After the dough is fermented in the oven, you should wait until it cools down before kneading it to remove bubbles, or directly knead it while it is hot. And how to carry out the second fermentation. Got it. Let's go Without waiting for cooling, the first fermentation temperature is generally between 28℃ and 35℃, so it will not be too high. When the volume expands (about twice as much as the original), digging holes with fingers will not rebound quickly, and exhaust shaping can be carried out.

It doesn't matter if novices don't do secondary fermentation, but secondary fermentation can make bread taste better. The method is actually not much different from the first fermentation. After exhausting, it is shaped and fermented, but the secondary fermentation temperature is relatively high, generally at 30℃~40℃.

I have a good e-book called "Teacher Meng's 100 Bread", which has a very detailed explanation. Please reply if necessary.