A Woman runs a bakery deep in the mountains | wood fired oven | Sourdough bread making in Japan

15:00 "CLOSE". I made four kilos of this yesterday Omori Azusa I feel like I'm about to talk. Preparation for the next day How many types of dough? Three kinds. sourdough Traditional leaven made from flour and water The myriad of lactic acid bacteria and yeast that live in the leaven make the bread swell and become more delicious. Raisin yeast liquid Fermentation liquid made from raisins and water She doesn't use commercial yeast at all I used to knead more in the beginning, but after I found out that the flour and water connect on their own, I kneaded less! I've gained a lot of muscle I'm amazed at the muscles in my arms when I hold a hair dryer This juice is so sweet I cook some more 17:00 I'd like to evaporate some more water, but that's fine. 3:45 (business day) Homemade wood-fired kiln Hot water for humidity. We started boiling it yesterday "Country bread" "Shokupan" Adding flour and water to sourdough for tomorrow Would you like a cup of coffee? I'm worried about the fermentation of the country bread after shaping on a cold day Just changing the placement between there and here makes a difference in the fermentation Fermentation is faster if you put it on the top shelf. I put them here because the temperature has only gone up to about 13 degrees this week or so In the summer I immediately take it to the next room "Brown sugar Shokupan" 5:45 So this is the bread we just ate "Walnut grapes" "Focaccia" Refreshing raisin yeast liquid Adding a small amount of original liquid I'll wait for a little more fermentation. "grape bread" "Brown sugar Shokupan" 6:57 These are the scones I prepared on Tuesday (two days ago) I like them baked a little more Not yet Almost there. That's the end of baking bread I wonder if the upper fire is weak today Thank you very much Prototype apple tart I think this song is better I think this is about right 11:00 Open Since it's still a little warm Looks good Since it's still a little warm Thank you for coming in the cold Do you have focaccia? That's sold out. The cumin one the other day was really good It was really good. One grape bread and it's weak. Thank you very much I think we have a lot of customers because you are filming The lunch that she prepared for me Please stop taking pictures of this cardboard because it's stained Thank you very much Sold out? Sold out Sold Out We look forward to seeing you again

Channel: REIYA Watanabe | Japanese Breads

Views: 345,402

Keywords: yt:cc=on, baking, bakery, sourdough, sourdough bread, bread making, baking bread, artisan bread, french bakery, art of bread, country bread, country load, tartine bakery, tartine, tartine bread, baking recipe, homemade bread, how bread is made, how to bake bread, wood fired oven, stone oven, パン屋, パン, フランスのパン屋, 職人技, カンパーニュ, バケット, おいしいパン, おいしいパン屋, 天然酵母, 天然酵母のパン, サワードゥ

Id: kXDw5Mxkj8s

Length: 20min 25sec (1225 seconds)

Published: Fri Apr 05 2024