Step 1

Activate the active dry yeast by mixing in warm water (100-110 0F) with 1 tsp of sugar. Set aside. It should become foamy and frothy in 5-10 minutes.

Step 2

Feed the sourdough starter 3-5 hours in advance. Make sure that the starter is ripe by the time you start to knead the dough.

Step 3

Combine all the wet and dry ingredients in a big bowl. Using the back of a wooden spatula, combine them until the dough comes together. Use hands towards the end if needed. Make sure that there are no patches of dry flour in the dough. Cover with cling wrap or a kitchen towel and let the dough rest for 20 minutes.

Step 4

Now, wet a hand to stretch the dough. Take your hand under the dough and stretch it upwards, now tuck it under the dough on the opposite side. Repeat 4-5 times. Then, cover and let the dough rest for 15 minutes. Come back after 15 minutes and repeat the same process. You should do it 4 times at the interval of 15 minutes, to get smooth dough.

Step 5

Grease the instant pot interior, place the dough inside and close the lid. Proof till the dough doubles in size.

Step 6

Method 1: Yogurt mode- Ferment- Custom temperature- 95 0F.

Step 7

Select the custom temperature setting on Yogurt mode and set the temperature somewhere between 85-95 0F for 1-2 hours, depending on how warm your kitchen is. Active dry yeast dough will double up much faster than the sourdough. My yeast dough doubled in 50 minutes, and the sourdough one took about 2 hours.

Step 8

Method 2: Bake mode-Proofing option- Select time for 2 hours for sourdough and 1 hour for yeast bread. Also, do not place the dough directly in the pot. Instead, put it in a bowl and place the bowl in the IP.

Step 9

Method 3: Sous Vide Mode - Custom temperature – 90 0F. Do not put the dough directly in the pot.

Step 10

Method 4: Cold rise overnight in the fridge for best flavor.

Step 11

Method 5: Kitchen counter or oven with the light turned ON.

Step 12

Shape the dough either into rolls or a single boule. For making rolls divide the dough into 7 equal parts and make them into smooth rolls. Place the rolls in a suitable container, depending on how you plan to bake them. (Read the suitable baking container in notes)

Step 13

Let the dough overproof, much more than you would ideally do in the case of oven-baked bread. Choose the method that best suits you from the bulk rise section.( Also, read the proofing section of the post for more clarity)

Step 14

Method 1: Select BAKE mode – custom- High temperature-30 minutes.

Step 15

Method 2: Pour 3/4th cup of water in the pot and place the closed container with the shaped bread directly in it. ( Make sure there is no scope of water getting into the container.) Select Pressure cook at High temp. for 30 minutes. When done, let the pressure release naturally. Use a meat or candy thermometer to check if the bread is fully baked. The center of the bread should measure 180-195 0F.

Step 16

Replace the lid with the air fryer lid. (do not forget to empty and dry the pot if you pressure cook the bread) Select the broil mode and set the temperature to 400 0F for 12 minutes. ( If you make a boule, it may take longer.)

Step 17

Alternately bake the bread in the oven, at 420 0F for 12-15 minutes, until a golden-brown crust is formed. Take out of the oven, and brush with melted butter.

Step 18

Transfer the bread onto the cooling rack and let the bread cool for 30 minutes before slicing.