Slow baking: Getting the best out of bread | Tomorrow Today - The Science Magazine | DW | 12.10.2018
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Tomorrow Today

Slow baking: Getting the best out of bread

Many people can’t tolerate industrially baked bread. By giving the dough more time to rise, 'slow baking' may offer a solution. Researchers at the University of Hohenheim have been finding out slow-baked bread really is more easily digestible.

Watch video 05:26