When you serve toast, you have to consider the time! The second fermentation of toast usually takes one to three hours. If 1 is successfully fermented, it is not recommended that the second fermentation time be particularly long. Otherwise, the bread will be sour and the taste will drop.
After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation. In the middle of fermentation, I woke up again. The purpose of this step is for the next plastic surgery. Because if it is not proofed, the dough will be difficult to stretch, which will bring trouble to dough forming.