Description

This Tangy Dill Pickle Sourdough Bread is a unique and flavorful twist on traditional sourdough. Infused with dill pickle brine, diced dill pickles, and fresh dill, this bread offers a delightful tangy and herby flavor perfect for sandwiches or as a savory snack. The combination of organic white bread flour and whole wheat flour creates a hearty texture with a crisp crust and a chewy interior.

Ingredients

Scale

Starter and Liquids

50 grams active sourdough starter
260 grams filtered water (warmed to 85°F)
30 grams dill pickle brine

Flours and Salt

375 grams organic white bread flour
35 grams whole wheat flour
7 grams fine sea salt

Add-ins

80 grams diced dill pickles (patted dry)
1.5 tablespoons fresh dill, finely chopped

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Instructions

Combine Starter and Liquids: In a mixing bowl, stir together the active sourdough starter, warmed water, and dill pickle brine until the mixture is uniform.
Add Flours and Salt: Gradually incorporate the organic white bread flour, whole wheat flour, and fine sea salt into the liquid mixture, stirring until a shaggy dough forms and all flour is hydrated.
Mix in Pickles and Dill: Gently fold the diced dill pickles and finely chopped fresh dill into the dough to distribute them evenly throughout.
Bulk Fermentation: Cover the bowl and let the dough rise in a warm place for about 3 hours, performing stretch and folds every hour to develop gluten until the dough has doubled in size.
Pre-shape and Rest: Turn the dough out onto a floured surface, shape it loosely into a round, and let it rest uncovered for 20 minutes to relax the gluten.
Final Shaping and Proofing: Shape the dough into its final loaf form, place it seam-side up into a proofing basket, and proof it for 1 hour while preheating the oven to 450°F (230°C).
Baking: Transfer the loaf to a preheated baking surface or Dutch oven and bake for 40–45 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Notes

Make sure the sourdough starter is active and bubbly for best results.
Pat the diced pickles dry to prevent excess moisture from weakening the dough.
Use a proofing basket to maintain the loaf shape during the final rise.
For an extra crusty crust, add steam to the oven during the first 15 minutes of baking.
Allow the bread to cool completely before slicing to set the crumb structure.