Legendary Alpine bakery with wood fired oven | Sourdough bread making in France

La Boulangerie Savoyarde The owner of ’Tartine Bakery’, Chad Robertson worked in this bakery before he started his own bakery. They have made bread with organic wheat and ingredients in a stone oven since 1976. The bakery uses about 1,000 tons of wheat in one year and wholesale to organic supermarkets and restaurants, mainly in Eastern France. In France, the additional % yeast is allowed to even bread called natural leaven bread (pain au levain), and there is no obligation to label it. However, this bakery does not add yeast at all, so this bread is called pain au levain naturel. Official website: Address: La Boulangerie Savoyarde – Chef Lieu – 73 630 Ecole en Bauges Shoot & Edit : Reiya Watanabe ------------ chapter ------------ 0:00 introduction 0:30 bread making 2:46 underground repository of flour 3:40 bread making 4:35 cultivating leaven 5:25 baking 12:20 a miller coming ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! Please watch other videos! Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris the century-old wood fired oven in a beautiful village | Sourdough bread making in France Organic bread and pastry factory | Sourdough bread making in France Women bakers with beautiful handwork | Sourdough bread making in France The pioneering bakery that spread sourdough bread culture in Japan Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4 Hundreds of bread baked by just one person | Sourdough bread making in Japan 60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan [Music] #sourdough #tartine #bakery