Bread making by the man known as the "Prodigy" | Sourdough bread making in Japan 

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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