Put the dough on the panel, flatten it, and roll it from the middle to both sides with a rolling pin, with the middle facing up and the middle facing down.

Don't roll back and forth, rolling from top to bottom will break the gluten.

After the dough for making bread is kneaded, it is usually allowed to stand and begin to ferment. During dough fermentation, the carbonic acid gas produced in it has a direct impact on the texture and flavor of bread. The steps shown below are the usual process of bread fermentation and venting. But remember that this step is slightly different in different recipes, because some breads need to be fermented and vented twice or more before "dough forming" or "final fermentation".

Many bread recipes require that the kneaded dough be put in a greased bowl, and a glass or ceramic bowl is the best. Cover the bowl with a clean wet towel or plastic wrap, keep the temperature constant and the air is well ventilated. If rapid fermentation is not needed, the fermentation temperature should be between 75°F and 80 F (23 C and 26°C). The lower the temperature, the slower the dough fermentation, but the better the aroma and texture of the dough. In fact, dough can be put in a glass bowl covered with plastic wrap and fermented in the refrigerator, which takes about 8- 10 hours. Take it out after full fermentation, let it stand at room temperature for about 2 hours, and then carry out other treatments.

Most bread making needs to ferment the dough to twice the size, but according to the recipe, some bread needs to be fermented to more than twice the size. Many kinds of bread will take 1-2 hours to ferment for the first time, but the temperature of dough and the amount of baking powder have an impact on the fermentation time, and even the materials contained in dough, such as eggs and butter, will make the fermentation time slightly longer.

When the fermentation is finished, the bubbles in the dough will make the dough swell. There is a simple way to judge whether the dough is fermented: press it on the surface of the dough with your index finger and then take it back. If the indentation immediately bounces back and fills up, it means that the dough is not completely fermented. If the indentation remains unchanged and does not rebound, it means that the dough is fermented.