Slow Cooker Sourdough Discard Bread Recipe

Name: Slow Cooker Sourdough Discard Bread Recipe
Prep time: 2 h
Cook time: 2 h 30 min
Total time: 4 h 30 min
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)

4.3

(21)

www.pantrymama.com

Your recipes

Prep Time: 120 minutes

Cook Time: 150 minutes

Total: 270 minutes

Servings: 1

sourdough discard

Ingredients

Remove All · Remove Spices · Remove Staples

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 10 grams)4 g Instant Yeast (or Rapid Yeast (you can use up to 7 grams but you'll have yeast from your sourdough starter too).)50 g Semolina (Or Cornmeal for Dusting)

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Add sourdough starter, water and yeast to a large mixing bowl.

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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).

Step 6

Place the shaped dough into a banneton and allow to proof for around 15 minutes.

Step 7

Turn your slow cooker onto high. Tip the dough onto a piece of parchment paper and lift it into the slow cooker.

Step 8

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.

Step 9

Once the bread is cooked, lift it out and allow to cool on a wire rack.