Today’s recipe for Sourdough Bread in the Ninja Foodi, is a first for me. It takes half the time to bake at a lower temperature, thus saving time and energy.
Baking Bread in a Multi-Cooker such as Instant Pot, Crockpot and Air Fryer
I LOVE baking my own bread, as regular readers will know. And, I have dozens of bread recipes here on Lavender & Lovage. But today’s recipe for Sourdough Bread in the Ninja Foodi is a first.
This Sourdough Bread in the Ninja Foodi is baked in a multi-cooker; multi-cookers are known more generally as Instant Pots, Air Fryers, Crockpot or as in the case of mine, a Ninja Foodi.
My model is the Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L, and it has 14 amazing functions, as it’s name suggests.
In an attempt to cut back on expensive energy costs, as usually this loaf takes 1 hour to bake in a very hot oven. I have exprimented with baking my usual Classic Sourdough Bread made Easy, but in my Ninja Foodi.
As you can see, the loaf is perfectly baked with a light, airy and chewy crumb. It took ONLY 25 minutes to bake at 180C.
As I mentioned before, if I baked this in my normal electric oven, it would take 1 hour, at a temperature of 230C/220C fan.
I baked today’s recipe on the STEAM BREAD function in my Ninja Foodi, and the crust was just right, albeit slightly softer than usual.
It makes the perfect bread for sandwiches, and obviously toast too. If you want a crustier loaf, just add an extra 5 minutes on to the cooking time at 190C to 200C – this seems to work just fine.
You can also make traditional non-sourdough bread based on this cooking method. And, you can even use the PROVE function to prove it in the multi-cooker, I am going to try that next time.
This method of baking bread works with any 500g size recipe, as in 500g flour to 300ml of water.
I was EXTREMELY pleased with how it turned out, and by baking it this way you will save quite a few £££’s on electric or gas costs.
I hope you will be inspired to bake your next loaf of bread this way, if you have a multi-cooker. My next experiment is to use the pressure cooker or bake function – I’ll let you know how I do! Karen
Notes:
Traditional non-sourdough bread can also be cooked this way.
To prove the bread, select the PROVE setting at 35C for 50 minutes. Both sets of proving can be used on this setting.
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Recipe for Sourdough Bread in the Ninja Foodi
Sourdough Bread in the Ninja Foodi
Yield:
1 loaf
Prep Time:
18 hours 30 minutes
Cook Time:
25 minutes
Total Time:
18 hours 55 minutes
I LOVE baking my own bread, as regular readers will know. And, I have dozens of bread recipes here on Lavender & Lovage. But today’s recipe for Sourdough Bread in the Ninja Foodi is a first.
This Sourdough Bread in the Ninja Foodi is baked in a multi-cooker; multi-cookers are known more generally as Instant Pots, Air Fryers, Crockpot or as in the case of mine, a Ninja Foodi.
My model is the Ninja Foodi MAX 14-in-1 SmartLid Multi-Cooker 7.5L, and it has 14 amazing functions, as it’s name suggests.
In an attempt to cut back on expensive energy costs, as usually this loaf takes 1 hour to bake in a very hot oven. I have exprimented with baking my usual Classic Sourdough Bread made Easy, but in my Ninja Foodi.
As you can see, the loaf is perfectly baked with a light, airy and chewy crumb. It took ONLY 25 minutes to bake at 180C.
As I mentioned before, if I baked this in my normal electric oven, it would take 1 hour, at a temperatire of 230C/220C fan.
Ingredients
- 60g recently fed sourdough starter
- 5g teaspoon sea salt
- 320ml tepid filtered water (or boiled water)
- 500g strong white bread flour
- Rice flour (for dusting)
Instructions
2 to 3 hours before you want to start your sourdough bread, take the starter out of the fridge and feed it with 40g filtered water and 40g strong white bread flour. Mix well, cover with cling film (or a shower cap) and set to one side to start working. After 2 to 3 hours the starter should be frothy and light with lots of bubbles and it may be making a noise, as in singing! It’s now ready to use. Put the covered starter back in the fridge until it is needed next time you want to bake.
Place a bowl onto some digital scales and set the tare to zero. Add 60g of sourdough starter and set the tare to zero again; then add the salt and water, again, I find it easier to set the tare to zero before adding the flour. Take the bowl off the scales and mix well, it will look rough and lumpy, but never fear it will soon start to look like bread dough! Cover the dough with cling film/shower cap and set to one side.
After an hour, uncover it and with your hands, bring the dough from the outside, and fold it into the middle. Do this for about 15 to 20 times – I find it is easier if I rotate the bowl at the same time. Cover it and set to one side.
Do the folding and turning action two or three more times over the next few hours, by this time the dough will be smooth, elastic and sticky. I start this at about 3pm to 4pm and the dough is ready at about 8pm to 9pm.
Once the dough is smooth and elastic (see above) and it will have risen by now too, take a 22cm (9″) to 24cm (10″) banetton basket OR bowl and dust it with rice flour. Do one more set of folding actions with the dough and then place the ball of dough into the floured banneton basket or bowl.
Easing the dough up around the sides, sprinkle some more flour around it and then sprinkle some over the top of of the dough. Cover with cling film/shower cap and set to one side in a cool place to prove overnight. (I use my pantry which is about 14 degrees C)
In the morning, the dough will have risen overnight and you will have a large, round ball of smooth dough that’s ready to bake.
Tip the dough out onto a flour dusted board, and gently shape it into a round. Line the air-frying basket from the Ninja Foodi with baking or greaseproof paper, and ease the dough in to the lined basket. Score the top with a lame or a razor blade.
Pour 250mls of hot water into the Base Unit. Place the basket into the Ninja Foodi and close the lid. Select STEAM BREAD by moving the slider to the MIDDLE position, and set the cooking time for 25 minutes at 180C.
When the cooking time is up, the bread should be crusty and brown – but the base may be less coloured than the top. If you want a crustier base, then bake it for a further 5 minutes on a higher STEAM BREAD setting of 190C to 200C, or on a BAKE setting, until you have the crust colour and crispness desired.
Remove the bread and allow to cool on a wire rack for 30 to 45 minutes before slicing.
Notes
Traditional non-sourdough bread can also be cooked this way.
To prove the bread, select the PROVE setting at 35C for 50 minutes. Both sets of proving can be used on this setting.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 208Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 164mgCarbohydrates 43gFiber 1gSugar 0gProtein 6g