No Knead Insta-Pot Bread

No-knead Instant Pot Bread 

 Read the recipe first to see how many stages of proofing are needed. Depending on the recipe you’re following, the Instant Pot bread dough will need to rise once, twice, or more times than that. Typically, most dough recipes using yeast will require at least two rises that can take several hours each. However, by using your Instant Pot, you can cut down an overnight proofing session by more than half by dialing up the temperature. Generally, dough that would take two hours to proof at room temperature (about 75°F) would rise in only about one hour in an Instant Pot set at 90°F.

Use parchment paper to avoid sticking. If you’re still concerned about sticking, adding a layer of parchment paper first and then greasing it with oil can also do the trick. This will also make removing the dough from the inside of the Instant Pot much easier  When proofing in two rounds, the first proof creates air pockets, as the dough expands to about twice its size. Then, once the dough has been shaped, the second proof yields smaller air pockets and a thicker crust to create a crunchy outside and soft interior once baked.

Check if your dough is ready to use. If your dough springs back up immediately when poked with a fingertip, it needs to rise for longer. However, if your dough dimples and slowly rises when poked, then it’s good to go. Serves 4
Ingredients:
2 cups warm water (110-115°F)
1 packet (2 1/4 teaspoons) instant active dry yeast
1 teaspoon sugar
4 1/2 cups all-purpose flour
1 1/2 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon flaky sea salt
Directions:
Combine the warm water, yeast, and sugar in a small bowl and stir. Allow the mixture to sit undisturbed for a few minutes. If the mixture doesn’t begin to bubble, you should restart with new yeast.

In a large bowl, combine the flour and salt, and form a well in the center. Slowly begin to add the yeast mixture into the middle. Using a wooden spoon, stir the dry and wet ingredients together to form a droopy-but-cohesive dough.

Line the inside of your Instant Pot with parchment paper and grease with the oil. Place the dough inside and proof on the Yogurt setting at 90°F for 2 hours, or until the dough has doubled in size.

Dust a flat working surface with flour and place the dough on top. Shape the dough into a tight, round ball. Return to the Instant Pot, and allow to proof for another 30 minutes at 90°F. 

Meanwhile, preheat the oven to 450°F. Place a high-heat-proof dutch oven with the lid on into the oven while it preheats for about 30 minutes. 

Carefully remove the hot dutch oven from the oven, and place the risen dough using the parchment paper into the pot. Using a sharp knife, score the top of the dough about 1/2 inch deep to allow the dough to expand and release steam as it bakes.

Sprinkle with flaky sea salt and bake the bread covered for 30 minutes, or until golden brown.