Mix the dough. In a large bowl, whisk 3 cups bread flour with 2 teaspoons salt and 2 teaspoons instant yeast (or 2 1/4 teaspoons active dry). Add 1 1/2 cups warm water and 1 tablespoon olive oil. Stir with a spoon until you have a shaggy, sticky dough. It should look wet and a little messy.

Rest and hydrate. Cover the bowl and let the dough rest 15 minutes. This short rest lets the flour absorb water and makes the dough easier to handle.

Stretch and fold. With wet hands, grab one edge of the dough, stretch it up, and fold it over the center. Turn the bowl a quarter-turn and repeat 4–6 times. This gently builds gluten without kneading.

First rise. Cover and let rise at room temperature until doubled, about 60–90 minutes depending on your kitchen’s warmth. The dough will look bubbly and jiggly.

Second round of folds (optional but helpful). For better structure, do one more quick round of stretch-and-folds. Cover, rest 30 minutes.

Shape loosely. Generously flour your counter. Tip the dough out gently to keep the bubbles. Dust the top with flour, then coax it into a rough rectangle about 8x5 inches. Don’t punch it down. Fold the short ends toward the center like a letter, then flip seam-side down. You want a rustic log, not a tight roll.

Final proof. Transfer to a parchment square dusted with flour or cornmeal. Lightly flour the top, cover with a towel, and let it puff 30–45 minutes. It should look airy and relaxed.

Preheat the air fryer. Heat to 375°F (190°C) for at least 5 minutes. If your air fryer basket is small, plan to bake two smaller loaves instead of one large one. You can cut the dough in half before the final proof.

Add steam (simple hack). While the air fryer preheats, place a small oven-safe ramekin with 1–2 tablespoons of hot water in the corner of the basket if your model allows. If not, lightly mist the dough with water before baking. Steam helps the crust form nicely.

Load the dough carefully. Lift the parchment with the dough and set it into the basket. The parchment makes transfer easy and prevents sticking. If your air fryer runs hot, lower to 370°F (188°C).

Bake. Air fry for 16–22 minutes total, depending on loaf size and your machine. Rotate the parchment halfway through for even browning. The crust should be deep golden, and the internal temp should reach 205–210°F (96–99°C).

Cool before slicing. Move the bread to a rack and cool at least 30 minutes. This sets the crumb and prevents gumminess. It’s hard to wait, but worth it.