Fast French Bread Recipe (Instant Pot) - Cooking With Karli (2024)

FAQs

Can you rise dough in Instant Pot? ›

The yogurt button on your Instant Pot is the perfect environment to cultivate rapid yeast growth! Yeast, used in baking most breads, needs a warm moist place for it to thrive and grow, aka make your bread dough rise. The yogurt button creates a temperature controlled space that is both warm and moist.

Proofing dough is best done at a controlled temperature between 70°F to 90°F, and the Instant Pot's yogurt setting on low hits that right on the mark.

Stretch a piece of plastic wrap across the top of the Instant Pot, then press the “Yogurt” button, making sure it is set to “Normal,” as opposed to “More” or “Less.” What is this? Then step back and let the yeast do their thing until your dough has expanded however much your recipe says it should.

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you're using active dry yeast.

The resulting bread is soft, light, and moist. It will stay fresh for days and it has a nice light tangy flavour from the yogurt. You can try this kind of experiment with your favourite recipe. Take the fat content of the yogurt into account when calculating hydration.

Natural Acidity: Yogurt contains lactic acid, which can interact with the yeast and help stimulate its activity. The acidity created by yogurt creates an ideal environment for yeast growth and fermentation, which is crucial for the rising of bread dough.

With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.

There are a few ways to speed up fermentation without compromising flavor or texture. One is to use a preferment, as the yeast in a preferment is already active. Another is to increase the quantity of yeast in the dough. And using warmer water and proofing dough in a warm environment can also reduce proofing time.

If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.

What makes bread proof faster? ›

How can I speed up dough proofing? By the time your dough is in its proofing step, you can speed up or slow down proofing by changing the temperature of the dough. By keeping your dough warmer, you'll increase fermentation activity and reduce the time the dough needs to be sufficiently proofed before baking.

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

Simply drench your rock-hard baguette in cold water then tightly wrap it in aluminum foil. Next, place the wrapped baguette in the oven (not preheated), then set the temperature to 300°F and let is heat for 12 to 15 minutes.

If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.

Then, place your dough inside the slow cooker and cover it with a clean, damp towel. Close the lid and let the magic happen. Check on your dough occasionally to make sure it's rising at the right pace. If it's going too fast or slow, adjust the temperature or turn off the slow cooker as needed.

Active Dry Yeast and Instant Yeast, also called 'quick rising' or 'fast rising' are much more similar than most people think. In fact, they can be used interchangeably in most recipes. They're both commercial products made from drying fresh yeast into granules.

To create an optimal environment with a consistent temperature for your dough, we recommend either wood with an all natural and food-safe finish or stainless steel.