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BABY BREAD
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Basic Baby Bread (Sourdough Recipe)

This basic baby bread recipe requires you only 3 ingredients. Even though there is no salt in this bread, your baby will love the sourdough flavour of it!
Yield: 4 Babies

Ingredients you need

  • 95 g Warm water ~ 40 °C
  • 147 g All-purpose flour
  • 5 g Active sourdough starter

Directions

  • In a small bowl, add in warm water, all-purpose flour and sourdough. Mix the ingredients either using hands or an electric mixer until a non-sticky dough is form.
  • Spread some all-purpose flour in a separate bowl and transfer the dough into the bowl.
  • Cover the bowl with a suitable cutting board or a plastic to prevent the dough from drying. Allow the dough to rest and keep the bowl in a warm place (about 21 °C - 23 °C).
  • After 2 - 8 hours, check if the bread dough has increase in size (it does not have to be double). Once it has increase in size, stretch and fold all sides of the dough with your hands. If the dough gets too sticky, spread very little all-purpose flour to ease the folding.
  • After which, cover the bread dough again and repeat step 3. Once the sourdough bread doubles after about 2 - 8 hours, repeat step 4 and 3 once more.
  • When the dough rises once more after 2 - 6 hours, spread a little flour onto your working space and transfer your sourdough bread from the bowl to your working top using your dough scraper.
  • In order to retain the air in the baby bread, please do not knead the dough. Simply form the dough into a round shape. If the bread dough gets too sticky, spread a little flour onto your hands.
  • Place a kitchen towel in another small bowl and distribute a little flour all over the towel to prevent the dough from sticking to the towel. For the last time, repeat step 3 for another 1 - 2 hours.
  • Preheat baking oven and cast iron pot with a lid to 250 °C. Once the oven is hot enough, take the pot out. Be careful, it is extremely hot! If you do not own a cast iron pot with a lid, then please refer to this post for an alternative baking method (from step 9 onwards).
  • Remove the cover of the pot and transfer the bread dough onto the parchment paper by simply grabbing the kitchen towel and bowl. Flip the bowl and the dough will drop onto the baking tray. Use a knife to score the surface of the bread and spread a little flour over the surface of the bread for a rustic look.
  • Cover the pot with a lid (be careful, it is hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 17 minutes.
  • After 17 minutes, remove the lid of the cast iron pot and continue baking the baby bread for about 8 minutes or until the bread turn slightly brown/ slightly crispy. It depends on your baking oven, you might need to adjust the baking time accordingly. Just have fun and try it out.
  • After baking, remove the sourdough bread for baby from the tray and place it on a cooling tray until it is completely cool down. Thereafter, you can store it in a cloth bag. Serve this bread plain or with some homemade baby fruit jam for breakfast. Finish it within 3-4 days because wheat bread tends to dry out quicker than other types of breads.