Aromatic Bread Made with Long-Fermentation and Rice wine leaven｜LITTLE LIGHTS

Aromatic Bread Made with Long-Fermentation and Rice wine leaven｜LITTLE LIGHTS｜Bread Baking in Japan

Рет қаралды 12,083

Күн бұрын

LITTLE LIGHTS
What kind of bread is best suited for Japanese people?
The owner, Mr. Torigoe, has found the answer in baking bread using domestic wheat, high water content, long fermentation time, and Rice wine leaven.
He began baking "Country bread" with sourdough when he was in high school, and taught himself techniques such as Rice wine leaven while working at several bakeries, including "Bakery Levain" in Tomigaya, Tokyo.
In 2014, he opened his own store in Kurashiki, Okayama, which had been his dream. Torigoe makes the dough and bakes it himself, and offers about 25 varieties of baguettes, toasts, country bread, croissants, and more.
Owner; Junpei Torigoe
Bakery`s name: LITTLE LIGHTS
Location: 1003 Nakatabie, Kurashiki City, Okayama Prefecture
Instagram： / little_lights2019
Types of leaven
・Rice wine leaven
・sourdough
・Shirakami dry yeast (only for croissants)
【Timestamps】
0:00 Making dough, Shaping and dividing
3:40 Baking
10:22 Open
12:37 Preparation of Rice wine leaven
Filming and Editing： REIYA Watanabe
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#sourdough
#bakery
#howtomakebread
#breadmaking

Пікірлер: 15

@mozznyc 9 ай бұрын

This page makes such good content and is a major inspiration. Keep up the great stories!

@anbutter_sand 8 ай бұрын

なんと倉敷が誇るリトルライツ❣️ 大好きなパン屋さん。嬉しい😄

@helenjohnson7583 8 ай бұрын

You are so fortunate to be there!!

@juanamareco9028 9 ай бұрын

Thank you Watanabe San for your dedication doing and sharing those wonderful videos. Domo arigató gosai mashitá. Regards

@deborahkarger712 9 ай бұрын

Really enjoyed this video. The whole setup was very inviting for people to spend a little time n shop. The breads n food on display looked delicious. I'd start with barguette with green spread n tomatoes n oil. You produced a great watch. D💜

@helenjohnson7583 8 ай бұрын

So wonderful!!

@emilschill 9 ай бұрын

Thank you, it would be ideal to have the quantities, so that we can test them at home and the fermentation times

@marvona3531 2 ай бұрын

👍🌸👍🌸👍🌸

@TheD510addict 9 ай бұрын

Those baguettes looked they would be dense, but the crumb looks amazing. Can you describe how the Koji leaven affects the flavor compared to a sourdough?

@Emma-my5hc 3 ай бұрын

❤️❤️❤️❤️❤️🇺🇦🇯🇵

@helenjohnson7583 8 ай бұрын

Years ago I was able to buy Koji dried to make Amazaki from cooked sweet brown rice. I used a Crock Pot for the fermentation and then heated it thoroughly to stop the fermentation. Lastly used a blender to make it smooth. This video was eye-opening! Would love to learn more.

@Joao-pl6db 9 ай бұрын

Sometimes machine translation is very bad. Viewers need to bear this in mind because some passages appear to be quite offensive or aggressive.

@reiyawatanabe 9 ай бұрын

Thanks so much. I will fix them if you tell me the parts.

@Joao-pl6db 9 ай бұрын

@@reiyawatanabe #7:44 "Why do you dare to use "Rice wine leaven"? . It's better to use "What are the advantages of using rice wine leaven?". dare = よくも

@morpheus8891 8 ай бұрын

@@Joao-pl6db yes i got surprised at this part when i was watching, good catch.