Bread Artist Using 20 Different Types of Flour | CICOUTE BAKERY | Sourdough bread making in Japan

CICOUTE BAKERY Owner Chisato Kitamura started a bakery specializing in deliveries on the first floor of her home in 2000, which became a hot topic, and moved to Minami-Osawa in 2013. Despite its location in the suburbs of Tokyo, the bakery is so popular that customers line up an hour before it opens. The bakery is particular about domestically grown wheat and home-cultivated leaven. They use 20 different varieties of wheat, 10 of which are purchased directly from farmers and milled in their old store on a millstone. In this video, I spent two days in close contact with Cicoute Bakery to get a behind-the-scenes look at the popular store. Owner：Chisato Kitamura bakery name：CICOUTE BAKERY Address： 3-9-5-101 Minami-Osawa, Hachioji-shi, Tokyo Instagram : https://www.instagram.com/cicoutebakery/ Kinds of leaven 1. whole wheat sourdough 2, sourdough liquid 3. raisin liquid 4. rye sourdough Shoot and Edit：Reiya Watanabe ------------------ ・What Mr. Kitamura considers when making bread dough that could not be included in the video Flour purchased from flour mills changes its condition as the lot changes. The texture, lumpiness, water absorption, gluten strength, and other characteristics of the flour vary. The dough is also greatly affected by the temperature and humidity of the day, and they want to ensure that the dough is always in the same state. Therefore, fine adjustments are necessary each time, and all values are recorded and shared among the staff. On the other hand, Kitamura says that wheat purchased directly from farmers is conversely more stable. Flour milling companies blend flour from various origins to maintain a constant quality, but the quality of wheat purchased from farmers is stable from year to year because there is no such thing. However, there are some difficulties, such as having to keep fine-tuning the wheat throughout the year if that year's wheat is a little sprouty. ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! https://cutt.ly/pJMVuwv Please watch other videos! Wood-fired Oven, Organic Wheat, Sourdough Bread | Boulangerie DeRien | Bread Baking in Japan https://youtu.be/VowTuDL9XZM Not discouraged by power outages, A Very Unique Bakery | Talmary | Japanese Craftsmanship https://youtu.be/4vJEz1KD3LU A bakery with a line out the door | 60 kinds of bread | Beccalai Tokutaro | Japanese Craftsmanship https://youtu.be/vXyGvkU84EI Quiet Space, Wood-fired Oven, and Baking | The Moon and Clown | Japanese Craftsmanship https://youtu.be/wG9FwDD6mNI Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary https://youtu.be/JQpV6bcCc28 Solo Female Baker, Production and Sales | Sourdough bread making in Japan | Documentary https://youtu.be/MFW-Ax02sqI Legendary Alpine bakery with wood fired oven | Sourdough bread making in France https://youtu.be/8oiAbC-wOds Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris https://youtu.be/y1nCDpTHq0s Solo baker with an original stone oven | Sourdough bread making in Japan | Documentary https://youtu.be/EZZFJ_wHVoE the century-old wood fired oven in a beautiful village | Sourdough bread making in France https://youtu.be/-72yU4_hxMc Organic bread and pastry factory | Sourdough bread making in France https://youtu.be/QE5B1bRfUjw The pioneering bakery that spread sourdough bread culture in Japan https://youtu.be/Z-aBdemrPLA Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4 https://youtu.be/jKMfqZRxVX8 Hundreds of bread baked by just one person | Sourdough bread making in Japan https://youtu.be/uG8adVPwDMc 60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan https://youtu.be/DnxIdugiLwI A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan https://youtu.be/mY7e6A-EFzc #sourdough #bakery #howtomakebread #breadmaking