1. Generally, it takes two to three hours to knead dough with yeast, provided that the ambient temperature for dough fermentation is 27℃-3℃. If the temperature is low, the fermentation time will be prolonged. If we want to ferment dough in winter, we can put it on hot water, so that the dough will ferment better in a warm environment.

2. Under the temperature of 27℃-3℃, it usually takes two to three hours for yeast to ferment flour dough. If the temperature is lower than this, the fermentation time of yeast will be prolonged, because yeast is more active in warm environment.

3. When fermenting dough in winter, you can boil a pot of hot water first, and then put the dough to be fermented on the hot water and cover it for a while, so that the dough can be fermented better by the heat of hot water.

4. Generally, the fermented dough will swell to twice its original size, and there will be many pores like honeycomb briquette in it. At the same time, if you poke a hole in the fermented dough with your finger, the hole will not immediately return to its original state.