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YUCHUNWU:
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YUCHUNWU: 原料要秤重
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YUCHUNWU: IMG_0469
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YUCHUNWU: 用麵包機攪好的、給ciabatta用的麵團還沒出筋，超黏的！（跟麻吉一樣）
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YUCHUNWU: 接下來是手工拉筋
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YUCHUNWU: IMG_0472
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YUCHUNWU: IMG_0473
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YUCHUNWU: 專家指導手法
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YUCHUNWU: IMG_0475
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YUCHUNWU: IMG_0476
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YUCHUNWU: 輪到我了，結果怎麼差那麼多
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YUCHUNWU: IMG_0478
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YUCHUNWU: IMG_0479
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YUCHUNWU: 專家看不下去了
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YUCHUNWU: IMG_0483
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YUCHUNWU: IMG_0484
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YUCHUNWU: 換我再上
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YUCHUNWU: 揉好了！好光滑幼咪咪的麵團啊！
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YUCHUNWU: baquette（法國棍子麵包）用的，比較乾的麵團
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YUCHUNWU: Ciabatta的麵團拿到陽台上去發酵45分鐘
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YUCHUNWU: Ciabatta的麵團發酵好啦！因為很濕所以沒有發很大！
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YUCHUNWU: 成形中
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YUCHUNWU: IMG_0492
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YUCHUNWU: IMG_0493
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YUCHUNWU: IMG_0494
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YUCHUNWU: IMG_0495
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YUCHUNWU: 切好之後稍微拉一下，變成拖鞋！
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YUCHUNWU: 好啦，拖鞋麵包的形狀出現了
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YUCHUNWU: Baquette的麵團發好了！！
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YUCHUNWU: IMG_0517