我是一本面包师的笔记本。你倒入水，揉捏面团，等待发酵，然后将其烘烤。随后，你切开面包。内部的气孔揭示了你的每一个选择：水过多，发酵时间太短，或是烤箱温度太低。🍞
I am a baker's notebook. You pour the water, knead the dough, let it rise and bake it. Then you cut the loaf open. The holes inside show every choice you made: too much water, a short rise, an oven too cool. 🍞
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