(1) Proofing time depends on dough condition and yeast content, and there will be a little error, which is about twice the volume of the original bread. Excessive proofing, poor internal organization of bread, coarse particles, white skin, slightly sour taste, shortened storage time, insufficient proofing, small bread volume, shell formation at the top, reddish-brown skin and scorched edges.

(2) The awakening temperature is a reference value, which can be adjusted due to climate differences.

(3) At present, many bakeries are self-made wake-up rooms, which provide temperature and humidity by boiling water. After boiling water, the humidity is often too high. Some people mistakenly think that the higher the temperature, the better. Actually, it is not. Too much humidity will cause the bread crust to blister, and the crust will be too tough, which will affect the appearance and eating quality.