The invention relates to the field of bread making, in particular to flour blends, starter doughs and methods for preparing dough leavened bread products at an industrial scale. Provided is a flour-based composition for the preparation of a yeast leavened dough, the composition comprising (i) a patent wheat flour with a protein content of at least 12%; (ii) a protein- enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iii) a starch-enriched wheat flour fraction obtained by wind sifting a milled wheat flour; (iv) vital wheat gluten; and (v) a fermentable yeast substrate. Also provided is a starter dough, dough and baked product comprising or prepared using the flour-based composition.
