Air Fryer Artisan Bread

Equipment

• Air Fryer (minimum 3.5-quart capacity)
• Large mixing bowl
• Spatula
• Parchment paper
• Basting brush
• Spray bottle with water (optional, for crust)

Ingredients

The Dough

• 3 cups (360g) Bread Flour (or All-Purpose Flour)
• 1 tsp (3g) Active Dry Yeast
• 1 ¼ tsp (7g) Fine Sea Salt
• 1 ¼ cups (300ml) Warm Water (approx. 110°F / 43°C)

Instructions

Phase 1: The Mix & Hydration (Low Intensity)

1. Time: 10 minutes
2. Activate the Yeast: In a large mixing bowl, combine the warm water and yeast. Let it sit for 5 minutes until it looks foamy. This ensures your yeast is alive and ready to work.
3. Combine Dry Ingredients: Add the flour and salt to the yeast mixture. Mix with a spatula or wooden spoon until a shaggy, sticky dough forms. There should be no dry flour left at the bottom of the bowl.
4. Rest (Autolyse): Cover the bowl with a clean kitchen towel and let it rest for 10 minutes. This allows the flour to hydrate fully, making the dough easier to handle.

Phase 2: Stretch & Fold (Medium Intensity)

1. Time: 15 minutes (spread over 1 hour)
2. Note: This technique builds gluten strength without kneading, which is crucial for a light crumb.
3. The Folds: After the 10-minute rest, wet your hand slightly. Grab a portion of the dough, stretch it upwards, and fold it over the center. Rotate the bowl a quarter turn and repeat until you have gone all the way around (about 4-8 folds).
4. Repeat: Cover the dough and let it rest for 20 minutes. Repeat the stretch-and-fold process. Do this a total of 3 times (at 0, 20, and 40 minutes).
5. Bulk Rise: After the final fold, cover the bowl and let the dough rise in a warm spot until it has doubled in size. This should take about 1 hour to 1 hour 30 minutes depending on room temperature.

Phase 3: Shaping (Medium Intensity)

1. Time: 5 minutes
2. Prep the Air Fryer: Line the bottom of your air fryer basket with a piece of parchment paper. (Do not preheat the air fryer yet).
3. Shape: Turn the dough out onto a lightly floured surface. Gently pat it into a rough rectangle. Fold the left and right sides into the center, then roll the dough from the top down to create tension on the surface.
4. Place: Transfer the dough ball, seam side down, onto the parchment paper inside the air fryer basket.

Phase 4: The Final Proof (Low Intensity)

1. Time: 40 minutes
2. Proof: Cover the basket loosely with a towel (ensure it doesn’t touch the dough). Let the loaf rise for 40 minutes. It should look puffy and slightly larger.
3. Score: Using a sharp knife or a razor blade, make a quick, shallow slash (about ½ inch deep) across the top of the loaf. This helps the bread expand properly during baking.

Phase 5: The Bake (High Intensity)

1. Time: 25 minutes
2. Preheat: Set your air fryer to 390°F (200°C) . Do not turn it on before the dough is inside. The sudden heat shock helps create “oven spring” (the final rise).
3. Moisture (Optional): Lightly spray the top of the dough with water. This helps create a crispy crust.
4. Bake: Place the basket into the air fryer. Bake for 15 minutes uncovered.
5. Check: At the 15-minute mark, check the bread. If the top is browning too quickly, you can place a small piece of foil loosely over the top.
6. Finish: Continue baking for another 10 minutes , or until the internal temperature reaches 200°F (93°C) and the crust is golden brown and sounds hollow when tapped on the bottom.

Phase 6: The Cool Down (Crucial Step)

1. Time: 30 minutes
2. Remove: Carefully lift the bread out using the parchment paper.
3. Cool: Transfer to a wire rack. Do not cut the bread immediately. The bread is still cooking inside. Let it rest for at least 30 minutes to allow the crumb to set.

Nutrition

Calories: 235 · Protein: 7g · Fat: 0.8g · Carbohydrates: 48g Dietary · Saturated Fat: 0.1g · Fiber: 2g · Sugar: 0.5g · Sodium: 480mg