Monday, February 10, 2014

Sour Dough Bread, Baked in Mini Slow Cooker or Crock Pot

Given the success of the bread cooked in the slow cooker,  I decided to buy a mini slow cooker. 1 and 1/2 liters.  why not Sour Dough and why not Fruit bread.?  Both proved very successful.
SD will not be hurried ,so there is little time saved, however the real bonus is that unlike oven baked SD,  this bread when toasted does not burn around the edges.

180g bread flour,( I use Laucke Crusty White Mix) If using Bread flour add 1/2 teaspoon of both salt and sugar.
170 SD starter
80g.  warm water.

Place all ingredients in TMX and Knead for 4 minutes.
Line Slow Cooker bowl with silicon or baking paper.  Make sure there are no holes for the dough to leak through.
Scrape dough into lined bowl.
Spray with water and place lid on.
Place in warm place to double. May take up to 6 hours.
Sprinkle with seeds,(optional)
When doubled, place into Slow Cooker and turn on to HIGH.
Bake for 1 1/2 hours.

These times are based upon a cheap, ($20) 1  1/2 liter SC from Safeway.
The doubling time will depend upon the warmth of the rising atmosphere.

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