Slow Bread

Slow Bread

Type	Bread

Slow bread is made using very little yeast. An extended amount of time is required to ferment the dough before baking. A benefit of this recipe is that the starch in the flour absorbs the water much more effectively. During the period of rest, the yeast multiplies and develops by-products like alcohol and acetic and lactic acids.^{[ citation needed ] [1]}

The structure of the crumb is also much more open.^{[ citation needed ]}

Because the starch and gluten in the dough is "opened up" during the production process, the bread is easier to digest compared to bread made using the newest technology.^{[ citation needed ]}

References

1. Rosell, C.M. (22 September 2015). "Bread: Chemistry of Baking" . Encyclopedia of Food and Health: 484–489. doi:10.1016/B978-0-12-384947-2.00088-X. ISBN   978-0-12-384953-3 – via Science Direct.