Is there anything better than a crusty loaf of sourdough bread? Don't wait hours and hours for the bread to be ready, cut the time in half by using your Instant Pot! You can have fresh, crusty Sourdough Bread ready to eat in only a few hours!
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I'm combining two of my favorite things in this recipe, the Instant Pot and Sourdough. I love making sourdough bread just as much as the next person, but most of the recipes you find take 12-24 hours from start to finish! That's a long time!
I'm sure the die hard sourdough bakers will not be happy with me saying this but, cut that time in half by using your Instant Pot! It's the perfect place to proof your dough. We are still baking the dough in the oven, but the proofing process is completely done in the Instant Pot!
This recipe is based off a recipe in Emilie Raffa's book "Artisan Sourdough Made Simple" . She is the queen of sourdough and has so many fantastic recipes that are easy to understand.
What Is Sourdough Bread?
Sourdough bread is a bread made from natural yeast, flour, water, and salt. There is no commercial yeast, only naturally occurring yeast from the environment. Sourdough bread requires a "starter" to rise the bread. A starter is filled with good bacteria and natural yeast that gives the bread that traditional sour taste.
How It Works
The "Yogurt" setting on the Instant Pot creates the perfect place for the dough to rise. The yeast needs a warm, moist place to rise and the "Yogurt" setting does just that.
If your Instant Pot does not have the "Yogurt" Setting, you won't be able to use this method. You would have to let the dough rise on the counter for 8-10 hours, until it is doubled in size.
The Instant Pot is regularly on Amazon, so keep an eye out if you are in the market for one with the "Yogurt" setting.
Why You'll Love This Recipe
- It significantly cuts down on the proofing time! We are all busy these days, but that doesn't mean we shouldn't be able to have fresh bread whenever we want!
- Sourdough bread is so good! If you are new to sourdough bread, be sure to check out this post on how to keep your sourdough starter happy. Once you have a happy starter, you can have fresh bread whenever you want!
- It's very easy to make! You would think that a loaf of sourdough bread would be difficult to make, but it's really not. Once you get the hang of the process, you'll be making fresh bread all the time!
Ingredients You'll Need
- Sourdough starter- Your starter needs to be active and bubbly. If you plan to make this bread in the morning, the night before you should feed it and make sure it has doubled in size.
- Flour- Bread flour is recommended, but if you have all purpose flour that would work well too.
- Salt- Salt feeds the natural yeast in sourdough. That will make the bread rise in the Instant Pot.
- Water- for hydration in the bread.
Equipment You Need
Let's Make Sourdough Bread in the Instant Pot!
Add the water and starter to a bowl. Mix well with a fork. Top the water and starter with flour and salt. Mix everything well until a shaggy dough forms. It might get a little tough to mix with a fork, so don't be afraid to use your hands. Cover the bowl with a damp kitchen towel and allow the dough to rest for 1 hour.
After the dough has rested for one hour, work it into a smooth ball for 15-20 seconds. Line the Instant Pot with parchment paper and spray the parchment paper with cooking spray. You can also put the dough directly into the Instant Pot without the parchment paper, but make sure to spray it so the dough does not stick. Seal the Instant Pot and turn on the "Yogurt" setting for 4 hours.
After the four hours are up, unseal the Instant Pot and turn the dough out onto a floured surface. Fold the top third of the dough down towards the middle of the dough, and fold the bottom third of the dough up towards the middle of the dough. Flip the dough over and shape it again. Move the dough in a circular motion to tighten the dough. Place it seam side up in a kitchen towel lined bowl. Cover with a damp towel and place it in the refrigerator for 1 hour, or up to overnight. While the dough sits in the refrigerator, preheat the oven to 500 degrees.
After the dough has set for one hour in the refrigerator, turn the dough onto parchment paper. Place the dough and parchment paper in a Dutch oven. Score the top of the bread with a sharp knife or a razor blade. This will give the dough room to rise as it bakes.
Lower the oven to 450 degrees and place the covered Dutch oven into the oven. Bake for 20 minutes. After 20 minutes, remove the cover from the Dutch oven and bake for 35 minutes more. Allow the bread to cool before slicing.
Different Types of Flour
The best type of flour to use for bread is bread flour. Bread flour has a higher protein content, and high protein means more gluten in your bread loaf.
If you don't have bread flour handy, all purpose flour can be substituted. You won't build up as much gluten as you would with bread flour, but the difference won't be very noticeable.
Whole wheat flour can be used in sourdough bread as well, but you don't want to use all whole wheat flour. That can turn the bread very tough and it would not have a great flavor. I like to use 50% bread flour and 50% whole wheat flour.
Tips and Tricks
- Make sure the parchment paper in the Instant Pot is sprayed with cooking spray. If the dough sticks to the parchment paper, don't panic! Gently remove the dough from the parchment paper a little at a time.
- To check if your starter is ready to bake with, place a tablespoon of starter into water. If the starter floats, it is ready to bake with. If it sinks, feed it again and make the bread the next day.
- When making bread, it is most important to weigh out the ingredients. That is the best way to get the most accurate measurements.
- To check if the bread is cooked completely, carefully tap on the bottom of the bread. It should sound hollow when you tap it.
- Make leftover bread into a Blueberry French Toast Casserole!
How To Serve Instant Pot Sourdough Bread
Sourdough bread is perfect sliced fresh and eaten but add some of these Instant Pot jams and you are taking your bread to a whole new level! I have a whole post about what to serve with sourdough bread too!
- Instant Pot Peach Jam
- Blueberry Jam in the Instant Pot
- 3 Ingredient Strawberry Jam
- Instant Pot Apple Butter
My other favorite way to serve this bread is with a nice, hot bowl of soup. Dunk the bread into the soup and get every last drop of soup out! These soups are perfect to serve with sourdough bread.
- Instant Pot Chicken and Rice Soup
- Cozy Instant Pot Ham and Potato Soup
- Roasted Broccoli and Cauliflower Soup
- Roasted Cherry Tomato Soup
Frequently Asked Questions
Once the loaf cools, place it in a Ziploc bag and it will stay fresh on the counter for 2 days.
Yes! Wrap a cooled loaf in plastic wrap and then place it in a Ziploc bag. Make note of the date you are placing it in the freezer. The bread can be frozen for 3-4 months, but to be honest, I've eaten bread out of the freezer that was there for much longer! As long as it's wrapped in plastic wrap and in a Ziploc bag it will stay good for a long time.
After the dough comes out of the Instant Pot, it's important to refrigerate it for at least one hour. This will set the structure of the inside of the bread. You can keep the dough in the refrigerator overnight if you want to make the dough ahead of time and then bake it off in the morning.
Other Recipes You'll Love
Did you love this Sourdough Bread in the Instant Pot? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
And don't forget to tag me on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Halloween Pasta Salad
- Spooky Halloween Tortilla Chips
- Cranberry Jalapeno Dip
- Instant Pot Marinara Sauce
- Sweet and Salty Roasted Pumpkin Seeds
- Homemade Chunky Applesauce
- Halloween Funfetti Cheesecake Bars
- Simple Instant Pot Cranberry Sauce
- 5 Ingredient Meatballs
Crusty Sourdough Bread- Proofing Dough in the Instant Pot!
- 500 g Bread Flour
- 375 g Water
- 90 g Starter Active and Bubbly
- 10 g Salt
- Whisk together the water and starter in a large bowl.
- Add the flour and salt. Mix all the ingredients together until they form a rough dough. Cover the bowl with a damp kitchen towel and set it on the counter for 1 hour to rest.
- When the dough has rested for one hour, work the dough into a smooth ball for 15-20 seconds by folding the dough onto itself.
- Line the Instant Pot with parchment paper. Spray the parchment paper with cooking spray to make it easier to get the dough off the paper. Add the dough to the Instant Pot and seal the lid. Set the Instant Pot to "YOGURT" for 4 hours.
- Once the dough has risen for 2 hours, open the Instant Pot and place the dough on a lightly floured surface. If the dough sticks to the parchment paper, gently remove the dough with a bench scraper or a spatula. Fold the dough to tighten the internal structure. To do this, take the top third of the dough and fold it to the middle, take the bottom third and fold it to the middle. Fold the sides to the middle and flip the dough over.
- Line a bowl with a kitchen towel and sprinkle the kitchen towel with flour. Add the dough to the bowl, seam side up, smooth side down. Cover the bowl with a damp kitchen towel and place the bowl in the refrigerator for 1 hour.
- Preheat the oven to 500 degrees. After 1 hour, take the bowl out of the refrigerator and remove the damp kitchen towel. Place a piece of parchment paper over the bowl and flip the dough onto the parchment paper. Score the dough with a sharp knife.
- Add the dough and parchment paper to a Dutch oven and place the lid on the Dutch oven. Lower the heat in the oven to 450 degrees. Bake the bread for 20 minutes.
- After 20 minutes, carefully remove the lid from the Dutch oven and bake for another 35 minutes. When the dough is done, remove it from the oven and allow the bread to cool before slicing.
- Make sure your starter is active and bubbly.
- If you do not have bread flour, all purpose flour can be used instead.
- To check if the bread is cooked completely, carefully tap on the bottom of the bread. It should sound hollow when you tap it.
Love making this sourdough bread. I haven’t gone back to other way since I found this method! Very busy and hard to plan 2 days around bread. So wasn’t able to make as often. Now I make about 2-4 a month. I noticed the proof time changed from 4 hours to 2 hours. About to put the 2 hour proof one in the oven now. Can’t wait to see how it comes out. Making your IP Rigatoni Bolognese tonight for dinner to go with the bread. Thank you for the recipes.
Thank you for this recipe getting starter ready as we speak. My question is can I do a rye and bread flour for the dough. Is it 50 50 for rye and bread flour. Do I need to adjust recipe for this mix. Thank you for any and all help. Looking forward to trying many different adventures
Hi Debbie! Unfortunately I have no experience with rye starter. I am so sorry!
Question was about rye flour with bread flour mix not the starter. Have the starter. Made your recipe with 60/40 bread flour with rye flour for the dough had to add more water to the dough but other than that turned out pretty well.
Hi, thank you so much for this
Recipe. I am new at this and hoping I can make a sourdough sandwich bread with proofing in instant pot. Any help would be appreciated.
HI! I don't have a sandwich bread recipe yet, but I am working on one! I will send the link when it is ready! Thanks!
If you don't have a yogurt setting what do you use instead. My Foodi has a "warm" setting, which I use for your other IP bread recipe.
I did the 4 hour proof using the IP yogurt setting but when I took it out, the bottom of it had started to cook! Has that happened to you?
Hm.. I havent had this happen before. Were you still able to bake it?
Do you preheat the dutch Oven? Many recipes say to always preheat it. Thank You, Got my loaf in IP now.
Hi! I do not preheat the Dutch oven. You can if you want, it won't ruin the recipe or anything, I just never have.
I always read that you’re supposed to preheat it for one hour.
That will work too, but I've never preheated my Dutch oven and I have never had an issue.
As a relatively new sourdough baker, I've used this recipe several times now and it has worked perfectly!
I broke the process up into two separate days so I could bake bread in the morning. This meant refrigerating the dough overnight - immediately after the 4 hour proof in the instant pot.
Minor tweaks: the third time I used this recipe, I added rosemary (some fresh, some dried) and parmesan before refrigerating overnight. The result was incredibly tasty!
I also experimented with sprinkled some sesame seeds on top of the dough just before baking. That worked well too.
This is a great method for making sourdough bread. The proportions are just right for a great sourdough loaf!