Overnight Slow Cooker Bread

Recipe View 5 mins In a large bowl, combine 3.5 cups bread flour, warm water, salt, and yeast. Mix with a wooden spoon or your hand until just combined, forming a shaggy dough. (5 minutes)

Recipe View 18 hrs Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12-18 hours. The dough will become bubbly and almost double in size. (12-18 hours)

Recipe View 5 mins Lightly flour a clean work surface with 2 tablespoons of bread flour. Gently scrape the dough out of the bowl onto the floured surface. It will be sticky.

Recipe View 10 mins Using floured hands, gently stretch and fold the dough over itself several times (about 6-8 times), creating tension and working in a bit of the flour. Shape the dough into a round loaf.

Recipe View 5 mins Line your slow cooker with parchment paper, ensuring it extends up the sides to create a sling for easy removal. Carefully place the loaf in the center of the parchment-lined slow cooker.

Recipe View 2 mins Cover the slow cooker with a double layer of paper towels to absorb excess moisture. Secure the lid on top.

Recipe View 2 hrs Cook on High for 2 hours, without lifting the lid. (2 hours)

Recipe View 1 hrs 30 mins Carefully remove the bread from the slow cooker using the parchment paper sling. Place it on a wire rack to cool completely before slicing. (1-2 hours)