What is considered successful for the second awakening of bread

The main criteria for successful secondary awakening of bread are the expansion of the dough volume to 1.5-2 times its size, slow rebound when lightly pressed with fingers, and a smooth surface without collapse. The second awakening is a key step in making bread with a soft texture, which requires controlling temperature, humidity, and time. When the bread is revived for the second time, the dough should be placed in a warm and humid environment, with an ideal temperature of 35-38 degrees Celsius and humidity of about 75%. After fermentation, the volume of the dough significantly increases. Lightly pressing the dough surface with fingertips will leave a slight depression and slowly rebound, indicating that the gluten network is fully extended and the yeast activity is good. At this point, the surface presents a uniform luster, with no obvious signs of bubble rupture or collapse, and emits a light aroma of wine and wheat. If the fermentation is insufficient, the dough does not expand enough and quickly rebounds after pressing; Excessive fermentation can cause the dough to collapse or produce a sour taste. In special circumstances, the fermentation speed of dough with high sugar oil formula is slow, and the awakening time needs to be extended but not exceeding 2.5 times the original volume. Whole wheat or mixed grain bread may have slightly lower swelling than white bread due to the obstruction of gluten formation by bran, but it still needs to achieve an overall fluffy state. Dough fermented at low temperatures for a long time may exhibit denser pores, but resilience and aroma remain important criteria for judgment. The dough that has completed the second awakening should be baked immediately to avoid excessive fermentation. Different flour water absorption, yeast activity, and environmental factors can all affect the awakening effect. It is recommended to master the dough state through multiple practices. Before baking, spray water on the surface of the dough to maintain humidity. When using the oven fermentation function, place hot water to maintain humidity. If abnormal fermentation is found, the yeast dosage for the next production can be adjusted or high activity yeast can be replaced.