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Air Fryer Freshly Baked Free-Form Bread – Simple, Crusty, and Ready Fast

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 cups (250 g) all-purpose flour or bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon granulated sugar or honey
  • 1 teaspoon instant yeast (or rapid-rise yeast)
  • 3/4 cup (180 ml) warm water, about 105–110°F (40–43°C), plus 1–2 tablespoons more as needed
  • 1 tablespoon olive oil (plus a little extra for handling)
  • Optional add-ins: 1 teaspoon dried rosemary, 1 teaspoon garlic powder, 2 tablespoons seeds (sesame, poppy, or sunflower)
  • Optional finish: flaky salt or extra olive oil for brushing

Method
 

  1. Prep your air fryer and workspace. Line your air fryer basket with a small piece of parchment cut to fit, leaving room around the edges for air circulation. Lightly oil the parchment. If your air fryer has a preheat function, set it to 360°F (182°C) for 3 minutes.
  2. Combine dry ingredients. In a medium bowl, whisk the flour, salt, sugar, and instant yeast. If using dried herbs or garlic powder, stir them in now.
  3. Add wet ingredients. Pour in the warm water and olive oil. Stir with a spoon until a shaggy dough forms. If the dough looks dry and crumbly, add 1–2 teaspoons water at a time until all flour is hydrated.
  4. Knead briefly. Lightly oil your hands and knead in the bowl or on a clean surface for 2–3 minutes, just until the dough is smooth and slightly tacky. You don’t need a long knead here—just enough to bring it together.
  5. First rise (quick proof). Place the dough back in the bowl, cover loosely with a towel or plastic wrap, and let it rise in a warm spot until puffy, about 25–35 minutes. It doesn’t need to double, but it should look lighter and softer.
  6. Shape the free-form loaf. Lightly dust your hands with flour. Gently stretch the dough edges toward the center to create surface tension, then turn it seam-side down and tuck under to form a round or oval. Aim for a loaf that fits your air fryer basket with at least 1 inch of clearance on all sides.
  7. Second rest. Transfer the shaped dough onto the prepared parchment. Let it rest for 10 minutes while the air fryer preheats to 360°F (182°C). This short bench rest helps the dough relax and rise slightly.
  8. Score and add toppings. Use a sharp knife or kitchen scissors to make a shallow slash across the top. This guides expansion and reduces random cracking. If you like, brush lightly with olive oil and sprinkle seeds or flaky salt.
  9. Bake in the air fryer. Carefully place the dough in the basket. Air fry at 360°F (182°C) for 12 minutes.
  10. Lower heat to finish. Reduce the temperature to 320°F (160°C) and cook for another 8–12 minutes, until deep golden brown and the internal temperature reaches 200–205°F (93–96°C). If you don’t have a thermometer, tap the bottom— it should sound hollow.
  11. Cool before slicing. Transfer to a rack and cool at least 15–20 minutes. This finishes the crumb setting. Resist cutting too soon—steam needs time to distribute for a tender interior.
  12. Serve. Slice and enjoy warm with butter, olive oil, or your favorite soup. This loaf is also great for small sandwiches and toast.