The Amazing Sourdough Made by Self Taught Baker | fumigrafico | Commentary | Bread making in Japan

[@verenamartini8695]

I am very proud of my sourdough bread, my baguettes and my brioches but this is at a higher level, she knows her sourdoughs so well, it is very beautiful to work with passion. If I go to Japan, I would definitely go to her place. Thank you for sharing !

[@reiyawatanabe]

She is baking at a very high level. I can't tell how good it tasted just from the video. Please come to the bakery!

[@fumigrafico]

Thank you for watching! I hope to see you in my bakery someday.

[@calynnping]

As a natural yeast baker myself, i have deep admiration for her, her passion and dedication for breads. And i can tell you, it is not easy to manage all natural fermentation in bread baking. She’s such an inspiration. 🫡

[@reiyawatanabe]

Yeah, she has incredible baking skills

[@calynnping]

@@reiyawatanabe thanks for featuring so many solo bakers! ❤️ I think they deserve the spotlight for being key players in shaping the baking industry on a different level. Baking is in fact an arduous task especially when it is done single-handedly and in an environment with little assistance using basic machines. This is why artisan bakeries earn its reputation as bake products are made in-house fresh daily, usually in small batches, specially crafted with good ingredients and free from additives. So glad to discover your channel during the pandemic! I have been following and watching your videos. Thank you for the hard work too! Btw, are you a baker?

[@reiyawatanabe]

Indeed, I think you are right. If mass-produced bread is the mainstream of the baking industry, then these are definitely bakers who represent a different layer again. I'm not a baker. I've had part-time jobs. Ryuji, the owner of Obst, is my brother-in-law. Taking films of my relatives' bakery was the beginning of this channel.

[@chrisdeangelis4616]

Is amazing! I really want to start using natural yeast baking and need to research more!

[@glendsonzeustomazetto4209]

I live in Portugal and worked in a pastry shop for 1 year a few years ago and learned how to prepare sweets and bread dough. At the time I wasn't very interested and ended up changing my field, but today, watching the channel's videos and watching Mrs. Fumi Horiuchi's video, inspired me to learn again and start studying natural fermentation, please keep up the great work.

[@reiyawatanabe]

Thank you for watching from Portugal. I am also filming a bakery and I always find interesting the process of bread being made by nature. If my videos have had any positive impact on your life, it is a great pleasure.

[@fumigrafico]

Thank you for watching my video! Natural fermentation is great, especially interesting that there isn’t only one answer. I hope you find your own answer.

[@glendsonzeustomazetto4209]

@@fumigrafico Yes, the video was very inspiring and watching you explain and talk about how you do production and how and why was inspiring, I will start taking tests and studying this area again. And if I ever go to Japan, I will definitely go to your store.

[@fumigrafico]

@@glendsonzeustomazetto4209I’m glad to hear your message. I’m looking forward to seeing you in my bakery someday.

[@nanamoja777]

10代の頃、不登校になった際に天然酵母の本を母が買ってきたのをきっかけに毎日パンを作っていました。サワー種パンも作りました。酵母の成長が面白くて無我夢中だった事を思い出しました。話し方からも分かる情熱。独学でここまで完ぺきにできるなんて凄いなぁ。美味しそうすぎます。また作りたくなっちゃった。

[@fumigrafico]

ご視聴いただきありがとうございます。10代の頃にすでにサワー種のパンを焼いたことがあるなんて！すごいですね。私はすっかり大人になってから作り始めましたが、無我夢中で今に至ります！

[@dtdyvr]

this woman is amazing, and her bread looks wonderful! I will definitely visit the next time I go to Tokyo. Thank you for posting!

[@reiyawatanabe]

Please come visit one day!

[@dtdyvr]

@@reiyawatanabe absolutely!

[@fumigrafico]

Thank you for watching!! I’m looking forward to seeing you in my bakery.

[@dtdyvr]

@@fumigrafico Definitely! See you soon, from Canada.

[@ratinatrap7815]

Her passion is infectious had me smiling throughout the video

[@fumigrafico]

Thank you for watching!! I’m glad to hear that.

[@giorgiobuono504]

I am amazed by how this lady went from hobby to a prohow this lady went from hobby to a proper bakery in a matter of just two years, also considering she's self taught! My dream is to open a small bakery like this in Japan someday, and she's an inspiration! 本当にありがとうございます。尊敬しています！

[@fumigrafico]

Thank you for lovely words. Bakers work is hard, especially alone, but I really happy now!

[@Betelgue5e]

So muc prep and hardworking with baking. So much respect!

[@metalazzo]

Amazing breads. Lots of respect for this japanese woman. The brown round bread looks tasty.

[@reiyawatanabe]

Yeah, it was so tasty

[@pfv1247]

Wow, her breads look so delicious. Ms. Fumi's breads look equal to those made by master bakers of the world. She does amazing work!

[@reiyawatanabe]

absolutely!

[@mariab1429]

@fumigrafico Your breads look so good! I noticed you wear several different gloves during your work day. Which type or brand do you use when kneading dough? 😄🥰 I love these videos! 😄

[@fumigrafico]

Thank you for watching. I use blue one when kneading. It’s nitrile rubber gloves.

[@januszsiwy6387]

🎯 Key points for quick navigation: 00:00 *🍞 Einführung: Bäcker Fumi Horiuchi bereitet Sauerteigbrot in Tokyo vor, ohne kommerzielle Hefe.* 01:06 *🥖 Verschiedene Brotsorten: Fumi stellt ländliches Brot und Roggensauerteig her, wobei er die Textur durch Kneten variiert.* 01:37 *🌱 Fermentation: Unterschiedliche Ergebnisse bei altem und neuem Sauerteig; neuer Sauerteig wird verwendet.* 02:14 *🌾 Wenige Zutaten: Fumi nutzt drei Arten von Sauerteig - Weizen, Roggen und Rosinen.* 03:12 *🌀 Kneten und Autolyse: Unterschiedliche Knettechniken beeinflussen das Brot, insbesondere bei Feuchtigkeit.* 03:40 *📚 Autodidakt: Fumi hat sich das Backen selbst beigebracht und folgt keinen wissenschaftlichen Prinzipien.* 04:43 *🍒 Rosinenhefe: Fumi stellt alle zwei Wochen flüssige Hefe aus Rosinen her und füttert sie mit Vollkornmehl.* 06:07 *🍞 Pain de mie: Für das fluffigste Brot füttert Fumi den Sauerteig dreimal und vermeidet Überfermentation.* 08:15 *🏠 Vom Hobby zur Bäckerei: Fumi begann mit dem Brotbacken als Hobby und verkaufte es per Post, bevor er seine Bäckerei eröffnete.* 12:30 *🍇 Rosinen-Sauerteig: Fumi nutzt nur Rosinen-Sauerteig, um eine gleichmäßige Gärung und keine Säure zu erreichen.* 13:44 *🚫 Keine kommerzielle Hefe: Fumi nutzt keine kommerzielle Hefe, weil er den Prozess der Sauerteigherstellung bevorzugt.* 14:39 *🥖 Gebräuntes Brot: Fumi vergleicht verschiedene Backbedingungen und bevorzugt stärker gebräuntes Brot.* 20:47 *🥯 Unterschiedliche Baguettes: Fumi bietet Baguettes aus japanischem und französischem Weizen an, beide ohne kommerzielle Hefe.* Made with HARPA AI

[@reiyawatanabe]

Haben Sie die Übersetzung korrigiert?

[@Thelaceyjoy]

Wow, super high level baker. She is a student of her craft you can tell. What she said about shaggier dough (loosely mixed/shaped) really gets me thinking 🤔

[@fumigrafico]

Thank you for watching.

[@xana7196]

Amazing job! My huge respect to people who make bread ❤

[@reiyawatanabe]

Yeah!

[@ラムちゃん-m9b]

楽しそうにパンを作られているのがホッコリしました。 私も趣味でサワー種でパンを焼いていますが上手く焼けていません。(笑)でも焼いてしまいます。 いつかパンを頂きに行きますね。 いまからこりもせず食パンを焼きまーす。

[@reiyawatanabe]

ご視聴ありがとうございます。パン、とても美味しいのでぜひいらしてください！

[@fumigrafico]

ありがとうございます。 私も趣味で焼いていた頃は失敗しても懲りずにせっせと仕込んでました！機会があればぜひお立ち寄りくださいね。お待ちしてます。

[@pde442]

Awesome video….amazing bread….I wish had a baker close by me would be in line every day!😊

[@reiyawatanabe]

Yeah, her bread is amazing and so tasty. You should try it one day.

[@avocado3678]

I will visit there when I go to Tokyo. Looks so yummy.

[@reiyawatanabe]

Please come visit!

[@fumigrafico]

Thank you! I’m looking forward to seeing you in my bakery.

[@antonioverderaentrenador6005]

What a beautiful work!! 😁

[@fumigrafico]

Thank you!!

[@antonioverderaentrenador6005]

@ 😍

[@MarcEliasH]

Great video! What a passionate baker!

[@廖傑生-q6p]

對話有翻譯了,超讚的,感謝,感謝,來自台灣真誠的感謝.

[@kyoungheeshin480]

私は韓国人ですパンに対するあなたの情熱に拍手を送ります。 東京に旅行に行ったら一番最初にフミグラフィコに行きたいです。 ありがとうございます。

[@fumigrafico]

ありがとうございます！ いつの日かフミグラフィコでお会いできる日を楽しみにしてます。

[@Multitaskertools]

Thanks for the video introduction; I will definitely visit her shop next trip to Tokyo 🙏

[@reiyawatanabe]

You are welcome!

[@fumigrafico]

Thank you for watching! I’m looking forward to seeing you someday.

[@Multitaskertools]

Watching video for a second time 😊

[@fumigrafico]

Thank you!

[@helenjohnson7583]

This truly IS amazing!!!

[@reiyawatanabe]

Thanks for watching

[@thewholewheat5010]

Thank you for this video! It’s really good. I work close to Shibuya so I might go and see this place. I would love to try her breads

[@reiyawatanabe]

You should try it !

[@thewholewheat5010]

@@reiyawatanabe I’m a home baker! I hope you will try my bread one day!!

[@reiyawatanabe]

@@thewholewheat5010 Yeah!!

[@fumigrafico]

Thank you for watching! And I’m looking forward to seeing you at fumigrafico!

[@alcaryomellon]

Ciao, complimenti per la tua produzione, Ottimo lavoro!

[@reiyawatanabe]

Esattamente! Grazie per aver guardato.

[@RinaFaradita]

She is amazing Lady ❤

[@reiyawatanabe]

That's right.

[@fumigrafico]

Thank you!!

[@davidelikishvili5353]

Well done 👏👏👏👏👍

[@Bearboy312]

Thank you for these videos!

[@tamahime555]

ハード系のパンが好きなので…すごーく美味しそうです🤤 自分で作るパンはイースト使わないってわかります‼️ 私も自家製サワードゥで作ります☺️

[@reiyawatanabe]

頑張ってください！

[@ЕленаСуровцева-с2н]

​@@reiyawatanabeПеку хлеб на закваске давно! Спасибо за Ваш труд!

[@YM-bq5ks]

欧州風のパンって感じですよね 個人的にパンと言うよりイーストの香りが好きなので普段はイースト以外を使わないのですが、欧州によくあるハード系のパン、それとドライフルーツやナッツ等が入る系はサワードゥ合うと感じます

[@fumigrafico]

そうですね！私はハード系やドライフルーツやナッツのパンが好きなので自然とサワードゥを使い始めたのかもしれないです。商用イーストのパンの方が世の中には圧倒的に多いですし、そちらの世界もまた深いものがあると思います。

[@mariebelleescritora3829]

Pan de frutas ..de queso noha e falta comer otro alimento ..riquisiy 😋🍞

[@fumigrafico]

Thank you for coming and enjoying my bread. 😊

[@marianaiordache7771]

Cita muncă,rezultate extraordinare,felicitări pentru atîta energie și pricepere!

[@reiyawatanabe]

Fără îndoială, aveți dreptate.

[@mariebelleescritora3829]

Yo comprp ese pan masa madre..ya embasado... bolsa...esta super bueno..y tuesto.. riquísimo..😋

[@fumigrafico]

Thank you for coming to my bakery! I’m glad if you like my sourdough bread.

[@patriciatatich3014]

Motivated to try wild yeast (raisin)…I am a amateur sour dough bread maker :)….

[@fumigrafico]

Why don’t you try raisin yeast! I used to be an amateur too.

[@mariebelleescritora3829]

Ese me gusta..pan de campo..tiene agujeros...esta crujiente..y dura mas sin utilizarlo...

[@pipehjk]

Gran docu REIYA! con mucha información. Gracias!!

[@jennyw145]

I love you videos!!

[@reiyawatanabe]

Thanks sooo much!

[@markvincentbauzon4849]

I'm still watching the premiere! I'm just hooked dragging that 'red button' down 'til i see the countdown again. This seems to be one of your longest features so far too, & i just love it. Arigatou, Reiya-san!

[@reiyawatanabe]

Thanks for watching it! Your messages motivate me to keep making videos!

[@acapdon]

Nice video as always watanabe-san. I'm also just started learning about sourdough. Do you have any suggestions for books or references? Any suggestions are appreciated. Thank you

[@fumigrafico]

I recommend Jeffrey Hamelman’s “BREAD” or Chad Robertson’s “Tartine Bread”.

[@TustinJimberlake]

such a lovely lady

[@fumigrafico]

Thank you for watching!!

[@juanamareco9028]

Ohayo gozaimasu Watanabe San! Pero aquí buenas noches, esperamos ansiosos tu nuevo video.🤗 Domo arigató gozaimasu.❤

[@reiyawatanabe]

Gracias por vernos.

[@juanamareco9028]

@@reiyawatanabe Si que los vimos, gracias por realizar tan excelente producción demás ilustrativa. Seguimos atentos a tu canal. Saludos desde Uruguay🙏💞

[@reiyawatanabe]

@@juanamareco9028 Gracias por escucharnos desde Uruguay. Seguiremos haciendo más videos. ¡Espero algún día filmar algunas panaderías geniales en su país!

[@tartbanana6624]

ROSLAN SEANTERO PUNYA! 💜💜💜

[@df_5565]

多分食べたら美味しそうな気がします

[@fumigrafico]

ありがとうございます。機会があればぜひお試しくださいね。

[@sharonkoh1725]

May I know when she's feeding raisins levain 3-4 times, did she need to discard the raisins levain before feeding again? Is it continue to feed for 3 times before using?

[@fumigrafico]

No discard, I use all amount for next feeding. I always calculate the final amount I need before feeding.

[@bakermiche966]

すごい👍🏻

[@enasjaoda8900]

❤❤❤❤❤

[@みみこ-b5o]

美味しそうですね😊カンパーニュは家庭のオーブンレンジでも焼けるでしょうか？

[@reiyawatanabe]

ありがとうございます。ふみさんのインスタを通して、聞いてみてください！

[@fumigrafico]

ご視聴ありがとうございます。私も以前はホームベーカーで家庭用のオーブンレンジでカンパーニュやバゲットを焼いてました。

[@みみこ-b5o]

返信有り難うございます。

[@karlosruiz7775]

Pan desde Colombia

[@reiyawatanabe]

¿De verdad?

[@МаринаБахмутова-в6ж]

Как Вы делаете свою закваску.Рецепт.Спасибо!

[@fumigrafico]

My starter is normal, just fermented whole wheat and water.

[@tanerkulkul7057]

❤

[@楊咩咩-l9k]

👍👍🎉🎉

[@cliffcox7643]

That starter must be nuclear..... I've been doing this to make triple rising starter.. Raisin water mixed w mature sourdough starter.. It triples in 3 hours. If I want it to be even more powerful, I add a pinch of Diastatic malt. Heres my difference. i mash the raisins,,,,gets to the point

[@reiyawatanabe]

Thanks for sharing your valuable knowledge!　There's no right answer, which is what makes baking so interesting!

[@WhisperedHistory]

Yah. I use a pinch of diastatic malt as well

[@cliffcox7643]

@WhisperedHistory oh I've do e that, but the dough seems more slack

[@WhisperedHistory]

@cliffcox7643 hmmm. Not sure. I use 0.5% of flour weight and it's perfect.

[@cliffcox7643]

@@WhisperedHistory ok, thank you...!!!

[@JeanCharlesVersini]

Bonjour , amies boulangère japonaise ! Pouvez vous me donner la recette du levain dur au raisin ou miel pomme , car les deux m'intéresserez ? Merci au plaisir de vous lire ? SVP en Français merci 🌹 Je suis déjà abonné , merci ! ❤🌹🐓🍫 !

[@mayb3blu399]

kzbin.info/www/bejne/rJTJpoiql9Onm7s Bonjour ! Je ne parle pas français et j'utilise donc un outil de traduction. Désolé si cela ne passe pas bien. Raisins, pourquoi pas cette vidéo, par exemple ? Je vous souhaite beaucoup de succès !

[@reiyawatanabe]

Merci de nous avoir fait partager votre expérience !

[@Emma-my5hc]

😍👍👍👍❤️❤️❤️🇺🇦🇯🇵

[@alwaabdrashid8644]

Is it even possible to find a halal Japanese bakery such as this?

[@reiyawatanabe]

It's rare even in Japan.

[@alwaabdrashid8644]

@@reiyawatanabe I hope someday in the future halal bakeries would be a normality in Japan. We'd love to enjoy fabulous breads like fumigrafico's!

[@k.yingsbreakchannel]

Are there any kosher bakeries in Japan? ​@@reiyawatanabe

[@reiyawatanabe]

@@alwaabdrashid8644 me, too!

[@reiyawatanabe]

@@k.yingsbreakchannel Its first time for me to hear that,

[@AprilArkomsille]

She can tell how it make a raisin leaven , i try to do but never successful

[@fumigrafico]

First time, you need to make a raisin yeast water before making leaven. If you don’t know how to make a raisin yeast water, I’ll tell you my recipe in this comment section.

[@AprilArkomsille]

Pleasessss, I don't understand what I did wrong

[@AprilArkomsille]

@@fumigrafico pleaseeeee....I do not know what I did wrong

[@fumigrafico]

@@AprilArkomsille Following my process of making raisin yeast water. Put 100g raisin(no oil coating), 300g filtered water, 15g sugar in a clean jar and cover plastic (not air tight). Keep the jar at warm place(28 °C is the best) and stir them twice a day. From 5 days to a week after, you find bubbles actively rising to the surface. But it's not complete, wait more 2 or 3 days(or more) until calm down bubbles and you can see some lees on the bottom of the jar. Now you can use the yeast water and keep it in the fridge for two weeks or more. It becomes weak for long weeks. If you can’t see any bubbles in the jar, put a bit of sugar (maximum 1 teaspoon) that can feed yeast some more weeks. You can use the yeast water directly, or feed a starter.

[@AprilArkomsille]

@@fumigrafico so thankful 🙏 ❤️

[@alwaabdrashid8644]

Does she accept students😅?

[@reiyawatanabe]

Please ask her directly on instagram.

[@fumigrafico]

Sorry, I don’t. 🙏🏻

[@柯湘淳]

麵包看起來很健康 很想吃！

[@knackigbrot]

I follow fumigrafico for while now on Instagram. I'm looking forward to the final video.

[@edwardkim1349]

[@Abade__Jacoppo]

@pane.domini