I'm guessing the difference is milk...or rather lactose.
also thost "things" they put into bread to keep it from spoiling....you know that when you can leave bread in the cupboard for 2 weeks and it doesn't mold nor get stale, that something very strange has been added.
Make your own....really....get a machine to do the mixing and then just refrigerate for a couple of days and slap into a sort of loaf shape and bake. it's that easy....just flour, water, salt and yeast......

Linda, too lazy to make own bread and I've almost succeeded in training myself to eat just a little rather than an entire loaf slathered in creamy butter....Making my own would be too much temptation.

I was not aware that bread had milk but I'm not really lactose intolerant so doubt that was reason for bloating.

This has been so yummy, got it yesterday

In case you ever decide to try your hand at bread making....

It's SO easy!

OT, but close: The founder of Grace Baking Company reports that he and his wife lost significant weight when the started eating bread and pasta only made from organic, Italian wheat. This was in a letter to the editor in SF Magazine, so I can't find it anymore. No changes in quantity of food, just the type of flour. He discovered this after selling his company and moving back East.

Interesting

Sammy, thanks for that information! DH adores sourdough, but I'm not loving the information I see about starter and feeding, etc. I checked that link and read that if you leave it in the fridge for about a week, it will get tangier, much like sourdough. He is going to be so happy.

he and his wife lost significant weight when the started eating bread
and pasta only made from organic, Italian wheat. .... No changes in
quantity of food, just the type of flour.

It doesn't work that way....

Of course, when you retire and greatly reduce stress, move to a city that's less congested so also less stressful, start walking more, spending more time with loved ones, enjoying recreation, and use only unbleached organic flour of the very best quality, your overall health improves... :D

The word "artisanal" has no actual meaning when referring to bread. In general, it's used for a high hydration boule or batard with lots of large holes (broken gluten). It can be anything from a mix and dump pot bread to a fermenting dough bucket bread to a lovely loaf made with great precision by a real artisan. I'd guess Lars has the right of it, that it's a slow rise and better fermentation that is doing the good.

Plllog, I appreciate your points. The Grace Baking guy did start a new venture, so not all Champagne and soft petals retirement. But, sure , maybe that is the cause of his and his wife's weight loss that he overlooked.

Sushipup, delighted to see you understand weight loss so well. There are people at Harvard and at an Israeli university who didn't get the memo about " how things work."

https://www.nytimes.com/2016/12/12/health/weight-loss-obesity.html

https://www.israel21c.org/diet-study-overturns-all-we-know-about-healthy-eating/ .

Interesting articles, Rita. My immediate response to the sushi vs. ice cream question was that sushi would be more sugary. :) Though it depends on how both are prepared.

I actually don't doubt that the top quality flour helped the Grace guy (though the OP's label looks like regular old industrial baking flour). I just don't think that ceteris paribus it would be sufficient unless he were switching from bleached to whole grain or something.

The thing about bread and dieting is not the fact that you eat bread; it's the amount you eat. It's all about portion control. I was on a low glycemic diet recently and sourdough bread is better than white bread because it has a lower glycemic index number. This means that it causes a gradual increase in blood sugar levels rather than the spike that white bread would cause.

Yesterday I watched a 2016 episode of Dr Oz and one of the segments was on bloating from bread. I wasn't sure I wasn't imagining my discomfort, but after watching story I didn't feel so hypochondriacish. The alternatives presented were:

1) ezequiel bread made from sprouted grain

2) coconut bread. I'll ck it out.

3) tapioca bread, has "good" starches. IDK about that...

I decided to try the King Arthur recipe this past weekend. I actually love making bread that requires kneading but I wanted to try this no-knead method. I'm very happy with the crispy crust and the texture but not crazy about the amount of salt called for in the recipe, it's all I could taste. I thought that keeping the dough in the frig. would enhance the flavor but in this case it didn't.

Donna, I've used that KAF recipe several times, it also makes a passable pizza crust if you don't use up all the dough for bread. I did find that I had to leave it in the fridge for at least 5 days before it started tasting "sour", so plan ahead!

I baked mine on a cast iron griddle that I heated in the oven, in lieu of a baking stone. The crust is perfect.

Rita, I don't use that much salt, I only use about half, because if I leave it in the fridge for a couple of days, it gets more flavorful and doesn't need that salt.

Annie