Baguette

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 alternatives.

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

Iron is a crucial mineral for oxygen transport in the blood. It is often added to foods to prevent anemia. Iron fortification helps meet daily nutritional needs, especially in populations at risk of deficiency.

Thiamin mononitrate is a form of vitamin B1, important for carbohydrate metabolism and nerve function. It is added to foods to prevent deficiencies. Thiamin supports energy production and healthy nerve function.

Riboflavin, or vitamin B2, is important for energy production and cellular function. It is added to foods to ensure adequate intake. Riboflavin supports skin health and helps convert food into energy.

Folic acid is a synthetic form of folate, a B vitamin essential for DNA synthesis and cell division. It is added to foods to prevent neural tube defects in pregnancy. Folic acid fortification helps reduce the risk of birth defects and supports overall health.

Water is a fundamental ingredient used to hydrate and mix other components. It is essential for the dough formation process. Water does not contribute any calories or nutrients.

Sourdough is a natural leavening agent that enhances flavor and texture. It involves fermentation, which can improve digestibility and nutrient absorption. Sourdough fermentation may also lower the glycemic index of bread.

Buckwheat flour is a gluten-free flour rich in fiber and essential nutrients. It provides a nutty flavor and is a good source of protein and minerals. Buckwheat is known for its antioxidant properties and potential heart health benefits.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Yeast is a leavening agent that helps dough rise by producing carbon dioxide. It is a natural ingredient used in bread making. Yeast fermentation can enhance flavor and texture.

Malted barley flour is used to enhance flavor and improve dough fermentation. It contains enzymes that break down starches into sugars. This ingredient can improve the texture and color of baked goods.

Enzymes are added to improve dough handling and extend shelf life. They help break down starches and proteins during baking. Enzymes are naturally occurring and generally recognized as safe.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner to improve bread quality. It strengthens gluten and enhances dough elasticity. Ascorbic acid is a natural antioxidant.