Emilie Meyer
Sourdough bread is traditionally baked at high temperatures in a Dutch oven, resulting in a crackling crust and amazing oven spring. However, baking bread in an oven during hot summer months can be uncomfortable as it further heats up the house. A convenient alternative is to use a slow cooker or crock pot to bake bread without the hassle of turning on the oven. This method is especially useful for those who live in hotter climates or do not have access to a conventional oven.
| Characteristics | Values |
|---|---|
| Time | 2-3 hours |
| Temperature | 190-200°Fahrenheit (87.7-93.3°Celsius) |
| Oven type | Slow cooker/Crock Pot |
| Starter | Not required |
| Secret ingredient | Yogurt |
| Crust | Crispy |
| Storage | Room temperature, wrapped in a kitchen towel or beeswax wrap |
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What You'll Learn
Benefits of using a crock pot
Crock pots, or slow cookers, offer a multitude of benefits for cooks of all skill levels. One of the most significant advantages is their ability to tenderize less expensive cuts of meat, making them a more tasty and cost-effective option. The slow cooking process also allows for better flavour distribution and reduces the likelihood of food sticking to the bottom of the pot or burning, making it ideal for preparing large quantities of food with minimal cleanup.
Crock pots are incredibly versatile, allowing you to start a meal in the morning or afternoon and cook it on a high or low setting to accommodate your schedule. They are also excellent for preparing vegetarian and vegan dishes and can be used to make sourdough bread with a softer and lighter crust than traditional oven-baked bread. This bread can be made without a starter and only requires 2 to 3 hours of cooking time.
Additionally, crock pots are energy-efficient, using less electricity than a standard oven. They are perfect for hot summer days when you want to avoid turning on the oven and heating up your kitchen. Crock pots also eliminate the need for oil or frying, reducing the fat and calorie content of your meals.
Finally, crock pots offer the convenience of returning home to a delicious, ready-to-serve meal after a long day, freeing up your time and energy for other activities.
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Preparing the crock pot
To prepare your crock pot, first, line it with parchment paper, allowing the paper to come up the sides of the pot. This will prevent the dough from sticking to the sides as it rises. You can also spray the paper with a non-stick spray for extra safety.
Next, add your dough on top of the parchment paper. If you're using a slow cooker with a higher heat setting, be careful not to let it get too hot, as this can damage the wild yeast in your dough. If you wish to ferment or proof the dough in the crock pot, keep the setting on low.
If you want to add steam to your crock pot, you can add a small amount of water to the bottom—just enough to coat it. This technique is especially useful if you're aiming for a darker crust.
Finally, place the lid on your crock pot and let the bread bake. Depending on your crock pot and desired level of doneness, the baking time can range from one to three hours. The internal temperature of the bread should be at least 190°F (or 90°C) and no more than 205°F (or 95°C).
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Ingredients and alternatives
The ingredients and alternatives for cooking sourdough bread in a crock pot vary depending on the recipe and your preferences. Here are some options and suggestions:
- Flour: You can use different types of flour, including bread flour, whole wheat flour, and gluten-free flour. Using all bread flour may result in a paler loaf, so consider adding some whole wheat flour or whole grain flour for colour and texture.
- Sourdough Starter: This is a key ingredient in traditional sourdough bread, and it gives the bread its characteristic flavour and texture. If you don't have a sourdough starter, you can use yoghurt as a substitute, or simply leave it out for a quicker, sourdough-style bread.
- Water: The amount of water can be adjusted slightly; some recipes call for a small amount of water to be added to the crock pot, while others suggest substituting a bit of honey for some of the water for added flavour.
- Salt: It is important to add salt to the dough after the initial mixing to control the yeast activity and strengthen the gluten.
- Yeast: You can adjust the amount of yeast used based on your preference and the desired rise of the bread. If using a sourdough starter, you may need less yeast.
- Sweeteners: Honey can be added to the dough for a subtle sweetness and to enhance the browning of the crust.
- Fats: Butter can be brushed on top of the baked bread and then placed under the grill to enhance browning and add a rich flavour.
- Add-Ins: You can experiment with adding various ingredients to the dough, such as garlic or cheese, to create different flavours.
- Baking Alternatives: If you don't have a crock pot, you can use a Dutch oven, a bread pan, a loaf tin, or bake directly on a baking stone or pizza stone.
Remember to line your crock pot with parchment paper to prevent sticking and make transferring the bread easier. The amount of time needed to bake the bread in the crock pot can vary, so adjust the cooking time as needed until you find the perfect timing for your desired level of doneness.
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Cooking times and temperatures
The cooking time for sourdough bread in a crock pot varies across different recipes. Some sources suggest cooking the bread for 1 to 2 hours on high, while others recommend 2 to 3 hours, also on high. The variation in cooking time may depend on the specific crock pot or slow cooker being used, as well as the desired texture and colour of the bread.
It is important to note that crock pots and slow cookers operate at lower temperatures than traditional ovens, which typically bake sourdough bread at high temperatures. This means that the cooking time for sourdough in a crock pot may be longer to achieve the desired internal temperature and crust.
To ensure the bread is cooked through, it is recommended to check the internal temperature of the loaf after the initial cooking time. The ideal internal temperature should be at least 190 degrees Fahrenheit, but not exceeding 200 degrees Fahrenheit. This can be checked by placing a thermometer on the side of the bread.
If a darker or crunchier crust is desired, the bread can be placed under a grill or in a hot oven for a few minutes after being cooked in the crock pot. This additional step will add colour and texture to the crust without significantly increasing the cooking time.
The crock pot method is particularly useful during hot weather when using an oven may be undesirable as it heats up the entire kitchen. By using a crock pot, the bread can be cooked without significantly raising the ambient temperature, making it an efficient and convenient option for homemade sourdough.
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Storing your bread
If you have a crusty sourdough loaf, place it on a rack to cool before serving. This will help the crust remain crisp as it cools. Once it is cooled, it can be stored in a bowl or covered with a cake stand on a cutting board. You can also store it in a paper bag, beeswax wrap, or kitchen towel, which will allow the bread to breathe and retain some moisture. The crust will still harden over time, but the interior will dry more slowly.
For soft sourdough bread, store it in an airtight bag at room temperature. Plastic or beeswax-coated cotton will lock in the bread's moisture, keeping it fresh for up to a week. If you are storing sliced bread, place it cut-side down on a cutting board to prevent it from drying out.
For long-term storage, you can freeze full loaves or individual slices wrapped tightly in plastic wrap and placed in a freezer-safe container for up to 3 months. Frozen bread can be toasted straight from the freezer and will taste like the first day.
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Frequently asked questions
It takes between 2 and 3 hours to cook sourdough bread in a crock pot. The first hour that the bread is in the crock pot is the proving stage, where the dough rises at a higher ambient temperature.
The internal temperature of your sourdough bread should be at least 190 degrees Fahrenheit and no more than 200 degrees Fahrenheit.
Sourdough bread should be stored at room temperature, wrapped in a kitchen towel or beeswax wrap. You can also store it on a cutting board with a cake stand covering it. It is not recommended to store it in the fridge as it will become hard.
