Wood-fired Oven, Organic Wheat, Sourdough Bread | Boulangerie DeRien

Wood-fired Oven, Organic Wheat, Sourdough Bread | Boulangerie DeRien | Bread Baking in Japan

Рет қаралды 52,125

9 ай бұрын

Boulangerie deRien
A long-established bakery in Hiroshima City that has been in business for 70 years. It features several simple breads baked in a stone oven using domestically grown organic wheat and sourdough.
The current owner, Yoji Tamura, the third generation of the family, took over the family business at the age of 28. He produced about 40 kinds of breads and the bakery became popular, but he felt he had reached his limits, so he closed the bakery for a year in 2012 and left for Europe. After training at a bakery called "Gragger" in Vienna, Austria, he reopened the bakery with new production and sales methods. He has also reduced to zero the amount of "lost bread" that is discarded after the store closes, and is now attracting attention as a "no-throw-away bakery.
Owner; Yoji Tamura
Bakery`s name: Boulangerie Dorian
Location: Horikoshi, Minami-ku, Hiroshima-shi, Hiroshima
Website: derien.jp/
Instagram: / pain_derien
Types of natural leaven
1, Sourdough
2, Rye Sourdough
Filming and Editing： REIYA Watanabe
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#sourdough
#bakery
#howtomakebread
#breadmaking

Пікірлер: 18

@animegirlhaven 2 ай бұрын

Thank you so much for finding out about places in Japan that will fit my budget because I am from the USA and food here sometimes experienced

@reiyawatanabe 2 ай бұрын

Thanks!

@keybrown4580 9 ай бұрын

This was such a learning experience video! Im just starting to learn how make sourdough bread with a starter and this was inspiring! 🥹

@markvincentbauzon4849 9 ай бұрын

They appear to have a new apprentice, Reiya-san. It's good to see another one from the bakers at DeRien again. Arigatou!

@robertogovernara 9 ай бұрын

❤God bless You❤ Greetings from Vienna 👍👍

@dfertefwergwergrfgwr 9 ай бұрын

That was fun to watch!

@exhit99 9 ай бұрын

Beautiful breads! And your whole kitchen is so clean! 😍

@YaoiMastah 9 ай бұрын

A baker with a Gueulard oven is a master. No questions asked. I'll put this one on the list, next time when I'm in the area. But I disagree with his notion that Europeans know more about bread than Japanese. For one thing, most Europeans are raised on factory bread (or the recipes that came with post-WWII Marshall aid). The amount of artisanal bakeries (those that do not only have an oven but also a mixer) are dwindling. Perhaps except countries like France or Turkey, who put their bread culture on a pedestal. I even daresay that per capita Japan boasts more artisanal bakeries than Europe. If I look around in Okaya, Nagano, I count more than 10 artisanal bakeries. Whereas a similar sized town like Geldern, North Rhine-Westphalia, Germany has around 10 bakeries, but half of them are part of a large chain or bake bread that has been bought as wholesale (either pre-baked or as frozen dough) from the factory. And yes, Japanese bakers seem more passionate about bread than Europeans (in a similar sense how European ramen chefs are more passionate about ramen).