First, put less yeast, and the yeast will be slow when it is short of noodles. Generally, it is more appropriate to use 5 grams of vinegar mother for a catty of flour, and it will take half an hour to an hour.

Another reason is that the temperature is too low, so the dough should be warm and fermented in a warm place. You can put this dough in a relatively high temperature place, or heat it with this warm water to make it rise, because only when it rises, the bread will be softer and will not have a hard taste.

The third reason is that yeast failed.

Matters needing attention in bread fermentation:

In the process of making bread, the most important steps are fermentation and stirring. The former is responsible for 70% of the finished product quality, the latter is responsible for 25%, and the rest of the processes are only responsible for 5%. Because the final fermentation has a great influence on the quality of the product, if it is not properly controlled at this stage, it will produce bread with poor quality such as small volume, hard skin, poor color, rough internal structure and bad flavor.

First, the purpose of the final fermentation

After the dough is rolled and rounded, almost all the original gas in the dough is discharged, and the gluten is not soft and has strong plasticity. If the dough is baked in the oven immediately, the finished product has a small volume, a hard shell at the top and a hard and rough internal structure. Therefore, in order to make bread with large volume and loose structure, the dough that has completed the shaping step must be fermented at last and then baked.

Secondly, the characteristics of dough in the final fermentation process.

In the final fermentation stage, gluten becomes soft and easy to stretch because it has enough time to relax. At this time, yeast also regenerates gas in it, which is evenly wrapped in the network structure built by gluten. In this way, the gas production rate and gas retention capacity of dough reach a balanced state, and it becomes a spongy soft structure. When it is put into the oven, it can make big, soft and delicious bread.