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Throughout the masterclass, Chef Matsuoka explored various pre-ferments—from Tangzhong (scalded flour paste), Sake-tane (sake yeast starter), and aged Tangzhong to Koji (rice koji). He demonstrated how to control water retention, fermentation, and flavor profiles by precisely leveraging starch gelatinization, enzymatic activity, time, and temperature differentials.

He also cleverly integrated QP Mild Mayonnaise into Japanese-style Pain de Campagne—utilizing its vinegar, fat, and egg content to fine-tune acidity, crumb texture, and structural integrity. Meanwhile, his Brioche combined aged Tangzhong with egg whites, successfully achieving a tender, moisture-rich, yet structural dough despite high hydration levels.

Understanding how to trap moisture, how to support the structure, and how to build complex flavors—these are the true master techniques beyond mere recipe percentages that bakers can bring back to their own kitchens.

Overwhelmingly Acclaimed! Fantastic Audience Response!

A huge thank you to Chef Yuji Matsuoka for generously sharing his deep expertise without holding anything back.

Packed with solid takeaways and profound insights!