1, the first fermentation temperature of dough should be 30~40℃, the dough can be twice as big as the original, and it takes about 1 hour in warm and humid environment. How to judge the success of the first shot? First, the volume is large enough; The second is to tear a small piece to observe that the internal pores are even and fluffy; Third, you can poke a hole in the middle of the dough with a little flour on your finger. The hole does not retract and the surface is smooth, which indicates that the fermentation is successful. If the dough around the hole collapses, it means excessive fermentation.

2. Generally, the intermediate wake-up time is 15~20 minutes. It depends on the temperature at that time and the state of dough relaxation. The state of dough shows that it is suitable for bread forming requirements. The purpose of intermediate proofing is to make the dough produce new gas, restore the softness and ductility of the dough, and facilitate molding.

3. After proofing and shaping, the next step is the secondary fermentation stage. "Ermao" is generally carried out after bread is formed, which requires high temperature and humidity. Because the bread has been shaped at this time, it is not allowed to lose too much water during the fermentation process, which will affect the appearance and taste. Therefore, it is generally required that the temperature of the two engines is about 38 degrees and the humidity is about 85%. In daily life, this humidity is difficult to achieve, but we have a way after all. You can put a bowl of boiling water in the oven in advance, then put the molded bread in the oven and close the door. At this time, in the closed oven, the temperature and humidity environment are close to the two conditions we need. The second serving takes about 40 minutes-1 hour. Just watch the dough ferment to its original size 1.5-2 times.