No Need To Turn On The Oven!

[@BuckleUpButtercup62]

I made this bread yesterday and it is EXACTLY what I needed for my elderly mom. I have been making SD for years but she has gotten to the point the tougher crust is to much. She was so thrilled to have fresh SD sandwich for lunch today. Thank you Amy! I can now “bake” all summer.

[@englishincontext4025]

I and my dentist thank you. I'm a newbie to SD bread-making and my first (and so far, only) effort in making the bread was an unmitigated disaster. The oven in my house doesn't get to the required temperature, and despite using a cast-iron crock pot with a lid the crust on the 'well and truly finished' loaf needed a diamond-tipped drill to penetrate it. The inside wasn't fully cooked. Apart from that, delicious .. though I now have a bill for 2,000 dollars for dental work. This concept of using the slow-cooker is inspired and as soon as my teeth are working again I'm going to try it. Thanks very much. 👍

[@Lauren-vd4qe]

no matter, you can just slobber n gum the bread into submission. any progress?

[@JoeHell67]

Bread out of a Slowcooker! I learn something new everyday! Cool Recipe! Joe from Germany

[@brendadouglas9833]

This looks like a great idea, and I will be trying. It is 81 degrees in my , kitchen. I do not wish to turn on the oven.

[@rachellebrooke4614]

This is amazing. We’re in our motorhome right now so this is exactly what I need! Definitely going to try this!!!

[@Ashtarot77]

Glad I came across this. I think I prefer the softer crust to a crispy one because I tend to hurt my palate quite easily when I eat too crunchy foods. Thank you!

[@chloeluvsmusics]

Awesome idea. Makes me think if rice cooker works too?

[@cheryljunkin3531]

I made this today and it’s a summer sourdough game changer! Husband approved. Thank you, Little Spoon Farm!

[@namvetsgt71ify]

Amy - great video, as always. I’m starting to make this now and am looking forward to this bread. Thanks from a dedicated follower and fan of your recipes

[@joeyhardin1288]

OH, thank you, Amy. My fam will love this recipe with the soft crust. God Bless, stay safe.

[@tammycraine7493]

Nice explanation of how to do the folding process. Thank you!

[@ellenchappell1574]

This is so cool!

[@belenbecu3051]

OMG I love this woman!

[@micahlantz905]

So cool

[@pegingalls3636]

What about the fermenting in the refrigerator time?

[@sherrybirchall8677]

Usually sourdough is scored on the top for a higher rise. Is that going to be useful here as well?

[@laniehildebrandt5018]

Awesome! Love this!

[@annaunruh9402]

could you use straight all purpose unbleached flour in this bread and also in the starter that you make

[@johnboyd7158]

Yes you can use all purpose flour; it doesn’t 😢have as much protein as bread flour, so the dough won’t rise as much. Same with the starter - it should work, all purpose flour won’t feed the fermentation process as well. I personally has used both; I think its good to know how to use AP flour in case higher protein flour isn’t available.

[@ikahernandez5606]

Great 😊 thanks

[@lillyvodoff8055]

Thank you for this video very helpful. I wanted to ask a question even though it’s unrelated to this video. I’m trying to revive my dried sourdough starter because I accidentally used up all that I had. And it’s the third day and I decided to discard most of it because it had black dots on top but for some reason some of the dried starter bits aren’t dissolving. I would appreciate some advice thank you

[@marianazepeda6008]

Omg thank you so much

[@enam6704]

Thank you! What is the issue if my bread is sticking to parchment paper?

[@lukec.9819]

Havd you tried in Instant Pot??

[@KatMa664]

Love this idea Amy. Planning on trying it. Silly question we love warm fresh bread with butter. Why do we have to wait until it completely cools off? I know every recipe says this so I just wondered.

[@littlespoonfarm]

You don’t have to wait if you don’t to! The bread can be gummy if you slice it while it’s still warm 😊

[@johnboyd7158]

Amy -Question please: Why is my dough much sticky than yours? I live at sea level, in a sometimes more humid area. Any suggestions? Thanks in advance - John

[@OceanFrontVilla3]

I'm in Canada and it took me awhile to realize our flour is different. There may be a number of reasons results vary but my suggestion is try adding just a couple of spoons more of the flour. I also wonder if water makes a difference. Here in Ontario the water has a high mineral content.

[@AdventuresInShilo]

Think this method will work for any sourdough recipe? My sandwich loaf dough has just finished the bulk fermentation and as I'm getting ready to shape and refigerate overnight, the igniter on our oven went kaput! Has anyone adapted a loaf recipe to the slow cooker or air fryer/mini convection over before? Need some overnight advice! Thanks so much.

[@kimsorensen8081]

Would you not pre heat the slo cooker first?

[@guerillagrace]

Did you try that out? Big difference?

[@OceanFrontVilla3]

Ha, I was going to try that! Anyone try it?

[@rlwalker2]

You pretty much covered "ALL" the bases with sourdough. You covered rise time sensitivity BUT could have added a test for the rise. Should it rise 50%? 100% (double)? 150%? That would give a solid indication where we won't end up with a dough that will collapse. Along that same line I have experienced a problem with (probably) over-rising my dough. Even after the shaping and rising in a banneton some has flattened slowly but surely. The results were highly edible BUT not pretty. I solved this problem ... a little ... by putting the banneton for a half hour before turning out and baking. I noticed you didn't use the freezer and got good results.

[@enam6704]

Can you score this bread?

[@jackierinker2582]

Or is there a reason NOT to score it using this process?

[@misoldado]

Question for anyone using the ninja foodie... do I use the lid with the steam button and just not seal it?

[@oldglorygenetics8840]

Where the hell is the recipe? In this video you tell me what to do but you don't tell me what amounts I need