Saturday, November 25, 2017
So I was toying with the idea of making bread in my crock pot. A couple days ago I came across an article while searching for something else and thought I give it a try.
I used my favorite whole wheat bread recipe and got the dough going around 5 or 6 this morning. I put it in a big bowl and set the lid on it while I went and walked on my treadmill. I was lucky ... cause I was just about done walking when the lid popped on the bowl, telling me the dough was ready.
This is what that looks like...
pretty huh? ;-)
I set the dough in the round crock pot because I like my loaves that way and placed the parchment under it as it was suggested... The recipe I found said to cook it for 1 1/2 to 3 hours... but start checking on it after 90 minutes. Pretty wide range there. Next time I find a better recipe source.
So it worked to an extend as hoped, but two things happened...
I opened it and checked it with the food thermometer as told to see that it reaches 160 F when done. Well the first time it was still pretty doughy. I added the extra 30 minutes as suggested and went for it again... second time opening the crock pot... checking again... and still not done. I added another 25 minutes before it was at temperature and a little above but by then the damage was done...
see how it is flat on top and looks a little sunk? I believe it is because the heat escaped when opened to check the temp. and also it collects condensation on the lid. By opening and closing the lid some of the condensation spilled onto the bread... I think. But the texture is really good as you see when I sliced it. So that part worked good.
Would I make it again? Probably if I wanted fresh bread and didn't have to worry about time. Now that I have an idea how long it takes I wouldn't open and check the bread until it baked at least 2 - 2 1/2 hours. Now that I know what it should look like I wouldn't have to open the crock pot to gage the progress. All in all not a bad experiment - the bread is yummy and the slices are airy and the crust is actually a crust... not soft, not hard.