Whilst we wait to get our boat loaded onto the MV Keith at Southampton this week for its journey to Palma, Majorca, the chef du jour has been testing out how to make bread in a slow cooker. We don't have a traditional oven on the boat although we do have a combination microwave. However, I'm not sure it would do a great job with bread. No doubt we'll give it a go because we both love bread and what have we got to lose?
The first loaf didn't work very well and used 100% wholemeal bread flour. It didn't have an initial proving time so it didn't rise enough before 'baking'. It was heavy and dense as a result but will be tried again.
The next attempt used strong plain bread flour and this one is excellent. It has a good texture and a soft crust. I'll be making this again and adding some nuts, seeds, cheese or whatever I have to hand.
If you want to try this, head to Good Housekeeping. I always mix the yeast with water, a pinch of sugar and 10 ml of olive oil, leave for 5 minutes then add to the flour and salt. Knead for 10 minutes. Otherwise, I followed this recipe. There are plenty more online but most don't suggest any proving time.
If you try it, let us know how you get on.
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Soft crust and open texture
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