Air Fryer Sourdough

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

1. 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.
2. Once the dough function is complete, remove the paddles from the bread machine and allow the dough to rise/ferment for four hours.
3. After four hours, transfer the dough to a floured proofing basket to rise for three more hours. 
4. 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.
5. 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. 
6. 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.