Air-Fried Sourdough: A Quick, Crispy, And Easy Treat

Making sourdough in an air fryer is a great way to enjoy fresh bread without the long baking process or heating up the whole kitchen. It's a quick and easy method that produces a super-crisp crust and soft, airy crumb.

The process is similar to regular sourdough baking but with some adjustments for the air fryer's small size and intense heat. You'll need a mature starter, strong bread flour, water, salt, sugar (optional), and oil for greasing. The key steps are combining and kneading the dough, bulk fermentation, shaping, proofing, and then baking in the air fryer.

The air fryer's proof setting is useful for creating the ideal environment for the dough to rise, and baking times are typically around 20-30 minutes, depending on the recipe.

So, if you're short on time or want to avoid a hot kitchen, give air fryer sourdough a try!

Prepare the dough

To prepare the dough, you will need a quality starter, which you can make yourself or buy online. This is the foundation of your sourdough and what gives it its tangy flavour and bubbly texture. You can make a starter by using active dry yeast, or you can make one from scratch without any yeast. If you're making your own, make sure to plan several days in advance.

Once your starter is ready, combine all the ingredients for your favourite sourdough bread recipe. This can include the sourdough starter, all-purpose flour, whole wheat flour, sugar, salt, oil, and warm water (if needed). You can use a bread machine for this step, but it's not necessary. Gently combine the ingredients to form a shaggy-textured dough.

If you're using a stand mixer, add the warm water and sourdough starter to the mixing bowl first and mix well. Then add the remaining ingredients and knead by hand or using the mixer. Cover the bowl and let the dough rest for about an hour.

Next, perform the first set of stretch-and-folds. With wet hands, take one side of the dough, lift it up, and fold it over itself. Turn the bowl a quarter turn and repeat this process three more times. Cover the bowl and let the dough rest for 30 minutes. Repeat this process three more times.

After the final stretch-and-fold, let the dough ferment for one hour at room temperature. Then, transfer the dough to a lightly floured surface and gently stretch it into a rectangle. Take the short side and fold the dough one-third over itself, then fold the other side over. Starting from the small side again, roll the dough into a loose roll. With lightly floured hands, place the dough ball seam-side down on your work surface and gently pull it towards yourself a few times, turning it as you do so. This helps create surface tension and allows the dough to retain its shape.

Bulk fermentation

Transfer the dough to a lightly floured proofing basket and put it in a cool place or your refrigerator for 8-12 hours.

Perform bulk fermentation

To perform bulk fermentation, you'll want to use your air fryer to create the perfect environment for the dough to ferment and begin rising. Set your air fryer to 80°F, and let the dough rise in 30-minute increments for about an hour. During this time, create a series of folds in the dough. This process, known as bulk fermentation, helps gluten to start forming. After the first hour, continue proofing the dough for another two hours.

If your air fryer has a ""proof" setting, use that to create the ideal, low-heat environment for your dough to rise.

Shape the dough

Shaping the dough is an important step in achieving the desired plump, round, boule-like shape for your sourdough loaf. Here is a detailed guide on how to shape the dough for your air fryer sourdough:

Start by transferring the dough onto a floured surface. This step ensures that the dough doesn't stick and makes it easier to handle. Use a light dusting of flour on your work surface, and you can also flour your hands slightly to prevent the dough from sticking to them.

Next, begin shaping the dough by carefully pulling the outer edges of the dough towards the centre. Keep repeating this motion until you form a round shape with the seams pressed together at the top. The dough should resemble a soup dumpling, with the seams neatly tucked at the top.

After shaping the dough into a round boule, it's time to relocate it to a floured bread basket or proofing basket. Place the dough into the basket with the seams facing up, and cover it with a damp cloth. This step allows the dough to rise again at room temperature for about 90 minutes to 3 hours.

Once the dough has risen sufficiently, you can perform another shaping step to ensure a smooth surface. Gently turn the dough out of the basket onto your floured work surface, and carefully pull the outer edges towards the centre once more. Keep turning the dough on the countertop, shaping it between your hands, and slightly tucking it under until you achieve a smooth, taut surface.

Finally, transfer the shaped dough into your prepared cake pan or bread tin, ensuring it fits comfortably with enough room to expand during baking. Your dough is now shaped and ready for the air fryer!

Preheat the air fryer

Preheating your air fryer is a crucial step in the sourdough-making process. Here are some detailed instructions and tips to ensure you do it right:

Firstly, it's important to note that different recipes may require slightly different temperatures and preheating times. Most recipes suggest preheating your air fryer between 385°F and 400°F (or 190°C to 200°C). The exact temperature will depend on your air fryer model and personal preferences. As a general rule, preheat your air fryer for about three to five minutes. This will ensure the appliance is sufficiently hot for baking your sourdough.

During preheating, you can also add a small amount of water to create steam. This step is optional but can help regulate the temperature and prevent the crust from setting too early. Simply place a small ramekin or container filled with water into the air fryer while it preheats. Remember to remove the water before placing your sourdough in the air fryer to bake.

If your air fryer has a proof setting, you can use it to create an ideal environment for your dough to rise before baking. The proof setting will provide a low-heat environment at around 80°F, which is perfect for fermentation and helping your dough rise.

When preheating, always ensure your air fryer is clean and free of any residue from previous cooking sessions. This will help ensure your sourdough doesn't pick up any unwanted flavours or odours. Additionally, make sure there is enough space in the air fryer for your bread to expand and rise without touching the heating element.

Finally, while preheating, take the time to prepare your sourdough for baking. This includes scoring the surface of the dough and ensuring it fits comfortably in the air fryer. Remember to adjust the temperature and cooking time accordingly if your air fryer is particularly small or powerful, as you don't want your bread to burn or cook too quickly.

Air fry the dough

Air-frying the dough is the final step in making sourdough in an air fryer. Here is a detailed, step-by-step guide:

Firstly, preheat your air fryer to 390°F (200°C) for about three minutes. If your air fryer doesn't have a proof setting, you can preheat it for five minutes. Then, add a small ramekin of water to the fryer to create steam. This will ensure that the crust doesn't set too early.

Next, carefully flip the dough and score the surface with a bread lame or sharp knife. This will help the dough rise. Place the dough, seam-side down, onto the grill insert in the air fryer. Make sure that the dough fits comfortably inside the air fryer and has enough room to expand.

Now, 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 choose to score the loaf before baking, but this is optional as it doesn't make much of a difference.

After 14 minutes, use tongs or small silicone oven mitts to flip the loaf directly into the air fryer basket. 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). You can check this with a thermometer.

Finally, cool the bread on a wire rack. If you are baking a second loaf, adjust the cooking time slightly as the air fryer will already be hot. The second loaf might bake in about 26-28 minutes.

Wait until the bread has cooled down before slicing. You can store the bread 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.

Frequently asked questions