Here are some nutrient pluses for slow fermented bread.
Read more at http://www.kitchenstewardship.com/2010/03/05/food-for-thought-health-benefits-of-sourdough/#dCOOWyIj4ECQrQ75.99
There are a zillion bread books out there. Not quite, but a lot. I am studying many of them. But as I have said previously, it has to be easy. Some of the bread books make things sound so hard. When really some grandma in Italy was putting out the stuff every day and she had to do the laundry , cook the food, wash the floors, do the dishes by hand and sometimes take care of babies. How hard could it have been? How much could she tolerate.You have to think that there were smart women and not so smart women. It had to be something that a lot of people could do.
You can not make bread the way large artisan bakeries do. Artisan bakeries can not do what a home baker can do. Homes have refrigerators. Dough can be retarded in the refrigerator eliminating the need for kneading to a point.
My bread kick has become more encompassing than the last time I wrote. I threw away my copy of Artisan Bread in Five Minutes a Day when I moved, only to buy it back this week. Interestingly reading some of the easier books have allowed me to understand the complicated books more easily. From the harder books I want to add nuts and seeds, and try some sprouted bread.
October 2, 2015
Above is a bread made from ARTISAN BREAD IN FIVE MINUTES A DAY. It is not all that successful, but it was not bad. It definitely was edible, but lacked character. This could have simply been than it needed more salt, or needed a longer first rise.
I am going to slice my bread on the first day and freeze it because it does dry and then it becomes hard on my jaw. This all seems like a lot of work for a slice of bread. But if you count in the flavor and nutrition factors, the effort is worth it. And for me, this is all highly digestible.