Primary fermentation is to put all the materials into the dough at one time, and then shape, proof (final fermentation) and bake. The simplest and most direct disadvantage is that the quality of the bread made is worse. Secondary fermentation: all materials are put into the dough at one time to reach the swelling stage, and the dough is fermented for 1~2 hours, stirred, then made, shaped, proofed and baked. If the dough is fermented for a long time, the natural aroma of wheat will overflow, and the bread will be more fragrant, softer and taste better. Three times of fermentation, this will be more troublesome, and the whole process will take 8 or 9 hours. I used to use this method when I made Russian bars. I use13 flour as seed, add a small amount of sugar and yeast, who adds more, ferment for 3 hours, put all the remaining materials into the dough, and continue to ferment for about 2 hours.

Medium seed method: the raw material of bread is divided into two parts, one is medium seed dough and the other is main dough. First, the medium-sized dough materials are mixed and kneaded into dough, and then the first fermentation is carried out. After fermentation, it is mixed with the dough main material, kneaded into fascia, shaped, fermented for the second time, and finally baked. Bread made in this way is called China bread. Generally speaking, the "ordinary middle seed method" is to mix 70% flour in bread material with yeast, and then slowly add water to knead it into middle seed dough. Then put it at room temperature of about 25 degrees for the first fermentation for 3-4 hours.