It is the quarter final and there are just five bakers left. This time the challenges test them on how they cope working with unconventional flours and unusual desserts which push their creativity to the max. For the signature challenge, the bakers must make a loaf using non-traditional wheat flours, encouraged instead to use the rarer flours such as spelt, rye, potato or tapioca flours. Whilst the bakers get busy with their loaves, the programme explores the history of the National Loaf, created by the Ministry of Food who developed a flour to make imports go further and keep the nation healthy in times of rationing. The technical round sees the bakers challenged to each make a dacquoise, made with three layers of fragile coiled meringue, sandwiched with coffee custard and topped with hazelnut praline. For their final challenge, the bakers must push themselves out of their comfort zone to create dairy free novelty vegetable cakes.
