The nutritional benefits of a long fermentation/overnight (using yeast instead of levain)
I’m a newbie in the bread world, and every day I learn something new. I know that we have nutritional benefits using leaving, for example, more digestibility. Anyone could tell me what are the nutritional benefits, if there is any, using a long fermentation with commercial yeast? Can we have a better digestibility as we can using levain? I heard so much about this is a better way to go if you are using commercial yeast once you can even add less amount in your recipe. Sorry about my English mistakes.