And now for a SUPER-mini boule (Air Fryer Sourdough Boule, revisited)

by JL Fields on July 19, 2017

Hey there bread making + air frying fans! I’m popping in quickly today to let you know that I took the Air Fryer Sourdough Boule recipe that I posted last week and cut that in half to create a super-mini air fryer sourdough boule…

… for two!

Ingredients: 1/2 cup sourdough starter, 1/2 cup unbleached flour, 1/8 cup whole wheat flour, 1 1/2 teaspoons sugar, 1/4 teaspoon salt, 1 teaspoon caraway seeds, and 1 1/2 teaspoons extra-virgin olive oil.

Method: I once again let it run through the 1:30-hour dough cycle (no heat) in the bread machine. I let it rise for three hours, punched it down, and then after another two hours I transferred to the air fryer and cooked for 15 minutes at 390°F (the center of the boule reached 195°F after 15 minutes – you’re targeting 190°F to 200°F).

The original mini boule recipe is here; just cut it in half and add the caraway seeds (I added them during the “add” cycle in the bread machine).

This super-mini sourdough boule was perfect for two delicious sandwiches.

The curry in the Cabellaro bean puree was perfect with the caraway seeds in the bread! (I followed the Cinnamon-Curried Chickpeas recipe from my book Vegan Pressure Cooking.)

Have you baked a loaf of vegan bread in your air fryer yet? Do tell!

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