I thought it was really interesting. Who made with what kind of intentions? That’s something that I think is important. I really love being focused on the fermentation process. Today, we would like to introduce to you a bakery called Nanseido, located in Torikai, Chuoku, Fukuokashi, Fukuoka. It opened in October, 2023. The owner is Anri Sakamoto. How many grams of flour will I use today… It shows the quantity of the bread called blanc. This bread is called blanc and it uses 100% flour. I usually drink natural wine. Wine is made only from grapes. But it still reflects the characteristics of the land and the taste differs according to the year. That’s what makes it interesting. I think that bread should be made the same way. Anri has had no formal training as a baker. She is self-trained and is known for making her own original type of bread. More than she knows, other professional bread bakers give her high praise for her bread. I bake hard-type breads Using only the best ingredients that are good for your body. It’s really interesting. This is the preparation for the blanc which was just in the oven. Levain is made from natural yeast, flour, water and salt. You use the natural yeast by continuing to add on to it. This is salt made from boiling sea water (sengo shio) I have it shipped from Nagasaki. Who made it with what kind of intentions? That is something that I think is important. Our most popular product is the campagne. I recommend the brioche to people who visit our bakery for the first time. This is the time for the dough to rest and to absorb the water. This is the blanc. It means “white”. When you bake the brioche at a low temperature, the outer skin becomes thicker. This brioche is harder than the usual type. I would prefer to bake it faster but… It will get burnt if the temperature is too high so I bake it at a low temperature. It bakes slowly. <Making the dough for the brioche>
Cane sugar from Kikaijima. The color of the yolk changes according to what they feed. The chicken was fed the leaves of cucumbers and so it is a bit yellow. Free range eggs from Sueko Farm. Will raise the temperature to about 35 degrees Celsius. (What type of customers come in the morning?)
People who are taking a walk around the neighborhood. Store opens at 7:30AM. Adding on to the natural yeast. By kneading it around 40 degrees Celsius. The yeast can be more active than the lactic acid bacteria. This is bread made form 100% whole wheat flour. This dough that I’m preparing now is it. Salt, whole wheat flour and levain. Incorporating the same amount of water as the flour. This is the result after mixing, fermentation and baking. This is bread made form 80% rye. When the rye is at about 80% It makes it easier to eat without having too strong of a taste. (Why is the shop called Nanseido?)
Because it is located on the south west side (nansei) of the park. There are also windows on the south and west side which makes the room brighter. That is why it’s called Nanseido. I come here often because the bread is being baked by Airi-chan. Blanc (fig and almond) I really like being focused on the fermentation process. Flour is different depending upon the weather of the year in which it was harvested. That difference also affects fermentation. I like having to make the adjustments. It is one of the characteristics of using natural yeast. It was my first time being a baker. I was extremely worried. Because I had never worked in a bakery. I sometimes would lose confidence. But when you make bread every day, it becomes second nature to your hands. There is an ideal image that you want to express. How can I make the texture better or how can I make it feel smoother in your mouth? But the key is not to do too much I want to bake bread by only using flour, salt and water. That’s the style that I really aspire to.
