lie down.
Just going to sit here and watch it and wait.
I'm just going to go to sleep down here.
Have a nap, have a siesta.
Aim is not to stare at it the entire time.
That's not going to help the situation.
Oh, come on, balls.
Come on, balls, cook nicely.
I don't like waiting.
I'm so impatient.
Ah! Cheese looks amazing.
Look at it bubbling out the top.
All I can smell is cheese, Michelle, and I hate cheese so much.
It's not It looks beautiful and I'm sure if you like cheese it tastes great.
Bakers, you have 15 minutes.
Paul did it for me.
Nice.
It's very gentle actually.
It's annoying cos I would normally take them out of the oven now cos that's the way I like them but I know Paul will say they're undercooked.
It's that finger that prods in the middle.
It's looking more like it normally does now in the oven, but it's done that through baking, not proving, coming up so I think I don't know what that's going to do to them.
Probably something that Paul's going to hate.
Yeah, they're not quite ready.
How long have we got left now? Bakers, you have five minutes left.
Right, I'm taking them out.
Think they're basically done, actually.
Ready.
Got to come out, hasn't it? Would like it a bit more golden but I just won't tell anyone else that.
They look fairly done.
Looking good, smelling fine.
Yeah! That looks all right.
Yeah, that's fine, actually.
It's a dark dough anyway.
It's really pale.
I don't know why it's so pale.
Oh, it looks all right.
Looks good to me, very satisfied.
Just checking that it's cooked and I think it is, by some miracle.
I'm pretty happy, I think it's gone all right.
Oh, gosh.
Oh, God.
Oh, God.
Oh, God.
Oh, God.
Oh, yes, that's the noise we wanted to hear.
Ooh, yeah, that looks all right.
Maybe you should do that with a bit more of a flourish.
Have you ever seen Paul baking? He's like a ballet dancer.
Really? He's very light on his feet.
Oh, interesting.
He's got tiny, tiny feet.
I can't say I've ever noticed.
It's like Fred Astaire.
Bakers, you have one minute.
Oh, it looks all right, this, doesn't it? Just need to decorate slightly.
I think I'm good now.
Bakers, that is it.
Your time is up.
Please place your tear and share at the end of your benches.
Bon appetit.
Arrivederci.
Grazie, grazie, ciao, Bella.
The bakers' tear and share breads Hello, Henry.
You OK? .
.
will now face the judgment of Paul and Prue.
The black and white really works.
Yeah.
It's very dramatic and nice.
Can taste the pesto.
Yeah.
In fact, it's really difficult to taste anything else.
It's not bad, the bread.
It's a little bit bland.
I don't really like the flavour, and I don't know how you've managed to do that, cos you've got all the things in there which should taste amazing.
I think it's quite attractive.
And the colour is lovely.
It's bone dry.
If you'd brought that out five, ten minutes earlier OK, yeah.
.
.
you would have been laughing.
The pesto comes through.
It's beautifully shaped and so over-baked.
Yeah.
I think that's heaven.
SHE EXHALES I like the fact that it's soft, I like the flavour.
I could eat a lot of it.
I think your flavours are fantastic.
Thank you very much indeed.
Thank you.
It's quite attractive.
It's quite dry.
You've just over-baked it slightly, but the flavours, I like.
It is very delicious.
Thank you.
They're a bit irregular in sizes.
That one's massive, that one's minute.
It does look a bit thrown together, but it may taste fantastic.
I hope it does.
Certainly hearty chorizo.
SHE COUGHS Bit of chilli there, Prue.
Oh, yeah.
Uh-oh.
That was not my intention.
It's delicious, but it Got a bit of a kick to it.
What you need is to chop everything up much, much smaller.
That's part of the problem, cos you've got so much going on, it's so big.
Yeah, she's big on flavour.
Interesting texture.
It's a bit too doughy for me, but who doesn't like cinnamon and sugar in spades? The dried fruit in there, you need to put much more in.
Your actual bake, I think, is perfect.
That ain't no tear and share.
The problem is, it's covered.
Right, well, it Yeah, you'll get messy.
But the rolls are proved individually.
It is exactly like an American cinnamon roll, a good one.
I think you've slightly over-baked it.
Yeah.
I was too scared you telling me that it was raw.
Dammit, Paul, it's your fault.
It's a bit messy.
Rustic.
I'll go with that.
It's wonderfully cheesy.
I like the texture.
So that's one, is that the other one? That's the black garlic and truffle oil.
Really nice.
I think the blend of the two are good.
You've baked them well.
I think you've come up with some nice ideas.
It looks very tempting, like home-made bread you want to eat.
Hm.
I think your flavours that you achieve are beautiful.
Thank you.
Really, really nice flavours.
Nice loaf, that.
It's very cheesy.
You've got loads of flavour and loads of texture in there as well.
It's a beautifully-baked dough.
It's slightly over-proved, but otherwise, I think it tastes lovely.
Well done.
I love the effect of that.
I think it's very clever.
Very pretty.
Oh, that's brilliant.
Got a nice looking bake on the other side.
I like the coconut.
I think the coconut works really well with it.
The kick from the chilli's enough.
I just love the red round there.
GASPING APPLAUSE I really like that, and I tell you why I like it - it's because I've never had anything like it before Oh, thank you.
.
.
and that's what makes it special.
Yeah, I got the first handshake.
That's crazy.
My mum's going to cry.
She's going to be so excited and I can't wait.
I can't wait to tell my friends and my mum.
It's official, Paul Hollywood likes my bread.
I am a baker.
Not looking forward to Technical.
I never look forward to Technical.
Does anyone enjoy the Technicals? SANDI: The bakers were able to practise their Signature Bakes, but with ingredients shrouded in gingham, the next challenge will be a total mystery.
Right, bakers, time for your Technical Challenge, and in a shock twist, it has been set for you by the bread king, Paul himself.
It'll be judged blind, of course.
I'm going to have to ask these two lovelies to leave the tent.
Before they go, Paul, any words of wisdom? It's not as easy as you think.
Well, that's comforting.
Right, off you go.
Off you pop.
They are racing off to do some competitive dog grooming.
There is a poodle that Paul cannot wait to get stuck into.
We'd better move along.
For your Technical Challenge, Paul would like you to make eight white burger baps.
Now, what is a burger bap crying out for, people? Its mummy? No, a burger.
So, Paul would also like you to make four veggie burgers to go inside four of your floury baps.
You have two and a half hours.
On your marks.
Get set.
Bake! Oh, dear.
Well, it sounds easy, but I've never done them before.
I have never made a floury bap before.
So if this works, then it'll be, like, a new thing that I can make, and if it doesn't, then I'll just buy them like everyone else.
Burger buns, Paul.
When I said before, it's not as easy as you think, it really isn't, because you've gotta develop the gluten properly.
If you don't, it'll be very cake-like and not stringy.
So good kneading? Good bit of kneading, and then leave it to prove for a good half an hour, 40 minutes.
Look at the texture.
See how light it is? It's lovely.
The burgers are important, to a degree.
90% of our judging will be done on the rolls.
Yeah, this is Bread Week, not Burger Week.
Exactly.
And this is the Bake Off, not the Cook Off.
Number one, for the floury baps, make the dough.
Cheers, Paul.
He might as well just have said, "Make a bap.
" So we've got the usual ingredients, which is yeast, salt, flour and water, but then on top of it, we've got vegetarian lard.
Have you made floury white soft baps? Floury white baps? I've never made baps before.
I can't imagine you're a bap kind of character.
What sort of character, am I? Wholemeal pitta bread? OK, I'll take that.
Prue's a crumpet.
This has gone weird.
Sordid.
Let's take that out.
Step two, knead the dough.
My kneading technique is I don't really have one.
Oh, God, I think I'm nearly there.
I'm getting a bit tired.
It's elasticky, smooth, done.
Knead the dough, prove the dough.
I'm going to prove it for half an hour.
See what occurs.
Right, veggie burgers.
Never made veggie burger in my life.
I'm a meat man.
Number five is tip the black beans into the bowl of a food processor and pulse to a rough mash.
You didn't see that.
I kind of want it to be lumpy, cos otherwise it is just mush.
I've had these veggie burgers a lot and bad ones can be slop.
I'm making man-size burgers, half a pounders.
It could be like a fast-food burger where it's, like, really thin, or like a good burger where it's, like, really thick.
And I'm going to go for in the middle.
Right, freeze.
Bakers, in Morse code you have What the hell? You are halfway through, my beauties.
It's weirdly pleasurable.
Feel nice? Yeah.
I'm having a look at my dough.
It's double the size.
It's all I can ask for, really.
Feels nice! It's a new game that we invented.
It looks like a bread dough.
I'm about to shape my buns.
I need to divide the dough into eight equal pieces and then shape them into burger buns.
Don't know where to begin, really.
Let's make it an even number.
Maths.
85g per ball.
So I've got this much dough left, which is roughly seven grams of dough per bun and I'm working out whether it's worth putting seven grams of dough back into each bun or not.
I don't want them to be too small.
I mean, it's less than 10%.
Oh, less than 10%, sod it.
"Gently flatten each ball of dough and place on prepared trays.
" To me, if I have a burger, I want a big bap.
I like quite a pert bun.
Going to give it another prove for about 15, 20 minutes.
Where's my proving bag? Is this it? No.
This is it, isn't it? Where's it gone? Is that your proving bag? David, can I take this proving bag from you? Are you using it? Sell that later.
I'm going to prove them for half an hour.
An hour and ten left.
I'll prove them for about half an hour.
Noel, I want a veggie burger in about half an hour.
Could you make that happen? Bakers, you've got half an hour left, half an hour.
Thanks.
Well, I've given my baps half an hour to prove.
I'm just about to have a look at 'em.
They look quite big.
Still small.
The ones at the bottom have proved slightly more.
They haven't really changed, but I'm going with it.
"12, lightly dust the baps with flour and bake.
" Doesn't say for how long.
Hmm.
Right, they're going in t'oven.
Do good things.
I'm going to do 12 minutes, and then keep an eye.
Let's go for eight minutes and see what happens.
Because they're these soft ones, I don't really know how you tell when they're done.
Right, I'm going to fry my burgers.
I'll cook them until they've browned.
They're purple, so it's hard to tell.
These burgers are not ideal.
Right, how do I know how long these are meant to be in for, do you reckon? Look at them, rising.
They're like buttocks.
I think Paul'll like that.
He's quite manly, isn't he? What about Prue, though? Prue might be alarmed by the size.
Posh people tend to like small things, don't they? Yeah.
Right, out they come.
Oooh, nearly.
Still too small for my burgers.
I am fairly happy.
Mine are a bit overdone.
Bakers, you have five minutes left.
I'm going to build 'em up.
Now, this is the moment of truth.
Let's just hope they're soft and cooked.
The knife is dragging through the roll.
They wanted soft, they're definitely blooming soft.
But so is dough.
Assemble the burgers.
My burgers are massive compared to my buns.
And mine.
I didn't use all my dough, did I? "10% less won't hurt, Amelia!" I'm trying to think what goes first, though, burger Lettuce I don't know what I'm doing.
I don't eat burgers.
After this, I definitely don't eat burgers.
I'd be happy to eat that.
Even with a veggie burger inside it.
Any skewers? Bakers, your time is up.
Please bring your burgers and baps up to the table and place them behind your photograph.
My roll's tiny.
Paul and Prue are looking for eight beautiful floury white baps with four perfectly-cooked burgers.
And they have no idea whose is whose.
Right.
These, they're all pretty much the same.
They could've been a little bit wider but they've got some height to it, though.
Quite chewy.
Hmm.
The bun tastes pretty good.
These burgers It's got a nice blend of spices in there.
I quite like that.
Yeah.
Right, bringing in the second one.
Let's have a quick look inside.
Breaking a little bit.
That comes down to the mix.
Nice flavour.
Now the burger itself.
It's nice.
Moving on to number three.
The burgers are too big for the bun and the buns are pretty irregular and actually quite small.
Nice flavour, though, on the bun.
It's a massive burger.
It's not very tasty.
No, it's not.
Moving on.
Too dark.
It's got too much of a heavy colour.
It is a bit tight, that, inside.
This is a very crumbly burger.
Hmm.
Right, moving on to the next one.
The colour of this is good.
You look down at the bottom, it's quite doughy, that line that sits underneath.
Proof they were under-proved.
Again, the burgers are much too big for the buns.
Now, these Nice shape.
It's got a bit more size to this.
Now, see how much more open it is and irregular? Yes.
That's a nice roll, that.
A quick taste of this.
Not a bad burger, that, either as well.
Yeah.
Now this one's been very kindly cut already.
Quite tight and down at the bottom quite doughy.
Massively under-proved.
They're quite small and squat, these, aren't they? You can see that when you look at the burger.
It's like a Scooby-Doo burger, innit? Apart from chilli I don't think there's a lot of flavour.
Oh, there's chilli in that! A lot.
Oh, wow.
Uh, moving on.
Let's have a quick look.
It's a bit too chewy.
But I think that's a well-flavoured burger.
Right, moving on.
Nice colour.
Again, small.
The flavour's nice but the texture's a little bit tough.
Hmm.
Moving on.
Been rolled up well, and actually, the structure for the top two-thirds isn't bad.
I like the burger.
It's not too spicy.
I like the look of these.
They're much bigger, aren't they? These look really good.
They're the right shape.
Let's have a look.
Look at that.
That's what you're looking for.
That's open all the way through.
It's a nice roll, that.
And the bun fits over the burger.
Hooray! That is really nice.
All round it's nice.
Good.
Interesting.
Paul and Prue will now rank the burger baps from worst to best.
In 11th place is this one.
Amelia, not mixed enough, too small, a little bit doughy.
Fair enough.
In tenth place is this one.
Phil, rather uneven sized buns, a little bit too small, little over-cooked.
Still a good burger.
Thank you.
Rosie is ninth, Helena eighth, Alice seventh, Michael sixth, Michelle is fifth and Priya is fourth.
Third spot is this one.
Steph, actually, this was quite nice.
The only reason why you're in third is it needed to be slightly bigger.
In second place is this one.
David, it's an excellent burger bun.
Perhaps just a tiny bit tight but very good.
So in first place, Henry.
APPLAUSE That is a very, very, VERY good burger bun.
The structure was good.
It was well-baked, the burger was good.
Well done.
He looked at me deep in my eyes, he said nice things, and after being tortured by their words this morning, that was soothing.
Turns out 10% of your dough could make more difference than I thought it would.
Obviously, it's gutting.
You always want to do well but it just means I need to, like, do something good tomorrow.
Right, burger? OK, the people who seem to be doing steadily, quite nicely - David, Priya perhaps, Michelle.
Yes.
There's a couple of them that could do really well today and end up with Star Baker, but there's quite a group gathering down at the bottom.
I think Amelia's in trouble.
I think Rosie's in trouble.
Alice.
It genuinely is going to come down to the show stopper.
Yeah.
Are you going to send two people home today? It is a possibility.
It's a very strong possibility, yeah.
Hello, bakers.
Welcome back to the tent.
It's time for your show stopper challenge.
The judges would like you to create a display of artistically-scored decorative loaves.
Your display should be themed, so, for example, if it was a woodland floor, there could be curling oak leaves, acorns, conkers.
A squirrel grappling with a wet crisp bag.
That's the sort of thing.
Your display must contain at least two impressively-sized loaves but this is really about the decoration, it's about the scoring.
Basically they want it to be the best thing since, uh What's that expression? Can't remember.
You've got five hours.
On your marks.
Get set.
Bake.
I'm not particularly confident today.
The stress is going to be pretty evenly spread across the next five hours of my life.
Five hours seems like a long time but it really isn't.
It's a five-hour challenge, which sounds a huge amount but, first of all, you want them to bake several beautiful loaves.
They have to get them all kneaded, they have to get them proved and then of course the actual scoring.
I don't usually score bread.
If I do, it'll just be like a pfft on the top.
It's quite a tricky thing to do with dough.
Cos you want to cut just through the skin of the dough so that when it rises in the oven all those cracks will open up a tiny bit.
You don't want the heat to open it up like a great wound.
This is a really tricky challenge.
Probably one of the hardest ones we've set.
It's really skilful stuff.
Although only tasked with making two large loaves to impress the judges, all the ambitious bakers are making multiple breads for their show stopper.
It's hard to sort of figure out the timings for this.
To actually make the dough doesn't really take that long but there's no space for them all to go in the oven at the same time so you need to sort of stagger them a bit.
You want to kind of get everything going half an hour apart so I think it's all about timing today.
It's all about timing.
I'm just going as quick as I can right now.
I think this is all or nothing.
It's go big or go home.
Or go big, make a mistake and go home.
Inspired by his time in Africa, David's making tribal masks.
Each coloured dough will be carefully scored to reveal the one beneath.
He's also going to try and achieve a deep sourdough flavour.
So I've been researching how to do it quite quickly.
Yeast? Yeah, I'm using more yeast.
With a high yeast it often tears, doesn't it? That's the danger.
By adding the yeast and scoring, they're not really conducive to creating the delicate scoring that you need because it can just blow open in the oven.
Yeah.
He's not the only baker who's making life hard for himself.
This is the fougasse that I'm making at the moment.
You wouldn't normally score fougasse, however I wanted to do it because it's a quick bread to do.
Henry's opted for two flavours of fougasse with distinctive decorative holes.
He'll also be making two hearty rye breads as well as sage and poppy seed flowers.
How are you scoring the fougasse? They'll have the big slashes in, obviously, but then what dough there is I will also just lightly score - hopefully little corn ear patterns.
Fougasse is not really conducive for heavy scoring.
And it's quite a small amount of food to score.
It is, yeah.
But that's the plan.
Haven't been to the gym this week.
That's OK, cos I've been kneading bread.
Nice texture at the minute.
Get your guns pumping.
I'm kneading again.
Oh, here he comes.
Does it feel OK? Not going to tell me, are you? No.
Whoo! You ready? Whoa! OK, good luck, yeah.
It's nice to see you, yeah.
Cool.
Nice to see you.
So this dough is done now.
It smells so yeasty.
That looks very smooth.
Bounces back when I prod it so that's going to go and prove until it's doubled in size, hopefully about an hour.
Number one.
Oh, still two more to go.
This is my rosemary, garlic and rye dough.
So it's quite sticky.
Kind of tastes like stuffing.
If you like stuffing.
Alice's scored loaves will celebrate her love of geography with a beetroot and walnut Union Jack, a carrot and coriander compass and a rye, garlic and rosemary globe.
Is it going to spin? Unfortunately not, no.
Never met anyone who loves geography.
I think it's wonderful.
I think geography's much underrated.
Alice's plan for world domination has got competition.
Priya has designs on a large stretch of the equator.
I'm going for a tropical theme.
I've got a flamingo and some sort of palm trees, tropical leaves and a hummingbird .
.
is the plan.
That's what they're supposed to look like.
Priya's tropical ensemble will also squeeze in a peacock amid foliage rolls.
Once baked, she's adding extra details with natural food colouring.
It's more watercolour-like so it's going to be quite a pale pastel.
Yeah.
I honestly thought I cannot present artificially-decorated globes to Paul cos it looks like felt tip pen on bread.
But Priya hasn't got the muted colour combos all to herself.
I am doing a hand-tied bouquet of flowers.
I'm just going with subtle, nice blush pink.
Steph's floral arrangement will have a beetroot and rosemary loaf, a rosemary and wholemeal lily, a sunny sunflower and breadstick stems.
It seems to be simple in its approach but it's about keeping that scoring and that accuracy and the way that it looks overall.
Thank you very much, Steph.
Good luck.
Simple's all right, innit? If they didn't have to be here, that would be quite a lot nicer, wouldn't it, really? More used to tending pets and farmyard animals, today, vet Rosie's exploring the exotics.
I'm making a bread safari.
So I've got a truffle elephant, a black garlic giraffe and a sundried tomato lion.
Animals are just kind of my life anyway, so Rosie's African bread fauna will be presented in a baked savanna of turmeric and coriander flora with beetroot and chilli wheat stalks.
I've never actually been on a real safari but there's a local safari park where I grew up and we always loved going there.
Handshake baker Michael's also celebrating one of his favourite destinations.
The flavours remind me of Mediterranea.
Mediterraneum? Mediterranea.
Italy.
He's creating a bread campfire with paprika and sundried tomato sharing loaves, red pepper rolls, ember rolls and olive breadstick kindling.
Has the adrenaline worn off yet from your handshake? Let's recreate that.
Whoo! Do you know what? If I think you need a handshake, I'd just dig him in the left buttock.
What happens if you do it in the right one? That's for the private times.
Michael's not the only baker inspired by fire - Helena's using it in her continued commitment to all things spooky.
Halloween is my favourite holiday.
Every day is Halloween in my house.
Every bake is Halloween in my house.
Lava stone rolls and Parmesan bread bones will sit beneath a cauldron of sesame snakes with a pumpkin-shaped bread on top.
HOARSELY: I want to impress you.
What do you think? Voice - what's happened? It's laryngitis.
So it's just bad luck.
I'm going to order you a voice off the internet.
What voice would you like? GEORDIE ACCENT: What about a sort of Geordie one like that? I actually love the Geordie accent.
You like the Geordie accent? Yeah.
Give me a Scottish accent.
SCOTTISH ACCENT: Och, look at these baps.
Will you not look at those baps? Oh, time to get it out.
An hour and a half in and the first dough's prove is up.
It looks really good.
It's full of bubbles.
So I'm just going to knock it back and then shape it.
Well, you're supposed to knock it back but not vigorously.
You've gotta be gentle with it, you know.
Got to treat it like a lady.
Determined to land a win today, Phil's opted for a victory wreath.
It'll be made of spelt, beetroot and a herby green bread scored with laurel leaves.
The challenge is the scoring of it first.
That's the main aspect but then you've gotta have something that looks good but also tastes good.
Hoping to tick both boxes I've gone with flavours that we like as a family.
.
.
Michelle's baking a whole bunch of breads.
I've got two loaves.
One symbolises a tree, the other one is a flower.
And then I've got a hedgehog, a snail, butterfly and some ladybirds and some bees cos that's what we've got in our garden.
Michelle's making semi-sourdough loaves scored with elaborate tree designs, a white and rye butterfly and a rye bread hedgehog and snail.
I'm all rye but it's quite dense.
It's really chewy and doughy.
I'm hoping Paul likes it, but I love it.
God, I just hope it works.
Amelia is also inspired by garden life, but on a micro level.
I'm just shaping my caterpillar.
So that's like a not-to-scale sketch of the whole thing.
And then that's the caterpillar.
He's very happy.
That's the butterfly and that's the cocoon.
Amelia's baking a green spinach caterpillar, a plain white cocoon and a roasted red pepper butterfly sitting amidst garlic breadsticks adorned with leaves and flowers.
I don't really know the science of bread.
Like nothing's gone wrong, so I've got no reason to panic.
But this is the sort of thing where you don't really know if it's gone wrong until it's baked.
And by then it's too late.
Before the bakers can even think about getting their dough in the oven.
I think I might have to score it now.
.
.
they must attempt what this challenge is all about.
Oh, God, am I ready for this? I don't want to take this step.
It's too nerve-racking.
You know when you feel so sick with nerves.
Don't overthink it.
Just do what you did at home, Priya.
Be calm.
It's fine.
It's just bread.
Here goes nothing.
Ah, pressure.
This is fine when I'm at home and I'm, like, not shaking.
Ah, shaky hands.
Why are there shaky hands? You don't want to go too deep but you don't want to go too shallow.
You've don't want to go straight down but you don't want to go right at an angle.
Lots of don'ts.
Not sure about any dos.
But the longer the bakers take with their elaborate designs This is my giraffe but I'm trying not to rush too much and completely mess up my design.
.
.
the more risk of the bread deflating.
Oh, no.
I didn't actually look where I was going with that line, I just drew.
You don't want to go too deep.
I don't want them to split open.
Is that deep enough? Do these look like leaves? This is a spider web.
Scoring's not ideal, but it was always going to be hard to score fougasse.
I think I just need to get it in the oven.
We're going in the oven.
Do me proud, little peacock.
That's a recognisable flame, times one.
About 35 minutes, this one.
It's crucial the bakers have taken account of the size of their loaves and calculated their oven times accurately.
That's going to go in for about 40 minutes.
I feel more nervous now, now that it's gone in, I'm like, "Ah!" Just my timings.
I can't figure out what's what.
Let's give it 20 to 25 minutes and see what happens.
Got a good colour.
The scoring's not very defined but that's all right cos the main scoring is going to be on my rye loaves.
I've scored one of them too deeply and it's opened up a lot.
I'm having an absolute disaster.
This one's done a lovely split completely in half.
Sandi, I've made us eggs.
Oh, brilliant.
Which one's mine? This one obviously.
Thank you.
Bakers, you have two hours left, two hours left.
As yet more doughs reach the end of their prove This is my elephant who has proved quite nicely.
It's really, really nice and stretchy.
.
.
the bakers prepare for their next bout of scoring.
You seen my blade anywhere? Uh, wow.
That's not a good thing to lose.
Oh, it's there, it's there.
I found it, I found it.
OK.
I'm going to go cos you don't know where you keep your razor blade.
Seems dangerous to me.
Scoring needs to go well on these.
Not feeling great, but there's still going to be some bread at the end of it.
The key to getting this one right is the angle of the cuts.
I want my ears standing up.
They haven't deflated, which is a nice surprise.
I'm trying to score a little less hard.
Once carefully scored, to avoid deflating, it's essential the dough goes in the oven within minutes .
.
once the earlier batches are out.
Look quite good.
It's been much better at home.
I think it's baked OK.
Does it look like the world, kind of? Doesn't look too bad at the minute.
You can see what it's supposed to be.
I'm happy with that.
I want it to be a bit green, like pumpkins are green before they go orange.
Course it's stuck to thesheet.
Argh! Wow, that's, uh, one ugly mask.
I've got two scores here that are actually just scores but everything else is basically torn and looks terrible.
My bread might not be cooked.
Bakers, you have one hour.
Here goes nothing for the last one.
Last things to go in the oven, they shouldn't take too long.
I know we've almost run out of time now.
The final batches of loaves, both big and small, go in to bake.
I put the pumpkin loaf in the oven in a cast-iron pot because it gives you the perfect humidity for a really crusty crust.
This is going in for about half an hour.
In the meantime I can de-paper these breads.
Right, need to start painting now.
The added bonus of painting is that they cover up what they can see in the grooves.
It's a bit of decoration but I don't want it to be style over substance.
That's, I'd say, 89% bread.
Paul does not like eating paper.
He'll make a big fuss.
He'll go, "Urgh, urgh, argh, help me!" Just gotta wait now.
It's the waiting game.
Quite a comfortable position as well actually.
This one's already tearing.
I think this potentially could be the worst one yet.
I'll direct this.
You ready? Go, go, go.
Bakers, you have 15 minutes.
Argh! It looks done.
These might be a bit overdone actually.
They're quite dark.
Whether it's overdone, I don't know, but I'd rather it was slightly over than slightly under.
It looks all right.
I can take that.
Luckily, they're ready.
Well, they'd better be ready.
That looks great.
What is it meant to be, darling? It's meant to be an African mask.
Yeah, there he is.
Totally working for you, rocking it.
Look at that rip.
Oh, is that a rip? It's not intentional.
Though the universe.
I thought it was supposed to be like that.
If Paul says these are ripped, say, "They're rips in time, you idiot.
" Should be fine.
Then comes the judgment day.
Bakers, you have five minutes.
This is my garden.
Now just gotta fit everything on.
I hope they're baked.
I've not checked.
This is just the design that's on the award.
If something's edible at the end of the day, that's fine.
The bread itself, I think, is good.
I think it's a good bake.
I won't know if they're baked inside until they open them.
Bakers, that is the end of your show stopper.
The scoring could be better.
Oh, well, it's done now.
It's not quite the disaster it seemed earlier in the day but it is still pretty much a disaster.
I don't know if it's cooked though.
I think it is.
But if they're not cooked, there's absolutely sod all I can do about it now.
It's judgment time for the bakers' show stoppers.
Rosie, would you like to bring up your show stopper? I think the scoring is very good.
What a fantastic effect you've managed to get.
Likewise with the giraffe - very clever.
And it's very original and I like the different way that you've scored them all and different depths so that you've got thicker lines and thinner lines, and it's really clever.
It's a very nice grey loaf.
I've never had a grey bread before.
Um, could've done with a little bit more salt.
Don't be afraid to add a bit more flavour.
I have to say - I think this is delicious.
They're baked beautifully, actually.
They look great.
Very artistic.
And lots of perfect scoring.
Thank you.
Well done, Rosie.
Thanks.
I love the definition in that one.
It's a nice looking loaf.
And this one's really clever.
I mean, that's pretty good recognisable globe.
That's very nice.
Of course, the nuts and the seeds give it a lovely flavour too.
For me, it could do with a bit more seasoning.
Hm, it's a little bit bland, but the cuts are very good.
It's a nice looking loaf, that.
I think, overall, you haven't done too bad.
Thank you very much, Alice.
Thanks, Alice, well done.
They are obviously African masks, but this one - which is sort of broken - it looks brilliant.
It looks like some artistic rendering of a scary mask, but that wasn't the challenge.
The challenge was to do really good scoring.
It's barely done.
Mm-hm.
The idea was sound enough.
Disappointed.
And there's not enough salt in it.
All style and no substance.
Cool.
Thank you very much.
Thank you.
The whole thing is so imaginative and so wonderful - it's fantastic.
You've lost a lot of the definition, haven't you, in the cuts with these? I think it's because I baked them in a pot.
Could've left them in the pot a little bit longer.
It's a dense old loaf, that.
And quite heavy.
The only flavour you get from the bread is from the crust where it's caramelised, and the cuts are not good enough, you know - I wanted more emphasis on the cuts.
Got a nice bit of um Little bit of paper.
It's very typical fougasse - quite tough.
I think it's got great, great flavour, but I have seen more decorative fougasses.
Fougasse is not really conducive for heavy scoring.
Is it quite soft? I think that needs more in the oven.
Yeah.
More proving, more time in the oven.
Nice flavour.
The flavour's good.
The cuts are just a little bit ripped rather than sliced through.
It's a shame.
Yeah.
Thank you, Henry.
Thank you.
I think it's highly effective.
It hasn't blown anywhere.
You could've even left it in there a bit longer.
Hm, I was scared of that after yesterday.
The rosemary flavouring is just right.
You've well-baked and well-proved your loaf.
Your structure's beautiful inside.
Love the cuts.
Love the design.
It's excellent, Steph.
Oh, bless you.
Yeah, well done, Steph.
Thank you.
That's very, very good.
You can see the cuts, but what you want to see is a little bit more definition in there.
I think you could've done more scoring and less painting.
Great structure inside.
You could've been a little bit more potent with the flavours and the cuts a little bit deeper, but, nevertheless, two nice loaves.
It's very ingenious.
The scoring on the laurel leaves around the edge is beautiful.
That's beautifully baked.
Wow, it's light.
I think it's all baked well, and you have got some scoring going on - not a huge amount.
But you've sort of made up for it because the bread is so delicious.
Thank you.
I think it's really effective.
Some of your scoring is really neat and beautiful, and I quite like the way you've coloured the bigger scores.
You've lost some of the definition in this.
Yeah.
You know, it's quite smooth.
You expect these to be slightly risen up.
Mm-hm.
I like the flavour.
I would've liked it a bit crustier.
I quite like the crust on it, actually, cos you see it goes all the way round about the same.
Let's try the hedgehog.
So, this is rye, is it? Yeah.
It's stodgy.
Quite dense.
I mean, rye is always going to be.
However, they taste delicious.
Thank you.
It does look a bit clumsy, your scoring.
There's no finesse to it.
Love the design.
I think your design's very good, but the baking is terrible.
Oh, dear.
Why did you bring them out so early? You see this one here? How soft they've gone.
They've always been quite soft when I've practised them.
Is there any flavour in this? That one's just a plain one.
Are you sure this is under-baked? The colour.
It needs more colour.
How long was it in there for? Um 25, half an hour? Yeah, 25 minutes tops.
Wow, a loaf that big? It's 40 minutes before you start.
There's not much flavour to any of these - nothing.
You need to put flavours with them, put big punchy flavours in there.
This one's had a bit of a burst out, hasn't it? Yeah, it's burst quite badly there.
Cut it slightly deep and it just blew the whole thing out.
This one looks much nicer.
I think, overall, the actual image of what you're trying to do is amazing.
I think the red in there looks attractive.
You've painted that in.
It looks really nice.
Looks good.
Nice loaf there.
The flavour of that is really nice.
Design's good, the bake's all right.
I like it, yeah, even though you have blown out slightly there.
I think it didn't go horribly, which is good.
He said it was style over substance.
That's pretty brutal.
I'm definitely at risk to go home this week, which is absolutely gutting.
Keeping everything crossed, and I don't even know if that'll be enough.
Steph did very well.
Great display.
The scoring on everything was fantastic.
And Michael? I think Michael's done well.
He managed to colour the inside, but he had definition there.
You could see there were flames.
He did really well, I think.
Who's at the bottom? Who are we worrying about? Henry.
I think Henry You can't discount it, even though he won the technical challenge.
Amelia.
I think Amelia's in trouble.
I think you can put Alice in there as well.
Still the possibility that two people will go home? I think so.
Hello, bakers.
I've got the great job this week of announcing the person who's won Star Baker.
The person who's won Star Baker this week is .
.
Michael.
That means I have the horrible job of sending somebody home.
It gets tougher and tougher each week.
Uh, I'm afraid the person who is leaving us is .
.
Amelia.
I'm so sorry.
I know.
I'm absolutely gutted.
I've always, always said bread week, for me, will be about survival, and I just didn't survive.
Amelia's a decent baker, and it showed in her showstopper.
The idea was sound enough, but it just wasn't executed very well.
She struggled in the signature, and she was very low down in the technical as well.
Sorry to see you go.
Thank you.
I'm sorry it wasn't a good showstopper.
I did try.
Bread can take a hike.
I live to fight another day.
Phew.
That was good, wasn't it? I'm a little overwhelmed.
Good man, well done.
Maybe I will try and make him bread again.
Maybe I'll do it a couple more times, but I'll never score it again.
Overall, I think Michael had a great week.
He did well in the technical and the showstopper, he did really well.
He deserves Star Baker.
I can go home now - tick, done, Bake Off sorted, finished.
Next time: Oh.
A Bake Off first with Dairy Week.
It's disgusting.
The bakers try and keep afloat It's gonna sink, it's gonna sink, it's gonna sink.
.
.
and avoid getting stuck in the signature.
They face a testing Tudor technical challenge.
What the heck does an English rose look like? I'm Welsh.
The temperature rises as the tent goes East Oof.
.
.
and one of the bakers will be found wanting.
Henry obviously thinks size matters.