The dough temperature should be controlled within 2℃ above and below the set temperature.

In this way, we can control the time change within 5- 10 minutes according to the preset fermentation time of the formula.

Generally speaking, if the fermentation temperature is increased by 8℃, the fermentation time will be reduced by about half.

The optimum humidity of dough fermentation environment is 70%-85%.

In the process of fermentation, the humidity of dough must be kept. If the air is very dry, a layer of "shell" will form on the surface of dough, which will hinder the expansion of dough, affect the quality of finished products, and make dough hard and difficult to chew.

Time is of great significance to fermentation. "Delayed fermentation" is easier to control the dough state and reduce the amount of baking powder. Through long-term action, the dough is in a good hydration state and has good ductility.

Therefore, many bakers are willing to use the method of "delayed fermentation" to fully glow the flavor of grain.