Secondary fermentation usually takes about 40 minutes to an hour until the dough becomes twice as big.

Secondary fermentation, also called final fermentation, is generally required to be carried out at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity. In home baking, if there is no home fermentation box, the oven can be used to create the ambient temperature and humidity of fermentation.

Arrange the dough on a baking tray and put it in the oven. Put a plate of boiling water at the bottom of the oven and close the oven door. Water vapor will produce the required temperature and humidity in the enclosed space of the oven. When using this method, it should be noted that when the boiling water is gradually cooled, if the fermentation is not complete, it needs to be replaced in time.

Extended data:

The optimum temperature for dough fermentation is 25 ~ 28℃ (which is the optimum temperature for yeast propagation). Propagation of asexual buds of yeast strains. In the process of reproduction, the empty cells of the mother nucleus produce a tubule called the intermediate sulcus. This tube rises to the surface of the cell, producing a protrusion through the cell wall, that is, a bud mark.

Bud marks gradually grow up and fill the cytoplasm and nucleus of mother cells. When the nucleus grows as big as the mother cell, the mother cell nucleus is divided into two parts, and the two cells are completely located. The centrosome of the cell is far away, at this time, the mother cell and daughter cell have been completely separated, resulting in new bud marks respectively.

When the temperature is 4℃, the yeast will reproduce for 20 hours. With the increase of temperature, the generation cycle is shortened. When the temperature is 23℃, the generation cycle of yeast is only 6 hours, and when the temperature is 60℃, yeast will die. When making dough, it is inevitable to mix mixed bacteria such as lactic acid bacteria and acetic acid bacteria. The optimum reproductive temperature of lactic acid bacteria is 35℃.

Note: If the fermentation temperature is higher than 30℃, lactic acid bacteria and acetic acid bacteria will multiply, which will inhibit the reproduction of yeast and make the dough sour, so the dough fermentation temperature should be controlled at about 25 ~ 28℃.

Signs of dough fermentation maturity:

1 The top of the dough is bulging, but it feels dry. When you lift it with your hands, the dough is naturally elongated. Once you let go, it will slowly retract.

2. There are many pores in the group.

3. Wine aroma.

There is something wrong with dough fermentation:

If the dough is made slowly, the surface is smooth, it is wet and sticky when touched by hand, and it will break when pulled, which means that there is something wrong with dough fermentation.