The Great Canadian Baking Show (2017–…): Season 1, Episode 2 - Bread Week - full transcript

It's warm.

Yes.

It's fragrant.

Sure.

It's crusty...

Okay, but in a good way.

It's bread week.

Yes, it is.

That's it?

No puns?

Nope.



I'm proud of you.

Bread week.

You're not just gonna like it,

you're gonna loaf it.

I don't think so.

I'm on a roll!

No, no.

Just a second...

Challah-o...

I'm out, I'm out.

Last week,

Canada's best amateur bakers

entered the tent

for the first time.



Today's my day.

While some

went above and beyond...

This cake,

it fills me with delight.

...others hit

the wrong note and caved.

Oh, God...

Obviously,

we have an accident.

Terry was named

the very first star baker.

And Pierre

was the first to go.

This week...

Cook, bread, cook...

...the bakers

get pumped up for bread.

I'm gonna

have guns after this.

Are you properly kneaded?

Yes, I am, thanks, James!

Who will rise

to the challenge?

You've got such a

golden crust on this.

And who will crumble

under the pressure?

Oh!

Darn it.

There's

parts that are raw.

I do not want

to go home on bread week.

Over the

next two days,

the bakers will tackle

three challenges

to test their

bread-making skills.

Three chances

to claim star baker

and avoid leaving

the baking tent.

Good morning, bakers,

and welcome to what might be

my favourite week of all time.

Known to the rest of us

as bread week.

Okay, I would like to meet

the person that hears that

and thinks, "No, that's not

the name of my favourite week."

You okay, honey?

I'm just so excited.

Alright, bakers, for

your signature challenge,

Bruno and Rochelle

would like you to bake

your very best focaccia.

Our judge's

mandate is simple.

They would like a delicious

combination of flavours

in whatever shape

you so choose.

You have two and a half

hours on your clocks.

On your marks...

Get set...

Bake!

Okay...

Gonna be neat and tidy today.

I love bread.

I mean, bread is life.

Bread is the universe of baking.

I'm being bad, you know?

I'm not measuring

anything for this.

I'm not quite sure why.

I'm just feeling whimsical

this morning, I guess.

Rebellious.

For me,

a great focaccia

has a beautiful, salty,

crunchy topping.

I wanna see lots of big, lovely

air pockets and a crunchy base.

Focaccia

is such a wet dough.

It's actually one of the more

challenging breads to make.

Focaccia's wet dough

is what creates

its characteristic air pockets

and soft spongy texture.

Focaccia has to be

spongy and soft.

Just, just perfect.

It's a lot of arm work.

Whew!

I'm gonna have guns after this.

So this is kind of

stretch and fold.

Stretch and fold, which kind of

works well for a wet dough.

At home in BC,

making focaccia for his family

is how James likes to roll.

Their favourite

version features

blue cheese,

walnuts, and rosemary.

Are you being too

knead-y, do you think?

I can be a bit

knead-y sometimes.

I just love kneading so much.

It's hard to stop, you know?

It looks good to me.

It's soft like a baby's bottom.

There you go!

I guess 'cause

I've done it so long

I just know it's ready

to start rising now.

The dough must

now rest and rise.

A warm proofing drawer can

help speed up the process.

I really don't know

how big it's gonna grow,

so... yeah, we'll see.

We'll see.

I hate humidity,

but my bread dough loves it.

Now it's in the

laps of the yeast Gods.

We just let it

do its thing.

I never use a proofing

drawer or anything like that.

I proof it on my counter.

That counter's

a busy spot for Terri,

who has all hands on deck

while she bakes.

Each quadrant of

her focaccia will feature

a family member's

favourite ingredient.

It's like your

family on a focaccia!

It's absolutely

my family on a plate.

While the dough rises,

bakers get to work on toppings

that will make the

focaccias their own.

Being from the

East Coast, I love dulse.

It's like a purple seaweed.

It grows around Nova Scotia.

I'm trying to bring

an East Coast flare,

so that's what I'm gonna do.

The rugged

Halifax shoreline

is a beloved stomping ground

for Julian and his twins.

And he's using

locally foraged dulse

and spruce tips

in his focaccia.

It's my dulse.

Try some.

It's what?

Dulse.

It's seaweed.

This is seaweed?

Yeah, it's just

dried seaweed.

Try some, here.

Can I try some?

Yeah.

People eat it like chips.

Oh, I like that.

Bread is my thing.

Bread is what I like

baking the most.

Bread is really what

started my love of baking.

Corey's homemade

bread is a big part

of his family's Friday

night dinners.

That's really good.

But today,

he's spicing things up

with his Moroccan Focaccia,

featuring turmeric,

saffron, and a harissa dip.

I took a trip

to Morocco ten years ago,

and they've got such

amazing flavours there.

It's gonna be a challenge,

but I can do it.

Time for a

cup of tea, I think.

How do you take it?

Black, please.

Black.

It's not

loose leaf, James.

Ugh...

But it'll do.

So I tried

to make focaccia.

First round was, like,

picked it out of the tin,

you could drop it

on the ground

and it would shatter

into a thousand pieces.

Oh, that's lovely.

It's doubled.

Beautiful.

Terri, did it not rise?

Not well.

The dough actually feels cold.

Cold?

Cold.

So I think I'm gonna have to

figure out this proofing drawer.

Focaccia always has

characteristic ridges in it.

Just like using a keyboard,

I am giving this guy

a real thorough poking.

When optometrist

Sinclair isn't poking dough,

he's a hands-on dad with

his family in London, Ontario.

Which colour am I?

You're blue.

Oh.

His focaccia

will be topped with parmesan,

parsley, and rosemary.

I use maybe

a frightening amount of oil

for some people.

The focaccia dough

is soft and delicate

and has to be shaped with care.

Oh, that's lovely, silky.

I'm making it

in the shape of Italy.

We go to Italy a lot;

we love to travel in Italy,

so it's just that nice

little hit of feeling

like I'm on vacation again,

which is nice.

When Jude's

not travelling the Earth,

she enjoys quality time in it,

at her home in Victoria, BC.

Her Italy-shaped

focaccia will be topped with

herbs, garlic, and olives.

There is no rhyme

nor reason to my olives.

They do not represent Rome.

Although if it was,

that'd be about there.

Just putting in

some roasted garlic right now,

and then we'll do some

green, white, and red.

Hi, Sabrina.

Hi.

Have you been

practicing for this

all your life?

Pretty much.

Really?

We have this

at least once at week.

My grandmother makes it, though.

Was it your grandmother

who inspired you

to start baking

in the first place?

Yes.

I have my grandmother

yelling in my ear right now.

Baking with her nona,

Sabrina gets to be in Italy

even when they're in Montreal.

Pesto, roasted garlic,

and tomato

are three of her favourite

ingredients.

I'm hoping

the Italian flag

and the Italian in me

comes through.

Sabrina and Jude

are not the only ones

going with flavours

from the Mediterranean.

So you're going

non-traditional with your pesto.

I can see you're

using basil and spinach?

Yeah, I'm doing

a mix of basil and spinach.

Why spinach?

Just for flavour.

Keeps it strong.

Vandana never

second-guesses her flavours

when she's cooking

for her family in Regina.

Her focaccia

features goat cheese,

sundried tomato,

and her spinach pesto.

I'm just gonna

eyeball it here.

I am going

to sautee garlic

and fresh basil

and fresh rosemary

in this olive oil

to go over my focaccia.

Linda's shared

her passion for baking

with several generations

of her family,

and it's a labour of love

she enjoys sharing

everywhere she goes.

Her focaccia

will feature garlic

and rosemary-infused

olive oil.

Your own

rosemary-infused olive oil.

That's correct.

Impressive already.

James, what's

going on here?

So I'm just

kind of artfully

scattering the toppings.

Caramelized onions

and balsamic vinegar.

I don't want to over-do it

because I kind of think...

Okay.

...it starts

to become pizza

if you put too much onto it.

Once toppings are on,

the focaccias

have to proof again.

Make a prayer

that it rises.

But some bakers

are having trouble

leaving them alone.

So I'm just doing

my last dimpling.

I'm going to put a little bit

more argon oil on it

to give it that nice flavour.

You have

not stopped, dude.

I... well, I

don't want to stop.

If I'm stopping then

I'm doing something wrong.

I'm not busy enough.

I love that.

Looks okay.

Goin' in the oven.

Steam, like, gives it

a lovely, crusty finish on it.

Here we go, baking!

Let's bake.

Bakers, only

five minutes remain.

Five minutes remain,

no matter how you slice it.

I'm going in.

I have to take it out now.

I went a bit messy there,

but what're you gonna do, right?

We're almost there.

It's so lovely.

Look at that going on there...

A light dusting,

if you will.

Just a...

just a flurry.

Still a little

paler than I like,

but I think it'll be fine.

It'll be fine.

Alright, bakers,

time is up.

Please bring

your focaccias

to the end of your station.

There we go.

Done and done.

I'm feeling pretty good.

I think it's gonna taste good.

There's a lot of really

nice-looking focaccias

around here, though.

It's making me very hungry.

The bread

signature bake is done.

Which focaccias will stand up

to the judge's scrutiny?

It cuts beautifully.

It cuts... so clean.

Thank you.

Beautiful air pockets.

I just love this pesto.

I would have never known

that there is spinach inside.

I'd say

the only thing wrong

with your focaccia today...

Yeah.

...is that there

may be too much topping on.

Yes.

Yeah, yeah.

Overall,

very impressed.

Thank you.

Well done.

Thank you.

Well, the dough

is very spongy.

It does bounce back.

But because it's so spongy,

you can see the oil oozing out.

I do really enjoy

the subtle flavours

of the turmeric and the saffron.

Now, who is brave enough

to try the harissa?

My friend,

let's scoop some.

Okay.

I did try

and tone it down,

so hopefully...

it's not quite as spicy.

It's nice.

Would Nona

be happy with this?

I hope so.

Oh my goodness.

That, to me, is

a great-looking bottom.

Beautiful.

Wow.

You know,

the tomato just bursts.

You

did your nona proud.

Thank you.

Well done!

Thank you.

The crust of the bottom,

it is a bit undercooked.

There's no colour...

on the bottom.

I think you would've

done yourself a favour

if you'd left it

in the oven a little longer.

Oh my goodness,

that feels exactly

like a focaccia should.

It's what

I normally make at home.

The salt

does a beautiful job.

It cracks under the teeth.

I can taste

the olive oil.

I can taste the rosemary.

It's really well executed.

Thank you.

It does look like

it's a little more

like a pizza

than a focaccia.

Goat cheese with fig,

the walnuts...

Perfect.

It's a fantastic topping.

Thank you.

The bottom,

it's perfectly baked.

The thing

about cast iron

is it's such an even

conductor of heat.

Well done.

It's lacking a bit

of the, uh, bubbling

like we like to see.

You have pepper in your dough?

Black pepper?

Black pepper?

Yes, a lot.

I think it kind of

overpowers the dulse.

Sure.

I appreciate

the whimsy

that you've put

into your creation.

You got some

bubble in some area,

but not everywhere,

which means you really

mishandled the dough.

Hm.

You know, Jude,

the flavour and the texture

of the bread itself is

actually pretty spectacular.

For that, I can forgive

some of the technicalities.

Thank you.

Thank you.

Whew!

It cuts very well.

It's very soft.

The texture's great,

and I love the flavours.

It's a great shape.

It presents beautifully

as a focaccia.

Okay.

I, for one, hated it, so...

Thank you.

Went totally

according to plan.

I'm feeling good about

this week, but, uh...

I'm trying not to

say that too much,

in case I totally jinx it.

The whimsy,

I don't know if I can

do anything about it;

that's just who I am.

But definitely making sure

that the food structure

and everything comes first,

and then the whimsy

kind of follows.

The judges were

really quite tough but fair.

I knew there were some

issues on the focaccia.

I gotta pull my socks up

on this technical, man.

And the bakers are about to face

the dreaded technical challenge.

Bakers, watch yourselves.

During the next challenge

you may experience some...

technical difficulties.

Yes?

No?

Seven out of ten.

Okay.

I can live with that.

As we all know,

the technical challenge

is judged blind,

so Bruno, Rochelle,

we're gonna play a little

game of hide and seek.

You can go hide and we will

come find you at some point.

Weather-permitting.

There we go.

Today, we will be

celebrating one of Quebec's

hole-iest achievements.

Wow.

Yeah, I did it...

The Montreal style bagel.

Bagels!

Yes!

Unique from all

other bagels in shape,

texture, and flavour.

Our judges,

and Julia and I,

would love for you

to bake a dozen.

Six poppy seed, six sesame seed.

You have two hours and

ten minutes on the clock.

On your marks...

Get set...

Bake!

Wish me luck!

My Montreal bagels

are probably the best

Montreal bagels

outside of Montreal.

This is, like,

my recipe from home.

This is great.

I've made bagels but

I've done them New York style.

So this is new to me,

but hopefully it's

kind of similar maybe?

I don't know

what the difference is

between just a regular bagel

and a Montreal bagel.

I don't know.

You know there is

this big debate between

New York bagels

and Montreal bagels.

In my opinion, Montreal has it.

The Montreal bagels

are a bit smaller,

the hole is bigger,

they are crispier

on the outside,

very chewy on the inside.

One of the things

that's different about these

is that they're boiled

in honey water.

Honey water brings this

beautiful blonde glaze around it

and brings this light

sweetness to it.

I was born

and raised in Montreal.

These take me straight

back to my childhood.

What do you think

the bakers are gonna have

a challenge with today?

You've got to follow

the recipe to the letter.

There is no room for mistake.

In a large bowl,

whisk together water, sugar,

oil, yeast, eggs and honey.

Being a Montrealer, I eat them,

but I've never made them.

Pressure's on.

Pressure is on.

Some key details have

been left out of the recipe.

Bakers will have to

trust their instincts

to get the bagels just right.

Knead until

it's properly kneaded.

Don't you love instructions

like that, eh?

Are you properly kneaded?

Yes, I am, thanks James.

I think I'm the

only one using my mixer,

but you really

can't over-knead it.

I'm not strictly following

the instructions.

Is the flour on

your forehead to mop up

the beads of sweat

that are forming?

Sorry.

Fine, I'll go!

For shaping, it says to

roll out each piece into a row,

wrap-- rope around

your fore fingers...

Key with rolling bagels

is that you can't

force the dough.

You have to let

the dough roll itself.

These will not

be perfectly matched.

I don't do perfectly matched.

Add the honey

to both pots of water

and bring to boil.

It doesn't actually say

how much honey we should put in,

so I have no idea

how much honey to put in.

I'm gonna

drop that guy in.

I'm not sure how long

I'm supposed to boil them.

My suspicion is if they're

gonna absorb the honey flavour,

they're gonna have to be in

there at least a minute or two.

That's some

serious logic...

Yeah.

...and deduction,

and I'm into it.

Yeah.

It doesn't say

how long to boil them for.

Like, a minute

and a half each side?

I boil my bagels

for 30 seconds per side.

I'm just gonna

flip them over.

I see.

Nothing too scary.

I mean...

I don't wanna say that

that was anti-climatic.

It's not that exciting

to look at, sorry.

Okay...

Makes for some great TV.

Oh, dear.

Things might be

going very bad now.

I don't know

what that is,

but I don't think it's a bagel.

Well, it's saying

you put the bagels

on the bagel boards.

I'm not sure why you'd do that.

These Montreal people, eh?

After the boil,

the bagels are wet and sticky.

The bakers have to dry them out

in the oven on bagel boards.

Let's shut that door

and wait a few minutes.

A "few" to me is three,

so let's just call it three.

I'm gonna

put these in for...

max, two minutes.

If they're supposed to be

irregularly shaped, they are.

I'm gonna flip these off.

That was perfect.

Ouch!

Hot!

And then

I'll flip them in there.

Aah!

Bagel down!

I guess they're okay.

Hopefully they'll be cooked,

'cause you don't

want a raw bagel.

That could be the worst thing

you can have, is a raw bagel.

Please don't let me

have screwed this up.

Please don't let me

have screwed this up,

or I can never make bread again.

My oven is

now even colder,

'cause I'm keeping it

open so long

trying to flip them

into the right place.

They're gonna be... inedible.

Bakers,

ten minutes left.

Oh!

Ooh, ah, ah!

Ow, you guys be--

Oh, darn it!

They are

sticking to the stone.

Something went wrong,

and I have no idea what.

They are not baking evenly

or on the tops at all.

I probably should've just

followed their instructions.

I do not want to

go home on bread week.

These are the, like,

most disgusting-looking bagels

I've seen in my life.

Bakers, there is

ten seconds left.

Ten-- I guess nine now.

Bakers!

Time is up.

Please bring the bagels up,

and place them

behind your photo.

The judges are looking

for 12 Montreal bagels

of consistent size,

baked to a golden colour,

crispy on the outside,

and chewy on the inside.

Consistency

is fairly good,

so I'm looking always for

crispiness and chewiness inside.

And it's achieved.

There is just

a slight hint of honey,

not enough to be

a perfect bagel.

Moving on.

We have a

consistency issue here.

Mine is crispy.

Chewy.

The texture's

pretty good.

These look okay.

Yeah.

Dainty, nice shape...

Mine is very crispy,

which is quite nice.

There is a good

amount of sweetness.

Overall, I think

these are quite consistent.

Mm-hm.

This sesame bagel,

there's no crispiness

whatsoever.

I think they're well-shaped;

I think they're well-formed.

This just doesn't have

a caramelized colour.

I think they're well-shaped.

Good flavour.

It's well-balanced

between the sweetness

and a good amount of salt.

Next one.

I'm not sure the dough

is cooked properly.

That's a problem.

There's

parts that are raw.

I don't know that I'm

prepared to eat that.

Nice selection of bagels.

I feel like this baker

also played it really safe

with the honey in the water,

and therefore didn't

achieve that caramelization.

Yeah.

Holes are a

bit bigger, which I like.

Yeah, but some

are inconsistent.

You can see.

I actually get

a good amount of sweetness.

I think it's a fair effort.

Yeah.

There is a flatness

to the bagels

that indicates

a technical problem.

It's got

almost a doughy texture.

The dough is quite tight.

Either by the lack of moisture

or being over-kneaded.

Bruno and Rochelle

will rank the bakers

on their Montreal bagels

from least to most successful.

The baker

that came last--

no surprise obviously because

we could not taste them--

are those bagels.

James.

That's such a shame.

Next in eighth place, Corey.

Maybe the dough

was initially over-kneaded.

Next is Vandana...

Julian...

Sinclair...

Sabrina...

Then Linda in third.

Second place...

Jude.

Jude!

You left a lot of

the whimsy out of it.

You actually

followed the recipe.

No whimsy, yes.

Well done!

Thanks.

Who made these?

Terri!

They're dainty,

they're consistent...

They were the best today.

Thank you.

Well done.

Thank you.

After the signature bake

I felt like a failure,

so it kind of felt a little bit

like redemption for me.

Total train wreck,

really, of a bagel.

People of Montreal,

I apologize

for insulting your bagel

so horrendously as that.

I can't

go home on bread week.

With the bagels,

I got over-confident.

I want to show the judges that

I can do really good bread.

I am really excited

to do a bread showstopper,

because bread you can

actually work with

and kind of mold

and make shapes,

and as you know,

I like to do that.

Hello, bakers!

Now, for today's

showstopper challenge,

Bruno and Rochelle

would love for you to bake

a sweet bread centrepiece.

Your centrepiece must

look spectacular.

But remember it must

also taste spectacular.

The judges want perfection.

Perfect crust, perfect dough...

You have four hours.

On your marks...

Get set...

Bake.

Let the mess begin.

This is the showstopper,

so it's gotta be good.

The judges are

expecting a perfectly baked

bread centrepiece stuffed

with a sweet filling.

Gonna take everything

really slow today.

Plenty of time, get it right.

A filled dough is

dense and tricky to bake

all the way through.

The bakers will have to

keep a close eye on the oven

if they want to show off

in this technically

difficult showstopper.

I'm making

two braided challahs.

I'm calling it the

Tree of Life challah.

It's gonna be

shaped like a tree.

I've got so many eggs

in this recipe.

And separating eggs is such

an annoying thing to do,

but if I make it through,

then it'll be worth it.

Corey's Tree of Life

challah will have a trunk

filled with an orange, date,

fig, and almond mixture,

and a canopy of chocolate

and cinnamon on top.

I'm going to

do everything I can

to really pull out

all the stops today.

Uh, this recipe

was actually my mother's.

It's kind of a brown bread

and molasses theme.

I grew up on brown bread

and molasses.

Julian's dipping back

into his Atlantic upbringing

with his brown bread

centrepiece,

in which a swirl of

cinnamon buns

encircle the fried

bread tentacles

of a waking kraken.

What exactly is a kraken?

Kraken is a sea monster.

A sea monster...

Oh, okay!

So basically

what's it's gonna be,

it's gonna be a ring

of cinnamon rolls.

Okay.

From the middle of

the rings there's gonna be

a kraken coming out

of the water.

Sounds

like a good story.

It's a good story.

Hopefully it becomes

a good centrepiece.

I always

talk to my dough.

Kind of like

I talk to my plants.

Oh yeah, that's nice.

Terri's sweet-talking

her white and chocolate dough

into a caramel-apple

centrepiece,

decorated with cinnamon

rolls and dough roses.

You're doing your job.

I'm proud of you.

While most bakers are

working on their bread dough,

one baker is focusing

on his decorations.

I will be making

a puff pastry wrapped pear.

If you use too much water,

this puff pastry becomes

an absolute disaster.

It's a slow process.

Sinclair's

puff-pastry pear

will sit in the centre

of his walnut and

thyme bread wreath.

The timing

will be tight.

Now, each of these

have to be rolled out.

I'm just

trying to get it

kind of in more of

a rectangle shape here.

Trying to

spin it to kind of...

make it circular.

It's what they do with pizzas.

I just need to

get this filling ready,

and I guess I'll start

putting it together.

Basically I boiled these

oranges in a simple syrup

for a long time,

and reduced them,

and then I sprinkle

some dates and figs on.

If I spread

that on there,

it just rips the dough apart.

I actually roll this out between

two pieces of plastic wrap.

James, good morning.

Good morning.

How are you doing?

Um, I'm a little humbled

after yesterday's technical.

Oh... let's

put that behind us.

Stiff upper lip.

James's multi-layered

Middle Eastern star bread

features cardamom,

dates, and pistachios.

My main thing is that

you will actually be able

to eat this one, hopefully.

That's a good start.

What have

you got there?

This is called petha.

It's actually a

candied winter melon.

So what are

you making exactly?

So, my bread is

kind of a round circle

with little filled buns

on the side.

I'm using a lot of

ingredients that are used

in East Indian flavours.

The inner ring of

Vandana's centrepiece

will be filled with candied

winter melon and pistachios,

while the filled buns

will hold a blend of cashews,

cardamom, and agave.

I love the flavours,

so I really hope you love it!

'Cause this is me.

This is completely me.

I can't wait

to see more of you.

Okay, thank you.

Well done.

Thank you.

While most bakers are

working on a flat centrepiece,

Sabrina's relying on

her design background

to take her showstopper

to higher heights.

It's gonna be

a bread basket.

I am going for a

lattice look right now.

Sabrina's picnic

breadbasket will carry

cinnamon twists,

and sweet buns

filled with a

cinnamon-apple mixture.

I just feel like apple

goes really well with cinnamon,

and would go great

in something sweet.

We'll see how

that all plays out.

Tight roll.

Tight roll.

And I wanna put in enough,

but not too much.

Oh, I like

what I'm seeing here.

I am making a braid,

and then in the centre

there's a pot that's edible,

and there's paintbrushes

sticking out of it

that are all edible.

Everything's edible.

Wow.

The strands of

Jude's braided wreath

will be filled with lemon curd,

blueberry, and raspberry jam.

And her paintbrush

bristles will

be made from

chocolate dough.

So we're gonna see

your whimsy coming out,

but how about your

technical skills today?

I've made this

three or four times,

and I've been

very happy with it,

and it tastes very good.

Thank you, Jude.

Thank you very much.

Bye.

Now that

the dough is filled,

it's time to twist and shape it

into the centrepiece.

We're gonna

start this way...

Bakers

must work delicately,

or the filling will spill out.

It's just again trying to

do it as delicately as possible,

to get the shape

without damaging the dough.

Starting at the top,

lifting over.

Lifting over.

I am making a basket,

and then on the top

it looks like there's flowers

coming out of the basket.

Linda's flower-trimmed

basket is woven from

chocolate and white dough,

and filled with fig and honey.

I'll make a braid,

which will be the handle.

It's just like braiding hair.

I do a lot of braids

with three daughters,

so I feel like, you know,

I kind of know how to braid.

I should've put

that one in the middle.

That's what it is.

Right, of course.

Oh, that's, uh,

some pretty impressive

basket work there.

Ha!

It is my first basket

I've ever weaved.

Basket weaving...

basket weaving is your thing,

I can see that.

Didn't make it

quite long enough.

Going in the oven.

Okay.

Lock and load.

And now we wait...

and hope...

and pray.

Bakers,

you have one hour left.

I hope you have

a bun in the oven.

Oh, man, oh, man...

I'm not gonna rush it.

Not gonna rush it.

Has it moved?

Oh, no, still there.

While their main

centrepiece is in the oven,

the bakers stay busy working

on the dough adornments

that will complete

their creations.

I'm working

on my puff pastry.

It took a hell of a long time.

This is gonna wrap

around my pears.

So I'm just giving it

a final roll out...

Yeah, I think overall

we're gonna be happy with this.

These are paintbrushes

to go in the paint pot

that goes in the

middle of my bread.

I'm gonna make that

a little bigger actually,

so I'm just gonna...

stretch him out a little bit.

This is

Newfoundland toutons.

The tentacles are gonna be

fried bread dough.

Is this a touton?

I've never seen one.

It's only legend

at this point to me.

Well, this is my touton.

We'll put it to ya

that way.

It smells delicious here.

Thank you.

I hope the judges like it.

Bakers,

you have 15 minutes.

Fifteen minutes, so get busy!

It's the yeast you can do.

A little leakage,

but that just makes it

look juicier, right?

That's what I'll pretend,

that, like, it's good.

I'm looking for 190.

It's impossible to

tell whether it's done

by the outside,

'cause the inside is so dense.

You've got such a

golden crust on this.

Thank you.

I just said "golden crust"

like I knew what I was talking

about, but I feel like...

Yeah, see?

You're learning!

That's a

pretty decent wreath.

Are they big enough?

You know, I was...

I...

'Cause I'm not sure.

I was thinking

bigger is better.

Uh-huh.

Got the buns?

Yup.

Do the flip.

Perfect.

Nice.

Oh, that's perfect.

Perfect.

Thank you.

I was complimenting Linda

on her braiding skills.

Beautiful.

It's braid-tacular.

We call...

I think that

they will be happy

to put this in their mouths.

So that's a plus on yesterday.

Paint brush

for the paintbrushes.

Bakers, time us up!

Please put your sweet breads

on your platters.

Bruno and Rochelle

will now taste

the sweet-filled centrepieces

before deciding who will

leave the baking tent.

Julian, my friend...

Please come up.

It looks

mouth-watering.

Fried bread, that's

a showstopper in itself.

But what you've done here,

it's so creative.

What I like

about your work, Julian,

you have always

delivered a great story.

These are exactly what

I love in a cinnamon bun.

Moist, sugary,

the sugar's caramelized.

These are amazing.

Great concept,

great presentation.

Sticky fingers.

Your province

is very proud of you.

Thank you.

Don't you think that

the presentation is spectacular?

Very nice,

and I think it's better

to pull this

than to slice.

Yes.

Tasty apple.

The cinnamon is

just perfectly balanced

with the apple.

Thank you.

I was mostly

impressed by the skills

it took to make the basket.

Very impressive.

Thank you.

Now, you made your

own puff dough, I assume?

Yes, I did.

From scratch?

It used almost my

entire time to make the puff.

Unfortunately one of

the things with puff pastry

is that when it's translucent,

it's not cooked.

Ah...

It's

not baked through.

So what do we have

into the crown?

In the crown

we have a mixture of

bosc pear, thyme, walnut.

That's beautiful.

However, it's not baked.

You can see when you pull the

dough, it becomes very gummy.

Mm-hm.

So you want

to avoid this.

Corey, would you like

to bring up your showstopper?

Some help might be nice.

I'm gonna help you out.

How would you like me

to do this?

Just take both sides?

Maybe just grab--

yeah, grab one.

I've never felt more

pressure in my entire life.

Okay...

This is a showstopper.

It looks like

the whole table

as opposed to a centrepiece.

This is the kind of

centrepiece that runs down

the centre of the table.

A table runner.

Yes, a table runner.

I think this is

one of the best challahs

I've ever seen.

Yeah.

That's spectacular.

Thank you very much.

Thank you, Corey.

It just

looks sensational.

Thank you.

You can see the

beautiful green colour.

Those are a candied

winter melon with pistachios.

Yum!

You know, I always

love discovering

new flavour combinations.

The world is a big garden,

and you are taking me

to a beautiful walk

in different flavours.

Thank you.

It cuts like a dream.

Oh, look at this layer.

Oh my goodness.

The flavours work

beautifully together.

It's quite lovely.

Thank you.

You can see the cinnamon,

the sugar, the apple...

This is

just delightful.

Thank you.

The only thing

I might have done

is put a little bit of

a shine on it.

James, if

you wouldn't mind.

I love the way

you mastered the dough.

To be able to do all those

swirls, twists, turns,

you need to have total

control of your dough,

and I think you did.

Ah!

Look at those

perfect layers.

Wow...

The level of detail

inside of this

has really surprised me.

I'm kind of surprised

it's as good-looking as that.

It is just heaven.

Think it's a pretty

good comeback effort.

Thank you so much.

Thanks.

Thank you, James.

It is very whimsical.

Yes, it is.

I think it's adorable.

That looks delicious.

It's all swirled together

with beautiful layers.

And look at this colour.

I'm going to

tell you something.

The central dough here is raw.

Oh, I was so worried

that that was happening.

However, both raspberry

and blueberry filling

are delicious.

Bruno and Rochelle

will now decide

who they will crown

this week's star baker

and who will be going home.

Let's talk about

the people that really

popped this challenge.

You have to

put Sabrina in there.

That 3D basket was incredible.

She thought outside the box,

and she really nailed it.

I just love the flavours

and I really enjoy them.

Julian also brought

from his East Coast roots

with that incredible

kraken masterpiece.

It was incredible.

And he's been consistent

with his story from back East.

And Vandana also

showed us who she is.

She grew up with these flavours.

She knows how to work them.

The bread was perfect.

Beautiful golden colour.

Let's talk about

who is sort of struggling

at this point.

Let's talk about

a little about Jude.

She's

really up and down.

She put her artistic

flare into it.

I love the concept.

Unfortunately her showstopper

was raw in the middle.

But let's not forget

that Jude was second

in the technical challenge.

Sinclair struggled

a little in the showstopper.

He does

certainly have some skills.

Unfortunately his

puff pastry was raw.

He has to show

more to impress us.

I have to say,

I do not envy you this week.

It's gonna be tough

to choose a star baker.

It's also

gonna be tough to choose

who's going home.

It's gonna

be heart-breaking.

I'm sweating.

Well, bakers, you

certainly brought your A-game

to bread week and today

I am the very lucky duck

who gets to announce star baker.

Now that title goes to a person

who has consistently

impressed us in every challenge,

and who has brought their

family background to us

in some very, very

innovative ways.

This week's star baker is...

Sabrina.

Oh my God!

Congratulations.

Whew.

So this week, I have

to deliver the bad news.

The person we have to

say goodbye to is...

Sinclair.

Oh!

It's okay.

It's alright.

It's alright.

No worries, guys.

Thank you for

everything, Sinclair.

Fantastic.

It was so good to be here.

Thank you so much.

I love the amount

of passion and creativity

that I saw in that tent.

It'll be sad to go,

but it's been a real

life-changing experience.

Sinclair is very

creative, very enthusiastic,

but his execution let him down.

I hope that Sinclair continues

to bake for his friends,

his family, because when someone

is so passionate about baking,

you can taste it.

Really fun.

Really fun.

Sabrina

so deserves star baker.

She was innovative,

she was creative.

I am so looking forward

to seeing how she develops

in the coming weeks.

I have

no words right now.

I'm just-- I'm so excited.

Star baker.

That means everything.

Next time...

Just breathe.

Just breathe.

...it's dessert week.

Oh, you liar!

This is not good.

The bakers tackle

pastry to make elegant tarts...

So far, so good.

...take on

the most delicate

technical challenge yet...

That's terrifying.

We all know that dainty

is my strong suit.

...and whip up

show-stopping meringue.

It just

looks like a cloud.

It's not gonna be done,

so I might as well just

accept the soggy bottom.