During the secondary fermentation, the dough was allowed to expand to 65438 0 inches higher than the edge of the baking tray. That is to say, you can see from the horizontal line at the edge of the baking tray that the highest point in the middle of the dough surface is 1 inch higher than the edge-this is a complete proofing.

Joint detection is from the tip of thumb to the position of the first joint line 1 inch, which means that the dough has been completely proofed. If you see the dough swelling, you can judge whether the swelling height of the dough is above, below or even with the joint line by pointing the thumb down at the edge of the baking mold, so that the fermentation degree of the dough is clear. ?

Extended data:

Precautions for the second wake-up:

1, the optimum swelling temperature of dough is between 24~27℃. When the dough reaches the optimum expansion temperature, it takes about one and a half hours to expand.

2. If it is a dough with low yeast content, such as a baguette, it may take twice the fermentation time, which is the reason why a large hole is formed on the baguette.

3. When the dough is fermented, the temperature should be 28~30℃ and the humidity should be 70~75%. If there is a big difference, adjust it in time and keep the dough moist all the time.

4. The activity of yeast increased with the increase of temperature, decreased with the decrease of temperature, and even dormant. Yeast is most active between 1~54℃, and once it exceeds 32℃, the taste of bread will become worse.

Moreover, acetic acid will be formed at 4~ 13℃, and lactic acid will be formed at 13~32℃. Acetic acid will make bread more sour, but not too much.

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