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SOURDOUGH BREAD FOR BABY
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Whole wheat sourdough bread for baby

Yield: 6 Servings

Equipment

  • 1 Kitchen towel
  • 2 Baking trays

Ingredients you need

  • 103 g Warm Water ~ 40 °C
  • 142 g Whole wheat flour
  • 3 g Sourdough Starter active and bubbly
  • All-purpose flour

Directions

  • In a small bowl, add in warm water, whole wheat flour and sourdough (according to the given order and sterilize your spoon with hot boiling water before taking the sourdough out of your container). Mix the ingredients either using hands or an electric mixer until a dough is form. If you are using an electric mixer, mix the ingredients at the lowest level for about 3-5 minutes until you get a dough.
  • Spread some all-purpose flour in a separate bowl and transfer the dough into the bowl. If the dough is sticky, simply spread some flour on your hands.
  • Cover the bowl with a suitable cutting board or a plastic to prevent the dough from drying. Thereafter, keep the bowl in a warm place (about 23 °C - 26 °C). The sourdough will work faster in a warmer place.
  • 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 a dough scraper. If you do not have a dough scraper, you can use an old credit card which is no longer activated. 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 rises for the second time after about 2 - 8 hours, repeat step 4 and 3 once more.
  • When the dough rises for the third time 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.
  • Do not knead the dough so that we can retain the air in the bread, 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 one last time, repeat step 3 for another 1 - 2 hours.
  • Before you bake your baby sourdough bread, place a parchment paper on one baking tray. Thereafter, cover the first baking tray with a second baking tray. If you do not have a second baking tray, then use a suitable baking dish for the oven. The dish should be large and deep enough for the bread to bake. Place the baking trays into the oven and preheat the oven to 250 °C.
  • Once the oven is hot enough, remove the top baking tray 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 bread dough with the heated second baking tray (be careful, it is hot!) and place everything into the preheated oven. Lower the heat to 230 °C and bake for about 15 minutes.
  • After 15 minutes, remove the second baking tray (the top tray) and continue baking the baby sourdough bread for about 10 minutes or until the bread turn brown/ crusty. 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.