The second fermentation, also called the last fermentation, is usually carried out at 38℃. In order to keep the dough moist, more than 85% humidity is needed. In the actual baking at home, if there is no domestic fermentation box, the oven can be used to create the ambient temperature and humidity for fermentation.

Put the dough in the baking tray and put it in the oven. After putting boiling water in the bottom of the oven, close the oven door. Steam can produce suitable temperature and humidity in the oven. When using this method, if the fermentation is not complete, attention should be paid to changing the boiling water in time. Finally, fermentation usually lasts for 40 minutes until the dough doubles in volume.

When the secondary fermentation and the primary fermentation are intermittent, the old gas is discharged by kneading the dough and the dough is ventilated for secondary fermentation, so that the yeast activity is fully exerted and the bread flavor is better.