Mina Yamashita, owner of the bakery "RAKUDA," who makes about 10 kinds of bread by herself starting starting at 2 : 30 and closing at 18 : 00. This video shows the whole process.
At "RAKUDA," all bread is made with home-cultivated leaven, without using industrial yeast.
Baker: Mina Yamashita
Bakery`s name: RAKUDA
Location: 2-11 Honmachi, Nasushiobara City, Tochigi Prefecture
Instagram：
/ rakuda.b
The type of leaven
・Sourdough
・Raisin leaven
Shoot and Edit：Reiya Watanabe
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Timestamps
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0:00 Making bread dough and shaping
8:30 Baiking
19:17 Openning
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#sourdough
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11 июн 2024
