The best bread in Osaka is made in José Sousa Botelho restaurant, this title was easily given by the residents that came daily to ポルトガル料理 Lisboa or the one that already tried it. The astonishment by the quality of his bread is a sure thing.
The Chef uses 90% of Hokkaido domestic whole wheat, and he grinds it in a millstone inside the restaurant. With that wheat, already grinded, he then does the addition of the natural yeast reaching, this way, to the prime of its nutritional quality.
But the process is not yet finished, subsequently the Chef has to do numerous folds on the sourdough mother, totalizing 24 hours of fermentation before baking it. But more than trying to explain, come to ポルトガル料理 Lisboa and taste the best bread in Osaka by yourself.