Ingredients & Intructions:
1 2/3 cups lukewarm water
1 1/2 teaspoons sugar
A) Dissolve sugar in water, add:
1 package 8 grams beer yeast
B) Let sit to rehydrate, about 10 mins, then add:
2 teaspoons balsamic vinegar
While yeast is hydrating, stir together:
C) 4 cups flour and 2 teaspoons salt
Line Instant Pot bowl with parchment paper, spray with oil.
Yeast water should now look foamy, be sure you’ve added balsamic vinegar!
E) Stir yeast-water mix into flour mix using a large spoon, stir until the
dough no longer sticks to the side of the bowl. The dough will look slightly dry and shaggy.
F) Scrape dough into prepared Instant Pot. Close lid and press Yogurt button on the
Normal setting. Set time for 4 1/2 hours. (You can leave the dough in Instant Pot overnight)
G) Shaping Loaf & Baking in Dutch Oven: Set oven to 230 C / 450 F, (convection bake, if you have that option)
Place Dutch Oven & lid into oven. Meanwhile, scatter 2 tablespoons flour on counter, open Instant Pot, remove dough by pulling out parchment paper, flip dough off paper onto counter. Shape dough into a circle, by tucking edge underneath, score top of loaf with knife (about 4 scores). Remove Dutch Oven & lid from oven, line Dutch Oven with parchment paper sprayed with oi, drop loaf into Dutch Oven, cover with lid. Let rest until oven comes up to temperature. Place in oven, covered for 30 mins, remove lid and bake 18 more mins, until golden brown. Remove to bread rack and cool 15-30 mins.. if you can wait that long! Cut with sharp bread knife & serve with butter. Well done!