To bake many varieties of breads with a small number of people with great frequency at arbitrary times by carrying out thawing or the like of a ball-like frozen bread dough low in sugar content in a high-humidity refrig erator maintained at a refrigerator temperature in a specific range and forming the dough to perform baking pretreatment of the ball-like frozen bread dough and to simplify an operation.
A thawing process and a low-temperature fermentation process for a ball-like frozen bread dough low in sugar content are continuously carried out in a high-humidity refrigerator maintained at 0-250°C, preferably 5-25°C, more preferably 10-15°C refrigerator temperature. After the thawing is finished, the dough is rounded, rested at a bench time and formed to carry out baking treatment of the balllike frozen bread dough low in sugar content. After the final fermentation process is finished, the bread dough is maintained in the high-humidity refrigerator kept at -5 to 20°C refrigerator temperature for a fixed time and baked afterward.
SHIRAI NAOKO
ADACHI KOJI
