Eleven bakers attempt to make bread-- flatbread, plaited loaves, and bagels. The revered technical challenge has the bakers in a twist as they attempt to Paul’s recipe for the notoriously difficult eight-strand plaited loaf.
It’s the biscuit-based quarter final, and the challenges are on another level. A place in the semifinal will be hard earned, as the final challenge tests not only the quality of the bake, but how well it works as a building material.
There are only four bakers left vying for a place in the much sought after final. It’s possible to hear a pin drop in the kitchen as the bakers pull out the stops for their showstopping choux gateaus.
After weeks of pastries, cakes, and bread, three bakers have made it to the Final. But they face the last and most demanding of challenges yet as every aspect of their baking skill is scrutinized.
Mary and Paul demonstrate step by step baking tips for a handful recipes. This Masterclass features Rum Baba, Eight-Strand Plaited Loaf, Treacle Tart, Crème Caramel, Spun Sugar, and Hand-Raised Pies.
From the queen of puddings to chocolate tea cakes, jam doughnuts, fraisier cake and fondant fancies, Mary and Paul prove that no bake is too big or too small. They go through every step in detail to show how to avoid the mistakes some of the bakers made.
Armed with sieves and spatulas, they show their signature sponge puddings, flat breads, wellingtons, sweet buns and tarte tatins. They go through every step of their recipes, with no soggy bottoms in sight, proving that anybody can give baking a go if they follow their advice.