做麵包的材料不外乎粉類、液體、糖、鹽、油和酵母。用同一分材料，怎麼有人做到綿密鬆軟，有人弄得又硬又乾，也有人滿手黏答答的，甚至連麵團也發酵不了？其實做麵包很仰賴個人經驗，以及雙手的敏感度和靈活度。本書希望透過文字、詳細的步驟圖片，甚至影片，全面讓你吸收別人的經驗，切身感受搓麵包的力度、濕度與溫度。
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