FRESH & EASY, LA BREA BAKERY CIABATTA LOAF FRESHLY BAKED IN STORE
Analysis updated April 2026 · How Scout scores
At a glance
Summary
This ciabatta loaf is made with a relatively clean ingredient list, featuring beneficial components like sour culture, extra virgin olive oil, and wheat germ, which enhance its nutritional profile. However, it is a processed food with enriched flour and a high sodium content, which limits its overall healthiness. The processing level and the presence of refined flour prevent it from achieving a higher score.
Key ingredients 8
Extra virgin olive oilVery Good
Extra virgin olive oil is a high-quality monounsaturated fat with anti-inflammatory properties. It contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.
Benefits
Rich in monounsaturated fats that support heart health and provide anti-inflammatory properties. Contains antioxidants like vitamin E and polyphenols that may reduce oxidative stress.
Sour cultureGood
Sour culture is used to ferment the dough, enhancing flavor and texture. It can improve the bread's digestibility and shelf life. Fermentation may also increase the availability of certain nutrients.
Benefits
Enhances flavor and may improve nutrient availability and digestibility.
Wheat germGood
Wheat germ is a nutrient-rich component of wheat, providing vitamins, minerals, and healthy fats. It is a good source of vitamin E and folic acid. Including wheat germ can enhance the nutritional profile of bread.
Benefits
Rich in vitamins and minerals, including vitamin E and folic acid, which support overall health.
WaterNeutral
Water is a fundamental ingredient in bread making, hydrating the flour and activating yeast. It plays a crucial role in dough formation and texture. There are no health concerns associated with water in this context.
Benefits
Essential for dough hydration and yeast activation, contributing to the bread's texture.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in bread. It is essential for proper dough development and taste. However, excessive consumption of salt can lead to health issues such as hypertension.
Risks
Excessive salt intake can contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and plays a role in dough development and yeast control.
YeastNeutral
Yeast is a leavening agent that ferments sugars to produce carbon dioxide, causing the dough to rise. It is a natural ingredient essential for bread making. Yeast also contributes to the bread's flavor and texture.
Benefits
Essential for leavening and contributes to the bread's flavor and texture.
White degerminated corn mealNeutral
White degerminated corn meal is used for texture and flavor in bread. It is processed to remove the germ and bran, reducing its nutritional content. While it adds a unique texture, it lacks the nutrients found in whole cornmeal.
Risks
May lack fiber and nutrients compared to whole cornmeal.
Benefits
Adds texture and flavor to the bread.
Unbleached enriched flourBad
Processed additive flagged under Scout's ingredient doctrine.
Risks
May contribute to blood sugar spikes due to its refined nature and lack of fiber.
Benefits
Provides essential vitamins and minerals such as niacin and iron, which are important for metabolic processes.
Processing
Processed Foods
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