[MUSIC]
Who's excited for Bread Week?
[MUSIC]
Bread Week?
Yeah.
Is it too late to change it to Red Week?
Yeah.
- Can you help me get out of this? - No.
- Help me take this off. - No.
Help me take it.
Tom, no!
- Help me! - Tom!
Just help me out!
No!
I need help!
Last time...
Sorry, the colours on here are just so blinding.
High Week dazzled the judges.
But star baker Anirban shone the brightest.
Sensational, mate.
It's not what I envisioned.
And we said, "Pie-Pie" to Wesley.
I've had an amazing time.
Definitely a lot to take home. New friends and new skills.
This time...
Happy Bread Week!
..our nine remaining bakers...
It's massive!
..show a whole lot of love with their signature bagels.
Oh! Very happy with that.
- I'm happy with that.
- They face a spicy technical.
- Whoa, did you see that?
- Before a showstopper full of surprises.
- I can't take my eyes off it.
It's an absolute showpiece.
- Bread week, bread week.
- Bread that would best describe me
would be like one of those pull aparts.
'Cause as a mum, I am pulled in multiple
different directions.
- Good luck guys.
- It is bread week.
I hope I rise to the occasion.
- I'm ready, the sleeves are going up.
- Oh, she means business.
- Oh, she's ready.
Morning bakers, it's Bread Week.
Yes, we run our own calendar in the shed.
We have weeks you've never heard of,
but it's just so we can declare ourselves an independent state
and not pay tax.
For your signature bake, Rachel and Darren would like you
to make ten mini bagels, one for each day of Bread Week,
according to our calendar.
Your ten mini bagels should be identical and taste delicious.
Bakers, you have two hours to bake your mini bagels.
On your marks...
Get set...
Bake!
Happy Bread Week!
I feel good, I feel prepared, I'm all glossed up, I'm ready to go now.
Traditionally, bagels are either plain or with poppy seeds,
so I'm really looking for some unique flavour combinations.
The best way to achieve that light and fluffy interior
is to work the gluten in the dough.
Our bakers need to knead that dough
for more than 10 minutes.
- Ooh, flour going everywhere.
This is the cutest kettle ever.
- Hey, Anirban.
- Good morning. -Good morning.
- Tell us, what bagel are you making?
- So I am making a Japanese-style bagel,
and the filling will be
a North Indian stuffed bread inspired filling.
We call it kulcha.
- Anirban's culture bagels will be flavoured
with onions and North Indian spices.
Honey will sweeten his Japanese-style dough.
- What's a Japanese bagel?
- The ones I have eaten, they are fluffier
and crunchier than a traditional one.
- They're also more polite.
Their transport system is really efficient.
- Does this bagel have higher hydration
to make it lighter and fluffier?
- Yes, it does have.
- There's always a risk with higher hydration doughs
because they can become sticky
and then you can't shape them nice and neatly.
- Keeping my fingers crossed.
A little bit zesty, a little bit fruity.
Tatiana's Blueberry and Lemon Bagels
will be flavoured with lemon myrtle and freeze-dried blueberries.
A lemon glaze will add some shine.
I've been told I need to oomph my flavours,
so I'm hoping this packs a punch.
I am making my Korean/Japanese answer to the bagel seasoning.
Inspired by their travels, Korean gochujang paste
will give Jai's savoury bagels a pop of red colour.
They'll use Japanese spice blend furikake to season the top.
This is just the topping that's sprinkled on the top?
Yeah, like a, I guess, Korean everything bagel seasoning, right?
Just have to watch out that doesn't catch in the oven.
Yes.
That will burn very quickly and very easily.
I love the sound of your flavours. They sound amazing.
Thank you.
- Hey! - Hello, Kelarnie.
So we were making 10 mini bagels, 12 for safety.
That means two you can give to your favourite host.
Yes. Natalie will love it.
Well, OK.
I'm joking, I'm joking.
Maybe she's got one left for me.
Little old me!
Little old Tom could have a bagel.
My bagels are a potica-inspired bagel.
Potica is a Slovenian celebration cake.
This is how my grandmother used to make potica.
She never had a recipe because it was just sort of in her mind.
so I know when it's right because it tastes right.
Beth's Mini Bagels will celebrate her Slovenian heritage
by using a potica paste
made from her family's recipe that includes walnuts, cream and rum.
Every single family has their own recipe and everyone will be
convinced that theirs is the best
and of course my family's recipe is the best.
Today I'm making bagel knots with chocolate and Christmas spices.
Brian's bagels will feature two types of dough.
The first will be flavoured with Christmassy spices, nutmeg and clove,
with chocolate flavouring the second.
So what I'm doing is a chocolate strand and a Christmas spice strand
that'll be put together and then knotted.
So when you see the bagel, it'll have two different colours
all twirling around.
It looks quite pretty.
Something about the smell of baking bread just gets me
in the mood for bread.
I like it 'cause I can be like a pigeon trying to get
bread off their benches.
- Argh! - No!
Get those muscles moving!
That's getting me alive and awake
and getting that lactic acid built up.
Jess's savoury bagels will feature wattle seed and saltbush.
To finish, they'll be topped with sesame seeds and salt flakes.
- I can see you're busy kneading away there.
- I am, I'm waiting for my windowpane to show.
It kneads quite a bit at the moment,
it's just still a bit breaking.
- It's good to see you're doing it by hand.
- I prefer to, I find that I feel it a lot better,
I'm more in tune with the dough.
- If you wear like one of those fitness watches,
it'll count this as exercise,
'cause when I eat hot chips like this quickly enough,
I hit my 10,000 really easily.
- Yeah, I'll break a sweat, thanks guys.
- You can see the light through that,
the gluten's developed quite nicely.
That's what the proving and the kneading is all about,
developing those gluten so you get the right texture
once the bread is baked.
So I think that's ready to prove.
I'm just going to use the sun.
Do your thing there.
Smells amazing.
I've got my dough proving already, which is good.
And then I'm just working on my candied pecans
that I will be sprinkling on top.
Aysha's bagels will capture the flavours of French toast
by using candied pecans and cinnamon sugar.
She'll add cayenne pepper for a fiery kick.
Just trying to make sure there's enough heat in it.
Are you making yours spicy?
Yeah, I just wanted to give it a little bit of a kick.
I like that. A bit sweet, a bit salty, a bit spicy.
How are you going, Ness?
Just making some rough gin marmalade.
Gin marmalade will glaze the top of Vanessa's carrot cake bagels.
Inside, the dough will be filled with spice mix and grated carrots.
I love the combination of salty and sweet.
So, a good marmalade should be slightly bitter.
Just waiting for the proof.
Nearly there.
What is that?
What the...?
There's a giant apple outside.
I love a cinnamon scroll on a sunday.
My housemates, they either make a bagel or a cinnamon scroll,
so I just decided to combine those two.
Kelarnie's cinnamon scroll bagels will be made from maple syrup dough
and feature a cinnamon sugar swirl inside.
Tastes good.
Yay.
Puffy.
Yeah.
That's proved.
If you press your finger into it,
The hole should stay, which it has.
Time is going to be a huge factor.
Because I'm filling it, I have to literally roll
each and every bagel.
I'm feeling good about the first one.
Bakers, you have one hour left.
By now, you should have at least made the holes.
I like to exaggerate the holes at the beginning
because they will close up.
I have to shake them and hope that it holds.
At the moment, it's not.
The water that I'm poaching my bagels in,
there's a little bit of bicarbonate of soda as well,
which gives it a nice, chewy texture.
Hello, Jess.
Hello. You've come at the perfect time. I'm about to...
I can't say that on TV, actually.
Boil your holes? Yes.
Good to know that our minds are both in the same place.
OK, what are you boiling it in?
I'm boiling them in molasses.
Adds more of a browner texture on the outside.
Well, these look simply fantastic.
Thanks!
The holes are steaming and I couldn't be happier.
Bakers, you have 30 minutes left.
Alrighty.
Hopefully, I have enough time for them to bake.
I have eight minutes in the oven.
- You all stand in front of the oven, trick.
- Bakers, you have five minutes.
- That's done.
- Really happy with them.
- They're okay.
- Still soft on the inside, which is good.
- This is Korean red pepper.
Just thought it would give it a nice little bit of color
and just a little extra spice.
I'm glazing the top, giving that nice golden shine.
- Bakers, you have one minute left.
- I'm zjooshing, I'm zjooshing.
- Finishing touches, bakers.
- Seriously.
- We can do this, Anirban.
- Looking good..
- 10, nine, eight, seven, six, five, four,
three, two, one.
- Step away from your bagels.
Well done, bakers.
- We did it.
- They look so beautiful.
- Thank you.
- Good job.
- Thank you.
- That crispy exterior looks really inviting.
The spice level is just right and you've succeeded
in having the furikake on top without burning it
because that easily could have happened.
- You've got a really fantastic chewy exterior,
light and fluffy interior, and I really love the texture.
- Thank you.
The color is fantastic.
The flavors are fabulous.
The blueberries, they're really juicy.
- The texture of your bagels are great.
I think you've made a really nice dough.
Saw your hand working that on the bench,
and I think you've done that to good effect.
Your shape probably just needed to be a little bit bigger.
But on the whole, I think you've done a lovely bagel
with a fantastic flavor.
Thank you so much, guys.
They're so golden.
I think your glaze is lovely.
The bagel could be worked on a little bit.
Because your hole isn't that big,
You've got a slightly doughier bit in the middle there.
- They are a little bit uneven, but the flavor's spot on.
The color on your bagels is fantastic.
I would say it looks like some of them
kind of closed up during baking.
Ooh, I love that way the cayenne pepper
comes through at the end.
- And it's really warming, it's lovely.
I can see nice color on there.
I would have liked the interior to be lighter and fluffier.
It's a little bit tight, and that's probably
because you're adding extra ingredients to a dough,
and perhaps it didn't have enough time to relax.
You need to work a little bit on the dough
because of the crack there.
That could have happened from the proving
or from the boiling, but otherwise, fantastic flavors.
You've artfully put that topping on.
That filling is wonderfully flavoured,
and you've done a good job at making it just fine enough,
because if it was too coarse, then it would affect the dough.
- I'd never had potica before, but I really love it.
It's something I'm gonna be looking for again.
Your proving and your baking are absolutely spot on.
You've got a lovely colour on these bagels, Jess.
- I love the flavour, it's such a clever way
of bringing that Australian flavour to a classic bagel.
- I love the chewy exterior.
You've kept it fairly simple,
so you've let the bagels really shine.
- You could have done with
making a little bit of a bigger hole.
Sorry.
- If someone can explain why that's funny to me,
that would be really awesome.
They're unfortunately not super smooth on top,
which does indicate that you ran out of time.
- You certainly taste Christmas.
It's nice at the beginning,
but then the clove is really, really strong.
- So I don't mind the flavor.
I think it's really good.
I definitely get more spice than I do get chocolate,
but you haven't kneaded your dough sufficiently.
It's a little bit tight.
I know you know flavor,
but I think you just try and do too much.
- Yeah.
- Wow, look at these.
Look at the color.
Oh.
Oh, I'm very happy with that.
These are awesome! You've skillfully managed to put that
wonderful onion culture through
the middle of the ring there, which is not easy to do.
So delicious, and those jammy onions really combines
everything. You just need to work
on the actual shape of the bagels.
I agree with the judges. Because of the inconsistencies with the
shape, we're going to have to put
all of these right into the bin, and I'll go ahead and do that.
Thank you.
- Well done, mate. -All right, well done.
- Thank you so much, thank you.
- Killed it.
- These aren't exactly the bagels
that I was hoping for.
The judge's feedback was very much
exactly what I knew would go on wrong,
so what do you do?
Bakers, it's time for the Tricky Technical Bake.
This is where you get a recipe you haven't seen
with parts missing and a time limit.
Basically, the judges are just in a toxic relationship with you
and they're saying, "If you don't know what's wrong,
"I'm not going to tell you."
[LAUGHTER]
Today's technical bake was designed by the man
who taught me that baguette is not the name for a cute little bag.
Darren, any advice for our bakers?
Cha-cha-cha.
[LAUGHTER]
And, spice up my life.
As the technical bakers judge blind,
the judges will now leave the shed,
and they'll leave it completely normally,
not self-conscious at all.
[LAUGHTER]
Good luck.
Now they've left, I can tell you that today
Darren would like you to make his Turkish bread with za'atar.
Darren's bread will be served with a smoky baba ghanoush on the side.
Bakers, you have one hour and 45 minutes to bake
Darren's Turkish bread.
On your marks, get set, bake!
I have made Turkish bread before, I have not made za'atar
before, but I have eaten it.
So I hope that counts.
I'm very excited to give it a go and learn something new.
Well, this is my Turkish bread with baba ghanoush.
It's so fragrant with the za'atar spices on top.
And the height of the bread is impressive.
It's so light and fluffy.
It's got a beautiful crust.
And that za'atar mixed on top.
It's really delicious.
All right, let's try it with the baba ghanoush.
Absolutely.
Oh, Darren.
How's that smoky flavour?
It's not just a smoky flavour, it's that combination of textures.
The garlic is just at the right level and the colour on
the bread is fantastic.
I'm glad you enjoyed it.
We're not telling our bakers how long to cook this bread for,
so they're going to have to use their experience to work out
exactly what I'm looking for.
If it's in the oven too long, it will dry out.
If it's not in the oven long enough, then we're going to get a
blonde and uncooked dough.
We know our bakers are a talented bunch.
Well I hope our bakers are bready for this challenge and don't loaf around.
Oh it's gotta be warm. Oh that was close.
Oh I can already smell the yeast.
Mix until combined and dough is sticky.
Smooth and elastic. Some would say a little too elastic maybe.
It's very smooth though.
The dough being stickier,
it also means we'll get a really good texture.
It'll be quite crunchy from the outside and fluffy from inside
because of the water quantity in it.
You don't want it sticking.
With Turkish bread, you want it to be oiled underneath and on top.
It's basically, instead of adding water to the proving,
the oil keeps it moist.
We're looking for it to double in size
when it's in the proving drawer.
- Double in size.
I'm having a good old time.
- The za'atar doesn't actually have
how much of each spice or herb to put in.
So I'm just gonna be making it up.
- Just kind of guessing.
- Spice up my life,
I think it is very much to do with the za'atar mix.
The spice is making sure it's punchy.
It's too salty.
Whoa.
It's massive.
Well, at least we know it's doubled in size.
Brush with more oil.
Poke holes all over the dough and sprinkle with za'atar.
I don't know if I've put enough herb mix on there,
because a sprinkle could mean anything.
- A sprinkle could be this, or a sprinkle could be this.
- It's kind of like when you're dusting flour
on a work surface, you just want a nice, even spread.
- Bakers, you are halfway done your red week technical.
- Bread week technical.
- I don't get it.
- What are you wearing?
Yeah.
This is not good.
Go, you good thing.
It's gone into the oven for a non-disclosed amount of time.
She says just watch until it's the right color,
which should be golden brown.
So that's what we're going to look for.
- Cha-cha-cha, maybe meant char the eggplants?
- I was a little bit confused by Darren's cha-cha-cha,
'cause he just kind of did this.
- I know.
- Cha-cha, isn't it a little bit of like?
- I thought it was maybe cha-cha-cha.
- Oh, you think it's like cha-cha-cha.
- Cha-cha-cha, cha-cha-cha.
- Oh, stop.
- Cha-cha-cha.
Is it a tomato?
Capsicum?
I'm pretty happy with this.
It's coming away from the skin quite easily.
So I think I've done the right thing.
I'm just going until I've got what
feels like the right texture.
Almost like a paste, but leaving a little texture.
You should be able to feel the eggplant in your mouth
while you were, well, it sounded very weird.
- Half a clove of garlic.
Oopsies.
Did not read that properly.
You know, everyone likes their baba ghanoush,
you know, how they like it, for example.
- Bit more salt.
- It's just a tiny bit on the dry side,
so I'm gonna put some of this delicious
eggplant juice back in here
and get it to the right consistency.
It's got all that beautiful char-grilled flavour.
I don't want to lose any of it.
Peeky-boos. Look at that.
Oh, yeah. Oh!
Did you see that? Oh!
With no bake time provided,
the bakers have to use their intuition
to know when Darren's Turkish bread is ready.
I think I'm just playing the waiting game now.
- Are you at the point where you are staring into the oven
or are we just before or after that point?
- I'm doing a bit of staring into the oven
and a bit of staring into the abyss.
- Bakers, baba ganoush, more like time has gone whoosh.
15 minutes left.
- Now is the time to take it out.
- I lowkey think it might be done. I think it's golden.
- I think that's good.
- The bottom looks cooked.
- I'd rather over than under.
- Nice and crunchy.
- Bakers, one minute left.
- Got the baba ghanoush, ghanoushing.
- Looks yummy.
- Finishing touches, bakers.
- I hope this looks right.
- Mine is looking flatter.
Hopefully it's golden enough.
- 10, nine, eight, seven, six, five, four, three,
two, one.
- Step away from your bread.
Well done, bakers.
- Good job.
Yours looks amazing.
- Great job, guys.
- Bakers, please bring your bakes to the table.
# Steady #
- There you go, Baba Ghanoush.
- Thank you.
- What a sight to behold.
Congratulations on completing
the nine loaves of Turkish bread.
Let's start over here, Rachel.
- It looks very uniform in size.
- The exterior is a little bit darker
than I would've liked.
Just have a look in the middle there.
Oh, that actually looks pretty good.
- The baba ganoush, even though it's quite compact,
the flavor is really well balanced.
It's really aromatic.
It's got such a lovely, spongy interior.
It's very light and airy.
The spice on the outside is in balance.
This is an excellent version of my Turkish bread.
On to number two.
- This bread looks a wonderful golden colour.
I do love the dimpling here.
Wow, that baba ganoush certainly packs a punch
in terms of flavour.
the texture of it.
It's slightly on the smoother side,
but I actually really enjoy that.
- Yeah, I agree.
Onto the bread.
Our bakers made this dough really well.
Had time to let it prove.
Fantastic bread.
Onto number three.
Excellent shape.
Really nice height on that as well.
The za'atar has been scattered generously on there.
We've got great aeration.
Let's try it.
- The texture of the bread is really good.
- Great color on the outside
and good seasoning on the baba ghanoush.
- On to number four.
- Okay.
Slightly bigger this one in terms of width.
Look at that baba ghanoush though.
Really nice consistency on that.
- Very well balanced baba ghanoush.
With the bread, they haven't succeeded
in getting an evenness.
Areas where the baker has managed to get that height,
the aeration is really spot on.
- Great effort.
This one has the appearance being slightly flatter.
I prefer my baba ganoush chunky,
so that looks like there's a good consistency there.
Bread is great in places.
I had a nice spongy bit there, it was aerated.
Just be a bit more careful when you're handling the dough
so you don't knock out some of the air.
- Let's try the next.
- I think our baker has had a little bit of trouble
with the bread dough here.
It's a little bit flatter than a lot of the others.
- Has a good color.
- It does have a good color.
- Baba ganoush has a wonderful smokiness
and a great texture.
- The bread was quite chewy.
Unfortunately, our baker's knocked a lot of the air
out of it.
But in places, it's nice and spongy.
- We have got a decent rise on this Turkish bread.
But baba ganoush, it is lacking that smokiness.
- The bread is fantastic.
Really nice, light and airy.
It's also been baked really well
because we've got a lovely color on the base.
- On to the next.
You can see the baker here has struggled with the dough
because it's a little bit misshapen.
- This could have been a better loaf of bread
had it been handled properly.
It is flat, just a lighter touch in handling that
and we would have had a deeper bread
with a higher, lighter texture.
- Last one.
- Look at that, looks good.
Really nice height.
- You can see that it's a little bit rustic
in places around the side.
All right, we're going in.
- The baba ganoush is slightly hard on the garlic.
- Add as you go and taste as you go
and you get the right balance.
Baker has baked this really well
'cause it's nice and golden brown on top.
- You bake a perfect pillow.
I might take it home tonight.
- Rachel and Darren will now rank the bread
from last to first.
- In ninth place, who's this?
Anirban.
You knocked all of the air out of your dough, mate.
Such a shame.
- In eighth position, Kelarnie.
A little bit misshapen, but good color.
- In seventh place, Jess.
You probably rolled it too thin, but great seasoning.
- In sixth place.
- I think that's me.
- Tatiana.
- In fifth, Jai.
- In fourth position, Aysha.
- In third place, Beth.
- In second place, Brian.
- This is pretty much spot on.
- Just a little bit too long in the oven.
- Which means, in first place,
Vanessa, well done.
Vanessa is well made, really good color on the bread.
- Well done, everyone.
I'm so shocked. I was genuinely giggling on the inside
because bread's not my thing.
It's been a rollercoaster of a week. I have had a really good
signature. I have had a
really bad technical, so I really have to redeem myself through
a very strong showstopper.
Good morning, bakers.
It's time for the Bread Showstopper.
Today, Rachel and Darren would like you to create your reveal bread.
Your loaf can be any shape, flavour or design that you like,
but it should be decorated beautifully.
And the outside should give us a clue
as to what's going to be revealed on the inside.
Things I would like revealed are, "Where's that gold?"
Or, "What happened on that stormy night?"
[LAUGHTER]
Judges any advice
The color in your bread should be sharp and defined.
I want fantastic design, but don't sacrifice the flavor.
Bakers you have four hours to make your show-stopping reveal bread.
- On your marks.
- Get set...
- Bake!
It is a tricky bake, because we have to do a lot of design, a lot of color
work inside to have that reveal factor.
The reveal aspect of it is the technical skills.
Because I'm building up, you need to work quickly
because the dough rises as you're building it.
- Reveal something to me. - OK.
I don't think I have anything weighty enough to be a reveal.
Like, I wear orthotics, is not...
But anyone would guess that looking at you.
- No, they wouldn't. - They would.
I look like I have normal feet.
You need muscle to make muscle.
Tatiana will shape her bread into a fractured arm,
revealing gorgonzola flavoured broken bones
and beetroot and walnut flavoured bread muscles.
That can't be right.
No.
Good morning.
Hey Tatiana.
So you're incorporating muscle into your bake today.
Yeah.
So we're going to cut through it that way or that way?
Depending on what the surgeon wants, you might want a CT version
where you can just see the segments or you can do what
we call a AP lateral
and see the actual whole bones.
- So you can do both?
- Impressive, I like that.
- So this is gonna be a medical accurate bake then.
- Absolutely.
- Anatomically correct.
- Fabulous, I wish I'd listened more in biology.
- You'll get a lesson today.
- Brilliant.
- The quantity of bread dough really tested
my stand mixer at home, but this one is well equipped.
- Jai's showstopper brioche globe
will reveal layers of sweet potato dough,
representing the Earth's core,
and will be flavoured with yuzu.
- Sweet potato rules.
It brings like a real fluffiness
and also the right colour for brioche
that you would get in a regular brioche.
- I feel like that's done.
And I feel like this is also done.
- I love sunflowers.
I think they're so happy and joyful.
I trained as a florist.
That was my first job.
And I still love flowers to this day.
Beth's sunflower will conceal a shining sun with a smiling face.
She'll use coconut milk to flavour her bread.
Alright, doing some orange.
It's harder to colour dough than it is to colour cake batter
because of all the air pockets and just the way that dough reacts.
The order of the rainbow colours, I believe,
is purple, blue, green, yellow, orange, red.
Could be wrong.
That's going to be my rainbow.
All the colours of the rainbow will be hidden inside
Vanessa's milk bread storm cloud.
She'll use truffle oil to flavour her bread.
White truffle!
You know, if I was living on a private island somewhere
with lots and lots of money,
probably I'd be eating truffles every day.
I'm not the biggest fan of truffle oil.
I'll be curious to see how the balance is
and that it's not too overpowering.
- Hopefully I can bring it all together today for you.
Just hanging out at the microwave.
- Today I'll be making my 100 and Bun Dalmatian book.
And I chose this bake because it just reminds me of my boys
and reading them bedtime stories.
And it also combines that with my love of puns.
- Aysha's punny brioche bake will be flavoured with cinnamon.
When sliced, it will reveal the face of a dalmatian,
surrounded by their signature spots.
Three different coloured doughs.
Some would say I've got a whole litter of doughs.
I decided to make snake bread
just 'cause I thought it would look really cool
and I find them fascinating.
This bread isn't gonna be venomous,
it's gonna hopefully taste delicious.
Kelarnie's non-venomous, buttermilk-enriched dough
will be shaped into a snake
and when cut open will reveal the snake's eggs.
How are you going to shape that snake?
Um, just with my hands.
Just roll it out, thinking,
and then just decide when I'm rolling it out
what pattern the snake's going to be in.
Does your bread have any flavour?
It doesn't, so it's kind of light and fluffy, um, rustic vibes.
Have you got milk in your dough? Yes.
You could use the buttermilk that's separated from that. I could.
The acid will make it nice and light and airy.
Oh, that's so smart. Maybe I'll do that.
With their doughs coloured and flavoured,
It's time for the bakers to shape them and create the designs that will
later be revealed to the judges.
The divots that I'm using, the eggshell carton, I'm really hoping
that it just provides an uneven surface
to make sure that my dough looks like a cloud.
So my dough's a little bit tougher than I hope
to be at this stage.
What do you think the best way to put my eggs in?
So are your eggs going to be in that?
Yeah.
Okay, yeah, do what you're doing, make a cavity for it.
So, this is how long my snake is going to be.
One, two, three.
Oh, my God.
It doesn't look like a lot at the moment,
but that's the basic shape of my lady dragon.
Brian's bread dragon will be flavoured with turmeric,
matcha and beetroot.
When sliced, it will reveal the fire inside her belly.
Make sure you get that clear definition of that
flame in the middle.
There's a lot of planning.
Why are you doing an octopus?
I went to the aquarium recently with my daughter for the first time.
Yes! And it's my favourite place to go.
Yes! Um, so...
Do you know you can get an annual membership to the aquarium?
I had one. Oh.
Jess's octopus bread will be flavoured with za'atar,
and her dough will be enriched with butter and eggs.
Inside will reveal the octopus's last meal.
Can I touch it?
You can touch it, just don't, just lightly and gently.
Oh, I've never touched an octopus before.
I'm chucking some nails on.
So I'm using what we call dead dough.
It's basically dough that's not yeasted.
So this, the nails won't rise.
They'll just stay in place.
And they'll keep that colour.
My turducken is all coming together.
It's starting to look like a turducken.
Anirban's turducken will reveal a bread duck
stuffed in a bread chicken stuffed in a bread turkey.
Chicken powder, rosemary and garlic
will be added to create a roast dinner flavour.
It'll give you an illusion that you're eating a roasted turkey.
You have two hours left, bakers.
With everything in shape,
it's time to prove their bread before baking.
There's no sun left.
Oh, I'm going to put it in the proofing drawer, if this fits.
I'm putting it in the sun so that it rises as quickly as possible,
so I can get it in the oven as quickly as possible.
It's glorious out here. I might just stay.
This is what bored bakers do.
You don't arrange sunflowers just for relaxation and fun.
Is this like crop circles?
Are you going to put them here and then we don't know who made them?
- Yeah, don't tell anyone.
- I love that I put so many weird patterns in Darren's room.
He goes, "Oi, who did that?"
And I go, "What?"
- There's a dog sniffing all the proofing.
- Hello puppy, hello puppy.
So cute.
It's looking okay.
- I'm very happy, it's proved really well.
- Looking good, we're just gonna poke the suckers again
and then we're gonna give it a good covering
and then pop it straight in the oven.
- Bakers, you have one hour left.
- That's brilliant.
- Thank you.
Fingers crossed it stays on.
- Bakers, you have 30 minutes left.
Vanessa, I reckon I'm gonna give you 20,
'cause I don't like the way you're looking at me right now.
- Let's just make it 15, why not?
- Yeah, yeah, you have 15.
- So, it's probably gonna be more of an encyclopedia
than a book.
- So it's big.
- It's a book.
- That's good.
- She be thick.
- This all seems so much better in my head.
Oh my goodness, get this out.
- All right, let me get in and sign here.
- Okay, I've written, "Jai loves you."
- Oh, that's beautiful.
- Even though I don't know who this person is.
- Yeah.
Well, Tatiana is fantastic.
- Hello, Tatiana.
- Hello, Tom.
- I'm just gonna go for a nice, bold black marker here.
Feel better soon.
- Oh, that's beautiful, Tom.
- Thank you.
- Feel better.
- Oh, that's cute.
So that didn't work.
So I'm just gonna kind of give it polka dots.
And my bread is crunchy enough
that it's not affecting the texture.
- Bakers, you have one minute left.
- Everyone take care of your menagerie.
Turkey, snake, octopus, cloud, every animal is here.
- 10, nine, eight, seven, six,
five, four, three, two, one.
Step away from your bake, well done!
How good's that?
Thank you so much for all your help.
Bakers, congratulations on creating your show-stopping reveal bread.
Jess, we'd love to see your show-stopper.
I love it. The suckers, the details on there.
You've really thought of all the elements to make
this look like an octopus.
Thank you.
I had to turn away from him. He was looking at me.
Daz, if you're going to stab someone,
look them in the eyes when you do it.
[LAUGHTER]
- Ready for the reveal.
- Aw!
- Yay!
- That is amazing.
- The texture of bread is really lovely.
For me, you could have added a bit more salt,
just to bring out the za'atar flavor.
- Sure.
- But otherwise, you've ticked every box for me.
- I think your bread is baked really well.
We've got a nice crust on the outside,
and we've got a soft and fluffy interior,
and you've given us something that's gonna
octopi our minds for a long time.
- Love it, that was a good one.
- It's a dragon, I can kind of see parts of it.
It's not instantly recognizable to me.
I'm hoping that your interior is more defined
than the exterior.
- Same.
- The actual bread itself is well made.
It's light and airy, it's kind of spongy,
but it's got a chewy exterior.
- I get that turmeric,
but the matcha and the beetroot I'm not tasting.
I think what you have succeeded here is a fantastic reveal.
- Beth, I can tell exactly what it is
because you've got all of those sunflower seeds
in the middle.
Tell us what's gonna be on the inside.
- On the inside should be a happy, smiling sun.
- That's pretty good.
- Beth, you've baked a mirror.
- The precision in the reveal is amazing.
You've got these fine black lines.
That's no easy feat.
The coconut comes through really subtle,
but you still get that flavor.
- The texture's really good as well.
The exterior matched the interior.
You certainly baked a beautiful loaf of bread.
- Jai, I feel like this is earth
when the apocalypse has happened.
- Wow, you've got some really bright colors
going on there, haven't you?
- I think you've successfully achieved
a very fluffy and light textured bread.
- I know that you put the sweet potato in there,
but I couldn't actually taste it.
I would have liked if you'd elevated the flavor
a little bit more, however, as a reveal bread,
I think it's very successful.
- I'm struggling to see the storm cloud aspect.
- I kind of agree with Rachel a little bit,
a bit more definition,
and then it would have been completely obvious what it was,
but hopefully there's a silver lining.
Oh, look at that!
- That's a very vibrant rainbow you've got there.
- Truffle oil was really hard to use.
I was hoping that you hadn't overused it,
and you haven't.
For me, that's just the right balance because it's very
subtle, it's not overpowering.
Aysha, I spot a pun.
It's a hefty tome.
Yeah, they're not going to take this one back. It's
looking very doggy.
Let's have a look.
Do you know what? I can see a few spots there.
I know exactly where you're coming from.
Unfortunately, because your loaf of bread is so big, you've
actually underbaked it in the middle.
The part of the bread which is baked is really aerated.
You just needed more time.
Well, you can definitely recognize it as a snake.
For me, I'm missing the detail.
I know what Rachel means.
You could have used a pair of scissors just to snip some
scales on there, giving it a bit of
- All right, go get the snake out.
- Whoa, uh, what are you-- -You can do it.
- Yeah. -Tom, do it.
- Okay, guys. All right, don't worry.
Hey, hey, come on now.
- He's a live one, he's a live one.
- Yeah.
- Lots of color.
- Lots of bright color,
but I'm missing that definition of that egg shape.
Kelarnie, the interior is light.
I would have liked it if you'd put a flavor in there,
but the reveal was very colorful.
Good job.
Tatiana, I have to hand it to you.
This is absolutely fantastic.
It's fabulous with all those details,
and I can't wait to cut into it.
If you cut it there, you'll just see the bone structure
as if it was a CT scan.
- All right, I'm gonna cut through the top.
Let's go x-ray now.
Tatiana, thank you for Bake Off's first MA 15+ rating.
That is, that's a little bit gruesome, actually, Tatiana.
- That's what everybody says.
It really is great on both levels, inside and out.
Great flavour as well.
Really is good.
I get the gorgonzola, beautiful and sweet.
And I've just got a crunchy bit of walnut as well.
So this is definitely a three-dimensional showstopper.
- Fantastic execution of a brilliant concept.
- Thank you so much.
- You've managed to create this beautiful,
Glossy outside, which really resembles a well-roasted turkey.
Thank you.
The texture of your bread is so pillowy and light.
The rosemary flavor just needed to be a bit more pronounced.
And you've got that nice, soft, spongy texture.
It's fantastic.
Great job, Anirban.
Well done.
- Thank you. - Well done, mate.
Thank you.
Where do you think Bread Week has left us?
I think it's left me with my belt slightly tight.
I didn't know that you could put stuff in bread.
I thought bread was bread flavored.
It's been a big week for Tom.
[LAUGHTER]
Who's done well in Bread Week?
Jess with her octopus.
I loved it, and the fact that when you cut it open,
There was that starfish, also Anirban with his turducken.
That was so fun.
And the way it looked.
- Well, he really knows his bread, doesn't he?
- And Tatiana, that showstopper, it blew my mind.
Not only could you cut it vertical
and you get one way of the reveal,
you cut it horizontal, you get another way.
- I loved how Tatiana just said, "That's CT."
Like we all just were down with medical lingo.
Who are we worried about this week?
- Kelarnie has not had a good week.
- Kelarnie could have done a little bit more
in terms of the design, the detail, and the flavor.
And then there's Vanessa.
You know, it wasn't immediately obvious
that that was Stormcloud.
And there was Aysha, fantastic concept.
Unfortunately, because of the size of it,
she just underbaked it.
Who will be going home and who will be Starbaker?
Tell me now.
- That look doesn't work on me.
- What about this one?
- No.
No.
Try the magic word.
- Okay.
- Please.
- No.
- Oh.
- This is my favourite bit
because I get to announce Star Baker.
This person has really risen to the challenges of Bread Week.
This week's Star Baker is
Tatiana.
# #
- Which sadly means I have to share
who will be leaving us tonight.
# #
Over the past few weeks,
this baker has put their whole heart
into all of their bakes.
Their bright and bubbly energy
has brought a smile to everybody in the shed.
We're so sorry to have to say goodbye to...
# #
Kelarnie.
I'm proud of how far I've come.
I did not even expect to be here.
I've made so many new friends,
and I can't wait to be baking with them again.
Kelarnie brought a lot of good energy,
enthusiasm, and joy to the shed.
She's a skilled baker, and we're sorry to see her go.
Tatiana, you've had an incredible bread week.
Congratulations!
[APPLAUSE]
Whoa.
It's woah.
Dreams do come true.
Not can.
They do come true.
Well done, Tatiana.
So pleased for Tatiana.
What a week she's had.
Bread is definitely her thing.
Well done.