The Glycaemic Index

The glycaemic index depends on different factors. First of all, the choice of wheat varieties for the grind. This one should be gentle without overheating on stones or cylinders. In addition, one must always pay attention to a good water-flour balance of the dough.

Finally, an important role plays the long fermentation of the dough, ideally 2 to 3 hours before shaping.

We let the dough ferment for 4 or 5 hours at room temperature and this is when the glycemic index of the bread drops to 35-45 on a scale of 100 while almost all modern breads have a glycemic index between 65 and 86!