Quick way to proof your dough – in the instant pot!

Proof your potato flake sourdough in the instant pot to cut down on the amount of time waiting for your dough to rise! Making potato flake sourdough is my favorite way to make bread. Unfortunately it has a disadvantage when it comes to time. Proofing in the instant pot is such a convenient way to proof your dough without the hassle of waiting almost two days to make your bread!

I resisted getting an instant pot for a long time. I thought it was just another trendy appliance that was going to take space up in my kitchen. Boy, was I wrong! I wish I had given in sooner. It’s so versatile that I hardly ever use my slow cooker any more. Of course, I use it for pressure cooking. Surprisingly, that’s not all! I also use it as a slow cooker, to sauté veggies, brown meat, make homemade yogurt, AND now I even use for proofing dough in a fraction of the time!

Why use an instant pot to proof your potato flake sourdough?

You all know I love to make potato flake sourdough. It has so many benefits! It provides a natural way to rise your bread without having to use commercial yeast. Another benefit is the ability to choose your own ingredients instead of buying bread from the store that typically includes a lot of preservatives and additives to make it shelf stable. It also provides digestibility benefits and the ability to absorb the nutrients easier.

I won’t lie, some days I really want to have bread ready to eat the same day. That’s how I figured out that using the Instant Pot was going to be a great way to make this happen. Here are some reasons why you should use your instant pot to proof your potato flake sourdough.

It will save you time.

Even though there are so many benefits to potato flake sourdough, it does come with one downfall. The amount of time it takes to wait on your dough to be ready to bake. The Instant Pot provides a warm and humid environment that accelerates the proofing process. This allows your dough to rise much faster than simply leaving it on the counter. This means it will cut down on the time you are waiting for your dough to proof!

It keeps a consistent temperature.

The Instant Pot’s controlled temperature setting ensures that your dough is proofed at an optimal temperature for yeast activation and fermentation. This consistency helps produce more reliable and predictable results, leading to consistent texture and flavor in your baked goods.

It can save space in the kitchen.

Instead of buying a specific proofing box, use something you already have on hand! Your instant pot is the perfect solution! Not only is it a practical option, it can used for so many different things. Which leads me to my next point!

It is a multi-functional kitchen gadget.

So many small appliances have one purpose. All of the different types of appliances you can acquire start to really take up precious space in your kitchen. The Instant Pot is a versatile kitchen appliance that serves multiple functions, from pressure cooking to slow cooking, steaming, and more. Using it for proofing dough adds another dimension to its usefulness, making it a valuable tool for you to keep in your kitchen.

How to use an instant pot to proof your potato flake sourdough:

Step 1: Prepare Your Dough as Usual

Prepare your dough according to your favorite recipe. Whether you’re making bread, pizza dough, or cinnamon rolls, make sure your dough is mixed and ready for its first rise.

Step 2: Grease the Instant Pot

Lightly grease the inner pot of your Instant Pot to prevent the dough from sticking. You could also line the instant pot with parchment paper, if you prefer.

Step 3: Transfer the Dough

Place the prepared dough in the greased Instant Pot.

Step 4: Proofing Setting

Many Instant Pot models come with a “Yogurt” function, which is perfect for proofing dough. Select this setting and set the temperature to “Less” or “Low” and the time to 3 hours.

Step 5: Cover and Let it Rise

Close the Instant Pot lid and let the dough proof. The warm, humid environment created by the Instant Pot will help the dough rise quickly and evenly. You can use the lid that comes with your instant pot, if you want! However, I’ve found that I like to use a glass lid so that I can see the dough through the lid. I found a glass lid that I already had for one of my pots and pans that fit perfectly! You can also buy a glass lid that is specifically made for your instant pot. Be sure to get the correct size though! There is one for the 6 quart and the 8 quart!

Step 6: Check the Dough

Carefully remove the lid and check on your dough periodically to see if it is done proofing. It should have doubled in size and be puffy and soft to the touch. It could take less than or more than the 3 hours. This all depends on what type of dough you are making and how much dough. If it needs more time, you can reset the Instant Pot for additional proofing.

Step 7: Bake or Shape as Desired

Once your dough has proofed, it’s ready to be baked or shaped according to your recipe. Transfer it to a baking sheet or shape it into loaves or rolls, then proceed with the baking instructions as usual.

Tips for proofing your potato flake sourdough in the instant pot:

• If your Instant Pot doesn’t have a “Yogurt” function, you can still use it for proofing by selecting the “Keep Warm” setting and monitoring the temperature to ensure it stays around 80-90°F.
• Occasionally mist the top of the dough with water to prevent your dough from drying out. Another option would be to spray the top of the dough with oil before starting the proofing process.
• Experiment with different proofing times and temperatures to find the perfect settings for your dough recipe.

With this simple method, you can enjoy freshly baked bread, pizza, or pastries in a fraction of the time it would normally take! I can’t believe I didn’t give the Instant Pot a chance sooner!

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