Seriously, whats not to adore about a baguette, boule, or freshly-baked slice of sprouted grain?
However, theres justsomethingabout homemade sourdough bread that will always have a special place in our hearts.
Need I say more?
Yes, thats right, our beloved kitchen appliance that does it all can do this one, too.
(Way to overachieve, air fryer.)
So, lets break it down.
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But if you cant get your hands on some, dont worry.
Heres exactlyhow to make a sourdough starter from scratch without any yeast.
Gently combine the ingredients to form a shaggy textured dough.
This process, otherwise known as bulk fermentation, helps the gluten to start forming.
After the initial hour, youll want to continue proofing the dough for another two hours.
(Although, there are ways to makegluten-free sourdough, too.)
Can an air fryer proof bread?
The temperature should be around 80F, which will help move the fermentation process along.
If the surface barely holds a dimple from the pressure applied, then its ready.
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Now, the fun part: Air frying the dough.
But why make it the old-school way when you could use an air fryer instead?
Start by preheating the air fryer to 390F for about three minutes.
How do I know when my bread is done baking?
Air fryer the dough for about 20 minutes and gently shake it halfway through the cooking time.
The surface should be golden brown, and the internal temperature between 190F to 200F.
Transfer to a baking rack to cool.
Combine ingredients in the order listed in a bread machine.
If youre not using a bread machine, use whatever method you prefer for the mixing and kneading process.
After four hours, transfer the dough to a floured proofing basket to rise for three more hours.
Just before youre ready to air fry, preheat the air fryer for three minutes at 390F.
Air fry for 20 minutes at 390F, gently shaking at 10 minutes.
Transfer the boule to a baking rack.
Allow the loaf to cool for two to three hours before slicing.
Note: Fields recommends adding water depending on the hydration of your starter.
You may need to add water until the dough should feel sticky and slightly stretchy once mixed together.
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