Of course. The second fermentation time is about 40-60 minutes at most, and it is generally required to be carried out at a temperature of about 38 degrees. Fermentation generally does not exceed four hours, and it is not allowed to ferment for a long time overnight.

When the fermentation result is not uniform enough, or the expansion rate is not satisfactory, or the finished bread needs to be bigger and fuller, the dough will be beaten until it is exhausted after the first fermentation, and then rounded and fermented again. We call it "secondary fermentation". Secondary fermentation is generally carried out after bread is formed, which requires high temperature and humidity. During fermentation, the skin should not be dehydrated too much, which will affect the appearance and taste. Generally, the temperature is about 38 degrees and the humidity is about 85%. It takes about 40 minutes to 65,438+0 hours to make the dough bigger than the original 65,438+0.5-2 times.