Bakers who do well in bread week usually make it through to the final stages of Great British Bake Off.
This is Paul Hollywood’s territory. He comes down hard on raw dough and a poor crumb structure.
Brighton mum Kate Prichard and her ten fellow bakers had to create rye rolls, ciabatta and a filled loaf
“I love rye,” said Kate. “It just takes a little longer so I must rush.”
It was a tough challenge in three-and-a-half hours but Kate’s cardamon and orange knots, with two tone dough were a hit with Paul and Mary Berry.
When it came to the ciabatta challenge Kate kept her dough out of the proving drawer.
She was the last to tip out her bubbly, wet dough. Was it worth the wait?
“Height better, skin good, colour’s good,” said Paul when judging.
It was enough to put Kate in first place for the technical challenge.
She said:” I had it in my head what I needed to do and a calm came over me.”
Going into the show stopper round with two strong performances put Kate ahead of the pack.
Prosciutto, olive and coriander were the flavours for her fig loaf, which excited Paul.
“It’s a very clever presentation,” said Mary. “I could not manage it without a map.”
However, the inside was raw.
“The dough is rolled so tight it has nowhere to go,” Paul said.
It cost Kate star baker, but a strong showing in bread week suggests she may be in it to the end.
Desserts next week.
