Voice-over: "Over the next two days, the the six remaining home bakers will be asked to make bread in three increasingly complex challenges. With the standard so high at this stage, just one of them will have to leave after the final challenge."
Host: "Bakers, welcome. Now, this morning, you're going to be kneading, proving, knocking back, leavening, having a stiff drink and sitting back and hoping that things will rise. Because this morning, the challenge is this. We want you to bake us your signature bread. You've got 3 and a half hours to do it. Best of luck to you all."
The signature bake is a challenge to test the baker's creativity and innovation. They have free reign to create any recipe they like, but they'll have to make perfectly baked bread to impress the judges. Cookery writer Mary Berry and Paul Hollywood, who's been making bread for 25 years.
Paul Hollywood: "The dough is alive. Once you give water to that yeast and stick it in the dough, it becomes a monster. All it wants to do is grow 10 times its size and try and crawl out of the tent. And you control it with salt and you control it with slashes with a knife, and you control it with heat in the oven. So all those technical things all coming together to make a great loaf."
Voice-over: "To make bread, choose your flour. Add yeast and salt, then oil or butter and add water. Mix the ingredients into a dough. You knead it, leave it to rise (called proving), knead it again, shape it and allow it to rise a second time before baking. But the smallest adjustment to timing or ingredients can mean the difference between a tasty loaf and a stodgy mess."
