Mina Yamashita, owner of the bakery "RAKUDA," who makes about 10 kinds of bread by herself starting starting at 2 : 30 and closing at 18 : 00. This video shows the whole process.
At "RAKUDA," all bread is made with home-cultivated leaven, without using industrial yeast.

Baker: Mina Yamashita
Bakery`s name: RAKUDA
Location: 2-11 Honmachi, Nasushiobara City, Tochigi Prefecture
Instagram：
[ Ссылка ]

The type of leaven
・Sourdough
・Raisin leaven

Shoot and Edit：Reiya Watanabe

------------------------
Timestamps
------------------------
0:00 Making bread dough and shaping
8:30 Baiking
19:17 Openning

-------------------------
Related Videos
-------------------------
If you like the video, please do [Like & Subscribe]!
[ Ссылка ]
Please watch other videos!

Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary
[ Ссылка ]

Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
[ Ссылка ]

the century-old wood fired oven in a beautiful village | Sourdough bread making in France
[ Ссылка ]

Organic bread and pastry factory | Sourdough bread making in France
[ Ссылка ]

The pioneering bakery that spread sourdough bread culture in Japan
[ Ссылка ]

Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
[ Ссылка ]

Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
[ Ссылка ]

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

60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
[ Ссылка ]

A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
[ Ссылка ]

#sourdough
#tartine
#bakery
#howtomakebread
#japanesebakery
#japanesebread
#天然酵母
#パン屋
#パン屋の仕事

свернуть