Description
A rustic, crusty sourdough bread made easily in the Instant Pot for a soft, chewy inside and golden crust outside—perfect for any meal.
Ingredients
- 1 cup active sourdough starter
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil (optional, for crust)
Instructions
- In a large bowl, mix the sourdough starter and warm water until combined.
- Add the flour and salt, and stir to form a rough dough.
- Let the dough rest for 30 minutes, then perform a series of stretch and folds every 30 minutes for 2 hours.
- Cover the bowl and let the dough rise at room temperature for 4–6 hours, or until doubled in size.
- Shape the dough into a round loaf and place on parchment paper.
- Let it proof for 1–2 hours, or until slightly puffy.
- Place the dough with parchment into the Instant Pot and set to Yogurt mode for 30 minutes to encourage final rise (lid on, venting mode).
- Remove dough and preheat oven to 450°F (230°C). Place Dutch oven inside to preheat as well.
- Transfer dough into the hot Dutch oven, score the top, cover and bake for 25 minutes.
- Remove lid and bake another 15–20 minutes until crust is golden brown.
- Cool on a wire rack for at least 1 hour before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for best results.
- Using the Instant Pot helps create a warm, humid environment for final proofing.
- The Dutch oven helps mimic bakery-style steam baking for a crisp crust.