Slow Bread

{{Short description|Type of bread made using very little yeast}}

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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|date=February 2010}}{{Cite journal |last=Rosell |first=C.M. |date=22 September 2015 |title=Bread: Chemistry of Baking |url=https://www.sciencedirect.com/science/article/pii/B978012384947200088X?via%3Dihub |journal=Encyclopedia of Food and Health |pages=484-489 |via=Science Direct}}

The structure of the crumb is also much more open.{{Citation needed|date=February 2010}}

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|date=August 2009}}{{bread-stub}}