Baking bread without electric ovens, baker's yeast, and fermenters.

Obst, a bakery specializing in bread made by home-cultivated leavens. The previous video, which recorded 3 million views on Youtube:
https://youtu.be/mY7e6A-EFzc

Three years have passed since this video, and baker Ryuji Koiwai has entered a new stage in his career: he closed the store he had operated for 8 years in the city. He reopened the store with a wood-fired oven in a small port town. While maintaining his one-person bread baking style, he has taken on the challenge of baking bread more naturally without using three Sacred treasures for baking: an electric oven, baker's yeast, and a fermenter.

I closely covered a day in the life of a baker, Ryuji Koiwai, who alone produces 25 kinds of bread from 3:30 in the morning and covered the entire baking process. He also talks about his thoughts on bread making, the characteristics and uses of raisin leaven and rice wine leaven, and how he decided to open a store in Okayama, where he had never been.

Click here to see the "Kurousagi" that Koiwai trained at
https://youtu.be/DnxIdugiLwI

the kind of leaven
1. Raisins leaven
2. Ryesour leaven
3. Rice wine leaven

Baker: Ryuji Koiwai (小岩井竜二)
Bakery`s name: OBST （オぷスト）
Location: Ushimado, Setouchi city Okayama prefecture JAPAN
Instagram:
https://www.instagram.com/obst_yuimayoga/?hl=ja
Filming and Editing： REIYA Watanabe

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chapter
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0:00 Preparation and shaping of the dough
5:04 the wood-fired oven is fired
7:50 Shaping and temperature control of oven
17:52 Start baking and shaping
32:38 Serving and opening the bakery
34:21 Talking about his personal history
36:20 Talking about raisin leaven
39:59 Talking about rice wine leaven

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