並粉1kの二八そば打ち水回しから切りまで

This video shows the process of making soba noodles using 1kg of regular flour, from mixing the water to cutting. The remaining flour is 400g + 400g + 200g of medium-strength flour, totaling 1kg. Since the flour is old, I anticipated that the water would be slightly more than usual, so I mixed the water accordingly. The water content was 50%. Please subscribe to the channel at the following URL:    / @ogawa70channel   To subscribe to the YouTube channel and give a thumbs up, you need to log in to YouTube. YouTube login information is the same as your Google login information. Please log in to YouTube and subscribe to the channel and give a thumbs up. You will be notified of the latest videos on this channel, so please watch them. When watching the video, it would be helpful to download and print the "Target Values ​​for Handmade Soba" list from the link below and keep it handy to check the size guidelines. List of Numerical Targets for Handmade Soba Noodles (A list of water amounts corresponding to the amount of buckwheat flour, and the size during the rolling process.) https://owa-y.jimdofree.com/手四街道江戸流手打... Handmade Soba Noodle Making Method Text (A procedure manual focusing on the techniques of 80/20 soba noodles from first to third dan.) https://owa-y.jimdofree.com/四街道江戸流手打ち... Handmade Soba Noodle Making Method Reference Material (Contains knowledge gained through past soba noodle making experience.) https://owa-y.jimdofree.com/手四街道江戸流手打... #FirstTimeSobaNoodleMaking #SobaNoodleMaking #HandmadeSoba #80/20 soba #Soba making master #All Japan Noodle Association #Rank #First rank #Second rank #Third rank #Fourth rank #Water mixing #Full dough #Square dough #Meat separation #Rolling out dough #Rank acquisition #Delicious soba