The dough of ordinary bread can generally be fermented to 2-2.5 times the size for the first time. If you dip your finger in flour and poke a hole in the dough, the hole will not retract.
After the first fermentation, it is necessary to exhaust the dough, then cut it into the required size, knead it into a smooth ball, and proof it. 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. It can be carried out at room temperature. General 15 minutes.
When finished, we can shape the dough into the desired shape. The second fermentation (also called final fermentation) is generally required at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity.
The final fermentation usually takes about 40-60 minutes. Ferment until the dough is twice as big.