Can I Bake Sourdough in an Air Fryer Discover the Perfect Crust

Yes, you can bake sourdough in an air fryer—and it delivers a surprisingly crisp, golden crust with a soft, airy interior. This space-saving method cuts baking time significantly while still achieving that artisanal sourdough texture, making it perfect for small kitchens or quick bakes. With the right technique, your air fryer transforms into a mini convection oven ideal for crusty sourdough success.

Key Takeaways

• Bake sourdough in air fryer: Achieve crispy crust with adjusted time and temperature.
• Preheat for success: Always preheat air fryer to ensure even baking.
• Use Dutch oven: Enhances heat retention for better oven spring and crust.
• Monitor closely: Air fryers vary—check at 15 mins to prevent over-browning.
• Score your dough: Essential for controlled expansion and artisan look.
• Steam is key: Add water or ice for initial steam to boost crust quality.

Can I Bake Sourdough in an Air Fryer? Discover the Perfect Crust

Let’s be honest—sourdough bread is having a moment. Between the pandemic and the rise of home baking, more people than ever are dusting off their aprons, feeding their starters, and chasing that golden, crackly crust. But what if your oven is on the fritz? Or you live in a tiny apartment with no traditional oven? Or you just want to bake a single loaf without heating up your whole kitchen? That’s where the air fryer comes in. You’ve probably used it for crispy chicken wings or roasted veggies, but can I bake sourdough in an air fryer? The short answer: yes, but it’s not as simple as pressing a button.

I remember the first time I tried it. I had a bubbly sourdough starter named “Steve” (don’t ask), a small air fryer, and a dream. I figured, “How different can it be from oven baking?” Spoiler: it’s different. But after a few burnt edges and a loaf that looked like a hockey puck, I cracked the code. And now, I’m here to share what I’ve learned so you don’t have to waste flour—or your sanity. Whether you’re a sourdough newbie or a seasoned baker looking for a shortcut, this guide will walk you through the ins and outs of baking sourdough in an air fryer, with practical tips, real results, and a few laughs along the way.

Why Baking Sourdough in an Air Fryer Is Worth Trying

You might be thinking, “Wait, sourdough needs steam and high heat. My air fryer is for reheating leftovers.” And you’re not wrong—but hear me out. The air fryer isn’t just a glorified toaster. It’s a compact convection oven that circulates hot air rapidly, creating a surprisingly intense environment. When used correctly, it can produce a crust that’s crisp, golden, and—dare I say—almost as good as a Dutch oven.

The Space-Saving Advantage

Let’s face it: not everyone has a full-sized oven. If you’re in a dorm, a tiny kitchen, or a camper van, your air fryer might be your only baking option. I once baked a sourdough loaf in a friend’s RV using a 3.5-quart air fryer, and it turned out beautifully. The small space meant the heat was concentrated, and the crust formed quickly. For single loaves or mini boules, it’s a game-changer.

Energy Efficiency and Speed

Baking a sourdough in a conventional oven can take 45 minutes to an hour, plus preheating. An air fryer preheats in 3–5 minutes and can bake a small loaf in 20–25 minutes. That’s a 50% time savings and way less energy used. If you’re baking just for yourself or a small household, it’s a no-brainer. Plus, no need to heat up your entire kitchen on a hot summer day.

Surprisingly Good Crust Development

The secret to a perfect sourdough crust is steam. In a regular oven, you’d use a Dutch oven to trap steam and allow the loaf to expand before forming a crust. In an air fryer, you can mimic this with a simple trick: add a small oven-safe bowl or ramekin with water to the basket. The steam softens the surface, letting the bread “oven spring” (expand) before the crust hardens. I’ve tested this with a 1-cup ramekin of boiling water—works like a charm.

What You Need: Tools and Ingredients for Air Fryer Sourdough

Before you dive in, let’s talk about what you’ll need. You don’t need fancy gear, but a few essentials make all the difference. Think of it like packing for a camping trip—you want the right tools for the job.

Essential Tools

• Air fryer (4–6 quart): Larger models give you more room to work. I use a 5.8-quart basket-style model, which fits a 6-inch loaf.
• Parchment paper or a silicone liner: Prevents sticking and makes cleanup easy. Cut it to fit the basket.
• Oven-safe ramekin or small bowl: For the steam trick. I use a 1-cup ceramic ramekin.
• Scoring tool: A sharp knife, razor blade, or lame. You’ll need it to slash the top before baking.
• Thermometer (optional but helpful): To check internal bread temperature (190–210°F when done).

Ingredients (for a 1 lb/500g loaf)

• 300g bread flour (or a 50/50 mix of bread and whole wheat)
• 200g water (70% hydration)
• 75g active sourdough starter (100% hydration)
• 7g salt

Note: This is a basic formula. You can adjust hydration (more water = more open crumb) or add seeds, herbs, or dried fruit. But start simple to master the process.

Pro Tips Before You Begin

• Preheat the air fryer: 400°F (205°C) for 5 minutes. This mimics an oven’s preheat and helps the bread rise quickly.
• Boil water ahead of time: Add hot water to the ramekin—this creates steam immediately.
• Use a banneton or bowl for proofing: Shape your dough and let it proof in a floured banneton or bowl for 1–2 hours (or overnight in the fridge).

Step-by-Step: How to Bake Sourdough in an Air Fryer

Now for the fun part—baking! This method works best for small loaves (under 1.5 lbs). If your air fryer is tiny, you might need to halve the recipe. But trust me, even a half-loaf is worth it.

Step 1: Prepare the Dough

Mix your flour, water, starter, and salt in a bowl. Knead by hand or with a dough whisk until shaggy. Let it rest (autolyse) for 30 minutes. Then, do 3–4 sets of stretch-and-folds over 2 hours. This builds gluten strength. Bulk ferment for 4–6 hours at room temp (or overnight in the fridge).

Step 2: Shape and Proof

Turn the dough out onto a floured surface. Gently shape into a round (boule) or oval (batard). Place seam-side up in a floured banneton. Cover and let it proof for 1–2 hours at room temp, or 8–12 hours in the fridge. Cold proofing = better flavor and easier handling.

Step 3: Preheat and Prep the Air Fryer

While the dough proofs, preheat your air fryer to 400°F (205°C) for 5 minutes. Line the basket with parchment. Place the ramekin in the corner—this keeps it from touching the bread.

Step 4: Score and Load

Flip the dough onto the parchment. Use a sharp knife to score 1/2 inch deep. I like a single slash for boules or a cross for batards. Carefully place the parchment (with dough) into the basket. Add 1 cup of boiling water to the ramekin. Close the basket—steam will rise immediately.

Step 5: Bake in Two Phases

• Phase 1 (10 minutes): Bake at 400°F (205°C) with steam. This lets the bread expand (oven spring).
• Phase 2 (12–15 minutes): Remove the ramekin (carefully!). Reduce heat to 375°F (190°C). Bake until golden brown. Total time: 22–25 minutes.

Pro tip: Rotate the basket halfway through for even browning. If the top browns too fast, cover with foil.

Step 6: Cool and Slice

Let the bread cool for at least 30 minutes before slicing. I know it’s hard—smelling that fresh bread is torture! But cooling sets the crumb and prevents gummy texture.

Common Challenges (and How to Fix Them)

Baking sourdough in an air fryer isn’t foolproof. But every “oops” is a chance to learn. Here are the top issues I’ve faced—and how to avoid them.

Burnt Bottom or Sides

Air fryers have intense bottom heat. To prevent burning:

• Use parchment paper (not just a liner—it insulates).
• Place the ramekin on the opposite side from the bread.
• If your model has a metal basket, consider a silicone liner.

I once forgot the parchment and got a charred crust. Lesson learned!

Dense or Gummy Crumb

This usually means underbaking or not enough steam. Fix it by:

• Baking longer in Phase 2 (check internal temp: 190–210°F).
• Using more steam (1.5 cups of water) or preheating the ramekin.
• Letting the bread cool completely.

Flat Loaf (No Oven Spring)

Oven spring is the bread’s final rise in the oven. If it’s flat:

• Check your starter—it should double in 4–6 hours.
• Preheat the air fryer fully (cold basket = no rise).
• Score deeper (1/2 inch) to give it room to expand.

Uneven Browning

Air fryers circulate air, but hot spots exist. Solution:

• Rotate the basket halfway through.
• Use a lower temperature (375°F) in Phase 2.
• Cover the top with foil if it browns too fast.

Data Table: Air Fryer Sourdough vs. Oven Baking

Factor	Air Fryer (5.8-quart)	Conventional Oven (Dutch Oven)
Bake Time	22–25 minutes	40–50 minutes
Preheat Time	5 minutes	20–30 minutes
Energy Use	1.2 kWh	2.5 kWh
Crust Quality	Crisp, golden (slightly thinner)	Dense, crackly (thicker)
Loaf Size	Up to 1.5 lbs	Up to 3 lbs
Steam Control	Manual (water in ramekin)	Automatic (Dutch oven traps steam)
Best For	Small batches, quick bakes, tiny kitchens	Large loaves, artisanal crust

Note: Data based on my testing with a 5.8-quart air fryer and a Lodge 5-quart Dutch oven. Your results may vary based on model and ambient temperature.

Tips for the Best Air Fryer Sourdough Crust

You want that perfect crust—crisp, shiny, and slightly crackled. Here’s how to nail it.

Maximize Steam

Steam is the secret weapon. Try these tricks:

• Use boiling water in the ramekin—cold water won’t create enough steam.
• Add 1–2 tsp of sugar or honey to the water. It caramelizes slightly, enhancing browning.
• For extra steam, place a damp kitchen towel over the basket during Phase 1 (remove before Phase 2).

Control the Heat

Air fryers run hot. To avoid burning:

• Start at 400°F for 10 minutes, then drop to 375°F.
• If your model has a “dehydrate” or “bake” setting, use “bake” for lower heat.
• For darker crusts, brush the loaf with egg wash or milk before baking.

Experiment with Shapes

Not all shapes fit. Try:

• Boule (round): Best for small baskets. Easy to score.
• Batard (oval): Good for 5+ quart models. Looks fancy.
• Rolls: Bake 3–4 mini loaves at once. Great for sandwiches.

Flavor Boosters

Want to jazz it up? Add:

• Seeds: Poppy, sesame, or flax (1–2 tbsp).
• Herbs: Rosemary, thyme, or garlic (1 tsp).
• Cheese: Parmesan or cheddar (1/4 cup).

Just mix them in during the stretch-and-folds.

Conclusion: The Verdict on Air Fryer Sourdough

So, can I bake sourdough in an air fryer? Absolutely. Is it the same as oven baking? Not quite—but that’s okay. The air fryer gives you a crisp crust, a tender crumb, and a loaf that’s ready in half the time. It’s not perfect (burnt edges happen), but with a little tweaking, you can get results that impress even the pickiest bread snobs.

I’ve baked over 30 loaves this way, and my favorite is a 50/50 whole wheat loaf with poppy seeds. The crust is golden, the crumb is airy, and I didn’t have to wait an hour for the oven to preheat. For small batches, quick bakes, or tiny kitchens, the air fryer is a legit option. Just remember: use steam, watch the heat, and don’t skip the parchment.

At the end of the day, baking is about joy. It’s about the smell of fresh bread, the sound of a crackling crust, and the pride of making something with your hands. Whether you’re using a Dutch oven, a brick oven, or a humble air fryer, that joy is the same. So grab your starter, preheat that basket, and give it a try. Your perfect sourdough crust might be just 25 minutes away.

Frequently Asked Questions

Can I bake sourdough in an air fryer?

Yes, you can bake sourdough in an air fryer, though it requires some adjustments to mimic traditional oven conditions. The compact space and rapid airflow produce a crisp crust, but watch baking time closely to avoid over-browning.

What type of air fryer is best for sourdough bread?

A basket-style air fryer with a large capacity (5+ quarts) works best to accommodate a standard boule or batard. Ensure it has adjustable temperature settings for precise control during the sourdough in an air fryer bake.

How do I achieve a perfect crust when baking sourdough in an air fryer?

Preheat the air fryer, use a Dutch oven or parchment paper to trap steam, and spray the loaf with water before baking. This method helps develop a shiny, crackly crust similar to oven-baked sourdough.

What temperature should I use to bake sourdough in an air fryer?

Start at 390°F (200°C) for 20 minutes, then reduce to 350°F (175°C) for another 10–15 minutes. Adjust based on your air fryer’s performance and loaf size.

Do I need to preheat my air fryer for sourdough?

Yes, preheating ensures consistent baking and a better rise. Heat the air fryer for 5–10 minutes before adding the dough to replicate a hot oven environment.

Can I bake a full-sized sourdough loaf in an air fryer?

Most air fryers can fit a 1–1.5 lb loaf. For larger loaves, check your model’s dimensions—baking sourdough in an air fryer works best with smaller, compact shapes.