Suggestion: At the initial stage of fermentation, the dough should be about 2 times larger, and the rebound will be slower when the finger is pressed, but it will not cause the surrounding collapse.

In the second fermentation process after setting, it is advisable to increase the bread embryo by 2 times. Pay attention to the fermentation time and ambient temperature, depending on the bread formula you choose. Generally, high temperature will easily lead to excessive fermentation, the finished product will easily collapse and the taste will be sour.

In addition, if the molding process is improper and the bread embryo is kneaded unevenly, it will also cause local collapse or deformation of the finished bread.