Proofing Dough in the Instant Pot
Proofing Dough in the Instant Pot creates the perfect, enclosed environment for yeast dough to ferment at a consistent temperature. This builds the gluten structure, makes dough more pliable, and results in better texture of baked goods.
Servings: 1 proofed dough
Calories:
Equipment
- 6-quart Instant Pot or any size (must have YOGURT setting)
- pastry brush to coat the pot with oil
- parchment paper if not using oil
- lid, plate, or pizza pan
Ingredients
- Olive Oil (to coat surface) or parchment paper
- Bread Dough * see recipe footnote about dough amount
Instructions
Note: This is NOT a pressure-cooking method and the Instant Pot locking lid is not required.
- Brush a light coating of OLIVE OIL inside the Instant Pot (or line with parchment paper).
- Place dough in the pot and roll it around to pick up oil from the pot.
- Rest the dough seam side down, tucking the sides under to tighten it into a firm ball.
- Rest ANY lid on top of the pot. Do not use the Instant Pot locking lid or any object that creates a tight seal – the air needs to escape during the proofing process.
- Select “Yogurt” button, then toggle the "Adjust" button to the "Less" setting. Adjust the display timer to 45 minutes. During this time, yeast dough will double in size.
- Transfer dough out of the pot and, if further proofing is indicated on the recipe, repeat this process from step #1.
Notes
dough amount - Yeast dough doubles in size during proofing and the 'max fill' line can be used to gauge the max dough volume. If too much dough is proofed, it can push the lid off and become exposed to air (and become messy). For reference, I can proof 3 pounds of dough in my 6 quart Instant Pot which is more than enough space for most non-commercial dough recipes.
oil substitute - If you prefer to not use oil, line the pot with parchment paper during proofing to prevent the dough from touching the pressure cooker insert.
using the yogurt setting - Toggling the "Adjust" button to the LESS setting (recommended) creates the perfect temperature for proofing dough. The NORMAL setting may slightly overheat the dough and cause dry spots (not the end of the world). The MORE setting will cook your dough (not in a good way).
lid - any lid that rests on top of the pot works (pizza pan, glass lid, or plate). You can use the IP lid, but set the pressure valve to "Venting". Also, super large dough batches can stick to the lid during rising. My recipes are never large enough for this.
proofing size - Use the markings on the inside wall of your pot to tell if dough is proofed enough to have doubled in size.