Great Canadian Baking Show Season 4 Episode 6 recap: A pastry predicament

Sweet and savoury pastries are the theme of this week’s GCBS episode

We’re down to five bakers on week six of The Great Canadian Baking Show–meaning we’re only one week away from the semi-finals– and right now, it’s all about pastries.

Co-host Ann welcomes the bakers to the “crustiest” week yet. If I was one of the show’s writers, I’m not sure I would have gone with that adjective.

Unrelated, her co-host Alan is wearing a very cool shirt that I now really want. Who does the styling for GCBS co-hosts and judges? I need to know them!

Signature Bake

To start, our bakers are instructed to make a strudel as the Signature Bake. Sweet or savoury, at least 12-inches long and filled with whatever the bakers want. Let creativity roam free!

Creating elasticity in the strudel dough is the real challenge here, as it needs to have a really good stretch without tearing. However, it also has to be sturdy enough to hold a filling. In short, strudel dough making is no joke.