What specific bacteria are in this bread?

The most famous inhabitant is *Lactobacillus reuteri*, along with other lactic acid bacteria. These are the stars that make people say Dr. William Li This Bread Contains Healthy Bacteria. These bacteria are known for their ability to support the gut lining and boost the immune system. Even though the live cultures die during baking, their presence during the rise creates the beneficial environment your gut needs.

Can I eat this bread if I am gluten-sensitive?

Many people with mild gluten sensitivity find that they can tolerate sourdough. This is because the bacteria in Dr. William Li This Bread Contains Healthy Bacteria break down much of the gluten protein during the long fermentation. However, if you have Celiac disease, you should still avoid all wheat-based breads and consult your doctor. For the average person, Dr. William Li This Bread Contains Healthy Bacteria is a great way to enjoy grains without the bloat.

Does toasting the bread kill the benefits?

No, toasting does not ruin the benefits. Since the bacteria are already killed during the initial baking process, the "postbiotic" benefits are already locked into the loaf. Dr. William Li This Bread Contains Healthy Bacteria because of the fermentation history, not because the bacteria are still crawling around on the crust. You can enjoy your sourdough toasted, plain, or as part of a healthy sandwich while still reaping the rewards of that healthy bacteria history.

Dr. William Li This Bread Contains Healthy Bacteria

Ingredients

Scale

100g active sourdough starter
350g warm filtered water
500g organic bread flour
10g fine sea salt
Extra flour for dusting

Instructions

Step 1: Prepare Starter – Mix the active sourdough starter with warm filtered water in a large mixing bowl until dissolved.
Step 2: Combine Ingredients – Add the bread flour and sea salt to the liquid mixture and stir until a shaggy dough forms.
Step 3: Autolyse Process – Cover the bowl with a damp cloth and let the dough rest for 45 minutes to allow the flour to hydrate.
Step 4: Build Strength – Perform four sets of stretch-and-folds every 30 minutes to develop gluten structure and elasticity.
Step 5: Bulk Fermentation – Allow the dough to rise at room temperature for 6 to 8 hours until it has increased in volume by 50%.
Step 6: Shape Dough – Gently turn the dough onto a floured surface and shape into a tight round boule, creating surface tension.
Step 7: Cold Ferment – Place the dough in a proofing basket and refrigerate for 12 to 18 hours to maximize healthy bacterial growth.
Step 8: Bake Loaf – Bake in a preheated Dutch oven at 450°F for 20 minutes covered, then 20 minutes uncovered until golden brown.

Notes

Longer cold fermentation in the refrigerator increases the breakdown of phytic acid and enhances the probiotic benefits of the bread.

Author: Mike
Prep Time: 45 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: Artisan
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 165 kcal
Sugar: 0.8 g
Sodium: 310 mg
Fat: 0.9 g
Saturated Fat: 0.2 g
Unsaturated Fat: 0.5 g
Trans Fat: 0.01 g
Carbohydrates: 34 g
Fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 0.02 mg

Keywords: Sourdough, Gut Health, Fermented Bread, Dr. William Li, Microbiome