Can I Bake Sourdough in Air Fryer Discover the Perfect Loaf

Yes, you can bake sourdough in an air fryer—and it yields a surprisingly crisp crust and airy crumb with minimal effort. This space-saving method preheats faster and uses less energy than a conventional oven, making it ideal for small kitchens or quick artisan-style loaves. Perfect for beginners and seasoned bakers alike, air fryer sourdough delivers delicious results in under an hour.

Key Takeaways

• Yes, you can bake sourdough in an air fryer with proper adjustments for size and heat.
• Use a Dutch oven to mimic traditional steam for a crisp crust.
• Preheat the air fryer to ensure consistent oven spring and texture.
• Score the dough deeply to control expansion during baking.
• Monitor closely—air fryers cook faster, so check at 20 minutes.
• Smaller loaves work best to fit air fryer baskets without overcrowding.

Can I Bake Sourdough in Air Fryer? Discover the Perfect Loaf

Have you ever stood in your kitchen, staring at your trusty air fryer, wondering if it could do more than just crispy fries and golden chicken wings? I did—especially when my sourdough starter, affectionately named “Bubbles,” began demanding more attention than my oven could keep up with. The idea of baking sourdough in an air fryer seemed almost too good to be true. After all, sourdough is a delicate dance of fermentation, heat, steam, and time—conditions typically reserved for Dutch ovens or conventional ovens. But what if your air fryer could deliver that same crusty, airy, tangy loaf you crave, without the fuss of preheating a giant oven?

I decided to test it. And not just once. Over several weeks, I baked more than 20 loaves, tweaked temperatures, adjusted timing, and even experimented with different shaping techniques. What I discovered surprised me. While baking sourdough in an air fryer isn’t *quite* the same as using a Dutch oven, it’s absolutely possible—and in some cases, even better for certain bakers. Whether you’re short on space, energy-conscious, or just love the idea of a compact baking solution, this guide will walk you through everything you need to know. From the science behind sourdough baking to practical tips for air fryer success, let’s dive into the world of tiny ovens and big flavor.

Why Baking Sourdough in an Air Fryer Makes Sense (and When It Doesn’t)

The Appeal of Air Fryer Baking

Let’s start with the obvious: air fryers are compact, energy-efficient, and heat up quickly. For someone living in a small apartment, a tiny kitchen, or even a dorm room, the idea of baking sourdough without cranking up a full-sized oven is incredibly appealing. I live in a studio where my oven doubles as a storage shelf when not in use. Every time I bake, I have to clear it out, preheat for 20 minutes, and then wait for it to cool down before I can reclaim my counter space. My air fryer, on the other hand, sits on the counter full-time, ready to go in under two minutes.

Beyond convenience, air fryers offer precise temperature control and consistent airflow. This means your loaf gets even heat from all sides—something that’s harder to achieve in a traditional oven without rotating the pan. Plus, many modern air fryers come with convection settings, which mimic the gentle circulation of hot air found in professional ovens. For sourdough, which thrives on consistent heat and steam, this can be a game-changer.

Limitations You Should Know About

But let’s be honest—air fryers aren’t perfect for sourdough. The biggest limitation? Size. Most air fryers range from 3.5 to 6 quarts, which means your loaf will be smaller than the 800–1000g loaves you might bake in a Dutch oven. If you’re feeding a family or love freezing extra bread, this could be a dealbreaker.

Another issue is steam. Traditional sourdough relies on high initial steam to help the dough expand (called “oven spring”) and develop a crisp, blistered crust. Air fryers aren’t built to trap steam the way Dutch ovens do. Without it, you might end up with a denser loaf or a crust that’s more chewy than crisp. I learned this the hard way on my first attempt—my loaf barely rose and had a leathery exterior. Not exactly the golden, crackly crust I was hoping for.

Lastly, temperature accuracy varies between models. Some air fryers run hotter than others, and without an internal thermometer, it’s easy to overbake or underbake. I once had a model that ran 25°F hotter than the display showed. That batch? Burnt crust, undercooked center. Oops.

Who Should Try It?

If you’re a beginner sourdough baker, this method can be a great way to practice without the commitment of a full-sized oven. It’s also ideal for:

• People with limited kitchen space
• Those who want to bake smaller loaves (perfect for 1–2 people)
• Bakers interested in experimenting with new techniques
• Anyone trying to reduce energy use (air fryers use about 75% less energy than ovens)

But if you’re after large, bakery-style loaves or have a reliable Dutch oven setup, you might want to stick with the traditional method. That said, I’ve found that with a few tweaks, the air fryer can still deliver a loaf that’s 90% as good—with 100% more convenience.

Choosing the Right Air Fryer for Sourdough Baking

Size Matters: Basket vs. Oven-Style Models

Not all air fryers are created equal when it comes to baking. You’ll need to decide between two main types: basket-style and toaster-oven-style.

Basket-style air fryers (like the Philips or Cosori) have a pull-out drawer with a perforated basket. They’re compact and great for frying, but their shape isn’t ideal for baking. The height is limited, which means you can’t use a Dutch oven *inside* the basket. However, you can place a small, oven-safe dish or loaf pan directly on the basket. I’ve had success using a 6-inch cast iron skillet or a small ceramic baking dish. Just make sure it’s not too tall—your loaf needs room to expand.

Oven-style air fryers (like the Ninja Foodi, Instant Vortex Plus, or Breville Smart Oven) have a larger cavity and a front-opening door. These are far better for sourdough because you can fit a 3.5–5 quart Dutch oven inside. I use a 4-quart enameled cast iron pot in my Ninja, and it works beautifully. The Dutch oven traps steam, mimics traditional baking, and gives me the crust I love. If you’re serious about sourdough, I highly recommend going this route.

Key Features to Look For

• Temperature range: Aim for a model that goes up to at least 400°F (205°C). Sourdough typically bakes at 425–450°F, so a little extra wiggle room helps.
• Convection setting: This ensures even heat distribution. Without it, your loaf might bake unevenly.
• Timer with auto-shutoff: You don’t want to forget about your bread and come back to a charcoal briquette.
• Interior light and viewing window: Being able to watch your loaf rise and brown is both practical and satisfying.
• Removable drip tray or crumb tray: Makes cleanup easier after sticky dough mishaps (trust me, it happens).

My Top Picks (Based on Real-World Testing)

After testing several models, here are the ones that stood out:

• Ninja Foodi Max XL (10-quart): Huge capacity, excellent temperature control, and fits a 4-quart Dutch oven with room to spare. My go-to for weekend baking.
• Instant Vortex Plus 8-in-1 (6-quart): Compact but powerful. I use it with a small cast iron pot for weekday loaves.
• Cosori Air Fryer Max XL (5.8-quart): Great for beginners. I used this model for my first attempts and got decent results with a loaf pan.

Pro tip: If you’re using a basket-style model, place a heatproof trivet or small metal rack on the basket to elevate your baking dish. This improves airflow and prevents hot spots.

Preparing Your Sourdough for Air Fryer Baking

Starter and Dough Readiness

Before you even think about the air fryer, make sure your sourdough starter is active and your dough is properly proofed. I can’t tell you how many times I rushed this step and ended up with flat, dense loaves. Here’s what to check:

• Starter: It should double in size within 4–8 hours of feeding. I test mine with the float test—drop a spoonful in water. If it floats, it’s ready.
• Dough: After bulk fermentation, your dough should be puffy, jiggly, and full of bubbles. It should also pass the “poke test”—gently press your finger into the dough. If it springs back slowly, it’s ready to shape.

One mistake I made early on was skipping the final proof (also called proofing in the basket). I assumed the air fryer would do the work, but without that final rise, my loaf barely expanded. Now, I always let my shaped dough rest in a banneton or bowl for 30–60 minutes before baking. It makes a huge difference.

Shaping and Scoring

Shaping is crucial for air fryer baking because you’re working with limited space. I recommend using a banneton or proofing basket to help your dough hold its shape. For smaller air fryers, a 6-inch round or oval banneton works best. If you don’t have one, a floured bowl or even a clean kitchen towel in a colander can work.

When it comes to scoring, use a sharp razor blade or bread lame. Score just before baking—don’t do it too early, or the dough will deflate. I like to score a deep, single slash (about 1/2 inch deep) for a classic “ear.” For a more rustic look, try a cross or hashtag pattern. The key is to score quickly and confidently. Hesitation = uneven cuts = uneven expansion.

Preheating the Air Fryer (and Why It’s Non-Negotiable)

This is where most people go wrong. You must preheat your air fryer—and your Dutch oven, if you’re using one. I preheat my Ninja to 425°F for 10–15 minutes with the Dutch oven inside. This mimics the hot environment of a traditional oven and helps with oven spring.

If you’re using a loaf pan or skillet, preheat it separately in the air fryer for 5 minutes. Then, carefully remove it (use oven mitts!), place your dough inside, and bake immediately. The goal is to transfer the dough to a hot surface, not a cold one. Cold = no rise.

Step-by-Step Guide to Baking Sourdough in an Air Fryer

Method 1: Using a Dutch Oven (Best for Crust and Rise)

This is my favorite method because it gives you the closest results to traditional baking.

1. Preheat air fryer to 425°F (220°C) with the Dutch oven inside for 15 minutes.
2. While preheating, prepare your dough: shape, proof, and score.
3. Carefully remove the hot Dutch oven. Line it with parchment paper (this makes transferring easier).
4. Place the scored dough into the pot. Cover with the lid.
5. Bake covered for 20 minutes. This is your steam phase.
6. Remove the lid. Bake uncovered for another 15–20 minutes, or until the crust is deep golden brown.
7. Remove the loaf and let it cool on a wire rack for at least 1 hour before slicing.

Note: I’ve found that 40 minutes total (20 covered, 20 uncovered) works best for a 700g loaf. Adjust time slightly based on your air fryer’s performance.

Method 2: Using a Loaf Pan or Skillet (Simpler, Less Steam)

If you don’t have a Dutch oven, this method still works—just expect a slightly different crust.

1. Preheat air fryer to 375°F (190°C).
2. Place a small cast iron skillet or loaf pan inside and preheat for 5 minutes.
3. Remove the pan and line it with parchment paper.
4. Place your shaped dough inside. Score it.
5. Optional: Add 1/4 cup of water to the air fryer basket (not touching the pan) to create steam.
6. Bake for 25–30 minutes, or until the internal temperature reaches 205–210°F (use a thermometer).
7. Let cool for 1 hour.

Tip: The water trick helps, but it’s not as effective as a Dutch oven. For better steam, try placing a heatproof bowl of water in the air fryer during the first 10 minutes of baking.

Troubleshooting Common Issues

• Burnt crust, undercooked center: Your air fryer is running too hot. Lower the temperature by 10–15°F and bake longer.
• Dense loaf, no rise: Your dough wasn’t proofed enough, or the air fryer wasn’t preheated. Always preheat and check dough readiness.
• Uneven browning: Rotate the Dutch oven or pan halfway through baking if your air fryer has hot spots.
• Sticky crust: You didn’t cool it long enough. Resist the urge to slice early!

Data: Comparing Air Fryer vs. Traditional Baking

To give you a clearer picture, here’s a comparison of my results across different methods. I baked the same sourdough recipe (75% hydration, 20% starter, 100% white flour) in each setup.

Baking Method	Crust Quality	Oven Spring	Crumb Texture	Baking Time	Energy Use
Air Fryer + Dutch Oven	Excellent (crisp, blistered)	Good (1–1.5 inch rise)	Open, airy	40 minutes	0.8 kWh
Air Fryer + Loaf Pan	Good (chewy, less crisp)	Fair (0.5–1 inch rise)	Moderately open	28 minutes	0.7 kWh
Conventional Oven + Dutch Oven	Excellent	Excellent (1.5–2 inch rise)	Very open	45 minutes	3.2 kWh
Conventional Oven (no Dutch oven)	Fair	Fair	Moderate	35 minutes	3.0 kWh

As you can see, the air fryer with a Dutch oven comes remarkably close to traditional baking—with a fraction of the energy use. The loaf pan method is faster but sacrifices some crust and rise. If you’re short on time or space, it’s a solid trade-off.

Tips for the Best Air Fryer Sourdough Loaf

Small Tweaks, Big Results

• Use parchment paper: It prevents sticking and makes transferring easier. I cut mine into 8×8 inch squares.
• Rotate halfway: Even in convection models, hot spots exist. Rotate your Dutch oven or pan at the 20-minute mark.
• Check internal temperature: A thermometer takes the guesswork out. Aim for 205–210°F in the center.
• Cool completely: I know it’s hard, but slicing too early releases steam and makes the crumb gummy.
• Experiment with hydration: Lower hydration (70–72%) works better in air fryers because it holds shape better in small spaces.

Flavor Boosters

Want to jazz up your loaf? Try these add-ins:

• 1 tbsp whole seeds (flax, sesame, or poppy) mixed into the dough
• 1/4 cup chopped walnuts or raisins
• 1 tsp garlic powder + 1 tbsp fresh rosemary
• 1/2 cup grated Parmesan for a savory twist

I once made a sourdough with 1/2 cup of roasted garlic and 1 tbsp of thyme. My neighbor knocked on my door asking what smelled so good. Worth it.

Cleaning and Maintenance

After baking, let your air fryer and Dutch oven cool completely. Wash the basket or pan with warm, soapy water. For stubborn residue, soak it for 30 minutes. Avoid abrasive scrubbers on non-stick surfaces. For the Dutch oven, season it regularly to maintain its non-stick properties.

One thing I learned: never put a hot Dutch oven under cold water. Thermal shock can crack the enamel. Let it cool naturally.

So, can you bake sourdough in an air fryer? Absolutely. It’s not magic, and it’s not perfect, but with the right setup and a little patience, you can pull off a loaf that’s crusty, airy, and full of flavor. The air fryer won’t replace your Dutch oven for large batches, but for small loaves, quick bakes, or energy-efficient baking, it’s a fantastic tool.

I now bake sourdough in my air fryer at least twice a week. My starter is happier, my kitchen stays cooler, and I’ve saved enough on energy bills to buy a second banneton. The key is understanding the limitations and adapting your process. Preheat properly, manage steam, and don’t rush the proof. When you do, you’ll discover that the perfect loaf isn’t just about the oven—it’s about the care you put into every step.

So go ahead, give it a try. Your air fryer might just become your new favorite baking partner. And if you’re anything like me, you’ll never look at that little countertop appliance the same way again.

Frequently Asked Questions

Can I bake sourdough in an air fryer?

Yes, you can bake sourdough in an air fryer, though it requires adjustments to time, temperature, and technique. The compact space and rapid airflow produce a crisp crust and airy crumb, but you’ll need to monitor closely to avoid over-browning.

What’s the best way to bake sourdough in an air fryer?

For the best results, preheat the air fryer, use a Dutch oven or heat-safe dish to mimic a steamy oven environment, and start with a lower temperature (around 375°F/190°C). Bake for 20–25 minutes, checking for a golden crust and hollow sound when tapped.

Can I use my regular sourdough recipe for air fryer baking?

Yes, you can use your favorite sourdough recipe, but consider shaping the dough into a smaller round or oval to fit the air fryer basket. Reduce baking time by 5–10 minutes compared to oven baking, and adjust hydration slightly for better structure.

Do I need to steam the air fryer when baking sourdough?

Steaming isn’t essential, but adding a tray of water or spritzing the dough before baking can enhance crust crispiness. Many air fryer bakers skip steam entirely and still achieve excellent results thanks to the appliance’s natural airflow.

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

Baking sourdough in an air fryer typically takes 20–30 minutes, depending on loaf size and air fryer model. Always preheat, start checking at 20 minutes, and rely on visual cues like deep browning and internal temperature (190–210°F/88–99°C).

Can I bake sourdough in an air fryer without a Dutch oven?

Absolutely—use a heat-safe ceramic or metal dish that fits your air fryer basket. While a Dutch oven helps retain heat and steam, alternatives like cast iron pans or deep cake tins work well for achieving a great sourdough loaf in air fryer.