It takes two fermentations to make bread, and we always see the conditions that require two fermentations on the menu. The first fermentation generally requires a temperature of 28-32℃, which is relatively easy to handle. Usually, it can be fermented at room temperature. Even if the temperature cannot be reached, it can be solved by prolonging the fermentation time. Moreover, at this time, the dough has not yet formed, and covering the dough directly with plastic wrap or wet cloth can create enough humidity.

The second fermentation is difficult. Generally, the temperature is above 35℃ and the humidity is above 80%.

During the second fermentation, the dough is usually shaped and placed on a baking tray. At this point, put the baking tray in the middle or upper layer of the oven, put a tray of hot water at the bottom of the oven and close the oven door. The oven has a certain sealing function, and the hot water plate at the bottom will continuously emit water vapor, creating enough temperature and humidity inside the oven.

The following points should be noted:

1, thermometer is a good helper. Put them into the oven together, we can know whether the temperature and humidity in the oven meet the requirements in time, and flexibly adjust the temperature and dosage of hot water we put in.

2. If the oven has a low-temperature fermentation function, you can use this function to keep the oven at a constant temperature. If not, you may need to replace a plate of hot water when the hot water in the oven cools down.

3. This is a fermentation method suitable for family use. Because of this, it can't control the accurate temperature and humidity like a professional fermentation box. We only need to ensure that the temperature and humidity are in a general range, and we don't need to require it to reach the level required by the formula accurately.