Crockpot season is knocking on our door and what is better than coming home to a delicious loaf of bread after a day at the office? Honestly, nothing.
Keep the dough in the fridge
The great thing about this dough is that once it has risen, you can bake with the dough right away or store the dough in a container with a lid for up to a week. Once you are ready to put the dough in the crockpot, simply remove the dough from the fridge, shape it into a ball (aka boule loaf), then drop it into your crockpot. There is no need to let it rise again.
- 1 ½ cups lukewarm water
- ½ tbsp active dry yeast
- 3½ cups all-purpose flour
- ½ tbsp salt
- In a large bowl, combine the lukewarm water and yeast. Give it a few stirs.
- Add in all of the all-purpose flour and salt. Mix until all combined.
- Cover with a kitchen towel and let the dough rise on your counter for about 1 ½ – 2 hours or until the dough has doubled in size.
- After the dough has doubled in size, you can either bake with the dough right away or store the dough in a container with a lid in your refrigerator for up to a week. During that week, you can bake with the dough at any point.
- Once you are ready to bake, remove the dough from the refrigerator, dust your hands and a sheet of parchment paper with flour and shape the dough into a boule loaf (aka into a ball).
- Drop the dough and the parchment paper into the crockpot.
- Bake for 4 hours on high or around 7-8 hours on low.
- Once done, the dough will have a crispy bottom but a soft top. If you prefer your bread to be crunchy all around, simply put the bread in the oven on broil for 3-5 mintues.
- Enjoy and serve with olive oil or butter.