Easy Slow Cooker Sourdough Sandwich Bread

Learn how to make Easy Slow Cooker Sourdough Sandwich Bread, a world first! This tinned sourdough bread is so easy to make as you can bake it straight after the first rise aka bulk fermentation. It makes a delicious crusty,malted grain sourdough sandwich loaf that saves energy costs and keeps your kitchen cool.

Background to Easy Slow Cooker Sourdough Sandwich Bread Recipe

I developed my original Slow Cooker Sourdough Bread recipe two years ago to save money on my new passion for sourdough baking. 

Plus, it tied in with my quest to improve my gut health.

Fast forward to the last 5 months and I realised that a Sandwich shaped loaf would be far more practical.

Hence, I’ve been continuously baking and tweaking this Easy Slow Cooker Sourdough Sandwich Bread every week.

There were many eureka moments along the way. 

One breakthrough was discovering that the sourdough could be baked straight after bulk fermentation. The final rise happens in the slow cooker as the sourdough is baked.

It’s been a labour of love, to say the least.  So now I’ve finally perfected this groundbreaking sourdough recipe.

It’s the only Slow Cooker Sourdough Sandwich Bread recipe made in a loaf tin on the internet!

So, if you do copy my method, please give me credit and link back to this recipe!

What is Sourdough Bread?

Sourdough is a type of bread made from flour, water, and salt, fermented with wild yeast and bacteria naturally present in the flour. Its distinct flavor and texture come from a slow fermentation process, giving it a tangy taste and chewy consistency.

How is Sourdough Bread Beneficial to Gut Health?

Sourdough bread benefits gut health because its natural fermentation process breaks down gluten and phytic acid, making it easier to digest and improving nutrient absorption.

Additionally, it promotes a healthy balance of gut bacteria, which can support overall digestive health.

Why you should make Easy Slow Cooker Sourdough Sandwich Bread

• It makes perfect sandwich bread so it’s easier to make sandwiches.
• You still have the joy of scoring this sourdough sandwich loaf if you wish.
• This recipe creates minimal mess as you don’t need to flour a worktop, all the shaping happens in the bowl.
• There’s no 2nd rise needed so this sourdough is quicker to make.
• Freshly baked homemade bread is the best as there are no nasty preservatives or sugar etc in it.
• This recipe fits your schedule so bake immediately or keep tinned sourdough in the fridge until you’re ready to bake.
• Saves money. It’s about 40% cheaper to bake sourdough bread in the slow cooker than in the oven.
• Keeps your kitchen cooler on hot days.
• Useful if you are on the move (caravanning etc) or without a kitchen as no oven or work surface is needed.
• You’ll never be reliant on sourcing commercial yeast when you can harness natural yeast.

How do you make a Sourdough Starter?

If you’re new to sourdough making check out Foodbod Sourdough’s starter recipe. Elaine set me off on my sourdough journey with her jargon-free and simple approach to sourdough making.

Ingredients

• Starter: fed and active.
• White Bread Flour (Strong): use the best quality flour for best results.
• Malted Grain Bread Flour (Strong): I use Matthews Cotswold Crunch.
• Tepid Water: previously boiled or filtered.
• Salt: I use Maldon Sea Salt Flakes.
• Rice Flour: I use Doves Farm organic brown rice flour as it gives a nice crust (but you can omit it).
• Oil or Butter: for greasing the loaf tin.

Suggested Baking Schedule (alter timings to suit)

• 2.00 pm Feed sourdough starter and wait for it to double in size (an elastic band helps as a marker).
• 7.00 pm (or when the starter has doubled) Mix the active sourdough starter, tepid cooled boiled water together and then the rest of the ingredients in a large mixing bowl to form a shaggy dough then cover and rest for one hour. (Autolyse)
• 8 pm 1st set of stretches and folds then cover and rest for 30 minutes.
• 8.30 pm 2nd set of stretches and folds then cover and rest for 30 minutes.
• 9 pm 3rd set of stretches and folds then cover and rest for 30 minutes.
• 9.30 pm 4th set of stretches and folds then cover and leave to bulk ferment on kitchen counter for approximately 8 – 14 hours.
• The next morning/afternoon, the dough will have doubled in size and have a domed appearance (but not over-proved with lots of surface bubbles). The dough will bounce back when poked with a floured finger.
• 6 am – 2 pm Final set of stretches and folds in the bowl to make a log shape and create tension at the base.
• 6.03 am – 2.03 pm Tip log shape onto a wetted hand and place dough into a greased loaf tin (seam side down). Dust the surface of the dough with rice flour and score if wished or leave it plain.
• 6.05 am – 2.05 pm Place loaf tin in slow cooker, set to High, and time for 2 hours and 30 minutes. After 1 hour and 30 minutes pop a tea towel under the lid (to avoid condensation on the loaf).
• 8.35 am – 4.35 pm Remove loaf from slow cooker and tin and place on a cooling rack.

Is this Sourdough Sandwich Bread recipe forgiving?

Yes, this recipe is very forgiving. Sourdough making should fit your schedule and if that means leaving out one set of stretches and folds don’t fret.

I have made this sandwich loaf with a weak starter, over-proved and under-proved sourdough, and always achieved an edible loaf.

You can’t go far wrong and every “mistake” is never critical (just don’t leave out the salt – oops)!

I accidentally left my sourdough on to bake for an extra hour the other day and the loaf was still fine, just extra crusty!

Frequently Asked Questions

Is it best to do stretches and folds with a dough scraper or your hand?

​In my original recipe, I used a dough scraper but now I favour a wetted hand and it puts less strain on your shoulder. I also think you get more stretch using your hand and in turn a better loaf.

Why did my sandwich bread spill over the sides of the tin?

This can be due to a weak starter, over-proofed dough, or not enough tension built up during the stretches and folds.

A good rule of thumb is to keep stretching and folding until the dough feels like it can’t stretch anymore.

Most importantly, don’t be timid with the stretches and folds during shaping. Keep going until the loaf shape holds before placing it in the tin.

My sourdough is too dry can I add more water?

The amount of water you need can vary with climate etc, so if you need a little more water, add it.

How long does the sourdough bread need to cool before slicing?

Sourdough continues cooking once out of the oven and releases steam towards the outside of the loaf. Allow the loaf to cool completely before cutting or it will become gummy.

Wholegrain sourdough loaves take longer than white ones to cool so leave this loaf to cool completely which will take 2 – 3 hours.

How should you store sourdough bread?

Sourdough Sandwich Bread should be kept at room temperature and never in the fridge. I keep mine cut side down in my slow cooker. You can also store it in a beeswax wrap or reusable plastic bag.

Can you freeze Sourdough Sandwich Bread?

Yes, sourdough freezes well. Freeze individual slices in a freezer bag, then take slices from the freezer as required. You can toast them straight from the freezer.

How long will a Sourdough Sandwich Loaf keep?

Sourdough bread is at its best in the first 24 – 48 hrs. After that, it makes great toast. It will keep for about 6 days if stored properly.

Why do Sourdough timings vary?

Everyone’s sourdough will differ in behaviour depending on climate, altitude, season, central heating, etc.

Hence the bulk fermentation (first rise) time will vary from one household to another. In my cool house, in winter, it takes about 14 hours for the first rise.

What size slow cooker is best to make a tinned Slow Cooker Sourdough Loaf?

A large 6.5 litre (6.8Q) sized slow cooker (Crockpot) is needed as it fits a 900g (2 lb) loaf tin perfectly.

Can you use just White Bread Flour?

You could but the loaf will look pale so I suggest topping it with seeds and you’ll need an extra 20 grams of tepid water.

A blend of strong white flour with any other strong brown whole wheat flour mix is best for a golden brown loaf.

You could grill (broil) the top of a white loaf but that defeats the object of saving money and keeping your kitchen cool.

Can you use Different Flour to make this Sourdough Bread

Yes, but you’ll want to use mainly strong bread flour which is higher in gluten than all-purpose flour. The gluten is what makes the dough stretchy and able to hold air bubbles.

I often substitute 50 grams of flour for ancient grain flour such as Spelt or Einkhorn to add extra nuttiness.

You can also substitute the malted flour for wholewheat or mixed grain bread flour etc but may need to increase the amount of water.

Will any Bread Dough work as a Slow Cooker Sandwich Loaf?

Yes, you could try rye bread, yeasted bread, soda bread, or other types of sourdough. The weight of the ingredients should be about 900 grams.

More Sourdough Recipes

You could adapt the following sourdough recipes to bake in a loaf tin in the slow cooker:

• Sandwich Rosemary Sourdough Bread 
• Dill Pickle Sourdough Bread 
• Roasted Garlic Sourdough Bread 
• Sourdough Bread with Carraway Seeds and Molasses 
• Sourdough Cinnamon Raisin Bread 
• Sourdough Cranberry Walnut Bread 

Other Bread Recipes

The following bread recipes could also be adapted to bake as sandwich loaves in the slow cooker:

• Easy Cheesy Chilli Cob 
• Easy Cheesy Jalapeno Soda Bread 
• Wholemeal Cheddar & Apple Chutney Soda Bread with Cider 
• Walnutty Wholemeal Bread
• Olive & Parmesan Cob Loaf 

This Easy Slow Cooker Sourdough Sandwich Bread recipe makes the perfect loaf and ticks all the boxes for my family.

I make this great recipe at least twice a week for open and closed sandwiches or to enjoy with soup! I’m sure you and your family will love this easy sourdough sandwich bread, so do try it!

If you’re new to sourdough making and have any questions just leave them in the comments section below.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

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Easy Slow Cooker Sourdough Sandwich Bread

Easy Slow Cooker Sourdough Sandwich Bread needs just one rise, keeps your kitchen cool and saves you money. This recipe makes a delicious Malted Grain Sourdough Sandwich Loaf.

Course Bread

Cuisine British

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Proofing time 16 hours hours 30 minutes minutes

Total Time 19 hours hours 20 minutes minutes

Servings 12 servings

Author Camilla Hawkins

Equipment

• large glass bowl
• Danish whisk or fork
• 900 g (2 lb) loaf tin
• Dusting wand
• Bread lame or scalpel
• Glass plate (large, for covering bowl)
• 6.5 L (6.8 Q) Slow Cooker (Crockpot)

Ingredients

• 55 g starter
• 330 g tepid water boiled and cooled or filtered
• 250 g white strong flour
• 250 g strong malted wheat flakes & malt flour Cotswold Crunch or other strong brown flour mix
• 8 g salt flakes
• Rice flour for dusting
• Oil or butter for greasing tin

Instructions

• Start by feeding your starter with 30g of tepid, cooled boiled or filtered water and 30 g strong white flour and leave on the kitchen counter with lid ajar. It should double in size and be bubbly when ready to use. Place an elastic band around the jar of starter to mark the original level. (See Note 1 for further timing information).
  
• Make the sourdough by weighing out 330 g of tepid (previously boiled or filtered) water and 55 g of bubbly, active starter into a large glass bowl. Agitate to break up with a Danish whisk or fork.
  
• Zero the scales and add 250 g strong white flour, 250 g Cotswold Crunch or similar and 8 g of salt flakes.
  
• Mix to a dough with a Danish whisk or fork. If the dough does not absorb all the flour add a little more water until it does. (More likely if using different flour and especially wholemeal).
  
• Scrape down the sides with a dough scraper and mix the scrapings into the dough to form a shaggy dough. (Do not “knead” at this point, you’re just bringing the dough together).
  
• Cover the bowl with a glass plate and leave for 1 hour to rest at room temperature. This initial mixing and resting known as the autolyse stage.
  
• After an hour the dough will have spread out in the bowl. Then it’s time to stretch and fold the dough. Use a wetted hand (my new preference, see Note 2) or a dough scraper and pull the dough up from one side and stretch across to the opposite side, rotating the bowl as you go. Do this approximately 40 times (but counting is not important, see Note 3)) until your dough doesn’t want to stretch anymore. The dough will come together as a smooth ball that holds its shape. This takes about a minute or two to do.
  
• Cover the bowl with a glass plate again and leave to rest for 30 minutes at room temperature.
• Repeat the stretches and folds 3 more times every 30 minutes placing the plate back over the bowl each time. You’ll only need half as many folds (then progressively less) to get a ball of dough that holds its shape more or less. You’ll feel the tension as it won’t want to stretch anymore.
  
• After the final set of folds and stretches cover the bowl with an upturned glass plate and leave the dough to prove (aka bulk fermentation) and double in size. The dough should have a domed appearance and bounce back when poked with a floured finger. This will take roughly 8 – 14 hours depending on the temperature of your house but there is no set time. (See Note 4).
  
• Grease a 900 g (2lb) loaf tin with butter or oil.
  
• Then with a wetted hand, do one last set of stretches and folds in the bowl to form an oblong loaf shape (creating tension at the base). Keep stretching and folding from all sides, particularly the longer sides until the loaf shape holds. (See Note 5).
  
• Tip the bowl upside down dropping the dough onto a wetted hand and place it seam side down into the prepared loaf tin.
  
• Dust the top of the dough generously with rice flour (or leave plain, your choice).
  
• If you’re ready to bake use a lame to score the dough with a crisscross pattern etc or leave it unscored. (If you’re not ready, cover and place the dough in the fridge see Note 6.)
  
• Place the loaf tin into the slow cooker (Crockpot), set the heat to high and bake for 3 hours. (There is no need to put a tea towel under the lid see Note 7.
• Carefully remove the lid and tea towel from the slow cooker and test the bread for readiness by pressing a finger gently into the top of the loaf. It should spring back. You can also tap or knock the base and there should be a hollow sound.
  
• If the loaf isn’t ready continue baking until golden but that's highly unlikely (see Note 8).
• Once ready, lift the sourdough loaf out of the slow cooker with oven gloves. Tip the loaf out of the tin and onto a cooling rack.
  
• Allow sourdough bread to cool completely (2 – 3 hours) before slicing (see Note 9).

Video

Notes

1. I feed my starter in the afternoon ready for making the sourdough in the evening ahead of overnight bulk fermentation. The time it takes your starter to be ready for use will depend on many factors including the time of year and temperature of your kitchen so you’ll get to know these the more you bake. Your sourdough-making schedule will most likely differ from mine especially if you’re in a warmer country and will be much quicker.
2. After using the scraper method for the pulls and folds for 2 years I strained my shoulder so I now use the wetted hand method which puts less strain on your joints.
3. The number of times you do the pulls and folds will depend on your flour, humidity, etc so you might do 90. You just carry on until a ball that doesn’t want to stretch any longer forms. The number of pulls and folds decreases with each proof as the gluten develops (making it more elastic).
4. I leave my dough to rise overnight but the time to bulk ferment will vary with the season and temperature of your house. So slower in winter and quicker in summer.
5. Don’t be timid with shaping or the loaf will not hold its shape while baking and spread over the sides of the loaf tin!
6. If you’re not ready to bake after the bulk fermentation cover the loaf tin (a beeswax wrap or cereal bag works well) and place it in the fridge until you’re ready. Then dust with more rice flour, score with a crisscross pattern (or leave plain), and bake as per the recipe. You can leave the dough in the fridge for 24 – 48 hours.
7. Previously I advised to place a tea towel under the lid of the slow cooker before baking but have now found this is unnecessary and the loaf bakes better without one as there’s less chance of it rising into the tea towel and getting damp.
8. Previously I advised to bake the sourdough for 2.5 hours but with further development and removing the tea towel, I have found 3 hours works best for an all-round crusty loaf. 
9. Do not slice sourdough bread while warm as it will result in a gummy loaf.