Proof the packet of active dry yeast by combining with ¼ cup warm water, at a temperature between 105 and 110ºF. Add one teaspoon of granulated sugar and stir. Allow to sit for about 10 minutes so the yeast activates and doubles in size.
In a bowl or stand mixer, combine flour and yeast until combined. Then add apple cider vinegar, honey, salt, and remaining water. Stir for a few minutes, until the mixture is consistent and no more dry flour is visible.
Allow to sit for about 30 minutes to allow the flour to absorb liquid and flavor.
Lightly oil your work surface and hands, and knead dough for about 5 minutes. You can use a stand mixer with a dough hook. The dough will be wet, but should be "springy" and resume its shape after manipulation.
Add the dough to parchment paper and form into a ball (it will be difficult to do, so just keep it in a similar shape. Lift the parchment paper with dough and add to the slow cooker. Cook on high for about 2 hours, or until the interior temperature reaches about 200ºF.
Once the bread is firm to the touch, transfer the parchment paper and bread to a baking sheet. Place under broiler set to about 475ºF for about 5 minutes to brown the bread. Pay close attention so as not to burn bread. Remove and allow to cool on cooling rack until ready to serve.
TIP: Transfer the bread to a cast iron skillet for a rustic presentation at your next gathering.