Episode 1336 – Bread Week | Great British Bake You Off to Sleep C8/S11 E3
[START OF RECORDING]
SCOOTER: Friends beyond the binary, ladies and gentlemen, boys and girls…hello, bakers. It’s time for…to get in bed for Bread Week here on Sleep With Me podcast’s coverage of the Great British Bake Off. Soda bread or sleepy bread? You may be confused. Welcome to Sleep With Me, by the way. It’s the podcast that’s here to keep you company and take your mind off of stuff so you could fall asleep, to ease…to offer some comfort, some companionship, some distraction, something friendly in the deep, dark night. That’s all I’m here to offer, and hopefully it takes your mind off of stuff so you could fall asleep. It’s like a disconnected…a person trying to connect disconnected dots to keep you connected but barely connected and slightly…mostly distracted.
It’s tough to explain, but I’m here to keep you company. Yeah, I’m here to offer some comfort in the deep, dark night or some relief. But mostly I do that by being barely amusing, totally tangential…is that the first time I’ve ever said that? I’m like, totally tangential, dude. Totally. Totes tangential. How come I always think of this branding stuff when…? Totes tangential. Can somebody remind me about that down the road? I’m like, totes tangential. Alright, so, I’m gonna be distracted by that for a long time. Totally tangential; who says that? Is that like archetypal surfers or the teenage turtles? Totes…they don’t say ‘totes tangential’. But anyway, I’m glad you're here. Whatever type of…is that called…? It’s not slang or jargon. However you formulate your words, I’m here…I’m Scooter, by the way. Nice to meet you.
I got teenage turtles…turtles that are teenagers in my head. They're like, yeah, I’m just trying to walk around here. I mean, some turtles may move in a tangential path. I don't know. I’d have to observe more…here’s another note; observe more…observe turtles, one. Note two; pay attention. Note three; observe more…pay…work on paying attention. Okay. Observe more turtles while paying attention. Then, did these turtles move tangentially? Okay. You could expect the results of that in 20…I don't know, maybe not the 2020s. So, I’m glad you're here if you're new. Welcome. This show is clearly very different. I get distracted really quick, so just see how it goes. This is the very beginning of the show.
What we got coming up is support so paying for the podcast is optional and it comes out twice a week to put you to sleep, then a long, meandering intro meant to ease you into bedtime, and then later on we’ll be talking about the Great British Bake Off. I’m not even sure what season right now, but it’ll probably be in the episode title. So, I’m glad you're here, and here’s…we get to do this twice a week really because of listeners like you. Not everybody’s in a position or has a willingness to do that, but there are people that do that, and I’m really grateful for the people that support the show directly, support the sponsors, or get the word out about the podcast. So, I’m really glad you're here, and here’s a couple ways we're able 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. It could be things on your mind that you're thinking about about the past, the present, the future, thinking thoughts or whatever, thoughts. It could be feelings, anything coming up for you emotionally whether it’s related to those thoughts or feelings that are just there. Feelings…I’m having feelings right now. I got somebody with something going on.
Then, yeah, when I try to go to bed, those feelings will be there as well. They’ll be like, hey, why don’t you pay attention to us now? I say, well, I’m trying to make the podcast right now. I’ll just let you…I’ll feel you, but I can't…I don't want to start concentrating on you, right? Or, I don't know, letting the feelings be there is hard, too, especially at bedtime when they're making an appearance. They say, I’ve waited all day to have you feel this. Say, well, now…remember during the day when I said let’s try to pause? Oh, that wasn’t a good time. I say, okay, well, now is not the best time for me. Oh, really? ‘Cause I just wanted you to feel this. Yeah, but not right…could we do it another…is there a way we could schedule this? No, scheduling doesn't work. I like to make an appearance. So, what are you, improv feelings?
No, no, no. I just…I prefer not to schedule it. Okay, so, it could be feelings from the past, the present, the future, feelings that are making an appearance…is this a one-time appearance? No, a regular appearance at bedtime. Well, either me or another…the whole cast. Sometimes it’ll be the whole cast, sometimes it’ll be me, sometimes it’ll be somebody else. Okay, great. It could be physical sensations also, changes in time, temperature, routine, you could be going through something, getting over something, in the middle of something, you could have guests, you could be traveling, maybe you work a different schedule, right? I was just listening to some Dolly Parton the other day, and I was thinking…I knew I mentioned it before, but there’s a lot of people out there like, hey, Dolly, what about me?
I work 11:00 to…I don't know, 8:00 to 7:00 plus…11:00 to 7.5, 7…half-seven. I’d love a song about me. She says, have you been following? I’ve done a lot of pretty good stuff. In my heart…I think she would say this; in my heart, I’m singing for everybody. I say, yeah, but I’d prefer if the song was titled Working 11:00 to 7.5. Then she may say, well, actually, that wasn’t…oh, and then somebody else would say, well, I work 9:00…half-nine to full…Scoots can't do the math. She’d say, well, let me try that. Half-nine to Scoots can't fully do the math…she goes, actually, that’s strange; it almost has the right syllables. I don't even know…she would laugh. I don't even know how that’s possible. But she says, I’m working half-nine, and Scoots doesn't know the way to do the math how, or something like that.
She goes, I can make that work in your…only in your…I will be appearing — instead of your feelings — only in your imagination, maybe, one day. But whatever it is that’s keeping you awake, the only reason I go through some of that stuff or share some of my personal experience is because I’m here to relieve that, and part of relieving it is acknowledging that it’s there and that you're not alone with it and that I’m not dismissing it or acting like it’s not there, right? I think in my day-to-day life and a lot of listeners’ day-to-day life, people say, well, you're doing it wrong, or why don’t you try just doing it this way? Really, that keeps you up, Dolly…your work schedule? Well, not exactly, but…why don’t you try closing the blinds and the shutter…why don’t you try curtains? You say, well, there’s just…it’s a lifestyle, man.
Say, well, I’d love to work that time 'cause…I’d love to work that shift. You should be grateful you work a shift that’s not normal. You say, but…so, this podcast, I try not to do that except if I’m doing it in that way, which is just parts of my brain that are always there, easily accessible parts of my brain…but to let you know you're not alone in your struggle with that, and that I may…or I’m pretty sure I can identify with some of the feelings or relate to some of what you're feeling. But even if I cannot, the wonder of this show is that across the world, there’s people listening right now that can relate to how you feel. I don't know, this doesn't help everybody, but maybe it’ll help you knowing that somewhere on this planet there’s someone that can directly relate to your experience.
They're listening to the same podcast you are and they're thinking of you in a positive way or a welcoming way, because they discovered the show whether it was six years ago or six months ago or six weeks ago, and they said, huh, what is this show? What is…? Then they said, oh, wait a second…oh, this is like a companion in the deep, dark night, a mild distraction. This really helps. Then they became a regular listener and then they said, man, if there’s somebody out there hurting like I hurt, I hope they find the show…it can help them out like it helped me out. Now you're here and they're happy you're here. I’m not kidding; this is true. Now, it is digital or pseudo or whatever the heck they say, because, yeah, it’s, you know, whatever, but it’s still true. They're feeling good about it right now, right? You're feeling…yeah.
They hope that one day you get to do that if this show works, but there’s no pressure for this podcast to work for you or for you to like it. Just see what happens. But they're glad you're here. I’m glad you're here. The other reason I make the show…not just 'cause I can relate to not being able…trouble getting to sleep, trouble staying asleep, trouble waking up early, all those things, is the fact that you deserve a good night's sleep. You deserve a bedtime where you can get the rest you need so your life is more manageable, that you can get the rest you need so you could be out there flourishing. Your world will be a better place. That means our world’s a better place. That is important as much as whatever those…brainbots, I call them, say.
Oh no, that’s not…my brainbot literally just said, Dolly Parton will never sing about you in a generalized way. It wasn’t even referring just to me. Say, oh boy, that’s intense. It’s true, though. It’s important to point out because that’s just something that bubbles up in my brain, and I want you to know if you have that or something like that, you're not alone. But it’s also like, I can just bubble…let it bubble up and go away and say, oh boy, did you just say that to me? Wow. Where’d that come from? Okay, yeah…and just to be here and present with that and present with whatever it is with you as a friend, as a distraction, to say, okay, yeah, that’s fine. I’m gonna be here rambling and keeping you company. What I do is I send my voice across the deep, dark night.
I use lulling, soothing, creaky, dulcet tones, pointless meanders, and superfluous tangents. So, that means I go off topic, I get mixed up — we’ve seen that already now — my voice is not traditionally soothing. If you get to this podcast, you might be skeptical or doubtful. I mean, before you listen to this part, right? That’s totally fine. That’s totally normal to get to this show and be skeptical or doubtful, because why wouldn't you be? This is a podcast that’s supposed to be a bedtime story. This podcast has been around a pretty long time. People may have talked about it or written about it. You say, that’s a reasonable person that’s talking about this podcast. I get here, and I don't even remember what the guy was…it’s like a bouillabaisse or…you know?
I say, let’s…don’t get me started on bouillabaisse, because I could go on about it for hours. But yeah, it is a bit of a…I don't even…honestly, I’m trying to remember what I was talking about earlier. I can't even remember it, so…'cause it’s not that memorable, because I’m only here to keep you company and take your mind off of stuff, to be your companion in the deep, dark night. Yeah, but it does take some getting used to. Even regular listeners that support the show…their hard-earned money, they use it to support the show…a common e-mail I get is like, I couldn't stand you when I first listened to the show, and then I…oh, then I listened a third time and I said, oh, okay, he’s not here to be liked. He’s here to be your friend in the deep, dark night. He’s not here to be cool. I mean, right?
He’s here to acknowledge what’s happening, to be present, to feel his feelings so he can be here for you, and to kinda let things go. I’m here to, yeah, just keep you company and talk to you about nothing, almost nothing. So, you probably got here…you expected something reasonable maybe with some guidance or some calming energy or whatever, and that’s okay. Actually, I have a lot of great stuff listed at sleepwithmepodcast.com/nothankyou for you to check out because I’m not for everybody, and I still…oh, I still and will always believe you deserve a good night's sleep and something that’ll help you out. So, that’s cool. That’s why I have that website set up. It’s got other sleep podcasts on there. Some would say my competition or whatever, but it’s not.
It’s something a little bit different than this show, right? Or audiobooks or whatever. So, yeah, just see how it goes, and then if it doesn't work, check out sleepwithmepodcast.com/nothankyou. Or if you already strongly dislike me, check that out. It’s totally…it’s cool. I’ve done this long enough to know a lot of stuff’s out of my control. My job’s to be here and keep…do my best to keep you company and just be myself, which is a little bit different. So, the show…most people don’t like the show. Tell me more. Oh, this is a podcast you just barely listen to, which does take some practice. It’s not some…it could be background noise or like a video or a show on that you're not paying attention to. It’s kinda where I got the idea.
When I would listen to…this was a common thing…I’ve had a lot of different types of jobs, believe it or not. You believe that? A lot of times I’d have the radio on, and sometimes it’d be like, I’d be…I had a lot of jobs where I worked on Sundays and stuff, or Saturdays, and I would put on sports, or sometimes it was baseball, too, or a pod…but whatever, people…this happened multiple times where I had the radio on, I’d be doing some sort of physical labor, but people would come in and they’d say, what’s the score of the game? Who’s winning? I would…I’d be like, what’s…what? That was just background…I couldn't explain it to them. I’d say, oh yeah, that team’s going good, huh? It doesn't sound like it. Oh yeah, oh boy…or I’d be like, please say the score so I can be normal.
So, the show’s kinda like that, but a nighttime version of it. So, that’s that thing. Then…what else do we need to know? Show’s like that, rambling, it doesn't make any sense…oh, don’t…barely listen to it. I’m also not here to put you to sleep, which is different as well. Even though this is a sleep podcast and I’ve been making it since…and it was like, the idea of bedtime stories for grownups and stuff like that was new…the fact of the matter is I’m not here to put you to sleep. I’m here to keep you company while you fall asleep, which is different. I’m here to be your friend in the deep, dark night while you fall asleep, but the thing is, there is no pressure to fall asleep with this show, because I’m gonna be here for over an hour. You don’t have to worry about it. There’s episode after episode after episode.
I don't know, because there’s people listening who can't sleep at all or people who need a break during the day, but I think it’s important. I’m here to entertain you whether you're listening to me or not and so you could just kinda barely listen along, and then whenever you fall asleep, you fall asleep. I’m here, yeah, to be your bore-friend, your bore-bae, your bore-sib, your bore-bud, your neigh-bore, your bore-bestie, your neigh…your Borbie, your bores, your boreman, your Boris Borlaf, your bore-cuz, your bore-sib, your bore-bruh, your best bore-friend f’eva…whatever word I thought of earlier that now I’ve forgot. I don't even know if it was related to that. But I said, oh, I gotta make sure to remember that. It was some…oh, totes…it wasn’t totes magoats or Scoots Magoots. Some long-time listeners call me Scoots Magoots.
I’m like, when did I…? I don't even remember referring to myself as that. I can't even remember what it was. It was like totes…totally something. Totally tangential. Oh, totes…old totes tangential. If only…I think there used to be a company that made that kind of stuff, like slippers and gloves. They say, oh, this is the perfect footwear for going nowhere, Totes Tangent…Totes Tangentials. If anybody wants to do a partnership where you do all the work and I get a bunch of the dough, let me know. Totes Tangential. I mean, I just made that part up. It’s perfect footwear for going nowhere. That pretty much sums up this podcast if it was a product. So, okay, yeah, no pressure to fall asleep…oh, what else…? So, the podcast takes some getting used to, most people don’t like it…what else? Oh, the structure of the show is different.
I’m gonna try to get through it quick, though, as quick as I can in a slow version, but…'cause I want to meet you where you are if you're new. You might be like, why is the show structured this way? Now, it is adaptable. So, if you become a regular listener, if you just take a few extra steps, you could find a way to adapt it for what your needs are, but most people like listening to this ad-supported version linearly. They just let the episode play and their podcast player stops. They have it set to stop at the end of the episode. Then there’s people that use a forty-five-minute timer or a sixty-minute timer. But so, the show’s built kinda with that audience in mind, and that it could be flexible. That’s the beauty of podcasts and podcast apps.
So…but everything starts off with a greeting; friends beyond the binary, ladies and gentlemen, boys and girls, so you feel seen and welcomed in. That’s one of the real important things about the show, because it’s like, I don't even feel welcome in my own bed sometimes alone, you know, with those parts of me that are coming in and telling me stuff like that. What do they say, Bette Midler will never sing about me? Or it was…it wasn’t Bette Midler; it was Dolly Parton, I guess. But whatever. You say, well, how am I gonna sleep now? They say, well, I’m not worried about it. I’m worried about the fact that neither one of them is gonna write a song about you. I say, okay, well…actually, it was a song about an imaginary work shift. Okay, yeah, let’s have a debate now. What was my point there?
Oh, that’s why it’s important to be greeted right away, so at least you kinda get a sense…okay, I’ll check this podcast out. It feels welcoming. Then there’s support so paying for the show is optional. If you prefer something without advertisements, you could get that on Sleep With Me+. Then there’s a long, meandering intro separate from the support that’s meant to ease you into bedtime. So, you could listen as you're getting ready for bed, winding down, drifting off. A small percentage of people fall asleep during the intro, but the show’s never been designed that way, right, because having a wind-down routine and getting eased into bedtime is what the podcast is built on. So, that’s why…otherwise, if I…if it was just meant to put you to sleep, well, that would be a different podcast, right?
This show, there’s no pressure to fall asleep, and that has a intro to ease you into bedtime and to kinda set the mood, right? Having a bedtime routine and winding down is just what’s been shown to work. So, that’s the intro, fifteen to twenty minutes long. We're going a little over, I think, here. Then there’s support and then there will be about forty-five minutes or fifty minutes of me talking about Bake Off. So, all told, I’ll be here just over an hour to keep you company and take your mind off of stuff in the deep, dark night so you could fall asleep, ideally, or have some comfort or a mild distraction. So, I’m really glad you're here. I work really hard. So do a team of other people, and we really want to help you fall asleep. So, thanks again for coming by, and here’s a couple ways we get to do it for you twice a week. Thanks.
Alright everybody, it’s Scoots here. Welcome to Great British Bake Off, Episode 3, Collection 8, Series unknown. Oh, boy. But yeah, we're starting this episode off. It happens to be Bread Week, and it opens with a shot of Matt and Noel walking hand-in-hand. Matt’s playing his youthful kid character which…I mean, 'cause I’m not a expert on Matt, but…where he’s talking to Noel like he’s Uncle Noel. He says, let’s just…it’s pretty funny. It’s a slow reveal. He says…they talk about Bread Week, then Noel says, let’s look in this magic box. There’s an effect like from the movie Fiction of…Paper Fiction. Then it’s…a Hollywood handshake is in there, Paul’s Hollywood handshake. Then Matt tries to shake it, but it’s too powerful. Then Paul appears; says, hey, you’ve been playing with my handshake? Don’t do it. It’s not for you.
Paul smoothes his eyebrow out. I thought that was pretty funny, too. Then the episode…the teaser or the preview for the episode starts. It’s Bread Week. There’s some colorful breads, Prue looking…what, are they plaiting? Okay, I think there’s two terms for it, but it’s where you make bread look like ropes or braids. Braiding bread…how come they call it plaiting bread instead of braid…? Do you plait hair? Maybe you do. I don't even know if that’s…P-L-A-I-T, maybe? You could see it’s a brisk day. People have jackets on as they make their way to the tent. There’s some talking heads. Nobody likes Bread Week because Paul’s a bread expert and…well, actually, Laura does, but the idea of making it for Paul is a little bit…you know. Okay, so, then they set up. Welcome to the tent. Two beautifully-baked soda bread loaves.
You have to flavor them however you want; one sweet, one savory…freeform, not in a tin. Noel goes, freeform, like floating in the air? There should be a butter for each bread. Then Matt does another character where he says, blimey, and everybody laughs. So, it must be a familiar character. Then they begin. No slow prove. Soda bread’s raising agent works immediately. Bicarb, baby. Bicarb Baby…remember that song, Bicarb Baby? It was…I thought that was an Oasis song, but maybe it was only one of the Oasis brothers. I can't remember if it was Noel or Liam. It was an obscure one that may have only occurred in my mind, but…anybody else familiar with that one, Bicarb Baby? I’m thinking…I can't…no offense to the Gallagher brothers in my mind.
Also, there’s…maybe there’s three Gallaghers in my mind, the two Gallagher brothers and then Gallagher, the prop comic from…that I would see on repeats somewhere, maybe Laugh…? No, I didn’t watch Laughing. Hee-Haw? I don't know. I don't know how I know who Gallagher is, either. I guess he was a big deal. Maybe he was on Sesame Street or Electric Company. But Bicarb Baby was an imaginary song made by an imaginary version of one of the Gallagher brothers. I guess cream of tartar or cream of tartar…Hermine says, yeah, I don't know what it does, but it does something. Three…an hour and three-quarters? Is that what they have? Soda bread, freeform, bicarb, cream of…hour…three-quarters. Cheese, herbs, nuts…Prue’s looking for something different.
She says, yeah, everybody…I don't want anybody to do the same. We’ve got growth and loaf…is that what I put? Growth and a loaf? Is that alliteration? There’s another question. za'atar…Sura’s gonna use that. That’s a aromatic. Then Noel points out to Paul that…I mean, he points out to the camera to Paul, an imaginary Paul, that no one under forty eats bread. Sabra soda? Sobra soda…sobra soda, that might be the…no buttermilk? Sabra sata? Then they're joking about Mark with a K being Irish. Or, are you Irish? We see Mark working at his desk. He’s got a nice plant. Sausage and stout…oh, chopped sobrassada sausage. That’s a mouthful. Suzy sells sobrassada sausage by the seashore. I actually pulled that off. No buttermilk…Paul’s kinda quizzing him when he says, interesting. But he says, yeah, it’s buttermilk.
It was a nice sunny day. You could see outside the tent. It really looks nice. I wonder what the barriers of the tent are, if it’s totally open. We see Brexel Beach, bara brith, Brexel Beach, mackerel, mullet, some…a lot of alliteration there in a row. Salsicha…so, I’m just…I’m not just saying words. Barberth…bara brith…Brexel Beach is where she hangs out. She fishes for mackerel and mullet, then Rowan…salsicha…Italian sausage. Looks like a dried sausage. He has a beautiful…Rowan has a Worcestershire…he lives in Worcestershire. Scoots, you're the worst at saying Worcestershire. I may be, but he has a beautiful…it doesn't change the fact that Rowan’s garden’s beautiful. 370 grams of polenta…then we go to Marc with a C. He’s using a Cornish kern, which is similar to a Cornish Yarg.
I say, Yarg? That’s one of the…is that…isn't that a setup for a pirate joke or something? But I’m guessing it’s also a cheese. He’s doing Cornish-themed breads. Oh, also, Marc…we see Marc and his daughter baking, and then we see Marc get buttermilk all over. I don't know…I guess I’ll watch, 'cause it’s about to happen now. I don't think they get it on camera. Okay, he’s pouring…weighing it. Cornish cream, sea salt…okay, so, what happened…they didn’t get it on camera, or they saved him, but he was shaking his buttermilk…his jug of buttermilk, and I don't know if it built up some sort of aeration or he shook it. I mean, I do that all the time. If I’m shaking something, don’t be near me…any beverages. I do shake a lot of beverages, so…if you listen to that Real Time Recipe, I’m always shaking my coffee.
I like to mix it up and make it…my coffee’s a meal sometimes. Okay, where are we? Hermine…180 grams of salmon and cheese. We see her playing paddle ball with her son. Also enjoys knitting…and let’s see, we got Sura…her dad is the one who said, try the za'atar spice. He likes it on top. They also have this cool picture of her family with her father and her mother and her siblings, I think, in a tree hanging out. What a great idea for a family picture. I’m a big…I used to…man, I used to love climbing trees. Halfway through…dough is lumpy or clumpy. That was my observation, 'cause I’ve never made a soda bread before. Well, I mean, I don't know, this…no, this probably doesn't count, 'cause you use soda…it’s a non-yeast bread for banana bread. But here’s the thing with soda bread; you don’t want to knead it too much.
I mean, come on, that’s with everything in life, otherwise it’ll spurn you, right? I knead you too much, soda bread. It says, I’m not interested anymore. I say, well, I was gonna try to knead you just the right amount, but I could…I guess live and learn, once again. Gotta set your temperature; 200 degrees, maybe thirty minutes. Laura’s using a pizza stone. Her husband’s called the Pizza King at home. Nana Peg’s scones have grated marzipan. So, just in case…kinda sounds like the mystery of Granna Nana’s…Nana Peg’s Scones. I like one of the mysteries…I don't know if it was Judy…fancy Nancy, Judy…Junie B. Jones. Nana Peg…or Nana Reg and the Case…Nana Peg’s Scones and the Missing…the Grated Marzipan. That could be…in a children’s book, that could be also a character with a great magician.
The Grated Marzipan, today performing at the library. Grated marzipan…we see Lottie on a beach with fam…savory summertime soda. Peter…ginger beer. Green ginger wine…there’s a lot of song titles in here. Green Ginger Wine sounds like one, too. Soda liberally…literally. Oh yeah, he’s literally using soda in soda bread. Bicarb, xanthan gum…Paul tries to pay him a compliment. He says, you have a young head but you're on a different level. Young head on a different level. Bakers…half time…herbs for Paul…I don't know what that means. Hubris…I don't know if that’s hubris. Dave’s using a whole nut…he’s making a whole-nut butter. Somebody, I think Linda…no, not Linda. I don't know.
I still don't know everybody’s name, but somebody’s using Mak’s honey from…Mak left last week, last month for us, but they're using Mak’s honey. Noel’s wearing sunglasses. Ten minutes. He tells Matt to say it louder. Stuff starts to come out of the oven. Stress bread…one minute. There’s bread stress, right? Butter…then you have to assemble your butter. I guess you don’t assemble butter, though. Butter…you first would deconstruct it, and then…butter; it assembles itself. That’s one of the thing’s butter’s famous for. At the right temperature, we reassemble. Butter; that’s one of the things we do. Paul’s working on a car. He’s working on bread Paul Hollywood style. It doesn't look like he’s…it looks like he’s kneading some other kind of bread other than soda bread in the B-roll. Soda bread in the B-roll.
Don’t forget to have soda bread in the B-roll. That could have been a production note, maybe. I mean, it would be one that would go on a sleep podcast for sure. Oh, also I noticed, especially with the talent…I don't know if it’s on purpose, but there’s a lot of wind and fans on Noel and Matt. I call them the talent because I think…another imaginary production note from me. Oh, Mark put Irish stout in the butter. Matt…Linda is putting Mak’s butter…honey somewhere. I don't know if it’s going in the butter or not. Black garlic, a little bit like balsamic vinegar…could be the ticket home. Indistinct chatter, it just said. That’s pretty funny. Impressive, decent…okay, this is when we get to the time to judge here. Almost time to judge. No need to judge. No, really. It’s always time to judge.
So, we have the segment…everybody taking it out of the oven here. They're tapping to make sure it’s good, but at that point…I mean, maybe you could put it back in? But you don’t want it to overcook. Then…oh, Mark’s making tomato sauce, tomato puree on his. Pizza-esque. Dense with marzipan…we see everybody trying to get theirs ready to go. Are there blueberries in there? Maybe use the blueberries on Paul. Mush…mash…it’s Lottie and Matt. Orange zest…thick orange zest being piped. One minute left. Eyes wide for Sura. More blending, shaping of the butter…yeah, trying to get the…fancy butters, I would say. Talk about butter…they don’t need…butter boards? We can shape our butter here. Nana Peg; that was the official name. I don't know what I was calling her, but…and then we get to the judging time.
Paul and Prue…they go to Mark first. Sausage and stout sodas. The stout one looks impressive. They start cutting slices. Sobrassada, Irish sheep…okay, it’s decent, but you gotta hunt for the flavor. Prue likes the top. The other one…okay, chocolate comes through. It’s very good. Chocolate, then the stout…great loaf. Butter’s lovely. That’s Mark with a K. Then Laura…Nana Peg’s, yeah. Nana Peg here. Onion and chorizo go well together, but a little underbaked. Pity, though. Then the cherry bread…can't taste the cherries. Marzipan’s delicious. Whacking through, Prue says. Lovely. Lottie…good crunch, lovely texture, great tasting loaf. Okay. Olive always works. Bacon’s on the top. It could have been mixed in. It needs more blueberries. Texture’s good, though, but everything’s on the plate. Thank you.
Peter…they both look great. Gluten-free, eh? Pretty brave. Delicious, but falling to bits. A little bit gluey. They said the ginger one…I like the honey texture. Cake-like, though. Stodgy. Flavors are delicious. Your flavors are spot on normally. Marc with a C…rustic, classic, good. Love it. Nice loaf. Mouth full of everything. Delicious. This other one’s a little doughier. Cake-like again. Nice flavor. Not getting any of your cranberry, though. A little weak. Needs a bit more. Then Rowan…both look like they haven't risen enough. Pretty big lumps of sausage. Let’s see, sausage is okay, olives are okay, but I would have left it in longer. It’s wet and heavy. Prue says, it’d be nice if it was lighter, but too much polenta in the other one. Big mistake. Gritty like drizzle cake in a sandstorm. Dave…chocolate, chili, and then a cheesy something or other.
Risen nicely. Not enough flavor, though. Triple the cheese in that, Dave. Then chocolate…okay, well-baked, but…two good loaves, but need more flavor. Sura…they go, the za'atar one first. 180, 160…a little pale. Olives and the za'atar are delicious, but…then the other one; fruits, apricots, dried cherries, walnuts. Prue thinks that one’s delicious. So does Paul. Really, really good, but a higher temperature would have been spot on. Okay, now we got Linda. Zibara quick…okay, these are pale. Need longer in the oven. Such a pity, 'cause the flavor’s stodgy. Oh boy, stodgy, too. It does have a spicy flavor, though. When you push…Paul gives advice; when you push too much fruit in there and then something, then the fruit goes to the outside. Gotta be softer or something. Hermine…smoked salmon…never heard of that.
You invented a bread. Salmon really works, like a sandwich in one. Lovely. Very nice. Well-baked. Then the other one’s a grown-up fruitcake. A lot of booze. Soaked for a few weeks. Paul is impressed, so impressed, he says they're special, and he does the Hollywood handshake, shakes her hand, and he says, it’s very complex flavors. Well done. Then we do talking heads. She’s obviously very happy. Says, 2021…Sura’s is better than expected. Flavor Queen is back. Rowan…not entirely positive, but I’m determined. Maybe next time I’ll think about it more. Then we see some ducks and ducklings, the tent, beautiful trees…now technical with a twist. What’s the twist? It’s time for a technical challenge set by Paul. Words of advice, Paul? Yeah, he goes, you need to get your timings with an S right. So, that’s tricky, right?
So, yeah…but what is…what are they gonna make? Rainbow-colored bagels. Five different rainbow-colored doughs, layered, shaped, boiled, baked. Shiny, chewy crust. Two hours and forty-five minutes. On your mark, get set, bake. What’s a rainbow bagel? Most people have never made bagels before, definitely not any rainbow bagels. It’s interesting. Dave says, I made them before. I didn’t say they were good, though. So, they're trying to get on with it. Bagel…most people buy their bagels at a bagel shop. This is my first time seeing bagels made. Prue says, Paul, why rainbow? Well, it’s a challenge making bagels 'cause you gotta boil them and then bake them, and the rainbow is like the NHS. So, he says, yeah, it’s representing the NHS right now in 2020.
You gotta twist them…I don't know, pat them, mark them with a B, put them in the water and then the oven for Prue and me. What…? I don't know, I guess as someone who lived in New York and whatever, I say, rainbow bagels, man? Come on. But I mean, they do look…they’d be good for a birthday party, but then the kids would be like, these taste like bagels. If they're rainbow, they should be cakey. But Prue says, happy bread. Okay. Two hours, forty-five minutes…scant instructions. Gotta do it by hand. No stand mixers on this one, which people are like, who kneads by hand? By the way, Scoots does, but that’s just 'cause I just don’t need another mixer. I tried using…well, yeah, I guess I went back to kneading by hand. I was trying to use a old blender that had a dough setting, but it was too strong.
They're talking about catching rainbows, Mark and Noel…bagel challenge…a voyage of discovery with these bagels. Colors…you look like a Smurf. Nice and vibrant. You gotta mix the colors. It’s really difficult. Everybody’s colors are a bit different. A lot of people don’t have…aren't wearing gloves, so they get covered in colors. Step four; rise — that’s it — until it’s doubled in size. Prove it, man. Twenty minutes? I don't know. How long should we prove it for? Then everybody has to study the instructions and take a break. Rowan says, maybe I’ll do some gardening, pruning. Okay, then you start prodding. If you get a slight indent, you're good to go? Maybe? I don't know. That’s what they say. Now you gotta roll them out. Okay, here’s red first.
So, red is the correct color in the ROYGBIV…they talk about Paul’s tan, Noel and Hermine. Roll outs…rectangles, fifteen by twenty. Let’s figure out what that is. Half the ruler…okay, so you make…stack the colors. Oh boy, I gotta check…okay, wait…oh, oh, no. I think they are doing ROYGBIV. Yeah, it looks like it. I’m not seeing the orange. Twenty-four centimeters…it looks like they are following ROYGBIV for this, 'cause it’s supposed to be a rainbow, obviously. It starts…as they start to roll it, it starts to look like a lollipop you buy in a theme park versus a bagel. Just my…I mean, just…that’s my impression. Some people don’t know how to roll them. Some people are good at rolling. Some people don’t have the knack of it. Linda does. She’s like, dancing. Lottie’s like, I didn’t twist my bagels.
Then trying to figure out what width and what circumference…roll and twist…oh, boy. So, Lottie goes back. Okay, now you're halfway through. Number ten; prove it again, man. Prove it to me again in the proving drawer. Proof in the proving drawer. Was that another…? Fancy Nancy: Proof in the Proving Drawer. Maybe that was Encyclopedia Brown. So, everybody…the final prove is critical. Rowan’s juggling. Mark’s drinking tea, green tea. Noel says, how about gin? He goes, no, I don't drink anymore. Noel says, if I was doing this, I’d be lit the whole time. I said, I probably would…I probably wouldn't have got on the show, though, so…okay, now proving’s going good for some people. Reckon about ready. A saucepan of water with bicarbonate soda…and who’s gonna plunge it first? How many are you gonna put in?
You don’t want to overdo it or under-do it. They don’t cook long, or do they? Cook until the bagel’s puffed and set. Chewy…that’s what gives it its chewy texture, apparently. One kid’s doing it thirty-five to forty-five seconds. Some people’s are getting huge. There’s thirty minutes left. Everybody…Matt and Noel are making everybody laugh. Some people…yeah, it’s quite the thing, boiling bagels. So, yeah, how’s yours looking? I don't know. How’s everybody else’s looking? I don't know. Are they set? Looks like you could do about two at a time. Pretty drastic differences in the colors, though, and the shape as they come out. So, not exactly looking like a bagel shop, but this is most people’s first time, so, a lot better than I would do. Now you gotta put them in the oven and cook them, bake.
No temperature or time, though. Twenty maximum? I don't know. Hoping they’ll puff up. Hoping they’ll smooth out. Then they have ten minutes left. Everybody’s waiting by their ovens, watching, seeing if their color…oh, but we can't tell if they're browning because they're rainbowed. So, hoping they’re gonna puff up. We see people’s water bottles, or I did, at the sides of their workstations with their names on them. Everybody’s trying to pass the time. Noel’s trying to keep everybody entertained. Five minutes left. Okay, they're looking good. Linda, how are they…how’s yours looking? Oh, not too bad. Rowan…mine are not great. Well done…sound hollow. Sound…flat as a pancake for Dave. Time is up on this one. Not a bagel, or is it? Or are they overcooked? Everybody’s cracking up.
But none of them look like a total disaster, I’ll be honest. Oh, we see a pheasant. Everybody’s sitting on their stools waiting for Paul and Prue. They go…I’m not gonna be able to remember everybody’s name, though, here. So, they start off with one…don’t know…those are smooth and light. Good size. Crispy on the outside, soft, very nice. Another one…oh no, this is the same one. Then they go to these hula hoops. Flat, big…tastes alright, though. Then Sura’s next. Whoppers…round, but colors are nice. Good texture and flavor. Dave…flat, over-proved, lost all the height. Taste great. Lottie…crunching, shape; uniform. Over-baked, though. Rowan…issues in the water. Not crisp and under-baked. Flavor’s okay, fine. Mark with a K…fairly smooth, good flavor. Hermine…a bit tough.
Marc with a C…these look like pretzels, but smooth…nice color. But Prue says they're delicious. Then the last one…Linda? Nice bread. Okay, so then they say, okay, let’s take a look here. Who’s gonna come in where? Worst to best. Last place is Rowan. Over-proved, underbaked. Ninth spot; Dave. Over-proved. Eighth spot; Sura. Lovely color. Twisting not good; wobbly. Hermine, Laura, Lottie, Peter…third; Mark with a K. Not bad. Nice twist. Second place; Marc with a C. Nice bagels. Properly risen, man. Then first place is Linda. I get Linda and Laura mixed up, though, but that’s Linda. Well done. So, they do talking heads. She can't wait to tell her family, tell Richard. Ring him on the phone…yell, hooray. Mark’s pretty happy 'cause he didn’t do so great the last couple weeks, he says. Rowan…not feeling great about his place.
Sura says, yeah, I could do better. Then we get some flower shots, we get the walking into the tent…so, the table talk time…I gotta give a handshake out, Paul says. Very clever. New genre of bed. Star Baker…with Mark’s, Lottie…is Lottie a swan? I don't know why they talk about that…or not. They have macroons on their table. Rowan; not doing great. Dave’s not doing great, either. So, those are the two. It’s gonna be a tricky showstopper, Paul says. So, Rowan better finish his showstopper. So, that’s it. Then we get a couple shots. We get a shot of Rowan and Dave looking worried. Showstopper challenge; a decorative bread plaque, a large one. Harvest festival sheaf. Your own take on the sheaf, something you're most grateful for.
Visually impressive in size, visually powerful, and you gotta be able to eat it, which is different. Three hours, thirty minutes. On your marks, get set, bake. So, it’s different. Most of them, you just shine this thing up. It’s inedible, varnished and rock hard. But not this time, man. We gotta eat it. Down, up like hopping? What does that mean? Your hearth, your house, whatever, Paul says. Something elaborate on paper, Prue says. It’s a design, but you gotta make it. Manipulating dough itself…plaiting, twisting, spiraling. Great challenge. It could be a indication of how far they’ve traveled on their bread journey. So, that’s interesting. Celebration of thanks…oh, this…Lottie says, faffery, I’m pretty sure. I was like…yeah, faffery; there…F-A-F-F-E-R-Y, faffery. I think it means mucking around? I don't know.
Okay, then we see Mark’s doing a fennel, coriander, Dharma wheel bread sheaf. They say, are you Buddhist? He says, no, I’m not Buddhist, but I relate to the Buddhist philosophy. He really gives this deep answer that…they leave the whole thing in there, and what it means to him and what it meant on his journey. Maybe they do that later. But, okay, we see everybody kneading their breads. We hear about rural idyll…I think that’s from Rowan, maybe, or Linda? Oh no, Linda. Two family favorites. Tiger bread, black olive bread…she talks about milking the cows, carrying the buckets to her aunt’s kitchen. Rural idyll, they say. Like, idyllic. Not idle…I-D-L-E. I-D-Y-L-L or something. Churning milk and stuff…she says, a little piping here while she cries. She gets tears. A little piping here.
Rowan’s talking about Worcestershire again. Countryside theatre, literature, music…a big part of his life there. So, it’s a Worcestershire pear tree with different things on the tree that represent what he’s grateful for. Noel’s kinda putting the pressure on him. But he says, you got great boot game, Rowan, man. They both have boots on that look nice. Okay, then Hermine’s doing an enriched brioche dough…style dough. You can't make brioche in three hours, but she says, I’m gonna try to make my version of it. Usually you leave it in the fridge overnight, but she says, I’m gonna try to freeze it for fifteen minutes each side, and then work the butter. So, risky, but it’s bold, you know? Journey back to France…focaccia…London to Paris road trip. So, yeah. What else do we got? Oh, boot game…I already got that.
Proving time; forty, twenty-four? I don't know. One dough down. Fifteen years, twenty years? I don't know what that is. Forty minutes, people are saying. Twenty-four minutes…knead it, man. Process starts again. Talking about, yeah, how am I only gonna do…? First one, fifteen. Second one, twenty. Juggling multiple doughs wasn’t tricky enough. You also gotta make your fillings…some people. Not everybody’s making fillings. Mango, lime, and chili for Dave. Pancetta focaccia…oh, boy. Posh ham and cheese sandwich; that’s Laura. Showstopping musical-inspired number…ends up, Paul’s never seen a musical in the West End. She’s seen seventy shows. She goes, you didn’t even see Matt in Les Mis? She says, he was really good. One of the best shows I’ve ever seen. But apparently Paul’s never seen a musical.
Mark with a K is doing Orchard County, which is a county he’s been to in Ireland known for the orchards, obviously, and the fruit trees. Shaping the dough, adding fillings and stuff…that’s all part of it. Sura’s doing something based on mama’s tomatoes. She would keep a tomato plant in their place. So, it must have had good sunlight. Or, I mean, I don't know how much sunlight a tomato plant needs, but she would have it behind the TV growing up the wall and onto the ceiling. It’s one of Sura’s positive memories from the day. I’d say, I could almost smell the tomato plant, you know? If you've been around tomato plants and the sticky…it smells good. Then Dave’s working on his house. Laid back, far-flung favs or something…far-flung flavors?
Let’s see, right now we got Mark with a K working on some hazelnut…summer sitchet or Spanish chorizo; that’s Lottie. That looks pretty good, too, incorporated dough. Rowan pre-warmed his pears 'cause he didn’t want to cool the dough down. Smart move there, one of my trademarks. Gotta shape your canvas here. So, that’s what Sura’s doing. Mama tomato vine harvest loaf; sundried tomato and feta, olive…olive bread sounds nice, too. She looks like she’s buttering it up, too. Yeah, it looks like a plaque. So, I guess job done. Very thankful for her mom. Okay, Dave’s making a bread plaque of his house with the family, his future family, out front, or his family…he’s about to be a dad. He says, I’m gonna be laid back. Baking, DIY driving…his Hampshire home.
Hibiscus and guava, mango, and chili; those are the two different breads. You're doing a shed? What about a driveway? No driveway. Recycling bins…what about a deck? Matt…no, stop with the questions. Solar panels…no. Matt talks about having…wearing a solar panel. Dave’s not the only baker doing a house. Noel…humble abode. Lottie’s doing her beach house with her family. My house in bread. Pesto bread, sundried tomatoes, and something. Wow, I’d like a sundried and tomato bread. Lottie and Dave talking about that…bizarre operation. Peter’s making a city, a cityscape, Edinborough. He designed it himself. He’s making a bagel bread. He’s making bagel dough so he can make precise cuts for his backdrop. So, bagel bread, poppyseeds, and something else.
He did…I did bagel practice yesterday, so why not? He says, yeah, I’m gonna try to make it a little bit lighter, though, but time’s going fast. Crack on, they say. Trunk of a tree for Rowan going in the oven. Paul says, will Rowan get done in time? Crack on, man. Prue says, I hope he finishes. So, he’s working on his leaves. The brioche…they say, a brioche in three and a half hours; that’s tricky, but she’s got a French background, so she’s proving her brioche. Everybody’s done prove…a lot of people are done proving. They're checking their breads, checking it twice, rolling it out, seeing if their bread’s gonna be nice. Different bread-shaping techniques…twists, plaits, flavors, facts…frozen apple puree…I don't know, he’s wrapping it in there. That was Mark with a K. Linda…somebody’s doing a triple braid.
Some people are doing…I don't know what the difference is…if it’s a rope or if it’s a flat piece of weaving. But yeah, and they're all coming together pretty nice. Rowan’s has got nice leaves, and then he’s gonna color his. I don't know what you call that; painting it? Span…oh, tomatoes and feta; that’s Sura’s. Red egg wash and glitter…oh yeah, that’s what Linda or Laura…? Laura. Now’s when she’s talking about how good…five times she saw Les Mis. So, Matt was really good at that. Baking…stuff starts coming out of the oven. Twisting, baking, shaping…'cause you have to make it all and then bake it all, I think. I don't know. I mean, or bake some of it and then make it and then bake it again? Beet root powder…Stacy’s furlough…that’s Dave’s wife. Everything going in. ‘Be good to me, Mr. Bread’ is said by somebody.
Everybody’s trying not to drop it. Thirty-five? Alright, I’ll try it. Multiple people are dancing. We’re gonna have four minutes to spare. Mark with a K is trying to get his in. Matt does his American accent, which is pretty good and funny. Oh, crumbs. Better put it in there. Let’s get on with some baking. Everybody’s laughing 'cause they got theirs in with thirty minutes. Hermine’s isn't proved right to the level she wants it to be. Linda’s cleaning up or Laura’s cleaning up? Linda. A lot of people are just watching their bread, arms crossed, obviously, 'cause…a big moment. Thinking about…oh, then this is another time when Mark talks about the Buddhist philosophy. He just lays out this wisdom of what we don’t have control over. Easier said than done. Paul Hollywood wants his bread, so get baking or quaking.
Goodness saking…Linda’s pretty funny. She’s pretending to kick her oven, goofing around. Stuff’s coming out. Hopefully it’s baked. Some sounds hollow. Trimming…making some trims, a bit painting…yeah, trying to give it some makeup, even. One minute left. People are trying to cool it. Too big…gonna make it work. Carefully, slowly…stuff’s coming out right at the last second for some people. Time is up. Step away from your bread. I don't know between the editing and the timing what happens, you know. Rowan’s staring at his. His looks good. It looks attractive. Dave’s does not look good. I mean, I’m just being honest. I mean, at least what I just saw. Okay, so, Hermine’s goes first. They look at it. They say, okay, a bit abstract. Driving through vineyards, a farmer’s field, maybe a tractor…okay. I see.
Losing some definition, though, but overall, looks good. Start with the frame. That’s the brioche. Okay…and then the focaccia. The brioche does not hold much flavor 'cause of the timing, but it’s enriched bread. The focaccia is lovely and springy. Very, very good, they say. Sura…tomato vine…dramatic and effective. Plait on the outside effect is good. Interlacing the two breads…texture’s good. Beautifully seasoned. The tomato bread’s…nice zing. The structure, though…Paul is impressed with the air bubbles. All the way down, nice loaf. Then the feta or tomato balls are good. So, delicious. She says, can I go? They say, yeah. Then Laura…musical theatre showstopper. I like the curtains and the guilded tassles. Simple but effective.
Focaccia-based pancetta and cheese…Prue was like, holy cow, that’s a punch. Ingredient choice is good. Very, very light dough, but feels a little raw on the edge, but it’s really nice bread. Chili bread has a kick to it, full of flavor. Just the textures…Peter’s…they say, simple but sort of effective, but you could have done more. Flavors are coming from the seeds and the dry herbs. Tastes nice. Tastes neat, but dense and tough. This bagel’s more of a pita. Bread shouldn't do that. It’s like a piece of leather. Oh, Peter, man. Lottie…the design’s pretty good. Kept some definition. They cut out a piece. Okay, bread’s well risen. It lacks flavor, though. But the tomato and paprika and chorizo one packs a punch. Nice balance. Could have done more with the other bread, though.
Linda…fruits of our labor…I like the design and the cow. She says, we drank milk straight from the cow. Noel says, from the udders? She goes, no, Noel. No tiger bread topping. I don't know what that is, but it’s supposed to be craquelin or whatever. It’s dense. Needs more olives, more proving, more flavor. Mark with a K…interesting. A little bit bulky. Plaiting’s a little bit irregular; thick then thin. They cut it. Paul tastes it. Not bad, actually. Light crust, wetter in the mouth than you want, though. Flavor’s not strong. Should be getting more of a kick from your garlic. Apple, cinnamon…okay, well, I don't know. A bit basic. Now they got Marc with a C. Well, this looks really surprising. Pretty, colorful, neat.
If you dig around the edges, it’s a bit weak on the plaiting in a couple places where it ripped in the oven, but the center is gorgeous and clever, intricate. It looks like nice bread. Prue takes…the flavor of the brown bread’s not bad. A little more salt. Fennel…nice one. Really good job. Smells good, tastes good, Prue says. Well done. Thank you. Now Dave’s house…they say, you look…'cause he put people on there. Says, yeah, that’s interesting. You look interesting there, Paul…or Dave. Paul wanted brickwork instead of plaiting, but I don't buy that. I think he would have criticized either way. You get the mango and the chili. I like the flavor. Never had something like that, but bread’s too dry. Overbaked. Guava flavor drops…never met guava flavor, Prue says, and never had an essence of guava. Can't even taste it, though.
Ideas are unique, though. Just the baking was off. Fair enough. Then we got Rowan. Now, he needs a hand carrying his up 'cause it’s so big. Is it gonna fit? Let’s hope so. They say, well, it looks attractive. Looks great, Rowan. Very big. Worcestershire, blue cheese and pears, local cider…says, okay, I get…Prue says, I get the cider. Where’s the blue cheese, though? Pressed it in? Oh, you pressed it in. That’s…no, no, you gotta mix it in. More proving. Paul’s really on him, man. All style, no substance. Bland bread. Chestnut and walnut…Paul goes, the walnuts…you need a lot more, man. Pity, because it’s a nicer bread. The earthy one…truffle…could do with more salt, though. So, he’s…I mean…and he goes, all style, no substance. That’s me. Okay, well, I’d rather have style anyway. So, he’s let down. He’s got a beautiful vest on, though.
Dave’s a little bit worried, too. I don't know. Am I gonna go home? Sura’s like, okay, I…my parents…it’s nice to hear from them. Marc with a C’s happy. I feel good. So, I don't know what’ll happen. We see a bird in a tree, then we zoom on the tent. Table talk…Matt…okay, not bad. What do you think? Well, some Bread Weeks are good. Some Bread Weeks are bad. But if you're not confident, it shows. Sura, Mark E worked with confidence. Right textures, right flavors, right look. So, those two are up. Hermine, her showstopper…Paul didn’t like it. At the bottom, David and Rowan, but his showstopper looked good, Mark says, or Matt. Sorry, Matt. How much flavor does bread really need? Paul makes a face. You crossed a line there. Okay, sun’s going down. Everybody’s in the tent, waiting.
Mark, Rowan…Sura’s face is…we get to see…Matt says, long couple days. One of you is Star Baker, and that person is Mark E. So, Mark’s happy. He doesn’t say today’s…so, a little bit different approach. Noel says, my job is to send somebody home. The person who’s leaving is…Dave breathes out, then we go to Rowan who’s impassive. We even go to the other kid, and we go to Dave, who gulps. Rowan. He says, that’s fine. These boots are made for walking, Noel says. I feel content. I had a wonderful time. Exhausting, rewarding. So, hugs go around. Style and no substance is on my CV anyway. Rowan’s a character. Prue’s sorry to see him go. Imaginative, ambitious, and thoughtful about his baking. Delivered a showstopper. Impressive to look at, but didn’t taste good. So, they give hugs goodbye.
Ecstatic for Mark…Mark goes, did I get Star Baker? I did. Then what throws me off is we see his family’s there. I don't know if it’s afterwards or at this time. Oh, first Paul says, that was good. The showstopper…his dough rose up. His whole Buddhist ethos worked for him. Yeah, then his daughter and his wife, they come out of nowhere to hug him. Or maybe it’s his two daughters. I can't quite see. Oh yeah, it’s his two daughters. So, he goes, oh, I’m emotional now. He tears up. It’s a nice moment. Then the episode comes to a close. So, goodnight, everybody. I hope you're in bed without bread, but…yeah, goodnight and sleep well.
[END OF RECORDING]
(Transcription performed by LeahTranscribes)
