At first when I started to bake my own bread I didn’t know much about it and I didn’t know how to chose the ingredients. As in any preparation the quality of the ingredient is crucial and it is not easy to understand what is a good flour and what is not, and also there are so many types of flours and bread that it took me some time. More over as I access information about bread mainly from French sources adapting to the Japanese available products was a hard task!
After using a lot of French organic products and random flours I could find in Japan, I think I have found a good set of resources locally. My main source of ingredients and in particular raw yeast is Cuoca. They have a wide selection of products, you can order on-line, but for me the best is that they have a shop that covers half a floor at Mitsukoshi Nihonbashi. My favorite flour there is the “Tradition Francaise” by Viron, perfect for every white bread, and in particular baguette.
For most of the bread now I use the organic flour I can find in the supermarket. It is not a local product but the whole wheat flour and the hard flour are really perfect for my breads.
For the seeds, I haven’t find yet something that satisfies me fully in Japan. A lot of the seeds are not organic or comes from China, which I must say worries me because of pollution problems. Right now I use seeds that I buy in France in any organic shop such as Bio C Bon, Naturalia etc… but I hope I’ll find something suitable soon in Japan!
Happy week-end, for me it’s going to be a lot of baking I know!!!
