Showing baking techniques to a French trainee | Sourdough bread making in Japan | Documentary

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Baker Ryuji Koiwai is responsible for the entire production process alone. He does not use the three indispensable tools for baking: an electric oven, industrial yeast, and a fermenter. This leads to more natural methods of baking.
A Frenchman who saw his technique on RU-vid fell in love with it and came to his store for a week of training. I followed his first day.
"OBST" is a bakery specializing in bread made by home-cultivated leavens. The previous video, which had 3 million views on RU-vid:
• 朝3時半から、たった1人で２０種類以上のパン...
Baker: Ryuji Koiwai (小岩井竜二)
Bakery`s name: OBST （オぷスト）
Location: Ushimado, Setouchi city Okayama prefecture JAPAN
Instagram:
/ obst_yuimayoga
Filming and Editing： REIYA Watanabe
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Timestamps
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0:00 Preparation and shaping of the dough
2:09 Starting preparation on business day
17:07 Baking
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#tartine
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Опубликовано:

23 июл 2024

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Комментарии : 37

@juanamareco9028 Год назад

Koiwai Sensei sin dudas un gran Maestro. Gracias a su humildad y disposición a difundir la técnica, hemos resuelto muchas dudas y aprendido más de lo que pudiésemos pedir. Agradecimiento también a Watanabe por subir estos videos. Gracias y saludos desde Uruguay.

@igieraffe Год назад

I felt like I've been taught by the master as well! Hoping to be enlightened in the future on how does he make the raisin and rice wine levain to produce the naturally not so sour leavened pastries, Thank you very much for this!

@user-zj5dv4kt5b Год назад

フランスの方が研修に来た事が驚きでしたし、機械での分割、イーストを使う事が多いというお話も興味深かったです。貴重な動画、楽しく拝見しました。

@oscarmartinezrios5194 Год назад

Tiene magia en sus manos este grande maestro panadero, excelente fermento de pan✨ 🍞🥖🍞🥨 gracias REIYA Watanabe ✨👍👍👍

@olhakhorokhorina4733 Год назад

I am so happy to find your videos,it’s most beautiful what I saw for a last few years,thank you for your work )

@nesianhoney94 Год назад

My longing to craft bread began when I'd come to understand my Aunt Lupe had an actual home bakery business. I thought she was just an outstanding wife and bread hobbyist. She was outstanding. I asked my mother if I could apprentice ( before I knew such a position existed) - she said I'd be a bother. I am learning and crafting most days, now that I can afford the hobby. It is pure joy.

@japanadventurelife Год назад

This guy is a master

@markvincentbauzon4849 Год назад

Ah, so! OBST's got a trainee now. I'm envious!!! ...i wish i could go there too, & hopefully do some 'pilgrimage' at Takao-san's Lapin Noir as well. All thanks to them both, & through your channel, i too am a raisin-leaven user now. I've since converted all my formulations using the same leavening method after seeing their videos.

@reiyawatanabe Год назад

You should come!! I can translate while filming.

@markvincentbauzon4849 Год назад

@@reiyawatanabe i'm not sure how long am i to prepare for it mainly due to funding & travel paper works. But, now that you've said it, it's something for me to now look forward to & pray for from now on. ...kudasai desu, kami-sama. 😌🙏

@nicolasmts3264 Год назад

Your channel is such a gem! I really love it ❤

@kodimolly6082 Год назад

Great work again..many thanks!

@FAF.is.a.human.in.the.making Год назад

wow!!!! Perfectly baked. This process really is clean and delicious. Ty

@taniareposteria2564 Год назад

Muchas gracias 🎉!!! ❤

@owlohowl457 Год назад

The whole bread making process is just beautiful. very generous of Koiwai San sharing his technics. I really enjoy watching this video and the one with Rakuda's Mina San as well.

@thosebetweenwinter5453 Год назад

Very relaxing

@reiyawatanabe Год назад

thanks!!

@tentanghariesok7276 Год назад

Sangat menyenangkan untuk di lihat

@daryl76 Год назад

the dream of every baker to be able to learn from a master.... gosh, wish can be there to see him in action too

@ghhggeede Год назад

素敵だな〜✨

@mariarosangeladeresenderos6900 16 дней назад

sou do Brasil Minas gerais

@asa-358 Год назад

続きも観たいです!

@ucilkampar Год назад

i would love to come and train too! :< so jealous!

@lucreciamassolo7182 Год назад

Aprenda a ser humilde también monsieur François 😂. El japonés un MAESTROO

@saridewi1187 Год назад

Please give me info if available baking course in this shop. Thank you

@mariarosangeladeresenderos6900 16 дней назад

gostaria de ter informações mais detalhadas sobre levedura de uvas secas? podem informar por favor?

@reiyawatanabe 11 дней назад

Obrigado por seu comentário. Você pode descobrir como fazer isso na seção de visão geral deste vídeo. Fico feliz que o tenha achado útil. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--9sPzery30s.html

@sandumatei7056 Год назад

Un francés aprende panadería en Japón con un panadero japonés...... Increíble.......el mundo se puso al revés.....!!!!!

@ricardonunez5117 Год назад

Buenos días en que parte de Japón esta nanno Ken deska Y am in Shizuoka ken

@alejandronavarro9508 Год назад

IT SHOULD BE ME

@reiyawatanabe Год назад

You should come!

@mohmmedradhwan9402 7 месяцев назад

I follow you and am very interested in your work. My friend, how can I contact the Japanese baker.. Ryuji Koiwai? I want to learn how to do it. Go to Japan if you can help... Thank you very much

@reiyawatanabe 3 месяца назад

If you want to train with him, I'll connect you with him.

@mariarosangeladeresenderos6900 16 дней назад

meu nome é Rosângela

@Dragon34th Год назад

You don't have to be French, Japanese or German to really know your own country's bakery very well. In fact some foreigners do it better. The world is chaging and traditional skills are being lost because of mass production and computerised automation take over. That's why you see a European going to Asia to learn a traditionaly European skill vice versa and it's funny :) I'm sure he will come back to France with someting unique which is the Japanese way of filling, wrapping and kniding. I'm a French baker myself but I can tell you the croissants and pain auc chocolats failed - too small and not fuffed enough as they should be but this could be due to the technique of lamination, less yeast in the daugh or inadequate proofing. The Pretzels are well done even though they don't use the proper German recepy but by look, thore are good Pretzels.

@Dragon34th Год назад

Par contre les croissants et pains aux chocolats, ne sont pas les meilleur. Les compagnes, manquent de grigne car ils ont été gringé on tenu la lame droite et pas incliné. Les Pertzels sont mangnifique. Je doute aussi de la performance de ce four car c'est difficil de controller la temperature.