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Dill Pickle Sourdough Bread

Dill Pickle Sourdough Bread
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Dill Pickle Sourdough Bread is a delightful twist on the classic sourdough, infused with the zesty flavor of dill pickles and brine. This artisan bread boasts a crusty exterior and a soft, herby interior, making it perfect for any occasion—from family dinners to casual lunches. With its bold tang and unique taste, this bread will elevate your meals and impress your guests. It’s incredibly versatile—enjoy it toasted for breakfast, as the base for savory sandwiches, or served alongside soups and salads.

Ingredients

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  • 100g active sourdough starter
  • 520g warm filtered water
  • 60g dill pickle brine
  • 750g organic white bread flour
  • 70g whole wheat flour
  • 14g fine sea salt
  • 160g diced dill pickles
  • 3 tbsp fresh dill
  • 2 tsp cracked black pepper (optional)
  • 2 tbsp grated parmesan (optional)

Instructions

  1. In a mixing bowl, combine the sourdough starter, warm water, and dill pickle brine. Stir well.
  2. Gradually add both types of flour until the mixture becomes shaggy; let it rest for 30 minutes (autolyse).
  3. Add salt and knead gently until incorporated. Rest again for another 30 minutes.
  4. Perform stretch and folds every 30 minutes over two hours; during the last fold, mix in diced pickles and fresh dill.
  5. Allow the dough to bulk ferment at room temperature for about 4–6 hours until puffy.
  6. Shape into boules or batards and place in floured bannetons to rest.
  7. Cold proof overnight in the fridge (8–12 hours).
  8. Preheat oven to 475°F (245°C) with a Dutch oven inside.
  9. Score one loaf and bake covered for 20 minutes; then uncover and bake an additional 20–25 minutes until golden brown.
  10. Cool completely on a wire rack before slicing.

Nutrition

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