THE GENIUS BAKER OF ALL OF JAPAN AND THE ULTIMATE CROISSANT“Chez Sagara” | Japanese Bakery

Hi everyone, today I'm at a bakery called Sesagara, which is located at the foot of the Mino Mountains in Tanoshima-ru-machi, Kurume City, Fukuoka. The bakery is open from 10am to 4pm and it attracts people from all over Japan who come all this way to this remote location standing in line no matter the rain. And the man who makes all of this possible is the owner chef Kazuhiro Sagara. Kazuhiro's techniques are world-class as he has entered the world-renowned pastry competition Coupe du Monde and has received three silver medals in the Japan round. Welcome once again to the Japan bakery tour as we will try to uncover the secrets behind Kazuhiro's beautiful croissants. Please enjoy this video as I'm sure that it will make you want to visit no matter where you may be in the world. After stretching the dough, you have to fold it in half and stick it together like this so that the next time you stretch it, it will be easier for the dough to come off. 18 layers of croissants. Two layers on top and one layer on the bottom. Does the number of layers change as you make more croissants? Yes, it becomes lighter. The taste and butter become lighter. The lighter it becomes, the thinner it becomes. The butter also becomes thinner. How many layers are there now? 18 layers. 18 layers? Yes. What happens to this dough after this? We let it rest one more time and stretch it again. We stretch it until it becomes thick. Then we let it cool. We don't let it rest for a long time. If the dough is small, you can leave it as it is. But if you make the dough thin, the butter will stretch the dough. If you stretch it all at once, the gluten will come off. If you do that, the dough will come back. It will look like this. We stretch the dough by letting it relax. If you don't do this, the dough will become small. I like 20 layers the most. I can't make 20 layers. So I make 18 or 24 layers. Oh, I see. It depends on the number of layers. I know I can make 20 layers. I've been doing it recently. But I can't do it because of the shape. So I'm going crazy. That's why I make 20 layers in a safe place today. By the way, how do you make 20 layers? I make one sheet for each layer. I haven't finished it yet. You haven't finished it yet? I thought I'd give up. I think the texture is the most delicious. That's the problem. But I think I'm doing it because I think it's delicious. I think so. By the way, how long do you leave the dough in the refrigerator? This work takes about 30 minutes. I have to let go of the dough. The way I put the dough and the way I make the dough are completely different. It's like a forest now. The balance of the taste is the same. It's hard to eat. The price of food is also high. The balance of the taste is also high. This is condensed milk. This is condensed milk butter cream. I'll put it on top of the liver. You should use a knife that can cut. The surface is cut off or cut off. The layers of the dough stick together. If you use a knife that can't cut, the dough will be hard to peel off and the water will be hard to jump. If you do that, the dough will be hard to peel off. If you use a knife that can't cut, the dough will be hard to peel off and the water will be hard to jump. We are running out of cutting dough. It takes time. I'm not good at cutting. I think it's the same for cutting vegetables, but I'll take a break for about an hour. What do you do after molding? After molding, the foil is baked for 2 hours, and the baked one is opened at 10 o'clock. It's like an antenna on the north side. This is a baguette punch. By pulling the loose dough and folding it, the dough will stretch by attaching the waist. The bottom is ganache, but this is a glossy jelly. I'm going to roll it lightly here. It's easy to roll when it's hot. It means stabilizing the bottom by rolling it lightly. Thank you for your hard work. I've been doing this for 12 years with a lot of evaluation from other customers. But when I thought back on what I was doing with my own bread, I didn't have any of my own bread. When I was about 45 years old, I didn't have any of my own bread. So I thought, this is not good. I've been able to ask for what I think is delicious. And then there was Corona. I started to pay attention to my inner self. I started to change my bread little by little. It's been a while since I've been obsessed with bread. The more I do it, the more interesting it is. I'm even happier to have found such a job. It's a way of life, isn't it? It's something that pours everything. It's not easy to be convinced that you're good at something. Even if you can do it once in a while, you can't keep doing it. I want to be able to make it delicious by increasing the probability. Thank you for watching my video all the way through. And if you like it, please don't forget to hit the subscribe button.