This method provides a basic baking test for evaluating bread wheat flour quality by a straight-dough process that employs a long fermentation. The method is intended primarily for laboratory assessment of flour quality under vigorous fermentation conditions. The effects of ingredients and processing conditions can also be assessed. The method may be used to make pup loaves based upon 100 or 200 g flour per loaf. Alternatively, larger doughs may be mixed and scaled to desired weight.