In the direct method, after the dough is well divided, it is fermented for about half an hour at about 28 degrees and then reshaped. After shaping, it can be put into the proofing box for final proofing. Generally, it takes about 1 hour, which is 2-3 times larger and can be baked in the furnace.

The direct method is: kneading dough once, fermenting twice and baking once.

The middle seed method is to prepare seed powder, ferment it at room temperature for about two hours, then put the seed powder, water, eggs and sugar into a flour jar to make a paste, and then put the powder into the dough. After sorting, stir at 28 degrees for about half an hour, and then shape. After shaping, you can put it in the proofing box for final proofing, which is usually about 1 hour. When it is 2-3 times larger, it can be baked in the furnace.

The intermediate seed method is secondary milling, tertiary fermentation and primary baking.