Friday, December 11, 2009

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


Pene said...

Titus might prefer rusks - something to chew on while he his teething - rather than bread, Anne. Have a happy St. Lucia Day!!

Anne said...

Pene, you'd think so but no, he rather prefers soft things. Muffins was a whole lot more popular, and his favorite is corn-crunchies, rather like cheeze doodles but made from pure corn and nothing else.