1. Is yeast effective?

2. Is there anything wrong with the quality of flour? If there is high gluten flour or bread flour, the dough must be kneaded until the gluten is completely expanded, and enough water is added, and the water is 65% of the flour;

As for the two fermentations, the dough is kneaded, wrapped with plastic wrap, and left standing for about 10-30 minutes, which is considered as a fermentation.

After shaping, it is put into a toast mold and then fermented, which is regarded as secondary fermentation and final fermentation.