1. At the initial stage of fermentation, the dough is about 2 times larger, and it will rebound slowly when pressed with your fingers, but it will not cause the surrounding collapse.
2. In the second fermentation process after setting, it is advisable to increase the bread embryo by 2 times, pay attention to the fermentation time and environmental temperature, and follow the selected bread formula.
3. Generally, if the temperature is high, it will easily lead to excessive fermentation, and the finished product will easily collapse and taste sour.
4. In addition, if the molding process is improper and the bread embryo is uneven, it will also cause local collapse or deformation of the finished bread.