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Domi Vélez, el mejor panadero del mundo: «Si te sienta mal el pan es porque no …
La clave está en fraccionar el gluten para que sea mucho más digerible
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Award-Winning Baker Domi Vélez Revolutionizes Bread-Making for Better Digestion
Seville, Spain Domi Vélez, renowned as the "World Baker Of The Year" by UIBC, is making waves with his innovative approach to bread production, specifically targeting digestive issues commonly associated with modern bread. Vélez, who himself experienced discomfort after eating bread from other establishments, has transformed his bakery's methods to ensure his products are easily digestible for all. "Many times when I eat out, I end up with discomfort because not all breads are made the same," Vélez stated in a recent video. "And no, it's not you: it's more common than you think." This personal experience served as a catalyst for a significant change in his baking philosophy. The key to Vélez's digestible bread lies in a meticulous process. "Our bread feels good because it ferments for 24 hours, we make it with cultivated flour, and we use quality sourdough," he explained. This extended fermentation, combined with specific ingredients, is crucial for breaking down gluten and starches before consumption. "There won't be fermentation in the stomach, nor a reaction to that protein called gluten," Vélez affirmed, highlighting the scientific basis behind his method. "We fractionate the gluten and make it much more digestible." This commitment to digestive health has resonated with his customers, many of whom previously struggled with bread. Vélez's bakery, Domi Vélez Bakery, offers its products online and at physical locations in Lebrija and Seville, promising a bread experience that is both delicious and gentle on the stomach.
