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.
The best tool you can get yourself for bread baking is a good Bakers Math Kitchen Scale. Bread making is based on percentages and weights (and a big learning curve). If trying to measure flour using dry measuring cups, very often the weight of the flour will be quite off.If you do not own a cast iron Dutch oven, Cloche or a Bread Dome Baker, you can simply preheat the oven with a pizza stone on the middle shelf and then use a roasting pan to put on top after placing the proofed down on the stone.
How to Proof Dough in Instant Pot Lux.
Add one cup of water to cooking pot and place a stainless steel trivet into the pot.
Place container with the dough on top of the trivet.
Close the lid and push the "Warm" button. After 10 minutes, hit cancel.
After 3.0, remove lid and check that the dough has risen to double the size. If dough needs to rise more, replace lid and check after 30 minutes.