1 00:00:17,074 --> 00:00:17,674 [MUSIC] 2 00:00:21,874 --> 00:00:23,754 Who's excited for Bread Week? 3 00:00:25,954 --> 00:00:26,674 [MUSIC] 4 00:00:26,754 --> 00:00:27,354 Bread Week? 5 00:00:27,914 --> 00:00:28,514 Yeah. 6 00:00:29,594 --> 00:00:31,434 Is it too late to change it to Red Week? 7 00:00:32,834 --> 00:00:33,434 Yeah. 8 00:00:36,154 --> 00:00:38,154 - Can you help me get out of this? - No. 9 00:00:38,234 --> 00:00:39,434 - Help me take this off. - No. 10 00:00:39,514 --> 00:00:40,154 Help me take it. 11 00:00:40,234 --> 00:00:40,874 Tom, no! 12 00:00:40,954 --> 00:00:42,274 - Help me! - Tom! 13 00:00:42,354 --> 00:00:43,234 Just help me out! 14 00:00:43,914 --> 00:00:44,514 No! 15 00:00:46,274 --> 00:00:47,554 I need help! 16 00:00:50,114 --> 00:00:51,034 Last time... 17 00:00:51,114 --> 00:00:54,514 Sorry, the colours on here are just so blinding. 18 00:00:54,834 --> 00:00:56,994 High Week dazzled the judges. 19 00:00:57,914 --> 00:01:01,114 But star baker Anirban shone the brightest. 20 00:01:01,794 --> 00:01:02,754 Sensational, mate. 21 00:01:03,434 --> 00:01:05,074 It's not what I envisioned. 22 00:01:05,594 --> 00:01:08,034 And we said, "Pie-Pie" to Wesley. 23 00:01:09,154 --> 00:01:10,594 I've had an amazing time. 24 00:01:10,674 --> 00:01:12,714 Definitely a lot to take home. New friends and new skills. 25 00:01:12,874 --> 00:01:13,674 This time... 26 00:01:14,114 --> 00:01:15,074 Happy Bread Week! 27 00:01:15,434 --> 00:01:17,314 ..our nine remaining bakers... 28 00:01:17,394 --> 00:01:18,194 It's massive! 29 00:01:18,474 --> 00:01:21,834 ..show a whole lot of love with their signature bagels. 30 00:01:21,914 --> 00:01:23,914 Oh! Very happy with that. 31 00:01:23,994 --> 00:01:24,714 - I'm happy with that. 32 00:01:24,794 --> 00:01:26,834 - They face a spicy technical. 33 00:01:26,914 --> 00:01:28,634 - Whoa, did you see that? 34 00:01:29,074 --> 00:01:33,114 - Before a showstopper full of surprises. 35 00:01:33,354 --> 00:01:35,034 - I can't take my eyes off it. 36 00:01:35,274 --> 00:01:37,794 It's an absolute showpiece. 37 00:02:00,154 --> 00:02:01,834 - Bread week, bread week. 38 00:02:02,274 --> 00:02:04,114 - Bread that would best describe me 39 00:02:04,194 --> 00:02:06,194 would be like one of those pull aparts. 40 00:02:07,274 --> 00:02:09,954 'Cause as a mum, I am pulled in multiple 41 00:02:10,034 --> 00:02:10,634 different directions. 42 00:02:11,234 --> 00:02:12,954 - Good luck guys. 43 00:02:13,034 --> 00:02:14,194 - It is bread week. 44 00:02:14,274 --> 00:02:16,034 I hope I rise to the occasion. 45 00:02:17,794 --> 00:02:19,194 - I'm ready, the sleeves are going up. 46 00:02:19,634 --> 00:02:20,954 - Oh, she means business. 47 00:02:21,034 --> 00:02:21,954 - Oh, she's ready. 48 00:02:27,234 --> 00:02:29,594 Morning bakers, it's Bread Week. 49 00:02:30,394 --> 00:02:32,634 Yes, we run our own calendar in the shed. 50 00:02:32,714 --> 00:02:34,474 We have weeks you've never heard of, 51 00:02:34,554 --> 00:02:37,314 but it's just so we can declare ourselves an independent state 52 00:02:37,394 --> 00:02:38,234 and not pay tax. 53 00:02:40,514 --> 00:02:43,354 For your signature bake, Rachel and Darren would like you 54 00:02:43,434 --> 00:02:47,514 to make ten mini bagels, one for each day of Bread Week, 55 00:02:47,674 --> 00:02:48,794 according to our calendar. 56 00:02:49,714 --> 00:02:52,994 Your ten mini bagels should be identical and taste delicious. 57 00:02:53,514 --> 00:02:56,954 Bakers, you have two hours to bake your mini bagels. 58 00:02:57,314 --> 00:02:58,354 On your marks... 59 00:02:58,434 --> 00:02:59,034 Get set... 60 00:02:59,554 --> 00:03:00,154 Bake! 61 00:03:04,674 --> 00:03:05,794 Happy Bread Week! 62 00:03:06,314 --> 00:03:10,474 I feel good, I feel prepared, I'm all glossed up, I'm ready to go now. 63 00:03:10,634 --> 00:03:14,194 Traditionally, bagels are either plain or with poppy seeds, 64 00:03:14,274 --> 00:03:17,994 so I'm really looking for some unique flavour combinations. 65 00:03:18,594 --> 00:03:21,954 The best way to achieve that light and fluffy interior 66 00:03:22,154 --> 00:03:24,274 is to work the gluten in the dough. 67 00:03:24,354 --> 00:03:27,474 Our bakers need to knead that dough 68 00:03:27,554 --> 00:03:28,594 for more than 10 minutes. 69 00:03:28,994 --> 00:03:30,994 - Ooh, flour going everywhere. 70 00:03:32,114 --> 00:03:33,914 This is the cutest kettle ever. 71 00:03:35,634 --> 00:03:36,434 - Hey, Anirban. 72 00:03:36,514 --> 00:03:37,594 - Good morning. -Good morning. 73 00:03:37,674 --> 00:03:38,994 - Tell us, what bagel are you making? 74 00:03:39,074 --> 00:03:41,514 - So I am making a Japanese-style bagel, 75 00:03:41,594 --> 00:03:42,394 and the filling will be 76 00:03:42,474 --> 00:03:44,594 a North Indian stuffed bread inspired filling. 77 00:03:44,674 --> 00:03:45,394 We call it kulcha. 78 00:03:46,874 --> 00:03:49,394 - Anirban's culture bagels will be flavoured 79 00:03:49,474 --> 00:03:51,994 with onions and North Indian spices. 80 00:03:52,794 --> 00:03:55,394 Honey will sweeten his Japanese-style dough. 81 00:03:55,874 --> 00:03:57,234 - What's a Japanese bagel? 82 00:03:57,314 --> 00:03:59,474 - The ones I have eaten, they are fluffier 83 00:03:59,554 --> 00:04:01,274 and crunchier than a traditional one. 84 00:04:01,354 --> 00:04:02,434 - They're also more polite. 85 00:04:02,514 --> 00:04:04,554 Their transport system is really efficient. 86 00:04:06,234 --> 00:04:08,034 - Does this bagel have higher hydration 87 00:04:08,114 --> 00:04:09,274 to make it lighter and fluffier? 88 00:04:09,354 --> 00:04:10,194 - Yes, it does have. 89 00:04:10,274 --> 00:04:12,634 - There's always a risk with higher hydration doughs 90 00:04:12,714 --> 00:04:13,834 because they can become sticky 91 00:04:14,034 --> 00:04:16,474 and then you can't shape them nice and neatly. 92 00:04:16,554 --> 00:04:17,554 - Keeping my fingers crossed. 93 00:04:20,114 --> 00:04:22,794 A little bit zesty, a little bit fruity. 94 00:04:23,794 --> 00:04:26,314 Tatiana's Blueberry and Lemon Bagels 95 00:04:26,394 --> 00:04:29,874 will be flavoured with lemon myrtle and freeze-dried blueberries. 96 00:04:30,434 --> 00:04:32,834 A lemon glaze will add some shine. 97 00:04:33,194 --> 00:04:35,514 I've been told I need to oomph my flavours, 98 00:04:35,594 --> 00:04:37,314 so I'm hoping this packs a punch. 99 00:04:40,634 --> 00:04:45,434 I am making my Korean/Japanese answer to the bagel seasoning. 100 00:04:47,154 --> 00:04:50,114 Inspired by their travels, Korean gochujang paste 101 00:04:50,194 --> 00:04:52,954 will give Jai's savoury bagels a pop of red colour. 102 00:04:53,234 --> 00:04:57,034 They'll use Japanese spice blend furikake to season the top. 103 00:04:58,034 --> 00:04:59,994 This is just the topping that's sprinkled on the top? 104 00:05:00,074 --> 00:05:02,994 Yeah, like a, I guess, Korean everything bagel seasoning, right? 105 00:05:03,074 --> 00:05:05,274 Just have to watch out that doesn't catch in the oven. 106 00:05:05,474 --> 00:05:06,234 Yes. 107 00:05:06,314 --> 00:05:08,394 That will burn very quickly and very easily. 108 00:05:08,634 --> 00:05:11,594 I love the sound of your flavours. They sound amazing. 109 00:05:11,674 --> 00:05:12,274 Thank you. 110 00:05:13,314 --> 00:05:14,954 - Hey! - Hello, Kelarnie. 111 00:05:15,114 --> 00:05:18,314 So we were making 10 mini bagels, 12 for safety. 112 00:05:18,394 --> 00:05:20,754 That means two you can give to your favourite host. 113 00:05:20,834 --> 00:05:23,114 Yes. Natalie will love it. 114 00:05:23,194 --> 00:05:24,034 Well, OK. 115 00:05:24,114 --> 00:05:25,154 I'm joking, I'm joking. 116 00:05:25,234 --> 00:05:26,914 Maybe she's got one left for me. 117 00:05:27,434 --> 00:05:28,234 Little old me! 118 00:05:28,314 --> 00:05:30,274 Little old Tom could have a bagel. 119 00:05:33,954 --> 00:05:36,594 My bagels are a potica-inspired bagel. 120 00:05:36,674 --> 00:05:38,634 Potica is a Slovenian celebration cake. 121 00:05:38,714 --> 00:05:40,754 This is how my grandmother used to make potica. 122 00:05:40,834 --> 00:05:43,274 She never had a recipe because it was just sort of in her mind. 123 00:05:43,354 --> 00:05:45,714 so I know when it's right because it tastes right. 124 00:05:47,314 --> 00:05:50,314 Beth's Mini Bagels will celebrate her Slovenian heritage 125 00:05:50,394 --> 00:05:52,154 by using a potica paste 126 00:05:52,234 --> 00:05:56,994 made from her family's recipe that includes walnuts, cream and rum. 127 00:05:57,154 --> 00:06:00,394 Every single family has their own recipe and everyone will be 128 00:06:00,474 --> 00:06:01,634 convinced that theirs is the best 129 00:06:02,554 --> 00:06:04,674 and of course my family's recipe is the best. 130 00:06:06,554 --> 00:06:10,674 Today I'm making bagel knots with chocolate and Christmas spices. 131 00:06:12,194 --> 00:06:14,594 Brian's bagels will feature two types of dough. 132 00:06:14,834 --> 00:06:19,274 The first will be flavoured with Christmassy spices, nutmeg and clove, 133 00:06:19,514 --> 00:06:21,634 with chocolate flavouring the second. 134 00:06:22,274 --> 00:06:26,914 So what I'm doing is a chocolate strand and a Christmas spice strand 135 00:06:26,994 --> 00:06:29,274 that'll be put together and then knotted. 136 00:06:29,354 --> 00:06:32,114 So when you see the bagel, it'll have two different colours 137 00:06:32,194 --> 00:06:33,234 all twirling around. 138 00:06:33,314 --> 00:06:34,194 It looks quite pretty. 139 00:06:35,114 --> 00:06:37,554 Something about the smell of baking bread just gets me 140 00:06:37,634 --> 00:06:38,794 in the mood for bread. 141 00:06:39,354 --> 00:06:41,434 I like it 'cause I can be like a pigeon trying to get 142 00:06:41,514 --> 00:06:43,114 bread off their benches. 143 00:06:48,914 --> 00:06:49,834 - Argh! - No! 144 00:06:50,794 --> 00:06:52,354 Get those muscles moving! 145 00:06:53,194 --> 00:06:55,914 That's getting me alive and awake 146 00:06:55,994 --> 00:06:58,354 and getting that lactic acid built up. 147 00:06:59,674 --> 00:07:03,434 Jess's savoury bagels will feature wattle seed and saltbush. 148 00:07:03,794 --> 00:07:07,514 To finish, they'll be topped with sesame seeds and salt flakes. 149 00:07:07,994 --> 00:07:10,674 - I can see you're busy kneading away there. 150 00:07:10,954 --> 00:07:13,434 - I am, I'm waiting for my windowpane to show. 151 00:07:13,514 --> 00:07:14,834 It kneads quite a bit at the moment, 152 00:07:14,914 --> 00:07:15,954 it's just still a bit breaking. 153 00:07:16,434 --> 00:07:18,114 - It's good to see you're doing it by hand. 154 00:07:18,194 --> 00:07:20,634 - I prefer to, I find that I feel it a lot better, 155 00:07:20,714 --> 00:07:21,794 I'm more in tune with the dough. 156 00:07:21,874 --> 00:07:23,834 - If you wear like one of those fitness watches, 157 00:07:23,914 --> 00:07:24,914 it'll count this as exercise, 158 00:07:24,994 --> 00:07:27,714 'cause when I eat hot chips like this quickly enough, 159 00:07:27,874 --> 00:07:29,434 I hit my 10,000 really easily. 160 00:07:29,514 --> 00:07:31,794 - Yeah, I'll break a sweat, thanks guys. 161 00:07:33,874 --> 00:07:35,074 - You can see the light through that, 162 00:07:35,154 --> 00:07:36,434 the gluten's developed quite nicely. 163 00:07:36,634 --> 00:07:39,394 That's what the proving and the kneading is all about, 164 00:07:39,474 --> 00:07:41,154 developing those gluten so you get the right texture 165 00:07:41,234 --> 00:07:42,074 once the bread is baked. 166 00:07:43,034 --> 00:07:44,674 So I think that's ready to prove. 167 00:07:49,714 --> 00:07:51,074 I'm just going to use the sun. 168 00:07:51,434 --> 00:07:52,834 Do your thing there. 169 00:07:58,674 --> 00:07:59,594 Smells amazing. 170 00:08:00,154 --> 00:08:02,154 I've got my dough proving already, which is good. 171 00:08:02,234 --> 00:08:03,994 And then I'm just working on my candied pecans 172 00:08:04,074 --> 00:08:05,634 that I will be sprinkling on top. 173 00:08:06,594 --> 00:08:09,834 Aysha's bagels will capture the flavours of French toast 174 00:08:09,914 --> 00:08:12,554 by using candied pecans and cinnamon sugar. 175 00:08:12,954 --> 00:08:16,234 She'll add cayenne pepper for a fiery kick. 176 00:08:16,634 --> 00:08:18,914 Just trying to make sure there's enough heat in it. 177 00:08:19,274 --> 00:08:20,594 Are you making yours spicy? 178 00:08:20,874 --> 00:08:22,834 Yeah, I just wanted to give it a little bit of a kick. 179 00:08:23,274 --> 00:08:26,354 I like that. A bit sweet, a bit salty, a bit spicy. 180 00:08:27,914 --> 00:08:29,114 How are you going, Ness? 181 00:08:29,194 --> 00:08:31,514 Just making some rough gin marmalade. 182 00:08:35,554 --> 00:08:39,754 Gin marmalade will glaze the top of Vanessa's carrot cake bagels. 183 00:08:40,274 --> 00:08:44,314 Inside, the dough will be filled with spice mix and grated carrots. 184 00:08:44,754 --> 00:08:47,354 I love the combination of salty and sweet. 185 00:08:47,434 --> 00:08:49,674 So, a good marmalade should be slightly bitter. 186 00:08:51,594 --> 00:08:52,874 Just waiting for the proof. 187 00:08:53,994 --> 00:08:54,674 Nearly there. 188 00:08:56,754 --> 00:08:57,874 What is that? 189 00:08:59,634 --> 00:09:00,474 What the...? 190 00:09:01,154 --> 00:09:02,794 There's a giant apple outside. 191 00:09:05,394 --> 00:09:07,794 I love a cinnamon scroll on a sunday. 192 00:09:07,874 --> 00:09:10,634 My housemates, they either make a bagel or a cinnamon scroll, 193 00:09:10,714 --> 00:09:12,634 so I just decided to combine those two. 194 00:09:13,554 --> 00:09:17,954 Kelarnie's cinnamon scroll bagels will be made from maple syrup dough 195 00:09:18,034 --> 00:09:20,714 and feature a cinnamon sugar swirl inside. 196 00:09:25,474 --> 00:09:26,114 Tastes good. 197 00:09:27,634 --> 00:09:28,234 Yay. 198 00:09:28,594 --> 00:09:29,234 Puffy. 199 00:09:29,594 --> 00:09:30,194 Yeah. 200 00:09:30,434 --> 00:09:31,194 That's proved. 201 00:09:31,434 --> 00:09:33,074 If you press your finger into it, 202 00:09:34,714 --> 00:09:37,194 The hole should stay, which it has. 203 00:09:37,794 --> 00:09:39,354 Time is going to be a huge factor. 204 00:09:40,474 --> 00:09:42,714 Because I'm filling it, I have to literally roll 205 00:09:42,794 --> 00:09:43,674 each and every bagel. 206 00:09:45,114 --> 00:09:46,554 I'm feeling good about the first one. 207 00:09:46,834 --> 00:09:49,194 Bakers, you have one hour left. 208 00:09:49,274 --> 00:09:51,274 By now, you should have at least made the holes. 209 00:09:53,314 --> 00:09:56,114 I like to exaggerate the holes at the beginning 210 00:09:56,194 --> 00:09:57,514 because they will close up. 211 00:09:59,754 --> 00:10:03,314 I have to shake them and hope that it holds. 212 00:10:03,394 --> 00:10:04,634 At the moment, it's not. 213 00:10:06,314 --> 00:10:08,674 The water that I'm poaching my bagels in, 214 00:10:08,754 --> 00:10:11,074 there's a little bit of bicarbonate of soda as well, 215 00:10:11,154 --> 00:10:13,794 which gives it a nice, chewy texture. 216 00:10:14,634 --> 00:10:15,474 Hello, Jess. 217 00:10:15,554 --> 00:10:17,874 Hello. You've come at the perfect time. I'm about to... 218 00:10:18,674 --> 00:10:20,314 I can't say that on TV, actually. 219 00:10:20,394 --> 00:10:22,394 Boil your holes? Yes. 220 00:10:22,474 --> 00:10:24,914 Good to know that our minds are both in the same place. 221 00:10:25,274 --> 00:10:26,994 OK, what are you boiling it in? 222 00:10:27,074 --> 00:10:28,354 I'm boiling them in molasses. 223 00:10:28,754 --> 00:10:31,514 Adds more of a browner texture on the outside. 224 00:10:31,594 --> 00:10:33,474 Well, these look simply fantastic. 225 00:10:33,554 --> 00:10:34,154 Thanks! 226 00:10:34,234 --> 00:10:35,874 The holes are steaming and I couldn't be happier. 227 00:10:38,954 --> 00:10:41,434 Bakers, you have 30 minutes left. 228 00:10:43,394 --> 00:10:43,994 Alrighty. 229 00:10:44,354 --> 00:10:47,234 Hopefully, I have enough time for them to bake. 230 00:10:55,994 --> 00:10:58,634 I have eight minutes in the oven. 231 00:10:58,874 --> 00:11:02,394 - You all stand in front of the oven, trick. 232 00:11:03,154 --> 00:11:05,714 - Bakers, you have five minutes. 233 00:11:10,634 --> 00:11:11,474 - That's done. 234 00:11:12,074 --> 00:11:13,034 - Really happy with them. 235 00:11:16,154 --> 00:11:16,874 - They're okay. 236 00:11:18,194 --> 00:11:20,194 - Still soft on the inside, which is good. 237 00:11:20,434 --> 00:11:22,274 - This is Korean red pepper. 238 00:11:22,354 --> 00:11:24,154 Just thought it would give it a nice little bit of color 239 00:11:24,394 --> 00:11:25,834 and just a little extra spice. 240 00:11:26,314 --> 00:11:29,594 I'm glazing the top, giving that nice golden shine. 241 00:11:30,154 --> 00:11:32,914 - Bakers, you have one minute left. 242 00:11:33,314 --> 00:11:34,834 - I'm zjooshing, I'm zjooshing. 243 00:11:35,474 --> 00:11:37,234 - Finishing touches, bakers. 244 00:11:37,314 --> 00:11:37,914 - Seriously. 245 00:11:38,314 --> 00:11:39,754 - We can do this, Anirban. 246 00:11:40,034 --> 00:11:41,274 - Looking good.. 247 00:11:41,474 --> 00:11:49,194 - 10, nine, eight, seven, six, five, four, 248 00:11:49,274 --> 00:11:52,234 three, two, one. 249 00:11:52,314 --> 00:11:53,834 - Step away from your bagels. 250 00:11:53,914 --> 00:11:54,954 Well done, bakers. 251 00:12:00,074 --> 00:12:01,234 - We did it. 252 00:12:01,314 --> 00:12:02,114 - We did it. 253 00:12:02,314 --> 00:12:04,194 - They look so beautiful. 254 00:12:04,514 --> 00:12:05,154 - Thank you. 255 00:12:05,234 --> 00:12:05,834 - Good job. 256 00:12:05,914 --> 00:12:06,514 - Thank you. 257 00:12:18,794 --> 00:12:21,554 - That crispy exterior looks really inviting. 258 00:12:25,114 --> 00:12:28,434 The spice level is just right and you've succeeded 259 00:12:28,594 --> 00:12:31,834 in having the furikake on top without burning it 260 00:12:31,914 --> 00:12:33,394 because that easily could have happened. 261 00:12:33,474 --> 00:12:35,994 - You've got a really fantastic chewy exterior, 262 00:12:36,274 --> 00:12:39,354 light and fluffy interior, and I really love the texture. 263 00:12:39,514 --> 00:12:40,114 - Thank you. 264 00:12:41,314 --> 00:12:43,234 The color is fantastic. 265 00:12:48,034 --> 00:12:50,514 The flavors are fabulous. 266 00:12:50,594 --> 00:12:53,034 The blueberries, they're really juicy. 267 00:12:53,114 --> 00:12:54,954 - The texture of your bagels are great. 268 00:12:55,034 --> 00:12:56,754 I think you've made a really nice dough. 269 00:12:56,834 --> 00:12:58,354 Saw your hand working that on the bench, 270 00:12:58,434 --> 00:13:00,074 and I think you've done that to good effect. 271 00:13:00,314 --> 00:13:03,354 Your shape probably just needed to be a little bit bigger. 272 00:13:03,434 --> 00:13:06,314 But on the whole, I think you've done a lovely bagel 273 00:13:06,394 --> 00:13:07,674 with a fantastic flavor. 274 00:13:07,754 --> 00:13:08,914 Thank you so much, guys. 275 00:13:09,634 --> 00:13:10,874 They're so golden. 276 00:13:17,674 --> 00:13:19,314 I think your glaze is lovely. 277 00:13:19,514 --> 00:13:21,794 The bagel could be worked on a little bit. 278 00:13:21,874 --> 00:13:23,274 Because your hole isn't that big, 279 00:13:23,354 --> 00:13:25,874 You've got a slightly doughier bit in the middle there. 280 00:13:26,474 --> 00:13:30,154 - They are a little bit uneven, but the flavor's spot on. 281 00:13:30,794 --> 00:13:33,434 The color on your bagels is fantastic. 282 00:13:33,594 --> 00:13:36,274 I would say it looks like some of them 283 00:13:36,354 --> 00:13:37,994 kind of closed up during baking. 284 00:13:40,434 --> 00:13:44,554 Ooh, I love that way the cayenne pepper 285 00:13:44,634 --> 00:13:45,674 comes through at the end. 286 00:13:45,754 --> 00:13:47,314 - And it's really warming, it's lovely. 287 00:13:48,514 --> 00:13:50,594 I can see nice color on there. 288 00:13:52,834 --> 00:13:56,034 I would have liked the interior to be lighter and fluffier. 289 00:13:56,114 --> 00:13:58,874 It's a little bit tight, and that's probably 290 00:13:58,954 --> 00:14:01,434 because you're adding extra ingredients to a dough, 291 00:14:01,514 --> 00:14:04,634 and perhaps it didn't have enough time to relax. 292 00:14:05,394 --> 00:14:07,714 You need to work a little bit on the dough 293 00:14:07,794 --> 00:14:08,754 because of the crack there. 294 00:14:08,834 --> 00:14:10,594 That could have happened from the proving 295 00:14:10,674 --> 00:14:14,794 or from the boiling, but otherwise, fantastic flavors. 296 00:14:15,714 --> 00:14:18,514 You've artfully put that topping on. 297 00:14:21,354 --> 00:14:24,234 That filling is wonderfully flavoured, 298 00:14:24,314 --> 00:14:27,154 and you've done a good job at making it just fine enough, 299 00:14:27,234 --> 00:14:30,394 because if it was too coarse, then it would affect the dough. 300 00:14:31,034 --> 00:14:33,914 - I'd never had potica before, but I really love it. 301 00:14:33,994 --> 00:14:35,754 It's something I'm gonna be looking for again. 302 00:14:35,834 --> 00:14:39,594 Your proving and your baking are absolutely spot on. 303 00:14:40,834 --> 00:14:42,914 You've got a lovely colour on these bagels, Jess. 304 00:14:46,754 --> 00:14:49,394 - I love the flavour, it's such a clever way 305 00:14:49,474 --> 00:14:52,754 of bringing that Australian flavour to a classic bagel. 306 00:14:52,834 --> 00:14:54,274 - I love the chewy exterior. 307 00:14:54,434 --> 00:14:56,074 You've kept it fairly simple, 308 00:14:56,314 --> 00:14:58,834 so you've let the bagels really shine. 309 00:14:58,914 --> 00:14:59,954 - You could have done with 310 00:15:00,034 --> 00:15:01,714 making a little bit of a bigger hole. 311 00:15:04,554 --> 00:15:05,154 Sorry. 312 00:15:05,314 --> 00:15:07,514 - If someone can explain why that's funny to me, 313 00:15:07,594 --> 00:15:08,874 that would be really awesome. 314 00:15:09,594 --> 00:15:12,234 They're unfortunately not super smooth on top, 315 00:15:12,554 --> 00:15:14,674 which does indicate that you ran out of time. 316 00:15:19,554 --> 00:15:21,034 - You certainly taste Christmas. 317 00:15:21,314 --> 00:15:22,514 It's nice at the beginning, 318 00:15:22,594 --> 00:15:25,634 but then the clove is really, really strong. 319 00:15:25,714 --> 00:15:26,554 - So I don't mind the flavor. 320 00:15:26,634 --> 00:15:27,474 I think it's really good. 321 00:15:27,554 --> 00:15:29,634 I definitely get more spice than I do get chocolate, 322 00:15:30,034 --> 00:15:32,634 but you haven't kneaded your dough sufficiently. 323 00:15:32,994 --> 00:15:34,194 It's a little bit tight. 324 00:15:34,274 --> 00:15:35,234 I know you know flavor, 325 00:15:35,474 --> 00:15:37,874 but I think you just try and do too much. 326 00:15:37,954 --> 00:15:38,554 - Yeah. 327 00:15:40,394 --> 00:15:41,194 - Wow, look at these. 328 00:15:41,274 --> 00:15:41,874 Look at the color. 329 00:15:43,114 --> 00:15:43,714 Oh. 330 00:15:45,114 --> 00:15:46,634 Oh, I'm very happy with that. 331 00:15:51,594 --> 00:15:55,954 These are awesome! You've skillfully managed to put that 332 00:15:56,034 --> 00:15:58,914 wonderful onion culture through 333 00:15:58,994 --> 00:16:02,154 the middle of the ring there, which is not easy to do. 334 00:16:02,514 --> 00:16:06,074 So delicious, and those jammy onions really combines 335 00:16:06,154 --> 00:16:07,874 everything. You just need to work 336 00:16:07,954 --> 00:16:09,834 on the actual shape of the bagels. 337 00:16:10,034 --> 00:16:12,914 I agree with the judges. Because of the inconsistencies with the 338 00:16:12,994 --> 00:16:14,314 shape, we're going to have to put 339 00:16:14,394 --> 00:16:17,914 all of these right into the bin, and I'll go ahead and do that. 340 00:16:18,274 --> 00:16:18,914 Thank you. 341 00:16:18,994 --> 00:16:19,834 - Well done, mate. -All right, well done. 342 00:16:19,914 --> 00:16:20,554 - Thank you so much, thank you. 343 00:16:23,874 --> 00:16:24,794 - Killed it. 344 00:16:27,074 --> 00:16:28,354 - These aren't exactly the bagels 345 00:16:28,434 --> 00:16:29,314 that I was hoping for. 346 00:16:31,554 --> 00:16:33,954 The judge's feedback was very much 347 00:16:34,114 --> 00:16:35,714 exactly what I knew would go on wrong, 348 00:16:35,794 --> 00:16:36,594 so what do you do? 349 00:16:49,954 --> 00:16:52,634 Bakers, it's time for the Tricky Technical Bake. 350 00:16:53,074 --> 00:16:55,274 This is where you get a recipe you haven't seen 351 00:16:55,354 --> 00:16:56,954 with parts missing and a time limit. 352 00:16:57,594 --> 00:17:00,714 Basically, the judges are just in a toxic relationship with you 353 00:17:00,794 --> 00:17:02,794 and they're saying, "If you don't know what's wrong, 354 00:17:02,874 --> 00:17:03,634 "I'm not going to tell you." 355 00:17:04,994 --> 00:17:05,594 [LAUGHTER] 356 00:17:07,074 --> 00:17:09,594 Today's technical bake was designed by the man 357 00:17:09,674 --> 00:17:12,834 who taught me that baguette is not the name for a cute little bag. 358 00:17:13,514 --> 00:17:15,274 Darren, any advice for our bakers? 359 00:17:15,514 --> 00:17:16,634 Cha-cha-cha. 360 00:17:17,434 --> 00:17:18,034 [LAUGHTER] 361 00:17:18,874 --> 00:17:21,394 And, spice up my life. 362 00:17:22,434 --> 00:17:24,474 As the technical bakers judge blind, 363 00:17:24,554 --> 00:17:26,354 the judges will now leave the shed, 364 00:17:26,594 --> 00:17:28,954 and they'll leave it completely normally, 365 00:17:29,034 --> 00:17:30,474 not self-conscious at all. 366 00:17:32,714 --> 00:17:33,314 [LAUGHTER] 367 00:17:36,874 --> 00:17:37,514 Good luck. 368 00:17:40,434 --> 00:17:42,674 Now they've left, I can tell you that today 369 00:17:42,754 --> 00:17:46,554 Darren would like you to make his Turkish bread with za'atar. 370 00:17:47,554 --> 00:17:50,994 Darren's bread will be served with a smoky baba ghanoush on the side. 371 00:17:51,794 --> 00:17:54,754 Bakers, you have one hour and 45 minutes to bake 372 00:17:54,834 --> 00:17:55,994 Darren's Turkish bread. 373 00:17:56,474 --> 00:17:59,354 On your marks, get set, bake! 374 00:18:03,954 --> 00:18:06,914 I have made Turkish bread before, I have not made za'atar 375 00:18:06,994 --> 00:18:08,434 before, but I have eaten it. 376 00:18:08,514 --> 00:18:10,154 So I hope that counts. 377 00:18:10,314 --> 00:18:12,554 I'm very excited to give it a go and learn something new. 378 00:18:16,794 --> 00:18:20,234 Well, this is my Turkish bread with baba ghanoush. 379 00:18:20,474 --> 00:18:23,834 It's so fragrant with the za'atar spices on top. 380 00:18:23,914 --> 00:18:26,114 And the height of the bread is impressive. 381 00:18:26,514 --> 00:18:28,394 It's so light and fluffy. 382 00:18:28,554 --> 00:18:30,434 It's got a beautiful crust. 383 00:18:30,674 --> 00:18:32,834 And that za'atar mixed on top. 384 00:18:32,914 --> 00:18:34,034 It's really delicious. 385 00:18:34,514 --> 00:18:36,314 All right, let's try it with the baba ghanoush. 386 00:18:36,554 --> 00:18:37,154 Absolutely. 387 00:18:43,794 --> 00:18:44,714 Oh, Darren. 388 00:18:44,914 --> 00:18:46,154 How's that smoky flavour? 389 00:18:46,994 --> 00:18:50,554 It's not just a smoky flavour, it's that combination of textures. 390 00:18:50,754 --> 00:18:54,034 The garlic is just at the right level and the colour on 391 00:18:54,114 --> 00:18:55,594 the bread is fantastic. 392 00:18:55,674 --> 00:18:56,994 I'm glad you enjoyed it. 393 00:18:57,394 --> 00:19:00,474 We're not telling our bakers how long to cook this bread for, 394 00:19:00,554 --> 00:19:03,674 so they're going to have to use their experience to work out 395 00:19:03,754 --> 00:19:05,194 exactly what I'm looking for. 396 00:19:05,274 --> 00:19:08,074 If it's in the oven too long, it will dry out. 397 00:19:08,154 --> 00:19:10,834 If it's not in the oven long enough, then we're going to get a 398 00:19:10,914 --> 00:19:12,874 blonde and uncooked dough. 399 00:19:12,954 --> 00:19:15,594 We know our bakers are a talented bunch. 400 00:19:15,674 --> 00:19:20,234 Well I hope our bakers are bready for this challenge and don't loaf around. 401 00:19:23,554 --> 00:19:27,274 Oh it's gotta be warm. Oh that was close. 402 00:19:27,354 --> 00:19:29,074 Oh I can already smell the yeast. 403 00:19:31,034 --> 00:19:33,874 Mix until combined and dough is sticky. 404 00:19:33,954 --> 00:19:38,314 Smooth and elastic. Some would say a little too elastic maybe. 405 00:19:39,754 --> 00:19:41,554 It's very smooth though. 406 00:19:42,634 --> 00:19:44,114 The dough being stickier, 407 00:19:44,754 --> 00:19:47,114 it also means we'll get a really good texture. 408 00:19:47,354 --> 00:19:50,754 It'll be quite crunchy from the outside and fluffy from inside 409 00:19:50,834 --> 00:19:52,154 because of the water quantity in it. 410 00:19:53,034 --> 00:19:54,274 You don't want it sticking. 411 00:19:54,474 --> 00:19:55,754 You don't want it sticking. 412 00:19:58,034 --> 00:20:02,274 With Turkish bread, you want it to be oiled underneath and on top. 413 00:20:02,634 --> 00:20:06,754 It's basically, instead of adding water to the proving, 414 00:20:07,474 --> 00:20:09,114 the oil keeps it moist. 415 00:20:09,514 --> 00:20:11,314 We're looking for it to double in size 416 00:20:11,394 --> 00:20:12,474 when it's in the proving drawer. 417 00:20:13,074 --> 00:20:14,034 - Double in size. 418 00:20:16,994 --> 00:20:19,834 I'm having a good old time. 419 00:20:19,914 --> 00:20:21,354 - The za'atar doesn't actually have 420 00:20:21,434 --> 00:20:24,354 how much of each spice or herb to put in. 421 00:20:24,794 --> 00:20:26,714 So I'm just gonna be making it up. 422 00:20:27,234 --> 00:20:28,554 - Just kind of guessing. 423 00:20:31,634 --> 00:20:32,834 - Spice up my life, 424 00:20:32,914 --> 00:20:35,554 I think it is very much to do with the za'atar mix. 425 00:20:35,634 --> 00:20:37,354 The spice is making sure it's punchy. 426 00:20:40,834 --> 00:20:41,714 It's too salty. 427 00:20:49,754 --> 00:20:50,354 Whoa. 428 00:20:50,554 --> 00:20:51,714 It's massive. 429 00:20:53,154 --> 00:20:55,634 Well, at least we know it's doubled in size. 430 00:20:57,314 --> 00:20:58,754 Brush with more oil. 431 00:20:59,034 --> 00:21:01,474 Poke holes all over the dough and sprinkle with za'atar. 432 00:21:02,034 --> 00:21:04,314 I don't know if I've put enough herb mix on there, 433 00:21:04,394 --> 00:21:05,914 because a sprinkle could mean anything. 434 00:21:05,994 --> 00:21:08,034 - A sprinkle could be this, or a sprinkle could be this. 435 00:21:09,994 --> 00:21:11,914 - It's kind of like when you're dusting flour 436 00:21:11,994 --> 00:21:15,314 on a work surface, you just want a nice, even spread. 437 00:21:18,434 --> 00:21:22,474 - Bakers, you are halfway done your red week technical. 438 00:21:23,754 --> 00:21:25,234 - Bread week technical. 439 00:21:25,314 --> 00:21:26,194 - I don't get it. 440 00:21:30,074 --> 00:21:31,354 - What are you wearing? 441 00:21:39,914 --> 00:21:40,514 Yeah. 442 00:21:41,434 --> 00:21:42,554 This is not good. 443 00:21:47,234 --> 00:21:48,154 Go, you good thing. 444 00:21:48,514 --> 00:21:53,594 It's gone into the oven for a non-disclosed amount of time. 445 00:21:54,234 --> 00:21:57,594 She says just watch until it's the right color, 446 00:21:57,834 --> 00:22:00,034 which should be golden brown. 447 00:22:00,514 --> 00:22:01,994 So that's what we're going to look for. 448 00:22:13,874 --> 00:22:19,154 - Cha-cha-cha, maybe meant char the eggplants? 449 00:22:19,314 --> 00:22:21,714 - I was a little bit confused by Darren's cha-cha-cha, 450 00:22:21,794 --> 00:22:22,794 'cause he just kind of did this. 451 00:22:22,874 --> 00:22:23,474 - I know. 452 00:22:23,554 --> 00:22:24,514 - Cha-cha, isn't it a little bit of like? 453 00:22:24,914 --> 00:22:26,794 - I thought it was maybe cha-cha-cha. 454 00:22:27,114 --> 00:22:28,794 - Oh, you think it's like cha-cha-cha. 455 00:22:28,874 --> 00:22:30,554 - Cha-cha-cha, cha-cha-cha. 456 00:22:30,634 --> 00:22:31,234 - Oh, stop. 457 00:22:31,314 --> 00:22:31,914 - Cha-cha-cha. 458 00:22:36,154 --> 00:22:37,114 Is it a tomato? 459 00:22:38,474 --> 00:22:39,314 Capsicum? 460 00:22:40,074 --> 00:22:41,514 I'm pretty happy with this. 461 00:22:41,594 --> 00:22:44,434 It's coming away from the skin quite easily. 462 00:22:44,794 --> 00:22:47,594 So I think I've done the right thing. 463 00:22:50,354 --> 00:22:53,474 I'm just going until I've got what 464 00:22:53,554 --> 00:22:54,514 feels like the right texture. 465 00:22:54,794 --> 00:22:57,354 Almost like a paste, but leaving a little texture. 466 00:22:57,434 --> 00:23:00,034 You should be able to feel the eggplant in your mouth 467 00:23:00,114 --> 00:23:02,434 while you were, well, it sounded very weird. 468 00:23:04,474 --> 00:23:06,114 - Half a clove of garlic. 469 00:23:06,434 --> 00:23:07,194 Oopsies. 470 00:23:07,834 --> 00:23:09,034 Did not read that properly. 471 00:23:09,194 --> 00:23:11,754 You know, everyone likes their baba ghanoush, 472 00:23:11,834 --> 00:23:13,714 you know, how they like it, for example. 473 00:23:17,954 --> 00:23:18,754 - Bit more salt. 474 00:23:18,954 --> 00:23:21,194 - It's just a tiny bit on the dry side, 475 00:23:21,274 --> 00:23:22,914 so I'm gonna put some of this delicious 476 00:23:23,874 --> 00:23:25,314 eggplant juice back in here 477 00:23:25,394 --> 00:23:26,554 and get it to the right consistency. 478 00:23:27,874 --> 00:23:29,954 It's got all that beautiful char-grilled flavour. 479 00:23:30,034 --> 00:23:31,194 I don't want to lose any of it. 480 00:23:37,954 --> 00:23:39,874 Peeky-boos. Look at that. 481 00:23:41,754 --> 00:23:43,074 Oh, yeah. Oh! 482 00:23:43,634 --> 00:23:45,474 Did you see that? Oh! 483 00:23:47,874 --> 00:23:49,834 With no bake time provided, 484 00:23:49,914 --> 00:23:51,874 the bakers have to use their intuition 485 00:23:52,074 --> 00:23:54,354 to know when Darren's Turkish bread is ready. 486 00:23:54,954 --> 00:23:57,154 I think I'm just playing the waiting game now. 487 00:23:57,394 --> 00:24:00,034 - Are you at the point where you are staring into the oven 488 00:24:00,114 --> 00:24:02,114 or are we just before or after that point? 489 00:24:02,194 --> 00:24:03,834 - I'm doing a bit of staring into the oven 490 00:24:03,914 --> 00:24:05,994 and a bit of staring into the abyss. 491 00:24:16,274 --> 00:24:19,954 - Bakers, baba ganoush, more like time has gone whoosh. 492 00:24:20,474 --> 00:24:21,954 15 minutes left. 493 00:24:23,874 --> 00:24:25,234 - Now is the time to take it out. 494 00:24:26,354 --> 00:24:30,154 - I lowkey think it might be done. I think it's golden. 495 00:24:32,034 --> 00:24:33,314 - I think that's good. 496 00:24:34,994 --> 00:24:36,754 - The bottom looks cooked. 497 00:24:37,234 --> 00:24:38,634 - I'd rather over than under. 498 00:24:39,394 --> 00:24:40,314 - Nice and crunchy. 499 00:24:42,914 --> 00:24:45,194 - Bakers, one minute left. 500 00:24:46,554 --> 00:24:48,834 - Got the baba ghanoush, ghanoushing. 501 00:24:49,794 --> 00:24:50,554 - Looks yummy. 502 00:24:50,994 --> 00:24:52,634 - Finishing touches, bakers. 503 00:24:52,834 --> 00:24:54,674 - I hope this looks right. 504 00:24:54,914 --> 00:24:56,154 - Mine is looking flatter. 505 00:24:56,394 --> 00:24:57,674 Hopefully it's golden enough. 506 00:24:58,314 --> 00:25:06,274 - 10, nine, eight, seven, six, five, four, three, 507 00:25:06,354 --> 00:25:08,234 two, one. 508 00:25:08,314 --> 00:25:09,594 - Step away from your bread. 509 00:25:09,674 --> 00:25:10,634 Well done, bakers. 510 00:25:12,794 --> 00:25:13,474 - Good job. 511 00:25:13,554 --> 00:25:14,394 Yours looks amazing. 512 00:25:15,154 --> 00:25:16,714 - Great job, guys. 513 00:25:18,914 --> 00:25:21,874 - Bakers, please bring your bakes to the table. 514 00:25:23,874 --> 00:25:24,714 # Steady # 515 00:25:26,154 --> 00:25:27,794 - There you go, Baba Ghanoush. 516 00:25:28,114 --> 00:25:29,074 - Thank you. 517 00:25:41,714 --> 00:25:43,234 - What a sight to behold. 518 00:25:44,594 --> 00:25:45,914 Congratulations on completing 519 00:25:45,994 --> 00:25:48,394 the nine loaves of Turkish bread. 520 00:25:49,434 --> 00:25:50,754 Let's start over here, Rachel. 521 00:25:54,314 --> 00:25:57,274 - It looks very uniform in size. 522 00:25:57,434 --> 00:25:59,754 - The exterior is a little bit darker 523 00:25:59,834 --> 00:26:00,714 than I would've liked. 524 00:26:00,874 --> 00:26:02,274 Just have a look in the middle there. 525 00:26:03,274 --> 00:26:05,034 Oh, that actually looks pretty good. 526 00:26:13,314 --> 00:26:16,354 - The baba ganoush, even though it's quite compact, 527 00:26:16,434 --> 00:26:19,234 the flavor is really well balanced. 528 00:26:19,314 --> 00:26:20,554 It's really aromatic. 529 00:26:20,634 --> 00:26:23,714 It's got such a lovely, spongy interior. 530 00:26:24,074 --> 00:26:25,754 It's very light and airy. 531 00:26:25,834 --> 00:26:28,154 The spice on the outside is in balance. 532 00:26:28,234 --> 00:26:31,234 This is an excellent version of my Turkish bread. 533 00:26:32,474 --> 00:26:33,434 On to number two. 534 00:26:34,554 --> 00:26:37,674 - This bread looks a wonderful golden colour. 535 00:26:37,754 --> 00:26:39,874 I do love the dimpling here. 536 00:26:44,634 --> 00:26:47,474 Wow, that baba ganoush certainly packs a punch 537 00:26:47,554 --> 00:26:48,474 in terms of flavour. 538 00:26:48,834 --> 00:26:50,234 the texture of it. 539 00:26:50,314 --> 00:26:52,114 It's slightly on the smoother side, 540 00:26:52,194 --> 00:26:53,874 but I actually really enjoy that. 541 00:26:53,954 --> 00:26:54,674 - Yeah, I agree. 542 00:26:54,994 --> 00:26:55,874 Onto the bread. 543 00:26:56,194 --> 00:26:59,234 Our bakers made this dough really well. 544 00:26:59,394 --> 00:27:01,434 Had time to let it prove. 545 00:27:02,114 --> 00:27:02,874 Fantastic bread. 546 00:27:03,554 --> 00:27:04,634 Onto number three. 547 00:27:05,914 --> 00:27:07,114 Excellent shape. 548 00:27:07,754 --> 00:27:09,834 Really nice height on that as well. 549 00:27:09,914 --> 00:27:13,354 The za'atar has been scattered generously on there. 550 00:27:14,914 --> 00:27:16,314 We've got great aeration. 551 00:27:17,074 --> 00:27:17,994 Let's try it. 552 00:27:21,394 --> 00:27:24,434 - The texture of the bread is really good. 553 00:27:24,514 --> 00:27:25,674 - Great color on the outside 554 00:27:25,834 --> 00:27:28,074 and good seasoning on the baba ghanoush. 555 00:27:29,794 --> 00:27:30,754 - On to number four. 556 00:27:31,034 --> 00:27:31,634 - Okay. 557 00:27:32,994 --> 00:27:35,714 Slightly bigger this one in terms of width. 558 00:27:35,794 --> 00:27:36,994 Look at that baba ghanoush though. 559 00:27:37,074 --> 00:27:38,514 Really nice consistency on that. 560 00:27:42,754 --> 00:27:44,594 - Very well balanced baba ghanoush. 561 00:27:44,914 --> 00:27:47,434 With the bread, they haven't succeeded 562 00:27:47,514 --> 00:27:48,954 in getting an evenness. 563 00:27:49,394 --> 00:27:52,794 Areas where the baker has managed to get that height, 564 00:27:52,874 --> 00:27:55,074 the aeration is really spot on. 565 00:27:55,274 --> 00:27:55,914 - Great effort. 566 00:27:57,394 --> 00:28:00,874 This one has the appearance being slightly flatter. 567 00:28:01,434 --> 00:28:04,074 I prefer my baba ganoush chunky, 568 00:28:04,154 --> 00:28:07,314 so that looks like there's a good consistency there. 569 00:28:11,274 --> 00:28:12,994 Bread is great in places. 570 00:28:13,074 --> 00:28:15,914 I had a nice spongy bit there, it was aerated. 571 00:28:16,274 --> 00:28:18,674 Just be a bit more careful when you're handling the dough 572 00:28:18,754 --> 00:28:20,354 so you don't knock out some of the air. 573 00:28:20,434 --> 00:28:21,474 - Let's try the next. 574 00:28:21,834 --> 00:28:24,634 - I think our baker has had a little bit of trouble 575 00:28:24,834 --> 00:28:26,394 with the bread dough here. 576 00:28:26,474 --> 00:28:28,754 It's a little bit flatter than a lot of the others. 577 00:28:29,114 --> 00:28:30,154 - Has a good color. 578 00:28:30,314 --> 00:28:31,554 - It does have a good color. 579 00:28:37,474 --> 00:28:40,234 - Baba ganoush has a wonderful smokiness 580 00:28:40,514 --> 00:28:42,074 and a great texture. 581 00:28:42,594 --> 00:28:44,034 - The bread was quite chewy. 582 00:28:44,914 --> 00:28:47,754 Unfortunately, our baker's knocked a lot of the air 583 00:28:48,074 --> 00:28:48,914 out of it. 584 00:28:48,994 --> 00:28:51,314 But in places, it's nice and spongy. 585 00:28:52,354 --> 00:28:55,754 - We have got a decent rise on this Turkish bread. 586 00:28:59,554 --> 00:29:02,754 But baba ganoush, it is lacking that smokiness. 587 00:29:02,954 --> 00:29:04,394 - The bread is fantastic. 588 00:29:04,834 --> 00:29:06,994 Really nice, light and airy. 589 00:29:07,434 --> 00:29:08,954 It's also been baked really well 590 00:29:09,034 --> 00:29:11,274 because we've got a lovely color on the base. 591 00:29:12,794 --> 00:29:13,794 - On to the next. 592 00:29:15,114 --> 00:29:19,434 You can see the baker here has struggled with the dough 593 00:29:19,514 --> 00:29:21,594 because it's a little bit misshapen. 594 00:29:25,394 --> 00:29:27,634 - This could have been a better loaf of bread 595 00:29:27,714 --> 00:29:29,034 had it been handled properly. 596 00:29:29,114 --> 00:29:32,074 It is flat, just a lighter touch in handling that 597 00:29:32,234 --> 00:29:35,114 and we would have had a deeper bread 598 00:29:35,194 --> 00:29:37,194 with a higher, lighter texture. 599 00:29:37,954 --> 00:29:38,594 - Last one. 600 00:29:39,954 --> 00:29:41,194 - Look at that, looks good. 601 00:29:41,274 --> 00:29:42,074 Really nice height. 602 00:29:42,274 --> 00:29:44,914 - You can see that it's a little bit rustic 603 00:29:44,994 --> 00:29:46,834 in places around the side. 604 00:29:47,714 --> 00:29:49,234 All right, we're going in. 605 00:29:52,994 --> 00:29:56,474 - The baba ganoush is slightly hard on the garlic. 606 00:29:56,754 --> 00:29:58,474 - Add as you go and taste as you go 607 00:29:58,554 --> 00:30:00,194 and you get the right balance. 608 00:30:00,274 --> 00:30:01,834 Baker has baked this really well 609 00:30:01,914 --> 00:30:03,554 'cause it's nice and golden brown on top. 610 00:30:04,074 --> 00:30:05,514 - You bake a perfect pillow. 611 00:30:05,594 --> 00:30:06,794 I might take it home tonight. 612 00:30:09,594 --> 00:30:11,754 - Rachel and Darren will now rank the bread 613 00:30:11,834 --> 00:30:14,434 from last to first. 614 00:30:16,474 --> 00:30:18,674 - In ninth place, who's this? 615 00:30:19,874 --> 00:30:20,474 Anirban. 616 00:30:21,194 --> 00:30:24,114 You knocked all of the air out of your dough, mate. 617 00:30:24,194 --> 00:30:24,794 Such a shame. 618 00:30:25,514 --> 00:30:28,034 - In eighth position, Kelarnie. 619 00:30:28,714 --> 00:30:30,874 A little bit misshapen, but good color. 620 00:30:31,314 --> 00:30:33,674 - In seventh place, Jess. 621 00:30:33,754 --> 00:30:36,634 You probably rolled it too thin, but great seasoning. 622 00:30:37,514 --> 00:30:38,834 - In sixth place. 623 00:30:39,794 --> 00:30:40,594 - I think that's me. 624 00:30:40,834 --> 00:30:41,634 - Tatiana. 625 00:30:41,954 --> 00:30:43,594 - In fifth, Jai. 626 00:30:44,194 --> 00:30:46,274 - In fourth position, Aysha. 627 00:30:46,594 --> 00:30:48,434 - In third place, Beth. 628 00:30:48,514 --> 00:30:50,514 - In second place, Brian. 629 00:30:51,114 --> 00:30:52,794 - This is pretty much spot on. 630 00:30:52,874 --> 00:30:54,514 - Just a little bit too long in the oven. 631 00:30:55,314 --> 00:30:57,834 - Which means, in first place, 632 00:30:59,834 --> 00:31:00,914 Vanessa, well done. 633 00:31:04,474 --> 00:31:07,154 Vanessa is well made, really good color on the bread. 634 00:31:07,234 --> 00:31:08,114 - Well done, everyone. 635 00:31:12,394 --> 00:31:15,634 I'm so shocked. I was genuinely giggling on the inside 636 00:31:15,714 --> 00:31:18,514 because bread's not my thing. 637 00:31:19,354 --> 00:31:21,954 It's been a rollercoaster of a week. I have had a really good 638 00:31:22,034 --> 00:31:23,074 signature. I have had a 639 00:31:23,154 --> 00:31:25,874 really bad technical, so I really have to redeem myself through 640 00:31:25,954 --> 00:31:27,914 a very strong showstopper. 641 00:31:38,474 --> 00:31:39,794 Good morning, bakers. 642 00:31:40,194 --> 00:31:42,354 It's time for the Bread Showstopper. 643 00:31:43,554 --> 00:31:47,674 Today, Rachel and Darren would like you to create your reveal bread. 644 00:31:48,234 --> 00:31:51,194 Your loaf can be any shape, flavour or design that you like, 645 00:31:51,274 --> 00:31:52,914 but it should be decorated beautifully. 646 00:31:53,074 --> 00:31:54,954 And the outside should give us a clue 647 00:31:55,034 --> 00:31:57,034 as to what's going to be revealed on the inside. 648 00:31:57,554 --> 00:32:00,354 Things I would like revealed are, "Where's that gold?" 649 00:32:01,434 --> 00:32:04,514 Or, "What happened on that stormy night?" 650 00:32:05,194 --> 00:32:05,794 [LAUGHTER] 651 00:32:07,114 --> 00:32:08,594 Judges any advice 652 00:32:09,314 --> 00:32:13,314 The color in your bread should be sharp and defined. 653 00:32:13,394 --> 00:32:17,194 I want fantastic design, but don't sacrifice the flavor. 654 00:32:18,074 --> 00:32:21,914 Bakers you have four hours to make your show-stopping reveal bread. 655 00:32:21,994 --> 00:32:22,834 - On your marks. 656 00:32:22,914 --> 00:32:23,834 - Get set... 657 00:32:24,034 --> 00:32:24,634 - Bake! 658 00:32:28,154 --> 00:32:31,514 It is a tricky bake, because we have to do a lot of design, a lot of color 659 00:32:31,594 --> 00:32:34,714 work inside to have that reveal factor. 660 00:32:36,514 --> 00:32:39,354 The reveal aspect of it is the technical skills. 661 00:32:39,434 --> 00:32:41,514 Because I'm building up, you need to work quickly 662 00:32:41,594 --> 00:32:43,594 because the dough rises as you're building it. 663 00:32:45,234 --> 00:32:47,074 - Reveal something to me. - OK. 664 00:32:47,914 --> 00:32:50,514 I don't think I have anything weighty enough to be a reveal. 665 00:32:50,594 --> 00:32:52,634 Like, I wear orthotics, is not... 666 00:32:52,714 --> 00:32:54,594 But anyone would guess that looking at you. 667 00:32:54,674 --> 00:32:55,914 - No, they wouldn't. - They would. 668 00:32:55,994 --> 00:32:57,234 I look like I have normal feet. 669 00:32:59,994 --> 00:33:02,954 You need muscle to make muscle. 670 00:33:04,034 --> 00:33:07,154 Tatiana will shape her bread into a fractured arm, 671 00:33:07,474 --> 00:33:09,914 revealing gorgonzola flavoured broken bones 672 00:33:09,994 --> 00:33:13,074 and beetroot and walnut flavoured bread muscles. 673 00:33:13,754 --> 00:33:14,754 That can't be right. 674 00:33:15,074 --> 00:33:15,674 No. 675 00:33:17,074 --> 00:33:18,034 Good morning. 676 00:33:18,114 --> 00:33:18,794 Hey Tatiana. 677 00:33:18,994 --> 00:33:22,034 So you're incorporating muscle into your bake today. 678 00:33:22,114 --> 00:33:22,754 Yeah. 679 00:33:22,834 --> 00:33:25,234 So we're going to cut through it that way or that way? 680 00:33:25,634 --> 00:33:29,074 Depending on what the surgeon wants, you might want a CT version 681 00:33:29,154 --> 00:33:32,074 where you can just see the segments or you can do what 682 00:33:32,154 --> 00:33:33,274 we call a AP lateral 683 00:33:33,354 --> 00:33:34,914 and see the actual whole bones. 684 00:33:35,594 --> 00:33:36,714 - So you can do both? 685 00:33:37,074 --> 00:33:38,794 - Impressive, I like that. 686 00:33:38,874 --> 00:33:41,794 - So this is gonna be a medical accurate bake then. 687 00:33:41,874 --> 00:33:42,474 - Absolutely. 688 00:33:42,754 --> 00:33:44,074 - Anatomically correct. 689 00:33:44,354 --> 00:33:47,194 - Fabulous, I wish I'd listened more in biology. 690 00:33:48,554 --> 00:33:49,634 - You'll get a lesson today. 691 00:33:49,714 --> 00:33:50,314 - Brilliant. 692 00:33:51,594 --> 00:33:53,914 - The quantity of bread dough really tested 693 00:33:53,994 --> 00:33:56,994 my stand mixer at home, but this one is well equipped. 694 00:33:59,514 --> 00:34:01,514 - Jai's showstopper brioche globe 695 00:34:01,594 --> 00:34:04,314 will reveal layers of sweet potato dough, 696 00:34:04,714 --> 00:34:06,354 representing the Earth's core, 697 00:34:06,434 --> 00:34:08,114 and will be flavoured with yuzu. 698 00:34:10,194 --> 00:34:11,114 - Sweet potato rules. 699 00:34:11,274 --> 00:34:13,314 It brings like a real fluffiness 700 00:34:13,394 --> 00:34:15,634 and also the right colour for brioche 701 00:34:15,714 --> 00:34:17,314 that you would get in a regular brioche. 702 00:34:18,114 --> 00:34:20,674 - I feel like that's done. 703 00:34:20,754 --> 00:34:22,994 And I feel like this is also done. 704 00:34:23,074 --> 00:34:24,194 - I love sunflowers. 705 00:34:24,274 --> 00:34:26,074 I think they're so happy and joyful. 706 00:34:26,154 --> 00:34:27,234 I trained as a florist. 707 00:34:27,314 --> 00:34:28,314 That was my first job. 708 00:34:28,474 --> 00:34:30,674 And I still love flowers to this day. 709 00:34:32,274 --> 00:34:36,514 Beth's sunflower will conceal a shining sun with a smiling face. 710 00:34:36,874 --> 00:34:39,514 She'll use coconut milk to flavour her bread. 711 00:34:40,274 --> 00:34:41,754 Alright, doing some orange. 712 00:34:43,554 --> 00:34:45,914 It's harder to colour dough than it is to colour cake batter 713 00:34:46,274 --> 00:34:49,954 because of all the air pockets and just the way that dough reacts. 714 00:34:55,754 --> 00:34:58,594 The order of the rainbow colours, I believe, 715 00:34:58,794 --> 00:35:01,874 is purple, blue, green, yellow, orange, red. 716 00:35:02,994 --> 00:35:03,794 Could be wrong. 717 00:35:04,234 --> 00:35:05,914 That's going to be my rainbow. 718 00:35:07,634 --> 00:35:10,594 All the colours of the rainbow will be hidden inside 719 00:35:10,874 --> 00:35:12,754 Vanessa's milk bread storm cloud. 720 00:35:13,114 --> 00:35:16,034 She'll use truffle oil to flavour her bread. 721 00:35:16,234 --> 00:35:17,074 White truffle! 722 00:35:17,434 --> 00:35:19,834 You know, if I was living on a private island somewhere 723 00:35:19,914 --> 00:35:21,074 with lots and lots of money, 724 00:35:21,154 --> 00:35:22,434 probably I'd be eating truffles every day. 725 00:35:22,994 --> 00:35:25,154 I'm not the biggest fan of truffle oil. 726 00:35:25,314 --> 00:35:27,874 I'll be curious to see how the balance is 727 00:35:27,954 --> 00:35:29,474 and that it's not too overpowering. 728 00:35:29,714 --> 00:35:31,754 - Hopefully I can bring it all together today for you. 729 00:35:33,034 --> 00:35:34,474 Just hanging out at the microwave. 730 00:35:36,714 --> 00:35:40,074 - Today I'll be making my 100 and Bun Dalmatian book. 731 00:35:41,714 --> 00:35:44,914 And I chose this bake because it just reminds me of my boys 732 00:35:44,994 --> 00:35:46,274 and reading them bedtime stories. 733 00:35:46,914 --> 00:35:50,394 And it also combines that with my love of puns. 734 00:35:52,154 --> 00:35:55,314 - Aysha's punny brioche bake will be flavoured with cinnamon. 735 00:35:56,034 --> 00:35:59,274 When sliced, it will reveal the face of a dalmatian, 736 00:35:59,514 --> 00:36:01,714 surrounded by their signature spots. 737 00:36:02,834 --> 00:36:04,514 Three different coloured doughs. 738 00:36:04,594 --> 00:36:06,794 Some would say I've got a whole litter of doughs. 739 00:36:07,514 --> 00:36:09,194 I decided to make snake bread 740 00:36:09,274 --> 00:36:10,994 just 'cause I thought it would look really cool 741 00:36:11,074 --> 00:36:12,274 and I find them fascinating. 742 00:36:12,794 --> 00:36:14,474 This bread isn't gonna be venomous, 743 00:36:14,554 --> 00:36:16,234 it's gonna hopefully taste delicious. 744 00:36:16,674 --> 00:36:19,954 Kelarnie's non-venomous, buttermilk-enriched dough 745 00:36:20,034 --> 00:36:21,594 will be shaped into a snake 746 00:36:21,674 --> 00:36:24,634 and when cut open will reveal the snake's eggs. 747 00:36:24,994 --> 00:36:26,594 How are you going to shape that snake? 748 00:36:27,154 --> 00:36:28,554 Um, just with my hands. 749 00:36:28,634 --> 00:36:30,314 Just roll it out, thinking, 750 00:36:30,394 --> 00:36:32,994 and then just decide when I'm rolling it out 751 00:36:33,074 --> 00:36:34,994 what pattern the snake's going to be in. 752 00:36:35,074 --> 00:36:36,434 Does your bread have any flavour? 753 00:36:36,674 --> 00:36:41,274 It doesn't, so it's kind of light and fluffy, um, rustic vibes. 754 00:36:41,354 --> 00:36:43,274 Have you got milk in your dough? Yes. 755 00:36:43,354 --> 00:36:46,514 You could use the buttermilk that's separated from that. I could. 756 00:36:46,594 --> 00:36:48,954 The acid will make it nice and light and airy. 757 00:36:49,034 --> 00:36:50,914 Oh, that's so smart. Maybe I'll do that. 758 00:36:52,234 --> 00:36:54,194 With their doughs coloured and flavoured, 759 00:36:54,834 --> 00:36:58,234 It's time for the bakers to shape them and create the designs that will 760 00:36:58,314 --> 00:37:00,514 later be revealed to the judges. 761 00:37:03,034 --> 00:37:06,114 The divots that I'm using, the eggshell carton, I'm really hoping 762 00:37:06,194 --> 00:37:08,074 that it just provides an uneven surface 763 00:37:08,354 --> 00:37:11,034 to make sure that my dough looks like a cloud. 764 00:37:12,954 --> 00:37:15,834 So my dough's a little bit tougher than I hope 765 00:37:15,914 --> 00:37:17,274 to be at this stage. 766 00:37:17,794 --> 00:37:20,354 What do you think the best way to put my eggs in? 767 00:37:20,434 --> 00:37:22,154 So are your eggs going to be in that? 768 00:37:22,234 --> 00:37:22,834 Yeah. 769 00:37:22,914 --> 00:37:24,554 Okay, yeah, do what you're doing, make a cavity for it. 770 00:37:24,874 --> 00:37:27,514 So, this is how long my snake is going to be. 771 00:37:29,994 --> 00:37:32,954 One, two, three. 772 00:37:33,954 --> 00:37:35,274 Oh, my God. 773 00:37:35,714 --> 00:37:37,274 It doesn't look like a lot at the moment, 774 00:37:37,354 --> 00:37:40,194 but that's the basic shape of my lady dragon. 775 00:37:42,674 --> 00:37:45,114 Brian's bread dragon will be flavoured with turmeric, 776 00:37:45,354 --> 00:37:46,674 matcha and beetroot. 777 00:37:47,074 --> 00:37:50,314 When sliced, it will reveal the fire inside her belly. 778 00:37:50,994 --> 00:37:53,554 Make sure you get that clear definition of that 779 00:37:53,634 --> 00:37:54,554 flame in the middle. 780 00:37:54,634 --> 00:37:55,594 There's a lot of planning. 781 00:37:59,434 --> 00:38:00,874 Why are you doing an octopus? 782 00:38:01,114 --> 00:38:04,034 I went to the aquarium recently with my daughter for the first time. 783 00:38:04,114 --> 00:38:05,594 Yes! And it's my favourite place to go. 784 00:38:05,834 --> 00:38:07,314 Yes! Um, so... 785 00:38:07,394 --> 00:38:09,394 Do you know you can get an annual membership to the aquarium? 786 00:38:09,474 --> 00:38:10,714 I had one. Oh. 787 00:38:13,314 --> 00:38:16,234 Jess's octopus bread will be flavoured with za'atar, 788 00:38:16,394 --> 00:38:19,194 and her dough will be enriched with butter and eggs. 789 00:38:20,034 --> 00:38:22,834 Inside will reveal the octopus's last meal. 790 00:38:23,074 --> 00:38:24,114 Can I touch it? 791 00:38:24,194 --> 00:38:26,234 You can touch it, just don't, just lightly and gently. 792 00:38:27,594 --> 00:38:29,474 Oh, I've never touched an octopus before. 793 00:38:30,874 --> 00:38:32,714 I'm chucking some nails on. 794 00:38:33,634 --> 00:38:35,634 So I'm using what we call dead dough. 795 00:38:36,234 --> 00:38:38,674 It's basically dough that's not yeasted. 796 00:38:38,754 --> 00:38:40,834 So this, the nails won't rise. 797 00:38:41,394 --> 00:38:42,994 They'll just stay in place. 798 00:38:43,874 --> 00:38:45,394 And they'll keep that colour. 799 00:38:51,634 --> 00:38:53,314 My turducken is all coming together. 800 00:38:53,394 --> 00:38:55,194 It's starting to look like a turducken. 801 00:38:57,074 --> 00:39:00,554 Anirban's turducken will reveal a bread duck 802 00:39:00,634 --> 00:39:03,354 stuffed in a bread chicken stuffed in a bread turkey. 803 00:39:03,994 --> 00:39:06,314 Chicken powder, rosemary and garlic 804 00:39:06,394 --> 00:39:08,834 will be added to create a roast dinner flavour. 805 00:39:09,154 --> 00:39:12,234 It'll give you an illusion that you're eating a roasted turkey. 806 00:39:12,434 --> 00:39:15,154 You have two hours left, bakers. 807 00:39:18,474 --> 00:39:20,074 With everything in shape, 808 00:39:20,154 --> 00:39:22,954 it's time to prove their bread before baking. 809 00:39:23,034 --> 00:39:24,074 There's no sun left. 810 00:39:24,474 --> 00:39:27,034 Oh, I'm going to put it in the proofing drawer, if this fits. 811 00:39:30,114 --> 00:39:33,274 I'm putting it in the sun so that it rises as quickly as possible, 812 00:39:33,354 --> 00:39:35,314 so I can get it in the oven as quickly as possible. 813 00:39:35,514 --> 00:39:37,434 It's glorious out here. I might just stay. 814 00:39:41,394 --> 00:39:42,994 This is what bored bakers do. 815 00:39:43,074 --> 00:39:46,314 You don't arrange sunflowers just for relaxation and fun. 816 00:39:46,394 --> 00:39:47,474 Is this like crop circles? 817 00:39:47,554 --> 00:39:49,474 Are you going to put them here and then we don't know who made them? 818 00:39:49,554 --> 00:39:50,554 - Yeah, don't tell anyone. 819 00:39:50,634 --> 00:39:52,874 - I love that I put so many weird patterns in Darren's room. 820 00:39:53,474 --> 00:39:54,914 He goes, "Oi, who did that?" 821 00:39:54,994 --> 00:39:55,594 And I go, "What?" 822 00:40:00,434 --> 00:40:02,594 - There's a dog sniffing all the proofing. 823 00:40:04,474 --> 00:40:06,954 - Hello puppy, hello puppy. 824 00:40:08,554 --> 00:40:09,354 So cute. 825 00:40:16,754 --> 00:40:18,034 It's looking okay. 826 00:40:20,834 --> 00:40:22,834 - I'm very happy, it's proved really well. 827 00:40:23,754 --> 00:40:26,154 - Looking good, we're just gonna poke the suckers again 828 00:40:26,234 --> 00:40:29,034 and then we're gonna give it a good covering 829 00:40:29,114 --> 00:40:30,794 and then pop it straight in the oven. 830 00:40:31,194 --> 00:40:33,194 - Bakers, you have one hour left. 831 00:40:41,754 --> 00:40:42,674 - That's brilliant. 832 00:40:42,754 --> 00:40:43,514 - Thank you. 833 00:40:44,274 --> 00:40:45,874 Fingers crossed it stays on. 834 00:41:00,314 --> 00:41:02,874 - Bakers, you have 30 minutes left. 835 00:41:04,594 --> 00:41:06,314 Vanessa, I reckon I'm gonna give you 20, 836 00:41:06,394 --> 00:41:08,194 'cause I don't like the way you're looking at me right now. 837 00:41:09,154 --> 00:41:10,634 - Let's just make it 15, why not? 838 00:41:11,034 --> 00:41:12,914 - Yeah, yeah, you have 15. 839 00:41:16,954 --> 00:41:20,234 - So, it's probably gonna be more of an encyclopedia 840 00:41:20,394 --> 00:41:21,314 than a book. 841 00:41:22,434 --> 00:41:23,074 - So it's big. 842 00:41:23,154 --> 00:41:23,754 - It's a book. 843 00:41:23,914 --> 00:41:24,674 - That's good. 844 00:41:27,834 --> 00:41:28,714 - She be thick. 845 00:41:34,794 --> 00:41:38,714 - This all seems so much better in my head. 846 00:41:39,234 --> 00:41:41,194 Oh my goodness, get this out. 847 00:41:42,274 --> 00:41:43,794 - All right, let me get in and sign here. 848 00:41:45,474 --> 00:41:47,394 - Okay, I've written, "Jai loves you." 849 00:41:47,634 --> 00:41:48,234 - Oh, that's beautiful. 850 00:41:48,314 --> 00:41:49,874 - Even though I don't know who this person is. 851 00:41:49,954 --> 00:41:50,554 - Yeah. 852 00:41:51,314 --> 00:41:53,754 Well, Tatiana is fantastic. 853 00:41:54,834 --> 00:41:55,754 - Hello, Tatiana. 854 00:41:56,034 --> 00:41:56,794 - Hello, Tom. 855 00:41:57,314 --> 00:42:00,954 - I'm just gonna go for a nice, bold black marker here. 856 00:42:01,674 --> 00:42:02,754 Feel better soon. 857 00:42:02,834 --> 00:42:04,434 - Oh, that's beautiful, Tom. 858 00:42:04,514 --> 00:42:05,114 - Thank you. 859 00:42:05,874 --> 00:42:06,954 - Feel better. 860 00:42:07,394 --> 00:42:08,754 - Oh, that's cute. 861 00:42:11,994 --> 00:42:13,274 So that didn't work. 862 00:42:13,354 --> 00:42:15,034 So I'm just gonna kind of give it polka dots. 863 00:42:16,874 --> 00:42:18,434 And my bread is crunchy enough 864 00:42:18,514 --> 00:42:20,794 that it's not affecting the texture. 865 00:42:23,314 --> 00:42:25,754 - Bakers, you have one minute left. 866 00:42:26,994 --> 00:42:29,114 - Everyone take care of your menagerie. 867 00:42:29,554 --> 00:42:33,634 Turkey, snake, octopus, cloud, every animal is here. 868 00:42:34,674 --> 00:42:39,594 - 10, nine, eight, seven, six, 869 00:42:39,954 --> 00:42:44,714 five, four, three, two, one. 870 00:42:44,874 --> 00:42:47,034 Step away from your bake, well done! 871 00:42:53,474 --> 00:42:54,554 How good's that? 872 00:42:59,794 --> 00:43:01,954 Thank you so much for all your help. 873 00:43:11,114 --> 00:43:15,354 Bakers, congratulations on creating your show-stopping reveal bread. 874 00:43:15,914 --> 00:43:18,114 Jess, we'd love to see your show-stopper. 875 00:43:25,074 --> 00:43:28,514 I love it. The suckers, the details on there. 876 00:43:28,674 --> 00:43:32,274 You've really thought of all the elements to make 877 00:43:32,354 --> 00:43:34,194 this look like an octopus. 878 00:43:34,274 --> 00:43:34,994 Thank you. 879 00:43:35,074 --> 00:43:36,794 I had to turn away from him. He was looking at me. 880 00:43:36,994 --> 00:43:38,474 Daz, if you're going to stab someone, 881 00:43:38,554 --> 00:43:39,834 look them in the eyes when you do it. 882 00:43:40,314 --> 00:43:40,914 [LAUGHTER] 883 00:43:42,674 --> 00:43:43,834 - Ready for the reveal. 884 00:43:47,034 --> 00:43:47,634 - Aw! 885 00:43:47,834 --> 00:43:48,434 - Yay! 886 00:43:51,314 --> 00:43:52,434 - That is amazing. 887 00:43:56,514 --> 00:43:58,954 - The texture of bread is really lovely. 888 00:43:59,394 --> 00:44:01,874 For me, you could have added a bit more salt, 889 00:44:02,114 --> 00:44:04,594 just to bring out the za'atar flavor. 890 00:44:04,674 --> 00:44:05,354 - Sure. 891 00:44:05,434 --> 00:44:08,154 - But otherwise, you've ticked every box for me. 892 00:44:08,234 --> 00:44:10,034 - I think your bread is baked really well. 893 00:44:10,114 --> 00:44:11,754 We've got a nice crust on the outside, 894 00:44:11,834 --> 00:44:13,954 and we've got a soft and fluffy interior, 895 00:44:14,034 --> 00:44:15,714 and you've given us something that's gonna 896 00:44:15,794 --> 00:44:17,594 octopi our minds for a long time. 897 00:44:19,234 --> 00:44:20,434 - Love it, that was a good one. 898 00:44:21,994 --> 00:44:24,394 - It's a dragon, I can kind of see parts of it. 899 00:44:24,474 --> 00:44:26,754 It's not instantly recognizable to me. 900 00:44:27,034 --> 00:44:31,034 I'm hoping that your interior is more defined 901 00:44:31,114 --> 00:44:32,114 than the exterior. 902 00:44:32,434 --> 00:44:33,034 - Same. 903 00:44:38,794 --> 00:44:41,474 - The actual bread itself is well made. 904 00:44:41,554 --> 00:44:44,434 It's light and airy, it's kind of spongy, 905 00:44:44,514 --> 00:44:46,594 but it's got a chewy exterior. 906 00:44:46,834 --> 00:44:48,314 - I get that turmeric, 907 00:44:48,394 --> 00:44:50,514 but the matcha and the beetroot I'm not tasting. 908 00:44:50,594 --> 00:44:54,834 I think what you have succeeded here is a fantastic reveal. 909 00:44:57,594 --> 00:45:00,434 - Beth, I can tell exactly what it is 910 00:45:00,514 --> 00:45:02,874 because you've got all of those sunflower seeds 911 00:45:02,954 --> 00:45:03,674 in the middle. 912 00:45:03,754 --> 00:45:05,874 Tell us what's gonna be on the inside. 913 00:45:05,954 --> 00:45:08,314 - On the inside should be a happy, smiling sun. 914 00:45:12,434 --> 00:45:13,674 - That's pretty good. 915 00:45:13,754 --> 00:45:15,394 - Beth, you've baked a mirror. 916 00:45:17,274 --> 00:45:19,634 - The precision in the reveal is amazing. 917 00:45:19,834 --> 00:45:22,394 You've got these fine black lines. 918 00:45:22,474 --> 00:45:23,714 That's no easy feat. 919 00:45:26,994 --> 00:45:29,394 The coconut comes through really subtle, 920 00:45:29,474 --> 00:45:31,314 but you still get that flavor. 921 00:45:31,394 --> 00:45:32,954 - The texture's really good as well. 922 00:45:33,034 --> 00:45:35,554 The exterior matched the interior. 923 00:45:35,634 --> 00:45:38,074 You certainly baked a beautiful loaf of bread. 924 00:45:39,874 --> 00:45:42,594 - Jai, I feel like this is earth 925 00:45:42,674 --> 00:45:44,034 when the apocalypse has happened. 926 00:45:47,474 --> 00:45:50,154 - Wow, you've got some really bright colors 927 00:45:50,234 --> 00:45:51,274 going on there, haven't you? 928 00:45:53,634 --> 00:45:55,914 - I think you've successfully achieved 929 00:45:55,994 --> 00:45:58,994 a very fluffy and light textured bread. 930 00:45:59,074 --> 00:46:01,514 - I know that you put the sweet potato in there, 931 00:46:01,594 --> 00:46:02,994 but I couldn't actually taste it. 932 00:46:03,074 --> 00:46:05,314 I would have liked if you'd elevated the flavor 933 00:46:05,394 --> 00:46:08,634 a little bit more, however, as a reveal bread, 934 00:46:08,714 --> 00:46:10,354 I think it's very successful. 935 00:46:12,474 --> 00:46:15,634 - I'm struggling to see the storm cloud aspect. 936 00:46:15,794 --> 00:46:17,394 - I kind of agree with Rachel a little bit, 937 00:46:17,474 --> 00:46:18,434 a bit more definition, 938 00:46:18,514 --> 00:46:21,914 and then it would have been completely obvious what it was, 939 00:46:21,994 --> 00:46:24,474 but hopefully there's a silver lining. 940 00:46:25,274 --> 00:46:27,154 Oh, look at that! 941 00:46:27,434 --> 00:46:30,554 - That's a very vibrant rainbow you've got there. 942 00:46:33,714 --> 00:46:35,394 - Truffle oil was really hard to use. 943 00:46:35,474 --> 00:46:37,834 I was hoping that you hadn't overused it, 944 00:46:37,914 --> 00:46:38,554 and you haven't. 945 00:46:38,634 --> 00:46:40,674 For me, that's just the right balance because it's very 946 00:46:40,754 --> 00:46:43,914 subtle, it's not overpowering. 947 00:46:45,354 --> 00:46:48,074 Aysha, I spot a pun. 948 00:46:50,834 --> 00:46:52,314 It's a hefty tome. 949 00:46:52,394 --> 00:46:53,954 Yeah, they're not going to take this one back. It's 950 00:46:54,034 --> 00:46:55,034 looking very doggy. 951 00:46:57,514 --> 00:46:58,554 Let's have a look. 952 00:47:00,474 --> 00:47:03,274 Do you know what? I can see a few spots there. 953 00:47:03,354 --> 00:47:05,234 I know exactly where you're coming from. 954 00:47:05,394 --> 00:47:08,474 Unfortunately, because your loaf of bread is so big, you've 955 00:47:08,554 --> 00:47:10,594 actually underbaked it in the middle. 956 00:47:14,674 --> 00:47:18,634 The part of the bread which is baked is really aerated. 957 00:47:18,714 --> 00:47:20,034 You just needed more time. 958 00:47:21,434 --> 00:47:24,274 Well, you can definitely recognize it as a snake. 959 00:47:24,354 --> 00:47:26,234 For me, I'm missing the detail. 960 00:47:26,354 --> 00:47:27,794 I know what Rachel means. 961 00:47:27,834 --> 00:47:29,914 You could have used a pair of scissors just to snip some 962 00:47:29,994 --> 00:47:31,194 scales on there, giving it a bit of 963 00:47:31,754 --> 00:47:33,834 - All right, go get the snake out. 964 00:47:33,914 --> 00:47:36,114 - Whoa, uh, what are you-- -You can do it. 965 00:47:36,194 --> 00:47:38,234 - Yeah. -Tom, do it. 966 00:47:38,314 --> 00:47:41,074 - Okay, guys. All right, don't worry. 967 00:47:41,154 --> 00:47:42,954 Hey, hey, come on now. 968 00:47:45,554 --> 00:47:47,274 - He's a live one, he's a live one. 969 00:47:47,354 --> 00:47:47,954 - Yeah. 970 00:47:50,754 --> 00:47:51,634 - Lots of color. 971 00:47:52,634 --> 00:47:53,554 - Lots of bright color, 972 00:47:53,634 --> 00:47:56,714 but I'm missing that definition of that egg shape. 973 00:48:02,634 --> 00:48:04,194 Kelarnie, the interior is light. 974 00:48:04,274 --> 00:48:07,674 I would have liked it if you'd put a flavor in there, 975 00:48:07,754 --> 00:48:09,514 but the reveal was very colorful. 976 00:48:09,594 --> 00:48:10,194 Good job. 977 00:48:12,714 --> 00:48:14,794 Tatiana, I have to hand it to you. 978 00:48:15,114 --> 00:48:18,034 This is absolutely fantastic. 979 00:48:18,354 --> 00:48:20,754 It's fabulous with all those details, 980 00:48:21,034 --> 00:48:23,674 and I can't wait to cut into it. 981 00:48:23,834 --> 00:48:26,794 If you cut it there, you'll just see the bone structure 982 00:48:26,874 --> 00:48:28,634 as if it was a CT scan. 983 00:48:34,114 --> 00:48:35,794 - All right, I'm gonna cut through the top. 984 00:48:35,874 --> 00:48:36,794 Let's go x-ray now. 985 00:48:38,834 --> 00:48:42,354 Tatiana, thank you for Bake Off's first MA 15+ rating. 986 00:48:46,874 --> 00:48:50,794 That is, that's a little bit gruesome, actually, Tatiana. 987 00:48:51,914 --> 00:48:53,314 - That's what everybody says. 988 00:48:53,394 --> 00:48:56,914 It really is great on both levels, inside and out. 989 00:48:59,954 --> 00:49:01,034 Great flavour as well. 990 00:49:01,354 --> 00:49:02,154 Really is good. 991 00:49:02,234 --> 00:49:05,314 I get the gorgonzola, beautiful and sweet. 992 00:49:05,754 --> 00:49:08,154 And I've just got a crunchy bit of walnut as well. 993 00:49:08,234 --> 00:49:11,914 So this is definitely a three-dimensional showstopper. 994 00:49:12,274 --> 00:49:15,914 - Fantastic execution of a brilliant concept. 995 00:49:16,234 --> 00:49:17,274 - Thank you so much. 996 00:49:18,154 --> 00:49:20,034 - You've managed to create this beautiful, 997 00:49:20,354 --> 00:49:25,154 Glossy outside, which really resembles a well-roasted turkey. 998 00:49:25,474 --> 00:49:26,114 Thank you. 999 00:49:32,474 --> 00:49:35,954 The texture of your bread is so pillowy and light. 1000 00:49:36,034 --> 00:49:39,354 The rosemary flavor just needed to be a bit more pronounced. 1001 00:49:39,554 --> 00:49:42,754 And you've got that nice, soft, spongy texture. 1002 00:49:42,834 --> 00:49:43,634 It's fantastic. 1003 00:49:44,114 --> 00:49:45,114 Great job, Anirban. 1004 00:49:45,194 --> 00:49:45,874 Well done. 1005 00:49:45,954 --> 00:49:47,074 - Thank you. - Well done, mate. 1006 00:49:47,154 --> 00:49:47,754 Thank you. 1007 00:49:53,714 --> 00:49:55,834 Where do you think Bread Week has left us? 1008 00:49:56,234 --> 00:49:59,954 I think it's left me with my belt slightly tight. 1009 00:50:00,994 --> 00:50:04,314 I didn't know that you could put stuff in bread. 1010 00:50:04,514 --> 00:50:06,354 I thought bread was bread flavored. 1011 00:50:07,274 --> 00:50:08,834 It's been a big week for Tom. 1012 00:50:09,714 --> 00:50:10,314 [LAUGHTER] 1013 00:50:11,354 --> 00:50:12,994 Who's done well in Bread Week? 1014 00:50:13,194 --> 00:50:14,354 Jess with her octopus. 1015 00:50:15,594 --> 00:50:18,514 I loved it, and the fact that when you cut it open, 1016 00:50:18,594 --> 00:50:22,234 There was that starfish, also Anirban with his turducken. 1017 00:50:22,554 --> 00:50:24,594 That was so fun. 1018 00:50:24,674 --> 00:50:25,954 And the way it looked. 1019 00:50:26,034 --> 00:50:27,634 - Well, he really knows his bread, doesn't he? 1020 00:50:27,794 --> 00:50:32,874 - And Tatiana, that showstopper, it blew my mind. 1021 00:50:33,034 --> 00:50:35,354 Not only could you cut it vertical 1022 00:50:35,434 --> 00:50:37,994 and you get one way of the reveal, 1023 00:50:38,074 --> 00:50:40,194 you cut it horizontal, you get another way. 1024 00:50:40,514 --> 00:50:42,834 - I loved how Tatiana just said, "That's CT." 1025 00:50:42,914 --> 00:50:44,914 Like we all just were down with medical lingo. 1026 00:50:46,434 --> 00:50:47,874 Who are we worried about this week? 1027 00:50:48,394 --> 00:50:50,154 - Kelarnie has not had a good week. 1028 00:50:50,914 --> 00:50:52,954 - Kelarnie could have done a little bit more 1029 00:50:53,034 --> 00:50:56,514 in terms of the design, the detail, and the flavor. 1030 00:50:56,594 --> 00:50:57,554 And then there's Vanessa. 1031 00:50:58,194 --> 00:51:00,274 You know, it wasn't immediately obvious 1032 00:51:00,354 --> 00:51:02,034 that that was Stormcloud. 1033 00:51:02,634 --> 00:51:05,394 And there was Aysha, fantastic concept. 1034 00:51:06,034 --> 00:51:08,034 Unfortunately, because of the size of it, 1035 00:51:08,114 --> 00:51:09,514 she just underbaked it. 1036 00:51:10,234 --> 00:51:12,634 Who will be going home and who will be Starbaker? 1037 00:51:12,714 --> 00:51:13,314 Tell me now. 1038 00:51:14,714 --> 00:51:16,314 - That look doesn't work on me. 1039 00:51:16,394 --> 00:51:17,154 - What about this one? 1040 00:51:18,194 --> 00:51:18,794 - No. 1041 00:51:19,354 --> 00:51:19,954 No. 1042 00:51:20,234 --> 00:51:20,834 No. 1043 00:51:22,074 --> 00:51:23,474 Try the magic word. 1044 00:51:23,674 --> 00:51:24,274 - Okay. 1045 00:51:24,594 --> 00:51:25,194 - Please. 1046 00:51:26,394 --> 00:51:27,034 - No. 1047 00:51:27,114 --> 00:51:27,714 - Oh. 1048 00:51:31,674 --> 00:51:33,234 - This is my favourite bit 1049 00:51:33,314 --> 00:51:35,394 because I get to announce Star Baker. 1050 00:51:36,674 --> 00:51:40,154 This person has really risen to the challenges of Bread Week. 1051 00:51:41,474 --> 00:51:43,554 This week's Star Baker is 1052 00:51:45,114 --> 00:51:45,754 Tatiana. 1053 00:51:50,874 --> 00:51:51,474 # # 1054 00:51:54,074 --> 00:51:56,154 - Which sadly means I have to share 1055 00:51:56,234 --> 00:51:57,634 who will be leaving us tonight. 1056 00:51:57,714 --> 00:51:58,314 # # 1057 00:51:59,634 --> 00:52:01,074 Over the past few weeks, 1058 00:52:01,154 --> 00:52:02,914 this baker has put their whole heart 1059 00:52:02,994 --> 00:52:04,234 into all of their bakes. 1060 00:52:05,034 --> 00:52:06,874 Their bright and bubbly energy 1061 00:52:06,954 --> 00:52:09,114 has brought a smile to everybody in the shed. 1062 00:52:09,994 --> 00:52:13,034 We're so sorry to have to say goodbye to... 1063 00:52:13,114 --> 00:52:13,714 # # 1064 00:52:14,594 --> 00:52:15,234 Kelarnie. 1065 00:52:17,594 --> 00:52:19,634 I'm proud of how far I've come. 1066 00:52:20,434 --> 00:52:22,634 I did not even expect to be here. 1067 00:52:22,954 --> 00:52:24,474 I've made so many new friends, 1068 00:52:24,554 --> 00:52:26,354 and I can't wait to be baking with them again. 1069 00:52:28,234 --> 00:52:30,434 Kelarnie brought a lot of good energy, 1070 00:52:31,234 --> 00:52:33,394 enthusiasm, and joy to the shed. 1071 00:52:33,474 --> 00:52:36,154 She's a skilled baker, and we're sorry to see her go. 1072 00:52:37,354 --> 00:52:40,114 Tatiana, you've had an incredible bread week. 1073 00:52:40,674 --> 00:52:41,274 Congratulations! 1074 00:52:42,554 --> 00:52:43,154 [APPLAUSE] 1075 00:52:45,514 --> 00:52:46,114 Whoa. 1076 00:52:46,474 --> 00:52:47,314 It's woah. 1077 00:52:48,154 --> 00:52:49,394 Dreams do come true. 1078 00:52:49,674 --> 00:52:50,434 Not can. 1079 00:52:50,634 --> 00:52:51,874 They do come true. 1080 00:52:52,074 --> 00:52:53,394 Well done, Tatiana. 1081 00:52:55,354 --> 00:52:57,074 So pleased for Tatiana. 1082 00:52:57,154 --> 00:52:58,314 What a week she's had. 1083 00:52:58,754 --> 00:53:00,714 Bread is definitely her thing. 1084 00:53:00,794 --> 00:53:01,394 Well done.