Sourdough bread in a slow cooker

Let's start the cooking process:

1. The first thing we will do is leaven. To make it work, do not use iron utensils. I have a wooden spatula and a glass bowl for this purpose. In a clean and dry container, pour 3 tbsp. l. whole-grain flour and pour water - also 3 tbsp. l. Mix the ingredients. In appearance, the mixture will resemble thick sour cream. We cover it with a napkin and send it to the heat for a day. We gain patience and repeat the process for 5-7 days, adding 3 tablespoons of flour and water daily, kneading.

2. The second step will be the preparation of sourdough. Pour a glass of wheat flour into the finished starter, pour the same amount of water. And, having sent it to a warm place, we forget about it for exactly 12 hours.

3. Now the most interesting thing is to knead the dough. We take out the sourdough. We drive in an egg, add sugar, vegetable oil (I use vegetable oil), salt. Mix, add flour in parts, knead the dough. It comes out a little viscous, not cool. We shift the mass into a greased bowl of a slow cooker and leave it for 3 hours so that the dough increases in size. If there is a program designed for proofing the test, you can use it and thereby reduce the time from 3 hours to 60 minutes.

4. Bake the bread for 50 minutes, turn it over and bake for another 15-20 minutes.

Serve bread to any dish or use it to make sandwiches!

Bon appetit!