Showing baking techniques to a French trainee | Sourdough bread making in Japan

Showing baking techniques to a French trainee | Sourdough bread making in Japan | Documentary

Рет қаралды 46,708

Күн бұрын

Baker Ryuji Koiwai is responsible for the entire production process alone. He does not use the three indispensable tools for baking: an electric oven, industrial yeast, and a fermenter. This leads to more natural methods of baking.
A Frenchman who saw his technique on KZfaq fell in love with it and came to his store for a week of training. I followed his first day.
"OBST" is a bakery specializing in bread made by home-cultivated leavens. The previous video, which had 3 million views on KZfaq:
• 朝3時半から、たった1人で２０種類以上のパン...
Baker: Ryuji Koiwai (小岩井竜二)
Bakery`s name: OBST （オぷスト）
Location: Ushimado, Setouchi city Okayama prefecture JAPAN
Instagram:
/ obst_yuimayoga
Filming and Editing： REIYA Watanabe
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Timestamps
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0:00 Preparation and shaping of the dough
2:09 Starting preparation on business day
17:07 Baking
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#sourdough
#tartine
#bakery
#howtomakebread
#breadmaking

Пікірлер: 33

@jal9181 Жыл бұрын

This guy is a master

@igieraffe Жыл бұрын

I felt like I've been taught by the master as well! Hoping to be enlightened in the future on how does he make the raisin and rice wine levain to produce the naturally not so sour leavened pastries, Thank you very much for this!

@olhakhorokhorina4733 11 ай бұрын

I am so happy to find your videos,it’s most beautiful what I saw for a last few years,thank you for your work )

@juanamareco9028 Жыл бұрын

Koiwai Sensei sin dudas un gran Maestro. Gracias a su humildad y disposición a difundir la técnica, hemos resuelto muchas dudas y aprendido más de lo que pudiésemos pedir. Agradecimiento también a Watanabe por subir estos videos. Gracias y saludos desde Uruguay.

@markvincentbauzon4849 Жыл бұрын

Ah, so! OBST's got a trainee now. I'm envious!!! ...i wish i could go there too, & hopefully do some 'pilgrimage' at Takao-san's Lapin Noir as well. All thanks to them both, & through your channel, i too am a raisin-leaven user now. I've since converted all my formulations using the same leavening method after seeing their videos.

@reiyawatanabe Жыл бұрын

You should come!! I can translate while filming.

@markvincentbauzon4849 Жыл бұрын

@@reiyawatanabe i'm not sure how long am i to prepare for it mainly due to funding & travel paper works. But, now that you've said it, it's something for me to now look forward to & pray for from now on. ...kudasai desu, kami-sama. 😌🙏

@user-zj5dv4kt5b Жыл бұрын

フランスの方が研修に来た事が驚きでしたし、機械での分割、イーストを使う事が多いというお話も興味深かったです。貴重な動画、楽しく拝見しました。

@nesianhoney94 Жыл бұрын

My longing to craft bread began when I'd come to understand my Aunt Lupe had an actual home bakery business. I thought she was just an outstanding wife and bread hobbyist. She was outstanding. I asked my mother if I could apprentice ( before I knew such a position existed) - she said I'd be a bother. I am learning and crafting most days, now that I can afford the hobby. It is pure joy.

@oscarmartinezrios5194 Жыл бұрын

Tiene magia en sus manos este grande maestro panadero, excelente fermento de pan✨ 🍞🥖🍞🥨 gracias REIYA Watanabe ✨👍👍👍

@nicolasmts3264 Жыл бұрын

Your channel is such a gem! I really love it ❤

@kodimolly6082 Жыл бұрын

Great work again..many thanks!

@taniareposteria2564 Жыл бұрын

Muchas gracias 🎉!!! ❤

@FAF.is.a.human.in.the.making Жыл бұрын

wow!!!! Perfectly baked. This process really is clean and delicious. Ty

@owlohowl457 Жыл бұрын

The whole bread making process is just beautiful. very generous of Koiwai San sharing his technics. I really enjoy watching this video and the one with Rakuda's Mina San as well.

@daryl76 Жыл бұрын

the dream of every baker to be able to learn from a master.... gosh, wish can be there to see him in action too

@tentanghariesok7276 Жыл бұрын

Sangat menyenangkan untuk di lihat

@ghhggeede Жыл бұрын

素敵だな〜✨

@thosebetweenwinter5453 Жыл бұрын

Very relaxing

@reiyawatanabe Жыл бұрын

thanks!!

@asa-358 Жыл бұрын

続きも観たいです!

@ucilkampar Жыл бұрын

i would love to come and train too! :< so jealous!

@lucreciamassolo7182 Жыл бұрын

Aprenda a ser humilde también monsieur François 😂. El japonés un MAESTROO

@saridewi1187 Жыл бұрын

Please give me info if available baking course in this shop. Thank you

@ricardonunez5117 Жыл бұрын

Buenos días en que parte de Japón esta nanno Ken deska Y am in Shizuoka ken

@alejandronavarro9508 Жыл бұрын

IT SHOULD BE ME

@reiyawatanabe Жыл бұрын

You should come!

@sandumatei7056 Жыл бұрын

Un francés aprende panadería en Japón con un panadero japonés...... Increíble.......el mundo se puso al revés.....!!!!!

@mohmmedradhwan9402 6 ай бұрын

I follow you and am very interested in your work. My friend, how can I contact the Japanese baker.. Ryuji Koiwai? I want to learn how to do it. Go to Japan if you can help... Thank you very much

@reiyawatanabe 2 ай бұрын

If you want to train with him, I'll connect you with him.

@Dragon34th Жыл бұрын

You don't have to be French, Japanese or German to really know your own country's bakery very well. In fact some foreigners do it better. The world is chaging and traditional skills are being lost because of mass production and computerised automation take over. That's why you see a European going to Asia to learn a traditionaly European skill vice versa and it's funny :) I'm sure he will come back to France with someting unique which is the Japanese way of filling, wrapping and kniding. I'm a French baker myself but I can tell you the croissants and pain auc chocolats failed - too small and not fuffed enough as they should be but this could be due to the technique of lamination, less yeast in the daugh or inadequate proofing. The Pretzels are well done even though they don't use the proper German recepy but by look, thore are good Pretzels.

@Dragon34th Жыл бұрын

Par contre les croissants et pains aux chocolats, ne sont pas les meilleur. Les compagnes, manquent de grigne car ils ont été gringé on tenu la lame droite et pas incliné. Les Pertzels sont mangnifique. Je doute aussi de la performance de ce four car c'est difficil de controller la temperature.