To prevent the generation of caving on a bread.

This method for producing a bread in which caving is prevented comprises adding necessary raw materials to wheat flour for the bread, kneading the mature by a conventional method, leaving the prepared dough for a floor time, giving mechanical damages to the dough, finally fermenting the dough so that the volume of the dough becomes about 1.1-1.5 times that of the ordinary dough, and subsequently baking the fermented dough.