To obtain a piece of bread capable of saving a fermentation process after dividing dough and a final prover process thereafter by preparing dough by kneading a dough raw material, making the dough sufficiently fermented one and supplying the resultant dough into at least a pair of opposed nipping devices.
A kneaded dough D1 is prepared by a well-known kneader M in a usual combination of a dough raw material of bread. Next, the kneaded dough D1 is stored and held in a prescribed hot insulation environment of a storing part in a dough box to obtain a fermented dough containing a sufficient amount of air foams. The resultant fermented dough is subjected to periodical repetition of widening and narrowing of a nipping gap in a nipping device and extruded from the device to form a belt-like dough suppressing increase of internal stress of the dough and having elasticity caused from a gel texture without destructing. Then, the belt-like dough is further shaped to form a dough piece and immediately baked without performing a final fermentation to obtain the objective bread.