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Dill Pickle Sourdough Bread

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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

Scale
  • 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

  1. In a large bowl, mix the starter, water, and brine with a fork until the starter is fully dispersed.
  2. 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.
  3. Sprinkle the salt on top of the dough. Cover the bowl with a damp cloth and let it sit for 40 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Let the dough bulk ferment on your counter until it’s just short of doubling in size, about 4 hours at 74 degrees F.
  8. Once the dough has risen, gently move it to a floured work surface and let it rest for 10-15 minutes before shaping.
  9. 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.
  10. The final rise can happen in the fridge overnight or at room temperature for about 1 1/2 hours.
  11. Preheat the oven with the Dutch oven inside to 450 degrees F. Place parchment over the dough, flip it over, and score the top.
  12. 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.
  13. 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.

  • Author: nevaeh-hall
  • 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

Find it online: https://www.nevaehrecipes.com/dill-pickle-sourdough-bread/