Wednesday, 25 September 2013

The Great British Bake Off - Series 4, Episode 6 (Review)


 Well this week the remaining bakers had to concoct a variety of sweet doughs including a signature tea loaf, Apricot Couronne for the technical and 36 sweet European buns for the showstopper - now that's a lot of dough. Surprisingly, most of the bakers fared rather well with the twistingly tricky Couronne,  

which proved to be a hard one to call, with the ever self-deprecating Ruby securing the top spot on the technical (much to her surprise). 


This, coupled with her zesty citrus tea loaf which proved a hit, and her Twisted Swedish Kanelbullar and Saffron St. Lucia Buns which turned out to be cooked to perfection, secured Ruby the title of Star Baker for the second time. Notably, this prompted joking from Sue and Mel about how they didn't want it to all go to Ruby's head. So maybe Ruby will finally give herself some credit for her baking skills and stop being so down on herself (we can hope). 
Poor Glenn struggled a bit this week, with his Almond and Apricot Brioches clinging onto the baking trays, refusing to budge, (and eventually crumbling) as Glenn fought to try and get 36 european buns out. It seemed to be a rather sticky situation for Glenn as the final hurdle finished, but fortunately for Glenn, poor adorable Howard was there to take the fall as he stumbled his way into the hurdle and crashed admist a sea of sweet dough disasters. 
Howard's peachy buns were lacking in peachy flavour at all, he came last in the technical with his fairly fruitless Couronne, and his date and tea hemp loaf wasn't all that great. Therefore, Mary and Paul deliberated, which culminated with Sue and Mel announcing that Howard had to go. Others who fared well in the technical were Frances and Kimberley, scoring second and third respectively. So, a fairly predictable outcome this week, and now it's time to cast our minds to next week's challenge which is Pastry. So, as always, who do you think will be next to go, and who do you think may manage to produce a perfect pastry?

Reviewed by Mel.  

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