Air-Fried Sourdough: A Tasty, Crispy, And Quick Treat?

Sourdough bread is a time-consuming process, from growing a starter to the lengthy baking process. An air fryer can be a great alternative to a traditional oven for baking sourdough bread, especially in the summer when you want to avoid heating up the kitchen. It can also help you save time and energy costs. However, it may not be the best option as air fryers are designed for quick cooking, and sourdough is a slow process. With some adjustments to the temperature and cooking time, you can achieve a super-crisp crust and soft crumb sourdough loaf in your air fryer.

Sourdough starter preparation

Sourdough starter is a "wild yeast" made from flour, water, and the natural wild yeast in the air. It is the heart and soul of sourdough baking and is what makes the bread rise. Creating a sourdough starter from scratch is not difficult, but it is a lengthy process that takes at least seven days. Here is a step-by-step guide on how to prepare a sourdough starter:

Day 1:

To begin, you will need a jar or a plastic container, flour, and water. Mix 50 grams of flour with 50 grams of tepid water in your container. Make sure all the flour is incorporated, and leave it semi-uncovered at room temperature for 24 hours.

Day 2:

On the second day, mix another 50 grams of flour with 50 grams of tepid water and stir this into the previous day's mixture. Leave it again at room temperature for another 24 hours.

Day 3 and onwards:

Continue feeding your starter every day by discarding half of it and replacing it with equal parts flour and water. You can use a Danish dough hook or a stand mixer for mixing. The starter is ready when it has doubled in size and has plenty of bubbles on the surface and throughout. To test if your starter is ready, take a teaspoon of the mixture and place it in a glass of water. If it floats, your starter is ready!

Tips:

• It is recommended to use regular, unbleached all-purpose flour or bread flour for best results.
• Filtered or tap water can be used, but tap water should be mostly chemical/chlorine-free.
• A digital thermometer can be used to check the temperature of your starter, but this is optional.
• If your starter is not ready after the expected timeframe, don't give up! It may just need more time, especially during colder months. Continue feeding it once or twice a day until you see consistent results.
• If you need to take a break, store your starter in the fridge, where it will stay dormant. To reactivate it, pour off half of the starter and feed it with equal parts flour and water, leaving it at room temperature.

Air fryer temperature settings

Sourdough bread can be baked in an air fryer in under 30 minutes, resulting in a super-crisp crust and a soft, airy crumb. The optimal temperature for baking sourdough in an air fryer is typically around 350°F (175°C). Baking at this temperature ensures that the bread cooks through while developing a nice crust on the outside. The internal temperature of the bread should be at least 200°F (93°C to 95°C).

The cooking time and temperature settings may vary slightly depending on the air fryer model and the size and thickness of the loaf. If the bread is browning too quickly, you can cover it loosely with foil to prevent burning while the inside finishes cooking. You can also reduce the temperature by a few degrees if the bread is browning too much on top.

It is important to note that sourdough bread typically requires a slow process, as growing a starter can take several days. With an air fryer, you are introducing a fast process into a production that is meant to be slow. Therefore, it is recommended to cold-proof the bread dough to allow the complex sourdough flavors to develop and achieve a better rise.

Additionally, it is crucial to ensure that there is enough space in the air fryer basket for the dough to rise and for air to circulate, as overcrowding can affect even cooking. If you are baking a large loaf, consider dividing the dough into smaller portions or baking in batches.

Dough preparation

Sourdough bread is a slow process, from growing a starter to the lengthy baking process. An air fryer is designed to cook things quickly, so it may not be the best option for sourdough. However, if you are short on time or want to avoid heating up your kitchen, an air fryer can be a good alternative to a traditional oven for baking sourdough bread.

To prepare your dough, start by activating your sourdough starter 4-6 hours before you plan to mix it with the other ingredients. To do this, feed your starter equal amounts of water and flour. For example, you can use 45g of water and 75g of flour. Place the mixture in a glass container and allow it to grow until it has doubled in size. This can take 3 to 4 hours, but it may take longer.

Once your starter is ready, mix it with the other ingredients to form your dough. A typical sourdough bread recipe includes flour, water, salt, and a sourdough starter. You can also add ingredients such as sugar and olive oil to enhance the flavor and texture of your bread.

After mixing and kneading your dough, it's important to test it to ensure it's ready for baking. Lightly poke the surface of the dough; if it barely holds a dimple from the pressure applied, then it's ready for the air fryer.

Baking time

Other sources suggest a baking time of 25 to 30 minutes for a soft, sandwich-type loaf with a super-crisp crust and a soft, airy crumb. However, it is important to note that the cooking time may vary depending on the model of the air fryer, and adjustments may be necessary for subsequent loaves.

To ensure the bread is baked through, it is recommended to use a digital thermometer to check the doneness, with an internal temperature of around 200˚F. Alternatively, the bread should sound hollow when you tap the underside.

It is worth noting that sourdough bread typically involves a slow process, with the starter taking days to grow and the loaf taking up to three days to be ready for baking. Therefore, introducing a fast process like an air fryer may not be the best option for achieving the desired results.

Storage

Sourdough bread can be stored in a variety of ways to keep it fresh for as long as possible. Firstly, it is important to let the bread cool completely before slicing or storing it. If the bread is stored when it is still warm, it will result in a gummy and sticky interior. It is also best to wait until the bread has cooled before slicing it, as this will improve the taste and keep it fresh for longer.

Sourdough bread can be stored at room temperature for up to a week. It is best stored in a cool, dry place, at around 60 to 70°F. It should be kept in a breadbox or bread bag, or wrapped in a beeswax wrap to retain freshness and moisture. The bread can also be stored cut-side-down on a cutting board, which will help to keep it from drying out.

If you want to keep your sourdough bread for longer than a week, it can be stored in the freezer. It can be frozen whole or sliced, and then the slices can be frozen independently. This will keep the bread fresh for up to three months. When you want to eat the bread, it can be toasted straight from the freezer.

It is not recommended to store sourdough bread in the refrigerator, as this will cause it to stale faster than if it is kept at room temperature. The cold air in the refrigerator is drier and does not hold as much moisture, which can dry out the bread.

Frequently asked questions