Abstract: The invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen dough. More particularly, the invention is concerned with a method of baking a frozen dough piece in an oven using a multi-step baking program. The method has a first step of heating the frozen dough piece in an oven comprising a humid atmosphere with a dewpoint of at least 40° C. for a sufficiently long period to completely thaw the exterior of the dough piece to a depth of at least 5 mm, preferably of at least 8 mm, and a subsequent step of baking the dough piece in an oven comprising a dry atmosphere with a temperature of at least 140° C., to obtain a baked product exhibiting a soft crumb and a crispy, browned crust.