Pressure Cooker Bread

1. 1

   In the bowl of the mixer, mix all the ingredients and knead for 10 minutes to obtain a smooth dough.

2. 2

   Make it rise for an hour away from drafts.

3. 3

   Degas the dough by slightly punching it.

4. 4

   Put the dough in a container and store overnight in the refrigerator. (Max. 24 hours)

5. 5

   The next day, put the dough on the floured surface and flatten it forming a rectangle. Fold it in two, give it a quarter turn, crush, and fold the dough again. Repeat the operation several times, the dough will become firmer.

6. 6

   Line the bottom and the sides (half way up) of your pressure cooker with parchment paper. Lay the dough on top of it.

7. 7

   Put the lid on and let rise for 1 hour at 30 degrees celsius. Then sprinkle the top of the dough with a tablespoon of flour. Put the pressure cooker in a cold oven and heat it up to 240 C.

8. 8

   Cook the bread for 45 minutes without opening the pressure cooker.

9. 9

   When the bread is cooked, remove it from the pan and cool it on a rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.