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

Sourdough bread is a type of bread characterised by its tangy flavour and bubbly texture. It is typically made using a natural leavening agent created through the fermentation process. While it is possible to bake sourdough bread in an air fryer, there are a few things to consider. Firstly, the air fryer's small size and intense heat mean that the cooking time and temperature need to be adjusted accordingly to prevent the bread from burning. Additionally, the lack of steam in an air fryer can impact the rise of the bread. However, with the right modifications, it is possible to achieve a crispy crust and soft, airy crumb that are characteristic of sourdough bread.

Ingredients and equipment

Ingredients:

• Sourdough starter (active)
• Flour (strong bread flour, all-purpose, or a mix of all-purpose and whole wheat)
• Water (ideally filtered or boiled and cooled)
• Salt
• Sugar (optional)
• Olive oil or vegetable oil
• Cornmeal (optional)

Equipment:

• Air fryer
• 7-inch or 8-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
• Parchment paper

Preparing the sourdough starter

Once your starter is ready, combine it with the other ingredients to form a dough. You can do this by hand or use a mixer with a dough hook attachment. If you're doing it by hand, turn the dough out onto a lightly floured surface and knead for 10-15 minutes until it's smooth and elastic. If you're using a mixer, use the dough hook for 8-10 minutes.

Now you need to let the dough rest and rise. Place the kneaded dough into a clean, lightly greased bowl and cover it loosely with plastic wrap or a kitchen towel. Leave it at room temperature for 4-8 hours, or until it has doubled in size. This can take up to 12 hours, depending on the temperature and the activity of your starter.

Once the dough has risen, place it onto a lightly floured surface or a silicone mat. You don't want to knock out too much of the air, so be gentle. Now you can shape the dough into a round, oval, or baguette-shaped loaf.

And that's your starter ready to go!

Making the dough

Firstly, you will need to activate your sourdough starter. To do this, simply feed your starter with equal amounts of water and flour. It is recommended to do this at least four hours before you plan to mix the dough. Combine the activated starter with warm water in a large mixing bowl and mix well.

Now, it's time to add the remaining ingredients to create the dough. The specific ingredients may vary depending on your recipe, but typically, you will need flour, salt, and sometimes olive oil or another type of oil. You can use a Danish dough hook or a stand mixer to mix and knead the dough. If you are making the dough by hand, combine the dry ingredients in a large mixing bowl and gradually add the wet ingredients, mixing until a shaggy dough forms.

Once the dough is mixed, it's time to perform the stretch-and-fold technique. With wet hands, take one side of the dough, lift it up, and fold it over itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl and let the dough rest for about 30 minutes. Repeat this process three more times. After the final stretch and fold, let the dough ferment for about an hour at room temperature.

Now, it's time to shape the dough. Transfer the dough to a floured surface and gently stretch it into a rectangle. Take the short side and fold the dough one-third over itself, then fold the other side over. Starting from the small side again, roll the dough into a loose roll. With lightly floured hands, place the dough ball seam side down on your work surface. Gently pull the dough towards yourself, turning it as you do so to create surface tension and help the dough retain its shape.

Finally, it's time for bulk fermentation. Transfer the dough to a lightly floured proofing basket and place it in a cool area or your refrigerator for 8-12 hours. This step is crucial for the development of the sourdough's complex flavours and a better rise.

Proofing and shaping the dough

Proofing the Dough:

Firstly, it is important to note that the proofing time will vary depending on the ambient temperature, humidity, and the strength of your sourdough starter, among other factors. The dough should be left to proof until it has doubled in size. This process can take anywhere from 8 to 18 hours, so it is important to be patient. If you are in a warm environment, you can leave the dough to proof at room temperature. However, if the temperature is too high, it is recommended to proof the dough in the refrigerator, which will take a little longer.

Shaping the Dough:

Once the dough has doubled in size, it's time to shape it. Start by gently stretching the dough into a rough rectangle. Then, perform a letter fold by folding the dough into three sections, like you would fold a letter. Next, rotate the dough and roll it into a ball. Now, you will shape the dough into a small, round loaf. To do this, flip the dough over so that the seam side is down, and use your hands and a bench scraper to shape it. Keep turning the dough on the countertop and shaping it between your hands, slightly tucking it under until it forms a smooth loaf. Repeat this process with any additional pieces of dough.

Final Proof:

After shaping, it's time for the final proof. Transfer the shaped dough into a prepared cake pan or bread basket. Cover it and place it in the refrigerator to cold-proof overnight (10-18 hours) or in a cool place in your kitchen for 5-6 hours. You'll know it's ready when it springs back slowly, leaving a small dent when gently prodded with your finger. If it springs back quickly, it needs more time to proof.

Now your dough is ready to be baked in the air fryer!

Baking the bread

Now that your dough is ready, it's time to bake your sourdough in the air fryer. Here's a step-by-step guide:

• Preheat your air fryer to 375-400°F (190-200°C) for about 3-5 minutes. The ideal temperature will depend on your air fryer model, so adjust accordingly.
• Lightly grease your cake pan or bread tin with oil or cooking spray. You can also line it with parchment paper.
• If desired, score the top of the dough with a lame or sharp knife. This step is optional but can help the bread rise.
• Place the dough into the pan or tin, ensuring it fits comfortably with enough room to expand.
• Add a small amount of water to the bottom of the air fryer to create steam. This step is crucial as steam prevents the crust from setting too early.
• Lower the temperature to 385°F (195°C) and bake the bread for 14 minutes.
• Remove the water ramekin, if used, and carefully flip the loaf. You can use tongs or small silicone oven mitts for this step.
• Continue baking for another 14-20 minutes. The total bake time should be around 28-30 minutes, or until the bread is done.
• To check if the bread is ready, tap the underside, and it should sound hollow. Alternatively, use a thermometer to ensure the internal temperature is at least 200°F (90-95°C).
• Remove the bread from the air fryer and let it cool on a wire rack.
• Adjust the temperature and timing slightly when baking the second loaf, as the air fryer will already be hot.
• Allow the bread to cool completely before slicing.

Tips and Troubleshooting

• If your bread is browning too quickly, reduce the temperature by a few degrees.
• To prevent burning, cover the bread with foil during the latter part of baking. Ensure the foil is tightly wrapped to avoid contact with the heating element.
• The cooking time may vary depending on your air fryer model. Use an instant-read thermometer to check for doneness.
• For an extra crispy crust, dip the top of the loaf in water and then into a plate of oats, seeds, or other toppings before letting it rise.
• If your bread turns out gummy or dense, it likely needs more time to cook and be flipped to cook the underside evenly.

Frequently asked questions