🍞 Crusty Air Fryer Artisan Bread

by

:

🍞 Crusty Air Fryer Artisan Bread

A light, fluffy loaf with a chewy crust. Perfect for dipping in olive oil or serving with soup.

🛒 Ingredients

  • All-Purpose Flour: $1\frac{1}{2}$ cups

  • Instant Yeast: $1\frac{1}{4}$ tsp

  • Salt: $1$ tsp

  • Granulated Sugar: $\frac{1}{2}$ tsp

  • Warm Water: $\frac{3}{4}$ cup (approx. $105^\circ\text{F}$ to $115^\circ\text{F}$)

  • Olive Oil: $1$ tsp

🥣 Step-by-Step Instructions

1. Mix and First Rise

  • In a large bowl, whisk the flour, yeast, salt, and sugar.

  • Add the warm water and olive oil. Stir until a very sticky dough forms.

  • Cover the bowl and let it rise in a warm, draft-free spot for 1 hour.

2. Shape and Second Rise

  • Turn the sticky dough onto a lightly floured surface.

  • The Technique: Gently pull the edges of the dough up toward the center to create a tension-filled round ball.

  • Flip the loaf over so the smooth side is up.

  • Place the loaf on a piece of parchment paper inside a 6” or 8” round pan.

  • Let it rise again in the pan for 1 hour. Just before baking, use a sharp knife to cut 2–3 shallow slits (scores) across the top.

3. The Air Fryer “Steam” Bake

  • Preheat your air fryer to 400°F for 10 minutes.

  • Place the pan into the basket.

  • The Pro Secret: Toss a few ice cubes into the bottom of the air fryer basket (outside of the bread pan). This creates steam for a crispier crust.

  • Bake at 400°F for 20–25 minutes until golden.

  • Carefully flip the bread over and bake for an additional 5 minutes to crisp the bottom.

💡 Baker’s Success Tips

  • The Sticky Factor: Don’t be tempted to add too much extra flour. High hydration (sticky dough) is what creates those beautiful air bubbles inside the bread.

  • Parchment Safety: Ensure the parchment paper doesn’t stick up too high, or it might hit the heating element and burn. Trim it to the height of your pan.

  • The Tap Test: Not sure if it’s done? Tap the bottom of the loaf; if it sounds hollow, it’s ready!

🧊 Storage

  • Room Temp: Up to 3 days in a bread box.

  • Fridge: Up to 5 days in an airtight container.

  • Freezer: Wrap tightly in foil and plastic for up to 3 months.

Leave a Comment