Primary fermentation is also possible. Only the second fermentation is softer than 1 fermentation. Similarly, bread is the same. It doesn't make any difference if it must be fermented several times, just to see if there is time and conditions.

Dough will react differently with the temperature and humidity of the environment, and the making method is not immutable. At the same time, we should pay attention to observing the kneading time, fermentation time, baking time and temperature in order to make a correct judgment.

Secondary fermentation, also known as intermediate seed method. Pre-fermentation method or mash separation method. The method is as follows: firstly, the dough mixed with part of flour (30% ~ 70%), part of water and all yeast is fermented at 28 ~ 30℃ for 3 ~ 5h, then it is mixed with the remaining ingredients to prepare a mature dough, and then it is allowed to stand for 30 minutes to relax the dough, and then it is divided into blocks, shaped and proofed like the direct kneading method.

Bread can form a good network structure through the fermentation stage and produce a unique bread fermentation flavor. The secondary fermentation method makes the dough more mature because of the long fermentation time. ?

Extended data:

The practice of baking bread

1. Knead the dough with materials other than butter

2. Knead until the dough hardens

3. Add softened butter and rub it hard and quickly.

4. Continue to knead and put the kneaded dough into the basin.

5. Cover with plastic wrap or wet cloth and ferment in a warm place until the dough is twice as big.

6. Roll the dough into an oval shape with a rolling pin. The width of the ellipse needs to be as long as the toast mold.

7. Turn the rolled dough upside down and roll it from one side to the other to form a long strip.

8. Put the rolled strip into the toast mold, put a large plate of boiling water in the oven, put the toast mold and bread into the oven, ferment for about 40 minutes again, and it will be full after 8 minutes.

9. Brush a layer of whole egg liquid on the surface of fermented toast.

10. Bake in a preheated oven 120 degrees for about 30 minutes.

Tip: Don't eat freshly baked bread, because in the process of dough fermentation, there will be a certain amount of lactic acid bacteria and acetic acid bacteria, which will easily cause hyperacidity and stomach problems. The correct way to eat bread is to put it in the air, let it cool, and evaporate the lactic acid and acetic acid in it before eating.

Baidu Encyclopedia-Secondary Fermentation