Whether the dough bounces: look with your eyes: look at the volume. The dough after fermentation is about twice as big as that before fermentation. Press by hand: Gently press the dough with your fingers. After the fingers leave, the pressed place will not fall or rebound, indicating that the dough is fermented. Overfermentation: insufficient fermentation under pressure: rebound under pressure. Smell with your nose: the dough with a little sour taste and wine smell is fermented. Insufficient fermentation: no sour smell, excessive fermentation: strong sour taste, patted by hand: fluffy feeling, sound similar to mature watermelon, fermented. If it feels firm and the flapping sound is low, it is not fully fermented. If there is a honeycomb inside, it is fermented. If it's solid and there is no honeycomb, it's not fully fermented. 1 Look with your eyes: Look at the volume. The dough after fermentation is about twice as big as that before fermentation. 2 Press by hand: Gently press the dough with your fingers. After the finger leaves, the pressed place does not drop or rebound, indicating that the dough is fermented. Smell with your nose: the dough with a little sour taste and bouquet is fermented. 4 pat with your hand: it feels fluffy and sounds like a ripe watermelon is fermenting. 5 Pull by hand: If there is a honeycomb inside, it is fermented.