After a few attempts, I have finally succeeded in baking the perfect bread in the ninja! At first, my loaves resembled bricks with zero rise – hard and inedible. It wasn’t until I realised that the heat from the ninja came from the top, resulting in a crust forming too quickly, that I began to make progress. Its all in the steam…
Recipe below for anyone wanting to give it a go.
300g very strong bread flour
200ml water
3/4 teaspoon instant yeast
Combine water and yeast mix well then add flour. Kneed in stand mixer for 2 mins then add salt. Continue to kneed for 10 mins.
Place in a warm place for 1 hour. ( As I have the 11 in 1 smart lid model I like to pre heat using the dehydrate function at 40°C for 5 mins. I then pop the dough in a bowl cover it using a shower cap and place it inside the ninja foodi making sure to turn it off at this point)
After your dough had proofed for an hour shape the dough and put into banneton.
Leave for 1 hour.
Now we are going to steam bake for 35 mins.
Add 500ml of water to the bottom on the ninjas pot. now put in the crisp basket.
Place dough on baking parchment and drop into crisp basket.
Bake for the full 35mins at 180°C 
Note: The full cook time is roughly 50 mins if we account for the preheating of the steam bake function.
Cool on wire rack
Shop the Tools Used for Ninja Foodi Bread
To get that perfect steam-baked rise, I recommend using the same setup I do:
- Ninja Foodi 11-in-1 SmartLid: This is the model I use for all my steam-baking experiments. Check the latest Ninja models here.
- Banneton Proofing Basket: Essential for giving your dough structure before it goes into the Ninja. Get the one I use.
- Kitchen Scale: Precision is key for the 300g/200ml ratio in this recipe. These are my top-rated scales.
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Daz bakes bread 