Generally, it is fermented at least twice, that is, once the dough is mixed. This time, ferment until the dough swells to about 3 times. Stick a little dry flour with your fingers and press a hole in the dough. If the pit shrinks after your finger is removed, it means that the fermentation is not enough. If the pit starts to collapse slowly, it means that it is over-fermented. If the pit has not changed, it means that fermentation is appropriate. At this time, the dough can be divided into bread blanks, then fermented, puffed, and properly sized before baking.

If the bread tastes better, it needs to be fermented again, that is, the intermediate dough is stirred once, the main dough is stirred once, and then fermented again after setting.

Generally dough can be fermented at 5-40℃. The higher the temperature, the faster the fermentation, but the lower the temperature, the better the taste. Therefore, as long as the temperature is above 10 degrees, it can be fermented at room temperature. If the temperature is too low in winter, you can put the dough in the oven and then put a big bowl of hot water at the bottom of the oven. The water temperature is a little hot, so there is both temperature and humidity. Change the water every 20-30 minutes until the fermentation is completed. Of course, the steamer or microwave oven you mentioned is also ok, as long as there is a relatively sealed environment.