Air-Fried Sourdough: Baking Perfection Without An Oven

Sourdough bread is a type of bread characterised by its tangy flavour and bubbly texture. It typically takes a long time to make, with the process of growing a starter alone taking several days. However, it is possible to bake sourdough in an air fryer, which is a more energy-efficient method than using a traditional oven. Air fryers are like super-compact convection ovens, which circulate hot air with a fan, giving food a crispier finish. When baking sourdough in an air fryer, it is important to reduce the cooking temperature by about 30°F and cut the baking time in half.

Air fryer sourdough: a step-by-step guide

Ingredients

To make sourdough in an air fryer, you will need the following ingredients:

• Active sourdough starter
• Strong bread flour
• Water
• Salt
• Sugar (optional)
• Olive oil or vegetable oil
• Cornmeal (optional)

Equipment

As well as the ingredients, you will need the following equipment:

• An air fryer
• A 7-inch cake pan or a deep air fryer bread tin
• A large mixing bowl
• A Danish dough whisk
• An instant-read thermometer
• A rectangular Pyrex container

Method

Step 1: Prepare the starter

Feed a mature starter and leave it for 4-6 hours, or until it has doubled in size and is floating in water (this is called the float test). Use the starter at its peak, before it starts to sink again (you will see a "snail trail" on the sides of the jar when it starts to deflate).

Step 2: Combine the ingredients

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.

Step 3: Add the remaining flour and salt

Stir in the rest of the flour and the 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 are not kneading the dough, just making sure the ingredients are combined. If the dough is very dry, add a little water, a few drops at a time.

Step 4: Shape the dough

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.

Step 5: Stretch and fold the dough

Wet your hands or use a dough whisk or spatula. 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 now be smooth and elastic.

Step 6: Transfer the dough to a container

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.

Step 7: Grease the cake pans

Grease two 7-inch cake pans with oil or cooking spray. Sprinkle a little cornmeal on the bottom.

Step 8: Divide the dough

Use wet hands or a scraper to divide the dough in half. Mist your worktop with water.

Step 9: Shape the dough into a rectangle

Gently stretch one portion of the dough into a rough rectangle. Fold the dough into three sections, like a letter (letter fold).

Step 10: Shape the dough into a ball

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.

Step 11: Shape the 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.

Step 12: Transfer the dough to the cake pan

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, it needs to rise for a little longer.

Step 13: Preheat the air fryer

Preheat the air fryer to 400°F (200°C) for five minutes. Add a small ramekin of water to create steam.

Step 14: Lower the heat and remove the ramekin

Lower the heat to 385°F (195°C) and remove the ramekin.

Step 15: Bake the bread

Place the pan in the air fryer and bake for 14 minutes. You can score the loaf if you like, but this may not make much difference.

Step 16: Flip the loaf

Use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket.

Step 17: Bake for a further 14 minutes

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.

Step 18: Cool the bread

Cool the bread on a wire rack. Bake the second loaf in the same way, adjusting the cooking time slightly as the air fryer will already be hot.

Step 19: Store the bread

Wait until the bread has cooled down before slicing. Store in a bread bag or slice and freeze the entire loaf. You can toast slices straight from frozen, and they will keep for up to three months.

The benefits of making sourdough in an air fryer

Air fryers are a handy, modern appliance that can be used for a variety of cooking tasks, including baking sourdough bread. Here are some benefits of making sourdough in an air fryer:

Quick and Efficient

Air fryers can significantly reduce the time it takes to bake sourdough. Traditional oven methods can require lengthy preheating and baking times, but with an air fryer, you can achieve a perfect sourdough loaf in under 30 minutes. This is because air fryers circulate hot air with a fan, providing an even and intense heat that speeds up the baking process.

Energy-Saving

Air fryers are more energy-efficient than traditional ovens due to their smaller size and targeted heat distribution. This is especially beneficial in regions with high energy costs or during hot seasons when you want to avoid heating up the entire kitchen. The reduced cooking time also means less energy consumption overall.

Convenient and Accessible

Air fryers are compact and can be easily stored or taken with you on the go, such as on caravan trips. They are also a convenient option for those without access to a full-size oven, providing a versatile cooking appliance that can bake bread, among other things.

Consistent Results

Air fryers provide a controlled environment for baking, allowing for consistent results each time. The intense and even heat distribution ensures that your sourdough loaf bakes evenly, resulting in a crisp crust and soft, airy crumb.

Health Benefits

Sourdough bread is known for its health benefits, including gut health and longevity benefits. It has a distinct tangy flavor and a bubbly texture, and is a great vehicle for avocado toast or simply a schmear of butter. Making sourdough at home with an air fryer gives you control over the ingredients, ensuring you know exactly what goes into your bread.

A recipe for air fryer sourdough bread

Ingredients:

• Active sourdough starter
• Strong bread 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
• Cornmeal to dust the bread pan (optional)

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

Method:

4 pm: Feed a mature starter and leave for 4-6 hours, or until doubled in size, bubbly, and floating in water (float test). Use the sourdough starter at its peak, before it starts to sink again (you will see a "snail trail" on the sides of the jar when it starts to deflate).

8 pm: 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.

30 pm: 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.

9 pm: 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 (9.30 pm and 10 pm). The dough should be smooth and elastic by now.

Overnight: 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.

10 am: 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 to 400°F (200°C) for five minutes. Add a small ramekin of water to the fryer 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. Scoring the loaf is optional but may create a nicer rise.

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. Bake the second loaf in the same way but adjust the cooking time slightly. As the air fryer will already be hot, the second loaf may bake in about 26-28 minutes.

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.

Common issues when making air fryer sourdough

Air fryer sourdough is a quick and energy-efficient way to make bread. However, there are a few common issues that you may encounter when making it. Here are some tips to help you troubleshoot and achieve the perfect loaf:

Collapsed or dense bread

The most common issue when baking sourdough in an air fryer is that the bread may not rise properly, resulting in a collapsed or dense loaf. This is because the crust sets too quickly in the air fryer, preventing the bread from expanding. To avoid this, ensure that your air fryer is large enough for the dough to expand on all sides. You can also try reducing the cooking temperature by 30°F and cutting the baking time in half.

Bread sticking to the air fryer

Another issue you may encounter is the bread sticking to the air fryer basket or pan. To prevent this, be sure to grease your air fryer basket or pan generously with oil or cooking spray before adding the dough. You can also try using a piece of parchment paper between the dough and the air fryer surface.

Bread browning too much on top

If your bread is browning too much on top, it may be too close to the heating element. Try moving the rack or basket down a level, or reduce the temperature by a few degrees.

Bread not fully cooked in the middle

If your bread is browning too quickly on the outside but is still doughy in the middle, it may need more time to cook. Try reducing the temperature and increasing the cooking time. You can also try flipping the loaf halfway through the cooking process to ensure even cooking.

Starter not ready

When making sourdough, it's important to use a mature starter that is bubbly and active. If your starter is not ready, your bread may not rise properly. To test if your starter is ready, drop half a spoonful into a glass of water. If it floats, then it's ready to use.

Dough too dry

If your dough is too dry, it may be difficult to work with and may not rise properly. If the dough is too dry, add a small amount of water, a few drops at a time, until it comes together.

Tips for making air fryer sourdough bread

Ingredients

To make sourdough bread in an air fryer, you'll need the following ingredients:

• Active sourdough starter
• Strong bread flour
• Water
• Salt
• Sugar (optional)
• Olive oil or vegetable oil
• Cornmeal (optional)

Equipment

In addition to your air fryer, you will need:

• A large mixing bowl
• A Danish dough whisk or spatula
• An instant-read thermometer
• A rectangular Pyrex container or a proofing basket
• A 7-inch cake pan or a deep air fryer bread tin

Timing

Making sourdough in an air fryer requires careful timing. Here are some tips to help you get it right:

• Feed a mature starter and let it sit for 4-6 hours or until it has doubled in size, becomes bubbly, and floats in water. Use the starter at its peak before it starts to sink again.
• Combine the starter, water, half the flour, and sugar (if using) in a large mixing bowl. Cover and rest for 30 minutes to an hour.
• Add the rest of the flour and salt, and mix until combined. You may need to add a little water if the dough is too dry.
• Shape the dough into a bowl, drizzle with oil, and cover both sides. Let it rest for 30 minutes.
• Perform a series of stretch and folds with the dough. Do this four times at 30-minute intervals. The dough should be smooth and elastic after this step.
• Transfer the dough to a greased rectangular container and let it rise overnight at room temperature or in the fridge if it's a warm night.
• The next day, grease your cake pan or bread tin and sprinkle with cornmeal. Divide the dough in half and stretch one portion into a rough rectangle.
• Fold the dough into thirds like a letter, then roll it into a ball. Shape it into a small round loaf using your hands and a bench scraper.
• Transfer the dough to the prepared pan, cover, and place it in the fridge to cold-proof overnight or in a cool place for 5-6 hours.
• Preheat your air fryer to 400°F (200°C) for five minutes with 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.
• Flip the loaf directly into the air fryer basket and bake for another 14 minutes or until the underside sounds hollow when tapped.
• Cool the bread on a wire rack before slicing.

Troubleshooting

• If your bread is browning too much on top, reduce the temperature by a few degrees.
• To test if your starter is ready, drop half a spoonful into a glass of water. If it floats, then it's ready to use.
• To add toppings to your loaf, wet the top and dip it into a plate of oats, seeds, or other toppings before letting it rise.
• If your bread turns out gummy or dense, it may need to be cooked for longer or flipped over to cook the underside more.

Frequently asked questions