Basically, bread doughs are composed of a mixture of wheat flour and water plus a small amount of salt and possibly other materials, such as preservatives or yeast.
Scientific studies have investigated whether the crusts of bread contain more nutrients than the moist, springy interior. The short answer is: yes, bread crusts do contain more nutrients.
Sourdough bread has small to moderate amounts of iron, manganese, calcium, B1-B6, B12, folate, zinc, potassium, thiamin, niacin, riboflavin, selenium, iron, manganese, magnesium, phosphorus, and vitamin E.
How do you tell how good bread is without tasting it? Not the smell, not the look, but the sound of the crust: a symphony of crackle.
You can enjoy some excellent homemade bread croutons to sop up the sauce as in the recipe for chicken cacciatore chicken stew with peppers.
The bread can be stored for 2-3 days in a paper bag. Alternatively, you can freeze it for about 1 month.
The bread dough can be frozen before the second rising, or you can store it in the refrigerator overnight.
To make sure the bread is done, take it out of the oven and with a closed fist “knock” on the base. If the sound is dry and deep, it means it’s cooked.
You can enrich your bread by adding olives, various seeds, sun-dried tomatoes, or other ingredients at step 9.