Air Fryer Homemade Bread

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Kitchen scale (recommended for accuracy)
• Plastic wrap or a clean kitchen towel
• Parchment paper
• 6-inch or 8-inch cake pan / oven-safe baking dish that fits inside your air fryer basket
• Air fryer

Ingredients

• 3 cups (380g) all-purpose flour (plus extra for dusting)
• 1 ¼ teaspoons (7g) salt
• ¼ teaspoon (1g) instant yeast (active dry yeast works too, just ensure it’s fresh)
• 1 ½ cups (350ml) lukewarm water
• Optional add-ins: 1 tablespoon of seeds (sesame, flax, or sunflower) or a pinch of garlic powder for extra flavor.

Instructions

Phase 1: Mixing the Dough (Active Time: 10 Minutes)

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1 ¼ teaspoons of salt, and ¼ teaspoon of instant yeast until well incorporated. Ensuring the yeast and salt are evenly distributed prevents pockets of unrisen dough.
2. Add Water: Pour in the 1 ½ cups of lukewarm water all at once. Using a wooden spoon or a rubber spatula, stir the mixture just until a sticky, wet dough forms and no dry pockets of flour remain. Do not overmix; the dough will look shaggy and uneven—this is completely normal for a no-knead recipe.
3. Cover and Rest: Tightly cover the bowl with plastic wrap or a damp kitchen towel to lock in moisture.

Phase 2: The Long Fermentation (Passive Time: 12–18 Hours)

1. Let it Rise: Place the covered bowl in a warm, draft-free spot in your kitchen (ideally around 70°F to 75°F / 21°C to 24°C).
2. Development: Let the dough ferment for 12 to 18 hours. During this time, the wild yeast and minimal quantity of commercial yeast will work slowly to break down starches, creating those signature large air bubbles (crust/crumb texture) and developing a rich, sourdough-like depth of flavor. You will know it is ready when the surface is dotted with bubbles and the volume has doubled.

Phase 3: Shaping and Second Rise (Active Time: 10 Minutes + 30 Mins Rest)

1. Pre-shape the Dough: Generously dust your countertop or a clean work surface with flour. Gently scrape the sticky, bubbly dough out of the bowl onto the floured surface.
2. Fold and Round: Dust the top of the dough lightly with more flour. Using your hands or a bench scraper, gently fold the edges of the dough toward the center 4 to 5 times to form a loose, round ball.
3. Final Proof: Place a sheet of parchment paper on your counter, and gently flip the dough ball seam-side down onto the paper. Cover the dough loosely with an inverted bowl or clean towel and let it rest for 30 minutes while you prepare your air fryer.

Phase 4: Air Frying (Cook Time: 35 Minutes)

1. Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for about 5 minutes. A hot air fryer environment is essential for giving the bread an immediate oven-spring and a crisp crust.
2. Transfer to Baking Dish: Carefully pick up the dough using the corners of the parchment paper and lower it (along with the paper) into a small 6-inch or 8-inch cake pan or oven-safe baking dish that comfortably fits inside your air fryer basket.
3. First Cook (Covered): Cover the top of the baking dish tightly with a sheet of aluminum foil to trap the steam. This mimics a traditional Dutch oven bake, allowing the interior of the bread to cook thoroughly without burning the top crust. Place the pan into the preheated air fryer and bake at 380°F (190°C) for 25 minutes .
4. Second Cook (Uncovered): Carefully remove the aluminum foil (watch out for hot steam!). Return the uncovered bread back into the air fryer and bake for an additional 8 to 10 minutes at the same temperature. This step allows the crust to turn a deep, golden brown and become intensely crunchy.
5. Cooling: Remove the pan from the air fryer, use the parchment paper to lift the loaf out, and transfer it immediately to a wire cooling rack.

Nutrition

Calories: ~165 kcal · Protein: 5g · Fat: 0.5g Saturated Fat: 0g · Carbohydrates: 34g Dietary · Saturated Fat: 0g · Fiber: 1.2g · Sugar: 0.2g · Sodium: ~330mg