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

Baking sourdough in an air fryer is a great option for those who want to enjoy fresh bread without heating up their kitchen. It is also a more energy-efficient alternative to using a traditional oven, as it bakes the bread in under 30 minutes. The air fryer's small size and intense heat mean that the cooking time and temperature need to be adjusted to prevent the bread from burning. While it is possible to bake sourdough in an air fryer, some people argue that the fast cooking process may not be suitable for the slow production of sourdough.

Air fryer sourdough: a game-changer for fresh bread without the heat of a full oven

Baking sourdough bread is a rewarding experience, but it can be a lengthy process. The oven needs to preheat for at least 30 minutes, and then the bread bakes for about 45 minutes. However, you can now make delicious sourdough bread in an air fryer, which is much quicker and more energy-efficient.

Ingredients

• Active sourdough starter
• Strong bread flour or a combination of all-purpose flour and whole wheat flour
• Water (ideally filtered water or tap water that has been boiled and cooled)
• Salt
• Sugar (optional)
• Olive oil or vegetable oil for greasing the bowl
• 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

Firstly, feed your mature starter and leave it for 4-6 hours, or until it has doubled in size and is floating in water. Then, 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.

Next, stir in the rest of the flour and salt. The dough will be shaggy and a bit dry, so use your hands to squeeze and massage it, flipping it over, until all the flour has been incorporated. You are not kneading the dough at this stage, just making sure the ingredients are combined. If the dough 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. Then, do a series of stretch and folds with the dough. 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 done four sets of stretches and folds. Repeat this process two more times at 30-minute intervals. The dough should now be smooth and elastic.

Now, 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, and strength of the starter.

The next day, grease two 7-inch cake pans with oil or cooking spray and sprinkle a little cornmeal on the bottom. Use wet hands or a scraper to divide the dough in half. Mist your worktop with water and gently stretch one portion into a rough rectangle. Fold the dough into three sections, like a letter. Rotate the dough and roll it into a ball. Flip it over, seam side down, and shape it with 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 this process 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.

Preheat your air fryer to 400°F (200°C) for five minutes. Add 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. You can score the loaf if you like, but this may not make much difference.

Use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket and bake for a further 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). Cool the bread on a wire rack.

Tips

• The cooking time may vary slightly depending on your air fryer model. If your bread is browning too much on top, reduce the temperature by a few degrees.
• To check if your starter is ready, drop half a spoonful into a glass of water. If it floats, it is ready to use.
• To store your sourdough, wrap it in a clean cloth and place it in a plastic bag. It will keep for about 3 days.

Air fryer vs. oven: the pros and cons of each for baking sourdough

Baking sourdough in an air fryer is possible and can be a great alternative to using an oven, especially in hot weather when you want to avoid heating up the whole kitchen. However, there are some pros and cons to consider when deciding between using an air fryer or an oven for baking sourdough.

Air Fryer Pros:

• Faster cooking time: Air fryers can bake sourdough in under 30 minutes, which is much quicker than a traditional oven.
• Energy efficiency: Air fryers are more energy-efficient than ovens, as they use less power to achieve the same results.
• No need to preheat: Air fryers typically don't require a long preheating time like ovens, saving time and energy.
• Outdoor use: Some air fryers can be used outdoors, allowing you to bake sourdough without heating up your kitchen at all.

Air Fryer Cons:

• Size limitations: Air fryers have smaller capacities than ovens, so you may be limited to baking smaller loaves or multiple batches.
• Inconsistent results: The lack of steam in an air fryer can lead to dense and moist sourdough loaves, which may not be desirable for some bakers.
• Less control: Air fryers have fewer settings than ovens, offering less control over the baking process.

Oven Pros:

• Larger capacity: Ovens can accommodate larger sourdough loaves or multiple loaves at once.
• Consistent results: Ovens provide a more consistent baking environment, allowing for better control over the sourdough baking process.
• Versatility: Ovens can be used for a wider range of baking and cooking tasks, making them a more versatile appliance.

Oven Cons:

• Longer cooking time: Ovens typically require a longer cooking time for sourdough, usually around 45 minutes, compared to 30 minutes or less in an air fryer.
• Heat generation: Ovens can heat up your kitchen, which may be undesirable, especially during hot weather.
• Preheating required: Ovens often need a longer preheating time before baking, increasing the overall baking time.

In conclusion, both air fryers and ovens have their advantages and disadvantages when it comes to baking sourdough. Air fryers offer speed, energy efficiency, and the ability to bake outdoors, but may provide less consistent results and have size limitations. Ovens provide more control, larger capacities, and versatility but may take longer to cook and heat up your kitchen. Ultimately, the best choice depends on your specific needs and preferences.

The best air fryer settings for baking sourdough

Baking sourdough in an air fryer is a great way to enjoy fresh, homemade bread without heating up your kitchen. Here are the best settings and techniques to achieve the perfect loaf:

Temperature Settings

The ideal temperature for baking sourdough in an air fryer is around 385-400°F (195-200°C). Preheat your air fryer to this temperature for about 4-5 minutes before baking.

Steam Creation

To replicate the steam of a traditional oven, place a small ramekin or container of water in the air fryer during the preheating process. This helps prevent the crust from setting too early and allows the bread to expand properly.

Baking Time

The baking time for sourdough in an air fryer is generally around 20-30 minutes. However, it's important to monitor the bread's progress and adjust the time accordingly. The internal temperature of the loaf should reach at least 190-200°F (88-95°C) when checked with a thermometer.

Air Fryer Size

Ensure that your air fryer is large enough to accommodate the bread's expansion. The bread should have enough room to rise without touching the heating element, as this can cause burning.

Dough Preparation

Prepare your sourdough dough as you normally would, allowing for sufficient fermentation and proofing time. It's crucial to use a mature or active sourdough starter to ensure the dough rises adequately.

Shaping and Scoring

Shape your dough into a plump, round boule shape, carefully pulling the outer edges toward the center. Score the surface of the dough with a bread lame or sharp knife to help it rise and create a decorative pattern.

Flipping the Loaf

Depending on your air fryer model, you may need to flip the loaf halfway through the baking process to ensure even cooking. Use tongs or small silicone oven mitts to carefully flip the loaf.

Cooling and Storage

Allow the sourdough to cool completely on a wire rack before slicing. Sourdough bread baked in an air fryer can be stored at room temperature, wrapped in a clean cloth inside a plastic bag, and should keep for about 2-3 days.

Troubleshooting

If your bread is browning too quickly or excessively on top, reduce the temperature by a few degrees. You can also adjust the cooking time slightly based on your air fryer model. An instant-read thermometer is the best way to check for doneness, as it provides an accurate reading of the internal temperature.

By following these settings and techniques, you'll be well on your way to baking delicious, airy, and crispy sourdough bread in your air fryer!

Sourdough starter kits: what to look for

Sourdough starter kits are a great way to get all the tools and ingredients you need to start making sourdough at home. Here are some things to look out for when choosing a kit:

Ingredients

A good sourdough starter kit will include a sourdough starter and a bag of high-quality flour. For example, the Sunrise Flour Mills kit includes a 100-year-old sourdough starter and a bag of their popular organic bread flour. The Cultures for Health Artisan Bread Making Kit includes high-quality organic flour, which is essential for a quality starter.

Tools and Equipment

Some kits include tools such as a glass jar with straight edges, a spatula, a cloth cover, a thermometer, and level bands. Other useful tools for sourdough baking include a Danish dough whisk, an instant-read thermometer, and a rectangular Pyrex container.

Instructions

Look for a kit that includes detailed instructions, especially if you're a beginner. The Cultures for Health kit, for example, comes with clear step-by-step instructions.

Bonus Items

Some kits include bonus items such as a banneton, rice flour, and easy-to-clean containers. These can be helpful but are not essential.

Price

Sourdough starter kits vary in price, so find one that fits your budget. Basic kits can start as low as $27, while more deluxe kits can cost over $150.

Overall, when choosing a sourdough starter kit, look for one that includes a high-quality starter, flour, useful tools, clear instructions, and perhaps some bonus items. With the right kit, you'll be well on your way to baking delicious sourdough bread at home!

Air fryer sourdough recipes: a step-by-step guide

Air fryers are a great alternative to ovens when it comes to baking sourdough, especially during the hot summer months. The process is much quicker and more energy-efficient, and you can still achieve a super-crisp crust and soft, airy crumb. Here is a step-by-step guide to making sourdough in an air fryer.

Ingredients

• Active sourdough starter
• Strong bread flour or a combination of all-purpose flour and whole wheat flour
• Water (ideally filtered or boiled and cooled tap water)
• Salt
• Sugar (optional)
• Olive oil or vegetable oil for greasing
• Cornmeal (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
• Kitchen scale
• 8-inch cake pan or a round springform pan
• Parchment paper

Method

• Feed a mature starter and leave it for 4-6 hours or until it has doubled in size, is bubbly, and floats in water.
• 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 to an hour.
• 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, turning it over until all the flour is incorporated. 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.
• Wet your hands and perform a series of stretch and folds. Grab the underside of the dough, fold it over the top, and repeat this process three more times, turning the bowl a quarter turn each time. Repeat this process two more times at 30-minute intervals. The dough should now be smooth and elastic.
• Transfer the dough into a greased rectangular Pyrex container, cover, and leave to rise at room temperature overnight or in the fridge if it is a warm night.
• Grease two 7-inch cake pans with oil or cooking spray, and sprinkle a little cornmeal on the bottom.
• Divide the dough in half and mist your worktop with water. Gently stretch one portion into a rough rectangle, then fold it into three sections, like a letter.
• Rotate the dough and roll it into a ball. Flip it over so that the seam side is down, and shape it into a small round loaf using your hands and a bench scraper.
• Keep turning the dough on the countertop, shaping it between your hands, and slightly tucking it under until the loaf is smooth. Repeat this process 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 or in a cool place in the kitchen for 5-6 hours or until the loaf springs back slowly when prodded gently.
• Preheat the air fryer to 400°F (200°C) for five minutes, adding 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.
• Use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket and bake for a further 14 minutes or until the underside of the bread sounds hollow when tapped and the internal temperature is at least 200°F (95°C).
• Cool the bread on a wire rack and adjust the cooking time slightly for the second loaf.

Tips

• The cooking time may vary depending on your air fryer model. If your bread is browning too much on top, reduce the temperature a few degrees.
• To test if your starter is ready, drop half a spoonful into a glass of water. If it floats, it is ready to use.
• To add toppings, wet the top of the loaf with water and dip it into a plate of oats, seeds, etc.

Frequently asked questions