Baguette

Niacin, also known as vitamin B3, is essential for energy metabolism and DNA repair. It is often added to enriched flours to prevent deficiencies. Niacin supports healthy skin and nervous system function.

Iron is a crucial mineral for oxygen transport in the blood. It is added to enriched flour to prevent anemia and support overall health. Iron is especially important for individuals with increased needs, such as pregnant women.

Essential B vitamin — beneficial micronutrient.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and can enhance flavor. The presence of trace minerals may offer additional health benefits.

Vitamin C — beneficial even when serving as a preservative.

Enriched flour is refined wheat flour with added vitamins and minerals. It lacks the fiber and nutrients found in whole grain flour. The enrichment process adds back some nutrients lost during refining, but it is still less nutritious than whole grain options.

Thiamin mononitrate is a synthetic form of vitamin B1 used to fortify foods. It helps convert carbohydrates into energy. While beneficial, it is less effective than naturally occurring thiamin in whole foods.

Folic acid is a synthetic form of vitamin B9 used to fortify foods. It is crucial for DNA synthesis and cell division. While beneficial, natural folate from whole foods is generally preferred.

Water is a fundamental ingredient used in baking to hydrate flour and activate yeast. It is essential for dough formation and texture. Water quality can affect the final product, but it generally poses no health risks.

Sourdough is a fermented dough that can improve bread flavor and texture. It may aid in digestion due to the presence of beneficial bacteria. The fermentation process can also enhance nutrient absorption.

Buckwheat flour is a gluten-free alternative to wheat flour, rich in fiber and nutrients. It provides a unique flavor and nutritional profile. While beneficial, it is often mixed with other flours in baking.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide and alcohol, which cause dough to rise. Yeast is a natural ingredient with no significant health concerns.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars. While it adds flavor, it is typically used in small amounts.

Enzymes are added to improve dough handling and bread quality. They help break down starches and proteins, enhancing texture. Enzymes are naturally occurring and generally safe for consumption.