60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
243.7 هزار بار بازدید -
4 سال پیش
-
Name of Bakery : Lapin
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
La Pain Noir KUROUSAGI is a long-established bakery that has been around for over 20 years. They cultivate all their own yeast and bake 60 different kinds of bread daily with five different yeasts. 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
Email : [email protected]
[Recommended videos in channel]
Bakery work with sourdough in Japan 〈1〉｜ A guy makes over 20 kinds of bread alone
朝3時半から、たった1人で２０種類以上のパンを製造！ 自家培養酵母パン屋オぷスト
This baker had learned in Lapin Noir KUROUSAGI and started to open his own bakery!
#bakerywork
#japanesebakery
#bakery
#sourdough
#japan
Baker : Takao Arai
Location: Chichibu city Saitama prefecture JAPAN
La Pain Noir KUROUSAGI is a long-established bakery that has been around for over 20 years. They cultivate all their own yeast and bake 60 different kinds of bread daily with five different yeasts. 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
Email : [email protected]
[Recommended videos in channel]
Bakery work with sourdough in Japan 〈1〉｜ A guy makes over 20 kinds of bread alone
朝3時半から、たった1人で２０種類以上のパンを製造！ 自家培養酵母パン屋オぷスト
This baker had learned in Lapin Noir KUROUSAGI and started to open his own bakery!
#bakerywork
#japanesebakery
#bakery
#sourdough
#japan
4 سال پیش
در تاریخ 1399/09/26 منتشر شده
است.
243,752
بـار بازدید شده