Hundreds of bread baked by just one person | Sourdough bread making in Japan

Kinohige
Home-cultivated Natural leaven Bakery " Kinohige"
This bakery was founded in 1983 and is one of the oldest bakeries which use natural leaven in Japan. Domestic wheat bread baked with home-cultivated raisin leaven and non-sugar baked goods is so popular. The bakery uses domestic wheat flour, whole wheat flour, leaven made from raisins, rock salt, and organic nuts and dried fruits. They do not use any eggs, sugar, flavorings, or expanders.

Official website：
http://www.din.or.jp/~kinohige/index.html
Address：
4-9-7 Atago Tama city Tokyo

The type of natural leaven:
100% pure Raisin leaven
(the chemical yeast such as Saff's instant dry yeast is not used in any bread at all / pain au levain naturel )

Raisin leaven
Raisin leaven does not contain raisins themselves. It only contains fermented liquid extracted from raisins. Moreover, to get more yeast and lactic acid bacterium, the bakers add wheat flour into this liquid several times.
Raisin leaven has superior fermentation power compared to sourdough, which is a common natural leaven, and thus can make the bread lighter. It is also easier to control acidity, making it possible to produce bread with natural leaven that suits the Japanese palate.
To keep the freshness of the leaven, they have cultivated yeast from raisins every day.

If you are interested in the processes to make this raisin leaven, please watch and read this video.
https://youtu.be/k88Di63whPI

Shoot & Edit : Reiya Watanabe

------------
chapter
------------
0:00 introduction
0:21 cultivating raisin starter
1:21 making dough
3:03 starting to shape and bake
7:38 open
------------
character
------------
The baker: Yoshinori Mutaguchi
After graduating from Hosei University, he worked at various jobs including a nursery school and a used book store before joining the Hombic Levain Factory (now Levain bakery) in 1983. He worked in bread production for about a year as a replacement for one of the founders, Mr. Busch-Pierre, who left the company due to health problems. After that, he left this company to become a farmer, but finally started the bakery shop named “Kinohige” in 1983.
He had learned the basic skills of bread from Mikio Koda, a colleague and current owner of Levain bakery, and learned how to make raisin leaven from Pierre. After establishing Kinohige, he worked to spread the use of raisin leaven in baking through his writings and baking classes. Thanks to his efforts, the method of baking bread with raisin leaven, which is rarely practiced even in its home country of France, is now widely practiced in Japan.

-------------------------
Related Videos
-------------------------
If you like the video, please do [Like & Subscribe]!
https://cutt.ly/pJMVuwv
Please watch other videos!

Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
https://youtu.be/y1nCDpTHq0s

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 | Bakery work with sourdough in Japan〈Kinohige – Tokyo〉
https://youtu.be/uG8adVPwDMc

A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
https://youtu.be/mY7e6A-EFzc

#sourdough
#bakery
#howtomakebread
#japanesebakery