traditionally made bread rising question...

apprentice_tycoon

Does anyone know if it's possible to use a slow cooker to rise bread? too hot maybe?

cheekymole

haven't tried and I don't think I would either. Just put in the airing cupboard with lightly greased clingfilm over the top

squeaky

I'm pretty sure it gets too hot and would kill off the yeast. Although you could try just warming the pot to a sort of warm summer day temp and then putting the dough in. The pot should hold its heat for a while.

apprentice_tycoon

I've got one of those old Tower slow cookers with high, low and auto and I've read other MSEers say that the new ones are hotter so that's what made me wonder....I might just use a little dough as a potential sacrifice

squeaky

Lightly butter/grease/oil the pot first otherwise it might stick!

apprentice_tycoon

Thanks squeaky but I'd planned on putting a bowl with the dough into the s/c, I thought that might reduce the direct heat

MrsB_2

Just a thought - didnt we have a discussion somewhere about whether it was safe to use the SC without liquid in?? I think the general consensus was it was probably ok but to keep an eye on the temp so pot doesnt crack.

PS - sounds like you've got the same SC as me - I LOVE it!!!

squeaky

Good idea - on an upturned saucer, even?

Swan_2

do you want to do this to help the dough rise faster? if so, you could try this instead ...

I used to put my bowl of dough in the microwave & zap it on full power for about 5 seconds, leave it in the closed micro, then zap it again after 15 minutes, leave it for another 15 minutes, zap again etc, till it was ready

it isn't 'cooked' long enough to kill the yeast, just warms it nicely & the closed oven keeps the heat in
& it doesn't cost a lot to run the microwave for a few seconds

I didn't do it all the time, only when I was in a hurry, because I think slow-risen bread tastes better

apprentice_tycoon

Thanks for that Swan, that wouldn't have occured to me!

The reason I was looking for a bit of heat was our airing cupboard is stuffed full so I can't use that, the cental heating boiler is up high, so that's no use either so in the winter I end up switching on the oven and putting the dough near it, so the oven gets used an hour or so more than is strictly needed

Swan_2

apprentice_tycoon wrote:

Thanks for that Swan, that wouldn't have occured to me!

The reason I was looking for a bit of heat was our airing cupboard is stuffed full so I can't use that, the cental heating boiler is up high, so that's no use either so in the winter I end up switching on the oven and putting the dough near it, so the oven gets used an hour or so more than is strictly needed

that should work well for you then ... but take care! I zapped it for too long once & ended up with a nasty crispy but raw doughy mess :eek:

if you find that the top gets a bit dry, just spray some water over it, let it sit for a few minutes to soften & re-knead as usual