Pay attention not only to the timing of refueling, but also to the temperature control. As for the refueling time, my general judgment method is that the dough is massive, and the surface looks a little smooth, so it can't be broken by hand. You can refuel at this time.

The degree of beating is generally until the dough surface is smooth and the dough crackles when it is stirred in the cylinder. Pick up a small piece of dough and spread it out to get a uniform and transparent film. draw

As for your flat bread, there may be too much water in the formula, which will blister when brushing eggs, usually because the humidity in the proofing box is high. Toast will burst at the edge, often because the dough before shaping is not loose enough. If the texture is not good, the gluten of the dough is not in place or overdone.