1, the fermentation process of bread, generally includes primary fermentation, intermediate fermentation and secondary fermentation.

Bread that has undergone only primary fermentation is not comparable to bread that has undergone secondary fermentation, in terms of both organization and flavor. In the professional world, there are different terms for primary and secondary fermentation (Fermentation and Proofing), indicating that there is a difference between the two. To explain it in the simplest possible way, just remember one thing: for good bread, a secondary fermentation is required.

2, a fermentation, generally can be fermented to 2-2.5 times the size of the fermentation time and dough sugar and oil content, the fermentation temperature has a relationship, the simplest test method, is to use a finger dipped in flour, in the dough to poke a hole in the hole will not retract and will not collapse, it is said that the fermentation of the right.

3. After the first fermentation, you need to knead and press the dough again to exhaust it, then divide it into desired sizes and knead it into small smooth balls for intermediate fermentation. The middle fermentation is actually the rise. The purpose is for the next shaping. If the dough is not risen, it will be difficult to stretch, which will cause trouble in the final shaping. Intermediate fermentation can be done at room temperature. It usually takes 15-20 minutes.

4, after the completion of the intermediate fermentation, the dough can be shaped into the desired shape for the second fermentation, usually required at a temperature of about 38 degrees Celsius. In order to keep the dough skin does not lose water, at the same time to have more than 85% humidity. The second fermentation usually takes about 40 minutes. Fermentation can be done until the dough becomes double in size again.