No, too much fermentation is easy. After the first fermentation, the bread was kneaded, ventilated and shaped for the second fermentation. Generally, it is required to be carried out at a temperature of about 38 degrees, and the fermentation time is 40 minutes. If it is fermented for one night, it will lead to excessive fermentation of bread. If the dough continues to expand after entering the furnace, the gluten will break and the bread will collapse after stretching to the limit, which will affect the volume and structure of the bread.

At the same time, the humidity should be kept above 85% during the secondary fermentation. Generally, it is best to put a plate of boiling water at the bottom of the oven, put the dough on the baking tray, and then close the oven door for closed fermentation.

Matters needing attention in fermentation:

1, the fermentation time should be controlled within a reasonable range. Insufficient fermentation will lead to bread not fluffy and rough taste, while excessive fermentation will lead to bread sour and dough sticky.

2. A hair usually takes 1-2 hours at room temperature.

3. The reason for venting is that large bubbles may be formed in the dough during the fermentation process, which will make the newly baked bread form large cavities and affect the appearance and taste.