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Experimenting with Rice Koji Powder

Compared to traditional malt extract, rice koji powder utilizes enzymatic action to enhance dough extensibility and accelerate fermentation time. The toast bread crafted during the demonstration received unanimous praise from everyone!

The Efficiency of "Water-Roux" (Mizutane)

Similarly, what attracted him to water-roux flour (Mizutane) wasn't just the texture. While it retains a moisture retention and elasticity close to that of yudane (scalded flour/tangzhong), it significantly reduces prep time. For a bakery floor with limited manpower, balancing quality and efficiency is often far more valuable than solely chasing flavor.

Application of Kewpie's Diverse Mayonnaise Lineup

The workshop also covered the application of different types of Kewpie mayonnaise. Beyond flavor variations, the "decorating-type" mayonnaise is less likely to stick to packaging materials. This small detail perfectly reflects the Chef’s thoughtful consideration for both the retail environment and the ultimate consumer experience.

Mastery in the Mundane: The Punching Process

Perhaps the most memorable takeaway was his repeated emphasis on the punching (folding/turning) process. There were no dazzling techniques or overly complex formulas. It was simply a repetitive, disciplined verification of whether the gluten, gas retention, and crumb structure were developing in the ideal direction.

Key Takeaway: What truly determines quality is rarely the numbers on a recipe sheet, but rather those micro-details executed repeatedly day after day.

From the cultivation of Sakadane (rice-and-koji yeast starter) and fruit yeast starters to the continuous optimization of ingredients and processes, one could deeply feel Le Supreme's profound understanding of classic bread.

Special thanks to Chef Kazuhiro Watanabe and his two assistants. The content was incredibly substantial, leaving everyone with a wealth of knowledge!