Classic french white

Unbleached wheat flour is a staple ingredient in bread making, providing structure and texture. It is less processed than bleached flour, retaining more natural nutrients. However, it is still a refined carbohydrate with limited fiber content.

Water is a fundamental ingredient in bread, hydrating the flour and activating yeast. It is essential for dough formation and texture. Water itself does not provide nutritional value but is crucial for the baking process.

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.

Fresh yeast is a natural leavening agent that helps bread rise and develop flavor. It is a living organism that ferments sugars, producing carbon dioxide and alcohol. This fermentation process can enhance the nutritional profile of bread by increasing B vitamins.

Barley malt is used as a natural sweetener and flavor enhancer in bread. It is derived from sprouted barley grains and contains enzymes that aid in dough fermentation. This ingredient can improve the texture and taste of bread while adding a slight sweetness.

Vitamin C is often added to bread as an improver to strengthen dough and enhance its rise. It acts as an antioxidant, preserving the quality of the bread. While beneficial for dough quality, it does not significantly impact the nutritional value of the bread itself.