This will cause the bread to be hard and not very delicious. Secondary fermentation The secondary fermentation method is a method of secondary stirring and secondary fermentation. This method is also called seed fermentation. The secondary fermentation method is to divide the amount of flour in the formula into two sections. The amount of flour mixed for the first time is between 70% and 85%, and then the corresponding water, all yeast, improver and so on. Stir the mixture at medium and slow speed for 4 minutes to make it rough and uniform. The dough at this time is called medium-sized dough. Then put the dough into the fermentation chamber for the first fermentation, and when the dough is fermented to 4-5 times the volume, stir it with the remaining flour, salt and various auxiliary materials for the second time until the gluten is fully expanded. At this time, the dough is called the main dough, and after a short period of continuous fermentation, it can be divided into shapes. Bread made by secondary fermentation is widely used by bakers because yeast has enough time to reproduce and the volume of the finished product is larger than that by primary fermentation. The internal structure of bread is delicate, soft and elastic, and the bread is rich in fermentation flavor.

Basic formula steps of secondary fermentation: formula raw materials, parts by mass, primary mixing formula (1), high-gluten flour 70 (medium dough), fresh yeast 3, sugar 2, improver 0.3, water 48, secondary mixing formula (2), high-gluten flour 20 (main dough) and low-gluten flour 10. 8+00 Water 7 Formula (3) The technological process of secondary fermentation of oil 6: primary stirring → fermentation → secondary stirring → continuous fermentation → setting → baking.

Mixing method and steps (1) Mix medium-sized dough for the first time. Put all the materials in the formula (1) into a blender and stir slowly for 2 minutes, then stir at a medium speed for 2 minutes, so that all the materials are mixed evenly, and the stirring time should not be too long. The ideal temperature of dough is 24℃. (2) Basic fermentation. The stirred medium-seed dough was put into a fermentation tank for basic fermentation. The temperature of the fermentation tank was 26℃, the relative humidity was 75% ~ 80%, and the fermentation time was 65438 080 minutes. (3) stirring for the second time. That is, stir the main dough, and when the dough is fermented and expanded to 4 times, stir the main dough. Put the medium seed dough and the materials of formula (2) into a blender. Stir slowly for 2 minutes until gluten is added to the formula (3), slowly stir 1 min, and then stir at medium speed for 8 minutes until the dough is finished. (4) Continuous fermentation. After the second stirring, the dough needs to be shaped in blocks after continuous fermentation, and the time required for continuous fermentation is generally about 15 minutes. (5) plastic surgery. The requirements for the oven are the same as those for the first fermentation.