[Japanese Bread] The moving story of a man who became a baker for his beloved family. 薪窯パン

[Japanese Bread] The moving story of a man who became a baker for his beloved family. 薪窯パン

The original seeds are incubated on the first day of bread making. Seeds containing lactic acid bacteria that are the basis of bread making. Add wheat here. The first step is to cultivate the original seed on the first day. This is an important part of my bread making process.

Fermentation is mainly based on lactic acid bacteria. On the first day, I fermented in a way that greatly increases the number of lactic acid bacteria. On the second day, yeast mainly increases. This is called the “3 step method.” Finally, the dough containing lactic acid bacteria and yeast is mixed into the dough.

It takes a lot of time though. Producing lactic acid bacteria on the first day breaks down gluten and makes it easier to digest. It’s the ancient wisdom of bread making. People in the past were aware that wheat was also poisonous. I think they figured out a way to take advantage of that.

This is the source of the wisdom that says, “This can be used as a staple food.” I found out that it is hidden in lactic acid bacteria. I’m trying to do this without too much effort. Store near the wood stove. Kikumoto’s bakery is located in beautiful nature.

It’s a very peaceful place with fields spreading out in front of you. The air is clear and time passes slowly. His son “Sen-chan” is back. The youngest child, “Fuki-chan.” The three of them go to the back mountain. Mr. Kikumoto always finishes his work by the time his children get home.

Time with family is the most important thing for Kikumoto. Today they will pick mandarin oranges and kumquats. Brightly colored and delicious-looking kumquats and mandarin oranges. Since it is a natural fruit without pesticides, you can eat it as is. Parents and children work together to pick mandarin oranges. Fuki-chan will also help.

Fuki-chan went home alone. She thinks she’s working. She delivers the mandarin oranges she picks to home. So many! amazing! . I always eat it as is. I mixed it with carrots and made a smoothie and it was really delicious. Okay! That’s enough. That’s amazing! Can you have it? .

Want to try it yourself? . This is big. He also teach children how to use scissors, knives, and shovels. Fuki-chan is back. she works a lot. full! . It’s so full that I can’t even fit in it! . Both of them are obsessed with picking mandarin oranges.

The basket is full of mandarin oranges. Fuki-chan… She is going home alone again (lol). It’s too cute. It was a lot of fun picking oranges. Next, go to the field in front of the house. They are going to go pick up some dinner tonight.

What they’re looking for is “Fukinoto”, a breath of spring. Can you find it? . There are a lot of them. There were more than I expected. Looks like you’ll be able to pick a lot. Sen-chan brought a basket. It is large and difficult to pick up.

Sen-chan seems to love both mountains and fields. Mr. Kikumoto used to work as a bank clerk. His company’s side job system led him to start thinking about life. The result of thinking, “What is most important to me?” He became a baker, which was his dream for a long time.

Time with family is a treasure. There are so many other things I want to do. I wanted to live in a village like this. It was almost impossible to work 5 days a week as a salaried employee and take 2 days off a week.

It takes a lot of time to make firewood, so I also worked on the fields. There are so many other things I would like to try. If I want to achieve this, I have no choice but to change the way I work. 2nd day of shooting. The morning was cold and frosty.

He will put firewood into the kiln. His eldest daughter, Kano-chan. She loves hopping and is good at it. “Fermented honey” fermented for 5 years. A mellow and elegant aroma and taste. Mascobado sugar is a pesticide-free pure brown sugar produced in the Philippines.

A brown sugar with plenty of minerals that retains the flavor of sugarcane. He will add more firewood to the kiln. This kiln is filled with Mr. Kikumoto’s passion. While reading a children’s picture book. I really like the picture book “Breakfast for 14 mouses” from the 14 mouses series.

In this kind of earthy kiln. The mice are baking bread. “I want to make something like this” was a dream of mine even before I started making wood-fired bread. So when I had a chance to meet with a top-notch plasterer, I brought that picture book with me.

I said, “I wonder if I can make something like this.” I think my wife was thinking, “Are you kidding me?” Now she really likes it too. Making a kiln is something I’ve always wanted to try at least once in my life. Wheat from Tokachi Mugi no Kaze Kobo. cocoa powder. Organic cacao powder.

Today, the second day, he will make honey sweets. “Pain d’Epis” is a traditional French winter sweet. It’s loaded with honey and is one of Kikumoto’s own favorites. This spice is the key to the flavor. Contains nutmeg, cloves, and ginger. We are particular about using rice oil for the oil.

The temperature of the kiln has also risen. But this is still not enough. He is going to put in a lot of firewood. If there is even a small gap, insert the firewood there. This process is repeated many times. The powder has also blended in nicely. Add honey and brown sugar to this.

The kiln is already roaring and burning. Tremendous hot wind. The final push. Now it’s all set. Now it’s time to start baking. A sense of tension runs through the workshop. ~1 hour later~. The honey sweets have been baked. A metallic sound resounds like a bell. Work continues silently under breathtaking tension .

It feels heavy and heavy, like a piece of gold. Mr. Kikumoto accepts all orders by advance reservation. These sweets will be delivered one by one. This item will be packaged and shipped the next day. I also received one. It is a sweet that is rich and dense and packed with deliciousness.

JKT) The scent is very strong. It’s honey. Most of it is honey. It’s a sweet with honey and spices. Next is the preparation of campagne. Today, the second day, he will perform secondary fermentation. Add salt. Add the original seeds that were left to rest the day before.

Preparation for the medium seed is completed here. Let it rest one more night. A gentle bread produced by lactic acid bacteria and yeast. The wisdom passed down from ancient times is firmly passed down to the craftsmen of today. 3rd day of shooting. Today’s work starts at 4am.

The temperature outside is close to 0 degrees, and the workshop is also a little cold. Today he will finally make campagne. In the silence, only the rustling sound can be heard. Add salt. He’ll go get firewood. Let’s start the fire in the kiln. The sky has become slightly brighter. We had breakfast.

It looks very delicious☆. Fried egg with freshly cooked rice. Miso soup with lots of ingredients. Japanese people’s favorite breakfast ☆ Thank you! . I feel energized after breakfast. Return the dough. He will weigh it quickly. After this work, it is quenched. He also has to keep in mind the temperature of the kiln.

For him, it is ideal to add the dough when the kiln temperature is optimal. First of all, finish this dough molding at the best timing. Preparations for 28 campagnes have been completed. The condition of the kiln is good. I’m going to increase the heat a little more to finish.

Bread baking is finally starting. He takes a breath and concentrates. Speed is of the essence in this work. It’s a race against time. Furthermore, the dough must be added accurately. A delicate dough that looks like it’s going to melt. Insert a cross on one piece of thin skin and insert it immediately.

About 20 pieces have been put into the kiln. It’s almost there. A fierce look on his face as he works with all his heart. Mr. Kikumoto, who was speaking kindly to me, seemed to be a different person. The kiln loading has been completed. Lunch will be served while the food is being baked.

He and his wife always eat here. Fishball soup with Chinese cabbage and chicken. it’s the best! The best! . I’ll enjoy having this! . There’s powder on your cheeks (lol). Kikumoto-san looks happy. It’s delicious! . This moment is also one in which Mr. Kikumoto feels happy.

In fact, the two are classmates in junior high school. They recently celebrated their 20th anniversary together. She gave me a lot of support (when I opened my business). “You should try it!” she said. “I’m sure things will work out,” she said. She is the person who understands me the most.

While having our third child. “I will support you,” she told me. She supported the family finances even while she was pregnant with her child. So I’m really grateful. It feels like we can have tea and talk all day every day. Now we have children.

Of course, I also love spending time with my children. After the kids are older. I am looking forward to spending time with my wife again. I also received it . This makes me feel happy. Thank you for the heartwarming meal. Take the bread out of the oven It’s tense time again.

Baked campagne. I’m kind of impressed. He take out the newly-baked bread one by one. Campagne making is now complete. The 3-day shoot has ended. The life of a craftsman behind each bread. It was very warm, just like the bread. In fact, Mr. Kikumoto once suffered from a lung disease of unknown cause.

I got sick when I was 21 years old. Maybe until I’m about 30 years old. I had a fever of about 40 degrees for a month. Without knowing the cause. I was told, “Our hospital can’t do it anymore.” When I was asked to leave the hospital,

I was like, “I’m going to die like this.” The side effects of the medicine I was trying to cure were too strong. I feel like I’m not feeling well every day. Even if I wanted to take on the challenge, I wasn’t able to do it.

That’s why I always thought, “I wasted my time in my 20s.” Because of that experience, I was able to bake bread the way I do now. Without that, I probably wouldn’t have baked this kind of bread. That’s why I’m finally able to be grateful even during my illness.

After getting married, I was able to recover little by little with the support of my wife. Since October last year, my cardiopulmonary function has improved and I’m feeling good. I was told, “You can stop taking medicine.” I was able to change my lifestyle and stop taking medicine. That meant a lot to me.

My family gets along well and is having fun. I want my children to be exposed to various things outside. I hope they can have fun and play freely. Maybe when they’re about 10 years old. They will enter their own world. So now I want to be by their side as much as possible.

The same goes for us parents. We also live happily. We need to show them that. Maybe we are just doing normal things. Eating meals together. It’s not like I’m doing anything special. For us, that makes us happy. Because we are now able to achieve that. I’m glad I started this lifestyle.

We don’t have a TV, so at night we talk to each other and read picture books to each other. Because that’s the only way to do it. Sometimes my eldest daughter sings a song and we all listen to it. It’s like that.

I’m very happy to be able to spend my time where I want to. At the end, we all explored the back mountain. The cold morning turned into a warm afternoon. We ran as fast as we could and laughed a lot. Sen-chan’s slope dash! . Fuki-chan also tries to climb. We’re by your side!

In the end, with the support of the two of them, she was able to reach! They come down the mountain and return home with their families. Mr. Kikumoto, thank you very much for the three days.

Hello! “Japanese Kitchen Tour”.
This channel introduces Japanese food culture, chefs’ techniques, and Japanese food.

In addition to traditional Japanese cuisine (sushi, ramen, udon, soba, sashimi, street food stalls), we will introduce a variety of gourmet foods such as local Chinese food, big-serve restaurants, Japanese street food, and sweets.

This time, we would like to introduce “Kikumoto, a reservation-only wood-fired oven bread” located in Yoshiki Akada, Yamaguchi City, Yamaguchi Prefecture.
Mr. Kikumoto overcame an incurable illness when he was young and became a baker with the support of his family.
Currently, I live with my family of five, including my three children and my beloved wife.
This time, we spent three days covering Mr. Kikumoto’s campagne making process.
Please watch till the end!

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#Wood oven bread
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こんにちは！「 Japanese Kitchen Tour 」です。
こちらのチャンネルでは、日本の食文化や料理人の技術、日本の食べ物を紹介します。

日本の伝統的な料理（ 寿司 ラーメン うどん そば 刺身 屋台 ）などに加え、町中華やデカ盛り店、日本のストリートフードやスイーツなど、様々なグルメを紹介します。

今回は 山口県山口市吉敷赤田にある「予約制薪窯パン 菊本」さまを紹介します。
菊本さんは若いころの難病を乗り越え、家族の支えを受けてパン職人になりました。
現在は3人の子供たちと、最愛の奥さんとの5人家族で暮らしています。
今回は菊本さんが焼くカンパーニュ作りを3日間取材しました。
ぜひ最後までご覧ください！

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