Slow Cooker Sourdough Discard Bread Recipe
This simple sourdough discard slow cooker bread recipe allows you to bake sourdough bread without turning on the oven! Perfect for hot summer weather.
Equipment
- Digital Scales
- Slow Cooker
Ingredients
- 100 g Sourdough Discard unfed sourdough starter
- 450 g Bread Flour see notes
- 60 g Whole Wheat Flour or other whole grain flour like rye (this is for color)
- 350 g Water Warm (you can add a little extra if the dough is too dry)
- 8 g Salt can add up to 10g
- 4 g Instant Yeast or Rapid Yeast (you can use up to 7g but you'll have yeast from your sourdough starter too).
- 50 g Semolina Or Cornmeal for Dusting
Instructions
- Add sourdough starter, water and yeast to a large mixing bowl.
- Gently mix together until they are bubbly. Add the flour and salt to the liquid and mix through to form a shaggy dough. Allow this dough to sit for around 15 to 30 minutes or until the flour is hydrated and the dough starts to soften.
- Complete a series of small stretches and folds around the bowl to bring the dough into a ball. (I've included notes and extra photos on this in the article above).
- Cover the dough with a plastic cover and allow it to rise. This will take around 1 hour - but may be a little longer if it's colder at your house.
- Once the dough has risen and looks smoother, tip it out onto the countertop and shape it into a batard (I have chosen batard as it's the best shape for my slow cooker).
- Place the shaped dough into a banneton and allow to proof for around 15 minutes.
- Turn your slow cooker onto high. Tip the dough onto a piece of parchment paper and lift it into the slow cooker.
- Cook the dough on high for 1 hour. After one hour, place a dish towel under the lid and continue to cook the dough on high for another 90 minutes.
- Once the bread is cooked, lift it out and allow to cool on a wire rack.
Notes
Using a Stand Mixer - this recipe is definitely suited to using a stand mixer. Depending on the strength of your mixer, it may take just minutes for the dough to be kneaded. Use the stand mixer instead of pulling the dough into a ball (stretch and folds).
Thermomix - this recipe is definitely suited to a Thermomix. I knead for 30 seconds to form the rough dough, let it sit for 30 minutes then knead for 3 minutes using the dough function. This is ample time for the dough to be smooth and pulling away from the sides of the bowl.
Amounts of Flour - I have used 450g of bread flour and 50g of whole wheat flour. If you feel the dough is too wet when you are stretching and folding, it's fine to add up to 50g more flour (I'd use whole wheat). You don't want this dough to be too wet or you won't be able to shape it tightly enough.
Types of Flour - You can use all bread flour if you wish, but I found using all bread flour with no whole wheat made the cooked loaf quite pale.
Discard or Active Starter - You can use either discard with some commercial yeast or active starter for this recipe.Just remember that the timing of the recipe will change if you use active starter - you'll need to extend the rising time (bulk fermentation) to accomodate your sourdough starter.
Nutrition
Calories: 1808kcal Carbohydrates: 364g Protein: 62g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 1g Sodium: 3905mg Potassium: 671mg Fiber: 17g Sugar: 2g Vitamin A: 14IU Vitamin C: 1mg Calcium: 99mg Iron: 6mg
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