Max Keeble's Big Move

Three weeks in, 12 bakers down to ten. They're on a roll. As are we.

And I'm wearing LOAFers.

Welcome to The Great British Bake Off.

Last time...

I've messed up massively.

..gingerbread went up and came tumbling down.

VAL GASPS For Louise...

I can't believe this is happening to me... it spelt the end.

But Candice's spectacular pub stood firm...

I think it's smashing, well done.

..and the Star Baker crown was hers.

Now they face the wrath of Paul.

I've been worrying all night about it. It's like wallpaper paste.

It's Bread Week... I'm not going to eat it.

..with a sweet signature that could turn sour...

I think it's cooked. If Paul says it isn't...

Answer to me... with a technical bake without an oven...

This is just so weird.

..and giant, plaited Showstoppers...

This is the serpent...

..with nowhere to hide. Do you want a little sip of this,

Michael, before I tell you what I think?

But who will be our next Star Baker? I have no idea what I'm looking for.

And whose Bread Week...

You are not alone... will be their last?

Oh, no.

I'm just a bit... BENJAMINA SQUEALS

I'm feeling amazing about Star Baker, but new week this week,

slate gets wiped clean.

I'm quite nervous, cos it's bread and it's Paul Hollywood.

He's going to be really, really picky.

At home I've been prodding my bread in the centre,

cos I know that Paul's going to do that.

I tend to do basic bread, rather than faffed-about bread,

so I'm more of a bloomers and baps girl.

It's something I've been doing for years,

so Bread Week is just another week.

Bakers, it's Bread Week.

This is your chance to get your dough prodded by

Paul Hollywood's digits of doom.

Now, for your Signature Challenge,

we would love you to make a chocolate bread.

The bread must contain chocolate in any form -

cocoa powder, molten chocolate, chocolate chips,

the choice is entirely yours.

Shape and design it in any way you see fit.

You have two and a half hours, bakers,

for this Signature Challenge.

On your marks. Get set. BOTH: Bake.

I'm very excited about this chocolate bread challenge.

We've never had one before.

I'm looking for a bread texture with the flavour of chocolate.

Considering they've only got two and a half hours,

that is going to be a tall order.

The last thing I want to see on this challenge is raw dough.

All of the bakers have chosen to make an enriched dough as the base

for their chocolate bread by adding ingredients like milk,

butter, sugar and eggs.

The richer your dough, the more you have in, the slower it is

and it takes a long while for the yeast to react with the flour.

Candice. Good morning. Morning.

Where are you up to with your chocolate bread?

This is my brioche dough with a little bit of cinnamon

and a little bit of brown sugar and some Normandy butter.

Candice's brioche bread will be formed from dozens of dough balls,

filled with salted caramel and chocolate,

topped with shards of pecan brittle.

How much butter have you got in there? 250. Ohh. Really?!

That's almost as enriched as I am.

How many eggs have you got in there? Four.

Are you trying to frighten her? Yeah, he really, really is.

I've done it at home and it's been good and people have liked it.

In two and a half hours? Mm-hm. Good luck. Thank you.

I admire that philosophy.

Bread needs a lot of muscle, so you've really got to get in there.

Got to get in there.

Kneading the dough helps develop the gluten,

creating a good structure for the bread.

I do 500 kneads.

Five, six, seven, eight.

Hi, guys. Morning. Can you tell us about your chocolate bread?

Yeah. I'm making a chocolate, cardamom and hazelnut loaf.

Is that all the dough? This is all the dough, yeah.

It's a pretty small loaf. It is small,

but I'm hoping for a good rise on it.

Rav's chocolate, cardamom and hazelnut bread will be

twisted into a spiral and then baked in a loaf tin.

It's going to be like a babka. Oh, babka. I know what a babka...

What's a babka? It's a twisty bread.

Middle Eastern, what is it? I think it's Middle Eastern. Is it, Paul?

It's Polish and it's normally a cake.

So in no ways is this a babka. Good luck.

Happy babka-ing, wherever it may take you. Thanks.

Rav won't be alone on his travels.

I'm making a chocolate, tahini and almond babka.

And are you spiralling it through

or is it flavouring the whole mixture?

I'm going to roll this out, spread the paste on top, roll it up,

slice it, twist it, stick it in the tin.

That's a couronne.

No, it's a babka. It's a couronne.

What's your problem with this, you think it's a couronne?

What you do with a couronne, you twist it and then join it.

All they're doing is putting it in a tin

by folding it up and putting it in there.

Yes, but don't be grumpy about it.

It's Benjamina's own... It'll taste good. Exactly. Yeah.

Usually they take a lot longer to bake...

Than two and a half hours. This is an express babka.

Benjamina will be using dark chocolate and toasting her

almonds for the filling of her express babka.

Paul says it wasn't a babka, but I disagree.

Paul's not in the best of moods, he's a bread guy,

so obviously he's going to be a bit picky, but...

BENJAMINA LAUGHS

The bread that I'm making is called a cobbled loaf,

named after my husband's grandmother who I was very close to,

her name was Nanny Cobbled and it looks like cobblestone.

Kate's the only baker making two doughs - cardamom and orange,

chocolate and vanilla - and each

cobble will contain a chunk of dark or white chocolate.

This loaf's meant to keep everybody in my house happy, cos some people like dark

chocolate, some people like white chocolate, some people like chocolate dough, some

people like white dough, so it's a bread for everybody.

I'm just doing something called the windowpane test,

so I just want to see if enough gluten's been formed

to stretch out the dough to be able to see through it

without it breaking, which is the point at which I know

it's ready to prove. Looks like we're there.

I want to get two proves in,

cos I like the texture of the bread better,

it gets smaller bubbles.

It should be about an hour for the first proving.

The second one depends on how long I've got left.

I've just got it in the oven at about 35 degrees.

It's going to be in there for 25 minutes,

cos it wants to chill out and do its thing.

It's starting to move. Today I'm making a chocolate barmbrack.

Barmbrack is a traditional Irish Halloween loaf.

Andrew's substituting the Barmbrack's customary raisins

for milk chocolate chips.

He's the only baker adding all his ingredients

before proving his dough.

I'm just doing a single prove. A single prove?!

Does it end up looking like that? Yeah.

Yeah, it's because its got no strength, it's trying to grow,

the knocking back is quite an important process.

My justification is it's come from the traditional recipe, but...

That old chestnut. Good luck. Thank you. Cheers, thanks.

I'm not double proving, I'm not knocking it back. Are you not? OK.

Which is unconventional.

How long have we got left?

We've got three, an hour and a half. An hour and a half, that's fine.

It's chill time, relax a little bit.

As they wait for their dough to prove,

the bakers make a start on their fillings.

As a child, chocolate was a rarity, so I'm trying to make up for it now.

To indulge her sweet tooth, Val's using chocolate spread as well

as dark chocolate chips to fill her twisted cinnamon and vanilla loaf.

It's very rich chocolate, you don't need to buy bought chocolate

spread, you can make your own.

My loaf's called Tom's chocolate orange swirl bread, but I'm not

going for huge amounts of chocolate and the chocolate I am using is

very, very dark.

Tom's Aztec-inspired bread will have a spicy swirl of dark chocolate,

ginger, cinnamon and bird's eye chilli running through it.

There's your chilli. Are you finely chopping it?

Yes, with the seeds and the white taken out.

Wow, OK, that's going to be fascinating.

You're great with your flavours a lot of the time.

But when you fail, you catastrophically fail.

My dough has had its first prove.

I'm just knocking the air out of the dough.

Oh, yeah, see, he's happy.

Good dough, well done.

No, it hasn't risen as much as I would like it to.

I'm hoping I'll get the height on the second rise.

OK, bakers, one hour until the silverback of sourdough is unleashed from his pen.

BENJAMINA FAKES CRYING

First prove is done, which I'm quite happy with.

Just going to roll it out now and spread the butter

and the chocolate on it then get it back in for a second prove.

I'm looking at everyone else and I see how much dough they have.

I think that I don't have a lot, but this is how it was at home,

so I'll just stick to my guns.

Right, Michael. Can you tell us what you're up to and what you're making?

I'm making a chilli chocolate and chia seed bread with cinnamon.

Sort of Mexican inspired. That's quite an intense flavour. Yes.

So that paste is going to go on top of that butter. Yeah.

Then I'm going to roll it up, cut it in half,

twist it and make it into a couronne.

Michael is also adding

cayenne pepper to bring even more

heat to his bread, which he'll ice

with a dark chocolate ganache.

You're making a right pig's ear of that.

It wasn't like this when I did it at home.

This is one of the most manually explored breads I've ever seen.

I know, I know.

I'm making chocolate, cinnamon orange bread.