Ingredients

The following ingredients have 8 Servings
  • 375 grams All Purpose Flour ((3 cups))
  • 2 grams Dry Active Yeast (1/2 tsp)
  • 6 grams Sea Salt ((1.5 tsp))
  • 350 ml Yogurt Whey ((or fresh water) (1.5 cups))

Instruction

  • Warm whey (or water) to 100˚ F).
  • In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).  
  • Place dough in Instant Pot and push the Yogurt button and adjust until display reads 24:00 and "Less." Use the - button and adjust down to 3 hours. Place cover on Instant Pot.
  • When Instant Pot beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees.  
  • Remove dough from Instant Pot and place onto a floured surface.  Sprinkle a little flour on to top of dough and form into a ball. 
  • Cover with a tea towel and bench rest 30 minutes. (That means leave on the counter undisturbed.)
  • Place the dough into the heated Dutch oven and spritz with a little water.  Place on lid and close oven door. Turn temperature to 450 degrees and bake for 25 minutes..
  • After 25 minutes is up, remove lid and bake for an additional 20 minutes
  • Remove Bread from Dutch Oven and place on cooling rack.  Allow to cool before cutting Bread.