This is the long version of the video below
https://youtu.be/MFW-Ax02sqI
Mina Yamashita, owner of the "RAKUDA" bakery, makes about 10 kinds of bread by herself starting at 2: 30 and closing at 18: 00.
At "RAKUDA," all bread is made with home-cultivated leaven, without industrial yeast.
In this video, I closely followed Mr. Yamashita's entire baking process over the course of two days, from preparation the day before, to early morning production, to the opening of the bakery.
In addition to baking, I also heard many stories about Yamashita's personality, such as why she decided to open such a store and her family
Baker: Mina Yamashita
Bakery`s name: RAKUDA
Location: 2-11 Honmachi, Nasushiobara City, Tochigi Prefecture
https://maps.app.goo.gl/N5mKNk4qcUrR1Dgx7
Instagram：
https://www.instagram.com/rakuda.b
The type of leaven
・Sourdough
・Raisin leaven
Shoot and Edit：Reiya Watanabe
------------------------
Timestamps
------------------------
0:00
Preparation the day before the opening day / the reason why she started in this hut / the story of her family.
17:49
Early morning of the business day / bread dough making / the reason why she started using natural leaven
39:29
Baiking / the reason why she opened her own bakery
1:13:22
Opening
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