Most of the bakers know to fear this week, bread week, in knowing that bread is Paul's obsession. For the signature, each baker will be creating a free-form flavored loaf of their choice. Without a tin to hold in the dough, the dough itself has to have enough structure to prevent spread. For the technical, the bakers will each have to make foccacia, the extra pressure in knowing that it is Paul's recipe. They should resist the temptation to add more flour than the recipe specifies to handle more easily the necessarily very wet dough. And the two-part showstopper has them making a display basket out of edible or inedible (i.e. salt bread, akin to play dough) bread, that basket which will contain twenty-four rolls of their choice of up to two different varieties. Interspersed with the bakes, Mel and Sue learn about the inherent dangers of milling grains, about the Irish traditions of potato bread and soda bread, and about the development of the high fat Aberdeen buttery specifically to sustain Scottish fishers' long treks out to sea.
—Huggo