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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[@mohandeszalatan4576]

Watching this video was like a meditation. It was so fascinating that the baker from 4 am till 6 am kept track of everything alone that precisely. His words regarding the hierarchy were also admirable: People are good at the top regardless of the industry. And at 10 am he left the bakery like a legend 😊. Thank you for the video and your great unique work ❤

[@reiyawatanabe]

Thanks so much for sharing your thought to us. I totally agree with your opinions. He did said a lot of things we can learn in this video.

[@thelongride1995]

I'm a bread baker too. 😁 When your in the zone at 2am it's like you're dancing. Going from mixing to folding to molding and baking in a deck oven , I find relaxing 😌 It's only when more people come in to ask me about the day Do I not like lol

[@CrazyJodice]

This man is keeping it small. That’s why his craft is so good. That’s why so many are willing to pay for such quality

[@reiyawatanabe]

Yeah, its true! He want to keep quality of all bread as much as he can.

[@lydiarowe491]

Totally the best way to keep it artisan..beautiful 💯

[@dtdyvr]

not only is this guy an expert, but he's a dynamo as well - so fast and efficient!!

[@reiyawatanabe]

Thanks for sharing your feedback to us! The staffs will feel pleasure!

[@channeldk9155]

26分があっという間に過ぎるほど見入ってしまいました。オーナーシェフとスタッフさんのプロ意識の高さに感動しました。パンデフィロゾフさんに行こうと決意しました。

[@reiyawatanabe]

見てくださりありがとうございます！ ぜひお店の方に尋ねてみてください。いろんな出会いがあると思います。

[@pang-ngiavang1956]

I live in Minnesota, USA and I travel to Japan just to eat Japanese pastries, especially croissants!!! Last April, I went to the middle of no where in Kurume, Fukuoka to eat Chef Sagara's pastries. The name of his pastry shop is Chez Sagara. By the way, I was not disappointed. His pastries were oishī!!!

[@reiyawatanabe]

Thanks for sharing your experience! The croissants of Chez Sagara is famous in USA??

[@etyyu2841]

I am headache to watched his work… so faster .. so good to see.. so fascinating … very excellent work. His passion on his bread really true in love. So that’s made his bread really good and delicious. Learn from this videos The most important here is Experiences and passion made all easier. ❤

[@StayPrimal]

Japan is a wonderful country with amazing hardworking people

[@reiyawatanabe]

Absolutely!

[@i_m_sandy]

Wow! Owner is super fast. Bread baking is a skill, each bread type has distinct way to handle it. He is no doubt a master in it. Good Luck.. Thanks for creating such videos 👍🏻

[@reiyawatanabe]

Thanks for watching and giving your feedback! Yeah he is a truly master. Everything is speedy, clean and accurate.

[@storytellerChefLoretta]

He is born into this role.. So skillful and fast.

[@Tunisianatheart]

Thankyou for sharing this amazing video, showing the artisan baker so expertly creating his very tasty looking breads. Watching the croissants being rolled up was very zen like or something. And to make doughs using wine! Also the other ingredients like raisins...The whole video was fascinating. It appeared in my feed, so the bakery now is on my list of places I must go t9 on my senond Japan trip. Looked like an enjoyable project to film the baker creating. Thanks again!

[@reiyawatanabe]

For croissants being rolled up is zen!! That is so nice expression. Thanks for sharing your thought to me. Please come here to visit them, but be careful that they close the shop when all items are sold out.

[@cherylc5588]

This baker is like a machine...man is he good at what he does. Amazing 👏

[@reiyawatanabe]

Thanks for watching!

[@gonzalorossi4645]

Used to live in Bunkyo, not that far from this bakery, it was really nice. I remember one tomato and orange or tangerine bread they made, it was really good !

[@reiyawatanabe]

Oh you visited this bakery before! You are lucky. One day you should come back to there!

[@dtdyvr]

I've been to this bakery - everything is excellent. highly recommended if you're in Tokyo...

[@reiyawatanabe]

Thanks for your recommendation! You are lucky because you are living nearby this bakery.

[@dtdyvr]

@@reiyawatanabe actually I'm Canadian, and was visiting Tokyo last autumn. I researched 'best bakeries in Tokyo' and found Pain de Philosophe, which was one of the best. Thank you.

[@reiyawatanabe]

Thats nice! There are lots of good bakeries in Tokyo. People must confuse.

[@lanuakumlongkumer4055]

Much love from Nagaland ❤ simple love what you create magic out of flour ❤

[@reiyawatanabe]

Thanks for sharing your thoughts!

[@jaksville]

incredible stuff just incredible inspiring in fact as a non professional baker ive never seen anything so unique in my whole life

[@emirilife]

淡々と作業されてて、美味しそうなパンが次から次へと🥺 食べたすぎる…

[@reiyawatanabe]

ぜひ訪れて、全部食べて見てください！

[@ydhb6169]

Thank you so much for this one. Your videos are so inspiring.. 👍👍

[@reiyawatanabe]

Thanks so much for watching them every time!

[@lucindairis8085]

So inspiring. ❤🌹

[@julien.2573]

Awesome as always! Now, I want to watch an episode of a Korean bakery 😄

[@reiyawatanabe]

Yeah me too!

[@maureenshields7540]

Perfection. Thank you for posting this informative video. I am getting ready to watch it again, this time for inspiration. I wish him (and his mentee and employee) the best.

[@reiyawatanabe]

Thank you for your comments, I appreciate it. I myself would like to see his work again and again.

[@jonesco2866]

wow!

[@SK-gm5ri]

手ぎわ良すぎ！見とれてしまいましたーー

[@reiyawatanabe]

ですよね！ コメントありがとうございます。

[@w.s.m9474]

Awesome work, Reiya, you've got a new subscriber! Much ❤from New York!

[@reiyawatanabe]

Thanks!! I am really appreciate it. They are driving me to make new videos. They are my motivation

[@pipehjk]

Cono Sur Chardonnay, Chile! 🤩🤩🤩 great video like always REIYA!

[@reiyawatanabe]

Thanks so much!!

[@user-pn6sp3fb5s]

Восхищаюсь! Одному очень сложно, столько всего надо одновременно держать в голове, чтобы печь хлеб!

[@reiyawatanabe]

Спасибо за внимание. Много ли таких пекарен в России?

[@user-pn6sp3fb5s]

@@reiyawatanabe Сейчас всё больше появляется маленьких пекарен, но делают больше дрожжевой хлеб. А, вот людей которые пекут дома хлеб на закваске много становится! Сама пеку уже 3 года.

[@user-oi4cb4uo9g]

Пеку бездрожевой хлеб... любой.... любые торты и всё что душе угодно 😁

[@sabrinayuan9637]

🎉🎉🎉

[@Noraphat1]

Thankyou

[@reiyawatanabe]

You are welcome

[@juanamareco9028]

O guenki des ka Watanabe San . Muy lindo como siempre la producción. Se nota un arduo trabajo te dió en captar tomas. Este señor es muy dinámico. 😅 Saludos Arigató gozaimasu

[@reiyawatanabe]

Arigatou gozaimasu! Itsumo mitekurete ureshiidesu

[@juanamareco9028]

@@reiyawatanabe Gracias Watanabe San! Casi siempre desayunamos mirando algunos de tus videos, y siempre descubrimos algo nuevo de que aprender. Seguiremos atentos a tus próximas producciones. Tenemos una diferencia horaria de 12horas, pero igual seguimos atentos a los estrenos. Domo arigato.

[@reiyawatanabe]

Es agradable desayunar mientras se ve un vídeo sobre el pan. Es un momento divertido. Volveré a trabajar duro en el próximo vídeo. Gracias por vuestro apoyo.

[@Kara_2505]

Another great one! Very interesting, would have loved to hear more of the technical details. For instance what is the difference between making a ‘levain’ bread and a ‘fermentee’ bread. Never heard of wine breads, now I really want to taste them! 😄 Thank you for creating and sharing the video. 🙏

[@reiyawatanabe]

Thanks! The flavor of the wine bread was insane.

[@reiyawatanabe]

And please see the outline of this video. I wrote technical explanation he talked

[@Kara_2505]

@@reiyawatanabeI can imagine! 😃

[@Kara_2505]

@@reiyawatanabeI have read it, great addition to the video.

[@reiyawatanabe]

Thanks ! I really appreciate the owner shared such great information.

[@user-hc5wp6cm8i]

❤❤👏👏

[@natur844]

한국인 스태프 분은 나중에 한국 오셔서 꼭 빵집 차려주시면 좋겠어요. 오시면 과천에 빵집 내주세요~.

[@reiyawatanabe]

Yeah he is so serious about that. We Asian counties will enrich bread culture togather.

[@catalhuyuk7]

My daughter taught English in Paju for a year. She said she’d go back- she loved it. She was in Japan for a layover. Definitely wants to visit there. I’d go too. She said the people were friendly and lifestyle very satisfying. ♥️from Canada 🇨🇦

[@lqfr8813]

bigger store chain usually involved more ppl in management, and they mostly want more profits by cutting corners in many places like reducing the most expensive ingredients, purchasing cheaper lower quality ingredients because some managements in food industry often doesnt have the same tastebud with the cook/chef to care about the food quality

[@reiyawatanabe]

What you mentioned is absolutely true. That is why he does not care about the cost of every ingredients. He is trying to pursue to maximize the quality and flavor of every bread.

[@user-np8uo5di8b]

🥰🥰🥰🥰

[@mtnimt4724]

I cant believe the low prices on this Artisan bread. Here in Canada that bread would be twice the price.

[@reiyawatanabe]

Really? I imagined the price of bread is cheaper in the US and Canada..

[@crustyoaf]

did someone just drop my new favourite video👀

[@reiyawatanabe]

Yeah, it's me!

[@crustyoaf]

@@reiyawatanabe always reminding me how peaceful working in a bakery really can be when done right

[@yousifyoukhana2418]

❤️❤️❤️🇯🇵❤️❤️❤️

[@reiyawatanabe]

Thanks for watching it!

[@JYCA089]

One question, if you just make big batch and freeze it. Later on you pull it out and bake it, Would quality go down?

[@reiyawatanabe]

Thank you for your comment. I don't think he froze the dough.

[@ardydi966]

Je suis Français et admiratif du savoir faire des boulangers Japonais. Il faut bien avouer qu'en France les bons boulangers se font très rares. Heureusement le Japon apprécie et sauvegarde en quelque sorte la tradition du pain français ; un comble. Je remercie de tout cœur les artisans boulangers Japonais.😊

[@reiyawatanabe]

Merci de nous regarder depuis la France. Et merci de nous faire part de votre point de vue sur la situation actuelle en France et de vos réflexions sur le Japon ! Je pense que l'une des principales raisons pour lesquelles la boulangerie évolue au Japon est que le riz est l'aliment de base au Japon, et qu'il n'est donc pas nécessaire de le produire en masse. Il est plus facile pour les artisans de faire le pain qu'ils aiment, sans avoir recours à des machines

[@mariakawasaki301]

Does Mr. Enamoto teach bread making using natural starters? I'm interested to learn.

[@Emma-my5hc]

❤️❤️❤️🙏❤️🇺🇦🇯🇵

[@KhashayarTaheriz]

Is anyone have a guideline for making yeast water with raisin ?

[@reiyawatanabe]

Thanks for watching. I wrote the guideline of that in this video’s outline. Raisin sourdough starter (mysterious movements) kzbin.info/www/bejne/oWmbdZxsaNybhqs

[@KhashayarTaheriz]

@@reiyawatanabe thanks, I appreciate it

[@cocinaconlucho3600]

Where is the bread school they mention in the video? I am so inspired!

[@reiyawatanabe]

Here is their school in Japan. www.tokyoseika.ac.jp/messages/2018/12/pain-des-philosophes.html

[@cocinaconlucho3600]

@@reiyawatanabe Thank you so much for the reply. Your videos are wonderful!

[@reiyawatanabe]

Thanks !!!!!

[@user-wi9wh6tq6v]

🙏♥️☀️🌷🌈🎈

[@NEMO-NEMO]

More Euro pastry items!!!! Where are the Japanese pastry items?

[@reiyawatanabe]

Thanks for watching it. I think the kinds of Japanese pastry he makes is a few.

[@lydiarowe491]

This bakery works so efficiently..making the best looking bread and croissants..wow 🌞SO GOOD🌞

[@reiyawatanabe]

Every bread was so tasty.

[@user-oi4cb4uo9g]

Он что один печёт 🤔

[@reiyawatanabe]

Один человек занимается производством с 2.30 до 6.30 утра, после чего приходит персонал.

[@user-oi4cb4uo9g]

@@reiyawatanabe пеку хлеб но это что-то 👍🏻

[@HolahkuTaigiTWFormosanDiplomat]

：００