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Step 4Steam the bread for 20 minutes at pressure
The real business!
Seal your cooker lid on and crank up the heat. Once the cooker has reached full pressure, set your timer for 20 minutes, and turn it down to the minimum heat required to maintain full pressure.
"Loaf" about for 20 minutes. Um, sorry for that one. This requires almost no attention short of making sure it doesn't boil dry or drop from pressure.
If it stops hissing, run and remove it from heat immediately! It most likely has boiled dry, as this is the only risk during steaming. Pressure-cookers are aluminum and can melt! Cool it quickly by throwing it in a lake or running cold water over it.
When 20 minutes is up, remove it from heat and blow the steam by tilting the valve (or whatever your manual recommends). Please, don't burn yourself, and don't do this inside a vehicle as the volumes of steam released will cause a serious condensation problem.
Look, bread! The moist cooking and the rapid pressure drop at the end of cooking can cause a relatively large "oven spring" or increase in bread size.
Seal your cooker lid on and crank up the heat. Once the cooker has reached full pressure, set your timer for 20 minutes, and turn it down to the minimum heat required to maintain full pressure.
"Loaf" about for 20 minutes. Um, sorry for that one. This requires almost no attention short of making sure it doesn't boil dry or drop from pressure.
If it stops hissing, run and remove it from heat immediately! It most likely has boiled dry, as this is the only risk during steaming. Pressure-cookers are aluminum and can melt! Cool it quickly by throwing it in a lake or running cold water over it.
When 20 minutes is up, remove it from heat and blow the steam by tilting the valve (or whatever your manual recommends). Please, don't burn yourself, and don't do this inside a vehicle as the volumes of steam released will cause a serious condensation problem.
Look, bread! The moist cooking and the rapid pressure drop at the end of cooking can cause a relatively large "oven spring" or increase in bread size.
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May 5, 2009. 10:37 AMramedia
says:
"Oven spring" is a term for the burst of expansion a loaf has when first placed into an oven, due to the heat causing a final yeast fermentation.
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