Nutritional benefits of using preferment.
First of all, sorry for any English mistake. I'm a newbie in the bread world and still learning a lot every day. I know that we have the nutritional benefits of using starter/levain during the process of making bread with it. My question is: is there any healthy /nutritional benefit of using a preferment (old method dough) instead of a conventional direct way(mix all the yeast of the recipe at once)? Is my bread will be better digestible if using preferment?