This breadmaking method includes a cold sponge, a dough and a second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast food, 0.06 to 0.09 parts salt, 0.06 to 0.09 parts improver and 10.2 to 11.4 parts water are stirred first at low speed, then at high speed, and then fermented. In the dough process, the resulting cold sponge is mixed with 12 to 13.5 parts strong flour, 2.1 to 2.7 parts sugar, 0.45 to 0.54 parts salt, 0.9 to 1.5 parts dried milk, 0.09 to 0.15 parts dried yeast, 2.1 to 3 parts margarine and 8.1 to 9.3 parts water. The resulting mixture is given floor and bench time and divided into pieces. In the second fermentation process, the pieces are moulded and fermented.