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This invention discloses a fermentation control method for adjusting the gluten protein network structure, relating to the field of food processing technology. It aims to solve the problem of the difficulty in stably constructing an ideal gluten protein network structure using existing technologies. The method includes the following steps: S1, selecting high-gluten wheat flour with a protein content of 12%-15%, and mixing it with water at a ratio of 1:0.5-0.6 to form a dough; S2, placing the dough in a static magnetic field environment with an intensity of 0.5-1.0 mT for 15-30 minutes; S3, transferring the dough to an environment with a temperature of 28-30℃ and a relative humidity of 70%-75% for a first fermentation of 60-90 minutes; S4, after the first fermentation, gently folding the dough 3-5 times, and then letting it rest for 10-15 minutes; S5, placing the dough again in an environment with a temperature of 32-35℃ and a relative humidity of 75%-80% for a second fermentation of 30-45 minutes. This invention has the advantage of making the gluten network structure formed in the dough during fermentation more uniform and dense.