Great British Bake Off starts Tuesday 13th September

[5foot5]

I couldn't see an existing thread on this, apologies if there is and I missed it.

Anyway, as it says in the thread title. New series starts tonight.

Yay!

I thought that about the glassblowing one that was on (don't know that it still is).

They were all so over-competitive and spiteful to each other it was sickening.

If I wanted to see things collapse or go wrong I can do that fairly often in my own kitchen!

I feel the same way.

A cook's best friend is a greedy spaniel. Ours should be the size of Sumo wrestlers, the amount of failed bakes they've scoffed over the years - fortunately they run it off!

I just find Noel’s “comedy” non-sequiturs awkward and cringeworthy in general. He aimed quite a lot of this nonsense at Maxy and she just looked like she wanted him to clear off.

I've just caught up (which reflects my waining interest).

I didn't get was why Sandro's spring rolls were praised for lack of bubbles when they looked like they had the plague.

Also, the tome frames as mentioned are just too short. I recall years ago contestants had to make wedding cakes (in the final I think) and they had hours and hours (possibly eight) and Mary mentioned that would be difficult. The cakes were mind-blowing - so creative - because they had the time!!

Downfall of bake off started when contestants could ice cakes because they didn't get time to cool them first.

I'd like Paul on a charity show to be challenged with making a hanging celebration cake made from 24 different breads and representing his favourite holiday. There must be 24 different fillings also. He can have 2 hours.

If anyone is interested there is a podcast called A Date With The Bake. It's a trio of people from the US discussing each epidode of TGBBO. The one about Mexican week was very interesting as it caused quite the drama in the US and their take on it was eye opening. Might be worth a listen.

I thought it would be between Maxy, Sandro, Janusz and Syabira to win.
Maxy was consistently good through the episodes.
I missed the episode where she was eliminated. Blo*dy work. 🙄
Will watch it on catch up.

I watched a bit of this weeks episode on catch up yesterday, mainly to see the mystery of the missing spring roll (there must be an empty spring roll wrapper on the bench, just because they were made in pairs).
Pru did say people don't usually make them & how important the correct amount of water is. It reminded me of previous episodes where they were given the correct water quantity and some would use it all and others would think it was too much, especially in bread week. I think they should go back to giving most measurements, and especially for something like a dipping sauce.

Imagine the uproar if the Great American Bake-Off did 'Scottish Week' with the presenters in kilts and Jimmy hats, and the contestants deep-frying Mars bars.

@Brefugee another custard cake for you. I've not made it, but have made lots of recipes from recipetineats and they are all good, so I think this will be too. I am hoping to make it soon www.recipetineats.com/custard-cake-with-blueberries/?fbclid=IwAR3dZ36K8YrRk7P5_XZz3uPgZqIJYL20k0RhIFhA0c1j81GsUdpcnKmLAJs

My chef is off this week. I'll add these cakes to his to-do list 😁

The spring roll challenge lost any semblance of credibility it may have had to start with when Prue and Paul were discussing the 'model' batch. Prue talked about too much water = bubbles and then said "it should be completely smooth like this one" while showing a very bubbly spring roll on the screen.

I mean, if they couldn't even get the here's one I made earlier one right...!

Bizarrely feeing the need to defend SMEG here (I used to sell fridges a lifetime ago). SMEG make their fridges in 50/50 & 60/40 as well as full fridge or freezer.

It's not SMEG's fault the show has chosen 70/30.

Indeed cuck00

I love Smeg stuff. Can’t afford it but love it!

Next series they will probably open their fancy schmancy oven doors to find it powered by tealights.

And can we put him in a tent on a really hot day with a malfunctioning oven and too-small freezer please?

Perfect for slow-baking "Mouse-en-croute".

They can have a "Foraging Week" theme where they only cook stuff they have managed to scavenge or predate.

I want to see bakers wrestling a squirrel out of the talons of a Harrier Hawk, or using a spatula to scrape a badger off tarmac, and then present it in an imaginative piecrust.

mosh support viper

you are giving them utensils? 😉

What can I say - spoiling them, I know, but I'm just a big softy. 😄

You’ll be giving them a marquee next 😊

Of course, goes without saying. Especially if one of the (or all 24) fillings can potentially melt. He then obviously lose marks if they are melted or even just a bit too soft.

And a couple of middle-aged or older woman judging him. I bet he’d just love that.

Been away and just caught up.

I agree with so many of the comments. People tell me to go on the show but there's no way I would, too much crap these days.

Now you're being silly!

😆

Good thinking @JemimaTab !

<makes note>

Evening. Patisserie week. They better not be messing with classics.

Evening all. Hope for actual baking this week