30/03/2026
Ciabatta
Most breads are shaped into being.
Through kneading,
Through control,
Through constant refinement.
But not the Ciabatta.
It is more an act of waiting—
Of knowing exactly when to step away.
Those irregular, airy pockets?
They are not the work of technique,
But the beauty of non-interference.
To master control,
And to learn the art of letting go.
This is the quiet wisdom
one gathers while crafting Ciabatta.
Trading time for a lighter crumb,
Exchanging patience for a deeper, more resonant flavor.
As the fresh loaves rest,
The air fills with a warm, toasted soul.
Sometimes,
Just standing there, breathing it in,
Is enough to tell you—
Today is a good day.
巧巴達
一般的麵包是被塑造出來的
透過揉麵
透過控制
透過整形
但巧巴達不是
它更像是一種等待
你要知道什麼時候不要動它
那些不規則的孔洞
不是技巧
而是不被干預的成果
學會控制
也學會放手
是在做巧巴達時慢慢理解的事情
用發酵的時間
換來更鬆軟的結構
也換來更有層次的風味
烤好的麵包堆在一旁
空氣裡都是溫熱的香氣
有時候
光是站在旁邊聞著
就覺得
這一天已經很幸福了
#自製麵包 #酸種麵包 #屏東美食
