After the first fermentation, we need to lose weight on the dough Vent the fat dough, "thin" it again, then cut it into the required size, knead it into smooth balls, and carry out intermediate fermentation.

Move the fermented dough to the workbench and continue kneading until all the air comes out and the dough returns to the volume before fermentation. This process can increase the fermenting power and tension of dough.

Unfortunately, the exhaust of the bread machine is really bad and incomplete, so it is semi-automatic like kneading dough! Between two fermentations, bread is stirred several times, which means that it is venting. At this time, you will take out the dough and the stirred claws, manually exhaust them, and then put them back to their original shape, which will be much better.

In other words, you should think of the bread machine as a hard helper, handle the key links yourself and throw them at him hard, so that the bread made will be delicious! Don't just throw him the materials and leave him alone, or he will throw you a stone at random.