An optimized laboratory procedure and scoring system, which reflects consumer preference in China, were developed for northern-style Chinese steamed bread. Response surface methodology (RSM) screening and optimization tests were applied to both medium and strong flours. The optimized settings for processing variables were then selected. The following procedure was adopted: Farinograph mixer (300-g bowl; speed 60 rev/min); compressed yeast (1·5%); water addition [70% of Farinograph water absorption (FWA)]; mixing time [3/4 of Farinograph dough development time (FDDT)]; fermentation time (60 min); remixing time (1/4 FDDT); fermentation temperature (32°C); relative humidity (RH) (85%); sheeting time (20 passes); proof time (20 min), steam generation rate (155 g of steam/m3/min); and steam time (20 min). Sheeting was identified as a critical variable for both medium and strong flours, significantly affecting steamed bread quality.