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BOULANGERIE LE SOLEIL LEVAIN - Savoillan is a commune in the Vaucluse department in the Provence-Alpes-Côte d'Azur region in southeastern France. Savoillan is fortunate to have an old-fashioned bakery where the bread is made with natural leavening, cooked on a wood fire with organic flour. Emmanuel and Chisato Delalande have developed a specialty of bread and cookies in a traditional way. The wood-fired oven was built in 1925. A particular mode of cooking requires very precise heating before cooking the bread, placed on the stone sole. And this oven has been preserved by the prefecture and villagers. And the spring water from mount Ventoux was developed in Roman times (753 B.C- 476). BOULANGERIE LE SOLEIL LEVAIN has used this water for making bread. The type of natural leaven: 1. Sourdough (some bread contains yeast, but some doesn't) Address: 84390 Savoillans Video & Editing : Reiya Watanabe ------------ chapter ------------ 0:00 introduction 0:23 preparation for dough and oven 1:37 dinner time 2:10 the next morning 5:47 starting to bake 9:33 open 10:43 a miller coming 12:02 making dough and shaping for tommow ------------------------- Related Videos ------------------------- If you like the video, please do [Like & Subscribe]! Please watch other videos! Wine bakers in pursuit of fermentation | Sourdough bread making in France, Paris Organic bread and pastry factory | Sourdough bread making in France Women bakers with beautiful handwork | Sourdough bread making in France The pioneering bakery that spread sourdough bread culture in Japan Legendary Alpine bakery with wood fired oven | Sourdough bread making in France Baking with a Stone Oven | Opening day after renovation of a Japanese bakery | Episode.4 Hundreds of bread baked by just one person | Sourdough bread making in Japan 60 kinds of bread from 5 different natural leavens｜ Sourdough bread making in Japan A guy makes over 20 kinds of bread ALONE | Sourdough bread making in Japan #sourdough #tartine #bakery #howtomakebread #frenchbakery
