01x03 - Bread

[bunniefuu]

[Sue] We're on week three of our quest
to find Britain's best amateur baker.

We've whittled them down
from ten to six and this week we're losing one more.

We've done quality cakes
in the Cotswolds,

we've done biscuits and teatime
treats up in Scotland.

This week, we're in Kent
and we're doing bread.

-Welcome to...
-[both] The Great British Bake Off.

[narrator] Just six people remain in
The Great British Bake Off.

[Miranda] I just love baking.
It's always been part of my life

and it's becoming a bigger part
the more I do, really.

[narrator] They're travelling
the country,

putting every aspect of their
baking skills to the test.

The element of competition
is really coming into play.

[Jas]
This is such an opportunity for me

and I'm just living my dream
and I don't want it to stop.

[narrator] Last time, they
were in Scotland,

creating scones, biscuits
and petits fours.

-They are excellent.
-[Mary] Delicious.

[narrator] Ed, Miranda and Jonathan
all impressed the judges.

[Jonathan] Today was a good day for me.

They liked my biscuits and
very good with the scones.

[narrator] But yet again,

David only just managed to
avoid having to leave.

I've got a lot to live up to already.
I've been let off a very big hook.

[narrator] This week...

I can't cope with it!
[chuckles]

[narrator] the remaining bakers have
to prove their bread-making skills.

[Paul] This is by far and away,

the most technically challenging.
All of them will find it difficult.

[narrator] It's Paul Hollywood's
lifetime obsession.

The dough is alive.
It becomes a monster.

[narrator] So the challenges...

Do you really need to do it by hand?

[narrator] ...and the judging...

[Paul] That denotes the
dough is quite tight.

[narrator] ...are harder than ever.

-The Mars bar doesn't work in there.
-Okay. [theme music plays]

[narrator] The Bake Off has come
to Sarre Windmill,

near Sandwich in Kent,
historically, Britain's first

and finest wheat-growing county.

Over the next two days, the six
remaining home bakers will be asked

to make bread in three increasingly
complex challenges.

With the standard so high
at this stage of the Bake Off,

just one of them will have to leave
after the final challenge.

[Sue] Bakers, welcome to Sarre Windmill.

Now, this morning, you're going to be
kneading, proving,

knocking back, leavening,
having a stiff drink

and sitting back and hoping
that things will rise,

because this morning
the challenge is this.

We want you to bake us
your signature bread.

You've got three and a half hours
to do it. Best of luck to you all.

[narrator] The Signature Bake

is a challenge to test the bakers'
creativity and innovation.

They have free rein to create
any recipe they like.

But they'll have to make perfectly
baked bread to impress the judges,

cookery writer Mary Berry and
master baker Paul Hollywood,

who's been making bread for 25 years.

[Paul] The dough is alive.

Once you give water to that
yeast and stick it in the dough,

it becomes a monster.
All it wants to do

is grow ten times its size and
try and crawl out the tent.

You control it with salt, you control
it with slashes with the knife

and you control it with
heat in the oven.

So all those technical things
come together to make a great loaf.

[narrator] To make bread,
choose your flour,

add yeast and salt,
then oil or butter and add water.

Mix the ingredients into a dough.

You knead it, leave it to rise,
called proving, knead it again,

shape it and allow to rise
a second time before baking it.

But the smallest adjustment
to timing or ingredients

can mean the difference between
a tasty loaf and a stodgy mess.

Is this going to be your week, David?
You like bread, don't you?

Most baking I do is bread really at home.

Very manly, so we're told,
to make bread.

-Yeah.
-Which recipe are you making?

I decided that I needed a
sort of phoenix from the flames,

so I had the inspiration
of doing a chili bread.

[narrator] Entrepreneur, David Chambers,

lives near Milton Keynes with
his girlfriend, Ellie.

His signature loaf is a white bread
made with chili oil,

fresh red and green chilies
and chili flakes.

It's a case of trying to get
the flavour of those coming through

with a little bit of heat but without
trying to blow your socks off. That is notorious for slaughtering
yeast and stopping it from moving.

[Mel] We must leave you to it.

It's all theory.
It all sounds good at the moment.

-[Paul] Good luck.
-Thank you.

[Mel] See you later.

[Mary] He was on borderline last week.

You were thinking that maybe
he was going last week.

We locked horns last week.

[Mary] And he knew it
and he had no spirit.

Look at him now. He's full of spirit,
full of ambition and he's determined.

-[Mel] He's very determined.
-[Paul] He's in his element.

[Mel] He's looking, sorry.
He's looking at us.

[chuckles]

[Miranda] If I do, do bread, I tend
to do something that's quite special,

which is what I think this is.

I wouldn't make a sort of everyday
bread. Maybe that's laziness.

But because of the time of it and
dashing around, I kind of tend to...

If I'm going to do a bread,
I do something

that I wouldn't buy in the shops,
which is why I like this one.

[narrator] Miranda lives
in West Sussex

with her husband and two children.

Her signature walnut and apricot
bread is a family favourite.

[Miranda] I don't know whether Paul's
going to like it with fruit in, or not,

but it was about a bread
that was about me,

so hopefully it's going to work.

I just love having anything
with nuts in

and walnut bread
is one of my favourites.

[narrator] The kneading process

stretches the gluten
molecules in the dough,

a protein that's key
to bread's structure.

Dough won't rise unless those
molecules are long and elastic.

It's nice to get my hands in

and to be able give it a good old
knead without distraction.

[narrator] When the kneaded dough
is left to rise in a warm place,

the yeast releases bubbles
of carbon dioxide gas.

[David] You shouldn't make bread
in draughty conditions.

[narrator] Elastic gluten allows
these bubbles to expand,

and a well kneaded dough
should double in size.

-My dough is rising at the moment.
-[Mel] Are we not allowed to...

Yes, of course you can see it.

That dough is the best dough
I've seen today.

See the stretch? That there,
is the key to a good loaf

[narrator] Edd is a litigation clerk,
from Leeds.

His Signature Bake is a
healthy-sounding olive bread,

with added cumin and fennel seeds.

[Mary] Now, this bread, I know,
technically,

it is absolutely perfect.

But to me,
it is not quite as interesting as

some of the other breads.
He's just put two seeds in it.

-There'll be some science.
-[Paul] Bread not just the flavour.

Bread is the texture,
it's the crumb, it's the taste.

[narrator] While their
dough is rising,

the bakers have time
to prepare their ingredients

for their toppings and fillings.

[Mel] What's going on in there?

In here we have anchovies,
sweet paprika, fresh oregano

and some extra virgin olive oil,
which is going to go into my bread.

[narrator] Jonathan is a
research analyst

who lives in St Albans with
his girlfriend, Jenny.

He dreams of reopening his
grandfather's family bakery.

His signature bread, with anchovies,
sweet paprika and oregano,

involves adding a ripple
of savoury filling

to his classic white bread recipe.

I've had to be careful with the
amount of salt I put in to my bread,

so I've taken a teaspoon out

and I think you get the extra teaspoon
from the anchovies.

-You get a lot of flavour from them.
-I'm going to flatten it down,

put the flavour inside and then

seal it and roll it into
a snail kind of shape.

I'm just making the topping for it,
'cause I don't want a raw taste

in the bread. I want it to be nice
and cooked and soft.

Tastes really nice.

[narrator] Jasminder is an assistant
credit control manager

from Birmingham.

She always tries to add an
unexpected twist to her baking.

She's the only baker attempting
a focaccia,

stuffed with sun-dried tomatoes
and rosemary

and topped with char-grilled
peppers and garlic.

[Jas] I want it to have lots of taste
and texture to it,

so it's going to have a little kick
from the sun-dried tomatoes

and a nice fresh taste coming
from the rosemary.

Then you've got the colour and
the texture coming from the peppers

and the garlic.
That with a glass of wine, perfect.

[Jonathan]
Mine hasn't really risen much. Miranda's has risen like a beast.

[narrator] One hour left
in the Signature Bake.

Time to knock back the risen doughs.

This process squeezes out the larger
bubbles of carbon dioxide created by

the yeast, ensuring a more even
texture on the finished loaf.

[Ruth] Ready to rock and roll.
Looks good. It's doubled in size.

It's got a nice crust on. So...

So this is a sort of
gluten punch bag.

[Ruth] Yeah. Makes a good sound.

[thudding]

And when the children are fighting in
the lounge, you can go one, two...

[chuckles]

[narrator] Ruth lives in
Poynton, Cheshire

with her husband and three sons.

Her signature bread

is flavoured with maple syrup
and filled with pecan nuts.

[Ruth] Then just squidge it up

and then you get them
worked right through.

You're very lucky your hands
are round that

because I'd be in there eating it.

-Raw dough is no obstacle to me.
-[chuckles]

[narrator]
Adding their signature ingredients

to make their bread stand out is risky.

Too many moist ingredients

and the dough will become
runny and not rise.

Too many dry ingredients

will overwhelm the dough,
making it heavy and unappetising.

Carefully adding
moisture to the oven

ensures a thin,
crispy crust during baking.

But you should always be wary
when introducing water

to an electric oven.

Where's my temperature gone?

-Why's my light off?
-Safety cut-out.

[Ruth] His oven's just cut out.

Do you want to get it in
the bottom of my oven?

You can't open yours in the first


'Cause yours will be affected
if you open the door.

[Ruth] I'm just thinking, if...

[David] Yeah, it's back on now.

I think I've rubbed chili
in my eye!

[Ruth chuckles]

[Ruth]
You're crying 'cause your oven went off.

I would rather share my oven with David
and us both have middle of the road bread.

I think it's very commendable.

[Ruth]
I would rather be like me than...

I think we all become friends.

We all share.
We all have common interests.

That's it.

We're all really sad and sit
around and talk about baking

-and baking stones and stuff.
-Yeah.

[narrator] With the mixing,
kneading, resting, knocking back

and proving all done, there's just 45
minutes to go in the Signature Bake.

Bread is at the heart
of British life.

For centuries, the quest of
ordinary men and women

to get their daily bread has
determined the structure

and layout of our towns
and our cities,

it's dominated our economy
and even driven our politics.

But why, out of all the
foodstuffs available to us,

is bread so important?

It was the arrival of grain
in Britain that changed us all,

according to archaeologist,
Jacqui Wood.

So, Jackie, when did bread-making
in Britain begin?

Well, it didn't really start until
the Stone Age in Britain.

But grain was developed in the
Middle East, in the Fertile Crescent,



and the rest of Europe took over
about 6,000 years ago.

But it wasn't just making bread
and growing crops.

It changed the fabric
of society completely.

So instead of hunter-gatherers
wandering around chasing animals,

they actually had to plant things.
They had to worry about the weather.

And basically,
once they'd started to do that,

they thought, well,
we'll build our houses and we'll settle.

We can start making pots
and ceramics and metal.

So, bread changed society completely.

And how did they actually
make the bread?

First of all,
they had to grind the grain.

They'd get another little stone
and grind they'd it away and bash it, hence the term
"the daily grind".

They had yeasted bread in the Stone
Age, and how they did that

is they actually just put some flour in

with a bit of water and some honey,
and they left it on a nice sunny day,

and the wild yeasts that are in all
the air that we breathe go into it.

Then you've got a nice yeasted bread.

So they didn't know it was yeast,

they just knew that if
you left foods out...

It started to smell nice
and it would rise.

[Sue] So you'd have your wild yeast.

-They'd add some water to that?
-[Jacqui] Yeah, little bit of water.

Then they'd put it on a hot stone
like the one we've got here.

[Sue] Let's get this on the fire

and see if we can't make a more
traditional sourdough roll.

Sourdough, okay.

So, Jacqui, I'm looking forward to this.
This is Stone Age man's first ever roll.

[chuckles]

There you are.
Looks pretty good, doesn't it?

It does look really good.

-[Jacqui] There you go.
-[Sue] Look at that.

-[Jacqui] Perfectly cooked bread.
-[Sue] Look at that!

A taste of antiquity right here.

-Oh, you are clever.
-[Jacqui laughs] Not me!

I wonder if they had this big grin
on their faces way back when.

-[Jacqui] I'm sure they did.
-6,000 years ago.

[Sue] Over thousands of years,
Britain was transformed

from a land of forests,

to a land of wheat fields,
and the daily grind got easier.

The Romans gave us the
technology for watermills,

for turning grain
into flour to make bread.

In the 12th century,
we learned how to build windmills

that could do the work of 500 men.

But historian, Caroline Yeldham,
believes that these windmills,

whilst making life easier, made the
peasantry dependent for bread flour

on the local lords who built them.
Bread became all about power.

In the medieval era,
the windmill was

a rather controversial building.
Why was that?

Because by both the expense of
building it and the ability to

command the technology, it's a
statement of power by the local lord.

It, the castle and the church
would be the biggest

and most imposing buildings
in the landscape.

These were the sort of skyscrapers
of the medieval landscape?

These and the castles.
And since the lord has invested

in building it,
he's going to want his money back. So you have to pay for grinding your corn,

you pay the miller,
and he pays rent to the lord.

[Sue] But the miller's power made him
a figure of real suspicion.

The picture of him in Chaucer's
Canterbury Tales

as a British ogre-like character

is typical of his image at the time.

You've got a big bag of grain,
you take it to your miller,

and how do you measure

that the bag of grain, once milled,
is the same as, you know...

How do you check that
he's not taking it?

[Caroline] You can't, essentially.

You cannot be sure that you're
getting back a just amount.

And bread, of course,
is absolutely crucial in the diet.

Up until the 1350s, it's roughly


So three and a half times that...

-Per day.
-Per day, with not a lot else.

[Sue] Okay, everyone, that's time,

so bread needs to come out
of the oven and cool down.

[narrator] When their
bread's out of the oven,

all the bakers crave is a hollow sound.

One of the basic indicators
of a well-baked loaf.

Which means they're
ready for judging.

Okay. Done.

Good luck, little bread.
The rest is up to you now.

[Paul] What I'm looking for here
is quite an irregular crumb.

The footnote of a good
focaccia is an irregular crumb.

The structure of it is not as
open as I expected it to be.

-You see there?
-[Jas] Uh-huh.

[Paul] That denotes that
the dough is quite tight.

Needs more liquid into the dough.

I think it needs more salt,
but a little bit wetter on the dough...

-To release the tightness?
-...gives you more air holes.

All the way over it,
that's what you're looking for.

Oh, it's cutting through nicely.

[Paul] It's got a lovely colour.
How long did you bake it for?

[Ruth] Thirty-five minutes.

It's got a lovely,
even crust round the outside

and you've got nice
sized pieces of the nut inside.

-[Mel] Oh, that's lovely.
-[Mary] It's rather different.

-Yeah?
-[Mary] It's good, isn't it? The flavour is beautiful.

-[Mary] Lovely, thank you.
-Thank you.

[Mary] It has risen very well

because it's quite easy for it
all to go flat, isn't it?

-[Paul] Yeah.
-[Mary] Now, how about that.

[Paul] The dough is a bit tight.
It is a bit stodgy.

You cut down the salt a
little bit much on your dough.

It does taste
as though it needs more salt.

[Mary] And how about that?

Can I just have a... Thank you.

[Mary]
He'll start rolling little bits of it.

-I know, I can't bear it
-[Paul] It's a bit moist again.

It's lacking salt.
It needs more salt.

-[Mary] Just a little bit more salt.
-[Paul] Thanks, Miranda.

I didn't notice the lack of salt.
Tasted delicious.

-[Mary] This is a whopper, isn't it?
-Look at that. It's so high!

Visually, it looks great.
You can see there where it's burst.

And the reason why it's burst there

is because the dough
hasn't been proved long enough.

-[Mel] The prodage.
-[Paul] It's bouncy.

-[Mel] Bouncy's good.
-[Mary] That's almost praise.

-That is, isn't it?
-[Paul] It's under-proved.

Any pressure on that takes it to dough.

[Paul] Oh, yeah. Look at that.
You look at the structure of that.

It's all open, it's irregular.
You can tell how taut it was.

Just look at the bake. And you feel
that. It's different. It's bouncy.

Of all the loaves that we've looked
at, that structure is the best.

Yeah, for me, yeah.
Do you want to cut into it and try it?

-[Paul] See the chewiness?
-[Mary] And you get this strong smell.

-Technically, excellent.
-[Edd] Okay, thanks.

They seemed very,
very happy, so I was...

very relieved.

It's just the way I like it,
it's the way the family like it.

So I'm really, really happy.

Good crust on it, good rise on it.

At least I showed I was thinking
about salt content

and I slightly underdid it rather
than slightly overdoing it. Not fantastic but okay. Steady.

Last year, we Britons bought 3
billion shop-made sandwiches and

took a further 3 billion to work
with us that we'd made ourselves.

Since the 20th century
and the advent of the lunch box,

the sandwich has become the absolute
staple diet of the British workforce.

We couldn't come to Kent, not least
Sandwich, and not investigate

the humble origins of my
favourite snack.

[Mel] The fourth Earl of Sandwich
was in his gentleman's club,

a little bit like this one,
in the 1760s.

Now, the story goes,

that he'd been playing at
cards solidly for 24 hours.

He was a bit hungry,
so he ordered his servant,

thank you very much,
to go and fetch him a piece of beef surrounded by two
toasted bits of bread.

He didn't want to get his fingers
greasy while playing cards

and more crucially, didn't want to
actually get up and leave the game.

The snack was brought to him,

it went down a storm and his friends
all wanted to order the same thing.

They wanted what Sandwich had.

The fourth Earl invented
his sandwich

in the theatre land of
London's Covent Garden.

This was where the aristocracy
mixed with the hoi polloi.

Here, in the 1840s, the
convenience of the sandwich spread,

and it was first sold to the public.

Historian, Kate Williams, has traced
the sandwich trade right back

to where it began,
on this very street.

It began when one man,
a Westminster coffee-shop owner,

fallen on hard times,
decided to go as an itinerant seller,

so what he would do
is he would make his sandwiches,

ham sandwiches only, and take them to
the doors of Covent Garden theatres

and sell them to people who'd got
peckish during the performance.

He said mainly clerks and
shopkeepers, and quite a lot

of ladies of the night bought ham
sandwiches as well,

they'd often, kind of,
grab a sandwich.

-[Mel] Between shifts.
-[chuckles] Between shifts!

-Working up a hunger!
-[Mel] Absolutely.

So that was the beginning of
sandwich-selling. Covent Garden.

But could you make a good living
as a sandwich seller?

-The first seller, he did rather well.
-Yeah.

And then all of a sudden,
everyone saw what a good trade it was,

so they began to seize
his trade and soon,

he had eleven rivals
fighting for the sandwich trade.

And it became a really tough trade.

[Mel] It was a trade
made tougher still

by the sandwich's limited shelf-life.

Even when the market expanded,
as sandwiches started to be sold

on Britain's railways,

no one had developed a way of
keeping them fresh.

So the sandwich quickly became
associated with convenience

at the expense of quality.

Even after the Second World w*r,
the railway sandwich served under

a glass dome, with its stale bread
curling up like a dead man's toes,

was still a national joke.

It was far better to make
your sandwich at home.

And with the arrival of the
slicing and wrapping machines,

and then the Tupperware box
in 1946, millions did.

Today, individually wrapped
sandwiches mean they can be pre-made

but kept fresh and ready to eat.

It took two-and-a-half centuries

to get the convenience
of the sandwich just right.

But it was well worth the wait.

[narrator] After the freedom to show
off their individual creativity

in the Signature Bake, the second
challenge is strictly controlled

and the home bakers have no idea
what they'll be asked to create.

[Sue] Bakers, we're not looking for
any creative flights of fancy.

No imagination required.

It's a Technical Challenge
and it's to make a classic.

A quintessential English loaf,
the cob.

Okay? Easy to say, hard to do.

[Mel] You've got two and a half
hours to do this challenge.

You're all going to be working
to exactly the same recipe.

So, Paul,
what do we look for in a cob?

The recipe that you have
is going to make one loaf.

One loaf only. Nice and round,
it should be floured and cut.

And that's it.

[narrator] All the bakers
will be working

to Paul Hollywood's own recipe for a cob.

A traditional, round, uneven loaf.

They've been given a list of
precisely-measured ingredients

but no specific method,
or instructions.

Everything will come down
to their own baking instinct.

[Paul] I think the Technical Challenge

is probably going to be what they
think in their heads as being easy, but actually, technically, it's probably
one of the hardest they've got to do.

You're looking for the colour,
you're looking for the texture inside.

Did they get the salt content right?

Is the yeast there?
And overall, is it a good product?

And I'm looking for
a very high standard.

[Jas] I don't have any
picture in my mind

of what Paul's cob bread
actually looks like.

[narrator] The strict rules
of the technical bake

aren't suited to Jasminder's
more creative baking.

[Jas] So mine's going to be
what I think it is.

But as for making the bread... I'm enjoying it. This is my best bit.

[narrator] The one
instruction Paul has given

is that all the dough must
be kneaded by hand.

[Paul] To make a great cob,
you've got to manipulate your dough.

You've got to knead your dough
properly using the heel of your

palm and your fingers, and you
literally just knead, knead, knead.

[narrator] Ruth is hoping
to build on the success

of her signature bread.

Do you really need to do it by hand?
Paul says yes. Mummy Ruth says no.

Put it in the mixer!

[narrator] Miranda needs her cob to
fare better than her Signature Bake.

[Miranda] You don't normally cook with
other people around you like this.

Normally we do different things,
but with the Technical Challenge,

you sort of start losing your own
sense of your own convictions.

So I just have to keep saying to myself,
no, do what you think's right.

[narrator] Jonathan needs to do well

to improve his chances
in The Bake Off.

I took on board the criticism
from the last challenge,

so I added a bit
more water and I kneaded it.

So I think it's more elastic than
last time, so fingers crossed.

[narrator] Once the bakers are happy
with their dough's consistency,

their next concern
is shape and appearance.

To create a
traditional-looking cob loaf,

after the dough has risen
and been knocked back,

it must be shaped into a tight ball,
covered and left to prove.

It's entirely up to them
when they stop the proving process

and begin to bake their cob.

Someone will make the break and
put their bread into the oven.

[narrator] Under-proved dough
will create a tight and stodgy cob.

Over-proved, and the air bubbles
in the dough will become so big

that they'll create,
what bakers refer to as, tunnelling.

Large gaps in the structure
of the bread,

which can cause the loaf to collapse.

-It's gone quite flat.
-It has a little bit.

Also, I've done my slashes.

Hmm, might have waited for that.

[Jas] Okay, right,
let's have a look. Ooh!

Right, I've obviously homed in
because the cob has been revealed,

and so I felt I needed to come
and have a look.

This has doubled nicely,
by the look of it.

[Jas] I'm quite happy with that.

I think I'm just going to
flour it now and put some slits in.

[narrator] Cutting the dough not only
makes for a better-looking loaf,

it also creates weak
spots in the crust,

allowing steam and CO2 to escape
while baking, which A*DS the rise.

[Sue] What kind of slits are you doing?
Have you thought about a pattern?

[Jas] I'm going with the cross

because that seems to be what my mind's
telling me to do.

[Sue] I think you should go
with what your mind's telling you to do.

[narrator] One hour to go
in the technical bake.

[Sue] Godspeed, little cob.

This is the most exciting part of
the day, where we sit on our benches

and watch the bread rise.

[Ruth] I don't want Paul to say
you've over-proved it

because if you over-prove it
when it goes in the oven

or, you know, it's
going to collapse back in on itself.

So it's something to be avoided.

When you tap it, if it's hollow,
it's going to be cooked, right?

Or is that not always true?

No, essentially...
No, that'll be the case.

If it's not sounding hollow it's
definitely not cooked.

[Ruth] I'm happy with that.

-I think it looks really good.
-Thank you.

I'm okay. Crikey! It's the steam.

[Sue] I think that looks beautiful,
but it is horned.

-It's the only bread with horns.
-[Edd] Nice two nubbins on the top.

[Sue] Nubbins indeed.

I think it'll taste
good and the crust looks really nice.

[hollow tapping]

It seems to be tapping nicely.

[hollow tapping]

[Ruth] Good.

-[Sue] Okay. Cob's out.
-[Jonathan] Cob's out.

-[Sue] Are you pleased with it?
-I'm not sure. [laughs nervously]

I just wish it had a bit more volume.

Like a Diana Ross perm.

Wow! Now that's a creation I'd
like to see in yeast form.

Do you think you should have
shaped it more into a ball?

I thought my shape was good,
but then it just kind of...

-[blows raspberry]
-[Sue] Yeah, a bit of a collapse.

[Jonathan] Yeah.

Okay, that's time! So cobs to
the end of your benches, please.

[narrator] Having all been working
to the same recipe,

the bakers' cobs
will now be judged side by side.

It's a blind tasting, Mary and Paul
have no idea whose loaves are whose,

but will rank
them from best to worst.

It's quite spongy.
It's quite elastic.

It's a bit doughy in the middle. See?
There.

That's a bit disappointing, actually.
Try some.

-Delicious.
-It's got lovely flavour.

-[Mary] Lovely.
-[Paul] It's a great recipe.

[chuckling]

It's a little bit tight.
Probably needed a little bit, another...

Maybe a bit longer in the oven.

It's more doughy at the
bottom than the top.

[Paul] Yeah. It's an indication, it's
like when you look at a tree

and you see the
rings of a tree tells you its age.

This is a giveaway, when you
look right down at the bottom.

That there, is quite doughy,
down at the bottom.

-[Mary] The crust is softer.
-[Paul] Mm. Mm.

Again, it's an indication that
the dough wasn't risen isn't enough.

I like that.

[Mary] I think that
looks a splendid loaf. [Paul] Ooh, yeah. It's crisping.
See the splinters?

[Mary] Yes, I like that.

[Paul] Now, that's a bit more open,

so the moulding’s been
better on that one.

-Good colour.
-Nice crust.

-And it's crunchy, too.
-[Paul] I like that.

Quite nice again.
That's quite a classic cob.

If you look down at the bottom again.
See it quite tight there?

It's actually in the
middle of these two.

It's got a better prove than
the first one.

-[Mary] It's a nice crust.
-Flavour’s good.

[Paul] This one, unfortunately,
it's probably the kneading.

It's flowed out
like liquid naturally would.

[Mary] Slightly too much liquid in?

[Paul] It's the moulding process that
you must tighten up your dough.

You can't just shape
it into a ball shape

and expect it to come up
like that. It won't, it'll go out.

[Mary] Now, this is the one that's most
appealing to look at

-when you look down the line.
-[Paul] I like the look of that.

That's good.
See how open it is?

It's got the appearance of the
loaf that we liked so much. Edd's.

Yeah, yeah, it has.

That's a nice loaf.

[narrator] Paul and Mary
must now decide

whose cobs have demonstrated
the most technical ability

and who has to improve if they're
going to stay in The Bake Off.

[Mary] We're going to start
at the bottom, aren't we?

Yep. Basically,
I think it's this one.

Whose is this one?

It's all about the moulding and
it's very cakey rather than bready.

Number five is this one.

Whose is this one?

Number four, unfortunately,
I've had to go for this one.

Number three is this one.
Whose is this one?

Very good, but again, you need to
concentrate on getting that tighter

'cause that's why it's flowed
rather than-- It should be up there.

-Number two is this one.
-Number two.

[Paul] Whose is that?
It's very good. It's a lovely loaf.

[Mary] I love the
decoration on the top.

I like that. I like the height.
It's got plenty of height to it.

And obviously that leaves number one.

Very well done. That's a nice loaf.

That's a very nice loaf.

You've done really well today.
Really well.

You can come and work
for me any time.

Good. Well done.

[applause]

[Edd] I think I have been
a bit lucky today.

I think things just worked well for
me, so it's hard to tell how much of

my talent has actually paid into it,
or how much I'm just lucky today.

For a mixer girl who

doesn't make bread by hand
very often and has very little

experience of bread, I am so,
so chuffed it's unbelievable.

I'm just really delighted 'cause
there's lots of people in there

who've done some fantastic bread

and I'm just really, really chuffed
that he liked it and I had some

really good comments about it.
So, yeah.

[narrator] David's fourth place

has improved his chances
of staying in The Bake Off.

I wasn't last.

I got some other positive bits,
but I came fourth out of six.

So, you know,
struggling with it all really.

[narrator] Jasminder and Jonathan
have one last chance

in tomorrow's final challenge.

[Jonathan] I still think that the best
of my baking is yet to be seen.

But, I mean, there's only six of us left
and if you come sixth,

that's never good, is it?

I'll give it my all and if it doesn't
meet the mark,

I'll say goodbye and I'll be
happy to say goodbye

'cause I've had such a good time and
it's been such an experience for me.

[narrator] It's the final
day in the third round

of The Great British Bake Off.

The bakers have one last challenge,

their final chance to persuade the
judges that they shouldn't be

the one person who has to
leave the competition.

Who do you think
is in the danger zone?

Jonathan. He was consistently not
as good as I thought he would be.

Yeah, but we know from experience
that he also comes up with an ace.

[Mary] I think we'll just have to wait
and see. He can pull it off.

[Paul] Personally, I would say David
and Jas are in trouble.

I can see a pattern with David and
the pattern is, the idea is very good

and visually it looks very good,
but as soon as you cut into it,

you're coming across problems.

[Paul] I think Jas...
I was quite surprised

'cause she has
got a good touch, you know?

[Mary] She enjoys making bread.
She makes bread at home.

[Mel] All three are potentials.

[Paul] The key to winning
this whole bake off

is consistency all the way
down the line.

[narrator] Consistency
in this final challenge is crucial.

Bakers, today your challenge
is to a make a basket of rolls.

Twelve sweet and twelve savoury rolls.

And you can make up to three
different flavours

and you have to present the
entire batch to the judges.

So you've got six hours
plus half-an-hour cooling.

-Better crack on. Very best of luck.
-Good luck.

[narrator] The bakers have been asked
to develop and bring in recipes

for three savoury and
three sweet rolls or buns.

[Mary] This will be the hardest
thing they do,

because it's not something they
do every day at home,

and they've got to use
different techniques.

[narrator] Unlike the previous
two challenges,

this is bread-making in miniature.

Creating rolls requires even
greater accuracy with kneading,

proving and flavouring.

The slightest error can have
catastrophic results.

Knowing you, David, I'm going to
say that you're going for some

pretty wow-factorish stuff?

-Um, it's fairly conservative...
-Is it?

...in the choices.
But then I've picked quite a lot to do.

Didn't have time to really work
out a single dough that I could

use and then take it off in
three different directions.

Right. So you've got to make
three different doughs from scratch?

-Well, six, really.
-Six different doughs?

-Three for the savoury, three sweet.
-Oh, my Lord.

But I'm beginning to realise,
I think I work quite well when it's...

-all going on.
-You like a bit of this, don't you?

I think once I kind
of get in the zone,

-then my brain clicks into gear.
-[Mel] Yeah.

[narrator] David hopes to
keep his place in The Bake Off

by creating six different
doughs to fill his baskets.

His savoury specialty is a
walnut and seed baton roll.

His sweet, a red berry and almond bun.

He's so confident. To think that he's
going to make six doughs,

is that really necessary?

[Paul] No. David visually has always
gone for something that looks great,

but when you actually
dig into it, it's not.

So what I want to see today is,
visually I would like to be seeing

something that's all right,
but inside it's fantastic.

That would be a turnaround for him.

If it isn't good inside today,
he's in big trouble.

[David] Oh, that's so warm.

[narrator] Like David,
Jonathan has it all to do

if he's to stay in The Bake Off.

I'm doing a sticky, lemony honey bun.

Looks good.
And it looks like a sticky bun.

It's sticking now
before you actually start?

Yes.

So, take us through all the
other rolls you're making today.

Okay, my savoury rolls are

olive and anchovy, sun-dried
tomato and fresh herbs, and walnut,

apple and Stilton.

-That works really well.
-So you're doing two...

I'm doing six different types of
flavour, and five different doughs.

[Sue] That's a lot of work,
Jonathan, again.

I have a lot to do, so...

Yeah. I'll leave you alone.
[chuckles]

[Sue] So this is a big day for
Jonathan, today?

He's got an awful lot to do.

-I hope he can cope.
-[Paul] I think he is panicking today.

[Mary] He's very concerned.

[narrator] Jas is relying on the wow
factor with her sweet rolls.

The amount of sugar in a small roll,

can drastically affect
the texture and rise.

When combined, yeast initially
feeds on sugar, aiding the rise.

But too much sugar will overwhelm
the yeast cells, preventing them

from absorbing water and nutrients,
and hindering the rise.

But Jas isn't adding ordinary sugar.

[Jas] I'm going to put
melted Mars bar in the middle,

because I'm a chocaholic.

Roll up the pastry into a square.

[Paul] A pain au chocolat with
Mars Bar inside it?

-Yes.
-[Sue] That's a nice idea, isn't it?

-Jas, you are going to be busy.
-You are!

And then the other one, I'm going
to do a tutti-frutti wheel,

where I roll it out and I put in some
Jelly Tots, because I thought I'll

-give that a go, it looks colourful.
-What, inside the twirl?

Yeah.

It's all fun and sunshine
from where I'm looking.

-It's all good.
-It's me, isn't it? It's me again.

I've got so much making up me, I
want to show this to you in my food.

That's good.

[narrator] Miranda is using more
traditional ingredients

for her lemon iced buns
and chocolate orange buns.

[Mel] Is this your way
of relaxing, then? Yeah, and sort of escaping kind of...

everyday things.

And also just feeling that
you've kind of achieved something.

That's why I like the creative side
of it, because I like making it just

a bit more special
than you could buy.

That's your spare, isn't it?
You're not using that?

No that's for my buns.

-You're kidding?
-No, that's for my buns. [laughs]

-I thought you were using those?
-No, that's the one I'm not using.

[Mel] I've just eaten half
of your ingredients.

I needed a whole bar.
[laughs]

I've got an extra one, don't panic.

[narrator] Of all the bakers,
Ruth seems to be the least fazed

by the pressure of The Bake Off.

I think the best thing to do is to
decide on something you really like

eating and then go, you know, I'm
going to learn how to make that.

[narrator] As well as a
chocolate orange panettone,

she's developed a
recipe for cranberry bagels.

[Ruth] I first made bagels this week.

It was the holes that I
struggled with the most.

See! So I came across this technique.

It's just hard making sure the bagel

doesn't fly off the
end of your finger.

Your hole needs to be

a lot bigger than you actually
think it needs to be.

See, that one, that one would
seal up in the oven if that went in.

[narrator] Jonathan has yet to perfect
the technique of kneading the dough

for his sticky lemon honey buns.

[Paul] Can I just have a quick look?

Let's have a little...
Have you got any oil?

Yeah, right here.
I've put a little bit in.

Don't be scared, don't be scared, okay?

Get your hand in there.

-Get it in there.
-Oh, wow.

Get your hand in there.
Stick your hand in there.

Just coat your hands.

Okay? Now, start working that dough.

-Okay?
-Yeah, that's really cool.

[Paul]
It'll stay soft, and it won't stick.

Carry on working that dough.

-Okay?
-[Jonathan] That's amazing.

-Okay. Thank you.
-It's a good job,

I just noticed it back there,
and I thought that's fantastic.

You keep with that dough,
keep the right consistency.

[Edd] I think the atmosphere's
a bit more tense today.

For me, personally,
I've been a bit stressed.

I felt I was a bit behind,
but I think I'm back on track now.

I have just one dough to make now
and enough time to prove it

so I think I'll just be
about all right.

[narrator] Jonathan was criticized
by Paul in the Signature Bake

for his uneven
anchovy and oregano filling.

He's making sure his Chelsea buns
don't suffer the same fate

by giving his sweet dough a generous
filling with his own special twist.

[Jonathan] These are going to look
like a Chelsea bun

but they have cardamom and
cinnamon in them and not sultanas.

I really love the idea of using
things that are considered savoury.

I know in Indian cooking, they use a
lot of cardamom in sweet things.

I love cooking curries
and I love cardamom.

I love the flavour of it
so I wanted to experiment.

[narrator] One hour to go.

But not everyone needs any more time.

I think those are the best ones
I've ever done.

as opposed to these, which are
the worst ones I've ever done!

So, I'm really happy with those.

[Sue] When you consider the breads
of our European counterparts,

the focaccia, the pain rustique,

it's very hard to feel proud
of our national loaf.

But this has its origins at a point
of history where we led the world,

the Industrial Revolution,
where buildings like the one behind me

were power houses
of economic productivity.

But huge technological advances
led to great setbacks,

particularly in the diet of the
working family.

During the Industrial Revolution,
the mass migration of people into cities

had a huge impact on how bread was made
and what went into it.

Bread historian, Tom Jaine,
has traced those changes.

So, Tom, in the countryside,
people are baking their own bread,

the Industrial Revolution
comes along, what changes?

One of the big things is they all
move off into the towns to get jobs

in the new factories and
they lose their ovens

because two ups, two downs
don't have ovens.

So they rely entirely
on the baking trade

rather than doing it themselves.

[Sue] In the 19th century, bakers were
faced with a huge demand for bread,

the growing appetite for white
loaves and high prices for wheat.

It was impossible for bakers
to make money

without dropping standards.

The tradesmen did start playing fast
and loose, shall we say, with the recipe.

Instead of it just being flour,
yeast and water,

they did start improving it,
in a certain sort of way.

When you say "improving", you mean

bulking it out with
cheaper ingredients?

Well, the working man says,
"I want very white bread",

or as white as possible, then if
he hasn't got very white flour,

-he's got to do something to it.
-[Sue] What does he do?

Aha, well, you see, for example,
something like this,

which is the dreaded
aluminium sulphate, so-called alum.

The label says,
"wear gloves when handling"...

-And people were eating this stuff?
-Yeah.

And they were using
what we put on the roses.

[Sue] Now bone meal,
that's ground animal remains,

so I suppose added protein.

[Sue] Working in conditions
that were far from hygienic,

the bakers may have added other
more organic ingredients.

He made his bread in a trough.

And the trough was about
eight foot long

and he'd put
a sack of flour into it.

-You try mixing...
-That's very physical work.

Down there, right.
Ah, ah, ah. You can't do it.

They have a bar above their troughs

so what does he do?
He jumps in.

Like this, you see. It's great.

[Sue] So you get a cheese crust if
they're doing it with their feet.

There are some that say worse things
that sweat went in,

which I wouldn't like to say.

[Sue] There was, however,
thankfully, an alternative.

While some industrial communities
were forced to buy vile,

factory-made bread,

some local communities campaigned
for the right to make their own.

This 19th century
Merthyr Tydfil street,

housed some of the nation’s hardest
working miners.

Today, it's been
painstakingly preserved

and it's now a museum piece that
contains one crucial detail...

a communal oven.

In industrial towns in South Wales

terraces of houses were
built with a shared bread oven

at the end of each street

where each household could bake
enough bread for the week

on an allocated day.

This meant women kept control of
the bread they fed their families,

according to museum curator,
Mared McAleavey.

So, if it was your allocated bread day,
what would the routine be?

Well, the housewife would be up
bright and early as usual.

Once she'd done the work preparing
the dough in the house,

she'd come out to the bread oven,
light the fire.

Each housewife had her own way of

finding out if the oven
was hot enough.

Some would put their hands in
and count to, say, 20.

Wow, that's quite
a painful way of doing it.

[Mared] But a lot of it was following
what their mothers had done.

Bearing in mind, lots of communities

were having to buy their bread
from factories,

where there's a lot of food adulteration,

how important do you think it
was for certain communities

to be able to still carry on
making their own?

[Mared]
What we have in a terrace like this

is people who've come
from the country,

where they're used to
making their own bread

and they wanted to carry on
that tradition.

That's why the builders,
when they built terraces like this,

built communal ovens as well.

Okay, you've got ten minutes left.
Just ten minutes.

I've got the last couple
of bits in the oven.

I'm just making a couple
of the glazes.

They smell great.

Ooh. Ow.
They're a bit hot. [chuckles]

I've done the best I can do, so...

You can never be confident
because everyone's done a great job.

I'm making it worse by
fiddling with it.

Okay, everyone. That's time up.
Baskets to the end of your stations.

[Edd] I'm glad everything came out,
I was a bit pushed for time,

so everything's come out,
and it appears to be cooked.

I'm slightly worried about
how things are cooked.

[Jas] Hopefully, the bread is to
the texture that they want.

I mean, the dough was a lot wetter.

So, hopefully,
that will show in the bread.

I got it all done,
did six different doughs in six hours.

So, I'm pleased to get it all finished.

[narrator] Of the six bakers,

just five can make it into the next
round of The Great British Bake Off.

Miranda, would you like to bring
your buns up, please?

So, what have you
got on the sweet front?

This one's a chocolate and orange,
sort of, sweet bun, really,

but it's slightly
spiced dark chocolate.

[Paul] Texture's good. That's nice, that.

That's good. I want to tuck into this
because I'm very fond of iced buns.

Notoriously difficult to make.

Nice texture.

Yeah, I get the lemon.

-I like that. I like that.
-[Mary] There's lots of lemon.

[narrator] Jonathan needs a success
in this final bake.

[Paul] And this is
a Stilton, walnut... [Jonathan] And Braeburn apple.

The walnut and Stilton go very
well together and they come through.

But you wouldn't know
there was any apple there.

[narrator] Jonathan's hopes could now
rest on his sticky lemon honey buns.

[Paul] That looks very nice.
And that's made with the yeast?

[Jonathan] Yes.

I'm not getting a
strong lemon flavour.

I am getting lemon that seems
to becoming from the Limoncello.

It's the taste of Limoncello,
rather than lemon.

But the texture of that,
the feel of that is fantastic.

-Now, this one is the cinnamon?
-Cinnamon and cardamom.

[Paul] Chelsea bun.

This is dry because it is overcooked.

And that makes it very close
if you take the outside.

-The middle's all right.
-But they are burnt.

They are too dark which is going
to affect the eating on the top.

[narrator] Will Edd be able to maintain
his own high standards?

-[Paul] Visually, they look fantastic.
-[Mary] Look at that.

[Paul] Interesting.

[Edd] It is a rocket,
tomato, mozzarella and chorizo.

Oh, isn't it that good?

[Pau] I knew from you yesterday, really,

that the texture of your rolls are
excellent. You've got that...

You've got that spring.

[narrator] But can Ruth also continue
to turn out winning creations?

So, you've got your panettone.

-And this is orange and chocolate?
-[Ruth] Yep.

-Now, that looks fun.
-Very good.

That's got a lovely texture.

-That is good.
-[Mary] That is lovely, isn't it?

[narrator] Will Jasminder’s
inventive baking

be enough to secure
a place in the next Bake Off?

Shall we have a look at the mango
and sultana?

-Getting cinnamon.
-[Jas] Yes.

I think the cinnamon
rather drowns the mango.

-[Paul] And this one is the...
-[Jas] The Mars bar.

[Paul] The Mars bar one.
[chuckles]

You get a nice chewy
effect with the Mars Bar.

It's quite stodgy.
The Mars Bar doesn't work in there.

Okay.

-And the last one is the...
-The mixed fruits.

[chuckles]

You know, it's one of those things,
you don't know whether you like it.

I'm not mad about it.

Visually, they all look fantastic.

-[Mary] Good variety.
-[Paul] Lots of different flavours.

[narrator] Has David learnt enough
from the first two challenges

to secure a future in the competition?

[Paul] Now, that's a better bake.

Well, today's motto was proving,
proving and proving, so...

That's very good. What's this one?

This one is a red berry and almond.

You can see when you push your
finger down, it's not springing back.

[Mary] That's under-doing, isn't it?

[Paul] That's similar to
your stuff yesterday.

[David] I'd like to think I've done
enough to stay in,

but I was pretty sure
I was definitely out last week

and ended up scraping through, so I
won't be walking in there with any

sort of assumption that I've gone through.

There was nothing really negative,

but there was nothing amazing
and I think I needed some amazings.

I think I'm probably going out
today but I'm going to accept it.

[narrator] Taking into account
all of the challenges so far,

Paul and Mary must now decide
who must leave the Bake Off.

There are one or two
I've got in mind, now.

I think Jas, I thought
the focaccia was quite weak,

mainly because it was relying a
lot on the flavouring on the top.

It was quite tight
inside and a lack of salt.

Then today, some of the sweet
things she did were a bit stodgy.

The tightness of the
dough came down to that.

[Mary] She did different
combinations.

[Paul] Big variety, and a lot of work.

Jonathan's cob was the lowest.

If you can remember, it was flat.

[Paul] Today,
the Chelsea buns were burnt,

I wasn't getting a lot of flavour
through. They were burned.

His syrupy buns were
a lovely surprise.

[Paul] Those little Limoncello
ones were beautiful.

[Paul] The problem is with David,
he needs to get the basics right.

The overall look
and finish is fantastic.

He just needs to concentrate
on what is inside, get that right.

The rest will follow.

He's concentrating
too much on the outside.

[Mel] But today, it's a different story.

[Paul] Today, for me, I put him top.

They were beautiful,
they did look like

a couple of baker's baskets,
didn't they?

[Paul] It was lovely because
everyone had a different texture.

So, if I were to push you both on
the bottom two,

first of all, Paul,
who would you go for?

Jas and Jonathan.

-[Mel] Mary, how about you, my love?
-They're in trouble.

Bakers, you know the drill.
Six of you here.

We can only take five of you with us on
our next Bake Off.

And the person who, I'm afraid,
will not be coming with us

on the next Bake Off...

is Jonathan.

[Mel] We are extremely
sad to see you go, Jonathan.

[Sue] We're very sorry to see you go,
Jonathan.

-[Mel] You've been brilliant. Thank you.
-[applause]

-Well done!
-[Sue] The spirit of The Bake Off.

[Sue] I'm going to launch
myself on him and his honey buns.

I think once you have a bad first day,
it's very tough to come back from it.

Being upset is just because
you want to continue

but it's ridiculous
being so upset about baking.

But my family and my grandfather
had a great heritage with baking

and that's why it's emotional
because it's about trying to

bring back to life something that

so many people in my family
worked so hard for, for so long.

At the end of it all,
I feel positive because

I've made a decision to change
the direction of my life.

This has been a welcome boost to

what I want to do, it's confirmed
I have a few skills in baking.

It takes a little while for it
to sink in, that you're still

going to be here next week,
you're going on to the next thing

and somebody else is gone.

[Paul] I couldn't let Jas go

because the flavours and style she
did this week were fantastic.

Jonathan was the only one to
burn his Chelsea buns.

Nobody else did. That winds me up.

And they had time to not
burn their things.

We have not conferred, and we have
come to exactly the same conclusion.

The roller coaster is
still on the rails, just.

I don't know how long
this roller coaster is.

I know...

in my heart that I am good at
this and I can do it and I can prove myself doing it.
So I'm really happy.

I just never entered this thinking

I would get to this position and
I'm just so thrilled that I have.

Really, now, in the final
five, that's really good.

[narrator] Next time,

the five remaining bakers
travel to Bakewell, in Derbyshire,

to prove their
pudding-making prowess.

I'm going all out to
come top of the shop today.

[narrator] It's the toughest
Technical Challenge yet.

There's no second chances,
there's no corners to hide,

this is a very tricky thing to do.

[narrator] And tensions run high

as the bakers battle it
out to impress the judges.

Oh, dear, what a disappointment.

It just won't come out.
A big pile of crap.

[narrator] But only four
can make it through

to the next round of
The Great British Bake Off.