Long-term fermentation can make bread more flavor, but it is also important to control fermentation time. It can be fermented for a long time at low temperature, but the time control is relatively difficult.
The judgment method of primary fermentation is very simple. We just need to observe the dough. When the dough is fermented to about 2-2.5 times its original size, it is fermented. Fermentation time is related to the sugar content, oil content and fermentation temperature of dough.
But usually after the first fermentation, we have to exhaust the dough to make it thinner. This is intermediate fermentation, which is what we often call awakening. Proofing is for the next plastic surgery. The reason for proofing is that the dough is difficult to stretch, and the general proofing time is 15 minutes.
Finally, let's talk about secondary fermentation, also called final fermentation. The fermentation temperature is generally 38 degrees, which can be baked in the oven. Generally, to keep the dough warm, we need to put a bowl of water in the oven. In order to keep the dough from losing water.
Secondary fermentation is mainly to give full play to the activity of flour, so secondary fermentation is also very important. After the first fermentation and the second fermentation are finished, I believe your bread is half done. Come on!