Article · Wikipedia archive · Last revised May 31, 2026

Slow 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.

Last revised
May 31, 2026
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≈ 1 min
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Wikipedia ↗
Slow Bread
TypeBread

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.1

The structure of the crumb is also much more open.

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.

References

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.