1, a fermentation method: the primary fermentation method, also known as the direct fermentation method, the basic method is to mix all the bread ingredients, a mixture of modulation into a dough, and then into the fermentation production program method.

2, the second fermentation method: the second fermentation method, also known as the middle seed method, that is, to take two mixing two fermentation method. The first mixing of the dough is the seed dough or the middle seed dough. The second fermented dough is called the main dough. The medium-seed dough is mixed with the main dough and left to rise, so that the dough is relaxed, then divided into pieces, shaped and risen. The fermentation phase of the bread allows the dough to form a better network organization and produces the characteristic aroma of the bread fermentation. The second fermentation method has a longer fermentation period, which gives the dough a more mature effect and characteristics.