駅前のパン屋で一番好きなのは、私も旦那も天然酵母長時間発酵ブール（という名前だったと思う）。ずっしりモチモチのしっとり感が気に入ってます。「あれ、大きくなった？」と思ったら、そんな事はなくて、
中に空気が入って膨らんだだけ。最近、スカスカの粗い仕上がりが多いから、お店の人に言ってあげた方がいいのか・・・。そんな事を思ったのは去年の末。言えないまま、パンはスカスカのまま。担当（バイトさん？）が変わったのか工房の様子が変わったのか。でも、そろそろ3ヶ月。しっかり！
Our favorite bread from the bakery near our local station is called something like 'fermented natural yeast for a long period (with) beurre'. We love the moist texture and the denseness. I seems bigger than before but
it just rose, and lots of air bubbles were inside. This happened too often and it was at the end of last year that I was wondering if I should tell them or not. I haven't told them yet, and the bread is still airy. I guess a (part time?) baker or an oven changed but it's been 3 months already. Try harder!
