100% natural sourdough bread (guaranteed without added yeast)
The real sourdough bread does not have a strong acidity taste, or a vinegary taste, just a slightly acidic touch which gives the character.
The kneading at low speed, the cutting and hand shaping, respect of fermentation time and rising of the dough gives delicious and tasty bread that stays fresh longer than the yeast bread. Although it is consistent and that crumb is denser, it has incomparable digestibility qualities.
These breads are made of three ingredients: flour, water and sea salt. Here, the fermentation agent is a completely natural sourdough coming from whole wheat, kamut, spelt or organic rye flour (according to the kind of bread) and spring water. There is no added yeast. After a few multiplications, it will be used to seed the first paste. A piece of dough is then taken for the next batch. With slow, natural dough fermentation, phytic acid contained in the envelopes of corn is neutralized by another element of the wheat grain itself, called phytase. With such a bread, slowly fermented with pure, natural sourdough, you will find the precious calcium as well as the other minerals (iron, phosphorus, manganese, magnesium, potassium, copper) and essential vitamins (A-D-E-B1-B2-B3-B5-B6). Pound for pound, the glycemic index of the bread is less than the current white breads because it contains protein, its germ, minerals, vitamins and proportionally less starch. Digestion, the intestinal flora and the food bowl will gradually rebalance without brutality.
Natural sourdough bread guaranteed without yeast is a very good alternative for people suffering from variable gluten intolerance. The process of slow fermentation of natural sourdough helps for the phytic acid inside the wheat envelopes to be neutralised by another element of the wheat grain, phytase. The toxicity of gluten is therefore neutralised by the fermentation process that lasts 6 hours.
http://www.ncbi.nlm.nih.gov/pubmed/11823200?dopt=Abstract
Sourdough bread for gluten intolerance http://www.naturalnews.com/042793_gluten_sensitivity_sourdough_bread_celiac_disease.html
Yeast bread
Made with certified organic flour, this bread is fluffier because the yeast has the property of airing the dough, giving bigger bread, a soft and airy crumb and a light texture. Yeast is a living organism, made of microorganisms that need a favorable environment with water and food to grow.
Bakery Dufeu produces a big variety of yeast breads: whole wheat breads, loaf, 12 grains, oat, raisins, kamut, spelt, flax seed breads, crusted breads, baguettes, paninis, ciabattas, etc…
Their pleasant taste their delicious flavors and their lightness are unquestionably popular to our customers who prefer yeast breads.
Poolish breads
Sourdough yeast bread called “poolish breads” is made with flour, water, salt, sourdough a just a little bit of added yeast. It takes three to four hours for the dough to rise.
The consistency of the crumb is not too airy, not too dense. The taste is rich, subtle and tasty. The poolish bread offers a very interesting alternative for all those who want an option between a sourdough and ayeast bread. This unique bread is, like sourdough bread, rich in fiber, proteins, vitamins and minerals. Its exquisite taste will seduce your taste buds.
