Sourdough bread in a slow cooker and oven

Category: Sourdough bread

Ingredients
leaven	200 g
water	300 ml
sugar	3-4 tsp
salt	1 tsp
soda	0.5 tsp
wheat flour 1 grade	400 mg + -20 g

Cooking method

Good afternoon, I looked through the recipes for sourdough wheat bread, they are all very appetizing, but also troublesome. In addition, not everyone has a bread maker, and there is not always time for a long dough adjustment. In general, I want to offer my own, in my opinion, a simple recipe. By the way, today I baked wheat bread, but according to the same principle I bake rye and wheat bread.
So, unfortunately, I don’t know what sourdough, because a friend gave it to my mother long ago, but we always update it like this: before baking, we just take it out of the refrigerator, pour out almost all of it (this is about 200-220 g), then into a jar add 200 ml of water at room temperature and add wheat flour of the first grade to the thickness of "thick sour cream" (butter oil, but I don't know how else to describe it) it costs three hours in the room, doubles, and we put it back in the refrigerator until the next needs. We either bake it often, or we update it once a week according to the same principle. Maybe someone understands leaven and understands what it is, I strictly follow the recommendations given to my mother when transferring the leaven.
Next, to the bread itself: pour out the leaven, pour in water, stir, add salt, sugar, stir, sift flour, mix with soda and add portions to a bowl with the above ingredients, stirring. So it took me 400 mg of flour, but if you add premium flour, it may take more. At first, the dough turns out to be thick, so it's hard to mix it (with a whisk), I only make an effort so that it takes all the flour, then I put it in a kneader and mesh for 6 minutes, but you can also use a dough mixer, and someone, according to my recipe, kneads the dough with your hands after kneading, it is not very steep, but also not completely liquid, if you tilt the mold to put it in a multi-cooker, it will slowly float down.
So, we went to the multicooker: I grease the bottom and sides with butter and spread the dough, moisten my hands with cold water and level the dough, I notice at what level it is. All the hassle is over, I close the lid of the multicooker and set the "yogurt without boiling" mode (or you can look at the mode with a temperature not higher than 40 ° in the multicooker) for 3 hours, but the wheat dough rises faster, in 1.5 - 2 hours, when the dough rises twice, I preheat the oven to 180 degrees and put it straight in the multicooker bowl for 50-55 minutes. I take out the ruddy bread from the oven, which falls perfectly out of the multicooker bowl onto the wire rack and cools down there.
Fuuuu .... like everything. The first time I describe my recipe, I'm sorry if something is wrong, I just really wanted to share, maybe someone will come in handy. I myself often use recipes from the Internet and am not overjoyed that there are people who post them.

Note

Speaking of soda in this recipe, you don't have to add it, my mom bakes without it, but due to the sourdough, the bread turns out sourish, I personally don't like this sourness. By the way, it can be neutralized by replacing water partially with milk. But I liked it this way, and the bread seems to me a little softer and more airy. In the photo, the truth is the crust is very fried: today I also experimented with temperature regimes, but I came to the conclusion that with this preparation 180 is the most.
Now that's all for sure, if you like it and someone is interested, I'll try to lay out the rye-wheat later.