We are making soft baby bread. You can try this recipe at home, which is suitable for little gourmets who are 8 months and older.
Mix the flour mixture with the sourdough in the vacuum package. (For over 1 year old or adults, you can add salt at this stage.)
Knead with 200 ml of water, cover the dough with a clean and damp cloth, and let it rise for 40 minutes.
When the fermentation process is finished, form small bread shapes on a baking paper-lined tray and leave it to bake at 180°C by drawing the middle with a knife for easy baking.
After taking the bread out of the oven, you can cover it with a damp cloth and obtain softer breads.
You can store the breads in an airtight freezer bag at room temperature for 2-3 days.
Note : If you anticipate that your baby will not be able to consume the whole bread mix within 3 days, you can mix half of the flour mixture and half of the sourdough with 100 ml of water and cook it in 2 times. You can store the yeast you have reserved for later use in the refrigerator for 15 days with its mouth closed.