Strong flour, dried yeast, yeast food, salt, an improver and water are mixed, stirred at low speed, stirred at high speed and then fermented to create a cold sponge. That sponge then is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine and water. The resulting dough is given floor time and then divided. The pieces are frozen, wrapped in plastic and stored at a temperature of less than -18°C. After thawing, dough pieces are moulded and subjected to a second fermentation before baking.