why make this recipe
Dill Pickle Sourdough Bread brings a unique twist to traditional sourdough. The tangy flavor of dill pickles mixed with the hearty texture of sourdough creates a delightful blend that’s perfect for sandwiches or as a side for soups. This recipe is a fun way to elevate your sourdough game with unexpected ingredients that enhance the taste.
how to make Dill Pickle Sourdough Bread
Ingredients:
- 50 grams active sourdough starter
- 260 grams filtered water, around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles
- 1 1/2 tablespoons finely chopped fresh dill
Directions:
- In a large bowl, mix the starter, water, and brine with a fork until the starter is fully dispersed.
- Add the flours to the bowl, mixing with a spatula first. Then switch to using your hands until a shaggy dough forms and no flour is visible.
- Sprinkle the salt on top of the dough. Cover the bowl with a damp cloth and let it sit for 40 minutes.
- Work the salt into the dough, kneading it strongly with your hands for two minutes. Perform your 1st set of stretch and folds. Let the dough rest for another 30 minutes, covered.
- After the 30-minute rest, sprinkle the chopped pickles and fresh dill evenly on top of the dough. Encapsulate the mix-ins during the next stretch and fold.
- Perform 2 more sets of stretches and folds, waiting 30 minutes in between each set. You’ll complete a total of 4 stretch and fold sequences.
- Let the dough bulk ferment on your counter until it’s just short of doubling in size, about 4 hours at 74 degrees F.
- Once the dough has risen, gently move it to a floured work surface and let it rest for 10-15 minutes before shaping.
- Shape the dough and place it seam side up in a flour-dusted, linen-lined banneton. Cover and let it rise for the final time.
- The final rise can happen in the fridge overnight or at room temperature for about 1 1/2 hours.
- Preheat the oven with the Dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
- Place the dough on the parchment paper into the Dutch oven, cover it, and bake for 25 minutes. Then remove the cover, turn the oven down to 435 degrees F, and bake for an additional 20 minutes.
- Allow the bread to cool for one hour before slicing.
how to serve Dill Pickle Sourdough Bread
This bread tastes great on its own or as part of a sandwich. Serve it with butter, cream cheese, or your favorite spreads. It’s also a wonderful side for soups, stews, and salads.
how to store Dill Pickle Sourdough Bread
Store the bread at room temperature in a paper bag for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and place it in the freezer, where it can last for several months.
tips to make Dill Pickle Sourdough Bread
- Make sure your sourdough starter is active and bubbly before you begin.
- Use good quality dill pickles and brine for the best flavor.
- Monitor the dough during fermentation. Temperature affects the timing, so adjust as needed.
- If you’re new to stretch and folds, don’t worry! They help develop gluten in the dough without traditional kneading.
variation
You can experiment with different types of pickles, such as bread-and-butter pickles for a sweeter flavor. Adding cheese, like shredded cheddar, can also create a delicious blend of flavors.
FAQs
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can use all-purpose flour, but bread flour will yield a chewier texture.
Q: How do I know when the dough is ready to shape?
A: The dough should have risen and feel puffy but not fully doubled in size.
Q: Can I make this bread without a Dutch oven?
A: Yes! You can use a baking sheet, but make sure to place a pan of hot water in the oven to create steam for a better crust.
Dill Pickle Sourdough Bread
A unique twist on traditional sourdough, combining tangy dill pickles with hearty bread for delightful sandwiches or as a side.
- Total Time: 240 minutes
- Yield: 1 loaf 1x
Ingredients
- 50 grams active sourdough starter
- 260 grams filtered water, around 85 degrees F
- 30 grams dill pickle brine
- 375 grams organic bread flour
- 35 grams whole wheat flour
- 7 grams fine sea salt
- 80 grams chopped dill pickles
- 1 1/2 tablespoons finely chopped fresh dill
Instructions
- In a large bowl, mix the starter, water, and brine with a fork until the starter is fully dispersed.
- Add the flours to the bowl, mixing with a spatula first. Then switch to using your hands until a shaggy dough forms and no flour is visible.
- Sprinkle the salt on top of the dough. Cover the bowl with a damp cloth and let it sit for 40 minutes.
- Work the salt into the dough, kneading it strongly with your hands for two minutes. Perform your 1st set of stretch and folds. Let the dough rest for another 30 minutes, covered.
- After the 30-minute rest, sprinkle the chopped pickles and fresh dill evenly on top of the dough. Encapsulate the mix-ins during the next stretch and fold.
- Perform 2 more sets of stretches and folds, waiting 30 minutes in between each set. You’ll complete a total of 4 stretch and fold sequences.
- Let the dough bulk ferment on your counter until it’s just short of doubling in size, about 4 hours at 74 degrees F.
- Once the dough has risen, gently move it to a floured work surface and let it rest for 10-15 minutes before shaping.
- Shape the dough and place it seam side up in a flour-dusted, linen-lined banneton. Cover and let it rise for the final time.
- The final rise can happen in the fridge overnight or at room temperature for about 1 1/2 hours.
- Preheat the oven with the Dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
- Place the dough on the parchment paper into the Dutch oven, cover it, and bake for 25 minutes. Then remove the cover, turn the oven down to 435 degrees F, and bake for an additional 20 minutes.
- Allow the bread to cool for one hour before slicing.
Notes
Store the bread at room temperature in a paper bag for up to 3 days. For longer storage, wrap it tightly and place it in the freezer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 270mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg