When we make bread, we often refer to “one round” and “two rounds”, which are in fact fermentation and refermentation. Many bakers often have the same doubts, and once the bread is fermented, the yeast is alive, the noodles are swelling, why do they have to referment? It is a long-standing argument that because of a fermented product, no tissue or flavor can be compared to a fermented product. More detailed analysis, the purposes or benefits of the two fermentation rounds are as follows: 1. Excretion of CO2 from yeast to provide fresh oxygen to increase the activity of yeasts; 2. To bring the temperature of the face of the face of the face of the face closer to the temperature of the interior; 3. To strengthen the face by giving the face a shock (taping/ folding/rounding). But you can't get good toast without a double fermentation? Answer: No. Today I bring soft toast that only fermentes once. Although I have not taken any cooling measures because of the heat, nor is the pasta in perfect condition, the final product is not only soft, it's radish, it's sliced, it's perfectly hand-to-hand. For those who want to eat toast but do not work for long, or who do not want to spend too much time, this fermentation trick is mastered, and it is also “good luck”. So let's keep it short and keep an eye on what I'm doing in the process. It's easy to do it with a high success rate. It's not fermenting twice. It's a real thing to tear my hands off。
