Overnight bread offers benefits such as better flavor and texture due to a longer, slower fermentation process. This extended fermentation can also make the bread easier to digest, improve nutrient absorption, and create a satiating effect.

Flavor and texture

Deeper flavor: The extra time allows yeast and bacteria to produce more complex and richer flavor compounds.

Softer, moister crumb: Slow fermentation breaks down starches more fully, resulting in a softer texture.

Holds shape better: Refrigerating dough during the proofing process can help it hold its shape for a better final structure. 

Health benefits

Easier to digest: Slow fermentation helps break down gluten and carbohydrates, making the bread easier for your body to digest.

Improved nutrient absorption: The fermentation process can break down compounds like phytic acid, which helps your body better absorb nutrients like iron, zinc, and magnesium.

Supports gut health: The long fermentation process creates more prebiotics, which feeds beneficial bacteria in your gut.

Increased satiety: The slower breakdown of carbohydrates in long-fermented bread helps you feel fuller for longer.