1, the bread dough does not rise, and new yeast can be added for secondary fermentation. It should be noted that the temperature should be kept at about 30 degrees during fermentation, and a suitable temperature can promote dough fermentation.

There are many reasons why bread can't be fermented. It may be because the yeast has expired or the dosage is not enough, or it may be because the salt and yeast are mixed when adding salt. You should know that you must avoid yeast when putting salt, because yeast will slow down the fermentation speed, affect the fermentation effect, and also lead to the failure of bread dough fermentation. In addition, you must choose high-gluten flour to make bread, and then add baking powder for fermentation. You can also add a proper amount of sugar to the dough, but it should be appropriate, otherwise it will make the bread burn easily. In order to make the bread taste better, you can add a proper amount of butter to the dough. If there is no butter, you can use edible oil instead.

3. The final proofing time of bread dough depends on the kind of bread. Sweet bread has a shorter proofing time, while toast and generous bread have a longer proofing time. Pay attention to temperature and humidity when waking, otherwise it will directly affect the size of bread.