After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation.
In the middle of fermentation, I woke up again. 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.
Intermediate fermentation can be carried out at room temperature. General 15 minutes.
After the intermediate fermentation is completed, we can shape the dough into the required shape. This is also a very important one, which directly determines whether the bread you make is beautiful enough. The shaping method of each kind of bread is different, and you can follow the recipe. It should be noted that all the gases in the dough must be paid attention to when molding. As long as there is gas left in the dough, it will eventually become a big hole when baked.
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 minutes. Ferment until the dough is twice as big.