- This week it's time to bake bread, and the remaining bakers have a lot to prove. They put their own twist on a classic Italian focaccia in the Signature and head slightly further east in the technical, making a Greek inspired snack.
- It's the week that bakers either dread or relish in the challenge of making bread for bread-expert Paul. And unlike previous years, each challenge is specific in the type of bread they are to make. For the signature for which they have two and three-quarter hours, it's focaccia. They are given free reign as to almost everything about their focaccia, just that it must be recognizable as such, especially in the texture and open and irregular crumb structure, which requires a well-hydrated dough. For the technical for which they have two hours, it's ciabatta. They will each make fifteen ciabatta bread sticks with olives and cheese apiece served with a homemade tzatziki. The dough for this type of bread is even wetter and thus more difficult to handle than the focaccia. And for the showstopper for which they will have four and a half hours, it's milk bread. With it, they will each construction a three-dimensional display on a theme of their choice. The potential problem is that milk bread is inherently soft, and thus may either collapse under too much weight, not hold up to use in a vertical manner, and/or not retain its desired shape when baking.—Huggo
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