Solo Female Baker, Production and Sales | Sourdough bread making in Japan | Documentary

RAKUDA (Nasushiobara City, Tochigi) Sourdough Sourdough Traditional leaven made from wheat and water Sourdough is added to flour to make bread dough Countless lactic acid bacteria and yeast in sourdough are alive These bacteria increase the flavor of the bread and make it puffier To make bread puff up, most bakeries use industrial yeast instead of sourdough "RAKUDA" uses no yeast at all. All breads are made with home cultured leaven Raisin leaven Leaven made by adding raisin leaven agent to flour and water (Prosperity) It varies on how it's made, but the raisin leaven is more fermentable and sourdough, and the acidity is milder. Country Bread: Be careful not to over-ferment Preparing breakfast and lunch for the children She renovated the warehouse on her property and started a bakery From production to sales, Mina Yamashita, the owner, does everything by herself. Mrs. Yamashita worked for a game production company in Tokyo before returning to her hometown She started baking bread at home while working at a bakery. And with the encouragement of her daughter, she opened "RAKUDA". To keep initial costs as low as possible She started by renovating the warehouse in her home I'm going to go wake up my son White Sandwich Bread （Raisin leaven） Raisin & walnut（Raisin leaven） green tea & red bean （Raisin leaven） Good morning Country Bread（sourdough） Rye Bread（Raisin leaven） Raisin & walnut（Raisin leaven） Country Bread（sourdough） White Sandwich Bread （Raisin leaven） Doughnut（Raisin leaven） Chocolate & Walnut & Cranberry（Raisin leaven） English muffin（Raisin leaven） Cinnamon roll（Raisin leaven） White Sandwich Bread （Raisin leaven） Bread with bran（Raisin leaven） It's a little less ventilated. Country Bread（sourdough） 12:30 Today went great, all the bread baked faster than usual. Many times I finish baking just before opening time. Bread with bran（Raisin leaven） Raisin & walnut（Raisin leaven） 13:00 Is there a reason you have been coming here for 7 years? Because it's delicious. That's such an obvious question. I can't thank the customers enough In the begining, I had to crawl out of bed the day after work I got used to this heavy work Thank you for your hard work

Channel: REIYA Watanabe | Japanese Breads

Views: 761,657

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: MFW-Ax02sqI

Length: 20min 55sec (1255 seconds)

Published: Tue Apr 04 2023