1, bread is not allowed in the refrigerator. The method of fermentation in refrigerator is called cold storage fermentation, also known as cold control dough and delayed dough. This is a popular new method of making bread in recent years. Yeast is dormant at 65438 0-4 degrees Celsius.

2. When fermenting in cold storage, the temperature should be 4-7℃. When the temperature is lower than 4℃, the yeast will go into dormancy and the dough will not swell. The cold storage fermentation time is about 2-24 hours. However, this fermentation method is only suitable for basic fermentation, medium-sized dough fermentation and liquid fermentation, and is not suitable for relaxation and secondary fermentation, otherwise it will affect the texture and taste of bread.

3. After the first fermentation, the bread should be kneaded, vented, shaped and fermented for the second time. Generally, it should be carried out at a temperature of about 38 degrees, and the fermentation time should be 40 minutes. If it is fermented for one night, it will lead to excessive fermentation of bread. If over-fermented, the dough will continue to expand after entering the furnace, and the gluten will break after stretching to the limit, and the bread will collapse, which will affect the volume and structure of the bread.