Sourdough Bread in an Instant Pot!

Original Instant Pot Sourdough recipe below and below that my own alterations.

Instant Pot® Sourdough Bread

Ryan’s alterations:

Ingredients:

3 cups Bread Flour

1.5 tsp Salt

0.75 tsp Dry Active Yeast

1 cup Plain Greek Yogurt

0.5 cup Water

Parchment Paper

1.

Begin by mixing the dry ingredients in the Instant Pot metal liner as your bowl (parchment paper can be added later), or I use a bigger pot/bowl if I’m doing 2x or 3x the ingredients

2.

Add the wet ingredients and once basically mixed use hands to knead it all into a smooth ball

3.

Line the Instant Pot metal liner with parchment paper and place dough ball in.  Place lid on instant pot and make sure valve is set to “seal.” Then push the Yogurt button and timer for 4 hours.

4. 

Open the Instant pot and remove the proofed sourdough from the bowl and peel it from the parchment paper (set paper aside). Give the dough a few quick kneads and then place back onto the slightly floured parchment paper and into the dutch oven bowl or the large soup pot I use.  Gently flour the dough ball. Cover and let sit for 45 minutes.

5.

While the dough is resting (also called ‘proofing’), preheat your oven to 450 degrees F. (475 if not using a dutch oven) once the timer drops down to about 10-15 minutes from 45.  After the 45 min and once the oven has been heated carefully put your dough within its container and securely/tightly covered into the oven (if not using a dutch oven one can place an ice cube inside on the outside and next to the parchment paper in order to create more steam. I usually just put in one or two).

6.

Bake the bread for 30 minutes (40 if not using a dutch oven) and once done baking remove from the oven and also from the dutch oven/pot and let cool on a wire rack (I have also just let it cool inside the oven or just on the outside if I can’t get it out of the dutch oven/pot.  Just depends on if you want a little extra cook or not). Allow your bread to cool completely before slicing!