1, the first fermentation generally requires temperature of 28-32℃ and humidity of 75%. This is 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, so it can be directly covered with plastic wrap or wet cloth to create enough humidity.

The first fermentation is about 2-2.5 times larger than the dough.

2. The second fermentation generally requires a temperature above 35℃ and a humidity above 80%. To achieve this temperature and humidity, professional equipment is needed.

If there is a lack of professional equipment, during the secondary fermentation, you can 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.

Extended data:

Bread making:

1. Mixing of dough: The mixing of dough is mainly to completely hydrate dry substances such as flour and accelerate the process of gluten formation.

2. Basic proofing: The most important part of the whole bread technology, gluten is fully oxidized during the basic proofing of dough.

(3) Segmentation: the large dough is divided into small dough with required weight by weighing.

(4) Rounding: The divided dough cannot be formed immediately, and it must be rounded to form a smooth skin on the dough surface. It is beneficial to keep fresh air and make dough swell. Smooth crust is also beneficial to prevent dough surface adhesion in the future, making the crust of finished bread smooth and the internal structure more uniform. Try not to use flour when rounding, so as to avoid big holes in the bread, and apply force evenly when rounding.

(5) Intermediate proofing: refers to the time between dough rolling and flowering, usually 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements. The purpose of intermediate proofing is to make the dough produce new gas, restore the softness and ductility of the dough, and facilitate molding.

(6) Forming: also called shaping, the dough that has been proofed in the middle is made into the shape required by the product. Generally, the setting of staple bread is relatively simple, and it is convenient to have a setting machine.

(7) finally, proofing: putting the molded dough into a greenhouse to make the yeast in the dough regenerate gas and increase the dough volume.

(8) Baking: the process of turning dough into finished products, the whole process is very complicated. In this process, biological activities stop; Microorganisms and enzymes were destroyed and starch was completely gelatinized.

(9) Bread cooling packaging: Bread cooling is essential, because when bread is freshly baked, the skin is crisp and the heart is soft, so let it naturally dissipate heat at room temperature.

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