Sourdough Bread
Here at Reel Native, we believe that good quality food is so important. From growing our own in our front yard garden to making our own Sourdough bread, we value having control of what we feed our family.

Sourdough
Join our Reel Native Facebook Group "Wake & Bake Sourdough" to place orders, see our bake days, menu updates and more. We use only Flour, Salt, Olive Oil and water in Sourdough Bread.
Soft Sourdough Sandwich Bread
PREP TIME
10 minutes
COOK TIME
50 minutes
ADDITIONAL TIME
12 hours
TOTAL TIME
13 hours
Ingredients
For the best results, use a kitchen scale
and measure ingredients by grams.
1. In a large mixing bowl, whisk together the starter, warm water, melted butter, and sugar.
65g (heaping 1/4c) starter, 300g (1 1/3c) water, 57g (1/4c) unsalted butter, 25g (2T) sugar
2. Add the flour and salt to the wet ingredients and mix with a Danish dough whisk until all the flour has been incorporated. The bread dough will be shaggy and a little sticky.
400g (2 3/4 + 1T) bread flour, 100 g
(3/4c) all-purpose flour, 9g (1 1/2tsp) salt
3. Cover the bowl with a damp tea towel, tied plastic bag, or plastic wrap. Let the dough rest for 30 minutes to an hour to allow the gluten to relax a little bit.
Knead the Dough
4. First, wet your fingers so the dough doesn’t stick to them. Then, take a piece of the bread dough, pull it upwards, and fold it towards the center of the dough. Push the heel of your hand into the dough.
5. Turn the bowl clockwise a quarter turn and repeat the same motion. Continue to knead the dough for about 20 seconds. The dough should become more stiff and smooth looking.
6. Grease another bowl with butter and place the dough with the seam side down.
Bulk Fermentation
7. Cover the bowl again and let the dough rise until it is doubled in size. In my kitchen at 70 degrees F, the bulk rise will take anywhere from 8-10 hours. If your kitchen is warmer, it will take less time. Check often and look for signs that your dough is done, rather than the time. The dough will have doubled in size, be domed on top, remove easily from the bowl and if you are using a glass bowl, you’ll see bubbles all throughout the bottom of the dough.
Shape the Dough
8. Once the dough has doubled in size, remove the cover and punch the dough. Do so by placing your fist in the center of the dough and pushing it downwards. Punching the dough helps to release all the air bubbles.
9. Remove and stretch the bread dough into a large rectangle on your work surface, then roll the bread dough into a log, like you would a cinnamon roll. Curl the ends of the sourdough sandwich bread under itself and pinch the seams together.
Second Rise
10. Using a bench scraper, gently lift the sourdough bread dough and place it into a greased 4.5 x 8.5-inch loaf pan with the seam side down.
11. Cover the dough for the final rise. In my 70 degree F kitchen, this will typically take 1-2 hours. Don’t rush this step, allow the dough to rise until it is 1” above the rim of the pan. Otherwise, the
loaf will be dense and gummy.
Bake
12. Preheat your oven to 375 degrees F.
13. Place the loaf pan in the hot oven on the middle rack and bake for 45-50 mins, or until golden brown on top and the internal temperature is 190-200 degrees F. If you notice that the top is browning too much before the loaf has finished baking, place a piece of aluminum foil on top of the loaf for the remainder of the baking time.
14. Keep the loaf in the tin pan for an extra 5 minutes before removing it to cool on a wire rack.
15. While the loaf is still warm, spread butter all over the top of the bread for a super soft and shiny crust.
16. Place the loaf on a cooling rack for at least 1 hour before slicing.
Notes
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