The first fermentation temperature is low and the time is long, 28 degrees; the second fermentation requires higher temperature and humidity, rapid fermentation, 38 degrees\x0d\ The first step: stir the dough. \x0d\　Dough mixing is kneading. In the entire bread making process, dough mixing is the most basic step and the second most important factor that determines the success or failure of bread making. For details, see the previous post: How to knead bread dough. \x0d\　Step Two: Basic Fermentation\x0d\　Fermentation is the first important factor that determines the success or failure of bread. During the basic proofing process of the dough, the gluten is fully oxidized, making the dough more extensible. Basic fermentation will have a great impact on taste, softness and shape. For details, see the previous post: Bread fermentation. \x0d\ Step 3: Deflating, dividing and rounding the dough \x0d\ If there are many large bubbles in the fermented dough, you need to gently press out these bubbles with your hands, which is called deflating. There are also some doughs that can be fermented evenly, so this step can be omitted. Dividing is to divide the large dough into small portions according to the recipe requirements. Usually the standard size of a small loaf is 60 grams, but it can also be divided into 50 grams or 40 grams. The divided dough cannot be formed immediately. It must be rounded, also called rounding. The rounding will form a smooth skin on the surface of the dough, which will help retain new gas and allow the dough to expand again. Rounding each small piece of dough also helps prevent the surface of the dough from sticking during shaping, making the finished bread smooth on the surface and more even in internal structure. Use as little dry flour as possible when rolling into a ball to avoid large holes inside the bread. Use even and rapid force when rolling into a ball. \x0d\　Step 4: Relaxation in the middle\x0d\ Some recipes are also called intermediate fermentation. In fact, this time is very short, about ten minutes. This process is not about waiting for the dough to ferment, but to restore the softness and elasticity of the divided and rounded dough to facilitate subsequent shaping, so it is more appropriately called relaxation. Note that it can be left at room temperature when resting, but it should be covered with a wet towel to prevent the dough from drying out and forming a skin on the surface. \x0d\　Step 5: Shaping\x0d\?Shaping is also called shaping, which is to shape the dough that has relaxed in the middle into the required shape. Round and olive shapes are more common shapes. There are also many more complex plastic surgery techniques, but beginners still need more practice. After all, whether the plastic surgery is in place is closely related to the operation of the previous steps. \x0d\　Step 6: Final fermentation\x0d\　Final fermentation is also called the second fermentation (the middle relaxation is not counted as fermentation), or the third fermentation (the middle relaxation is counted as the second fermentation). Put the shaped dough into the baking pan without moving it, and place it in a warm and moist place to ferment until it reaches 1.5-1.8 times its original volume. The ideal temperature for final fermentation is about 35 degrees and the humidity is 75%. The time is approximately 30-45 minutes. \x0d\ Step 7: Final fermentation \x0d\ Generally, the baking temperature of small bread is about 180 degrees, and it is placed in the middle and upper rack of the oven and baked for 10-15 minutes. The baking temperature for toast-type large bread is about 170-180 degrees, and it is placed on the middle shelf of the oven and baked for about 40 minutes. The baking temperature of the puff pastry is about 210 degrees, place it in the upper middle layer of the oven, and bake for about 15 minutes. The crispy bread is baked at 220 degrees and placed on the middle shelf of the oven for 20-30 minutes. Please refer to the recipe for specific time and temperature.