Description
This Tangy Dill Pickle Sourdough Bread combines the classic tanginess of sourdough with a flavorful twist of dill pickle brine and fresh dill. Incorporating diced dill pickles into the dough adds bursts of crunchy, tart notes throughout the loaf, making it a unique, savory bread perfect for sandwiches or as a flavorful accompaniment to meals.
Ingredients
Scale
Starter and Liquids
- 50 grams active sourdough starter
- 260 grams filtered water, warmed to about 85°F
- 30 grams brine from dill pickles
Flours and Salt
- 375 grams organic white bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
Flavorings and Mix-ins
- 80 grams diced dill pickles (patted dry to remove moisture)
- 1 1/2 tablespoons fresh dill, finely chopped
Instructions
- Mix and Initial Rest: In a large bowl, combine the active sourdough starter, warmed filtered water, and dill pickle brine. Use a fork to mix until the starter is well dispersed. Add in the white bread flour and whole wheat flour, mixing with a spatula then your hands until a shaggy dough forms with no dry flour remaining. Sprinkle the salt over the top, cover with a damp cloth, and let the dough rest for 40 minutes.
- Knead and Incorporate Salt: After resting, knead the dough for about 2 minutes to fully incorporate the salt. Perform the first stretch and fold by stretching a portion of the dough upward and folding it over itself. Cover again and let rest for 30 minutes.
- Add Flavorings and Continue Stretch and Fold: Evenly sprinkle the diced dill pickles and fresh chopped dill over the dough’s surface, reaching the edges. Perform another stretch and fold to incorporate these mix-ins. Cover and rest for 30 minutes.
- Complete Stretch and Fold Sequences: Perform two additional sets of stretch and folds, each followed by a 30-minute rest, totaling four cycles. This builds the dough’s gluten structure and fully integrates ingredients.
- Bulk Fermentation and Shaping: Cover the dough and allow it to bulk ferment at about 74°F until it rises approximately 75%, around 4 hours. The dough should be slightly glossy and bubbly but not fully doubled. Transfer to a floured surface and rest for 10-15 minutes. Shape the dough as desired, then place it seam-side up in a flour-dusted, linen-lined banneton. Cover with a damp cloth or shower cap and allow the final rise.
- Final Proof and Baking: Proof the shaped dough either in the refrigerator overnight (up to 12 hours) for ease of scoring and shape retention or at room temperature for about 1 1/2 hours until puffy. Preheat the oven to 450°F with a Dutch oven inside. Transfer the dough onto parchment paper, flipping it seam-side down. Score the top deeply (at least 1/2 inch) to allow steam to escape. Place the dough with parchment into the hot Dutch oven, cover, and bake for 25 minutes. Remove the lid, reduce heat to 435°F, and bake an additional 20 minutes until crust is golden and crackly.
- Cooling: Remove bread from oven and cool completely on a wire rack for at least one hour before slicing. This allows the crumb to set and prevents gumminess from trapped steam. Enjoy your tangy, dill-infused sourdough bread!
Notes
- Use filtered water warmed to about 85°F to help activate the starter and facilitate fermentation.
- Diced pickles should be patted dry to remove excess moisture, preventing soggy dough.
- Brine from dill pickles adds tang and depth — adjust the amount for more or less pickle flavor.
- Final proofing can be done overnight in the fridge for better flavor development and easier shaping.
- Use a Dutch oven to replicate steam conditions for a crusty sourdough exterior.
- Allow full cooling before slicing to achieve optimal texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Sourdough Baking with Stretch and Fold Technique
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 80 grams)
- Calories: 160 kcal
- Sugar: 1.2 g
- Sodium: 350 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Keywords: sourdough bread, dill pickle sourdough, tangy bread, homemade bread recipe, sourdough with dill, fermented bread, artisan bread
