Multivariable method for the continuous production of large wheat bakery items and small wheat bakery items in a single production line, comprising the following steps: a) producing the first dough phase from dough-forming raw materials at a temperature between 20 and 30°C in at least one first continuous kneading device, preferably in a worm; b) applying the first dough phase from the first kneading device onto a first transportation belt, in order to relax the dough; c) introducing the relaxed first dough phase into at least one second continuous kneading device, preferably in a worm, and producing a second dough phase with the feeding in of dough-stressing raw materials at a temperature between 25 and 35°C; d) applying the second dough phase from the second kneading device onto a second transportation belt; e) transferring the dough from the second transportation belt by way of at least one dough sheeter, so as to form dough sheet, to a third transportation belt having at least one first rolling device, wherein the dough sheet in the at least one first rolling device is sheared to a thickness of 3 to 50 mm, and transferring the rolled dough sheet onto a fourth transportation belt for relaxation; f) folding the rolled relaxed dough sheet; g) introducing the folded dough sheet into at least one second rolling device, wherein the folded dough sheet in the at least one second rolling device is sheared to a dought sheet thickness of 2 to 20mm; h) cutting the dough sheet into a predetermined number of dough portions; i) filling square baking moulds or square baking trays having predefined constant dimensions with the dough portions; j) fermenting the dough portions in the open baking moulds; k) optionally automated covering of the baking moulds that are filled with the fermented dough portions; l) baking the dough portions in the baking moulds wherein the baking oven that is used for baking disposes of a plurality of baking zones having at least four heat-transfer variants, in particular conduction, convection, radiation, and condensation, and is operated at dissimilar load levels; m) optionally automated removal of the cover from the baking moulds; n) automated retrieval of the baked bakery product from the baking mould, and cooling of the bakery product; and o) cooling the baking moulds after retrieval of the baked bakery product, in particular using a water jet. a) producing the first dough phase from dough-forming raw materials at a temperature between 20 and 30°C in at least one first continuous kneading device, preferably in a worm; b) applying the first dough phase from the first kneading device onto a first transportation belt, in order to relax the dough; c) introducing the relaxed first dough phase into at least one second continuous kneading device, preferably in a worm, and producing a second dough phase with the feeding in of dough-stressing raw materials at a temperature between 25 and 35°C; d) applying the second dough phase from the second kneading device onto a second transportation belt; e) transferring the dough from the second transportation belt by way of at least one dough sheeter, so as to form dough sheet, to a third transportation belt having at least one first rolling device, wherein the dough sheet in the at least one first rolling device is sheared to a thickness of 3 to 50 mm, and transferring the rolled dough sheet onto a fourth transportation belt for relaxation; f) folding the rolled relaxed dough sheet; g) introducing the folded dough sheet into at least one second rolling device, wherein the folded dough sheet in the at least one second rolling device is sheared to a dought sheet thickness of 2 to 20mm; h) cutting the dough sheet into a predetermined number of dough portions; i) filling square baking moulds or square baking trays having predefined constant dimensions with the dough portions; j) fermenting the dough portions in the open baking moulds; k) optionally automated covering of the baking moulds that are filled with the fermented dough portions; l) baking the dough portions in the baking moulds wherein the baking oven that is used for baking disposes of a plurality of baking zones having at least four heat-transfer variants, in particular conduction, convection, radiation, and condensation, and is operated at dissimilar load levels; m) optionally automated removal of the cover from the baking moulds; n) automated retrieval of the baked bakery product from the baking mould, and cooling of the bakery product; and o) cooling the baking moulds after retrieval of the baked bakery product, in particular using a water jet.