Rustic Batard Sliced Bread
Summary
This bread is made with simple and clean ingredients, including wheat flour, water, sea salt, and sourdough culture, which contribute to its natural flavor and digestibility. The use of sourdough culture is beneficial as it enhances nutrient availability and may support gut health. Despite its processed nature, the absence of harmful additives or seed oils allows it to achieve a high score within its category.
At a glance
Key ingredients 5
Wheat flourNeutral
Wheat flour is a staple ingredient in bread, providing structure and texture. It is typically refined, which removes some nutrients and fiber. Whole grain alternatives offer more nutritional benefits.
Risks
Refined wheat flour may contribute to blood sugar spikes and lacks fiber compared to whole grain options.
Benefits
Provides carbohydrates for energy and is essential for the bread's structure.
WaterNeutral
Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for dough formation and texture. No processing concerns are associated with water in this context.
Benefits
Essential for dough formation and contributes to the bread's moisture.
Sea saltGood
Sea salt is a natural source of sodium and trace minerals, enhancing flavor. It is less processed than table salt, retaining beneficial minerals. Used in moderation, it supports electrolyte balance.
Risks
Excessive sodium intake can lead to hypertension and cardiovascular issues.
Benefits
Provides essential minerals and enhances flavor without the additives found in refined salt.
Sourdough cultureGood
Sourdough culture is a natural leavening agent that enhances flavor and digestibility. It involves fermentation, which can increase nutrient availability and reduce phytic acid. The fermentation process may also improve gut health.
Benefits
Improves digestibility and flavor, and may offer probiotic benefits.
EnzymesNeutral
Enzymes are used to improve dough handling and bread texture. They are naturally occurring proteins that catalyze biochemical reactions. Typically, they are used in small amounts and are not a health concern.
Benefits
Enhances dough properties and bread quality without adding calories or altering nutritional content.
Processing
Processed Foods
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