The separated dough can not be formed immediately, but must be rounded, and a smooth skin is formed on the dough surface through rounding. It is beneficial to keep fresh air and make dough swell. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.

Intermediate proofing refers to the time between dough rolling and flowering, which is generally 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements. The purpose of intermediate proofing is to make the dough produce new gas to restore the softness and ductility of the dough, which is convenient for the dough to produce new gas to restore the softness and ductility of the dough. The intermediate inspection can be carried out indoors or in a greenhouse. If it is carried out indoors, care should be taken not to crust the surface of the stick. If it is done in a greenhouse, it is also necessary to prevent the humidity of the proofing box from being too high, which will make the dough surface sticky. The relative humidity of intermediate proofing is 70%~75%, and the temperature is 0.

Forming, also known as setting, is to make the dough that has been proofed in the middle into the required shape of the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine. Manual operation, secondary rolling, and then put into the mold for compaction. The formation of colored bread is complicated. I can't tell them all here.