The semi-automatic or automatic configurations improve product quality while reducing chance of injury. Semi-Automatic Fermentation Rooms allow the operator to manually move the trough from the sponge mixer to the inlet row carrier. Once the trough is ejected, the operator then moves the trough manually to its hoist cradle and back to the sponge mixer. In the Fully-Automated Fermentation Rooms, trough movement between the mixers, hoist and the room is mechanized and automatically controlled. The sponge mixer, final dough mixers and hoist are located closer to the room.