Having been happily making bread and rolls for a couple of years using my ”soft burger roll” receipe which is on the forum the unpredictable aspect of the receipe is the proving temp and ambient humidity at different times of the year, so I thought I’d have a stab at using my newly acquired ninja foodie 15 in 1, I stress this is my very first attempt and even I was surprised. As we know using FF there only seems to be an hour to an hour and a half of proving time available so no knocking back as you would with traditional bread, so here goes my first attempt, there seems lots of room for tinkering with the receipe and the process so please comment on your experiences tips, advice etc. I want to perfect a crispy baguette like loaf and this is an enriched dough so it’s always going to be somewhat soft, so that’s the next step.
This is a screenshot of the receipe and technique you are looking for on the forum
I decided to use only 20g of butter this time to make it less soft, and I didn’t use any sesame seeds and 1 large egg only.
1) I shaped it as if a big burger bun tucking in underneath to stretch the top and placed it on some baking parchment in the fryer basket
2) approx 500ml of water was placed in the main bowl before adding the air fryer basket with dough in it.
3) close the lid and move the slider to middle position where you can use the knob to select prove where temp 35 degrees shows on left hand side and I set it to prove for 50 mins, it was a guesstimate
4) this is what it looked like after 50 mins, I did the prod test and it bounced back half way so should be properly proved
So it had increased in size but I was expecting more, anyway I’d looked at a few receipe’s and I really had to guess the time and temp
5) there should still be a decent amount of water in there but check anyway.
6) close lid and slide to middle and select “steam bake” I set it for 180 for 10 mins
7) it takes about 15 minutes showing “pre” before it starts to count down the cooking time
8) it had certainly risen some more after cooking! I tested the internal temp with a probe so I knew it was cooked it read 92c
9) turn out to cool
As most of my timings and temperatures were guesstimates it will be interesting to tinker with this, the bread was as good as I bake in the oven but a lot less hassle,
im not sure what would happen if I steam bake at a lower temp which is what I’m going to experiment with next as I forgot that the ninja approximates to a fan ovens temperature and I normally bake bread with traditional top and bottom elements only as I think the fan oven dries it out and impedes expansion in the oven so maybe in the ninja I might try 160 for 15 mins and see what it does to the expansion, but the steam certainly made a difference. Looking forward to seeing if any of you have a ninja 15 in 1 and give this a try. You can do this in other ninjas I think but you’ll have to search the internet, I believe “dehydrate” on older ones is an equivalent proving temp but don’t quote me on that!