60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
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Name of Bakery : Lapin Noir KUROUSAGI（ラパンノワール くろうさぎ）
Baker : Takao Arai
Location: Chichibu city Saitama prefecture JAPAN
Instagram:
https://www.instagram.com/lapinnoir_kurousagi/
La Pain Noir KUROUSAGI is a long-established bakery that has been around for over 20 years. They cultivate all their own natural leavens and bake 60 different kinds of bread daily with five different leavens. All the nuts are organic, and the vegetables and other ingredients are chosen to be as healthy as possible.
Lapin Noir was the first to develop the technique of home-cultured yeast and to produce croissants and pastries in Japan. Therefore, the Dozens of artisans have come to train at Lapin Noir to learn their craft.
The owner, Takao, still bakes 20 hours a day even though he is over 60 years old. He makes all the custards, Danish fillings, and jams by hand without any compromise. He comes up with new breads one after another, and despite his busy schedule, he never forgets the joy of baking. However, he dreams of one day seeing the real baking of France and Germany with his own eyes.
They uses properly 6 kinds of sourdough starter.
1. raisins yeast (50% whole wheat flour)
2. raisins yeast (20% whole wheat flour)
3. raisins yeast (100% whole wheat flour)
4. rye sour yeast
5. rice sour yeast
Shoot & Edit : Reiya Watanabe
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#sourdough
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Baker : Takao Arai
Location: Chichibu city Saitama prefecture JAPAN
Instagram:
https://www.instagram.com/lapinnoir_kurousagi/
La Pain Noir KUROUSAGI is a long-established bakery that has been around for over 20 years. They cultivate all their own natural leavens and bake 60 different kinds of bread daily with five different leavens. All the nuts are organic, and the vegetables and other ingredients are chosen to be as healthy as possible.
Lapin Noir was the first to develop the technique of home-cultured yeast and to produce croissants and pastries in Japan. Therefore, the Dozens of artisans have come to train at Lapin Noir to learn their craft.
The owner, Takao, still bakes 20 hours a day even though he is over 60 years old. He makes all the custards, Danish fillings, and jams by hand without any compromise. He comes up with new breads one after another, and despite his busy schedule, he never forgets the joy of baking. However, he dreams of one day seeing the real baking of France and Germany with his own eyes.
They uses properly 6 kinds of sourdough starter.
1. raisins yeast (50% whole wheat flour)
2. raisins yeast (20% whole wheat flour)
3. raisins yeast (100% whole wheat flour)
4. rye sour yeast
5. rice sour yeast
Shoot & Edit : Reiya Watanabe
-------------------------
Related Videos
-------------------------
If you like the video, please do [Like & Subscribe]!
https://cutt.ly/pJMVuwv
Please watch other videos!
the century-old wood fired oven in a beautiful village | Sourdough bread making in France
https://youtu.be/-72yU4_hxMc
Organic bread and pastry factory | Sourdough bread making in France
https://youtu.be/QE5B1bRfUjw
Women bakers with beautiful handwork | Sourdough bread making in France
https://youtu.be/MkJPVjGPEDU
The pioneering bakery that spread sourdough bread culture in Japan
https://youtu.be/Z-aBdemrPLA
Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
https://youtu.be/8oiAbC-wOds
Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
https://youtu.be/jKMfqZRxVX8
Hundreds of bread baked by just one person | Sourdough bread making in Japan
https://youtu.be/uG8adVPwDMc
60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
https://youtu.be/DnxIdugiLwI
A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
https://youtu.be/mY7e6A-EFzc
#sourdough
#tartine
#bakery
#howtomakebread
#japanesebakery
