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THE GREAT BRITISH BAKING SHOW

Saturday, January 20th

7:00pm on
Runtime: 00:56:46
Widescreen

Pies and Tarts

Watch the remaining bakers undertake double-crusted fruit pies, a challenge to even the most experienced bakers; English custard tart - a centuries-old recipe that causes a wobble for the contestants; and phyllo pie, with dough made from scratch.

Sunday, January 21st

2:00am on
Runtime: 00:56:46
Widescreen

Pies and Tarts

Watch the remaining bakers undertake double-crusted fruit pies, a challenge to even the most experienced bakers; English custard tart - a centuries-old recipe that causes a wobble for the contestants; and phyllo pie, with dough made from scratch.

Saturday, January 27th

7:00pm on
Runtime: 00:56:46
Widescreen

Biscuits and Traybakes

Join eight bakers as they produce favorite traybakes, offering twists on everything from bakewells to banoffees and brownies. The Technical challenge is a French classic-tuiles. For the Showstopper, they construct biscuit towers of epic proportions.

Sunday, January 28th

2:00am on
Runtime: 00:56:46
Widescreen

Biscuits and Traybakes

Join eight bakers as they produce favorite traybakes, offering twists on everything from bakewells to banoffees and brownies. The Technical challenge is a French classic-tuiles. For the Showstopper, they construct biscuit towers of epic proportions.

Saturday, February 3rd

7:00pm on
Runtime: 00:56:46
Widescreen

Sweet Dough

Watch the bakers work with sweet dough, making tea loaves that are connected to home, and 36 sweet European buns, from Swedish cinnamon buns to German schnecken and French brioches. They also face Paul's most twisted Technical challenge yet.

Sunday, February 4th

1:00am on
Runtime: 00:56:46
Widescreen

Sweet Dough

Watch the bakers work with sweet dough, making tea loaves that are connected to home, and 36 sweet European buns, from Swedish cinnamon buns to German schnecken and French brioches. They also face Paul's most twisted Technical challenge yet.

Saturday, February 10th

7:00pm on
Runtime: 00:56:46
Widescreen

Pastry

View the competition among the remaining six bakers to update old- fashioned suet puddings, create perfect religieuses - delicate choux buns filled with creme patissiere - and make three different kinds of puffed pastries.

Sunday, February 11th

12:30am on
Runtime: 00:56:46
Widescreen

Pastry

View the competition among the remaining six bakers to update old- fashioned suet puddings, create perfect religieuses - delicate choux buns filled with creme patissiere - and make three different kinds of puffed pastries.

Saturday, February 17th

7:00pm on
Runtime: 00:56:46
Widescreen

Quarter Final

This week, the five remaining bakers are tested on unconventional flours and unusual desserts. They must make a loaf using flours such as spelt, rye, potato or tapioca flours, master meringue and custard dacquoise and create novelty vegetable cakes.

Sunday, February 18th

1:00am on
Runtime: 00:56:46
Widescreen

Quarter Final

This week, the five remaining bakers are tested on unconventional flours and unusual desserts. They must make a loaf using flours such as spelt, rye, potato or tapioca flours, master meringue and custard dacquoise and create novelty vegetable cakes.

Saturday, February 24th

7:00pm on
Runtime: 00:56:46
Widescreen

French Week

Follow the four semi-finalists as they wrestle with three French bakes. First they have to produce three types of savory canapes, then a complex charlotte royale. The final is a truly iconic French patisserie: the opera cake

Sunday, February 25th

1:00am on
Runtime: 00:56:46
Widescreen

French Week

Follow the four semi-finalists as they wrestle with three French bakes. First they have to produce three types of savory canapes, then a complex charlotte royale. The final is a truly iconic French patisserie: the opera cake