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 typically takes several days to make, as the starter mixture needs time to ferment. However, it is possible to bake sourdough bread in an air fryer, which can reduce the overall cooking time by half.

Air fryer sourdough bread ingredients

Baking sourdough bread in an air fryer is an innovative way to enjoy fresh bread without the lengthy process of using a traditional oven. It is a convenient, time-saving, and energy-efficient method that produces a perfect sourdough loaf with a super-crisp crust and soft, airy crumb. Here is a detailed guide to the ingredients required for making air fryer sourdough bread.

Active Sourdough Starter

The foundation of any sourdough bread is a quality starter, which serves as the natural leavening agent. You can either buy an active sourdough starter online or make your own from scratch. The starter should be fed and activated before use, following the instructions provided by the supplier or your chosen recipe. This process usually involves feeding the starter with equal amounts of water and flour and allowing it to rest for several hours until it becomes bubbly and doubles in size.

Flour

The type of flour used can vary depending on your preferences and the specific recipe you are following. Strong bread flour with a high protein content (around 12-14%) is ideal as it helps give your sourdough structure and rise. Alternatively, you can use a combination of all-purpose flour and whole wheat flour, which will contribute to the flavour and texture of your bread.

Water

Water is a crucial ingredient in sourdough bread-making. It is recommended to use filtered water or tap water that has been boiled and then left to cool down. The water temperature is important, and using warm water will benefit your dough.

Salt

Salt is an essential ingredient in sourdough bread, as it not only enhances the flavour but also impacts the fermentation process. It is recommended to use sea salt, but any type of salt you have on hand will work.

Sugar

Sugar is an optional ingredient in sourdough bread. It can be added in small quantities to enhance the flavour and provide food for the yeast during fermentation.

Oil

A small amount of olive oil or vegetable oil is needed for greasing the bowl and preparing the bread pan. High-quality extra virgin olive oil is recommended for the best flavour.

Additional Tools and Equipment

In addition to the basic ingredients, you will need an air fryer capable of baking at the required temperatures. A 7-inch cake pan or a deep air fryer bread tin is also necessary, along with a large mixing bowl, a Danish dough whisk or stand mixer, and an instant-read thermometer. Parchment paper, a digital kitchen scale, and a grain mill are also useful but optional tools.

Making sourdough bread in an air fryer is a convenient and rewarding experience. With the right ingredients and equipment, you can create delicious, crispy sourdough loaves with a soft, airy texture in a fraction of the time compared to traditional oven baking.

How to prepare the sourdough starter

Sourdough starter is a live fermented culture of fresh flour and water. It is the foundation of any good sourdough bread and acts as a natural leavening agent. Here is a step-by-step guide on how to prepare a sourdough starter from scratch:

Day 1:

• Combine 60g of whole wheat flour and 60g of water in a jar. Mix until smooth. The consistency will be thick and pasty.
• Cover the jar with plastic wrap or a lid and let it rest in a warm spot (around 75°F/24°C) for 24 hours.

Day 2:

• Check for small bubbles on the surface, which indicate fermentation. It's okay if there are none yet, as they may have appeared and dissolved overnight.
• Let the starter rest in the warm spot for another 24 hours without doing anything else.

Days 3-7:

• Whether bubbles are visible or not, it's time to start feeding your starter. Remove and discard half of the starter from the jar.
• To the jar, add 60g of all-purpose or bread flour and 60g of water. Mix well and cover.
• Let the starter rest in a warm spot (70-75°F/21-24°C) for 24 hours.
• Repeat this feeding process for Days 4-7, letting the starter rest for 24 hours after each feed.

Day 8:

• By now, your starter should have doubled in size with plenty of bubbles and a spongy, fluffy texture. It should also smell pleasant, not like stinky gym socks.
• Transfer your starter to a clean jar if needed, and it's now active and ready to use!

Tips:

• It's important to use a consistent feeding schedule, feeding your starter at the same time each day.
• Keep your jar clean by scraping down the sides with a small spatula to prevent mould growth.
• Be patient, as creating a sourdough starter can take 7 days or more. The process is slow and gradual, and temperature and consistency are key.
• If your starter develops a dark liquid on the surface ("hooch"), don't panic. This is normal and indicates your starter is hungry. Pour it off before feeding with fresh flour and water.
• If your starter is too runny, adjust by adding more flour to your feedings to achieve a thicker texture.
• You can store your starter at room temperature if you bake often, feeding it once or twice a day. If you bake less frequently, store it in the fridge and feed it about once a week.

How to make the bread dough

To make the bread dough, you will need the following ingredients:

• Sourdough starter
• Lukewarm water
• All-purpose flour
• Salt
• Olive oil (optional)

First, prepare your sourdough starter. In a glass cup or small mason jar, add the starter and lukewarm water. Use a spoon to mix until combined. Then, add the all-purpose flour and continue mixing until a paste forms. Place an elastic band around the outside of the jar at the top height of the paste.

Next, cover the jar with a lid or plastic wrap and leave it in a warm place for 5-12 hours. The yeast will eat the flour, producing gas and bubbles on the sides of the jar. Once the starter has doubled in size, it is ready to use. If it has started to deflate, it has passed its peak activity, but you can still use it.

Now, it's time to make the bread dough. In a large mixing bowl, combine the all-purpose flour and salt. Then, add the lukewarm water, active sourdough starter, and olive oil (if using). Mix until a dough forms.

If you are using a mixer with a dough hook, continue mixing for about 8-10 minutes until the dough becomes smooth and elastic. If you are kneading by hand, turn the dough onto a lightly floured surface and knead for about 10-15 minutes until it is smooth and elastic. Sourdough dough is very sticky, so try to add as little extra flour as possible. However, you may need to add a little flour if the dough is too sticky.

Place the kneaded dough into a clean, lightly greased mixing bowl and cover it loosely with plastic wrap. Let the dough rise at room temperature for 4-8 hours, or until it has doubled in size. This may take up to 12 hours, depending on the temperature and the activity of your starter.

After the dough has risen, gently place it onto a lightly floured surface or a silicone mat. Try not to press out too much of the air. If the dough is too sticky, you can add a little water to your hands to prevent sticking.

Now, shape the dough into your desired shape: round, oval, or baguette. For an oval loaf, press the dough gently into a square shape. Then, starting at the top, pull the left and right sides away from the loaf to create tension, and fold those edges into the middle. Repeat this process, working your way down the loaf. Due to the stickiness of the dough, it should be easy to incorporate the folds. If you are having trouble, add a little water to your fingers.

Once you are happy with the shape, it's time to let the dough rise again. Place the shaped dough, "good side" up, onto a parchment paper-lined baking sheet or pan. Cover loosely and let it rise in a warm place for another 2-8 hours. It may not double in size but should get bigger.

Your dough is now ready to be baked in the air fryer!

How to knead the dough

Kneading the dough is an important step in the bread-making process. It helps to develop the gluten in the flour, which gives the bread its structure and elasticity. Here is a detailed guide on how to knead the dough for your sourdough bread in an air fryer:

Before you begin kneading, make sure you have prepared your sourdough starter and combined it with the other ingredients to form a shaggy dough. This step will vary depending on your specific sourdough recipe, but it typically involves mixing the starter, water, flour, and other ingredients like salt, sugar, and oil.

Now you are ready to start kneading! If you are using a stand mixer with a dough hook attachment, knead the dough for about 8-10 minutes on medium speed until it becomes smooth and elastic. If you are kneading by hand, follow these steps:

• Lightly flour a clean work surface to prevent the dough from sticking. Turn the dough out onto the floured surface.
• Use your hands to gently flatten the dough into a rough rectangle or oval shape.
• Starting with the edge closest to you, grab a small portion of the dough and fold it back onto itself towards you.
• Use your palms to push the folded portion of dough away from you, applying gentle pressure to seal the fold.
• Rotate the dough a quarter turn and repeat the folding and pushing motion. Continue this process for 8-10 minutes, or until the dough is smooth and elastic. If the dough sticks to your hands or the work surface, lightly flour your hands and the surface as needed.

Once your dough is kneaded, you can proceed with the next steps in your sourdough bread recipe, such as shaping, proofing, and baking in your air fryer! Remember that sourdough bread-making is a slow process, and the proofing and fermentation steps are crucial for developing flavour and texture. Don't rush the process, and enjoy the satisfaction of creating delicious homemade sourdough bread in your air fryer!

How to store leftover sourdough bread

Sourdough bread is best consumed within the first 24 hours of baking. After this period, the crust and crumb will start to deteriorate and won't be as good as freshly baked. However, if you have leftover sourdough bread, here are some ways to store it to preserve its freshness:

Storing Sourdough Bread on the Counter

You can store sourdough bread on the kitchen counter by wrapping it in a tea towel or placing it inside a cloth bread bag. This method is environmentally friendly and cost-effective, but the bread will only stay fresh for up to 24 hours. Once the sourdough has been cut, place it cut-side down on the bread board, and it will remain fresh for up to 48 hours.

Using a Bread Box (Bread Bin)

Bread bins are functional and attractive containers, usually made from wood or tin, that can be used to store homemade sourdough bread. The moisture from the bread raises the humidity inside the box, creating an ideal environment for the bread. While the bread box is not completely airtight, there is enough air circulation to prevent the bread from becoming too moist.

Storing Sourdough Bread in a Plastic Bag

Plastic bags are suitable for storing sandwich loaves, bread rolls, and sweet buns, as these types of bread do not have crisp crusts. The priority for these breads is to preserve their tender, moist crumb. Sometimes, traditional sourdough bread is also sold in plastic bags with perforations to allow air circulation.

Storing Sourdough Bread in a Paper Bag

Storing sourdough bread in a paper bag is a cost-effective and eco-friendly option, but it may not keep the bread fresh for more than 24 hours. The paper bag allows a lot of air circulation, which is excellent for maintaining the crust, but it does not trap humidity, so the inside of the bread may dry out.

Storing Sourdough Bread in the Fridge

It is not recommended to store sourdough bread in the refrigerator, as it will cause the bread to stale more quickly. The dry environment inside the fridge will make the bread very hard.

Storing Sourdough Bread in the Freezer

Freezing sourdough bread is one of the best ways to preserve its freshness in the long term. You can freeze the bread as a whole loaf or slice it for convenience. Slicing the bread before freezing allows you to take out a single piece at a time for toasting. To freeze the bread, wrap it correctly and place it in a freezer bag.

Frequently asked questions