The ability to proof dough in the UK perfectly during winter got me hooked on using this every time. I use Instant Pot Duo 7 in 1, 5.7l with yogurt setting and Instant Pot with Air fryer Duo crisp with sous vide setting.
What’s Proofing Bread all about?
Proofing bread is a key step in making bread, where the dough gets all puffy and light. It’s like bread magic! During this time, the flour’s gluten gets stronger, and the yeast in the dough makes bubbles (carbon dioxide) that make the dough rise and become airy. Most breads get proofed two times. The first time makes big air holes in the dough. After that, you knock the dough, shape it, and let it proof again. This makes smaller air holes and gives the bread a nice, even inside and outside. In this easy trick, we’ll teach you how to do the first proof in your Instant Pot. It’s simple and handy! The Instant Pot’s Yogurt function creates the perfect conditions for bacteria to do its job and transform milk into yogurt. These conditions happen to be just what bread dough needs too. That’s why this method is so effective! Instant Pot maintains a temperature of about 30-40°C, providing the ideal environment and humidity for the yeast to work its magic. Using the Instant Pot for proofing your dough is a great time-saver, often cutting the proofing time in half or more.
Proofing Time for Bread in Instant Pot
When using the Instant Pot for bread proofing, remember this handy rule: proof your dough for half the time mentioned in your recipe. Typically, that’s around 1 to 1.5 hours, which means you’ll be looking at 30 to 45 minutes in the Instant Pot.
I use this formula for my No knead bread, Garlic knots, Braided bread and more.
To know when your dough is all set for baking, simply poke it with your finger. If it slowly bounces back and leaves a small dent, it’s ready to go in the oven. But if it springs back quickly, just give it an extra 10 to 15 minutes to proof a bit more. This ensures your bread will turn out perfectly fluffy and delicious.
Next, place the dough in the greased pot, and cover it with a glass lid or any other suitable lid.
Now, select the “Yogurt” setting on LOW and set an external timer for 40 minutes. I often rely on my Google Home for a convenient 40-minute reminder.
When the timer beeps, cancel the yogurt setting and carefully open the lid to check if the dough has risen.
Once the proofing is complete, remove the dough and gently punch it down before shaping it as desired.
Set the temperature to 32C / 90° F. using the + or – buttons. Place the glass lid on the top and wait for temperature to incubate. This can take about 30 minutes or so.
Then place the dough inside, place a glass lid or the lid that came along with it for 30 -40 minutes.
Check and if the dough has doubled in size, punch down, remove from pressure cooker and proceed for the second rise.
How to proof the bread dough in Instant Pot without yogurt setting?
If you are using one of the older instant pot’s, It can be a bit trickier to proof the dough without YOGURT and SOUS VIDE feature. However, you can try using the “KEEP WARM” button. But be cautious because the “KEEP WARM” setting can be too warm and might harm the yeast. Here’s a workaround: Add 2 cups of water to the inner pot of your Instant Pot. Turn on the “KEEP WARM” setting for 30 minutes and then turn it off. After that, place your dough in a covered bowl on a trivet and let it proof using the residual heat. This method works well if you’re working with a small amount of dough. Apple cider recipe Instant pot apple butter Glazed carrots Curried butternut squash soup
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