Generally, the first fermentation takes about 65438 0.5 hours at room temperature of about 25 degrees. If the ambient temperature is low, the time should be appropriately extended until it is 2~2.5 times larger than the naked eye. After awakening, poke a hole in the center of the dough with your finger. If it does not rebound or collapse, it means that it has been fermented in place.

After exhausting and setting, it can be fermented for about 1 hour, and then baked in the oven.