・For more information on Toshio Nihei's baking, please check this.
"The Road to Bon Pain with Toshio Nihei"
asahiya-jp.com/book/978475111...
【Timestamps】
0:00 Refreshing Sourdough
4:50 Mixing before autolysis
6:50 Mixing after autolysis
11:06. punch and division, talks about the city of Lodeve and "Pain de Lodeve”
24:08. Baking
【Toshio Nihei】
Toshio Nihei was born in Kanagawa Prefecture in 1947 and joined Donq Co. Since his training in France in 1983, he has been active in internal and external seminars, and has made efforts to teach and support young Japanese bakers who go to global competitions.
He was in charge of the bread for the dinner at the G7 Climate and Energy Environment Ministerial Meeting held in Sapporo in April 2023. He is called a legend by bakers in the bread industry for his overwhelming technical skills and wealth of knowledge.
【Raymond Calvel】
Professor at the French National School of Flour Milling (ENSMIC), born in Tarn, France.
In 1954, he stayed in Japan for three months and held international baking workshops at 17 venues across the country, introducing authentic French bread to Japan. At that time, Donq's president Yukio Fujii began exchanges with Raymond Calvel. Donq has been learning orthodox French bread from Professor Carvel and spreading it in Japan since then.
【The Committee for the Popularization of "Pain de Lodeve"】
The committee was established in 2012 under the leadership of Mr. Nihei. Various sectors including bakers, consumers, and distributors are involved in its activities, and it has contributed greatly to the spread of "Pain de Lodeve" by holding workshops on "Pain de Lodeve" techniques in various locations throughout Japan.
lodevepain.org/
【Pain de Lodève 】
An adaptation of the "Pain de Lodeve" recipe that Mr. Nihei learned from Jacques Suyer, M.O.F. in 199
［Compounding]
Retrodor: 70%
Auchon: 30%.
Semi-dry yeast red: 0.2%
Salt: 2.5%
Euro malt: 0.2%
Water: 70+20%
Sourdough (two-step formula): 30%.
［Process]
・Mixing
Start with 70% water, spiral L2 (autolysis 30 min. ~) L4
As soon as the yeast is no longer visible, salt is added, followed by sourdough.
Add water for bacinage little by little, and finally add H0.5-.
・Baking temperature
21-22℃.
・Fermentation time
Punch at 60 minutes, punch at 60 minutes, punch at 60 minutes (at 27°C)
・Dividing
Cut the dough ends into "Trudu”. Cut the rest into long, thin strips.
・Second fermentation
Around 40 minutes (depending on the strength of the dough)
・Baking
Set the oven temperature 20°C higher than the baking temperature of the baguette (both lower and upper heat)
10 minutes after putting in the bread, return the temperature of the kiln to that of the baguette.
Bake for about 35 minutes, tapping the bottom of the loaf, if it sounds clear, it is ready.
〈Variety〉 ①.
Kneaded dough: 4,460g
Sultanas (a little bit of wine): 500g
Walnuts (lightly roasted): 500 g
⇨Spiral mix at high speed. The process is the same as above.
【Additional explanation by Mr. Nihei】
・Pain de Lodeve
Mr. Nihei has been to the town of Lodeve three times to talk to local historians and bakers.
His first visit was to a certain bakery that was mentioned in Lionel Poilane's book. However, he said that the "Pain de Lodeve" (pain paillas) was not good. There, they did not use sourdough, but used the leftover dough from the day before, using the part-fermente method. The bakers called that dough sourdough, but Mr. Nihei could not detect any acidity or flavor. Later, he came across MOF Jacques Suyer's "Pain de Lodeve" and found it delicious. It was a combination of yeast and sourdough. From there, he made minor changes, such as reducing the amount of sourdough to suit the Japanese palate, and the recipe became the one we have today.
The sourdough and yeast combination in "Pain de Lodeve" gives it a sourdough flavor different from that of "Pain au Levain". It has developed a passionate following, which led to the establishment of the "Pain de Lodeve Popularization Committee" in Japan.
・Baking temperature
Because "Pain au Levain" has a large amount of water supply, the amount of heat stored in the kiln is important. If "Pain au Levain" is baked right after the previous bread is baked, even if the temperature setting is changed, the bread dough will not stretch if the kiln temperature is lowered. This is because the dough is soft and unmolded.
On the contrary, this kind of dough will stretch when baked in a stone kiln. When baking baguettes in a stone kiln, the two ends of the baguette will be so soft that the baguette will be baked in the same way, so it is best to bake baguettes with a weaker dough than usual.
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Filming and Editing： REIYA Watanabe
8 июл 2024
