Influential Baker Speaks About Many Techniques of Today’s Japanese Breads | Sourdough Bread in Japan

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“Croft Bakery” is quietly standing in residential area of Maebashi, Gunma Prefecture.
Fans and bakers gather here from all over Japan. The lineup includes 50 varieties of breads, ranging from authentic loaf bread to inventive pastries and small bread.
Owner Hidefumi Kubota graduated from Tokyo University of Agriculture and worked at a bakery in Japan before moving to the United States. After working on the West Coast for two years, he worked as a technical baker for a stone oven manufacturer in Maebashi before setting up his own business. He is constantly challenging himself with avant-garde attempts, such as practicing baking based on “local mills” in partnership with farmers and flour mills in Gunma Prefecture.
This video closely follows a day in the life of Croft Bakery, filming its production process. I asked Kubota to talk about his bread-making methods, his commitment to each bread, and where Japan’s bread culture is today and where it will go in the future.

Types of leaven
・Sourdough
・Rye sourdough
・Raisin leaven
・barley leaven
・pâte fermentée
・Dry yeast

Owner: Hidefumi Kubota
Bakery: CROFT BAKERY
Location: 2-5-1 Hiyoshi-cho, Maebashi, Gunma 371-0017
https://maps.app.goo.gl/dEWJN2nmtYihwNxp8
Instagram: https://www.instagram.com/croft_bakery/

Shoot and Edit：Reiya Watanabe

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Timestamps
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0:00 Digest
00:28 Shaping and baking bread
11:48 About the use of various leaven
15:11 About the effect of Koji (麹) on flour saccharification
20:22 How to bake bread in an electric oven like a wood-fired oven
23:26 The reason why the owner became a baker
26:09 The difference between leaven and factory yeast
35:24 Specific method of saccharifying flour with Koji (麹).
40:36 Japanese bakers have the potential to work overseas.

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