Bread fermented only once cannot be compared with bread fermented twice in texture and flavor. In the professional field, primary fermentation and secondary fermentation have different words (fermentation and proof), which shows that they are different. Explain them in the simplest way, just remember one thing: delicious bread needs secondary fermentation.
2, a fermentation, generally can be fermented to 2-2.5 times the size, fermentation time and dough sugar content, oil content, fermentation temperature, the simplest test method is to touch the flour with your fingers, poke a hole in the dough, the hole will not shrink or collapse, indicating that fermentation is just right.
3. After the first fermentation, it is necessary to knead the dough again and exhaust. Then it is divided into required sizes, kneaded into smooth particles and fermented in the middle. Intermediate fermentation is actually awakening. The purpose is for the next plastic surgery. If the dough is not proofed, it will be difficult to stretch, which will bring trouble to the final molding. Intermediate fermentation can be carried out at room temperature. General 15-20 minutes.
4. After the intermediate fermentation is completed, the dough can be molded into the shape required for the secondary fermentation, generally at a temperature of about 38 degrees. In order to keep the dough from losing water, there should be more than 85% humidity. Secondary fermentation usually takes about 40 minutes. Ferment until the dough is twice as big again.