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.
Generally, grape pruning should be completed in February, but in the interview, we found that although most growers pruned grape