Sourdough

By: Graham and James Sharman

Sourdough
cuisine icon Cuisine
Modern
cuisine icon Course
Lunch, Side Dish
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Yogurt
cuisine icon Notes
["Tip: It's a good idea to place your Dutch oven on a metal baking tray, this prevents the bottom of the bread from burning."]
cuisine icon Keywords
6 servings, bread flour, contributed, instant yeast, lunch, medium, modern, more than 2 hours, plain greek yogurt, salt, side dish, sourdough, sourdough recipe, yogurt

serving icon Servings
6 servings
Ingredients
  • 2 cups Bread flour
  • 1 tsp salt
  • 1/2 tsp instant yeast
  • 1 cup plain greek yogurt
Instructions
  • In a bowl, mix 2 cups/260g bread flour, 1 tsp salt, and ½ tsp instant yeast.
  • Add 1 cup/285g of plain Greek yogurt and mix until you have a dough, add more yogurt if needed form into a fairly wet dough (mix for 5-6 minutes).
  • Line the inner pot with baking parchment and place the dough inside.
  • Place the lid on, don’t set to seal, (remove rubber seal if tainted to avoid onion flavored bread).
  • On your Instant Pot, select Yogurt.
  • Make sure your Instant Pot is set to Normal 4 hours. Press adjust until display shows 4.00. Display will go to 0.00 and count up.

    If you have the Duo Evo Plus select Yogurt/Custom/4.00/Temp 110°/f/43°/c/start. Display will count down once up to temp.
  • After proving for 4 hours, remove the dough from the pot, place on a floured surface. Gently shape into a ball, cover with little extra flour and a dish towel.
  • In the meantime, place a Dutch oven into your oven, pre heat to 450°/f / 230°/c for 30 minutes.
  • After 30 minutes place the dough into the Dutch oven. Flour then score the top and place the lid on.
  • Bake for 25 minutes, then remove lid and bake for another 10 minutes or until browned.
  • Switch off the oven leaving the door ajar for 30 minutes, then remove from Dutch oven and cool on a wire rack.
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