After the bread dough is kneaded, it is a whole piece. Generally, each piece of bread does not need such a large dough, so the dough will be divided into the required sizes. Cut dough, or small pieces of dough (because not every cut dough is just right) can be pieced together, so there is no way to directly shape this dough.

Therefore, the rounding process should be carried out. Compacting and rotating the dough by hand or machine to make the dough hemispherical and smooth.

Rounding can make the dough completely covered by the dough again, and make the cut on the dough move into the dough core. Therefore, the moisture in the dough will not be lost through the incision.

Generally, round dough cannot be directly shaped and needs to be relaxed. Through relaxation, the yeast and water in the dough will be redistributed, making the gluten softer and more malleable, thus making the internal structure of the dough more uniform, which is conducive to the next molding operation, and the made bread crust will be smooth and beautiful.