In the world of artisan baking, there is a distinct difference between a bread that is simply "well-made" and a bread that is "thoughtful." One is a product of a recipe; the latter is the result of a philosophy - and Chef Tetsuo Hirayama is the embodiment of that philosophy.
Recently, Marubishi Malaysia had the honor of hosting Chef Tetsuo Hirayama - the esteemed founder of Fukuoka’s Pain Stock and a titan of the Japanese bakery industry for his first-ever bread demonstration in Malaysia.
For those in attendance, it wasn't just a demonstration, it was a masterclass in intentionality.
Chef Hirayama runs a successful bakery but he carries more than just technical skill. He carries a system of leadership, responsibility, and a disciplined way of guiding a team over time.
Beyond Hydration: Water as Structure
Chef Hirayama presented 9 doughs which he transformed up to 17 unique creations. This display of versatility showed participants how a rock-solid technical foundation can be transformed into infinite expressions.
While many associate with Japanese baking with terms like Yudane and "high hydration" that was covered in the demonstration, Chef Hirayama proved that these are merely tools, not the end goal.
A standout technique was his use of 18°C fermentation for 16 hours. This is a commitment to patience and a deep understanding of enzymatic activity and dough development.
Chef Hirayama challenged the "wet dough" trend, explaining that high hydration is not about making dough wet for the sake of it. It is about managing water as structure.
And the result? Bread that isn't just soft, but remains moist, and flavourful long after it leaves the oven.
A Sensory Masterclass: See, Feel, and Shape
The demonstration moved beyond theory with some practical experiences. Chef Hirayama understood that to truly master bread, one must understand the language of the dough.
Participants were given the rare opportunity to see and feel the dough texture at various stages.
This guidance was crucial in teaching how to achieve that "perfect" consistency.
Chef Hirayama also provided participants with direct guidance on shaping techniques, demonstrating how the way we handle dough directly dictates the final crumb structure.
He also shared his expertise on working with inclusions, showing how to incorporate ingredients without compromising the dough.
Decisions Made with Purpose
What truly resonated with the chefs in attendance was the control of the process. Every variable, from starch, acidity, temperature, and handling, was managed with a level of discipline that felt complete.
Chef Hirayama’s work reflects a "bakery system" where the results carry the weight of the thinking behind them. Each loaf had a point of view. Each crust and crumb reflected a decision made with purpose.
Throughout the session, Chef Hirayama continually returned to one foundational question:
"How can the bread taste better?"
It is a simple question, but as the demonstration proved, the answer requires a lifetime of discipline, a deep respect for ingredients, and a mind that never stops reflecting on the craft.
While the chance to taste Chef Hirayama’s creations was undoubtedly a highlight for everyone in the room, the true gift was the invaluable knowledge he so freely shared.
To witness a master at work is one thing; to understand the discipline and heart behind that work is another.
We would like to extend our deepest gratitude to Chef Tetsuo Hirayama for such a generous and inspiring session. Your presence has left a lasting mark on our community, and we are honored to have been part of your first journey to Malaysia.
Marubishi Malaysia remains committed to facilitating these exchanges, ensuring that the thoughtful bread philosophy continues to inspire local bakers to look beyond the recipe and into the heart of the process.