Bread production method: Bread is made with fresh yeast modulation dough, by rolling, under the dose, shaping, and finally baked into. The key to making bread is to grasp the powder, fermentation, baking three links. 1. Selection of flour: the main raw material for making bread is flour, and the selection of flour is a key to making good bread. General selection of flour containing more than 25% gluten. The bread made from this flour is good, flexible and fluffy in quality. 2. Fermentation: the production of bread using yeast fermentation method. In the preparation of bread dough, in addition to the use of liquid fresh yeast, but also the use of oil, sugar, eggs and other auxiliary raw materials. The amount of ingredients used varies depending on the variety. The following is an example of the fermentation method for general bread. (1) casting standards 5 kg of flour (to rich powder is good), sugar 1.5 kg or so (1.5 kg in hot weather, 1 kg in cold weather), about 750 grams of oil (lard, oil can be), about 750 grams of eggs, fresh yeast 120 ~ 150 grams of water 2.5 kg or so (2 kg in hot weather, 3 kg in cold weather), and the rest of the salt, flavoring, caramelized sugar, water, a little. 3. Baking: master baking bread billet fire is also the key to making good bread. Baking bread has coal oven, electric oven, far-infrared oven. Through the oven on the bread billet for high temperature baking. Products can not only be cooked from raw, but also the formation of the surface of the golden, loose tissue, sweet and delicious, elasticity and other characteristics. The following coal fire baking oven as an example, explain how to adjust the oven temperature when baking bread. Bread baking, the general requirements with high fire, but different stages to use different fire. The first stage of the fire should be low (about 120 ℃), the bottom fire should be high (not more than 250 ~ 260 ℃), which can avoid the surface of the bread quickly shaped, but also make the bread expansion moderate. In the second stage, the surface fire and bottom fire should be high, the surface fire can be up to 270℃, and the bottom fire should not be more than 270～300℃, so that the bread can be shaped. The third stage gradually face fire down to 180 ~ 200 ℃, the bottom fire down to 140 ~ 160 ℃, naming the surface of the bread caramelization, the formation of distinctive color, and improve the aroma. All baking time according to the size of the bread to master, such as 100 grams of bread for 8 ~ 10 minutes (surface fire refers to the fire on the surface of the coal pile, the bottom fire refers to the fire on the bottom of the coal pile). In this way, by applying different temperatures in the three phases "low first, high second and low again", the bread can be baked to meet the quality requirements. The temperature of other ovens can also be properly controlled according to this variation. (2) transfer method in two stages. The first stage of small fermentation. One-third of the amount of flour, add about 500 grams of water, and then into the fresh yeast kneaded, leave to ferment for 2 hours (some hair 3 to 4 hours), launched that is a small leavening.