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The enzymes in rice koji break down starch into sugars.
Not only does this provide nutrients for the yeast during fermentation,
but it can also affect the fermentation process, dough characteristics, and overall flavor.

So, with the exact same recipe—
what changes when rice koji powder is added to the dough?

Will it affect the fermentation speed?
And how will it change the aroma, sweetness, and texture of the bread?

🇯🇵 Le Suprême 渡邊和宏

Chef Watanabe puts rice koji powder to the test,
sharing his firsthand experience—from the production process to the finished bread.