Instant Pot Proofed Artisan Dutch Oven Bread

🍞 Instant Pot Proofed Artisan Dutch Oven Bread

There is something so satisfying about pulling a rustic loaf of homemade bread out of the oven, especially when it has that beautiful flour-dusted crust and artisan scoring on top. This bread is hearty, chewy, crusty on the outside, soft inside, and surprisingly simple to make. 😋

The Instant Pot makes the rising process easy because the Yogurt setting creates a warm environment for the dough, and the Dutch oven gives the bread that gorgeous bakery-style crust. 🥖✨

Once you have it down, it is four simple steps:

1. Mix Ingredients (I chose to use my food processor)
2. Let rise somewhere warm (the Instant Pot Yogurt setting is perfect for this or, you can use your dryer - not running!)
3. When done, shape into a ball and let sit for 30 minutes while oven is heating
4. Bake

🧺 Ingredients

• 3 cups all-purpose flour
  
• 1/2 teaspoon rapid-rise or instant yeast
• 1 1/4 teaspoons salt
• 1 1/4 cups warm water, about 105–110°F
• A little oil for greasing the Instant Pot liner
• Extra flour for dusting
• Optional coarse salt for the top
• Parchment paper

👩‍🍳 Directions

1. Add the flour, yeast, and salt to a food processor fitted with the dough blade or dough setting. Pulse briefly to combine. 🌾
2. With the food processor running, slowly pour in the warm water. Mix just until the dough comes together and forms a soft, slightly tacky dough. Do not overmix. 💧
3. Lightly grease the inside of the Instant Pot (or use a liner) and place the dough inside.
4. Put the lid on the Instant Pot with the valve set to Venting. Select the Yogurt setting on Low/Less and allow the dough to rise until doubled in size and bubbly, about 3–4 hours. ⏰
5. Turn the risen dough onto a lightly floured sheet of parchment paper. Do not knead it again. Gently shape it into a round loaf, keeping as much air in the dough as possible. 🤲 
6. Cover the shaped loaf loosely (I invert the instant pot metal liner over top to keep it clean and dry) while the oven preheats.with the Dutch oven inside
7. Preheat oven with the Dutch oven to 450°F for about 30 minutes. 🔥
8. Just before baking, lightly dust the top of the loaf with flour. ❄️
9. Score the loaf with a very sharp knife, razor, or bread lame. Make one deeper curved slash, about 1/2 inch deep, to allow the bread to expand. Add a few shallow decorative cuts alongside it for a pretty leaf or wheat design. 🌿
10. Sprinkle with a little coarse salt if desired. 🧂
11. Carefully remove the hot Dutch oven. Use the parchment paper as handles to lower the dough directly into the pot.
12. Cover and bake at 450°F for 30 minutes. 🍞
13. Remove the lid and bake another 15 minutes, or until beautifully golden brown and crusty. ✨
14. Lift the bread out of the Dutch oven, remove the parchment, and place the loaf on a cooling rack. Cool for 45–60 minutes before slicing. ⏳

This is such a good, hearty homemade bread—rustic, chewy, crusty and delicious. Perfect with butter, soup, eggs, or just enjoyed warm from the oven. 🧈🥣🍳🥖❤️

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