The secondary fermentation of homemade bread collapsed because of excessive dough fermentation. Suggestion: \x0d\ 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. \x0d\ 2。 In the second fermentation process after setting, the size of bread embryo should be increased by 2 times, and the fermentation time and ambient temperature should be paid attention to according to the selected bread formula. \x0d\ 3。 Generally, high temperature will easily lead to excessive fermentation, and the finished product will easily collapse and taste sour. \x0d\ 4。 In addition, if the molding process is improper and the bread embryo is kneaded unevenly, it will also cause local collapse or deformation of the finished bread.