The Great British Bake Off series 10

Thetenth seriesofThe Great British Bake Offbegan on 27 August 2019.It was presented by returning hostsNoel FieldingandSandi Toksvig, and judged by returning judgesPaul HollywoodandPrue Leith.
The series was won byDavid Atherton, who became the first winner never to have won the Star Baker title since it was introduced. Alice Fevronia and Steph Blackwell finished as runners-up.This series started with 13 bakers instead of the usual 12, which meant one episode featured a double elimination, as was previously done in thefourth series.
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For the signature challenge, the bakers had to bake afruit cakein the shape of their choice, with a significant amount of dried fruit, and lavish decoration in2+1⁄2hours. For the technical challenge set by Prue, the bakers had to bake six identicalangel cakeslices, with layers made of genoise sponge sandwiched with Italian meringue buttercream, topped with icing and feathered in1+3⁄4hours. For the showstopper challenge, the bakers baked thebirthday cakethey always dreamed of as a child in four hours.
For the signature challenge this week, the bakers were tasked to make twelve decorated chocolate biscuit bars in2+1⁄2hours. For the technical challenge, Paul tasked a "controversial" bake that was his dad's favourite—twelvefig rollswhich were identical in shape and size—in ninety minutes. For the showstopper, the bakers were asked to create a 3D biscuit sculpture in four hours.
For this week's signature challenge, the bakers were asked to make a filled tear & share loaf from a yeasted dough in three hours. Paul's technical challenge required the bakers to make eightburgerbapsalong with fourveggie burgersto go inside half of them in over two hours. The showstopper challenge required the bakers to make a display of artistically scored decorative loaves (minimum of two loaves) in five hours.
For the signature challenge this week, Paul and Prue tasked the bakers with a Dairy Cake, but the cake mixture needed to contain acultured dairy product, to be done in two hours and fifteen minutes. For the technical challenge, Prue asked the bakers to make a difficult bake that dated back to theTudortimes, twelveMaids of Honours, in two hours. For the showstopper challenge, the judges gave the bakers the task of making a display of milk-based Indiansweetsknown asMishti, in3+1⁄2hours.
For the signature challenge, the bakers had2+1⁄2hours to produce fourcustard pieswhich should be elaborately decorated with the theme of the 1920s. For the technical challenge set by Prue, the bakers faced the difficult task of deep-fryingChoux pastryto produce eighteenBeignetsoufflés filled with raspberry jam and served with azabaglione, in1+1⁄2hours. For the showstopper challenge, the bakers were asked to create acocktailtheme cake, with at least two tiers, in memory of theprohibition era in the United States, in four hours.
For the signature challenge this week, the bakers were asked to make a layeredmeringuecake with a minimum of three layers and "large enough to share with friends" in two hours, forty-five minutes. For the technical challenge, Prue gave the bakers a particularly difficult task that tested the bakers' precision, six identical layeredVerrines, in2+1⁄2hours. For the showstopper challenge, the bakers were tasked with an explosive bake, a CelebratoryBombe, in4+1⁄2hours.
For the signature challenge, the bakers were asked to make twenty-four buns with the theme of a festival or holiday from around the world in three hours. For the technical challenge, Paul tasked the bakers with a deep fried pastry treat traditionally served during the Italian Carnevale, twelveSicilian Cassatelles, in one hour, fifteen minutes. For the showstopper challenge, the bakers were set with the complex task of making akek lapis Sarawak, a traditional layered Malaysian cake, in four hours, fifteen minutes.
For the signature challenge, the bakers were tasked to do a savoury twist on a usually sweet French classic,Tarte Tatin, in2+1⁄2hours. For the technical challenge, the bakers were given the challenging task of recreating a Moroccan Pie made from warka pastry, also known asbrik pastry, in2+1⁄2hours. For the showstopper challenge, the bakers were asked to create a vertical pie consisting of at least two separate pies in four hours.
For the signature challenge, the bakers had2+1⁄2hours to make eight identically decorated domed tarts. Prue's technical challenge was making aGâteau Saint Honoré, a French classic involving bothchouxandpuffpastry, plus a large amount of cream fillings, all in3+1⁄2hours. For the showstopper challenge, the bakers were given the difficult task of making a sugar glass display case, enclosing a display ofpâtisserieor other lavish baked goods, in4+1⁄2hours.
For the final signature challenge, the remaining three bakers were given two hours to create the ultimate chocolate cake, that should be rich in chocolate and be beautifully decorated. For the final technical challenge, set by Paul, the bakers were given one hour, ten minutes to create six twice-bakedStiltonSoufflés, each served with alavashcracker. For the final showstopper challenge, the bakers were required to create a deceptive illusion picnic basket feast composed of cakes, biscuits and enriched breads that were presented to look like something else, in4+1⁄2hours.  Unofficially, Alice could be considered the first runner up as Prue and Paul said it was between the two of them at the end.
Two festive specials were commissioned during Christmas Day and New Year’s Day.
The Great Christmas Bake Off featured Briony Williams and Terry Hartill fromSeries 9, along with Tom Hetherington and Yan Tsou fromSeries 8. The special was won by Briony Williams.
The returning bakers were first asked to make 24 festivecake popsin the signature challenge. They then faced the technical challenge set by Paul, where they had to recreate a festivesausage rollwreath. For the festive showstopper challenge, the bakers were given the task of constructing a 3D gingerbread building, topped off with at least two different types of confectionery.
The Great Festive Bake Off saw the cast ofDerry Girls(Saoirse-Monica Jackson,Nicola Coughlan, Jamie-Lee O’Donnell, Dylan Llewellyn and Siobhan McSweeney) take on the three challenges on New Years Day.
David Atherton published a cookbook after winning the series.Released in 2020, it is a children's cookbook titledMy First Cookbook.  Follow-up versionsMy First Green CookbookandBake, Make and Learn to Cookreleased in 2021.In May 2021, Atherton releasedGood to Eat, which focuses on delivering healthy twists to classic recipes.
Steph Blackwell contributed toThe Big Book of Amazing Cakes,and published her own cookbook,The Joy of Baking,in 2021.
The first episode drew an overnight audience of 5.7 million, down 400,000 from the previous series, but with a higher audience share in its time slot than the previous launch at 30.6%.The overnight ratings for the final episode dropped by over half a million compared to the previous series with an average audience of 6.9 million viewers.
Michael Hogan ofThe Daily Telegraphcriticised the series as "forgettable" and "dullest" out of the first ten series so far, attributing the show's move to Channel 4, casting "blandly millennial crop of contestants", and lack of diversity at the end, e.g. fewer contestants older than forty this series compared to prior nine series—two who were eliminated by the fifth week of the series. He further wrote: