Sourdough Bread

INGREDIENTS

Dry Ingredients

• 3 cups all-purpose flour (360 g)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons instant yeast

Wet Ingredients

• ¾ cup warm water (40–43°C / 105–110°F)
• 3 tablespoons oil (vegetable oil, olive oil, or melted butter)
• Optional: 1 tablespoon milk powder (for a softer crumb)

Optional Toppings

• Melted butter
• Sesame seeds
• Extra flour for dusting

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EQUIPMENT NEEDED

• Air fryer (basket or oven-style)
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Clean kitchen towel
• Parchment paper
• Optional loaf pan that fits your air fryer

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STEP-BY-STEP INSTRUCTIONS

Stage 1: Yeast Activation

1. Pour warm water into a bowl.
2. Add sugar and yeast, stir gently.
3. Let sit for 5–10 minutes until foam forms.

Tip: Foam indicates active yeast. No foam = replace the yeast.

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Stage 2: Dough Mixing

1. Add oil to the yeast mixture.
2. Gradually add flour, one cup at a time.
3. Add salt after the first cup of flour to avoid direct contact with yeast.
4. Mix with a spoon until a shaggy dough forms.
5. When mixing becomes difficult, switch to hand kneading.

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Stage 3: Kneading

1. Turn dough onto a lightly floured surface.
2. Knead 8–12 minutes using this technique:
   • Push dough away with the heel of your hand.
   • Fold it back over itself.
   • Rotate slightly and repeat.
3. The dough should be smooth, elastic, and slightly tacky.
4. Windowpane test: Stretch a small piece; it should stretch thin without tearing.

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Stage 4: First Rise (Bulk Fermentation)

1. Place dough in a lightly oiled bowl.
2. Turn once to coat all sides with oil.
3. Cover with a damp towel.
4. Let rise 60–90 minutes in a warm place (24–27°C / 75–80°F) until doubled in size.

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Stage 5: Deflating and Shaping

1. Punch dough gently to release gas.
2. Turn onto a surface and shape:

Round loaf:

• Tuck edges underneath, rotate to create surface tension

Loaf-pan shape:

• Flatten dough into a rectangle
• Roll tightly and pinch seam closed

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Stage 6: Second Rise (Proofing)

1. Place shaped dough on parchment paper or in a greased pan.
2. Cover loosely with a towel.
3. Let rise 30–45 minutes until puffy but not over-expanded.

Tip: Over-proofed dough may collapse during air frying.

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Stage 7: Preheating the Air Fryer

• Preheat to 160°C (320°F) for 5 minutes.

Tip: Lower temperature helps prevent the crust from hardening too quickly.

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Stage 8: Air Frying the Bread

1. Carefully place dough in the air fryer basket.
2. Cook at 160°C (320°F) for 10 minutes.
3. Open the air fryer and loosely cover bread with foil to prevent over-browning.
4. Continue cooking at 150°C (300°F) for 10–15 minutes.

Check doneness:

• Crust should be golden
• Bread should sound hollow when tapped
• Internal temperature ≈ 93°C (200°F)

Tip: Cooking time may vary depending on loaf size and air fryer model.

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Stage 9: Cooling

1. Remove bread and place on a wire rack.
2. Brush top with melted butter if desired.
3. Let cool at least 30 minutes before slicing.

Tip: Cutting too early releases steam, making bread gummy.