Air fryer baking

Doing some experimenting with air fryer baking. First recipe: King Arthur Whole Wheat bread https://www.kingarthurbaking.com/recipes/classic-100-whole-wheat-bread-recipe 1/2 recipe, fresh milled Prairie Gold from Wheat Montana. Yield: 2 small loaves approx 4-6 oz (after baking) I didn’t have dry milk so left it out, meant to use milk instead of water but I forgot til after I’d proofed the yeast. Used honey as the sweetener. Adjusted air fryer temp to 325 from 350, placed a small container of water in the basket as well. Bake time about 18 min, checked doneness with thermometer. It browned well before it reached temp but I did not tent with foil. My house was a bit chilly so I did the second proofing in the big oven after heating and leaving internal light on. I covered the loaves with a large container upside down rather than oiled plastic wrap, and it did develop a bit of crust, was difficult to score. No oven spring at all, but the loaf did have a good crumb. 2nd recipe Laurel’s kitchen basic whole wheat Made 1/4 recipe, as rolls. Prairie Gold wheat. Very similar recipe to KAF, no milk and lower amounts of oil and honey. I used milk instead of water. The dough was stickier, but I may have spilled a little extra liquid. Baked in a small steel mixing bowl, which was not the best choice as despite thoroughly oiling the rolls did stick. Again no oven spring. The Laurels kitchen recline calls for first at 400 then drop the temp, which my air fryer does not let me do without opening the basket. For next time I need to set the air fryer time for longer than needed then adjust while it’s still baking. Both batches I hand-kneaded 600 strokes. I’m very happy with the shorter cooking time, and not getting the whole kitchen hot. I won’t use a large loaf alone and want to try more recipes. Will need further experimentation to achieve oven spring.