1344 – Chocolate Week | Great British Bake You Off to Sleep C8/S11 E4

Episode 1344 – Chocolate Week | Great British Bake You Off to Sleep C8 / S11 E4

 

[START OF RECORDING]

 

SCOOTER: Friends beyond the binary, ladies and gentlemen, boys and girls, it’s time for the podcaster who’s here to say, welcome, bakers. Come on in. This is a big, big tent for a lot of bakers, even if you don’t bake. Or, it makes me laugh because now I’m thinking of the people that listen to the show at 4:20 p.m. and 4:20 a.m. somewhere who takes it on a totally different connotation, even though I don’t, but it’s cool. I hear from you. I see you and I smile for…with you and for you, and maybe I’ll say something that’ll make you giggle. But it’ll have to be unintentional, 'cause if I try to make you giggle…I say, giggly, giggly, goo. Maybe that would make you giggle, or anybody listening. Welcome, bakers. Giggily…giggily, giggily, goo. I can't even say those words. But if you're new and…welcome. This is Sleep With Me.

 

It’s a podcast that puts you to sleep. I’ve been making it for a long time. When I first said that, there wasn’t anything else out there like this, but now there’s a lot of stuff like this. But this…that’s a miss…this is a podcast that keeps you company while you fall asleep. Welcome to Sleep With Me, the podcast that puts you to sleep. We do it with a bedtime story. I probably said that thousands of times between making the show and other stuff. But yeah, it’s…I’m really here to keep you company like a friend in the deep, dark night and just talk to you and ramble on and on and on. So, tonight I’ll talk about nothing for a while and introduce the podcast, and then we’ll talk about the Great British Bake Off, an episode of the Great British Bake Off. Imagine if your friend told you…they said, what’d you watch tonight?

 

Great British Bake Off. What episode? Huh. I don't know if I remember. Okay, what was…what season? I don't know if they call it…it has a different title because in the US they had to change their title. So, they have different seasons and collections. Yeah, I think I would…I don't know if that’s what iterations are, but I would say there’s different iterations of the show. Okay, could you tell me what iteration…? Well…oh, I could. I could tell…I could give you a clue to what iteration it is. It’s the first season Matt Lucas was on. Okay, that doesn't help. Oh, don't worry, I’m gonna talk about it and you could fall asleep. That’s the whole thing. I’m gonna…I’m just gonna tell you; I’m not very…it’ll be mostly people looking in their ovens and me wondering about things I don't know anything about. Okay.

 

So, you just…you don’t even have to listen to me. You could barely pay any attention. So, that’s kinda what the podcast is like if you were to call someone and have that conversation. But that’d have to be a pretty good friend, right? I do it for you twice a week or sometimes three times a week with extras so that you could fall asleep. But so, less so that you could feel…whatever it is in the deep, dark night…loneliness is the word I use, but that doesn't quite put…it doesn't quite…it’s not quite accurate. So, yeah, I’m here to keep you company and ease your discomfort in the deep, dark night. This show is very different. It takes some getting used to, so just see how it goes.

 

But what’s gonna happen is we got support so that paying for the podcast is optional, then a long, meandering intro meant to ease you into bedtime, and then later on I’ll talk about the Great British Bake Off. I think it’s Chocolate Week, but I’m not exactly sure, honestly. Macha? Mocha? If it’s not Chocolate Week…I think I already did Bread Week. I don't know. Yeah, my dough is unproven, as they say, and it’s…I’m a non-enriched, unproven dough. So, I mean, it works to put people to sleep. So, yeah, I’m glad you're here. If you're new, just give the show a few tries. If you're like, I thought this was a sleep podcast; this doesn't seem to be very sleepy, I say, well, it’s more…I don't know how to describe it. It does get sleepy. So, yeah, just see how it goes. I’m glad you're here, and these are a couple ways we get to do it for you.

 

INTRO: [INTRO MUSIC] Hey, are you up all night tossing, turning, mind racing? Trouble getting to sleep? Trouble staying asleep? Well, welcome. This is Sleep With Me, the podcast that puts you to sleep. We do it with a bedtime story. Alls you need to do is get in bed, turn out the lights, and press Play. I’m gonna do the rest. What I’m going to attempt to do is create a safe place where you could set aside whatever’s keeping you awake, whether that’s thoughts on your mind, things you're thinking about…yeah, thoughts that are keeping you up, it could be feelings, anything emotionally coming up for you that’s keeping you awake or left over or anticipating, it could be physical sensations, changes in time, temperature, routine, work schedule, travel, guests, a lot of different things.

 

You could be going through something, getting over something, in the middle of something. Whatever it is, I’m here to keep you company and take your mind off of it. The only reason I kinda remind you is because there’s something below that reminder that’s very important, and that’s…in a safe, indirect way, I see where you're at and I feel for you. One of the reasons I can do that is because I’ve been there. Oh boy, have I, and kind of at every phase of my life and in different ways. So, I know what it’s like for me in a bunch of different situations; sharing a bed with somebody, sharing a room with somebody, sharing an apartment with somebody, my dog in the room, a house full of family members, in the middle of stuff, anticipating stuff, getting over stuff.

 

I know what it’s like for me, and I know what it’s like to dread bedtime days ahead of time, right; start dreading Monday on Saturday morning. So, whatever it is that you're dealing with, I might not have been through the same thing. I might not…you may say, no, you can't identify with what I feel. But I can see that you're here, and I’m glad you're here and I hope I can help you. There’s other people listening who are really pulling for you, including people that have been through what you've been through or something similar who can really relate. This is where there is real empathy and compassion even though this is digital and indirect and pseudo. There is a reality to this.

 

There is someone listening who cares for you because they’ve been in…and you say, well, they don’t…I say, well, they’ve been in that spot, too, and they know what it’s like. So, the idea of someone else out there being in that spot, that’s where their empathy and compassion is coming from. They're also hoping, man, this podcast relieved some of that for me. I never knew a boring friend that talks about barely anything could help me, but it did. So, I really hope it can help you, and it may or may not do that, but that person is hoping it for you, and they're hoping that you get the positive feeling one day that they're having right now. They're experiencing it right now. I don't know if you can feel it. I can as the maker of the show, 'cause…I mean, but I have the advantage; I’ve been doing this and I’ve heard a lot of stories.

 

But they hope you get that good feeling one day that they're feeling right now of welcoming somebody in, even though it’s digital, even though it’s indirect, even though it’s whatever. It’s still real, and the real part is you. If you're hurting or whatever…however you want to describe it, I hope I can help you, and you deserve a bedtime where you could get the sleep and the rest you need, that you deserve as a person, and if for whatever reason it’s not…for those of us dealing with this, it just doesn't come naturally, and obviously working at it doesn't help, either. So, I don't know. I want you to get the sleep you need so that you don’t have to dread bedtime. You could look forward to it or maybe feel neutral about it. Well, at least I got that guy rambling on and on and on about nothing.

 

That’s…Scoots; he’s better than nothing. I mean, that’s the highest compliment. That’s the only reason I’m laughing, is 'cause it’s like, yeah, you're better than nothing, man. I say, oh boy, thank you. It really hits me hard. Man, when…you're really…and I say, I know, because I’ve been in the middle of nothing. I know what that feels like. It’s the loudest nothing you'll ever hear, right? So, you deserve a bedtime where you could get the rest you need or a little bit of relief and so that tomorrow you're rested and your life is more manageable, and maybe if this sleep podcast or something else I introduce you to gets…helps you get the rest you need on a regular basis, you could be out there flourishing in the world, and that means our world’s a better place 'cause your world’s a better place.

 

Again, that’s one of those things that just because it’s a podcast or whatever, it doesn't change the fact that it’s true or that you're listening to this years after I make it or whatever. It doesn't change that fact. So, yeah, that’s why I make the show. The way it works is I send my voice across the deep, dark night. I use lulling, soothing, creaky, dulcet tones, pointless meanders, and superfluous tangents. I go off topic, I get mixed up, I repeat a lot of stuff, I have…I say words that I don't know the meaning to, I double back. I don't know, pointless meanders…it’s not like a traditionally…what you'd expect to be, something calming or meditative, 'cause it’s not.

 

It’s just a friend telling you stories and talking to you, or it’s like something you put on that’s entertaining for some people but not entertaining for you that you can listen to that’s just a mild distraction. That’s all I am, a mild distraction, and…I think there’s some soaps you could buy that say they're mild soaps. Rarely is that term…it’s used in soaps. It’s a mild soap. Does that mean I’m mildly washed? I mean, I know what it means. Well, actually, I don't know what it means, 'cause there’s unscented, but what is…? I guess mild…that’s a pretty good marketing term, now I’m thinking about it. Talk about a good marketing term. I don't know if Don Draper came up with that one. It’s like, it’s regular soap. We're just gonna call it mild soap. What does it mean? It could mean whatever the person thinks it means.

 

Well, that’s brilliant, Don. But really, to be a mild…I’d be like, does that mean I’m mildly…? How does…what would you think of as your date with Scooter? Well, he’s mildly interesting. He smelled mildly…that’s…and so, that’s why I didn’t get a second date. You don’t want to ever smell mildly. I think that’s just one of those things. I don't know how many people use that term, right? How do you smell? Mild. Okay, well, that’s not a good…that’s probably…you're better off on either side of that scale. Also, mildly cleansed…you'd…I guess that’s kind of good. You say, oh boy, it’s good for my body’s oils. I’m only mildly cleansed. I’m covered in natural oil. I mean, right now my hair is, but it’s 'cause I need a haircut, but…or a trim. But, I don't know, I just never thought about that.

 

I’m sure somebody funny did a bit about it, but it’s like, mild soap? Maybe I’m just imagining…maybe I’m combining two products. But I think…I realize it doesn't smell too strong, not too soapy. You say, okay, what do you mean it’s not too soapy? I’m looking for…I mean, is there a situation where I would intent…? If I new what…I’d say, if you used a different word, I’d probably say, okay, but this just seems like a generic term used to sell soap, now that I’m overanalyzing it in the middle of a pointless menader where I’m supposed to be introducing a sleep podcast. But I’d say, you're not…I don't think you're gonna say, yeah, this soap has mild cleansing properties. You'll be mildly scented and you'll be ready for…if you've had a mild workout or a mild day…mild…I guess most soaps…don’t most soaps have four-letter words?

 

How come there’s no soap…Mild? It’s the soap that’s mild. If you want to smile, Smild. Why use Smild? ‘Cause he’s cover…he’s washed with Mild. Here’s a thing, and I’ll just get off this tangent after this; I’m big on…I’ve only had two outdoor shower…I mean, not two in my life, but I had…if you ever listen to this podcast a lot…a couple times where I was at places that had outdoor showers, not fancy ones. But they did have…they were plumbed…is that plumbed? They had plumbing. But outdoor showers; that would be a good place for mild soap, I think. When I shower outdoors, I use Mild. You'd say, yeah, it’s 'cause maybe it’s going on the ground. Yeah, there’s a good use case. So, don’t…again, don’t come after me, soap companies, because now I’ve given you some free marketing.

 

Yeah, show somebody out in a shower in outdoors, especially the one from my childhood, my archetypal outdoor shower. I believe it had a dirt and grass…and I don't know if they had an indoor shower, but I just remember showering outdoors. When I shower outdoors, I shower with Mild. Okay, so, those are point…that was a pointless meander and a superfluous tangent. I don't even know where it came from. But I’m supposed to be mildly entertaining so you could barely listen to me versus a normal podcast or something you're watching intently. This is something that’s just in the background to keep you company. What else? Oh, it’s a podcast you don’t really listen to. No, I think I said that. Oh, it’s a podcast…most people don’t like this show, or at least…believe that?

 

You say, you just did a five-minute bit about mild soap. I’d say, yeah, it was mildly sensible, was it not? Does it float? Does mild soap float? Eh, no, it’s…it bobs. It does bob. But yeah, it takes some getting used to for this show, 'cause if you got here, you're probably skeptical, you're doubtful, you're frustrated 'cause you've tried a bunch of other stuff to fall asleep. So, just give this show two or three tries before you give up on it, because that’s what it just takes to get used to to realize, oh, this is intentional what he’s doing. He’s really here to just talk and keep me company and take my mind off of stuff. Now, if you discover this show is not for you, I have a website set up. Sleepwithmepodcast.com/nothankyou has other sleep podcasts and sleepy stuff on there so you could find something that works for you.

 

So, try those out. Also, even though I’ve been making this sleep podcast for a long time, this podcast isn't meant to put you to sleep. It’s meant to keep you company while you fall asleep. I’m here to be your bore-friend, your bore-bae, your bore-sib, your neigh-bore, your bore-bestie, your bore-bor, your Borbie, your Borlaf, your chairman of the bored, your bore-sib, your bore-cuz, your bore-bruh, your best bore-friend f’eva. There’s no pressure to fall asleep. That’s…I’m over…I’m here over an hour so you don’t gotta think about when you're falling asleep. There’s people who are listening who can't sleep at all, so I’m here to the very end whether you're awake or asleep or if you can't sleep at all or you need a break during the day. I’m here so that you don’t have to listen to me, but you could listen to me.

 

The other thing to run through is…the structure of the show also throws new people off. The show’s very adaptable. Podcasts in general are very adaptable, but I make the show to benefit the most people it can, but then you can adjust from there. So, most people listen to this show…this ad-supported version linearly, but that doesn't mean 'cause most people do it you need to do it that way. But if you're new, just try it this way at first and then see how it goes. So, the show starts off with a greeting so you feel seen and welcomed in. You say, okay, I might check that podcast out. He tried to be funny, and it seemed…he seemed mild enough. So, yeah, had a mild…most people do not have a mild reaction to this show. That’s what’s funny. Oh boy, do they not.

 

They either…most people…or, not…well, maybe most people do, but the people that don’t have a mild reaction…oh boy, don’t read those e-mails. But so, the show starts off with a greeting so you say, okay, I could check the show out. Then there’s support so paying for the podcast is optional, right? You say, okay, I prefer something without ads. You can get that on Sleep With Me+. I prefer only stories without ads; you can get that on Sleep With Me+. I prefer this style of episode…yeah. But for most people, listen…realizing the ads keep it going, that works for them. Then after the support is a long, meandering intro. It’s about twenty minutes long where I unsuccessfully try to explain what the podcast is.

 

I think even after doing it thousands or maybe…I don't think I’ve gotten to two thousand intros yet, but a thousand and a half times, maybe? I don't know if mild soap has come up. It probably has in some way. But yeah, I just never know what’s gonna come up. So, the show follows the same structure every time, but every intro is different. It’d be way easier for me to just put out the same intro or do a two-minute intro. But the intro for most listeners…again, not right for everybody, but for most people, it eases them into bedtime instead of putting them to sleep. It gives you a buffer or a wind down. While there is a percentage of people that are asleep, there’s a lot of people who are getting comfortable, winding down, or getting ready for bed, doing a chill activity, coloring in a coloring book or something.

 

Yeah, that’s just what’s been shown to work, what works for me personally, is winding down. We also have…if you say, I don't like these intros, Bedtime Stories from Sleep With Me is a separate podcast. Comes out twice a week with just stories from the show, and that’s in any podcast app you need or you have…you need. So, yeah, that’s the intro. It goes on and on and on to ease you into bedtime. Then there’s support, then there will be our coverage of the Great British Bake Off, and yeah, that’s about it. I’m really glad you're here to enjoy my mildness. I don't even know…sometimes I think…I just wonder what a…I guess it could be…I’m just analyzing mild smelling. ‘Cause if you're mild smelling, you had no…I didn’t detect…I didn’t notice a smell; that’s different than mild.

 

But I guess…well, the soaps that are called mild, no offense, but they have a very distinct smell. So, I guess I won't be hearing from these soap companies in a positive way, so…I mean, this isn't against soap companies. I’m just saying my mind is boggled by this mild soap thing. I never thought about it before. I mean, I’ve heard of dishwasher or dish…I hand-wash my dishes, right? Mild on the hands; I’ve heard that said before in a commercial. So, I don't…maybe that’s where I got…but anyway, I’m really glad you're here. I work really hard. Believe it or not, a bunch of people work on the show because we want to help you fall asleep or introduce you to something else that will or just keep you company and maybe put a mild smile on your face.

 

For real; that’s really my job. It’d really be…I yearn and strive to help you fall asleep, but really, that’s a big goal, right? I just want to keep you company and barely entertain you and say, okay, I half-smiled at some of the stuff he said. So, it made my life a tiny bit better. That gives my life meaning, really. So, I’m really glad you're here and I do work really hard. Thanks again for coming by, and here’s a couple ways we're able to do it for you regularly. Thanks.

 

Alright everybody, it’s time for Great British Bake Off, Episode…Collection 8. Not sure of the series or the season. Sorry. Episode 4, Chocolate Week. Pressing Play…it starts off with Matt and Noel. Matt’s acting very childish, and I already missed it because I wasn’t paying close enough attention. Oh, he says, I love chocolate. Are you…? Noel has on quite a shirt, probably from some famous designer, but I don't know whom. It’s Chocolate Week. Are you a chocolate…a man, Noel? No, I’m a actual man. Oh, that was a funny one. So, a little…is that absurdist humor? He says, are you a chocolate man? No, I’m a actual man. Meaning…you know what I mean. So, okay, so Chocolate Week, then we get a little preview; rain, umbrellas, plain coats, cobalt…? I don't know what that says. Talking heads…chocolate talk…the old chocolate talk.

 

Talk, talk, talk to me about chocolate talk. Some people like chocolate. Other people do not. Some people are laughing. Yeah, it looks like a cool morning, a cool, rainy morning. Clear umbrellas…actually raining…depending on whose talking head, it’s raining. But it’s gonna be warm in that tent. You know that. We all know that, at least. Oh boy, I just noticed Prue’s necklace is a popping yellow. Matt…she actually matches everybody. I don't know how she pulls that off. She does have a matching…what do those things that go on your wrist called? Is that a bangle? Oh, the signature bake is gonna be brownies. This is fudgey…hour and thirty minutes. Middle better be…make them simple…middle gooey. So, that…don’t overcook it. Just ninety minutes to produce the perfect batch. Timing is important.

 

That’s not easy, an hour and a half. Prue says, gooey center, crackly, crisp top, too, and that’s it. The bake on the brownies, Paul says…if you overbake, it’ll be cake-like, and this is a brownie. Icings are sweet, but extra…chocolate is sweet, too. Don’t over-decorate the top. Go back to basics. Paul says, if you can't produce a decent brownie, no good. So, we get Christmas brownies first. Prue…oh, great lipstick and glasses too, also. This is Linda; Turkish delights and other things…dried fruit. So, I said, hm, I’m not sure I’m interested in that. Matt is, though. He starts a little chocolate…then we have Marc with a C; roasted macadamia. He says, this is my favorite thing, praline brownies. Praline buttercream…praline, praline. They're talking about dreams.

 

He actually gives Noel a hard time about his after the…after-night walking, which I thought was funny. The perfect gooey center brownie mix…it’s all about the ratios. Who’s this? Purple calculator…no phones in the tent. Oh, this is…what’s the guy’s name? I can't remember his name. Paul, maybe? But yeah, you have to have a calculator 'cause you can't bring your phone in there. So, that’s interesting. He says, well, what if they're…? Matt still…yeah, Matt’s making jokes. Honeycomb popping candy brownie…so, that’s…I don't know, that was…it’s been a big thing in the last five years, putting popping candy in things. I say, popping candy’s good on its own, man. I don't need any shakes or brownies or…I don't know.

 

Plus, popping candy tends to be fruit-flavored, which I think limits…I don't want any fruit flavors in my creamy stuff or my baked stuff or my frosting stuff. We also get some figs. Who’s this? Figs on top of brownies…Noel’s never made brownies before. He’s never baked before. Like ever? Never. He says, baking’s for bakers, he says. Sura makes her own brownies a lot for her husband. So, she’s making double chocolate marshmallow brownie with some ruby chocolate and Italian meringue. Those are things that sound like I would like on a brownie, but…yeah, I’m…of all the chocolatey desserts, I think brownies a la mode would be my thing just because they have…I don't know, that…like a vanilla…I don't know, that’s just my preference. Twenty-five minutes; that’s what Lottie says. Have your cake and eat it, too.

 

Chocolate and pecan baked raspberry cheesecake…and a lot of work. Can you get it done? I think you could tell where this is headed, this particular challenge. Hermine’s gonna do raspberry, white-chocolate, pistachio. Ten minutes on one side; ten minute…double-baked, maybe? Ten minutes, ten minutes, and twenty? Paul gives a tip; he says, by the way, you’re gonna take it out of the oven, you're gonna put it back in the oven. Then the oven won't go back to temperature. So, I don't know about that idea, like the double-bake. She says, well, Paul says not to do it. Hm, it’s a tough decision. Then we’re halfway through. Forty-five minutes…making meringues, toppings…blitzing. You want it to enhance the flavor of your brownie. Chopped nuts, Turkish delight…don’t want it to be too sweet.

 

Honeycomb…is he making honeycomb candy from scratch? Italian meringue buttercream Sura’s making. Mark with a K, he’s doing some sort of whipped…oh, that’s a meringue, too. Yeah, there’s a lot of s’mores action. His is give me s’more brownies. Caramelized cranberries, marshmallows, and biscuits. Usually Americans eat those. So, he said, I’ll make it into a brownie. I think it’s more of an American marketing thing. Honestly, I’ve talked about s’mores a lot on this show. Laura’s also doing salted caramel brownie s’mores. I’ve tried making ultimate…or s’more alternatives, and I still haven't…I don't know. S’mores; I just don’t get it. I get the concept and the community aspect of it, but even…I tried…what I thought would be best…I’m not talking about the show, but cinnamon…the cinnamon graham crackers.

 

I tried fudge rounds or some sort of Keebler elf…anyway, back to the show. Everybody’s checking their…make sure they're getting their fudgey centers. Double cheesecake…raspberry Italian meringue, brownie gods…people are…Dave’s thirty-three minutes…somebody else pulls it out; says, perfect, it’s underbaked. Sura’s like, I think mine are raw. Oh, that’s Marc with a C. It looks good to me. Into the fridge…people are putting stuff…oh yeah, Sura’s are still raw in the middle. The thicker they are, the longer they take to cook. Lottie still needs another fifteen minutes. She’s like, this is not gonna be good. Fifteen minutes…number of minutes remaining. Half-hour…okay, well…but she’s still gotta cool it and top it and stuff. Sura’s waiting with the oven.

 

Noel’s talking to her and he says, by the way, you're my favorite, so I could alter the rules for you. Now, Lottie has to put hers in the freezer, and she actually gets freeze…the freezer defrost on her things, which kinda stinks for her. Kinda hoping…everybody’s hoping theirs are gooey on the inside. Let’s check it out. Oh, it looks good on the inside. That looks like a good bake. Laura’s are a bit underdone, but better to be…I mean, I don't know. Lottie’s like, I’m pretty sure mine are not gonna work out well, so I’m not feeling it. She goes, man, these belong in the bin. Tuck in for blue eyes…that’s what Noel says when we have to deal with Paul. Five minutes left. So, Noel’s shirt is some specific cartoon version of vegetables and fruits, I think? I don't know, I saw a lemon and a banana.

 

Trying to work on my pronunciation just for bake-off. Everybody’s doing their toppings. It does look good. These bakers are good at making stuff. I think I’d probably say Laura’s…anything with frosting…but it’s not a brownie, right? Your time is up. Put them at the end of your bench. No…everybody’s like, this is not good. At least mine are gooey. So, a lot of looks of not happiness. Then it’s time. Nine batches…brownies. Scrutiny of Paul and Prue…Peter’s up first. Upside-down brownie…they got the figs and pistachios on top. Look good. Chewiness coming from the dates, though, Prue says…cinnamon…too much cinnamon, Paul says. Overtook the chocolate. It was risky, different, and it’s okay. Noel goes, that’s not…that’s bad. So, it’s disappointing. Everybody’s encouraging each other between stops.

 

Laura’s up next. They go, it looks like it came out of the oven too early, but let’s have a look, shall we? Too much Italian meringue. Too sweet, far too sweet. The caramel and the meringue…enough now, and underbaked. A few problems here. Then Sura…okay, we had two trays, but one fell, so I only have half. Prue says, very tough. Paul doesn't like the flavors. Prue does like the flavors; dark chocolate ruby, citrusy kick…or maybe the ruby chocolate. Bake’s not right and you didn’t do enough. Not your best work. Everybody’s commenting on how bad it’s going for everybody. Then we have Mark. They look neat and identical. Cookie base chocolate brownie…Italian meringue, cranberry…tastes like a brownie, but I’m avoiding the top, Prue says. But overall, good job. Thank you. Then Paul says, the base is too thick, man.

 

Textures were wrong. Hermine…a bit messy. Paul tastes it. I like the raspberry acidity, Prue says. The white chocolate’s too much. A lot going on; coffee, chocolate…too much, and a lot of sugar. Then they go to Linda. It’s sponge-like, not brownie-like. I see a chocolate sponge, but I like the flavor. It’s unusual, nice, but it’s a cake. They go to Dave. Honeycomb…and…well, it’s more sponge-like than a brownie. Overbaked. Tastes great. I like the flavor, but there’s two things that make a brownie, Prue says; gooey middle, crackly top. You made a tray bake. Then moving on…they go to Marc with a C or Mark…I don't know which Mark. Yeah, Marc with a C. Rush at the end…okay, quite dry. The middle’s squidgy, though. That’s nice. Flavors are okay. It does look a bit a mess. That’s a problem. Brownies are basic, man.

 

If you can't bake a brownie right…then Lottie’s like, if that’s what they said to you…holy moly. They don’t look great. They look a mess. Look like they’ve been dropped. You got a straw? How about a spoon? Prue says, I love the raspberry sharpness. Too much cheesecake mixture. Overpowers it. The flavor’s okay. It looks terrible, but…thanks, she says. Then the talking heads; everybody’s like, if we just would have made brownies, it would have been…how did we mess that up? Every person…no one did a brownie. Should have just made some brownies. We're the best bakers around. We get a zoom…a sky shot. Okay, next one shrouded in gingham. Complete mystery. Noel spins when they come in the room, which is cool. Technical challenge set by Paul. Any words of advice?

 

He says, well, the brownies were easy compared to this. Concentrate on your textures. They're gonna leave the tent and head out and deal with Belgian robots. They say, okay, can you go? Prue’s still taking her time. Okay, now Paul wants you to make a chocolate babka, traditional Jewish loaf cake. Babka has an enriched dough, nuts and chocolate, needs to be rolled, split, and twisted to create a shape, then baked with a syrup. You got two and a half hours. On your mark, get set, b-b-b-bake, everybody. They say, okay, here we go. Never heard of this one. If brownies are simple, what are we even doing? Okay, so, they…then Prue says, Paul, why’d you pick this? He says, well, it’s an enriched dough…chocolate filling. Looks delicious. You roll it out like a rectangle…like a Chelsea bun. Spiral twist…you plait it.

 

Don’t make it too long 'cause it’s gotta fit in the tin. Let’s have a lookie inside. There it is; soft on the inside, crisp on the outside. Gorgeous chocolate, hazelnuts…lighter than Prue expected. They say, yeah, we got New York beat or something like that. I say, wait a second. Instructions say, make the dough. No further instructions. So, an enriched dough is butter and milk or…and other stuff? I don't know. Eggs? A general dough is just flour, yeast, and water. So, you gotta get it moving, man. Stretch that dough. Okay, yeah, we can do it. We’ll do our best, but the dough’s a bit wet. Trying to get the window pane…I’ve never attained a window pane. It’s gotta be forty by thirty. Roll it out for a flat thing, and spread chocolate mixture on it. One centimeter at the edge, though. Don’t forget that part.

 

Noel comments on Mark…his freedom of placing chocolate on the dough. You want to go streaking or something? I don't know. He says, right in the tent. Then you scatter the hazelnuts, then you roll the dough into a tight roll. Then you twist it? I don't know. People are already…oh yeah, then you split it, then you twist it. It’s kinda like Bop-It or something, that game. Remember that game? Twist it. Bop it. Alright, then you gotta put it in the tin, and it’s gotta fit in the tin, right? So, then you gotta…some people’s are too long, so you gotta decide what you're gonna do. Some people have extras. You gotta be creative. Linda’s fits in there exactly. She high-fives. Sura just shortens hers and doubles hers over. That’s smart. Lottie just leaves hers hanging out and says, maybe it’ll rearrange itself.

 

So, then you gotta prove your dough, you know? You gotta…what do we gotta prove it for? So it rises, man. That’s what you gotta prove it for. Prove it for as long as needed. What do you mean, right? So, yeah, then we get more outside shots. Okay, bakers, you're halfway through. People are cleaning their work areas, making small talk while the dough proves. Rise or not to rise? That is the question. People are bored; no phones, no books, no nothing. Some people are sitting on the floor. Noel and Hermine…he starts singing a song based on the recipe. Recipe is a word I have trouble spelling at all times. Okay, then…who’s that? Trying to explain what Matt is…she’s like, we're talking proving. Has it doubled? No, but we don’t got that much time left. Can I make it passable? Doubled in size, you know…says, not easy.

 

So, okay, so everybody’s working out…how long is it gonna take, twenty-five minutes? Timer…twenty minutes? I don't know. Tuck the ends under, Lottie says? It’s all about that bake. Waiting, moving, bouncing, spinning stuff, looking in the oven, checking…Lottie’s like, my ends are out. They're browned. Cut them off? I don't know. Oh, Matt uses his USA accent, which is pretty fun when he says ‘To rise or not to rise’, kind of like…I don't know if he said that, but he uses his kinda coach USA-style accent. Okay, double…waiting’s the worst. Linda’s coming out, and Matt teaches her…talks to her about talking…he’s big on getting people to talk back to Paul or imagining they would. Everybody’s checking their rise. These don’t look as bad as the brownies. Even Lottie’s looks pretty…I’d definitely eat it.

 

You gotta put some syrup…a syrup glaze on it. So, people are glazing it. Seamless…your time is up. Bring your babkas, man. Don’t forget your babka. Place them behind your photograph. Lottie says hers is like a Viking longboat. Some are beautifully risen; that’s…or, no, that’s what Paul and Prue are looking for, with a gorgeous spiral. So, they go to number one, who’s Peter, maybe? Looks alright. Small…can see the lines. Let’s have a look inside. It even says when Paul grunts. The swirl’s good, but it hasn’t risen as much. Tender, but nice bake. Combination is chocolate…and good. Number two is Lottie. Sunk in the middle…not the best-looking babka. A few issues. Not overbaked, though. The flavor’s okay. Just the way it’s twisted that it’s got it. Then it’s Linda, I think. Looks good. Stripes are good.

 

Good all around. Good height. Shine is good. Does it taste good? Excellent. Good flavor. Sura…big issues with the plaiting. Small, heavy…so, she did trim hers, so maybe that’s why. But a bit heavy. Moving on…Laura, I think? Looks like a babka. How much chocolate? It’s a very cakey feel. Lovely. Paul…oh no, who’s that? Is that guy Paul? It’s dense. It’s odd. Then one of the Marks…a few holes in there. A nice-sized loaf. A bit dry. Then Hermine…not enough plaiting. It’s on one side and the other side. Underproved, heavy…tastes good. Then the other Mark, Mark with a K, I think. Fairly open. Could do with being a bit more. Prue likes it; tastes delicious. So, then we go from worst to first. Ninth is Lottie. Struggled a bit…oh, Dave is the other guy…eighth, Dave. A bit heavy. Sura; seventh. Marc with a C; sixth. Hermine; fifth.

 

Peter; fourth. In third, Mark with a K. Neat, but could have been higher. Number two is Laura. The only thing wrong with this is it sank a little bit in the middle. A really nice babka. Then number one is Linda, right? Have you made one before? No. You did a very good job. Oh, she says it was the instructions. This roll is good. Well done. She’s very cute; she makes this big face in her talking head moment. I’m very happy. Followed my instincts…there you go. Laura’s like, thanks. I needed that confidence boost. Sura’s like, oh, this is not going good. So, I really gotta do it tomorrow. I don't know if the weather’s gonna be on our side. Then we go to the next day. Sun is already out, but people still have their jackets on. One challenge remains. Who will be Star Baker? The judges come out.

 

Showstopper challenge…the baker…spectacular white chocolate celebration cake with a particular celebration in mind. Matt says, the first time you used the restroom, maybe. Well done, Paul. We're proud of you. Here’s your gold star. Apparently you get a gold star the first time, and then you get book tokens. It’s gotta be a minimum of two layers. Decorations…and you gotta expertly use white chocolate in four hours. On your mark, get set, ba-da-ba, go. White chocolate’s a crowd pleaser, but according to Peter…or, no, that’s…Mark likes it, but it’s not easy. Lottie’s gonna blitz it. But it’s a gamble. Okay, so, Paul says, yeah, it’s gotta be a white chocolate tiered cake.

 

One of the challenges is that white chocolate’s gotta be in the sponge, which has a higher fat content, so you gotta reduce the butter in the sponge without disrupting the texture. Prue says, yeah, white chocolate’s not fun to work with. Splits it or seizes…but you’ll have to work that out. Warm weather today…and you have to temper the chocolate or the ganaches before they melt. So, it’s gonna be tough stuff. Hopefully the ambient temperature doesn't go above twenty. Not everybody’s a massive fan, even…'cause it’s so sweet, I guess. Maybe one note, Laura says? Hers is gonna be Italian meringue buttercream, black currant jam, a touch of romance; her two-year wedding anniversary. They talk about…exciting. How’d you celebrate it? Well, I was here making brownies and getting rinsed by Paul Hollywood.

 

So, that’s a phrase I don't think I’ll remember working into my thing. Lottie’s is a celebration…her sapphire wedding anniversary of her grandparents. Sapphire geode effect…geode crystals, white chocolate thing on top…Lottie said, between fifteen and eighteen times I made this cake. So, this is a tricky one for me. Prue says, just don’t be the worst. Then Paul says it, too. They say, that really helps. Noel, I think, says that. Matt says, okay, you gotta really work on the sponge. Sura says, yeah, it’s gotta be light. You gotta get that white chocolate-to-butter ratio down 'cause of the high cocoa butter content. Too much chocolate and your cake will sink. So, people are trying to figure out…little or what? They go to Sura. How are you feeling, Sura? Not your best day so far yesterday, huh? I’m optimistic, though.

 

She’s doing a strawberry, white chocolate celebration cake. Thirty-six anniversary…chocolate, piped buttercream, ruffles, lemon-strawberry jam, and she watered down her chocolate, tried to give it a looser texture without the heaviness. They say, good luck. So, Sura…Peter’s going with chunks of chocolate in his cake. Hunk of chocolate in my cake…chocolate-studded sponges, mango curd, whip cream for his brother’s graduation. Coconut yogurt, Chantilly whipped cream…he graduated this year. Didn’t get a full ceremony, so we're celebrating through this cake. Too bad he can't eat it. Peter says, I already made him one when I was practicing. Hermine’s doing a Genoise sponge.

 

That’s melted butter, but she’s replacing the melted butter with white chocolate, like a wedding cake for my parents’ wedding. She says, 'cause I was…I saw pictures of it. Lemon and white chocolate…white chocolate collar, piped ganache roses, lemon syrup, vanilla extract. Prue loves Genoise sponges. So, it sounds like a nice combination of flavors, Paul says. Thank you. Then Matt’s kinda saying, yeah, if Paul’s not complimentary…what if…Marc with a C, why don’t you take the cake and put…like a pie? Then Marc says, why don’t you do that, Matt? So, Marc’s doing a three-tier cake; white chocolate, raspberry, buttercream celebration, named after his daugher. Fondant flowers…but he said, yesterday was not good. Cakes aren't my strong point. So, my perspective…I’m not feeling great.

 

Then Linda says, yeah, I got a lot riding on it. This is a tribute to my daughter, Melissa. Sending out to her across the realms. She was a sweet, little English rose. All white, three-tiered sponge…modelling chocolate rose…you had a triumph yesterday, so I hope you're enjoying yourself. Oh yeah, I was. Oh, this is when she said, Paul, your instructions were brilliant. Have you got one of my books? Yeah. I think you're gonna do really well. What else do we got? Rosie and Jasmine; that was Mark’s daughers’ names. Spring…or people are putting it in the ovens. Multitasking…white chocolate overload. But yeah, Matt says, what they do is they have you make really sweet cakes, and then they tell you off. Say, that’s a little sweet. Yeah, 'cause you told us make a cake of white chocolate. Put some mud in there.

 

Mark’s doing a baking show birthday. Tempered chocolate shards, geometric shapes, pistachios, some kind of fruit liquor. It’s Laura’s favorite drink, something…marula…fermented marula fruit. So, I thought I’d put that in there. Laura’s cakes are bumpy and uneven, so she’s gonna start again. So, that’s a little stressful. Then we get a sky shot. Three hours remain. Laura’s like, yeah, my cakes are not right. So, that’s not good. Noel says, I don't want you to go, Marc with a C. Who should we…who should go? He’s trying to get Marc to say, and Marc won't answer. Maybe Paul. Laura’s trying to make more cakes. Critical point in the bake for others. Should I leave it in? Should I take it out? Is it done? Should I listen to it? Should I poke it with something?

 

‘Cause you want to make sure the white chocolate, I guess, has a different look to it. So, Peter likes listening. Two minutes he listens. Linda listens. You gotta see if they're bubbling. That’s why you listen. Don’t want a wet cake. Okay, some people are taking them out. Some people are happy. Some people are playing catch-up. Some people use…what’s that stuff called? Parchment paper. Some don’t. David, tell us about our cake. A white chocolate fraisier cake. Oh, a fraisier cake, they say. White-chocolate cream mousseline, tempered white chocolate splashes, amaretto-soaked sponges. It’s for Stacy’s birthday. He’s gonna make a splash for each of the bakers, which is…he’s doing on some sort of balloons. I don't know if they're water balloons or regular balloons. That’s sweet, Noel says, like balloons in shot glasses.

 

Then Noel says, yeah, then you'll go through the ranks. Get a outside shot…halfway through. Matt says, through halfway…through way half. Everyone’s focused 'cause you gotta cut your cakes to put stuff in the middle of them. Then Matt does this other imitation, kinda like a wild king…a wild…I don't know if it’s like David Attenborough talking in a microphone or a sports announcer or some sort of documentary. Okay, he says. Don't worry; a couple more minutes. Laura’s cakes are not done. Come back to you later. Twenty-five degrees; not ideal for white chocolate. It’s five degrees more than what they wanted. You get delicate, creamy fillings. So, okay…then people are assembling their cakes 'cause they still have to chill them, right? It’s like, holy moly, I still gotta chill my cake.

 

It could melt in the tent or sink, even. So, Laura’s glad she remade hers. She says, panic averted, but it’s hot in there. One hour left. That’s not too long. White chocolate in the sponges isn't bad enough; you still gotta temper it. Put in your delicate, decorative elements. Dave’s decorating his balloons. Peter’s putting stuff on acetate for the collar. Linda’s doing some sort of lacey thing. The acetate makes it easier to pick up and lift around the cake. Oh, Dave pops a balloon, loses one chocolate splash. Laura’s working on her collar, but again, Sura can't get…her chocolate’s melting. So, it’s too hot to do what she was gonna do, so then she has to just frost her cake. Ten minutes left.

 

They're doing Australian accents, Noel and Matt, and they could tell they're entertaining each other, too, and having fun with it, 'cause they go back to it again. Linda’s smoothing her cake. Nine minutes left. Matt’s cracking Noel up. They say, okay, pick up the pace, here. So, everybody’s starting their decorations, but not everybody’s where they want it to be. Again, the different levels of the heat is affecting everybody in a different way. Mark’s making roses. So is Linda. Mark with a K is making some triangles. Laura’s making ruffles. Now it’s time to come out of the oven or the fridges or whatever. Mark says, ‘scary canary’ to Sura, 'cause hers almost fell off. I think he was trying to help her. Things are falling apart. Less is more, maybe. Less is not more, Lottie says. Have you seen mine?

 

Sura’s like, whatever, I’m done. Bakers, your time is up. Please step away from your bakes. Mark says, Lottie, yours looks awesome. Mark tries to calm…the other Mark tries to calm Sura. Says, yours looks fine. So, again, I like the kindness in competition. Nine cakes now face the judgement of Paul and Prue. Mark, a bake-off birthday. They say, I love the way it looks; original, modern. I’d buy that. I like the nakedness. The drips are equal. White chocolate, pistachio, lemon Genoise. Then marula, lemon Italian meringue buttercream. Prue says, the flavors are there, but they're delicate. It needs more of a hero flavor, Paul says. Pistachio’s not strong enough, but beautifully well-made cake. It just needs more oomph. Okay, more oomph. Then Lottie goes. Paul says, I love it. It’s cool. I like what you've done with the sapphire.

 

Imaginative, exciting, Prue says. Beautiful. Okay, three sponges…passionfruit curd, lime syrup…flavor’s good. Texture’s aren't there, though. Overbaked, bone dry. Then they go to Sura. The work of the chocolate…chocolate needs work. It’s leaning. It’s a bit all over the place. They cut into it. Paul stares at it over…and then Prue says, huh. Then their bottom…the bottom cake is like marzipan. Must have been weighed wrong or mixed wrong. Could have been that water chocolate. But it’s not even edible, they say. Man, that’s not nice. Dave’s strawberry splash white chocolate…it looks wonderful. The color of sponge worries Paul, though; very dark. Let’s have a look inside. Well, I don't think it’s overbaked, Prue says. Paul says, yeah, it tastes good. The strawberries work well. Thank you.

 

I don't like the color of the sponge, but it’s a decent cake. Okay. Linda’s up next. They don't comment on the look. They go right to the eating. I like it. Buttery white chocolate with a zest. Oh, issue with the decoration; piping is not good at any level, but a delicious cake. Paul…Prue says, a little dense. Piping’s not good. They go to Marc with a C. Great. Neat-looking cake. Very pastel. Let’s have a look, shall we? They take it off. Paul cuts it, splits it, bites it. A little dense sponge. Heavy, but I like the flavor and the raspberry through it. Prue says, I think you've done a good job. I taste the white chocolate. Good. Well done. Thank you. Then Peter’s up. Collar’s smooth, beautiful. I like the way it looks. He’s got equations on it. Coconut cake, mango cream…they take it and there’s chocolate chunks in there.

 

It’s like toffee, Prue says, gluing my teeth together. Paul says, well baked. Coconut flavor comes through. The mango lightens it up. This is very neat. Well done. Clever. Hermine’s next. They say, the…it’s a bit messy at the bottom. Top is cute, though, but they don’t seem to go together. Two different cakes…and they cut a piece of the top cake and Prue takes a bite. She shakes. She says, delicious. They say, Prue has hit a pleasure level for sure, Prue pleasure level. Everybody laughs at Matt making jokes about it. The lemon works beautifully with the sponge. Citrus kick…well done, Hermine. Then they go to Laura. Windy outside, I noticed over Laura’s shoulder. Heaven cake…sometimes less is more. The ruffle on top let it down. Okay. Peter goes, oh, that looks good on the inside. Black currant’s beautiful.

 

White chocolate I get…there’s…or, I don't get it, but there’s so much buttercream that I do get it there. The sponges are a little dried out, overbaked. Paul loves the black currant with the white chocolate. Put a lot of thought into it. Well done, Laura. Laura’s disappointed 'cause I really wanted to nail it. I could have been Star Baker. But I like when Paul said that a lot of thought had gone into it, so that meant a lot to me. Hermine’s like, I had a Prue roar, so that felt good. She does a imitation of Prue and laughs, which is funny. Sura’s like, this did not go good for me. This is a bummer, big time. She puts her head down. Don’t know even what to say for talking heads. We see a butterfly, then we see a fly-over, and the table talk. Tough week. Who’s gonna be Star Baker, Matt says? What do you think? Peter’s consistent, clever, neat.

 

Color was good. Paul liked the mango. Mark L, his cake was beautiful. Consistently up there, Mark L. Third in the technical, well in the signature…did pretty good. So, maybe one of those two, Paul says? Then who’s in trouble? Sura based on her showstopper being not cooked. Big mistake. Lottie didn’t do good; bottom in the technical. Didn’t do fantastic in the signature. She did well in the showstopper. Has she done enough or did Sura not do good enough? Noel says, between those two, I’ll go…we’ll just…I’ll leave the show. Don’t take either one of them out. Then Prue says, okay. Then he says, I thought I was your favorite. Matt says, don't worry, just 'cause I’m new, the novelty of me will wear off. Then we have all the hand-holding. We get a couple shots of everybody, and…hello, bakers. Noel gets to do Star Baker.

 

So, the Star Baker is Mark L. So, he laughs. He kinda shrunks his shoulders, smiles. Smashed it. Well done. Matt has to announce who’s going home. It’s someone everyone’s fond of. Particularly, I was a big fan. So, the baker who will be leaving us this week is…and they pause. The cameras get everybody’s faces. Sura. She says, I was expecting it. Lottie’s sad, too. Amazing…they…hugs. A lot of tears. She says, yeah, I’m not gonna be upset about it, but I really had a great time. Prue says, sorry. She says, yeah, that’s okay. She pats Prue’s back. Sura says, I’ll never have white chocolate again or chocolate ever. Paul’s sad to see Sura go, but he says, that was a weak spot, I guess, the chocolate. That’s what saved Lottie, so…Paul says, Lottie, you better step it up. She says, yeah, I’ll try my best.

 

Lottie says, I’m also sad to lose Sura. I’m happy for Mark 'cause he’s such a nice guy, so that cheers me up. They say, well done, mate. How you doing? You're hiding it well. Then he laughs when he’s by himself. I can't believe it. He’s crying and laughing. Consistency pays off, I guess. Thank you. He says, I’m delighted. We're gonna…down to seven bakers. I can't believe it. Seven or eight? Oh, eight. Whoops. Eight bakers. He laughs again. Yeah, the episode comes to a close. Let me just look up Genoise sponges again, because I know I looked it up before and then I always forget what they are. I don't know, I think that’s important for me to…at least one day maybe I’ll remember what it is. G-E-N-O-I-S-E sponge. For all the listening that the computers do to me, they don't actually listen when I need them to.

 

Okay, so, we're on Wikipedia. Genoise cake or Genoise cake is a French sponge cake named after Genoa, associated with French cuisine. Francois Massialot in the 17th century…instead of chemical levening, air is suspended in the batter to produce volume during mixing. It’s different than Genoa bread, which is made from almond paste, but it’s similar to Pan di Spagna, a Spanish bread. It’s a whole-egg cake unlike some sponge cakes, which yolks and whites are beaten separately. The eggs and sometimes extra yolks are beaten with sugar and heated at the same time using a bane…bain-marie or something. That’s a ribbon stage. It’s a fairly lean cake 'cause most of the fat comes from egg yolks. But some recipes add in melted butter before baking, or in this cake, white chocolate, I guess.

 

It’s a basic building block of French patissiere. Several different types of cake…usually forms a thin sheet. Work brisk…this is a 1884 cookbook; work brisky in a basin. Half a pound of flour, half a pound of sugar, four eggs. After four minutes of good stirring, add a quarter-pound of melted butter. Butter a baking sheet. Spread the cake, baste upon it, and then bake until it turns a golden yellow. When finished baking, the sheet is rolled still warm to make jelly rolls or cut and stacked into layers or aligned in a mold to be frozen. A variety of fillings can be used. It’s known for its elastic and somewhat dry texture, sometimes soaked with flavors or syrups, often served with buttercream frosting. Tiramisu may be made with lady fingers or a Genoise sheet. So, that’s Genoise…let me look up acetate.

 

A-C…acetate disk, acetate something. Gonna put it for baking or something? Acetate bake? No. Let’s just look up acetate, then. Oh, whoopsie, that’s a disk. It’s a salt formed by acetic acid and a base. It’s got polymers and it’s in biology structures…nomenclature…it’s got esters, but it doesn't really tell us much about using it in baking. So, turns out, it’s something. Anyway, thanks so much for listening, and don't worry, bakers, we’ll be back with another episode soon of Bake Off, and there’s plenty more in the feed. Goodnight, everybody.

 

[END OF RECORDING]

(Transcription performed by LeahTranscribes)

GBBO

 

Mild Soap

https://www.healthline.com/health/mild-soap

https://onetimewood.com/mild-detergents/

https://www.dermatologytimes.com/view/what-constitutes-mild-soap

 

GBBO C8/S11 E4

https://jenrosewrites.blog/2020/10/13/the-great-british-bake-off-season-11-episode-4-my-thoughts/

https://www.nerdsandbeyond.com/2020/10/16/the-great-british-baking-show-season-11-episode-4-recap-chocolate-week/

https://thespool.net/reviews/tv/great-british-baking-show-episode-4-recap-chocolate-week/

 

Popping Candy in Baking

https://www.mintel.com/insights/food-and-drink/how-popping-candy-went-from-product-withdrawal-to-a-hit-sensation/

https://redstonefoods.com/candy-soda-blog/history-of-popping-candy

https://www.sciencefocus.com/science/how-does-popping-candy-work

 

Babka

https://food52.com/blog/18792-the-babka-you-ve-seen-everywhere-isn-t-really-babka-after-all?srsltid=AfmBOor2Qu2yh4kI485SO9FCdvcms5fInrQbJ7FboTo86PqHk3pXZFOp

https://hillstreetgrocer.com/featured-content/articles/rise-and-rise-babka-how-traditional-bread-became-viral-sensation

https://www.myjewishlearning.com/the-nosher/a-short-history-of-babka/

 

DOWN TO BUSINESS

Welcome to the big tent, bakers

Shoutout to the listeners who listen at 4:20am and 4:20pm

Giggly Giggly Goo

Different Iterations of Bake Off

The first season Matt Lucas was on

Loneliness isn’t quite accurate

I think it’s Chocolate Week

My dough is unproven and unenriched

 

PLUGS

Sleep With Me Plus; SleepPhones; Story Only Feed; Rusty Biscuit Links; Emily Tat Artwork; Crisis Textline

 

SPONSORS

Helix Sleep; Zocdoc; Progressive; Acorns; Marley Spoon; Quince

 

INTRO

Maybe you’re in the middle of something

There’s something below the reminder

I feel for you

I can see that you’re hear

A reality despite the digital-ness

Scoots: Better Than Nothing

The loudest nothing you’ll ever hear

Just a mild distraction

The audio equivalent of a mild soap

Wait, does mild soap actually exist?

Did Don Draper come up with “mild soap”?

You never want to smell mild, I suppose

Not too strong and not too soapy

Mild Cleansing Properties

He smiled because he washed with Mild

I’ve been in 2 places with outdoor showers

You use Mild soap for outdoor showers

Don’t come for me, soap companies

Archetypal Outdoor Shower

Most people don’t have a mild reaction to the show

Explaining the show structure

The same but brand new

A buffer and a wind down

Analyzing mild smelling

Why do mild soaps have such distinct smells?

My mind is boggled by mild soap

 

STORY

Episode 4, Chocolate Week

Matt is acting very childish

I already missed it

Noel has on quite the shirt

Noel is an actual man, not a chocolate man

Is that absurdist humor?

Cobalt?

The Old Chocolate Talk

Some like it, others don’t

It’s raining but it’ll be warm in the tent

Prue’s necklace is a popping yellow

Prue somehow matches with everyone

Signature Bake: Brownies

Don’t overcook the brownie

Timing is important in only 90 minutes

Gooey center, crisp top

Keep it simple

Christmas brownies first

Linda – Turkish delights and other things

Matt likes this 

Marc – roasted macadamia, praline brownies

All about the ratios

Purple calculator – no phones in the tent

Paul – honeycomb popping candy brownie

Popping Candy has been huge in baking lately

I’d rather just have it on my own

Figs on top of brownies??
Noel’s never baked before

Sura makes brownies for her husband

Double chocolate marshmallow brownies with ruby chocolates and Italian meringue

Chocolate Pecan

Big Raspberry Cheesecake

Hermine – Raspberry White Chocolate Pistachio – double baked?

Paul advises against the double bake

Don’t be too sweet

Is someone making honeycomb from scratch?

Mark – also doing meringue – s’more brownies

Caramelized Cranberries??

Laura – Salted Caramel Brownie S’mores

Are s’mores more marketing than reality?
I just don’t get s’mores

Sura thinks hers are raw

Into the fridge

Thicker brownies take longer

Lottie needs 15 more minutes

But she still has to cool and top it

Noel says Sura is her favorite

Lottie has to put hers in the freezer, which isn’t ideal

Laura’s are a bit underdone

Lottie doesn’t have high hopes

Noel’s sweater has cartoon fruits and veggies on it

Time is up

Peter – upside down brownie with fig and pistachio, looks good, chewy, too much cinnamon, risky, okay, disappointing

Laura – not cooked enough, too sweet, a few problems here

Sura – a tray fell so she only has half, very tough, split on the flavors, bake isn’t right

Mark – cookie base, chocolate brownie, tastes good, base is too thick

Hermine – Bit messy, raspberry acidity, too much white chocolate, too sweet

Linda – spongelike, not brownie-like

Dave – honeycomb, overcooked, more tray bake

Marc – middle squidgy, quite dry, basic but not good, 

Lottie – they look like they’ve been dropped? how about a spoon? Good raspberry sharpness

Nobody did well

Noel spins to enter the room

Technical Challenge

Chocolate Babka

Brownies are simple compared to this

Enriched dough chocolate filling

Rolled like a Chelsea Bun

Soft on the inside, crisp on the outside

Better than NY? No way

Instructions are vague

Stretch that dough!

I’ve never obtained the window pane personally

Mark is placing chocolate freely

Roll it tightly

Then split then twist it

Just like Bop It

What do you do if it’s too big for the tin?

Prove your dough

People are bored

No phones, no books, no nothing

Noel sings a song about Hermine’s recipe

I always have trouble spelling Recipe

Looking for it to double in size, but that’s not easy

Matt uses his USA accent

A Coach USA accent

Waiting is the worst

Matt really wants people to talk back to Paul

These don’t look as bad as the brownies

Glazing with syrup

Bringing them up

Peter – looks okay, small, good swirl, needs more rise, tender

Lottie – sunk in the middle, a few issues, good bake, good flavor

Linda – looks good, good height, excellent flavor

Sura – small, heavy

Laura – more cakey, lovely

Dave- dense, odd

Marc- nice loaf, a bit dry, a few holes

Hermine, underproved, heavy, not enough plating, good taste

Mark – fairly open, delicious, needs to be more open

Lottie is last

Mark is 3rd

Laura is 2nd

Linda wins the Technical!

Sura isn’t happy with her performance

Showstopper Challenge

White Chocolate Celebration Cake

For a specific celebration in mind

Minimum two layers

Expert use of white chocolate

White chocolate isn’t easy

Lottie will gamble and blitz it

White chocolate has to be in the sponge

Reduce butter to account for higher fat content

It’s warm today

Temper chocolate and ganache too

It’ll be tough

It’s also very sweet

Laura – black currant jam, her 2 year wedding anniversary

Lottie – Sapphire anniversary for her grandparents, sapphire geode effect

Just Don’t Be The Worst

Too much chocolate and your cake will sink

Sura is optimistic today

Strawberry White Chocolate Celebration Cake for a 36th anniversary

Peter – chunks of chocolate in his cake

Mango curd whipped cream for his brother’s graduation

Hermine – genoese sponge, a wedding cake for her parents

Lemon White Chocolate, lemon syrup

Marc – 3 tier cake, white chocolate raspberry buttercream celebration, named after his daughter

Cakes aren’t his strong point

Linda – a tribute to her daughter Melissa, a sweet little English rose

Modeled chocolate roses

Into the ovens

White Chocolate Overload

Mark – baking show birthday, pistachios, fruit liqueur

Fermented Marulla Fruit?

Laura is restarting her bumpy cakes

3 hours remain

A critical point in the bake

It’s harder to tell when it’s baked with white chocolate

Peter uses his listening technique

Some use parchment paper, some don’t

David – White Chocolate Fraisier Cake for Stacy’s birthday

Making a splash for each of the bakers

Balloons in shot glasses

Halfway Through

You have to cut your cakes to put other stuff in the middle

Matt does an imitation I don’t understand

25 degrees is not ideal for white chocolate

They still have to chill the cakes!

They could melt or sink

Laura is glad she remade hers, but they’re hot

It’s time to temper!

Peter puts stuff on acetate for the collar

David loses one chocolate splash while popping a balloon

It’s too hot for Sura’s decoration

Noel and Matt are entertaining each other

Linda smooths her cake

They’re not where they want to be

Less is more, maybe, maybe not

Marc tries to calm Sura

Kindness in Competition

Mark – original, bakeoff birthday, delicate flavors, need a hero flavor, well-made

Lottie – cool, imaginative, overbaked, bone dry, good flavor

Sura – chocolate is leaning and sloppy, Bottom cake is way too dense and inedible

Dave – looks wonderful, dark sponge, baked well, decent cake

Linda – no comment on the look, Piping isn’t good at all, delicious cake, a little dense

Marc – neat, very pastel, little dense and heavy, good flavor

Peter – smooth collar, good look, white chocolate is like toffee, clever, well done

Hermine – a messy bottom, top is cute, delicious flavors, Prue Pleasure Level, 

Laura – less is more, beautiful, a little dry, good flavor, very thoughtful but not great execution

Sura is very bummed

Peter is consistent 

Mark L did well

Sura is in trouble

Lottie didn’t do great

Noel offers to leave instead

Handholding, waiting for judgment

Mark L is the star baker!!

Sura is going home

Lottie is sad too

Sura’s weak spot is chocolate

They’re sad to see Sura go

Mark L is crying laughing

Down to 8 bakers

I always forget what Genoese sponge is

French sponge cake named after Genoa

It’s French, oh!

Air is suspended in batter to raise it up

Whole egg cake

Yolks are beaten with sugar

Most of the fat comes from egg yolks

Maybe adding butter

Basic building block of French patisserie

Baking to a golden yellow

Acetate for Baking

Oh, it’s a salt, huh

Turns out, it’s something

Goodnight

 

SUMMARY:

Episode: 1344

Title: Chocolate Week | Great British Bake You Off to Sleep C8/S11 E4

Plugs: Sleep With Me Plus; SleepPhones; Story Only Feed; Rusty Biscuit Links; Emily Tat Artwork; Crisis Textline

Sponsors: Helix Sleep; Zocdoc; Progressive; Acorns; Marley Spoon; Quince

Notable Language:

• Giggly Giggly Goo
• Iteration
• Better Than Nothing
• A Mild Soap
• Mild Cleansing Properties
• Archetypal Outdoor Shower
• Mild on the Hands
• Obtain the Windowpane
• Recipe
• A Coach USA accent
• White Chocolate Overload
• Prue Pleasure Level

 

Notable Culture:

• The Great British Bake Off

• Matt Lucas
• Don Draper / Mad Men
• Bop It

 

Notable Talking Points:

• Maybe you’re in the middle of something
• There’s something below the reminder
• I feel for you
• I can see that you’re hear
• A reality despite the digital-ness
• Scoots: Better Than Nothing
• The loudest nothing you’ll ever hear
• Just a mild distraction
• The audio equivalent of a mild soap
• Wait, does mild soap actually exist?
• Did Don Draper come up with “mild soap”?
• You never want to smell mild, I suppose
• Not too strong and not too soapy
• Mild Cleansing Properties
• He smiled because he washed with Mild
• I’ve been in 2 places with outdoor showers
• You use Mild soap for outdoor showers
• Don’t come for me, soap companies
• Archetypal Outdoor Shower
• Most people don’t have a mild reaction to the show
• Explaining the show structure
• The same but brand new
• A buffer and a wind down
• Analyzing mild smelling
• Why do mild soaps have such distinct smells?
• My mind is boggled by mild soap
• Episode 4, Chocolate Week
• Matt is acting very childish
• I already missed it
• Noel has on quite the shirt
• Noel is an actual man, not a chocolate man
• Is that absurdist humor?
• Cobalt?
• The Old Chocolate Talk
• Some like it, others don’t
• It’s raining but it’ll be warm in the tent
• Prue’s necklace is a popping yellow
• Prue somehow matches with everyone
• Signature Bake: Brownies
• Don’t overcook the brownie
• Timing is important in only 90 minutes
• Gooey center, crisp top
• Keep it simple
• Christmas brownies first
• Linda – Turkish delights and other things
• Matt likes this 
• Marc – roasted macadamia, praline brownies
• All about the ratios
• Purple calculator – no phones in the tent
• Paul – honeycomb popping candy brownie
• Popping Candy has been huge in baking lately
• I’d rather just have it on my own
• Figs on top of brownies??
  Noel’s never baked before
• Sura makes brownies for her husband
• Double chocolate marshmallow brownies with ruby chocolates and Italian meringue
• Chocolate Pecan
• Big Raspberry Cheesecake
• Hermine – Raspberry White Chocolate Pistachio – double baked?
• Paul advises against the double bake
• Don’t be too sweet
• Is someone making honeycomb from scratch?
• Mark – also doing meringue – s’more brownies
• Caramelized Cranberries??
• Laura – Salted Caramel Brownie S’mores
• Are s’mores more marketing than reality?
  I just don’t get s’mores
• Sura thinks hers are raw
• Into the fridge
• Thicker brownies take longer
• Lottie needs 15 more minutes
• But she still has to cool and top it
• Noel says Sura is her favorite
• Lottie has to put hers in the freezer, which isn’t ideal
• Laura’s are a bit underdone
• Lottie doesn’t have high hopes
• Noel’s sweater has cartoon fruits and veggies on it
• Time is up
• Peter – upside down brownie with fig and pistachio, looks good, chewy, too much cinnamon, risky, okay, disappointing
• Laura – not cooked enough, too sweet, a few problems here
• Sura – a tray fell so she only has half, very tough, split on the flavors, bake isn’t right
• Mark – cookie base, chocolate brownie, tastes good, base is too thick
• Hermine – Bit messy, raspberry acidity, too much white chocolate, too sweet
• Linda – spongelike, not brownie-like
• Dave – honeycomb, overcooked, more tray bake
• Marc – middle squidgy, quite dry, basic but not good, 
• Lottie – they look like they’ve been dropped? how about a spoon? Good raspberry sharpness
• Nobody did well
• Noel spins to enter the room
• Technical Challenge
• Chocolate Babka
• Brownies are simple compared to this
• Enriched dough chocolate filling
• Rolled like a Chelsea Bun
• Soft on the inside, crisp on the outside
• Better than NY? No way
• Instructions are vague
• Stretch that dough!
• I’ve never obtained the window pane personally
• Mark is placing chocolate freely
• Roll it tightly
• Then split then twist it
• Just like Bop It
• What do you do if it’s too big for the tin?
• Prove your dough
• People are bored
• No phones, no books, no nothing
• Noel sings a song about Hermine’s recipe
• I always have trouble spelling Recipe
• Looking for it to double in size, but that’s not easy
• Matt uses his USA accent
• A Coach USA accent
• Waiting is the worst
• Matt really wants people to talk back to Paul
• These don’t look as bad as the brownies
• Glazing with syrup
• Bringing them up
• Peter – looks okay, small, good swirl, needs more rise, tender
• Lottie – sunk in the middle, a few issues, good bake, good flavor
• Linda – looks good, good height, excellent flavor
• Sura – small, heavy
• Laura – more cakey, lovely
• Dave- dense, odd
• Marc- nice loaf, a bit dry, a few holes
• Hermine, underproved, heavy, not enough plating, good taste
• Mark – fairly open, delicious, needs to be more open
• Lottie is last
• Mark is 3rd
• Laura is 2nd
• Linda wins the Technical!
• Sura isn’t happy with her performance
• Showstopper Challenge
• White Chocolate Celebration Cake
• For a specific celebration in mind
• Minimum two layers
• Expert use of white chocolate
• White chocolate isn’t easy
• Lottie will gamble and blitz it
• White chocolate has to be in the sponge
• Reduce butter to account for higher fat content
• It’s warm today
• Temper chocolate and ganache too
• It’ll be tough
• It’s also very sweet
• Laura – black currant jam, her 2 year wedding anniversary
• Lottie – Sapphire anniversary for her grandparents, sapphire geode effect
• Just Don’t Be The Worst
• Too much chocolate and your cake will sink
• Sura is optimistic today
• Strawberry White Chocolate Celebration Cake for a 36th anniversary
• Peter – chunks of chocolate in his cake
• Mango curd whipped cream for his brother’s graduation
• Hermine – genoese sponge, a wedding cake for her parents
• Lemon White Chocolate, lemon syrup
• Marc – 3 tier cake, white chocolate raspberry buttercream celebration, named after his daughter
• Cakes aren’t his strong point
• Linda – a tribute to her daughter Melissa, a sweet little English rose
• Modeled chocolate roses
• Into the ovens
• White Chocolate Overload
• Mark – baking show birthday, pistachios, fruit liqueur
• Fermented Marulla Fruit?
• Laura is restarting her bumpy cakes
• 3 hours remain
• A critical point in the bake
• It’s harder to tell when it’s baked with white chocolate
• Peter uses his listening technique
• Some use parchment paper, some don’t
• David – White Chocolate Fraisier Cake for Stacy’s birthday
• Making a splash for each of the bakers
• Balloons in shot glasses
• Halfway Through
• You have to cut your cakes to put other stuff in the middle
• Matt does an imitation I don’t understand
• 25 degrees is not ideal for white chocolate
• They still have to chill the cakes!
• They could melt or sink
• Laura is glad she remade hers, but they’re hot
• It’s time to temper!
• Peter puts stuff on acetate for the collar
• David loses one chocolate splash while popping a balloon
• It’s too hot for Sura’s decoration
• Noel and Matt are entertaining each other
• Linda smooths her cake
• They’re not where they want to be
• Less is more, maybe, maybe not
• Marc tries to calm Sura
• Kindness in Competition
• Mark – original, bakeoff birthday, delicate flavors, need a hero flavor, well-made
• Lottie – cool, imaginative, overbaked, bone dry, good flavor
• Sura – chocolate is leaning and sloppy, Bottom cake is way too dense and inedible
• Dave – looks wonderful, dark sponge, baked well, decent cake
• Linda – no comment on the look, Piping isn’t good at all, delicious cake, a little dense
• Marc – neat, very pastel, little dense and heavy, good flavor
• Peter – smooth collar, good look, white chocolate is like toffee, clever, well done
• Hermine – a messy bottom, top is cute, delicious flavors, Prue Pleasure Level, 
• Laura – less is more, beautiful, a little dry, good flavor, very thoughtful but not great execution
• Sura is very bummed
• Peter is consistent 
• Mark L did well
• Sura is in trouble
• Lottie didn’t do great
• Noel offers to leave instead
• Handholding, waiting for judgment
• Mark L is the star baker!!
• Sura is going home
• Lottie is sad too
• Sura’s weak spot is chocolate
• They’re sad to see Sura go
• Mark L is crying laughing
• Down to 8 bakers
• I always forget what Genoese sponge is
• French sponge cake named after Genoa
• It’s French, oh!
• Air is suspended in batter to raise it up
• Whole egg cake
• Yolks are beaten with sugar
• Most of the fat comes from egg yolks
• Maybe adding butter
• Basic building block of French patisserie
• Baking to a golden yellow
• Acetate for Baking
• Oh, it’s a salt, huh
• Turns out, it’s something
• Goodnight