BGKYSmoker
Nepas OTBS #242
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Yes in the slow cooker...AKA Crockpot.
This took about 18 hours as I used straight active starter. The recipe called for discard and yeast.
The recipe is on The Pantry Mama site.
Ferment is done. Now ready to fold and tighten and shape for the batard. Use corn meal for the batard.
Now going in the fridge for 40 mins to slow the overproof.
Line the crockpot with parchment and ease the dough into the pot.
Going to let cool overnight.
Not used to seeing this oblong shape but what the hey its bread.
Slice this morning.
Now in a bag. Taking to dinner at daughters.
I would make this again with some changes.
1. Cut the whole wheat down to 30g and add 30g more bread flour.
2. Try the discard with the yeast as the recipe calls.
3. Salt in recipe was 8g, I went to 10g and next time I'm doing 12g
3a. The oblong shape? I found my crockpot was missing a foot...Ahhhhhahaha.
4. The recipe said you can brown in your oven. I did this for 15 mins at 425*
This took about 18 hours as I used straight active starter. The recipe called for discard and yeast.
The recipe is on The Pantry Mama site.
Ferment is done. Now ready to fold and tighten and shape for the batard. Use corn meal for the batard.
Now going in the fridge for 40 mins to slow the overproof.
Line the crockpot with parchment and ease the dough into the pot.
Going to let cool overnight.
Not used to seeing this oblong shape but what the hey its bread.
Slice this morning.
Now in a bag. Taking to dinner at daughters.
I would make this again with some changes.
1. Cut the whole wheat down to 30g and add 30g more bread flour.
2. Try the discard with the yeast as the recipe calls.
3. Salt in recipe was 8g, I went to 10g and next time I'm doing 12g
3a. The oblong shape? I found my crockpot was missing a foot...Ahhhhhahaha.
4. The recipe said you can brown in your oven. I did this for 15 mins at 425*
