1. Primary fermentation: Primary fermentation is also called direct fermentation. The basic method is to mix all bread ingredients at one time to make dough, and then enter the fermentation production process.
2. Secondary fermentation method: the secondary fermentation method is also called the middle seed method, that is, the method of twice stirring and twice fermentation is adopted. The dough mixed for the first time is seed dough or medium-sized dough. The second fermented dough is called the main dough. Mix the medium seed dough with the main dough, let it stand for proofing, make the dough relax, and then block, shape and proofing. Bread can form a good network structure through the fermentation stage and produce a unique bread fermentation flavor. The secondary fermentation method makes the dough more mature because of the long fermentation time.