I used to be a professional baker in charge of several sourdoughs - and often made pretzels! He’s living the dream life of a baker, truly. I remember those days of living by the timer - which after awhile you start to anticipate. He’s extremely talented.
Замечательный Мастер!! Здоровья и процветания Майку и его милой семье! * РЭЙЯ Ватанабэ, благодарю вас за этот чудесный сюжет. Захотелось посмотреть и другие ваши видео - подписываюсь. Успехов вам!
🤗 Только что посмотрела Ваше видео . Как хорошо у Вас в пекарне ☝️, так всё чисто , уютно , и тихо ! Нет ни шума , ни грохота , ни суеты ... . И Вы сам , уважаемый МАСТЕР пекарь - такой доброжелательный , спокойный , и уверенно выполняющий свою , такую нужную работу . Без спешки , без шума , и с душой !!! ...... Я смотрела видео ДРУГИХ пекарей , с разных стран ... , и практически у всех - шум ... , грохот ... , какая то бестолковая беготня , и они БРОСАЮТ ТЕСТО 🤦 , оно у них летит по воздуху , через расстояние ... , на столы .... , в чаны ... ... . ПЛЮХ ... , ПЛЮХ ... , ПЛЮХ ... , ДОЛЕТЕЛО - ШМЯКНУЛОСЬ .... 🤦🤦🤦 Я не понимаю , и не принимаю такого НЕУВАЖИТЕЛЬНОГО отношения к тесту , хлебу - даже на душе становится больно ☝️ У нас в России есть поговорка - " ХЛЕБ НА СТОЛ , И СТОЛ - ПРЕСТОЛ ☝️ , А ХЛЕБА НИ КУСКА - И СТОЛ ДОСКА !!!! " Мне ООООЧЕНЬ понравилось МАСТЕР ☝️ - ПЕКАРЬ , Ваше отношение и к закваске , и к тесту , и к хлебу - КАК К ЖИВЫМ ☝️☝️☝️ Всё очень мягко , тихо , аккуратно , бережно и уважительно !!! 👏 👏 👏 Сразу видно и Вашу душу ☝️, через разговор , через тембр голоса , через Ваши спокойные и уверенные движения ! Вы очень хороший человек ☝️ , и хлебушек у Вас получается ЗАМЕЧАТЕЛЬНЫЙ 👌👌👌 !!!!! Я от всей души желаю Вам МАСТЕР здоровья , благополучия , успехов и процветания Вам в работе !!! Пусть Ваши родные и близкие будут здоровы и счастливы 🙏 С уважением из России . ❤️ 🙋 Подписалась ☝️ Лайкнула ☝️
What a beautiful video 💛💛💛 Very talented baker, the village is a Japanese paradise I wish him lots of success and blessings for him and his family 💐💐💐💐✨✨✨✨ Thanks for doing this video
It is getting harder to buy artisanal bread in Germany. Most bakeries turned to semi-fabricated dough mixtures with strange additives because it is less labour intense and cheaper. I especially like dark rye bread flavoured with caraway seeds. Because it is so hard to find nowadays I learned how to bake it using organic rye sourdough. And yes, sourdough has to be pampered like a baby. The bread has to be baked in a preheated cast iron pot because the typical kitchen oven does not do the trick well enough for a crunchy crust. Sadly this bakery is just 20 flight hours away.
There are multiple reasons for this happening here in Germany, and they all go hand in hand. For one, being a Bäckermeister is a tough job. And very physically demanding. Baker apprentices often quit after barely a month of being there. So that results in the low count of actual bakers producing fresh goods from scratch. So to compensate for that, factory production keeps the bakery in business, and it's cheaper. It's difficult to find someone who will work in a bakery the usual 40+ hours, especially if the salary just isn't worth the effort. Big chains like Kamps always relied on a cheap and easy business model anyway. But non-chain bakeries you find in small towns are fortunately still around. So isses halt.
Wow this is the coziest bakery I've ever seen!! What a delightful place! And efficient! I want my kitchen to be like his! I'd love to get the recipe for the blueberry bread treat! Everything looks so wholesome and delicious!! The woodblock for baking the rye cubes is phenomenal> I can imagine the taste of the smokey chestnut wood infused into the rye, oh my! He is living the dream with his beautiful family.
Thank you for your comment! You really have an ideal way of living. I envy you too. As for the recipe, please ask me directly. instagram.com/baeckerei_nagaya
Как белка в колесе!❤ беспрерывный процесс!!!! Человек оркестр, играет разные партии и получается различный хлеб!!! Как завораживающе смотреть на вас!!!! Это же сколько кг хлеба он испёк за день!!!! Такой богатый ассортимент!
This guy is phenomenal!! Notice most of his baking vessels are cast iron. Cast iron is a superior material and is very durable. Except for those small square vessels..they look like they are made of wood?
i love these videos. always so relaxed even though so much is happening.🤩 ah... and the Berlin-word for Semmel is 'Schrippe'...knowing all the different/ regional names of baked goods in germany is a real rabbithole.😆
I love to see the commitment and Beauty both from the film maker and the baker. They each add much to their individual craft. Bread, I think, is evolutionally attached to us. The taste, sight, smell, and mouth feel are tied directly to our species. Farming wheat certainly didn’t hurt our ability to stay habitual bi-peds. Bread is important and beautiful in my mind. This channel is my go to place to get my visual bread fix. The talented bakers viewed here makes me feel part of our shared history.
The thing is that we have a bakery on every street corner so we Germans hardly ever bake anything at home but cakes. We eat bread for breakfast, 11o'clock snack and supper, so it's the most important food item in our diet, so it's simply easier to buy fresh buns in the morning and a good loaf every other day freshly baked by a master (which is an official title comparable with a doctorate in esteem) with an oven you can't get at home (in the opposite we occasionally make special orders from the baker if we fancy a different mix of ingredients or recipe and have him bake it for us)
Me gusta la artesanía panadera...algo. Maravilloso transformar las semillas ..en.. Harinas...y luego amasar lo que quieras..pan.. bollería..dulces ..🧁🍿🧈🍯🍰🧂🥮🍪🍩🍨🍧🥞🥯🥖🥐🍞
Here in Brazil, more expecific in the south estates (Rio Grande do Sul, Santa Catarina and Paraná), this "bluebarry cake" is called CUCA. We have two variations, "Cuca Alemã" e "Cuca Italiana", German one and Italian one. it's usually made whith grape, milk jam, chocolate... The top is my favotite, crispy and sweet.
Interesting, in German it's ingredient-streuselkuchen, so in this case Blaubeerstreuselkuchen (blue berry crumble cake), is cuca the Portuguese word for cake? Otherwise it could be the Portuguese adaption of the word Kuchen
Saludos desde México, me encantó, todo el paisaje, el pan, estos vídeos relajan mi vida acelerada y hecho a volar mi imaginación, en comer todo eso y estar en ese lugar tan hermoso, que venda muchooooo
Das Roggenbrot hat's mir angetan. Gibt es in Taiwan leider gar nicht. Ich versuche mich schon lange, das selber zu backen, aber meine gehen nicht so schoen auf diese vom Mike hier. Edit: Warum machst Du eigentlich kein Salz auf die Brezeln? Wollen die Kunden das so lieber?
Hallo fröhlicher Bäcker; deine Backwaren sehen super aus und schmecken bestimmt fantastisch. Wir kaufen unser Brot ausschließlich beim kleinen Bäcker der noch alles selbst mit Hand herstellt. Brot aus dem Supermarkt kommt bei uns nicht auf den Tisch. Eine Frage habe ich allerdings: wieso kommt kein Salz auf deine Brezeln? Gruß aus Baden Württemberg Huber Brigita
I love bread and I love sourdoughs but sometimes sourdough bread can be too sour that it's off putting. So far,I haven't eaten a sourdough that's truly delicious.😢
There needs to be a Abroad in japan special with a visit to bakery, or maybe Nicholas Pettas visit; summer good bread and larger really go together (October fest japan ...)
Vor dem Backen sprüht er Wasser in den Ofen um Dampf in die Backkammer einzubringen. Dadurch bleibt die Oberfläche der Laibe länger weich und sie können dadurch besser ausdehnen und mehr Volumen bekommen. Nach dem Backen sprüht er Wasser auf einige der Backwaren um der Oberfläche einen gewissen Glanz zu geben.
Question. In the USA pretzels(& bagels) are treated to an alkali bath before baking. Is this not done in Germany? Amazed at the breads he produces with such limited tool!
He's living the dream life. I'm not a baker, but I dream of being a cheesemaker in Japan.
Only 20 hours by plane to buy this wonderful bread from such a warm man and his family. It’s worth it!
I’m on it !
🤣
ＯＫ
I used to be a professional baker in charge of several sourdoughs - and often made pretzels! He’s living the dream life of a baker, truly. I remember those days of living by the timer - which after awhile you start to anticipate. He’s extremely talented.
Wenn das mal nicht unser ehemalige Azubi Maik ist. 😊Bin Stolz💪🙏 auf dich Maik, schön das du unsere Tradition weiter lebst. 😀
０．０
Пересматриваю периодически ролик.Очень мотивирует!Огромное уважение к мастерству и трудолюбию,а так же спасибо сьемочной группе!
Спасибо, что посмотрели видео, которое я сделал таким образом! Ваши комментарии - мой источник силы!
In such a small space and he's baking wonderful bread. Plus, a rural quiet family life. Bravo 👏
❤мира , любви и процветания вам 🤗
Gute alte Handwerkskunst weiter so schöne Grüße aus Deutschland
Сколько разного хлеба. И весь, похоже, вкусный. 🥨🫓🧇👍
Замечательный Мастер!! Здоровья и процветания Майку и его милой семье!
* РЭЙЯ Ватанабэ, благодарю вас за этот чудесный сюжет. Захотелось посмотреть и другие ваши видео - подписываюсь. Успехов вам!
🤗 Только что посмотрела Ваше видео . Как хорошо у Вас в пекарне ☝️, так всё чисто , уютно , и тихо ! Нет ни шума , ни грохота , ни суеты ... . И Вы сам , уважаемый МАСТЕР пекарь - такой доброжелательный , спокойный , и уверенно выполняющий свою , такую нужную работу . Без спешки , без шума , и с душой !!! ...... Я смотрела видео ДРУГИХ пекарей , с разных стран ... , и практически у всех - шум ... , грохот ... , какая то бестолковая беготня , и они БРОСАЮТ ТЕСТО 🤦 , оно у них летит по воздуху , через расстояние ... , на столы .... , в чаны ... ... . ПЛЮХ ... , ПЛЮХ ... , ПЛЮХ ... , ДОЛЕТЕЛО - ШМЯКНУЛОСЬ .... 🤦🤦🤦 Я не понимаю , и не принимаю такого НЕУВАЖИТЕЛЬНОГО отношения к тесту , хлебу - даже на душе становится больно ☝️ У нас в России есть поговорка - " ХЛЕБ НА СТОЛ , И СТОЛ - ПРЕСТОЛ ☝️ , А ХЛЕБА НИ КУСКА - И СТОЛ ДОСКА !!!! " Мне ООООЧЕНЬ понравилось МАСТЕР ☝️ - ПЕКАРЬ , Ваше отношение и к закваске , и к тесту , и к хлебу - КАК К ЖИВЫМ ☝️☝️☝️ Всё очень мягко , тихо , аккуратно , бережно и уважительно !!! 👏 👏 👏 Сразу видно и Вашу душу ☝️, через разговор , через тембр голоса , через Ваши спокойные и уверенные движения ! Вы очень хороший человек ☝️ , и хлебушек у Вас получается ЗАМЕЧАТЕЛЬНЫЙ 👌👌👌 !!!!! Я от всей души желаю Вам МАСТЕР здоровья , благополучия , успехов и процветания Вам в работе !!! Пусть Ваши родные и близкие будут здоровы и счастливы 🙏 С уважением из России . ❤️ 🙋 Подписалась ☝️ Лайкнула ☝️
Пекарь от Бога! Какой же наверное нереально вкусный хлеб он печет! Браво
What a beautiful video 💛💛💛
Very talented baker, the village is a Japanese paradise
I wish him lots of success and blessings for him and his family 💐💐💐💐✨✨✨✨
Thanks for doing this video
A privilege to watch thank you! A German in Japan.. with such skills.. so many questions :)
Я восхищена всем увиденным.Добра,благополучия и процветания семье и их делу
The best sourdough bread documentary on RUclips 🫵🏻🫵🏻🫵🏻👌🏻💪🏻👍🏻
Thanks!!
I'm not a baker but I want to learn and live my life and my family just like this man
A fantastic man. Fantastic father and husband. Most impressive!
Thanks
Один из лучших выпусков про пекаря. 👍
That is a VERY impressive set up he has made for himself... the solar panels are a nice thought too.
Sukses dan sehat kpd good bakers and kpd this bake filmer. Horas
Хороший человек, любит свою работу, живёт в красивом месте...
It is getting harder to buy artisanal bread in Germany. Most bakeries turned to semi-fabricated dough mixtures with strange additives because it is less labour intense and cheaper. I especially like dark rye bread flavoured with caraway seeds. Because it is so hard to find nowadays I learned how to bake it using organic rye sourdough. And yes, sourdough has to be pampered like a baby. The bread has to be baked in a preheated cast iron pot because the typical kitchen oven does not do the trick well enough for a crunchy crust. Sadly this bakery is just 20 flight hours away.
There are multiple reasons for this happening here in Germany, and they all go hand in hand. For one, being a Bäckermeister is a tough job. And very physically demanding. Baker apprentices often quit after barely a month of being there.
So that results in the low count of actual bakers producing fresh goods from scratch. So to compensate for that, factory production keeps the bakery in business, and it's cheaper. It's difficult to find someone who will work in a bakery the usual 40+ hours, especially if the salary just isn't worth the effort.
Big chains like Kamps always relied on a cheap and easy business model anyway. But non-chain bakeries you find in small towns are fortunately still around.
So isses halt.
０．０
Complimenti a questo grande uomo e alle sue meraviglie... Da un piccolo fornaio italiano! ❤
This is a dream life… in a quiet beautiful country side.. ❤
Talentoso..le gusta la 🏞️ naturaleza...lugar bello..
Прекрасный, трудолюбивый пекарь! Великолепный хлеб! Желаю благополучия, добра, процветания!
спасибо!
Mensch Maik. Ewig nicht gesehen... Schön, dass es dir und deiner Familie gut geht. Viele Grüße aus Ebersbach! 😉
Lo tiene rodo tan cintrolado que no se estresa...invreible..su capacidad...🗣️👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Schöne Backstube..gefällt und der Film sehr gut gemacht 😊..👍
Tolle Bäckerei, herrlich!
Grüsse aus Berlin, wo es leider nur noch wenige Bäckereien gibt mit leckeren Schrippen.
Wow this is the coziest bakery I've ever seen!! What a delightful place! And efficient! I want my kitchen to be like his! I'd love to get the recipe for the blueberry bread treat! Everything looks so wholesome and delicious!! The woodblock for baking the rye cubes is phenomenal> I can imagine the taste of the smokey chestnut wood infused into the rye, oh my! He is living the dream with his beautiful family.
Thank you for your comment!
You really have an ideal way of living. I envy you too.
As for the recipe, please ask me directly.
instagram.com/baeckerei_nagaya
it is heaven like life with the family... God bless you more...
Какой тяжёлый и нужный труд🙏🙏🙏 Хвала рукам пекущим Хлеб🙏🙏🙏❤ 🇷🇺
Как белка в колесе!❤ беспрерывный процесс!!!! Человек оркестр, играет разные партии и получается различный хлеб!!! Как завораживающе смотреть на вас!!!! Это же сколько кг хлеба он испёк за день!!!! Такой богатый ассортимент!
OMG! Such an environment! Such an organized work! Wonderful family.❤
complimenti per il video .
Questo fornaio è bravissimo
Grazie per aver guardato! Venite a trovarci!
❤❤❤🇨🇭
I love your films from country bakeries!
Gruss an den deutschen Bäcker aus der Schweiz. Ich möchte auch so eine Bäckerei haben wie du😅
Vielen Dank für Ihren Kommentar! Ich weiß, dass es schwer sein kann, einen eigenen Laden zu besitzen. Ich wünsche Ihnen viel Glück dabei.
Это тяжелый, но приятный труд!
It makes me happy (and hungry) to see this. Beautiful!
This guy is phenomenal!! Notice most of his baking vessels are cast iron. Cast iron is a superior material and is very durable. Except for those small square vessels..they look like they are made of wood?
Красавчик мужчина!!!!
Liebe Grüße aus Bremen (Deutschland)!
素晴しい動画！！
He’s like living in countryside of Euro, I would like to be there one day, impressed
Wow the man never stops moving!
It’s real movie 🎥 thank you for your work 🫶🏻
Keeping track of many different breads at once....🙂👍👍
Very good ,I love bread greetings from the Nederlands.
i love these videos. always so relaxed even though so much is happening.🤩
ah... and the Berlin-word for Semmel is 'Schrippe'...knowing all the different/ regional names of baked goods in germany is a real rabbithole.😆
Моё уважение такому человеку!
Да！
I love to see the commitment and Beauty both from the film maker and the baker. They each add much to their individual craft.
Bread, I think, is evolutionally attached to us. The taste, sight, smell, and mouth feel are tied directly to our species.
Farming wheat certainly didn’t hurt our ability to stay habitual bi-peds.
Bread is important and beautiful in my mind. This channel is my go to place to get my visual bread fix. The talented bakers viewed here makes me feel part of our shared history.
The Käselaugenbrezel seems to be the bread and butter of this bakery :D
Моя мечта!❤
I love your amazing vibes ❤❤❤❤. Lots of love from Belgium !
Thanks!
bạn thật khéo tay làm ra những chiếc bánh thật xinh😄
I would love it if this man could teach German bread techniques and recipes for making at home!
A mi también me encantaría ❤🤗👏🤝🤝🤝🌹🇲🇽
The thing is that we have a bakery on every street corner so we Germans hardly ever bake anything at home but cakes.
We eat bread for breakfast, 11o'clock snack and supper, so it's the most important food item in our diet, so it's simply easier to buy fresh buns in the morning and a good loaf every other day freshly baked by a master (which is an official title comparable with a doctorate in esteem) with an oven you can't get at home (in the opposite we occasionally make special orders from the baker if we fancy a different mix of ingredients or recipe and have him bake it for us)
Que riquísimo pan...masa madre..yo..si lo compro.
Me gusta la artesanía panadera...algo. Maravilloso transformar las semillas ..en.. Harinas...y luego amasar lo que quieras..pan.. bollería..dulces ..🧁🍿🧈🍯🍰🧂🥮🍪🍩🍨🍧🥞🥯🥖🥐🍞
Es muy generoso en los ingredientes .bastante queso..
Here in Brazil, more expecific in the south estates (Rio Grande do Sul, Santa Catarina and Paraná), this "bluebarry cake" is called CUCA.
We have two variations, "Cuca Alemã" e "Cuca Italiana", German one and Italian one.
it's usually made whith grape, milk jam, chocolate...
The top is my favotite, crispy and sweet.
Interesting, in German it's ingredient-streuselkuchen, so in this case Blaubeerstreuselkuchen (blue berry crumble cake), is cuca the Portuguese word for cake? Otherwise it could be the Portuguese adaption of the word Kuchen
Tolles Handwerk, leckeres Backwerk. Findet man hier nicht mehr so oft. 🥰
Чудова робота! 🎉🎉
Какой умничка! Молодец! Супер! 😮😊🎉
Fare il pane e un arte, bravo
¡Infinitas gracias por crear la PAZ en cada familia y SER VEGANOS💌🙏🙏🙏🙏🙏!!!
Какая прелесть, как вкусно!
6:04 que delicia todo un Maestro Panadero felicidades también por su hermosa familia ❤❤👏👏🤩🤗🤝🤝🥰🌹🇲🇽
Saludos desde México, me encantó, todo el paisaje, el pan, estos vídeos relajan mi vida acelerada y hecho a volar mi imaginación, en comer todo eso y estar en ese lugar tan hermoso, que venda muchooooo
Beautiful family❤
Бравоооо пекарью!!! Как готовит закваску, об это обзор делаете пожалуеста. Я смотрю вас из Узбекистана.
Excelente divino el lugar y las cosas que hace ..... Saludos desde Argentina
Amazing 🤩🤩
Very good
fascinating
Das Roggenbrot hat's mir angetan. Gibt es in Taiwan leider gar nicht. Ich versuche mich schon lange, das selber zu backen, aber meine gehen nicht so schoen auf diese vom Mike hier.
Edit: Warum machst Du eigentlich kein Salz auf die Brezeln? Wollen die Kunden das so lieber?
Danke fürs Zuschauen. Es ist schwer, Brot zu backen, nicht wahr? Ich weiß nicht, warum du es nicht salzt.
Krapfen….brings back my childhood Von Dachau, that we’re delicious…..
oishii sou de itte tabetain desu , Mike san no German rye bread w multigrains...itsuka ne
Yes, the little piggies ornaments von Oktoberfest .
Me gustaria tener unas de las cadenas de panaderia mas grande de la region metropolitana 24/7;producto de consumo masivo y todos sus deribados
I want all the breads, sadly im In Indonesia😢
Hallo fröhlicher Bäcker; deine Backwaren sehen super aus und schmecken bestimmt fantastisch. Wir kaufen unser Brot ausschließlich beim kleinen Bäcker der noch alles selbst mit Hand herstellt. Brot aus dem Supermarkt kommt bei uns nicht auf den Tisch. Eine Frage habe ich allerdings: wieso kommt kein Salz auf deine Brezeln? Gruß aus Baden Württemberg Huber Brigita
Do you know what kind of wood he uses for the trays?
Why do you spray water on the finished cooked loaves of bread?
You will know the answer through what he talked in this video! Thanks
@@reiyawatanabeleider verstehen manche Menschen die Sprache nicht.
I love bread and I love sourdoughs but sometimes sourdough bread can be too sour that it's off putting. So far,I haven't eaten a sourdough that's truly delicious.😢
Timo? Its finnish name... quite good!
There needs to be a Abroad in japan special with a visit to bakery, or maybe Nicholas Pettas visit; summer good bread and larger really go together (October fest japan ...)
Warum wird das Brot mit Wasser besprüht?
Schaut alles super aus, auch die Auszognen :D
Vor dem Backen sprüht er Wasser in den Ofen um Dampf in die Backkammer einzubringen. Dadurch bleibt die Oberfläche der Laibe länger weich und sie können dadurch besser ausdehnen und mehr Volumen bekommen. Nach dem Backen sprüht er Wasser auf einige der Backwaren um der Oberfläche einen gewissen Glanz zu geben.
这才是城里人向往的生活😏
Schönes video. Aber mögen die japaner kein salz auf den bretzeln, schmeckt doch nicht😔😂😉
日本人も塩をかけるのは好きです。
でも何らかの病気で塩分を控えなくてはいけない人も食べてもらえるからだと思います。
Denos la reseta por fa y en español desde panama
Denos las resetas por fa desde panama
Question. In the USA pretzels(& bagels) are treated to an alkali bath before baking. Is this not done in Germany? Amazed at the breads he produces with such limited tool!
Yes it is, its bathed in lye. That's what gives it its color and taste
Kniekicherl. Schon ewig nicht mehr gesehen.
الفرن الي تستعمله كهربائي لوعلى الغاز
Yes what a wonderful, simple living
🥰🥰🥰🥰
❤️❤️❤️❤️🇺🇦🇯🇵
I tried breeding rabbits and chickens for years, it just does not work.
Kaiser Semmel in Berlin calls Schrippe Not Schlippe.
Thanks!
I love your videos, but this one, with the timer going off in every scene, was driving me a little...insane 😂
sorry for that but I did not care
@@reiyawatanabebased