How to make a good "Pain de Lodeve" I Taught by Bread industry legend Toshio Nihei.

Рет қаралды 27,824

Күн бұрын

Пікірлер: 24

@kagankaya7090 Жыл бұрын

A truly amazing person. The value he gives to bread is enormous. It is impossible to find a bread maker at this age who is not limited to his own country, but strives to ensure that all the world's breads are produced and maintained in accordance with their origin. It is an exemplary behavior. I would also like to congratulate the friends who shot it. As such videos are produced, I think you convey the message that our master wants to give to the whole world. I wish you continued success. 🙏👍

@reiyawatanabe Жыл бұрын

thanks so much!

@YaoiMastah Жыл бұрын

I had a discussion during a beer fest in Germany with a couple of business associates. We were all complaining how the bread and pretzels and sausages on beer fests in Japan (I can highly recommend the Sendai Oktoberfest and the Tokyo Christmas Market, see my profile picture) taste so much better than the ones in Germany. I wondered if they changed the recipes for Japanese tastes (and thus improving overall taste). My German business associate disagreed, he had a different theory: the Germans are the ones who've gone downhill, whereas the Japanese still use the old recipes. Seeing this video, I understand what he said.

@patrickkish6662 Жыл бұрын

A man that collects treasure, and shares it, becomes a treasure himself. Thank YOU 🙏🏼🌟❤️‍🔥

@reiyawatanabe Жыл бұрын

What a nice expression! thanks a lot.

@a3kanweed Жыл бұрын

at 21:00 mn : thank you for this new beautiful video in france the expression "pâte batarde" (bastard dough) means that the dough is little kneaded, the gluten network is not yet optimal but all the ingredients (flour, water, sourdough, ...) are still well structured. @reiya ask me if I'm not clear enough 🙏

@deborahkarger712 Жыл бұрын

It must be buzz when you get to film the master. I found this fascinating n very well presented. D💜

@robertogovernara Жыл бұрын

❤God bless You. Greetings from Vienna❤👍👏👍👏👍👏👍

@七転び八起き-u4l Жыл бұрын

とっても美味しそう🤩何回見てもワクワクします🥰

@reiyawatanabe 8 ай бұрын

ありがとうございます！

@eunchulpark78 3 ай бұрын

얼마전에 돌아가신 니헤이 선생님 명복을 빕니다.

@JeanCharlesVersini 8 ай бұрын

SVP traduction en français merci ! Pourrai-je avoir la recette du levain merci !

@reiyawatanabe 8 ай бұрын

Je trouverai le temps d'essayer de le traduire.

@JeanCharlesVersini 8 ай бұрын

@@reiyawatanabe Merci !

@juanamareco9028 Жыл бұрын

Arigato gozaimasu!🙏🇺🇾🇵🇾

@corinafilimon9907 Жыл бұрын

Confused...Why you added semi-dry yeast???

@man0sticks Жыл бұрын

As he says, “just in case.” This type of bread is a levain de pâte, using a sourdough starter (he calls it a “chef”), with the addition of a little commercial bakers yeast. It simply helps give the fermentation a bit of a boost.

@arspistorica562 Жыл бұрын

Because he keeps his sourdough in perpetual cold storage, with only two refreshments per week. Simply put, starters kept in such conditions are not metabolically active enough by themselves to act as the sole-leavening agent for a full-production bakery. (The average sourdough bakery in Europe and North America refreshes its starter approximately 13 times a week, if not more, and does not use refrigerated-storage methods that inhibit physiological activity.)

@maximrolvink2627 Жыл бұрын

does anyone know the measurements of the sourdough?

@man0sticks Жыл бұрын

Don’t try this at home unless you have a spiral mixer. The “bassinage” stage-adding water to a developed dough to bring it up to 90%- is not not easy with a typical planetary mixer, and almost impossible by hand. This is essentially a French version of ciabatta. Also, the translation is misleading. He doesn’t punch the dough, he folds it.

@reiyawatanabe Жыл бұрын

thanks so much!

@arspistorica562 Жыл бұрын

Domestic planetary mixers are more than sufficient for this type of bread, but, rather than using the dough-hook attachment, the use of the paddle attachment on high speed will result in the necessary development. (Using the paddle attachment works better for most doughs with a hydration above ~70% in domestic or professional planetary mixers, as the dough hook and mixing bowl almost never have the correct geometry for adequate development.)