FIELD: baking industry. SUBSTANCE: method includes preparation of sponge dough, dough kneading and making up, its proofing and baking. For acceleration of bread baking and improvement of quality of bakery products, water is fed in sponge dough for its kneading. It is treated up to pH = 5.2±0.2 and pH = 3.9±0.3 and saturated with oxygen up to 25±5 mg/l. EFFECT: acceleration of bread baking speed; increased quality and food value of bakery products. 4 cl, 1 tbl
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