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

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

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・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.
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