One of the things I’d wanted to try in an air fryer was baking bread and my experiment yesterday turned out a success. Having reviewed a number of recipes, I decided to stick with the set of ratios I’ve been using for years but to work from a base of 200g flour rather than the 500g / 600g I normally start with. Once I’d mixed the dough, I put it in a silicon bread tray in one of the drawers to prove. It looked like it was intending to to heat it to 70°C on the default prove setting but I was able to adjust it down to a more reasonable 35°C. Next time, I’ll probably set it like that again but give it a short operation time; the dough can continue to sit in what will be a relatively warm environment but it will minimise the energy use.

An hour or so later, I shaped the dough into four rolls and put two in each draw on a parchment paper base. I didn’t start cooking straight away but left them in there to prove some more without additional heat.

Finally (and probably getting on for another hour later) I did the actual cooking. I think I went for 12 minutes at 200C, then ten minutes at 180C and, after flipping upside down, a final ten minutes at that same temperature. The results were very satisfactory although I am going to do some more experiments – I suspect I cooked these longer than they actually required. I’ll try getting the time down and then figure out how much power the process is using compared to making a larger batch in the oven.