Can You Make Sourdough Bread in an Air Fryer A Complete Guide

Yes, you can make sourdough bread in an air fryer, though it requires careful temperature control and proper shaping to achieve a good rise and crust. With the right technique, including preheating, steam management, and timing, your air fryer can produce a surprisingly delicious, crusty loaf—perfect for small batches or quick bakes.

Key Takeaways

• Yes, you can: Bake sourdough in an air fryer with proper adjustments.
• Preheat first: Always preheat for consistent, even baking results.
• Use Dutch ovens: Place a small one inside to mimic oven spring.
• Watch timing: Air fryers cook faster—check at 15 minutes.
• Score the dough: Essential for proper rise and crust development.
• Monitor closely: Small batches require attention to prevent burning.
• Experiment freely: Adjust time, temp, and load size for best results.

Can You Make Sourdough Bread in an Air Fryer? A Complete Guide

Imagine this: You’re craving a warm, crusty slice of sourdough bread, but your oven is out of commission or you’re short on time. You glance at your air fryer, sitting proudly on the counter, and wonder—can you make sourdough bread in an air fryer? It’s a question I asked myself after my oven died mid-bake. With a hungry family and a bubbling sourdough starter on the counter, I had nothing to lose. After a few experiments (and a couple of flat, sad loaves), I learned that yes, you can make sourdough bread in an air fryer—but it’s not as simple as pressing a button and walking away.

This guide dives into the realities of air fryer sourdough, from the science behind it to practical tips, troubleshooting, and even a few success stories. Whether you’re a seasoned sourdough baker or a curious newbie, I’ll share my wins, fails, and the hard-won lessons that’ll help you avoid the same mistakes. Let’s get into it.

Why the Air Fryer? Understanding the Basics

Air fryers have become a kitchen staple for their speed and versatility. But can they handle the delicate art of sourdough? Let’s break down what makes an air fryer unique—and why it might (or might not) be the right tool for the job.

How Air Fryers Work

An air fryer uses rapid air circulation to create a convection effect, cooking food faster and with less oil. The heating element at the top blasts hot air downward, while a fan circulates it around the food. This creates a crispy exterior, similar to deep frying, but with minimal fat. For bread, this means:

• Faster heat transfer: Air fryers preheat in 3-5 minutes (vs. 15-20 for ovens).
• Even browning: The circulating air helps avoid hot spots.
• Smaller capacity: Most air fryers hold 3-6 quarts, limiting loaf size.

Pro tip: Air fryers work best with smaller, flatter foods. Think fries, chicken wings, or cookies. Bread? That’s a stretch—but not impossible.

Sourdough’s Unique Needs

Sourdough bread relies on wild yeast and bacteria in a fermented starter to rise. It needs:

• Steam: A moist environment in the first 10-15 minutes of baking to help the crust form and the loaf “spring” (expand).
• Even heat: Consistent temperature to avoid undercooked centers or burnt crusts.
• Space to rise: Sourdough expands significantly during baking (called “oven spring”).

Here’s the catch: Air fryers struggle with steam and space. Without steam, your crust will be hard and chewy instead of crisp. And without room to expand, your loaf will be dense. But with a few tweaks, you can work around these limitations.

Step-by-Step: Baking Sourdough in an Air Fryer

Ready to try it? Here’s how to adapt your sourdough recipe for an air fryer. I’ll walk you through the process, from shaping to slicing.

1. Prepare Your Dough (The Usual Steps)

Start with your favorite sourdough recipe. I use a simple 100% hydration starter (equal parts flour and water) with 80% bread flour, 20% whole wheat, 75% water, 2% salt, and 20% starter. Mix, knead, and bulk ferment as usual. After the final rise (proofing), your dough should be airy and jiggly.

Key tip: Use a smaller dough portion (300-400g). A standard 800g loaf won’t fit in most air fryers and will steam itself into a dense mess.

2. Choose the Right Pan or Liner

Air fryer baskets are often too small for a full loaf. Instead, use:

• Oval or round cake pan: 6-8 inches wide. Metal conducts heat best.
• Silicone loaf pan: Flexible and easy to remove.
• Parchment paper: Line the pan to prevent sticking (but don’t cover the top—steam needs to escape).

My favorite: A 7-inch round cake pan. It fits snugly in my 5.8-quart air fryer and gives the loaf room to rise.

3. Create Steam (The Game-Changer)

This is where most air fryer sourdough fails. Without steam, the crust sets too early, and the loaf won’t expand. Here’s how to fix it:

• Ice cube hack: Add 3-4 ice cubes to the air fryer basket before closing the lid. They’ll melt and create steam in the first few minutes.
• Water spray: Mist the dough and air fryer walls with water before baking.
• Steam tray: Place a small oven-safe dish with hot water at the bottom of the basket.

Warning: Don’t overdo it. Too much steam will make the crust soggy. Start with 2 ice cubes and adjust.

4. Bake in Stages

Sourdough needs different temperatures at different stages. Here’s my tested method:

1. Stage 1 (Steam phase): Preheat air fryer to 400°F (200°C). Add ice cubes. Bake covered for 10 minutes.
2. Stage 2 (Rise phase): Remove ice cubes. Reduce heat to 375°F (190°C). Uncover and bake 15-20 minutes.
3. Stage 3 (Crisp phase): Increase heat to 425°F (220°C). Bake 5-10 minutes for a golden crust.

Total time: 30-40 minutes (vs. 45-60 in an oven). Use a thermometer: Internal temp should reach 200-210°F (93-99°C).

5. Cool and Slice

Let the bread cool for at least 1 hour before slicing. This allows the crumb (interior) to set. Rushing this step = gummy bread. Trust me, I learned the hard way.

Common Challenges (and How to Fix Them)

Air fryer sourdough isn’t perfect. Here are the problems I faced—and how to solve them.

Dense or Gummy Crumb

Why it happens: Not enough steam or too much dough in a small space. The loaf steams itself instead of rising.

Fix it:

• Use a smaller dough portion (300-400g).
• Ensure your starter is active (it should double in 4-6 hours).
• Bake in stages (see above) to allow proper expansion.

My fix: I now use a 350g dough ball in a 7-inch pan. It rises beautifully.

Burnt Crust or Undercooked Center

Why it happens: Air fryers have hot spots, and the intense heat can burn the crust before the center is done.

Fix it:

• Rotate the pan halfway through baking.
• Use aluminum foil to cover the top if it’s browning too fast.
• Check internal temp with a thermometer.

Pro tip: If the crust is burning, reduce heat to 350°F (175°C) for the last 10 minutes.

Sticking to the Pan

Why it happens: Air fryers have non-stick coatings that wear off over time. Dough sticks, and you lose half your loaf.

Fix it:

• Line the pan with parchment paper.
• Use a silicone liner or pan.
• Lightly grease the pan with oil or butter.

My hack: I use a parchment circle with a small hole in the center for steam to escape.

Equipment Tips: What You’ll Need (and What to Avoid)

Not all air fryers are created equal. Here’s what to look for—and what to skip.

Air Fryer Size Matters

For sourdough, you need at least a 5-quart air fryer. Smaller models (3-4 quarts) won’t fit a proper loaf pan. I use a 5.8-quart Cosori, which fits a 7-inch pan with room to spare.

Watch out: Check the basket depth. A shallow basket limits rise. Look for one with at least 4 inches of height.

Pans and Liners

Here’s my go-to gear:

• Metal cake pan: Conducts heat evenly. I use a 7-inch round pan (Amazon, $12).
• Silicone liner: Reusable and non-stick. Good for small loaves.
• Parchment paper: Prevents sticking and makes cleanup easy.

Avoid: Glass or ceramic pans. They don’t conduct heat well and can crack under sudden temperature changes.

Thermometer (Non-Negotiable)

Air fryers vary in temperature accuracy. A digital probe thermometer ensures your bread hits the right internal temp (200-210°F). I use a ThermoPro TP03 (under $20).

Data Table: Air Fryer vs. Oven Sourdough Comparison

Factor	Air Fryer	Oven
Preheat Time	3-5 minutes	15-20 minutes
Bake Time	30-40 minutes	45-60 minutes
Loaf Size	300-400g (small)	800-1000g (standard)
Crust Quality	Thin, crisp (needs steam)	Thick, chewy (with steam)
Steam Control	Manual (ice cubes/water)	Built-in (Dutch oven/steam tray)
Energy Use	Low (smaller appliance)	High (larger appliance)
Best For	Quick, small loaves; no oven access	Large loaves; traditional texture

This table highlights the trade-offs. Air fryers win on speed and energy use but lose on loaf size and crust control. Choose based on your needs.

Success Stories and Pro Tips

After months of testing, here’s what works—and what doesn’t.

What Works

• Smaller loaves: 350g dough balls rise perfectly in a 7-inch pan.
• Ice cube steam: 2-3 cubes create enough steam for a good crust.
• Stage baking: 400°F (covered) → 375°F (uncovered) → 425°F (crisp).
• Thermometer: Ensures doneness without guesswork.

What to Avoid

• Large loaves: 800g dough = dense, gummy bread.
• No steam: Dry crust, no rise.
• Overcrowding: Don’t bake two loaves at once. The air circulation is disrupted.
• Rushing the cool: Cutting too soon = gummy crumb.

Pro Tips from Real Bakers

• “I preheat the pan with the air fryer for 5 minutes. It helps the dough start rising immediately.” — Sarah, home baker.
• “I use a spray bottle with water and mist the air fryer walls before closing. It’s less messy than ice cubes.” — James, sourdough enthusiast.
• “I bake my sourdough in a silicone muffin cup. It’s perfect for individual rolls.” — Maria, air fryer convert.

Conclusion: Is Air Fryer Sourdough Worth It?

So, can you make sourdough bread in an air fryer? The short answer: Yes—but it’s not a one-size-fits-all solution. Air fryer sourdough is ideal for:

• Small households or solo bakers.
• Quick, single-loaf batches (no oven access).
• Experimenting with new techniques.

But it’s not a replacement for oven-baked sourdough if you want:

• Large, traditional loaves.
• Thick, chewy crusts (without extra effort).
• Minimal prep (air fryer sourdough requires more hands-on work).

For me, the air fryer is a backup tool. It saved my sourdough game when my oven broke, and now I use it for small, weeknight loaves. The crust isn’t as thick as oven-baked bread, but it’s crisp and satisfying. And the speed? Unbeatable.

Give it a try. Start small, follow the steps, and don’t be afraid to adjust. Sourdough is a living process—every loaf teaches you something new. Whether you use an oven, air fryer, or even a toaster oven, the joy is in the journey. Happy baking!

Frequently Asked Questions

Can you make sourdough bread in an air fryer?

Yes, you can make sourdough bread in an air fryer, though it requires adjustments to traditional baking methods. The air fryer’s compact size and rapid circulation create a crispy crust, but you’ll need to monitor baking times closely to avoid over-browning.

What are the benefits of baking sourdough in an air fryer?

Baking sourdough bread in an air fryer saves time and energy compared to a conventional oven, with preheating often taking less than 5 minutes. It also enhances crust crispiness due to the appliance’s intense, focused heat.

How long does it take to bake sourdough in an air fryer?

Most sourdough loaves cook in an air fryer in 20–30 minutes at 350–375°F (175–190°C), depending on loaf size and air fryer model. Use a thermometer to confirm the internal temperature reaches 200–210°F (93–99°C) for doneness.

Can you use a Dutch oven inside an air fryer for sourdough?

Yes, a small cast iron Dutch oven fits in many air fryers and helps mimic a professional oven environment. Preheat the Dutch oven in the air fryer first to achieve a better rise and oven spring.

What size loaf works best for air fryer sourdough?

Stick to 1–1.5 lb (450–680g) loaves to ensure even baking and proper air circulation. Larger loaves may cook unevenly due to the air fryer’s limited space.

Do you need to adjust sourdough recipes for air fryer baking?

Minor adjustments are needed: reduce hydration slightly (by 5–10%) to prevent excessive spreading, and lower the temperature by 25°F from conventional recipes. Always tent with foil if the crust browns too quickly during baking.