Bread needs to be fermented twice. The first fermentation requires a temperature of 28-32℃ and no humidity. The second fermentation requires a temperature above 35℃ and a humidity above 80%.

Moreover, the first fermentation is the most important in the process of bread making. In the process of basic proofing, gluten is fully oxidized and the dough has better ductility. Whether the fermentation is correct or not affects 75% of the bread quality, and the others only account for 5%. It will have a great influence on the freshness, taste, softness and shape of bread. The ideal humidity of basic wake-up is 27C, the relative humidity is 75%, and the time is at least 30 minutes. When the volume of bread expands to 2 to 2.5 times, the first fermentation is completed.