@@lalahana111 I hope you got an answer by now, but yes, absolutely. The only time I can imagine it being unsafe is if you overfilled the tray with water, but then youd be trying to boil your dough.
That is where Americans experience Europeans as “blunt” and “direct”. While as a Dutch person I experience the Americans as “dancing around the bushes”. It takes forever for them to get to the point, if they ever get to it! Say what you want to say and cut the crap before I loose interest! Well done, Sam! Thank you; will try it out for sure!
I am excited to try this. I love baking sourdough but hate baking it in the summer because the oven heats up my house. I just got an airfryer to be able to make things I usually make in the oven in the summer, and I am excited that sourdough can be one of them!
Thank you so much!!! Perfect guideline - just what I was looking for! My air fryer is a bit different, so baking it for 35 min at 365 F (185 C) worked perfectly. Nicely browned and crispy on the outside, tender on the inside.
So glad I found you. Bought myself a Ninja Foodi and wanted to get the most out of it so explored sourdough bread. New to sourdough and following your easy instructions have now successfully made my second loaf. Crispy on the top and the bottom without any turning and super soft inside. Thank you.
Good morning Stefano…..I’m Efi from Cyprus ….I will try your recipe…..I love cooking…I have started sourdough 3 years ago and I’m obsessed with baking…..have a wonderful day and take care…I love the way you talk😊❤
This is by far, the best sourdough air fryer bread method. I have tried a few of the others, including the one from the Ninja bakers. This did not burn on the top. It is done of the bottom. I had to turn all of the other loaves over and bake the bottom up, to get them done on the bottom Much thanks Stefano! You truly are a sourdough baker that provides a way to use an air fryer! I have the Ninja Foodi XL Pro 14.
I had a bigger loaf prepared and was looking for a recipe in the airfryer . I used your instructions and just lengthened the cooking time. Turned out well for a first attempt attempt. Thank you so much.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Great really clear video, so I thought I'd try my usual sourdough recipe in the air fryer using your suggested cooking method. Unfortunately 20 mins + 10 mins at 160C was nowhere near enough for me, so I'll need to refine it. Perhaps I should use your dough recipe and kneading suggestions instead. My usual baking method is 55 mins in an oven set to 220C, starting from cold, in a dutch over (I use a covered roasting tin) but I don't have a covered container small enough for my air fryer yet still large enough for the loaf to grow.
Do you use the ‘Bake’ on the airfryer or just ‘airfry’ on the air fryer? I have a Corsori and it has an element both top and bottom. Wondering which one you recommend - bake or air fry in the airfryer? Thank you 🙏
Dear Stefano! Most air fryer breads have a white bottom, no color at all there. Is there a special trick to getting yours nice brown and crispy? You said you flipped it. But how did you turn it, vertically or just horizontally as we can see in the video. Thank you in advance. Marta from HU
Hi thx for your message, no the fan is also off. The idea is to create an ideal warm environment for the bread to rise without drying the skin of the loaf.
Hoping someone can advise. In watching the video several times, it looks like a total rest time of 3 x 2hrs=6hrs until it’s ready to bake. Does this mean I cannot start after work because I’ll have to stay up late, or is there a stage in here where I can arrest the process and put it in the fridge to finish the next day? Full disclosure: it’s now 6:30pm and partway through the first rise, before I realized what I was doing. Not quite sure how to proceed-and not really expecting a response in time, but hopeful!
So looking for clarification it’s gonna take about 6 hours to bake this bread? 2 hrs after mixing, 2 hours for raising, 2 hours after making into ball and then bake?
Yes, sourdough bread normally is really time-consuming from making the starter to the end but it is very tasty and worthy in the end. Check out Gluten Morgen for the starter recipe it's incredible tbh
Thank you for the recipe! I get a pretty perfect sourdough bread. I have two questions for you chef. 1. I always get a very sticky dough, when compared to your video and it is really hard to slap and fold, is there any tip for this? 2. My sourdough bread is a little sour compared to what I tasted from the bakery, is there any way I can make it better tasting?
hello Daisy， different flour have ditfarent water absorbency，so try not to dump all the water in at one go。Also， flour with higher protein content forms stronger gluten network which help holding dough shape better。 To help slap and fold， put a bowl of water nearby，wet your hands right before you touch the dough。wet them again anytime you need。 l like the sourness，so… but l once read that someone had put a tiny pinch of baking soda to the flour to neutralise the acid。you can give it a try to see if it really works 🙂
Perhaps your starter is wetter than his. So either add less water to the starter or to your dough to make it easier to handle. Or maybe your flour does not have the same gluten content...(%protein). Get 'stronger' flour if you can. For the sourness, you can reduce the level of sourness by using your starter before it drops after the last feeding and rise. I.e. at the top of the rise or as it is rising... The longer you leave it after it has risen and dropped the more sour and the gluten structure may be damaged which could affect the structure of your dough also contributing to your difficulty in folding it. Hope this helps.
Im trying now and i also get the same result though i used all purpose flour with mine Question is it ok to add say 100g apf and repeat the autolyse part?
New subscriber here. Question, is the bulk ferment a total of 4 hours, proof time 2 hours, approximately? Also, hard to understand what was done with the air fryer, times? I use the air fryer making rolls. I’ve made ciabatta, dinner rolls and sub rolls. Haven’t tried a sourdough or an Artisan Panella, what we call Italian round bread here in NJ.
Usually 2 hrs for first rise and then another 1 hr for the second rise works well. Then 10 min in the warm (not hot) oven for a third rise and I think he baked it for 20+10 min at 165 C (330 F)
@@birgitnowatzki7481 thanks for the reply. He mixed then rested (bulk?) for 2 hrs. Then he did slap & folds and rested 2 hours (more bulk?). Then He shaped and proofed for 2 hours. I hope he didn’t bake it for 2 hours just to keep the same timing……..lol!
Unfortunately it didn't work for me. It looked amazing on the outside but when I stabbed through to see if it was cooked..... it was still doughy. Put it back on for 5mins and it was better but not fit for eating. I maybe didn't stretch and fold enough. Think I will stick to the big oven. Any help would be fab.
@@atheaang9498 it should be fine than, just be aware that the timing should change from the video. Also the final result won’t be as good as with sourdough starter. Anyway enjoy baking 👍🏻
The sourness can vary, with some loaves having a more pronounced tang, while others may lean towards a milder, well-balanced flavor. The fermentation process contributes depth, and the crust often offers a delightful contrast, providing a slightly bitter note.
Two hours, then another two hours and then another two hours and then an hour stop. If you do nothing else, it will take seven hours for a loaf of bread.! 😊
Thank you I may try this with cold fermenting it in the refrigerator overnight before baking, to get more oven spring. Have you tried that yet? I subscribed because of this recipe and I love the sound of your deep, sexy voice. Hmmm🔥
Hi Stefano... I have followed you recipe but I have used yeast instead of sourdough starter. The dough turn out to be wet and sticky. Have I done something wrong?
Hi Khai thanks a lot for your comment. Did you try the recipe I put in description? There are 2 different recipes one with sourdough and one with dry yeast.
@@Samukhai1981 the description of the video are below the video you just need to open it clicking on the arrow or if you watch it in a computer you will see show more. However the recipe is the following: 250 gr water 8gr salt 2 gr dry yeast 350 gr bread flour Don’t forget to use the right flour, bread flour is a kind of flour with the right amount of protein and will absorb more flour than all purpose or cake flour. Hope this is going to help you and thanks for your feedback 🙏
@@nithao I sincerely apologize if the recipe didn’t meet your expectations, try to lower the temperature of your air-fryer. If it was dark and uncooked inside means that your machine might be stronger then mine. Hope you will achieve a better result
As when I use the Airfryer for breads, I make rolls and lower the temp, but bake longer so it gives the bread a chance to cook. Should be about 200F internally of the bread to be done.
Very hard to follow what stage you’re at after mixing………Presentation! …….rest, bulk ferment, rest, proof or what, 2hr, 2hr, 2hr, 2hr….? This dough calculates to 71 1/2 % hydration, but seeing you work with it, seems higher. I normally do 75% hydration with my Artisan Breads, which this looks closer to or higher. 100g sourdough is too much for 300g flour. I baked this yesterday and the crumb was almost gummy. Too wet of dough, too much starter and bulk fermentation not long enough. I never had that before.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
“Check that the bread is still there…” 🤣🤣🤣 I nearly chocked on my tea when I heard that 🤣
I was thinking the Same thing 🤣
🤣
I read your comment before watching and still almost chocked 😂😂😂
I checked it twice to make sure I heared it correctly lmao
I like the idea of the ice cubes to increase humidity inside the air fryer.
Thanks for watching 🙏
Is it safe?
@@lalahana111 I hope you got an answer by now, but yes, absolutely. The only time I can imagine it being unsafe is if you overfilled the tray with water, but then youd be trying to boil your dough.
super instruction less talk direct to the point.keep doing that instead of other youtuber a lot of talk repeateadly..this is straightforward....
🙏🙏🙏 thanks for your comment and for watching
That is where Americans experience Europeans as “blunt” and “direct”. While as a Dutch person I experience the Americans as “dancing around the bushes”. It takes forever for them to get to the point, if they ever get to it! Say what you want to say and cut the crap before I loose interest! Well done, Sam! Thank you; will try it out for sure!
I am excited to try this. I love baking sourdough but hate baking it in the summer because the oven heats up my house. I just got an airfryer to be able to make things I usually make in the oven in the summer, and I am excited that sourdough can be one of them!
Thank you so much!!!
Perfect guideline - just what I was looking for!
My air fryer is a bit different, so baking it for 35 min at 365 F (185 C) worked perfectly.
Nicely browned and crispy on the outside, tender on the inside.
So glad I found you. Bought myself a Ninja Foodi and wanted to get the most out of it so explored sourdough bread. New to sourdough and following your easy instructions have now successfully made my second loaf. Crispy on the top and the bottom without any turning and super soft inside. Thank you.
do you have the 15 in 1? which setting do you use?
Good morning Stefano…..I’m Efi from Cyprus ….I will try your recipe…..I love cooking…I have started sourdough 3 years ago and I’m obsessed with baking…..have a wonderful day and take care…I love the way you talk😊❤
Thanks enjoy cooking 🙏
Watching this video was so therapeutic! Thank you! 🙏
This is by far, the best sourdough air fryer bread method. I have tried a few of the others, including the one from the Ninja bakers. This did not burn on the top. It is done of the bottom. I had to turn all of the other loaves over and bake the bottom up, to get them done on the bottom
Much thanks Stefano! You truly are a sourdough baker that provides a way to use an air fryer! I have the Ninja Foodi XL Pro 14.
Thank you 😊
finally someone who made a video using an air fryer! I will definitely try it thank you so much
Thank you for your comment, hope you will enjoy the recipe 🙏
I’m a home bread baker in the U.S. I use the air fryer to make great rolls, any kind. I even made Stromboli.
THANK THANK THANK YOU, Grazie!!!
You have no idea how happy you made us!
Thank you 🙏
Doing this right now looking good so far. The initial spring is amazing .
Using the coalfield dual blaze.
Tried this and it worked it tasted amazing and sour. Good job
Thanks for watching and trying the recipe 🙏
I had a bigger loaf prepared and was looking for a recipe in the airfryer . I used your instructions and just lengthened the cooking time. Turned out well for a first attempt attempt. Thank you so much.
Yay! Non oven sourdough recipe that doesnt leave you hanging
i need to try this . bake it myself. over here where iam at sourdough bread is expensive. Thank you so much for the step by step instructions.
Me encantó la receta, muchísimas gracias por compartirla y bendiciones desde Costa Rica.
❤❤❤ love ur work ... u make everything seem easy😊...
Professional bread! Amazing! Grazie Mille!!!
Prego 🙏
I did it! This turned out so good! Thank you!
Excellent, thank you.
You make this look so easy
You are so cool! lol I can’t wait to try this!
Is it required 3x2hrs because of the airfryer and thank you for the recipe that i will try
Gonna try this hope it works!
I did it almost perfect the next one will be perfect :)
Thanks for watching and for trying the recipe 🙏🙏🙏
Thank you. I am going to try it
.
You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!
Thanks so much for your comment and watching 🙏🙏🙏
Great really clear video, so I thought I'd try my usual sourdough recipe in the air fryer using your suggested cooking method. Unfortunately 20 mins + 10 mins at 160C was nowhere near enough for me, so I'll need to refine it. Perhaps I should use your dough recipe and kneading suggestions instead. My usual baking method is 55 mins in an oven set to 220C, starting from cold, in a dutch over (I use a covered roasting tin) but I don't have a covered container small enough for my air fryer yet still large enough for the loaf to grow.
Do you use the ‘Bake’ on the airfryer or just ‘airfry’ on the air fryer? I have a Corsori and it has an element both top and bottom. Wondering which one you recommend - bake or air fry in the airfryer? Thank you 🙏
I have the same question 😊
Dear Stefano! Most air fryer breads have a white bottom, no color at all there. Is there a special trick to getting yours nice brown and crispy? You said you flipped it. But how did you turn it, vertically or just horizontally as we can see in the video. Thank you in advance. Marta from HU
❤ very useful! ❤
Love from ISTANBUL
Fantastic. Thanks
one day work :) But it looks good.
Top good lot of information
Bravissimo
Grazie 🙏
This is such a cool idea! Thank you for posting! One question, the first ten mins of baking, you turn the air fryer off, but is the fan still going?
Hi thx for your message, no the fan is also off. The idea is to create an ideal warm environment for the bread to rise without drying the skin of the loaf.
@@StefanoMerlo okay thank you! I can’t wait to try it!
What exact temprature did you use to make this? Any tips?
Could you do same with kamut flower please😊
Will try later, can I use wholemeal?❤
Sure you can, you might need to adjust the water
Still need proofing in refrigerator?
What is the temperature? Preheat 200celcius then next step.?
Hoping someone can advise. In watching the video several times, it looks like a total rest time of 3 x 2hrs=6hrs until it’s ready to bake. Does this mean I cannot start after work because I’ll have to stay up late, or is there a stage in here where I can arrest the process and put it in the fridge to finish the next day? Full disclosure: it’s now 6:30pm and partway through the first rise, before I realized what I was doing. Not quite sure how to proceed-and not really expecting a response in time, but hopeful!
So looking for clarification it’s gonna take about 6 hours to bake this bread? 2 hrs after mixing, 2 hours for raising, 2 hours after making into ball and then bake?
Yes, sourdough bread normally is really time-consuming from making the starter to the end but it is very tasty and worthy in the end. Check out Gluten Morgen for the starter recipe it's incredible tbh
I know this was 2 years ago but... is it really ok to use liquids in the air fryer, I mean, the ice.
Thank you for the recipe! I get a pretty perfect sourdough bread. I have two questions for you chef.
1. I always get a very sticky dough, when compared to your video and it is really hard to slap and fold, is there any tip for this?
2. My sourdough bread is a little sour compared to what I tasted from the bakery, is there any way I can make it better tasting?
hello Daisy， different flour have ditfarent water absorbency，so try not to dump all the water in at one go。Also， flour with higher protein content forms stronger gluten network which help holding dough shape better。
To help slap and fold， put a bowl of water nearby，wet your hands right before you touch the dough。wet them again anytime you need。
l like the sourness，so… but l once read that someone had put a tiny pinch of baking soda to the flour to neutralise the acid。you can give it a try to see if it really works 🙂
Perhaps your starter is wetter than his. So either add less water to the starter or to your dough to make it easier to handle. Or maybe your flour does not have the same gluten content...(%protein). Get 'stronger' flour if you can.
For the sourness, you can reduce the level of sourness by using your starter before it drops after the last feeding and rise. I.e. at the top of the rise or as it is rising... The longer you leave it after it has risen and dropped the more sour and the gluten structure may be damaged which could affect the structure of your dough also contributing to your difficulty in folding it.
Hope this helps.
Im trying now and i also get the same result though i used all purpose flour with mine
Question is it ok to add say 100g apf and repeat the autolyse part?
New subscriber here. Question, is the bulk ferment a total of 4 hours, proof time 2 hours, approximately? Also, hard to understand what was done with the air fryer, times? I use the air fryer making rolls. I’ve made ciabatta, dinner rolls and sub rolls. Haven’t tried a sourdough or an Artisan Panella, what we call Italian round bread here in NJ.
Usually 2 hrs for first rise and then another 1 hr for the second rise works well.
Then 10 min in the warm (not hot) oven for a third rise and I think he baked it for 20+10 min at 165 C (330 F)
@@birgitnowatzki7481 thanks for the reply. He mixed then rested (bulk?) for 2 hrs. Then he did slap & folds and rested 2 hours (more bulk?). Then He shaped and proofed for 2 hours. I hope he didn’t bake it for 2 hours just to keep the same timing……..lol!
Unfortunately it didn't work for me. It looked amazing on the outside but when I stabbed through to see if it was cooked..... it was still doughy. Put it back on for 5mins and it was better but not fit for eating. I maybe didn't stretch and fold enough. Think I will stick to the big oven. Any help would be fab.
allow the bread to cool down for 30 mins before cutting
This is cool. Im trying this now actually ..is it okay if my dough is stiff? It doesnt seem watery like urs
Cool thx for trying the recipe. Are you using the recipe with sourdough or with dry yeast?
Actually with dry yeast .since i dont have anything to make a starter yet
@@atheaang9498 it should be fine than, just be aware that the timing should change from the video. Also the final result won’t be as good as with sourdough starter. Anyway enjoy baking 👍🏻
@@StefanoMerlo alright ill be practicing more, thank you for the reply and the video!
@@atheaang9498 welcome and thank you 🙏
Life or Death question: can we use this recipe for any type of flour ex: epeautre, whole wheat, rye or white?
Yes, but like any breads made using other then white flour, different results because of gluten.
10g of salt vs 8g of salt. Which is correct? Will there be a big difference?
8 gr salt please. Sorry for the editing mistake
@@StefanoMerlo no worries. just needed to check. :)
Stefano, has the air fryer been pre heated before putting the dough in for the 10 minutes without switching on?
Yes I did pre heated it has to be hot
@@StefanoMerlo thank you. I’ve just got my air fryer and keen to give sourdough a go 😊
Mine isn't changing colour, Like it's still the colour of the dough
Hopefully someone answer me
Wonder what is the taste of sourdough bread?
The sourness can vary, with some loaves having a more pronounced tang, while others may lean towards a milder, well-balanced flavor. The fermentation process contributes depth, and the crust often offers a delightful contrast, providing a slightly bitter note.
I am searching for a bread recipe without gluten. It is hard to bake with flour without gluten:/
Two hours, then another two hours and then another two hours and then an hour stop. If you do nothing else, it will take seven hours for a loaf of bread.! 😊
What's the volume for your air fryer?
Smart home 3.8 l
@@StefanoMerlo excellent.. mine too.. will give it a try ..
Thank you I may try this with cold fermenting it in the refrigerator overnight before baking, to get more oven spring. Have you tried that yet? I subscribed because of this recipe and I love the sound of your deep, sexy voice. Hmmm🔥
Thx for your subscription. Sure you will improve the quality of the bread with cold fermentation 👌🏻👍
Hi Stefano... I have followed you recipe but I have used yeast instead of sourdough starter.
The dough turn out to be wet and sticky. Have I done something wrong?
Hi Khai thanks a lot for your comment. Did you try the recipe I put in description? There are 2 different recipes one with sourdough and one with dry yeast.
@@StefanoMerloi have followed the instruction can you send me the link bake bread with yeast ..thank you in advance
@@Samukhai1981 the description of the video are below the video you just need to open it clicking on the arrow or if you watch it in a computer you will see show more.
However the recipe is the following:
250 gr water
8gr salt
2 gr dry yeast
350 gr bread flour
Don’t forget to use the right flour, bread flour is a kind of flour with the right amount of protein and will absorb more flour than all purpose or cake flour.
Hope this is going to help you and thanks for your feedback 🙏
Nếu không autolyse hoặc cho muối sớm quá cũng khiến gluten chưa phát triển đủ, dough cũng sẽ ướt & dính hơn đó bạn
@@nithao ok cam on
I use Airfyer with 200 dgree (steam 10' in begining) but loaf becomes dark and hard but a bit wet inside :(
Hi Nithao. Which bread recipe did you use ? Probably different air-fryer?
Oh I use this recipe (sourdough) and yes, different airfryer :(
@@nithao I sincerely apologize if the recipe didn’t meet your expectations, try to lower the temperature of your air-fryer. If it was dark and uncooked inside means that your machine might be stronger then mine. Hope you will achieve a better result
As when I use the Airfryer for breads, I make rolls and lower the temp, but bake longer so it gives the bread a chance to cook. Should be about 200F internally of the bread to be done.
Very hard to follow what stage you’re at after mixing………Presentation! …….rest, bulk ferment, rest, proof or what, 2hr, 2hr, 2hr, 2hr….? This dough calculates to 71 1/2 % hydration, but seeing you work with it, seems higher. I normally do 75% hydration with my Artisan Breads, which this looks closer to or higher. 100g sourdough is too much for 300g flour. I baked this yesterday and the crumb was almost gummy. Too wet of dough, too much starter and bulk fermentation not long enough. I never had that before.
Hi Chef........ sourdough using air fryer....
Hi just an experiment 😅
Ma sei italiano? 🤗 Si sente
Certo che sì 😃
That must be a central Japanese accent that I hear ….I know accents.
2 hours + 2 hours + 2 hours + 2 hours + ………
u died waiting 8 hours
@How to Make…….LOL. I’m a home bread baker and make Artisan breads. I got lost with the 2 hour thing, whether it’s a rest, bulk, or proof!
ㅎ.한국인은 없는것인가
Exhausting
8hrs for a loaf of bread
Air fryers are the worst thing to happen to humans, that bread looks awful
Thanks for watching
Must be sarcasm!
Wait 6 hours !!!! 😂😂😂😂