Bread making by the man known as the "Prodigy" | Sourdough bread making in Japan
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- Опубликовано: 5 июл 2024
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Akira Enomoto served as the Japanese head chef of the famous French bakery "Dominique SAIBRON", and was also involved in the product development and launch of the bakery and café. He is one of Japan's leading bakers. He opened "Pain des Philosophes" in Kagurazaka, where European culture has taken root,
He decided to make only the bread he want to make. And the bakery offers about 20 kinds of breads made from various natural leavens and 15 kinds of flours.
Baker: Akira Enomoto
Bakery`s name: Pain des Philosophes
Location: 1-8 Higashigokencho Shinjuku ward, Tokyo
maps.app.goo.gl/3B7XxCFf2WxyG...
Instagram：
/ pain_des_philosophes
The type of leaven
・Sourdough
・Raisin leaven
・Green raisin leaven
・Apple leaven
・Koji (麹) leaven
・Sourdough（Pate Fermentee：Made from straight method French bread dough fermented for 3 hours）
・semidry yeast
Additional explanation by Mr. Enomoto
※He use natural leavens made from fruits in liquid form. This allows the individuality of the liquid leaven to be more apparent in the bread. For this reason, he use different natural liquid leavens according to the characteristics of the bread.
※He often uses a mix of liquid leaven from fruit and sourdough (Pate Fermentee). liquid leavens from fruit are also added with sugar during the feeding process, so they remain sweet. If you want to increase the fermentation power of the dough, It might be better to add sourdough (Pate Fermentee) . You can get more fermentation power in dough as keeping the flavor of the bread you want to make.
※"Pain de Lodeve" takes a 12-hour autolyze. This process brings out the true flavor of the flour and increases its Umami.
※Comparing Japan and France, the level of technology and knowledge is higher in Japan, but whether Japanese bread tastes better is another question, he said. France is an agricultural country, and its flour, butter, and other dairy products are of high quality. Japan has compensated for such disadvantages with its technological capabilities, but recently, flour and other Japanese ingredients have become tastier.
Shoot and Edit：Reiya Watanabe
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Timestamps
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0:00
Making the dough and Shaping
6:30
Baking
20:22
Opening
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#sourdough
#bakery
#howtomakebread
#breadmaking #sourdoughbread
#sourdoughstarter
#countrybreed #microbakery #bread #breadmaking #baker #bananabread #howtomakebread #frenchbread #wheatbread #homemadebreadrecipe #asmrfood 
Развлечения
![SHE FARMS AND BUILT IT ALL FOR THE LOVE OF BREAD! [hitohi] | Japanese Bakery](/img/1.gif)
This is actually mindblowing ive never seen anyone that fast and accurate at scoring a dough. Amazingly creative, amazingly precise, amazingly neat, amazingly organized, such an amazing and talented artist in bakery world. WOW!!!!
What you mention is the very essence of this craftsmanship. Thanks for taking the time to comment!
zgadzam się w 1000% niesamowita organizacja żadnych zbędnych ruchów, wszystko zaplanowane
This man is keeping it small. That’s why his craft is so good. That’s why so many are willing to pay for such quality
Yeah, its true! He want to keep quality of all bread as much as he can.
Totally the best way to keep it artisan..beautiful 💯
26分があっという間に過ぎるほど見入ってしまいました。オーナーシェフとスタッフさんのプロ意識の高さに感動しました。パンデフィロゾフさんに行こうと決意しました。
見てくださりありがとうございます！
ぜひお店の方に尋ねてみてください。いろんな出会いがあると思います。
Watching this video was like a meditation. It was so fascinating that the baker from 4 am till 6 am kept track of everything alone that precisely. His words regarding the hierarchy were also admirable: People are good at the top regardless of the industry. And at 10 am he left the bakery like a legend 😊. Thank you for the video and your great unique work ❤
Thanks so much for sharing your thought to us. I totally agree with your opinions. He did said a lot of things we can learn in this video.
I'm a bread baker too. 😁
When your in the zone at 2am it's like you're dancing.
Going from mixing to folding to molding and baking in a deck oven , I find relaxing 😌
It's only when more people come in to ask me about the day Do I not like lol
Haha know the feeling, I'm with you on that, I'm the only baker at my shop I'm alone from 3-7:30am them 4:30 hours is the best part of the day. @@thelongride1995
As a French/Italian myself I have spent half of my life in Japan, I can safely say, this country has the:
Best Breads
Best pizzas and Pastas.
Mr Enomoto and his crew work with pride and honor, their commitment and consistency is only matched by the near perfection of their creations. Bravo !!!!
@@locusolus7482 not a ranking just my personal preference also echoing what all my friends also tell me when they come to visit, bad flour or not. What they make with it is still awesome!
I personally prefer french/belgian bread and pastries over japanese. My experience has been that the japanese are amazing at technique and appearance but they lack in flavour compared to the french. Things in Japan always look amazing but have been let down many times with flavour.
Thanks for the great comments!
Is Japanese pasta and pizza better than Italian pasta and pizza?
Thanks for your comment!
I know there are craftsmen of all skill levels in every country. And I think it is important to note that everyone's taste buds are different. That's why I think it's important to have variety.
@@reiyawatanabe I am not a huge pasta eater but I do enjoy pizza. I will admit I never tried pizza in Japan or pasta actually. Italian pizza is by far the best pizza I've had , I may have to give it a try there next visit.
Japan is a wonderful country with amazing hardworking people
Absolutely!
지인의 친구가 일본에 살면서 가장 행복한게 뭐냐고 물었더니.. 마을근교에 어느 곳이던 맛있는 빵을 접하기 쉬운게 가장 좋다고 말했던 것이 생각나네요.🤤
소중한 경험을 공유해 주셔서 감사합니다. 역시 일본 빵은 맛있네요!
한국은 아직도 대부분의 사람들이 빵을 간식으로 먹는다고 들었어요. 그런 문화적 차이도 이유인 것 같아요!
not only is this guy an expert, but he's a dynamo as well - so fast and efficient!!
Thanks for sharing your feedback to us! The staffs will feel pleasure!
He is born into this role.. So skillful and fast.
I think so too
Im french and let me tell you , this is looks better then some famous places bread in france , he even said it , some bakery’s extend and put people with less experience and that lead ro low quality products . This man loves his job and you can see it
People who can love their work are happy. No matter how much leisure time they have, it is much shorter than the time they work. For many people. France, I want to go back. But the Japanese yen is too cheap to go there!
I like that they don’t make those cheap sandwiches, hotdogs etc so many bakeries do. Everything looks so good, well thought out and clean.
Thanks. In addition, it take so much time to make those things.
I live in Minnesota, USA and I travel to Japan just to eat Japanese pastries, especially croissants!!! Last April, I went to the middle of no where in Kurume, Fukuoka to eat Chef Sagara's pastries. The name of his pastry shop is Chez Sagara. By the way, I was not disappointed. His pastries were oishī!!!
Thanks for sharing your experience! The croissants of Chez Sagara is famous in USA??
Dia sangat terampil dan berbakat. Suka sekali dengan apa yang dia kerjakan. ❤👍
Wow! Owner is super fast. Bread baking is a skill, each bread type has distinct way to handle it. He is no doubt a master in it. Good Luck.. Thanks for creating such videos 👍🏻
Thanks for watching and giving your feedback!
Yeah he is a truly master. Everything is speedy, clean and accurate.
Благодарю Вас! ❤Надеюсь эта мечта когда нибудь сбудется и мы встретимся.😊
Thankyou for sharing this amazing video, showing the artisan baker so expertly creating his very tasty looking breads. Watching the croissants being rolled up was very zen like or something. And to make doughs using wine! Also the other ingredients like raisins...The
whole video was fascinating. It appeared in my feed, so the bakery now is on my list of places I must go t9 on my senond Japan trip. Looked like an enjoyable project to film the baker creating. Thanks again!
For croissants being rolled up is zen!! That is so nice expression. Thanks for sharing your thought to me. Please come here to visit them, but be careful that they close the shop when all items are sold out.
At one point in this video, i thought was watching at 1.5 speed.
Definitely
바게트 너무 맛있어보여요!! 와크작 와크작 세상 바삭할 듯요ㅎㅎ 한국에서도 먹을 수 있는 그날을 기다려봅니다!! 화이팅!!!!!!!!!!!!! 👊
이곳에서 일하는 직원들이 한국에 빵집을 오픈할 날을 손꼽아 기다린다!
I've been to this bakery - everything is excellent. highly recommended if you're in Tokyo...
Thanks for your recommendation!
You are lucky because you are living nearby this bakery.
@@reiyawatanabe actually I'm Canadian, and was visiting Tokyo last autumn. I researched 'best bakeries in Tokyo' and found Pain de Philosophe, which was one of the best. Thank you.
Thats nice! There are lots of good bakeries in Tokyo. People must confuse.
It amazed me how fast this guy works. All the bread looks amazing. I have travelled to Japan a number of times. Cannot say I have tried many bakeries but so far, I have not eaten one that disappoint me. Some are good, most are decent.
Thanks for sharing your precious experience. Japanese breads from bakers are so good!
This baker is like a machine...man is he good at what he does. Amazing 👏
Thanks for watching!
This is art! What an amazing one man , two man show!
Yeah, this is art!
淡々と作業されてて、美味しそうなパンが次から次へと🥺
食べたすぎる…
ぜひ訪れて、全部食べて見てください！
If ill be in Tokyo some day, ill go to this bakery to by this delicious bread for breakfast.🫶🤤
Please come visit and eat all kind of them!
Used to live in Bunkyo, not that far from this bakery, it was really nice. I remember one tomato and orange or tangerine bread they made, it was really good !
Oh you visited this bakery before! You are lucky. One day you should come back to there!
While I love the flavor and the "less or zero sour notes of traditional sourdough", that I can achieve with wild yeast water, I am astonished that you can use them on a daily basis in a production bakery. I've have yet to achieve enough reliability in WYW that I can depend on the timing and outcome. Still a fun and tasty process. Thanks for the video. I've watched it 3 times already.
For historical reasons, many Japanese are not very fond of bread with sour taste. So, his way of bread making is adopted by many bakeries!
I am headache to watched his work… so faster .. so good to see.. so fascinating … very excellent work. His passion on his bread really true in love. So that’s made his bread really good and delicious. Learn from this videos The most important here is Experiences and passion made all easier. ❤
I totally agree with your opinion!! This is the video which people want to watch several times..
16:16 일본은 제빵으로는 세계에서 top급이라고 생각하고 있었는데요. 사장님이 저렇게 자신감도 넘치시니 보기 좋습니다.
자신감은 사람을 더 높은 곳으로 데려다 주죠?
Much love from Nagaland ❤ simple love what you create magic out of flour ❤
Thanks for sharing your thoughts!
Восхищаюсь! Одному очень сложно, столько всего надо одновременно держать в голове, чтобы печь хлеб!
Спасибо за внимание. Много ли таких пекарен в России?
@@reiyawatanabe Сейчас всё больше появляется маленьких пекарен, но делают больше дрожжевой хлеб. А, вот людей которые пекут дома хлеб на закваске много становится! Сама пеку уже 3 года.
Пеку бездрожевой хлеб... любой.... любые торты и всё что душе угодно 😁
So inspiring. ❤🌹
手ぎわ良すぎ！見とれてしまいましたーー
ですよね！
コメントありがとうございます。
Very reasonable prices as well. Did a little "google exchange rating" as the video went by. Was surprised how inexpensive these wonderful looking breads are.
Now we have such a feature! It also means that the value of the yen is very low now. It is very difficult for us to go to Europe and America. But now it is easy to come to Japan, so please come!
오잉? 어쩌다 알고리즘에 떠서 보는데 한국인직원이라니!! 결님이 언젠간 운영하게될 한국빵집에 꼭 가고싶네요!! 타지에서 힘드실텐데 응원합니다!!!
댓글 감사합니다. 알고리즘에 감사드립니다.
그는 정말 좋은 장인입니다. 저도 언젠가 그가 한국에 오픈하는 빵집을 취재하고 싶습니다. 한국에서 응원해주셔서 감사합니다.
Thank you so much for this one. Your videos are so inspiring.. 👍👍
Thanks so much for watching them every time!
Perfection. Thank you for posting this informative video. I am getting ready to watch it again, this time for inspiration. I wish him (and his mentee and employee) the best.
Thank you for your comments, I appreciate it. I myself would like to see his work again and again.
Awesome work, Reiya, you've got a new subscriber! Much ❤from New York!
Thanks!!
I am really appreciate it. They are driving me to make new videos. They are my motivation
2시반에 일을 시작한다.. 물론 일찍 퇴근했지만.. 존경스럽다. 매장을 늘리지 않는 이유도 정말 존경스럽다.
맞다고 생각합니다. 모두가 그와 같은 생각을 가지고 살았으면 좋겠어요.
the dough is alive amazing pastries
Absolutely!
incredible stuff just incredible inspiring in fact as a non professional baker ive never seen anything so unique in my whole life
Thanks!!
Cono Sur Chardonnay, Chile! 🤩🤩🤩 great video like always REIYA!
Thanks so much!!
일본 제빵 제과는 한국에서 유명합니다! 꼭 방문하고 싶어요
빵뿐만 아니라 구운 과자도 유명한가요? 어떤 구운 과자가 있나요?
생산 속도가 엄청 빠르네~
결과물도 좋아보여!! 이것이 일본의 장인정신인가!
빠르고, 아주 깨끗하죠? 신이 걸렸어요. 꼭 한번 놀러 오세요!
wow!
World class
Good
하반기 도쿄 출장을 가면 꼭 들러봐야겠습니다 😊
꼭 들러서 장인들과 대화를 나눠보세요!
한국인 스태프 분은 나중에 한국 오셔서 꼭 빵집 차려주시면 좋겠어요. 오시면 과천에 빵집 내주세요~.
Yeah he is so serious about that. We Asian counties will enrich bread culture togather.
My daughter taught English in Paju for a year. She said she’d go back- she loved it. She was in Japan for a layover. Definitely wants to visit there. I’d go too. She said the people were friendly and lifestyle very satisfying.
♥️from Canada 🇨🇦
😋🤤
Je suis Français et admiratif du savoir faire des boulangers Japonais.
Il faut bien avouer qu'en France les bons boulangers se font très rares. Heureusement le Japon apprécie et sauvegarde en quelque sorte la tradition du pain français ; un comble.
Je remercie de tout cœur les artisans boulangers Japonais.😊
Merci de nous regarder depuis la France.
Et merci de nous faire part de votre point de vue sur la situation actuelle en France et de vos réflexions sur le Japon !
Je pense que l'une des principales raisons pour lesquelles la boulangerie évolue au Japon est que le riz est l'aliment de base au Japon, et qu'il n'est donc pas nécessaire de le produire en masse. Il est plus facile pour les artisans de faire le pain qu'ils aiment, sans avoir recours à des machines
O guenki des ka Watanabe San . Muy lindo como siempre la producción. Se nota un arduo trabajo te dió en captar tomas. Este señor es muy dinámico. 😅 Saludos Arigató gozaimasu
Arigatou gozaimasu!
Itsumo mitekurete ureshiidesu
@@reiyawatanabe Gracias Watanabe San!
Casi siempre desayunamos mirando algunos de tus videos, y siempre descubrimos algo nuevo de que aprender. Seguiremos atentos a tus próximas producciones. Tenemos una diferencia horaria de 12horas, pero igual seguimos atentos a los estrenos. Domo arigato.
Es agradable desayunar mientras se ve un vídeo sobre el pan. Es un momento divertido. Volveré a trabajar duro en el próximo vídeo. Gracias por vuestro apoyo.
Да. Согласна с вами. Лучше мало но качество. Я по рецепту японской кухни себе пеку хлеб. И я очень довольна результатом. Не покупаю в магазине
Вы печете хлеб по японскому рецепту?
Какой хлеб?
God Bless You
집 근처에 저런 빵집이 있다는 건 행운이야..
틀림없다!
항상 나는 그것을 생각한다!
I like the idea of baking but I'm lazy to do it coz it's messy and takes a looong time. These videos satisfies my craving to bake haha ❤❤❤
It is not easy to do it by yourself. It's not like you have all the proper tools and equipment.
Another great one! Very interesting, would have loved to hear more of the technical details. For instance what is the difference between making a ‘levain’ bread and a ‘fermentee’ bread.
Never heard of wine breads, now I really want to taste them! 😄
Thank you for creating and sharing the video. 🙏
Thanks! The flavor of the wine bread was insane.
And please see the outline of this video. I wrote technical explanation he talked
@@reiyawatanabeI can imagine! 😃
@@reiyawatanabeI have read it, great addition to the video.
Thanks ! I really appreciate the owner shared such great information.
맛있어 보이네요. 화면만 봐도 빵에서 어떤 향이 날까 궁금해 집니다.
영상으로 만드는 방법은 알 수 있지만, 맛과 풍미는 전달할 수 없다. 그게 또 재미있다고 생각해요. 꼭 한 번 방문해 주세요!
bigger store chain usually involved more ppl in management, and they mostly want more profits by cutting corners in many places like reducing the most expensive ingredients, purchasing cheaper lower quality ingredients because some managements in food industry often doesnt have the same tastebud with the cook/chef to care about the food quality
What you mentioned is absolutely true. That is why he does not care about the cost of every ingredients. He is trying to pursue to maximize the quality and flavor of every bread.
I cant believe the low prices on this Artisan bread. Here in Canada that bread would be twice the price.
Really? I imagined the price of bread is cheaper in the US and Canada..
This bakery works so efficiently..making the best looking bread and croissants..wow
🌞SO GOOD🌞
Every bread was so tasty.
🎉🎉🎉
did someone just drop my new favourite video👀
Yeah, it's me!
@@reiyawatanabe always reminding me how peaceful working in a bakery really can be when done right
Awesome as always! Now, I want to watch an episode of a Korean bakery 😄
Yeah me too!
One question, if you just make big batch and freeze it. Later on you pull it out and bake it, Would quality go down?
Thank you for your comment.
I don't think he froze the dough.
❤❤👏👏
Does Mr. Enamoto teach bread making using natural starters? I'm interested to learn.
He will publish his baking method book soon. I am not sure when the English version will come
Where is the bread school they mention in the video? I am so inspired!
Here is their school in Japan.
www.tokyoseika.ac.jp/messages/2018/12/pain-des-philosophes.html
@@reiyawatanabe Thank you so much for the reply. Your videos are wonderful!
Thanks !!!!!
여기 정말 맛있었어요
고마워요
テキパキ仕事しわざ凄いですね、 腕が上手い職人は何か言い方も似ているような気がします。
そうなんですね！興味深いですね、それは。
Thankyou
You are welcome
Is there any apprenticeship program under him though? If there is, sign me up
Please ask them directly!!
Is anyone have a guideline for making yeast water with raisin ?
Thanks for watching. I wrote the guideline of that in this video’s outline.
Raisin sourdough starter (mysterious movements)
ruclips.net/video/k88Di63whPI/видео.html
@@reiyawatanabe thanks, I appreciate it
😋
More Euro pastry items!!!!
Where are the Japanese pastry items?
Thanks for watching it. I think the kinds of Japanese pastry he makes is a few.
🥰🥰🥰🥰
❤️❤️❤️🇯🇵❤️❤️❤️
Thanks for watching it!
❤️❤️❤️🙏❤️🇺🇦🇯🇵
vino chileno el mejor
Alguien q ponga lo q dijo el panadero los sub estan en portugues 😢
¿No se hizo la traducción?
Hemos incluido nuevas traducciones al portugués y al español. ¿Qué le parece?
no se quien subtitulo al español, pero español no es eso con toda seguridad xd
Me lo puse. Si es posible, por favor, dígame qué está mal y cuál es la redacción correcta
@@reiyawatanabe cuando activaba los subtítulos me salía como si fuera portugués, de hecho, entre en la configuración pensando que lo tenía en portugués y me salía que estaba en español, luego seguía sin creer y lo cambié a otro idioma y luego lo puse en español otra vez a ver si se solucionaba el problema, pero no, allí seguía así que no se si es un problema de youtube o que.
Gracias por decírnoslo. He hecho todas las inserciones de subtítulos, por lo que es posible que haya cometido un error. Muchas gracias. ¡He vuelto a insertar subtítulos en español y portugués!
대박이네…
정말 대단해!
この値段は安すぎない？
僕もそう思います
Please 🙏 teach me
Please come visit!
🙏♥️☀️🌷🌈🎈
Он что один печёт 🤔
Один человек занимается производством с 2.30 до 6.30 утра, после чего приходит персонал.
@@reiyawatanabe пеку хлеб но это что-то 👍🏻
Why the hell is the bread so damn expense...... Oh OK I see
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so cool, but that mop in the oven after baking....bleh