Air-Fried Sourdough: Baking Bread The Easy Way

Baking sourdough bread in an air fryer is a great alternative to using an oven, especially in the summer when you want to avoid heating up the whole kitchen. It's also a quicker method, with some recipes suggesting that air frying can produce a perfect sourdough loaf in under 30 minutes.

However, some bakers have noted that the fast process of air frying may not be suitable for the slow process of making sourdough. The intense heat of an air fryer may cause the crust to set too quickly, preventing the bread from rising properly.

Despite this, many recipes for air fryer sourdough bread exist, and some bakers have found success by reducing the cooking temperature by 30°F and halving the baking time.

Air fryer sourdough bread recipe

Ingredients

• Active sourdough starter
• Strong bread flour or a combination of all-purpose flour and whole wheat flour
• Water (ideally filtered water or tap water that has been boiled and left to cool down)
• Salt
• Sugar (optional)
• Olive oil or vegetable oil for greasing the bowl
• Cornmeal to dust the bread pan (optional)

Utensils

• Air fryer
• 7-inch cake pan or a deep air fryer bread tin
• Large mixing bowl
• Danish dough whisk
• Instant-read thermometer
• Rectangular Pyrex container

Method

• Feed a mature starter and leave for 4-6 hours or until doubled in size, bubbly, and floating in water (float test).
• Combine the starter, water, half of the flour, and sugar (if using) in a large mixing bowl. Use a dough whisk to stir until no dry streaks of flour remain. Cover and rest for 30 minutes or up to an hour.
• Stir in the rest of the flour and salt. The dough will be shaggy and a bit dry. Use your hands to squeeze and massage the dough, flipping it over, until all the flour has been incorporated. You aren't kneading the dough, just making sure the ingredients are combined. If it is very dry, add a little water, a few drops at a time.
• Shape the dough into a bowl, drizzle a little oil over it, and turn it over to grease both sides. Cover the bowl and rest for 30 minutes.
• Wet your hands (or use the dough whisk or a spatula) and do a series of stretch and folds. Grab the underside of the dough and fold it over the top. Rotate the bowl a quarter turn at a time and repeat until you have completed four sets of stretching and folding. Repeat two more times at 30-minute intervals. The dough should be smooth and elastic by now.
• Transfer the dough into a greased rectangular Pyrex container, cover, and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night. The timing will vary depending on the ambient temperature, humidity, strength of the starter, and other factors.
• Grease two 7-inch cake pans with oil or cooking spray. Sprinkle a little cornmeal on the bottom. Use wet hands or a scraper to divide the dough in half.
• Mist your worktop with water. Gently stretch one portion into a rough rectangle. Fold the dough into three sections, like a letter (letter fold).
• Rotate the dough and roll it into a ball. Flip it over, seam side down, and shape it using your hands and a bench scraper into a small round loaf.
• Keep turning the dough on the countertop, shaping it between your hands, and slightly tucking it under until the loaf is smooth. Repeat with the second piece of dough.
• Transfer the dough into the prepared cake pan. Cover and place it in the fridge to cold-proof overnight (10-18 hours) or in a cool place in the kitchen for 5-6 hours or until the loaf springs back slowly, leaving a small dent when prodded gently with your finger. If it springs back quickly, allow it to rise for a little longer.
• Preheat the air fryer at 400°F (200°C) for five minutes. Add a small ramekin of water to create steam.
• Lower the heat to 385°F (195°C) and remove the ramekin. Place the pan in the air fryer and bake for 14 minutes. You can score the loaf if you like, but it may not make much of a difference.
• Use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket.
• Bake for another 14 minutes (28-30 minutes in total) or until the underside of the bread sounds hollow when tapped and the internal temperature is at least 200°F (95°C) when checked with a thermometer.
• Cool the bread on a wire rack.
• Wait until the bread has cooled down before slicing. Store in a bread bag or slice and freeze the entire loaf. You can toast the slices straight from frozen, and they will keep for up to three months.

Ingredients for air fryer sourdough bread

The ingredients for air fryer sourdough bread are very similar to those for a conventional oven-baked loaf. Here is a detailed list of the ingredients you will need:

• Active sourdough starter: You can buy this online or make your own at home. The starter is the key ingredient that gives sourdough its distinctive tangy flavour and helps the dough to rise.
• Strong bread flour: This type of flour has a higher protein content (around 12-14%) than all-purpose flour, which helps to give your sourdough structure and a good rise.
• Water: Ideally, use filtered water or tap water that has been boiled and then left to cool down. The water will be combined with the starter to create what is known as a "liquid levain".
• Salt: Salt is an important ingredient that not only adds flavour to the bread but also impacts the fermentation process.
• Sugar (optional): Sugar can be added to feed the yeast and help with the browning of the crust. However, it is not essential, and some bakers prefer to omit it.
• Olive oil or vegetable oil: You will need a small amount of oil to grease the bowl and prevent the dough from sticking.
• Cornmeal (optional): Cornmeal can be used to dust the bread pan or tin, giving the loaf a crunchy texture.

In addition to these ingredients, you will, of course, need an air fryer, as well as a cake pan or bread tin that fits inside it. You will also need some basic baking equipment, such as a large mixing bowl, a Danish dough whisk, an instant-read thermometer, and a rectangular container for proofing the dough.

How to make air fryer sourdough bread

Ingredients:

• Active sourdough starter
• Olive oil
• Strong bread flour or a combination of all-purpose flour and whole wheat flour
• Salt
• Sugar (optional)
• Warm water

Equipment:

• Air fryer
• 7-inch cake pan or a deep air fryer bread tin
• Large mixing bowl
• Danish dough whisk
• Instant-read thermometer
• Rectangular Pyrex container
• Kitchen scale
• Grain mill
• 8-inch cake pan or a round springform pan
• Parchment paper
• Thermometer

Method:

• Feed a mature starter and leave for 4-6 hours or until doubled in size, bubbly, and floating in water (float test).
• Combine the starter, water, half of the flour, and sugar (if using) in a large mixing bowl. Use a dough whisk to stir until no dry streaks of flour remain. Cover and rest for 30 minutes or up to an hour.
• Stir in the rest of the flour and salt. The dough will be shaggy and a bit dry. Use your hands to squeeze and massage the dough, flipping it over, until all the flour has been incorporated. You aren't kneading the dough, just making sure the ingredients are combined. If it is very dry, add a little water, a few drops at a time.
• Shape the dough into a bowl, drizzle a little oil over it, and turn it over to grease both sides. Cover the bowl and rest for 30 minutes.
• Wet your hands (or use the dough whisk or a spatula) and do a series of stretch and folds. Grab the underside of the dough and fold it over the top. Rotate the bowl a quarter turn at a time and repeat until you have completed four sets of stretching and folding. Repeat two more times at 30-minute intervals. The dough should be smooth and elastic by now.
• Transfer the dough into a greased rectangular Pyrex container, cover, and leave to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm night.
• Grease two 7-inch cake pans with oil or cooking spray. Sprinkle a little cornmeal on the bottom. Use wet hands or a scraper to divide the dough in half.
• Mist your worktop with water. Gently stretch one portion into a rough rectangle. Fold the dough into three sections, like a letter (letter fold).
• Rotate the dough and roll it into a ball. Flip it over, seam side down, and shape it using your hands and a bench scraper into a small round loaf.
• Keep turning the dough on the countertop, shaping it between your hands, and slightly tucking it under until the loaf is smooth. Repeat with the second piece of dough.
• Transfer the dough into the prepared cake pan. Cover and place it in the fridge to cold-proof overnight (10-18 hours) or in a cool place in the kitchen for 5-6 hours or until the loaf springs back slowly, leaving a small dent when prodded gently with your finger.
• Preheat the air fryer to 400°F (200°C) for five minutes. Add a small ramekin of water to create steam.
• Lower the heat to 385°F (195°C) and remove the ramekin. Place the pan in the air fryer and bake for 14 minutes.
• Use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket.
• Bake for a further 14 minutes (28-30 minutes total) or until the underside of the bread sounds hollow when tapped and the internal temperature is at least 200°F (95°C) when checked with a thermometer.
• Cool the bread on a wire rack.

Tips:

• The cooking time will vary slightly based on the air fryer model. If your bread is browning too much on top, reduce the temperature by a few degrees.
• You can refresh a loaf of sourdough in the air fryer if it has lost its crispness. Air fry for a couple of minutes at 350°F (180°C).

Air fryer vs. traditional oven for baking sourdough bread

Baking sourdough bread is a rewarding experience, with the aroma of a freshly baked loaf filling your home. Traditionally, this process involves a lengthy preheat of the oven, followed by a long bake time. However, with the emergence of air fryers, some bakers are exploring this alternative method. So, how does baking sourdough in an air fryer compare to the traditional oven method? Let's take a closer look.

Advantages of Using an Air Fryer for Sourdough Bread

One of the biggest advantages of using an air fryer for baking sourdough bread is the reduced time it offers. The air fryer's compact size means it can preheat in just a few minutes, and the total bake time for sourdough is typically under 30 minutes, which is significantly faster than a traditional oven. This makes it a more energy-efficient option as well. Air fryers are also ideal for baking sourdough during hot summer months, as they don't heat up the entire kitchen like a traditional oven does. You can even take your air fryer outside to keep your kitchen cool.

Drawbacks of Using an Air Fryer for Sourdough Bread

While air fryers offer convenience and speed, there are some considerations to keep in mind. The small size of an air fryer means that the bread may not rise as much as it would in a traditional oven. Additionally, the intense heat of an air fryer might cause the crust to set too quickly, resulting in a dense crumb. This can be mitigated by reducing the cooking temperature by about 30°F and keeping an eye on the bread to ensure it doesn't burn.

Traditional Oven Baking: The Classic Choice

Baking sourdough bread in a traditional oven is the classic method that has been used for generations. It offers a few advantages over air fryers. Firstly, you have more control over the rise of your bread, as there is more space for it to expand. Secondly, the oven's larger size provides a more even heat distribution, reducing the chances of an uneven bake. However, the longer preheat and bake times in a traditional oven can be a drawback, especially during hot weather.

Both air fryers and traditional ovens have their pros and cons when it comes to baking sourdough bread. Air fryers offer speed and convenience, making them ideal for smaller loaves and hot weather baking. On the other hand, traditional ovens provide more space for the bread to rise and develop, resulting in a more classic sourdough experience. Ultimately, the choice between an air fryer and a traditional oven depends on your specific needs and preferences.

Storing air fryer sourdough bread

Firstly, it is important to let the bread cool down completely before storing it. Slicing or wrapping the bread while it is still warm can lead to moisture buildup, potentially causing mould or sogginess. Once the bread has cooled, you can choose to store it as a whole loaf or slice it before storing.

If you want to store the bread as a whole loaf, place it in a bread bag or a plastic bag. Storing the bread in a clean cloth inside a plastic bag will help keep it fresh for about three days. You can also wrap the loaf and store it in the refrigerator to extend its freshness for a few more days.

Alternatively, you can slice the bread and then freeze the entire loaf. This way, you can take out slices as needed and toast them straight from frozen. Sliced and frozen sourdough bread can last for up to three months.

Additionally, if your sourdough bread loses its crispness, you can refresh it by air frying for a couple of minutes at a lower temperature, such as 350°F (180°C). This will help restore its texture.

Remember, sourdough bread is best within 48 hours of baking. After two days, it is recommended to slice the bread and store it in a freezer bag to extend its freshness. By following these storage instructions, you can enjoy your air fryer sourdough bread for a longer period of time while maintaining its taste and texture.

Frequently asked questions