Slow cooker sourdough

You can make sourdough and flatbread-style focaccia in a slow cooker, which gives you a soft, puffy crumb with a lightly crisp bottom without heating up your oven. [1]

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Slow Cooker Sourdough Flatbread / Focaccia-Style Bread

Ingredients

• Active sourdough starter: 100g (fed and bubbly)
• Water (lukewarm): 350g
• Bread flour: 450g
• Whole wheat flour: 50g
• Fine sea salt: 10g
• Olive oil: 2 to 3 tablespoons (for the slow cooker and topping)
• Optional toppings: Grated Parmesan cheese, Italian herbs, or garlic powder [1, 2]

Instructions

Mix the dough: Combine your active starter and lukewarm water in a large bowl. Stir in the bread flour, whole wheat flour, and sea salt until a shaggy dough forms. Let it rest for 1 hour. [1]
Stretch and fold: Perform 3 sets of stretches and folds spaced 30 minutes apart right in the bowl. Cover the bowl and let the dough bulk ferment at room temperature until it shows active bubbles and slight expansion. [1]
Prepare the slow cooker: Line or lightly grease the bottom of a large slow cooker with parchment paper and drizzle generously with olive oil. [1, 2]
Shape and transfer: Gently turn out your dough and shape it to fit the bottom of your slow cooker crock. (You can optionally press light dimples into the top surface and drizzle with more olive oil, herbs, and Parmesan). [1, 2]
Slow cook: Cover and cook on HIGH for about 1 to 2 hours. To prevent condensation from dripping onto the crust, place a clean dish towel or paper towel under the slow cooker lid during the second half of the cooking time. [1, 2]
Check doneness: The bread is done when the top springs back to a light touch or an internal thermometer registers at least 200°F (93°C). Remove and let cool on a wire rack. [1, 2, 3]

For a traditional, round boule style instead of a flatbread shape, you can follow detailed methods like the Slow Cooker Sourdough Bread Recipe from Little Spoon Farm. [1]

Here is a visual guide on how to prepare sourdough focaccia dough and handle the initial stretch-and-fold process:

Would you prefer to focus on a traditional round slow cooker loaf or stick closer to a fluffier flatbread/focaccia style? Let me know and I can adjust the rising times or shaping steps.

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