AIR FRYER BAKING METHOD BELOW:

1) Pre-heat AF @ 155degrees for 5mins

2) Bake @ 155degrees for 10mins followed by 145degrees for

8mins (do not open the Air Fryer) Do test your temperature
and adjust accordingly. High temperature will have your dough
rise too fast & cause air holes below your crust (hence the dent
in) and may also affect the crust texture

You can bake your Shokupan with or without the lid closed.
Open lid baking will give you a dome shaped loaf while a closed
lid baking will give you a squarish flat top loaf

3) Remove your Shokupan from the AF to be cooled on rack

4) Let your Shokupan cool for at least 2 hours before you slice
them. This is to allow the loaf structure to settle otherwise, you
may risk causing a small dense layer at the bottom due to the
pressure of pressing the loaf while slicing. I prefer to cool mine
overnight before slicing them to keep in my air tight container
(for overnight cool down, I would usually remove my AF tray
basket & put it on a cooling rack, move my Shokupan onto it
and cover with a cotton cloth)