Baby Sourdough Bread with Ricotta

I wanted to make a bread that Titus could try - that meant not a lot of fiber (so no rye), no salt, still some flavor, and something fairly soft. This - which I made completely by experiment - is great! It's not hugely popular yet, but then again, no food is. He'll get it, eventually...



Baby Sourdough Bread with Ricotta
makes one loaf

200 g water
50 g wheat sourdough starter
10 g fresh yeast
100 g ricotta
450 g bread flour

Mix all ingredients and knead really well. (About ten minutes in a stand mixer, or twice that by hand.) The dough shouldn't be tacky, but it will be fairly soft. Leave to rise for two hours.

Flatten the dough into a rectangle. Roll it up, from the short side, and place in a greased bread tin. Leave to rise again, for 1-2 hours.

Bake at 200°C for about half an hour - the bread should reach a core temperature of 96-98°C.



Recipe in Swedish:
Surdegsbröd med ricotta för bebisar