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 : / 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]!
cutt.ly/pJMVuwv
Please watch other videos!
Wood-fired Oven, Organic Wheat, Sourdough Bread | Boulangerie DeRien | Bread Baking in Japan
• Wood-fired Oven, Organ...
Not discouraged by power outages, A Very Unique Bakery | Talmary | Japanese Craftsmanship
• Not discouraged by pow...
A bakery with a line out the door | 60 kinds of bread | Beccalai Tokutaro | Japanese Craftsmanship
• A bakery with a line o...
Quiet Space, Wood-fired Oven, and Baking | The Moon and Clown | Japanese Craftsmanship
• Quiet Space, Wood-fire...
Solo baker, 25 kinds of bread, a wood-fired oven | Sourdough bread making in Japan | Documentary
• Solo baker, 25 kinds o...
Solo Female Baker, Production and Sales | Sourdough bread making in Japan | Documentary
• Solo Female Baker, Pro...
Legendary Alpine bakery with wood fired oven | Sourdough bread making in France
• Legendary Alpine baker...
Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris
• Wine bakers in pursuit...
Solo baker with an original stone oven | Sourdough bread making in Japan | Documentary
• Solo baker with an ori...
the century-old wood fired oven in a beautiful village | Sourdough bread making in France
• The century-old wood f...
Organic bread and pastry factory | Sourdough bread making in France
• Organic bread and past...
The pioneering bakery that spread sourdough bread culture in Japan
• The pioneering bakery ...
Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4
• Baking bread with a wo...
Hundreds of bread baked by just one person | Sourdough bread making in Japan
• Hundreds of bread bake...
60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan
• 60 kinds of bread from...
A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan
• 朝3時半から、たった1人で２０種類以上のパン...
#sourdough
#bakery
#howtomakebread
#breadmaking