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

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chapter
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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

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#sourdough
#tartine
#bakery
#howtomakebread
#frenchbakery