A method for preparing a dough for bread and/or baked food products comprises the steps of: combining with water in a weight ratio of 0,83: 1-1: 1 (water/ingredients) the following ingredients expressed in percentage by weight of said dry dough: 4,8-5,9% natural mother yeast, 11,3-13,8% proteins of legumes, 25.7-31.4% whole spelt flour, so as to obtain a first pre-dough； allowing said first pre-dough to rise and ferment for a rising time of between 12 and 24 hours, in particular between 12 and 18 hours, at a temperature gradually increasing between 2 and 20°C, in particular between 2 and 18°C and for a duration of about 18 hours； combining wheat flour in a percentage by weight of said dry dough of 50,2-58,9% with water in a weight ratio of 0,45: 1-0,55: 1 (water/flour) so as to obtain a second pre- dough； allowing said second pre-dough to ferment for a fermentation time of between 10 and 48 hours, in particular between 18 and 36 hours, at a temperature between 15°C and 20°C, in particular 18°C； combining said first pre-dough and said second pre-dough with water in a weight ratio of 0,19: 1-0,24: 1 (water/dough) until said dough is obtained.
