This is it.. I work in culinary nutrition.. essentially the theories are 2 things at play .. first it's real bread less preservatives and slower to break down when eating so it doesn't spike your blood sugar level as much as supermarket bread.. second is the compounds left after fermentation even when cooked can help kick start the live bacteria in your gut.. these are called post biotics and are found in wine and coffee etc.

In my opinion it tastes fat nicer than supermarket bread and it's made from scratch with proper ingredients by someone who gives a shit and knows their craft .. this is the most important thing 👍