Britain's Best Bakery 22 01 2014

[Music] a quest for excellence is on from every corner of Britain 60 bakeries selected by experts to battle it out let me cut it please before I on please let me cut it how you feeling the press your neck let so blow their socks off setting their sights on the ultimate Accolade to be crowned Britain's best pray pray winning the competition would be the icing on the cake for me absolutely this wether pressure kicks him 6 weeks of tough challenges will see Bakers push to their limits I'm Absolut Petri some will rise something's getting excited here e e a beautiful others will fall you've got a disaster on our hands look stop stop just one will take the title of Britain's best bakery [Music] on the hunt for Britain's best bakery our expert judges Mitch Turner whose ceming expertise has earned her an MBE and Peter Sidwell awardwinning chef and Artisan Baker together they will expect every Bakery to push themselves and their bakes to the Limit Britain's best bakery has got to be passionate and Innovative I'm looking for a bakery that's got real technical ability and that instinctive flare that delivers consistency day in day out this week Mitch and Peter are in darbishire where they've set up a judging HQ at a cookery School in the grounds of the Katon Hall estate here they'll be putting bakeries from Wales and Central England through a series of tough challenges today's three bakeries are from South and West Wales from the Welsh Capital Cardiff to the hundreds of miles of Glorious Coastline this is a region renowned for bakes such as barab or speckled bread a rich fruit loaf made with tea all three of today's bakeries have their hearts set on winning a place in Friday's Regional [Music] final at the judging HQ first to arrive is the Welsh Bakery from haford West I'm quite excited we are very good bakers and uh yeah traditional is best they're competing against absolute treats from kamaran we want to do our very best to make sure that we sell ourselves well and don't sell ourselves short and from Cardiff today's Final competitors koca Rico ptis been a bit of a roller coaster the last few days I'm more excited than nervous now that we're here [Music] later our team will go head-to-head in the judge's HQ kitchen but first they have a chance to show off what they do best can I just try one for sample Mitch and Peter are convinced that at the heart of every successful Bakery there's one outstanding bake that defines who they are the speciality bake should be the one product that the bakeries are most proud of and the product that gets me Bea in a path right to their door today bakeries have chosen their quintessential bake for the judges to taste in the first challenge the specialty bake first to face the judges the Welsh Bakery just don't knock it going set near to Britain's only Coastal National Park haford West in pire is home to to a long standing Family Bakery Bak yeah this traditional Bakery has been going for over 30 years and in charge is Brian a third generation Baker and his son Rob work together now for about 20 years so uh he loves it he loves it no major incident of yet but still time with years of experience behind them they run two shops a market stall and employ 20 five staff selling a mixture of both traditional and Artisan bakes hello do you have any low GI yeah we got the only got the smalls left you're coming in the morning there's nothing made and then out of like raw ingredients put them together with a bit of knowledge and uh you create beautiful things I think we can win the competition BR yeah between us 70 years of experience yes we're Welsh you know we don't like to lose no pressure we don't win we'll blame the judges this looks like a real Harvest Festival the attention to detail on your breads it must have taken you hours uh a few hours yeah a few hours of hard work and concentration tell us today what is your speciality bake our Dragon bread it's got uh chilies coriander and coconut milk why have you put this bread forward as your speciality bake dragon is whales and that's what we wanted to push as much as possible and is this the absolute very best products in your bakery I believe it's one of our most unique it's the red dragon emblazened on the Welsh flag that's inspired them to conjure up this fiery bread made with coconut milk chili and coriander looks a bit like a dragon that's the idea and it feels a bit like a dragon yeah and you'll be breathing like a dragon after you tried it this red hot loaf starts with white flour yeast and salt Dragon bread was uh dumped up by my wife she comes up with weird and wonderful ideas we let's through every word as you do with your wife and the dry ingredients are combined with coconut milk and water it's a a lovely bread very spicy don't tell the judges and now for the star of the show sure we need all these in chili and lots of it so we get the fire in the belly and fresh coriander too when all the ingredients are well combined the dough is left to prove wakey wakey Dragon then it's split into portions and left to rise for about half an hour night night Dragon before being being transformed into dragons with scores for scales this is Stephanie W if the judges don't like this as sure have something to remember anyway yeah yeah oh you there you go and Dragons just love heat so it's into a hot oven for 20 minutes there be dragons yep so will this fire breathing bread set the judges Al light or will it be sh down in flames it's got a very Brown bottom it's supposed to be like that it's the riches of the coconut milk I think right okay yeah Cy that has got quite a pokey chili [Music] Aroma oh that's where it came yeah right at the end it's well seasoned which is nice it's got that salt in it that it needs the chili is not as hot as I was expecting it to be this has been technically very well made I like the texture and I very much like the concept wonderful so thank you very much quite good some of the remarks they made and uh it seemed to go down very well it had a story it had a theme absolutely delivered on all the elements I was looking for flavor iconic and really tasty a red hot start for the Patriotic well Bakery next to face the judges it's absolute treats from Karan not too far apart kamaran is the oldest town in Wales but it's not a place set in its ways because it's embraced this unusual vegetarian Bakery welcome to Absolute treats mother and daughter team Virginia and Jen make cakes and bakes with a difference the ethos behind the bakery is vegetarian the high percentage of vegan produ they don't use any meat in their Bakery and believe bakes made without dairy such as eggs milk or butter are every bit as good the fact that it's made with a certain type of ingredients is relevant to us but not relevant to the eater they sell from a small shop in the town's Old Clock Tower my usual that one but everything is baked at home ah there we go the majority of the time this is my kitchen my home but when we're cooking it's our business as well so what will Mitch and Peter make of their vegetarian and vegan bakes you've managed to inject a huge amount of color and texture in all the different elements thank you it's what we tried to do please tell us what absolute treats you have presented for your specialty bake a chocolate raspberry and almond Brownie and this is vegan yes so there's no butter and no eggs is this ultimately head and shoulders stand out the best product in your bakery I think it's the most popular stuffed with raspberries and topped with almonds this is absolute treats vegan take on the classic chocolate brownie they start with the dry ingredients flour almonds sugar and instead of vegan chocolate they opt for cocoa powder to give that chocolatey hit it's an original recipe that we've come up with ourselves in place of butter they add soy milk and vegetable oil and for some extra flavor vanilla extract I mean most people can tell they taste different we don't aim to make the cakes taste like Dairy cakes they're just supposed to taste like nice cakes a ponet full of raspberries are poured into the bake The Raspberries add some of the goo that you would normally have in a brownie um but it would normally come from melting chocolate and once everything is combined Jen adds extra raspberries and tops off with flaked almonds then it's baked for 20 minutes the customers just can't go enough of it one of them described it as being Dangerously [Music] Delicious will the judges feel the danger well let's experience this absolute treat it's not got that lingering dark intense flavor that you might normally get with a brownie it's quite shy on The Raspberries but they had a wonderful burst of flavor when you do come across them but I have to say for me does not have anywhere near enough kick in the chocolate to really be delivering a memorable specialty chocolate brownie I'm surprised that they thought there wasn't enough rice in cuz there's a whole pet in there wasn't there it didn't have a chocolate oomph to it at all it kind of felt like a school dinner chocolate sponge so their vegan chocolate brownie lacked a chocolate intensity can French peiser cocar Rico impress Cardiff plays host to some 18 million visitors every year and for those seeking a slice of France in the Welsh Capital there's this peerie owner laor was born bred and trained in France from a very young age he knew that baking was what he wanted to do I knew when I was 5 years old I went I went for a school trip to the local bakery and as I come out I just knew I was going to be a basy chef and he's been serving the good folk of Wales all the French Classics since opening the bakery 3 years ago see the customers coming for the first time you can see the sparkle in eyes looking at the cakes and thinking I want everything hey asy Chef fex is fired up by the idea of joining him in the competition it's very to be more passionate than laan but I am very passionate about what I do with his wife expecting Lauren's hoping another young Baker will be following in his footsteps soon how's the baby baby's still kicking a lot my hope is you know to pass it on to the next Generation if if it's possible no pressure on a kid he is very competitive and definitely winning is something that he'd love to get to do your table's looking a little sparse is it closing time we got a really exciting time for me uh my wife is due so we kind of rushed a bit the last few days and uh that's why we don't have any uh other the bakes wow you have got a lot on your plate I do yeah well not on this one anyway we did remember to bring the specialty bakes well that that's something yes this is a is a mil fre is this mil fre truly represent representative of your bakery this is where people come every day for it who's chosen this as your specialty bake you or the customers I did cuz it's my favorite this meal Foy is a decadent Peery treat with Rich vanilla custard sandwich between layers of buttery puff pastry laurian there's make the best mil in time I think I think my mil is good it's actually really good Lauren's mil Foy starts with the mix for the pastry is it butter ready or he combines flour melted butter water and salt I got told and it was by the mil and you can see the the Peery uh level so that's why I choose this one and more butter is incorporated into the dough a me Foy means a th000 leaves referring to the layers of pastry you got to get all the layers right so when you fold it and then you can get all equal 1,450 9 days lauran rolls out his puff pastry dusts with icing sugar and weights it down so it won't puff too much when it's baked and whilst it's in the oven he starts the custard filling with fresh vanilla and everything it gives a good flavor to it one more one more to complete the custard lauran adds egg yolks to sugar and corn flour which are whisked into hot milk until it Dickens that's perfect let's put it in the fridge Co [Music] yeah SP on with the pastry ready he constructs this Patisserie favorite finished with fondant icing and chocolate puffect what do you think think it looks pretty good I think the jud's going to love it cuz until they tried our meal food they haven't tried a proper meal food laurian is happy to blow his own trumpet but will it hit the right notes with the judges you have feathered it beautifully on the top with the chocolate and the fondant and I can see all the layers of puff pastry that have really crisped [Music] up the pastry gives a wonderful contrast with that very rich vanillary Custard in there it's not light and fluffy with a bite it's slightly more chewy which really like and the fondant icing on the top just gives it that real sort of sweetness to it I'm just not sure that this Milo sums up your bakery I was quite pleased with the reaction yeah was quite positive response I think it's still all to be one I think we're lucky that he remembered to bring the miloy with him today I think we look he's here it was technically very well executed but there was no personality in the miloy that really helped me identify as being his product Coco Rico ptis miloy was well baked but short on character absolute treats brownie was no treat but the Welsh bakery's Dragon bread burnt through the competition but things could still change when the bakery's creativity is put to the test with the wildcard [Music] bake refreshing afternoon entertainment everyday favorite sponsored by fabreeze it's just like looking for a needle in a h stack searching for a moon beam in the blue still I've got to find you it's just like looking for a needle in a h stack still I'll follow every little clue I've got to find [Music] you [Music] wider a mile I'm grossing you in style someday to dri [Music] sometimes I feel like my hands up in the air I know I count on you [Music] [Applause] feel to love I need to see [Music] me [Music] you you you you got refreshing afternoon entertainment everyday favorite sponsored by [Music] fabreze today the gloves are off as three Welsh bakeries fight it out for a place in the Wales and Central England Regional final at this week's judging HQ in darbishire [Music] and things are about to get a whole lot tougher with the wildcard bake each Bakery must dream up a bake using an ingredient and Method chosen by the judges today the ingredient is coconut and the method is Rich short crust pastry well there are lots of ways you can incorporate coconut whether it's desiccated whether it's fresh whether it's from coconut milk the rich short cross pastry and coconut represent a good combination that these guys can really work with this is not a Ed challenge but the judges will be on the lookout for Ingenuity and cre cretive flare Father and Son traditionalists Rob and Brian at the Welsh Bakery are toying with the idea of a creamy fruity tart they're hoping their 70 years of combined baking experience will see them through things can go wrong but obviously uh our knowledge of what we do uh definitely helps to a mixture of flour butter sugar and shortening Brian adds eggs the ingredient that makes short crust past Rich he wants to get his Pastry as short as possible but he knows there's a fine line between super short and just plain crumbly if it was too crumbly you won't be able to work work with it I think right there now I done will it after chilling in the fridge for 30 minutes it's ready to roll out so gently does it try not to break it oh oh oh no but they've done exactly what they were hoping not to and made it too short short again it's it's too short there's no quick fix for a crumbly pastry unless you have a backup batch to get things rolling we used the a batch that I mixed up before and well like can see that a bit more success we're okay happy with their backup it's blind baked and they turn their attention to the filling I think yeah the mixture between the mango and the coconut should go together quite nicely yeah Brian and Rob hope a mango paste will work perfectly as the first layer in their tart do the custard on custard yeah for the second layer they make a custard using coconut milk slower slower slower how' you like them scramble po this is a good one stick in it this is coming yeah and add another hit of the key ingredient by mixing in desicated coconut good good they layer their tropical tarts with the mango paste nice and smooth there isn't it followed by the rich coconuty custard beautiful and to top it all off toasted coconut fresh mango white chocolate and a Sprinkle of lime zest very pretty there's a nice balance really retire on that the Welsh Bakery are confident their tropical coconut custard and mango flan will set them up for an easy life but will the judges agree is this product completely new to your bakery completely right have this experienced father and Sun team got the right balance of flavors I can see the pastry on the back there has been baked wonderfully crisp the custard topped with cream sort of delivers a really Light Element to the tart itself the pastry is quite thick it's not as rich and as buttery as I was expecting I do like the mango that's in there it gives a real fuess I just think maybe the ratios need tweaking a little to make sure that coconut was the dominant flavor profile perhaps not as positive as we had for the dragon bread but overall I'd say Reas be happy with it I did like the fresh mango I wasn't expecting something quite so tropical to come from the Welsh Bakery I'm not so sure they showed a massive amount of innovation on this challenge I think they played it a little bit safe to be honest Mitch and Peter didn't see enough creativity in the Welsh bakery's offering can mother and daughter Duo from vegetarian Bakery absolute treats do better they're experimenting with the chocolate and coconut tart the challenges for us are to make the richness in the pastry without using a lot of things that a traditional pastry chef would use in there instead of the butter and eggs usually found in a rich shortcrust pastry Virginia uses dairyfree margarine and soy milk and Keen to get the key ingredient into every element of this bake she adds desiccated coconut to the [Music] pastry after chilling they roll out their pastry it look it's nice and smooth now shape it into cases Jen's the expert of putting the pastry into the tin and bake it to stop a Soggy [Music] Bottom time for The Filling they've dreamt up a ganache with a difference using vegan chocolate and coconut oil to infuse even more flavor but that's not all now it's time for our unique secret ingredient y usually a ganache will be made with cream but this is a vegan recipe so Jen and Virginia need Dairy Alternatives they're trying avocado for texture we hope to be able to present things to the judges that look familiar but come from different ingredients it's really creamy with their pastry cases out of the oven ni better baked than last and not a Soggy Bottom in sight it's time to get them filled that is lovely that's as high as I want it lovely and topped off with desiccated coconut the Tarts are full of ganache but do they have enough Panache it's really rich is it I think with the with the pastry base itself but I think regarding the chocolate we just need to tweet that a little bit more and make it just a little bit more decadent in their final version absolute treats replace the avocado with cream of coconut for texture and extra flavor but will their vegan chocolate ganache tart with a lime and coconut pastry be a winning formula when you received this challenge what were your first thoughts H what going to do here let's have a look well it's a nice even bake on that pastry looks nice and short there you go good half that chocolate really does deliver a good depth of flavor I'm getting a subtle aftertaste of the cocon which is really nice given that you've made a rich short crust pastry with no butter and no eggs I think technically it's delivered a very sound pastry case all in all it's a lovely combination of flavors by incorporating coconut in lots of different mediums has shown real creativity so well done we're really pleased with the judges comments about uh the depth of flavors and the fact they could get the coconut coming through I'm glad it gave that deep dark bitter chocolate flavor and I thought the pastry for not having eggs and butter was actually very technically well delivered absolute Treats have won praise for Ingenuity it's time for the final bakery's Wild Card bake at Coco Rico ptis and Cardiff lauran and beex are experimenting with a chocolate mousse on a short crust pastry base I don't think they'll be expecting um our interpretation of the brief what's going to stand out about is the texture as well as the flavor okay let's crack on frch trained paticia lauan is trying out a radical idea with his Rich short crust pastry this is a cardan is a the unique twist we put into the pastry no enough would be pointless too much would be a disaster cardamon is an aromatic spice more common in CES than desserts what do you think is that enough yeah I think so we'll find out it could be an overpowering flavor but he's willing to take a gamble aqu often takes in in in flavors and I use lauan shapes his cardamon pastry into neat discs there you go to bake cool now for what lauran hopes will be the piesta resistance a creamy coconut mousse he makes an Italian merang by adding sugar that has been heated to exactly 118° C two egg whites this is my first stemp but then uh until I get it right I'm just going to keep keep on going he finishes it off with lime cream coconut milk and gelatin to make it set and Coco nibs the raw form of chocolate this tast [Music] lash everything combined together should actually get something quite unique oh wow with the mousse set they need to work out how to present the finished article I think I pref the do one brings out a little bit more the coconut out of it instead of this one who looks a bit too chocolatey so less is more and how about the spice there's not enough cardamon in it I think uh we're just going to have to up it a little bit so you can taste it through the base for the final version lauan has added a lime pastle and a layer of chocolate Prine to his tropical Coconut Clouds on cardamon pastry discs but with will his experimental flavors be too bold for the judges is this a product that would sit in your bakery quite happily yeah that's the kind of thing we do I love the fact that all the layers are identifiable I can see the rich short crust pastry which has snapped really cleanly and then that light and fluffy coconut mousse on the top the biscuit has a wonderful crispness to it and the mousse is really light incorporating such strong flavors as cardamom and lime have really overpowered the coconut in the mousse the mousse is like Cloud it just kind of disappears as you taste it and technically that is absolutely wonderful the judge enjoyed the the textures and all the technicality we put and into the cake the coconut mousse was light as air the one little bit that maybe let them down was the flavor albeit they delivered flavors and they really did they weren't the flavors that we asked for to be the the dominant one Coco Rico's Patisserie showed technical creativity but fell short on coconut flavor absolute treats vegan take on a coconut and chocolate tart went down a storm but the Welsh Bakery didn't show enough Innovation for the judges liking so with everything still to play for the teams must battle it out for pole position in the final task of the day the baker dozen [Music] challenge refreshing afternoon entertainment everyday favorite sponsored by fabreeze that copper that call that invite that walk that text each year one in four of us will experience Mental Health problems and sometimes it's little things that make a big difference it's time to talk it's time to [Music] change [Applause] hold on the stars are found and change hold on hold on wait for another day oh [Music] [Music] Linda Turner you're our kind of person you're not satisfied until the customer satisfied no job is too big or too tough if anyone's giving extra it's you Linda and at Halifax we think people who give extra should get extra back from their bank that's why we give you 00 cash back when you switch your current account to us Linda you deserve it professional afternoon entertainment everyday favorite sponsored by [Music] FaZe the judging HQ in darbishire may look like a peaceful setting but in the kitchen the pressure is mounting three bakeries from South and West Wales have one last chance to secure a place in Friday's Regional final it's time for today's ultimate Challenge the baker's dozen in an unfamiliar kitchen with their every move scrutinized by the judges the three bakeries have just 2 hours to produce a baker's dozen of the judge's Choice can I just put that alongside today's challenge calzone similar to a pasty this folded Pizza is a popular Italian street food that's thought to have originated in Naples it requires the bakeries to make a perfect pizza dough and fill it with their choice of tomatoes mozzarella and their own freshly made pesto each must make 13 calzonies and present 13 to the judges with we're looking for quality and consistency bakeries if you are ready get baking 700 water they're all following the same recipe but have brought their own ingredients this is a really good challenge beautiful combination of flavors that just melt inside an absolutely perfectly crisp Kone bread dough first task for all the bakeries the pizza dough with a place in the regional final at stake Father and Son Joo Brian and Rob from the Patriotic Welsh Bakery know they need to step up their game after they delivered an uninspired Wild Card bake seasoned bread Bakers they make their dough in a mixer adding salt sugar and yeast to flour before pouring in warm water and olive oil I can stick the ovens onbre right over at CoCo Rico French paticia lauran also uses a mixer to make his pizza dough trying to execute it as as well as possible so you get you see then we can follow the recipe and making it maybe better than the others used correctly a mixer is a quick and easy way to ensure that the dough is needed to the light stretchy texture that's required but over at vegetarian Bakery absolute treats Virginia is doing it the oldfashioned way I'm sure the machines are fine br I'm not familiar with it so I'm going to stick with my hands needing the dough by hand takes more time and effort to get it to the right consistency and the judges aren't convinced that Virginia has needed her dough enough pass me your bread down let's have a look oh don't make it feel bring it here please please don't oh no don't poke it no what I'm trying to do is gauge how much gluten you've managed to get in here and I'm just if I stretch it we need some more perhaps it's a very tight [Music] dough gluten gives bread its structure and is developed during the kneading improving process and bread expert Peter knows what a good dough should look like look you can see how flexible and stretchy this dough is look at that that is a goodlook dough what you want to be able to do is knead it with either very little or no flour at all cuz the more flour you add to this the more it will dry out having underwhelmed the judges with their speciality brownies Virginia and daughter Jen can't afford to produce a less than perfect pizza dough oh for goodness sake Jen so they embark on a rescue mission and put it in the mixer we've got it we've got it but concern concerned that they're not improving things they take the dough out again this is definitely not for me Machinery we might be fcing a losing battle here in desperation Virginia adds even more flow to the already densed dough and it hasn't gone unnoticed she's put it in the mixer and has now taken it back out and is kneading it with more flour can I jump in and do it for the dough must be left to prove until it's doubled in size so it's onto the fill there are over 7,500 varieties of tomatoes and whilst Virginia and Jen have opted for the classic salad tomato the Welsh Bakery have chosen a blend of both salad and sweet flavored cherry [Music] tomatoes the judges criticize kokar Rico's wildcard bake for lacking in coconut flavor so lauan and beex know that this bake has got to taste spectacular they've chosen several of old fashioned varieties of tomatoes which they're roasting off first what have you got roasting in the oven we got some Tomatoes roasting in the oven what sort of tomatoes have you chosen we got a selection of uh old type of tomatoes you mean old Tomatoes is in Heritage Tomatoes not old Tomatoes that's what I meant for that I was kind of thinking these old shriveled up Tomatoes they've got a wonderful combination of Heritage Tomatoes they've then roasted them a slow heat to really intensify the flavor by getting rid of the moisture those ones from a taste point of view are sounding really good the recipe also calls for the bakeries to make their own pesto both Coco Rico and the Welsh Bakery had basil dry roasted pine nuts she use BR olive oil garlic and Parmesan smelling fantastic it smells gorgeous have you tasted it yet I'm about to taste it now what are you looking for [Music] at vegetarian Bakery absolute Treats they're following the same pesto recipe but because parmesan contains renit a product sourced from Young carves Virginia and Jen have had to find an alternative so we managed to Source um a vegetarian palmsan style cheese and uh I don't know what the flavor is like cuz I haven't tried it yet [Music] that's good with no time to waste the team start to fill their calzonies at koca Rico French patier lauan and his pastry chef Beck lay a mozzarella on roasted Heritage Tomatoes before drizzling over pesto but the judges are concerned that they're skimping on filling you think you're putting enough filling in you don't want to overfill it because otherwise it's going to burst out it's better to be just uh on the safe side and uh keeping it all in happy with their filling Koka Rico are first to get their calzonies in the oven not far behind them traditionalists the Welsh Bakery brush their pizza dough with homemade pesto before adding fresh cherry tomatoes and buffalo mozzarella you're doing plenty there yeah they're going to be chunky monkeys but they've been too gener and it's caused to calone catastrophe be careful the do's ripped we got problems cuz we got so much filling this is what's happening you're going right to the edge okay and the judges have spotted the problem too ripping through some of the pastry you might notice in the corner some of the tomatoes are put the pastry that's just starting to burst through isn't it yeah have you not got a plan of action crossed fingers the father and Sun team will need more than just crossed fingers do some good repair jobs but they press on with a smile it might be a redeeming Factor against tomato looking through the sides and get their bakes into the [Music] oven but at vegetarian Bakery absolute treats mom Virginia and daughter Jen are running behind it's risen it's not risen as much as we would like they've no other option than to go ahead and fill their calones before finishing with a coating of vegan pesto hopefully it will will be just as good threee that's fine bakeries you have 15 minutes left come on then got to get them in now yes I'm trying to worried that they won't get 13 calzonies baked in time all they can do now is turn up the oven turned it up to 220 which I normally wouldn't do cuz I be worried that it's going to burn but because we have next to no time left then I've got to do it hope that they cook in time it's just going to be a little bit close for bacon I think cracked up to 225 here yeah the pressure is AR we just have to wait and see how they come out bakeries that's it stop [Music] baking three very different bakeries each with their own take on a cal Zone there wasn't any more time to be made unfortunately coming out quite nicely so I'm quite pleased with it can the sweat sof is it three tough challenges complete and three bakeries determined to win now it's down to the judges to decide which will make it through to the regional [Music] final refreshing afternoon entertainment everyday favorite sponsored by FaZe bill here just saved 304 on his car insurance at money supermarket and now feels so good he thinks he can run with wolves there are no walls in gron Malcolm today's a good day let's run Oh What a Beautiful Morning Oh What a Beautiful Day 98% of people could save with us and feel as free as Bill Bill your so money Supermarket this January the story of waitrose.com imagine the ideal on online delivery service it would have wait Partners carefully handpicking your shopping it would match the price of its branded grocery products with Tesco every week excluding promotions it would have wonderful waitrose food and with a my waitrose card hundreds of savings across the store now imagine all this delivered to your door by waitrose partners for free there's only one wait [Music] it's just looking for need in a h stack searching for moon beam in the blue still I've got to find you it's just like looking for a needle and a h stack still I'll follow every little clue I've got to find you [Music] where refreshing afternoon entertainment everyday favorite sponsored by F [Music] Breeze the South and West Wales heat of Britain's best bakery is about to reach a dramatic climax as three bakeries face the judges for the last time all are vying for a place in Friday Wales and Central England Regional final and there's nowhere to hide with their Baker's Dozen about to be scrutinized a calone filled with mozzarella tomato and fresh pesto to give them moral support they're joined by family and fans but only one team will go through to the next round and it's up to expert judges Mitch and Peter to make that decision first under the spotlight vegetarian Bakery absolute treats from kamaran their chocolate and raspberry brownie failed to pack enough punch but their wildcard bake delivered a perfect pastry and a rich coconut flavor can they deliver again with their veggie calone first thing I noticed is we do have a baker's dozen of calone slight variation in the bake but that's really more about the crust itself some of them are slightly darker they struggled with their pizza dough have they managed to perfect it I'm delighted you took the dough and reworked it to get to this wonderful soft texture that we're looking for in a Calon the Pesto's got a really good flavor about it slightly salty with the cheese which is good but I think the dough is is slightly undercooked I think an extra 10 minutes to really bake these off would have made all the difference next to face the judges father and son traditionalists from the Welsh Bakery the judges loved their speciality baked Dragon bread but felt they played it too too safe with their Wild Card bake they had to do a last minute repair job when their generously filled calzone split but will a winning smile save the day I've never had a calone smile at me before no we do have a baker dozen slight variation yeah let's taste beautiful bread dough packed full of filling the bread dough is lovely it's slightly chewy it's got a very thin crust on the top and then it's got a nice crimp all the way around and I love the fact that you decorated your calone to give them that little cheeky smile finally French ptis coca Rico the judges thought their mil Foy lacked character but were wowed by the coconut creativity they showcased in the Wild Card bake they roasted Heritage tomatoes for a richer flavor but have they skimmed on filling we do have a baker dozen slight variation on the color of the bake and the Crim ping that is a lovely light dough the flavor is really intense with the tomatoes because you chose to roast them first which is already wrapped up the flavor intensified them not a massive amount of mozzarella in there it seems to be all about the tomatoes in this it's a great dough but it's quite shy on the filling there's quite a lot of space around there and I'd have liked to see a little bit more in terms of the cheese the mozzarella inside the Bakers have given their all but there can be only one winner and it's up to Mitch and Peter to make that decision to do that they must take into account all of today's bakes I think all three bakeries produced very tasty konis so whilst The Bakers must enure the weight their supporters get a reward for their loyalty it's lovely isn't it yeah you done a good job here absolute treats showed an in experience with their technical ability in this calone but they more than made up for that in taste and they actually produced very uniform in shape and appearance albeit a few of them were slightly darker than the other considering they have a restricted range of ingredients I think they've delivered some fantastic flavors they extract an element of something and and then they replicate it in their style that makes a great bakery even though it didn't work out quite as we wanted we did get an achievement at the end of the day and we were quite pleased with that weren we what I did like was the fact that the Welsh Bakery had overloaded the center of the Carone with and I think they created a wonderful flavor in the middle and they produced a really good sound bread dough they showed wonderful technical ability but a real creativity with their Welsh Dragon bread that really distinctive iconic product that really represents their Bakery just here to enjoy ourselves and do our best yeah I thought kok Rico Bakery achieved a really light stretchy dough that had actually really sort of risen and sponged up in the oven as it baked my concern was that the filling inside was not uniform across the bake and was quite skinny on the filling with their Wild Car bake they showed wonderful creativity attention to detail and a refinement that absolutely Nails the in their Bakery I'm really happy with what we've done today so I think we got a good chance of winning for me there's one Bakery today that has showed technical ability they've shown vision and creativity and I'm really excited to see what more they can do in the competition I think we're agreed yeah definitely should we go and tell them there can only be one bakery that goes through to the regional final for Central England and Wales and today that Bakery is the Welsh [Applause] Bakery well earned well deserved well done can you Adam believe it very happy and very surprised we're looking forward to it aren we yeah you have shown some real technical Wizardry in there we done what what we do the best and those guys are great we can see that you are going to progress you're not standing still as Bakery I think the winners today were really deserved I think they did really well I mean their experience showed and their products were very well made you you couldn't you know you couldn't fault them on that I'm impressed too but I would say that when I I genuinely feel like we are going to get a real part of Wales in our regional finals now they have shown a Wonder wonderful flare today and I'm really excited to see what more they can do they've embraced every challenge that we've set for them today they're up for this competition just want them to refine it a little bit for the regional [Music] finals y next time the competition hits the West Midlands and the marches a traditional Baker finds himself in a sticky situation with his caramel it's split how you feeling John a lot more Under Pressure now a bread baking brother and sister find pastry poses a problem guys What's happen got a bit burnt when we blind bake them and a house husband turned Baker feels the heat we're going to run out of time there as the search continues for Britain's best bakery

Channel: robert davies

Views: 101,100

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Id: 7l60HbP5PRI

Length: 54min 45sec (3285 seconds)

Published: Sun Feb 02 2014