The Great American Baking Show ™
Baker:
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Nashvillian's Hot Chicken Bread
Ruiqi: "This is my Nashvillian's hot chicken bread. It's a very loose, tenuous pun on Nashville hot chicken because I'm from Nashville and my bread is a roasted garlic and chili crisp bread. I tested a bunch of different types of chilies and dried peppers until I came up with a blend that I hope is flavorful without being too spicy."
Ruiqi admitted bread is intimidating: "Yeah, bread does intimidate me. I never make bread. Actually, right before I came here, I was starting to get on the sourdough train."
She confessed she killed a sourdough starter flown from LA: "I immediately killed it and it's covered in black mold now, and it's still in my fridge. So I'm not meant for bread."
Ruiqi assembling the rooster: "So I'm just using the skins of the bell pepper. These are all gonna be my rooster feathers. I've got my rooster head. I've got my rooster beak. I've got three big feathers for its wing."
On removing from the oven: "It looks good. The color looks good. It's springy, it's crispy. His head shrank a bit."
No Hollywood Handshake was awarded.
Paul: "Really good."
Prue: "Really good rooster."
Paul: "Playing to your strengths there, Ricky." Prue: "It's nice and even, but could have risen a bit more, couldn't it?"
After cutting it open Paul said, "Plenty of olive oil. Don't like the flavor. You've got too many things in here. You've managed to subdue it, and you end up with something quite tight. It's not very open."
Prue: "I do like the flavor because I like chili. Actually, it would be better if I could taste perhaps more of the green pepper." Paul: "Or even the olive oil."
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