Direct production

After the basic fermentation, it is necessary to flatten the air, divide the dough into blocks and then round it for secondary fermentation (middle proofing). The secondary fermentation has two functions: one is to redistribute the yeast in the dough, so as to achieve the purpose of making the texture in the dough more uniform; The other is to promote the expansion of gluten, increase the gas retention capacity of dough, restore the softness of dough and prepare for the next molding.

You can do it without relaxation or fatigue. This is a rapid production method. Before basic fermentation, it is divided first and then rounded, and after basic fermentation, it can be shaped.

As for the emitted carbon dioxide, unfortunately, this statement is not true. Yeast breathes fresh air and is more active. Through secondary fermentation, the dough used is more fully fermented, with less chemical residue than the dough made by rapid method, and has the unique flavor of wheat and bread.