A rapid breadmaking method that shortens or eliminates the traditional bulk fermentation by adding small amounts of dough-modifying substances, typically ascorbic acid, cysteine, or related redox agents. These additives act directly on the gluten network: oxidants strengthen it while reducing agents relax it, together producing in minutes the dough maturity that conventional fermentation achieves over hours. The process suits high-speed commercial bakeries where throughput and consistency matter most, delivering loaves with good volume and fine crumb on tight schedules. Critics note that flavor complexity suffers without long fermentation, since the organic acids and aromatic compounds built up by yeast and bacteria need time to develop. Modern variants therefore sometimes combine chemical activation with preferments or sourdough to recover some of the lost character.