What do we need to pay attention to about bread fermentation?

　　 The simplest direct method

　　 kneading → basic fermentation → exhaust, dividing agent, rounding → relaxation → shaping → final fermentation → baking

　　Starting Yeast (commonly known as Chinese Method)

　　 starter kneading → fermentation → main dough kneading → main dough basic fermentation → main dough exhaust, dividing agent, rounding ☞ relaxation ☞ shaping → final fermentation → baking

　　 What are the requirements for kneading?

The bread dough must be kneaded until the film is formed. How to call the film, the dough can be malleable, can be kneaded, like a transparent film; the specific transparency and the toughness of the film are different for different types of bread. Claim:

　　 For the meal bag, it is enough to reach the expansion stage, the film is flexible, if there is crack, the crack is a jagged edge;

　　 For toast, it is required to reach the complete stage, the film is tough, and if there is a crack, the crack is a smooth round edge.

　　What are the requirements for fermentation?

　　 Yeast dough, fermented to 2~3 times the volume size, can be used to knead the main dough; personally like to ferment to the largest volume expansion, 3~4 times the size of the volume, the center of the dough is slightly concave and has a wine taste.