Air-Fried Sourdough: Baking Bread The Easy Way

Baking sourdough bread in an air fryer is a possibility, and it can be a game-changer for those who want fresh bread without heating up their kitchen. However, there are some considerations and adjustments to be made. The air fryer's small size and intense heat mean that the cooking time and temperature need to be reduced to prevent the bread from burning. Additionally, the fast process of an air fryer may not be ideal for the slow production of sourdough, and the lack of steam can impact the rise of the loaf. Nevertheless, with the right adjustments, it is possible to bake sourdough bread in an air fryer, and it can be a convenient and efficient option for bread lovers.

Sourdough starter ingredients

Sourdough starter is a live fermented culture of flour and water. It is used to make bread rise and is added to dough. The natural yeasts and bacteria present in the flour and the environment begin to feed on the mixture.

To make a sourdough starter, you will need flour and water. Some recipes suggest using whole wheat flour to kickstart the fermentation process, and then continuing to feed the starter with regular all-purpose flour or bread flour. Others suggest a mixture of all-purpose flour and whole wheat flour from the beginning.

The process of making a sourdough starter takes between seven and fourteen days. During this time, the starter should be fed daily with flour and water. It is also important to discard part of the starter each day so that the bacteria and yeast remain balanced.

You will know your sourdough starter is ready to use when it has doubled in size, with plenty of bubbles, and passes the float test—this involves dropping a small amount of the starter into a glass of water; if it floats, it is ready to use.

Air fryer settings for sourdough

Air fryer sourdough bread is a quick and easy way to bake a perfect sourdough loaf with a super-crisp crust and soft, airy crumb. Here is a detailed guide on the settings and process for making sourdough bread in an air fryer.

Ingredients

• Active sourdough starter
• Strong bread flour or all-purpose flour
• Water (ideally filtered or boiled and cooled)
• Salt
• Olive oil or vegetable oil
• Sugar (optional)
• Cornmeal (optional)

Equipment

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

Step-by-Step Process:

Prepare the Sourdough Starter:

• In a glass jar, combine the sourdough starter, lukewarm water, and flour. Mix until homogeneous.
• Cover loosely and let it sit in a warm place for 5-12 hours until bubbly and doubled in size.
• Use the starter at its peak before it starts to deflate.

Make the Bread Dough:

• In a large mixing bowl, combine flour, salt, lukewarm water, active sourdough starter, and olive oil (if using).
• Mix until a dough forms. You can use a mixer with a dough hook or knead by hand.
• If using a mixer, mix for about 8-10 minutes until the dough is smooth and elastic.
• If kneading by hand, turn the dough onto a floured surface and knead for 10-15 minutes. Add minimal flour to prevent stickiness.

Let the Dough Rise:

• Place the dough into a greased mixing bowl and cover loosely.
• Let it rise at room temperature for 4-8 hours or until doubled in size. This can take up to 12 hours depending on temperature and starter activity.

Shape the Dough:

• Gently place the dough onto a floured surface.
• Shape it into a round, oval, or baguette. For an oval loaf, press gently into a square, then pull and fold the sides to create tension.
• Invert the loaf onto a parchment-lined pan, with the "good side" up.
• Let it rise in a warm place for 2-8 hours.

Preheat the Air Fryer:

Preheat your air fryer to 375-400°F (190-200°C) for 3-5 minutes.

Air Fry the Bread:

• Place the parchment paper with the shaped sourdough into the air fryer basket.
• Air fry at 375-400°F (190-200°C) for 14-20 minutes.
• Flip the loaf and continue air frying for another 10-14 minutes or until the crust is golden and the bread sounds hollow when tapped.

Tips and Troubleshooting:

• To create steam and prevent the crust from setting too early, add a small ramekin of water to the air fryer before placing the bread.
• If your bread is browning too quickly, reduce the temperature or cover with foil during the last part of baking.
• The cooking time may vary depending on your air fryer model, so check on your bread frequently.
• Sourdough is best cooked at 375°F (190°C).
• You can use whole wheat flour, but it will result in a denser loaf.
• Store leftover bread in a paper bag or wrapped in a tea towel to maintain the crust.

Reheating and Refreshing:

• To reheat, place the bread in the air fryer at 320°F until warm.
• To refresh a loaf that has lost its crispness, air fry at 350°F (180°C) for a few minutes.

Now you have all the settings and instructions to make delicious sourdough bread in your air fryer!

Bulk fermentation

During bulk fermentation, the dough should be left to ferment in a single large mass at a constant temperature. The ideal temperature for bulk fermentation depends on the dough and the schedule you are following, but typically, dough is kept at around 74 to 78°F (23 to 25°C). Warmer temperatures will result in faster fermentation and a shorter bulk fermentation time, while cooler temperatures will slow down fermentation and lengthen the process.

There are two types of bulk fermentation: warm bulk fermentation and cold bulk fermentation (also known as bulk retarding). Warm bulk fermentation is the most common type and is performed at ambient or warmer temperatures. Cold bulk fermentation involves fermenting the dough at a warm temperature before transferring it to the fridge to finish. This technique spreads the baking process over two days and makes the dough easier to handle.

The duration of bulk fermentation can vary depending on the dough temperature, recipe, and amount of sourdough starter used. Typically, it can last anywhere from 3.5 to 7 hours, with 4-5 hours being a common timeframe.

During bulk fermentation, the dough should be covered to prevent a skin from forming, which could hinder its rise. The container used for bulk fermentation should be sized appropriately for the amount of dough, with enough room for the dough to rise without spilling over the sides. Ceramic, glass, plastic, and non-reactive stainless steel containers are good options.

To regulate the temperature during bulk fermentation, some bakers use a dough proofer, a home oven with the light on, a microwave, or a warm spot in the kitchen. Additionally, performing a series of stretches and folds during this stage can help regulate dough temperature and further develop the gluten.

To determine when bulk fermentation is complete, look for the following signs:

• The dough should be elastic and strong, with defined edges.
• It should have risen and have domed edges, appearing puffy and jiggly when shaken gently.
• The dough temperature should be within the desired range.
• Use your intuition and baking experience to consider the dough's composition and judge whether it is ready to be divided.

Overall, bulk fermentation is a crucial step in the sourdough bread-making process, and understanding how to properly perform it is key to achieving a successful loaf.

Shaping the dough

Start by transferring your dough to a lightly floured surface. Make sure your hands are also lightly floured to prevent the dough from sticking. Then, gently stretch the dough into a rectangle shape. You can use a rolling pin or your hands to do this, but be careful not to press down too hard, as you don't want to flatten the dough completely.

Once you have a rough rectangle, it's time to start folding. Take the short side of the rectangle and fold the dough into thirds, like you would when folding a letter. This is called a letter fold. Then, rotate the dough 90 degrees and repeat the process, folding the short side over again.

Now, you will shape the dough into a ball. Starting from the short side of the rectangle, roll the dough towards the center, forming a loose roll. With lightly floured hands, place the dough onto your work surface, seam side down. Gently pull the dough towards yourself a few times, turning it as you do so. This will help create surface tension and ensure the dough holds its shape.

Next, you will repeat the process of pulling and turning the dough, but this time, you will be shaping it into a round loaf. Keep turning the dough on your countertop, gently pulling and tucking the edges under until you have a smooth, round shape. This technique is called pre-shaping and will help develop the structure of your loaf.

Finally, transfer your shaped dough into a prepared cake pan or bread basket, seam side down. You can use a floured bread basket or line a cake pan with parchment paper. Cover the dough and let it rise again, following the recipe's instructions.

Remember, shaping the dough is a crucial step that will impact the final shape and structure of your sourdough loaf. Take your time and be gentle, as you don't want to knock out all the air from the dough.

Baking time and temperature

The ideal baking time and temperature for sourdough bread in an air fryer depend on several factors, including the air fryer model, the desired level of doneness, and the specific recipe used. However, here are some general guidelines and tips to help you achieve the perfect bake.

Firstly, preheat your air fryer. Most recipes recommend preheating to 400°F (200°C) for about four to five minutes. This step is crucial as it creates the ideal environment for the bread to bake evenly.

Next, you'll want to lower the temperature before adding your dough. A good starting point is to reduce the temperature by about 30°F from the preheat temperature, bringing it down to around 370°F (190°C). This adjustment is important because air fryers circulate hot air with a fan, resulting in a more intense heat distribution compared to a conventional oven.

Now, it's time to bake your sourdough! Place your dough in the air fryer and set the timer. The baking time will vary depending on the size and number of loaves you're baking, but on average, it takes around 20 to 30 minutes for a single loaf to bake through. For a mini loaf or sourdough boule, 20 minutes at 390°F (200°C) should suffice. For larger loaves, you may need to bake for up to 28-30 minutes, but be sure to monitor the bread's progress to avoid overcooking.

To ensure your bread bakes evenly and achieves a beautiful crust, it's a good idea to flip the loaf halfway through the baking process. Additionally, consider adding a small ramekin of water to the air fryer during the initial baking stage to create steam, which helps prevent the crust from setting too early.

Finally, how do you know when your sourdough is done? The ideal internal temperature for sourdough bread is between 190°F and 200°F (88°C to 95°C). Use an instant-read thermometer to check the temperature. Alternatively, tap the underside of the bread—if it sounds hollow, it's ready!

Remember, these are general guidelines, and you may need to make slight adjustments based on your air fryer model and the specific recipe you're using. Always refer to the recipe instructions for the most accurate baking time and temperature recommendations. Happy baking!

Frequently asked questions