To provide preservable fermented bread dough, capable of being baked as the bread excellent in appearance, eat feeling, flavor, etc., even by performing its preservation by refrigeration or freezing.

This method for producing the preservable fermented bread dough comprising a process of fermentation for fermenting formed bread dough formed from primary bread dough and a process of preserving the fermented bread dough completed with the fermentation process by refrigeration or freezing is provided by installing a film-forming process for forming the film of a protein, or oils and fats on the surface of the formed bread dough by immersing the formed bread dough in liquid state protein or liquid state oils and fats and taking out between from before the fermentation process to before the preservation process.