Air Fryer No-Knead Bread

Ingredients

• 180 ml Warm Water (Warm (about 40°C) to activate yeast)
• 5 g Active Dry Yeast (One 5‑g portion (about 1 ½ teaspoons) of active dry yeast)
• 250 g All-Purpose Flour (Sifted before measuring)
• 1 tbsp Salt (Fine table salt)
• to taste Butter (For serving, optional)

Instructions

1. Activate Yeast

   Combine 180 ml warm water and 5 g active dry yeast in the mixing bowl. Stir until the yeast is completely dissolved.

   Time: PT2M

2. Add Dry Ingredients

   Add 250 g sifted all‑purpose flour and 1 tbsp salt to the bowl. Blend with the spatula to aerate the flour.

   Time: PT3M

3. Mix Dough

   Mix with the spatula until no dry flour remains. The dough will be shaggy and sticky.

   Time: PT2M

4. First Rest

   Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes.

   Time: PT30M

5. Stretch and Fold

   With wet hands, gently stretch the dough upward and fold it back onto itself from all four sides. Repeat until the dough feels smoother and more elastic.

   Time: PT5M

6. Bulk Fermentation

   Cover again and let the dough rise for 1 to 1.5 hours, until noticeably puffed.

   Time: PT75M

7. Second Stretch‑Fold

   Dust a clean work surface with flour. Gently fold the dough once more with wet hands.

   Time: PT3M

8. Shape the Loaf

   Transfer the dough to the floured surface, fold it a final time, then shape it into a smooth ball.

   Time: PT5M

9. Final Proof

   Place the shaped ball on a piece of parchment paper, cover with a towel, and let it rest for another 30 minutes.

   Time: PT30M

10. Preheat Air Fryer

    Preheat the air fryer at its maximum temperature (200 °C / 390 °F) for 5 minutes.

    Time: PT5M

    Temperature: 200°C

11. Score the Bread

    Dust the top of the loaf with a little flour, then use a sharp knife or razor blade to make a shallow slash across the surface.

    Time: PT2M

12. Air Fry

    Place the parchment‑lined loaf into the air fryer basket. Air fry at 200 °C (390 °F) for 25‑30 minutes. If the crust is not deep enough, flip the loaf halfway and air fry an additional 5‑10 minutes.

    Time: PT40M

    Temperature: 200°C

13. Cool

    Remove the bread and let it cool completely on a rack before slicing.

    Time: PT30M

Nutrition Facts

Calories

230

Protein

2.5 g

Carbohydrates

48 g

Fat

0.5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm Water: Milk, Plant‑based milk
• Instead of Active Dry Yeast: Instant yeast (use same amount), Fresh yeast (double amount)
• Instead of All-Purpose Flour: Bread flour, Whole‑wheat flour (use 90% of amount)
• Instead of Salt: Kosher salt (use 1½ tsp), Sea salt
• Instead of Butter: Olive oil, Margarine

Equipment Needed

• Mixing Bowl
• Spatula
• Kitchen Towel
• Parchment Paper
• Air Fryer
• Knife or Razor Blade
• Measuring Cup
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Scoring the bread before air frying
• Flipping the loaf if needed for even browning
• Ensuring the air fryer is fully preheated

Chef Tips from the Video

• For extra flavor, add 1 tsp dried herbs or a handful of grated cheese to the dough before the first rest.
• A light mist of water on the crust before air frying creates a shinier finish.
• If you prefer a softer crust, brush the top with melted butter immediately after cooling.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.

Freezer: Slice, wrap each piece in foil, then place in a freezer bag. Freeze for up to 3 months.

Room temperature: Store in a bread box or paper bag for 2‑3 days.

Make-Ahead Tips

• Prepare the dough the night before, let it rise slowly in the refrigerator, and bake in the morning.
• The loaf can be sliced and toasted directly from frozen.