The invention discloses a technology adopting a secondary
fermentation method for making bread, and relates to the technical field of
bread making. The technology mainly comprises the steps that raw materials are prepared and weighed, seed dough is made through mixing and fermented, main dough is made through mixing and fermented, the dough is divided and rubbed to be round and stands, formed dough is fermented and baked, and then a baked product is taken out of an oven to be placed on an airing frame, cooled at indoor temperature and then packaged. The defects in the prior art can be overcome, the technology for making the bread is simple, by the adoption of the secondary
fermentation method, the made bread is complete in form, plump, free of black foams or obvious burned dots, even and normal in surface color and luster, fine, smooth and elastic in internal tissue, even in pore, clear in grain, slow in aging, softer and more agreeable to the taste, and is in a
sponge shape, and a stuffing membrane is thin.