Bread making by the man known as the "Prodigy" | Sourdough bread making in Japan

No video

Bread making by the man known as the "Prodigy" | Sourdough bread making in Japan

Рет қаралды 184,715

Ай бұрын

I would like to interact with you in the comments section. Please feel free to write me a message
-------
Akira Enomoto served as the Japanese head chef of the famous French bakery "Dominique SAIBRON", and was also involved in the product development and launch of the bakery and café. He is one of Japan's leading bakers. He opened "Pain des Philosophes" in Kagurazaka, where European culture has taken root,
He decided to make only the bread he want to make. And the bakery offers about 20 kinds of breads made from various natural leavens and 15 kinds of flours.
Baker: Akira Enomoto
Bakery`s name: Pain des Philosophes
Location: 1-8 Higashigokencho Shinjuku ward, Tokyo
maps.app.goo.gl/3B7XxCFf2WxyG...
Instagram：
/ pain_des_philosophes
The type of leaven
・Sourdough
・Raisin leaven
・Green raisin leaven
・Apple leaven
・Koji (麹) leaven
・Sourdough（Pate Fermentee：Made from straight method French bread dough fermented for 3 hours）
・semidry yeast
Additional explanation by Mr. Enomoto
※He use natural leavens made from fruits in liquid form. This allows the individuality of the liquid leaven to be more apparent in the bread. For this reason, he use different natural liquid leavens according to the characteristics of the bread.
※He often uses a mix of liquid leaven from fruit and sourdough (Pate Fermentee). liquid leavens from fruit are also added with sugar during the feeding process, so they remain sweet. If you want to increase the fermentation power of the dough, It might be better to add sourdough (Pate Fermentee) . You can get more fermentation power in dough as keeping the flavor of the bread you want to make.
※"Pain de Lodeve" takes a 12-hour autolyze. This process brings out the true flavor of the flour and increases its Umami.
※Comparing Japan and France, the level of technology and knowledge is higher in Japan, but whether Japanese bread tastes better is another question, he said. France is an agricultural country, and its flour, butter, and other dairy products are of high quality. Japan has compensated for such disadvantages with its technological capabilities, but recently, flour and other Japanese ingredients have become tastier.
Shoot and Edit：Reiya Watanabe
------------------------
Timestamps
------------------------
0:00
Making the dough and Shaping
6:30
Baking
20:22
Opening
-------------------------
Related Videos
-------------------------
The Amazing Sourdough Made by Self Taught Baker | fumigrafico | Commentary | Bread making in Japan
• The Amazing Sourdough ...
A Woman runs a Bakery Deep in the mountains | wood fired oven and hand kneading | Baking in Japan
• A Woman runs a bakery ...
If you like the video, please do [Like & Subscribe]!
cutt.ly/pJMVuwv
Please watch other videos!
Bread Artist Using 20 Different Types of Flour | CICOUTE BAKERY | Sourdough bread making in Japan
• Bread Artist Using 20 ...
Wood-fired Oven, Organic Wheat, Sourdough Bread | Boulangerie DeRien | Bread Baking in Japan
• Wood-fired Oven, Organ...
Not discouraged by power outages, A Very Unique Bakery | Talmary | Japanese Craftsmanship
• Not discouraged by pow...
A bakery with a line out the door | 60 kinds of bread | Beccalai Tokutaro | Japanese Craftsmanship
• A bakery with a line o...
Quiet Space, Wood-fired Oven, and Baking | The Moon and Clown | Japanese Craftsmanship
• Quiet Space, Wood-fire...
Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary
• Solo baker, 25 kinds o...
Solo Female Baker, Production and Sales | Sourdough bread making in Japan | Documentary
• Solo Female Baker, Pro...
Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
• Legendary Alpine baker...
Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
• Wine bakers in pursuit...
Solo baker with an original stone oven | Sourdough bread making in Japan | Documentary
• Solo baker with an ori...
the century-old wood fired oven in a beautiful village | Sourdough bread making in France
• The century-old wood f...
Organic bread and pastry factory | Sourdough bread making in France
• Organic bread and past...
The pioneering bakery that spread sourdough bread culture in Japan
• The pioneering bakery ...
Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
• Baking bread with a wo...
Hundreds of bread baked by just one person | Sourdough bread making in Japan
• Hundreds of bread bake...
60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
• 60 kinds of bread from...
A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
• 朝3時半から、たった1人で２０種類以上のパン...
#sourdough
#bakery
#howtomakebread
#breadmaking #sourdoughbread
#sourdoughstarter
#countrybreed #microbakery #bread #breadmaking #baker #bananabread #howtomakebread #frenchbread #wheatbread #homemadebreadrecipe #asmrfood

Пікірлер: 200

@CrazyJodice 29 күн бұрын

This man is keeping it small. That’s why his craft is so good. That’s why so many are willing to pay for such quality

@reiyawatanabe 29 күн бұрын

Yeah, its true! He want to keep quality of all bread as much as he can.

@lydiarowe491 24 күн бұрын

Totally the best way to keep it artisan..beautiful 💯

@mohandeszalatan4576 Ай бұрын

Watching this video was like a meditation. It was so fascinating that the baker from 4 am till 6 am kept track of everything alone that precisely. His words regarding the hierarchy were also admirable: People are good at the top regardless of the industry. And at 10 am he left the bakery like a legend 😊. Thank you for the video and your great unique work ❤

@reiyawatanabe Ай бұрын

Thanks so much for sharing your thought to us. I totally agree with your opinions. He did said a lot of things we can learn in this video.

@thelongride1995 26 күн бұрын

I'm a bread baker too. 😁 When your in the zone at 2am it's like you're dancing. Going from mixing to folding to molding and baking in a deck oven , I find relaxing 😌 It's only when more people come in to ask me about the day Do I not like lol

@cameronthompson9027 8 күн бұрын

Haha know the feeling, I'm with you on that, I'm the only baker at my shop I'm alone from 3-7:30am them 4:30 hours is the best part of the day. @@thelongride1995

@arale2k 17 күн бұрын

As a French/Italian myself I have spent half of my life in Japan, I can safely say, this country has the: Best Breads Best pizzas and Pastas. Mr Enomoto and his crew work with pride and honor, their commitment and consistency is only matched by the near perfection of their creations. Bravo !!!!

@arale2k 12 күн бұрын

@@locusolus7482 not a ranking just my personal preference also echoing what all my friends also tell me when they come to visit, bad flour or not. What they make with it is still awesome!

@ezenkrul 11 күн бұрын

I personally prefer french/belgian bread and pastries over japanese. My experience has been that the japanese are amazing at technique and appearance but they lack in flavour compared to the french. Things in Japan always look amazing but have been let down many times with flavour.

@reiyawatanabe 10 күн бұрын

Thanks for the great comments! Is Japanese pasta and pizza better than Italian pasta and pizza?

@reiyawatanabe 10 күн бұрын

Thanks for your comment! I know there are craftsmen of all skill levels in every country. And I think it is important to note that everyone's taste buds are different. That's why I think it's important to have variety.

@ezenkrul 10 күн бұрын

@@reiyawatanabe I am not a huge pasta eater but I do enjoy pizza. I will admit I never tried pizza in Japan or pasta actually. Italian pizza is by far the best pizza I've had , I may have to give it a try there next visit.

@channeldk9155 Ай бұрын

26分があっという間に過ぎるほど見入ってしまいました。オーナーシェフとスタッフさんのプロ意識の高さに感動しました。パンデフィロゾフさんに行こうと決意しました。

@reiyawatanabe Ай бұрын

見てくださりありがとうございます！ぜひお店の方に尋ねてみてください。いろんな出会いがあると思います。

@oswaldvoon2266 5 күн бұрын

This is actually mindblowing ive never seen anyone that fast and accurate at scoring a dough. Amazingly creative, amazingly precise, amazingly neat, amazingly organized, such an amazing and talented artist in bakery world. WOW!!!!

@reiyawatanabe 5 күн бұрын

What you mention is the very essence of this craftsmanship. Thanks for taking the time to comment!

@alojzabak5797 3 күн бұрын

zgadzam się w 1000% niesamowita organizacja żadnych zbędnych ruchów, wszystko zaplanowane

@reiyawatanabe Күн бұрын

Naprawdę też tak myślę. Takich ludzi trudno znaleźć.

@Vanzoda 7 күн бұрын

지인의 친구가 일본에 살면서 가장 행복한게 뭐냐고 물었더니.. 마을근교에 어느 곳이던 맛있는 빵을 접하기 쉬운게 가장 좋다고 말했던 것이 생각나네요.🤤

@reiyawatanabe 7 күн бұрын

소중한 경험을 공유해 주셔서 감사합니다. 역시 일본 빵은 맛있네요! 한국은 아직도 대부분의 사람들이 빵을 간식으로 먹는다고 들었어요. 그런 문화적 차이도 이유인 것 같아요!

@StayPrimal Ай бұрын

Japan is a wonderful country with amazing hardworking people

@reiyawatanabe Ай бұрын

Absolutely!

@WaZarooo 7 күн бұрын

Im french and let me tell you , this is looks better then some famous places bread in france , he even said it , some bakery’s extend and put people with less experience and that lead ro low quality products . This man loves his job and you can see it

@reiyawatanabe 7 күн бұрын

People who can love their work are happy. No matter how much leisure time they have, it is much shorter than the time they work. For many people. France, I want to go back. But the Japanese yen is too cheap to go there!

@dtdyvr Ай бұрын

not only is this guy an expert, but he's a dynamo as well - so fast and efficient!!

@reiyawatanabe Ай бұрын

Thanks for sharing your feedback to us! The staffs will feel pleasure!

@storytellerChefLoretta 19 күн бұрын

He is born into this role.. So skillful and fast.

@reiyawatanabe 18 күн бұрын

I think so too

@pang-ngiavang1956 29 күн бұрын

I live in Minnesota, USA and I travel to Japan just to eat Japanese pastries, especially croissants!!! Last April, I went to the middle of no where in Kurume, Fukuoka to eat Chef Sagara's pastries. The name of his pastry shop is Chez Sagara. By the way, I was not disappointed. His pastries were oishī!!!

@reiyawatanabe 29 күн бұрын

Thanks for sharing your experience! The croissants of Chez Sagara is famous in USA??

@lindamitchell-fox1926 14 күн бұрын

I like that they don’t make those cheap sandwiches, hotdogs etc so many bakeries do. Everything looks so good, well thought out and clean.

@reiyawatanabe 10 күн бұрын

Thanks. In addition, it take so much time to make those things.

@i_m_sandy Ай бұрын

Wow! Owner is super fast. Bread baking is a skill, each bread type has distinct way to handle it. He is no doubt a master in it. Good Luck.. Thanks for creating such videos 👍🏻

@reiyawatanabe Ай бұрын

Thanks for watching and giving your feedback! Yeah he is a truly master. Everything is speedy, clean and accurate.

@Tunisianatheart 29 күн бұрын

Thankyou for sharing this amazing video, showing the artisan baker so expertly creating his very tasty looking breads. Watching the croissants being rolled up was very zen like or something. And to make doughs using wine! Also the other ingredients like raisins...The whole video was fascinating. It appeared in my feed, so the bakery now is on my list of places I must go t9 on my senond Japan trip. Looked like an enjoyable project to film the baker creating. Thanks again!

@reiyawatanabe 29 күн бұрын

For croissants being rolled up is zen!! That is so nice expression. Thanks for sharing your thought to me. Please come here to visit them, but be careful that they close the shop when all items are sold out.

@cherylc5588 25 күн бұрын

This baker is like a machine...man is he good at what he does. Amazing 👏

@reiyawatanabe 24 күн бұрын

Thanks for watching!

@traveltalk5623 18 күн бұрын

It amazed me how fast this guy works. All the bread looks amazing. I have travelled to Japan a number of times. Cannot say I have tried many bakeries but so far, I have not eaten one that disappoint me. Some are good, most are decent.

@reiyawatanabe 18 күн бұрын

Thanks for sharing your precious experience. Japanese breads from bakers are so good!

@etyyu2841 22 күн бұрын

I am headache to watched his work… so faster .. so good to see.. so fascinating … very excellent work. His passion on his bread really true in love. So that’s made his bread really good and delicious. Learn from this videos The most important here is Experiences and passion made all easier. ❤

@reiyawatanabe 18 күн бұрын

I totally agree with your opinion!! This is the video which people want to watch several times..

@lucindairis8085 26 күн бұрын

So inspiring. ❤🌹

@veitastic6866 11 күн бұрын

This is art! What an amazing one man , two man show!

@reiyawatanabe 10 күн бұрын

Yeah, this is art!

@lanuakumlongkumer4055 Ай бұрын

Much love from Nagaland ❤ simple love what you create magic out of flour ❤

@reiyawatanabe Ай бұрын

Thanks for sharing your thoughts!

@dtdyvr Ай бұрын

I've been to this bakery - everything is excellent. highly recommended if you're in Tokyo...

@reiyawatanabe Ай бұрын

Thanks for your recommendation! You are lucky because you are living nearby this bakery.

@dtdyvr 29 күн бұрын

@@reiyawatanabe actually I'm Canadian, and was visiting Tokyo last autumn. I researched 'best bakeries in Tokyo' and found Pain de Philosophe, which was one of the best. Thank you.

@reiyawatanabe 29 күн бұрын

Thats nice! There are lots of good bakeries in Tokyo. People must confuse.

@maureenshields7540 27 күн бұрын

Perfection. Thank you for posting this informative video. I am getting ready to watch it again, this time for inspiration. I wish him (and his mentee and employee) the best.

@reiyawatanabe 24 күн бұрын

Thank you for your comments, I appreciate it. I myself would like to see his work again and again.

@emirilife Ай бұрын

淡々と作業されてて、美味しそうなパンが次から次へと🥺 食べたすぎる…

@reiyawatanabe Ай бұрын

ぜひ訪れて、全部食べて見てください！

@ydhb6169 29 күн бұрын

Thank you so much for this one. Your videos are so inspiring.. 👍👍

@reiyawatanabe 29 күн бұрын

Thanks so much for watching them every time!

@gonzalorossi4645 Ай бұрын

Used to live in Bunkyo, not that far from this bakery, it was really nice. I remember one tomato and orange or tangerine bread they made, it was really good !

@reiyawatanabe Ай бұрын

Oh you visited this bakery before! You are lucky. One day you should come back to there!

@jonesco2866 28 күн бұрын

wow!

@manxology 15 күн бұрын

World class

@user-oc8jm5ws2e 7 күн бұрын

16:16 일본은 제빵으로는 세계에서 top급이라고 생각하고 있었는데요. 사장님이 저렇게 자신감도 넘치시니 보기 좋습니다.

@reiyawatanabe 7 күн бұрын

자신감은 사람을 더 높은 곳으로 데려다 주죠?

@SK-gm5ri 26 күн бұрын

手ぎわ良すぎ！見とれてしまいましたーー

@reiyawatanabe 24 күн бұрын

ですよね！コメントありがとうございます。

@user-pn6sp3fb5s 29 күн бұрын

Восхищаюсь! Одному очень сложно, столько всего надо одновременно держать в голове, чтобы печь хлеб!

@reiyawatanabe 29 күн бұрын

Спасибо за внимание. Много ли таких пекарен в России?

@user-pn6sp3fb5s 29 күн бұрын

@@reiyawatanabe Сейчас всё больше появляется маленьких пекарен, но делают больше дрожжевой хлеб. А, вот людей которые пекут дома хлеб на закваске много становится! Сама пеку уже 3 года.

@user-oi4cb4uo9g 25 күн бұрын

Пеку бездрожевой хлеб... любой.... любые торты и всё что душе угодно 😁

@jaksville 19 күн бұрын

incredible stuff just incredible inspiring in fact as a non professional baker ive never seen anything so unique in my whole life

@reiyawatanabe 18 күн бұрын

Thanks!!

@Lapidario_ 15 күн бұрын

At one point in this video, i thought was watching at 1.5 speed.

@reiyawatanabe 10 күн бұрын

Definitely

@JUNJINBAN 13 күн бұрын

오잉? 어쩌다 알고리즘에 떠서 보는데 한국인직원이라니!! 결님이 언젠간 운영하게될 한국빵집에 꼭 가고싶네요!! 타지에서 힘드실텐데 응원합니다!!!

@reiyawatanabe 10 күн бұрын

댓글 감사합니다. 알고리즘에 감사드립니다. 그는 정말 좋은 장인입니다. 저도 언젠가 그가 한국에 오픈하는 빵집을 취재하고 싶습니다. 한국에서 응원해주셔서 감사합니다.

@w.s.m9474 29 күн бұрын

Awesome work, Reiya, you've got a new subscriber! Much ❤from New York!

@reiyawatanabe 29 күн бұрын

Thanks!! I am really appreciate it. They are driving me to make new videos. They are my motivation

@novamputra4120 Күн бұрын

so efficient

@anapauladovale9610 9 күн бұрын

God Bless You

@sutham6057 3 күн бұрын

Thank you for creating such videos, I'm so amazed at his efficiency .Hopefully, you can do more videos of where we can learn to bake like these bakers,Japanese flours manufacturers, baking products etc

@reiyawatanabe Күн бұрын

Thank you for watching. I'm glad you enjoyed it. I have a video like this, but it is in Japanese. It may not be easily circulated fujii-yukio.or.jp/technical_video/

@sutham6057 19 сағат бұрын

@reiyawatanabe thank you for sharing the link. 👍👍It's interesting to know there are such videos created by the Fujii Yukio Memorial Education, I don't understand the Japanese language, unfortunately. If you could also mention in your videos the baker's signature bread(s) and where can we find them, website, IG, etc. In the future, would you consider cakes/pastries etc in your videos?😀 Thank you.

@pipehjk 29 күн бұрын

Cono Sur Chardonnay, Chile! 🤩🤩🤩 great video like always REIYA!

@reiyawatanabe 29 күн бұрын

Thanks so much!!

@user-xb9yx2jm4i 7 күн бұрын

바게트 너무 맛있어보여요!! 와크작 와크작 세상 바삭할 듯요ㅎㅎ 한국에서도 먹을 수 있는 그날을 기다려봅니다!! 화이팅!!!!!!!!!!!!! 👊

@reiyawatanabe 7 күн бұрын

이곳에서 일하는 직원들이 한국에 빵집을 오픈할 날을 손꼽아 기다린다!

@irvinwilson3245 16 күн бұрын

Very reasonable prices as well. Did a little "google exchange rating" as the video went by. Was surprised how inexpensive these wonderful looking breads are.

@reiyawatanabe 10 күн бұрын

Now we have such a feature! It also means that the value of the yen is very low now. It is very difficult for us to go to Europe and America. But now it is easy to come to Japan, so please come!

@user-co7oy1uw2l 8 күн бұрын

the dough is alive amazing pastries

@reiyawatanabe 7 күн бұрын

Absolutely!

@user-ll2pq6dr5p 18 күн бұрын

생산 속도가 엄청 빠르네~ 결과물도 좋아보여!! 이것이 일본의 장인정신인가!

@reiyawatanabe 18 күн бұрын

빠르고, 아주 깨끗하죠? 신이 걸렸어요. 꼭 한번 놀러 오세요!

@DaDooM88 2 күн бұрын

I find it interesting how the Japanese mentality seems to differ from the Chinese mentality so much. I feel that Japan is probably THE country where perfection is honored the most. Which means: understand and develop the process, and strive for craftsmenship mastery. On the other hand, the Chinese approach focuses more on getting things done, even if that means to copy another product without understanding why it works as is does, and probably extending it goal oriented. (I can only speak about my personal experience in the business world. I dont want to say that the one or the other is better or worse - its good that our world is diverse.

@reiyawatanabe Күн бұрын

Thank you for your very interesting and thought provoking comments. Hearing your views has greatly expanded my insight. I respect your ability to analyze this video in such a way. The world is rich because of its diversity, isn't it?

@ariawan2331 5 күн бұрын

Dia sangat terampil dan berbakat. Suka sekali dengan apa yang dia kerjakan. ❤👍

@reiyawatanabe Күн бұрын

Terima kasih atas komentar Anda.

@mikewurlitzer5217 5 күн бұрын

While I love the flavor and the "less or zero sour notes of traditional sourdough", that I can achieve with wild yeast water, I am astonished that you can use them on a daily basis in a production bakery. I've have yet to achieve enough reliability in WYW that I can depend on the timing and outcome. Still a fun and tasty process. Thanks for the video. I've watched it 3 times already.

@reiyawatanabe 5 күн бұрын

For historical reasons, many Japanese are not very fond of bread with sour taste. So, his way of bread making is adopted by many bakeries!

@christine.m.b.2026 6 күн бұрын

😋🤤

@user-hc5wp6cm8i Ай бұрын

❤❤👏👏

@lydiarowe491 24 күн бұрын

This bakery works so efficiently..making the best looking bread and croissants..wow 🌞SO GOOD🌞

@reiyawatanabe 24 күн бұрын

Every bread was so tasty.

@futurara5192 7 күн бұрын

If ill be in Tokyo some day, ill go to this bakery to by this delicious bread for breakfast.🫶🤤

@reiyawatanabe 7 күн бұрын

Please come visit and eat all kind of them!

@Seu-pl3ib 6 күн бұрын

Good

@sabrinayuan9637 29 күн бұрын

🎉🎉🎉

@ardydi966 28 күн бұрын

Je suis Français et admiratif du savoir faire des boulangers Japonais. Il faut bien avouer qu'en France les bons boulangers se font très rares. Heureusement le Japon apprécie et sauvegarde en quelque sorte la tradition du pain français ; un comble. Je remercie de tout cœur les artisans boulangers Japonais.😊

@reiyawatanabe 24 күн бұрын

Merci de nous regarder depuis la France. Et merci de nous faire part de votre point de vue sur la situation actuelle en France et de vos réflexions sur le Japon ! Je pense que l'une des principales raisons pour lesquelles la boulangerie évolue au Japon est que le riz est l'aliment de base au Japon, et qu'il n'est donc pas nécessaire de le produire en masse. Il est plus facile pour les artisans de faire le pain qu'ils aiment, sans avoir recours à des machines

@juanamareco9028 Ай бұрын

O guenki des ka Watanabe San . Muy lindo como siempre la producción. Se nota un arduo trabajo te dió en captar tomas. Este señor es muy dinámico. 😅 Saludos Arigató gozaimasu

@reiyawatanabe Ай бұрын

Arigatou gozaimasu! Itsumo mitekurete ureshiidesu

@juanamareco9028 29 күн бұрын

@@reiyawatanabe Gracias Watanabe San! Casi siempre desayunamos mirando algunos de tus videos, y siempre descubrimos algo nuevo de que aprender. Seguiremos atentos a tus próximas producciones. Tenemos una diferencia horaria de 12horas, pero igual seguimos atentos a los estrenos. Domo arigato.

@reiyawatanabe 29 күн бұрын

Es agradable desayunar mientras se ve un vídeo sobre el pan. Es un momento divertido. Volveré a trabajar duro en el próximo vídeo. Gracias por vuestro apoyo.

@watchh6463 2 күн бұрын

손이 정말 빠르다 제빵을 만드는 사람중에서 이렇게 손이 빠른 사람은 처음 봅니다.

@reiyawatanabe Күн бұрын

저 역시도 처음 해봤습니다. 이렇게 빨리 손을 움직여 영상을 편집해야겠다는 생각이 들었습니다.

@RobAndrews18 11 күн бұрын

I like the idea of baking but I'm lazy to do it coz it's messy and takes a looong time. These videos satisfies my craving to bake haha ❤❤❤

@reiyawatanabe 10 күн бұрын

It is not easy to do it by yourself. It's not like you have all the proper tools and equipment.

@moly4053 11 күн бұрын

하반기 도쿄 출장을 가면 꼭 들러봐야겠습니다 😊

@reiyawatanabe 10 күн бұрын

꼭 들러서 장인들과 대화를 나눠보세요!

@natur844 Ай бұрын

한국인 스태프 분은 나중에 한국 오셔서 꼭 빵집 차려주시면 좋겠어요. 오시면 과천에 빵집 내주세요~.

@reiyawatanabe Ай бұрын

Yeah he is so serious about that. We Asian counties will enrich bread culture togather.

@catalhuyuk7 Ай бұрын

My daughter taught English in Paju for a year. She said she’d go back- she loved it. She was in Japan for a layover. Definitely wants to visit there. I’d go too. She said the people were friendly and lifestyle very satisfying. ♥️from Canada 🇨🇦

@df_5565 12 күн бұрын

😋

@sakura8046 4 күн бұрын

Благодарю Вас! ❤Надеюсь эта мечта когда нибудь сбудется и мы встретимся.😊

@reiyawatanabe Күн бұрын

Я тоже с нетерпением жду этого.

@julien.2573 Ай бұрын

Awesome as always! Now, I want to watch an episode of a Korean bakery 😄

@reiyawatanabe Ай бұрын

Yeah me too!

@user-lh1xo1yr2r 16 күн бұрын

Да. Согласна с вами. Лучше мало но качество. Я по рецепту японской кухни себе пеку хлеб. И я очень довольна результатом. Не покупаю в магазине

@reiyawatanabe 10 күн бұрын

Вы печете хлеб по японскому рецепту? Какой хлеб?

@Kara_2505 Ай бұрын

Another great one! Very interesting, would have loved to hear more of the technical details. For instance what is the difference between making a ‘levain’ bread and a ‘fermentee’ bread. Never heard of wine breads, now I really want to taste them! 😄 Thank you for creating and sharing the video. 🙏

@reiyawatanabe Ай бұрын

Thanks! The flavor of the wine bread was insane.

@reiyawatanabe Ай бұрын

And please see the outline of this video. I wrote technical explanation he talked

@Kara_2505 Ай бұрын

@@reiyawatanabeI can imagine! 😃

@Kara_2505 Ай бұрын

@@reiyawatanabeI have read it, great addition to the video.

@reiyawatanabe Ай бұрын

Thanks ! I really appreciate the owner shared such great information.

@user-np8uo5di8b Ай бұрын

🥰🥰🥰🥰

@jyk2136 16 күн бұрын

집 근처에 저런 빵집이 있다는 건 행운이야..

@reiyawatanabe 10 күн бұрын

틀림없다! 항상 나는 그것을 생각한다!

@mtnimt4724 Ай бұрын

I cant believe the low prices on this Artisan bread. Here in Canada that bread would be twice the price.

@reiyawatanabe Ай бұрын

Really? I imagined the price of bread is cheaper in the US and Canada..

@golegseparation 7 күн бұрын

2시반에 일을 시작한다.. 물론 일찍 퇴근했지만.. 존경스럽다. 매장을 늘리지 않는 이유도 정말 존경스럽다.

@reiyawatanabe 7 күн бұрын

맞다고 생각합니다. 모두가 그와 같은 생각을 가지고 살았으면 좋겠어요.

@user-zt5hi1fi7f 3 күн бұрын

👀👍🏻

@user-jm5dl1dv4x 11 күн бұрын

맛있어 보이네요. 화면만 봐도 빵에서 어떤 향이 날까 궁금해 집니다.

@reiyawatanabe 10 күн бұрын

영상으로 만드는 방법은 알 수 있지만, 맛과 풍미는 전달할 수 없다. 그게 또 재미있다고 생각해요. 꼭 한 번 방문해 주세요!

@Noraphat1 25 күн бұрын

Thankyou

@reiyawatanabe 24 күн бұрын

You are welcome

@Jelk243i 7 күн бұрын

일본 제빵 제과는 한국에서 유명합니다! 꼭 방문하고 싶어요

@reiyawatanabe 7 күн бұрын

빵뿐만 아니라 구운 과자도 유명한가요? 어떤 구운 과자가 있나요?

@chul2chul2 11 күн бұрын

여기 정말 맛있었어요

@reiyawatanabe 10 күн бұрын

고마워요

@crustyoaf 28 күн бұрын

did someone just drop my new favourite video👀

@reiyawatanabe 24 күн бұрын

Yeah, it's me!

@crustyoaf 23 күн бұрын

@@reiyawatanabe always reminding me how peaceful working in a bakery really can be when done right

@lqfr8813 29 күн бұрын

bigger store chain usually involved more ppl in management, and they mostly want more profits by cutting corners in many places like reducing the most expensive ingredients, purchasing cheaper lower quality ingredients because some managements in food industry often doesnt have the same tastebud with the cook/chef to care about the food quality

@reiyawatanabe 29 күн бұрын

What you mentioned is absolutely true. That is why he does not care about the cost of every ingredients. He is trying to pursue to maximize the quality and flavor of every bread.

@JYCA089 28 күн бұрын

One question, if you just make big batch and freeze it. Later on you pull it out and bake it, Would quality go down?

@reiyawatanabe 24 күн бұрын

Thank you for your comment. I don't think he froze the dough.

@liuyi-mingtianjian Сағат бұрын

是的这是日本的面包仙人

@yousifyoukhana2418 Ай бұрын

❤️❤️❤️🇯🇵❤️❤️❤️

@reiyawatanabe Ай бұрын

Thanks for watching it!

@raisinbutter7976 11 күн бұрын

テキパキ仕事しわざ凄いですね、腕が上手い職人は何か言い方も似ているような気がします。

@reiyawatanabe 10 күн бұрын

そうなんですね！興味深いですね、それは。

@mariakawasaki301 20 күн бұрын

Does Mr. Enamoto teach bread making using natural starters? I'm interested to learn.

@reiyawatanabe 18 күн бұрын

He will publish his baking method book soon. I am not sure when the English version will come

@KhashayarTaheriz Ай бұрын

Is anyone have a guideline for making yeast water with raisin ?

@reiyawatanabe Ай бұрын

Thanks for watching. I wrote the guideline of that in this video’s outline. Raisin sourdough starter (mysterious movements) kzfaq.info/get/bejne/oZ5od8xnmN3MgH0.html

@KhashayarTaheriz Ай бұрын

@@reiyawatanabe thanks, I appreciate it

@TheAstarsheran 12 күн бұрын

vino chileno el mejor

@Emma-my5hc 21 күн бұрын

❤️❤️❤️🙏❤️🇺🇦🇯🇵

@cocinaconlucho3600 29 күн бұрын

Where is the bread school they mention in the video? I am so inspired!

@reiyawatanabe 29 күн бұрын

Here is their school in Japan. www.tokyoseika.ac.jp/messages/2018/12/pain-des-philosophes.html

@cocinaconlucho3600 29 күн бұрын

@@reiyawatanabe Thank you so much for the reply. Your videos are wonderful!

@reiyawatanabe 29 күн бұрын

Thanks !!!!!

@user-px8qv3yg7x 8 күн бұрын

대박이네…

@reiyawatanabe 7 күн бұрын

정말 대단해!

@NEMO-NEMO Ай бұрын

More Euro pastry items!!!! Where are the Japanese pastry items?

@reiyawatanabe Ай бұрын

Thanks for watching it. I think the kinds of Japanese pastry he makes is a few.

@user-wi9wh6tq6v Ай бұрын

🙏♥️☀️🌷🌈🎈

@marxximus1951 8 күн бұрын

Is there any apprenticeship program under him though? If there is, sign me up

@reiyawatanabe 7 күн бұрын

Please ask them directly!!

@silverbackFXGroupSA 8 күн бұрын

Please 🙏 teach me

@reiyawatanabe 7 күн бұрын

Please come visit!

@kiopuihiopui3450 9 күн бұрын

Alguien q ponga lo q dijo el panadero los sub estan en portugues 😢

@reiyawatanabe 7 күн бұрын

¿No se hizo la traducción? Hemos incluido nuevas traducciones al portugués y al español. ¿Qué le parece?

@MrRaysian 7 күн бұрын

この値段は安すぎない？

@reiyawatanabe 7 күн бұрын

僕もそう思います

@XxBlackF3nixX 10 күн бұрын

no se quien subtitulo al español, pero español no es eso con toda seguridad xd

@reiyawatanabe 10 күн бұрын

Me lo puse. Si es posible, por favor, dígame qué está mal y cuál es la redacción correcta

@XxBlackF3nixX 10 күн бұрын

@@reiyawatanabe cuando activaba los subtítulos me salía como si fuera portugués, de hecho, entre en la configuración pensando que lo tenía en portugués y me salía que estaba en español, luego seguía sin creer y lo cambié a otro idioma y luego lo puse en español otra vez a ver si se solucionaba el problema, pero no, allí seguía así que no se si es un problema de youtube o que.

@reiyawatanabe 7 күн бұрын

Gracias por decírnoslo. He hecho todas las inserciones de subtítulos, por lo que es posible que haya cometido un error. Muchas gracias. ¡He vuelto a insertar subtítulos en español y portugués!