知る人ぞ知る！京都の山奥にある唯一無二のパン屋！薪窯で焼かれる素朴で最高のパン！

FOOD☆STAR フードスター

25 Jan 202341:22

EducationalLearning

32 Likes 10 Comments

TLDRThe video script from Kyotango City, Kyoto Prefecture, offers a glimpse into the artisanal process of making 'Yasakagama' bread. It details the use of local ingredients like Kyotango sea salt, Jersey milk, and homemade fermented seeds, alongside construction waste as firewood. The narrative unfolds over two days, showcasing the preparation of various doughs including Campagne Bio, Brioche Paysanne, and Segur et li, as well as a special bread featuring local Yasaka wheat and dill seeds. The script concludes with the warm reception of the freshly baked breads and the option for viewers to make reservations at Yasakagama Farmhouse Bread.

Takeaways

📍 The setting is Kyotango City, Kyoto Prefecture, at a place called 'Yasakagama'.
🔥 The first day involves using firewood, which is construction waste, for baking.
👨‍🍳 Bread dough preparation includes hand kneading and the use of homemade fermented seeds.
🧂 The breads are seasoned with sea salt sourced from Kyotango.
🥖 The types of bread mentioned include Campagne Bio (country bread) and Brioche Paysanne (farmer's brioche).
🐄 Jersey milk is used in the dough for its rich flavor.
🧈 Fermented butter is also utilized in the bread-making process.
📅 The bread requires a two-day process, with the second day dedicated to baking.
🌾 Segur et li, a bread made with brown rice flour and rye, is one of the special breads offered.
🍞 Limited time special breads are made using local Yasaka wheat and dill seeds.
🛒 Reservations can be made for the bread at Yasakagama Farmhouse Bread.

Q & A

What is the location mentioned in the transcript?
-Kyotango City, Kyoto Prefecture.
What is 'Yasakagama' in the context of the transcript?
-It appears to be a place or establishment where the events described in the transcript are taking place, possibly a bakery or bread-making workshop.
What types of ingredients are mentioned for making bread in the transcript?
-Firewood, construction waste, sea salt from Kyotango, homemade fermented seeds, jersey milk, semi-dry yeast, and dill seeds are mentioned as ingredients.
What are the specific types of bread mentioned in the transcript?
-Campagne Bio (country bread), brioche paysanne (farmer's brioche), Segur et li (brown rice flour and rye bread), and Grand éportre (spelt bread) are mentioned.
What is unique about the bread dough made on the second day?
-The bread dough made on the second day is a limited time special using local Yasaka wheat and dill seeds.
What is the significance of 'itadakimasu' in the transcript?
-'Itadakimasu' is a Japanese phrase said before eating, expressing gratitude for the food, and it is used here to show appreciation.
How long does it take for the bread to bake according to the transcript?
-It takes 30-40 minutes for the bread to bake.
What is the relationship between the speaker and the 'next door owner'?
-The transcript suggests a friendly relationship, as the speaker expresses gratitude towards the 'next door owner' with 'Merci' (French for 'thank you').
What is the meaning of 'Merci' in the transcript?
-'Merci' is French for 'thank you', indicating a polite expression of gratitude.
How can customers make reservations for bread at Yasakagama Farmhouse Bread?
-The transcript suggests that reservations can be made at Yasakagama Farmhouse Bread, although it does not provide specific details on how to do so.
What does the term 'Limited special bread' refer to in the transcript?
-The term 'Limited special bread' likely refers to a type of bread that is available for a limited time or in limited quantities, possibly the bread made with local Yasaka wheat and dill seeds.

Outlines

00:00

🍞 Introduction to Yasakagama Bread Making

The script begins with an introduction to bread-making at Yasakagama in Kyotango City, Kyoto Prefecture. It highlights the use of local ingredients such as construction waste as firewood, homemade fermented seeds, jersey milk, and sea salt from Kyotango. The doughs for Campagne Bio (country bread) and brioche paysanne (farmer's brioche) are mentioned, emphasizing the artisanal process involving hand kneading and the use of semi-dry yeast.

06:53

📅 Day Two Bread Preparation

On the second day, the script discusses the preparation of various bread doughs including 'Segur et li' which is a bread made with brown rice flour and rye, as well as the previously mentioned Brioche Paysanne and Campagne Bio. This indicates a continuation of the bread-making process with a focus on different types of dough.

13:00

🌾 Special Local Wheat Bread Dough

The script introduces a limited time special bread dough made with local Yasaka wheat and dill seeds. This suggests a seasonal or special edition bread that incorporates unique, local ingredients, adding a distinctive flavor and promoting the use of regional produce.

18:44

👋 Morning Greetings and Bread Varieties

The fourth paragraph features morning greetings and an overview of the bread varieties available, including different shapes of Campagne Bio such as round and oval, as well as other types like Segur et li and Grand éportre. It also mentions the baking time for the bread, which is approximately 30-40 minutes.

24:42

🛒 Bread Selection and Temporary Dough

This paragraph describes the selection of breads available for purchase, including oval and round Campagne Bio, Brioche Paysanne, and a temporary bread dough made with local wheat and dill seeds. It provides a snapshot of the bread offerings and hints at the limited availability of certain doughs.

29:45

🏘️ Neighborly Interactions and Bread Appreciation

The script captures a friendly exchange between the baker and the neighbor, expressing gratitude for the bread with phrases like 'Merci' and 'Thank you. Take care.' It lists the types of bread available, such as Brioche Paysanne, Segur et li, and Grand éportre, and includes a cultural note with the Japanese expression 'itadakimasu' used before eating.

34:54

🎉 Limited Special Bread Announcement

The seventh paragraph focuses on announcing limited special bread, specifically Grand éportre, and includes interactions with customers expressing gratitude for the bread. It also mentions the bread being 'still warm,' indicating the freshness of the product and the care taken in its presentation.

40:20

📞 Reservations Available at Yasakagama

The final paragraph informs viewers that they can make reservations for bread at Yasakagama Farmhouse Bread. It serves as a reminder of the bakery's services and provides a call to action for potential customers interested in the artisanal breads.

Mindmap

Keywords

💡Kyotango City

Kyotango City is a city located in Kyoto Prefecture, Japan. It is the setting for the video, indicating the geographical context and cultural significance of the bread-making process. The city's name is used to emphasize the local ingredients and traditional techniques that are central to the video's theme of artisanal bread-making.

💡Yasakagama

Yasakagama refers to a specific type of bread or a method of bread-making that is likely unique to the region of Kyotango. It is mentioned in the script as a key element of the video, suggesting that the breads being made are traditional or have a special connection to the local area.

💡Firewood

Firewood is a traditional source of heat for baking bread. In the context of the video, it signifies the use of natural and traditional methods in the bread-making process. The mention of firewood implies that the bread is baked in a wood-fired oven, which is often associated with a distinct flavor and crust.

💡Sea salt from Kyotango

Sea salt is a key ingredient in bread-making, and specifying 'Sea salt from Kyotango' highlights the use of local, high-quality ingredients. This emphasizes the theme of connecting with the local environment and supporting local economies, which is a central message of the video.

💡Homemade fermented seeds

Fermented seeds are used in bread-making to create a natural leavening agent, which contributes to the flavor and texture of the bread. The term 'homemade' indicates a hands-on, artisanal approach to bread-making, which is a central theme of the video. It suggests a focus on traditional methods and a dedication to quality.

💡Dough

Dough is the mixture of ingredients that will become bread. The script mentions several types of dough, such as 'Dough for Campagne Bio' and 'brioche paysanne dough', indicating the variety of breads being made. The focus on dough is essential to the video's theme of the bread-making process.

💡Jersey milk

Jersey milk refers to milk produced by Jersey cows, which is known for its rich flavor and high butterfat content. Using Jersey milk in bread-making adds to the quality and taste of the final product. The script's mention of Jersey milk underscores the video's theme of using premium ingredients for exceptional bread.

💡Semi-dry yeast

Semi-dry yeast is a type of yeast used in bread-making that is more concentrated than fresh yeast but less so than active dry yeast. It is mentioned in the script as part of the bread-making process, indicating a specific technique that contributes to the unique characteristics of the breads being made.

💡Brioche Paysanne (Farmer's Brioche)

Brioche Paysanne, or Farmer's Brioche, is a type of enriched bread that is likely made with richer ingredients and a more rustic technique. The script mentions this bread multiple times, suggesting it is a significant part of the video's focus on traditional and high-quality bread varieties.

💡Segur et li (brown rice flour and rye bread)

Segur et li is a specific type of bread made with brown rice flour and rye, indicating a focus on using alternative grains for a unique flavor and texture. The mention of this bread in the script highlights the video's theme of exploring different bread varieties and the creative use of ingredients.

💡Limited time special bread

A limited time special bread suggests a unique or seasonal offering that is only available for a short period. The script's mention of a 'Limited time special bread dough using local Yasaka wheat and dill seeds' emphasizes the video's theme of combining local ingredients with traditional bread-making techniques to create something special and time-sensitive.

💡Yasakagama Farmhouse Bread

Yasakagama Farmhouse Bread is likely the name of the bakery or the specific type of bread being made in the video. It is mentioned in the context of making reservations, indicating that the bread is popular and possibly in high demand. This keyword ties back to the video's theme of artisanal bread-making and the importance of supporting local businesses.

Highlights

Kyotango City, Kyoto Prefecture is the location for the 'Yasakagama' bakery.

The first day involves using firewood, which is construction waste, for baking.

Milling and hand kneading are part of the bread-making process.

Sea salt from Kyotango is used in the bread recipes.

Homemade fermented seeds are utilized in the dough.

Dough for Campagne Bio (country bread) and brioche paysanne (farmer's brioche) are prepared.

Jersey milk is used in the brioche paysanne (farmer's brioche) dough.

Semi-dry yeast is incorporated into the bread dough.

Fermented butter is used in the baking process.

On the second day, Segur et li (brown rice flour and rye bread) dough is prepared.

Brioche Paysanne (Farmer's Brioche) and Campagne Bio (country bread) are among the breads baked.

Limited time special bread dough uses local Yasaka wheat and dill seeds.

Bread baking takes approximately 30-40 minutes.

Oval and round shapes are available for Campagne Bio (country bread).

Grand éportre (spelt bread) is another type of bread offered.

Temporary bread dough is made with local wheat and dill seeds.

Brioche Paysanne (Farmer's Brioche) is a popular item.

Interactions with the next door owner and expressions of gratitude are noted.

The bakery offers reservations for their bread.

Transcripts

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Related Tags

Artisanal Bread Local Ingredients Kyotango Bakery Homemade Fermentation Farmer's Brioche Country Bread Yasaka Wheat Dill Seeds Bread Making Japanese Cuisine