看了非常多網路麵包食譜/教學，很多人都會說每款麵粉吸水程度不同，應自行斟酌加多
少水，又看Carol老師曾說水量會影響麵包柔軟，可以盡量加，所以目前我大部份都是參
考食譜建議水量+微增減(手揉)。但我的問題是有時水份太多在第二次發酵完成最後都會
因為太軟扁掉，就是無法烤出圓圓胖胖的麵包，是我水加太多的問題嗎？但又怕水太少會
很乾？(揉完的麵團狀態通常是有點黏但還ok，都是作少油的麵包為主)。謝謝大家。
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