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Slow Cooker Sourdough Bread Recipe

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3.9 from 6 reviews

  • Author: Sara
  • Total Time: 14 hours 20 minutes
  • Yield: 12 servings (one large loaf)

Description

This Slow Cooker Sourdough Bread recipe offers a convenient and unique way to bake sourdough bread using a slow cooker. The process includes making an active sourdough starter, mixing and folding the dough to develop gluten, and slow cooking the dough to achieve a tender crumb and crispy crust. Ideal for home bakers looking for an alternative to conventional oven baking, this recipe yields a flavorful and wholesome bread with a delicious tangy taste.

Ingredients

Starter

  • 1 tablespoon sourdough starter
  • ⅓ cup + 1 tablespoon all-purpose flour
  • 3 ½ tablespoons water

Dough

  • 1/2 cup active sourdough starter
  • 1 1/3 cups + 2 tablespoons water
  • 1/3 cup + 1 tablespoon whole wheat flour
  • 3 3/4 cups bread flour
  • 2 teaspoons fine sea salt

Instructions

  1. Feed Your Sourdough Starter: About 12 hours before starting the dough, prepare ½ cup (100 g) of active sourdough starter by mixing 1 tablespoon sourdough starter with ⅓ cup + 1 tablespoon all-purpose flour and 3 ½ tablespoons water in a clean jar. Stir until combined, loosely cover the jar, and let it rise at room temperature until doubled in size with lots of bubbles.
  2. Make the Dough: In a large mixing bowl, combine ½ cup active sourdough starter, 1 1/3 cups + 2 tablespoons water, 1/3 cup + 1 tablespoon whole wheat flour, 3 3/4 cups bread flour, and 2 teaspoons fine sea salt. Use your hands to mix until no dry spots remain and the dough forms a shaggy mass. Cover and rest on the counter for 1 hour.
  3. Stretch and Fold: Perform three sets of stretch and folds every 30 minutes: wet your hand, grab one side of the dough, pull it up and fold it over itself, rotating the bowl to do this on all four sides completing a full circle. Cover and ferment at room temperature until the dough rises 20-30% and bubbles appear around the edges—this takes 1 to 2.5 hours depending on room temperature.
  4. Shape the Dough: Turn the dough onto a lightly floured surface and use a bench scraper to form a loose ball. Cover and rest for 20 minutes. Lightly flour the dough surface again, flip it over, and final shape by folding edges inward and twisting it on the countertop to create surface tension. Flour the outer surface and place the dough seam-side up into a floured banneton. Cover with a plastic bag and let rest on the counter for 1 to 1.5 hours.
  5. Slow Cook: Spray the inside of the slow cooker with cooking spray. Transfer the dough onto parchment paper and place it inside the slow cooker. Set slow cooker to HIGH and cook uncovered for 1 hour.
  6. Bake Continued: Remove the lid, cover the top of the slow cooker with a clean kitchen towel, then replace the lid. Cook for an additional 1 hour on HIGH.
  7. Cool: Use a digital thermometer to check that the internal temperature of the bread is at least 200°F (93°C). Remove the bread from the slow cooker and transfer to a cooling rack. Cool completely for 2 hours before slicing. For a darker crust, optionally place the bread under the oven broiler briefly until desired color is achieved.

Notes

  • Ensure your sourdough starter is active and bubbly before starting this recipe for best results.
  • Temperature and timing for fermentation depend on the room temperature; warmer rooms shorten fermentation time.
  • The slow cooker cannot brown the crust deeply; using the oven broiler afterward can enhance crust color and texture.
  • Use a banneton or bowl lined with a floured towel to help the dough hold its shape during proofing.
  • Check internal temperature with a thermometer to avoid under or overbaking.
  • Prep Time: 12 hours 20 minutes
  • Cook Time: 2 hours
  • Category: Bread
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saraflavors.com/slow-cooker-sourdough-bread-recipe/