Temperature, time, humidity and matters needing attention in bread fermentation. After the bread is shaped or shaped, it should be put into the baking mold or baking tray immediately (when putting it into the baking mold or baking tray, pay attention to pressing the closed part at the bottom to prevent cracking during fermentation and baking), and then put it into the fermentation box immediately. (1) The fermentation temperature should be kept at 30-38 degrees and the relative humidity at 80%-85%. (2) The time of primary fermentation is generally about 2-3 hours, and the degree of fermentation should be 70-80%, which is about 2-3 times of the original volume. The surface color is white, without water droplets, which is better when it has certain elasticity. (3) Note: 1. Before the processed bread blanks are put into molds or plates, relevant sanitary treatment must be done to ensure that the produced products are ready-to-eat and clean. 2. Wash a layer of oil evenly before entering the mold or baking tray to prevent adhesion during demoulding and affect the appearance of finished products. 3. According to different varieties, the fermentation and baking time should be extended or shortened.