The process is as follows: preparation, mixing, fermentation, dividing, rounding, relaxation, modeling, final rise and baking.1. Preparation: Flour, water, yeast.2. Mixing: When preparing the water for mixing, pay attention to the temperature of the water, because the mixing is to use the temperature of the water to control the temperature of the dough.3. Fermentation: The fermentation of dough is the process by which the yeast in the dough changes the sugar inside the dough into carbon dioxide, alcohol, heat and other organic substances.4. Dividing: Dividing should be done immediately after the dough has matured. 4、Dividing：After the dough is matured, it should be divided immediately, and the weight should be determined according to the needs of various kinds of breads.5、Rolling：After dividing, because the surface of the dough is not smooth, the gas produced by the yeast is not easy to be preserved, so it is necessary to round the dough.6、Relaxation：After ten to fifteen minutes of relaxation, the dough can regain a better stretch so that the operation of molding can be carried out.7、Modeling：After the dough is relaxed, it is possible to carry on the operation of modeling, and the shape of bread is also determined during the molding operation. The shape of the bread is also decided during the molding process.8. Final rise: The final rise should be carried out in the rising room, and the temperature and humidity should be determined according to the needs of various types of breads, generally the temperature is 32 to 38 degrees Celsius, and the time is from 45 minutes to 90 minutes.9. Baking: The temperature of the oven is mainly controlled to match with the time, which is determined according to the types and sizes of the breads.