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.
More SOURDOUGH Recipes
Sweet Sourdough Recipes
Sundry Sourdough Recipes
- Easy Three Ingredient Sourdough Crumpets
- Raisin Bread Sourdough Hotcakes
- Sourdough Cheese and Marmite Scones
Pin me for Later
Recipe for Sourdough Bread in the Ninja Foodi
Sourdough Bread in the Ninja Foodi
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 1Amount Per Serving Calories 208Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 164mgCarbohydrates 43gFiber 1gSugar 0gProtein 6g
Bob H says
Living in the UK I have found getting information about sourdough relevant to our climate almost impossible. Although I have successfully created a number of starters from just flour and water I have found that most of the instructions to do that assume you have relatively warm ambient temperatures. (25°C – 35°C) As these conditions are very rare in this country it makes sourdough baking appear to be an almost impossible task. Logic tells me this cannot be so. Up until 150 years ago all bread made anywhere followed the sourdough method. As a result understanding the temperatures and times is of key importance to me.
The other gripe I have is that although the ninja foodi has remarkable features there is little or no information pertinent to our this part of the world.
Which brings me to this website. It is a pleasure to read instructions and information I can use without needing to attempt complicated conversions.
I just tried the ‘make sourdough bread in the ninja foodi’ and was pleasantly surprised to obtain a quite passable loaf. So thanks for that. I will be doing this again and possibly be trying other recipes too.
Karen Burns-Booth says
Thank you for your comments, I will reply in full later, see my last message to you! Karen
Bob H says
After you have fed the starter at the beginning, whhat is the temperature>
Once you have first mixed the dough, again, what is the temperture?
At the moment ambient temperature here is 14°C, does it need to be higher than this at the beginning?
I have successfully followed this recipe but I’m not confident I got the intial temperatures right.
Overnight the dough was at 14°C as you suggested.
I am really pleased to be able to do a steam baked sourdough loaf with the ninja (I have the 15in1)
Thanks,
bob
Karen Burns-Booth says
Hi Bob
Sorry for my late reply, I have been very busy and away from home.
I will get back to you this weekend with the answers, as I am making my Christmas cake today!
Karen
Bob says
Christmas cake, I’m sure that will be one of those things my my Mother used to bake. Dad always used to complain about them saying, ‘Im afraid these just don’t last!’
I’m having another go at Ninja sourdough bread. This time putting the starter in at 25°C on the ‘prove’ setting for 2 hours. Depending on activity I may add a further hour prove time.
I’ll then continue at 16-17°C (ambient) making the dough and then occasionally kneading for 5 hours, before putting into a banneton at around 15°C overnight.
Worries about energy and heating costs are acting as constraints that I hope aren’t too challenging for the ‘Wild Thing’ as I named my yeast.
I’ll post later with any conclusion and results.
Karen Burns-Booth says
Thanka for all your fabulous and very helpful notes Bohb – I am sorry I am late in replying, but I have been very busy with work, as well as being away for a few days too! LOVE the name of your sourdough starter too! Karen
.bob H says
Ninja do a round baking tin – very handy when steam baking your loaf.
Karen Burns-Booth says
Great tip thanks Bob 🙂
Maureen Davidson says
Hi – I have followed the recipe but am now at the waiting overnight stage but inhale a 9in1 so don’t have the steam prove function. Can you advise what setting i should use? Thank yay
Karen Burns-Booth says
Just use the bake function!
Chris MacLean says
Hi Karen,
I’m grateful to have found your blog as I’ve only a half dozen sourdough loaves under my belt, and just got a new Ninja 15-in-1 … too many variables to deal with without some help.
I notice my round proving basket fits nicely into the main bowl of my multi-cooker, so I wonder about using the proving function to help the dough rise in a couple of hours, instead of overnight at 14 C. What do you think?
Karen Burns-Booth says
Sorry for my late reply – I’ve been so busy! I think that would work very well Chris – please do let me know if you try this.
Yvette says
Hello there, I appreciate your instructions here. There’s almost nothing on sourdough bread and the Ninja’s. I’m going to give it a go using your instructions.
I was wondering if you can use the proof (prove) setting when making sourdough. I was thinking it could be apart of the phase where you do the stretch and folds. Or maybe elsewhere?
I have a different Ninja and it does steam and crisp:) I’ve used it to make the crusty style recipe Ninja created but the bread was lacking in the flavor I like from doing sourdough.
Let the adventure begin!
Karen Burns-Booth says
Thanks so much for your kind and informative comments 🙂
I’ve never used the prove setting, as I always do a slow overnight prove for my sourdough – but I am tempted to try it next time.
Good luck amd let me know how you get on too!
Karen
Laetitia says
I tried your recipe for the first time, and the result was fantastic! The bread was perfectly crusty and soft inside, with a lot of air bubbles.
This will be a time and money saver.
Thank you.
Karen Burns-Booth says
I am so sorry I am late in replying, but I have been so busy and awway too.
I am SO pleased that it worked so well for you too, it’s a great way to save energy and bake bread 🙂
Karen
Alvia says
Hi. I’ll be using your recipe on the weekend as it’s the only day where I’ll have that time. My question is : if I start in the Morning do I stretch and fold all in one go or is it 1/2 hour n between the stretch and fold. I have the prove setting I put it in the prove 35c for 50min then steam bake is that correct.
Karen Burns-Booth says
Hi I’m not sure what you mean? I do several stretch and folds if that helps?
Peter JOHNS says
I use my electric seed propagater as a warm place to get my starter up to speed and the loaves proved. It works well.
Karen Burns-Booth says
GREAT idea Peter!