Too long fermentation time will make the dough sour, accompanied by wine smell, and will also lead to the growth of some bacteria. But this situation will not have a negative impact on the nutritional value of flour, but will affect the taste, and steamed bread may not be soft enough.

The remedy of over-fermentation of dough is to add some baking soda to the over-fermented dough, add some flour after baking soda, and make dough again.

Hair surface:

What dough needs is temperature and time. Be sure to observe the state of dough when fermenting. Usually, when the dough is first proofed, it is fermented to be 1.5 ~2 times larger than the dough. Stick your fingers in flour, poke a hole in the center of the fermented dough and observe the state of the hole. If it doesn't rebound or collapse, it means that the hole is intact, which means that the fermentation is complete and the secondary fermentation can be carried out.

In our family operation, we need to put it in a warm place for fermentation. If placed in a cold place, it is not conducive to fermentation, which may cause the dough to ferment for a long time and not grow up. Pat the dough surface after fermentation. If it is elastic, it will rebound quickly, indicating that the fermentation state is just right. If pat crashes, it means it has been sent. Therefore, in order to ensure the taste of the finished product, pay more attention to the state of dough fermentation during the fermentation process, and completely avoid the phenomenon of "overweight".