the judges let us eat cake. And eat they did. Elaine
came up top trumps again, but Jeremy was left out in the
rain (literally). This week, though, we turn our
attention to Paul Hollywood's specialty: bread. One will
make the bread that will get them closer to the bread,
but one will end up toasted.
In Week 4, the top 7 will
kick off with a free-form loaf of yeast bread. It must be hand-shaped,
and it must be ready for presentation in three hours.
A successful bread is a
precise combination of yeast, water, flour, and salt. The bread has to
have a good texture and an open structure.
Darlene: Twist & Turn Pesto
Kolette: German Pumpernickel
Effie: Enriched Challah Bread
James: Prosciutto, Capicola & Pepperoni Loaf
Elaine: Old-Fashioned Potato Loaf
Francine: Red Hot & Pecan Bread
Brian: Cheese & Onion Loaf
When proofing your bread
(allowing the yeast to make the dough rise), your dough must double in
Francine's combination is a
good flavor, but the bread is underproofed. Elaine knocked another bake
out of the park. James' bread is very foccacia like. Effie's bread is
not baked all the way through. Darlene's wheel looks and tastes
beautiful. Brian is a little bland. It needed a little raw onion.
Kolette is underproofed and not baked enough.
TECHNICAL BAKE: Soft Pretzels
You will be given the same
ingredients, but very limited amount of information as to how to combine
them. They will judge based on the finished product only.
Today's technical bake is a
classic looped soft pretzel.... from "Paul Hollywood's Bread" (now
available wherever fine books are sold). You need eight of them. And you
need to have them ready in one hour 45.
The pretzels should have a
nice hard exterior, well shaped, color, and a nice chew inside. To get
the perfect pretzel, you have to boil with baking soda, THEN bake.
Combine water, sugar, salt & yeast with flour and butter. Knead the
dough to stretch the gluten out to give the pretzel its structure.
And James burned himself
again. But Brian nailed the twist.
From worst to best...
Darlene's the one to beat
today. Effie and James, though, are in a world of hurt.
SHOW STOPPER: Croissants
You need to make 24
croissants, two types - one plain and one filled. You will get two hours
to start with today, then another three to finish tomorrow. Why? Because
the dough is a laminated dough, layers of dough and butter. It has to
proof overnight. It has to have a golden brown outside and buttery
Brian: Plain & Ham & Chive
Elaine: Plain & Raspberry & White Chocolate Croissants
Francine: Plain & Date, Nut & Honey Croissants
Darlene: Plain & Apricot Pecan Croissants
James: Plain & Chocolate Croissants
Kolette: Plain & Almond Filled Croissants
Effie: Plain & Pear Feuilette Croissants
Elaine's last pan is still
in the oven... and the ones that are out are not done all the way.
Kolette used double the butter needed to make the dough, and it all came
out. Will that cost them?
Darlene has done a star job,
as did Brian. Kolette's, Effie's, and Elaine's croissants failed to pass
This week's bread winner...
our Star Baker... DARLENE!
Now someone's dough is about
to be cut short... and it's KOLETTE. Too many technical errors and in
bread week, you can't have raw dough. At least she gets to see her cats.
Next week, we trifle with
trifles, and at the halfway mark, good bakers are going to war. See you
at Demon's Run.
To see this episode, as well as recipes from the dishes served on this
episode, go to www.cbs.com/bake.