The Amazing Sourdough Made by Self Taught Baker | fumigrafico | Commentary

The Amazing Sourdough Made by Self Taught Baker | fumigrafico | Commentary | Bread making in Japan

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2 ай бұрын

Fumigrafico is a micro bakery whose owner, Fumi Horiuchi, is the sole baker and seller. She does not use commercial baker's yeast but bakes about 10 different kinds of bread daily using different home-cultivated leavens. The owner used to be a graphic designer, but through Instagram, which she started in English, she started interacting with overseas bakers and became aware of the appeal of sourdough. In July 2021, she opened her current store in motoyoyogicho, Shibuya-ku, Tokyo.
Baker: Fumi Horiuchi
Bakery`s name: fumigrafico
Location: 9-6 motoyoyogicho Shibuya-ku Tokyo
maps.app.goo.gl/9exTF9u39tkjH...
Instagram： / fumigrafico
Website: www.fumigrafico.net/
Kinds of leaven
・sourdough
・raisin leaven
・rye sourdough
Shoot and Edit：Reiya Watanabe
Thumbnail photo： Kyoka Munemura and Fumi Horiuchi
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Пікірлер: 116

@verenamartini8695 2 ай бұрын

I am very proud of my sourdough bread, my baguettes and my brioches but this is at a higher level, she knows her sourdoughs so well, it is very beautiful to work with passion. If I go to Japan, I would definitely go to her place. Thank you for sharing !

@reiyawatanabe 2 ай бұрын

She is baking at a very high level. I can't tell how good it tasted just from the video. Please come to the bakery!

@fumigrafico Ай бұрын

Thank you for watching! I hope to see you in my bakery someday.

@nanamoja777 20 күн бұрын

10代の頃、不登校になった際に天然酵母の本を母が買ってきたのをきっかけに毎日パンを作っていました。サワー種パンも作りました。酵母の成長が面白くて無我夢中だった事を思い出しました。話し方からも分かる情熱。独学でここまで完ぺきにできるなんて凄いなぁ。美味しそうすぎます。また作りたくなっちゃった。

@fumigrafico 19 күн бұрын

ご視聴いただきありがとうございます。10代の頃にすでにサワー種のパンを焼いたことがあるなんて！すごいですね。私はすっかり大人になってから作り始めましたが、無我夢中で今に至ります！

@calynnping 2 ай бұрын

As a natural yeast baker myself, i have deep admiration for her, her passion and dedication for breads. And i can tell you, it is not easy to manage all natural fermentation in bread baking. She’s such an inspiration. 🫡

@reiyawatanabe 2 ай бұрын

Yeah, she has incredible baking skills

@calynnping 2 ай бұрын

@@reiyawatanabe thanks for featuring so many solo bakers! ❤️ I think they deserve the spotlight for being key players in shaping the baking industry on a different level. Baking is in fact an arduous task especially when it is done single-handedly and in an environment with little assistance using basic machines. This is why artisan bakeries earn its reputation as bake products are made in-house fresh daily, usually in small batches, specially crafted with good ingredients and free from additives. So glad to discover your channel during the pandemic! I have been following and watching your videos. Thank you for the hard work too! Btw, are you a baker?

@reiyawatanabe Ай бұрын

Indeed, I think you are right. If mass-produced bread is the mainstream of the baking industry, then these are definitely bakers who represent a different layer again. I'm not a baker. I've had part-time jobs. Ryuji, the owner of Obst, is my brother-in-law. Taking films of my relatives' bakery was the beginning of this channel.

@ratinatrap7815 Ай бұрын

Her passion is infectious had me smiling throughout the video

@fumigrafico Ай бұрын

Thank you for watching!! I’m glad to hear that.

@Betelgeu5e 2 ай бұрын

So muc prep and hardworking with baking. So much respect!

@metalazzo 2 ай бұрын

Amazing breads. Lots of respect for this japanese woman. The brown round bread looks tasty.

@reiyawatanabe 2 ай бұрын

Yeah, it was so tasty

@pfv1247 2 ай бұрын

Wow, her breads look so delicious. Ms. Fumi's breads look equal to those made by master bakers of the world. She does amazing work!

@reiyawatanabe 2 ай бұрын

absolutely!

@xana7196 2 ай бұрын

Amazing job! My huge respect to people who make bread ❤

@reiyawatanabe 2 ай бұрын

Yeah!

@user-pp8do3xo2z 2 ай бұрын

對話有翻譯了,超讚的,感謝,感謝,來自台灣真誠的感謝.

@pde442 2 ай бұрын

Awesome video….amazing bread….I wish had a baker close by me would be in line every day!😊

@reiyawatanabe 2 ай бұрын

Yeah, her bread is amazing and so tasty. You should try it one day.

@kyoungheeshin480 Ай бұрын

私は韓国人ですパンに対するあなたの情熱に拍手を送ります。東京に旅行に行ったら一番最初にフミグラフィコに行きたいです。ありがとうございます。

@fumigrafico Ай бұрын

ありがとうございます！いつの日かフミグラフィコでお会いできる日を楽しみにしてます。

@RinaFaradita 2 күн бұрын

She is amazing Lady ❤

@reiyawatanabe 2 күн бұрын

That's right.

@fumigrafico Күн бұрын

Thank you!!

@MrMarcHajj 2 ай бұрын

Great video! What a passionate baker!

@tamahime555 2 ай бұрын

ハード系のパンが好きなので…すごーく美味しそうです🤤 自分で作るパンはイースト使わないってわかります‼️ 私も自家製サワードゥで作ります☺️

@reiyawatanabe 2 ай бұрын

頑張ってください！

@user-fb1dw5dp6l 21 күн бұрын

@@reiyawatanabeПеку хлеб на закваске давно! Спасибо за Ваш труд!

@helenjohnson7583 2 ай бұрын

This truly IS amazing!!!

@reiyawatanabe 2 ай бұрын

Thanks for watching

@alcaryomellon 2 ай бұрын

Ciao, complimenti per la tua produzione, Ottimo lavoro!

@reiyawatanabe 2 ай бұрын

Esattamente! Grazie per aver guardato.

@user-jl7tt6wg9o Ай бұрын

楽しそうにパンを作られているのがホッコリしました。私も趣味でサワー種でパンを焼いていますが上手く焼けていません。(笑)でも焼いてしまいます。いつかパンを頂きに行きますね。いまからこりもせず食パンを焼きまーす。

@reiyawatanabe Ай бұрын

ご視聴ありがとうございます。パン、とても美味しいのでぜひいらしてください！

@fumigrafico 29 күн бұрын

ありがとうございます。私も趣味で焼いていた頃は失敗しても懲りずにせっせと仕込んでました！機会があればぜひお立ち寄りくださいね。お待ちしてます。

@davidelikishvili5353 2 ай бұрын

Well done 👏👏👏👏👍

@Bearboy312 2 ай бұрын

Thank you for these videos!

@tartbanana6624 Ай бұрын

ROSLAN SEANTERO PUNYA! 💜💜💜

@thewholewheat5010 2 ай бұрын

Thank you for this video! It’s really good. I work close to Shibuya so I might go and see this place. I would love to try her breads

@reiyawatanabe 2 ай бұрын

You should try it !

@thewholewheat5010 2 ай бұрын

@@reiyawatanabe I’m a home baker! I hope you will try my bread one day!!

@reiyawatanabe 2 ай бұрын

@@thewholewheat5010 Yeah!!

@fumigrafico Ай бұрын

Thank you for watching! And I’m looking forward to seeing you at fumigrafico!

@juanamareco9028 2 ай бұрын

Ohayo gozaimasu Watanabe San! Pero aquí buenas noches, esperamos ansiosos tu nuevo video.🤗 Domo arigató gozaimasu.❤

@reiyawatanabe 2 ай бұрын

Gracias por vernos.

@juanamareco9028 2 ай бұрын

@@reiyawatanabe Si que los vimos, gracias por realizar tan excelente producción demás ilustrativa. Seguimos atentos a tu canal. Saludos desde Uruguay🙏💞

@reiyawatanabe 2 ай бұрын

@@juanamareco9028 Gracias por escucharnos desde Uruguay. Seguiremos haciendo más videos. ¡Espero algún día filmar algunas panaderías geniales en su país!

@pipehjk 2 ай бұрын

Gran docu REIYA! con mucha información. Gracias!!

@marianaiordache7771 2 ай бұрын

Cita muncă,rezultate extraordinare,felicitări pentru atîta energie și pricepere!

@reiyawatanabe 2 ай бұрын

Fără îndoială, aveți dreptate.

@bakermiche966 2 ай бұрын

すごい👍🏻

@Multitaskertools 2 ай бұрын

Thanks for the video introduction; I will definitely visit her shop next trip to Tokyo 🙏

@reiyawatanabe 2 ай бұрын

You are welcome!

@fumigrafico Ай бұрын

Thank you for watching! I’m looking forward to seeing you someday.

@Multitaskertools 21 күн бұрын

Watching video for a second time 😊

@fumigrafico 20 күн бұрын

Thank you!

@tanerkulkul7057 2 ай бұрын

❤

@df_5565 11 күн бұрын

多分食べたら美味しそうな気がします

@fumigrafico 9 күн бұрын

ありがとうございます。機会があればぜひお試しくださいね。

@YM-bq5ks Ай бұрын

欧州風のパンって感じですよね個人的にパンと言うよりイーストの香りが好きなので普段はイースト以外を使わないのですが、欧州によくあるハード系のパン、それとドライフルーツやナッツ等が入る系はサワードゥ合うと感じます

@fumigrafico 29 күн бұрын

そうですね！私はハード系やドライフルーツやナッツのパンが好きなので自然とサワードゥを使い始めたのかもしれないです。商用イーストのパンの方が世の中には圧倒的に多いですし、そちらの世界もまた深いものがあると思います。

@jennyw145 2 ай бұрын

I love you videos!!

@reiyawatanabe 2 ай бұрын

Thanks sooo much!

@animegirlhaven Ай бұрын

I am love how people who are baker around the world. I love taste over there once I have the money, but I am broke as a student.

@reiyawatanabe Ай бұрын

Thank you for everything. If we could taste just by watching videos, I am sure the world would be a much less boring place!

@user-np8uo5di8b 2 ай бұрын

👍👍🎉🎉

@acapdon 2 ай бұрын

Nice video as always watanabe-san. I'm also just started learning about sourdough. Do you have any suggestions for books or references? Any suggestions are appreciated. Thank you

@fumigrafico Ай бұрын

I recommend Jeffrey Hamelman’s “BREAD” or Chad Robertson’s “Tartine Bread”.

@markvincentbauzon4849 2 ай бұрын

I'm still watching the premiere! I'm just hooked dragging that 'red button' down 'til i see the countdown again. This seems to be one of your longest features so far too, & i just love it. Arigatou, Reiya-san!

@reiyawatanabe 2 ай бұрын

Thanks for watching it! Your messages motivate me to keep making videos!

@Emma-my5hc Ай бұрын

😍👍👍👍❤️❤️❤️🇺🇦🇯🇵

@cliffcox7643 Ай бұрын

That starter must be nuclear..... I've been doing this to make triple rising starter.. Raisin water mixed w mature sourdough starter.. It triples in 3 hours. If I want it to be even more powerful, I add a pinch of Diastatic malt. Heres my difference. i mash the raisins,,,,gets to the point

@reiyawatanabe Ай бұрын

Thanks for sharing your valuable knowledge!　There's no right answer, which is what makes baking so interesting!

@WhisperedHistory 24 күн бұрын

Yah. I use a pinch of diastatic malt as well

@cliffcox7643 24 күн бұрын

@WhisperedHistory oh I've do e that, but the dough seems more slack

@WhisperedHistory 24 күн бұрын

@cliffcox7643 hmmm. Not sure. I use 0.5% of flour weight and it's perfect.

@cliffcox7643 24 күн бұрын

@@WhisperedHistory ok, thank you...!!!

@knackigbrot 2 ай бұрын

I follow fumigrafico for while now on Instagram. I'm looking forward to the final video.

@JeanCharlesVersini 2 ай бұрын

Bonjour , amies boulangère japonaise ! Pouvez vous me donner la recette du levain dur au raisin ou miel pomme , car les deux m'intéresserez ? Merci au plaisir de vous lire ? SVP en Français merci 🌹 Je suis déjà abonné , merci ! ❤🌹🐓🍫 !

@mayb3blu399 2 ай бұрын

kzfaq.info/get/bejne/rMmWqLilx9TYlY0.html Bonjour ! Je ne parle pas français et j'utilise donc un outil de traduction. Désolé si cela ne passe pas bien. Raisins, pourquoi pas cette vidéo, par exemple ? Je vous souhaite beaucoup de succès !

@reiyawatanabe 2 ай бұрын

Merci de nous avoir fait partager votre expérience !

@user-bm8dx9rf9f 2 ай бұрын

美味しそうですね😊カンパーニュは家庭のオーブンレンジでも焼けるでしょうか？

@reiyawatanabe 2 ай бұрын

ありがとうございます。ふみさんのインスタを通して、聞いてみてください！

@fumigrafico Ай бұрын

ご視聴ありがとうございます。私も以前はホームベーカーで家庭用のオーブンレンジでカンパーニュやバゲットを焼いてました。

@user-bm8dx9rf9f Ай бұрын

返信有り難うございます。

@januszsiwy6387 29 күн бұрын

🎯 Key points for quick navigation: 00:00 *🍞 Einführung: Bäcker Fumi Horiuchi bereitet Sauerteigbrot in Tokyo vor, ohne kommerzielle Hefe.* 01:06 *🥖 Verschiedene Brotsorten: Fumi stellt ländliches Brot und Roggensauerteig her, wobei er die Textur durch Kneten variiert.* 01:37 *🌱 Fermentation: Unterschiedliche Ergebnisse bei altem und neuem Sauerteig; neuer Sauerteig wird verwendet.* 02:14 *🌾 Wenige Zutaten: Fumi nutzt drei Arten von Sauerteig - Weizen, Roggen und Rosinen.* 03:12 *🌀 Kneten und Autolyse: Unterschiedliche Knettechniken beeinflussen das Brot, insbesondere bei Feuchtigkeit.* 03:40 *📚 Autodidakt: Fumi hat sich das Backen selbst beigebracht und folgt keinen wissenschaftlichen Prinzipien.* 04:43 *🍒 Rosinenhefe: Fumi stellt alle zwei Wochen flüssige Hefe aus Rosinen her und füttert sie mit Vollkornmehl.* 06:07 *🍞 Pain de mie: Für das fluffigste Brot füttert Fumi den Sauerteig dreimal und vermeidet Überfermentation.* 08:15 *🏠 Vom Hobby zur Bäckerei: Fumi begann mit dem Brotbacken als Hobby und verkaufte es per Post, bevor er seine Bäckerei eröffnete.* 12:30 *🍇 Rosinen-Sauerteig: Fumi nutzt nur Rosinen-Sauerteig, um eine gleichmäßige Gärung und keine Säure zu erreichen.* 13:44 *🚫 Keine kommerzielle Hefe: Fumi nutzt keine kommerzielle Hefe, weil er den Prozess der Sauerteigherstellung bevorzugt.* 14:39 *🥖 Gebräuntes Brot: Fumi vergleicht verschiedene Backbedingungen und bevorzugt stärker gebräuntes Brot.* 20:47 *🥯 Unterschiedliche Baguettes: Fumi bietet Baguettes aus japanischem und französischem Weizen an, beide ohne kommerzielle Hefe.* Made with HARPA AI

@reiyawatanabe 19 күн бұрын

Haben Sie die Übersetzung korrigiert?

@alwaabdrashid8644 2 ай бұрын

Is it even possible to find a halal Japanese bakery such as this?

@reiyawatanabe 2 ай бұрын

It's rare even in Japan.

@alwaabdrashid8644 2 ай бұрын

@@reiyawatanabe I hope someday in the future halal bakeries would be a normality in Japan. We'd love to enjoy fabulous breads like fumigrafico's!

@k.yingsbreakchannel 2 ай бұрын

Are there any kosher bakeries in Japan? @@reiyawatanabe

@reiyawatanabe 2 ай бұрын

@@alwaabdrashid8644 me, too!

@reiyawatanabe 2 ай бұрын

@@k.yingsbreakchannel Its first time for me to hear that,

@TylersPantry 2 ай бұрын

I’m making sourdough fruit bread for a while now but haven’t seen it shaped when cold. I shape it after the warm bulk fermentation, it looks like this fruit bread is shaped after the cold fermentation, is that right?

@reiyawatanabe 2 ай бұрын

Thanks for watching. Please ask on instagram of her bakery about your question!

@fumigrafico Ай бұрын

Yes, I shaped this after cold fermentation.

@TylersPantry Ай бұрын

@@fumigrafico thank you. I have sent you a message on IG. I am trying to set up a bakery just like yours. Would you like to share your recipe for the large circular brown bread? Thank you so much.

@user-yz1lm4fu2x Ай бұрын

Как Вы делаете свою закваску.Рецепт.Спасибо!

@fumigrafico 29 күн бұрын

My starter is normal, just fermented whole wheat and water.

@user-li2vq1ym4k Ай бұрын

She can tell how it make a raisin leaven , i try to do but never successful

@fumigrafico Ай бұрын

First time, you need to make a raisin yeast water before making leaven. If you don’t know how to make a raisin yeast water, I’ll tell you my recipe in this comment section.

@user-li2vq1ym4k Ай бұрын

Pleasessss, I don't understand what I did wrong

@user-li2vq1ym4k Ай бұрын

@@fumigrafico pleaseeeee....I do not know what I did wrong

@fumigrafico Ай бұрын

@@user-li2vq1ym4k Following my process of making raisin yeast water. Put 100g raisin(no oil coating), 300g filtered water, 15g sugar in a clean jar and cover plastic (not air tight). Keep the jar at warm place(28 °C is the best) and stir them twice a day. From 5 days to a week after, you find bubbles actively rising to the surface. But it's not complete, wait more 2 or 3 days(or more) until calm down bubbles and you can see some lees on the bottom of the jar. Now you can use the yeast water and keep it in the fridge for two weeks or more. It becomes weak for long weeks. If you can’t see any bubbles in the jar, put a bit of sugar (maximum 1 teaspoon) that can feed yeast some more weeks. You can use the yeast water directly, or feed a starter.

@user-li2vq1ym4k Ай бұрын

@@fumigrafico so thankful 🙏 ❤️

@alwaabdrashid8644 2 ай бұрын

Does she accept students😅?

@reiyawatanabe 2 ай бұрын

Please ask her directly on instagram.

@fumigrafico Ай бұрын

Sorry, I don’t. 🙏🏻