Introduction looks delicious Shibuya Ward, Tokyo
15:00 Fumigrafico Bakery of home cultured leaven without commercial yeast Preparation for the next business day
(starts at 11:30) Owner: Fumi Horiuchi "Miche" (Sourdough)
This isn't kneaded very well, so the surface is incredibly tearable. So I have to be very careful I also make a basic country bread that's about half the size of this one That one I knead well, I make it so that the chewiness and texture varies a lot Rye sourdough This is a first feed First feed is from 10 grams It's only been about less than two hours since the feed The old sourdough hasn't risen yet at all. The newer one is rising a lot. I think I'll use this one today, but I'd like to ferment both of them until the end just in case Baguette dough. I don't use many types of leaven Wheat sourdough and rye sourdough and raisins. I'm only using three kinds Things like fermentation temperature I think the taste can be totally different depending on how you knead and when you use the leavens this is the wheat sourdough, not the rye one This was fed in the morning In a couple of hours, when the dough has expanded in almost double volume, I'll use this The "Miche" I mentioned first, which is not this one I used the same type of sourdough I made 2 days prior, which sits in the fridge for 2 days It's more sour that way. The original is the same, but with a different process? I would say yes. When it is used and the temperature at which it is fermented. That changes it quite a bit. If I want something fluffy, I turn the dough in the process. If it's very moist and I want it to soak in and absorb water, I take the autolysis out properly, I think the tactility of the finished bread dough is important It's my own way, I have never studied baking theory or trained in a bakery I don't have any scientific basis I sprinkle kirsch on fruit and let it rest overnight I think it's the best because then it's moderately moist and the aroma is amazing I prepare the chocolate dough It can get a little sour in the summer Now I use sourdough and a little bit of raisin leaven together How do you make raisin leaven? I want to use it up in about a week, so I make liquid yeast every other week in this tiny jar I don't use this raisin yeast water straight, I feed it with whole wheat flour in a 1:1 ratio before making this leaven And then tomorrow, Then I feed with bread flour and water. And then feed again the following day, a total of three feeds, and this is what I get I'll use the leaven that are in this state That's the most stable The number of yeast in the leaven and It stabilizes the speed of fermentation In this bakery, that's the most stable, and the dough will generally ferment as calculated It took a lot of trial and error to get to this point When I repeated feeds over and over again, the leaven would lose its vigor or I made a lot of mistakes, like not feeding enough times I feed the leaven 3 times for the "Pain de mie"(the fluffiest bread in the store). That way I don't make mistakes. When I was a little stingy and prepared the leaven for the fourth time, it didn't puff up, or it became sour because it fermented for too long I use raisin leaven for all breads which I don't want sourness. Is the "Country bread" only made with wheat sourdough? Half and half (raisin leaven) I'm trying to get people who don't like sour taste to try "Country bread". I'm trying to reduce acidity, now I'm doing it half and half I've thought about the ratio a lot, but right now it's 50-50 Miche (sourdough) The surface of the dough is cracked. It's such a fragile dough because I didn't knead it very much. If I bake it before it cracks, the bread will be hard. Wait until the dough is just about ready to start crumbling before baking This is raisin leaven for tomorrow Raisin leaven after 3 feeding I'm still thrilled every day How many years have you been in this bakery?
It's been three years. This is my first real shop, and before that I was selling bread by mail order as well as at events in my graphic design studio, with only a permit from the health department I was doing this half and half with my graphic work. In essence, baking was a hobby at that time And if I include that period of time, it's been five years. Because this dough is properly kneaded. (Country bread dough)
it's very stretchy "Pain complet by Japanese wheat" (1st feed of "raisin leaven") It has doubled in size and will rest in the refrigerator until tomorrow This one was not in good condition after all. As you can see, this one is very fluffy unlike the other one It's soft and fluffy with air inside. Thank you for your patience Yes, thank you very much Rye sourdough This is the first one, feeds four times total It is 10 grams at first. How many grams of leaven will it be eventually? Three kilograms in the end. And I add 2.5 kilos of rye flour normally, so the leaven percentage is more than 50% Naturally grown mixed wheat This is usually weighed properly Business day
9:45 The old one did pretty well, fermented this far after 12 hours, so the yeast is alive Yeast was alive, just weakened. "Pain complet by Japanese wheat" (sourdough) This is a "Japanese wheat baguette" This is a "Pain de mie by Kitanokaori" I want this bread to have as much volume as possible, so I ferment it until the very last minute. I only use raisin leaven for this one Many bakers use a little commercial yeast or Yudane method to make fluffy Shokupan, but I do neither So this is why I always use raisin leaven that has been fed 3 times to stabilize the puffing. I can do this with leaven that has been fed more up to this point, but from here on out, the strength of that leaven gets weaker and weaker And eventually it doesn't expand nicely anymore. With 4 or 5 feeds?
Yes, yes, yes. At the final fermentation, at the same temperature and time, the fermentation will not come through on schedule If I wait a little longer or increase the temperature, the bread will now taste sour or change its taste! Is baguette also raisin leaven?
Yes. I don't want sourness in my baguettes either, so I just use raisins Didn't you have the option to use a commercial yeast?
I did not. I like the process of making bread, not just the bread itself So I'm not interested in bread made with commercial yeast, I just don’t want to use commercial yeast. But eating it is another thing. I don't mind that kind of bread, and I'm not a commercial yeast nay-sayer at all. I just like to make bread with sourdough and wild yeast That's just interesting. And I'm running a one-person operation, so I don't have to mass produce with commercial yeast "Pain aux fruits" (sourdough) It has a beautiful cross-section. "Japanese wheat baguette" (raisin leaven) "Pain complet by Japanese wheat" (sourdough) It's baked! The more brown the better it tastes. I compared different baking conditions. This one is the most baked in our store Pain de mie by Kitanokaori (raisin leaven) I may be touching this dough a lot, but I try not to do so as much as possible I think it melts better in the mouth if I don't touch it too much "Country bread with Japanese wheat and rye" (sourdough & raisin leaven) "Japanese wheat baguette" (raisin leaven) French wheat baguette (raisin leaven) French wheat baguette (raisin leaven) Chocolate cashews (sourdough & raisin leaven Hello Thank you very much looks delicious "Pain aux fruits" (sourdough) Second feed of raisin leaven Raisins smell good. Like slightly fermented wine. I want to end up with the sweet smell and taste here. If you keep feeding this for days on end, it gets closer and closer to regular sourdough. "Country bread with Japanese wheat and rye" (sourdough & raisin leaven) This one is also loose shaped, so I have to score in tight from one end to the other to get it to open! But the loaf tastes better when it's loose, even though the loaf opens better when the molding is tight. Thank you very much Organic banana bread (sourdough) "Country bread with Japanese wheat and rye" (sourdough & raisin leaven) It puffs up so much! Pain de mie by Kitanokaori Last one. This is cool I have two kinds of baguettes, Japanese wheat baguette and French wheat baguettes, which one do you prefer? After I put this in the oven. Sorry, that's a French baguette. It's chocolate. Looks delicious Doesn't look like that much fruit I think it's more like 100 % whole wheat bread ("Pain complet by Japanese wheat") "Country bread with Japanese wheat and rye" (sourdough & raisin leaven) Pain de mie by Kitanokaori It's like this The texture is not so smooth, but it smells really good though! open at 15:00
