Series 1 · Episode 6
Last week, the bakers got stuck into chocolate, with Sian’s stunning Yule Log scoring her the title of Star Baker for the second time this series. But despite his triumph in the Technical challenge, Brendan had a dark end to his chocolate feast and bid farewell to the Bake Off Shed.
This week, it’s carb overload, with the seven remaining bakers taking on a Signature challenge of savoury flat breads, a Technical challenge of baking knotted bread rolls and a Showstopper stolen bread. Who will rise to the challenge?
Mel and Claire hand down the Signature challenge, telling the bakers they need to bake 12 savoury breads, six of which must be flavoured and six must be filled. Flat breads are the earliest form of bread and have been around for thousands of years. The basic ingredients are flour, water and salt.
Ben draws inspiration from his local curry house, baking a smoked garlic and fennel naan, while filling his flat bread with asparagus and gruyere. Suzy is sticking to her Mediterranean heritage, with her flat breads flavoured with feta while six will be souvlaki style with her lemon chicken.
Jasmin will be baking a tomato and olive focaccia and pesto quesadilla. It is a race against time, with her dough needing ample time to rise. Flatbreads are sometimes made with yeast and the dough needs to be rested to rise.
Next up is a nerve inducing Technical challenge that will leave everyone in knots – and one of the judges has come up with something that’s a little trickier than it seems. Matt hands down the challenge to bake eight identical knotted bread rolls using three different types of nuts, and just for added measure, he’s holding back some of the recipe. All in two hours.
The bakers have to ensure they use their yeast properly, keeping a check on water temperature and cooking time. Yeast is a living organism that makes bread rise by eating sugar and releasing carbon dioxide. The recipe calls for three types of seeds but use too many and the bread rolls will end up as bird seed – and the amount of seeds needed is one of the crucial elements Matt has left out of the recipe. Matt and Maggie blind taste the cakes in front of the bakers and then rank them 7-1.
There’s just one challenge left – the four-hour long Showstopper. For this challenge, Matt and Maggie would like the bakers to make a stollen bread centerpiece fit for a special occasion. Originally German, stollen bread is rich, dense, full of fruit, and topped with icing.
Sian, who is a big bread fan, will be making a date, chocolate and hazelnut bread, filled with a hazelnut marzipan and decorated with hand painted marzipan fruits. It’s an intricate process and Sian is determined to impress but has she bitten off more than she can chew? With Matt telling the bakers they need fruit in their bread, James has gone all out and will be using exotic barberries from Iran. He will be making a barberry and sweet fig ring with a marzipan swirl throughout, topped off with marzipan berries and leaves. The judges have told him he needs to make his stollen look pretty – something that James finds elusive at the moment. Angela, meanwhile, will be making a cherry and peach wreathn decorated with cherry and lemon thyme.
It’s time for the Maggie and Matt to taste the seven wild inventions, deciding who will be this week’s Star Baker and who will be leaving the Bake Off Shed.
from The Great Australian Bake Off · 1 minute read
James shares his top tips to creating his incredible showstopper bake, the Barberry and Fig Stollen.
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