Our bakery department received guidance from Mr. Megumi Onodera (cooking researcher)
In order to acquire knowledge and skills, and to hone my skills, I work hard every day to make bread.
The other day, I learned a new recipe again.
It is called the overnight method, and as the name suggests, the dough is left overnight at a low temperature to ferment.
It is used to make baguettes (three types) by molding and baking the next day.

Advantages of the overnight method
Hydration (a state in which water penetrates to the core of the flour) advances, making the bread moist and long-lasting and resistant to aging
I can make bread.
In addition, by slowly fermenting the dough, the sugar content in the dough increases, resulting in a bread with a floury flavor.
The bread making process, which usually takes 3 hours or more per type, is divided into 2 days, so if you look only at the required time
The overnight method takes longer. However, since the work can be divided over the days, the labor of the day is
Because it costs less, we can also focus on new products in the future.

We will continue to do our best to make baguettes with new manufacturing methods, breads that have been used until now, and breads that will be made in the future.

Manufacturing and Sales Department Naoko Oikawa