This might be one of my finest achievements.
You may or may not know that if you want to air fry a traditional baked recipe the basic formula is this:
- Reduce the cooking temperature by 30 degrees Fahrenheit.
- Cut the baking time in half.
Consequently, if you want to try any of my air fryer recipes here on this website or from my book The Vegan Air Fryer in the oven, increase the cooking temperature by 30 degrees and double the cooking time.
I wrote a few months back about my sourdough obsession. I’m still a novice but I’m proud to say that I have two thriving starters: Sandy, a traditional starter, and her brother Sam, a whole wheat starter. I feed them weekly and bake with them whenever I’m in town (my husband feeds them when I’m on the road for the book tour).
I’ve been thinking about trying bread in the air fryer and kept putting it off. But the high temperatures in Colorado Springs – and our sad lack of air conditioning – drove me to try it.
And I’m oh-so-glad I did!
A few notes:
- I cut my traditional recipe* in half to avoid the bread rising near the heating element.
- I used an air fryer with a grill insert (Philips) to aid in creating a crusty bottom.
- I’m in love with this new method!
*I want to give a huge shout out to my friend Jarad who mentored me when I began my sourdough journey. He shared how he feeds his sourdough and his go-to weekly bread recipe. He empowered me to take on sourdough baking! (Follow him on Instagram; he’s quite the vegan foodie!)
I give you …. drum roll … Air Fryer Sourdough Boule!
(Love baking? Be sure to check out my latest cookbook Vegan Baking for Beginners!)
Air Fryer Sourdough Boule
Ingredients
- 1 cup sourdough starter (I used 1/2 cup traditional starter and 1/2 cup whole wheat starter)
- 1 cup unbleached all-purpose flour
- 1/4 cup 100% whole wheat flour
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1 tablespoon olive oil
Instructions
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Combine ingredients, in the order listed in a bread machine. Choose the dough only setting (typically 1 hour and 28 minutes) to mix, knead and rise (be sure that the "heat" function is off - you do not want to bake in the machine!). If you're not using a bread machine, use whatever method you prefer for the mixing and kneading process.
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Once the dough function is complete, remove the paddles from the bread machine and allow the dough to rise/ferment for four hours.
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After four hours, transfer the dough to a floured proofing basket to rise for three more hours.
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Just before you're ready to air fry, preheat the air fryer for 3 minutes at 390°F. Gently flip the dough over, out of proofing basket, onto the grill insert in the air fryer (you want the bottom of the dough, with the proofing basket rings, on top.
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Air fry for 20 minutes at 390°F, gently shaking at 10 minutes. Before removing from the air fryer, check the internal temperature with a kitchen thermometer to ensure the bread is between 190 to 200°F.
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Transfer the boule to a baking rack. Allow the loaf to cool for 2 to 3 hours before slicing.
Recipe Notes
Sourdough bread is best within 48 hours of baking. After two days, slice any remaining bread and store in a freezer bag. "Revive" frozen bread by toasting or wrapping in a damp paper towel and reheating in a microwave for 10 to 15 seconds.
What are you waiting for? Get you boule baking, air fryer-style!
Craving more quick and simple recipes like this? Check out my latest book Fast & Easy Vegan Cookbook (available August 27, 2019)!
