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

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

Рет қаралды 122,593

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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#sourdoughstarter
#countrybreed #microbakery #bread #breadmaking #baker #bananabread #howtomakebread #frenchbread #wheatbread #homemadebreadrecipe #asmrfood

Пікірлер: 105

@verenamartini8695 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 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.

@Sphinx077 Ай бұрын

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

@calynnping 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 Ай бұрын

Yeah, she has incredible baking skills

@calynnping 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 17 күн бұрын

Her passion is infectious had me smiling throughout the video

@fumigrafico 15 күн бұрын

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

@xana7196 Ай бұрын

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

@reiyawatanabe Ай бұрын

Yeah!

@pde442 Ай бұрын

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

@reiyawatanabe Ай бұрын

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

@metalazzo Ай бұрын

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

@reiyawatanabe Ай бұрын

Yeah, it was so tasty

@user-pp8do3xo2z Ай бұрын

對話有翻譯了,超讚的,感謝,感謝,來自台灣真誠的感謝.

@pfv1247 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 Ай бұрын

absolutely!

@tamahime555 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 Ай бұрын

頑張ってください！

@Bearboy312 Ай бұрын

Thank you for these videos!

@MrMarcHajj Ай бұрын

Great video! What a passionate baker!

@knackigbrot Ай бұрын

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

@user-jl7tt6wg9o 8 күн 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 7 күн 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 4 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。

@helenjohnson7583 Ай бұрын

This truly IS amazing!!!

@reiyawatanabe Ай бұрын

Thanks for watching

@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。

@davidelikishvili5353 Ай бұрын

Well done 👏👏👏👏👍

@alcaryomellon Ай бұрын

Ciao, complimenti per la tua produzione, Ottimo lavoro!

@reiyawatanabe Ай бұрын

Esattamente! Grazie per aver guardato.

@bakermiche966 Ай бұрын

すごい👍🏻

@YM-bq5ks 11 күн 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 4 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。

@acapdon 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”.

@tartbanana6624 Ай бұрын

ROSLAN SEANTERO PUNYA! 💜💜💜

@thewholewheat5010 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 Ай бұрын

You should try it !

@thewholewheat5010 Ай бұрын

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

@reiyawatanabe Ай бұрын

@@thewholewheat5010 Yeah!!

@fumigrafico Ай бұрын

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

@pipehjk Ай бұрын

Gran docu REIYA! con mucha información. Gracias!!

@Multitaskertools Ай бұрын

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

@reiyawatanabe Ай бұрын

You are welcome!

@fumigrafico Ай бұрын

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

@marianaiordache7771 Ай бұрын

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

@reiyawatanabe Ай бұрын

Fără îndoială, aveți dreptate.

@jennyw145 Ай бұрын

I love you videos!!

@reiyawatanabe Ай бұрын

Thanks sooo much!

@juanamareco9028 Ай бұрын

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

@reiyawatanabe Ай бұрын

Gracias por vernos.

@juanamareco9028 Ай бұрын

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

@reiyawatanabe Ай бұрын

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

@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!

@tanerkulkul7057 Ай бұрын

❤

@markvincentbauzon4849 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 Ай бұрын

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

@user-np8uo5di8b Ай бұрын

👍👍🎉🎉

@user-bm8dx9rf9f 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 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。

@Emma-my5hc 18 күн бұрын

😍👍👍👍❤️❤️❤️🇺🇦🇯🇵

@TylersPantry 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 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.

@alwaabdrashid8644 Ай бұрын

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

@reiyawatanabe Ай бұрын

It's rare even in Japan.

@alwaabdrashid8644 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 Ай бұрын

Are there any kosher bakeries in Japan? @@reiyawatanabe

@reiyawatanabe Ай бұрын

@@alwaabdrashid8644 me, too!

@reiyawatanabe Ай бұрын

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

@JeanCharlesVersini 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 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 Ай бұрын

Merci de nous avoir fait partager votre expérience !

@user-yz1lm4fu2x 7 күн бұрын

Как Вы делаете свою закваску.Рецепт.Спасибо!

@fumigrafico 4 күн бұрын

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

@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 7 сағат бұрын

Yah. I use a pinch of diastatic malt as well

@cliffcox7643 7 сағат бұрын

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

@WhisperedHistory 7 сағат бұрын

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

@cliffcox7643 6 сағат бұрын

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

@januszsiwy6387 5 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

@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 28 күн бұрын

Pleasessss, I don't understand what I did wrong

@user-li2vq1ym4k 28 күн бұрын

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

@fumigrafico 28 күн 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 28 күн бұрын

@@fumigrafico so thankful 🙏 ❤️

@alwaabdrashid8644 Ай бұрын

Does she accept students😅?

@reiyawatanabe Ай бұрын

Please ask her directly on instagram.

@fumigrafico Ай бұрын

Sorry, I don’t. 🙏🏻