Air-Fried Sourdough: A Quick, Crispy Loaf

Making sourdough bread in an air fryer is an easy and economical way to bake a perfect sourdough loaf. It is much quicker than using an oven and more energy-efficient. The process is similar to making sourdough bread in an oven, but with a few modifications to the cooking temperature and time. The air fryer's small size and intense heat mean that the cooking time and temperature should be reduced to prevent the bread from burning. The air fryer also eliminates the need to preheat an entire oven, making it a great option for hot months when you want to avoid heating up the kitchen.

Preparing the dough

To prepare the dough for your sourdough bread, you will need a few basic ingredients: a sourdough starter, flour, water, salt, and possibly sugar and oil. The exact quantities will depend on your recipe, but a mature or active starter is key, and you can make this yourself or buy it online.

For the flour, strong bread flour with a high protein content is recommended, as this helps give the sourdough its rise and structure. You can also experiment with other flours like spelt or whole wheat flour. The water should ideally be filtered or, if you're using tap water, boiled and then left to cool.

Salt is an important ingredient, adding flavour and impacting the fermentation process. Sugar is optional but can be added with the starter, water, and half the flour at the beginning. Oil, such as olive or vegetable oil, is used to grease the bowl and the dough.

To begin, combine your starter, water, half the flour, and sugar (if using) in a large mixing bowl. Use a dough whisk to stir until there are no dry streaks of flour. Cover and let this rest for 30 minutes to an hour.

After this initial rest, 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 is incorporated. You are not kneading the dough at this point, 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 ball, drizzle a little oil over it, and turn it over to grease both sides. Cover the bowl and let it rest for 30 minutes.

Now it's time to do a series of stretch and folds. 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 done four sets of stretches and folds. Repeat this process two more times at 30-minute intervals. By the end of this step, the dough should be smooth and elastic.

Proofing and shaping

Transfer the dough into a greased rectangular container, cover, and leave to rise at room temperature overnight or in the fridge if it's a warm night. The timing will vary depending on the ambient temperature, humidity, and strength of your starter.

The next day, grease your 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. Now, fold the dough into three sections, like a letter.

Rotate the dough and roll it into a ball, then flip it over so the seam side is down. Use your hands and a bench scraper to shape it into a small round loaf. Keep turning and shaping the dough on the countertop, slightly tucking it under until the loaf is smooth. Repeat this process with the second piece of dough.

Place the loaves into the prepared cake pans, cover, and place in the fridge to cold-proof overnight or in a cool place in the kitchen for 5-6 hours. The dough is ready when it springs back slowly, leaving a small dent when gently prodded with your finger.

Baking

Preheat your 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 silicone oven mitts to flip the loaf directly into the air fryer basket and bake for another 14 minutes or until the underside sounds hollow when tapped. The internal temperature should be at least 200°F (95°C) when checked with a thermometer.

Cool the bread on a wire rack before slicing. Your homemade sourdough is now ready to be enjoyed!

Bulk fermentation using the air fryer

The bulk fermentation process is a crucial step in the sourdough bread-making process, as it helps the gluten to start forming and gives the bread its distinct texture and flavour. Here's a step-by-step guide to performing bulk fermentation using your air fryer:

• Prepare your sourdough starter: Feed your 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. You'll notice a "snail trail" on the sides of the jar when it starts to deflate.
• Combine the starter with other ingredients: In a large mixing bowl, combine the starter, water, half of the flour, and sugar (if using). Use a dough whisk to stir until there are no dry streaks of flour remaining. Cover the bowl and let it rest for 30 minutes to an hour.
• Add the remaining ingredients: After the rest period, stir in the rest of the flour and salt. The dough will be shaggy and a bit dry. Use your hands to squeeze, massage, and flip the dough until all the flour is incorporated. You are not kneading the dough at this stage, just ensuring that the ingredients are combined. If the dough is too dry, add a little water, a few drops at a time.
• Shape and rest 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 let it rest for 30 minutes.
• Perform stretch and folds: Wet your hands or use a dough whisk/spatula to perform 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 this process two more times at 30-minute intervals. The dough should become smoother and more elastic.
• Transfer to a greased container: Transfer the dough to a greased rectangular container, such as a Pyrex dish. Cover and leave it to rise at room temperature overnight (8-10 hours) or in the fridge (10-12 hours) if it is a warm day. The timing may vary depending on factors such as ambient temperature, humidity, and the strength of the starter.
• Use the air fryer to create the ideal fermentation environment: Set your air fryer to the proof setting or adjust the temperature to around 80°F (27°C) to create the perfect environment for the dough to ferment and rise. Place the container with the dough inside the air fryer and let it proof for about one hour, creating a series of folds every 30 minutes.
• Continue proofing: After the initial hour in the air fryer, remove the dough and let it continue proofing at room temperature or in the fridge for another 2-8 hours, depending on the temperature of your environment and the activity of your starter.

By using the air fryer during the bulk fermentation process, you create a warm and controlled environment for the dough to rise effectively, which is essential for developing the gluten structure and flavour of your sourdough bread.

Shaping the dough

Firstly, transfer the dough onto a floured surface. This step ensures that the dough does not stick to the work surface and makes it easier to handle. Use a small amount of flour, sprinkling it evenly across the surface where you will be shaping the dough.

Next, begin shaping the dough by carefully pulling the outer edges towards the centre. This step will help create surface tension and form the desired round shape. Repeat this process of pulling and tucking the dough until a smooth, round shape is achieved. The dough should be plump and have the seams pressed together at the top, resembling a soup dumpling.

After shaping the dough, you may want to use a bench scraper or a similar tool to help create a smooth, tight surface on the dough. This step is optional but can help achieve a more uniform shape.

Once you are satisfied with the shape, transfer the dough, seam side up, into a floured bread basket or a proofing basket. This step will help the dough maintain its shape during the final rise. Cover the basket with a damp cloth to prevent the dough from drying out.

Let the dough rise again at room temperature for about 90 minutes to 10 hours, or until the loaf springs back slowly, leaving a small dent when gently prodded with your finger. This final rise is crucial in achieving the desired volume and texture of the loaf.

After the final rise, carefully remove the dough from the basket by placing a square of parchment paper on top of the dough and gently tipping it out into your hand. This step ensures that the shape of the dough is maintained as you transfer it to the air fryer for baking.

Overall, shaping the dough is a key step in achieving the characteristic round shape of a sourdough loaf. By following these steps and allowing for adequate rising time, you will be well on your way to creating a beautiful and delicious air fryer sourdough bread.

Preheat the air fryer

Preheating your air fryer is a crucial step in the bread-making process. It ensures that your sourdough cooks evenly and efficiently. Here's a detailed guide on how to preheat your air fryer for the perfect loaf of sourdough bread:

Firstly, set the temperature. Depending on your air fryer model, you'll want to preheat it between 385°F and 400°F (approximately 190-200°C). This temperature range is ideal for achieving a crispy crust and a soft, airy crumb.

Next, add a small ramekin of water to the air fryer. This step is important as it creates steam, which helps the bread rise and develop a beautiful crust. The steam also ensures that your loaf stays moist and doesn't dry out during the cooking process.

Now, you're ready to preheat! Set your air fryer to the desired temperature and let it heat up for about five minutes. Most air fryers have a preheat setting, but if yours doesn't, simply set it to bake or roast at the desired temperature.

Once the preheat cycle is complete, you can remove the ramekin of water and adjust the temperature if needed. If you're baking at a higher temperature, consider lowering it by a few degrees to prevent the top of your bread from browning too quickly.

Finally, it's time to place your dough in the air fryer. After preheating, carefully place your proofed dough into the air fryer, ensuring it has enough room to expand. If you're using a pan or tin, simply place it in the air fryer, following any specific instructions provided by your air fryer's manufacturer.

Remember, the preheating process is essential for achieving the desired temperature and cooking your sourdough bread evenly. By following these steps, you'll be well on your way to baking a delicious, crispy-crusted loaf of sourdough bread in your air fryer!

Bake the bread

Now for the fun part: baking your sourdough in the air fryer!

Preheat your air fryer to 390°F (200°C) for about three minutes. If you want to create steam to help the bread rise, add a small ramekin of water to the fryer.

Once the air fryer is preheated, remove the ramekin and place the dough in the air fryer basket. You can score the loaf before baking, but this is optional.

Remove the bread from the air fryer and allow it to cool before slicing. Enjoy the delicious aroma and taste of freshly baked sourdough bread!

Frequently asked questions